VENISSA..A GOLDEN DREAM

The Non Tourist Tourist is famous for discovering hidden gems.
Last summer I discover a jewel into a jewel into a jewel…
The incomparable  Tenuta Venissa Resort located in the island of Mazzorbo, which is home to a vineyard that has been able to overcome the challenge of the high tide for centuries, giving rise to a wine with characteristics that are entirely unique.                          Matteo Bisol created not only an amazing five star resort, but also a unique wine nested in a unique bottle.

 

 

 

 

 

 

Made from the dorona grapes, that brings minerality and delicate flavors such as peach and apricot.

 

 

 

 

 

 

 

 

Dorona stands for italian d’orata, (golden), while hand-crafted glass bottle boasts a hand made label enriched by gold foil. The vegetable gardens and orchards are located on the estate property beside the vineyards, and they are tended to by nine pensioners from the neighboring island of Burano

 

who supply the restaurant with seasonal fresh vegetables every day.                                                   Above : a delicious branzino with vegetables and ‘garusoli’ (sea sneals)

Guests can choose to stay on the island of Mazzorbo in the Casa Burano  located within the walled vineyard, or they can opt for one of the colored guesthouse located in the splendid island of Burano, just moments away across a small wooden footbridge. Venissa Resort boasts room and suites, each differently decorated. Private bathroom with robes, hairdryers, and vanity set, free Wi-Fi, minibar, safe, A/C.      My room had  exposed-beam ceilings, parquet floor, various accent of China and vivid colors. A gourmet breakfast is served in the patio, while the Ristorante was serving a menu prepared by four Chefs, each of them specialized in his own territory: entreès, first dishes, main courses and desserts.

 

 

 

 

 

 

 

 

Above: Asiago cheese filled Tortellini with clams broth and mint.

Below: Seafood ‘Cicale’ served with squid black ink, marinated beans, white polenta, beetroot foam.

Dinner was amazingly pleasant.  Matteo Bisol enchanted me with the history of his family, dated back to 1542, producing the renowned Valdobbiadene Prosecco and Desiderio, the patriarch of the family, nicknamed Jeio.

info at Venissa.it

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