IT: Veneto Flashcards
Valpolicella DOC subzones?
Classico
Valpantena
Valpolicella Classico communes?
Fumane
Negrar
Marano
Sant’Ambrogio
San Pietro in Cariano
Vapolicella DOC grapes?
Corvina and/or Corvinone (45 - 95%)
Rondinella (5% to 30%)
Others could include:
Molinara
Oseleta
Croatina
Dindarella
Spigamonti
Amarone della Valpolicella min. ABV + max/min RS?
Min. 11% potential at harvest, dried to 14%
Max 9 gl with allowance for .10g/l for ABV .10% over 14% up to 16%; then .15g/l from there
So basically, 1 full degree of alc over 14 = 1 more gram RS
An Amarone at 15% ABV could theoretically have how much RS?
10g/l RS (the minimum is set at 14% with an allowance for .10g/l more of RS per .10% alc)
(max is normally 9 gl)
Aging requirement for Amarone della Valpolicella?
Rosso: min. 2 years from January 1
Riserva: min. 4 years from November 1
Earliest date that vinification can begin for Amarone?
December 1 of harvest year
Term for the room where Amarone grapes dry?
Fruttaio
Arele
the bamboo racks that Amarone grapes dry on
Bamboo racks used to dry Amarone grapes?
Arele
Name 3 of Corvina’s traditional (but not required) blending partners in Valpolicella?
Molinara
Oseleta
Croatina
Dindarella
Spigamonti
Valpolicella is influenced by what set of mountains?
Lessini Mountains
* Classico area is most sheltered by these
General elevation range for Valpolicella vineyards?
150M to 500M
Most favorable area in Clasico zone lie @ 150 - 460M in foothills of Lessini Mountains
(avg 300M)
Valpolicella soil - name of volcanic outcrops and where?
Calcareous with pronounced volcanic/basalt deposits (esp in the west near Soave)
Toar = volcanic tuff outcrops
Traditional vine training method used in Valpolicella? Benefits?
Pargoletta Veronese
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
Length of appassimento for Amarone grapes?
typically picked in early October…
Must be dried until at least December 1.
Drying period is 40 to 80, sometimes 120 days. Producer pending.
What is the maximum amount of a producer’s harvest that can be dedicated to Amarone?
65%
*cannot use another producer’s pomace
[and for ripasso, production volume cannot be over 2x total production of amarone/recioto]
1st Valpolicella wine labelled “Ripasso”?
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)
For context: What “alternative” methods might a producer use to make a Valpolicella Ripasso?
Ripasso only needs to spend a few days in barrel or 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)
In the production of Valpolicella Ripasso, the used grape skins must contain what ABV% and what % volume should they contribute to the finished wine?
0.5% ABV
10 - 15% total volume
Aging requirement for Valpolicella Ripasso?
1 year
What are all of the min. ABV requirements for Recioto della Valpolicella - picking, drying, actual and potential?
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%
Min. RS for Recioto della Valpolicella?
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]
When did Valpolicella Ripasso become a DOC?
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
