North East Italy Flashcards
Climate of Friuli-Venezia-Giulia?
Two climates:
Cool continental with cold winters and hot summers in the northern hillsides up against the Alps
Warm maritime on the flat plain next to the Adriatic sea
Warm air from the Adriatic mixs with the cooler influence from the Alps
High rainfall w 1,200mm/yr – so high humidity and disease pressure
The Wine business of Valpolicella has changed over the last decade, explain how.
Wine Business:
o Large shift to production of Amarone/Ripasso and to a lesser extent Recioto:
o Recioto remains a niche market;
o Amarone has grown 6 fold;
o Ripasso grown four fold by 2016
o Production of Valpolicella dropped by 40 %
o Growers receive 3 times the price for Amarone grapes compared to Valpolicella
o 65% of Amarone exported: Germany, US, Switzerland, UK
Trentino grapes varieties?
- Mainly whites - 75%:
- Unoaked fresh Pinot Grigio, Chardonnay, Muller Thurgau
- Reds: 25%:
- Teroldego, Merlot, Marzemino
Trentino DOC - the rules and varietals?
-
Trentino DOC (●●)
- 10 white & 9 Red varieties bottled as Single variety:
- White: Pinot Grigio, Chardonnay, Muller Thurgau, Pinot Bianco, Riesling, Sav Blanc, Gewurztraminer; 100 hl/ha
- Red: Merlot, Cab Sav, Cab Franc, Pinot Noir; 90 hl/ha
- Large volumes of Pinot Grigio & Chardonnay; 50 % of plantings
- Regional DOC with 17 varietals & high yields authorized:
- Allows wines from International & Local
- Bianco: (80% Chardonnay and/or Pinot Bianco)
- Rosso: Single varietal/ Blends: Cab Sav; Cab Franc; Carmenere; Merlot.
- Single Varietal: 85% of variety
- 2 variety blends: Whites: 50-70%, one of of Chardonnay, Pinot Bianco, Pinot Grigio, Sav Blanc plus remainder of named varieties
- Rose: called Rosato or Kretzer
Ramandolo DOCG?
Famous for making sweet wines from air dried grapes - from the Verduzzo varietal
minor DOC - Bianco di Custoza?
Bianco di Custoza DOC -1,400ha (●)
- Between Verona & Lake Garda
- Fertile soils directly south-west of Lake Garda shores
- Easy drinking; mainly sold in Italy
- Colourless, neutral whites from blend of Trebbiano Toscano (20-45%), Garganega (20-40%) and Friulano (5-30%) plus Malvasia Toscana, Riesling Italico and Cortese
- High yields and production largely controlled by 2 cooperatives
Friulano?
Friulano:
- Formerly known as Tokai. Renamed Friuliano
- Known as Sauvignonasse;
- Prominent role;
- Disease resistant; Imp as it’s a region of high rainfall
- Medium to High Alcohol; Medium (+) Acidity;
- Medium (-) Intensity ; Floral, Apple
- In SS or lightly Oaked; Capacity to age
- Good to Very Good; Mid- priced to Premium
Valpolicella - where is it and explain the topography and soils
VALPOLICELLA:
- North of Verona
- Foothills in the North have Limestone, Clay, Volcanic , cooler soils
- Cooler soils slow down ripening, more Acidity ,ripen slowly, greater concentration
- Flatter South, Soils are Gravel & Sand, warmer
- Grapes fruitier, less Acidity, lower concentration
Two growing areas of Alto-Adige?
o 2 Growing zones:
- Bassa Atesina:
a. South of province; warmer climate;
b. all main varieties except Schiava;
c. Muller Thurgau grown at high Altitude - Oltradige:
a. More northerly - includes Lake Caldaro area for Schiava ;
b. Merlot & Cab Sav in the Valley;
c. PN and white varieties at higher Altitudes
Valpolicella Classico DOC - describe the growing region and wines
Valpolicella Classico DOC: (●)
o Grapes must come from the Hilly, defined Classico zone, with volcanic soils
o Monti Lessini foothills, Classico DOC produces better quality wines
o Accounts for 40% of production
o Have greater concentration
o Good to Very quality
o In expensive to Mid priced
Appassimento method - explain the process
Appassimento method:
- Becoming increasingly important
- Historic method for concentrating flavour, raising Alcohol levels, sweet, dry wines
- Method used in Soave & Valpolicella
- Resulting wine style called Passito
- Grapes are picked, and then allowed to reach semi dried state before crushing
- Picked at 11-11.5 % potential alcohol, to maintain Acidity, ensure perfect bunches
- Healthy grapes with open bunches are left to dry, on vine or usually off vine
- Hung up, or laid one bunch deep in well spaced trays to prevent growth of mould
- Stored for 3-4 mths in well aerated drying lofts
- Checked regularly & rotated, Humidity, temps, air movement controlled
- Depending on speed, length of drying, lose 1/3rd of weight
- Concentrates the juices within the grape (>higher extract+alcohol)
- Increases skin contact of the grapes
- Loss of water leads to High levels of Sugar, Potential alcohol, Acidity, Anthocyanins, Tannins, Flavours,
- Chemical changes occur in drying grapes( more glycerol, Softer fuller mouth feel)
The massive Pinot Grigio delle Venezie DOC covers which regions?
what is the max yield per Ha. allowed?
- Grapes must be grown in 3 regions of Veneto, Fruili-Venezia Giulia, Southern Trentino province of Trentino
- 126 hL/Ha.
Trentino was one of the first to produce what style of red wines?
Bordeaux blends (Cabernet Sav-Merlot)
Teroldego - describe the varietal
Teroldego:
o Most planted red grape - parent to Lagrein grape
o Common Black variety
o Traditionally Pergola trained, Guyot used now
o Suffer from drying stems, less susceptible to mildews
o Best clones: 145 & 152 for intense aromas
o Best from Teroldego Rotaliano DOC,
o Rotaliano plain, Sandy & Gravelly soils in North of Trentino
o If grown out of GI of Teroldego Rotaliano DOC, cannot be bottled as Trentino DOC but as Vini delle Dolomiti IGT
o Deep colour, Full body, Low to Medium Tannins, Black cherry, Some can age
The two climates of Friuli-Venezia Giulia - describe them.
- Two climates:
- Cool continental with cold winters and hot summers in the northern hillsides up against the Alps
- Warm maritime on the flat plain next to the Adriatic sea
- both have high rainfall - 1200mm
Alto-Adige is 98% DOC production - what are the DOCs of note and what are their rules?
-
In Alto Adige DOC, wines can be:
- Bianco: - 75% Chardonnay, Pinot Bianco, Pinot Grigio - 2 varieties must be present not exceeding 70% of blend. No corresponding Rosso category
- Single Variety: min 85% of named variety
- Dual variety: Chardonnay/Pinot Bianco; Cabernet/Lagrein; both varieties must be more than 15%
- Possible to label wine in DOC with one of the 6 subzones
- Largest subzone: Alto Adige Valle Iscaro (mostly white)
- 90 hL/ha max yield for whites
-
Lago di Caldaro DOC
- is devoted to Schiava
-
Santa Magdalena DOC
- Min 85% Schiava with max 15% Lagrein
Size of Veneto vineyards?
o 73,000ha – 2nd largest area under vine (after Puglia)
Climate of the Alto-Adige region
Alto Adige:
o Mild Alpine Continental climate
o Protected from cold winds by mountains to the North
o Altitude: 300-700m
o Warm currents in valleys; 300 days of sunshine;
o Large day/night temps: good growing conditions; retaining Acidity
o Sufficient rainfall throughout the year; Low in Winter
What are the moderating factors for the Veneto climate
The Alps in the North, the Adriatic sea and Lake Garda all moderate the climate howevers summers are hot.
Winemaking for inexpensive Valpolicella - describe it
Inexpensive Valpolicella:
- Fresh, Fruity wines for early consumption
- Ferment in controlled temps, 20-25°C ( retains primary aromas)
- 5-7 days maceration typically ( light Tannins),
- Aged in SS or large neutral Oak barrels for 6-8 mths
How much if Veneto’s production DOC?
How much of Soave and Valpolicella DOC’s production as proportion of the total Veneto DOC production?
- 25% is DOC production - largest in Italy by volume
- Soave + Valpolicella = 40% of Veneto’s DOC production
What has happened with the production of Valpolicella wines over the last few decades?
- Large shift to production of Amarone/Ripasso and to a lesser extent Recioto:
- Recioto remains a niche market,
- Amarone has grown 6 fold since 1990s,
- Ripasso grown four fold in decade by 2016
- Production of Valpolicella dropped by 40% over decade to 2016
- Growers receive 3 times the price for Amarone grapes compared to Valpolicella
Viticulture training systems in Friuli-Venezia-Giulia?
- Mainly High trellising systems:
- Pergolas/tendone
- Full VSP setup - able to be mechanised for high volume
- High rainfall means high vineyard vigour and disease pressure
- So high trellis systems help to allow airflow and lower disease pressure while assisting in the ripening of the fruit
Describe the white winemaking of Alto-Adige
White
- Emphasis on preserving fruit aromas & flavours
- Must fermented at low/moderate temps(12-15°C), selected yeasts, aged in SS
- Mid priced wines:
- may be kept on fine lees (4-6 mths) to fill out Body
- Premium wines
- for 1 yr on fine lees
Some top Whites & Reds (Lagrein, PN) aged in French barriques
One of the first regions to adopt modern winemaking techniques
Winemaking for Garganega
WINEMAKING:
o Short cold maceration then pressed off
o Cool ferment: 16-18°C
o Few months ageing on Lees before bottling,
o Some ferment/mature in barrels
o Some wines made by Appassimento method
Key appellations for Friuli-Venezia-Giulia region?
Collio DOC
- 77 hl/ha;
- In the process of becoming a DOCG
- Single variety: Friuliano; Ribolla Gialla; Sav Blanc or Chardonnay
- Can have a variety name: eg: Collio Sav Blancs or Collio Friulano
- 18 approved varieties
- Centre of Orange wine production
Collio Orientali del Friuli DOC
- Single variety: Friuliano; Ribolla Gialla; Sav Blanc or Chardonnay
- Can have a variety name: eg: Colli Orientali Sav Blans or Colli Orientali Friulano
- 18 approved varieties
Colli Orientali del Friuli Picolit DOCG:
- Historic wine that competed with Hungarian Tokaj
- Prestigious and premium-priced Picolit dessert wine
- Picolit: small variety has bunches with only 10-15 berries due to berry set
- Grapes are air dried
Ramandolo DOCG:
- Air dried grapes from Verduzzo variety made into a sweet wine
Friuli Grave DOC - 6,500ha (●●●+sparkling)
- Largest DOC in quantity (more vs. sum of all others Friuli DOCs); mostly in the western part of Udine
- Flatland w gravel & sand-based soils
- Wines – mainly made from international grapes
- Predominantly light, fruit reds made from Merlot/Bordeaux blends or hi acidity Refosco
- Fresh & aromatic whites made from Friulano, Pinot Grigio, Pinot Bianco & Sauv. Blanc (herbaceous)
Friuli DOC
- Introduced in 2016 and covers the entire region including DOCs, etc.
- Permitted yields are high
- i.e. whites – 98 hL/Ha.
- International varieties will mainly be used for this DOC
Two growing areas of Alto-Adige?
o 2 Growing zones:
- Bassa Atesina:
a. South of province; warmer climate;
b. all main varieties except Schiava;
c. Muller Thurgau grown at high Altitude - Oltradige:
a. More northerly - includes Lake Caldaro area for Schiava ;
b. Merlot & Cab Sav in the Valley;
c. PN and white varieties at higher Altitudes
Valpolicella DOC - describe the rules and wines made
Valpolicella DOC: (●)
- Max 84 hl/ha = Low concentration
- Short maceration
- Low to Medium Tannins, Medium to Medium (+) Acidity with medium alcohol
- Purple tints in youth, Red Cherry, Rose, No Oak
- Good to some very Good, In expensive to Mid priced
The flat fertile plain of Veneto is the source of what wines?
- The flat fertile plain is the source for inexpensive high-volume brands (such as Pinot Grigio Delle Venezie DOC):
- Pinot Grigio, Cabernet Sauvignon, Chardonnay and Merlot (International varieties)
- Corvina, Garganega, Trebbiano (Local varieties)
Climate of Alto Adige?
Alto Adige:
- Mild Alpine Continental climate
- Protected from cold winds by mountains to the North
- Altitude: 300-700mRL
- Warm air currents in valleys, 300 days of sunshine,
- Large day/night temps: good growing conditions, retaining Acidity
- Sufficient rainfall throughout the year, Low in Winter
Soave DOC?
Soave DOC (●)
- Grapes from the entire Soave region
- Requirements: Garganega min 70%; Trebbiano di Soave 30%(Verdicchio) or Chardonnay; of the 30%, 5% can be any other authorised variety
- 105 hl/ha;
- Leading producers work with yields close to maximum but produce concentrated , intense wines, showing that Garganega grown on favourable sites produce flavoured wines
- Wines can be sold very young; after 1st December of yr of harvest
- 80% production of all Soave
- Min 10.5% abv
Collio is famous for Orange wine production; explain the techniques and philosophy of these winemakers
Collio Orange wine producers
o Oslavia; Small sub region of Collio; like Brda in Slovenia
o long maceration on skins (8 days to 6-8 mths);
o long ageing (2-6 yrs) in large Oak barrels
o Pioneering a returning to old winemaking ways are Josko Gravner (introduced Amphora), Dario Princic, Stanko Radikon who are committed to:
- Organic methods in vineyard
- Use of local varieties like Ribolla Giala along with International ones
- Long maceration on skins
- No temp control during ferment
- Long maturation in large format Oak or other
- Minimum wood; no fining/filtration
- Low or no SO²
o Wine:
o Amber, Orange, Gold in colour;
o Medium Tannins; Muted varietal charcter;
o Pronounced flavours of Citrus rind, Marzipan, Honey,
o Premium
o Currently appreciated by Sommeliers, Natural wine lovers
Soave Classico DOC?
Soave Classico DOC
- Grapes from hilly classic region
- Same rules about varieties as Soave DOC
- 98 hl/ha
- Wines released on Feb 1 after harvest
- 20% of production
- area in the hillside vineyards around Soave and Monteforte d’Alpone w better exposure, less fertile soils i.e. limestone and also volcanic rock for more full-bodied wines (e.g. Pieropan, Suavia)
What do the bottles carry that mark them as being from the Alto Adige region?
- Wines branded with Sudtirol logo on capsule of bottles
name of big cooperative producer in Soave?
Cantina di Soave
Describe the Garganega variety and the wines made
GARGANEGA:
o Historic white variety
o Late ripening (October), Vigorous,
o Traditionally trained on Pergola, Now Trellised
o Sensitive to winter cold, mildew & Botrytis
o Handpicked on hillsides, machine on plains
o Wines
o High Acid,
o Medium Body,
o Medium Intensity, Lemon, Apple/pear, white pepper, Ripe stone fruit
o Premium examples have Oaked, Best can age, developing flavours of Honey & almonds
o Good to very good, Inexpensive to mid priced
The hillsides of Friuli-Venezia-Giulia have what characteristics, DOCs, soils, and altitude?
Hillside:
- Higher quality from Collio DOC & Collio Orientali del Fruilli DOC;
- Soils: Calcareous Marl & Sandstone; include compacted Marl with excellent drainage (Ponca)
- Altitude 200m; Range of slopes, exposure to wind contributing to lower yields & higher quality, and higher costs
Valpolicella Ripasso DOC, describe the wine and the winemaking process.
Valpolicella Ripasso DOC:
- First made by Masi in the 1980s. DOC since 2010.
- Unpressed grapes with some RS taken from the end of the fermentation phase of Amarone & Recioto
- NEWLY MADE Valpolicella wine added to grape skins for a second maceration
- Contact triggers a 2nd fermentation > gives wine deeper colour, more alcohol and complexity
- 15% of Amarone wine can be added to further flavour, tannins, Alcohol
- 12% abv for basic Ripasso, 13% abv for Superiore
- Can be sold from 1st Jan, 2 yrs after harvest
- Medium to full body, medium (+) tannins, Fresh, stewed red cherries & plums
- Good to very Good, mid to premium
Corvinone - describe this varietal
CORVINONE:
- ‘Big Corvina” ( big clusters) , not related to Corvina
- Prone to Downy Mildew,
- Berries do not ripen uniformly, fruit must be picked over bunch by bunch at harvest, Adding to cost
- Supplies Tannins to Corvina blends: contributing Red Cherry Fruit
- Dries well
Two parts of Soave - define them
- North
- Foothills
- Soils: Limestone, Clay, Volcanic rocks (Basalt), Cool Soils,
- Altitude slow down ripening,
- Ripe grapes with High Acidity
- South
- Flat plain, near River Adige
- Fertile Sandy & Alluvial Soils
Valpolicella trellising change - from what to what?
o Valpolicella: high trained, high yielding Pergola systems phased out in favour of French guyot
Molinara - describe this varietal
MOLINARA:
- High yielding, grown less due to pale colour (Market preferrring deeper coloured wines)
- Light, contributing Acidity, Red berried
- Imp in Bardolino blend - up to 40%
another minor DOC, Laguna DOC?
Laguna DOC:
- South of Lake Garda; crosses into Lombardy
- Most vineyards in Lombardy; bottled by big producers in Veneto
- Turbina ( Verdicchio)- main grape
- Lively Acidity; aromatic ripe apple ,citrus, hazelnut notes, saline finish
- Some may age top wines in Oak
- Can age 5 yrs plus
Ribolla Gialla is grown in what regions in Friuli-Venezia-Giulia?
The Collio Orientali and Collio regions
How is Bardolino DOC different to Valpolicella?
Bardolino DOC (+Superiore+Classico) (●)
- Adjacent to Lake Garda, Moderating Influences:
- Cooler climate
- Classico zone = 45% of production
- Much of the DOC is on the plains
-
Wines
- 91 hL/Ha max yield – very high!
- Corvina blends (35-80%)+ Rondinella + Molinara
- but different to Valpolicella because: they contain less Corvina (> less body & structure) and Molinara (up to 40%) which is paler and more neutral but more acidic
- can have up to 20% - ‘other red varieties’ so long as one is less than 10%
- the style is lighter in body, with higher acidity and less concentration of flavours than Valpolicella
- Merlot used for Red fruit character, to reach min Alcohol of 10.5% abv (DOC)
-
Bardonlino Superiore DOCG
- 11% abv (DOCG) for Superiore
- Plus an additional year of ageing
- Better concentration
- Chiaretto (Rose): Light, fresh fruit, medium Salmon colour
Trentino - what are the two significant white grapes grown here and what wines are they generally made into and sold as?
Chardonnay and Pinot Grigio - together they represent 50% of total plantings!
Both are used in single varietal wines sold under the Trentino DOC
Soave Superiore DOCG?
Soave Superiore DOCG:
Same hilly zone as Recioto di Soave
Lower yields 70 hl/ha
higher abv required
Wines released on 1st Sept after harvest;
Tiny production
Pinot Grigio delle Venezie DOC?
Pinot Grigio delle Venezie DOC:
- Replaced IGP in 2017
- Grapes must be grown in 3 regions of Veneto; Fruili-Venezia Giulia; Southern Trentino province of Trentino
- 85% of Pinot Grigio produced; 40% of worlds Pinot Grigio
- 126 hl/ha
- New DOC popular amongst growers
- Light to Medium Body, Medium Alcohol, Medium (+) Acidity, Medium (-) Intensity: Apple, Lemon
- Good quality; Inexpensive to mid priced
Climate of Trentino?
Trentino:
o Moderate, Continental climate; cooling influences
o Day temps can be high due mountains providing protection from cold North winds
o Lake Garda in the South moderating influence to the heat from valley floor
o Large day/night temp diff due to cold air descending from mountains at night
o Acidity retained; growing season is prolonged, adding to intensity because of this diff
How much of Friuli Venezia Giulia production is DOC?
60%
Amarone della Valpolicella DOCG - describe the winemaking, the wines and the quality/price
Amarone della Valpolicella DOCG: (●)
- Dry /Off dry semi dried grapes
- Sourced from within Valpolicella DOC
- Grapes harvested in October with preference for loose bunches with berries not too close to each other to help air flow
- 48 hl/ha
- Grapes dried on straw mats or temperature controlled chambers for 3 months.
- Typically 100-120 drying days,
-
Wines
- Min 14% ABV( typically 15% and above,
- 5-10 g/l RS( higher the alcohol, RS increase in steps)
- Medium to high Tannins,
- High Acidity,
- Intense cherry, dried fruit , spice, wood flavours
- Wine may have new oak, nutty flavours
- & volatile, mildly oxidative ageing if not kept topped up
- Aged for min 2 yrs in large French/Slovenian oak or barriques (4 yrs for Riserva)
- High volumes made, Good to Outstanding, Mid-priced to Premium and Super Premium
What size is the average vineyard in Alto Adige?
1 hectare
Top 6 varieties of Friuli-Venezia-Giulia?
Grape Varieties:
- Top 6:
- Pinot Gris; 25%
- Merlot; 15%
- Friulano; 8%
- Chardonnay,
- Sav Blanc;
- Cab Franc
How much of Amarone is exported?
65% of Amarone exported: Germany, USA, Switzerland, UK
Viticultural growing environment of Alto-Adige?
Alto-Adige:
- Guyot replacing the traditional Pergola system for lower yields and more intense fruit,
- Leaf picking exposes bunches to ripening
- 300-700mRL altitude
- Large diurnal range and 300 days of sunlight – great conditions for ripening
- Rising Temps with Climate change, care must be taken prevent fruit burning or drying out
Soils for Veneto are ?
- Soils:
- very fertile
- High yields, on plains,
- Hillsides better suited (better drainage, poorer soils)
Soils of Soave Classico are ? in origin
volcanic
Refosco?
Refosco - a red grape grown in Friuli-Venezia Giulia:
o Refosco dal Peduncolo Rosso; most planted local grape
o Vigorous; Best grown on hillsides for lower fertility
o Late ripening; Botrytis resistant
o Small berries; High Tannins (smoothed out by time in Barrels); Red cherry, Herbal aromas
Refosco?
Refosco:
o Refosco dal Peduncolo Rosso; most planted local grape
o Vigorous; Best grown on hillsides for lower fertility
o Late ripening; Botrytis resistant
o Small berries; High Tannins (smoothed out by time in Barrels); Red cherry, Herbal aromas
The wine production of Alto-Adige is % wise white versus red?
- Wine production
- 60% white (Pinot Grigio, Chardonnay, Gewurztraminer)
- 40% red (Schiava, Pinot Noir)
Superiore is a higher designation in the Valpolicella DOC and Valpolicella Classico - what are the laws for it?
Superiore: ( DOC, Classico)
- An additional , optional specification for wines with:
- Aged 1 yr in large Oak,
- released from 1 Jan in 2nd yr after harvest
- 12% min abv – one degree higher than standard
- wine are ruby in colour with greater concentration than basic Valpolicella
- A higher grade than basic DOC (note that in Soave and Bardolino the term Superiore is used as a separate DOCG wine)
- SOME Valpolicella Superiore:
- has significant proportions of semi dried grapes,
- aged for many yrs before release, reflecting traditional practice
- and are of Outstanding quality and sell for Super premium prices
Describe the Lagrein varietal
Lagrein:
- Black Variety:
- Needs warm site & sunshine to ripen fully
- Poor fruit set, low yields
- Bitter, harshness on finish addressed by short maceration & Oak ageing
- Used for Rose for its Deep colour
- Can be labelled as
- Italian: Lagrein Rubini/Dunkel
- German: Lagrein Rosato/Kretzer
Viticultural growing environment of Trentino?
Trentino:
- Tendone vineyards for high productivity
- But now many converted across to Guyot or cordon/spur pruned
- Hail is a key hazard in the vineyard and will drive fluctuations in vintages.
The soil of the hillsides in Friuli are made up of what type of rock?
Calcareous Marl & Sandstone, include compacted Marl with excellent drainage (Ponca)
Name the three local red varietals - clue, they are closely related.
Lagrein - berry fruits
Teroldego - black cherry
Marzemino - red cherry
Bardonlino DOC and Bardolino Superiore DOCG, give details and explain how they are different
Bardolino DOC (+Superiore+Classico) (●)
o Adjacent to Lake Garda; Moderating Influences:
o Cooler climate
o Classico zone = 45% of production
o Much of the DOC is on the plains
o Wines
o Corvina blends (35-80%)+ Rondinella + Molinara
o but different to Valpolicella because: they contain less Corvina (> less body & structure) and more Rondinella (more neutral flavours)
o Merlot used for Red fruit character, to reach min Alcohol of 10.5% abv (DOC);
o Bardonlino Superiore DOCG
o 11% abv (DOCG) for Superiore
o Plus an additional year of ageing
o Better concentration
o 91 hL/ha
o Chiaretto ( Rose): Light, fresh fruit; medium Salmon colour
The plains of Friuli-Venezia Giulia are characterised by what varieties, soils and DOCs?
- Plains:
- Easy drinking, esp. Pinot Grigio & Merlot,
- Higher yields grown on Alluvial plain with rocky deposits,
- 5 DOCs, Imp are Grave del Friuli DOC (volume wines), Friuli Isonzo DOC (higher quality from sites on RT bank of Isonzo river neighbouring Collio)
Name the three local red varietals grown in Trentino - clue, they are closely related.
Lagrein - berry fruits
Teroldego - black cherry
Marzemino - red cherry
Orange wine is made in Collio DOC?
Orange Wines:
- Oslavia; Small sub region of Collio; like Brda in Slovenia
- long maceration on skins (8 days to 6-8 mths);
- long ageing (2-6 yrs) in large Oak barrels
- Pioneering a returning to old winemaking ways are Josko Gravner (introduced Amphora), Dario Princic, Stanko Radikon who are committed to:
- Organic methods in vineyard
- Use of local varieties like Ribolla Gialla along with International ones
- Long maceration on skins
- No temp control during ferment
- Long maturation in large format Oak or other
- Minimum wood; no fining/filtration
- Low or no SO²
- Wine:
- Amber, Orange, Gold in colour;
- Medium Tannins; Muted varietal charcter;
- Pronounced flavours of Citrus rind, Marzipan, Honey,
- Premium
- Currently appreciated by Sommeliers, Natural wine lovers
Climate of the Alto-Adige region
Alto Adige:
o Mild Alpine Continental climate
o Protected from cold winds by mountains to the North
o Altitude: 300-700m
o Warm currents in valleys; 300 days of sunshine;
o Large day/night temps: good growing conditions; retaining Acidity
o Sufficient rainfall throughout the year; Low in Winter
Everything about the varietal Corvina
CORVINA VERONESE:
- Known as Corvina
- Thick skins, suitable for drying
- Mid to late ripening
- Vigorous, dependable, High yields
- Prone to Downy mildew,Botrytis, Esca, sensitive to drought
- Suited to Pergola: does not fruit on first buds of cane, shade prevents sunburn to which it is prone
- Height of pergola helps with circulation, prevents disease: temps lower in Pergola systems, lose more water through evaporation
- Can be grown on trellis – Guyot – and more are doing so
- Mostly blended in Valpolicella
- Blends: High Acidity, Low to Medium Tannins, Violet, Red Cherry, Red plum, Herbal notes
- Few single varieties ( Allegrini’s La Poja, concentrated barrel aged red)
The local red grape varietals of Trentino?
- Local varieties
- Teroldego (Black Cherry),
- Marzemino (Red Cherry),
- Lagrein (ripe berry fruit)- closely related,
- All vigorous, mid to late ripening,
- Medium Tannin, Deep coloured
- Good, Inexpensive to mid priced
Top 6 varieties grown in Veneto?
- Top 6 grape varieties:
- Glera (over 20%)
- Garganega
- Merlot
- Corvina
- Pinot Gris
- Cab Sav
Rondinella - describe this varietal
RONDINELLA:
- Reliable, grows on range of soils,
- Good disease resistance (good for drying), Prone to Esca
- Neutral wines: Light simple Cherry fruit
- Accumulates sugar fast, Good for Recioto
The climate of Veneto?
- Warm, Moderately Continental, Moderate Rainfall
How much of Soave is exported?
80% of Soave
Climate of Trentino?
Trentino:
o Moderate, Continental climate; cooling influences
o Day temps can be high due mountains providing protection from cold North winds
o Lake Garda in the South moderating influence to the heat from valley floor
o Large day/night temp diff due to cold air descending from mountains at night
o Acidity retained; growing season is prolonged, adding to intensity because of this diff
The success of Alto Adige is built on what three varieties?
- Alto-Adige’s success is built on Chardonnay, Sauvignon blanc and Weissburgunder as well as some Cabernet-Merlot blends
Name the two winemaking methods and resultant styles in Trentino.
Reds: (2 styles)
- Fresh Fruity:
- Medium Tannin, Medium Body
- Macerated on Skins during Alcohol ferment (5-7 days)
- Moderate temps, 17-20°C
- Aged briefly in SS or old Neutral wooden casks
- Premium Reds,
- Some maceration after ferment (7-14 days),
- Warm ferment temps (26-32°) – gives higher extraction
- Aged in small oak barrels, some new oak
- Medium (+) Fruit, sweet Spice oak, Vanilla
- Wines have higher levels of tannins, colour, flavour but need to be aged
The business structure of Trentino?
Business:
- Small growers: avg 1.2 ha
- Cooperatives significant: 80% of production
- Largest is Cavit: 60% of production; Cavit: Consortium of 10 Cooperatives around Trentino; 4500 growers
- Smaller estates: 10%
- Trentino DOC allows for most common varieties;
- Alternative option is Vini delle Dolomiti IGT
Amarone della Valpolicella - explain the grapes used, and the winemaking techniques, followed by the wine style produced
Amarone della Valpolicella DOCG: (●)
o Dry /Off dry semi dried grapes
o Sourced from within Valpolicella DOC
o Grapes harvested in October with preference for loose bunches with berries not too close to each other to help air flow
o 48 hl/ha
o Grapes dried on straw mats or temperature controlled chambers for 3 months.
o Typically 100-120 drying days;
o Wines
o Min 14% ABV( typically 15% and above;
o 5-10 g/l RS( higher the alcohol, RS increase in steps)
o Medium to high Tannins;
o High Acidity;
o Intense cherry, dried fruit , spice, wood flavours
o Wine may have new oak, nutty flavours & volatile,
o mildly oxidative ageing if not kept topped up
o Aged for min 2 yrs in large French/Slovenian oak or barriques (4 yrs for Riserva)
o High volumes made; Good to Outstanding; Mid-priced to Premium and Super
Trentino - what are the two significant white varietals grown here and how are they normally sold in terms of wine?
Chardonnay and Pinot Grigio - together they represent 50% of total plantings!
Both are used in single varietal wines sold under the Trentino DOC
What is the specific DOC for Teroldego?
-
Teroldego Rotaliano DOC(●):
- Teroldego grown on small gravelly area in Campo Rotaliano
Name the Alto Adige grape varietals
Alto-Adige Grape Varieties:
(note: 60% production is white, 40% red)
Mixture of varieties, in order of plantings %:
- Schiava – over 14% - but in decline
- Pinot Grigio
- Gewurztraminer
- Chardonnay
- Pinot Bianco
- Lagrein
- Pinot Noir
- Sauvignon Blanc
Bardolino DOC and DOCGs?
Bardolino DOC (+Superiore+Classico) (●)
- Adjacent to Lake Garda; Moderating Influences:
- Cooler climate
- Classico zone = 45% of production
- Much of the DOC is on the plains
-
Wines
- Corvina blends (35-80%)+ Rondinella + Molinara
- but different to Valpolicella because: they contain less Corvina (> less body & structure) and more Rondinella (more neutral flavours)
- Merlot used for Red fruit character, to reach min Alcohol of 10.5% abv (DOC);
-
Bardonlino Superiore DOCG
- 11% abv (DOCG) for Superiore
- Plus an additional year of ageing
- Better concentration
- 91 hL/ha
- Chiaretto ( Rose): Light, fresh fruit; medium Salmon colour
The wine production of Alto-Adige is dominated by what type of wine producer?
And what initiative lifted quality in this region?
- Dominated by quality oriented coops, which control 70% of the production and initiated a surge in quality in the 1980s with payment of growers based on fruit quality (not quantity), promoting lower yields and also experimented with stainless steel and barriques.
Give a detailed account of the Soave DOC
Soave DOC (●)
o Grapes from the entire Soave region
o Requirements: Garganega min 70%; Trebbiano di Soave 30%( verdicchio) or Chardonnay; of the 30%, 5% can be any other authorised variety
o 105 hl/ha;
o Leading producers work with yields close to maximum but produce concentrated , intense wines, showing that Graganega grown on favourable sites produce flavoured wines
o Wines can be sold very young ;after 1 st December of yr of harvest
o 80% production of all Soave
o Min 10.5% abv
o Climate influenced by mists that flow from the Po valley in the Autumn (Garganega’s thick skin makes it more resistant to these vs. Trebbiano Toscano)
the term ‘Superiore’ can be attached to basic Valpolicella, Valpolicella Classico - what are the minimum requirements to using this term?
Valpolicella Superiore: ( DOC, Classico, Valpantena)
- An additional , optional specification for wines with:
- Aged 1 yr in large Oak,
- released from 1 Jan in 2nd yr after harvest
- 12% min abv – one degree higher than standard
- wine are ruby in colour with greater concentration than basic Valpolicella
