Micellaneous Facts Flashcards

Question

Vigna a Capanno

Answer 1

Training system from 15th century like a tripod

Answer 2

Newer wire based systems

Answer 3

Oldest Winery of vulture

Answer 4

Celtic-Ligurian Stazelli

Answer 5

Celtic word “bas-ruel” low place

Answer 6

Name given to Barolo area by romans

Answer 7

Barbarians

Answer 8

Louis Oudart Paolo Francesco Staglieno

Answer 9

Messinian Tortonian Serravallian(oldest)

Answer 10

Langhe soils have a large amount of Calcium carbonate = alkaline= high PH which helps vine nutrition and ability of the vine to pull nurtrients out of the soil

Answer 11

Bricco: Top of hill Sori: South facing slope

Answer 12

* Serralunga valley (narrow and funnels cool air from appenine) * Barolo Valley (warmer amphitheater)

Answer 13

Protects rest of Barolo from cool weather but itself has some of the coolest microclinmates with exposure and altitude

Answer 14

* Lequio formation to the south * Saint agathe marls to the north

Answer 15

Brunate Cannubi Cerequio Monprivato Rocche Villero Lazzarito

Answer 16

founded original coop of barbaresco which became produttori

Answer 17

Tanaro river which has a moderating effect

Answer 18

* Sandier with less calcium carbonate and more fertile = vigourous and less structured except in Treiso which has lequio formation

Answer 19

* 1980s from younger winemakers going to france and coming back * Gaja remembered how hard it was for producers to green harvest

Answer 20

* Blended wine from several vineyards (hedging) * Foor strodden * Stem inclusion * no temp control * long maceration * press wine * Large wood fermenters * Haphazard MLF * Large old barrels of chestnut/acacia and (some austrian and slovenian now)

Answer 21

* Trend right now that can add cost to consumers even when blended wines might be better

Answer 22

* named after bankers * Sandier soils * semi-arid climate

Answer 23

* 19th century with gattinara being the most famous red from piemonte until economic crisis, great frost, and phylloxera * People left farms for factories * Getting a little better since outside investors have come in and other producers buying land

Answer 24

* More rainfall and nebbiolo needs sun so the wines wont be as robust as barolo/barbaresco * sesia river

Answer 25

* Boca * Bramaterra * fara * sizzano * Lessona * Valli Ossolane * colline Novaresi * Gattinara & Ghemme

Answer 26

* volcanic and also varied * Sandy * Alluvial clay

Answer 27

Volcanic soils

Answer 28

* Gattinara is slightly warmer closer to the sesia

Answer 29

Sandy = elegant and floral wines

Answer 30

* Alluvial clay

Answer 31

* Acidic soils whereas the Langhe is Alkaline

Answer 32

* Spanna * Maggiorina (looks like BDSM)

Answer 33

* Gattinara: 35 months with 12 in oak * Ghemme: 34 months, 18 in oak

Answer 34

* Blends with other local grapes: Croatina, Vespolina, Uvarara * Vespolina gives spicy peppery notes from Rotundone

Answer 35

* Rosso DOC * Superiore Doc * Sforzato DOC

Answer 36

* Chiavennasca * which means suitable for the transformation into wine or from city of Chiavenna

Answer 37

* Temperate climate within alpine climate

Answer 38

* Complex * Schist rocks covered by Moraines and Alluvial fans * Acidic soils with no limestone and rarely clay = well drained * Soils are thin and need to be transported by helicopter or truck

Answer 39

* Steep south facing terraced slopes which collect sun rays and help prevent against frost * The terraces also protect against erosion and trap heat

Answer 40

* Altitude which is divided into 3 bands * 400m asl - High sugar, lower phenolics, lack persistence * 400-500m asl - Finessed + perfumed, balance, light floral + red fruit * 500+ m asl - Lacks strucutre but highest phenolics and aromatics

Answer 41

* Marrogia - small, light, soft * Sassella- Best site with well drianed gravel soils * Grumello - Lighter and high altitude * Inferno - Hottest and darker fruit * valgella- Most delicate, last to ripen

Answer 42

* Made in amarone style, raisinated dry red that were first to be picked, left on straw mats where they get to 14% abv after 2-2.5 months with 30% of volume lost

Answer 43

* Bresaola di Valtellina * Pizzoccheri (pasta with sage + butter)

Answer 44

High PH soils create lower PH wines and Low PH soils create generateh high PH wines-- there is much less clay in Alto Piedmonte and Valtellina compared to Langhe

Answer 45

* Picotener and the Valtellina with a riverway, dry stone walls, and well drained morainc soils

Answer 46

Topia: Trellisis trained low to ground to get heat from sun and can protect against sunburn?

Answer 47

* Climate is continental * Rain shadow = driest area which impacts vine vigor leading to canopy management designed to reduce water consumption of plants * Soils are thin and rocky which is good for root penetration

Answer 48

* Donnas * Arnad-Montjovet * Carema ( Luigi Ferrando white and black labels)

Answer 49

* 1398- first mention of Chianti * 1552 - reference to sangiovese * 1716 - cosimo III deliminated first ever wine region * 1872- Bettino Ricasoli made formula for chianti * 1876 - Brunello, Sangiovese, Prugnolo, and Morellino, Nielluccio are identical * 1924 - conzorsio created * 1960s - mezzadria abolished * 1998 - Chanti classico 2000 begins

Answer 50

* TO producer lower yields, deeper color, done privately * Over 100 clones exist

Answer 51

* High Malvin and Cyanin but little acylated (bound) = hard to stabilize * Terpenes: Damascenone which can be accentuated by cold soak * Pre ferm maceration can lead to better color and aromas

Answer 52

* Cordone Speronato - Low spur pruned cordon = good for mechanization * Guyot - can lead to overproductivity but the Capovolto version tuscan arch cane system can make bunch selection easier * Alberello- Produce ripening 1 week earlier beacuse bunches are equidistant from roots so sap arrives at same time. Can be more useful in well drained and drier vineyards

Answer 53

* Cold soak * Blending (chianti)- traditionally trebbiano toscana to soften wine and color stability * Extraction can be helped with small amounts of Acetaldehyde * Barriques - Stabliize color, reliable mlf, (not super kosher) * Bottle age - higher quality

Answer 54

* Chianti/Classico * Carmignagno * Montalcino * Montepulciano * Maremma * Romagna * Piceno

Answer 55

* Etruscans until 1st century BC * Rome and then Goths-- lucca became capital * Middle ages - sharecropping system created surplus

Answer 56

* Mediteranean near coast, continental inland * Hilly area but not mountainous * Flysch soils inland and volcanic south

Answer 57

* Only subzone with consistent character with cooler climate from higher altitude * Clay and limestone soils

Answer 58

* Etruscan word Piante - reference to beating of wings or horns

Answer 59

* Chianti * Pomino * Carmignano * Valdarno di Sopra

Answer 60

* Black rooster * Siena vs Florence * Raids occurred between the two for 350 years * Florentines adopted the black rooster as a masacot for vigilence against the enemy

Answer 61

* 70% sangiovese 20% canaiolo Nero * 10% malvasia bianco lungo

Answer 62

* Climate: Cool continental with some warm/hot summers * Topography: Relatively high altitudes with different expositions and diurnal ranges * Best sites: 250-500m asl

Answer 63

* Determining the ruggedness of the hills: Rugged sandstone steep hills vs rounder limestone and clay rolling hills * Albarese - Marls derived from Flysch- much harder than Gallestro * Galestro - Marls derived from Flysch - schist structure + friable * Macigno - Grey/Blue sandstone that erodes into sand-- drains easily and makes llight colored wines with perfume and soft tannins

Answer 64

* Radda * Gaiole in Chianti * Castellina in Chianti * Greve in Chianti * 5 others are partially included

Answer 65

Highest point of chianti classico at 892m asl which means altitude is as important as soil type

Answer 66

Blocks continental cooler air from the east

Answer 67

* brings warm air from the west vs the northern part which is cooler and wetter than the south

Answer 68

is sufficient buy well drained soils do their work

Answer 69

* Material hills sliding into the sea and creating alternating sandstone and clay and wathers and prodcues clay and limestone elements as well as sandy spots * Gallesto and Albarese are bothe derived from desintigration of Flysch * a good balance is needed of sand and clay with low fertility to give some water stress in the summer * Gallestro- Foliated schisty friable marl, marl is between a mudstone and limestone = significant calcium carbonate = medium strucutre savory wines with firm ageworthy tannins * Albarese - highest limestone content produce more structured savory tannic and high acid wines

Answer 70

* Radda + Gaiole - Macigno + Albarese = more aromatic * Castellina - Richer clay soils = Richer and plush * Greve - Flysch soils often calcareous = fuller and concentrated

Answer 71

aging only, none require oak use

Answer 72

* Experiment with 16 vineyard site to determine best clones, best cultivations, and share the info (34 clones studied)

Answer 73

* Chianti Classico Gran Selezione DOCG - 30 months and from specific plots * Chianti classico reserva - 24 months aging * Chianti classico DOCG - 80% min sangiovese + 12 months aging * Chianti subzones - Rufina + colli senesi best * Chianti DOCG - 70% sangiovese + 6 months aging

Answer 74

* Mount Ilex where Ilex means oak which is related to holly * Famous Sweet white wine * Sharecropping system in the 16th - 17th centuries

Answer 75

* Orcia in the south * Ombrone to the west and north

Answer 76

much more mediterranean climate protected by Mt. Amiata from bad weather. North side is more like Chanti (continental) south is warm

Answer 77

* Sangiovese wines * Discovered best performing and disease resistant vines ( biotype BBS 11)

Answer 78

* Eocene: Highest elevation, stony, sandy, hard limestone at highest elevation which means well draining and alkaline = refined * Miocene + Oglioscene: Medium elevations: clay with calcareous fossiles (younger) * Pliocene + Pleistocene Base: Alluvial clay, sand, mud, marine sediments

Answer 79

* Tertiaty: Eocene, Miocene, Oglioscene, Pliocene * Quarternary: Pleistocene

Answer 80

* North: Very steep with cooler sites, some clay hills, with southern exposures = lighter color + perfumed * South: Classic zones with oldest soils and most refined expression * Montalcino Southwest: Riper styles from warmth

Answer 81

* 14 century first wine * 1980 DOCG

Answer 82

* Rainier and foggier but changing with climate change * More even topography made by drying of ancient lakes and rivers = silt + sand and elegant lighter, more acidic styles with less strucutre and power * Salty Clay

Answer 83

* Sangiovese = Prugnolo Gentile * Common to blend sangiovese with other varieties * Aging is similar to Montalcino with emphasis on aging in wood

Answer 84

* Originally etruscan * Alto Maremma = Bolgheri * Was a march drained by romans and then again by mussolini * Low rainfall area * Soils vary between sand and volcanic ash to the west and more calcareous clay further inland like Chianti Classico

Answer 85

* Modern winemaking * only 40% sangiovese required

Answer 86

* More clay and sedimentary soils + higher elevations 300-500m = slow maturation for high quality sangiovese * min 85% sangiovese

Answer 87

* More access to water so smaller berried sangiovese preferred * Mostly growin in the southeast from Bologna to the adriatic * Climate is more influenced by the adriatic and then continental inland * Soils: marine deposits, no flysch but lots of recent clay = simpler/easier style

Answer 88

* Focus on reducing yield and increasing density * 95% sangiovese * range of styles including carbonic in some instances

Answer 89

* Rosso Conero + Rosso Piceno * Sangiovese blended with montepulciano = easier, light fruity style * Can also be made into Vin santo other places

Answer 90

* Trebbiano di Soave * Trebbiano di Lugana * Trebbiano Verde * Verzello

Answer 91

* Verdiso * Verdea * Verdeca

Answer 92

* Green color of grapes

Answer 93

only soave and verdicchio we consider synonyms

Answer 94

verdicchio in Lugana

Answer 95

* Both moderating factors * Garda has mild summers and winters * 800-1100 mm rain * Temperate climate similar to Mediteranean

Answer 96

* Morainic soils - debris carried by glaciers * Lugana shared by Veneto and Lombardy

Answer 97

* Pliestocene - most recent ice age * Because of glaciers we have two distinct terroirs in the lugana zone: 1. Low hills: Coarse soils at the edge of glacier (fruity) 2. Flat plains: Clay soils (mineral)

Answer 98

* Methyl Salicylate = wintergreen

Answer 99

* Sammonites fought with Hannibal vs romans * Apruntium - colli aprunti - anceint white wine * Lombards after fall of rome

Answer 100

* Phylloxera + sharecropping led to depopulation + Poverty * Creation of cooperatives was helpful * 2013 - 89% of production was cooperatives * Known for sheep migrations

Answer 101

* 65% Mountain, 34% hills, 1% flat * hills descend with terraces * Influence of sea breezes keep vineyards ventilated as well as drier winds from appenines * Mediterranean in the coast, more continental in the hills, mountains block storms from west

Answer 102

* Plasticene Origin * Generally Sedimentary/Alluvial deposits 1. South/Central : Conglomerate marine sediments 2. Center: Heavier clay marine sediments 3. North: Fluviolacustine deposits 4. South: Flysch with layers of sandstone, marl, and fossilized marine deposits

Answer 103

* Colline pescarese * Populi gorge * Solmona plateau * Peligna valley * Colline Teramane * Tullum * L'acquia

Answer 104

* Colline pescarese, Populi gorge, Solmona plateau, Peligna valley : Marine conglomerates and "la conca" a now dried ancient lake with sandy, silty soil rich in coarse particles upstream * Colline Teramane - North of the region with clay soils well suited to Montepulciano * Tullum - altitude of 150-300m, sedimentary, slightly calcareous sand and fossils * L'Acquia - Foothills leading to highest mountains - higher altitude with cooler continental climate + chalky soils = finesse

Answer 105

* Montepulciano * Trebbiano Toscano * Trebbiano Abruzzese * Pecorino * Passerina

Answer 106

* Climate change causes too much sugar * Made reductively to keep fruity in SS, Concrete, and Barrels

Answer 107

* Late ripener * Harvest timing required since acid drops * Often interplanted * Stone fruit, peach, citrus acidity * Can age and deveope ## Footnote Trebbiano d'Abruzzo can be either Abruzzese or toscano

Answer 108

same as bombino bianco * Pergola Abruzzese = more ventiliation but more labor intensive but coming back because of climate change) * found along adriatic coast and often confused with other varieties * Steely acidity and resistant * Made in variety of styles: Sweet, still, sparkiling

Answer 109

* Fishing on coast- trabocchi is the techniques with rough seas * Arrosticini - skewers with lamb * Spaghetti Chitarra (round spaghetti) * Pecorino cheese

Answer 110

* Picene are local people * Marche = marquee - french for marches * 16th century Verdicchio arrives

Answer 111

Verdicchio di Castelli di Jesi + Verdicchio di Metalica

Answer 112

* Much bigger * Divided into classico region north of Misa River * Federico II born here (king of italy) * 18 castels used for protection

Answer 113

* Rolling "sweet" hills * Moderate mesoclimate and not diural * High clay content and calcium carbonate but more compact clay near the river and sandy at higher elevations * 90+ MGAs * limestone and clay soils * Fruit from more norisporenoids and tropical notes

Answer 114

* 300 ha of land and smaller * min 250m asl with growing area on the north/south oriented valley = no influence from adriatic * 80% of vines between 280-480 m asl with some 800m asl * Much more continental with huge diurnal range * Extended growing season + cool nights = acidity * Higher potential abv and body from solar radiation and heat reflected from mountains * Potential for great aromatic complexity

Answer 115

* Layers of Flysch = alternating sand and limestone marl * Soil is less important than elevation * Denser and more rounded edges and mineral driven floral notes with higher acid

Answer 116

* Riserva wines require more abv and 18 months aging with no oak needed * Amphora and fish shaped bottles used after WW2 which cheapened the image * max yields have reduced 12,000 to 2000 v/ha * Can give good wine at higher yields * Many styles made: aging, young wines, dry, sweet, sparkling

Answer 117

* High tartatic acid * Likes new and used oak * Blank canvas * TDN = petrol notes overtime

Answer 118

*** Soil * Altitude * Exposure (sun + breezes off adriatic)** **Lees ** * Yields * Harvest * maceration * oak

Answer 119

* Olives, Crudo, Bouliabase, veal carpaccio, * Vinvigrassi - marche lasagna

Answer 120

* Came to italy twice: * Myceneans (archaeic greeks) and then the greeks because of the illiad and odyssey

Answer 121

* Greeks brought viticulutre and primarily made sweet wines * Vini santi, Greci, Malvasie, and Vernacce were the sweet wines that occuer frequently overtimes

Answer 122

* 3rd Millenium (6000 bc): Sumerian Pictograms of vine + sun = raisins 2nd Millenium BC: Hittites "behold the raisin"

Answer 123

12th century BC

Answer 124

* Phoenicians travel from Syria/Lebanon all the way to Carthage and further * Phoenicians and greeks would trade with more primitive people including viticulture * Trade happened a lot between the etruscans and greeks so the Etruscans began to emulate a lot of greek influence including symposiums

Answer 125

1. Mycenaens (1600-1100BCE) - no colonies but trade 2. Phoenicians (10-8th centuries - trading ports 3. Euboeans (770-750 bs first settlers) 4. Various greek Colonists (Archaens, Corinthians, Spartans 750-600 bc)- magna graecia 5. Phocaens (600-540 bc) - martime trade

Answer 126

* Greek/Etruscan drinking parties with no women * Romans had "convivium" where women were allowed

Answer 127

Upper class romans switched to better vintage wines called "falernum"

Answer 128

* Drying grapes * Overripening grapes * Cooking must * addition of Honey, seawater, salt, resin * Greeks drank wine diluted, only barbarians didnt do that

Answer 129

* Pramium Essence (hungarian essencia)- roman wine made from free run must of rasins = Lixivium * Passum - wine from carthage made from air dried grapes (appsimento and passito styles made) * Passito di Pantelleria in Sicily works this way^^ * Romans knew which grapes raisinated better than others

Answer 130

* Reti had cultural exhange with others and were a center of grape domestication * Reti were either etruscans displaced or indegnous alpine people eventually conquered by rome * Could be a precursor to wine called Acinaticum (recioto) in the 6th century

Answer 131

* Commited to trade oversees, not interested in agriculutre on land * 13th century sacking of Constantinople gave them rights to trade all over adriatic and aegaen seas * small ice age started which affected northern viticulutre so venetians took advatange as they rediscovered greek styles of wine and led to Malvasia brand of wien ## Footnote Monemvasia (port with one entry) Monemvasia (malvasia wine dating back to 1214)

Answer 132

* Venetians took Monemvasia wines and brought it to Crete or Candia since Monemvasia didnt have enough space to grow more vines * Malvasia started as a brand that transferred to Crete before being traded across Italy * 1214 - first mention of Malvasia being traded from Crete * 1385 - Malvasia di Dubrovnik -- now we have a malvasia that is no longer from crete but still has the same name - name spreading

Answer 133

* Malvasia du Dubrovnik Malvasia di Lipari * Malvasia di Sardegna * Malvasia di Stiges * Malvasia di Tenerife * Malvasia Candida * So we don’t know which grape was used to make the first ever Malvasias * Became a brand name and the most famous wine between 1300-1600 but again made from different types of grapes because the names were selling

Answer 134

* Not all Malvasias are aromatic but the early ones probably were and were dominated by Terpenes * Linalool * Geraniol * Nerol * Citronellol

Answer 135

* Probably a second brand traded by venetians * Connection with Robola wine in Greece? No connection yet * Ribolla Gialla probably originates in eastern Europe

Answer 136

* The first vinsanto was born in Santorini * Santorini named after ancient church and Venetians named it * Name Vinsanto has some different origin ideas * 1348 Siena friar used “Vin pretto” that became vin Santo * 1349 Greek patriarch “Xantho” * 1732 – First actual written reference in Verona * Could have been an oxidative style and less aromatic

Answer 137

* Wines of Vernazza * Exported by Genova inland and on the coasts * 1276 – first mentioned of Vernaccia in San Gimignano * 1306 – Vinum de Vernaccia in Lugira

Answer 138

o Helvenacia o Ibernaceam o Vernatico o Vernaculus * Vernaccia di san gimignano is the same as the Ligurian grape Picabon * Another potential brand marketed by the Genova since there are quite a few that are unrelated Vernazza/Garnacha connection? * Could be Italian or Spanish origins but impossible to determine

Answer 139

* Mediteranean climate and varied topography * Fertile plains + steep hills * Bordered be seas on 3 sides * Mostly mountainous terrain * Key ranges are Paulino, Silla, and aspromonte define the regions rugged landscape * 10% are the plains along the coastline

Answer 140

* Crati * Nettle

Answer 141

* Coastal areas: Mediterranean climate warm arid summers and mild winters * Interior mountains: continental climate with significant rainfall and cooler rainfall

Answer 142

* Soils are diverse: * Coastal hills have sandy gravels and clays of marine origin = well drained contribute to minerality in wine * The plains have alluvial soils with high nutrients * Northern areas soil are limestone, sandstone, and sandy gravels

Answer 143

* The name Enotria = Greek word eros meaning wine or land of vinepoles * Or Enotri, a Greek tribe that settled here

Answer 144

* 720 BC Sybaris was legendary and In ancient times Calabria was popping and wealthy because of fertile land, strategic position, and booming agricultural and trade industries colonized by greeks * 3rd century BC Annexed by Romans * Changed to cereal crops under Romans ## Footnote The golden age

Answer 145

* Overcultivation damaged ecosystem and soils * Economic shift under Roman rule * 8th century Infrastructure collapse: deteriorated ports and etc so no more exporting * Industrial neglect: relied on traditional agriculture * Migration: 19th century workforce dipped out for northern Italy and Europe and Americas * Modern times: global competition + EU policy * Policies aimed at reducing wine surpluses led to dramatic decline in vineyard areas * Geographic and political marginalization * Geographically peripheral too far south * Lack of investment economically, education, infrastructure * Organized crime -- Stifed economic development and kept cycle of poverty

Answer 146

* There is a slow reveival taking place right now like wine production * But still challenges o Dramatic decline in vineyard area o 2010: 30,000 ha of vineyards o 2020: 8,824 ha of vineyards (-70%)  Labor shortages + eu vine removal to reduce surplus * But there are some younger producers (new wave) o Championing native grape varieties o And modern quality focused production

Answer 147

* 60% of wine produces is bulk * 12% is dop and made in the south = lack of premium sector * DOC wines are made in the center- north and dominated by Gaglioppo and Greco Bianco dominate DOC * Terra di Consenza DOC has consumed other DOCS and is one big one with the lesser DOCs becoming subzone

Answer 148

o Careful vineyard (canopy) management essential like irrigation and precise harvest timing to help reduce bad tannins o Wine making trends toward stainless steel to prevent oxidation and preserve freshness o Resistant to frost and salinity but not water stress = emergency irrigation possible to mitigate tannin development issues due to drought o Most are dry red but sometimes rosato

Answer 149

* Gaglioppo * Greco Bianco * Magliocco * Pecorello * Greco Nero * Mantonico Bianco

Answer 150

o first DOC 1969 and flagship appellation for Gaglioppo o Roots to ancient greece o Clemisa was the name of the ancient wine made here and served to ancient Olympians

Answer 151

* Coastal to Inland * Sub-tropical near the coast to warm termperate further inland

Answer 152

* **Clay & limestone **- found in elevations up to 300m asl which have excellent water retention = complex aromatics * Bright acidity and persistence in the wine floral qualities found in Pinot Noir and Nebbiolo * **Sandy Clay soils**- * Coastal plains and well draining and helps vine resist salinity * Wines are lighter body with saline, great finesse and a balance of fruit and floral * **Alluvial soils** * Found in the intermediate regions * Porous soils = fuller bodied spicier wines that are approachable in youth * Vines in the intermediate and coastal areas can suffer from water stress whereas hillside vineyards that have higher clay content are better off

Answer 153

* Ciro Rosso DOC - 80-100% gaglioppo - 20% other varieties - 10% max Barbera, cab franc, cab sauv, merlot, Sangiovese * Ciro Classico DOC - Must come from ciro or ciro marina communes * Ciro Superiore- Min 13.5% abv compared to 12.5% for regular * Ciro Riserva -Aged 2 years either in tank or barrell adding depth/complexity -- Modern producers avoid oak aging to avoid extra wood tannins favoring freshness and Balance

Answer 154

* Calabria first DOCG Ciro Classico DOCG has been tentatively approved but needs final governmental confirmation * Applies exclusively to red wines produces in the Ciro and Ciro marina territories * 90% min Gaglioppo up to 10% maliocco or Greco nero individual or combined * 36 months aging with at least 6 months in wood

Answer 155

* Le brandi, Ipolito, scalla, tenuta del conte,

Answer 156

* The grape is not of Greek origin but is identical to malvasia di lipari or Malvasisa di sardegna this connection likely traces back to the Venetians * Greco Bianco is different that Greco Bianco di Ciro * Long been valued for making dry and sweet wines especially the passito styles = can get nice sugar while retaining acid * Does well in the coastal areas with sandy clay soils which enhance aromatics * Challenging to grow, susceptible to Oidium (powdery) and low yields * Wines have aromatic tropical fruit, honey, orange blossom * Dry styles give great acid * Passito sir drying creates full bodied wine with exotic fruit

Answer 157

* Established in 1980 * Amber colored desert wines from partially dried grapes (passito wines) * Sandy clay * 95% Greco bianco with at least 14% abv with a potential of 17% * Aged for at least 1 year nov 1 year following harvest release * There can be dry expressions but they are uncommon and not associated with this designation ## Footnote o Producers: Azienda Agricola

Answer 158

Two types: * Magliocco Dolce * Magliocco Cannino * Grown in Terre di Colzenza DOC - These wines are bold and herbaceous with black fruit and tobacco ** Magliocco Dolce** * Not registered yet * Drought resistant, vigourous, and fertile * Yields much be managed or else too green and underripe wines lacking generosity * When done well, deep flavors of blackberry, tobacco, oregano, black cherry, forest floor * Smooth tannins balance of power and elegance **Magliocco Cannino** * Loosely packed bunches darkly colored bunches * Vigourous but can have bad fruit set and less drought tolerant than Dolce

Answer 159

* Means little sheep – linked to calabrias pastoral landscape * Grown in Valle dal savuto as well as Catanzaro and Cosenza * Often Used in blends, light fresh wines with nice acidity but with high PH, doesn’t make sense

Answer 160

* Several grapes go by this name * But there is one and it is Greco Nero di Ciro * Greco Nero wines Medium body high acid * Characterisitcs can very widely depending on which Greco Nero * Terra di Consenza DOC + lamecia DOC are balanced acid with medium body = value blending grape

Answer 161

* Not the same as Abruzzos Mantonico Bianco * Made dry and sweet * Located near ionian coast, Near bianco and cassaniana * Drought Resistant with moderate to high productivity * Tannic wines with high acid * Dry are crisp and refreshing * Sweet have honey, papaya, figs, dried apricot and luscious * Less complex than the sweet styles from Greco bianco, its still a tradition

Answer 162

anduya and soppressata Seafood and veggies

Answer 163

* One of most important centers of magna Graecia in 8th century BC * Greeks instrumental for establishing viticulture and winemaking especially low bush trained vines (albarello) * 4th-3rd century BC Romans took over and campania came one of the wealthiest regions in Mediterranean * Romans improved viticulture and winemaking practices and some wines became famous  Fallerno  Vesuvius  Campi flegri o Ancient winemaking tradition going back some 2000 years

Answer 164

* Thanks to pioneers like Mastroberardino, producers in the 90s and 2000s a new group of energetic producers brought back the greatness of Campania * Revival of native grapes + ancient terroirs

Answer 165

* 5 provinces * Napoli, Salerno, Avellino, Caserta, Benevento * 51% hill, 34% mountain, 15% flat 2 parts: * Long coastal areas with flat parts * Hilly mountainous appenine * Thyrennian sea and many rivers

Answer 166

* 40th and 41st parallel * Mediterranean climate however shift to continental into the Apennines * Temperatures are warmer along coastal band (57-61 degrees Fahrenheit), (52-55 degrees inland)

Answer 167

* Strong volcanic activity * Major volcanoes: Vesuvius, Rocco mon fina, Campi Flegrei * Unique soils made from lava, ash, tuff, pomice etc * Closer to volcanos, these soils are mixed with limestone, sandstone, and calcareous clay

Answer 168

* Fiano Di Avellino DOCG * Greco di tufo DOCG * Taurasi DOCG * Aglianico del Taburno DOCG

Answer 169

Caserta * Fallerno di Massico DOC Salerno *Amalfi DOC *Cilento DOC Napoli * Vesuvio DOC * Ischia DOC Benevento * Falanghina di Sannio DOC * Sannio DOC Avellino * Irpinia DOC

Answer 170

* Highest amount of indigenous grapes * White grapes: Greco, Fiano, Falanghina, Cappertone, Coda di Volpe * Red grapes :Piedirosso, Aglianico

Answer 171

* Native of Campania not Greek * Medium to small bunch * Cylindrical and tight * Later ripening (October) which is challenging in rainy mountain area * Vigorous, productive, sensitive to grey rot, oidium, peronospora * Tends to oxidize so producers are planting more Fiano * Aromas: Peach, pear, tropical at times, yellow floral aromas * Palate: plenty of alcohol and structure, good phenolic presence, the wines of good aging potential are also good young * Most important expression : Greco di Tufo DOCG located in Iripinia. – territory of 8 villages * Elevations 300-650 m asl * Very steep and soils with clay mixed with limestone sand, and volcanic material rich in sulfur * Cru areas: Montefulsco, Santo paulina, Tufo * Tufo is more flinty, higher minerality + acidity * The others are sturcuted and fruit forward

Answer 172

* 12th century = one of the oldest varieties * Almost extinct because of Phylloxera + world wars but saved by mastroberardino * Sensitive to vineyard orientation * Medium small bunches with medium berries and thick skins * Low productivity very vigourous with botrytis resistance skins, ripens late and susceptible to oidium * Pale straw with green hews with green apple, pear, jasmine, and honey with age with smoky and diesel notes with bottle age * Fiano di avellino is the best (26 villages) * 300-650 meters with clay calcareous base ewith volcanic elemetns with some compact and loose areas

Answer 173

* Fiano di Avellino DOCG is split into 4 villages Lapio * Pronounced aromatics Montefredane * High acid + mineral Summonte * Concentrated powerful Cesinale * Delicate and less structured o Vinified in stainless steel and left on lees for a few months o Shows best after a few years of bottle age

Answer 174

(Flegrea + Beneventanna) both geneticallty distinct

Answer 175

* With aglianico, one of Italy’s earliest varieties * Latin word “phalanx” with the vineyard poles looking like roman legions Falanghina Fleghrea * Naples, Vesuvius, casserta, campi fleghrei * White flowers, fresh herbs, apples, and less complex with crisp acidity Falanghina Beneventanna * Benevento * Yellow flower, yellow apple, yellow peach, more stucutre and alcohol with riper fruit flavors * Both falanghians can adapt to differing soil conditions and does best on volcanic origin as well as marly, sandstone, limestone of sannio. * Tolerates cool sea breezes and grows on hills and flat areas * Suitable for sparkling wines too with great acidity

Answer 176

* Name comes Long bunches reminding us of fox * Synonyms: Pallagrello, Falerno, Durante * One point known as capretone but these are distinct * Most common training : guyot and pergola avellinese * Late ripening * Long compact bunches with thick skins and small berries * Lower acid and does best in volcanic soils around Vesuvius * Lemon zest, pine, tropical notes * White and citrus fruit, some salinity * Irpinia DOC, Sannio DOC, Vesuvio DOC, Lacryma Christi DOC * Often blended with falanghina, Fiano, and Greco

Answer 177

* Name comes from beard of goat or first to farm it were goat herders * Small territory 15 villages around Vesuvius * Lacryma Christi del Vesuvio Bianco DOC * Medium size bunch with medium small berries with bloom * Straw color, lemon, apricot, white floral notes * Found in blends mostly Others * Amalfi coast o Falanghina, Biancolella, Ripoli, Ginestra, Fenile, Tintore (red) o Heroic viticulture around Amalfi coast * Ischia o Biancolella, forastera o Cru: Frassitelli  Crazy steep with monorails

Answer 178

* Name from fully red stalk at ripening and means pigeon foot or red foot * Synonyms: Palombina, Per’e Palummo * High level of biotypes with different viticultural behaviors * After aglianico, second most planted * Meidum to large sizes for berries and bunches * Often blended in agliancio to soften tannins * High productivity but sensitive to Peronospora * Difficult in cellar because reductive character * Red fruit driven with cherry, raspberry with floral aromas, herbal and saline * Campi Flegrei DOC, Capri DOC, Cilento DOC, and Costa de Amalfi DOC

Answer 179

* More seafood in Salerno + Napoli * Meat in Benevento, Sannio, Casserto * Pizza, buffalo mozzaerella * Cucina Povera -- Pasta faggiole

Answer 180

* 7th century BC grape growing/wine (etruscans) * Tirelle – long shoots going from tree to tree (training systems) * Ravenna 5th century capital + byzantine for 6th-7th * Phylloxera in 19th century and 90% of vines * Fortana grape planted on sandy soils and resistant and still planted on own rootstock * 1960s comeback with Lambrusco (sweet) being a major export but also tarnished reputation

Answer 181

* Emilia east– frizzante * Romagna west– Still wines

Answer 182

** Po river valley** * One of the main agriculture capitals with dairy and livestock * Climate influenced by Adriatic sea but semi-continental inland * Hills produce structured and elegants wine * Plains produce lighter more drinkable wines

Answer 183

* Guyot * Cordone Speronato * Genevea Doublecurtain * Romagna - romangnone pergola

Answer 184

* Clay, silt, and sands * Hills around lambrusco wines spungone soils (limestone I think)

Answer 185

* Albana * Pignoletto/Grechetto Gentile/Grechetto di todi * Malvasia di candia aromatica * Trebbiano Romagnolo * Lambrusco vines * Fortana

Answer 186

* Sweet and passito wines * Descendant of Gargenaga * First white DOCG in 1987 * Medium size grapes that are late ripening * Apricot, ripe pear, papaya, and lemongrass * High tannins and moderate acid and waSxy texture * Pair with seabass and mackerel ## Footnote Fattoria Paradiso

Answer 187

o White grape in Emilia thrives in hills o Marl, layered sandstone o Guyot training that is resistant to winter cold o Aromatic with citrus and herbal notes, acidic and good for sparkling

Answer 188

o Still, sparkling, passito o High acid so sparkling gaining popularitu o Connected to Da Vinci

Answer 189

Various biotypes

Answer 190

* Fruity, lighthearted * Origingally meant wild vines * Historically bottle fermented in traditional method * Today made in bulk and done the charmat tank method * This is because the 1980s skyrocketing popularity

Answer 191

* Lambrusco di Sorbara (da viola= violets) * Lambrusco grasparasso * Lambrusco Salamino * Lambrusco Maestri

Answer 192

* Lightest body and color, more fragrant and floral * Red currant and strawberrys * Like Sandy soils and ripens earlier * High acid but lighter bnodied * Secco or dry, dolce to sweet * Often sparkling rosato * Lambrusco di Sorbara DOC, Modena Doc, Reggiano DOC

Answer 193

* Grown on high wuality hillsides and does best in clay * Deep purple not as aromatic, * Almond notes ripe red grapes and dark plum * Creamy with richer flesh * Secco to dolce * Lambrusco Grassparasso di Castelvetro DOC * Emilia IGT

Answer 194

* Most planted * Best one * Combines perfume and grace with power * Rather tannic and often blended with Sorbara * Reggiano DOC. Lambrusco Salamino, Lambrusco Salamino di Santa Croce

Answer 195

* Intense purple, deepest color * Gained traction in past decade because heartier and adaptable * Fruitiest, grapiest, and creamy * Dark plum, ripe cherry, violet, and chocolate * Color to others

Answer 196

* Near adriactic with high yields and good disease resistant * Dry sparking has raspberries cherries, with coco and licorice

Answer 197

* Sangiovese * Croatina * Bonarda

Answer 198

* Pizza * Pasta * Parmigiano * Proscuitto

Answer 199

Piacenza: * Barbera, bonarda, malvasia di candia * Mostly semi-sparkling and some passito wines * More humid less frost * Clay and marl Colli Piacentini DOC – made with Malvasia di Candia Aromatica * Semi sparkling, passito, or Vin santo * Or red wine made from barbera, bonarda, and croatina Gutturnio DOC * Part of colli Piacentinti until 2010 * Still dry wine form Barbera or Bonara * Can be reserva

Answer 200

* Rosso, Rosato, Frizzante or Spumante * Made in the north/northeast near modena * Lightest and benchmark * Classic is usally 60% Sorbara and 40% salamino * Salamino is the pollinator of Sorbara

Answer 201

* Hills that are the postcard of Italy * Most beautiful areas * Fuller bodied and most concentrated * Red, Rosato, frizzante, or spumante * Food pairing:Nocco fritto

Answer 202

* Used as backbone for other wines * Highest production

Answer 203

* Makes lambrusco from all of the aboves and more

Answer 204

* Grechetto, pignoletto, and international varieties * Colli Bolognese Pignoletto DOCG = min 95% pignoletto /grchetto gentile only white * Pingnoletto DOC - Grechetto Gentile 85% ## Footnote Romagna DOC is the last DOC

Answer 205

* Name come from a word that means either “land without rain” or is the name of some of the peoples that lived there (apigi people) apigians first millenium BC * Bronze age winemaking from apigians * 3 tribes in this area at this time and had different areas * Magna Graecia happened and Puglia became an important part * Greeks were the first to recognize the potential for puglia to be a wine making hub in the 8th century BC where they brought the Alberello training system as well as vines * Then of course taken over by Rome * Roman banquets used Puglian wines for celebrations * Romans also brought their ideas and training and what not, Mostly techniques but the foundation was long laid beforehand * Latefundia system – slave labor basically and big farms for agriculture and export

Answer 206

* Fall of rome = a good place to loot and so gauls/bizantines/etc fought over it and gave more culture * Dark ages monks took over and wine became for religion * Middle ages- patchwork of feudal estate for crop production, Small scale viticulte still was going strong * Federeico Secondo ---- reshaped Puglia and castel del monte * Under his reign, agriculture and viticulture flourished * After his death in 1250—back to shitty times for Puglia * 16th and 17th century under Spanish rule and exported a bunch of wine to spain * The Spanish transformed Puglia into a large scale export market * 19th and early 20th – phylloxera devasted the ancient vines and farmers focused only on a few varieties and incentives were given for high volume wines * Last 30-40 years shifting from volume to quality focusing on tradition, native varieties etc

Answer 207

* 2023 – 93,440 ha under vine * 6.8 million hecoliters of wine second only to Veneto in 2023 worst vintage in a long time * Rise in organic farming in last decade with more sustainable viticulture

Answer 208

* Sub-mediteranean climate, long hot dry summers and mild winters with extreme heat waves and drastic lack of rainfall * So much sunshine 2500 hours which is moderated by cool coastal breezes from Adriatic and ionian seas which also ward off disesaes in vineyards at harvest for grapes * 500-700mm rain which is among lowest in Italy * Divided into 6 provinces (foggia in the north) * Least mountainous region in Italy * Divided into 6 geographical areas as well * Two rivers only

Answer 209

* Daunia Mountains * Tavoliere * Murge plateau (high +bassa) * Saltento * Castel del monte * Manduria?

Answer 210

Daunia mountains are in the northwestern part with the only 2 rivers and bordering campania * Slightly cooler here but great potential for viticulutre * Uva de troia

Answer 211

* Vast and fertile plain with alluvial soils * Most planted bombino bianco, terbbiano, montepulicano, Sangiovese, merlot, Uva de troia

Answer 212

* Limestone rich subregion in the central part * Ridges, sinkholes, caves * 200-700m asl with limestone soils = retained moisture which is important for hot summers and also gives minerality * High Murge has a more rugged landscape with ancient dried stone walls Bassa Murge is more gentle which transitions into plain: * Deeper soils with clay and limestone * Calcareous layer can be too compact which will need to be broken up so the vines can dig in some parts (crustone) * Primitivo is vastly planted in the area

Answer 213

* Murge has a typical Mediterranean climate except at higher elevations where there is a notable diurnal range * Rainfall is about 600-700 slightly higher * Trulies have cone shaped roofs in Bassa Murge which avoided taxes. They are houses that can be taken apart quickly and rebuilt when the tax man left * Locorotondo DOC Rediscovered Minutolo grape * Martina franca DOC * Both DOCs make crisp aromatic white wines

Answer 214

* Flat landscape * Temps can be hot and are moderated by cooling breezes * Known for Rich full bodied red wines made from Negroamaro, Primitivo, and Malvasia Nera * Long tradition of Alberello but recent systems are different * Rose wines made from Negroamaro == the first bottled italian rose wine (5 roses)

Answer 215

* 4 DOCG (3/4 in Castel del monte) * 32 DOC * 6 IGT

Answer 216

Castel del Monte Nero di troia reserva DOCG * 90% uva de troia with 10% other varieties * Must be aged for 2 years with 1 year in oak Castel del Monte Bombino Nero DOCG * Dedicated exclusively to rose wine production Castel del Monte Rosso Riserva DOCG * Primarily Uva di Troia with other local varieties like Montepulciano and aglianico * Aged for at least 2 year, 1 year in oak Primitivo di Manduria Dolce Naturale DOCG * Only DOCG in Puglia dedicated to Sweet red wine * 100% late harvest primitivo from Manduria * Rich, luscious, ripe blackberries * Minimum 16% and 50g/l RS

Answer 217

Cacc’e mmitte di Lucerna DOC * Name means to take out and put in reference to winemaking tradition with communal grape pressing taking turns with only a few presses available * Uva de Troia 35-60% and bombino + montepuliciano up to 30% * Very small DOC with few bottlings Salice Salentino DOC Primitivo di Manduria DOC * 100% primitivo

Answer 218

55% white, 45% red

Answer 219

* Uva di Troia * Bombino Nero * Negroamaro * Primitivo * Malvasia Nera + Malvaisa nera di Lecce * Susumaniello * Minutolo

Answer 220

* Uva antica & Bombino Bianco are parents * Used to be used for bulk wine and send up north to help with color and alcohol * Sharp decline in AUV from 1970s til the early 2000s Altitude is important here * Under 150m asl has good sugar but not phenolic ripeness * 400m asl struggled to get sugar levels but had full phenolic ripeness * High levels of Terpenes and rosiopenoids * Barletta is more common and better yielding * Canosa—not available among approved clones and is facing extinction * Experiment in 2005 which showed superiority of Canosa = higher quality and longer aging potential * Canosa is more prone to viruses especially grapevine virus * So basically producers are preferring Barletta because its consistent

Answer 221

* Late ripening and struggles to achieve full ripeness = high acidity and low sugar levels * Skins are thin and delicate - Ideal for pale and elegant rose wines * Only grape allowed in castel del monte Bombino Nero DOC

Answer 222

* Symbol of Puglia viticulture * Comes from the name “first” as in first to ripen * High alcohol content and sugar levels * Origin is up for debate but its been around for centuries- Probably from Balkans (Montenegro) * Zinfandel is the same variety * Mainly planted in Manduria area & Gioia del Colle * Primitivo is a generally delicate variety which can suffer from drought, excess humidity, and spring frost * Compact shape = mold and rot issues * High sugar content + lots of anthocyanins * Has lateral shoots with bunches that can be harvested 20 days later

Answer 223

Wine from Gioia del Colle offers fresher and more refined wines * 350m asl with terrarossa soils which is calcareous and rich and limestone (red from iron oxides) * Combination of altitude, rich soils, and higher diurnal range = elegance, acidity, and finesse Manduria has more richness, complexity, intensity especially from old albarello vines * Lower altitude and closer to Ionian sea with higher temperature and little rain = higher alcohol wines with rounder expression with plum jam, tobacco notes

Answer 224

* Salento * Derived from the name “black” from wine color * Probably dates back to Greeks * Most widely planted variety in Puglia Used in 14 DOC = versatility in styles * Rose styles * Rich styles * Fruity lighter styles * Different soil types = different styles too * Mostly blended with Malvasia Nera to soften rich tannin and add aromatics * Great ability to withstand heat and retain acidity = key for rose wines * High yielding, late ripening, and adaptable to training systems, albarello is traditional * Dried fruit, spices, earthy characters * Rosato : fruity, darker and color compared to others

Answer 225

* These are actually the same grape variety * Usually blended in Salice Salentino with Negroaramo

Answer 226

* Widely planted back in the day 1800s * Name derived from abundant and to literally load the donkey * High anthocyanins so deep color and used as a blending component * High yields reduce as vines age dramatically so many producers abandoned after phylloxera * Slowly coming back into popularity * Good aromatic complexity * Well suited for rose wines as well

Answer 227

* Almost forgotten but coming back mistakenly called Fiano even to this day * Smaller leaves and less compact than Fiano as well as more aromatic * Related to Moscato bianco = aromatic potential * Aromatic dry or semi dry wine with an explosion of fruity and spicy notes, Sparkling wine, Passito wines, Can be aged as well * Best sites are about 400m asl which helps grapes mature slower and retain acidity * Often a blending component across Puglia * Super dumb because only one area can actually have Minutolo on the label whereas other still say Fiano and Fiano Puglia

Answer 228

* Peasant cuisine “cucina povera” = humble, local ingredients * Vast stretch of olive groves and so olive oil is key ingredients * Famous for orecchiette pasta with ragu * Lamb, pork cooked over an open flame * Seafood of course in coastal towns * Burata cheese

Answer 229

* Makes the largest volume of wine by a lot (because of prosecco) * 80% white and 20% red * Oldest evidence of vines in Italy (wild vines) * Key founder varieties: Vulpea, Risfosco Nostrano, and Heinisch

Answer 230

* Before the romans there were the Reti, hill dwelling folk who traded with the Etruscans or they were descendants from the Etruscans 700-550 BC the Etruscans were here * They definitely brought viticulture and fermentation technologies * Training high and on poles is likely what led to pergola techniques * Rizia was a large territory in that area and the the Rician wines became famous in Roman times and the favorites of Augustus * The wine around Verona at this time was likely sweetened with honey and flavored with herbs and pine resin o Mulsum (wine and honey) o Passum (wine made from dried grapes—came from Carthage) o Wine might also have been flavored with pepper, seawater, and other additivrs * Verona was located right in the middle so a trading hub * The first literary reference to vine growing along the rhine itself in the mid 300s AD * The 92 AD edict of Domitian was an attempt to halt vine growing in favor of wheat through cutting down vineyards in the provinces by half but it never actually went through * The actual reason for a decline in viticulture in the area was probably the disintegration of the western roman empire

Answer 231

* Acinatico – the drying of grapes – a practice that predated romans but was fully implemented by them * By the end of the western roman empire, the wines of verona were famously produced using what we now call appassimento and were known as Acinatico, from “acino” meaning berry or grape * The first written examples of this process comes after the fall of the western roman empire * In the 6th century AD first written account of suspending bunches from poles, eventually the grape bunches would burst from the cold and the flowing must would be collected – this was later replaced by horizontal wooden racks

Answer 232

* “Terra cum veneis”- indicated area where vines are cultivated * Viticulture was concentrated among aristocracy and clergy – focused on hills and quality wines * “Rasiles” – the most suitable lands. The term “Rasoli” still is used today * Communes form because of ineffectiveness of imperial power and constant struggles with the church * This time is when we start having the geographical or topographical names that we still use today * In the 12th century, the name Valpolicella appears in a decree ----- Not “valley of many cellars” but actually “Valis Pulicelli” – valley of river deposits * 1145 “Suavium”- land of the Svevi or Suavi people which is where Suave comes from. Nothing to do with “softness”

Answer 233

* Verona, Padova, and Vicenza become part of Republic of Venice in 1405 * This united a major wine producer (Verona) with a major wine trader (Venice) * Venice was involved in the marketing of Malvasia and RIbolla * Small ice age in 1300-1800 means wine cant be grown locally as well around Europe so the church has the need to import stable sweet Venetian or oxidative Genovese wines ----- These wines were different than the wines drank by ordinary people which were acquired locally. This split remained up to and beyond the unification * Venice lost power in the 1600s and could no longer import these sweet wines from Greece, so they had to produce wine of a similar quality locally

Answer 234

* Plague decimated population * 1709 frost killed many vines forcing farmers to start from scratch * They focused on productive varieties rather than quality which is something that happens again in the later 20th century with Phylloxera * During the Enlightenment, international trade intensifies * War of Spanish succession which takes place close to verona, at the same time the republic of venice is in agriculture crisis resulting in poor quality wine * Not a good period * But increased academic interest in wine * Start of the 1800s with the occupation by the Austrians sees the growing importance of viticulture to the local economy because other crops start to become less profitable * Wine is mainly sold through local osteria

Answer 235

* We see the selection of the best grape varieties like Corvina, and improved cultivation selecting the better hillside sites, encouraging lower yields, using lower training * We also see improvement in vinification techniques like closed fermentation vats and better use of sulfur * 1880 – School of Viticulture and Enology in Conigliano * End of 1800s – formation of cooperative sellers and many merchant houses --- Masi, Quintarelli * 1900- WWII – Phylloxera comes to the area and Pergola is officially recognized as the preferred training system * After WWI – the Consorzi start to form and more regulation is introduced * 1950s-1960s – New rush of planting to satisfy new international market demand and the first Amarone wines are made * 1970s – Soave becomes biggest selling Italian wine in the US even outpacing Chianti – but domestic consumption falls 25% * Late 1990s – Amarone boom begins almost doubling the area under vine in Valpolicella and increasing the quantity of grapes by 500%

Answer 236

Divided into 2 large areas, * The northern mountain hilly area bordering Trentino * La Pianura, the flatlands of the south, the Ajago Plateau and the Po Valley ---- The ground here originates from the transport of alluvial material from the numerous waterways that deposit alluvium over marine sedimentary bedrock. Characterized largely by flatness

Answer 237

* Other key waterways include the Piave river basin which is more relevant for Prosecco and lake garda basin * The lake garda basin which moderates climate through thermic stability as a large body of water and provides cooling breezes as well as light reflection for the slopes facing toward it.

Answer 238

* The climate changes from west to east and also north to south * In the dolomites we have cool summers and harsh winters with abundant snowfall * Moderatley continental in the hilly areas in the plains * The southern portion overlooking the Adriatic is milder in climate

Answer 239

* Calcareous or Calcareous dolomitic plateaus * Truly Volcanic areas * Moraines

Answer 240

* Dolomite contains magnesium carbonate as well as calcium carbonate * Karstification is also important here which is the erosion of the bedrock by the dissolution of the calcium carbonate There are different formations based on the specific minerals and where the rocks were formed * The pelagic facies just means fine grained sedimentary rocks formed in the open ocean, whether that’s from living organisms, the erosion of other rocks, or even meteoric dust or volcanic ash

Answer 241

* Exclusively basalt or other extrusive igneous rocks (volcanic rocks rather than intrusive rocks like granite) * The extrusive igneous rocks are formed by submarine volcanoes that give you rapid cooling: so you have very fine grained rocks rather than these coarser grained intrusive rocks * We see these in the Lessini Mountains, Coliberici, and Eugane where the soils are lighter and more acidic * We also have these soils in Soave where they tend to be darker colored and more basic/alkaline

Answer 242

* Area around lake garda with various particle sizes which is common with Moraines (mixed grain sizes) (till) * Lugana only has finer particles because the transport materials came from the inner circles of the glacial amphitheater * Meanwhile the larger pieces would have been left behind when the glaciers retreated so further on the outsides of the glacial ampitheater

Answer 243

* Garganega * Trebbiano di Soave (verdicchio) * Corvina * Corvinone * Rondinella * Molinara * Oseleta * Vespaiola * Durella * Riboso

Answer 244

* Most important light skinned grape variety for the production of still wine * Key grape in Soave, Gamberella and others * Used to produce still dry white wines but also reciotos in both of those areas above * Very long history in Veneto and Suave area, 1309 first record Name origins not clear but it does have some synonyms * Grecanico Dorato (sicily), Meaning golden berries not Greek origin * Catalan Malvasia

Answer 245

* First degree relationship with Trebbiano Toscano, Albana, Malvasia Bianco di Candia, Marzemina Bianca, and Frappato, Cataratto, Greco di Pollino, susumaniello, and Dorona * All of these characterized by long, white grape bunches and high yields * In many cases, the other parent is Mantonico Bianco which is in a love triangle with Gargenega and Sangiovese * We don’t know if it traveled from south to North or North to South

Answer 246

* Hates the cold and has issues with frost * Early budding, mid-late ripening * Very long growing season for a white grape (160 days) * It is drought resistant and holds its acidity * High tartaric vs malic acid = high acidity even with malo although malo isn’t super common Very vigorous and productive which can lead to dilution * Why quality focused producers moved from Pergola to Guyot to reduce yields * Sparse bunches with thick skins which make it great for passimento and able to resist botrytis Very terroir responsive and environmentally sensitive giving different results on: * basalt hills (common in suave) vs limestone hills * Calcareous plains vs alluvial plains

Answer 247

* Has distinct aromas and is semi -aromatic * Ample supply of terpenes that give it floral traits, fresh fruit aromas, as well as norisopinoids the give more ripe fruit, hay, and hydrocarbons like TDN. It also has benzenoids that give more balsamic, spicy, and resinous character * Very climate responsive as well so UV exposure leads to the development of carotenoids (sunscreen) that leads to high levels of noRisoprenoids

Answer 248

* Norisoprinoids originate in large molecules like beta-carotene and lutine which accumulate during ripening but then break down into smaller compounds as the grapes reach maturity * At the beginning of the winemaking process, these compounds are all bound to sugars, rendering them aromatically inactive, but during fermentation and as the wine ages, they are relseaed from the sugars via hydrolysis, the splitting of molecules by water and eventually develop into the aromatic norisopinoids like beta- demascenone which forms primarily during fermentation and gives rose like aromas, fruity characters, as well as TDN (kerosene aroma) and vitispirane (woody character) that develop after extended aging.

Answer 249

* Color depends on ripeness * Aromas of yellow fruit with relatively subtle florals at most semi-aromatic(not high terpene, ample) * A lot of the fruit is coming from beta-demascenone. Mineral traits coming from TDN * Structurally chalky to a lightly oily texture depending on ripeness * Acidity tends to be high unless super ripe and even then you can late harvest without losing too much acid * Light to medium body depending on ripeness

Answer 250

Trebbiano di Soave (verdicchio) * Historically it was planted more than Garganega but was more susceptible to botrytis so Garganega began to be planted more * Genetically identical to Verdicchio Trebbiano di Lugana (turbiana) and Trebbiano di Soave are biotypes (97% similar) * Turbiana is floral, fresh, with green herb characters, unripe apricot characters * Fuller bodied because of warmer climate and again can retain acidity

Answer 251

* 1375 – soave first mentioned * Suave classico zone just to the east of town and roughly in the center of the DOC * The Colli Scaligeri DOC is up in the hills and overlaps with Valpolicella - Not historical but has high potential with very few wines using this DOC Primary distinction in Suave is between the hills and the plains with 3 key north to south valleys that are basically parallel from west to east ** * Illasi valley** – shared with Valpolicella * **Tramigna Valley** – here even the plains have high quality because of Calcareous material * **Alpone Valley** – mainly non calcareous

Answer 252

* topography really impacts the sun exposure * cool air accumulations that gather in valleys that impact bud break timing * Generally long periods of stable, sunny weather and relatively little wind * Pre-alpine climate so there is adequate summer rainfall although less than Valpolicella overall

Answer 253

Two key substrates: Calcareous limestone or marls in western portion Basaltic and tuffacious parts in the eastern portion * Tuff being the porous volcanic rock and NOT TUFFA * Everything in the east is Volcanic * This area is derived from deep submarine volcanic activity in the late Paleogene period (20-25 million years ago) which left behind basic/alkaline basalt columns and cushions that formed in contact with water and some Tufts (porous rock that formed on the surface)

Answer 254

* In the limestone areas : deeply incised valleys and stepped slopes * In the basalt areas: We have harsh topography * Tuff section: Softer with rolling hills

Answer 255

* Zoning work in the 2000s highlights the aromatic impact of different zones based on soil and climate (carta aromatic del Soave) * Determines which genes are activated during the ripening process and in turn the aromatic precursors that are produced * It also affects the lipid and polyphenol metabolism and even ion transport – results in completely different wine expressions * Generally, the limestone areas are more impacted by vintage weather conditions * The plains can also be cooler than the hillsides on average

Answer 256

* Calcareous & Alluvial Plains & alluvial fans sit in the western plains around Soave itself and illasi stream * Non-calcareous Alluvial Plains * Limestone hills * Basaltic Hills

Answer 257

* With alluvial fans you find coarser material near the apex where the river is just coming out and finer material further away * Overall this is quite loose material * The whole rooting zones is calcareous which is relevant because the PH of the soil will determine which ions the roots will take up * The wine style is quite intense in Color (gold) and Aromas (white and yellow fruit not very ripe) * You can also get very fine delicate wines with notes of white florals, violet, more refined

Answer 258

* Along the Alpone in the eastern part of the region * Tend to have volcanic sediments and reddish clay, deep rich soils which can be too rich and retain too much water = too much vigor but better drought resistent * Pale straw in color with simple yellow fruit and sometimes riper fruit like banana

Answer 259

* Western hills in the colli scaligeri * Medium textured soil and the whole rooting zone is calcareous * The vines cant root much deeper because they hit the bedrock * There are some south facing slopes here which produces high norisoprinoids because of the sun exposure * Wines tend to be bright straw-green with more floral characters (terpenes) and mineral notes (TDN from sun exposure) citrus and saline character. A level of restraint unless a bunch of sun exposure

Answer 260

* Most characteristic of Soave * North-eastern classico zone * Varied altitudes – 50m up to 550m asl with up to 70% gradients which is super steep * Soil is loamy clay with thin layer of topsoil before volcanic bedrock * Where we find the oldest vines * Wines are straw colored, floral but more grassy florals like yellow florals, spicy ripe notes, apples, somewhat mineral and balsamic with very consistent acidity * More marked difference in texture/structure --- A fullness on the palate so larger than either styles made from limestone

Answer 261

* There are 33 crus of Soave but many of them are too big to be meaningful which is classic for Italy but there are some goodies Calvarino: * Both calcareous and Basaltic * Owned by Pieropan Fitta * Basalt Salvarenza * Calcareous

Answer 262

* Sits to the Northeast of soave making wines from Garganega, Trebbiano di Soave, and Trebbiano Toscano * 1970- DOC two years before Soave * Only hilly vineyards up to 600m asl so wasn’t great for volume production when that was the norm * Influenced by Calvarina cone volcano and has basaltic soils * Warm continental climate, regular rainfall, and diurnal variation all of which makes for a long growing season * Not many quality focused producers = holding it back

Answer 263

* Prefers long pruning and expanded forms of cultivations * The pergola Veronese dates back to the Etruscans which used trees * In the high middle ages, pergola would mainly be used in the plains and in the hills you would have low vines to capture more heat from the sun off the ground

Answer 264

Pergola Veronese Cons: * Expensive because of manual work * Potential for overproduction but this can be managed * More vulnerable to trunk disease * Increasingly important in changing climate : protects grapes from solar radiation * We like a little TDN but too much sun exposure is not good * Better aeration = better grape health because the bunches are hanging down below the canopy * Keeps temps low which is good because high temps have a negative impact on secondary metabolites * Protects against frost * Helps preserve acidity which is especially good for appassimento * Easier to harvest * Achieves good balance between foliage and fruit * In the fertile plains, pergola does give higher levels of benzenoids and norisoprenoids and equal levels of terpenes (greater level of aromatic compounds) *

Answer 265

Traditional Pergola (tendone) (1500-3000 v/ha) but up to 4 fruiting canes to make up for lower density. (horizontal) * Continuous tent of vines Pergola Veronese is slightly higher density but not quite continuous in the same way (3300 v/ha) (also horizontal) Pergola Trentina * 20-30 degree angle effects solar impact and flow of air

Answer 266

Guyot Higher sugar accumulation, structure, and longevity but lower aromas

Answer 267

* Cold soak up to 24 hours which had been classic for more aroma and texture is starting to change into longer lees aging post fermentation instead to give more of a reductive character and slightly tighter structure and texture * Fermentation vessels these days are mostly stainless steel and some cement(pieropan) * Fermentation temp 14-16 degrees Celsius (middle of the road) * Sometimes in wood or barrique (getting phased out) * Maturation vessels are mostly steel or oak * Battonage and aging on lees is common but not so much MLF Recioto di Soave * Made with appasimento and getting more rare which is normal with the decreased trend of sweet wine around the world

Answer 268

* 16th century mentioned by Antonio Gallo * 1800s – the wines of verona were prized and exported * 1823- Corvin grapes mentioned * Early 1900s – reference to Corvina Veronese from the others as the best quality * Name comes from Corvo or “Crow” or “corina” a reference to late ripening * Related to Lagrein, Rondinella, and Teroldego

Answer 269

* Dependable but sensitive to botrytis, water stress, and sunburn * High varietal Plasticity: Sensitive to site, weather, viticulture etc * Prefers dryness and good exposures * Low basal bud fertility = prefers long training systems like certain types of pergola * Late ripening * Thick skins but moderate tannins * Thick skins make it good for air drying * Relatively low sugar accumulation

Answer 270

* As a wine made as a still dry wine from fresh grapes: o Moderate ruby color o High acidity o Moderate tannins o Moderate body and alcohol o Aromas of purple flowers, cherry, balsamic, and spice notes like cinnamon

Answer 271

Valpolicella blending grapes have a huge impact on the style of wines * Wines made with more corvinone and Orseleta and croatina will be darker and more purple * Wines with more corvina, rondinella, and molinara will be more garnet and less structured with fresher acidity

Answer 272

* not related at all to corvina o It is often interplanted with Corvina and more common in eastern Valpolicella o It can fully substitute corvina in the Amarone or Valpolicella blends whereas Bardolino blends only allow up to 20% corvinone = Bardolino wines are corvina dominant blends and are lighter in color and lower in tannin etc o Corvinone is best from the hills o Thick skins make it good for appassimento and can sometimes offer higher organoleptic character due to its higher solid to liquid ratio so more color, tannin, etc o High rotundone content = black pepper

Answer 273

* Deep color * High tannins * Higher body * Cherry flavors (a bigger version of Corvinas flavors)

Answer 274

* Name comes from bird grape “rondine” or swallow * Offspring of Corvina * Consistent, reliable, hardy, adaptable * Adds sugar easily = favored for recioto production * Aromatically somewhat neutral and maybe adds an herbal notes to valpolicella * Medium body * Medium acidity * Low in tannin * Mandatory blending element and something of a filler grape variety

Answer 275

* The forgotten variety and can make up no more than 10% of the blend * Named after the white bloom found on the grapes “molino”=flower mil * High yields = color is rosy and light * Anthocyanins are hard to extract and easily oxidized * Elevated acidity, lightness, a saline character, red berries, citrus, herbs,

Answer 276

* Rescued in the 1970s and the polar opposite of molinara * Small bunches and low yields * Thick skins that are resistant to botrytis * Very little juice so is rarely made as a monovarietal * Adds structure, tannin, and alcohol but moderate acid * Doesn’t develop green flavors when air dried so a great local alternative to cab sauv and merlot which were added for structure and color in the past

Answer 277

Divided between classico zone, Valpentena, and Valpolicella orientale: **Classico zones (most famous)** * 5 communes in westernmost portion of DOC **Valpantena ** * Name from notable pantheon in the valley * A 5th of valpolicella production * Lower yields, good drainage, sunny conditions = high quality potential **Orientale** * Overlaps with Soave * More volcanic and warmer

Answer 278

The valleys stretch like fingers south from Karstic Monti Lessini which provide protection from cooler northern air masses Western slopes face east and bend around to south * Typically favored for Recioto Eastern slopes face west and bend around to south * Favored for Amarone

Answer 279

* Climate is temperate sub-continental with some Mediterranean influences because of proximity to lakes * Mild and not too rainy though more than soave, precipitation increases north into the mountains * Garda provides a stable climate but also some overall cooler which is more relevant in the classico and western valleys * Eastern area is warmer without the moderating influence

Answer 280

* Vineyards up to 600m asl although increasingly higher sites being explored because of climate change * Many terraced vineyards * Some of these have **marogne** = dry stone walls that support pergola vines

Answer 281

dry stone walls that support pergola vines in Valpolicella

Answer 282

* The soil categories are marl, limestone, clay, sand, and tuffa (friable calcareous bedrock) these calcareous types of soil are found in the west, higher up the rocks are more exposed and karstification leads to excellent drainage (underground water channels) * Mainly in the east we find tuff and basalt derived soils * Morainic and fluvial deposits are mainly found near garda and Adige river (especially in the western part) * Adige flooding has led to many deposits in the plain areas

Answer 283

* Lessinia lay at the western tip of Tethys with pockets of calcareous sediments from dead marine organisms were laid down during mezozoic area (252-66 million years) the rock was then karstified (dissolution of soluble carbonite rocks) which send most of the water underground which results in prongie which are streams that sometimes only appear after rainfall * The area was then raised up during formation of alps, (collision of plates) and then marine volcanos = leaves extrusive rocks like basalt and tuff which is intercalated between previous sedimentary layers = this formation is found more in the east where we have more basalt driven soils * Later on we had glaciation which carved out the valleys and rivers which brought the alluviam in the valleys which gives all the different types of bedrock and soil

Answer 284

Valploicella is made of distinct geographical areas shaped like hand (the valleys) * San Pietro in Cariano * Sant’ambrogio * Fumane (classico) (east)- * Marano (classico) * Negrar (classico) * Valpantena – * Valpolicella (est) orientale (many valleys)

Answer 285

* San Pietro in Cariano - which is mainly flatland to south of classico valleys defined really by alluvial soils and not hilly * Sant’ambrogio - is a semi valley which is 50% hillside vineyards with sedimentary calcareous soils = structured and austere wines

Answer 286

* Fumane (classico) (east)- classico zones with 60% hillside vineyards with mostly calcareous soils with tuff inclusion (porous volcanic rock) split in two by steep sides limestone colle incisa * Marano (classico) is a longer narrower basaltic valley and has the highest average altitude which create diurnal range = perfumed full fruited wines with marked acidity * Negrar (classico) – longest valley with chalky clays and marls that occasionally give way to basalt with highest density vineyards and famous for (size of the wine) full and structured and long lived

Answer 287

* Valpantena – wider central plain and fewer vineyards especially in hillsides. Most vineyards are lower down and west facing with deeper richer clay soils and with a cooler and slightly breezy climate = elegant style

Answer 288

* Squaranto Valley * Marcellise Valley * Mezzane Valley * llase Valley (high altitude even in plain) * Tramigna Valley * Some communes here produce both soave and valpolicella wines because of the overlap

Answer 289

Corvina is delicate vine that is resistant to mechanized labor so doesn’t do so well as a spur and cordon, it likes long canes with balanced load of buds per vine. Guyot can help with this but guyot does not maximize anthocyanins or stilbenes (antioxidant compounds). There has been a move from Pergola Veronese (doppia) Tendone (continuous tent) to single pergoletta which insures bunches have adequate exposure and separation from canopy. Guyot can be helpful at high altitudes where ripening can be a problem and you don’t want canopy covering the bunches

Answer 290

* Valpolicella DOC * Valpolicella Superiore DOC * Valpolicella Ripasso * Amarone * Recioto

Answer 291

Fresh grapes

Answer 292

o Higher min alcohol (12%) and one year of aging though not specific vessel o Used combination of fresh and semi dried grapes = huge amount of variation in the category which allows producers to experiment (lots of innovation)

Answer 293

* Refermentation of valpolicella on pomace of amarone or recioto which gives more color, extract, alcohol, aroma, perfume, and softer tannin * Pioneered by Masi in the 1960s but now they employ a technique called double fermentation as of 1980s, which uses semi dried grapes for refermentation and not the already used skins. Legally with Ripasso you have to use remaining must of Amarone or recioto so double fermentation is not allowed if you want to use Ripasso as designation * The production can not be more than two times the amount of amarone or recioto produced with that must. Within the pomace, 10-15% of wine originally destined for amatrone will be added to make Ripasso as part of the pomace * Ripasso contact with old skins is minimum 3 days but more like 15-20 days * This is a category that was popular for many years and the cash cow of the region which allowed producers to make more ambitious styles of wine * But with decline overall of large red wines, it has struggled to find place in the market to the same extent

Answer 294

* Only made from dried grapes and grapes must be dried at least until December first and min 14% potential alc * First created by accident in 1936 and then made for private consumption until 1953 with the first commercial bottling - Masi + quintatrelli * 1968 DOC * 2010 DOCG

Answer 295

Made only from dried grapes like Amarone but the wine must have at least 2.8% potential as sugar or 50g/l of RS

Answer 296

* The grapes are harvested earlier by amount of month compared to fresh grapes for valpolicella * Moving earlier and earlier as climate changes so harvest happens closer to September vs October * Appasimento is now taking place in warmer period of year which has quality implications in terms of oxidation, risk of acedic acid production etc * The drying process can be carried out by natural or man-made means like fans and dehumidifiers (allegrini) but cannot be artificial form of heating * Grapes are carefully selected in the vineyard and are placed in a single layer in wooden, plastic, or bamboo canes known as arelle first used for silk industry which helps better circulate air and prevents grapes from being crushed Bamboo also allows juice to run off rather than be absorbed but other producers like quintarelli use unfinished wood because it does absorb juice and keep grapes dry avoiding rot * Traditional fruttai (traditional drying rooms) can sit above cellars or in small buildings directly in the vineyards ventilated by window * Grapes cannot be vinified until dec 1 and they lose 30-40% of weight between 90-120 days * ## Footnote cornerstone of amarone and recioto

Answer 297

* Its not simply a loss of water content * Corvina benefits from concentration of sugars and polyphenols which is does not naturally have in a great degree * It does have the highest concentration of resveratrol (a stilbene) which protects it from harmful fungi and bacteria * It is a thicker skin grape variety even though low tannin and anthocyanin, these thicker skins allow for slower dehydration and undergo more see greater changes than fast dehydration * During withering, its not just dehydration, slow drying leads to metabolic changes, there are activations and suppression of certain genes which only occur in the late stages of long drying (days 90-120) * Physical, chemical, and molecular changes occur as different genes are activated especially those linked to stress, the genes used during the ripening of grapes are extinguished so We get stilbenes like resveratrol being formed, some anthocyanins and pectins degrade, terpenes are synthesized (formed) giving citrus, spicy, balsamic, and even peppery notes coming with drying, Glucose is broken down leading to higher ratio of fructose to glucose, tartaric and citric acid are concentrated and are not metabolized except by botrytis, malic acid declines, the gain and loss of acidity after appasimento depends on the specific composition in the original grapes * Botrytis is a factor that many producers especially in modern phase try to eliminate however there are a number of producers for whom botrytis plays a role in the style of wine—when present in larval stage, botrytis, if maintained through cool temperatures and dry environment of appassimento in fruttai, spores don’t affect the surface of the grape to as a great of a degree. Botryis does reduce color which is why it wasn’t so popular with modern producer. It also can reduce terpenes, esters, and thiols = not helpful for aromatic intensity. But can elevate glycerol so more perceived sweetness but this can backfire with gluconic acid formed which is the product of grey rot. It does add acedic acid (volatility ) as well as acetaldehyde but this can have attractive presentation when present at low levels giving honey, caramel notes, even ethyl acetate (ester of acedic acid) can give a lift. More attractive notes you can get from botrtyis = furaneol (strawberry, dried fruit, caramel) and octenal (wet earth and mushroom).

Answer 298

* Fermentation temps are lower than you think 25-30 or 30+ degrees celsius for high quality reds made around the world; its typically 20-25 degrees for 30-50 days to prevent formation of acedic acid which is a risk * Residual sugar – much less common in recent years, it used to be 8-10 g/l or even higher. Now it’s much drier like 5 or less g/l * Wine is typically consumed with cheese or dessert like tiramisu, not super sweet desserts * 2 years maturation for Normale – no oak required * 4 years for riserva – no oak required * Historical aging vessels are large wooden old botti for 10+ years and still used at Bertani and Quintarelli, modern prodcuers are using barrique and some going back further in tradition that are using cherry wood but only for a few months because cherry is a much more porous wood and therefore more risk of oxidation * Rotondone degrades with air so more protective aging in larger vessels = preservation

Answer 299

Site selection – * distance from Garda * Altitude and exposure * Soil o Viticulture * Pergola veronese or guyot * Varieties and blending = more red style vs purple * Harvest date really critical = determine period of appassimento taking place and nature of grapes (acidity phenolic content, aromatic qualities, * Drying time and conditions * Oxidative or not * Botrytis or not * Humidity levels * Oak aging/any other type of maturation vessel

Answer 300

* Known for production of corvina based wines * Much more Mediterranean climate tempered by lake garda * Soils here are more morainic of various particle size (glacial till) (not calcareous or basaltic) * Much lighter style of corvina as red wine as well as chiaretto (rose wine), novello and chiaretto spumate (range of wine styles) * Only up to 20% can be corvinone and up to 15% can be molinara – overall bright ruby red style with fruity cherry and wild berry notes * Wines lack structure expected for maturation so best enjoyed young and fruity although DOCG requires 1 year of maturation so you expect slightly more age ability * The prevalence of fish consumption and olive oil driven cuisine demand lighter reds but in middle ages wines were supposed to be stronger than for meat (doesn’t make sense) and back then they saw pairings as opposites * Bardolino overlaps with Custoza DOC which is a region for white wine made from gargaeaga, friulano, Trebbiano Toscano, Cortese (locally bianca Fernanda) * Attention: Chairetto is also made on the Lombardy side of Lake garda from Groppello from local groppello gentile or gropello mocasina in valtenesi

Answer 301

Breganze DOC Torcolato * Sweet wine style made from grapes referred to as vespaiola while the dry wine is referred to as vespaiolo * The grapes are called this because the wasps are attracted to these extra sweet grapes * Vespaiola not really mentioned before 19th century except for 1754 * Grape is high in tartaric acid and has subtle floral character with sometimes vegetal, artichoke, and olive oil character and noticeable tannin when wine is dry * Grapes are dried on or off vine until 14% potential abv, * Torcolare (name origin for torcolato) is a reference to process by which clusters are bound by 2 pieces of twine, twisted together, and then suspended over rafters to dry… most people use more typical appasimento * Wine has minimum 35g/l RS Breganze DOC produces other varietal wines * Bianco mainly made from Friulano * Rosso mainly made from Merlot

Answer 302

* Most likely native to monti lessini dating to middle ages or roman times * Durella named for tough skin * Also high in acidity making it good for sparkling wine Monti lessini Doc * Still white Lessini Durello DOC * White or sparkling * It can be a spumate riserva made metodo classico aged for minimum 36 months

Answer 303

Riboso Piave (also named friularo because transported from friuli) * Late ripening, high acidity, dark and tannic = good blending grapes * Monovarietal wines are more readily available Riboso Veronese (Also known as Riboso Friularo (different from above) * Child of Ribosa Piave * Local to Treviso * Earlier ripening and lower in acid and tannin * More delicate, floral, graceful, and typically blended with riboso piave

Answer 304

* Five DOC and one DOCG Piave Malanotte * Riboso As a wine it is intensely perfumed with red fruit, strawberry, black cherry, floral tones of violet, tobacco, black pepper * Air dried wines are smooth and opulent and more like a lighter red fruited Amarone Quality factors (better quality) * Clonal selection * De-leafing * Later harvest * Air drying * Long elevage for smoother rounder product

Answer 305

Colli Euganei and Colli Barici

Answer 306

* Southwest of Padova * Formed from string of marine volcanoes and known for light colored, acidic, extrusive igneous rock (formed on surface vs dark basic basalt of soave) * Mediterranean climate which helps rosso and bianco production * Rosso made from Bordeaux blends including carmenere and riboso * Bianco made from gargenaga, manzoni bianco, international varieties * Spumante also made * Bordeaux blends are traditional here dating back to first half of 1800s * Moscato is grown for sweet or spumante but mostly known for Muscato Giallo called (fiorgarancho or orange blossom) the passito style is made from dried grapes

Answer 307

* East of soave made from marine volcanoes but more abundant in marine fossils so more calcareous * Rosso blends (Merlot) and Tai rosso (Garnacha) * Bianco- Garganega and sauvignon blanc – with some friulano and manzoni bianco, and tai * Red Sparkling from Tai rosso * White Sparkling Gargenaga * Metodo classico: Champagne Grapes * Passito: blend like bianco * No Moscato made here * Commonly match Tai rosso with Bacala (a cod fish)

Answer 308

* Lugana (verdicchio) * Lison * Colli de conegliano * Montello (rosso from Bordeaux)

Answer 309

* Mixed cultivation system dating back to Etruscans (trees, grains, fruit, olives) * Maximized land use and preserved soil fertility * Sustainable and laid the approach for viticulture

Answer 310

* Sharecropping * Popular from middle ages up until mid 20th century * Landowners Give land, tools, housing, to a sharecropper who would work the land and then the harvest was split. * Very widespread in Tuscany * Abolished in 1960 which led to improvments and modernization

Answer 311

Cosmo III de Medici Tuscany first wine classifier - 1716 edict which gave 4 winegrowing areas * Chianti * Pomino * Carmignano (Blened Sangiovese with cabernet sauvignan) * Valdarno di sopra

Answer 312

* Death of count Cavour * Barone Bettino Ricasoli (iron baron) became one of first prime minister of United Italy and made first chianti blend * Sangiovese structure and acidity, Cannaiolo for softness, Malvasia bianca for freshness * Ferrucio Biondi -Santi pioneered production of Brunello di Montalcino using Sangiovese Gross exclusively and had innovations like extended aging elevated Brunello to international fame

Answer 313

* Super-tuscan revolution * Challenged Tuscany traditions by blending Sangiovese with international varieties * Sassicaia first supertuscan + Antinori Tiganello * Success led to regulatory reform including the IGT category which gave winemakers flexibility

Answer 314

* Central Italy bordered by Apennines and tehraynian * Coastal plains, river valleys, rolling hills = so many microclimates and grape varieties * 25% mountain, 66% hill, 9% flat * Mediterranea climate with warm summers and mild winter * Chianti classico + Montalcino have higher diurnal range = structure + acidity + aromatic complexity * Arno river and Maremma means parts of the region have mediterranean breezes like Bolgheri = freshness + balance

Answer 315

Chianti Classico * Galesto – crumbly marl * Albarese – hard limestone * Excellent drainage and deep root systems = concentration Monte amiata * Volcanic * Freshness and minerality Brunello di Montalcino * Galesto * Limestone * Marl and sand in lower part * Character of wine influenced by position and elevation Coastal areas like Bolgheri * Flysch –sedimentary rock made of layers of limestone, sandstone, marl * Sandy/loamy soils give structure nd depth of Bordeaux style blends

Answer 316

Governo technique * Refermentation using dried grapes enhanced wine stability and depth in challenging vintages Fiasco – * straw covered bottle became synonymous with Chianti

Answer 317

Sangiovese * Most important grape * Clones give unique expressions Ciliegiolo * Blending grape to soften Sangiovese * Possible parent of Sangiovese * Bright cherry + soft tannins * It is coming back in Maremma Canaiolo * Chianti blends Colorino * Depth and color Cabernet + Merlot * Key to super Tuscans Vernaccia di San Gimignano * Key white grape * First white wine DOC in 1966 and DOCG 1993 Insonica/Inzolia * Same as Inzolia * Grown on coasts and islands * Fresh, full bodied, saline, moderate acid and moderate tannin * Trebbiano Toscano * Blends and Vin Santo Malvasia Toscana * Blended with TT in Vin Santo

Answer 318

Montalcino * Brunello di Montalcino DOCG * Rosso di Montalcino DOC * Sant’Antimo DOC * All other wines in Montalcino Chianti Classico DOCG * 11 UGAs * 2021 Consorzio approved 11 subzones to add name of commune for gran selezione wines (top tier of quality period established in 2014) * Single estate wines, aged for 30 month + 3 months in bottle minimum 80% Sangiovese with tasting + technical Analysis Vino Nobile di Montepulciano DOCG * Prugnolo Gentile clone * Softer and rounder than Brunello * 1966 DOC * 1990 DOCG Carmignano DOCG * Known for blending sangiovese with cab sauv or cab franc * 50% Sangiovese, 10-20% Cab franc + Cab sauv Morellino di Scansano DOCG * Maremma * Coastal DOCG * Fruit forward Sangiovese wines * Sangiovese named morellino here Vernaccia di San Gimignano DOCG * Vernaccia grape and noted above Montecucco Sangiovese DOCG * Mineral rich * Single variety Sangiovese Wines

Answer 319

Bolgheri DOC * Bordeaux style wines * Bolgehri Superiore = stricter aging and production standards * Home to sassicaia DOC for tenuto san guido * Maritime climate and cooling breezes = vibrant fruit, refined tannins * Global recognition in 1970s Montecucco DOC * Range of wines including Sangiovese and vermentino * Proximity to Monte amiata = volcanic soils and minerality Maremma Toscano * Wide range of wines * Coastal climate = bright fruit + balanced acid

Answer 320

* Ripolita – bread based soup * Meat dishes like steak Fiorentina * Seafood dishes

Answer 321

* Only landlocked region in Italy * Birthplace of many saints * Umbri – indigenous people * 1000 BC – etruscans came in and took territory from Umbri * Umbri + Etruscans traded and made wine before the arrival of greeks in 8th century BC * The Umbri controlled the region until the Punic wars and in 146 BC Etruscans and Umbri became part of the roman empire ( the umbri sided with rome in the last punic war) * The Romans didn’t care much about it except for strategic location, * The wines were local food companions and not tradable o Tool of church and local consumption

Answer 322

* Umbria had a strong church Prescence in the renaissance and so Orvieto and Montefalco increased wine fame * Governed by Papal states from 16th century to 1861 (unification known as resorgamento) – umbria experienced economic mismanagement which left many grape varieties, training systems, and wine styles untouched since ancient times – until 1970s most vines continued to be grown the estruscan way with promiscuous viticulture and propagated by vita meritata where vines are trained up or between trees – these can be found still in abandoned vineyards or non doc areas

Answer 323

* Contemporary wine started in 1960s after mezzandria (sharecropping) was abolished * Many winemakers from Lazio and Toscana and piedmonte settled in Umbria and bought cheap land and continued to preserve and protect local traditions * Today exciting things are happening with experimentation but also the comeback of indigenous grapes

Answer 324

* Hilliest region in Italy = large scale agriculture impossible * Therefore- food traditions focused on small plots of agriculture in small valleys as well as foraging and small game * Olive oil production is widespread but no bulk production, most is pressed in local cooperative mills * Small scale farming=many most important agricultural prodcuts are foraged like porcini mushrooms, chestnuts, beans, black truffles, and saffron * Cheese + wild animals like wild bore, chingale, etc

Answer 325

* Mostly continental climate w significant diurnal * Sub-appenine blocks Mediterranean climate from west and appenines to east blocks adriartic influence * Hills 70%, Mountains 30% * No flat land in Umbria = hilliest region * Vineyards are all on hillsides with 200-500m asl * Surprisingly shaped by influence of water from ancient + newer

Answer 326

Tiber river * Paglia (tributary) * Nera (tributary) *Climate moderation Lago Trassameno * 4th largest lake in Italy Lago di Corpara * Largest fake lake in all of Europe These give meso and microclimates which allows a huge range of wine styles

Answer 327

* “Grapes remember the sea” – the soils are marine sedimentary in origin. * Clay dominant soils made in Pliesecene (5-2.5 million years) when Umbria was under a shallow inland sea called tiberino which disappeared when mountains rose 1.5 million years ago * Volcanic Tuffo (compressed volcanic ash) and Pumice have been deposited over 100,000s years from volcanic eruptions from areas to west and even in 104BC when volcini volcano erupted. * **All volcanic material is pyroclastic in nature** coming from eruptions from Lazio ejected into Umbria’s southwestern part (orvieto) * Clay, tuffo, sand, sandstone, and alluvial soils are also important

Answer 328

* Producers are fine planting ancient varieties with modern varieites in DOC and IGT * Sangiovese * Montepulciano * Boreadeux & rhone varieties (in traditional and flexible denominations) * Sagrantino * Merlot * Gamay Perogino * Grechettos * Procanico * Trebbiano spoletino

Answer 329

* Most famous native grape * No known genetic links with other Italian grapes but thought to native here around Montefalco * First mentioned in 1598 * Origin of name- sacrestia – room where priest prepares for mass or maybe the sagra local food festival – historical sweet wine was so intense and concentrated that it was primarily used for ceremonies and special events * Highest polyphenols of any known variety in the world * Tannins tend to be smooth and polished when handled wigth care * Exclusively used for sweet passito wines but due to decline for that style, the variety almost went extinct by 1970 * Later in the 20th century, the hunger for concentrated red wines grew and therefore was replanted * Prefers clay soils for water retention because it needs more water than Sangiovese * Very late ripener and in dry years, it can hang on the vine until after the fall rains * Most planted variety in Umbria * First DOCG in area

Answer 330

o grows beautifully in clay dominate soils and gives depth in character in blended and monovarietal wines inn DOC and IGT appellations where it is often blended with Merlot and Montepulciano

Answer 331

o Widely planted where it loves clay dominate and calcareous soils o Plush, balanced, age worthy monovarietal wines o Blended with traditional varieties and with internation varieties like Cab sauv and syrah

Answer 332

* Unique and ancient biotype of Cannonau (Garnacha) * Brought to lago di trasimeno area in 1600s with marriage of a Spanish duchess to local lord * Misidentified as gamay from Beaujolais for centuries due to low bush training

Answer 333

Craft all different styles of wines including deep reds with high alc

Answer 334

* Common thread of white grapes is thick skins * Umbrian white wines have unique diverse structure expressed with phenolic content

Answer 335

* Impossible to know if they mean grechetto di todi (clone G5) or grechetto di orvieto (Clone G109) * Hisotrically the same but are actually unique varieties * **ESSENTIAL = they are not clones of the same variety even though that’s what they go by. Distinct varieties that may share a parent/child relationship** * They look and behave different

Answer 336

* “Grechetto Gentile” small compact bunches with fat berries looks like pinecone * Emilia-Romagna = grapes origin place called pignoletto * Now its called Grechetto gentile * Thick skins, high texture/extract, delicate aromas, moderate to high acid * Grown throughout region

Answer 337

* Long, open bunches * Native to area around orvieto DOC * Planted throughout the region and is the backbone of the Orvieto wines * Higher acidity and smaller berries than Grechetto di Todi * Has thick skins with elegant and distinctive structure * Prone to botrytis * Delicate white flower, tree fruit and citrus aromas

Answer 338

* Ancient biotype of trebbiano toscano and is the backbone of the historical orvieto appellation * More complex than high yielding Tuscan clones * Child of garganega * High in acidity + Delicate neutral aromas * Prone to botrytis with long loose bunches * Almost always a blending variety with less acid varieties or producing sweet wines (vendemmia tadiva and muffa nobile wines of orvieto) * Although delicate and neutral, it can give stories of terroir When yields are kept low you get aromatic variation based on soil type * Volcanic- stone fruit and mushroom * Almond – clay terroir

Answer 339

* Native to area around spoleto and Montefalco and permitted in both appellations * Revived in early 21th century through careful selection of over 600 vines from the area * Expression varies widly even in small area under vine * Aromatic intensity ranges from neutral to expressive * Relationship to Trebbiano Abbruzese * Medium to full bodied wines with tannic structure that I subtle complex aromatic and fresh acidity

Answer 340

* Torgiano Rosso Riserva DOCG * Montefalco DOCG * Orvieto DOC

Answer 341

* Sangiovese based red wine appellation with 3 years aging * Sand and clay soils = structure and depth * First DOCG in 1990 and one of the smallest with 5 ha under vine * 1962 Robasco vigna montiquo which put wine on the map

Answer 342

* Covers 2 red wine styles made from 100% sagrantino * Historic sweet + Contemporary dry Dry style 36 months of aging with 12 months in oak * Large botti are used to soften wine * Some producers use barrique Passito wines * Dried for 12 months and aged for 27 months, no oak necessary * 1992 DOCG

Answer 343

* Interregional shared with Lazio but 90% and all of classico zone is in Umbria * Most productive appellation with most varied terroirs * Important pilgrimage since Etruscans * 13th century, 5 popes took refuge from invaders and made orvieto their home * Wines were so well regarded * Middle 20th century – cooperatives super important 1970s – some small producers and newcomers were actively reviving old traditions, starting new ones, and taking advantage of 4 terroirs * Volcanic * Clay * Sandy clay * Alluvial

Answer 344

* Always white wines and always a blend * Min 60% grechettos and Procanico with 40% flexible array of local and international varieties * Dominate style is dry but also well known for off-dry and sweet wines * The rivers and lakes are here and so botrytis affected wines are perfect here and the **only appellation in Italy that regulates a fully botrytis affected late harvest wine**

Answer 345

Smallest region at the foot of the alps with French, Italian, and swiss influences

Answer 346

* Extreme northwest of Italy :East and west facing valley * Montebianco makes a dead-end boxed canyon in the west at 4,809 meters * Matterhorn (chirvinia) bordering Switzerland on northern end 4478 meters * Smallest wine growing region less than 500ha under vine and less than 19,000 hectaliters * Single wineries elsewhere that own more land and produce more wine than the entire region * 19th century decline in vineyard especially after world war as well as depopulation * Proximity to France and Switzerland * French and Italian spoken and the francoprovencal dilect known as val de tongue * French alpine cooking: hearty dishes like fondue, raclette, and dishes with cheese, potatoes, and cured meat

Answer 347

* Many non native grapes varieties like muller thrugau, chardonnay, gamay etc * Cooperative model is really important here with 1000s of growers owning very small portions of vines * Lots of heroic viticulture so stone terraces are used * Private wineries also play a significant role in researching and promoting native grape varieties * Viticulture dates back to 23 BC when Solassi people cultivated vines and stored wines in wooden barrels – this area appreciated by romans * Middle ages- wine gained greater importance especially with church * Tourism is vital component of economy for skiing, mountain sports, etc - One reason why small production wine is consumed locally instead of exported

Answer 348

* Area formed during alpine orogeny (100-23 million) African and eurosian techtonic plates collided Glaciers played a major role in shaping the region * Pleistocene epoch 2.6 million to 11,700 years ago the area was heavily glaciated which advanced and retreated and left behind amphitheater moraines, glacial lakes, and other deposits * Gives rugged dramatic topography * Soils are a mix of Stony gravelly debris transported by galciers

Answer 349

* Continental climate with hot summers, cold winters, extremely small rainfall due to Rian shadow effect and therefore warm and dry during growing season = emergency irrigation * Wide diurnal temp variations = preservation of acidity and vibrant aromas * Very luminous from solar radiation * Ancient Roman canals allowed for irrigation

Answer 350

* Flowing through the entire valley is the Dora Baltea river which moderates the climate on the valley floor * Viticulture thrives along both sides of river with vineyards facing south called “latosoligiato” and cooler north facing slopes called “lato ad ombra “ o Majority in luminous

Answer 351

Valle d’Aosta DOC divided into 3 broader sections * Alta Valle (west) * Media Valle (city of Aosta) * Bassa Valle (furthest East) * 1300 meters to 300-500m asl from alta to Bassa

Answer 352

* Blanc de morgex and La Salle (alta) * Enfer d’Arvier (media) – petite rouge grape * Torrette & Chambave (media) * Donnas (bassa) * Arnad-Montjovet (bassa) * Nus + Malvoisie (media)

Answer 353

Highest European vineyards 1300m asl Prie blanc grape

Answer 354

Enfer d’Arvier (media) * petite rouge grape * Refers to hell for hot microclimate * petite rouge is grape

Answer 355

* Petite rouge * Chambave Moscato * Sweet and dry wines from Moscato bianco ^

Answer 356

Donnas (bassa) * Easternmost and lowest altitude * Nebbiolo Arnad-Montjovet (bassa) * Nebbiolo (picotener = tender shoots)

Answer 357

(media) Pinot grigio

Answer 358

90Km following river

Answer 359

Wine can be labeled varietally under Valle d’Aosta DOC showing grape varietiy on label or subzone which does not display variety but has specific grape and percetge rules * Blanc de morgex and la salle = always 100% Prie blanc * Torette = min 70% petite rouge This makes it difficult to understand when labeled by subzone

Answer 360

* Still, rosso, bianco, rosato, spumante (morgex and la salle using prie blanc), * vendemmia tardiva (grapes dried on vine), * passito (“Fletchry” dried on or off the vine), * novello (basically nouveau – carbonic maceration and released early)

Answer 361

* Prie blanc * Prie Rouge (premetta) * Petite rouge * Fumin * Cornalin * Vuillermin * Mayolet * Nebbiolo

Answer 362

* Oldest documented variety in the region 1200 AD * Coming from prier (to pray) and used to not stain robes with red wine * Genetic relationships like mayolet and premetta * Grown in highest altitude sites in Europe 900-1300m asl = own rootstock since phyloxxera and survive Only grown in Morgex and La salle and grown on low pergolas known as pergola bassa where growers must kneel to tend to them. * Protects from hail and ensures ripening by taking heat from earth * Resistance to cold and frost, very early ripening * 33 ha of Prie are under cultivation with the cave mont blanc cooperative doing 90% of production

Answer 363

* Still, spumante, and sweet wines like icewines known locally as van du glase * Wines labeled by subzone or by variety * Known for searing acidity -and low aromatic intensity = great for sparkling (charmat or traditional) * Still wines are light and fresh with stainless steel but sometime oak and battonage for texture * Great age ability * Drink with Fontina cheese

Answer 364

* Name comes from primi meaning early (early ripening) * Lightest of all red grapes from region * Related to Prie blanc but other parent uncertain * Rare grapes with a few hectares planted * Early ripening, cold tolerance up to 800m asl * Dark pink with garnet, intense rose aromatic redcurrant, strawberry, low tannin, and low acidity * Usually varietally labeled

Answer 365

* Most important and widely planted native red grape * “little red one” in French * 1838 first documented * 50 ha planted in western media valley thriving on north and south facing slopes * Sensitive to sunburn, do not de leaf the vines * Usually planted on lower slopes 400-800m asl * Harvest end of September- end of October * Dark ruby, medium body, high acidity, medium + sweet tannins * Aromas of red fruit, alpine herbs, floral notes, rose, violet Varietal label or subzones * Tourette min 70% petite rouge so best examples * Enfer a’Arvier (85% petite rouge) * Both have large rock faces that absorb heat during the day offering more ripening

Answer 366

* Exclusively in Media valley * Name comes from word “smoke” from generous bloom or the smoky flavors with age * Highest quality red grape in the region and primarily a blending grape adding color, body, and flavors usually to petite rouge * 31 ha under vine * Disease resistant but thin skinned so we need lower elevations to avoid sunburn. Can be planted both north and south facing slopes * Deep ruby wines with complex dried and ripe red fruit, smokiness, spices, vanilla, leather, cloves * High tannin, rich color, and high acidity * Vinification with dried grapes is not uncommon and can add a creamier texture * Usually an anonymous partner in subzone labeled wines but sometimes monovarietal

Answer 367

* Name comes from corneola the ancient mountain gemstone or a town called Corneola * Media valley primarily * Resurrgence and one of the fastest growing varieties with 11 ha under vines * Vigorous producer with tight packed bynches * More aromatic than fumin with intense red currants, smoky and spicy notes “ricola effect” * First tannin, medium acid, and austere – needs some bottle age * It is a blending partner but also has its own sub denomination Valle d’Aosta Coralin

Answer 368

* 1890 – first documented * Primarily blending partner in media valley * Only 4 ha are planted * Medium small bunches and resistant to sunburn so south facing slopes are good * Darkest color of all valle d’aosta wines with floral notes, aromatic herbs, and red berries, with darker tar and licorice * Medium body with fresh acid and has the aromatic potential of mayolet with the ageworthy potential and structure of Cornalin

Answer 369

* One of the oldest cultivar * Name comes from family name or from “Mayola” which may mean young wine * Again extinction to Resurgence but rn a decline in popularity because its hard to grow * 1900s over 100ha and 1990 just 25ha * 7ha remain under vine today * Vigorous and early ripening but tight packed bunches = botrytis * Both north and south slopes * Usually a blending partner but when alone it is ruby red light to medium bodies with black currant alpine florals cinnamon and white pepper. It has lighter body and tannins than fumin and petite rouge

Answer 370

* Grown in Bassa valley subzones of Donnas and Arnad-Montjovet known locally as picotener or picotendro * These wines are more elegant in structure than those from Langhe/Piemonte * Very steep slopes with stone terraces that protect against erosion and keeping heat at night * Topia pergola system with wooden or stone poles maximizes limited space. Mechanization is impossible so monorails are also used .

Answer 371

* This region is an “autonomous” region which allows them special power over legislative, administrative, and financial affairs * Known as Trento and Sudtirol * Alto adige is the german speaking region whereas Trentino is more Italian * Alto adige was austo-hungarian empire and annexed by Itlay after WW1 * Domestication dating back to 400-600BC because plenty of genetic vine material being mixed over the course of history beginning with the arrival of greeks * The greeks interacted with the Etruscans who facilited the movement of viticultural material, Further north we had Raeti and Celtic tribes. * The etruscans also traded iron tools with the Raeti as well as bronze and pottery  An interesting note is that just because there are estruscan artifacts does not mean they lived there since they traded so broadly o Council of Trent – Catholic church organization reforming during protestant reformation with martin luther and led to higher quality wines? o 1874 Edmonds Mach- viticultural institute

Answer 372

* Alps and Dolomites * Largly composed of limestone rocks with lots of magnesium * It was once part of the sea floor before orogeny * Alpine climate in highest elevation, Continental in alpine valleys, sub-continental in Bassa Atesina * Due to north latitude = longer growing season * Garda provides moderating effects on central part of region * Whole of alto adige is capable of ripe rich wine styles (terlano)

Answer 373

* Val Venosta * Merano * Bolzano * Valle isarco * valdadige * Oltradige * Bassa Altesina

Answer 374

3 schiava based * Colli di Bolzano * Meranese di Collina * Santa Maddelena 3 DOCs * Terlano + terlano Classico DOC * Valle Isarco DOC * Val Venosa DOC

Answer 375

* Northwestern location of alto adige river valley which runs east to west and flanked by southwest and south facing slopes which is great * Apple orchards until 1995 * Dry with 550 mm of rain per year * 800m asl * Soil types: slate and gneiss o Infertile and sandy that are adequate for storing water * South slopes makes red wine possible 46% * Pinot noir, reisling, pinot bianco * 50ha under vine

Answer 376

* Red wines are prominent * Nestled in an ampitherater which traps heat and sunlight * 54% red with pinot noir or schiava also has sauvignon blanc, pinot blanc * Wines labeled as alto adige marnesa or suditrol meraner * Soils are porous and high in gravel on the slopes (800masl) with sand on the valley floor * 400 ha under vine

Answer 377

Central portion of adige valley Includes Terlano DOC, and towns of Andriano & Nals * Notable for long lived pinot bianco * 77% white grapes and style is mineral rich , well structured white can age Soils are variable * Terlano has volcanic porphory soil = rich, ripeness, and aromatic intense * Nals and Andriano is limestone based = sleeker focused style of wine

Answer 378

Especially warm area and has many red wine based subzones usually schiava but also lagrein * Colli di Bolzano * Santa Maddelena - comes from church or parish * Known for schiava and has the town of Gries which is known as a grand cru of Lagrein (707ha with 250-900m asl) * 63% red focused on schiava and lagrein * Gewurtz and pinot bianco does well too * Soils are poryphoric gravel on the terraces and alluvial soils in the valley * Gravel soils drain well and retain heat from sun * Bolazano has broad sun drenched valley basin that has really warm summers

Answer 379

* Northermost zone bordering alps= coolest subregion * Germanic varieties due especially well (Riesling, kerner, Sylvaner) * Abbazia di novacella wines are a reference point with an abby winemaking production dating back to 1142 * High acid wines and refreshing

Answer 380

* Heart of alto adige winemaking * Falls under alto adige DOC and Lago di Caldaro DOC * Lago di Caldaro is strictly schiava * Largest winegrowing area in alto adige with 1700ha of grapes with 300-700m asl * 61% white and 39% red wine * Pinot bianco, gewutz, and sauvignon blanc and schiave and pinot noir but in the warmest parts you can find merlot and cabernet

Answer 381

* One of the warmest zones because of lago di garda * Full bodied wines with late ripening varieties planted mostly on limestone as well as sandy marls in the south * Highest elevation vineyards at 1000m asl in alto adige * Mazzon – grand cru for pinot noir * Tramen – home of gewurtz

Answer 382

* Schiava * Teroldego * Lagrein * Marzemino * Traminer * Nosiola * Moscato

Answer 383

* comes from “wines enslaved” * A group of unrelated varieties that share certain traits * Most wines labels schiava are light colored, light bodied, and light tannin * Movement from Albarello to trellis system enhaced reputation 3 main varieities Schiava gentile * Smallest bunches + most perfumed and lightest bodied Schiava Grossa (Trollinger in germany) * Large berries Schiava Grigia * Most refined * Schiavas are the most planted grape in the alto adige and often interplanted and blened together to amke local wines * Typical style: light body with pronounced fruit red berry with floral violoet note with light-moderate tannin * When blened with lagrein, they become fuller bodied with more depth and darker * Alto adige DOC and Trentino DOC Subappellations for Schiava * Colli di Bolzano * Meranese di Collina * Santa Maddelena

Answer 384

* 1318 first mentioned as white grape * 1526 mentinoed as red * Darker and rich fruit * Related to Teroldego, Marzemino, and other local varieties * 2 most planted in alto adige * Noble graoe variety * 16th century plantings increased to give color and structure to schiavas * Name comes from Val lagreina in Trentino where it is thought to originate * One of the darkest Italian wine grapes due to malvin and delfin anthocyanins * Late ripening and typically planted in warmer areas like Bolzano, bassa atesino, and lower elevations of val adadige * Greis in Bolzano is a grand cru site due to ampitheater with rock walls which trap warm winds from garda but protect from cool winds from alps * Vigorous and productive * Requires lots of sun and nutrients but vigor needs to be managed * Changing from pergola to higher density set ups and espalier training * IN the cellar tannin management is important o Lower fermentation temps and cold soaks allow for extraction of color rather than tannins * Aging in small oak barrique helps round out tannins * Made in two styles: o Kretzer  Rose style o Scuro (means dark)

Answer 385

* Most important red grape of Trentino * Father of lagrein and marzemino * Related to refosco and corvina rondinella * 1383 first mentioned * Several possible names – gold of terol or tar or licorice * Teroldego rotaliano DOC is the best region o Alluvial sediments brought from noce and adige rivers o These stone surfaces retain heat during day and release at night o Cool breezes blow at night and allows fruit to retain acididty and more aromatic potential o Grand cru: Capo rotaliano with alluvial deposits from adige and noce rivers  Excellent well draining sand/gravel/pebbly soils with steep walls allowing solar insulation and at night protect from cool air * Teroldego italiana DOC o Industrialized wines at the beginning o But now focused on quality with producers like foradori o Teroldego produces dark colored wines and tends to have medium tannins and balanced acidity o Red Wild berry aromas and flavors with licorice and tar

Answer 386

* 14th century fame * Likely sweet wine that became emblem of decadence Southeastern part of Trentino is the best area * Ziresi * Isera Basalt and clay soils = aromatic expressions * Typically lighter and body and higher and acid with semi-aromatic profile, with notes of violets, dried herbs, red fruit, slightly bitter * Also grows in Lombardia

Answer 387

* Name comes from describing wine made from several distinct grapes like muscalteller and white lagrein * 1242 – first naming but a reference to a wine and not a grape * 1362, 1414, 1450, 1514, 1558, * No local synonym for Traminer and is not mentioned in any text before 19th century * Most likely from southwest Germany in the late 15th century and then mutates to gewurtz later on

Answer 388

* Typical of Trentino * Sparse bunches = well suited for drying * Derived from word “hazelnut” because it looks like a hazeltnut when dried or from the hazelnut aromas 2 styles: Trentino Nosiola * Dry crisp white wine with delicate aromas of white citrus and flowers Trentino Vino Santo * 1822 by Giacomo somodosi * Became the longest dried of any vino santo style: grapes cant be pressed until (feb 1) and march 1 for Superiore * It produces much sweeter and richer wine than other styles pressed earlier * Production area is in the valley of the lakes which provide humidity and warm air that extended the growing season with no threat of frost * Fruit for dry styles will be sourced fromother parts of Trentino and especially hillier areas

Answer 389

Moscato 2 Moscatos are in Trentino -alto adige * Moscato Gialla- Slightly spicy and herbal and less grapey * Moscato Rosa - Dalmation origins * Both have relationships with Moscato bianco * Food pairing – apples which has parallel harvest so apple pastry