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Northern Italy > Veneto > Flashcards

Veneto Flashcards

1
Q

What is the general climate of Veneto?

A

Warm, moderately continental with moderate rainfall

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2
Q

What are the natural factors affecting the Veneto region?

A

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.

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3
Q

What are the main grapes behind the appellation Veneto IGT?

A

Pinot Grigio, Chardonnay, Merlot, Corvina, Cabernet Sauvignon, Garganega and Trebbiano.

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4
Q

What is the typical style of Soave?

A

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.

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5
Q

Where do vineyards have to be in order to be classed as Soave Classico DOC?

A

On the foothills

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6
Q

What are the general soil types in Veneto?

A

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.

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7
Q

Where are the vineyards of Valpolicella Classico DOC located?

A

Classico Foothills areas

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8
Q

What is the difference between passito and appassimento?

A

Appassimento is the method of drying the grapes.

Passito is a style of wine made with dried grapes via the appassimento method

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9
Q

What is the general style of Valpolicella DOC?

A

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

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10
Q

What is the general style of Amarone della Valpolicella DOCG?

A

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

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11
Q

What is the general style of Recioto della Valpolicella DOCG?

A

Sweet, medium to high alcohol, full body, medium (+) to high tannins, intense fresh and dried fruits

Very good to outstanding

Premium-priced

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12
Q

What is the general style of Valpolicella Ripasso DOC?

A

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

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13
Q

What is the name of the sweet white wine made in Veneto?

A

Recioto di Soave DOCG

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14
Q

Key difference between Soave Classico DOC and Soave Superiore DOCG?

A

Superiore from delimited hilly zone and lower yields

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15
Q

Key Soave wine business points

A

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)

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16
Q

What are the key characteristics of Corvina Veronese?

A

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.

17
Q

What are the key characteristics of Corvinone?

A

Adds tannins and red cherry fruits to blends.

Dries well.

Prone to mildew and berries ripen unevenly.

18
Q

What are the other grapes in Valpolicella?

A

Rondinella and Molinara

19
Q

Which one of the non main grapes is particularly useful for the production of Recioto della Valpolicella?

A

Rondinella, as it accumulates sugar very quickly

20
Q

What are the key winemaking techniques in making inexpensive fresh and fruity Valpolicella wines?

A

Early 20s degrees fermentation

Short maceration

Stainless steel/large neutral oak casts for maturation

21
Q

What are the key steps in the appassimento method?

A

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

22
Q

What are the two key blending components for all Valpolicella wines?

A

45-95% of Corvina and/or Corvinone

5-30% of Rondinella

23
Q

For Amarone, what is the minimum abv, how long do the grapes normally dry for and maturation requirements?

A

Min 14% abv

100-120 days of drying

2 years in oak (large casts or barriques)

4 years for Reserva

24
Q

What is the ageing period for Valpolicella Ripasso DOC?

A

One year

Often in large oak vessels

25
Q

For Recioto della Valpolicella DOCG, what is the length grape of drying, minimum alcohol and normal residual sugar?

A

100-120 days

Min 12% abv

50 g/L

26
Q

How is Superiore used in Valpolicella?

A

Marginally higher minimum alcohol

Aged for 1 year often in large oak casts

General sign of higher quality

27
Q

Which type of Valpolicella wines are sometimes made into IGP wines?

A

Valpolicella Ripasso DOC

Some producers blend in dried grape wine

Good to very good

Mid-prices to premium

28
Q

Upto what proportion of Amarone wines could be added to Ripasso?

A

15% of the final blend

29
Q

Valpolicella Consorzio, what do they do?

A

They represent 80% of producers

Marketing and promotions activities

Research

Common standard for sustainability

30
Q

Roughly how much of the Amarone production is exported?

A

65%

Germany, USA, Switzerland and UK

31
Q

What has been the shift in Valpolicella productions in the past decade or so?

A

Amarone increased six-fold

Ripasso increase four-fold

Valpolicella down 40%

32
Q

What may have caused some drop in the perceived quality of Amarone?

A

Expansion of the area where Amarone grapes can be grown from the original hilly Classico area.

33
Q

What are the other DOC and DOCG in Veneto?

A

Valpolicella Valpantena DOC

Pinot Grigio della Venezie DOC

Bardolino DOC

Bardolino Superiore DOCG

Bianco di Custoza DOC (Italian market by 2 Co-operatives)

Lugana DOC (Trebbiano di Lugana)

34
Q

What are the key characteristics of Gaganega grape?

A

Vigorous

Late ripening

35
Q

What did theSoave Consorzio do to raise the quality of Soave wines?

A

Identified around 30 best sites/crus to differentiate levels of quality

Northern Italy (5 decks)

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