Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

MS-Italy > Veneto > Flashcards

Veneto Flashcards

1
Q

WHAT ARE THE NEWEST DOCG’S OF THE VENETO?

A

ESTABLISHED IN 2010:

  1. Amarone della Valpolicela
  2. Recioto della Valpolicella Amarone
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

WHERE/WHAT IS BREGANZE?

A

Veneto DOC (NE Portion)

W: Friulano based

R: Sold as Cabernet, Pinot Nero or Merlot based, Bordeaux style wines, w/addition of some local varietals.

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

WHAT GRAPE OR GRAPES ARE ALLOWED FOR TORCOLATO?

A

Maculan Torcolato, Breganze, Veneto DOC
Resurrected sweet wine from dried grapes with 100% Vespioloa.

His other sweet wines are:
Acininobli- 100% Vespiola
Dindarello- 100% Moscato
Madoro- 80% Marzemina/ 20% Cabernet Sauvignon

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

WHERE AND WHAT IS GAMBELLARA?

A

DOC in the Veneto for white wine.

GRAPES:
minimum 80% Garganega,
maximum 20% Pinot Bianco, Chardonnay, Trebbiano di Soave

STYLES:
Gambellara Bianco
Gambellara Bianco Superiore
Gambellara Classico
Gambellara Classico Vin Santo
Gambellara Spumante

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

WHAT ARE THE GRAPES OF VALPOLICELLA?

A

Corvina | Corvione
(45%-95%)

Rondinella
(5%-30%)

Other Aromatic Varietals up to 25%
Molinara
Oseleta
Negrette

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

WHAT ARE THE SUB-DISTRICTS OF VALPOLICELLA CLASSICO?

A

5 Sub-Districts of Classico Valpolicella:

  1. San Pietro
  2. Sant’ Ambrogio di Valpolicella
  3. Marano di Valpolicella
  4. Fumane
  5. Negrar
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

WHAT ARE THE ZONES OF VALPOLICELLA?

A
  1. Classico- (5 SUB-ZONES WITHIN HERE)
  2. Valpatena

The Valpatena sub-zone of Valpolicella is dominated by Bertani. Aged in Botti. Can be served slightly chilled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

WHERE IS LAMBRUSCO MONTOVANO LOCATED?

A

This lies over the regional border of Emilia-Romagna into Lombardia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

WHAT VALLEYS ARE AFFILIATED WITH VALPOLICELLA DOC?

A

Valpatena & Illasi Valley’s

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

ROMANO DAL FORNO COMES FROM WHAT REGION IN THE VALPOLCELLIA REGION?

A

Valpatena

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

WHAT DIRECTION DOES VALPATENA & THE SUB-ZONES OF VALPOLICELLA LIE?

A

SUB-ZONES:
Valpolicella Classico - Western Zone
Valpatena- Eastern Zone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

WHAT RIVER IS AFFILIATED WITH BARDOLINO DOC?

A

Lake Garda

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

WHAT ARE THE GRAPES AND STYLES FOR BARDOLINO DOC?

A

35-65% Corvina Veronese
10-40% Rondinella

DRY REDS AND ROSE CALLED Bardolino Chiaretto

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

WHAT IS THE ABV FOR BARDOLINO SUPERIORE DOCG?

A

Min ABV 12%
AGED FOR 1 YEAR

35-80% Corvina Veronese (including up to 20% Corvinone)
10-40% Rondinella
Maximum 15% Molinara

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

WHAT IS THE ROSE OF BARDOLINO CALLED?

A

Bardolino Chiaretto

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

WHAT IS THE ABV OF VALPOLICELLA RIPASSO AND VALPOLICELLA RIPASSO SUPERIORE?

A

Valpolicella Ripasso-12.5%
Valpolicella Ripasso Superiore-13%

GRAPES:
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
17
Q

MASTERS QUESTION- WHICH PRODUCERS FROM THE VENETO ARE CLASSIC VS. MODERN?

  1. DAL FORNO
  2. ALLEGRINI
  3. QUINTARELLI
A
  1. DAL FORNO- Modern
  2. ALLEGRINI- Modern
  3. QUINTARELLI- Traditional
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

WHAT ARE THE SPARKLING DOCG’S OF VENETO?

A

Recioto di Soave
Recioto di Gambellara
Recioto della Valpolicella
Conegliano Valdobbiadene Prosecco
Asolo Prosecco
Colli Euganei Fior d’Arancio

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

WHAT ARE THE DOCG’S OF THE VENETO? (14)

A

SPARKLING: (2)
Asolo Prosecco- SP
Conegliano Valdobbiadene Prosecco- SP

WHITE: (4)
Soave Superiore- W
Lison (shared with Friuli)- W
Colli Euganei Fior d’Arancio- W/SP
Friularo di Bagnoli- W

RED: (5)
Bardolino Superiore- R
Amarone della Valpolicella- R
Piave Malanotte- R
Colli di Conegliano- R
Montello Rosso- R

SWEET: (3)
Recioto di Soave- W/SP
Recioto di Gambellara- W/SP
Recioto della Valpolicella- R/SP

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

WHAT DOCG OF THE VENETO IS SHARED WITH FRIULI?

A

Lison

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

WHAT DOC FROM THE VENETO EXTENDS INTO FRIULI?

A

Prosecco

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

WHAT IS THE MINIMUM RS FOR AMARONE DELLA VALPOLICELLA IF THE ABV EXCEEDS 14%?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

WHAT IS THE MINIMUM RS FOR AMARONE DELLA VALPOLICELLA IF THE ABV EXCEEDS 16%?

A

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 16%, an additional 0.15 g/l of residual sugar is allowed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

WHAT ARE THE RECIOTO DOCG’S OF THE VENETO?

A

Recioto di Soave- W
Recioto di Gambellara- W/SP
Recioto della Valpolicella- R

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

WHEN CAN GRAPES HARVESTED FOR AMARONE DELLA VALPOLICELLA BE VINIFIED?

A

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

26
Q

HOW MUCH OF A PRODUCERS TOTAL MAXIMUM YIELD CAN BE USED TO PRODUCE AMARONE?

A

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)

27
Q

WHAT ARE THE DOCG’S OF SOAVE?

A

Soave Superiore- Dry White

Recioto di Soave- Sweet White

28
Q

WHAT IS THE CABERNET SAUVIGNON BASED DOCG OF THE VENETO?

A

Montello Rosso DOCG

Styles:
Montello Rosso
Montello Rosso Superiore

Varieties:
40-70% Cabernet Sauvignon
30-60% combined Merlot, Cabernet Franc and/or Carmenère

Minimum ABV:
Montello Rosso: 12.5%
Montello Rosso Superiore: 13%

Aging Requirements:
Montello Rosso: Min. 18 months from November 1 of the harvest year, including at least 9 months in oak and 6 months in bottle.

Montello Rosso Superiore: Min. 24 months from November 1 of the harvest year, including at least 12 months in oak and at least 6 months in bottle

29
Q

WHAT ARE THE RABOSO PIAVE BASED DOCG’S OF THE VENETO?

A

Friulari di Bagnoli

Piave Malanotte

30
Q

WHAT DOCG’S IN THE VENETO CAN PRODUCE PASSITO STYLE WINES?

A

Colli Eugani Fior d’Arancio

Friulari di Bagnoli

31
Q

WHAT DOCG IN THE VENETO CAN PRODUCE A VT WINE?

A

Friulari di Bagnoli

Red wines from Raboso Piave

32
Q

WHAT IS THE ABV FOR THE FOLLOWING DOCG’S IN THE VENETO AND WHICH ONE HAS THE LOWEST YIELDS:

RECIOTO DI SOAVE
RECIOTO DI GAMBELLARA
RECIOTO DELLA VALPOLICELLA

A

Recioto di Soave:
Pot. ABV- 16%/A-12% ABV/ 12 tons/ha

Recioto di Gambellara:
Pot. ABV- 14%/ A-11.5% ABV/ 6.25 tons/ha

Recioto della Valpolicella:
Pot. ABV- 14%/ A-12% ABV/ 12 tons/ha

33
Q

WHAT DOES THE TERM RIVE REFER TO ON A BOTTLE OF PROSECCO?

A

Wines labeled with “Rive” refers to the fact that:

  1. It comes from a hillside vineyard
  2. It must be hand-harvested
  3. It must indicate a vintage
  4. It must list one of 43 specific single vineyards on the label.
34
Q

WHAT IS THE MINIMAL ABV FOR THE FOLLOWING TYPES OF PROSECCO:

CONEGLIANO VALDOBBIADENE
SPUMANTE SUPERIORE
SPUMANTE DI CARTIZZE

A

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

35
Q

PROSECCO SPUMANTE SUPERIORE IS MADE IN WHAT STYLES?

A

Spumante Superiore: all traditional levels except Extra Brut and Dolce

36
Q

WHAT ARE THE SOIL TYPES FOR CONEGLIANO VS. VALDOBBIADENE?

A

Conegliano- Comprised of clay and limestone with a mix of alluvial and glacial.

Valdobbiadene- Consist of moraines, sandstone and clay.

37
Q

WHAT DOES THE TERM “RIFERMENTAZIONE IN BOTTIGLIA” REFER TO IN REGARDS TO A BOTTLE OF PROSECCO?

A

“Rifermentazione in Bottiglia”- These are frizzante wines that may undergo second fermentation in the bottle. If so, this must be indicated on the label as “Rifermentazione in Bottiglia”

38
Q

WHAT ARE THE SUB-ZONES OF SOAVE SUPERIORE CLASSICO DOCG?

A

Classico Zone: Soave, Monteforte d’Alpone

MUST BE MIN 70% Garganega
Min ABV: 12% Superiore/ 12.5% Riserva
Max RS: 6 G/L

39
Q

What does “Col Fondo” mean on a btl of prosecco?

A

Term used in prosecco only- Means 2ndary fermentation took place in the bottle. Translates “with bottom” meaning the lees are in the bottle.

40
Q

Which Italian region produces more wine than any other region in Italy

A

Veneto

41
Q

What is the composition of Valpolicella DOC?

A

45-95% Corvina, blended with Rondinella.

Non-aromatic grapes of the region, such as Molinara, Negrara and Oseleta, may not exceed a total 15% of the blend.

Wines labeled superiore show a rounder character, with a higher minimum alcohol and a minimum of one year of aging.

42
Q

What body of water is affiliated with the several “fingers,” or valleys, surrounding the communes of Fumane, Marano, Negrar, Sant’Ambrogio, and San Pietro in Cariano.

A

Lake Garda

43
Q

The valleys of Valpantena and Illasi, sit in what orientation as it relates to Valpolicella DOC?

A

Eastern portion of Valpolicella DOC

44
Q

What was the original style Valpolicella DOC was known for?

A

Recioto style. Secco came later

45
Q

Recioto della Valpolicella and Amarone wines are produced through what process?

A

The expensive appassimento process;

46
Q

On average, how long are the grapesfor recioto dried in Fruttai before fermentation begins?

A

Grapes are dried for over three months in special lofts (fruttai) before fermentation. (3 months total)

Grapes destined for Recioto della Valpolicella are typically dried for an additional month (4 months total)

47
Q

What does the appassimento process add to wine?

A

The appassimento process adds complex dried fruit tones, additional alcoholic warmth and a round, glycolic mouthfeel to the final wines.

48
Q

What types of barrels do the following producers use for their Amarones?

Dal Forno
Allegrini
Giuseppe Quintarelli

A

Dal Forno, Allegrini utilize new barriques to add spice and density to the wines.

Giuseppe Quintarelli remain traditional, aging the wine in large, neutral Slavonian botti.

49
Q

Aging for Amarone della Valpolicella and Amarone della Valpolicella Riserva?

A

Amarone Valpolicella

Rosso: Minimum 2 years from January 1 of the year following the harvest

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

50
Q

When did Recioto della Valpolicella and Amarone della Valpolicella finally approved for DOCG status?

A

Early 2010

51
Q

What DOC is a steppingstone in style between Valpolicella and Amarone?

A

Valpolicella Ripasso, finally granted its own DOC in 2010.

wine “re-passed” over and re-fermented with the unpressed skins of grapes previously fermented for Amarone or Recioto wine.

52
Q

Min ABV for the following:
- Valpolicella Ripasso
- Valpolicella Ripasso Superiore

A

Ripasso wines require a minimum alcohol of 12.5%; Valpolicella Ripasso Superiore must achieve 13%.

53
Q

What DOC zone lies between Valpolicella Classico and the eastern shores of Lake Garda?

A

Bardolino DOC

54
Q

As it relates to aging, what is the difference between Bardolino and Bardolino Superiore DOCG?

A

BARDOLINO:
Bardolino Novello & Bardolino Classico Novello must be bottled by December 31 of the year of the harvest and must have undergone a minimum 85% carbonic maceration.
Basic Rosso and Classico wines may be released no earlier than January 15th of the year following harvest.
Wines with a zubzone mention may be released no earlier than September 1 of the year following harvest.

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

55
Q

What are the subzones for Bardolino DOC?

A

Classico Zone

Subzones within Classico zone: La Rocca, Montebaldo, Sommacampagna (these three are approved from the 2018 vintage. Approved in 2021.)

56
Q

Cruina is the synonym for what varietal in the Veneto?

A

All Bardolino styles require 40%–95% Corvina (locally called Cruina)

57
Q

How long are the wiens from a Bardolino subzone aged for?

How about Bardolino Superiore DOCG?

A

Wines labeled with one of the three new subzones require a minimum of one year of aging—the same aging requirement as the separate Bardolino Superiore DOCG, which has been all but forgotten by producers.

58
Q

All Bardolino styles require what base grape and what are the percentages?

A

All Bardolino styles require 40%–95% Corvina (locally called Cruina)

And/or Corvinone, including a maximum of 20% Corvinone, an obligatory 5%–40% Rondinella, and a maximum of 20% other grapes, including up to 15% of Molinara and up to 10% of any other single variety.

59
Q

Please identify 2 techniques approved for making Valpolicella Rippaso?

A

Several techniques emerged as Valpolicella producers sought to meet the surging demand for ripasso, especially as this style was dependent on the limited production of Amarone and Recioto della Valpolicella.

  1. When Amarone grape pomace is used to make Valpolicella Ripasso, it still contains a portion of Amarone wine that can be blended in (up to 15%) when used for the second fermentation.
  2. In some cases, the grapes are not previously used, and they are partially dried for about a month—essentially a shortened version of Amarone’s appassimento process.
  3. The wine is made using a combination of fresh and dried grapes, with about 70% crushed and fermented normally and about 30% dried and added to the base wine to start a second fermentation.

As long as the wine is put in the same tank with Amarone pomace for a few days, it meets the requirement for Valpolicella Ripasso.

60
Q

Min ABV for Valpolicella Ripasso wines and Superiore.

Min aging for Valpolicella Ripasso?

Additional updates made to the various disciplinari in 2019 require that the vines intended for Amarone and Recioto della Valpolicella must be a minimum of four years old and allow basic Valpolicella wines to be bottled under screw cap.

A

The final minimum alcohol is 12.5% for Valpolicella Ripasso wines and 13% for Superiore. All Valpolicella Ripasso wines must be aged for a minimum of one year before release.

61
Q

How old must the vines be for Amarone and Recioto della Amarone Valpolicella be?

A

Additional updates made to the various disciplinari in 2019 require that the vines intended for

Amarone and Recioto della Valpolicella must be a minimum of four years old.

62
Q

How can basic Valpolicella wines to be bottled?

A

screw cap

MS-Italy (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions