Veneto Flashcards
Veneto
-top producing wine region in the northeast
Veneto climate
Temperate to cool
- South, flat plain crisscrossed by rivers like Po River, temperate climates are mitigated by the warming influence of the Adriatic
- North, the Alps, cooler conditions are found in the vineyards planted in the foothills
Veneto top grapes
white
-Pinot Grigio
red
-Corvina
Veneto other notable grapes
-Prosecco aka Glera
Veneto top regions/wines
- Soave DOC
- Soave Superiore DOCG
- Recioto di Soave DOCG
- Valpolicella DOC
- Amarone della Valpolicella DOCG
- Prosecco de Valdobbiadene DOC
- Prosecco di Conegliano DOC
- Pinot Grigio della Venezia DOC
Soave DOC
- western Veneto, near Verona
- min 70% Garganega
- max 30% combined Trebbiano di Soave and Chardonnay
Soave Superiore DOCG
- best vineyards with limited production and higher ripeness levels
- Min 70% Garganega
- Max 30% combined Trebbiano di Soave, Chardonnay, Pinot Bianco
Recioto di Soave DOCG
Minimum 70% Garganega
Maximum 30% combined Trebbiano di Soave, Chardonnay, Pinot Bianco
Valpolicella DOC
-north of Verona
-45-95% Corvina (Corvinone may substitute for up to 50%)
5-30% Rondinella
Molinara
Amarone della Valpolicella DOCG
-45-95% Corvina (Corvinone may substitute for up to 50%)
5-30% Rondinella
Max 25% other red grapes
Amarone vs. Recioto
Big difference between recioto and amarone
- recioto almost always sweet, grapes dried longer, typically dried for an additional month
- amarone almost always dry
- appassimento process
Appassimento process
- grapes are dried for over three months in special lofts (fruttai) before fermentation, effectively concentrating sugar and extract.
- Recioto della Valpolicella and Amarone wines are produced through this expensive process
Conegliano Valdobbiadene Prosecco DOCG
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)
Colli Asolani(Asolo Prosecco) DOCG
-formerly known as Prosecco Montello e Colli Asolani
-Minimum 85% Glera (Prosecco)
Maximum 15% combined Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga
Maximum 15% Pinot Nero (vinified as a white wine), Pinot Bianco, Pinot Grigio, and Chardonnay (for Spumante wines only)
How is prosecco made?
-Charmat method. Secondary fermentation takes place inside large stainless steel autoclaves, which keep the wine under pressure to create carbonation.
