Ep. 2649 Ep. 9: Dai Vini Retici al Prosecco | Pellegrinaggio Enoico con Attilio Scienza
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This episode of the Italian Wine Podcast takes listeners on a deep enoic pilgrimage through Trentino-Alto Adige and Veneto, guided by Professor Attilio Scienza. The journey traces the ancient roots of viticulture from Etruscan and Reti influences in the Alps, through medieval monastic contributions and the pivotal Council of Trento (1545–1563), which elevated Trento as a cultural and ecclesiastical hub. The episode explores how historical trade, geography, and cultural exchange shaped regional wine identities—highlighting the symbolic role of Marzemino in Venetian culture and the evolution of Prosecco from a locally produced, easily drinkable wine to a globally recognized sparkling wine. The discussion delves into the geological diversity of Veneto, from volcanic soils in the Lessini Hills to calcareous and dolomitic terrains, and examines how these conditions fostered a rich tapestry of native and international grape varieties. The episode concludes with a reflection on Prosecco’s industrial transformation via autoclave fermentation in the 20th century, marking a shift from artisanal tradition to mass production, while still honoring its deep historical roots.
Prosecco’s rise to global fame began not in the 1700s with bottle fermentation, but in the 20th century with autoclave technology (Martinotti method).
The Council of Trento (1545–1563) was a pivotal moment that elevated Trento’s cultural and economic status, indirectly boosting regional viticulture.
Marzemino, once a prized sweet wine at the Habsburg court, became a symbol of Venetian gastronomy and was immortalized in Mozart’s Don Giovanni.
Veneto’s diverse geology—volcanic, calcareous, and dolomitic—creates unique terroirs that support a wide range of grape varieties.
The original Prosecco was made from Glera and other local grapes (Boschera, Verdisio) in the hills of Conegliano and Valdobbiadene, not in the plains.
…and 3 more takeaways available in PodZeus
Origins of Wine in the Alps: Etruscan, Reti, and the Birth of Vino Retico
“The wine of the rettico was also narrated by Plinio. Plinio tells, for example, that the Trentino wines were preserved in woodwork, which were linked to the vimini.”
The Council of Trento and Its Impact on Wine Culture
“This is a real revolution, but the Council brings to Trento the most important characters in the world Mediterranean.”
Marzemino and the Sweet Wine Legacy of Venice
“In the tradition veneziana, because that wine was an important wine for the Venezuelans, this wine was sweet because it represented a bit of its gastronomical culture in Venezia.”
Geology and Climate: The Making of Veneto’s Wine Diversity
A geological exploration of Veneto reveals how volcanic activity, tectonic fractures, and diverse soil types—from basalt and trachyte to calcareous and dolomitic—create microclimates that support a wide range of grape varieties.
The Evolution of Prosecco: From Local Drink to Global Phenomenon
“Prosecco was produced only in the collines, there was no Prosecco produced in plain water like now. The Prosecco was produced in Ocigi, that was the territory, the colline of Valdobeadena and Conegliano.”
“This is a real revolution, but the Council brings to Trento the most important characters in the world Mediterranean.”
“The wine of the rettico was also narrated by Plinio. Plinio tells, for example, that the Trentino wines were preserved in woodwork, which were linked to the vimini.”
“Prosecco was produced only in the collines, there was no Prosecco produced in plain water like now. The Prosecco was produced in Ocigi, that was the territory, the colline of Valdobeadena and Conegliano.”
Host
Guest
Trentino-Alto Adige
place
Veneto
place
Prosecco
other
Attilio Scienza
person
Marzemino
other
Etruski
other
Reti
other
Council of Trento
other
Glera
other
Plinio
person
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