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Italian Wine Scholar: Northern Italy > Veneto & Western Appellations > Flashcards

Veneto & Western Appellations Flashcards

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1
Q

How many DOC/Gs are there in Veneto as of 2017?

A
  • 14 DOCGs
  • 29DOCs
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2
Q

Name the 3 main sub-regions of Veneto.

A
  1. Western Veneto
  2. Central Veneto
  3. Eastern Veneto

Each region is “anchored” to one or two major cities and/or provinces.

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3
Q

Where is the Western Veneto sub-region located?

A

The westernmost sub-region lies within the province of Verona stretching eastward from Lake Garda to the borders of the Vicenza and Padova provinces.
This sub-region includes the appellations:
* Bardolino
* Custoza
* Valpolicella
* Soave

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4
Q

Which province in Veneto produces the most wine?

A

Verona; it represents almost 40% of Veneto’s total production.

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5
Q

Where is the Central Veneto sub-region located?

A

This sub-region includes the vineyards that are on the plains and the hills of central Veneto and encompasses the provinces of Vicenza and Padova.
Within the sub-region are the noteworthy appellations of:
* Gambellara
* Monti Lessini
* Breganze
* Colli Berici
* Colli Euganei
* Vicenza
* Bagnoli Friularo
* Colli Euganei Fior d’Arancio

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6
Q

Where is the Eastern Veneto sub-region located?

A

This sub-region encompasses the provinces of Treviso and Venezia.
It consists of two main areas:
* the foothills of the Venetian Prealps between the Brenta and Livenza rivers to the north
* the flat, alluvial plains on the banks of the Piave, Livenza and Tagliamento rivers.

The plains extend from the areas surrounding Treviso and Venezia stretching up to the border with Friuli Venezia Giulia.
The principal appellations are:
* Conegliano Valdobbiadene-Prosecco
* Colli Asolani-Prosecco
* Piave
* Lison-Pramaggiore
* Lison
* Montello
* Piave Malanotte
* Colli di Conegliano.

Treviso is Veneto’s 2nd most productive wine province.

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7
Q

Which 2 large appellations of Veneto lie within more than one of the sub-regions and also fall within multiple provinces?

A
  1. Prosecco DOC
  2. Vigneti della Serenissima DOC
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8
Q

Name the winegrowing districts of Western Veneto.

A
  1. Bardolino
  2. Valpolicella
  3. Soave
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9
Q

What are the DOC/Gs of Bardolino?

A
  1. Bardolino DOC
  2. Bardolino Superiore DOCG
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10
Q

Where in Veneto is Bardolino located?

A

The appellation extends from the northern fringe of Bardolino to the town of Custoza in the south and actually overlaps the Bianco di Custoza DOC. Bardolino’s eastern flank is separated from the appellation of Valpolicell by the Adige River.

The town of Bardolino lies along the Riviera degli Ulivi (the coast of the olive trees), a section of the southeastern shore of Lake Garda where vines grown alongside olive trees.

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11
Q

What topographical features in Bardolino influence the overall climate?

A
  • The area is protected from the cold north winds by the Monte Baldo range that rises above the northeastern side of Lake Garda.
  • The moderating influene of the lake is noticeably evident by the success of the olive groves.
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12
Q

Where in Bardolino are vineyards planted?

A

Vines tend to be cultivated on the gentle hills parallel to the shore of Lake Garda.

Olives are commonly grown right along the shores of the lake.

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13
Q

What are the soil types in Bardolino?

A

The hills are glacial moraines, remnants of the last Ice Age and are sedimentary in nature with high gravel content.

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14
Q

What styles of wine are produced in Bardolino?

A

The historic wines of Bardolino can only be:
* rosso
* rosato

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15
Q

What grape varieties are used to produce wines in Bardolino?

A

Blends using:
1. Corvina Veronese (primary grape): 35-80% (averaging 60% of the blend) (Corvinone can replace Corvina, up to max. 20%)
2. Rondinella: 10-40% (Usually 2nd largest component)
3. Molinara: 0-15%
4. Auxiliary grapes may be added for a max. combined content of 20%:
* Negrara Veronese
* Rossignola
* Marzemino
* Barbera
* Sangiovese
* Cabernet Sauvigon
* Merlot
(Individually, each auxiliary variety may not exceed 10%)

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16
Q

What are the characteristics of wines from Bardolino?

A

Light, fragrant and fresh. They are pale ruby in colour, light in body, low in tannins and moderate in alcohol with delicate aromas of flowers, pink grapefruit, cherry and wild berries. They may have a pleasing, slightly bitter finish and a light prickle from cold bottling.

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17
Q

How should Bardolino wines be served?

A

They should be drunk young and lightly chilled.
Traditionally, they are served with fish from Lake Garda.

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18
Q

Where is the classico sub-zone of Bardolino located?

A

The classico sub-zone corresponds to the historic area of production around the town of Bardolino proper and its neighboring villages.
The best wines come from here.

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19
Q

What is salato?

A

Salato is a uniquie spicy-salty quality associated with the classico wines of Bardolino. It is a benchmark descriptor.

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20
Q

How do the wines produced outside the classico sub-zone of Bardolino compare?

A

They tend to be lighter and less distinct. Although, there are exceptions. Several producers make good-quality Bardolino from outside the classico sub-zone.

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21
Q

Which designations are found under the Bardolino DOC?

A
  1. Bardolino Classico DOC: Wines produced from the classico sub-zone, the historic part of the appellation.
  2. Bardolino Chiaretto DOC: This respected pink version of Bardolino is considered among Italy’s finest rosatos.
  3. Bardolino Novello DOC: a novello (nouveau) style of Bardolino was introduced in the 1980s. It was the first Italian novello to receive DOC status.
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22
Q

How is Bardolino Chiaretto DOC made?

A

Through short skin contact or maceration.

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23
Q

How is a Chiaretto from the Classico region of Bardolino labeled?

A

Chiaretto di Bardolino Classico DOC*; If produced from the classico sub-zone it carries the Classico designation.

*Errata 2017

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24
Q

In 2018 the consorzio approved 3 sub-zones that correspond to the three historic winegrowing areas of Bardolino. What are they?

A
  1. La Rocca
  2. Montebaldo
  3. Sommacampagna

The sub-zones were officially approved in 2021.

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25
Q

What styles of Bardolino Chiaretto DOC are produced?

A
  • still rosato
  • spumante rosato

Bardolino Chiaretto DOC has been changed to Chiaretto di Bardolino DOC.

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26
Q

What are the requirements for the production Bardolino Novello DOC in the winery?

A

A min. 85% of the grapes must undergo semi-carbonic maceration.

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27
Q

How are Bardolino Novello wines from the classico sub-zone labeled?

A

Bardolino Classico Novello DOC

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28
Q

What does novello mean?

A

Novello in Italian means “new”. It refers to a wine that is produced by the carbonic or semi-carbonic maceration methods and released at the end of October. It is similar in concept to the French Beaujolais Nouveau.

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29
Q

What are the requirements for Bardolino Superiore DOCG?

A
  • lower yields
  • higher abv
  • min. 1 year aging
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30
Q

How are superiore wines from the Classico region of Bardolino labeled?

A

Bardolino Superiore Classico DOCG

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31
Q

What are the characteristics of Bardolino Superiore DOCG wines?

A

They have a more complex flavour profile with more intense fruit and spice notes compared to Bardolino DOC.

Some producers use oak aging in order to increase the structure and age-ability of these wines.

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32
Q

Where is the Custoza DOC located?

A

The DOC lies to the southeast of Lake Garda and extends from the Mincio River to the western outskirts of Verona. The appellation overlaps the southern part of the Bardolino DOC.

Veneto

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33
Q

Where does Custoza DOC get its name?

A

This appellation derives its name from the small hamlet of Custoza.

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34
Q

What is the climate in Custoza DOC?

A

Mild, thanks to the proximity to Lake Garda. Yet still maintains a significant diurnal temperature swing.

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35
Q

Where in Custoza DOC are vineyards situated?

A

On low and gentle hills (former glacial moraines).

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36
Q

What are the soil types in Custoza DOC?

A

The hills are former glacial moraines, and soils are sedimentary with a high gravel component (just as in Bardolino).

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37
Q

What style of wine is produced in Custoza DOC?

A

White wine:
* still
* spumante
* passito
Labeled as: Bianco di Custoza DOC

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38
Q

What grape varieties are used in the production of Custoza DOC?

A

The blending rules are:
* the following grapes must account for a min. 70% of the blend & no single grape can exceed 45%:
1. Cortese (Bianca Fernanda)
2. Garganega
3. Trebbiano Toscano
4. Friulano (Tai)
* max. 30% of the blend can be complemented by one or more auxiliary grapes:
1. Manzoni Bianco
2. Malvasia
3. Pinot Bianco
4. Riesling Italico
5. Riesling
6. Chardonnay

Typically, Garganega and Trebbiano Toscano account for more than half of the total blend.
High quality producers tend to use a higher proportion of Garganega.

*Errata: Blending rules had recently changed.

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39
Q

What are the characteristics of wines from Custoza DOC?

A

Pale in colour, light in body, clean, slightly mineral and crisp. They show a delicate and subtly aromatic profile that is both lightly floral and slightly fruity.

They represent some of Italy’s best value whites and should be drunk young.

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40
Q

What are the requirements of the superiore version of Custoza DOC?

A
  • lower max. yields
  • higher min. potential alcohol
  • min. 5 months aging
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41
Q

What are the requirements for riserva wines produced in Custoza DOC?

A

min. 12 months aging

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42
Q

Where is Lugana DOC located?

A

This inter-regional appellation lies mostly within Lombardia, however 60% of the wine is bottled by producers located in the area within the Veneto side of the appellation.
The DOC in Veneto lies around the town of Peschiera del Garda.

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43
Q

Which area is particularly renowned for the production of Lugana?

A

The hamlet of San Benedetto di Lugana (on the shore of Lake Garda).

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44
Q

Where is the Valpolicella region?

A

This historic winegrowing district in Veneto is north of Verona at the edge of the western and central foothills of the Monti Lessini Range. The Adige River forms its western border and separates it from the Bardolino DOC. To the east, Valpolicella abuts the Illasi Valley, which it shares with the Soave appellation.

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45
Q

Describe the environmental setting in which the vines of Valpolicella grow.

A

The vines grow in a pastoral setting characterized by cypresses, wood, olive and cherry trees.

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46
Q

What are the origins of the “Valpolicella” name?

A

Origins are uncertain. The most common theory suggests the name is a mix of Latin and Greek.
“Vallis-poli-cellae” meaning the “valley of the many cellars.”

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47
Q

Topographically, what is the area of Valpollicella composed of?

A

A fan-shaped band of hills and valleys which are situated in north-south orientation radiating out like fingers from the foothills of Monti Lessini Range.

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48
Q

What are the soil types in Valpolicella?

A

Generally, hills of low and medium elevation possess sandy-gravelly-clay soils (glacial moraine and alluvial deposits).
Hills of higher elevation are limestone/marl-based (decomposed dolomite limestone and clay).
The hills surrounding the village of Marano are of volcanic origin.
The decomposed basalt found here is locally referred to as toari.

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49
Q

What is the climate in Valpolicella?

A

Mild thanks to the protection offered by the Monti Lessini Range and the moderating influence of Lake Garda, only a few miles away.
The cool air descending from the Monti Lessini at night preserves the grapes’s acidity.

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50
Q

What threat do the vineyards of Valpolicella often have to face?

A

Hail; growers have increasingly employed nets to avoid serious damage.

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51
Q

Where are most of the vineyards in Valpolicella planted?

A

On south-facing, terraced hills.
Elevations can rach up to 1600ft/500m above sea level.

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52
Q

What are marogne?

A

Marogne are dry stone walls used to support the terraces built on the hills of Valpolicella.

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53
Q

Name the 3 sub-zones of the Valpolicella district.

A
  1. Valpolicella Classica
  2. Valpantena
  3. Valpolicella Orientale

The first two sub-zones are offical designation that appear on labels while Valpolicella Orientale is a growing area that is not officially recognized by the DOC.

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54
Q

Where is the Valpolicella Classica sub-zone located?

A

This historic heartland of Valpolicella is in the western part of the Valpolicella district between the Adige River and the Valpantena Valley. It comprises the Negrar, Marano, and Fumane Valleys, as well as the area surrounding the villages of San Pietro in Cariano and Sant’Ambrogio.

Traditionally, the district’s best wines are produced here.
All wines from this sub-zone are labeled with the official Classico designation.

Wines have been produced here for centuries.

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55
Q

Where is the Valpantena sub-zone located?

A

The sub-zone, also a valley, is north of Verona in Valpolicella, between the Classica sub-zone and Valpolicella Orientale.

The quality of the wines produced here are improving and have gained recognition for elegance and the mineral-spicy character of its wines.

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56
Q

Where is the Valpolicella Orientale sub-zone located?

A

This represents the eastern half fo the Valpolicella district. It includes the Illasi and Tramigna Valleys and partially overlaps the Soave district.

This portion of Valpolicella is the least-known even though excellent producers, such as Romano dal Forno, an iconic producer from the Illasi Valley, are located here.

This area is not an official sub-zone and its name does not appear on labels.

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57
Q

What are the grape varieties of Valpolicella wines according to the DOC disciplinare?

A
  1. Corvina Veronese and/or Corvinone: 45-95% of the blend
  2. Rondinella: 5-30% of the blend
  3. Auxiliary grapes (max. 25% & no single one of the following varieties can exceed 10%):
    * Molinara
    * Oseleta
    * Negrara Veronese
    * Dindarella
    * Croatina
    * Rossignola

*Errata 2021

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58
Q

What do the 3 primary grapes in Valpolicella contribute to the blend?

A
  • Corvina Veronese: adds aromatic complexity
  • Corvinone: provides tannins & structure
  • Rondinella: ideal component for the appassimento process due to its resistance to fungal disease.

Previous to the change in formula:
* Molinara: adds lightness & freshness, important for balance

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59
Q

What was the blending formula for Valpolicella prior to 2003?

A
  • Corvina Veronese
  • Rondinella
  • Molinara
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60
Q

Why was the blending formula for Valpolicella changed in 2003?

A

Molinara was excluded from the list of compulsory varieties having been deemed a lesser quality grape.
However, many producers consider Molinara an important element in the blend for balance, particularly when crafting the powerful Amarone.

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61
Q

What was the traditional vine-training system used in Valpolicella?

A

The overhead Pergola Veronese Doppia (double pergola veronese), also called Tendone - a training system that engenders high yields.

However, This system was officially outlawed in 2003 and has been gradually disappearing since the 1990s. (High yields are undesireable for quality wines.)

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62
Q

What are the current vine-training systems being used in Valpolicella?

A
  • Pergoletta Veronese
  • Pergola Trentina

Both systems allow the vine canopy to grow high above the ground - horizontally or diagonally. These particular systems curtail yields and thus produce better quality grapes (unlike traditional versions).

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63
Q

Why is the pergola training system beneficial in Valpolicella?

A

This system protects the grapes from direct sunlight and allows for gradual and slow maturation of the grapes.
It is particularly advantageous for Corvina Veronese since this vine does not grow fruit on the first few buds and needs extra space afforded by a pergola to grow longer canes.

64
Q

Name the appellations of the Valpolicella district.

A
  1. Valpolicella DOC
  2. Valpolicella Ripasso DOC
  3. Recioto della Valpolicella DOCG
  4. Amarone della Valpolicella DOCG

Each appellation can choose to append the Classico or Valpatena sub-zone designation on labels if the wine is made from fruit grown within the prescribed boundaries.

Single-vineyard designations are allowed and are becoming more common.

65
Q

Before the advent of drier wine styles in Valpolicella, what was considered the traditional and most prized wine of Valpolicella?

A

Recioto della Valpolicella DOCG; an ancient, sweet red wine made from air-dried grapes.

66
Q

What is the meaning of the word “recioto”?

A

The word “recioto” is derived from “recia,” meaning “ear” in local dialect. It refers to the old practice of selecting only the berries on the lateral sides of the bunch for Recioto wines from Valpolicella, as they were usually better exposed to the sun and therefore, the ripest.

The term is also used for other sweet wines of Veneto, such as:
* Recioto di Soave
* Recioto di Gambellara.

67
Q

How long has the appassimento process been in practice?

A

The process of air-drying grapes or appassimento has been practiced in Valpolicella since Roman times (if not earlier), and the process has fundamentally remained the same.

The ancient wines of renown, Retico and Acinatico, were made with air-dried grapes.

68
Q

What are arele or graticci?

A

Traditional racks made of wood and bamboo used to dry whole bunches of grapes in preparation of the appassimento winemaking process.

69
Q

What are fruttai?

A

Protected, well-ventilated lofts located on hillsides where racks or crates are placed to dry for appassimento.

70
Q

Describe the appassimento process used in Valpolicella from harvest to just before vinification?

A

Whole bunches of healthy and fully ripe grapes are selected at harvest and placed on arele/graticci. They rest on these racks in a single layer - to ensure good air circulation and to prevent crushing or bruising of the fruit. Wooden and/or plastic crates are also commonly used today.
The racks/crates are then placed in fruttai where the grapes are left to dry for at least 3-4 months (sometimes longer) in order to concentrate sugars and extract.

71
Q

What are the rules surrounding harvest and vinification in Recioto della Valpolicella?

A
  • grapes cannot be vinified before Dec. 1st after harvest
  • only 65% of the grapes harvested per hectare can be used to produce this wine each year.
72
Q

How is it possible that the grapes in Valpolicella are able to dry instead of rot during the appassimento process?

A

Because of the ideal combination of temperature and humidity found in Valpolicella during autumn.

Additionally, several producers now have modern temperature- and humidity-controlled rooms equipped with fans that carry out the drying process more efficiently, in less time, with lower levels of botrytis.

73
Q

What is the relationship between appassimento wines from Recioto della Valpolicella and mold?

A

A certain amount of noble rot develops over time, increasing the glycerol content of the grapes and adding additional layers of flavour.
Every producer has his or her own standard of how much noble rot is acceptable according to the style of wine being crafted.

All grey rot must be eliminated.

74
Q

Describe the vinification process of wines from Recioto della Valpolicella.

A

The grapes are vinified once they have reached the required level of desiccation and concentration. Due to high sugar levels, fermentation is slow and must be continuously monitored to avoid getting stuck. Once the desired level of sweetness is reached, the must is chilled, effectively stopping fermentation and retaining residual sugar in the wine.

75
Q

What are the characteristics of Recioto della Valpolicella wines?

A

Deep ruby in colour, medium to high in alcohol, high in extract and possess a rich and velvety mouthfeel. With intense aromas of berries, dried fruit, maraschino cherries and chocolate. The sweetness is well-balanced by acidity.

In the past, Reciotos were more oxidative in style with tertiery aromas.

Modern Reciotos tend to show more primary fruit and freshness, but do develop extra layers of complexity with bottle age.

76
Q

What style of wine does Recioto della Valpolicella have a delicious but rare version of?

A

Spumante

77
Q

What is the most prestigious wine produced within the Valpolicella appellation?

A

Amarone delle Valpolicella DOCG

The quality & success of Amarone restored Valpolicella’s reputation in the 1990s after years of mediocrity. It also pushed producers to improve the basic Valpolicella wine and the categories Valpolicella Superiore & Valpolicella Ripasso.

78
Q

Where does Amarone get its name from?

A

The name is derived from the Italian word amaro (bitter), as the wine is slightly bitter compared to its alter ego, sweet Recioto. Amarone is essentially a dry Recioto.

79
Q

How was Amarone created?

A

Recioto winemakers had accidentally metabolized all of the sugar in the must resulting in a wine without the desired amount of residual sugar. This occurred due to the inability to control fermentation and leaving the process to nature.

80
Q

When did the first bottlings of “dry” Recioto appear?

A

Early 1900s; however it was not commercially marketed until the 1950s and were labeled as “Recioto delle Valpolicella Amarone”.

81
Q

Which wine producers were the champions of Amarone?

A
  • Bolla
  • Bertani
82
Q

When was “Amarone della Valpolicella” approved for use on labels?

A

In the 1990s; Recioto was dropped from the name.

83
Q

What is the winemaking process for Amarone delle Valpolicella DOCG?

A

Similar to Recioto, although the grapes for Amarone are usually air-dried for a shorter period.
Fermentation must be monitored closely to ensure the high-sugar must completes the conversion to alcohol, leaving little or almost no residual sugar in the wine.

84
Q

Why is noble rot controversial in the production of Amarone delle Valpolicella DOCG?

A

Some producers try to limit or avoid noble rot because the mold:
* reduces tannin and acidity, possibly decreasing the wine’s aging potential
* may lead to pigment loss
* oxidation
* high levels of volatile acidity

Other producers believe a certain amount of noble rot is beneficial, boosting the overall quality of the wine:
* contributes a richer mouthfeel
* enhances aromatic complexity

85
Q

What are the requirements of Amarone delle Valpolicella DOCG wine production?

A
  • only 65% of the grape harvest per hectare can be used each year
  • air-dried grapes cannot be vinified before Dec. 1st
  • min. 14% abv
  • min. 2 years aging
86
Q

What are the aging requirements for riserva wines from Amarone delle Valpolicella DOCG?

A

min. 4 years aging

87
Q

How are wines from Amarone delle Valpolicella DOCG matured?

A

Traditionally, in large, neutral Slavonian oak botti (casks).
Today, several producers also use new, small oak barrels.

88
Q

What are the characteristics of a wine from Amarone delle Valpolicella DOCG?

A

Opulent and powerful. It is full-bodied and intensely flavoured with high extract and round, velvety tannins. The array of aromas are varied: ripe berry and dried fruit, tobacco, licorice, dark chocolate, rum, tar, coffee, leather and spices.
The high level of ethyl alcohol combined with a significant amount of glycerol (a sweet-tasting alcohol) gives the wine immense richness - an almost sweet sensation- even for wines that are technically dry or almost dry.

89
Q

Amarone can broadly be grouped into what 3 principal style categories?

A
  1. Traditional Amarone: medium-weight, lower in alcohol, elegant and food-friendly.
  2. Modern Amarone: more powerful, dense and concentrated and is higher in alcohol and glycerol with noticeable but well-integrated oak. Less food friendly & can be enjoyed by itseld as a vino da meditazione (meditation wine)
  3. Intermediary Amarone: falls between the first 2 categories
90
Q

How do Amarone wines age?

A

Amarone benefits from aging.
The wines develop great finesse and even deeper complexity from time spent in the bottle.

91
Q

Which wine became one of the most exported and best-known Italian wines found outside Italy in the 1970s?

A

Valpolicella DOC

92
Q

What area does the Valpolicella DOC encompass?

A

Initially, the DOC covered only the historic or classico zone of production, but global success prompted the expansion of vineyards beyond these borders - on less suitable sites, including some flat areas.

93
Q

How did the expansion of the production zones of Valpolicella DOC affect the quality of the wines?

A

The expansion coupled with high permtted yields proved detrimental to the quality and reputation of the wines.

However, since the 1990s producers have increasingly made efforts to improve the quality and distinction of these wines.
Today, the overal quality of the light wines of Valpolicella has improved.

94
Q

What are the characteristics of a typical Valpolicella DOC wine?

A

Refreshing and fruity with fragrant aromas of sour cherry and flowers, coupled with a slight bitter almond finish. They are light in body, moderate in alcohol, low in tannins and possess lively acidity.
They are similar in style to the wines of Bardolino but with a little more body and structure.

95
Q

What are the requirements of superiore wines from Valpolicella DOC?

A
  • made from selected grapes
  • higher abv
  • min. 1 year aging

These are concentrated and complex wines with more structure and aging potential.
Some are made using the ripasso technique.
Some have semi-dried grapes added to the fermenting must.

96
Q

What is Ripasso?

A

A traditional winemaking technique practiced in Valpolicella for a very long time.

97
Q

The ripasso method was re-introduced and efficiently mastered in the 1960s by which wine producer?

A

Masi

98
Q

What is vinacce?

A

Leftover, unpressed skins and lees.

99
Q

Descripe the ripasso process used to produce wines from Valpolicella Ripasso DOC.

A

Freshly made Valpolicella wine is poured through the vinacce of Amarone and/or Recioto and then leaving the liquid in contact with the solids for 1-2 weeks.

Before the Valpolicella is poured, there is still residual fermentation taking place on the skins in the vinacce. Adding the freshly vinified Valpolicella directly to the vat of vinacce initiates a short re-fermentation of the wine.

100
Q

What are the requirements introduced by the disiplinare for the production of Valpolicella Ripasso DOC?

A
  • The vinacce must include a portion of wine that was destined for Amarone and/or Recioto production (10-15% by volume)
  • Contact time between the freshly vinified Valpolicella and the vinacce must last a min. of 3 days.

*Errata 2021

101
Q

What is an optional step in the production of Valpolicella Ripasso DOC wines that is not regulated by the disciplinare?

A

Some producers add a proportion of semi-dried grapes to the freshly made Valpolicella that will undergo ripasso in order to obtain a richer and bigger wine.

102
Q

What is the aging requirement of Valpolicella Ripasso DOC wines?

A

min. 1 year aging before release

103
Q

What are the requirements of the superiore version of Valpolicella Ripasso DOC wines?

A

min. 13% abv

104
Q

What factors influence the quality of the final wine produced in Valpolicella Ripasso DOC?

A
  • quality/quantity of the base Valpolicella
  • quality/quantity of the Amarone/Recioto vinacce
  • length of time the liquid is in contact with the solids
  • amount of liquid still present in the partly fermented skins

Long macerations are generally avoided since they may cause the extraction of bitter tannins.

105
Q

How do wines from Valpolicella Ripasso DOC compare to the basic Valpolicella?

A

Valpolicella Ripasso DOC have:
* heavier structure
* fuller body
* higher alcohol
* more tannin
* higher overall complexity
* longer aging potential

Valpolicella Ripasso is stylistically between the lighter, quaffable Valpolicella and the heavier, more powerful Amarone.

106
Q

Why is the style of wine produced under Valpolicella Ripasso DOC difficult to determine?

A

The final style and quality level may vary considerably depending on the techniques employed. This is due to the many variables that play a role in the production of Ripasso.

107
Q

Which wine was the favourite libation of Theodoric I, King of the Visigoths?

A

White appassimento wines from Soave.

These wines gained renown during the 6th century AD.

108
Q

Soave is an important and historic winegrowing district that dates how far back?

A

Roman times

109
Q

What recognition did Soave receive in 1931?

A

Soave became the first of Italy’s delimited wine zones to be officialy recognized by Italian authorities. This was well before the introduction of the DOC system.

110
Q

Describe the Soave landscape.

A

Soave is a medieval village with a magnificent 10th century castle situated on the top of a hill on the eastside of the township. The castle is connected to medieval walls that surround the ancient town center and some of the vineyards belonging to the historic Soave winegrowing area (the classico sub-zones).
Dominating the landscape, both castle and hemmed village have become iconic in their representation of both the area and its wine.

111
Q

Where is the Soave district located?

A

It is northeast of Verona in the eastern foothills of Monti Lessini in Veneto. It is an extension of Valpolicella which abuts Soave on its western border. The two winegrowing areas share the Illasi and Tramigna Valleys.

112
Q

Topographically, how can the Soave district be divided into 2 halves?

A
  1. Western half: includes steep hills that run from north to south up to the town of Soave.
  2. Eastern half: low hills that run from north to south up to the town of Monteforte d’Alpone
113
Q

Topographically, how can the Soave district be divided into 2 halves?

A
  1. Western half: includes steep hills that run from north to south up to the town of Soave.
  2. Eastern half: low hills that run from north to south up to the town of Monteforte d’Alpone
114
Q

What are the soils found in Soave?

A

1) Western half:
* steep hills are limestone based
* flat alluvial plain in southern portion

2) Eastern half:
* low volcanic hills rich in minerals
* peppered with outcrops of basalt and limestone
* most soil comprised of decomposed basalt which transforms into dark clay-loams, typical to this area
* flat alluvial plain in southern section

115
Q

How do the various soils in Soave influence the character of the wines?

A

The wines of Soave show specific flavour and aromatic profiles that vary based on the type of soil where the vines are grown.

Soils with high basalt content (eastern half), produce more structured and intense wines with spicy notes and a characteristic almond note.

Soils with higher limestone content (western half) tend to produce elegant and complex wines with marked tropical and ripe fruit aromas combined with floral notes.

116
Q

At what elevation are the vineyards of Soave planted?

A

115-1,250ft/35-380m above sea level.

117
Q

What is the climate in Soave?

A

Mild, semi-continental

118
Q

What are the seasons like in Soave?

A

Relatively warm summers.
Long, mild autumns.
Cold but not severe winters.

119
Q

What topographical feature influences the climate in Soave?

A

The cool air coming down from Monti Lessini provides sharp diurnal temperature variations promoting aromatic complexity and maintaining high acidity in the grapes.

120
Q

What is the traditional vine training system in Soave?

A

The overhead Pergola Veronese.

It remains the most commonly utilized training system, even though more vineyards are switching to the Guyot method.

121
Q

Name the appellations of Soave.

A
  1. Soave DOC
  2. Soave Superiore DOCG
  3. Recioto di Soave DOCG
122
Q

Which appellation is one of Italy’s most important producer of dry white wine in terms of volume?

A

Soave DOC

123
Q

What is the history behind Soave DOC?

A

Its rise and fall and rebirth mirrors the path of Valpolicella.
In the 1970s, Soave wines from the classico zone achieved great popularity resulting in the extension to lesser sites, most of which were located in fertile plains. Production quantities increased resulting in simple, neutral wine. Cooperatives and industrial-sized wineries contributed to the decline in reputation.

In the last 20 years, efforts have been made to raise quality and reputation of Soave.

124
Q

What have producers in Soave done in the last 20 years to improve the quality of wines produced?

A

Several producers, mostly from the classico area, have taken their wines to a superior level of distinction by:
* planting high-density vineyards
* lowering yields
* identified cru sites
* experimented with oak
* released single-vineyard bottlings

These elements have contributed to the production of dynamic wines with character and expression.

125
Q

What are the grape varieties used in Soave DOC wines?

A
  • min. 70% Garganega
  • max. 30% Trebbiano di Soave and/or Chardonnay (within this, up to 5% of other approved white varieties)

Top quality producers tend to use a high proportion of Garganega. Many of the best wines are 100% Garganega.

126
Q

Which varietal is Trebbiano di Soave genetically identical to?

A

Verdicchio (classic white grape of Marche); Trebbiano di Soave is considered a biotype of Verdicchio.

127
Q

What are the characteristics of Soave DOC wines?

A

Light, fresh, floral and fruity and should be drunk young.

128
Q

What style of wine is allowed under Soave DOC other than a still white wine?

A

Spumante version

129
Q

Where is the classico sub-zone of Soave located?

A

It lies in the hills between the villages of Soave and Monteforte d’Alpone and stretches into the hills lying to the north.
This is the historic center of Soave production where distinctive wines of character are made.

130
Q

When did the process of identifying classico cru vineyards begin in Soave?

A

In the 1970s; today the classico sub-zone produces single-vineyard bottlings that are true manifestations of terroir.
Among the most well-known single-vineyard sites are:
* Capitel Foscarino
* Calvarino

131
Q

In 2019, how many crus were officially recognized in Soave?

A

33 cru vineyards.
They are designated as UGAs (Unita Geografiche Aggiuntive) and are allowed to appear on labels for:
* Soave DOC
* Soave Superiore DOCG
* Recioto di Soave DOCG.

29 of the 33 UGAs are located in the classico sub-zone.

*Errata 2021

132
Q

What are the characteristics of wines from Soave Classico?

A

They show depth and concentration with steely acidity, rich texture and intense floral aromas (chamomile, iris) combined with attractive citrus and almond notes. They are also surprisingly long-lived.

133
Q

Do producers of Soave Classico wines use stainless steel or oak for fermentation/maturation?

A

Traditionally these wines were produced without the use of oak.
Today, several producers make barrel-fermented versions with added weight and additional layers of complexity.
Some producers make both versions.
The decision between stainless steel or oak is predicated by the characteristics of the vineyard and the wine it generates.

134
Q

What is Colli Scaligeri?

A

It is a sub-zone in Soave that represents hillside vineyards situated outside the classico sub-zone.
These wines are labeled Soave Colli Scaligeri DOC.
This sub-zone is considered higher in quality than basic Soave DOC.
Production is small.

135
Q

What area does the Soave Superiore DOCG cover?

A

It corresponds to the same exact zone of production allowed for Recioto di Soave DOCG. It encompasses only hillsides, including those of the classico area. (The wines can also be labeled Soave Superiore Classico DOCG if produced from the classico sub-zone.)
It partially overlaps with the Soave Colli Scaligeri DOC.

136
Q

When was Soave Superiore approved for DOCG status?

A

2001; valid as of the 2002 vintage.

The goal was to introduce a higher-quality tier for the wines of Soave.

The DOCG was not well-receieved by many of the top producers who were expecting a DOCG exclusively for the classico area alone. The DOCG Soave Superiore is not widely used. Several leading producers continue to use the Soave Classico DOC even if their wines qualify for DOCG status. Some, notably the top-producer Anselmi, have even abandoned the Soave DOC altogether and label their wines as IGT

137
Q

What are the requirements of Soave Superiore DOCG wines?

A

The grapes and blending formula are identical to Soave DOC.
Superiore requirements are:
* higher min. planting density
* lower max. yields
* higher min. abv
* cannot be released before April 1 following the harvest

Riserva version:
* cannot be released before November 2 of the year following harvest

138
Q

How do Soave Superiore DOCG wines compare to Soave DOC?

A
  • more structure
  • higher alcohol
  • more intense aromatic/flavour profile
139
Q

What is Recioto di Soave DOCG?

A

A prized sweet wine made from semi-dried grapes.

140
Q

Where is the Recioto di Soave DOCG wine-growing region located?

A

It corresponds to the Soave Superiore area and is limited to hillsides.

141
Q

What varietals is Recioto di Soave DOCG composed of?

A
  • min. 70% Garganega
  • max. 30% Trebbiano di Soave (max 5% of any other authorized white varieties may be incorporated into this 30%)

These requirements are the same as Soave and Soave Superiore with the exception that Chardonnay is disallowed in Recioto wines.
Most Reciotos tend to be 100% Garganega.

142
Q

What is muffa nobile?

A

noble rot

143
Q

What process is used to produce Recioto di Soave DOCG?

A

Carefully selected ripe grapes go through the appassimento process in cool, dry and well-ventilated rooms where they are placed in a single layer on bamboo mats for 4-6 months to dry. The development of muffa nobile occurs naturally and the level of botrytis affecting the grapes may vary depending on weather conditions, the health of the grapes and the producer’s intended wine style.

144
Q

What are the characteristics of wines from Recioto di Soave DOCG?

A

Gold-to-amber colour, rich texture and complex aromas of flowers, apricot, honey and almond. Its bright core of acidity serves to counterbalance the residual sugar.

145
Q

How are Recioto di Soave wines produced from the classico sub-zone labeled?

A

Recioto di Soave Classico DOCG

146
Q

Recioto di Soave DOCG wines can be produced in what style other than as a still white wine?

A

Spumante

147
Q

Name the minor appellations of Western Veneto.

A
  1. Valdadige Terradeiforti (or Terradeiforti) DOC
  2. Garda DOC
  3. San Martino della Battaglia DOC
  4. Valdadige DOC
148
Q

What area does the Valdadige Terradeiforti DOC cover?

A

This inter-regional DOC shared with Trentino is mostly located within Veneto and consists of the strip of land that stretches along the Adige River from the northeastern corner of the Bardolino DOC up to the southwestern corner of Trentino.

149
Q

What style of wines are produced under Valdadige Terradeiforti DOC?

A

Single varietal wines made from:
* Enantio
* Casetta
* Pinot Grigio

150
Q

Where is the Garda DOC located?

A

This large inter-regional DOC shared between Lombardia and Veneto covers the eastern side of Lake Garda.

151
Q

What style of wine is produced in Garda DOC?

A

Refreshing single varietals from native and international grapes.

152
Q

What area does the San Martino della Battaglia DOC cover?

A

This inter-regional DOC shared between Lombardia and Veneto encompasses approx. the same geographical area as the Lugana DOC.

153
Q

What style of wine is produced under San Martino della Battaglia DOC?

A

Friulano-based white wines (min. 80%).

154
Q

What area does the Valdadige DOC cover?

A

This large inter-regional DOC is shared between Trentino-Alto Adige and the province of Verona in Veneto. The majority of the wines are made in Trentino.

155
Q

What style of wine is produced under Valdadige DOC?

A

Veneto’s production consists mostly of single-varietal wines made from:
* Pinot Grigio or
* Chardonnay

The wines are uncomplicated, refreshing and fruity.

Italian Wine Scholar: Northern Italy (21 decks)

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