Veneto

Question 1

Where in Italy is the Veneto region?

Answer 1

It extends from the southern end of Lake Garda in the west to Venice in the east, and ranges from the foothills in the Alps in the north to the flat plains of the Po Delta in the south.

It is the largest of Italy’s wine growing regions.

Question 2

In general, describe the climate in Veneto

Answer 2

Warm and moderately continental with moderate rainfall

Question 3

Name the two main cooling influences in the Veneto region

Answer 3

Altitude - vineyards in the foothills of the mountains are exposed to large diurnal temperature range

Breezes from Lake Garda - cool air helps cool vineyards in the west of the region

Question 4

What trunk disease has become a threat in the Veneto region?

Answer 4

Esca

Question 5

Explain how sites on the plain and hillside sites in Veneto might differ

Answer 5

Soils on the plains are generally rich and fertile, contributing to high yields

Hillside sites are better suited to higher quality wines due to a combination of better drainage and poorer soils

Question 6

What is the most grown white grape in Veneto?

Answer 6

Glera - used for Prosecco

Question 7

Where is the Soave region located?

Answer 7

East of Verona, in Veneto

Question 8

Describe the soils found in the foothills to the north of Soave. How does this impact wines from here?

Answer 8

Limestone, clay, and / or volcanic rocks (basalt)

Soils are naturally cool
Altitude and cool soils slows down ripening leading to grapes with fuller flavour intensity and ripeness

Question 9

Give the key characteristics of the Garganega vine

Answer 9

Vigorous
Very productive
Late ripening
Susceptible to mildew and botrytis
Main grape in Soave DOC

Question 10

Give a typical tasting note for a Garganega wine

Answer 10

Medium intensity flavours
Lemon, apple, pear and white pepper
High acidity
Medium body
Good to outstanding quality

Question 11

Describe how where grapes for top quality Soave might be sourced, and how the final wine would be produced produced

Answer 11

Use Garganega grapes from hillside sites
Short, cold maceration period
Cool fermentation (16 to 18 degrees)
Some lees ageing 
Some producers may use oak

Question 12

What is the maximum yield for Soave DOC?

When is the earliest that Soave DOC wines can be sold?

Answer 12

105hl/ha

December following the harvest

Question 13

Where can grapes be sourced from for Soave DOC?

Where can grapes be sourced from for Soave Classico DOC?

Where can grapes be sourced from for Soave Superiore DOCG?

Answer 13

Soave DOC: Across the whole Soave region, mostly from the flat plains

Classico: Only from the hilly Classico area

Superiore: From a delimited hilly zone. This is the same area as is permitted for Recioto di Soave DOCG

Question 14

What grapes, and at what percentages, are permitted for Soave DOC?

What percentage of production of wines from the Soave region is labelled Soave DOC?

Answer 14

Minimum 70% Garganega
The remaining 30% can be from Trebbiano di Soave (Verdicchio) or Chardonnay

80%

Question 15

What grapes, and at what percentages, are permitted for Soave Classico DOC?

What percentage of production of wines from the Soave region is labelled Soave Classico DOC?

Answer 15

Minimum 70% Garganega
The remaining 30% can be from Trebbiano di Soave (Verdicchio) or Chardonnay

20%

Question 16

What is the maximum yield for Soave Classico DOC?

When is the earliest that Soave Classico DOC wines can be sold?

Answer 16

98hl/ha

February the year after harvest

Question 17

What grapes, and at what percentages, are permitted for Soave Superiore DOCG?

Answer 17

Minimum 70% Garganega

The remaining 30% can be from Trebbiano di Soave (Verdicchio) or Chardonnay

Question 18

What is the maximum yield for Soave Superiore DOCG?

When is the earliest that Soave Superiore DOCG wines can be sold?

Answer 18

70hl/ha

September the year following harvest

Question 19

Where can grapes be sourced from for Recioto di Soave DOCG?

Answer 19

From a delimited hilly zone. This is the same area as is permitted for Soave Superiore DOCG

Question 20

Give a typical tasting note for a Recioto di Soave DOCG wine

Answer 20

Made from semi dried grapes
Honeyed, rich, floral
Sweet
Balancing high acidity

Question 21

What is the maximum yield for Recioto di Soave DOCG ?

Answer 21

36hl/ha

Question 22

What grapes, and at what percentages, are permitted for Recioto di Soave DOCG ?

Answer 22

Minimum 70% Garganega

The remaining 30% can be from Trebbiano di Soave (Verdicchio) or Chardonnay

Question 23

What size is the average vineyard holding in Soave?

Answer 23

2ha

Question 24

What percentage of wine is produced by family wineries?

Answer 24

10%

Question 25

What is the name of the biggest co-operative in Soave? What percentage of total Soave production is bottle by this co-op

Answer 25

Cantina di Soave 50%

Question 26

What percentage of Soave wine is exported? What are the two main export markets?

Answer 26

80% Germany and the UK

Question 27

Explain how plantings of Garganega and Pinot Grigio have changed since the 60s and 70s in Soave

Answer 27

Garganega was highly planted in the 60s and 70s when Soave was in fashion, but many low quality plantings are being replaced with Pinot Grigio due to increasing demand

Question 28

In an effort to reposition Soave as a higher quality wine, what steps are being taken by the Soave Consorzio?

Answer 28

They are classifying single vineyards across the region. The top vineyards are on hilly sites, with most found in the Classico region

Question 29

Where is the Valpolicella region?

Answer 29

North of Verona, in the wider Veneto region

Question 30

Describe the growing conditions in the north of the Valpolicella region

Answer 30

Vineyards are in the foothills of the mountains Limestone and clay, or volcanic soils Cooler soils slow ripening Produce wines of greater concentration with higher acidity

Question 31

Describe the growing conditions in the south of the Valpolicella region

Answer 31

Vineyards are on flat soils Gravel and sand soils are warm Fruitier wines with lower acidity and concentration

Question 32

Give the key characteristics of the Corvina Veronese vine

Answer 32

``` Thick skins - suitable for drying High yielding and vigorous Mid to late ripening - needs warmth Suited to pergola training Prone to downy mildew Prone to esca Prone to drought ```

Question 33

Give a typical tasting note for a Corvina Veronese wine

Answer 33

Violet, red cherry, red plum fruit and herbal aromas High acidity Low to medium tannin Often blended in Valpolicella wines

Question 34

Give the key characteristics of the Corvinone vine

Answer 34

Big clusters Un-uniform ripening is a problem Prone to downy mildew

Question 35

Give a typical tasting note for a Corvinone wine

Answer 35

Red cherry fruit High tannin Often blended in Valpolicella wines

Question 36

Give the key characteristics of the Rondinella vine

Answer 36

Accumulates sugar fast Dries well Good disease resistance Prone to Esca

Question 37

Give a typical tasting note for a Rondinella wine

Answer 37

Gives neutral wines with light, simple red fruit Good for Recioto wines

Question 38

Give the key characteristics of the Molinara vine

Answer 38

High yielding

Question 39

Give a typical tasting note for a Molinara wine

Answer 39

Pale colour Red berry fruit High acidity Light body Important in Bardolino blends

Question 40

What style of wine would you expect from an inexpensive Valpolicella? What fermentation temperatures would you expect? How long a maceration period would you expect? What vessels would you use to mature inexpensive Valpolicella? How long would you hold it for before release?

Answer 40

Fresh, fruity red wine designed for early consumption 20 to 25 degrees fermentation to retain fresh fruit character Short maceration (5 to 7 days) for light to medium tannins Stainless steel or neutral oak barrels for 6 to 8 months

Question 41

Both Soave and Valpolicella make use of the appassimento method. What is the resulting wine called?

Answer 41

Passito

Question 42

What is the name of the method used to make Passito wines?

Answer 42

Appassimento

Question 43

What happens to grapes used in the appassimento method of making wines before crushing and why?

Answer 43

Grapes are picked and semi-dried in aerated lofts for 3 to 4 months This concentrates flavour, sugar and alcohol

Question 44

How would high and low volume production of appassimento wines differ in their drying processes?

Answer 44

Low volume: Bunches are hung up to dry High volume: Bunches are laid one bunch deep in well spaced trays to prevent mould growing Humidity, air flow and temperature are more controlled

Question 45

In the appassimento method, grapes are dried. What effect will this have on the final wine?

Answer 45

``` Higher sugar levels Higher potential alcohol Higher acidity More anthocyanins in black grapes Higher tannins More concentrated flavour compounds More glycerol (softer mouth feel) ```

Question 46

In all Valpolicella wines, the permitted varietals are the same, as are the permitted percentages. What are they?

Answer 46

Corvina must be 45% to 95% of the blend Corvinone may be up to 50% of the Corvina element Rondinella must make up 5 to 30% of the blend Other varietals, such as Molinara, are permitted

Question 47

In all Valpolicella wines, what percentage of the blend is made up of Corvina?

Answer 47

Corvina must be 45% to 95% of the blend | Corvinone may be up to 50% of the Corvina element

Question 48

In all Valpolicella wines, what percentage of the blend is made up of Rondinella?

Answer 48

Rondinella must make up 5 to 30% of the blend

Question 49

What is the maximum yield for Valpolicella DOC?

Answer 49

84hl/ha (wines can lack concentration)

Question 50

Give a tasting note for a typical Valpolicella DOC wine

Answer 50

``` Bright purple tints in youth Medium to medium (+) acidity Low to medium tannin Good quality Inexpensive to mid priced ```

Question 51

Describe the key differences between Valpolicella DOC and Valpolicella Classico DOC

Answer 51

Grapes for Classico wines must come from the delimited hilly zone Classico wines will typically have more concentration

Question 52

What is the minimum maturation period for Valpolicella Superiore wines?

Answer 52

They must be aged for 1 year from January following the harvest

Question 53

Give a tasting note for a typical Recioto della Valpolicella DOCG

Answer 53

``` Pronounced intensity Fresh and dried red fruit flavours Sweet Full-bodied Medium (+) to high tannins Very good to outstanding Premium priced ```

Question 54

Describe the key differences between Recioto della Valpolicella DOCG and Recioto della Valpolicella Classico DOCG

Answer 54

Recioto della Valpolicella DOCG grapes can be from anywhere in Valpolicella Recioto della Valpolicella Classico DOCG grapes must be from the delimited hilly zone

Question 55

What level of sweetness would you expect for Amarone della Valpollicella DOCG?

Answer 55

Dry or off dry wines

Question 56

What is the maximum yield for Recioto della Valpolicella DOCG (after drying and pressing)?

Answer 56

48hl/ha

Question 57

What is the maximum yield for Amarone della Valpollicella DOCG (after drying and pressing)?

Answer 57

48hl/ha

Question 58

What is the minimum alcohol level for Amarone della Valpollicella DOCG?

Answer 58

14% Many exceed 15%

Question 59

Grapes for Amarone della Valpollicella DOCG are dried for how long before vinification?

Answer 59

100 to 120 days

Question 60

Amarone della Valpollicella DOCG will commonly have how much residual sugar?

Answer 60

5 to 10g/l

Question 61

What is the minimum ageing requirement for Amarone della Valpollicella DOCG?

Answer 61

Wines must be aged for a minimum of 2 years in large oak casks or barriques

Question 62

What is the minimum ageing requirement for Amarone della Valpollicella DOCG Riserva?

Answer 62

Wines must be aged for a minimum of 4 years in large oak casks or barriques

Question 63

Where are grapes for Amarone della Valpollicella DOCG sourced from?

Answer 63

All over Valpolicella

Question 64

Give a tasting note for a typical Amarone della Valpolicella DOCG

Answer 64

``` Pronounced intensity Cherry, dried fruit, spice and wood notes High acidity Medium to high tannin Full body High alcohol Dry to off dry ``` Very good to outstanding Premium to super premium

Question 65

Describe how Valpolicella Ripasso DOC wines are made

Answer 65

Unpressed grape skins are taken from the end of fermentation of Amarone or Recioto These skins have some residual sugar Newly made Valpolicella wine is added to the skins for a second maceration Yeasts that have been transferred with the skins ferment the remaining sugar Grape skins give more tannin, colour and flavour Up to 15% Amarone wine can be added, adding more colour, flavour and alcohol

Question 66

Up to how much Amarone wine can be added to Valpolicella Ripasso DOC? What effect would this have?

Answer 66

Up to 15% of the blend can be Amarone wine | This adds colour, flavour and alcohol

Question 67

What is the minimum ABV for Valpolicella Ripasso DOC? What is the minimum ABV for Valpolicella Ripasso Superiore DOC?

Answer 67

12.5% 13%

Question 68

When can Valpolicella Ripasso DOC be released to market?

Answer 68

January two years following the harvest

Question 69

Give a tasting note for a typical Valpolicella Ripasso DOC

Answer 69

``` Fresh and stewed red cherries and plums Medium (+) tannins Medium to full body Good to very good Mid to premium price ```

Question 70

What is the name of the growers association in Valpolicella?

Answer 70

The Valpolicella Consorzio

Question 71

How has Amarone's popularity affected production since the 1990s? How has Ripasso's popularity affected production since the 1990s? How has Valpolicella DOC's popularity affected production since the 2006?

Answer 71

Amarone production has increased 6 fold to meet demand Ripasso production has increased 4 fold to meet demand Regular Valpolicalla production has decreased by 40%

Question 72

What percentage of Amarone wine is exported?

Answer 72

65%

Question 73

What are the main export markets for Amarone?

Answer 73

Germany USA Switzerland UK

Question 74

What is the maximum yield for Pinot Grigio delle Venezie DOC?

Answer 74

126hl/ha

Question 75

What percentage of Italy's Pinot Grigio production is from Pinot Grigio delle Venezie DOC?

Answer 75

80%

Question 76

Give a tasting note for a typical Pinot Grigio delle Venezie DOC

Answer 76

``` Light to medium intensity Apple and lemon fruit Medium (+) acidity Light to medium body Medium alcohol Good quality Inexpensive to mid price ```

Question 77

What style of wines are produced in Bardolino DOC?

Answer 77

Light bodied reds and roses

Question 78

What is the main grape used in Bardolino blends? What percentage of the blend must be from this grape?

Answer 78

Corvina - must be between 35% and 80% of the blend

Question 79

What is the minimum alcohol for Bardolino DOC? What is the minimum alcohol for Bardolino Superiore DOCG?

Answer 79

10.5% 11%

Question 80

What is the maximum yield for Bardolino DOC?

Answer 80

91hl/ha

Question 81

What is the name for roses produced in Bardolino?

Answer 81

Chiaretto

Question 82

Where would you find Bardolino DOC?

Answer 82

Immediately adjacent to Lake Garda

Question 83

Where would you find Bianco di Custoza DOC?

Answer 83

Between Verona and Lake Garda

Question 84

Bianco di Custoza DOC is a blend of mostly which grapes?

Answer 84

Trebbiano Toscano Gargenega Friulano Cortese

Question 85

What style of wine is Bianco di Custoza DOC?

Answer 85

Easy drinking, fresh and lightly aromatic

Question 86

What is the main grape in Lugana DOC?

Answer 86

Turbiana aka Verdicchio