Valpolicella Flashcards
Valpolicella Verona’nın neresinde?
Topography nereye benziyor?
- north-west Verona
- Soave
Valpolicella’nın toprak yapıları? Ve üzüme olan etkileri?
1) foothills in the north- limestone, clay and volcanic soil
- slow down ripening so the grapes have more acidity
2) soils in the flatter south of the region
gravel & sand
- warmer, grapes are fruitier with less acidity
Valpolicella’nın main üzüm çeşitleri ve özellikleri..
- corvina
- moderate color
- low/medium tannin
- high acidity
+ to increase the color&tannin other loca grape varieties can be added to blend
Valpolicella’nın apelasyonları
- valpolicella doc
- valpolicella Classico doc
Describe Valpolicella DOC & Valpolicella Classico DOC
- wines made from using grapes from the entire region can be labelled Valpolicella DOC | Valpolicella Classico DOC solely from original classified area
Wines simple, fruity with light tannins
Red cherry
Rarely oaked
Made to drink immediately
Valpolicella üretimindeki 2 methodun ismini yaz
- passito
- ripasso
Describe passito method
1) widely used in Veneto to increase structure and flavor concentration ( & color in the case of red wines)
2) grapes picked early (when high in acidity)
3) dried indoors
4) concentrate sugar & flavors
5) fermentation does not get away til winter months
Types of passito method wines are .. & their properties
1) amarone Della Valpolicella DOCG
Dry & off dry in style
Full body
High alcohol
M to high tannin
Concentrated red berry & spice flavors
Usually aged in large oak casks
2) recioto Della Valpolicella docg
- made from grapes that are so sweet the fermentation stops naturally
- these sweet wines have intense red fruit flavor
- medium/ high alcohol
- full body
- m to high tannin
3) Soave makes sweet white wine by same method : Recioto di Soave DOCG
Describe Ripasso Method
- uses grape skins from a fermenting Amarone Della Valpolicella
- shortly before fermentation finishes Amarone is drained off the skins
- Valpolicella wine that has finished its fermentation is added to the vat of unpressed skins
- the remaining sugar on the unpressed amarone grape skins is fermented by yeast present on those grape skins -
During which time the skins give more color , flavor and tannins to Valpolicella wine - wines made in this method
Valpolicella Ripasso Method
Describe Valpolicella Ripasso DOC wine
Medium to full body
Medium to high tannin
Stewed red cherry & plum
Describe Recioto Della Valpolicella DOCG
- sweet
- intense red fruit flavors
- medium high alcohol
- full body
Describe Amarone Della Valpolicella DOCG wine
- dry & off dry styles
- full body
- high alcohol
- medium to high tannin
- concentrated red berry and spice flavors
- usually aged in large oak casks
