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Italian Wine > Veneto > Flashcards

Veneto Flashcards

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1
Q

Triveneto

A

aka. Tre Venezie, means three Venice, including Veneto, FVG and Trentino A-A

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2
Q

3 sub-zones of Prosecco

A

Conegliano Valdobbiadene Prosecco DOCG
Asolo Prosecco DOCG
Prosecco DOC

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3
Q

Cartizze

A

on label: Valdobbiadene Superiore di Cartizze DOCG, often dry, with NV and vintage styles. ‘Superiore’ is a must.

The ‘Grand Cru’ sub-zone within Valdobbiadene, about 107 ha. Fractional area with various altitudes, mostly south-facing. Many single vineyards and old vines.

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4
Q

Rive

A

Indicates some best vineyards on slopes in Prosecco, special designation for sparkling wines from 43 top-sites. Vintage dated and the word ‘rive’ must appear on the label.

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5
Q

Refrontolo

A

a sub-zone within Colli di Conegliano, passito style marzimino.

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6
Q

appassimento

A

To dry or shrivel out, the process of drying grapes before vinification.

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7
Q

picai

A

the traditional method of air-drying grapes in Gambellara region(hang the grape bunches). Even though more labor-intensive, this system produces a greater and more efficient degree of evaporation.

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8
Q

The grape varieties of Veneto

A

red: corvina, rondinella, corvinone, molinara, BDX varieties, pinot nero
white: glera, garganega, PG, CDY, PB, SB

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9
Q

Corvina

A

aka. Corvina Veronese.
regarded as the finest, contributes weight, structure and sour-cherry flavor. M color, bright acidity, light to moderate tannins and body.
Late-budding, mid- to late riping, lower yielding→ challenged by Molinara in 70s~80s.

Thick skin → suitable for appassimento technique.

famous producers: Allegrini-varietal

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10
Q

rondinella

A

parent-offspring relationship with Corvina
easy to grow, resistant to disease, cold and drought, adaptive. High yield, resistance to fungal diseases → suitable for appassiment.
contributes herby, fresh flavor

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11
Q

Corvnione

A

identified in 1993, was thought to be related to Corvina

In 2010, laws permitted ≤50% of Corvinione together with Corvina. *Now allowing the same 45-90% of Corvina.

Higher tannin than Corvina, therefore adds structure, body and meat-savory notes, especially after appassimento process.

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12
Q

1st Amarone

A

Produced in 1953, by Bolla and Bertani

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13
Q

Raboso

A
  • aka Friularo (not Friulano), Raboso Piave
  • tough red, good resistance to disease and rot
    high acidity and tannin, and alcohol, taste austere when young
  • mainly in Piave, the name could be derived from Italian world rabbioso (angry) to describe its harsh style, difficult in vineyard and winery → less popular, once replaced by Merlot.
    ≠ Raboso Veronese, R.P represents 90% of all Raboso.
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14
Q

Oseleta

A

ancient Veronese grape, almost extinct by 1970s. Rediscovered and replanted by Masi in 1980s, now often used in Valpolicella to add color and tannin.

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15
Q

Glera

A

about 28% of all varieties, largest planted variety in Veneto, mainly for Prosecco.
Late-ripening, prone to both fungal diseases and water stress. Semi-aromatic variety, high yielding + lesser sites→rather neutral.
≠Glera Lunga: spicier, ≤15% in prosecco blend.

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16
Q

Vespaiola

A
  • an ancient variety native and exclusive to Province Vicenza, its name refers to wasps that are attracted to its sweet fruits.
  • High acidity and some floral, citrus and green apple (Garganega-like), dry or passito style sweet wines.
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17
Q

Durella

A
  • native white grape variety in Veneto

- thick skin, sharp and tart, suitable for sparkling.

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18
Q

numbers of DOCG and DOC in Veneto

A

Till 2017, there are 14 DOCGs and 29 DOCs in Veneto.

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19
Q

Bardolino DOC wine style

A

Same blend of 3 like Valpolicella.
Lighter and fruiter style, both rosso and rosado (aka. chiaretto), no whites.

Rosado made from skin contact or short maceration, with a spumante version too.

Red: alc≥10.5% / Corvina Veronese (35~65%)+Rondinella+ Molinara(≤20%) or other grapes like BBR or international grapes (see left)

Novello: Beaujolais style, since 1987 / semi-carbonic maceration≥85%, bottling before Dec 1st. / RS≤10g/

Superiore DOCG: alc≥12%, lower yields and ≥12m aging.

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20
Q

Bardolino DOC appellation

A

Within Veneto.
a little bit Mediterranean style→ rose is popular

Monte Baldo range in the north prevents cold northern wind; lake breeze (Lake Garda) and cool mountain air (W→N) from Alto-Adige→cooler climate

vineyard on shores of Lake Garda (parallel to the olives on the shore) →moderates the TEMP variation and reflects sunlight

soil: glacial moraines (冰碛) high in gravel content, richer in south→higher yielding →less quality

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21
Q

chiaretto

A

rosato from Bardolino

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22
Q

marogne

A

the stone walls to protect the vineyards on the terraces in Valpolicella

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23
Q

sub-zones within Valpoicella

A
  1. Valpolicella Classico(a) DOC
  2. Valpantena DOC

Note: Valpolicella Orientale (not officially DOC yet)

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24
Q

Molinara

A

A native variety from Veneto (Valpolicella), used to be one of the three official Valpolicella blend, but was excluded in 2003 due to its lightness/lesser quality. Some still keeps it in the blend for the lightness and freshness.

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25
Q

Tendone

A

aka. Pergola Veronese Doppia, Double pergola veronese.

High yields therefore out of favor nowadays.

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26
Q

Fruttai

A

warehouse for appassimento, protected, well-ventilated lofts on the hillsides.

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27
Q

Arle or graticci

A

traditional racks made of wood and bamboo.

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28
Q

Amarone wine style

A

Dry or almost dry, alc≥14%, aged in botti≥2yrs, riserva≥4yrs.

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29
Q

Amarone winemaking

A

whole bunches in drying rooms (warm and dry) for 3 weeks to 3 months, and the drying process is knows as appassimento

→ ferment (after Dec 1st, usually in Jan&Feb) to dry, very slow and can easily get stuck (→cause VA)

→aged in barrels (used to be large botti now more small Slavonian oak barriques)

30
Q

vinacce

A

leftover, unpressed skins and lees. e.g to the vinacce of Amarone is used to make ripasso.

31
Q

Ripasso winemaking

A

pour freshly made Valpolicella wine through the vinacce (leftover,unpressed skins and lees) of Amarone or Recioto → leave the liquid with the solid for 1~2 weeks. (Long maceration is avoided in case it may extract bitter tannins.)

The re-fermentation gives viscosity, tannins and complexity. Freshly made Amarone can be added too but≤15%.

32
Q

Soave DOC & Recioto di Soave Varieties

A

Garganega≥70% + Verddichio and/or Chardonnay ≤30% (also possible to include ≤5% other approved white varieties within the 30%).

Recioto di Soave: most tend to be 100% Garganega, and can also be produced as spumante.

33
Q

Trebbiano di Soave

A

Verdicchio

34
Q

Colli Scaligeri DOC

A

sub-zone of Soave.

superior terroir on hillside, within classic area but not titled within official classico. Gap-filler between classico and superiore.

35
Q

muffa nobile

A

noble rot

36
Q

Wine style of Recioto di Soave

A

grapes are air-dried to achieve a potential alc≥14%, final wine≥12%; RS≥70g/L.

Similar variety requirement as Soave DOC but most tend to be 100% Garganega.

Could be labelled with classico and spumante.

37
Q

Gambellara DOC

A

white wine with ≥80% Garganega, can be made as superiore, classico or spumante.

38
Q

Recioto di Gambellara DOCG

A

sweet passito, 100% Garganega, only classico vineyards.

39
Q

The only Vin Santo region within Veneto

A

Gambellara Classic Vin Santo

40
Q

Durella

A

Indigenous white grape variety of Monti Lessini in Veneto (west, hillside).
High acidity, mineral, many were exported to Germany in the past to make Sekt.

41
Q

Vespiolo

A

The wine made from Vespiola grape, popular in Breganze

42
Q

Torcolato

A

aka. Breganze Torcolato, a renowned sweet passito wine made from 100% vespiola.

43
Q

Vini Vulcanici

A

The Volcanic Wines Association, founded in 2012.
The DOCs are: Soave Gambellara, Colli Euganei, Lessini Durello, Etna, Campi Flegrei, Orvieto, Montefiascone, Vesuvio, Vulture and Bianco di Pitigliano.

44
Q

two most famous region for Vespiola

A

Vespiolo (varietal dry white) and Torcolato (sweet passito), both within Breganze DOC.

45
Q

the person that contributed greatly to modern Prosecco

A

Antonio Carpene

46
Q

Sylvoz

A

the traditional training system of Conegliano Valdobbiadene

47
Q

other names of tank method

A

Martinotti method, Chamat method

48
Q

Prosecco con fondo

A

Prosecco with deposit, made with ancestral method.

49
Q

Torchiato di Fregona

A

sub-zone within Colli di Conegliano for white passite, made from a blend of Glera.

50
Q

Piave Malanotte DOCG

A
  • finest Raboso≥95% (R.Piave & R.Veronese≤30%)
  • must be with 15%≤appassimento≤30%, to tame the harsh tannin of Raboso.
  • passito: longer hanging time on vines (protection from bird and insects is necessary) → long drying process from weeks to months→ earliest pressing date Dec8th after harvest → long ageing → one of Veneto’s most expensive wines.
51
Q

Tai

A

white variety in Veneto, aka. Friulano. Famous wine from Lison DOCG.

52
Q

The person that contributed to the modern Prosecco

A

Antonio Carpenè

53
Q

Martinotti Method

A

aka. tank method

54
Q

Conegliano Valdobbiadene Prosecco DOCG

A

can also be called Valdobbiadene Prosecco DOCG

‘superiore’ means spumante only.

Conegliano in the east, of lower altitude and gentler slopes, but more complex soil

Valdobbiadene in the west, higher altitude and steeper slopes.

55
Q

“Prosecco col fondo”

A

Prosecco with deposit, made from ancestral method.

56
Q

Colli di Conegliano DOC

A

All the non-prosecco wines from almost the same area as Conegliano Valdobbiadene

57
Q

Monti Lessini

A

The hill in Valpolicella and Soave

58
Q

Garganega

A

Identical to Grecanico Dorato (Sicily)

Late-ripening, vigorous, productive → pergola training

59
Q

The meaning of Recioto

A
  • ‘recia’, ear in dialact

- old practice of selecting the upper-lateral sides of the bunch

60
Q

3 recioto DOCG in Veneto

A

R. di Soave DOCG
R. di Gambellara DOCG
R. della Valpolicella DOCG

61
Q

Manzoni Bianco

A

Successful and high-quality vinifera cross from Italy.

Were believed to be a cross of Riesling and Chardonnay (PG?) but not confirmed yet.

Created in 1930s by Luigi Manzoni.

62
Q

The appellations of Valpolicella

A

4 in total:

  1. Recioto della Valpolicella DOCG
  2. Amarone della V DOCG
  3. Valpolicella DOC
  4. V. Ripasso DOC
63
Q

fruttai

A

the place for drying grapes/appassimento

64
Q

Colli Euganei Fior d’ Arancio DOCG

A

White passito made from Moscato Giallo. (aka. Fior d’Arancio), thick skin and high sugar

65
Q

Lison DOCG

A

Tai (aka. Friulano), inter-regional DOCG with FVG.

The classico area is only within Veneto

66
Q

Topography of Soave

A

Usually divided into -
1) West: Steep limestone-based hillside and a flat plain in its south. → more floral, finess and green apple.

2) East: Volcanic soil on hillsides, most of which was decomposed basalt → dark clay-loam; also a flat alluvial plain in its south. → more almond, flowers, structure

67
Q

Serprino

A

aka. Glera, planted in Colle Euganei DOC

68
Q

2 appellations of Bagnoli

A

Bagnoli DOC

Bagnoli Friularo DOCG: red wine made from≥90% Friularo (aka. Raboso Piave), and ≤50% could be appasimento grapes.

69
Q

Bagnoli Friularo DOCG

A

red wine made from≥90% Friularo (aka. Raboso Piave), and ≤50% could be appasimento grapes.

Also a riserva option for dry wines, besides there could be dry, vendemmia tardiva and passito style.

70
Q

Montello DOCG

A

or Montello Rosso DOCG

  • at the foothills of the Venetian Prealps.
  • became DOCG, since 2011
  • BDX-style red wine based on CS (40-70%) and ML, CF + Carmenere”
71
Q

Piave DOC

A
  • large quantity of varietal wines, and a major producer of Merlot
  • Piave Rosso≥50%ML, also some Raboso Piave (aka. Friularo)
  • white includes Tai and Verduzzo, also CDY and PG

Italian Wine (13 decks)

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