Criteria for Selecting Most Appropriate Grapevine Variety

Question 1

Main points

Answer 1

each wine style requires most appropriate variety; different wines from same variety picked at different ripening; different varieties can produce same wine (blend); aromatics, neutral

Question 2

Legal aspects

Answer 2

since agreement between State-Regions (25 July, 2002), classification of grapevine varieties is regulated by regions; two main categories: ‘Suitable for cultivation’ (S. and recommended) and ‘Under Test’; National Grape Variety Catalogue

Question 3

1,200-1,400 cumulated growing degree days (thermal requirements for ripening)

Answer 3

white varieties- chardonnay, traminer aromatico, riesling; red varieties- gamay, pinot nero

Question 4

1,400-1,600 cumulated growing degree days (thermal requirements for ripeing)

Answer 4

white varieties- albana, chardonnay, pinot bianco, riesling, sauvignon, trebbiano toscano; red varieties- cabernet franc, cabernet sauvignon, gamay, grignolino, malbec, merlot, pinot nero

Question 5

1,600-1,800 cumulated growing degree days (thermal requirements for ripeing)

Answer 5

white varieties- albana, montuni, pignoletto, pinot bianco, riesling italico, sauvignon, trebbiano romagnolo, rebbiano toscano; red varieties- cabernet sauvignon, grignolino, lambrusco grasparossa, malbec, refosco, ruby cabernet, sangiovese

Question 6

1,800-2,000 cumulated growing degree days (thermal requirements for ripeing)

Answer 6

white varieties- malvasia bianca, montuni, moscato bianco, pignoletto, trebbiano romagnolo

Question 7

High sensitivity to juicing (juices easily)

Answer 7

chardonnay, verduzzo, riesling, cab f., cab s., ribolla, sangiovese, barbera, cortese, ervi, etc.

Question 8

Intermediate sensitivity to juicing

Answer 8

sauvignon, prosecco, merlot, refosco, raboso, pinot nero, tocai, traminer, malvasia, muller t., croatina

Question 9

Low sensitivity to juicing (difficult to juice)

Answer 9

pinot grigio, pinot bianco, trebbiano, moscato, garganega