Italy - Veneto Flashcards
DOCG of
Veneto
4C-3Reccio-BF-LAMPS
Colli Asolani (Prosecco)
Colli di Conegliano
Colli Euganel Flor d’Arancio
Conegliano Valdobbiadene Prosecco
Recioto di Gambellara
Recioto di Soave
Recioto della Valpolicella
Bardolino Superiore
Friularo di Bagnoli
Lison
(*shared with Friuli)
Amarone della Valpolicella
Montello Rosso
Piave Malanotte
Soave Superiore
What is a Fruttaio
The large airy room where grapes are dried in Valpolicella
What is an Arele?
The typical “hurdles” of wood and bamboo, where some of the grapes used to produce Amarone is still dried in the traditional manner.
* Arele are kept inside Fruittaios
Describe Appassimento
After harvest grapes are laid out in flat bins –the traditional wooden ones are called “Arele“.
They are allowed to dry until a minimum of December 1st on the year of harvest before they are pressed. Many houses wait until sometime in January though, preferring to decide based upon grape condition, sugar level, and flavor.
The traditional grapes of the region (Corvina, Crvinone, and Rondinella) gave thick skins which allow them to preserve freshness while drying. They tyipcally lose about 30-35% of their original weight by the end of the drying period.
Describe Ripasso
Ripasso is a way to gain more flavor structure and sugar for the wines of Valpolicella DOC that are not bound for Amarone.
After the grapes for Valpolicella are pressed and fermented once they are put aside to store. All the while the grapes for Amarone are going through their druing period.
Once the Amarone destined grapes have finished drying they are pressed and macerated with the juice to ferment; in some cases for 40 days.
The skins and solids are removed from the freshly fermented Amarone.
Those grape skins are preserved and re-soaked with the saved Valpolicella wine. The residual sugar from the skins and fresh yeast begin a second fermentation
Amarone della Valpolicella DOCG
(Rd!)
Rosso Only!!
Classico - Valpatena
Normale - Riserva
45-95% Corvina
5-30% Rondinella
25% Max ‘other’
~12 tons/ha~
~11% min ABV at harvest~
~14% min ABV~
(dried)
12 g/l max RS
* For every 0.10% of ABV > 14%,
0.10 g/l more RS is allowed
**For every 0.10% of ABV > 16%,
0.15 g/l more RS is allowed
Normale
* 2 years from 1/1
Riserva
* 4 years from 11/1
Classico Zone has 5 communes:
(FN-MSS)
F’ing MS’S!
* Fumane
* Negrar
* Marano
* Sant ‘Ambrosia
* San Pietro
Notes:
- Producers can only use 65% Max of their harvest for Amarone. The rest must go into Valpolicella or Valpo Ripasso.
- Grapes may not be vinified before 12/1 on year of harvest.
What are the aging requirements of
Amarone della Valpolicella DOCG?
(normale)
Normale
*2 years min aging from 1/1
Riserva
*4 years min aging from 11/1
What are the aging requirements of
Amarone della Valpolicella DOCG?
(riserva)
Riserva
*4 years mn aging from 11/1
Normale
*2 years min aging from 1/1
What is the Max RS for Amarone?
12 g/l max RS
*For every 0.10% of ABV > 14%,
0.10 g/l more RS is allowed
-or-
0.5 extra g/l RS per 0.5% ABV
(until 16% ABV)
additionally…
**For every 0.10% of ABV > 16%,
0.15 g/l more RS is allowed
- or-
0. 75 extra g/l RS per 0.5% ABV
Note:
- These rules must rarely really be used….
- I checked many of the top Amarone producers’ tech sheets. Rarely are they over 8 g/l RS; even though the wines are well above 15% & 16% ABV
Major Zones of Valpolicella region
Valpantena
Classico
Est..?
Previous MS Test ?
Communes of
Valpolicella Classico Zone
FN-MSS
(F’ing Mass!)
Fumane
Negrar
Marano
Sant ‘Ambrosio
San Pietro
What is the maximum amount of a harvest
a producer can make Amarone with?
65% Max
- The rest must go in to Valpolicella or Valpolicella Ripasso
Bardolino Superiore DOCG
(Rd!)
- *Rosso Only!!**
- Superiore - Classico*
35-65% Corvina Veronese*
(*lower Quality corvina)
10-40% Rondinella
~9 tons/ha~
~12% min ABV~
Classico Zone has 6 communes:
BLACC-G
Bardolino
Lazise
Affi
Cavaion
Costermano
Garda
What styles of wine are made in
Colli Euganei Fior d’Arancio DOCG?
White Only!!
Bianco Secco (still)
Bianco Dolce (still)
Bianco Spumante (sweet)
Bianco Passito (sweet)
Colli Asolani (Prosecco) DOCG
(W, Frz, Spk)
- *Bianco Only!!**
- Still - Frizzante - Spumante Superiore*
85% min Glera
(aka: Prosecco, or Serpina)
Still
~12 tons/ha~
~10.5% min ABV~
- *Frizzante**
- same numbers as Still*
~may undergo secondary ferment in bottle…
“Rifermentazione in Bottiglia”
secco - amabile (?)
Spumante Superiore
~11% min ABV~
What is
Rifermentazione in Bottiglia?
Secondary fermentation has taken place in the bottle.
Note:
If this method was used this term Must be on the label in:
- Colli Asolani Frizzante DOCG
- Conegliano Valdobbiadene Prosecco Frizzante DOCG
What styles of wine are made in
Colli Asolani DOCG?
- *White Only!!**
- (85% min Glera)*
Bianco Tranquillo
BIanco Frizzante
Bianco Spumante Superiore
Colli Euganei Fior d’Arancio DOCG
(bianco still)
Bianco Only!!
Bianco (secco -or- dolce)
Spumante (dolce) - Passito
95% Moscato Giallo
~12 tons/ha~
Bianco (still)
(Secco -or- Dolce)
‘Secco’
~10.5% min ABV~
‘Dolce’
~10.5% min ABV~
~{4.5% actual}~
50 g/l min RS
Spumante
(sweet only!)
~10.5% min ABV~
~{6.5% actual?}~
50 g/l min RS
Passito
~15.5% min ABV~
~{11% actual}~
*1 year aging from 11/1
50 g/l min RS
Colli Euganei Fior d’Arancio DOCG
(bianco spumante)
Bianco Only!!
Bianco (secco -or- dolce)
Spumante (dolce) - Passito
95% Moscato Giallo
~12 tons/ha~
- *Spumante**
- (sweet only!)*
~10.5% min ABV~
~{6.5% actual?}~
50 g/l min RS
Bianco (still)
(Secco -or- Dolce)
‘Secco’
~10.5% min ABV~
‘Dolce’
~10.5% min ABV~
~{4.5% actual}~
50 g/l min RS
Passito
~15.5% min ABV~
~{11% actual}~
*1 year aging from 11/1
50 g/l min RS
