Veneto Flashcards
Triveneto
aka. Tre Venezie, means three Venice, including Veneto, FVG and Trentino A-A
3 sub-zones of Prosecco
Conegliano Valdobbiadene Prosecco DOCG
Asolo Prosecco DOCG
Prosecco DOC
Cartizze
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.
Rive
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.
Refrontolo
a sub-zone within Colli di Conegliano, passito style marzimino.
appassimento
To dry or shrivel out, the process of drying grapes before vinification.
picai
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.
The grape varieties of Veneto
red: corvina, rondinella, corvinone, molinara, BDX varieties, pinot nero
white: glera, garganega, PG, CDY, PB, SB
Corvina
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
rondinella
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
Corvnione
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.
1st Amarone
Produced in 1953, by Bolla and Bertani
Raboso
- 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.
Oseleta
ancient Veronese grape, almost extinct by 1970s. Rediscovered and replanted by Masi in 1980s, now often used in Valpolicella to add color and tannin.
Glera
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.
Vespaiola
- 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.
Durella
- native white grape variety in Veneto
- thick skin, sharp and tart, suitable for sparkling.
numbers of DOCG and DOC in Veneto
Till 2017, there are 14 DOCGs and 29 DOCs in Veneto.
Bardolino DOC wine style
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.
Bardolino DOC appellation
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
chiaretto
rosato from Bardolino
marogne
the stone walls to protect the vineyards on the terraces in Valpolicella
sub-zones within Valpoicella
- Valpolicella Classico(a) DOC
- Valpantena DOC
Note: Valpolicella Orientale (not officially DOC yet)
Molinara
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.
Tendone
aka. Pergola Veronese Doppia, Double pergola veronese.
High yields therefore out of favor nowadays.
Fruttai
warehouse for appassimento, protected, well-ventilated lofts on the hillsides.
Arle or graticci
traditional racks made of wood and bamboo.
Amarone wine style
Dry or almost dry, alc≥14%, aged in botti≥2yrs, riserva≥4yrs.
Amarone winemaking
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)
vinacce
leftover, unpressed skins and lees. e.g to the vinacce of Amarone is used to make ripasso.
Ripasso winemaking
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%.
Soave DOC & Recioto di Soave Varieties
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.
Trebbiano di Soave
Verdicchio
Colli Scaligeri DOC
sub-zone of Soave.
superior terroir on hillside, within classic area but not titled within official classico. Gap-filler between classico and superiore.
muffa nobile
noble rot
Wine style of Recioto di Soave
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.
Gambellara DOC
white wine with ≥80% Garganega, can be made as superiore, classico or spumante.
Recioto di Gambellara DOCG
sweet passito, 100% Garganega, only classico vineyards.
The only Vin Santo region within Veneto
Gambellara Classic Vin Santo
Durella
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.
Vespiolo
The wine made from Vespiola grape, popular in Breganze
Torcolato
aka. Breganze Torcolato, a renowned sweet passito wine made from 100% vespiola.
Vini Vulcanici
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.
two most famous region for Vespiola
Vespiolo (varietal dry white) and Torcolato (sweet passito), both within Breganze DOC.
the person that contributed greatly to modern Prosecco
Antonio Carpene
Sylvoz
the traditional training system of Conegliano Valdobbiadene
other names of tank method
Martinotti method, Chamat method
Prosecco con fondo
Prosecco with deposit, made with ancestral method.
Torchiato di Fregona
sub-zone within Colli di Conegliano for white passite, made from a blend of Glera.
Piave Malanotte DOCG
- 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.
Tai
white variety in Veneto, aka. Friulano. Famous wine from Lison DOCG.
The person that contributed to the modern Prosecco
Antonio Carpenè
Martinotti Method
aka. tank method
Conegliano Valdobbiadene Prosecco DOCG
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.
“Prosecco col fondo”
Prosecco with deposit, made from ancestral method.
Colli di Conegliano DOC
All the non-prosecco wines from almost the same area as Conegliano Valdobbiadene
Monti Lessini
The hill in Valpolicella and Soave
Garganega
Identical to Grecanico Dorato (Sicily)
Late-ripening, vigorous, productive → pergola training
The meaning of Recioto
- ‘recia’, ear in dialact
- old practice of selecting the upper-lateral sides of the bunch
3 recioto DOCG in Veneto
R. di Soave DOCG
R. di Gambellara DOCG
R. della Valpolicella DOCG
Manzoni Bianco
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.
The appellations of Valpolicella
4 in total:
- Recioto della Valpolicella DOCG
- Amarone della V DOCG
- Valpolicella DOC
- V. Ripasso DOC
fruttai
the place for drying grapes/appassimento
Colli Euganei Fior d’ Arancio DOCG
White passito made from Moscato Giallo. (aka. Fior d’Arancio), thick skin and high sugar
Lison DOCG
Tai (aka. Friulano), inter-regional DOCG with FVG.
The classico area is only within Veneto
Topography of Soave
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
Serprino
aka. Glera, planted in Colle Euganei DOC
2 appellations of Bagnoli
Bagnoli DOC
Bagnoli Friularo DOCG: red wine made from≥90% Friularo (aka. Raboso Piave), and ≤50% could be appasimento grapes.
Bagnoli Friularo DOCG
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.
Montello DOCG
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”
Piave DOC
- 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
