Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Italy > Veneto > Flashcards

Veneto Flashcards

1
Q

DOCG/Ps of VenetoDOCG/Ps of Veneto

A

Amarone della Valpolicella DOCG
Bardolino Superiore DOCG
Colli Asolani (Asolo Prosecco) DOCG
Colli di Conegliano DOCG
Colli Euganei Fior d’Arancio DOCG
Conegliano Valdobbiadene Prosecco DOCG
Friularo di Bagnoli (Bagnoli Friularo) DOCG
Lison DOCG (shared with Friuli-Venezia-Giulia)
Montello Rosso/Montello DOCG
Piave Malanotte/Malanotte del Piave DOCG
Recioto di Gambellara DOCG
Recioto di Soave DOCG
Recioto della Valpolicella DOCG
Soave Superiore DOCG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

DOCG/Ps of Veneto

A

Amarone della Valpolicella DOCG
Bardolino Superiore DOCG
Colli Asolani (Asolo Prosecco) DOCG
Colli di Conegliano DOCG
Colli Euganei Fior d’Arancio DOCG
Conegliano Valdobbiadene Prosecco DOCG
Friularo di Bagnoli (Bagnoli Friularo) DOCG
Lison DOCG (shared with Friuli-Venezia-Giulia)
Montello Rosso/Montello DOCG
Piave Malanotte/Malanotte del Piave DOCG
Recioto di Gambellara DOCG
Recioto di Soave DOCG
Recioto della Valpolicella DOCG
Soave Superiore DOCG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Amarone della Valpolicella DOCG

A

Classico Zone: Fumane, Negrar, Marano, Sant’Ambrogio and San Pietro in Cariano
Denominazione (Rosso):
Amarone della Valpolicella
Amarone della Valpolicella Classico
Amarone della Valpolicella Valpantena
Amarone della Valpolicella Riserva
Varieties:
45-95% Corvina (Corvinone may substitute for up to 50%)
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: 14% (grapes are harvested at 11% natural potential alcohol, then dried to achieve 14%)
Maximum Residual Sugar: 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

Aging Requirements:
    Amarone della Valpolicella: 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)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Aging Requirements Amarone della Valpolicella

A

Aging Requirements:
Amarone della Valpolicella: 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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Varieties for Amarone della Valpolicella

A

Varieties:
45-95% Corvina (Corvinone may substitute for up to 50%)
5-30% Rondinella
Maximum 25% other red grapes (no single variety may comprise more than 10% of the blend)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Recioto della Valpolicella DOCG

A

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 (Corvinone may substitute for up to 50%)
    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%.)
Additional Requirements:
    Grapes may not be vinified before December 1 of the harvest year
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Valpolicella DOC

A

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 (Corvinone may substitute for up to 50%)
    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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Subzones Valpolicella DOC

A 
Classico Zone (Fumane, Negrar, Marano, Sant'Ambrogio and San Pietro in Cariano)
        Valpantena
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Valpolicella DOC Aging Requirements

A

Minimum Alcohol:11%
Superiore: 12%
Aging Requirements: Superiore must be aged for a minimum of 1 year from January 1 of the year following the harvest.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Corvinone?

A

This red grape of the Veneto, Corvinone is mostly harvested in the wine region of Bardolino and Valpolicella, Veneto, Italy. The Corvinone grape has been often confused with fellow Corvina, possibly a cousin, although a study carried out by scientists mapping their DNA, concluded that the two grapes come from different families.

(Corvinone may substitute for up to 50%) of Corvina in Valpolicella

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Soave DOC

A

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; plus max 5% other white non-aromatic grapes suitable for cultivation in Verona.
Minimum Alcohol:
    Bianco: 10.5%
    Classico/Colli Scaligeri/Spumante: 11%
Minimum Total Acidity:
    Bianco/Classico/Colli Scaligeri: 4.5 g/l
    Spumante: 5 g/l
Aging Requirements:
    Bianco may not be released until December 1 of the year of the harvest.
    Classico/Colli Scaligeri may not be released until February 1 of the year following the harvest.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Requirements of Amarone della Valpolicella

A

Varieties:
45-95% Corvina (Corvinone may substitute for up to 50%)
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: 14% (grapes are harvested at 11% natural potential alcohol, then dried to achieve 14%)
Maximum Residual Sugar: 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

Aging Requirements:

Amarone della Valpolicella: 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)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Recioto della Valpolicella DOCG

A

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 (Corvinone may substitute for up to 50%)
    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%.)
Additional Requirements:
    Grapes may not be vinified before December 1 of the harvest year
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Requirements of Recioto della Valpolicella DOCG?

A

Varieties:
45-95% Corvina (Corvinone may substitute for up to 50%)
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%.)
Additional Requirements:
Grapes may not be vinified before December 1 of the harvest yea

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Valpolicella Ripasso DOC

A

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 (Corvinone may substitute for up to 50%)
        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:12.5%
    Superiore: 13%
Minimum Total Acidity: 5 g/l
Aging Requirements: wine may not be released until January 1 of the second year following the harvest.
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 Valpolicella Ripasso may be reclassified to become Amarone Valpolicella
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Requirements of Valpolicella Ripasso DOC

A

Varieties:
45-95% Corvina (Corvinone may substitute for up to 50%)
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:12.5%
    Superiore: 13%
Minimum Total Acidity: 5 g/l
Aging Requirements: wine may not be released until January 1 of the second year following the harvest.
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 Valpolicella Ripasso may be reclassified to become Amarone Valpolicella
17
Q

Recioto di Soave DOCG

A

Classico Zone: Soave, Monteforte d’Alpone
Denominazione (Bianco):
Recioto di Soave
Recioto di Soave Classico
Recioto di Soave Spumante
Varieties:
Minimum 70% Garganega
Maximum 30% combined Trebbiano di Soave, Chardonnay, Pinot Bianco
Minimum Alcohol: 16% (12% effective for Recioto di Soave, 11.5% effective for Recioto di Soave Spumante)
Minimum Residual Sugar: 70 g/l
Aging Requirements: May not be released before September 1 of the year following the harvest

18
Q

Recioto di Soave DOCG Varieties:

A

Varieties:
Minimum 70% Garganega
Maximum 30% combined Trebbiano di Soave, Chardonnay, Pinot Bianco

19
Q

Recioto di Soave DOCG requirements

A

Varieties:
Minimum 70% Garganega
Maximum 30% combined Trebbiano di Soave, Chardonnay, Pinot Bianco
Minimum Alcohol: 16% (12% effective for Recioto di Soave, 11.5% effective for Recioto di Soave Spumante)
Minimum Residual Sugar: 70 g/l
Aging Requirements: May not be released before September 1 of the year following the harvest

20
Q

Recioto di Gambellara DOCG

A

Denominazione (Bianco):
Recioto di Gambellara Classico
Recioto di Gambellara Classico Spumante

Varieties: 100% Garganega
Minimum Alcohol: 14% potential after drying, minimum 11.5% effective for Recioto di Gambellara Classico and 11% effective for Spumante
Aging Requirements: May not be released until September 1 of the year following the harvest
21
Q

Soave Superiore DOCG

A

Classico Zone: Soave, Monteforte d’Alpone
Denominazione (Bianco):
Soave Superiore
Soave Classico Superiore
Soave Superiore Riserva
Varieties:
Minimum 70% Garganega
Maximum 30% combined Trebbiano di Soave, Chardonnay, Pinot Bianco
Minimum Alcohol:
Soave Superiore: 12%
Riserva: 12.5%
Maximum Residual Sugar: 6 g/l
Aging Requirements:
Soave 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 3 months of bottle aging

22
Q

Soave Superiore DOCG requirements

A

Varieties:
Minimum 70% Garganega
Maximum 30% combined Trebbiano di Soave, Chardonnay, Pinot Bianco
Minimum Alcohol:
Soave Superiore: 12%
Riserva: 12.5%
Maximum Residual Sugar: 6 g/l
Aging Requirements:
Soave 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 3 months of bottle aging

23
Q

Soave Superiore DOCG requirements

A

Varieties:

Minimum 70% Garganega
Maximum 30% combined Trebbiano di Soave, Chardonnay, Pinot Bianco

Minimum Alcohol:

Soave Superiore: 12%
Riserva: 12.5%

Maximum Residual Sugar: 6 g/l
Aging Requirements:

Soave 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 3 months of bottle aging
24
Q

Gambellara DOC

A 
Subzones: Classico
    Styles:
        Gambellara Bianco
        Gambellara Bianco Superiore
        Gambellara Classico
        Gambellara Classico Vin Santo
        Gambellara Spumante
    Varieties:
        Bianco/Superiore/Classico/Classico Vin Santo: minimum 80% Garganega, maximum 20% Pinot Bianco, Chardonnay, Trebbiano di Soave
        Spumante: minimum 80% Garganega, maximum 20% Pinot Bianco, Chardonnay, Trebbiano di Soave, Durella
    Minimum Alcohol:
        Bianco: 10.5%
        Spumante: 11%
        Classico: 11.5%
        Superiore: 12%
        Classico Vin Santo: 16%
    Minimum Total Acidity:
        Bianco/Superiore/Classico/Classico Vin Santo: 4.5 g/l
        Spumante: 5.5 g/l
    Aging Requirements: Classico Vin Santo may not be released until January 1st of the second year following the harvest.
    Additional Requirements:
        Yield for Classico Vin Santo should not be more than 6.5 tons/ha after drying.
25
Q

Gambellara DOC requirements

A

Varieties:
Bianco/Superiore/Classico/Classico Vin Santo: minimum 80% Garganega, maximum 20% Pinot Bianco, Chardonnay, Trebbiano di Soave
Spumante: minimum 80% Garganega, maximum 20% Pinot Bianco, Chardonnay, Trebbiano di Soave, Durella
Minimum Alcohol:
Bianco: 10.5%
Spumante: 11%
Classico: 11.5%
Superiore: 12%
Classico Vin Santo: 16%
Minimum Total Acidity:
Bianco/Superiore/Classico/Classico Vin Santo: 4.5 g/l
Spumante: 5.5 g/l
Aging Requirements: Classico Vin Santo may not be released until January 1st of the second year following the harvest.
Additional Requirements:
Yield for Classico Vin Santo should not be more than 6.5 tons/ha after drying.

26
Q

Recioto di Gambellara DOCG

A

Denominazione (Bianco):
Recioto di Gambellara Classico
Recioto di Gambellara Classico Spumante

Varieties: 100% Garganega
Minimum Alcohol: 14% potential after drying, minimum 11.5% effective for Recioto di Gambellara Classico and 11% effective for Spumante
Aging Requirements: May not be released until September 1 of the year following the harvest
Minimum Planting Density: 3,300 vines per hectare
Maximum Yields: 6.25 tons/ha (the maximum yield for Gambellara Classico DOC is 12.5 tons/ha; half of the crop may be set aside for Recioto DOCG production)
27
Q

Conegliano Valdobbiadene Prosecco DOCG

A

Subzones: 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” (hillside vineyard)
Conegliano Valdobbiadene Prosecco Spumante 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)
Minimum Alcohol:
Conegliano Valdobbiadene Prosecco: 10.5%
Spumante Superiore: 11%
Spumante di Cartizze: 11.5%
Sweetness Levels:
Frizzante: Secco to Amabile
Spumante Superiore: all traditional levels except Extra Brut and Dolce

    Principal Soils: Soil types for the Conegliano area are primarily comprised of clay and limestone with a mix of alluvial and glacial.  The soils of Valdobbiadene consist of moraines, sandstone and clay.
    DOCG Established: 2009
28
Q

Conegliano Valdobbiadene Prosecco DOCG styles

A

Subzones: 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” (hillside vineyard)
Conegliano Valdobbiadene Prosecco Spumante Superiore di Cartizze

29
Q

Conegliano Valdobbiadene Prosecco DOCG grapes

A

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)
Minimum Alcohol:
Conegliano Valdobbiadene Prosecco: 10.5%
Spumante Superiore: 11%
Spumante di Cartizze: 11.5%

Italy (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions