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Continuing Studies > IT: Veneto > Flashcards

IT: Veneto Flashcards

1
Q

Valpolicella DOC subzones?

A

Classico
Valpantena

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2
Q

Valpolicella Classico communes?

A

Fumane
Negrar
Marano
Sant’Ambrogio
San Pietro in Cariano

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3
Q

Vapolicella DOC grapes?

A

Corvina and/or Corvinone (45 - 95%)
Rondinella (5% to 30%)

Others could include:
Molinara
Oseleta
Croatina
Dindarella
Spigamonti

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4
Q

Amarone della Valpolicella min. ABV?

A

14% —– with an allowance for .10g/l for everything .10% over 14% up to 16%; then .15g/l from there

So basically, 1 full degree of alc over 14 = 1 more gram RS

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5
Q

An Amarone at 15% ABV could theoretically have how much RS?

A

10g/l RS (the minimum is set at 14% with an allowance for .10g/l more of RS per .10% alc)

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6
Q

Aging requirement for Amarone della Valpolicella?

A

Rosso: min. 2 years from January 1
Riserva: min. 4 years from November 1

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7
Q

Earliest date that vinification can begin for Amarone?

A

December 1 of harvest year

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8
Q

Term for the room where Amarone grapes dry?

A

Fruttaio

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9
Q

Arele

A

the bamboo racks that Amarone grapes dry on

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10
Q

Bamboo racks used to dry Amarone grapes?

A

Arele

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11
Q

Name 3 of Corvina’s traditional (but not required) blending partners in Valpolicella?

A

Molinara
Oseleta
Croatina
Dindarella
Spigamonti

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12
Q

Valpolicella is influenced by what set of mountains?

A

Lessini Mountains
*Classico area is most sheltered by these

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13
Q

General elevation range for Valpolicella vineyards?

A

150M to 500M
(avg 300M)

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14
Q

Valpolicella soils?

A

Calcareous with pronounced volcanic/basalt deposits (esp in the west near Soave)

Toar = volcanic tuff outcrops

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15
Q

Traditional vine training method used in Valpolicella?

A

Pargoletta Veronese aka espalier

vines are trained along a horizontal canopy that offers shade and distance from the ground
*Corvina is prone to sunburn and rot. Protection from sun, good airflow
*Amarone grapes are typically on warmer hillsides - this helps combat overripeness
**healthy intact grapes are especially important with air-drying - damage/rot sends VA through the roof

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16
Q

Length of appassimento for Amarone grapes?

A

typically picked in early October…

Must be dried until at least December 1.

Drying period is 40 to 80, sometimes 120 days. Producer pending.

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17
Q

What is the maximum amount of a producer’s harvest that can be dedicated to Amarone?

A

65%
*cannot use another producer’s pomace

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18
Q

1st Valpolicella wine labelled “Ripasso”?

A

Masi’s Campofiorin 1967
(they registered the term “ripasso” as a trademark in 1988, forcing other producers to use alternatives like “rigoverno” and “doppia fermentazione” until 2006)

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19
Q

For context: What “alternative” methods might a producer use to make a Valpolicella Ripasso?

A

Ripasso only needs to spend a few days in tank with Amarone pomace to be Ripasso.

They could..
- use grapes that are partially dried for a month.. a shortened appassimento process
- or use a combination of fresh and dried grapes (ex: 70% fresh, 30% dried and added to the base wine to start a second fermation)

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20
Q

In the production of Valpolicella Ripasso, the used grape skins must contain what ABV% and what % volume should they contribute to the finished wine?

A

0.5% ABV
10 - 15% total volume

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21
Q

Aging requirement for Valpolicella Ripasso?

A

1 year

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22
Q

What are all of the min. ABV requirements for Recioto della Valpolicella - picking, drying, actual and potential?

A

Grapes are picked at min. 11% potential
Dried to minimum 14%
Must have an actual ABV of at least 12%
Must have potential ABV of at least 14%

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23
Q

Min. RS for Recioto della Valpolicella?

A

Min. 2.8% potential ABV (equivalent to ~50gl RS)

[12% ABV; grapes harvest at 11%, dried to 14%, required to have 12% .. must have 2.8% remaining]

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24
Q

When did Valpolicella Ripasso become a DOC?

A

2010
*remember that that this isn’t a historic or traditional style. Masi’s Campofiorin 1967 was the first and held a trademark on the word Ripasso from 1988 to 2006. Production went from 7.5m bottles in 2007 to 25 million by 2013

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25
Q

Maximum amount of Valopicella Ripasso a producer is allowed to make?

A

It cannot be double the volume of Recioto/Amarone wine obtained from the must used for the Ripasso
*producers must use their own must - they cannot buy or borrow

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26
Q

What is Cruina?

A

The local name for Corvina used in Bardolino.

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27
Q

Bardolino grapes?

A

40 - 95% Corvina
5 - 40% Rondinella
Max 20% “others” - up to 15% Molinara and up to 10% any other grape

(Valpo is 45 - 95% Corvina, 5 - 30% Rondinella, max 25% others)

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28
Q

Custoza DOC

A

Bardonlino’s white wine counterpart - Custoza sits just south but overlaps part of the area.

WHITES ONLY.
MIN. 70% Cortese (aka Bianca Fernanda), Fruilano (Tai), Garganega and/or Trebbiano Toscana - but not more than 45% of any.

MAX 30% Chard, PB, Riesling, Welschriesling, Manzoni Bianco, Pinot Bianco

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29
Q

Soave overlaps what other major DOC?

A

the eastern part of Valpolicella

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30
Q

Soave DOC / Soave Superiore DOCG grapes?

A

Min. 70% Garganega
Max. 30% combined Chardonnay and Trebbiano Toscana
Max. 5% “others”

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31
Q

What are Soave’s 2 subzones?

A

Colli Scaligeri
Classico

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32
Q

What are the 2 main towns of Soave’s Classico zone?

A

Monteforte d’alpine
Soave itself

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33
Q

What vine training method is most commonly employed in Soave DOC?

A

Pergola Veronese

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34
Q

Explain Soave Classico’s soils.

A

West: around the town Soave, there’s more calcareous marl with higher limestone content - which produces refined, delicate and intensely floral Soave.

East: Around Monforte d’Alpone, soils feature more volcanics rich in basalt and tuff - wines are more powerful, structured, spicy

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35
Q

Why was Pieropan’s Calvarino important to Soave as a region?

A

Debuted in 1971 at a time when Soave’s reputation had greatly diminished.It was one of the first single vineyard bottlings and was integral in rebuilding Soave’s image.

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36
Q

Min. RS for Recioto di Soave DOCG?

A

70 g/l

37
Q

Gambellara DOC

A

WHITES:
Min 80% Garganega + max. 20% Chard, Pinot Bianco and/or Trebbiano Toscana

(Soave = 70Garg/ 30Chard/Trebb)

Even more volcanic than Soave

  • There’s only about 200ha - the flatter areas are mostly given over to Prosecco production.
  • Sits on Soave’s eastern border, making similar wines.
38
Q

Recioto di Gambellara DOCG grapes?

A

100% Garganega

39
Q

Torcolato is associated with what DOC? What grape(s) are used?

A

Breganze DOC
100% Vespaiolo

40
Q

Who is the main producer of Breganze DOC Torcolato?

A

Maculan

41
Q

Durella

A

White grape
Lessini Durello DOC
Monti Lessini DOC

42
Q

Veneto’s most planted red?

A

Merlot

43
Q

Top 2 DOC for production by volume?

A

Prosecco DOC
Delle Venezie DOC
*top producing in all of italy

44
Q

Veneto’s DOC/G that focus on int’l varieties

A

Colli Berici DOC
Colli Euganei DOC
Montello Asolo DOC
Montello Rosso DOCG

45
Q

Alzero

A

Quintarelli
Cabernet Sauvignon + Cabernet Franc sometimes with Carmenere

46
Q

Top 2 “international varietal” bottlings from Maculan?

A

Palazzotto: Cabernet Sauvignon
Crosara: Merlot

47
Q

La Poja

A

Allegrini
100% Corvina

48
Q

1st modern Prosecco?

A

Antonio Carpene
1873
*he also founded Italy’s 1st enology school

49
Q

% of Glera for Prosecco?

A

85%

50
Q

Prosecco grapes?

A

Min 85% Glera

The traditionals:
Verdiso, Bianchetta Trevigiana, Perera
Glera Lunga

The internationals:
Chardonnay
Pinot Bianco
Pinot Grigio, Pinot Nero
(Max 15%)

51
Q

Prosecco Rosé

A
  • 10 - 15% Pinot Nero + Glera
  • vintage dated
  • Non Dosage, Extra Brut, Brut, Extra Dry
  • spumante only
52
Q

Prosecco’s 2 most traditional blending partners?

A

Verdiso (enhances acidity)
Bianchetta Trevigiana (enhances structure)

53
Q

DOCG for Prosecco?

A

Conegliano Valdobbiadene Prosecco DOCG
Asolo Prosecco DOCG

54
Q

River in SW Conegliano Valdobbiadene DOCG?

A

Piave River (forms the SW boundary)

55
Q

Which is steeper/cooler: Valdobbiadene or Conegliano?

A

Valdobbiadene

56
Q

What is the main soil type in Valdobbiadene? Conegliano?

A

Valdobbiadene: marls and conglomerates
Conegliano: morainic and clay

57
Q

Explain Prosecco’s “Rive” designation.

A

Translates to “hillside vineyard” in local dialect, but in this context it is a geographical designation referring to a commune or frazione (hamlet) NOT a single vineyard.
- hand-harvested
- lower max. yields (13 tons/ha vs. 13.5 for reg DOCG vs 18 for DOC)
- there’s 43: 12 commune, 31 frazione

58
Q

3 rive of Conegliaino Valdobbiadene DOCG?

A

Col San Martino
Soligo
Colbertado di Vidor
Farra di Soligo
Ogliano
Pieve di Soligo

59
Q

3 Glera varieties? Which is the most common?

A

1 Glera Tondo is the most planted at about 90% of crop

  1. Glera Lungo
  2. Glera Nostrano - rare and difficult to grow
60
Q

Prosecco “Sui Lieviti”

A

CONEGLIANO VALDOBIADDENE PROSECCO SUPERIORE “SUI LIEVITI” DOCG
“on the lees”
- secondary in bottle
- brut nature, no disgorge
- NO Rive designation

  • in the region, they’ll ask if you want it “clear or cloudy” aka shaken or not shaken
  • typically 11 - 12% ABV
61
Q

Sui Lieviti vs Col Fondo: what’s the difference? What happened to Col Fondo?

A

Sui Lieviti became the legal designation when Col Fondo.. couldn’t. Two companies hold trademarks to the term (Drusian and Val d’Oca) since around 2002.

Col Fondo (“with stuff on the bottom”) is also a bottle fermented/undisgorged wine - but encapsulates a wider range of styles. Often refers to a frizzante wine with maybe a touch more RS than Sui Lieviti which is Spumante only and brut nature.

62
Q

What are Cartizze’s 3 subzones?

A
  1. Cartizze Alto: Covers 230-320M. Highest, steepest, warmest and sunniest. This is the “classico zone”.
    2/3. Cartizze Est, Cartizze Ovest: cooler with less marl and deeper soils. Sit below Alto.
63
Q

Min. ABV for Superiore di Cartizze?

A

11.5% ABV
(same as Rive)

64
Q

What category of wine in Conegliano Valdobbiadene mandates the lowest yields? Highest min ABV?

A

Rive and Superiore di Cartizze mandate the highest ABV with 11.5%

Superiore di Cartizze comes in with the lowest yields… 12 tons/ha vs Rive’s 13ha

65
Q

What producer owns the largest share of Cartizze?

A

Bisol with 2ha
They’ve had vines here since 1542

66
Q

typically RS in Superiore di Cartizze?

A

Dry
(17 to 32g/l)

67
Q

Cartizze vine training method?

A

Doppio Capovolto (heart-shaped - 2 canes bent towards trunk). Same as Doppelbogen in the Mosel - this method does well on steep slopes with low water retention and is good at reducing vigor

68
Q

Vigna la Rivetta

A

Villa Sandi
Brut nature, traditional method Cartizze

69
Q

3 Cartizze producers?

A

Bisol
Ruggeri family’s Le Colture
Col Vetoraz
Mionetto
Villa Sandi

70
Q

Amarone vintages - the good, the exceptional, and the ugly?

A

2014 = WORST
*so much rain. almost no RSVA/selezione made. literally worst vintage ever.

2017 was the 2nd weakest vintage

2012, 2016, 2019, 2020 = GREAT

2010, 2021 = EXCEPTIONAL

71
Q

How does botrytis affect Amarone?

A

Less/no botrytis:
- more color
- less glycerin = less velvety, voluptuous
- more focus on tannic structure

Botrytis:
- textural complexity, more glycerin. Augments the perception of sweetness.
- oxidative effect = interesting dried fruit, nut flavors. Mushroom is a good marker

72
Q

Amarone translation?

A

Great Bitter

73
Q

Valpolicella/Soave bodies of water?

A

Lake Garda to the west
Adige River separates Valpo from Bardolino and follows the southern border

74
Q

Producers in eastern Valpolicella?

A

Pra
Pieropan
Dal Forno (Illasi Valley)

75
Q

DOCG(s) for Raboso Piave grape?

A

Piave Malanotte DOCG
Friularo di Bagnoli DOCG

(Veneto)

76
Q

“modern” vs “traditional” producers of Amarone and examples of each?

A

Traditional – air drying in Fruttai (lofts) and use of large neutral oak for ageing. Quintarelli, Lonardi, Bertani and Speri.

Modern – uses new barrique and may use refrigeration for drying. Romano Dal Forno, Allegrini and Accordini.

77
Q

What are marogne?

A

Hillside vineyards are cultivated on terraces made using dry stone walls

OR
stone walls to mark vineyard boundaries

78
Q

Le Famiglie Storiche?

A

Amarone producer group
*founded by 10 families in 2009. It now consists of 13 families including: Allegrini, Begali, Brigaldara, Guerrieri Rizzardi, Masi, Musella, Speri, Tedeschi, Tenuta Sant’Antonio, Tommasi, Torre D’Orti, Venturini and Zenato

79
Q

Cartizze subzones

A

Superiore di Cartizze (official title): best “menzione” in the Conegliano Valdobbiadene Prosecco DOCG
- 1st delimited in 1969

  • 3 unofficial sub-zones:
  • Cartizze Alto (historic Cartizze): sandstone, marl
  • Cartizze Est, Cartizze Ovest: deeper, less marly, pockets of calcium carbonate resulting in less drainage.

Cartizze Est and Ovest are primarily differentiated from one another through their exposure, with the former facing southwest and the latter southeast.

80
Q

Tendone System synonyms and other regions?

A

Pergola
Latada (Madeira)
Parral (Argentina)
Enforcado (Portugal)

81
Q

4 requirements for Prosecco’s Rive category?

A

-must be hand-harvested
-vintage dated
-must be spumante (not frizzante)
-max. yield of 13 tons/ha, as compared to 13.5 in the DOCG

82
Q

3 DOCG for Recioto in the Veneto?

A

Recioto di Gambellara DOCG
Recioto di Soave DOCG
Recioto della Valpolicella DOCG

83
Q

progni

A

small rivers

84
Q

Amarone’s Classico zone includes what communes?

A

Fumane, Negrar, Marano, Sant’Ambrogio and San Pietro in Cariano

(same as Valpolicella, don’t forget that it they ask either way)

85
Q

1st Amarone?

A

Cantina Valpolicella Negrar in the 1930 ‘s -
but Bolla “dry Recioto Amarone” 1953 was the 1st real commercial venture

86
Q

Grapes for Recioto and Amarone must dry to what % potential alcohol?

A

14%

87
Q

Valpolicella Allargatta

A

Valleys:
- Illasi
- Mizzone
- Mezzane
- Tramigna

  • this is the 1968 expansion
88
Q

Amarone yeasts

A

Saccharamyces Uvarum: responsible for glycerol creation then dies

Saccharamyces Cerivisae: takes it to full ABV

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