The most interesting characteristic of Veneto is certainly represented by the fact that the success of its wines is largely determined by the many native grapes that are grown in the region, both white and red. Garganega, Trebbiano di Soave and Prosecco are among the main grapes used to produce white wines; Corvina, Rondinella, Molinara and Raboso are those mainly used in the production of red wines. The Venetian oenology has such a wide ampelographic and territorial diversity that it allows the production of wines with different qualities, from light and pleasant wines to the most robust and demanding ones, such as Amarone. The most famous red wines of Veneto are produced in Valpolicella (or Valpantena) and among these the most representative is certainly Amarone. This wine - rich, complex and powerful - is generally produced with Corvina, Rondinella and Molinara grapes. Amarone is produced with dried grapes - just like Recioto - which, after vinification, make it possible to obtain a powerful and concentrated wine. While Amarone is a dry wine, Recioto contains a certain amount of residual sugars that determine its sweetness.