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Italy > Veneto > Flashcards

Veneto Flashcards

1
Q

What region produces the most wine in Italy?

A

Veneto

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2
Q

DOCGs of Veneto (14)

A
  • Bardolino Superiore
  • Amarone della Valpolicella
  • Recioto della Valpolicella
  • Conegliano-Valdobbiadene Prosecco
  • Asolo / Colli Asolani Prosecco
  • Recioto di Soave
  • Soave Superiore
  • Recioto di Gambellara
  • Lison: 85% Tai (Friulano) DOCG shared with Friuli
  • Piave Malanotte: Raboso
  • Colli Euganei Fior d’Arancio: 95% Moscato Giallo
  • Colli di Conegliano: Refrontolo/Torchiato di Fregona
  • Friularo di Bagnoli: Min 90% Raboso Piave
  • Montello Rosso: Red bordeaux varieties
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3
Q

How many hectoliter a year are churned out of the Prosecco grape?

A

Over 1,000,000

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4
Q

What are the two DOCG zones for Prosecco?

A

Conegliano Valdobbiadene Prosecco DOCG

Asolo Prosecco DOCG aka (Colli Asolani)

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5
Q

What method is used to make Prosecco?

A

Charmat/Cuve Close/Tank method

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6
Q

What defines Spumante wines and how many atmospheres of pressure?

A

“Sparkling”- Fully sparkling, 11% min alcohol, and a minimum of 3.5 atmospheres.

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7
Q

What defines Frizzante wines and how many atmospheres of pressure?

A

“Crisp”- Slightly sparkling, 10.5% min alcohol and, 1-2.5 atomspheres of pressure.

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8
Q

What is the most noteworthy “cru” in Conegliano Valdobbiadene?

A

Cartizze, comprising 106 ha (164 acres) in the DOCG. Labeled “Valdobbiadene Superiore di Cartizze”,
Must be spumante
Min alcohol rises from 11% to 11.5%
generally “dry” 17-35 grams per liter of RS.

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9
Q

What are the requirements for vintage Prosecco?

A

Wine is comprised of 85% of the years harvest.

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10
Q

Prosecco DOC varieties

A

Minimum 85% Glera,
maximum 15% of the following
—Verdiso (adds high natural acidity and aromatic complexity)
—Bianchetta Trevigiana (adds body and richness to wines in less ripe vintages)
—Glera Lunga (ads firmness and structure)

Perera, Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero (vinified as a white wine).

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11
Q

Prosecco DOC minimum total acidity

A

5 g/l. If labeled “Rifermentazione in bottiglia”/”Second fermentation in bottle” total acidity is min 4 g/l.

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12
Q

Prosecco DOC Minimum planting density and Maximum yields

A

2300 vines per ha and 18 tons/ha

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13
Q

When was Prosecco DOC established?

A

original 1969, current form 2009

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14
Q

What province of Veneto is Conegliano Valdobbiadene DOCG located in?

A

Trevino

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15
Q

What does tranquillo mean?

A

Definition is quiet referring to still wine

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16
Q

What does “Rive” indicate on a bottle of Conegliano Valdobbiadene Prosecco DOCG?

A

Vintage dated, hand harvested, single vineyard Prosecco from one of 43 specified sites; must list the name of the village on the label.

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17
Q

What are the soil types of Conegliano and Valdobbiadene respectively?

A

Conegliano area are primarily comprised of clay and limestone with a mix of alluvial and glacial.

Valdobbiadene consist of moraines (rocks and sediment deposited by a glacier) sandstone and clay.

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18
Q

What are the styles of Prosecco Superiore?

A

Three different styles designated by residual sugar content:
—Brut under 12 grams per liter
—Extra Dry 12-17 grams
—Dry 17-35 grams

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19
Q

If Prosecco does not reach mandatory DOC levels what may it be called?

A

If the wine is not at DOC level, the name Prosecco may no longer be used on labels, and the grape is listed under its historical name—Glera.

20
Q

What are the differences between wines from Conegliano and Valdobbiadene?

A

—Conegliano (in the east) tends to have more structure

—Valdobbiadene (in the west) tends to have more perfumed aromatics

21
Q

What is the cepage requirements Valpolicella?

A
  • 45-95% Corvina (50% may be replaced by 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.
22
Q

What is the minimum alcohol for Amarone?

A

—14% (grapes are harvested at minimum 11% natural potential alcohol, then dried to achieve 14%)

23
Q

Amarone Della Valpolicella DOCG requirements

Min Alcohol?
Max RS?
Aging?

A

—14% (grapes are harvested at 11% natural potential alcohol, then dried to achieve 14%)

—12 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

—Minimum 2 years from January 1 of the year following harvest
-Riserva: Minimum 4 years from November 1 of the harvest year.

24
Q

When may producers begin to vinify Amarone?

What percentage of a producers total maximum yield may be used to produce Amarone?

A

—Grapes may not be vinified before December 1 of the harvest year

—No more than 65% (the remainder may be used for Valpo DOC or Valpo Ripasso DOC)

25
Q

How soon after harvest may grapes be vinified for Amarone?

A

Not until December 1 of the harvest year.

26
Q

What are the requirements for Valpolicella Superiore?

A
  • Aged for a minimum of 1 year from January 1 of the year following harvest
  • 12% minimum alcohol (as opposed to 11% for standard Valpolicella)
27
Q

What lake does the Valpolicella Classico region butt up against?

A

Lake Garda

28
Q

What is appassimento?

A

Grape-drying to increase the concentration of sugar in the grapes, at the expense of volume. The drying process results in a metabolization of the acids in the grape and a polymerization of tannins in the skins, which explains the richness of good Amarone.

29
Q

What are the special lofts used to dry grapes in Valpolicella (and Valtellina) to concentrate sugar and extract.

30
Q

How long must Amarone/Amarone Riserva be aged?

A

Normale- min 2 years

Riserva- min 4 years.

31
Q

When did Amarone Della Valpolicella and Recioto Della Valpolicella become a DOCG?

A

Early 2010

32
Q

What are the two sub zones of Valpolicella?

A

Classico Zone

Valpantena

33
Q

What are the subzones that make up the “fingers” or valleys of Valpolicella Classico?

A 
Fumane
Negrar
Marano
Sant’Ambrogio
San Pietro in Cariano
34
Q

What styles can you find for Recioto Della Valpolicella?

A 
Recioto della Valpolicella
Recioto della Valpolicella Classico
Recioto della Valpolicella Spumante
Recioto della Valpolicella Valpantena
Recioto della Valpolicella Valpantena Spumante
35
Q

What is Ripasso?

A

A wine is “Re-passed” over and re-fermented with the unpressed skins of grapes previously fermented for Amarone or Recioto wine. Ripasso wines require a minimum alcohol of 12.5%; Valpolicella Ripasso Superiore must achieve 13%.

36
Q

What are the 2 areas of Soave Classico?

A

Soave and Montfort d’Alpone

37
Q

What is the capital of Veneto?

38
Q

Where is Bardolino DOC and where is it located?

Bardolino Superiore DOCG?

A

Lies between Valpolicella Classico and the eastern shores of Lake Garda.

Red and rose (produced as Bardolino Chiaretto) region based on Corvina (min 35%-80% Corvina) and Rondinella (min 10%-40%) dominated blend; the final wine is usually slightly lighter and more neutral than Valpolicella.

Bardolino Superiore DOCG requires a year of aging prior to release and an additional one percent of alcohol.

39
Q

Where are Valpantena and Illasi?

Best known producer in each?

A

Eastern Valpolicella DOC
valleys of

Valpantena-dominated by Bertani

Illasi-home of modernist Romano Dal Forno.

40
Q

What is the difference between Soave DOC and Soave Superiore DOCG?

A

Both min 70% Garganega, plust Trebbiano di Soave and Chardonnay. DOC is 10.5% min alcohol (classico is 11% min) while Superiore is 12% (Superiore Riserva is 12.5%)
DOC-May not be released until December 1 of the harvest year.
Superiore may not be released until September 1 of the year following the harvest, including at least three months of bottle aging
Riserva: Minimum 2 years from November 1 of the harvest year, including at least three months of bottle aging.

41
Q

What are the three different recioto DOCGs of Veneto along with min alcohol and aging requirments?

A

Recioto di Gambellara (Garganega)- min alc: 14% potential after drying, min 11.5% effective for Classico and 11% for Spumante; May not be released until Sep 1 of the year following harvest.

Recioto di Soave- min alc: 16% (12% effective for Recioto di Soave, 11.5% for Spumante); may not be released before Sept 1 of the year following harvest.

Recioto della Valpolicella- min alc: 12% (harvested at min 11% natural potential alcohol, then dried to achieve at least 14% potential, with an actual, acquired min of 12%; grapes may not be vinified before Dec 1 of the harvest year, but no other aging requirements

43
Q

Lugana DOC style?

Producer?

A

Still, sparkling, and sweet white appellation based on 90% Trebbiano di Lugana (aka Turbiano

Ca’dei Frati and Ca’ Lojera

44
Q

What is Refrontolo and Torchiato di Fregona?

A

Refrontolo is a style of wine within Colli di Conegliano DOCG in Veneto from min 95% Marzemino often made in a passito style.

Torchiato di Fregona a passito (air-dried for least 150 days) style of wine within Colli di Conegliano DOCG in Veneto from min 30% Gera

45
Q

What DOCG does Veneto share with Friuli?

Style?

A

Lison DOCG
Minimum 85% Tai (Friulano)

-also a small amount of Prosecco DOC shared with Friuli.

46
Q

What is Grenache known as in Veneto?

What appellation is known for the variety?

A

Tai Rosso authorized in Colli Berici DOC

47
Q

List the appellations east to west from Lake Garda.

A

Bardolino (contains Classico zone)

Valpolicella DOC (contains Classico zone and Valpantena zone)/Amarone della Valpolicella DOCG

Soave (contains Classico zone; South and East of Valpolicella)

Italy (23 decks)

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