Veneto

Question 1

Soave

Answer 1

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)

Question 2

The DOCGs of the Veneto

Answer 2

(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

Question 3

Important DOC of the Veneto

Answer 3

Valpolicella, Valpolicella Ripasso, Soave, Bardolino, Gambellara, Breganze, Prosecco

Question 4

Soave Superiore

Answer 4

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

Question 5

Recioto di Soave

Answer 5

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

Question 6

Valpolicella della Amarone

Answer 6

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

Question 7

Abv requirements for Amarone della Valpolicella

Answer 7

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

Question 8

Aging of Amarone della Valpolicella

Answer 8

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

Question 9

RS of Amarone della Valpolicella

Answer 9

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%

Question 10

Most common grapes found in a Valpolicella blend

Answer 10

Corvina, Rondinella, Molinara, Croatina, Negrara, Dindarella, CS, Merl

Question 11

Recioto della Valpolicella

Answer 11

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

Question 12

Valpolicella

Answer 12

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)

Question 13

Valpolicella Ripasso

Answer 13

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

Question 14

Bardolino

Answer 14

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.

Question 15

Bardolino Superiore

Answer 15

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

Question 16

Gambellara

Answer 16

Veneto DOC. Min 80% Garganega, max 20% PB, Trebbiano di Soave, Chard; May be labeled Superiore; Classico; Spumante; Classico Vin Santo

Question 17

Recioto di Gambellara

Answer 17

Veneto DOCG.Same delimited region as the Gambellara DOC, 100% Garganega. May be labeled Classico, Classico Spumante

Question 18

Breganze

Answer 18

Veneto DOC. Bianco: min 50% Tai (Friulano), Rosso: min 50% Merl; Varietal wines. Torcolato: 100% Vespaiolo in the passito style

Question 19

Prosecco

Answer 19

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%

Question 20

Conegliano Valdobbiadene

Answer 20

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

Question 21

Colli Asolani (Asolo)

Answer 21

Veneto DOCG. Encompasses Cenegliano Valdobiaddene. min 85% Glera. May be labeled Tranquillo, Frizzante, Spumante Superiore

Question 22

Colli di Conegliano

Answer 22

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.

Question 23

Montello Rosso/Montello

Answer 23

Veneto DOCG. Rosso: 40-70% CS, 30-60% Merl, CF Carm, max 15% other

Question 24

Piave Malanotte/ Malanotte del Piave

Answer 24

Veneto DOCG. Rosso: min 70% Raboso Piave, max 30% Raboso Veronese, max 5% other. 15-30% must be appassimento

Question 25

Colli Euganei Fior d’Aranci

Answer 25

Veneto DOCG. Bianco: min 95%Moscato Giallo. Tranquillo (Secco or Dolce), Spumante, Passito, min 50 g/l RS for Dolce, Spumate and Passito

Question 26

Friularo di Bagnoli/Bagnoli Friularo

Answer 26

Veneto DOCG. Rosso: 90% Raboso Piave. Normale, Classico, Riserva, VT, Passito

Question 27

Amarone Producers

Answer 27

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

Question 28

Veneto’s 1st DOCG

Answer 28

Recioto di Soave in 1998

Question 29

Veneto Bordering regions/coutries

Answer 29

Trentino and Alto Adige to the North, Lombardy to the west, Emilia-Romagna SW corner, Friuli-Venezia Giulia to the East, Austria NE corner

Question 30

Veneto Geography

Answer 30

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

Question 31

Valpolicella subzones

Answer 31

Classico DOC, Valpatena DOC, Illasi (unofficial, notably home of Dal Forno)

Question 32

Appassimento

Answer 32

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

Question 33

Veneto major towns

Answer 33

Venice (capital), Verona, Custoza, Padova, Treviso, Belluno, Bardolino, Valdobbiadene, Breganze, Soave

Question 34

Amarone best and worst vintages last 20 yrs

Answer 34

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

Question 35

Veneto Production, # of DOC/DCOG

Answer 35

14 DOCG, 28 DOC. 1st in production, only 1/4 DOC.

Question 36

Veneto Provinces

Answer 36

Belluno, Padova, Rovigo, Treviso, Venezia, Verona, Vicenza

Question 37

Veneto specialty foods

Answer 37

Asiago (cow), Grana Padano (cow), Monte Veronese (cow), Ubriaco (Cow’s milk cheese soaked in grape pomace), radicchio trevisano, cherries and peaches from Valpolicella

Question 38

Soave producers

Answer 38

Pieropan, Gini, Anslemi (releases wines as IGT in protest), Inama, Ca’ Rugate, Prà. List: Fattori

Question 39

Gambellera producers

Answer 39

Zonin, La Biancara, Dal Maso

Question 40

Breganze producers

Answer 40

Maculan, Vigneto due Santi