Veneto Flashcards
Amarone della Valpolicella DOCG
- Province
- Subzones
- Style
- Alcohol
- RS
- Aging
- Other Requirements
Amarone della Valpolicella DOCG
- Verona
- Subzones
- Classico Zone - Fumane, Negrar, Marano, Sant’Ambrogio and San Pietro in Cariano
- Subzones - Valpantena
- Denominazione (Rosso): 45-95% Corvina or Corvinone, 5-30% Rondinella, Maximum 25% other red grapes (Molinara, Negrara, Oseleta, etc) (no single variety may comprise more than 10% of the blend)
- Amarone della Valpolicella
- Amarone della Valpolicella Classico
- Amarone della Valpolicella Valpantena
- Amarone della Valpolicella Riserva
- 14% (min. 11% potential alcohol at harvest, then dried to achieve 14%)
- Maximum Residual Sugar: 9 g/l
- For every 0.10% of alcohol exceeding 14%, an additional 0.10 g/l of residual sugar is allowed
- For every 0.10% of alcohol exceeding 16%, an additional 0.15 g/l of residual sugar is allowed
- Aging Requirements:
- Rosso: Minimum 2 years from January 1 of the year following the harvest
- Riserva: Minimum 4 years from November 1 of the harvest year
- Additional Requirements:
- Grapes may not be vinified before December 1 of the harvest year
- No more than 65% of a producer’s total maximum yield can be used to produce Amarone (the remainder may be used for Valpolicella DOC or Valpolicella Ripasso DOC)
What is Raboso Piave and/or Raboso Veronese?
Red Grape (s), listed as seperated on DOC pages but mostly used interchangably
- 3. Bagnoli di Sopra/Bagnoli DOC - Bianco blending, 40-50% Rosato, Rosso blending, 90% Spumante, 90% Vin da Viajo
- .21. Colli Euganei DOC - Rosso blending, Varietal/Varietal Riserva
- .41. Venezia DOC - min 70% Rosato/Rosato Spumante/Rosato Frizzante
- .32. Piave/Vini del Piave DOC - Varietal and Raboso Passito
- .10. Piave Malanotte/Malanotte del Piave DOCG - Rosso - Min. 70% Raboso Piave, Max. 30% Raboso Veronese
- .29. Merlara DOC - Rosso blending, Varietal
- .16. Bagnoli di Sopra/Bagnoli DOC - Raboso (Raboso Piave and/or Raboso Veronese) / Raboso Riserva, Rosso blending
- .42. Vicenza DOC - Varietal, Rosso blending
- .22. Corti Benedettine del Padovano DOC - Varietal, Rosso/Rosato blending
Bardolino DOC
- Province
- Subzones
- Style
- Varieties
Bardolino DOC
- Verona
- Classico Zone, La Rocca, Montebaldo, Sommacompagna (the latter 3 are approved from the 2018 vintage)
- Styles:
- Chiaretto (rosato)
- Rosso
- Rosso Novello
- Chiaretto Spumante
- Varieties: Chiaretto Rosato / Rosso / Chiaretto Spumante:
- 40%-95% Corvina Veronese and/or Corvinone (max. 20%)
- 5-40% Rondinella
- maximum 20% other red grapes
- maximum 15% Molinara
- maximum 10% of any other single variety
Bardolino Superiore DOCG
- Province
- Style
- Varieties
Bardolino Superiore DOCG
- Verona
- Denominazione (Rosso):
- Bardolino Superiore
- Bardolino Superiore Classico
- Varieties
- 35-80% Corvina Veronese (including up to 20% Corvinone)
- 10-40% Rondinella
- Maximum 15% Molinara
- Maximum 20% other non-aromatic red varieties approved for production in Verona (provided no single variety accounts for more than 10%)
What is Tai and where is grown?
White grape AKA Friulano. Also, there i sa red grape is called Tai Rosso
- .19. Breganze DOC - min 50% Bianco
- .34. Riviera del Brenta DOC - min 50% Bianco, Spumante blending
- .20. Colli Berici DOC - Varietal Tai, Varietal Tai Rosso, Rosso blending, Barberano (Subzone) Varietal- 100%, Tai Rosso Spumante, Tai Rosso Spumante Barbarano
- .29. Merlara DOC - Varietal Tai, 50-70% Bianco,
- .21. Colli Euganei DOC - Varietal Tai, min 30% Tai and/or Sauvignon Blanc for Bianco
- .32. Piave/Vini del Piave DOC - Varietal Tai, min 50% Bianco
- .22. Corti Benedettine del Padovano DOC - Varietal wine, min 50% Bianco, Passito blending
- .35. San Martino della Battaglia DOC (Lombardy, Veneto) - Min 80%
- Rosazzo DOCG (Friuli) - min 50% Bianco
- .8. Lison DOCG - (Veneto and Friuli-Venezia-Giulia) - min 85% Bianco
- .25. Garda DOC (Veneto and Lombardia) - min 50% Bianco, Varietal wine
- .27. Lison-Pramaggiore DOC (Veneto / Friuli-Venezia-Giulia) - min 50-70% Bianco
Colli Asolani (Asolo Prosecco) DOCG
- Province
- Style
- Varieties
- Sweetness levels
- Additional requirements
Colli Asolani (Asolo Prosecco) DOCG
- Treviso
- Styles:
- Bianco / Bianco Frizzante
- Spumante Bianco Superiore
- Sui Lieviti (Spumante Superiore)
- Varieties:
- Minimum 85% Glera (Prosecco)
- Maximum 15% combined Verdiso, Bianchetta Trevigiana, and/or Perera
- Maximum 15% Pinot Nero (vinified as a white wine), Pinot Bianco, Pinot Grigio, and Chardonnay (for Spumante wines only)
- Sweetness Levels:
- Frizzante: Secco to Amabile
- Spumante Superiore: all traditional levels except Extra Brut and Dolce
- Sui Lieviti must be Brut Nature
- Additional Requirements:
- Frizzante: Wines may undergo second fermentation in the bottle; this must be indicated on the label as “rifermentazione in bottiglia”
- Sui Lieviti: Wines from a single harvest, must be fermented in bottle and left undisgorged, minimum 90 days on lees
Colli di Conegliano DOCG
- Province
- Style
- Varieties
Colli di Conegliano DOCG
- Treviso
- Denominazione:
- Bianco
- Rosso
- Rosso Riserva
- Refrontolo (Rosso)
- Refrontolo Passito (Rosso)
- Torchiato di Fregona (Bianco Passito)
- Varieties
- Bianco: Min. 30% Manzoni Bianco, Min. 30% combined Chardonnay and/or Pinot Bianco, Max. 10% combined Sauvignon and/or Riesling
- Rosso: Min. 10% Cabernet Sauvignon, Min. 10% Cabernet Franc, Min. 10% Marzemino, 10-40% Merlot, Max. 20% combined Incrocio Manzoni and/or Refosco
Colli di Conegliano DOCG Refrontolo Subzone
- Communes
- Styles
Colli di Conegliano DOCG Refrontolo
- Refrontolo, Pieve di Soligo and San Pietro di Feletto
- Rosso and Passito
- Min. 95% Marzemino, Max. 5% other non-aromatic red grapes suitable for cultivation in Treviso
Colli di Conegliano DOCG Torchiato di Fregona Subzone
- Subzone
- Styles
Colli di Conegliano DOCG Torchiato di Fregona Subzone
- Fregona, Sarmede and Cappella Maggiore
- Passito Blanco
- Min. 30% Glera, Min. 20% Verdiso, Min. 25% Boschera, Max. 15% other non-aromatic white grapes suitable for cultivation in Treviso
- Additional Requirements:
- Grapes must be dried for at least 150 days following the harvest
- Grapes may not be pressed until February 1 of the year following the harvest
What is Serprino and where is grown?
White grape AKA Glera
- Colli Euganei DOC - Serprino Frizzante, Serprino Spumante
Colli Euganei Fior d’Arancio DOCG
- Province
- Style
- Varieties
- Minimum RS
Colli Euganei Fior d’Arancio DOCG
- Padua
- Denominazione (Bianco):
- Colli Euganei Fior d’Arancio Tranquillo (Secco or Dolce)
- Colli Euganei Fior d’Arancio Spumante
- Colli Euganei Fior d’Arancio Passito
- Varieties:
- Min. 95% Moscato Giallo
- Max. 5% Other Aromatic Varieties of “similar color” authorized in Padua
- Minimum Residual Sugar:
- Dolce: 50 g/l
- Spumante: 50 g/l
- Passito: 50 g/l
Conegliano Valdobbiadene Prosecco DOCG
- Province
- Subzones
- Style
- Varieties
- Sweetness levels
- Additional requirements
Conegliano Valdobbiadene Prosecco DOCG
- Treviso
- Cartizze
- Denominazione (Bianco):
- Conegliano Valdobbiadene Prosecco (Tranquillo)
- Conegliano Valdobbiadene Prosecco Frizzante
- Conegliano Valdobbiadene Prosecco Spumante Superiore
- Conegliano Valdobbiadene Prosecco Spumante Superiore with mention of “Rive” (a “frazione” or collection of vineyards)
- Conegliano Valdobbiadene Superiore di Cartizze (may also be labelled as Valdobbiadene Superiore di Cartizze)
- Varieties:
- Minimum 85% Glera (Prosecco)
- Maximum 15% combined Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga
- Maximum 15% combined Pinot Nero (vinified as a white wine), Pinot Bianco, Chardonnay, Pinot Grigio (for Spumante wines only)
- Sweetness Levels:
- Frizzante: Secco to Amabile
- Spumante Superiore: all traditional levels except Extra Brut and Dolce
- Additional Requirements:
- Wines labeled with “Rive” must be hand-harvested, indicate a vintage and list one of 43 specific fraziones on the label.
- Frizzante wines may undergo second fermentation in the bottle; this must be indicated on the label as “rifermentazione in bottiglia”
delle Venezie DOC
- Countries
- Regions
- Style
- Varieties
delle Venezie DOC
- Italy, Slovenia - May also be called “Beneških okolišev” in Slovenian
- All of Veneto and Friuli-Venezia Giulia, along with the Trento province of Trentino-Alto Adige
- Styles:
- Bianco: min. 50% accessory varieties; max. 50% other white grapes suitable for cultivation and registered in the National Register of grape varieties
- Varietal Pinot Grigio / Pinot Grigio Rosato / Pinot Grigio Ramato: min. 85% Pinot Grigio; max. of 15% accessory varieties (or other non-aromatic white grapes until 2027)
- Spumante Pinot Grigio / Pinot Grigio Rosato / Pinot Grigio Ramato: min. 85% Pinot Grigio, max. of 15% accessory varieties (or other non-aromatic white grapes until 2027)
- Bianco and Spumante Pinot Grigio wines may be labeled Pinot Grigio delle Venezie
- Varieties:
- Pinot Grigio
- Accessory varieties: Chardonnay, Pinot Bianco, Muller Thurgau, Garganega, Verduzzo, Tocai Friulano
Friularo di Bagnoli (Bagnoli Friularo) DOCG
- Province
- Classico Zona
- Style
- Varieties
-
Friularo di Bagnoli (Bagnoli Friularo) DOCG
- Padova
- Classico Zone: Bagnoli di Sopra
- Denominazione (Rosso):
- Friularo di Bagnoli
- Friularo di Bagnoli/Friularo di Bagnoli Riserva
- Friularo di Bagnoli/Friularo di Bagnoli Vendemmia Tardiva (dry)
- Friularo di Bagnoli/Friularo di Bagnoli Passito
- Friularo di Bagnoli Classico (may also be riserva, vendemmia tardiva, or passito)
- Varieties:
- Min. 90% Raboso Piave
- Max. 10% other red grapes suitable for cultivation in the province of Padova
Garda DOC
- Region
- Province
- Subzone
- Style
- Varieties
Garda DOC
- Veneto, Lombardia
- Verona, Mantova, Brescia
- Classico (within Lombardia)
- Style
- Bianco Classico
- Chiaretto Classico
- Rosso Classico
- Rosso Classico Novello
- Rosso Classico Superiore
- Classico Groppello
- Gropello Classico Riserva
- Varietal wines from: Garganega, Pinot Grigio, Chardonnay, Tai (production limited to the province of Verona); Riesling Italico, Riesling, Cortese, Sauvignon, Cabernet Blend, Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Nero, Marzemino, Corvina, Barbera
- Chardonnay may be produced as Frizzante
- Pinot Bianco/Chardonnay/Riesling may be produced as Spumante
- Chiaretto Classico may be produced as Spumante
- Varieties:
- Bianco Classico: minimum 70% Riesling and/or Riesling Italico, maximum 30% other non-aromatic white grapes for production in the region of Lombardy and the province of Verona
- Chiaretto Classico/Rosso Classico/Rosso Classico Novello/Rosso Classico Superiore: minimum 30% Groppello, minimum 5% each Marzemino, Sangiovese, Barbera, maximum 10% other grapes suitable for production in the region of Lombardy.
- Groppello Classico/Groppello Classico Riserva: minimum 85% Groppello, maximum 15% other black grapes suitable for production in the region of Lombardy.
What is groppello and where is it grown?
Red Grape AKA Rossignola
- .25. Garda DOC (Veneto, Lombardia) - Chiaretto Classico/Rosso Classico/Rosso Classico Novello/Rosso Classico Superiore min 30%, Groppello Classico/Groppello Classico Riserva min 85%
- Riviera del Garda Bresciano (Garda Bresciano) DOC (Lombardy) - Varietal min 85%, Chiaretto/Rosso/Spumante Rosè min 30% combined Groppello Gentile, Groppello S.Stefano, and/or Groppello Mocasina
- Valtänesi DOC (Lombardy) - Chiaretto/Rosso min Min. 50% combined Groppello Gentile and/or Groppello Mocasina
What is Durella and where is it grown?
White grape
- .26. Lessini Durello DOC - Spumante and Spumante Riserva minimum 85% Durella
- .31. Monti Lessini DOC - Bianco max 50%, Durello/Durello Passito min 85%
- .24. Gambellara DOC - Spumante max 20%
Lison DOCG
- Region
- Province
- Style
- Grapes
Lison DOCG
- Veneto and Friuli-Venezia-Giulia
- Venice (Veneto), Treviso (Veneto), Pordenone (Friuli)
- Denominazione (Bianco):
- Lison
- Lison Classico
- Varieties:
- Min. 85% Tai (Friulano)
- Max. 15% other non-aromatic white grapes suitable for Venice, Treviso, and Pordenone
Where is Venegazzù?
Subzone of Montello Asolo / Asolo Montello DOC
Montello Rosso/Montello DOCG
- Province
- Style
- Varieties
Montello Rosso/Montello DOCG
- Treviso
- Denominazione:
- Montello Rosso
- Montello Rosso Superiore
- Varieties:
- 40-70% Cabernet Sauvignon
- 30-60% combined Merlot, Cabernet Franc and/or Carmenère
- Max. 15% other non-aromatic red grapes suitable for cultivation in Treviso
Piave Malanotte/Malanotte del Piave DOCG
- Province
- Style
- Varieties
- RS
- Min. 3 years from November 1 of the harvest year, including at least 12 months in barrel and 4 months in bottle
Piave Malanotte/Malanotte del Piave DOCG
- Venezia, Treviso
- Rosso
- Varieties:
- Min. 70% Raboso Piave
- Max. 30% Raboso Veronese
- Max. 5% Other red grapes suitable for production in Venezia and Treviso
- 15-30% of the grapes must be dried (appassimento) until at least December 8 of the harvest year
- Max 8 g/L RS
- Min. 3 years from November 1 of the harvest year, including at least 12 months in barrel and 4 months in bottle
Prosecco DOC
- Region
- Province
- Style
- Varieties
- Additional requirements
Prosecco DOC
- Veneto, Friuli-Venezia-Giulia
- Belluno, Gorizia, Padova, Pordenone, Treviso, Trieste, Udine, Venezia, Vicenza
- Styles:
- Prosecco (Tranquillo)
- Prosecco Spumante
- Prosecco Frizzante
- Prosecco Spumante Rosé
- Varieties:
- Prosecco/Prosecco Spumante/Prosecco Frizzante: Minimum 85% Glera, maximum 15% Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Chardonnay, Pinot Bianco, Pinot Grigio, Pinot Nero (vinified as a white wine).
- Prosecco Rosé: Glera and 10%-15% Pinot Nero
- Additional Requirements:
- May be labled “Provincia di Treviso” or “Treviso”, “Provincia di Trieste” or “Trieste” if grapes are solely harvest from within these respective provinces.
- Prosecco Spumante may be labeled Brut Nature (no dosage), Extra Brut (0-6 g/l), Brut (max. 12 g/l), Extra Dry (12-17 g/l), Dry (17-32 g/l), Demisec (32-50 g/l)
- Prosecco Rosé may be Brut Nature, Extra Brut, Brut, or Extra Dry
- Prosecco Rosé must state the vintage on the label. 85% of the blend must be from that vintage.
Recioto della Valpolicella DOCG
- Province
- Classico Zone
- Style
- Varieties
- Alcohol
- RS
Recioto della Valpolicella DOCG
- Verona
- Classico Zone: Fumane, Negrar, Marano, Sant’Ambrogio and San Pietro in Cariano
- Denominazione (Rosso):
- Recioto della Valpolicella
- Recioto della Valpolicella Classico
- Recioto della Valpolicella Spumante
- Recioto della Valpolicella Valpantena
- Recioto della Valpolicella Valpantena Spumante
- Varieties:
- 45-95% Corvina and/or Corvinone
- 5-30% Rondinella
- Maximum 25% other red grapes (no single variety may comprise more than 10% of the blend)
- Of this 25%, a maximum 15% are non-aromatic red grapes suitable for cultivation in Verona, and a maximum 10% are native Italian red grapes suitable for cultivation in Verona
- Minimum Alcohol: 12% (Grapes are harvested at a minimum 11% natural potential alcohol, then dried to achieve at least 14% potential alcohol, with an actual, acquired minimum alcohol of 12%.)
- Residual sugar: Minimum 2.8% potential alcohol (approx. 50 g/l residual sugar)
- Additional Requirements:
Grapes may not be vinified before December 1 of the harvest year
Recioto di Gambellara DOCG
- Province
- Communes
- Style
- Varieties
Recioto di Gambellara DOCG
- Vicenza
- Gambellara, Montebello Vicentino, Montorso, Zermeghedo
- Denominazione (Bianco):
- Recioto di Gambellara Classico
- Recioto di Gambellara Classico Spumante
- 100% Garganega
Recioto di Soave DOCG
- Province
- Classico Zone
- Style
- Varieties
- RS
Recioto di Soave DOCG
- Verona
- Soave, Monteforte d’Alpone
- Denominazione (Bianco):
- Recioto di Soave
- Recioto di Soave Classico
- Recioto di Soave Spumante
- Varieties:
- Minimum 70% Garganega
- Maximum 30% Trebbiano di Soave
- Maximum 5% other white varieties suitable for cultivation in Verona
- 70 g/L RS
Soave DOC
- Province
- Subzone
- Style
- Varieties
- Alcohol
Soave DOC - 36 on map
- Verona
- Subzones:
- Colli Scaligeri (hillsides outside the Classico zone)
- Classico (part of the communes of Soave and Monteforte d’Alpone)
- Styles: (Bianco)
- Soave
- Soave Spumante
- Soave Colli Scaligeri
- Soave Classico
- Varieties:
- min. 70% Garganega,
- max. 30% combined Trebbiano di Soave and Chardonnay
- max. 5% other white non-aromatic grapes suitable for cultivation in Verona.
- Minimum Alcohol:
- Bianco: 10.5%
- Classico/Colli Scaligeri/Spumante: 11%
Soave Superiore DOCG
- Province
- Classico Zone
- Style
- Varieties
- Alcohol
- RS
- Agiging
Soave Superiore DOCG - 13/14 on map
- Verona
- Soave, Monteforte d’Alpone
- Denominazione (Bianco):
- Soave Superiore
- Soave Classico Superiore
- Soave Superiore Riserva
- Varieties:
- Minimum 70% Garganega
- Maximum 30% combined Trebbiano di Soave and Chardonnay
- Maximum 5% other white non-aromatic grapes suitable for cultivation in Verona
- Minimum Alcohol:
- Soave Superiore: 12%
- Riserva: 12.5%
- 6 g/L
- Aging Requirements:
- Soave Superiore: May not be released until April 1 of the year following the harvest.
- Riserva: May not be released until November 1 of the year following the harvest.
What is Casetta and where is it grown?
Red Grape
- Valdadige Terradeiforti DOC (Trentino Alto-Adige/Veneto) - Varietal min 85%
Valpolicella DOC
- Province
- Subzone
- Style
- Varieties
Valpolicella DOC
- Verona
- Subzones:
- Classico Zone (Fumane, Negrar, Marano, Sant’Ambrogio and San Pietro in Cariano)
- Valpantena
- Styles:
- Valpolicella
- Valpolicella Classico
- Valpolicella Valpantena
- Valpolicella Superiore
- Varieties:
- 45-95% Corvina and/or Corvinone
- 5-30% Rondinella
- Maximum 25% other red grapes (no single variety may comprise more than 10% of the blend)
- Of this 25%, a maximum 15% are non-aromatic red grapes suitable (Molinara, Negrara, Oseleta, etc) for cultivation in Verona, and a maximum 10% are native Italian red grapes suitable for cultivation in Verona
- Minimum Alcohol:11%
- Superiore: 12%
Valpolicella Ripasso DOC
- Province
- Subzone
- Style
- Varieties
- Additional requirements
Valpolicella Ripasso DOC
- Verona
- Subzones:
- Classico Zone (Fumane, Negrar, Marano, Sant’Ambrogio and San Pietro in Cariano)
- Valpantena
- Styles:
- Valpolicella Ripasso
- Valpolicella Ripasso Classico
- Valpolicella Ripasso Valpantena
- Valpolicella Ripasso Superiore
- Varieties:
- 45-95% Corvina and/or Corvinone
- 5-30% Rondinella
- Maximum 25% other red grapes (no single variety may comprise more than 10% of the blend)
- Of this 25%, a maximum 15% are non-aromatic red grapes (Molinara, Negrara, Oseleta, etc) suitable for cultivation in Verona, and a maximum 10% are native Italian red grapes suitable for cultivation in Verona
- Additional Requirements:
- The production of Valpolicella Ripasso may only use the remaining must from the production of Recioto della Valpolicella and/or Amarone della Valpolicella
- The volume of Valpolicella Ripasso produced may not be more than double of the volume of Recioto della Valpolicella and/or Amarone della Valpolicella obtained from the remaining must used in the Ripasso process.
- It is permitted, for further improvement, that a maximum of 15% of wine that would qualify to become Amarone della Valpolicella may be added to Valpolicella Ripasso.
What makes up the Valpolicella classico zone?
onsists of the several “fingers,” or valleys, surrounding the communes of Fumane, Marano, Negrar, Sant’Ambrogio, and San Pietro in Cariano
What are the lofts used to dry grapes in Valpolicella called?
fruttai
What is Vespaiolo and where is grown?
Who is famous for these wines?
White Grape
- Breganze DOC - Torcolato and Torcolato Riserva min 100%, Bianco maximum 50% Pinot Bianco, Pinot Grigio, Vespaiolo, Chardonnay, Sauvignon Blanc
- Fausto Maculan crafts singular Breganze Torcolato DOC wines
What are the standard pressure requirements for Spumante and Frizzante?
Spumante - min 3.5 bars
Frizzante - 1.0-2.5 bars
Both usually undergo secondary fermentation in large stainless steel autoclaves, which keep the wine under pressure
How big is Cartizze within Conegliano Valdobbiadene Prosecco DOCG?
107 ha out of the 8,000 ha of Conegliano Valdobbiadene Prosecco DOCG
What are the vintage requirements of Prosseco?
the wine may be released with a vintage date if the wine is comprised from a minimum 85% of the stated year’s harvest
Who is this producer?
Giuseppe Quintarelli
- Garganega, Trebbiano Toscano, Sauvignon Bianco, Chardonnay, Saorin
Who is this producer?
Giuseppi Quintarelli
50% Corvina and Corvinone, 50% Cabernet Sauvignon and Cabernet Franc
Who is this producer?
Giuseppi Quintarelli
Corvina, Corvinone, Rondinella
Who is this producer?
Giuseppi Quintarelli
55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Cabernet Franc Nebbiolo, Croatina, Sangiovese
Who is this producer?
Quintarelli Giuseppi
- 55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Cabernet Franc Nebbiolo, Croatina, Sangiovese
- Aged seven years in Slavonian oak barrels. Includes grapes declassified in select years when Amarone della Valpolicella is not produced. Inaugural vintage
Who is this producer?
Giuseppe Quintarelli
Corvina, Corvinone, Rondinella
* Amarone is only produced in exceptional years
Who is this producer?
Giuseppe Quintarelli
Corvina, Corvinone, Rondinella
* In truly exceptional years an Amarone Riserva is produced, a personal barrel selection by the family
* * Noble rot starts to appear in November and develops mostly in January
* Grapes are pressed at the end of January and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts
* Wine is then racked and ages in Slavonian oak barrels for seven years
Who is this producer?
Giuseppi Quintarelli
Corvina, Corvinone, Rondinella
* In truly exceptional years an Amarone Riserva is produced, a personal barrel selection by the family
* Noble rot starts to appear in November and develops mostly in January
* Grapes are pressed at the end of January and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts
* Wine is then racked and ages in Slavonian oak barrels for seven years
Who is this producer?
Giuseppe Quintarelli
Corvina, Corvinone, Rondinella
* Recioto refers to the “ears” of the grape clusters, the upper shoulders of the bunches that get the most sunlight and are the most ripe. The wine must have significant sugar to go through two alcoholic fermentations and remain sweet.
* Noble rot starts to appear in November and develops mostly in January
* Grapes are pressed at the end of January and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts
* Fermentation lasts 45 days
* Wine is then racked and ages in Slavonian oak barrels for five to six years
* All of Quintarelli’s wines are capable of very, very long aging, but none more so than the Recioto
* The 2007 Recioto della Valpolicella Classico “a Roberto” is named for Giuseppe Quintarelli’s long-time enologist and close friend, Roberto Ferrarini, who passed away in 2014
Who is this producer?
Giuseppe Quintarelli
- 40% Cabernet Sauvignon, 40% Cabernet Franc, 20% Merlot
- Aged in French oak barrels for two to three years and Slavonian oak barrels for four years
Who is this producer?
Giuseppe Quintarelli
Garganega, Trebbiano Toscano, Sauvignon Bianco, Chardonnay, Saorin
Harvested before most other grapes, at the end of August and beginning of September
* Careful selection of grapes during harvest
* After harvest, grapes sit in wooden boxes or on rush mats
* Grapes are pressed at the end of January/beginning of February when noble rot has developed on 30% to 40% of the grapes
* Fermentation starts with indigenous yeasts after 20 days and last approximately 50 days
* Wine is aged in French oak barrels (Limousin, Allier, Tronçais) for five to six years
* During the aging process, alcoholic fermentation continues
* The rarest of all the Quintarelli wines, it is named after a lost barrel that was hidden under food stores and undiscovered during a Nazi raid of the property during WWII. The barrel was discovered years later and the wine had aged beautifully.
Who is this producer?
Dal Forno Romano
- Vigneto di Monte Lodoletta - Single vineyard
- new barriques to mature for 36 long months.
Who is this producer?
Dal Forno Romano
Formerly bottled at Reciote della Valpolicella
Who is this producer?
Dal Forno Romano
- 1/2 of this extraordinary dessert wine made with dried grapes, 80% Garganega, 8% Turbiana, 12% Trebbiano Toscano. Aged in barriques for 30-40 months
Who is this producer?
Dal Forno Romano
- After decantation in the middle of January, the Amarone, which still contains some residual sugar, is placed into new barrels, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barrels is 24 months, followed by 36 months in bottle.
- 60% Corvina, 20% Rondinella, 10% Oseleta, and 10% Croatina
Who is this producer?
Tommaso Bussola
- Wine made with grapes from a single
vineyard called Vigneto Alto.
- This wine is produced in limited quantities,
and is bottled in only the best vintages
- Barrel selection aged 36 to 40 months in barriques, then blended and aged 36 months in a 25-hectoliter botte.
Who is this producer?
Tommasso Bussola
- Corvina, Corvinone, Rondinella, and other varieties dried and then aged 30 months, 70% in stainless steel and 30% in new barriques.
Who is this producer?
Tommasso Bussola
Who is this producer?
Tommasso Bussola
- 50% Merlot, 30% Cabernet Franc, 20%
Cabernet Sauvignon.
- Produced with a
blend of the Amarone
and Ripasso methods
Who is this producer?
Pieropan
- Calvarino - single vineyard
- (Soave Classico DOC):
- 70% Garganega and 30% Trebbiano di Soave from Calvarino aged one year in glass-lined concrete tanks. Inaugural vintage 1971.
Who is this producer?
Pieropan
- La Rocca - single vineyard
- (Soave Classico DOC):
- 100% Garganega from La Rocca aged 15 months in 500-to-2,000-liter casks. Inaugural vintage 1978.
Who is this producer?
Pieropan
- (Valpolicella Superiore DOC)
- Corvina, Corvinone, Rondinella, Croatina, and other varieties aged 18 to 24 months in 500-to-2,500-liter casks.
Who is this producer?
Pieropan
- Vigna Garzon - single vineyard
- (Amarone della Valpolicella DOCG): Corvina, Corvinone, Rondinella, Croatina, and other varieties dried and then aged for 24 to 30 months in 250- and 500-liter barrels.
Who is this producer?
Pieropan
- Le Colombare
- (Recioto di Soave DOCG): 100% Garganega dried five months and then aged two years in 2,500-liter casks
Who is this producer?
Pra
- (Soave Classico DOC): 100% Garganega fermented and aged in stainless steel.
Who is this producer
Pra
- (Soave Classico DOC): Garganega fermented and aged in stainless steel with regular bâtonnage. Inaugural vintage 2004.
Who is this producer?
Pra
- (Soave Classico DOC): 100% Garganega with canes cut for one month of drying on the vine before harvest. Fermented and aged 18 months in 30-hectoliter French oak casks.
Who is this producer?
Pra
- (Soave Classico DOC): 70% Garganega and 30% Trebbiano di Soave from Monte Grande with canes cut for one month of drying on the vine before harvest. Fermented and aged 10 months in 30-hectoliter French oak casks. Inaugural vintage 1988.
Who is this producer?
Pra
- Morandina
- (Amarone della Valpolicella DOCG): Corvina, Corvinone, Rondinella, and Oseleta dried for two months. Aged for two years in tonneaux and barriques, then transferred and aged one year in 20-hectoliter oak casks. Inaugural vintage 2006
Who is this producer?
Pra
- (Veneto IGT): 100% Garganega dried one month and then fermented and aged in stainless steel.
Who is this producer?
Allegrini
- (Recioto della Valpolicella Classico DOCG): Corvina, Corvinone, Rondinella, and Oseleta dried until January. Aged 14 months in French oak barriques.
Who is this producer?
Allegrini
- La Poja Single Vineyard
- (Veronese IGT): 100% Corvina from La Poja aged 20 months in new French oak barrels and 8 months in large Slavonian oak casks. Inaugural vintage 1983.
Who is this producer?
Allegrini
- La Grola Single Vineyard
- (Veronese IGT): 90% Corvina and 10% Oseleta from La Grola aged 18 months in oak barrels.
Who is this producer?
Allegrini
- (Veronese IGT): Corvina, Corvinone, Rondinella, and Sangiovese with a portion dried until late December. Aged 17 months in used barrels.
Who is this producer?
Allegrini
- Fieramonte Single vineyrd
- (Amarone della Valpolicella Classico Riserva DOCG): Corvina, Corvinone, Rondinella, and Oseleta dried until January. Aged four years in French oak barriques. Inaugural vintage 2011.
Who is this producer?
Allegrini
- Corvina, Corvinone, Rondinella, and Oseleta dried three to four months. Aged 18 months in oak before blending.
What is the grape of Lugana DOC? What region does this DOC belong too?
Turbiana/ Trebbiano di Lugana (New research shows that it is not identical to Trebbiano di Soave/Verdicchio)
Veneto and Lombardia
What is “Sui Lieviti” mean and where is it used?
Sui Lieviti: Wines from a single harvest, must be fermented in bottle and left undisgorged, minimum 90 days on lees
Colli Asolani (Asolo Prosecco) DOCG
What does Rive mean, what are the requirements and where is it used?
a. a “frazione” or collection of vineyards
b. Wines labeled with “Rive” must be hand-harvested, indicate a vintage and list one of 43 specific fraziones on the label.
c. Conegliano Valdobbiadene Prosecco DOCG
Which DOC is located in Veneto and Slovenia?
Delle Venezia DOC
Italy, Slovenia - May also be called “Beneških okolišev” in Slovenian
5Who was the first producer to use the word Ripasso on a label?
a. Masi launched its Campofiorin wine in 1967 and was the first to include the word ripasso on the label, eventually registering the term as a trademark in 1988
Which house is credited with introducing and experimenting with traditional sparkling methods during the 1950’s in Franciacorta?GUIDO BERLUCCI
GUIDO BERLUCCI
What river runs south of Valpolicella?
Alto Adige
What DOC/Gs are affected by the Piave river?
Piave Malanotte DOCG
Piave DOC
- “Soil type is especially important in the Soave Classico subzone. The (blank) part, in the commune of Soave, includes more calcareous marls with higher limestone content, producing wines that are more refined, delicate, and intensely floral. The (blank), in the commune of Monteforte d’Alpone, contains volcanic soils rich in basalt and tuff, and its wines tend to be more powerful, structured, and spicy. The different elevations and aspects of steep hillside vineyards give producers many options.”
WESTERN & EASTERN
Recioto di Soave DOCG
Soave Superiore DOCG
13 & 14 on map
Provide the producer for the following wines.
Amabile del Cere Bandito
Monte Sant Urbano
Harlequin
Amabile del Cere Bandito – G.QUINTARELLI
Monte Sant Urbano – SPERI
Harlequin – ZYME
