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Walking and wine in the Dolomites

We've just got back from the Dolomites, after a long weekend away walking Tre Cime (the three peaks) and some other stunning walks around our base, Lake Misurina, just up the road from Cortina d'Ampezzo, home of the 1956 and 2026 Winter Olympics. Misurina and Cortina are both located in the Veneto region of Italy, within the province of Belluno and the mountain area of the Dolomites.



This was our second visit to Northern Italy in the past few months and the wines could not be more different than our visit to Verona, which was all about the Amarone and Valpolicela Ripasso. This was my second visit to the Dolomites in the last year, after spending a fantastic week at Lake Molveno with my Mum last September, so I had an idea of what to expect.


One of the things we love about visiting Italy, and indeed any countries that produce wine at scale, is that you can get a great selection of local wines by the glass, almost anywhere you go. Compare that to the UK experience, where we are lucky to have access to such a broad range of wines from across the world in supermarkets and wine focused restaurants, but are frustratingly left with such a narrow selection in most pubs and eateries. (Don't get me started on the forced choice of natural wine through the independent restaurant scene.)


Needless to say, we got the chance to drink some fantastic local wines, all habitually served in 125ml servings, so we can try as many as possible.


This stunning mountain range in northeastern Italy, is not only famous for dramatic peaks and outdoor adventures but also for their distinctive wines, harnessing the best of the region's Italian present and Austrian past. This region offers a fascinating blend of alpine terroir and Mediterranean influences, producing wines that stand out for their freshness, elegance, and complexity. Alongside the Dolomites’ wines, the nearby areas of Conegliano, Valdobbiadene, and Treviso are renowned for some of Italy’s finest Proseccos, celebrated worldwide for their quality and character.



Eye-level view of vineyard rows on Dolomite mountain slopes with morning light
Vineyards on Dolomite slopes


The Dolomites’ Wine Region: A Unique Alpine Terroir


The Dolomites stretch across the provinces of Trentino, South Tyrol, and Belluno, creating a diverse landscape for viticulture. The region’s altitude ranges from 200 to over 1,000 meters above sea level, offering a cooler climate than much of Italy’s wine country. This cooler climate slows grape ripening, preserving acidity and enhancing aromatic complexity.


The soil in the Dolomites is another key factor. It consists mainly of limestone and dolomite rock, which drains well and reflects sunlight, helping grapes develop balanced sugars and flavors. This combination of altitude, climate, and soil creates a terroir that produces wines with crisp acidity, mineral notes, and fresh fruit character.


Grape Varieties of the Dolomites


The Dolomites host a mix of indigenous and international grape varieties, each thriving in the alpine conditions. During our stay we enjoyed Bordeaux style blends of Cabernet Sauvignon, Merlot and Cabernet Franc, all locally produced but for me I majored on the Alto Adige Gewürztraminer whilst Lucy loved the Lagrein, a juicy indigenous red from the South Tyrol.


White Varieties


  • Müller-Thurgau

A white grape that ripens early and produces light, floral wines with a hint of fruitiness. It’s popular in South Tyrol and offers a refreshing option for summer sipping.


  • Gewürztraminer

Known for its aromatic intensity, Gewürztraminer from the Dolomites often shows spicy, rose petal, and lychee notes, balanced by crisp acidity.


  • Pinot Grigio

This variety adapts well to the cooler climate, producing wines with bright citrus and green apple flavors, often with a mineral edge.


  • Sauvignon Blanc

Sauvignon Blanc from the Dolomites tends to be more restrained than its New World counterparts, with fresh herbaceous notes and zesty acidity.


  • Nosiola

A rare, historic native white grape producing dry or sweet Vino Santo wines.


Red Varieties


  • Lagrein

A native grape of South Tyrol, Lagrein produces deeply colored wines with flavors of dark berries, plums, and a hint of spice. It can be made into both robust reds and elegant rosés.


  • Teroldego

Grown mainly in Trentino, Teroldego offers medium-bodied reds with vibrant cherry and blackberry flavors, balanced by firm tannins.


  • Pinot Noir

The cool climate suits Pinot Noir well, resulting in delicate, aromatic reds with red fruit and earthy undertones.


  • Schiava (Vernatsch)

A traditional light-bodied red with low tannins and bright red-berry fruit flavors.



What Makes Dolomite Wines Special


Several factors contribute to the distinctiveness of Dolomite wines:


  • Altitude and Climate

The high elevation means cooler temperatures and greater diurnal temperature shifts. This preserves acidity and enhances aromatic complexity.


  • Soil Composition

The limestone and dolomite soils impart a mineral character and excellent drainage, preventing overly vigorous vine growth.


  • Traditional and Modern Winemaking

Winemakers in the Dolomites combine respect for tradition with modern techniques, focusing on expressing the terroir and grape purity.


  • Small-Scale Production

Many vineyards are family-run and small, allowing careful attention to detail and quality.


These elements result in wines that are fresh, balanced, and food-friendly, often with a mineral backbone that reflects the alpine environment.


The Premium Proseccos of Conegliano and Valdobbiadene


Just south of the Dolomites as we drove from Venice Marco Polo airport towarards the mountains, we passed through the rolling hills of Conegliano, Valdobbiadene, and Treviso, the heartland of Prosecco production.


What Sets These Proseccos Apart


I'm not a huge Prosecco fan, preferring to enjoy the local Trento DOC traditional method sparkling and the trad method sparkling wines of the Lombardy region, Franciacorta. Neverthless, I recognise that Prosecco has it's place and nowhere makes it better than Conegliano and Valdobbiadene.


  • Hilly Terrain

The vineyards are planted on steep slopes with excellent sun exposure, which helps grapes ripen evenly.


  • Soil Diversity

The mix of clay, sandstone, and marl soils contributes to the complexity and finesse of the wines.


  • Traditional Harvesting and Vinification

Grapes are handpicked to preserve quality. The Charmat method is used for sparkling wine production, preserving fresh fruit aromas.


  • Classification System

Prosecco DOCG from Conegliano and Valdobbiadene represents the highest quality, with stricter rules on yield and production methods.


Flavor Profile and Styles


Premium Proseccos from this area are known for:


  • Freshness and Vibrancy

Bright apple, pear, and citrus notes dominate, with floral hints.


  • Balanced Acidity

The wines maintain crisp acidity, making them lively and refreshing.


  • Fine Bubbles

The sparkling texture is delicate and persistent.


  • Versatility

These Proseccos pair well with appetizers, seafood, and light pasta dishes.



The wines of the Dolomites and the premium Proseccos of Conegliano and Valdobbiadene offer a rich and varied experience for wine lovers. The Dolomites’ alpine terroir produces fresh, mineral-driven wines with unique character, while the nearby Prosecco hills create sparkling wines prized for their elegance and vibrancy. You can't go wrong.




Accommodation and dining in the Dolomites


We stayed in the Grand Hotel Misurina, a four star hotel on the lake. The hotel was decent, had a lovely spa and a good few wine by the glass options. The rooms unfortunately were a little tired.



Dinner was something typical for hotels in the region and the same format as the hotels in Molveno last year:



The menu was 25 euros for the buffet or 40 euros for the whole lot.


However, the best restaurant in Misurina was the Pizzeria Edeweiss. That might not sound special but of the few places to eat in Misurina, this restaurant had a queue all night. Pizza was just a small part of a typical local menu and many of the guests could be seen dining in here every night. I didn't like the small wine selection but the food and extensive beer menu made up for it.


Local delicacies you don't want to miss are the obligatory strudel and, lesser known on these shores .. The Bombardino (little bomb), a cocktail of warm advocaat, brandy and fresh cream. I think this is probably best suited to an apres ski recovery session in the bar but was fun nevertheless.


Misurina is also home to the craziest SPA store we've ever seen with it's own deli, bakery, souvenir shop and bar, serving some of the best strudel in the alps, freshly made each day.



Neighbouring upscale Cortina d'Ampezzo had way more accommodation, dining and wine appreciation opportunities, with three different enotecas and numerous restaurants, but the town is also home to designer boutiques from Prada to Dior and if were honest, the town was more expensive, and we were happy with our more rustic lakeside hold up among the mountains in Misurina.


Molveno last year was similar to Misurina, an alpine town on the lake but had more restaurant options and the 2025 Italian lake of the year, it was stunning.


A town we must revisit is Bolzano a busy Dolomite town with a wine bar laden street called Dr.-Josef-Streiter-Gasse and home to the world-famous Ötzi the Iceman, a naturally mummified man who lived around 5,300 years ago (3350 to 3105 BC), housed in the South Tyrol Museum of Archaeology.


All of these towns and so many more across this huge mountain expanse have fantastic access to rolling hills, mountains lakes, great food and wine. We can highly recommend a trip.


Ciao for now, Tony and Lucy






 
 
 

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