WSET D3 - North East Italy

Question 1

Summarise Trentino-Alto Adige.

Answer 1

Influenced by Austrian heritage, became part of Italy in 1919. Trentino predominantly Italian-speaking region, while Alto-Adige (AKA Südtirol) majority first language is German. Entire region in foothills of Alps, viticulture predominantly practiced on lower slopes of hills. Both international and local varieties. Most single-variety wines.

Question 2

Summarise Trentino.

Answer 2

Mainly whites (unoaked, fresh PG, Chardonnay and Müller-Thurgau) reds from Teroldego, Merlot and Marzemino. Good to very good, inexpensive to mid-priced. Few very good to outstanding, premium to super-premium. Over 80% by co-operatives.

Question 3

What is the growing environment and Grape growing like in Trentino?

Answer 3

In sight of Alps, moderate, continental but cooling influences. Daytime summer temperature high due to mountains providing protection from cold north winds, moderating presence of Lake Garda to south and heat building up on valley floor during growing season.
Large day/night temperature differences due to cold air descending from mountains at night - retain acidity, prolong growing season, flavours to intensify. Vineyards on higher and steeper slopes require working by hand (harvesting).

Question 4

Summarise the grape varieties used here?

Answer 4

75% white grapes and 25% black. Maximum yields high. Large number varieties. Overarching Trentino DOC allows 10 white varieties to be bottled as single variety and 9 black varieties as reds. International varieties widely grown: Pinot Grigio, Chardonnay, Müller- Thurgau, Pinot Bianco, Riesling, Sauvignon Blanc and Gewurztraminer in whites and Merlot, CS, CF and PN in red. Larger volumes Pinot Grigio and Chardonnay.
Also home to range of local varieties. Black varieties Teroldego (black cherry), Marzemino (red cherry) and Lagrein (red cherry and black plum), all closely related. All vigorous, mid to late-ripening - deeply coloured, M tannin wines. Good to very good, inexpensive to mid-priced.

Question 5

What are the top varieties planted?

Answer 5

Pinot Grigio
Chardonnay
Müller Thurgau
Teroldego
Merlot
Marzemino

Question 6

Describe Teroldego.

Answer 6

Historically on pergolas for high yields. Quality minded growers using Guyot. Can suffer from drying out of stems but less susceptible to mildews. Best quality from Teroldego Rotaliano DOC on sandy and gravelly soils in far north Trentino. Outside Teroldego Rotaliano DOC, Teroldego cannot be bottled as Trentino DOC but as Vini delle Dolomiti IGT (includes wines from both Trentino and Alto-Adige).

Question 7

Describe Marzemino.

Answer 7

Prone to botrytis and powdery mildew. Older vines trained on pergolas; newer lower-yielding clones trained as spurred cordons. Best, ripest wines from Ziresi subzone of Trentino DOC due to full sun exposure and rich calcareous/clay and basalt soils.

Question 8

Describe Lagrein.

Answer 8

Needs warm site with plenty sunshine to ripen fully. Can subject to poor fruit set thus low yields. Bitterness and some harshness on finish addressed by shorter maceration and oak ageing. Because its deep colour, also used for rosés. labelled Italian or German as ‘red’ and ‘rosé’: Lagrein rubino/dunkel and Lagrein rosato/kretzer.

Question 9

Describe Moscato Rosa.

Answer 9

Made into rose-scented sweet wines. Poor fruit set and susceptibility to botrytis make it difficult to grow. Appassimento method or late harvest. Premium priced.

Question 10

Describe Nosiola.

Answer 10

Grown in Valley of Lakes, warmest area with sub-continental climate. Produces small volume distinctive whites with light hazelnut flavour. Also made in semi-dried fruit version, called Vino Santo. Hazelnut flavour from fruit, not oak. Vulnerable to spring frosts, powdery mildew and sour rot. Dry wine mid-priced, Vino Santo premium priced.

Question 11

What’s winemaking like in Trentino?

Answer 11

Majority whites by soft pressing, stainless steel at low temperatures (12–16°C) to retain primary fruit. May briefly aged on lees released promptly for fruitiness. Some top whites may aged in small oak, small proportion new, added layer of vanilla and spice.
Reds: 2 styles, Most fresh and fruity.
M tannins and M body. By maceration on skins during alcoholic fermentation (5–7 days) moderate temperatures (17– 20°C). Briefly aged in stainless steel or old, neutral wooden. By contrast, minority premium reds go through period maceration after fermentation (additional 7–14 days) and warm temperatures (26–32°C). Typically aged in small oak with small proportion new oak. M (+) to intense fruit and additional layer of vanilla and sweet spice oak.

Question 12

Wine law and Regulations.

Answer 12

Trentino DOC allows many varieties, international and local:
* Bianco (min. 80% Chardonnay and/or Pinot Bianco)
* Rosso (single variety or blends of CS, CF, Carmenère and Merlot)
* single variety, min. 85% named variety
* two variety blends. eg, for whites, 50–75% one of Chardonnay, Pinot Bianco, Pinot Grigio or SB + remainder one of these.
* Rosé / Rosato or Kretzer.
There are DOCs for sweet wines. Certain important sub-zones can appear on labels with DOC Trentino, e.g. Val di Cembra.
For Pinot Grigio delle Venezie DOC available to growers in Trentino but not Alto Adige.

Question 13

Wine business.

Answer 13

Many small growers. Co-operatives and merchants very significant. Co-operatives 80% total production with largest, Cavit, 60% all wine. Smaller estates 10% total production. Trentino DOC allows most common varieties, with alternative option of Vigneti delle Dolomiti IGT. Very high proportion bottled as DOC, questionable if Trentino DOC as such has promoted uniformly high quality as its yield allowances are high. Encouraged some high- quality growers not use Trentino DOC.
Very good penetration in restaurant sector, especially Trentodoc, Müller Thurgau and Teroldego Rotaliano.

Question 14

Summarise Alto-Adige.

Answer 14

Viticulture practiced in valleys and lower slopes of Dolomites. Today produces pale red Schiava then mostly international varieties PG, Gewürztraminer (here regarded as a local variety; village of Tramin is in province), Chardonnay, PB, PN and SB. Mostly good to very good, inexpensive to mid-priced. Some top wines very good to outstanding, mid to premium priced, especially PN. 60% white, 40% red.

Question 15

What’s the growing environment and grape growing like in Alto-Adige?

Answer 15

Mild Alpine continental climate. Protected from cold winds by mountains to north.
300 –700 m. Warm air currents in valleys, 300 days sunshine and large day/night differentials - very good conditions for ripening grapes and retaining acidity. Sufficient rainfall, throughout year with low amount in winter. Rainfall sometimes a concern at harvest time. Large variety soils: volcanic porphyry, quartz and mica rock and Dolomitic limestone, suitable for range varieties. Either traditional pergola or Guyot. Leaf picking encourage exposed bunches to ripen but now, with rising temperatures, has to be done carefully avoid fruit burning or drying out. Vineyards on higher, steeper slopes require working by hand. Number of growing zones (not sub-zones within DOC) according to topography, climate and soils. 2 largest are:
* Bassa Atesina in south with warmer climate: all main varieties are grown except Schiava. Müller Thurgau is grown at high altitude.
* Oltradige, including Lake Caldaro area for Schiava, with Merlot and CS in valleys, PN and white varieties at higher altitudes.

Question 16

What are the top varieties?

Answer 16

Schiava
Pinot Grigio
Gewurztraminer
Pinot Blanc
Chardonnay
Lagrein
Pinot Noir
Sauvignon Blanc

Question 17

Describe Schiava.

Answer 17

4 separate varieties identified, normally grown, vinified together. Typically on pergola to cope natural vigour, high yields. Typically pale ruby with perfumed violet and strawberry with M to light body and low tannins. In Santa Magdalena DOC Schiava can be blended with up to 15% Lagrein producing deeper coloured, fuller bodied wine.

Question 18

What is winemaking like in Alto-Adige?

Answer 18

Most white aim to preserve fresh fruit. Fermented at low to moderate temperatures (12–15°C) with selected yeasts and aged in stainless steel. Mid-priced may kept on fine lees 4–6 months to fill out body, premium wines for nearly a year. Some top whites and reds (Lagrein, Pinot Noir) aged in barriques.

Question 19

Wine Law and Regulations.

Answer 19

98% are DOC. Alto Adige DOC used for typical range varieties. wines can be:
* Bianco (min 75% Chardonnay, Pinot Bianco or Pinot Grigio – 2 of these must present but no single variety can exceed 70%). No Rosso category.
* single variety, min 85% named variety.
* two variety blends, eg, Chardonnay-Pinot Bianco or Cabernet-Lagrein. both varieties must be more than 15% blend each.
Also possible to label wine in this DOC with 1 of 6 subzones. Largest is Alto Adige Valle Isarco (mostly whites). Separate Lago di Caldaro DOC is devoted to Schiava.
Allowed yields slightly lower than Trentino, eg. 90 hL/ha for whites.

Question 20

Wine business.

Answer 20

Vineyard holdings very small, Co-operatives very important (70%). Even better-known estates have limited hectares, result need to make mid-priced and premium wines. Top co-operatives work hard to encourage quality and pay high prices to growers to incentivise quality.
Wines sold principally in Italy, just under half are sales in province with its very important tourist business. Most important sales sector is hospitality, then specialist wine shops with only small proportion supermarket sales. Top export market: Germany, USA. Province currently promoting its wines in 9 overseas markets. Schiava sold locally and exported to German-speaking countries. Consortium Alto Adige Wines is overarching body promotes wines. Wines all branded with Südtirol logo on capsule.

Question 21

Summarise Friuli.

Answer 21

Friuli-Venezia Giulia, commonly known as Friuli, most NE region, best known for high-quality whites. Bordering both Austria and Slovenia, its wine culture reflects influences from German-speaking and Slavic countries.Concentrated on quality white single-variety wines. More than 75% is white. Notable for number of different local and international varieties.

Question 22

What is the growing environment and grape growing like in Friuli?

Answer 22

Vineyards in south are on flat plain near Adriatic Sea, warm maritime where warm air from Adriatic Sea meets cooler influences from Alps. High rainfall (1,200 mm), 1/3 more than Bordeaux, accompanying humidity. requires extra work to combat diseases, organic viticulture challenging .
Can be divided into 2 zones, plain and low hills, broad distinction between everyday wines and higher quality wines. Everyday wines, especially PG and Merlot, from higher-yield fruit on alluvial plain with rocky deposits, more fertile than hillside sites, includes 5 DOCs, most important are Grave del Friuli DOC (mostly volume wines) and Friuli Isonzo DOC.
Higher quality wines from hillside of Collio DOC and Colli Orientali del Friuli DOC with calcareous marl and sandstone. Soils include compacted marl, known as ponca, excellent drainage. 200 m, range of slopes and exposure to wind contribute to lower yields and higher quality, greater costs and price.

Question 23

Summarise the grape varieties used in Friuli.

Answer 23

Wide range. Pinot Grigio 25% vineyard areas, many other varieties:
* Local – Ribolla Gialla, Malvasia di Istria, Verduzzo and Picolit (all white) and Refosco, Schiopettino, Pignolo and Tazzalenghe (black ). (Glera for Prosecco DOC extends into Friuli.)
*Varieties in common with Austria/Middle Europe – Riesling, Welschriesling (Riesling Italico), Gewürztraminer, Müller- Thurgau, Blaufränkisch (Franconia)
* French varieties – Merlot, Sauvignonasse (i.e. Friulano), Chardonnay, SB, CF, PB, CS, PN,Carmenère.

Question 24

What are the top varieties?

Answer 24

Pinot Grigio
Merlot
Friulano
Chardonnay
Sauvignon Blanc
Cabernet Franc

Question 25

Describe Friulano.

Answer 25

Tocai Friulano, renamed Friulano when EU ruled Tokaj only for style in Hungary.
AKA Sauvignon Vert or Sauvignonasse, in Friuli, has prominent role, good disease resistance (high rainfall region). M (–) floral and apple, M to H alcohol with M (+) acidity. Either entirely in stainless steel to preserve aromatics (most common) or lightly oaked. Best have capacity to age. Good to very good, mid-priced to premium.

Question 26

Describe Ribolla Gialla.

Answer 26

Only grown in Collio and Colli Orientali, needs hillside sites to prevent growing too vigorously. prone to shot berries. Citrus and pepper notes high acidity. Many styles experimented as profile of variety has grown: oak-aged or not, Charmat sparkling, dry and off-dry, extended skin contact for orange wines, amphora wines.

Question 27

Describe Refosco.

Answer 27

Refosco dal Peduncolo Rosso most planted local black varieties. Vigorous produces best wines on hillside sites with lower fertility. Late ripening, resistant to botrytis. Reds are red cherry with herbal aromas. Small berries - wine with high tannins best smoothed time in barrels.

Question 28

What’s the winemaking like in Friuli?

Answer 28

Clean, mainly unoaked, whites Drew on German technical expertise especially stainless steel fermentation and ageing vessels, temperature control, cultivated yeasts and pneumatic presses. Recent decades, experimentation with late harvest, skin maceration, lees stirring and use of oak.
Reds from international varieties (mainly Merlot) and range of characterful, often tannic local ones. As neighbouring Slovenia, traditional orange wines made. Small volumes sweet wine also made from local varieties.
orange Wines
Friuli, especially small Oslavia sub-region of Collio is centre for orange wines. Long maceration (8 days up to 6–8 months) on skins of white varieties followed by long ageing (2–6 years) in large format oak barrels. They share commitment to:
* organic methods in vineyard
* use local varieties (Ribolla Gialla), alongside international ones
* long maceration on skins
* ambient yeasts, no temperature control
* long maturation in large format oak or other wood
* no fining or filtration
* low or no added SO2.
Amber, orange or gold colour. Pronounced flavours, dried fruits, dried herbs, hay and nuts, M tannins. Premium prices and particularly appreciated by sommeliers, those committed to natural wines and adventurous drinkers.

Question 29

What are the denominations?

Answer 29

2 important DOCs are Collio and Collio Orientali del Friuli (COF). Similar characteristics, mainly divided by political history. Latter became part of Italy in 19th century, Collio in 1914. Same geology and wine culture of Collio continues into Slovenia.
Collio DOC - 77 hL/ha. in process to Collio DOCG.
Principal wines are single-variety whites – Friulano, Ribolla Gialla, SB or Chardonnay. DOC wines can have variety name eg, Collio Orientali del Friuli Sauvignon Blanc or Collio Friulano. 18 approved varieties.
Grave del Friuli DOC and Friuli Isonzo DOC.
2 sweet wines denominations are 2 of Friuli’s 4 DOCG. Colli Orientali del Friuli Picolit DOCG, historic wine once a competitor for Tokaj. Volumes always small as Picolit has bunches with only 10–15 berries due to problems with berry set. Made from air-dried grapes. Ramandolo DOCG made from air-dried Verduzzo.
A new Friuli DOC introduced in 2016 allows growers produce wine to DOC standard across all authorized areas of Friuli. Permitted yields high (e.g. 98 hL/ha-popular whites). Remains to be seen if consumers and supply chain see this as positive development.

Question 30

Wine business.

Answer 30

2 main growers’ organisations for high quality wines:
* Consorzio Tutela Vini Collio
* Consorzio Tutela Vini Friuli Colli Orientali e Ramandolo oversees 4 DOC(G)s: Colli Orientali del Friuli, Ramandolo, Picolit, Rosazzo Friulian wine continues a good reputation in restaurant and specialist retail. Very successful in national wine competitions, such as Gambero Rosso. Exports grew partly not exclusively due to popularity of Prosecco and Pinot Grigio. Whites continue to be speciality, increasing focus on promoting reds, especially native varieties (Refosco). Partly because other north regions (Trentino-Alto Adige), entered market for clean, modern, well-made whites, at lower price. Competition at lower end market also come from inexpensive Pinot Grigio grown both across Italy and Eastern Europe where costs can be lower.

Question 31

Summarise Veneto.

Answer 31

Southern end Lake Garda in west to Venice in east and from foothills of Alps in north to flat plains of Po delta to south. Italy’s largest wine region, not least due to popularity of Prosecco and PG. Also home of well-known DOC(G)s, Valpolicella and Soave. Both entry level and high-quality wines.

Question 32

What is the growing environment and grape growing like in Veneto?

Answer 32

Warm and moderately continental, with moderate rainfall. Cooling influences may from altitude, exposing vineyards in foothills to large diurnal range, and from breezes from Lake Garda cool vineyards in west. Flat plain affected by moist air and fog from River Adige and Po River valley, Italy’s largest expanse of flat land, thus increasing number of sprays needed. Trunk disease Esca increasing threat.
Soils generally very fertile contributing high yields. Particularly on plain with rich soils, high fertility. Hillside sites better suited to quality production. DOCs for Valpolicella and Soave extend to plains, combination with high yields allowed- quality varies from good to outstanding.
The flat fertile plain is source of fruit for inexpensive, high volume brands growing international varieties such as Pinot Grigio, CS, Chardonnay and Merlot and local varieties Corvina, Garganega and Trebbiano. High yields - simple, fruity. May labelled Veneto IGP.

Question 33

What are the top grape varieties?

Answer 33

Glera
Garganega
Merlot
Corvina
Pinot Grigio
Cabernet Sauvignon

Question 34

Summarise Soave.

Answer 34

East Verona, 2 distinct parts: foothills to north and flat plain in south, near River Adige. Hillside soils are limestone and clay and/or volcanic rocks (basalt) - naturally cool, with altitude influence, slows ripening, leading to full flavour ripeness yet high acidity.

Question 35

Describe Garganega.

Answer 35

Historic variety of Veneto, vigorous, very productive and late ripening (October). Traditionally on pergola, nowadays may trellised. Sensitive to winter cold, mildew and botrytis. Usually handpicked on hillside, machine-harvested on plain.
High acidity, M body and M lemon, apple/pear, white pepper and, ripest examples, stone fruit. Do not typically display aromas of new oak, though some high-end examples are oaked. Best examples can age, developing almonds and honey. Good to very good, inexpensive to mid-priced. Top producers’ wines are very good to outstanding, mid to premium priced.
Vines on plain planted on fertile sandy and alluvial soils - fruity with M acidity and meant to be drunk young. Acceptable to good, inexpensive.
Quality producers employ short cold maceration, cool fermentation 16–18°C and few months ageing on lees. Few producers ferment and/or age their leading wines in oak barrels.
Wines also made by appassimento method.

Question 36

Wine law and regulations.

Answer 36

3 main DOCs for dry Soave, slightly rising min. alcohol.
Soave DOC – Grapes from entire Soave region, min. 70% Garganega, up to 30% Trebbiano di Soave (Verdicchio) or Chardonnay. Of this 30%, max 5% can be any other authorized variety. Max 105 hL/ha. Can sold very young, after 1 December year of harvest. 80% all Soave.
Soave Classico DOC – Grapes from hilly Classico region, same rules about varieties, 98 hL/ha. can be released 1 February year after harvest. Produce 20% all Soave.
Soave Superiore DOCG – Grapes from same hilly zone as Recioto di Soave, same rules about varieties. 70 hL/ha. can only be released 1 September year after harvest. However, production tiny.
High to very high yields permitted both Soave and Soave Classico. Led to introduction of Soave Superiore DOCG with its markedly lower max yields. However, leading producers work with yields close to maximums allowed and still produce concentration and flavour intensity , showing Garganega when grown on favourable sites can produce fully flavoured wines at relatively high yields.
Recioto di Soave DOCG – Grapes from a delimited hilly zone, made from same blend but 36 hL/ha, rich, floral, honeyed, sweet wines with high acidity.

Question 37

Wine business.

Answer 37

Small growers, large bottlers. Largest co-operative, Cantina di Soave, bottles just under half total wine. Demand peaked in 1960s&70s but recent decades lost ground in volume market to Pinot Grigio from Veneto and elsewhere. As a result, old, low quality Garganega vines replanted with Pinot Grigio. However, Soave continues in demand in export markets with 80% exported, especially Germany and UK. Over last 10 years, value of exports held up with volume dropping, indicating slightly higher prices achieved.
Until recently, quality reputation conveyed either by reference to Classico zone or names of individual producers (eg, Pieropan and Inama). As part of effort to re-position Soave as higher quality wine, Soave Consorzio carried out classification of single vineyards across Soave as a whole. Followed study of soils, aspect, elevations and combined effect on wine style. These ‘cru’ vineyards all on hilly sites, most but not all in Classico zone.

Question 38

Summarise Valpolicella.

Answer 38

North of Verona. Foothills in north have limestone and clay or volcanic soils, cooler than south, slow down ripening - more acidity, ripen more slowly, greater concentration. Soils in flatter south are gravel and sand, warmer - grapes fruitier with less acidity and lower concentration.

Question 39

Describe Corvina Veronese.

Answer 39

Corvina, vigorous & dependable, high yields. Thick skins - suitable drying. Prone to downy mildew, botrytis, esca, sensitive to drought. Mid-late ripening.
Well suited to pergola as does not fruit on first few buds and shade prevents sunburn which variety is prone. Height of pergola helps good air circulation reduce disease. Studies shown temperatures can be significantly lower in pergola systems, but also lose more water through evaporation. If carefully, can be grown on trellises.
Mostly blended in Valpolicella and related wines. In blends, contributes violet, red cherry and red plum with a herbal note and low to M tannins and high acidity. A few single-variety Corvina following success of Allegrini’s La Poja, a concentrated barrel-aged red.

Question 40

Describe Corvione.

Answer 40

Prone to downy mildew. Principal problem berries do not ripen uniformly therefore fruit must be picked bunch by bunch, adding cost. Good complement to Corvina in blends as supplies tannins, also contributing red cherry fruits. Also dries well.

Question 41

Describe Rondinella.

Answer 41

Very reliable and productive can grow on range of soils. Good disease resistance (good for drying) but prone to esca. Can give rather neutral wines with light, simple cherry fruit. Accumulates sugar very fast, useful for Recioto.

Question 42

Describe Molinara.

Answer 42

High yielding, grown less recent years, due to pale colour, with producers (and market) preferring deeper coloured wines. Contributes acidity, red-berried fruit and lightness.

Question 43

What is winemaking like in Valpolicella?

Answer 43

Inexpensive Valpolicella aim to create fresh, fruity wines for early consumption. After crushing, fermentation at 20–25°C retain primary. Maceration typically short, 5–7 days, aim is light to M tannins. Aged in stainless steel or large neutral barrels 6–8 M.
Appassimento – Both Soave and Valpolicella. Wine style is called passito. In Veneto and many parts of Italy (e.g. Tuscany for Vin Santo) grapes picked and allowed to reach semi-dried before crushed. Grapes stored for 3–4M in well-aerated drying lofts. A historic method for concentrating flavour, raising alcohol and making sweet (today, dry) wines. May picked early at 11–11.5% potential alcohol to maintain acidity and ensure perfect bunches. Completely healthy grapes with open bunches left to dry, on vine or more usually, off vine. Grapes are hung up or, in volume production, laid one bunch deep in well-spaced trays, to prevent moulds. Grapes must checked regularly and rotated occasionally. Humidity, temperature, air movement carefully controlled.
Depending on speed and length, grapes lose around 1/3 weight. This loss of water leads to higher sugar, potential alcohol, acidity, anthocyanins, tannins and concentration of flavours. In addition, chemical changes occur. eg, more glycerol, giving softer, fuller mouth-feel. because differing production methods, Corvina blend can produce both pale ruby, simple, fresh, fruity wines (Valpolicella) and deep ruby, concentrated, complex, high alcohol wines with tannic and acidic structure (Amarone and Recioto).

Question 44

Wine law and regulations.

Answer 44

Range of wines. All Corvina-dominant blends. DOCs and DOCGs:
* Corvina and/or Corvinone 45–95% blend.
* Rondinella: 5–30%
* Other authorized varieties including Molinara.
Valpolicella DOC – max. 84hl/ha - some low concentration. Typically short maceration. Bright purple tints in youth and red cherry, rose aromatics, no oak flavour, low to M tannins, M to M (+) acidity. Good some very good, inexpensive to mid-priced.
Valpolicella Classico DOC – grapes must from hilly, defined, historic Classico zone. Greater concentration. Good to very good, inexpensive to mid- priced.
Valpolicella Valpantena DOC – grapes grown in Valpantena valley.
Superiore – additional optional for Valpolicella DOC and Valpolicella Classico or Valpantena DOC, marginally higher min. alcohol, often aged in large oak for 1 year. Must aged for 1 year after 1 January year after harvest. Thus, in Valpolicella, Superiore used in traditional way for Italian wines as a higher grade basic DOC. (in Soave and Bardolino, Superiore is used as separate DOCG attempt to reposition wine commercial status.) Ruby colour, greater concentration.
Few make outstanding quality for super-premium prices labelled as Valpolicella Superiore. eg, Quintarelli or Romano dal Forno. However, these made from significant proportion semi-dried grapes and aged for many years, reflecting traditional winemaking practices for very high quality wines

Recioto della Valpolicella DOCG – historic, sweet, semi-dried Valpolicella. Grapes from anywhere within Valpolicella DOC, if Classico on label, must from Classico area. Grapes must dried off vines for 100–120 days. Final yield (after drying and pressing semi-dried grapes) max 48 hL/ha. Intense red, fresh, dried-fruit, full body, and M (+) to H tannins. Small scale often artisan. Styles differ in alcohol and sweetness (min. 12% abv and 50 g/L residual sugar). Despite labour and lower allowed yields, prices do not match more fashionable Amarone. Very good to outstanding, premium priced.

Amarone della Valpolicella DOCG – modern (20th century) dry or off-dry semi dried grape wine of Valpolicella. Grapes from anywhere within Valpolicella DOC and final yield max. 48 hL/ha. Vinified usually after 100–120 days of drying. Min. 14% but typically 15% and above, often 5–9 g/l residual sugar. (max. 9 g/L) Must aged min. 2 years in large casks or barriques (4 years for ‘Riserva’). Intense cherry and dried fruit accompanied by spice and wood notes, M to H tannins and H acidity, balances richness. Wine may have new oak flavours or nutty and volatile notes from mildly oxidative ageing in large casks if not kept entirely topped up. Due to popularity and high volumes made, Good to outstanding. Mid to premium and super - premium.

Valpolicella Ripasso DOC – unpressed grape skins with some residual sugar taken from end of fermentation phase of Amarone or Recioto. Newly made Valpolicella wine, pressed off own skins, then added to these skins for second maceration. Yeasts, also transferred, ferment remaining sugar, grape skins give more colour, flavour and tannins. 15% Amarone may also added contribute flavour, tannins and alcohol.
Finished wine must have min. 12.5% abv and 13.% for Superiore. Must be aged for 1 year after 1 January year after harvest. Often large oak. M to full-bodied M (+) tannins and fresh and stewed red cherries and plums. Given popularity of Ripasso style, producers also making wines from blend of dried grape wine and standard wine and selling it as IGP. Good to very good, mid- to premium priced.

Question 45

Wine business.

Answer 45

Valpolicella Consorzio represents more than 80% producers make DOC(G) wines. marketing and promotion, research and sign up growers to common standard for sustainability.
In past Recioto and Amarone were rare and exceptional wines. Recioto remained niche market, while Amarone grown six-fold Ripasso nearly fourfold. Valpolicella dropped significantly. Growers receive 3 times price for Amarone grapes as basic Valpolicella. 65% Amarone exported with Germany, US, Switzerland and UK.
Valpolicella Consorzio launched an externally certified sustainability project designed to incorporate 60% members by 2018 ultimately entire region. 3 themes: ‘reduce, respect, retrench’ (i.e. ‘save’).

Question 46

Summarise Pinot Grigio delle Venezie DOC.

Answer 46

New DOC introduced 2017 replacing Pinot Grigio delle Venezie IGP with stricter requirements.
Grapes have to be grown in 3 regions of Veneto, Friuli-Venezia Giulia and southern Trentino–Alto Adige. Produces 85% Italian PG, 40% world’s PG. Max yield remains high but reduced (152 to 126 hL/ha). New DOC very popular among growers with high take-up opportunity to bottle Pinot Grigio under DOC. (many other DOCs for PG available to growers in smaller, defined zones within individual regions. growers’ choice between new overarching and local DOC.) Light to M (-) Lemon and apple. M alcohol and M (+) acidity. Good some very good, inexpensive to mid priced.

Question 47

Summarise Bardolino DOC and Bardolino Superiore DOCG.

Answer 47

Including its small Classico sub-zone, adjacent to Lake Garda with moderating influences. L bodied reds and rosés. Corvina blends (35–80% Corvina) as in Valpolicella but with possibility up to 20% other authorized red varieties (10% max. for any single variety). In practice, Merlot can be used boost red fruit and reach min. alcohol 10.5% (DOC) or 11% (DOCG) for Superiore. Maximum 91 hL/ha. Rosé (Chiaretto), light, fresh, red-fruited, M salmon colour.

Question 48

Summarise Bianco de Custoza DOC.

Answer 48

Between Verona and Lake Garda. Mostly easy-drinking, lightly aromatic, fresh whites from blend of mainly Trebbiano Toscano, Garganega, Friulano and optionally Cortese. Mainly sold in Italian market.

Question 49

Summarise Lugana DOC.

Answer 49

South of Lake Garda, crosses boundary into neighbouring Lombardy. Most vineyards in Lombardy but majority bottled by big producers in Veneto. Principal variety now called Turbiana, same as Verdicchio. Best examples are moderate aromatic with ripe apple, citrus and hazelnut notes with lively acidity and saline finish. Some producers may age part or all top wines in oak. Some can age for 5 years plus.