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WSET D3 2023 > CH16 NE IT > Flashcards

CH16 NE IT Flashcards

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1
Q

What regions are considered as part of NE IT?

A

Trentino-Alto Adige ( 1 region administratively, but really 2 wine regions)
Fruiti-Venezia Giulia
Veneto

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2
Q

What is noteworthy about the influences on the Trentino-Alto Adige region?

A

Both are influenced by an Austrian heritage
Became part of IT in 1919 (~1 century ago)
Today, Trentino is predominantly IT language speaking
Alto-Adige is primarily German language (although IT names used for this book)

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3
Q

What other name is Alto Adige known as?

A
  • Südtirol
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4
Q

Where is Trentino-Alto Adige located?

A

NE IT
In foothills of the Alps

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5
Q

Where are the vineyards generally in Trentino-Alto Adige?

A

Viticulture is primarily in the lower slopes of the Alps
Fruit, especially apples, is grown on the plains between the mountains

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6
Q

What are the main grapes/ wines of Trentino?

A

Produces mainly whites — un-oaked, fresh, PG, Chard and Müller Thurgau
Reds from Teroldego, Merlot, and Marzemino —
Good to VG, $ to $$
Some O, $$$ to $$$$

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7
Q

What % of Trentino wine is co-op?

A

Just over 80%
Production levels have remained stable over last 10 yr

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8
Q

Describe the climate of Trentino?

A

Moderate continental w/ cooling influences
Daytime Summer temps can be high due to
Mountains blocking cold N winds
Moderating presence of Lake Garda to S
Heat build up from valley floor
Cold nights allow retained acidity and prolong growing season, allowing flavors to intensity

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9
Q

What is the breakdown of Red to White grapes in Trentino?

A

White = ~75%
Red = ~ 25%

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10
Q

What are the max yields in Trentino

A

Max yields depend on variety
Generally whites ~100 hL/ha
Reds ~90 hL/ha

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11
Q

How many white and black varieties does the overarching Trentino DOC allow to be bottled as single variety?

A

Ten (10) white
Nine (9) Black

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12
Q

What are the main varieties grown in Trentino?
Which are most important?

A

Int’l varieties widely grown
PG, Chard, Müller-Thurgau, PB, Riesling, SB, Gewürz
Merlot, CS, CF, PN
Larger volumes are represented by PG & Chard that together represent ~50% of ha planted

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13
Q

What local varieties are important to Trentino?

A

Teroldego
Marzemino
Lagrien
All are closely related

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14
Q

Give a top-level overview of the important local varieties grown in Trentino
Key aroma/flavor(s)
Ripening
Vigor
Wine color
Tannins
Quality & price

A

Teroldego — black cherry
Marzemino — red cherry
Lagrein — red cherry & black plum
All are…
Vigorous
Mid- to late-ripening
Deep color
M tannins
G to VG, $ to $$

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15
Q

What is the most common black grape variety in Trentino?

A

Teraldego

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16
Q

How is Teroldego typically trained?

A

Historically trained on pergolas for high yields
Now, Quality-minded growers are also using Guyot

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17
Q

What Susceptibilities does Teroldego have?

A

Can suffer from drying out of stems
Less susceptible to mildews than Marzemino and Lagrein

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18
Q

What are the best clones for Teroldego?

A
  • Clones 145 and 152, for their intense aromas
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19
Q

Where are the best Teroldego wines grown?

A

Teroldego Rotaliano DOC in the far N of Trentino
Sandy and gravelly soils

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20
Q

How can Teroldego be labeled? What is a notable DOC under which it cannot be labeled?

A

Teroldego Rotaliano DOC
Vini delle Dolomiti IGT (which covers both Trentino & Alto Adige)
Notably, despite being the #1 black grape of the area, it cannot be labeled as Trentino DOC

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21
Q

How is Marzemino typically trained?
What susceptibilities?

A

Historically trained on pergolas, newer, lower yielding clones are trained on spurred cordons
Prone to botrytis bunch rot and powdery mildew

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22
Q

Where does the best Marzemino come from ?
Why?

A

Ziresi subzone of Trentino DOC
Full sun exposure, rich calcareous/ clay and basalt soils

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23
Q

Describe Lagrien

A

red cherry & black plum
Needs warm site & lots of sun to ripen
Can have poor fruit set = low yields
Bitterness and harshness on finish addressed by shorter maceration times and oak aging
Deep color, so is used in rosé as well as red

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24
Q

How are reds and rosés made from Lagrein labeled?

A

can be labeled in either Italian or German
Lagrein rubino/dunkel for red
Lagrein rosato/kretzer for rosé

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25
Q

Describe Moscato Rosa

A

Member of Moscato family
Used to make rose scented sweet wines
Difficult to grow due to poor fruit set and botrytis

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26
Q

How are Moscato Rosa wines typically made?

A

Rose-scented sweet wine
Appassimento method or late harvest fruit

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27
Q

Describe Nosiola

A

white grape grown in the Valley of the Lakes
Warmest area of Trentino w/ a sub-continental climate
Small volume of distinctive white wines w/ light hazelnut flavor (from the fruit, not the oak)
Also made into a semi-dried fruit version, called Vino Santo (not Vin Santo)

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28
Q

Describe white winemaking in Trentino

A

soft pressing
Fermenting juice in SS at low temps (12-16C/ 54-61F) to retain primary fruit
May be briefly aged on lees
Released promptly for fruitiness
Some top whites may be aged in small oak barrels, a small % new for added layer of vanilla & spice

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29
Q

Describe red winemaking in Trentino

A

2 styles
Fresh fruity style (most) w/ M tannins & body
Maceration on skins during alcoholic ferment (5-7 days)
Moderate ferment temps (17-20C/ 63-68F)
Briefly aged in SS or old, neutral wood casks
MINORITY premium
Go through a period of maceration after alcoholic ferment (add’l 7-14 days)
Warm ferment temps (26-32C/ 79-90F)
Typically aged in sm oak barrels w/ sm % new
M+ to intense fruit flavors + add’l layer vanilla & sweet spice

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30
Q

What are the key rules around wine made in Trentino DOC?

A

Bianco (min 80% Chard &/or PB)
Rosso (single variety or blends of CS, CF, Carmenere, Merlot)
Single variety wines, min 85% named variety
2 variety blends from shorter lists of varieties; Ex: for whites, 50-75% of Chard, PB, PG or SB plus remainder of one of these
Rosé, also called Rosato or Kretzer
Additionally, there are DOCs for sweet wines
Certain important sub-zones can appear on label w/ Trentino DOC
Pinot Grigio delle Venezie DOC (which crosses w/ Veneto)

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31
Q

What is the average ha holding in Trentino?
What % is Co-op?
Notable producer and %

A

avg 1.2 ha holding
Co-ops >80%
Cavit is largest producer at 60% (a consortium of 10 co-ops)

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32
Q

Describe Cavit

A

Consortium of 10 co-ops spread around Trentino
60% of all wine produced in the province
Processes fruit of 4500 growers
Exports 80%

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33
Q

Where is Alto-Adige?

A

NE IT
Lower slopes of the Dolomites

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34
Q

What are the key grapes of Alto-Adige?

A

Pale red Schiava
Mostly int’l varieties such as…
PG
Gewurztraminer (here regarded as a local variety, the village of Tramin is in the province)
Chard
PB
PN
SB

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35
Q

What is the general quality level and price of wines of Alto-Adige?

A

Mostly G to VG
Mostly $ to $$
Some wines are VG to O and $$ to $$$ — especially PN

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36
Q

What is the breakdown of red vs white wines in Alto-Adige?

A
  • whites 60%, reds 40%
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37
Q

Describe the climate of Alto-Adige

A

Mild Alpine continental climate
Protected by cold winds by the mountains to the N
Warm air currents in the valleys
Nearly 300 days sunshine
Large diurnal day/night temp differentials = good conditions for ripening and retaining acidity
Sufficient rainfall spread thru yr w/ low amount in winter, sometimes a concern at harvest

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38
Q

Describe the terroir of Alto Adige

A

Mild Alpine continental climate
Vines typically grown btw 300-700m
Large variety of soils: volcanic porphyry, quartz and mica rock, and Dolomitic limestone (good for a range of varieties)

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39
Q

What are the typical vine training systems in Alto Adige

A

Traditional pergola
Guyot

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40
Q

What are the 2 largest “growing zones” (not technically sub-zones) of Alto Adige?

A

Bassa Atesina in ste S, w/ warmer climate
Oltradige, including Lake Caldaro area

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41
Q

Describe Bassa Atesina

A

one of 2 largest “growing zones” in Alto Adige (other is Oltradige)
In the South of Alto Adige
All the main varieties (PG, Gewurz, PB, Chard, Lagrein, PN) are grown except Sciava
Müller Thurgau is grown at high altitude

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42
Q

Describe Oltradige

A

one of the 2 largest “growing zones” in Alto Adige (other is Bassa Atesina)
Includes the Lake Caldera area for Schiava, w/ Merlot and CS in the Valleys
PN and white varieties at higher altitudes

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43
Q

What is the #1 variety in Alto Adige

A

Schiava, also known by GER name Vernatsch
4 separate varieties have been ID’d but normally grown and vinified together

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44
Q

How is Schiava typically trained in Alto Adige?

A

Typically Pergola, to cope w/ their natural vigor, and the vines produce high yields

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45
Q

Describe Schiava wines

A

pale ruby
Perfumed violet and strawberry
M to light body
Low tannins

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46
Q

Describe the typical WHITE winemaking in Alto Adige

A

Emphasis on preserving fruit aromas/flavors
Low to moderate temps (12-15C/ 54-59F)
Selected yeasts
Aged in SS
Mid-priced kept on lees 4-6 mo to fill out body of wine
Premium wines kept on lees for nearly 1 yr

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47
Q

What % of Alto Adige wines are DOC?

A
  • Proud of fact 98% are DOC
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48
Q

How many varieties are allowed in Alto Adige DOC?

A
  • There are 11 white varieties and 7 black varieties allowed
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49
Q

What rules apply to the styles of Alto Adige DOC wines?

A

Bianco must be a min 75% Chard, PB or PG — 2 of these must be present but no single variety can exceed 70%
There is no corresponding Rosso category
Single variety wines must be 85% named variety
Two-variety blends, for example Chard-PB or Cab-Legrein, in which both varieties must be >15% of the blend each
Can also label with 1 of the 6 sub-zones such as Alto Adige Valle Isarco (mostly whites)
Lago di Caldaro DOC is devoted to Schiava

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50
Q

What are the max yields in Alto Adige? How does this compare to Trentino?

A

Max for whites is 90 hL/ha (compared to 100 in Trentino)
“Allowed yields are slightly lower than in Trentino” (not listed for red)

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51
Q

What is the average vineyard holding in Alto Adige?
Implications?

A

Typically very small, on average 1 ha/ grower
Co-ops are very important — account for 70% of production, including some high quality wines
Even larger estates have limited ha (50-60) so have to make mid- and premium-priced wines

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52
Q

Name a couple of better-known private estates of Alto Adige

A

Alois Lageder
Elena Walch

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53
Q

Name a couple of top co-ops in alto Adige

A

Cantina Kaltern (largest winery in the province)
Cantina di Tramin

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54
Q

What % of Alto Adige wines are exported? How much stays within Alto Adige?
Where is it mainly sold (channels)?
Most important export markets?

A

Mainly sold in IT - 75%
Of that, just under half stays in the province
Focus on whites and aromatic varieties
Important for tourist biz, so most important sales sector is hospitality, then specialist wine shops
Only a small % goes to supermarkets
Most important export markets are GER and USA

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55
Q

What is IT’s most NE region? What is it best known for?

A

Fruili-Venezia Giulia, commonly known as Fruili
Best known for high-quality whites

56
Q

What country/ies border Fruili?

A

Austria and Slovenia

57
Q

What influences are seen in Fuili wines?

A

Wine culture reflects influences from GER-speaking and Slavic countries

58
Q

What % of IT production comes from Fruili

A
  • About 4%
59
Q

What is Fruili most known for?

A
  • High quality, single varietal white wines
60
Q

What % of Fruili wine is white

A
  • more than 75%
61
Q

Describe the growing environment in S Fruili plains

A

vineyards in S are on flat plains near Adriatic Sea
These experience warm Maritime climate
High rainfall (1200mm/yr vs Bordeaux at 950)
This results in humidity, requiring extra work in vineyard to combat disease
Makes organic viticulture challenging in this region

62
Q

What are the 2 main zones of Fruili and how do they differ?

A

Southern plains — flat, near Adriatic Sea, everyday wines made from higher yields grown on alluvial Palin w/ rocky deposits
Includes 5 DOCs, ex: Grave del Fruili DOC, Fruili Isonzo DOC
Low hills — higher quality wines
Collio DOC
Collio Orientali del Friuli DOC

63
Q

What is Grave del Fruili DOC known for?
Fruili Isonzo DOC?

A

Mostly volume wines
Best quality from sites on RT bank of the river Isonzo neighboring Collio

64
Q

What DOCs are for higher quality wines in Friuli?

A

Collio DOC
Collio Orientali del Friuli DOC

65
Q

Describe the terroir of Collio Orientali del Friuli DOC

A

Calcareous marl and sandstone
Soils include compacted marl known as Ponca w/ excellent drainage
Modest altitude — 200m — w/ a range of slopes and
Exposure to wind
All contribute to lower yields, higher quality, greater costs and price

66
Q

What are the main varieties of Fruili?

A

PG 25%
Merlot
Friulano (Sauvignonasse)
Chard
SB
CF

67
Q

What local varieties are important in Friuli?

A

Ribolla Gialla W
Malvasia de Istria W
Verduzzo W
Picolit W
Refosco R
Schiopettino R
Pignolo R
Tazzaleghe R

68
Q

What varieties does Fruili grow in common w/ Austria / Middle Europe?

A

Riesling
Welschriesling (here Called Riesling Italico)
Gewürztraminer
Müller-Thurgau
Blaufränkisch (called Franconia)

69
Q

What 3 wines are considered specialties of Friuli?

A

Friulano (Sauvignonasse, Sauvignon Vert, formerly Tocai Friulano)
Ribolla Gailla
Refosco (dal Peduncolo Rosso)

70
Q

Describe Friulano
Susceptibilities
Aromas
Acidity
Alcohol
Oak?
Quality & price

A

good disease resistance — important for the high rainfall
M(-) floral and apple
M+ acid
M to H alcohol
Can be SS to preserve aromas, or lightly oaked
Best have capacity to age
G to VG, $$ to $$$

71
Q

Describe Ribolla Gialla in Friuli
Where grown
Challenge
Aromas
Acidity
Styles

A

only grown in Collio and Colli Orientali b/c needs hillside sites to prevent too much vigor
Prone to shot berries
Citrus and peppery notes
High acidity
Many styles being experimented with — oak or no, Charmat sparking, dry and off-dry, extended skin contact orange wines, amphora

72
Q

Describe Refosco
Plantings
Vigor
Ripening
Resistance
Aromas
Tannins

A

Most planted LOCAL black variety in Friuli
Vigorous —> Produces best when grown on hillsides w/ lower fertility
Late ripening
Resists botrytis
Red cherry flavored w/ herbal aromas
Small berries = high tannins, best smoothed w/ barrel time

73
Q

What is noteworthy about winemaking in Friuli?

A

The style of clean, mainly un-oaked, white wines
Introduced by Mario Schiopetto from the late 1960s
Drew on GER tech expertise, esp use of SS for ferment and aging, temp control, cultivated yeasts, and latterly, pneumatic presses
Became the go-to region w/in IT for this style of wine
Also known for traditional orange wines, as in neighboring Slovenia

74
Q

What are maceration times for orange wines in Friuli? Maturation?

A

can be anywhere from 8 days to 6-8 months on the skins
Followed by long aging 2-6 years in large format oak barrels

75
Q

What are the hallmarks of orange winemaking in Friuli?

A

Organic methods in vineyard
Use of local varieties (esp Ribolla Galla) alongside int’l
Long maceration on skins (8 days to 6-8 mo)
Ferment w/ ambient yeast
No temp control
Long wood maturation in large format oak or other wood
No fining or filtration
Low or no added SO2

76
Q

Describe the characteristics of a Friuli Orange wine

A

amber, orange or gold in color
Pronounced flavors, unlike white wines from same varieties, of dried fruits, dried herbs, hay, nuts
M tannins
$$$ price

77
Q

What are the 2 most important DOCs of Fruli? How does their history differ?

A

Collio and Collio Orientali del Friuli (COF)
Share similar characteristics but mainly divided by political history
Collio Orientali del Friuli became part of IT in 19th century
Collio only brought into modern IT in 1914

78
Q

What are the principal wines of Collio DOC and Collio Orientali del Friuli?

A
  • single-variety whites — Friulano, Ribolla Galla, SB, Chard
79
Q

What kind of wine comes from Colli Orientali del Friuli Picolit DOCG?

A

historic wine that once was a competitor for Hungarian Tokaj
Sweet
Volume’s have always been small b/c Picolit has bunches w/ only 10-15 berries each due to problems w/ berry set
Made from air-dried grapes

80
Q

What is Ramandolo DOCG

A
  • Sweet wine made from air0dried Verduzzo grapes
81
Q

What is Friuli DOC?

A

introduced in 2016
Allows growers to produce wine to a DOC std across all the authorized areas of Friuli
Permitted yields are high (98 hL/ha for most popular whites)

82
Q

What are the growers orgs for high quality wine in Friuli

A

Consorzio Tutela Vini Collio
Consorzio Tutela Vini Friuli Colli Orientali e Ramandolo which oversees four DOC(G)s: Colli Orientali del Friuli, Ramandolo, Picolit, Rosazzo

83
Q

Where is Veneto?

A

NE IT
Extends from S end of Lake Garda in the West to Venice in the E
Ranges from the foothills of the Alps in the N to flat plains of the Po river delta in the S

84
Q

How does Veneto compare to IT’s other region in terms of production?

A

usually IT’s largest wine-producing region
Due largely to worldwide popularity of Prosecco and Pinot Grigio
Also home to well-known DOC(G)s Valpolicella and Soave

85
Q

What is the climate of Veneto?

A

warm, Moderately Continental
Moderate rainfall
Cooling influences may come from altitude, exposing vineyards in foothills to large diurnal temp range, and from breezes from Lake Garda that cool the vineyards in the W
Flat plain is affected by moist air and fog from River Adige and broad Po River valley

86
Q

What are the biggest growing challenges in Veneto?

A

Flat plain affected by moist air and fog from River Adige and Po River valley —> increases # of sprays needed to combat disease and rot
Esca has become increasing threat
Soils are generally fertile, contributing to high yields

87
Q

Why do quality levels for Valpolicella DOC and Soave DOC vary dramatically (G to O)?

A

Hillside sites are better suited to quality production (better drainage, less rich soils)
These DOCs extend from hills to plains
Additionally, high max yields allowed means quality can vary

88
Q

What are the main grapes of Veneto?

A

Glera (used in Prosecco)
Merlot (often used for inexpensive wines for the local market)
PG, CS, Chard
Corina, Garganega, Trebbiano

89
Q

Where is Soave located?

A

E of Verona
2 distinct parts: foothills to N and flat plain in the S, near River Adige

90
Q

Describe the soils of hillsides of Soave

A

hillside soils are limestone and clay and/or volcanic rocks (basalt)
These are naturally cool, which slows ripening and leads to grapes w/ full flavor and ripeness w/ high acid

91
Q

What is the grape of Soave?

A

Garganega

92
Q

Describe the Garganega grape
Vigor
Ripening
Training
Susceptible

A

vigorous and very productive
Late ripening
Traditionally trained on Pergola, but now may be trellised
Sensitive to WI cold, mildew, botrytis

93
Q

Describe Soave wines

A

high acid
M body
M intensity
Lemon, apple/pear, white pepper, —> riper examples stone fruit
Not typically oak aromas, but high end may have
Can age and develop almonds, honey
G to VG, $ to $$, w/ top producers Veg to O and $$ to $$$

94
Q

Describe common winemaking for Soave

A

Quality producers typically employ short cold macerating, cool ferment (16-18C/ 61-64F)
A few months of aging on lees b4 bottling
A few producers ferment and/or age leading wines in oak
There are also appassimento method wines

95
Q

What are the DOCs for dry wines in Soave?
What % does each represent?

A

Soave DOC - 80%
Soave Classico DOC - about 20%
Soave Superiore DOC - tiny

96
Q

What rules apply to Soave DOC?

A

Grapes from entire Soave region (now 3x larger than 1931)
Min 70% Garganega
Up to 30% Trebbiano di Soave/ Verdicchio or Chardonnay
Of this 30%, max 5% can be any other authorized variety
Max yield HIGH at 105 hL/ha
Can be sold very young — after Dec 1 year of harvest

97
Q

What rules apply to Soave Classico DOC

A

grapes from hilly Classico region
Same rules about varieties as Soave DOC…
Min 70% Garganega
Up to 30% Trebbiano di Soave/ Verdicchio or Chardonnay
Of this 30%, max 5% can be any other authorized variety
Marginally lower yields at 98 hL/ha
Can be released Feb 1 (vs Dec 1 for Soave DOC)

98
Q

What rules apply to Soave Superiore DOCG

A

Grapes from same hilly zone as Recioto di Soave
Same rules about varieties as Soave DOC…
Min 70% Garganega
Up to 30% Trebbiano di Soave/ Verdicchio or Chardonnay
Of this 30%, max 5% can be any other authorized variety
Lower yields at 70 hL/ha
Wines released Sept 1 yr after harvest (vs Dec 1 Soave, Feb 1 Soave Classico)

99
Q

Why are yields so high for Soave?

A

leading producers work w/ yields close to the max and still produce concentration and flavor intensity in their wines
This demonstrates that Garganega, when grown on favorable sites, can produce fully flavored wines at relatively high yields

100
Q

Describe Recioto di Soave DOCG

A

grapes from a delisted hilly zone
Made from same blend as Soave, but from semi-dried grapes
Min 70% Garganega
Up to 30% Trebbiano di Soave/ Verdicchio or Chardonnay
Of this 30%, max 5% can be any other authorized variety
Low max yield 36 hL/ha
Rich floral honeyed sweet wines w/ high balancing acidity

101
Q

What are the average vineyard holdings in Soave?

A
  • avg vineyard holdings 2 ha
102
Q

What is the largest co-op in Soave? What % of the wine do they bottle?

A

Cantina di Soave
Bottles just under 1/2 of total wine made

103
Q

When was Soave at its peak? What has happened since?

A

Peak was 1960s and 70s
Lost front to PG from Veneto and elsewhere
Low quality Garganega vines are being replanted w/ PG

104
Q

What % of Soave is exported
Top markets?

A

about 80%
GER and UK

105
Q

Where is Valpolicella?

A

NE IT
Immediately N of Verona
Foothills in N , Flatter in S

106
Q

How do the soils of the N and S of Valpolicella differ? Implications?

A

in foothills in the N, limestone and clay or volcanic, which are cooler than those of the S (slows down ripening —> grapes have more acidity, ripen more slowly, greater concentration)
In flatter S, gravel and san, which are warmer —> grape are fruiter w/ less acidity and lower concentration

107
Q

What makes Corvina suitable for drying?

A
  • thick skins
108
Q

Describe the Corvina grape

A

Mid to late ripening
vigorous & dependable
High yields
Thick skins —> suitable for drying
Prone to downy mildew, botrytis, esca; sensitive to drought
Well-suited to pergola training as it does not fruit on the 1st few buds of the cane and the shade prevents sunburn to which it is prone

109
Q

How is Corvina suited to Pergola training?

A

does not fruit on the 1st few buds of the cane and the shade prevents sunburn to which it is prone
The height of the pergola also helps w/ good air circ, helping to reduce disease
Studies have shown that temps can be significantly lower in pergola system, but they also lose more water through evaporation

110
Q

What does Corvina contribute to Valpolicella blends?

A

violet, red cherry, red plum, herbal note
Low to M tannins
High acidity

111
Q

Describe Covinone

A

not related to Corvina (despite name meaning “big Corvina”)
Big clusters
Prone to powdery mildew
Doesn’t ripen uniformly —> Fruit must be picked bunch by bunch at harvest, adding work & cost
Good complement to Corvina
Adds tannins to blends

112
Q

Describe Rondinella

A

reliable & productive
Can grow in range of soils
Good disease resistance (good for drying)
Prone to Esca
Can be rather neutral, light, simple cherry fruit
Accumulates sugar very fast so useful for Recioto

113
Q

Describe Molinara

A

high yielding
Grown less in recent years due to pale color
Contributes acidity, red berried fruit and lightness

114
Q

Describe the typical Valpolicella winemaking

A

aim is inexpensive, fresh, fruity wine for early consumption
Crush
Controlled temp ferment, 20-25C/ 68-77F to retain primary
Short maceration — 5-7 days aiming for L to M tannins
Aged in SS or large neutral Oak

115
Q

Describe appassimento method

A

grapes picked and allowed to reach a semi-dried state before crushing
Grapes stored 3-4 mo in well-aerated drying lofts (increases alcohol, makes sweet and/or dry wines)
Grapes may be picked early at 11-11.5% potential abv to maintain acidity and ensure perfect bunches
Bunches left to dry, either on vine or, more usually, off vine
Grapes are hung up or, in volume production, laid one bunch deep in well-spaced trays to prevent mold growth
Grapes checked regularly and rotated occasionally
Today, humidity, temp and air movement carefully controlled

116
Q

Why might appassimento been invented?

A

perhaps to make wines robust enough to transport in antiquity

117
Q

What happens to the grapes during appassimento drying?

A

grapes lose around 1/3 of their weight
Loss of water leads to higher levels of sugar, potential alcohol, acidity, anthocyanin (color), tannins, and concentration of flavors
Chemical changes such as more glycerol is produced, giving softer, fuller mouthfeel

118
Q

What grapes may be used in the various Valpolicella DOC(G)s?

A

Corvina and/or Corvinone must be 45-95% of blend
Rontinella 5-30%
Other authorized varieties including Molinara

119
Q

What Rules apply to Valpolicella DOC

A

max yield 84 hL/ha (can be low flavor concentration)
Corvina and/or Corvinone must be 45-95% of blend
Rontinella 5-30%
Other authorized varieties including Molinara

120
Q

Describe Valpolicella DOC wines

A

bright purple tints in youth
Red cherry and rose aromatics
No oak flavor
L to M tannins
M to M+ acid
G, some VG
$ to $$

121
Q

Describe Valpolicella Classico DOC

A

grapes must come from hilly, defined, historic Classico zone
Wines typically have greater concentration than basic V DOC
Typically G to VG, $ to $$

122
Q

What is Valpolicella Valpantena DOC

A
  • wines made from grapes grown in the Valpantena valley
123
Q

How is “Superiore” used in Valpolicella

A

can be used w/ Valpolicella DOC or Valpolicella Classico or Valpantena DOC
For wines w/ marginally higher min alcohol level which are often aged in large oak vessels for 1 yr
Must be aged for 1 year after Jan 1 of year after harvest

124
Q

Describe Recioto della Valpolicella DOCG rules

A

sweet, semi-dried grape wine
Must be dried off the vine for 100-120 days
Final yield after drying max 48 hL/ha

125
Q

Describe Recioto della Valpolicella DOCG wines

A

intense fresh- and dried-fruit flavors
Full body
M+ to H tannins
Style differs in terms of alcohol and sweetness levels (min 12% abv and approx 50 g/L RS
G to O, $$$

126
Q

What rules apply to Amarone della Valpolicella DOCG?

A

Grapes can be sourced from anywhere w/in Valpolicella
Final yield after drying and pressing is 48 hL/ha
Usually vinified after 100-120 days drying
Min abv 14%, but more typically 15% and above
Often 5-9 g/L RS (max 9 g/L)
Aged for min 2 yr in large casks or barriques (4 yr Riserva)

127
Q

Amarone della Valpolicella DOCG wine

A

dry or just off-dry (max RS 9 g/L)
Intense cherry and dried fruit, spice and wood notes
M to H tannins
H acid which balances the richness
May have new oak flavors or nutty and volatile notes from mildly oxidative aging in large oak casks if not kept topped up
G to O, $$ to $$$$

128
Q

What is the Ripasso method?

A

unpressed grape skins w/ some RS are taken from the end of ferment phase of Amarone or Recioto
Newly made Valpolicella wine, having been pressed off its own skins, is then added to these grape skins for a 2nd ferment
Yeasts, which are also transferred in this process, ferment the remaining RS, which give more color, flavor and tannins to the wine
15% Amarone wine may also be added to contribute further flavor tannins, alcohol

129
Q

What rules apply to Valpolicella Ripasso DOC

A

finished wine must have min 12.5% abv (13% for Superiore)
Must be aged for 1 yr after Jan 1 after year after harvest (often in large oak vessels)

130
Q

Describe Valpolicella Ripasso DOC wine

A

M to full-body
M+ tannins
Fresh and stewed red cherries and plums
G to VG, $$ to $$$

131
Q

Describe the Valpolicella Consorzio

A

represents >80% of producers who make DOC(G) wines
Marketing and promo activities
Involved in research and an initiative to sign up growers to a common standard for sustainability
“Reduce, Respect, Retrench (i.e. save)”

132
Q

What % of Amarone is exported? What are the top markets?

A

approx 65% is exported
GER, US, Switzerland, UK primary markets

133
Q

What is Pinot Grigio della Venezie DOC?

A

introduced in 2017 replacing Pinot Grigio delle Venezie IGP
Stricter reqs than former
Grapes have to be grown in the 3 regions of Veneto, Fruili- Venezia Giulia, and S Trentino province of Trentino- Alto Adige
Preaches 85% of all IT grown PG and more than 40% of the world’s PG
Max yield was reduced from 152 to 126

134
Q

Describe the wine of Pinot Grigio della Venezie DOC

A

L to M(-) int
Apple and lemon
L to M(-) body
M alcohol
M+ acid
G (w/ some VG), $ to $$

135
Q

What are Bardolino DOC and Bardolino Superiore DOCG

A

Immediately adjacent to Lake Garda w/ its moderating influences
Produces mainly light bodied reds and rosés
Corvina blends (35-80%) w/ up to 20% of other authorized varieties — merlot can be used to boost the red fruit character and to reach max alcohol of 10.5% (DOC) or 11% DOCG for the Superiore category
Max yield 91 hL/ha
Rosé called Chiaretto is light, fresh, red-fruited, M salmon

136
Q

What is Bianco di Custoza DOC

A

between Verona and Lake Garda
Produces mostly easy drinking, lightly aromatic, fresh wines from a blend of mainly Trebbiano Toscano, Garganega, Friulano, and optionally Crotese
Sold mainly in IT market
2 large co-ops biggest producers

137
Q

What is Lugana DOC

A

S of Lake Garda
Crosses boundary into neighboring Lombardy
Most vineyards are in Lombardy but majority of wine is bottled by big producers in the Veneto
Principal grape now called Turbiana (perviously known as Trebbiano di Lugana, same grape as Verdicchio
Best examples are moderately aromatic, apple, citrus, hazelnut notes w/ lively acid, saline finish
Some may have a part or all in oak

WSET D3 2023 (24 decks)

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