Piemonte -> Veneto

Question 1

Piemonte Grapes

Answer 1

Nebbiolo (Barolo, Barbaresco); Moscato bianco (Asti); Cortese, Favorita, Dolcetto, Grignolino, Arneis

Question 2

Nebbiolo

Answer 2

Regions: Piemonte, Valle d’Aosta, Sardegna; early budburst, late ripening, semi erect shoot; medium-high vigor; high susceptibility to powdery, low susceptibility to downy/botrytis, slow ripening process, long cane pruning; best vintages are in late ripening; important producers: Gaja, Oddero, Luigi Bosca

Question 3

Muscat (Moscato Bianco)

Answer 3

Regions: Piemonte, Valle d’Aosta, Puglia, Sardegna; origin: Greece; medium bud burst, early to mid season ripening, erect shoot, good vigor; drought tolerant, gray mold and FD susceptible, sunburn susceptible

Question 3

Barbera

Answer 3

Regions: Lombardia, Liguria, Emilia Romagna, Toscana, Umbria, Marche, Lazio, Abruzzo, Molise, Campania, Puglia, Basilicata, Calabria, Sicilia; medium to early bud burst, mid to late season ripening, semi erect shoot attitude, high vigor; susceptible to K and B deficiency, very susceptible to botrytis and leafhopper; important DOCG: Nizza; important producers: Bersano estate

Question 4

Lombardia grapes

Answer 4

Barbera, Croatina, Nebbiolo, Pinot noir, Chardonnay

Question 5

Lombardia subregions

Answer 5

Franciacorta: glacial deposits, limestone (chardonnay -> champagne method); Valtellina: metamorphic schists, acidic, terraced with dry stone wall (Nebbiolo); Oltrepò pavese: marls and sandstone, subalkaline

Question 6

Liguria grapes

Answer 6

Vermentino, Rossese

Question 7

Liguria region

Answer 7

Riviera Ligure di Ponete, Val Polcevera, Cinque Terre; schists, alluvium

Question 8

Cinque Terre

Answer 8

UNESCO intangible cultural heritage- art of dry stone walling; mudstone and sandstone, igneus and metamorphic rocks (sub acidic); Vermentino, Albarola, Bosco; important producers: Walter De Batté

Question 9

Veneto subregions (a few)

Answer 9

Valpolicella, Soave, Lugana, Conegliano-Valdobbiadene …

Question 10

Veneto grapes

Answer 10

Corvina, Garganega, Glera, Pinot gris, Merlot, Tocai friulano

Question 11

Valpolicella area

Answer 11

Corvina and Rondinella used to make Amarone della Valpolicella: deeply colored, chocolate and bitter cherry notes, long-lived

Question 12

Corvina

Answer 12

Verona; late bud burst, mid to late season ripening, semi-erect attitude, medium-high vigor; tolerant to winter frost, very susceptible to downy mildew, susceptible to powdery mildew and botrytis

Question 13

Soave

Answer 13

70% Garganega; calcareous (large aromatic array) and volcanic soils (intense bouquet, good acidity and freshness)

Question 14

Garganega

Answer 14

Verona, Vincenza, Padova; medium to late bud burst, mid to late season ripening, long vegetative cycle, semi erect shoot, high vigor; susceptible to winter frost, tolerant toward fungal diseases, susceptible to rachis necrosis

Question 15

Glera

Answer 15

Prosecco! Belluno, Padova, Treviso, Venezia, Vicenza, Udine; early bud burst, late ripening, long vegetative cycle, dropping shoot attitude, high vigor; in problematic years, risk of flower drop and berry shot, Mg deficiency

Question 16

Conegliano Valdobbiadene Prosecco

Answer 16

50-500 m, southern exposure, very old vines planted in steep slopes; famous sub region- Cartizze: Prosecco Superiore di Cartizze (very steep, south facing slopes in Valdobbiadene)

Question 17

Pinot Gris

Answer 17

medium to early bud burst, early ripening, erect shoot attitude, low vigor; susceptible to botrytis and acidic rot, susceptible to lime-induced chlorosis

Question 18

Sylvoz training system

Answer 18

used in Conegliano-Valdobbiadene; allows the use of two, three or even more arches

Question 19

Raboso Piave

Answer 19

mid size cluster, long growing cycle, high vigor (acidic, tannic, strong body wine)

Question 20

Recantina

Answer 20

mid size cluster, mid to late season ripening (fruity, medium body, round wine)