Veneto, a large region in northeast Italy encompassing Venice and Verona, produces wine in a wide range of styles.  Sparkling Prosecco is one of the area’s best-known exports, as are refreshing whites like Pinot Grigio and Soave, the latter mostly made from Garganega.  Red Valpolicella, which uses the Corvina grape, can be light and fruity or richer and more complex in the case of Ripasso and Amarone.   The latter styles involve the use of dried grapes to concentrate the sugars and flavours – the same process is used to make Recioto, a sweet dessert wine.

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