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Veneto, in north-eastern Italy, is only the sixth largest viticultural area in the country yet it produces the highest volume of Italian wine. Valpolicella is the best-known red wine of the region with the lighter Bardolino coming a close second. The popular Soave D.O.C. is the most widely drunk still, dry white wine produced here. It is also in the eastern part of Veneto that Prosecco sparkling wine is produced from the Glera grape. The Veneto is bordered to the west by Lake Garda and to the east by the Adriatic Sea. Venice, the ancient gateway to Asia, was crucial in establishing valuable trade routes which brought great wealth to the region enhancing its culture and the reputation of its food and wine. In 1876 Italy's first school of viticulture and oenology was established in Conegliano which together with Valdobbiadene forms the heart of Prosecco producing country.

autumn colours, prosecco vineyard near valdobbiadeneThe temperate sub-continental climate of the Veneto region varies between the cooler Alpine influence to the north and the warmer hills and plain further south. Both Lake Garda and the Adriatic Sea exert a moderating effect on its climate. The morphology is extremely varied ranging from sub-Alpine ranges in the north to the lower plain region creating diverse meso-climates in which many different grape varieties are grown from which a wide range of interesting wines are made.

In the north the cooler climate favours crisp, white wines such as Bianco di Custoza along with the light red wines of the Bardolino D.O.C. from the vineyards surrounding Lake Garda. The cherry fruit flavoured red wine Valpolicella is made further east from Corvina, Rondinella, Croatina and Molinara grape varieties and is second only to Chianti in terms of the volume produced and as with Chianti the term “classico” is used to distinguish the traditional delimited area of production from the larger, contemporary D.O.C.. While the Valpolicella D.O.C. wine is fairly light in character there are two further wines which are rather more serious. Valpolicella Ripasso is made with the addition of a proportion of grapes which have been dried following harvest. These wines have more weight and concentration. The most rewarding wines are called Amarone della Valpolicella and these are made entirely from grapes which have been dried in lodges specially constructed for the purpose. Due to the production method used they are usually very high in alcohol (up to 16.5% a.b.v.) and add chocolate and savoury flavours to that typically of cherry.

Northern Italy's signature white grape Pinot Grigio has proved to be very successful in the Central Veneto region and its wine is a ubiquitous summertime favourite throughout northern European export markets. There has also been widespread experimentation with non-native grape varieties here with Cabernet Sauvignon, Pinot Nero (Burgundy's Pinot Noir), Cabernet Franc, Carmenere and even Merlot making light but attractive red wines.

  1. Toso, Prosecco doc Spago Frizzante, NV

    Toso, Prosecco doc Spago Frizzante, NV

    A naturally semi-sparkling (frizzante) non-vintage Prosecco DOC which is produced in Italy's Veneto region from 100% Glera grapes.

    Colour Sparkling Wine
    Grape Variety Glera (Prosecco)
    Country Italy

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  2. Villa Monteleone, Valpolicella Classico Superiore, Campo Santa Lena, 2012

    Villa Monteleone, Valpolicella Classico Superiore, Campo Santa Lena, 2012

    This is an utterly charming wine that is both soft and approachable without being in any way bland.

    Colour Red Wine
    Grape Variety Corvina blend
    Country Italy

    Out of stock

  3. Vincenzo Toffoli Prosecco di Conegliano-Valdobbiadene, NV

    Vincenzo Toffoli Prosecco di Conegliano-Valdobbiadene, NV

    Produced in the Veneto region of north-east Italy Conegliano-Valdobbiadene is the area that produces the very best Prosecco and has recently been awarded the D.O.C.G. designation.

    Colour Sparkling Wine
    Grape Variety Glera (Prosecco)
    Country Italy

    Out of stock

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