I wasn’t born among the vines, but part of my family comes from the Treviso area — a beautiful region in Veneto filled with green hills, small villages, and vineyards stretching as far as the eye can see.
Thanks to these roots, I had the chance to live a truly special experience: the grape harvest with my family.

Every year, between late August and early October, we would all gather to pick grapes. We started early in the morning, scissors and buckets in hand, and spent the day among the vines. I still remember the sticky hands covered in must, the scent of freshly cut grapes, the laughter, and the simple joy of being together.

As a child, my favorite part was watching — and sometimes helping with — the grape stomping. My grandfather used to make wine at home, and witnessing that artisanal process up close felt magical.
It wasn’t just wine: it was a ritual, full of ancient gestures, togetherness, and love for the land.

As I grew older, I realized how deeply those moments shaped me. And maybe that’s why I created Dolce Italy Escape — to help travelers experience Italy in its most authentic, heartfelt way.

The Great Wines of Veneto: What to Drink & Where

Veneto is one of the most important wine regions in Italy. Each area has its own native grapes and signature flavors, but everywhere you’ll find the same passion for the land and for quality.

Prosecco Superiore DOCG – Valdobbiadene & Conegliano

Main grape: Glera
Tasting notes: fresh, fruity, hints of green apple, pear, and white flowers
Method: Made using the Martinotti/Charmat method, with the second fermentation taking place in a pressurized tank. This technique enhances freshness and aroma.

Amarone della Valpolicella – Verona

Grapes: Corvina, Corvinone, Rondinella
Tasting notes: full-bodied, intense, with notes of dried cherry, spice, and cocoa
Method: Produced from grapes dried for 3–4 months before fermentation, resulting in a bold, elegant, and complex wine.

Colli Euganei – Padua

This volcanic area produces both red wines (like Fior d’Arancio Rosso, Cabernet, and Merlot) and delicate aromatic whites such as Moscato Fior d’Arancio DOCG, known for its intense floral and fruity notes.
The mineral-rich soil gives these wines a truly unique character.

Wine 101: How Is Wine Made?

Winemaking is an ancient craft, blending patience, nature, and expertise. Here are the key steps:

White Wine

White grapes are crushed and immediately separated from their skins.
The juice ferments at a low temperature.
After clarification and racking, the wine is bottled.
- Fresh, light, fruity wines – ideal for appetizers or delicate dishes.

Red Wine

Red grapes are crushed with the skins, which give the wine its color and tannins.
Fermentation and maceration last from a few days to a few weeks.
After pressing, the wine may age in barrels (wood or steel).
- Structured wines, great for aging and pairing with rich foods.

Prosecco (Sparkling)

Made from Glera (white) grapes.
First fermentation turns the juice into still base wine.
Second fermentation in pressurized tanks creates the bubbles.
- Unlike Champagne, which ferments in the bottle (Traditional Method), Prosecco is lighter, fresher, and perfect for cheerful toasts.

A Sip of Italy, Full of Emotion

A Sip of Italy, Full of Emotion
For me, creating a travel plan isn’t just about destinations — it’s about sharing stories, emotions, and memories. Like those tied to my family’s grape harvest: the must underfoot, sticky grape-stained hands, and homemade wine that tasted of simplicity and celebration.

Dolce Italy Escape was born from this very feeling: a desire to share an Italy made of human connection, traditions, and truly meaningful moments.

Curious to explore Italy’s wine country in a personal, authentic way? Write to us at dolceitaliescape@gmail.com and let’s start planning your journey filled with flavors, beauty, and unforgettable memories.

Grape Harvest in Veneto: a taste of tradition