Veneto Flashcards
Soave
Veneto DOC est. in 1968 in the province of Verona. White only, min 70% Garganega, max 30% Trebbiano di Soave, Chard, max 5% other non aromatic grapes. May be labeled Spumante or w/ subzones Classico (communes of Soave and Monforte d’Alpone) or Colli Scaligeri (hillsides outside and encompassing the Classico zone)
The DOCGs of the Veneto
(14) Amarone della Valpolicella, Recioto della Valpolicella, Soave Superiore, Recioto di Soave, Recioto di Gambellara, Bardolino Superiore, Asolo (Colli Asolani) Prosecco, Conegliano Valdobbiadane Prosecco, Colli Conegliano, Montello Rosso, Piave Malanotte, Lison, Colli Euganei Fior d’Arancio, Friularo di Bagnoli
Important DOC of the Veneto
Valpolicella, Valpolicella Ripasso, Soave, Bardolino, Gambellara, Breganze, Prosecco
Soave Superiore
Veneto DOCG. Broader than the Classico region but less broad than the Soave DOC, same delimited area as Soave Scaligeri DOC and Recioto di Soave DOCG. min 70% Garganega, max 30% Trebb di Soave + 5% other. Can be labeled Classico and/or Riserva (add’l 0.5% abv and 1yr 2 mnth aging). Rarely used inpractice
Recioto di Soave
Veneto DOCG. Same region as Soave Superiore DOCG. Same varietal reqs as Superiore; min 1 yr aging; min 70 g/l RS; grapes dried 4-6 mnths; may be labeled classico and/or Spumante
Valpolicella della Amarone
Veneto DOCG. Same delimited region and varietal reqs as Valpolicella DOC. Corvina (45-95%), Rondinella (5-30%), + max 25% other (None over 10%). May be labeled Classico, Valpentena, Riserva
Abv requirements for Amarone della Valpolicella
min 14% abv (grapes are harvested at 11% natural potential alcohol, then dried to achieve 14%)
Aging of 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
RS of Amarone della Valpolicella
max 12 g/l. Add’l 0.1 g/l for every 0.1% abv over 14%. Add’l 0.15 g/l for every 0.1% abv over 16%
Most common grapes found in a Valpolicella blend
Corvina, Rondinella, Molinara, Croatina, Negrara, Dindarella, CS, Merl
Recioto della Valpolicella
Veneto DOCG. Same delimited area and varietal reqs as the Valpolicella DOC: Corvina (45-95%), Rondinella (5-30%), + max 25% other (None over 10%). produced through the appassimento process; Common to be dried longer than Amarone but not dictated to be dried past 12/1; Semi-sweet to sweet; may be labeled Spumante, Classico, Valpantena, or Valpantena Spumante
Valpolicella
Veneto DOC. Corvina (45-95%), Rondinella (5-30%), + max 25% other (None over 10%). May be labeled Classico, Valpatena, Superiore (higher abv, 1 yr aging)
Valpolicella Ripasso
Veneto DOC. Same delimited area and varietal reqs as the Valpolicella DOC: Corvina (45-95%), Rondinella (5-30%), + max 25% other (None over 10%). May be labeled Classico, Valpatena, Superiore (higher abv). Volume produced may not be more than double the volume of must retained from Amarone and/or Recioto. max 15% Amarone wine permitted
Bardolino
Veneto DOC. Corvina (35-80%), Rondinella (10-40%), Molinara (max 15%), max 20% other (none over 10%). May be labeled Classico, Chiaretto, Classico Chiaretto, Chiaretto Spumante, Novello, Classico Novello.
Bardolino Superiore
Veneto DOCG. Same delimited are and varietal reqs as Bardolino DOC: Corvina (35-80%), Rondinella (10-40%), Molinara (max 15%), max 20% other (none over 10%). Higher abv, 1 yr aging from Nov 1. May be labeled Classico
Gambellara
Veneto DOC. Min 80% Garganega, max 20% PB, Trebbiano di Soave, Chard; May be labeled Superiore; Classico; Spumante; Classico Vin Santo
Recioto di Gambellara
Veneto DOCG.Same delimited region as the Gambellara DOC, 100% Garganega. May be labeled Classico, Classico Spumante
Breganze
Veneto DOC. Bianco: min 50% Tai (Friulano), Rosso: min 50% Merl; Varietal wines. Torcolato: 100% Vespaiolo in the passito style
Prosecco
DOC covering all of Friuli and most of Veneto. Charmat method Sparkling; min 85% Glera; Spumante: min 3.5 Atm; Frizzante: 1.0-2.5 Atm; Most is released NV; Vintage: min 85%
Conegliano Valdobbiadene
Veneto DOCG. Historical heartland of Prosecco. Min 85% Glera. May be laballed Tranquillo, Frizzante, Spumante Superiore, Spumante Superiore “Rive” (must be vintage dated and list one of 43 frazione), Spumante Superiore di Cartizze; Brut-Demi-sec
Colli Asolani (Asolo)
Veneto DOCG. Encompasses Cenegliano Valdobiaddene. min 85% Glera. May be labeled Tranquillo, Frizzante, Spumante Superiore
Colli di Conegliano
Veneto DOCG. Bianco: Min. 30% Manzoni Bianco, Min. 30% Chard, PB, max 10% SB, Ries. Rosso: min 10% CS, min 10% CF, min 10% Marzemino, 10-40% Merl max 20% Incrocio Manzoni and/or Refosco.
Montello Rosso/Montello
Veneto DOCG. Rosso: 40-70% CS, 30-60% Merl, CF Carm, max 15% other
Piave Malanotte/ Malanotte del Piave
Veneto DOCG. Rosso: min 70% Raboso Piave, max 30% Raboso Veronese, max 5% other. 15-30% must be appassimento
Colli Euganei Fior d’Aranci
Veneto DOCG. Bianco: min 95%Moscato Giallo. Tranquillo (Secco or Dolce), Spumante, Passito, min 50 g/l RS for Dolce, Spumate and Passito
Friularo di Bagnoli/Bagnoli Friularo
Veneto DOCG. Rosso: 90% Raboso Piave. Normale, Classico, Riserva, VT, Passito
Amarone Producers
Traditionalists: Bertani, Tommasi, Speri, Le Ragose, Le Salette, Bolla, Accordini. Modernists: Masi, Corte Sant’Alda, Tedeschi, Tenuta Sant’Antonio, Modern Port like: Allegrini, Tomasso Bussola, Dal Forno Romano. trad/mod cross: Guiseppe Quintarelli. List: Luigi Righetti, Lenotti, Cesari, Rocca Sveva, Il Roverone, Michele Castellani, Acinum
Veneto’s 1st DOCG
Recioto di Soave in 1998
Veneto Bordering regions/coutries
Trentino and Alto Adige to the North, Lombardy to the west, Emilia-Romagna SW corner, Friuli-Venezia Giulia to the East, Austria NE corner
Veneto Geography
Adriatic Sea forms the SE border. Lago di Garda forms a partial border with Lombardy and Trentino. The Adige River enters from Trentino, running parallel to the SW border exiting into the Adriatic. The Piave River forms north near the Austrian border, travelling south through the eastern DOCG, exiting into the Adriatic. The Monte Lessini hills lie north of Valpolicella DOC
Valpolicella subzones
Classico DOC, Valpatena DOC, Illasi (unofficial, notably home of Dal Forno)
Appassimento
The grape drying process used to make Amarone and Recioto wines in the Veneto. Grapes are dried for over three months in special lofts (fruttai) on bamboo mats (graticci) or racks (picai) before fermentation, concentrating sugar and extract (but not acidity). Recioto grapes typically dried an extra month. Top producers may utilize extended drying times. The process adds complex dried fruit tones, additional alcoholic warmth and a round, glycolic mouthfeel to the final wines
Veneto major towns
Venice (capital), Verona, Custoza, Padova, Treviso, Belluno, Bardolino, Valdobbiadene, Breganze, Soave
Amarone best and worst vintages last 20 yrs
In general, Valpolicella has had a long string of excellent vintages going back 20 years. Vintages to avoid would be ‘02, ‘03, ‘05 and ‘14. ‘09 is a top vintage, ‘16 is promising
Veneto Production, # of DOC/DCOG
14 DOCG, 28 DOC. 1st in production, only 1/4 DOC.
Veneto Provinces
Belluno, Padova, Rovigo, Treviso, Venezia, Verona, Vicenza
Veneto specialty foods
Asiago (cow), Grana Padano (cow), Monte Veronese (cow), Ubriaco (Cow’s milk cheese soaked in grape pomace), radicchio trevisano, cherries and peaches from Valpolicella
Soave producers
Pieropan, Gini, Anslemi (releases wines as IGT in protest), Inama, Ca’ Rugate, Prà. List: Fattori
Gambellera producers
Zonin, La Biancara, Dal Maso
Breganze producers
Maculan, Vigneto due Santi
