Liguria Flashcards
Vermentino
% total production
rank
Flavor / aroma
20%
#1
Aromatic herbs
fennel
sage
thyme
elderflower
pears
mineral
SALTY FINISH
Location
NW Italy
France W
Piedmonte N
Tuscany / ER E
Adriatic S
Cinque Terre Sciacchetra
method
type of wood for ferment
when can release ?
min abv
Riserva allowed
Profile
color
aroma / flavor
passito
chestnut
Nov ONE year after harvest
13.5%
yes
Gold - Amber
Complex
white flowers
dried apricots
figs
honey
almonds
spice
CORE Minerality
IGT %
less than 15%
Vino %
less than 15%
Subregions
Riviera Ponente West
Riviera Levante East
Wine styles
West
East
White % production and style
Red
Focus on single varietal
Blends and single
>50% crisp acid, mineral
light refresshing herbal
What is sweet passito Ormeasco di Pornassio called
Sciactra
Ponente applelations
Riviera Ligure di Ponente DOC
Rossesse di Dolceacqua DOC
Oremeasco di Porassio DOC
Subzone for Moscato sweet
Taggia
Rossesse
Red Rank
overall Rank
% of all grapes
Location
DOCs
Profile - color, body, acid aroma
1
#3
10%
Mostly west
Dolceacqua DOC ,Rossesse Riviera Ligure di Ponente DOC
Pale ruby
Med body
bright acid
floral
red berry
herbs
spices
savory
Rossesse di Dolceacqua DOC
Location
Vineyard sites
Soil / water characteristic
Climate note
Profile
Tannin
body
aroma / flavor
Superiore ABV
Around town of Dolce. West corner @ French border
Terraced rocky slopes
Red calcareous / good retenion
Windy
13%
Grapes
# varieties
% white
most dominant whites (2)
dominant red
Intenational participation
100+
70%
Vermentino Pigato
Rossesse
small / IGT only
Syn for Albarola
Bianchetti
Noteable of quality of Sciacchetra
Best passito in Italy
Rank in terms of production
2 after VdA
What are the blending rules in the DOCs
DOC defines the min % of stated varietal. Any other authorized from the DOC may be included
Syn for Rossesse
Tiburon
Parts of what countries before Italy
France then part of Italy as repub of Sardinia
Riviera Ligure di Ponente DOC
Location
Grapes (3 white, 2 red) / styles
Most of western Liguria from San Remo to Genoa
Pigato
Vementino
Moscato dry or passito
Rossesse traditional or passito
Granaccia