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MS/Advanced Somm Studies > Italy DOCG > Flashcards

Italy DOCG Flashcards

1
Q

Name the two DOCG of Abruzzo

A

Montepulciano d’Abruzzo Colline Teramane: rosso 1 year 3 monhts and rosso riserva 3 years 1 year in oak or chestnut and 6 months in bottle.

Minimum 90% Montepulciano
Maximum 10% Sangiovese

Terre Tollesi / Tullum:

Pecorino and Passerina: min. 90% state variety, max. 10% combined other white grapes suitable for cultivation in Abruzzo region.

Rosso/Rosso Riserva: min. 95% Montepulciano, max. 5% combined other non-aromatic red grapes suitable for cultivation in Abruzzo region.

Spumante: min. 60% Chardonnay, max. 40% combined other non-aromatic white grapes suitable for cultivation in Abruzzo region.

Passerina: 1/1 year after harvest
Pecorino: 1/1 year after harvest
Rosso: 1/1 second year after harvest
Rosso Riserva: 2 years w/ 6 months in wood from 1/1 year after harvest
Spumante Bianco: 60/40 Chardonnay /other non-aromatic white grapes

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2
Q

Name the DOCG of Basilicata

A

Aglianico del Vulture Superiore:

100% Aglianico

Superiore: 12mo in barrel/12mo in bottle not released before 11/1 3 years after harvest

Superiore Riserva: 2 years in barrel/12 months in bottle not released before 11/1 5 years after harvest

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3
Q

Name the DOCG’s of Campania

A

Fiano di Avellino

Minimum 85% Fiano

Maximum 15% combined Trebbiano Toscano, Coda di Volpe, and/or Greco

For Riserva, min. 1 year, may be released no earlier than Nov. 1 in the year after harvest, 11.5%abv

Greco di Tufo: min 85% Greco max 15% Coda di Vope

Bianco: none, 11.5%

Bianco Riserva: 1 year of aging from 11/1 of the harvest year, 11.5%

Bianco Spumante:18 mo aging in bottle from 11/1 of harvest year

Bianco Spumante Riservea (Metodo classico): 36 mo aging in bottle from 11/1 of harvest year

Taurasi: 85% Aglianico 15% non-aromatic red grapes

Rosso: 3 years from 12/1 of the harvest year with one in wood 12%

Riserva: 4 years from 12/1 with 18 months in wood. 12.5%

Aglianico del Taburno: 85% Aglianico 15% non-aromatic red grapes

Rosato: 3/1 of the year following havest

Rosso: 2 years from 11/1 of the harvest year 12%

Riserva: 3 years from 11/1 of the harvest year with 1 year in wood and 6 months in bottle 13%

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4
Q

Name the DOCGs of Emilia Romagna

A

Romagna Albana: min 95% albana and max 5% other grapes

Bianco: secco styles have no stringint aging requirements, 12% abv

Bianco Passito: 284g/l must weight after drying, may be dried until 3/30 of the year following the harvest and not vinified prior to 10/15 of the harvest year. Not sold until 9/1 of the year after harvest. (12.5% acquired)

Bianco Passito Riserva: 400g/l must weight after drying, may be dried until 3/30 of the year following the harvest and not vinified prior to 10/15 of the harvest year. Must have noble rot. Not sold until 12/1 of the year following harvest.
4% acquired min and 11% acquired max (24% possibile)

Colli Bolognesi Pignoletto:

95% pignoletto (grechetto di todi, ALionzina) max 5% other non-aromatic white grapes,
in 12% abv
max 6g/L RS an additional .2g/L are permitted for every .10% abv above 13%
not released until 4/1 of the year following the harvest

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5
Q

Name the 4 DOCG’s of Friuli-Venezia Giulia

A
  1. Ramandolo
    1. 100% Verduzzo Friulano (Verduzzo Giallo)
    2. 14% min abv (sweet)
  2. Colli Orientali del Friuli Picolit & Colli Orientali del Friuli Picolit-Cialla (Passito)
    1. Colli Orientali del Friuli Picolit: Minimum 85% Picolit, maximum 15% other white grapes of Friuli, excluding Gewürztraminer.

Cialla: 100% Picolit

2. Colli Orientali del Friuli Picolit: May not be sold until September 1 of the year following the harvest.

Cialla: May not be sold until September 1 of the second year following the harvest.

Cialla Riserva: Minimum 4 years aging from November 1 of the harvest year.

  1. Lison (shared between Veneto & Friuli)
    1. Min. 85% Tai (Friulano), Max. 15% other non-aromatic white grapes suitable for Venice, Treviso, and Pordenone
    2. Lison: 12%, Lison Classico: 12.5%
  2. Rosazzo
    1. Grape Varieties: Min. 50% Friulano (Tai), 20-30% Sauvignon Blanc, 20-30% Pinot Bianco and/or Chardonnay, Max. 10% Ribolla, Max. 5% other white varieties suitable for cultivation in Udine
    2. 12% min abv
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6
Q

Name and describe the three DOCG’s of Lazio

A
  1. Cesanese del Piglio
    1. Minimum 90% combined Cesanese di Affile and/or Cesanese comune (common), Maximum 10% other red grapes of Lazio
    2. Cesanese del Piglio: May not be sold until February 1 of the year following the harvest

Cesanese del Piglio Superiore: May not be sold until July 1 of the year following the harvest

Cesanese del Piglio Riserva: Minimum 20 months of aging, including 6 months in the bottle

3. Rosso: 12%

Rosso Superiore: 13%

Rosso Riserva: 14%

  1. Cannellino di Frascati (Vendemmia Tardiva style only), min RS 35g/l
    1. Minimum 70% combined Malvasia Bianca di Candia and/or Malvasia del Lazio

Maximum 30% Bellone, Bombino Bianco, Greco Bianco, Trebbiano Toscano, and/or Trebbiano Giallo

Maximum 15% other white grapes suitable for cultivation in Lazio

  1. Frascati Superiore
    1. Minimum 70% combined Malvasia Bianca di Candia and/or Malvasia del Lazio

Maximum 30% Bellone, Bombino Bianco, Greco Bianco, Trebbiano Toscano, and/or Trebbiano Giallo

Maximum 15% other white grapes suitable for cultivation in Lazio

2. Frascati Superiore: 12%

Frascati Superiore Riserva: 13%

3. Riserva: Wines must be aged for a min. 1 year from November 1 of the year of harvest, including at least 3 months in the bottle.
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7
Q

Name and describe the 5 DOCG’s of Lombardia

A
  1. Franciacorta ​
    1. Franciacorta: Minimum 18 months on the lees after tirage (not starting before February 1 of the year following the harvest), 25 months total from the date of harvest

Franciacorta Satèn & Rosé: Minimum 24 months on the lees after tirage (not starting before February 1 of the year following the harvest), 31 months total from the date of harvest. Both styles may also be Millesimato or Riserva.

Franciacorta Millesimato: Minimum 30 months on the lees after tirage (not starting before February 1 of the year following the harvest), 37 months total from the date of harvest

Franciacorta Riserva: Minimum 60 months on the lees after tirage (not starting before February 1 of the year following the harvest), 67 months total from the date of harvest

2. Franciacorta: Dosaggio Zero (non-dosage), Extra Brut, Brut, Extra Dry, Sec, Demi-Sec

Franciacorta Satèn: Brut only

Franciacorta Rosé: Dosaggio Zero (non-dosage), Extra Brut, Brut, Extra Dry, Sec, Demi-Sec

Franciacorta Millesimato: Dosaggio Zero, Extra Brut, Brut, Extra Dry

Franciacorta Riserva: Dosaggio Zero, Extra Brut, Brut

3. Franciacorta: Pinot Nero and/or Chardonnay, Maximum 50% Pinot Bianco, Maximum 10% Erbamat

Franciacorta Satèn: Chardonnay and a maximum 50% Pinot Bianco

Franciacorta Rosé: Minimum 35% Pinot Nero, Maximum 65% Chardonnay, Maximum 50% Pinot Bianco, Maximum 10% Erbamat

  1. Oltrepo Pavese Metodo Classico
    1. Oltrepò Pavese Metodo Classico: Minimum 70% Pinot Nero, Combined maximum 30% Chardonnay, Pinot Grigio, Pinot Bianco

Oltrepò Pavese Metodo Classico Rosé: Minimum 70% Pinot Nero, Combined maximum 30% Chardonnay, Pinot Grigio, Pinot Bianco

Oltrepò Pavese Metodo Classico Pinot Nero: Minimum 85% Pinot Nero, Combined maximum 15% Chardonnay, Pinot Grigio, Pinot Bianco

Oltrepò Pavese Metodo Classico Pinot Nero Rosé: Minimum 85% Pinot Nero, Combined maximum 15% Chardonnay, Pinot Grigio, Pinot Bianco

2. NV: Minimum 15 months on the lees from January 1 of the year following the harvest

Millesimato: 24 months on the lees from January 1 of the year following the harvest

  1. Sforzato di Valtellina or Sfurzat di Valtellina
    1. ​Minimum 90% Chiavennasca (Nebbiolo)
      Maximum 10% other non-aromatic red grapes suitable for cultivation in Lombardia
      Grapes are dried to increase potential natural minimum alcohol from 11% to 14%, and may not be vinified before December 10
    2. The wines must be aged for at least 20 months from April 1 of the year following the harvest, including at least 12 months in wood.
      ​
  2. Valtellina Superiore (Valgella, Inferno, Maroggia, Sassella, Grumello)
    1. Valtellina Superiore
      Valtellina Superiore Riserva
      Valtellina Superiore with indication of subzone
      Valtellina Superiore may be labeled as “Stagafassli” if bottled in neighboring Switzerland. Aging may occur there as well.
    2. Min 90% Chiavennasca
    3. Valtellina Superiore: 24 months from December 1 of the harvest year, including a minimum 12 months in wood
      Valtellina Riserva: Minimum 3 years
  3. Scanzo or Moscato di Scanzo
    1. ​Moscato di Scanzo Passito only style made
    2. 100% Moscato di Scanzo (red)
    3. 17% (14% acquired)
    4. 280 g/l, grapes must be dried for a minimum 21 days after harvest. 50-100 g/l
    5. Minimum 2 years, not to be released until November 1 of the second year following the harvest
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8
Q

List and describe the DOCG’s of Marche

A

Conero Riserva

  1. Minimum 85% Montepulciano, Maximum 15% Sangiovese
  2. 12.5%, Minimum 2 years from November 1 of the harvest year

Vernaccia di Serrapetrona

  1. One style of rosso sparkling Vernaccia di Serrapetrona (Secco or Dolce)

Minimum 85% Vernaccia Nera, a minimum 40% of the Vernaccia grapes must be dried to obtain at least 13% potential alcohol

Maximum 15% other non-aromatic red grapes authorized in Macerata (such as Sangiovese, Montepulciano, Ciliegiolo)

Producer: Velenosi

Verdicchio di Matelica Riserva

Minimum 85% Verdicchio
Maximum 15% other white grapes suitable for cultivation in Marche

Verdicchio dei Castelli di Jesi Riserva

Minimum 85% Verdicchio
Maximum 15% other non-aromatic white grapes authorized in Macerata and Ancona

18 months from December 1 of the harvest year, including at least 6 months in the bottle

Producer: Andrea Felici & Garafoli

Offida

Pecorino (Bianco), Passerina (Bianco), Offida Rosso

Varietal White Wines: min. 85% of the stated variety (Pecorino or Passerina), max. 15% non-aromatic white grapes suitable for cultivation in Marches
Rosso: min. 85% Montepulciano, max. 15% non-aromatic red grapes suitable for cultivation in Marches

Passerina: 11.5%, Pecorino: 12%, Rosso: 13%

Bianco: Released from March 1 in the year following harvest
Rosso: Must be aged for a min. 24 months from November 1 of the harvest year, including at least 12 months in wood and 3 months in the bottle

1.

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9
Q

Name & describe all DOCG in Piedmonte not specializing in Nebbiolo, Barbera, or Dolcetto. (name the two DOCG’s that also produce white wine in addition to their Nebbiolos)

A

Alta Langa (All Alta Langa wines must be vintage-dated.)

  1. Alta Langa Spumante, Riserva, Rosato, Rosato Riserva
  2. Min. 90% combined Pinot Noir and/or Chardonnay
  3. Spumante: Min 9 months on lees (per EU law for classical method wines) and total production process must not be less than 30 months
    Spumante Riserva: Min 9 months on lees (per EU law for classical method wines) and total production process must not be less than 36 months

Brachetto d’Acqui (Min. 97% Brachetto max 3% other grapes suitable)

  1. Rosé/Rosato, Rosé/Rosato Spumante, Rosso (maximum pressure 2 bars), Rosso Spumante (Traditional or Charmat Method), Rosso Passito
  2. 11.5% (5% actual), Spumante: 12% (6% actual), Passito: 16% (11% actual)
  3. 50 g/l (Passito only) Passito: May not be released before October 1 of the year following the harvest

Erbaluce di Caluso (100% Erbaluce)

  1. Bianco, Spumante (Traditional Method), Passito, Passito Riserva
  2. Bianco: 11%, Spumante: 11.5%, Passito: 12.5% (17.0% potential after drying -70 g/l min RS)
  3. Spumante: Minimum 15 months on the lees, Passito: 36 months from November 1 of the harvest year, Passito Riserva: 48 months from November 1 of the harvest year

Gavi (100% Cortese)

  1. Bianco, Riserva, Frizzante, Spumante, Spumante Metodo Classico Riserva
  2. Gavi: 10.5%, Gavi Riserva: 11%
  3. Tranquillo wines may display only “slight traces” of wood flavors
    Gavi Riserva must be aged a min. 1 year (including 6 months in bottle) from October 15th of the year of harvest
    Spumante Metodo Classico must be aged for a min. 2 years (including at least 18 months on the lees) from October 15 of the year of harvest

Asti (Subzones - Canelli, Strevi, Santa Vittoria d’Alba) 97% Moscato Bianco with other aromatic grapes

  1. Asti/Asti Spumante, Asti/Asti Spumante “Metodo Classico”, Moscato d’Asti, Moscato d’Asti “Vendemmia Tardiva”
  2. Asti: 11.5% (6% acquired)
    Asti “Metodo Classico”: 12% (6% acquired)
    Moscato d’Asti: 11% (4.5% acquired with max. 6.5%)
    Moscato d’Asti “Vendemmia Tardiva”: 14% (11% acquired)
  3. Asti “Metodo Classico” must undergo secondary fermentation in the bottle
    Asti is fermented in autoclaves (Charmat/Martinotti Method)
    Moscato d’Asti: maximum 2.5 bars (not subject to a secondary fermentation)
  4. Asti “Metodo Classico”: Min. 9 months on the lees
    The process of secondary fermentation for Asti may not last less than a month
    Moscato d’Asti “Vendemmia Tardiva” must be aged for at least one year from the date of harvest
  5. Chaptalization is only forbidden for Moscato d’Asti “Vendemmia Tardiva”

Ruché di Castagnole Monferrato (Min. 90% Ruchè, plus max. 10% combined Barbera and Brachetto)

  1. Rosso, Riserva - min 12.5%
  2. Riserva / Rosso “Vigna”: minimum 24 months including 12 months in barrel

Roero

  1. Bianco/Roero Arneis, Bianco Riserva / Roero Arneis Riserva, Spumante (Bianco) / Roero Arneis Spumante
  2. Bianco/Bianco Spumante: minimum 95% Arneis, maximum 5% other non-aromatic white grapes of Piemonte

Bianco/Bianco Riserva: 11%
Spumante: 11.5% Spumante from brut nature to dolce
3. Bianco: minimum 4 months from 11/1, Bianco Riserva: minimum 16 months from 11/1

DOCG est. 2020 Terre Alfieri minimum 85% of the stated variety, maximum 15% other non-aromatic grapes of the same color suitable for cultivation in Piemonte

  1. Arneis: 11.5%, Arneis “Vigna” / Superiore: 12%, Arneis Superiore “Vigna”: 12.5%
  2. Arneis Superiore: min. 6 months
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10
Q

Name and describe all the DOCG’s of Puglia

A

Castel del Monte Bombino Nero

  1. Rosato Only,
    Min. 90% Bombino Nero
    Max. 10% other non-aromatic red grapes suitable for cultivation in the “Murgia Centrale” region of Puglia

Castel del Monte Nero di Troia Riserva

  1. Min. 90% Nero di Troia (Uva di Troia)
    Max. 10% other non-aromatic red grapes suitable for cultivation in the “Murgia Centrale” region of Puglia
  2. Min. 2 years from November 1 of the harvest year, including at least 1 year in wood min abv 13%

Castel del Monte Rosso Riserva

  1. Min. 65% Nero di Troia (Uva di Troia)
    Max. 35% other non-aromatic red grapes suitable for cultivation in the “Murgia Centrale” region of Puglia
  2. Min. 2 years from November 1 of the harvest year, including at least 1 year in wood min 13% abv

Primitivo di Manduria Dolce Naturale

  1. Dolce Naturale (grapes may be dried), 100% Primitivo, 16% (13% actual), min RS 50 g/l
  2. May not be released until June 1 of the year following the harvest
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11
Q

List & describe all the DCOG of Sardegna & Sicily

List the two most famous DOC’s of sicily

A

Vermentino di Gallura Minimum 95% Vermentino, maximum 5% other non-aromatic white grapes authorized for Sardegna

Vermentino,Vermentino Superiore, Vermentino Frizzante, Vermentino Spumante, Vermentino Passito, Vermentino Vendemmia Tardiva

Vermentino di Gallura: 12%, Vendemmia Tardiva / Superiore: 13%, Frizzante / Spumante: 10.5%, Passito: 15% (14% acquired)

Vermentino di Gallura / Superiore / Vendemmia Tardiva: Wines may not be released until January 15 of the year following the harvest.
Passito: Wines may not be released until May 1 of the year following the harvest.
Frizzante / Spumante (Autoclave): Wines may be released on December 1 of the year of harvest.
Spumante Metodo Classico: Wines must age on the lees for a minimum 9 months prior to disgorgement and release.

max elevation 500 meters above sea level

Cerasuolo di Vittoria

Cerasuolo di Vittoria, Cerasuolo di Vittoria Classico

50-70% Nero d’Avola (Calabrese), 30-50% Frappato, Minimum Alcohol: 12.5%

Cerasuolo di Vittoria: May not be sold until June 1 of the year following the harvest
Cerasuolo di Vittoria Classico: May not be sold until March 31 of the second year following the harvest

Marsala DOC

  • Marsala Oro
  • Marsala Ambra
  • Marsala Rubino
  • Varieties:
    • Oro/Ambra: Grillo, Ansonica (Inzolia), Catarratto, Damaschino
    • Rubino: Perricone, Calabrese (Nero d’Avola), and Nerello Mascalese; plus a max. 30% white grapes
  • Minimum Alcohol: 12% (natural)
    • Fine: 17.5% (after fortification)
    • Superiore, Vergine, Solera, and Riserva styles: 18% (after fortification)
  • Residual Sugar Levels:
    • Secco: max. 40 g/l
    • Semisecco: 40-100 g/l
    • Dolce: min. 100 g/l
  • Aging Requirements:
    • Fine: Min. 1 year in oak or cherry wood (first 4 months may be in alternative containers)
    • Superiore: Min. 2 years in oak or cherry wood
    • Superiore Riserva: Min. 4 years in oak or cherry wood
    • Vergine/Solera: Min. 5 years in oak or cherry wood
    • Vergine Riserva/Solera Riserva/Vergine and Solera Stravecchio: Min. 10 years in oak or cherry wood
  • Authorized Historical Label Indications:
    • Marsala “Vecchio”: the wine has met the minimum requirements for Marsala Superiore
    • Marsala Fine IP: “Italy Particular”
    • Marsala Superiore SOM: “Superior Old Marsala”
    • Marsala Superiore GD: “Garibaldi Dolce”, a reference to a 19th-century general
    • Marsala Superiore LP: “London Particular”
  • Other Regulations:
    • Ambra must include a min. 1% mosto cotto
    • Concia–the addition of mosto cotto–is not permitted for oro or rubino styles.
    • Vergine styles may not be sweetened.

Etna DOC:

  • Bianco
  • Bianco Superiore
  • Rosso / Rosso Riserva
  • Rosato
  • Spumante (rosato or bianco)
  • Varieties:
    • Bianco
      • minimum 60% Carricante
      • maximum 40% Catarratto Bianco Comune or Cataratto Bianco Lucido
      • maximum 15% Trebbiano and/or Minnella Bianca and/or other non-aromatic white grapes suitable for cultivation in Sicilia
    • Bianco Superiore
      • minimum 80% Carricante
      • maximum 20% Trebbiano and/or Minnella Bianca and/or other non-aromatic white grapes suitable for cultivation in Sicilia
    • Rosso/Rosato
      • minimum 80% Nerello Mascalese
      • maximum 20% Nerello Mantellato (Nerello Cappuccio)
      • maximum 10% non-aromatic white grapes suitable for cultivation in Sicilia
    • Spumante (rosato or bianco)
      • minimum 60% Nerello Mascalese
      • maximum 40% other grapes suitable for cultivation in Sicilia
  • Minimum Alcohol:
    • Spumante: 11%
    • Bianco: 11.5%
    • Bianco Superiore: 12%
    • Rosso/Rosato: 12.5%
    • Rosso Riserva: 13%
  • Minimum Total Acidity:
    • Bianco: 5.5 g/l
    • Bianco Superiore: 5.5 g/l - 7 g/l
    • Rosso/Rosato/Spumante: 5 g/l
    • Rosso Riserva: 4.5 g/l
  • Residual Sugar:
    • Spumante may be brut or extra dry
  • Aging Requirements:
    • Rosso Riserva: wines must undergo a minimum 4 years aging from November 1 of the harvest year including 12 months in wood.
  • Additional Requirements:
    • Rosato may be a product of saignee or blending
    • Spumante must undergo secondary fermentation in bottle and rest on the lees for a minimum of 18 months.
    • Bianco Superiore wines may only originate from the commune of Milo
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12
Q

Name & describe all DOCG of Tuscany that focus in sangiovese

A

Brunello di Montalcino 100% Sangiovese (locally known as Brunello)

  1. Brunello di Montalcino, Brunello di Montalcino Riserva, Brunello di Montalcino “Vigna” (single vineyard wine) - min abv 12.5%
  2. Brunello: Minimum 2 years in wood plus 4 months in bottle, may not be sold before January 1 of the 5th year following the harvest
    Brunello Riserva: Minimum 2 years in wood plus 6 months in bottle, may not be sold before January 1 of the 6th year following the harvest
  3. the addition of rectified grape must is not allowed for the production of Brunello di Montalcino “Vigna”
    the finished wine must be bottled in a Bordelaise bottle with a cork stopper

Carmignano

  1. Rosso, Riserva min abv for both is 12.5% w/ max elevation of 400m
  2. Carmignano: Minimum 8 months in oak or chestnut barrels, may not be sold before June 1 of the second year following the harvest
    Carmignano Riserva: Minimum 12 months in oak or chestnut barrels, may not be sold before September 29 (Feast of St. Michael) of the third year following the harvest
  3. Minimum 50% Sangiovese
    10-20% combined Cabernet Franc and Cabernet Sauvignon
    Maximum 20% Canaiolo Nero
    Maximum 10% combined Trebbiano Toscano, Malvasia del Chianti, Canaiolo Bianco
    Maximum 10% combined other red varieties suitable for cultivation in Toscana (i.e. Merlot, Syrah)

Chianti Rufina (Firenze), Colli Fiorentini (Firenze), Montespertoli (Firenze), Montalbano (Prato, Pistoia, Firenze), Colli Senesi (Siena), Colli Aretini (Arezzo), Colline Pisane (Pisa)

  1. Chianti , Chianti Riserva, Chianti Superiore, Chianti may be labeled by subzone
  2. Chianti: 70-100% Sangiovese, Maximum 30% combined other grapes authorized for Toscana, Maximum 10% white grapes, Maximum 15% combined Cabernet Sauvignon and Cabernet Franc

Chianti Colli Senesi:75-100% Sangiovese, Maximum 25% combined other red grapes authorized for Toscana, Maximum 10% combined Trebbiano Toscano and Malvasia del Chianti until 2015 vintage, Maximum 10% combined Cabernet Sauvignon and Cabernet Franc

  1. Rosso/Colli Aretini/Colline Pisane/Montalbano: 11.5%
    Colli Fiorentini/Colli Senesi/Montespertoli/Rufina: 12%
    Superiore/Riserva without a subzone: 12%
    Riserva with a subzone ex. Colli Senesi: 12.5%
    Colli Senesi Riserva: 13%
  2. Chianti: May not be released until March 1 of the year following the harvest

Subzones

Colli Aretini, Montalbano, Colline Pisane and Colli Senesi may not be released until March 1 of the year following the harvest

Montespertoli may not be released until June 1 of the year following the harvest

Colli Fiorentini and Rufina may not be released until September 1 of the year following the harvest

Chianti Superiore: May not be released until September 1 of the year following the harvest

Chianti Riserva: Minimum 2 years aging from January 1 of the year following harvest

For Colli Fiorentini Riserva and Rufina Riserva, a minimum 6 months of the total aging period must occur in wood

For Colli Senesi Riserva, a minimum 8 months of the total aging must occur in wood and 4 months in bottle

Chianti Classico

  1. Siena: Castellina in Chianti, Radda in Chianti, Gaiole in Chianti, Castelnuovo Berardenga, Poggibonsi
    Firenze: Greve in Chianti, San Casciano Val di Pesa, Barberino Tavernelle
  2. Subzones (Gran Selezione only): Approved by the Consortium in 2021, not yet published officially

Castellina, Castelnuovo Berardenga, Gaiole, Greve, Lamole, Montefioralle, Panzano, Radda, San Casciano, San Donato in Poggio, and Vagliagli

  1. 80-100% Sangiovese

Maximum 20% other red grapes authorized by Siena and Firenze (i.e. Colorino, Canaiolo Nero, Cabernet Sauvignon, Merlot)

As of the 2006 vintage, Trebbiano Toscano and Malvasia Bianco are no longer allowed

Gran Selezione: (Approved by the Consortium in 2021, not yet published officially)

min. 90% Sangiovese
max. 10% other red grapes traditional to the region
4. Chianti Classico: 12%

Riserva: 12.5%

Gran Selezione: 13%

  1. Chianti Classico: May not be released until October 1 of the year following the harvest

Riserva: Minimum 24 months aging from January 1 of the year following the harvest, including 3 months in the bottle

Gran Selezione: Wines must be produced from estate fruit. Minimum 30 months aging from January 1 of the year following the harvest, including at least 3 months in the bottle (new category was approved in 2014 for wines beginning with the 2010 vintage, though wines from an earlier vintage can apply for this recognition pending they can provide documentation that demonstrates all requirements have been met)

Montecucco Sangiovese

  1. Min. 90% Sangiovese
    Max. 10% other grapes suitable for cultivation in Tuscany, with the exception of Malvasia Nera and Aleatico
  2. Montecucco Sangiovese: 13%
    Montecucco Sangiovese Riserva: 13.5%
  3. Montecucco Sangiovese: May not be released before April 1 of the second year after harvest (Min. 1 year in oak)
    Montecucco Sangiovese Riserva: May not be released before September 1 of the third year after harvest (Min. 24 months in oak and 6 months in bottle)

Vino Nobile di Montepulciano

  1. Minimum 70% Sangiovese (known locally as Prugnolo Gentile)
    Maximum 30% combined other red and white authorized grapes of Tuscany (maximum 5% of non-aromatic white grapes and Malvasia Bianca Lunga)
  2. Vino Nobile di Montepulciano: 12.5%, Riserva: 13%
  3. Vino Nobile di Montepulciano: Minimum 2 years aging from January 1 of the year following the harvest, with the following options:

24 months in wood

Minimum 18 months in wood plus 6 months in an alternative container

Minimum 12 months in wood and a minimum 6 months in bottle, with the remainder in an alternative container

Riserva: Minimum 3 years aging, including at least 6 months in bottle, from January 1 of the year following the harvest

Morellino di Scansano

  1. Minimum 85% Sangiovese (locally known as Morellino)
    Maximum 15% other red varieties authorized by the province of Grosseto
  2. Morellino di Scansano: 12.5%, Riserva: 13%
  3. Morellino di Scansano may be released from March 1 of the year following the harvest.
    Riserva: Minimum 2 years from January 1 of the year following the harvest, including at least one year in wood.
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13
Q

List the DOCG’s of Tuscany that do not focus on Sangiovese

A

Rosso della Val di Cornia (Val di Cornia Rosso)

  1. Red (12.5%) & Reserva (13%)
  2. Min. 40% Sangiovese, Max. 60% combined Merlot and Cabernet Sauvignon, Max. 20% other red grapes (except Aleatico) suitable for cultivation in Toscana
  3. Rosso della Val di Cornia: Wines may not be released until May 1 of the second year following the harvest.
    Rosso della Val di Cornia Riserva: Wines may not be released until January 1 of the third year following the harvest. Min. 18 months in oak and min. 6 months in bottle.

Suvereto

  1. Suvereto Rosso (and Rosso Riserva) / Suvereto Sangiovese (and Riserva) / Suvereto Merlot (and Riserva) / Suvereto Cabernet Sauvignon (and Riserva)

Suvereto: 12.5% / Suvereto Riserva: 13%

  1. Suvereto Rosso: Cabernet Sauvignon and/or Merlot, plus a max. 15% other red grapes suitable for cultivation in Toscana
    Varietal-Labeled Wines: Min. 85% of stated variety, plus a max. 15% other red grapes suitable for cultivation in Toscana
  2. Suvereto: Wines may not be released until June 1 of the second year following the harvest
    Suvereto Riserva: Wines may not be released until January 1 of the third year after harvest. Min. 18 months in oak, and min. 6 months in bottle.

Vernaccia di San Gimignano

  1. Vernaccia di San Gimignano 11.5% / Vernaccia di San Gimignano Riserva 12.5%
  2. Vernaccia di San Gimignano
    Maximum 15% other non-aromatic white grapes authorized in Tuscany (Malvasia and Traminer are not allowed, and Riesling and Sauvignon can make up, separately or jointly, a max. 10% of the wine)
  3. Riserva: Minimum 11 months from January 1 of the year following the harvest, including at least 3 months in bottle

Elba Aleatico Passito

  1. 100% Aleatico (minimum 10 days of air drying and 30% sugar content)
  2. 19% (12% actual) 300g/l RS
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14
Q

List & Explaine the DOCG of Umbria

A

Sagrantino di Montefalco 100% Sagrantino

  1. Secco 13% Secco “Vigna” 13.5% & Passito 11% (18% potential) 80-180 g/l
  2. Secco: Minimum 37 months from December 1 of the harvest year, including at least 12 months in wood and 4 months in bottle
    Passito: Minimum 37 months from December 1 of the harvest year, including at least 4 months in bottle

Torgiano Rosso Riserva

  1. Minimum 70% Sangiovese
    Maximum 30% other red grapes suitable for cultivation in Perugia
  2. 12.5%
  3. Minimum 3 years from November 1 of the harvest year, including at least 6 months in bottle
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15
Q

List & describe all DOCG’s of Veneto making red wine

A

Amarone della Valpolicella (docg 2010) Fumane, Negrar, Marano, Sant’Ambrogio and San Pietro in Cariano Subzones: Valpantena

  1. Amarone, Amarone Classico / Valpantena / Riserva

45-95% Corvina or Corvinone / 5-30% Rondinella

14% (min. 11% potential alcohol at harvest, then dried to achieve 14%)

Max RS 9 g/l

For every 0.10% of alcohol exceeding 14%, an additional 0.10 g/l of residual sugar is allowed
For every 0.10% of alcohol exceeding 16%, an additional 0.15 g/l of residual sugar is allowed

Rosso: Minimum 2 years from January 1 of the year following the harvest
Riserva: Minimum 4 years from November 1 of the harvest year

Grapes may not be vinified before December 1 of the harvest year
No more than 65% of a producer’s total maximum yield can be used to produce Amarone (the remainder may be used for Valpolicella DOC or Valpolicella Ripasso DOC)

Bardolino Superiore(Classico Zone: Bardolino, Garda, Lazise, Affi, Costermano, Cavaion)

35-80% Corvina Veronese (including up to 20% Corvinone)
10-40% Rondinella
Maximum 15% Molinara
Maximum 20% other non-aromatic red varieties approved for production in Verona (provided no single variety accounts for more than 10%)

Min abv 12% . Max RS 6 g/l min one year from 11/1 of the harvest year

Friularo di Bagnoli Classico Zone: Bagnoli di Sopra

  1. Styles: Friularo di Bagnoli / Riserva / Vendemmia Tardiva (dry) / Passito / Classico (may also be riserva, vendemmia tardiva, or passito)

Min. 90% Raboso Piave
Max. 10% other red grapes suitable for cultivation in the province of Padova

Friularo di Bagnoli and VT: 11.5%
Friularo di Bagnoli Riserva: 12.5%
Passito: 15.5% (12.5% acquired)

Friularo di Bagnoli: min. 12 months from November 1 of the harvest year
Riserva: min. 24 months, including at least 12 months in barrel from November 1 of the harvest year
Passito: min. 24 months in barrel from November 1 of the harvest year

Passito: Grapes must be dried until at least Dec. 8 following the harvest
VT: At least 60% of the grapes must be harvested and vinified after Nov. 11 (the feast of San Martino)

Montello Rosso

40-70% Cabernet Sauvignon
30-60% combined Merlot, Cabernet Franc and/or Carmenère
Max. 15% other non-aromatic red grapes suitable for cultivation in Treviso

Montello Rosso: 12.5%
Montello Rosso Superiore: 13%

Montello Rosso: Min. 18 months from November 1 of the harvest year, including at least 9 months in oak and 6 months in bottle
Montello Rosso Superiore: Min. 24 months from November 1 of the harvest year, including at least 12 months in oak and at least 6 months in bottle

Piave Malanotte

Min. 70% Raboso Piave
Max. 30% Raboso Veronese
Max. 5% Other red grapes suitable for production in Venezia and Treviso
15-30% of the grapes must be dried (appassimento) until at least December 8 of the harvest year

  1. Min ABV 12.5% / max RS 8 g/l
  2. Min. 3 years from November 1 of the harvest year, including at least 12 months in barrel and 4 months in bottle

Recioto della Valpolicella Classico Zone: Fumane, Negrar, Marano, Sant’Ambrogio and San Pietro in Cariano

Recioto della Valpolicella / Classico / Spumante / Valpantena / Valpantena Spumante

45-95% Corvina and/or Corvinone
5-30% Rondinella
Maximum 25% other red grapes (no single variety may comprise more than 10% of the blend)

12% (Grapes are harvested at a minimum 11% natural potential alcohol, then dried to achieve at least 14% potential alcohol, with an actual, acquired minimum alcohol of 12%.)

Minimum 2.8% potential alcohol (approx. 50 g/l residual sugar) / Grapes may not be vinified before December 1 of the harvest year

olli di Connegliano
Rosso: Min. 10% Cabernet Sauvignon, Min. 10% Cabernet Franc, Min. 10% Marzemino, 10-40% Merlot, Max. 20% combined Incrocio Manzoni and/or Refosco
Rosso 12.5%
Rosso Riserva 13%
Refrontolo (Rosso) 14.5%
Refrontolo Passito (Rosso) 15% (12% acquired)
Torchiato di Fregona (Bianco Passito) 18% (14% acquired)
Rosso: Min. 24 months from November 1 of the harvest year, including at least 6 months in wood and 3 months in bottle
Rosso Riserva: Min. 36 months from November 1 of the harvest year, including at least 12 months in wood

DOCG Regulations for “Refrontolo”

  • Communes of Production: Refrontolo, Pieve di Soligo and San Pietro di Feletto
  • Varieties: Min. 95% Marzemino, Max. 5% other non-aromatic red grapes suitable for cultivation in Treviso
  • Minimum Alcohol:
    • Refrontolo: 14.5%
    • Refrontolo Passito: 15% (12% acquired)
  • Residual Sugar:
    • Refrontolo: Max. 0.8%
    • Refrontolo Passito: Min. 3%
  • Aging Requirements:
    • Refrontolo: Min. 24 months from November 1 of the harvest year, including at least 12 months in wood and 3 months in bottle
    • Refrontolo Passito: Min. 4 months from November 1 of the harvest year, including at least 3 months in bottle
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16
Q

List & describe all DOCG’s of Veneto making only white/sparkling wine

A

Colli Asolani

  1. Bianco / Bianco Frizzante 10.5%
    Spumante Bianco Superiore 11%
    Sui Lieviti (Spumante Superiore)
  2. Bianco / Bianco Frizzante
    Spumante Bianco Superiore
    Sui Lieviti (Spumante Superiore)
  3. Frizzante: Secco to Amabile
    Spumante Superiore: all traditional levels except Extra Brut and Dolce
    Sui Lieviti must be Brut Nature
  4. Frizzante: Wines may undergo second fermentation in the bottle; this must be indicated on the label as “rifermentazione in bottiglia”
    Sui Lieviti: Wines from a single harvest, must be fermented in bottle and left undisgorged, minimum 90 days on lees

Recioto di Soave

  1. Classico Zone: Soave, Monteforte d’Alpone
  2. Recioto, Recioto Classico, Recioto Spumante
  3. Minimum 70% Garganega
    Maximum 30% Trebbiano di Soave
    Maximum 5% other white varieties suitable for cultivation in Verona
  4. Grapes must be dried to min. 14% potential
    12% acquired for Recioto di Soave, 11.5% acquired for Recioto di Soave Spumante (requires roughly 16% potential alcohol)
  5. Min RS 70 g/l

Colli Eugani Fior d’Arancio (all styles 50 g/l min RS)

  1. Frizzante: Wines may undergo second fermentation in the bottle; this must be indicated on the label as “rifermentazione in bottiglia”
    Sui Lieviti: Wines from a single harvest, must be fermented in bottle and left undisgorged, minimum 90 days on lees
  2. Min. 95% Moscato Giallo
    Max. 5% Other Aromatic Varieties of “similar color” authorized in Padua
  3. Tranquillo: 10.5% (4.5% actual for dolce)
    Spumante: 10.5% (6% actual)
    Passito: 15.5% (11% actual)
  4. Passito: Minimum one year from November 1 of the harvest year

Soave Superiore

  1. Classico Zone: Soave, Monteforte d’Alpone
  2. Classico, Classico Superiore, Superiore Riserva
  3. Minimum 70% Garganega
    Maximum 30% combined Trebbiano di Soave and Chardonnay
    Maximum 5% other white non-aromatic grapes suitable for cultivation in Verona
  4. Soave Superiore: 12%
    Riserva: 12.5%
    max RS 6 g/l
  5. Soave Superiore: May not be released until April 1 of the year following the harvest.
    Riserva: May not be released until November 1 of the year following the harvest.

Recioto di Gambellara (100% Garganega)

  1. Recioto
    Rcioto Spumante
  2. 14% potential after drying, minimum 11.5% effective for Recioto di Gambellara Classico and 11% effective for Spumante
  3. May not be released until September 1 of the year following the harvest

Lison (sits inbetween Friuli and Veneto)

  1. Lison 12% min
    Lison Classico 12.5% min
  2. Min. 85% Tai (Friulano)
    Max. 15% other non-aromatic white grapes suitable for Venice, Treviso, and Pordenone
  3. Wines may not be released before March 1 of the year following the harvest

Conegliano Valdobbiadene

  1. Conegliano Valdobbiadene Prosecco (Tranquillo) / Prosecco Frizzante / Prosecco Spumante Superiore / Prosecco Spumante Superiore with mention of “Rive” (a “frazione” or collection of vineyards) / Prosecco Spumante Superiore di Cartizze
  2. Minimum 85% Glera (Prosecco)
    Maximum 15% combined Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga
    Maximum 15% combined Pinot Nero (vinified as a white wine), Pinot Bianco, Chardonnay, Pinot Grigio (for Spumante wines only)
  3. Conegliano Valdobbiadene Prosecco: 10.5%
    Spumante Superiore: 11%
    Spumante di Cartizze: 11.5%
  4. Frizzante: Secco to Amabile
    Spumante Superiore: all traditional levels except Extra Brut and Dolce
  5. Wines labeled with “Rive” must be hand-harvested, indicate a vintage and list one of 43 specific fraziones on the label.
    Frizzante wines may undergo second fermentation in the bottle; this must be indicated on the label as “rifermentazione in bottiglia”
17
Q

What is the one DOCG of veneto that makes both red and white wine?

A

Colli di Connegliano

  1. Bianco: Min. 30% Manzoni Bianco, Min. 30% combined Chardonnay and/or Pinot Bianco, Max. 10% combined Sauvignon and/or Riesling
    Rosso: Min. 10% Cabernet Sauvignon, Min. 10% Cabernet Franc, Min. 10% Marzemino, 10-40% Merlot, Max. 20% combined Incrocio Manzoni and/or Refosco
  2. Bianco 12%
    Rosso 12.5%
    Rosso Riserva 13%
    Refrontolo (Rosso) 14.5%
    Refrontolo Passito (Rosso) 15% (12% acquired)
    Torchiato di Fregona (Bianco Passito) 18% (14% acquired)
  3. Bianco: Min. 4 months from November 1 of the harvest year
    Rosso: Min. 24 months from November 1 of the harvest year, including at least 6 months in wood and 3 months in bottle
    Rosso Riserva: Min. 36 months from November 1 of the harvest year, including at least 12 months in wood
18
Q

Describe DOCG Regulations for “Torchiato di Fregona”

(part of Colli di Conegliano)

A

Varieties: Min. 30% Glera, Min. 20% Verdiso, Min. 25% Boschera, Max. 15% other non-aromatic white grapes suitable for cultivation in Treviso

Minimum Alcohol: 18% (14% acquired)

Aging Requirements: Min. 24 months from November 1 of the harvest year, including at least 5 months in bottle

Additional Requirements:

Grapes must be dried for at least 150 days following the harvest

Grapes may not be pressed until February 1 of the year following the harvest

19
Q

Describe DOCG Regulations for “Refrontolo”

(part of colli di conegliano)

A

95% Marzemino, Max. 5% other non-aromatic red grapes suitable for cultivation in Treviso

Minimum Alcohol:

Refrontolo: 14.5%

Refrontolo Passito: 15% (12% acquired)

Residual Sugar:

Refrontolo: Max. 0.8%

Refrontolo Passito: Min. 3%

Aging Requirements:

Refrontolo: Min. 24 months from November 1 of the harvest year, including at least 12 months in wood and 3 months in bottle

Refrontolo Passito: Min. 4 months from November 1 of the harvest year, including at least 3 months in bottle

20
Q

Name all DOCG’s of Piedmonte focusing on Nebbiolo, barbera, Dolcetto.

A

Barbaresco

Barbera d’Asti (Tinella, Colli Astiani (Astiano)

Barbera del Monferrato Superiore

Barolo

Dolcetto di Diano d’Alba

Dolcetto di Dogliani Superiore

Dolcetto di Ovada Superiore

Gattinara

Ghemme

Nizza

Roero

Terre Alfieri

MS/Advanced Somm Studies (214 decks)

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