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1)WSET D3 copy+edit > 16.3 - North East Italy: Veneto > Flashcards

16.3 - North East Italy: Veneto Flashcards

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1
Q

Veneto is Italy’s largest wine-producing region. T or F?

A

True - in most years

Esp. due to Prosecco and Pinot Grigio

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2
Q

Describe the growing environment of Veneto including climate, cooling influence, humidity, topography and soils.

A

Climate Warm, mod continental; mod rainfall

Cooling influences altitude, Lake Garda

Humidity From moderate rainfall + proximity to rivers

Topography foothills in N, flat river plain around River Adige + River Po

Soils Fertile esp. near river plains, hillside drier, poorer

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3
Q

What challenges does the growing environment of Veneto present to growers?

A
  1. Humidity → fungal disease esp. Esca + BBR
  2. High fertility soils → high yields, lack of concentration
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4
Q

What are the top six most grown grapes in Veneto?

A
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5
Q

Briefly outline the styles/quality of wines grown in Veneto (3)

A
  1. High vol, int’l - fertile river plains, PG, Cab S, Chard, Merlot
  2. High vol local - Corvian, Garganega, Trebbiano
  3. DOCs e.g. Valpolicella + Soave - range of Q from good - outst
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6
Q

Describe the situation, growing environment and style of wine produced in Soave

A

Situation E Verona

Growing environment

  • 2 distinct areas
  • Foothills of cool limestone, clay, basalt soils in N
  • Flat plain near River Adige S with sandy, alluvial soil.

Style White wine from Garganega, high acid with med body and apple, stone fruit, from good-outstanding

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7
Q

Describe the characteristics of Garganega including: ripening, yield, vigour, training, vulnerabilities, flavour, structure, quality/price.

A
  • Rip Late
  • Yield High
  • Vigour extrem→ pergola by tradition, trellised
  • Vulnerabilities Winter freeze, mildew, BBR
  • Flavour Med lemon, pear, pepper → almonds, honey; generally no oak
  • Structure High acid, med body
  • Quality/price Good-VG/inexp mid-priced
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8
Q

Outline the differences between the four DOC/DOCGs of Soave including area, grapes, earliest sale date, max yield

A

Soave DOC

  • large, most of production
  • Garganega (Verdicchio, Chardonnay)
  • sold same year
  • HIGH Y; 105 hL/ha

Soave Classico DOC

  • N, hilly
  • sold early year following
  • 98 hL/ha

Soave Superiore DOCG

  • smaller
  • hilly
  • sold late year following
  • 70 hL/ha

Recioto di Soave DOCG

  • same area as SS DOCG
  • semi-dried grapes
  • 36 hL/ha → rich, floral, honeyed sweet wine with high acid
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9
Q

High yields in Soave generally indicate less concentration - T/F?

A

Partially true - even @ 70 hL/ha concentration possible on best sites

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10
Q

Describe the situation and soils of Valpolicella

A

Situation N Verona, split between N foothills + flatter S

Soils

N→ limestone, clay, volanic soils (cooler)

S → gravel, sand (warmer) → acid, concentration

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11
Q

Describe the characteristics of Corvina Veronese including: ripening, yield, vigour, training, vulnerabilities, flavour, structure.

A

Ripening Mid-late

Yield High

Vigour Extreme

Training Pergola b/c first few buds don’t produce fruit, reduce disease pressure, provides shade, although increases waterloss

Vulnerabilities Sunburn, drought

Flavour Red cherry, red plum, violet, herbal

Structure High acid, low-med tannin

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12
Q

Describe the characteristics of Corvinone including berry size, vulnerabilities, flavour and structure.

A
  • Berry size Large
  • Vulnerabilities Downy mildew, uneven rip → labour
  • Flavour Red cherry
  • Structure Tannin
  • N.B. dries well for appasimento style
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13
Q

Describe what Rondinella and Molinara add to a blend

A

Rondinella - red cherry, accumulates sugar quickly (good for sweet wine)

Molinara - pale, gives acid, red fruit, fresh

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14
Q

Outline different styles of winemaking in Valpolicella

A
  1. Simple/inexp - low temps, short mac, SST/large old oak for 6-8mnths

Style: Red fruit, rose, no oak, med-med(+) acid, low-med tannin, good

  1. Appassimento (–> passito wines) - picked early 11-11.5% for acid, dried, healthy grapes only, for 3-4mnths

Style: varies from Ripasso to Amarone to Recioto

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15
Q

What effect does drying the grapes have on the style of wine

A

Grapes lose 1/3 of weight - more sugar/alcohol, acid, colour, tannin, flavour

More glycerol → soft mouthfeel, more body

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16
Q

What blend is permitted under Valpolicella’s various DOCs?

A
  • Corvina/Corvinone - 45-95%
  • Rondinella - 5-30%
  • Others incl Molinara
17
Q

Outline the difference in rules and style between Valpolicella DOC and Valpolicella Classico DOC and what the label Superiore denotes.

A

Valpolicella DOC - high max Y

Purple, light red cherry + rose, no oak, med-med(+) acid, low-med tannin, cheap/mid, good/VG

Valpolicella Classico DOC - hilly area in N

More concentration, cheap/mid, good/VG (more VGs)

Superiore

  • Higher min ABV req
  • 1yr ageing req from Jan 1st after harvest
18
Q

Describe where and how Recioto della Valpolicella DOCG is made. Outline any relevant stipulations and describe the style and price-quality.

A
  1. Where Valpolicella DOC (or Classico)
  2. How dried off-vine 100-120 days
  3. Style Intense fresh/dried red fruit, full-body, med(+)-high tannin, min 12% ABV, 50 g/L sweetness
  4. Price-Quality Prem-VG/out
19
Q

Describe where and how Amarone della Valpolicella DOCG is made. Outline any relevant stipulations and describe the style and price-quality.

A

Same as Recioto except:

  1. Lower Y
  2. fermented until dry/off-dry
  3. aged in wood for min 2yrs (Riserva for 4)
  4. min 14% ABV
  5. 5-9 g/L sweetness
  6. Mid-priced/SP - Good/out
20
Q

Describe where and how Valpolicella Ripasso DOC is made. Outline any relevant stipulations and describe the style and price-quality.

A
  1. Unpressed grape skins with RS taken from ferment vat of Ama or Recioto
    • added to Vapolicella wine that has already been pressed
  3. -> 2nd fermentation
  4. Up to 15% of Amarone can be blended in
  5. 12.5% ABV
  6. ageing 1 year from Jan 1st
  7. Fresh + stewed red fruit
  8. med(+) tannin, med-full body
  9. Mid/prem-good/VG
21
Q

Compare Recioto della Valpolicella, Amarone della Valpolicella and Valpolicella Ripasso in terms of:

Sweetness

Alcohol

Tannins

Body

Flavour

Price-Quality

A

Sweetness Recioto sweetest with ~50g/L, Amarone <9g/L, Ripasso dry

Alcohol Amarone >15%, Ripasso ~13%, Recioto >12%

Tannin Recioto has med(+)-high, Amarone med-high, Ripasso med(+)

Body Amarone and Recioto are full, Ripasso med-full

Flavour All have fresh and dried red fruit flavours, Recioto and Amarone are usually pronounced, Amarone may have oak and/or oxidative character, Ripasso may have stewed flavours

Price-Quality: Recioto is VG/outstanding-premium, Amarone is good/outstanding (due to vol)-mid/premium, Ripasso good/VG-mid/premium

22
Q

Outline the area covered by Pinot Grigio delle Venezie DOC. What style and quality level does it produce.

A

Area All sub-regions: Trentino AA, Friuli, Veneto

Style Light-med(-) intensity apple and lemon, med(+) acid, med alcohol, light-med(-) body

Price-Quality Inexpensive-mid / good

it covers 40% of the world’s PG production

23
Q

Describe the growing environment and style of Bardolino DOC. Outline growing and winemaking stipulations (max yield, min alcohol)

A
  1. Next to lake Garda, also has Classico sub-zone
  2. Light-bodied reds/rose blends based on Corvina
  3. High Y
  4. min 10.5% ABV (higher for Superiore)
24
Q

Describe the situation and style of Bianco di Custoza DOC. Where is the wine sold? What kind of producers dominate?

A
  1. Between Verona and Lake Garda
  2. easy-drinking, aromatic whites,Trebbiano Toscano, Garganega, Friulano, Cortese
  3. Sold in Italian supermarkets
  4. Produced by two large co-ops
25
Q

Describe the situation and style of Lugana DOC

A

Situation South of Garda, into Lombardy

Style Verdicchio with aromatic apple, citrus and hazelnut, high acid, top producers mature in oak for wine that can age

1)WSET D3 copy+edit (66 decks)

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