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IWS NORTH DETAILED > Veneto > Flashcards

Veneto Flashcards

1
Q

Name the 2 official sub zones and 1 unofficial, of Valpolicella.

A

Classica (west)
Valpentana (central)

Orientale (east, unofficial)

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2
Q

What is Veneto’s most planted varietal?

A

Glera

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3
Q

What defines Ripasso technique?

A

Pouring new wine over the unpressed skins/Lee’s of Amarone or Ripasso

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4
Q

What are rive? How many are there?

A

43 top sites in Conegliano Valdobbiadene-planted on steep slopes

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5
Q

What VENETO app was created for Tai?

A

LISON DOCG

Tai=Friulano

Inter regional with FVG

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6
Q

Colli Scaglieri is a sub zone of what app?

How does it differ?

A

SOAVE DOC

Encompasses hillside vineyards outside of the Classico sub zone

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7
Q

What provinces of Prosecco can be named on a label?

A

Treviso & Trieste

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8
Q

What are the names of Veneto’s ancient Recioto wines?

A

Retico & Acinatico

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9
Q

LA SERENISSIMA

A

“The most serene”

Venice

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10
Q

Veneto’s wine school

A

SCUOLA ENOLOGICA DI CONEGLIANO

1876

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11
Q

VENETO DOC/G PRODUCTION IN REGARD TO ITALY

A

25%!

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12
Q

VENETO acres under vine

A

200K (3rd behind PUGLIA & SICILIA)

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13
Q

Veneto 3 topographical zones

A
  1. Alpine- only 2% of vineyards are here
  2. Hills- 40% of vineyards
  3. Plains- 58%
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14
Q

Veneto’s climactic zones

A
  1. Alpine
  2. Hilly- semi continental
  3. Plains- continental
  4. Coastal- Mediterranean
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15
Q

Veneto’s driest area?

Wettest?

A

Dry= plains & coast

Wettest =hills to mountains

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16
Q

What region grows the most PG?

A

VENETO (Santa Margherita)

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17
Q

RABBIOSO TRANSLATION?

A

ANGRY

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18
Q

Provinces of VENETO?

A 
VICENZA
TREVISO
VERONA
PADOVA
VENEZIA
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19
Q

Most potential/highest quality ITALIAN VINIFERA CROSS?

A

MANZONI BIANCO

POSSIBLE RIESLING X CHARDONNAY

LUIGI MANZONI ORIGINAL NAME= INCROCIO MANZONI 6.0.13

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20
Q

3 sub regions of VENETO and provinces/regions of each

A
  1. Western- VERONA (bardolino, valpolicella, Soave, custoza
  2. Central- Vicenza & PADOVA (Gambellara, Mont Lessini, BREGANZE, COLLI BERICI, COLLI EUGANEI, VICENZA, BAGNOLI FRIULARO, COLLI EUGANEI FIOR D’ARANCIO)
  3. EASTERN- TREVISO & VENEZIA (CV-P, COLLI ASOLANI, PIABE, LISON, MONTELLO, PIAVE MALANOTTE, COLLI DI CONEGLIANO)
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21
Q

2 VENETO APPS WHICH LIE IN 2 SUB REGIONS?

A

PROSECCO DOC & VIGNETTI DELLA SERENISSIMA DOC

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22
Q

Riviera degli Ulivi?

A

Coast of olive trees (BARDOLINO)

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23
Q

BARDOLINO BLEND?

A

35-80% Corvina (CORVINONE CAN REPLACE UP TO 20%)

10-40% RONDINELLA

0-15% MOLINARA

0-20 AUXILIARY/ NO INDIVIDUAL CAN EXCEED 10% (BARBERA, SANGO, MARZEMINO, CS, MERLOT)

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24
Q

Salato

A

Unique spicy/salty quality of BARDOLINO

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25
Q

BARDOLINO DOC DESIGNATIONS?

A
  1. Classico
  2. Chiaretto
  3. Novello - min 85% carbonic maceration
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26
Q

BARDOLINO SUPERIORE DOCG MINIMUM AGING?

27
Q

Bianco Di Custoza blend?

A

10-45% Treb Toscano
20-40% Garganega
5-30% Tai (Trebbianello)
0-30% CORTESE (Bianca fernanda)

Aux grapes up to 30%

28
Q

Valpolicella blend

A

45-95% Corvina (aromatic complexity)

50% CORVINONE replacing Corvina (tannin/structure)

5-30% RONDINELLA (ideal for apassimento due to fungal resistance)

25% Auxiliary no single more than 10% MOLINARA, OSELETA, NEGRARA VERONESE, DINDARELLA, CROATINA, ROSSIGNOLA

29
Q

Valpolicella traditional training system?

Now?

A

Pergola Veronese Doppia/ Tendone

Now= Pergola Veronese, pergola Trentina or Guyot

30
Q

Arele

A

Same as graticci

31
Q

RECIOTO DELLA VALPOLICELLA DOCG REQUIREMENTS

A
  • Cannot be vinified until DEC 1ST

- ONLY 65 OF GRAPES HARVESTED PER HECTARE CAN BE USED.

32
Q

How was dry Amarone first labeled?

Who were first great producers?

A

RECIOTO DELLA VALPOLICELLA AMARONE

BERTANI & BOLLA

33
Q

Benefits of noble rot in Valpolicella?

Detriments?

A

+ richer mouthfeel, more aromatic complexity

  • reduces tannin, acidity, pigment. Increases oxidation & V.A.
34
Q

AMARONE DELLA VALPOLICELLA DOCG?

A

Min 2 yrs aging

Riserva= 4 yr

35
Q

3 styles of AMARONE

A
  1. Traditional- Medium weight, food friendly, lower alcohol
  2. Modern= more powerful, dense, concentrated, well integrated oak, vino da meditazione
  3. Falls between the first 2
36
Q

VALPOLICELLA TRANSLATION?

A

Valley of many cellars (Vallis-polis-cellae)

37
Q

VALPOLICELLA DOC

A

SUPERIORE= 1 yr

Some use Ripasso, some add apassimento grapes to fermenting must.

38
Q

Whom reintroduced Ripasso method in 1960’s?

39
Q

VALPOLICELLA RIPASSO DOC?

A
  • Permitted to add up to 15% freshly vinified Amarone
  • permitted to add semi dried grapes to fresh made Valpolicella before Ripasso
  • Min 1 yr aging

SUPERIORE= 13 ABV

40
Q

Theodoric I, King of the Visgoths favorite wine?

A

Recioto di Soave

41
Q

1st delimited wine zone to be officially recognized by Italian authorities (pre DOC system)

A

Soave-1931

42
Q

Traditional training system, Soave?

A

Pergola Veronese

43
Q

SOAVE DOC

A

Min 70% Garganega
Max 30% Trebbiano Di Soave/ Chardonnay
Max 5% OANG

44
Q

Soave MGA’S?

Soave CLASSICO communes?

A

33- 2019

Soave & MONFORTE D’ALPONE

45
Q

ANSELMI

A

Refused SOAVE DOC/G all together, declassifies to IGT

46
Q

SOAVE SUPERIORE DOCG

A

Hillsides only.
Classico, plus surrounding areas
Same zone as Recioto Di Soave.

Cannot be released before April 1st.
Riserva= NOVEMBER 1ST OF NEXT YR AFTER HARVEST

47
Q

RECIOTO DI SOAVE DOCG

A

NO CHARDONNAY

NOBLE ROT

STILL OR SPUMANTE

48
Q

RECIOTO DI GAMBELLARA DOCG

A

100% Garganega

Only Classico

Picai for apassimento

49
Q

LESSINI DURELLO DOC

A

Min 85% Durella

Spumante (tank method)

Spumante riserva= (traditional method) 36 months

50
Q

MONTI LESSINI DOC

A

Single varietal Durella

Dry or passito

51
Q

BREGANZE DOC

Leading producer?

A

Well known high quality BX blends/varietal wines

BIANCO= BASED ON TAI

ROSSO
A. MERLOT BLEND
B. CAB BLEND

RISERVA FOR REDS= 2 YRS

TORCOLATO

100% VESPAIOLA
PASSITO
PRESSED IN FEBRUARY
RELEASED DEC 31 OF FOLLOWING YR
RISERVA= 2 YR

VESPAIOLO

SV VESPAIOLA
DRY
STILL OR SPUMANTE

Producer= Maculan

52
Q

TORCOLATO MEANING?

A

Bound together for apassimento (similar to picai)

53
Q

COLLI BERICI DOC

A

SV TAI ROSSO (CANNONAU)

BARBARANO SUB = 100% TAI ROSSO

54
Q

COLLI EUGANEI

A

MOSCATO GIALLO

DRY TO SWEET

STILL OR SPUMANTE

PASSITO= BEST

55
Q

BAGNOLI FRIULARO DOCG

A

Min 90% FRIULARO (RABOSO PIAVE)

MAX 50% GRAPES APASSIMENTO

56
Q

BAGNOLI DOC

A

Many wines but most distinct is:

SPUMANTE FROM FRIULARO

57
Q

When did modern Prosecco start?

Who?

A

~1870’s

Antonio Carpene

58
Q

How many communes in CVP?

Acres?

Training system?

A

15

15K

Sylvoz- gentle hills

CAPPUCCINA- steeper slopes

59
Q

PROSECCO COL FONDO

A

Prosecco with deposit.

Hazy from Lee’s from metodo ancestral

60
Q

CARTIZZE

A

Usually labeled DRY

BEST EXPRESSION OF PROSECCO

BRUT BECOMING MORE POPULAR

61
Q

COLLI DI CONEGLIANO DOCG

A

Bianco: MANZONI BIANCO/PB/CH

Rosso: MARZEMINO/MERLOT/CS/CF

min 24/6

Riserva=36/12

2 subzones (both passito)

A. REFRONTOLO- Marzemino

B. TORCHIATO DI FREGONA- Glera/Boschera/Verdiso blend
Min 5 months APASSIMENTO

62
Q

PIAVE DOC

A
  1. PIAVE ROSSO
    - Min 50% MERLOT
  2. RABOSO DEL PIAVE DOC

2 YRS

  1. Interesting whites from Tai & Verduzzo
63
Q

PIAVE MALANOTTE DOCG

A

Min 70% RABOSO PIAVE
MAX 30% RABOSO VERONESE

15-30% APASSIMENTO

IWS NORTH DETAILED (10 decks)

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