Northeast Italy

Question 1

Friuli white varieties

Answer 1

Most white. Native-Friulano, Ribolla, Malvasia, Verduzzo, Picolit. IV-Pinot Bianco, PG, CH, SB

Question 2

Friuli red varities

Answer 2

Native-Refosco, Schiopettino, Pignolo. IV-CS, CF, ML, PN

Question 3

Coli Orientali/Collio soils

Answer 3

Calcareous marl

Question 4

Friuli plains soils

Answer 4

Alluvial

Question 5

Collio style

Answer 5

Delicate, more bouquet

Question 6

Colli Orientali style

Answer 6

Body, length. Suitable for barrel aging

Question 7

Who introduced Fruiuli modern white style

Answer 7

Mario Schiopetto. Studied cold fermentation techniques in Germany

Question 8

Collio yields

Answer 8

77 hl/ha. Mainly PG

Question 9

Grave del Friuli

Answer 9

Vast DOC. Flat lands on gravel and sand. 6,500 ha. Merlot most planted. Light reds, CS powerfully herbaceous

Question 10

Refosco

Answer 10

Vigorous wines i Friuli. Deep color with primary flavors, hints of almonds. Late ripening. Elevated acid, med-full body

Question 11

Schiopettino

Answer 11

Native to Friuli. Deep color, med body. Violets and pepper. Limited plantings concentrated in Colli Orientali

Question 12

Pignolo

Answer 12

‘Fussy’ in Italian. Native to Friuli. Low production, full, rich, deep colored wines. Barrique worthy

Question 13

Friulano

Answer 13

Productive, late budding. Light in color, body. Floral, pronounced almonds on nose/palate. Drink young

Question 14

Ribolla

Answer 14

Rosazzo and Oslavia classic areas. Light body, floral, high acid. Some oak aging

Question 15

Malvasia

Answer 15

Finest dry whites makde in Friuli. 2 DOCs-Collio and Isonzo

Question 16

Verduzzo

Answer 16

Dry/sweet wines, mainly in Friuli. Colli Orientali superrior quality. Sweet wines, golden, dense, with honeyed aromas

Question 17

Picolit

Answer 17

Colli Orientali native. Successful dried grape wine. Sometimes late harvest. Light sweetnes with peach/apricot. Very popular in Italy. Verduzzo often blended in although illegal

Question 18

Veneto stats

Answer 18

90,000 ha. 8.5 million hl/yr

Question 19

Veneto varieties

Answer 19

CH, Garganega, Trebbiao, Corvina, Molinara, Rondinella

Question 20

Valpollicella Superiore

Answer 20

Rounder, min 1 yr aging

Question 21

Valpolicella Classico

Answer 21

More ambitious, classic western end near shore of Lake Garda. Communes of Fumane, Marano, Negrar, Sant’Ambrogio, San Pietro

Question 22

Valpolicella producers

Answer 22

Romano Dal Forno

Question 23

Amarone della Valpolicella/Recioto della Valpolcella DOCG year

Answer 23

2010. May be labeled as Classico or Valpentena if the originate from those areas

Question 24

Drying time for Amarone/Recioto

Answer 24

3 months Amarone, 4 months Recioto

Question 25

Amarone aging

Answer 25

2 years. Riserva 4 years

Question 26

Amarone producers

Answer 26

Modern - Dal Forno, Allegrini. Traditional - Giuseppe Quintarelli

Question 27

Valpolicella Ripasso DOC

Answer 27

2010. Re-passed over and re-fermented w the unpressed skins of previously fermented Amarone or Recioto. Min 12.5%, 13% abv for superiore

Question 28

Bardolino DOC

Answer 28

Corvina, Rondinella. Slightly lighter, more neutral than Valpolicella. Bardolino Superiore DOCG 1 yr aging, +1% abv

Question 29

Bardolino Chiaretto

Answer 29

Rosé

Question 30

Soave DOC

Answer 30

Min 70% Garganega w Trebbiano di Soave, CH. Enormously extended from hilly classico zone

Question 31

Soave DOCGs

Answer 31

Recioto di Soave DOCG, Soave Superiore DOCG

Question 32

Recioto di Soave

Answer 32

Grapes dried 4-6 m in same delimited area as Soave Superiore. Barrel fermentation common. Noble rot encouraged. May be spumante

Question 33

Bianco di Custoza

Answer 33

Dry. Trebbiano Toscano, Garganega, Trebianello (local strain of Friulano) and others. Rather colorless, neutral wine on fertile soils

Question 34

Piave DOC

Answer 34

Mainly reds. Merlot, CS/CF, Verduzzo, Tai Bianco. At best fresh, fruity, appealing. 90 hl/ha ML, 80 hl/ha Cab/Tai Bianco

Question 35

Piave Malanotte DOCG

Answer 35

Raboso grape, 15-30% dried to counteract grape’s tannins, high acid. Can produce high quality, long lived, complex reds.

Question 36

Trentino style

Answer 36

Varietally labeled, cool climate wines, mainly white

Question 37

Trentino varieties

Answer 37

CH 22%, PG 19%, Schiava 9%

Question 38

Trentino subzones

Answer 38

Trentino Isera/Trintino Ziresi (Marzemino grapes), Trentino Castelbenes (Moscato), Trentino Sorni (Nosiola, Schiava)

Question 39

Teroldego Rotaliano

Answer 39

Gravelly Rotaliano plain. Elisabetta Foradori. Many producers choose to bottle as IGT Vigneti delle Dolomiti

Question 40

Casteller and Lago di Caldaro

Answer 40

Light, pale Schiava-based reds

Question 41

Alto Adige

Answer 41

Alps protect this Y shaped valley from cold winds of the N, steepness of slopes creates excellent expostions for long, slow grape ripening. Diurnals retain acidity

Question 42

Alto Adige varieties

Answer 42

PB, PG, CH, ML, Schiava (most planted)

Question 43

Alto Adige subregions

Answer 43

7. Colli di Bolzano, Meranese Santa Maddalena, Terlano (PB by Cantina Terlano), Valle Isarco, Valle Venosta, Lago di Caldaro

Question 44

Alto Adige producers

Answer 44

Quality Cantine Sociales; Colterenzio, San Michele Appiano

Question 45

Valdadige

Answer 45

Basic appellation of the Adige Valley that extends across 3 regions. Used principally by producers in Trentino and some in NW Veneto. Most AA producers choose to use Alto Adige