Venice has always been a city shaped by the tides—of water, of trade, and of tradition. Among those traditions is the region’s deep drinking culture. Venice wine and aperitivo are not only simply pastimes but essential parts of Venetian life, deeply ingrained into the rhythm of the city. The ritual of drinking in Venice is one of connection and continuity, a repetition of centuries-old customs that remain very much alive today. Venice is home to the historic bacari, where locals gather for ombre and cicchetti, as well as lively canalside bars that overlook the magical canals that the city is so famous for. Enjoying an aperitif is a tradition that is quintessentially Italian, as it provides the opportunity to pause and watch the city go by at an unhurried pace.
Some of the iconic beverages of Venice include the crisp white wines of the Veneto and the local spritz variations that extend far beyond the familiar Aperol. Spumante from the surrounding region, amari sipped as a digestivo, and lesser-known local specialties each tell a story of the city’s connection to both land and sea. This guide explores the drinks that define Venice, from the glasses that fill the tables of bacari to the traditions that continue to shape how Venetians drink today.
Venetian Wine Traditions: Prosecco, Raboso, and the Rising Trend of Orange Wines
Venice’s connection to wine runs deep, shaped by the Veneto region’s long winemaking tradition. While the city itself is surrounded by water, its lifeblood has always come from the surrounding fertile hills and plains, where vineyards have thrived for centuries. The rolling slopes of Valdobbiadene contain some of Italy’s finest sparkling wines, which have played a pivotal role in Venetian culture for centuries. The city’s historic trade networks helped introduce and refine many of the wines that remain popular today, making Venice a gateway to the diverse wines of the Veneto.
Among the most iconic is Prosecco, the region’s signature sparkling wine. Primarily produced in the hills of Valdobbiadene and Conegliano, Prosecco is the aperitivo of choice in Venice, crisp and refreshing with delicate bubbles that pair effortlessly with cicchetti, the Venetian version of tapas. The finest expressions, labeled as Prosecco Superiore DOCG, are produced from steep hillside vineyards where winemaking is still largely done by hand, which often use ancient winemaking traditions that have passed through generations of vintners.
For those who prefer a bolder red, Raboso is the perfect choice for a robust Venetian wine. This indigenous grape is known for its high acidity and deep color, producing wines that are tart, structured, and built to age. Historically, Raboso was a favorite among Venetian merchants for its resilience—able to withstand long journeys by sea, it was often exported throughout the Republic’s vast trade network.
On the white wine side, Verduzzo and Garganega offer two different expressions of Veneto’s winemaking tradition. Verduzzo, often made in both dry and sweet styles, is known for its rich texture and honeyed notes, while Garganega brings a softer, more mineral-driven profile that pairs beautifully with Venetian seafood.
More recently, Venetian orange wines have gained attention, though their roots stretch back centuries. These skin-contact white wines are made using ancient winemaking techniques and they result in complex flavors and a deep amber hue. Unlike traditional white wines, where the grape skins are removed early in the winemaking process, orange wines are fermented with their skins intact for an extended period, sometimes weeks or even months. This method extracts tannins, texture, and deeper color, resulting in wines that are more structured and aromatic, often with notes of dried fruit, spice, and herbs. Producers in the Veneto have embraced this traditional approach, creating wines that highlight the region’s versatility.
Venice may not have vineyards of its own, but it has long been a city of wine—where every glass tells a story of the land, the people, and the centuries-old traditions that continue to define the Venetian way of drinking. It is a great place to try new varieties and pairings that may become lifelong favorites.
Spumante & Other Sparkling Specialties
Venice’s love for sparkling wines extends beyond the familiar Prosecco. While Prosecco dominates aperitivo culture, spumante is another local specialty that offers a broader category of Italian sparkling wines, differing in production methods and styles.
The key distinction between Prosecco and spumante lies in how they are made. Prosecco is produced primarily using the Charmat method, where secondary fermentation happens in pressurized stainless steel tanks, resulting in fresh, fruit-forward bubbles. Spumante, on the other hand, can be made using various methods, including the Metodo Classico (traditional Champagne-style fermentation in the bottle), which often leads to more complex, toasty flavors. While all Prosecco is spumante, not all spumante is Prosecco, as the term applies to sparkling wines from various regions and grapes.
For those seeking the finest expression of Prosecco, Cartizze is the pinnacle. Produced in a small, prestigious subzone of Valdobbiadene, Cartizze comes from steep hillside vineyards where ideal growing conditions yield a more refined, elegantly structured wine. With softer bubbles and richer fruit flavors, Cartizze is often considered the “Grand Cru” of Prosecco, enjoyed on special occasions or as a luxurious aperitivo.
A lesser-known but deeply seasonal Venetian specialty is Torbolino, a young, slightly fizzy wine traditionally enjoyed in autumn. Made from freshly harvested grapes that are only partially fermented, Torbolino retains some natural sweetness and a cloudy, unfiltered appearance. It is typically served alongside roasted chestnuts, making it a fleeting but beloved seasonal tradition for those lucky enough to visit Venice during its short window of availability.
Whether sipping a crisp Prosecco, indulging in a glass of Cartizze, or tasting the rustic charm of Torbolino, Venice’s sparkling wine culture offers more than just bubbles—it provides a direct link to the land, the seasons, and the long-standing traditions that define Venetian drinking.
The Spritz: Venice’s Iconic Aperitivo
Few drinks are as closely tied to Venice as the spritz. Light and refreshing, it has become the city’s go-to aperitivo, served in small glasses or oversized goblets at bacari and canalside bars alike. While the Aperol spritz’s bright orange hue has gained global popularity recently, the spritz has some very old roots, shaped by both Austrian influence and Venetian tradition.
The drink dates back to the 19th century, when the Austrians controlled the Veneto region. Used to lighter beers and wines from their homeland, Austrian soldiers found Venetian wines too strong and began diluting them with a “spritz” (or splash) of water. Over time, this mix evolved, with Venetians swapping water for sparkling soda and adding bitter liqueurs. Today, the spritz is a staple of Venetian drinking culture, with several variations available.
The most famous is the Spritz Veneziano, better known as the Aperol Spritz. Slightly sweet, lower in alcohol, and unmistakably bright in color, this version combines Prosecco, Aperol, and soda water, and garnished with an orange slice. While it has become the standard in many places, it is far from the only option when it comes to spritz.
A more traditional choice for locals is the Spritz Select, made with Select, a bitter liqueur created in Venice in 1920. Deeper in color and more complex than Aperol, Select provides a balance of herbal and citrus notes with a slightly more pronounced bitterness. Many Venetians consider this the authentic spritz of the city.
For those looking for something even more distinctive, the Spritz Cynar is an earthier, more aromatic choice. Made with Cynar, an artichoke-based amaro, this version leans into vegetal and herbal flavors, making it a favorite among those who prefer a more herbaceous aperitivo.
No matter which spritz you enjoy, this aperitif is a chance to step away from the tourist-filled piazzas and take a moment to take part in a longstanding Venetian tradition. The best places to do this are often the small, unpretentious wine bars that serve spritzes the way Venetians have enjoyed them for generations—often in smaller glasses, alongside cicchetti, and always in a lively, local atmosphere.
Other Venetian Beverage Traditions
Beyond its spritzes and sparkling wines, Venice has a deep-rooted drinking culture built on simple yet time-honored traditions. One of the most quintessential Venetian rituals is the ombra, a small glass of local wine, typically enjoyed standing at the counter of a bacaro. The term ombra (meaning “shadow”) is said to date back to merchants who once sold wine in the moving shade of St. Mark’s Campanile to keep it cool. Today, the tradition remains, with Venetians stopping for an ombra throughout the day, often alongside cicchetti. The wines poured tend to be simple, local varietals like Raboso, Garganega, or Verduzzo, and are meant to be drunk young and unpretentiously. Unlike lengthy aperitivo gatherings, an ombra is about quick, casual enjoyment, a pause in the day rather than a drawn-out affair.
At the other end of the spectrum is Sgroppino, a light, frothy cocktail made by blending Prosecco, vodka, and lemon sorbet. Traditionally served as a palate cleanser between courses, it has also become a popular post-dinner refreshment. Originating in the Veneto region, Sgroppino is both a drink and a dessert, striking the perfect balance between sweetness and acidity. Some versions add a touch of cream for extra richness, but at its core, it remains a simple, elegant way to finish a meal.
Drinking Like a Venetian
To drink in Venice is to embrace a pace that mirrors the city itself—unhurried, steeped in tradition, and deeply social. While many places in the world have a more fast-paced drinking culture, Venetians treat wine and aperitivo as moments of connection, whether it’s a quick ombra at a bacaro or a leisurely spritz by the canal.
This slow, intentional approach to drinking reflects Venice’s history and geography. As a city built on trade and influenced by diverse cultures, its drinks tell the story of centuries of exchange, like the Austrian-influenced Spritz and the handcrafted wines of the Veneto. For visitors, these moments are about experiencing the city not just through its sights but through its flavors—the same way Venetians have for generations.
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