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Wine Diploma > Veneto > Flashcards

Veneto Flashcards

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1
Q

Where in Italy is the Veneto region?

A

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.

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2
Q

In general, describe the climate in Veneto

A

Warm and moderately continental with moderate rainfall

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3
Q

Name the two main cooling influences in the Veneto region

A

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

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4
Q

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

A

Esca

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5
Q

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

A

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

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6
Q

What is the most grown white grape in Veneto?

A

Glera - used for Prosecco

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7
Q

Where is the Soave region located?

A

East of Verona, in Veneto

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8
Q

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

A

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

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9
Q

Give the key characteristics of the Garganega vine

A 
Vigorous
Very productive
Late ripening
Susceptible to mildew and botrytis
Main grape in Soave DOC
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10
Q

Give a typical tasting note for a Garganega wine

A 
Medium intensity flavours
Lemon, apple, pear and white pepper
High acidity
Medium body
Good to outstanding quality
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11
Q

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

A 
Use Garganega grapes from hillside sites
Short, cold maceration period
Cool fermentation (16 to 18 degrees)
Some lees ageing 
Some producers may use oak
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12
Q

What is the maximum yield for Soave DOC?

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

A

105hl/ha

December following the harvest

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13
Q

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?

A

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

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14
Q

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?

A

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

80%

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15
Q

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?

A

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

20%

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16
Q

What is the maximum yield for Soave Classico DOC?

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

A

98hl/ha

February the year after harvest

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17
Q

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

A

Minimum 70% Garganega

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

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18
Q

What is the maximum yield for Soave Superiore DOCG?

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

A

70hl/ha

September the year following harvest

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19
Q

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

A

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

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20
Q

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

A

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

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21
Q

What is the maximum yield for Recioto di Soave DOCG ?

A

36hl/ha

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22
Q

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

A

Minimum 70% Garganega

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

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23
Q

What size is the average vineyard holding in Soave?

A

2ha

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24
Q

What percentage of wine is produced by family wineries?

A

10%

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25
Q

What is the name of the biggest co-operative in Soave?

What percentage of total Soave production is bottle by this co-op

A

Cantina di Soave

50%

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26
Q

What percentage of Soave wine is exported?

What are the two main export markets?

A

80%

Germany and the UK

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27
Q

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

A

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

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28
Q

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

A

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

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29
Q

Where is the Valpolicella region?

A

North of Verona, in the wider Veneto region

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30
Q

Describe the growing conditions in the north of the Valpolicella region

A

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

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31
Q

Describe the growing conditions in the south of the Valpolicella region

A

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

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32
Q

Give the key characteristics of the Corvina Veronese vine

A 
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
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33
Q

Give a typical tasting note for a Corvina Veronese wine

A

Violet, red cherry, red plum fruit and herbal aromas
High acidity
Low to medium tannin

Often blended in Valpolicella wines

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34
Q

Give the key characteristics of the Corvinone vine

A

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

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35
Q

Give a typical tasting note for a Corvinone wine

A

Red cherry fruit
High tannin

Often blended in Valpolicella wines

36
Q

Give the key characteristics of the Rondinella vine

A

Accumulates sugar fast
Dries well
Good disease resistance
Prone to Esca

37
Q

Give a typical tasting note for a Rondinella wine

A

Gives neutral wines with light, simple red fruit

Good for Recioto wines

38
Q

Give the key characteristics of the Molinara vine

A

High yielding

39
Q

Give a typical tasting note for a Molinara wine

A

Pale colour
Red berry fruit
High acidity
Light body

Important in Bardolino blends

40
Q

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?

A

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

41
Q

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

A

Passito

42
Q

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

A

Appassimento

43
Q

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

A

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

44
Q

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

A

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

45
Q

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

A 
Higher sugar levels
Higher potential alcohol
Higher acidity
More anthocyanins in black grapes
Higher tannins 
More concentrated flavour compounds
More glycerol (softer mouth feel)
46
Q

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

A

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

47
Q

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

A

Corvina must be 45% to 95% of the blend

Corvinone may be up to 50% of the Corvina element

48
Q

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

A

Rondinella must make up 5 to 30% of the blend

49
Q

What is the maximum yield for Valpolicella DOC?

A

84hl/ha (wines can lack concentration)

50
Q

Give a tasting note for a typical Valpolicella DOC wine

A 
Bright purple tints in youth
Medium to medium (+) acidity
Low to medium tannin
Good quality
Inexpensive to mid priced
51
Q

Describe the key differences between Valpolicella DOC and Valpolicella Classico DOC

A

Grapes for Classico wines must come from the delimited hilly zone

Classico wines will typically have more concentration

52
Q

What is the minimum maturation period for Valpolicella Superiore wines?

A

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

53
Q

Give a tasting note for a typical Recioto della Valpolicella DOCG

A 
Pronounced intensity
Fresh and dried red fruit flavours
Sweet
Full-bodied
Medium (+) to high tannins
Very good to outstanding
Premium priced
54
Q

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

A

Recioto della Valpolicella DOCG grapes can be from anywhere in Valpolicella

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

55
Q

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

A

Dry or off dry wines

56
Q

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

A

48hl/ha

57
Q

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

A

48hl/ha

58
Q

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

A

14%

Many exceed 15%

59
Q

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

A

100 to 120 days

60
Q

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

A

5 to 10g/l

61
Q

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

A

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

62
Q

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

A

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

63
Q

Where are grapes for Amarone della Valpollicella DOCG sourced from?

A

All over Valpolicella

64
Q

Give a tasting note for a typical Amarone della Valpolicella DOCG

A 
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

65
Q

Describe how Valpolicella Ripasso DOC wines are made

A

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

66
Q

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

A

Up to 15% of the blend can be Amarone wine

This adds colour, flavour and alcohol

67
Q

What is the minimum ABV for Valpolicella Ripasso DOC?

What is the minimum ABV for Valpolicella Ripasso Superiore DOC?

A

12.5%

13%

68
Q

When can Valpolicella Ripasso DOC be released to market?

A

January two years following the harvest

69
Q

Give a tasting note for a typical Valpolicella Ripasso DOC

A 
Fresh and stewed red cherries and plums
Medium (+) tannins
Medium to full body
Good to very good
Mid to premium price
70
Q

What is the name of the growers association in Valpolicella?

A

The Valpolicella Consorzio

71
Q

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?

A

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%

72
Q

What percentage of Amarone wine is exported?

A

65%

73
Q

What are the main export markets for Amarone?

A

Germany
USA
Switzerland
UK

74
Q

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

A

126hl/ha

75
Q

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

A

80%

76
Q

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

A 
Light to medium intensity
Apple and lemon fruit
Medium (+) acidity
Light to medium body
Medium alcohol
Good quality
Inexpensive to mid price
77
Q

What style of wines are produced in Bardolino DOC?

A

Light bodied reds and roses

78
Q

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

A

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

79
Q

What is the minimum alcohol for Bardolino DOC?

What is the minimum alcohol for Bardolino Superiore DOCG?

A

10.5%

11%

80
Q

What is the maximum yield for Bardolino DOC?

A

91hl/ha

81
Q

What is the name for roses produced in Bardolino?

A

Chiaretto

82
Q

Where would you find Bardolino DOC?

A

Immediately adjacent to Lake Garda

83
Q

Where would you find Bianco di Custoza DOC?

A

Between Verona and Lake Garda

84
Q

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

A

Trebbiano Toscano
Gargenega
Friulano
Cortese

85
Q

What style of wine is Bianco di Custoza DOC?

A

Easy drinking, fresh and lightly aromatic

86
Q

What is the main grape in Lugana DOC?

A

Turbiana aka Verdicchio

Wine Diploma (62 decks)

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