Valopicella & Bardolino

Question 1

Corvina grape in the vineyard? (5)

Answer 1

Thick skin

High yielding

Late budding (good against frost)

Mid to late ripening

(same as cabernet sauvignon)

Prone to mildews, botrytis and esca

Question 2

Corvina vine training? (2)

Answer 2

Pergola - good for air flow and shading

Sometimes trellis trained

Question 3

How much of Amarone is exported? (1)

And which 4 countries take the most? (4)

Answer 3

65% exported

Germany
USA
Switzerland
UK

Question 4

Amarone legal production methods? (4)

Answer 4

Final yield after drying and pressing 48hL/ha

Grapes are dried for 100-120 days

Min alc must be 14%

2 years aging in oak Min (4years for Riserva)

Question 5

Key differences in the production of Amarone and Recioto? (2)

Answer 5

Recioto is often dried longer

Fermentation is halted at around 100g rs per litre

Question 6

Amarone max yield after drying and pressing?

Answer 6

48hL/ha

Question 7

How long are Amarone grapes dried for? (1)

Answer 7

100-120 days

Question 8

Amarone min alcohol?

Answer 8

14%

Question 9

Amarone aging requirements (and for Riserva)?

Answer 9

2 years on oak

4 years in oak for Riserva

Question 10

Corvina tasting note? (5)

Answer 10

High acid

Light to medium body

Medium alcohol

Low - med tannins

Aromas and flavours of violets, red cherry, red plum and herbs

Question 11

What does Rondinella give to a blend?

Answer 11

High acid

Simple red fruit

Question 12

Rondinella in the vineyard? (3)

Answer 12

1. High yielding
2. Grows and a range of soils
3. Disease resistant- good for drying!

Question 13

Valpolicella blending laws (2)

Answer 13

1. Corvina must make up 45-95%
2. Rondinella 5-30%

Question 14

Superiore Wines in Valpolicella? (3)

Answer 14

Higher min alcohol

Aged for one year from 1st jan after harvest

The wines are more concentrated and define a higher quality as there is no DOCG

Question 15

Valpolicella DOC/ Classico tasting note? (6)

Answer 15

Med to med plus acid

Light to med body

Med alc

Low to med tannins

No oak flavours

Red cherry and rose aromas and flavours

Question 16

Appassimento method? (4)

Answer 16

1. Grapes are picked early to retain acid
   And ensure perfect bunches
2. Grapes are hung up or laid one bunch high to prevent mould
3. check regularly and rotated
4. Modern production has humidity, temperature and air movement control

Question 17

Bardolino max yields?

Answer 17

91hL/ha

Question 18

Which lake moderates Bardolino?

Answer 18

Lake Garda

Question 19

Difference in alcohol between Bardolino DOC and Bardolino Superiore DOCG?

Answer 19

Alcohol

10.5 DOC
11% DOCG

Question 20

Valpolicella max yields

Answer 20

84hL/ha

Question 21

Corvina training?

Answer 21

First few buds are infertile so they are trained higher (like Nebbiolo)