Valpolicella, Soave and Gambellara

Question 1

What is the Max RS for Amarone della Valpolicella DOCG?

Answer 1

12 g/l

For every 0.10% of alcohol exceeding 14%, an additional 0.10 g/l of residual sugar is allowed

For every 0.10% of alcohol exceeding 16%, an additional 0.15 g/l of residual sugar is allowed

Question 2

What are the Subzones of Valpolicella DOC?

Answer 2

Valpantena

Classico

• Fumane
• Sant’Ambrogia
• Negrar
• Marano
• San Pietro in Cariano

Question 3

What are the communes of the Classico zone in Valpolicella?

Answer 3

• Fumane
• Sant’Ambrogia
• Negrar
• Marano
• San Pietro in Cariano

Question 4

What is Valpantena?

Answer 4

The Valpantena is so called because of the notable Pantheon in the valley, in the village of Santa Maria in Stelle. Generally better drainage, sunnier aspect and tighter production restrictions enjoyed by vineyards in the Valpantena lead to riper, healthier grapes with more complex tannic and phenolic profiles. Bertani is most notable producer

Question 5

What is the allowed assemblage for Amarone della Valpolicella DOCG? Recioto della Valpolicella DOCG? Valpolicella DOC? Valpolicella Ripasso DOC?

Answer 5

All the same: 45-95% Corvina (Corvinone may substitute for up to 50%) 5-30% Rondinella Maximum 25% other red grapes (no single variety may comprise more than 10% of the blend)

Question 6

What is the min ABV of Amarone della Valpolicella DOCG? Recioto della Valpolicella DOCG? Valpolicella DOC? Valpolicella Ripasso DOC?

Answer 6

Amarone - 14%

Recioto - 12%

Valpolicella - 11% (Superiore 12%)

Ripasso - 12.5% (Superiore 13%)

Question 7

Name four producers and their styles in Valpolicella:

Answer 7

Dal Forno - hyper modern

Quintarelli - hyper classic

Bertani - Classic and medium weight

Allegrini - rich and concentrated

Question 8

Describe the appasimento process:

Answer 8

the grapes are dried for over three months in special lofts (fruttai) before fermentation, effectively concentrating sugar and extract. Grapes destined for Recioto della Valpolicella are typically dried for an additional month, and the resulting wine is semi-sweet to sweet, whereas Amarone is fermented to dryness or near-dryness

Question 9

Describe the ripasso process:

Answer 9

A wine “re-passed” over and re-fermented with the unpressed skins of grapes previously fermented for Amarone or Recioto wine.

Question 10

Which DOPs in Valpolicella, Soava and Gambellara produce spumante wines?

Answer 10

Soave DOC

Recioto di Soave DOCG

Gambellara DOC

Recioto di Gambellara DOCG

Recioto della Valpolicella DOCG

Question 11

What are the allowed grapes in Gambellara DOC? Recioto di Gambellara DOCG?

Answer 11

Gambellara DOC:

Tranquilo: minimum 80% Garganega, maximum 20% Pinot Bianco, Chardonnay, Trebbiano di Soave

Spumante: minimum 80% Garganega, maximum 20% Pinot Bianco, Chardonnay, Trebbiano di Soave, Durella

Recioto: 100% Garganega

Question 12

What are the allowed grapes in Soave DOC? Soave Superiore DOCG? Recioto di Soave DOCG?

Answer 12

Soave DOC: Min 70% Garganega, Max 30% combined Trebbiano di Soave and Chardonnay; plus max 5% OANWG

DOCGs: Min 70% Garganega Max 30% combined Trebbiano di Soave, Chardonnay, Pinot Bianco

Question 13

What are the subzones of Soave?

Answer 13

Colli Scaglieri

Classico

Question 14

What are the sub zones of Gambellara?

Answer 14

Classico only

Question 15

What are the communes of production for Soave Classico?

Answer 15

Soave

Monforte d’Alpone

Question 16

What is the minimum aging for Amazon della Valpolicella DOCG?

Answer 16

Normale: Minimum 2 years from January 1 of the year following the harvest

Riserva: Minimum 4 years from November 1 of the harvest year