Veneto Flashcards
What is the general climate of Veneto?
Warm, moderately continental with moderate rainfall
What are the natural factors affecting the Veneto region?
Cooling influences from the Alps (altitude) and Lake Garda for vineyards in the west.
The broad Po River valley and River Adige impact the fertile flat plain via moist air and fog.
What are the main grapes behind the appellation Veneto IGT?
Pinot Grigio, Chardonnay, Merlot, Corvina, Cabernet Sauvignon, Garganega and Trebbiano.
What is the typical style of Soave?
high acidity, medium body, medium intensity, pear/apple, lemon, stone fruits flavours and sometimes white pepper.
Best examples show almonds and honey, and can age.
Where do vineyards have to be in order to be classed as Soave Classico DOC?
On the foothills
What are the general soil types in Veneto?
On the foothills limestone, clay and some volcanic rocks. They slow down ripening as are cooler soil types. Wines more concentrated and retains acidity.
On the flat plain sandy ripening aiding soils.
Where are the vineyards of Valpolicella Classico DOC located?
Classico Foothills areas
What is the difference between passito and appassimento?
Appassimento is the method of drying the grapes.
Passito is a style of wine made with dried grapes via the appassimento method
What is the general style of Valpolicella DOC?
Bright purple, Medium to medium (+) acidity, low to medium tannins, fruity, red cherry flavours and rose aromas
Good with some very good
Inexpensive to mid-priced
What is the general style of Amarone della Valpolicella DOCG?
Full body, high alcohol, high acidity, medium to high tannins, intense cherry and dried fruit and spice and wood notes
Good to outstanding
Mid-priced to premium/super-premium
What is the general style of Recioto della Valpolicella DOCG?
Sweet, medium to high alcohol, full body, medium (+) to high tannins, intense fresh and dried fruits
Very good to outstanding
Premium-priced
What is the general style of Valpolicella Ripasso DOC?
Medium (-) to full body, medium (+) to high acidity, medium (+) tannins, fresh and stewed red cherries and plums
Good to very good
Mid-priced to premium
What is the name of the sweet white wine made in Veneto?
Recioto di Soave DOCG
Key difference between Soave Classico DOC and Soave Superiore DOCG?
Superiore from delimited hilly zone and lower yields
Key Soave wine business points
Small growers with large bottlers
Co-op Cantina di Soave bottles around half of total production
Lost grounds to Pinot Grigio
80% are exported (Germany and UK)
What are the key characteristics of Corvina Veronese?
Vigorous, thick skinned and dries well.
First few buds don’t fruit
Mid to late ripening
Prone to sunburn, mildew and esca, also sensitive to drought.
Suited to pergola training but can be trellised trained if grown carefully.
Adds acidity, red cherries, red plum, herbal notes and violet to a blend.
What are the key characteristics of Corvinone?
Adds tannins and red cherry fruits to blends.
Dries well.
Prone to mildew and berries ripen unevenly.
What are the other grapes in Valpolicella?
Rondinella and Molinara
Which one of the non main grapes is particularly useful for the production of Recioto della Valpolicella?
Rondinella, as it accumulates sugar very quickly
What are the key winemaking techniques in making inexpensive fresh and fruity Valpolicella wines?
Early 20s degrees fermentation
Short maceration
Stainless steel/large neutral oak casts for maturation
What are the key steps in the appassimento method?
Grapes picked early to retain acidity and ensure perfect bunches
Grapes are dried to semi dried state, losing 1/3 of weight
Usually dried off the vine and in well spaced trays
Temperature, humidity and airflow carefully controlled
Drying the grapes create more glycerol, so giving softer, fuller mouth-feel
What are the two key blending components for all Valpolicella wines?
45-95% of Corvina and/or Corvinone
5-30% of Rondinella
For Amarone, what is the minimum abv, how long do the grapes normally dry for and maturation requirements?
Min 14% abv
100-120 days of drying
2 years in oak (large casts or barriques)
4 years for Reserva
What is the ageing period for Valpolicella Ripasso DOC?
One year
Often in large oak vessels
