Italian Grapes Checked Flashcards
Pinot Grigio Veneto Style
Early Buding/Ripening (if left too long on vine loses Acidity)
Produces neutral wines with High Yields & Early Harvest
Made from clone known for pale skin & large fleshy pulp.
Pinot Grigio Alto Adige Style
Early Buding/Ripening (if left too long on vine loses Acidity)
Dry, Light to Medium Body, High Acidity
Citrus and Green fruit flavours
Made from Pinio Gris/Grigio clones from France, Germany = smaller berries, greater flavor concentration
Schiava
Alto Adige DOC Black Grape
Dry, Light & Fruity
Low-Medium Tannins
Raspberries & Plums
Trentino Valley Floor Style
Medium Body, Medium Acidity, Ripe Stone Fruit
Higher Altitude similar to Alto Adige
Teroldego
Trentino DOC (almost all on Rotaliano Plain)
Deep Color, Medium to full body, High Acidity, Medium to High Tannin
Aromas of Black fruit, Cherry
Usually matured in oak and age
Planted mid-slope and valley floor
Friuli Style
Best in Italy, Rich, Ripe White and Reds
Pinot Grigio
Merlot
Friulano (w)
Friuli Pinot Grigio
Some of the richest in Italy
Medium to full-bodied
Juicy Peach and Tropical fruit flavours
Friuli Merlot
Medium Body, Medium Acidity, Medium Tannins
Ripe Red fruit flavours. Hint of Spice from oak
Most planted variety here
Friuli-Venezia Plains Wines & Hills
Tend to be White
Fiuli Grave DOC (plains) - Simple & Fruity
Collio DOC (w) & Collio Orientali DOC(r/w) (hills) - premium, more concentrated
Friuli Friulano
Native White White Friuli Grape
Light Color, Medium Body, Medium to High Acidity
Aromas of Pear, Red Apples, Herbs
Soave Plains characteristics
Gaganega Grape
Sandy alluvial soilds that speed up ripening
Fruitier and Medium Acid meant to be drunk young
Soave Classico / Garganega
Late ripneing & semi-aromatic - foothills
Medium Body, Medium to High Acidity
Aromas of Pears, Red Apple and Stone fruit.
Sometimes aromas of White Pepper
No typical aromas/flavours of new oak
In age worthy examples; aromas of Almonds and Honey
Corvina
Valpolicella/Amarone Wine
Late ripening, small berry
Thin Skin, Moderate Color, Low-Med Tannin, High Acidity
Red Cherry Flavors
Add local grapes to enhance color and tannin
Valpolicella (Classico) DOC
Simple and fruity
Light tannins
Red cherry flavours
Rarely oaked
Made to drink immediately
Recioto della Valpolicella
Dried and not completely fermented
Sweet, Full-bodied, Medium to High Tannins, High Alcohol
Intensely concentrated Red Fruit
Grapes so sweet fermentation stop
Amarone della Valpolicella DOCG
Dry or off-dry
Full-bodied
High alcohol
Medium to high tannins
Intensely concentrated red berry and spice flavours
Usually aged in large oak casks
Passito method to add structure, flavor, and color
Recioto di Soave DOCG
Other Nothern Italian Region for Reciotto
Valpolicella RIPASSO DOC
Medium to Full Body, Medium to High Tannins
Flavours of Stewed Red Cherries and Plums
- Shortly before fermentation finishes the Amarone is drained off the skins.
- Skins remain unpressed and are added to a vat of Valpolicella that has finished fermentation
- Newly introduced yeasts ferment the remaining sugar on the Amarone grape skins
- New grape skins give more colour, flavour and tannins to the wine they have been added to
Nebbiolo
Black grape
Full Body, High Acidity, High Tannins, LITTLE COLOUR
Ripens slowly at altitude, develops Perfume aromas, Sour Cherries, Herbs, Dried Flowers
New Style - Barolo DOCG
100% Nebbiolo - Ripens Slowly
Better vineyard management & gentler extraction results in shorter maturation times with smoother, riper Tannins.
Oak maturation may take place in smaller barrels including new oak.
Pronounced Red Cherry, Plum, Rose, Violet, Herbs
Further bottle ageing provides - Truffles, Tar & Leather
Traditional Barolo DOCG
100% Nebbiolo - Ripens Slowly
Little Color, Full Body, High Acidity, High Tannins
Pronounced Red Cherry, Plum, Rose, Violet, Sour Cherries, Herbs and sometimes Dried flowers
Ability to develop in bottle
3 years ageing, 18 months large Oak - soften tannins, gives complexity of truffles, tar, leather
Barolo Serralunga d’Alba DOCG - Village Names