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D3 > Northeast Italy > Flashcards

Northeast Italy Flashcards

1
Q

Grape varieties of Trentino?

A

75% white - 100hL/ha yields
Pinot Grigio, Chardonnay, Muller-Thurgau
25% reds - 90hL/ha yields
Teroldego, Merlot, Marzemino

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2
Q

Wine business in Trentino?

A

80% co-ops
Cavit 60% of production
- Consortium of 10 co-ops that work with 4500 growers

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3
Q

Climate of Trentino?

A

Moderate continental
Large diurnal shift
Lake Garda moderates

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4
Q

Describe Teroldego?

A

Most common black variety in Trenteno
Stems can dry out
Teroldego Rotaliano DOC (sand/gravel)

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5
Q

Describe Marzemino?

A

Prone to botrytis and powdery mildew
Xiresi subzone, calcareous/clay/basalt soils

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6
Q

Describe Lagrein:

A

Needs warm site
Poor fruit set, low yields
Can be bitter
Deep colored
Often used for roses

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7
Q

Describe Moscato Rosa:

A

Makes rose-scented sweet wines
Poor fruit set, susceptible to botrytis
Either late harvest or appassimento
Premium

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8
Q

Describe Nosiola:

A

Grown in Valley of the Lakes (warm)
Small volume of distinctive whites with hazelnut note
Also makes Vino Santo - semi-dried fruit
Prone to spring frosts, powdery mildew, sour rot

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9
Q

Varietal labeling in Trentino?

A

Min. 85% for single variety wines
Blanco: min. 80% Chard and/or Pinot Bianco
Rosso: Cab Sauv, Cab Franc, Carmenere, and Merlot

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10
Q

Varieties in Alto Adige?

A

Schiava
Pinot Grigio
Gewurz
Chard
Pinot Blanc
Pinot Noir
Sauv Blanc
60% white, 40% red

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11
Q

Climate in Alto Adige?

A

Mild Alpine continental climate
Protected by mountains in the north
High sunshine days
Sufficient rainfall - can be problem at harvest
Bassa Atesina: South/warm/all but Schiava
Oltradige: Lake Caldaro area for Schiava; international varieties

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12
Q

Describe Schiava:

A

German name: Vernatsch
Vigorous, high yielding\
Pale ruby
Perfumed violet/strawberry
Light/med body
Low tannins
Saint Magdalena DOC: can include up to 15% Lagrein

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13
Q

Varietal labeling in Alto Adige:

A

Bianco: min. 75% Chard, Pinot Bianco, Pinot Grigio - min. 2; no variety may be more than 70%

Varietal - min. 85%

Two variety blends - both must be more than 15%; listed as “Chardonnay-Pinot Bianco”

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14
Q

Wine business in Alto Adige:

A

6 subzones within DOC
- Alto Adige Valle Isarco (whites)
- Lago di Caldaro (Schiava)
98% DOC wines
Co-ops 70%
25% export - Germany, US
90hL/ha

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15
Q

Climate of Friuli?

A

Warm maritime (Adriatic Sea)
High rainfall
Humidity
Ponca soils - excellent draining compacted marl

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16
Q

Wine business in Friuli?

A

4% of total Italy

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17
Q

Varietals in Friuli?

A

So many…
75%+ white
Pinot Grigio - 25%
Merlot, Friulano, Chardonnay, Sauv Blanc, Cab Franc are top
Local varieties: Ribolla Gialla (white), Refosco (most planted local black), many others
International: Franconia (Blaufrankish), Muller, Thurgau, Riesling Italico (Welschriesling)

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18
Q

Describe Friulano:

A

AKA Sauvignon Vert or Sauvignonasse
Good disease resistance
Ageworthy
Floral, apple, lower intensity
Med+ acid
Med/high alc

19
Q

Where are orange wines important, and describe:

A

White varieties with long skin maceration (8 days to 8 months)
2-6 years in large oak
Ribolla Gialla common, international as well
Organic practices common
Ambient yeasts
No fining/filtration
Little to no added SO2
Dried herbs, dried fruits, hay, nuts, medium tannins
Josko Gravner - a pioneer who introduced amphora

20
Q

Important DOC/DOCGs in Friuli?

A

Collio + Collio Orientali del Friuli: most important DOCs
Friuli DOC

Sweet wines:
Colli Orientali del Friuli Picolit DOCG (air-dried Picolit)
Ramandolo DOCG (air-dried Verduzzo)

21
Q

Climate/viticulture in Veneto?

A

Warm, moderately continental
Moderate rainfall
Moist air/fog
Esca common
Very fertile soils

22
Q

Varieties in Veneto?

A

Pinot Grigio
Cab Sauv
Chard
Merlot
Corvina
Garganega
Trebbiano

23
Q

DOCs in Veneto?

A

Valpolicella
Soave
Bardolino
Bianco di Custoza
Lugana

24
Q

Describe Soave:

A

Limestone/clay/basalt; cool soils - slow ripening
Min. 70% Garganega
Up to 30% Trebbiano di Soave (Verdicchio) or Chardonnay
Max. 5% of other varieties

25
Q

Soave DOC(G)’s:

A

Soave DOC: 80% of production; 105hL/ha
Soave Classico DOC: 20% of production; 98hL/ha
Soave Superiore DOCG: tiny production; 70hL/ha
Recioto di Soave DOCG: semi-dried grapes; 36hL/ha; rich, floral, honeyed, sweet wines with high acid

26
Q

Wine business in Soave?

A

Less than 10% small family wineries
Small growers and large bottlers
80% export - Germany and UK
33 named single vineyards approved in 2020

27
Q

Describe Valpolicella:

A

Limestone/clay/volcanic soils in Northern foothills
Gravel/sand in flatter South

28
Q

General winemaking in Northeast Italy?

A

Made in protective/fresh/fruity style

29
Q

Describe Corvina:

A

Vigorous
Dependable, high yields
Thick skins
Mid/late ripening
Prone to downy mildew, botrytis, esca, drought, sunburn
Pergola training: first few buds not fruitful
Contributes violet, red cherry, red plum, herbal, low/medium tannins, and high acid

30
Q

Describe Corvinone:

A

Big clusters
Prone to downy mildew,
Uneven ripening, requires bunch by bunch harvesting
Dries well
Contributes tannins and red cherry flavors

31
Q

Describe Rondinella:

A

Very reliable, productive
Good disease resistance except Esca
Accumulates sugar very fast - great for Recioto

32
Q

Describe Molinara:

A

High yielding
Not commonly used due to pale color
Contributes acid, red berry fruit, and lightness

33
Q

Describe the appassimento method:

A

Makes passito wines
Grapes picked at 11-11.5% potential alcohol
Grapes reach semi-dried state before crushed
3-4 months in well-aerated drying lofts
- Concentrates flavor, raises alcohol
Checked regularly, rotated; temperature, air flow, and humidity are controlled
Grapes lose 1/3 of weight
More glycerol is producer (softer, fuller mouthfeel)

34
Q

Varietal laws for Valpolicella?

A

Corvina and/or Corvinone: 45-95% of blend
Rondinella: 5-30%
Other authorized varieties make up any remainder

35
Q

DOC(G)’s of Valpolicella?

A

Valpolicella DOC (84hL/ha)
Valpolicella Classico DOC
Valpolicella Valpantena DOC (Valpantena valley)
Valpolicella (Classico) Superiore DOC (Dal Forno ex.)
Recioto della Valpolicella DOCG
Amarone della Valpolicella DOCG
Valpolicella Ripasso DOC

36
Q

Describe Recioto della Valpolicella DOCG:

A

Sweet, semi-dried grape wine
Dried off the vines 100-120 days
48hL/ha
Min 12% ABV
Approx 50g/L RS

37
Q

Describe Amarone della Valpolicella DOCG:

A

100-120 days of drying off the vines
Min. 14% ABV
Max RS 9g/L, typically 5-9
48hL/ha
Min. 2 years in large casks or barriques, 4 years for Riserva

38
Q

Describe Valpolicella Ripasso DOC:

A

15% Amarone may be added
Min 12.5% ABV
Second maceration with unpressed Amarone/Recioto grape skins

39
Q

Wine business in Valpolicella:

A

Growers receive 3x for Amarone grapes compared to basic Valpolicella
65% of Amarone is exported - Germany, United States, Switzerland, UK
Valpolicella Consorzio - launched certified sustainability project in 2018 - aiming for 100% buy-in

40
Q

Describe Pinot Grigio delle Venezie DOC:

A

Promoted to DOC in 2017
Covers Veneto, Friuli, and Trentino Alto Adige
Includes 85% of Italian Pinot Grigio and 40% of worlds Pinot Grigio
High yields, but lower than before - 126hL/ha

41
Q

Describe Pinot Grigio wines:

A

Light intensity
Apple, lemon
Light/med- body
Med alc
Med+ acid

42
Q

Describe Bardolino (Superiore) DOCG:

A

Light bodied reds and roses
Reds: 35-80% Corvina; no other variety may make up more than 10%; 91hL/ha
Rose: Chiaretto - light, fresh, red fruited; medium salmon

43
Q

Describe Bianco di Custoza DOC:

A

Easy drinking whites
Blends of Trebbiano Toscano, Garganega, Friulano, Cortese
Mostly drunk locally

44
Q

Describe Lugana DOC:

A

Primarily Turbiana (fka Trebbiano di Lugana, aka Verdicchio)
Moderate aromas
Ripe apple, citrus, hazelnut, saline
Lively acidity
Can be oak aged

D3 (29 decks)

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