Veneto is one of the three largest wine-producing regions in Italy in terms of volume. For DOC and DOCG-classified wines, it is the absolute leading wine-producing region.

Geologically, Veneto can be roughly divided in two main areas. In the north there is mainly hills and mountains, whilst in the south and south-east, you will find more flatlands. The best soil to grow wines is found where these geological shapes meet – in hillsides by the foot of the mountains. The Italian word for hills, colli, is therefore frequently used in many wine areas.

In the west of Veneto lies the big Garda-lake. Here you find a warm, Mediterranean-like climate. The lake contributes to a stable and mild climate, and the Alps protect the vineyards from cool wind coming from the north. This accumulated heat and moist, and the vineyard are therefore often exposed to fog.

The red wines from the Valpolicella area is the most well-known of the Veneto region. Here is also long tradition of making wines from dried grapes – Recioto and Amarone.

Valpolicella is a zesty, light ruby red wine with an appealing grapey flavour. It is best consumed fairly young. All the wines produced under the Valpolicella DOC are red and usually contain a sizable amount of the area's most distinguished grape, Corvina. Other grapes used in the production of Valpolicella wine include Molinara, Rondinella, Corvinone, Rossignola, Negrara, Barbera and Sangiovese.

Amarone della Valpolicella, is a typically rich, dry red wine made from the partially dried grapes of the Corvina, Rondinella and Molinara varieties. Following drying, the grapes are crushed and go through a dry low temperature fermentation process, after which the wine is then aged in oak barriques. The final result is a very ripe, raisiny, full-bodied wine with very little acid, and normally of high alcohol level around 15%.

Recioto della Valpolicella is a sweet dessert wine made from very ripe grapes. The grapes are taken to special drying rooms where they are allowed to desiccate, concentrating the sugars inside the grape.

Valpolicella Ripasso (meaning "repassed") is made by using the pomace of leftover grape skins and seeds from the fermentation of Amarone and Recioto. The pomace is added to the batch of Valpolicella wines for a period of extended maceration, which adds body, complexity, flavor and color to the wine.

Also high quality white wines is produced in Veneto.

Soave is the largest and most important white wine appellation, located principally around the city of Verona. Soave is a dry white wine, often vinified in stainless steel and mainly designed to be drunk a year or two after the vintage. In the appellation is also made a Recioto-version of dried grapes (Recioto di Soave).