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Italian Wine Scholar > Veneto > Flashcards

Veneto Flashcards

1
Q

Describe Veneto’s wine industry

A

-14 DOCG, 29 DOC
-25% of Italy’s total production
-Largest producer by volume
-3rd largest area under vine
-Well known for Valpolicella, Soave, and mass-produced/price-conscientious
-Bordeaux varieties for 200 years
-Western portion mainly native (Glera, Garganega, Corvina)

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2
Q

Name the key historical point for Venice’s wine development

A

-Veneti people learned winemaking from Rhaeti & Eustraceans 9th c BC
-Alliance with Rome
-Lombard and Byzantine control, decline of wine
-Byzantine independence, vine most cultivated crop
-Ottoman Empire and phylloxera, major decline 17th cent
-Not until 1960s with commerce rebuilding wine resumed
-Became largest wine producing region in a few decades

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3
Q

How is Veneto’s winegrowing areas divided typographically?

A
  1. Plains - 60% of winegrowing region; 56% of total area
  2. Alpine - 2% of winegrowing region; 29% of total area
  3. Hills - 40% of winegrowing region; 15% of total area
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4
Q

What is the climate and 4 zones in Veneto?

A

Overall moderate continental
-Alpine - cool, rainy summers, cold snowy winters
-Semi-continental: hilly area. Trapped alpine air, warm plain air, sea & lake air moderate. Rain at harvest, hail in the summer
-Continental: plains - hot, humid summers, cold humid winters. Fog & mist
-Mediterranean: coastal plain - warm, humid summer. Sea breezes

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5
Q

Name the most widely planted grapes in Veneto and where they’re grown

A

Garganega (13%) Corvina Veronese (8%) - western Veneto: Bardolino, Lugana, Valpolicella, Soave
Glera ( 28%), Merlot (9%), Cab Franc, Pinot Grigio (12%) Chardonnay, Pinot Bianco - central and eastern

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6
Q

What does Salato refer to?

A

Spicy- salty characteristic associated with Classico red wines from Bardolino

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7
Q

Name the 3 Prosecco appellations

A
  1. Conegliano Valdobbiadene DOCG
  2. Asolo Prosecco DOCG
  3. Prosecco DOC
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8
Q

Who was Antonio Carpene?

A

Marked for rise of Prosecco
Refined tank method for Prosecco
Found school of Eonology

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9
Q

Describe Conegliano Valdobbiadene Prosecco DOCG

A

-85% Glera (min)
-Fully sparkling/spumante
-Made in tank method
-Extra-dry or brut (10 - 12g/l RS)
-Labeled Superiore

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10
Q

What is Cartizze?

A

“Grand Cru” of Cong-Val processeco
Only official sub one for sparkling wines
Dry - 17 - 32 g/l RS
Can be vintage or non-vintage

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11
Q

What is Rive?

A

Specific Prosecco vineyard
Vineyards on steep slopes”
Names can be put on labels, “Rive” must appear
Special designation for sparkling wines from 43 top sites
Must be hand-picked
Vintage dated, spumante
Similar to Premier Cru

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12
Q

What are the wines made from Colli de Conegliano DOCG?

A

White blend: Manzoni blend
Red: Marzemino, Cab Franc, Cab Sauv, Merlot
Sub-zones: Refrontolo (r) Torchiato de Fregona (w)

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13
Q

Describe Asolo Prosecco DOCG

A

-Glera based
-Most spumante but frizzante allowed
-Spumante will be labeled as Superiore
-Smaller production than C-V

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14
Q

What DOC is exclusive to Soave?

A

Colli Scaligeri. Outside of Classico zone

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15
Q

Define picai

A

Tying clusters and hanging from clusters
Traditional in Gambellara
Produces great concentration due to more air flow

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16
Q

What is the training system used in Veneto?

A

Pergola
Pergola Veronese doppia (double pergola)/tendone outlawed in 2003 due to too high of yields

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17
Q

Name the 4 appellations of Valpolicella

A

Recto to Della Valpolicella DOCG
Amazone Della Valpolicella DOCG
Valpolicella DOC
Valpolicella Ripasso DOC

All can append classico

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18
Q

What are the requirements for making Recioto Della Valpolicella?

A

Sweet, red passito style (ancient version)
Air dried 3 - 4 mo (appassimento)
Dried on Arele or Graticci placed in Frutai (lofts)
Vinifiés after Dec 1
Noble rot may affect but up to producer

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19
Q

What are the aging requirements for ripasso della Valpolicella?

A

On vinacce (pumace/skins) 3 - 4 days
Aged 1 year before release

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20
Q

What are the main grapes of Bardolino?

A

Corvina
Rondinella
Molinara

-All wines can only be Rosso or rosato
-Chiaretto is Bardolino rosato

21
Q

Which white grape is associated with Breganze ?

A

Vespaiola (wasps) - dry, white version
Also called Torcolato - sweet passito version

22
Q

What grape is used in Colli Eugeni Fior d’Arancio?

A

Moscato Giallo (made in Passito style)

23
Q

What are the Veneto DOC/G for Raboso Piave?

A

Piave DOC
Piave Malanotte
Bagnoli Friulano

24
Q

What is the grape in Lison DOCG?

A

Tai (Friulano) white only
Interregional w/ Friuli Vénétie and Veneto

25
Q

What are the main grapes in Valpolicella?

A

Corvina
Corvenone
Molinara
Rondinella

26
Q

Describe the characteristics of Bardolino Chiaretto, Novello, Classico and Superiore

A

Bardolino Chiaretto - rose
Bardolino Novello - Made with carbonic macération
Bardolino Classico - historic center
Bardolino Superiore - aged for 1 year

27
Q

What characteristics do Corvina, Corvinone, Rondinella, and Molinara bring to a Valpolicella blend?

A

Corvina - Aromatic complexity (45 - 90%)
Corvinone - Tannin & structure (can replace some or all of Corvina up to 45%)
Rondinella - easy to cultivate, resistant to botrytis
Molinara - lightness & freshness

28
Q

What are the geographical differences between eastern and western Soave?

A

Eastern: low volcanic hills, decomposed basalt. Structured wines with almond notes (reciotos)
Western: Steep limestone hills. Finesse and delicate wines

29
Q

Tre Venezia refers to which 3 regions

A
  1. Veneto
  2. Fruili Venezia Giulia
  3. Trentino Alto Adige
30
Q

What are the least likely grapes in a Valpolicella blend?

A

Oselata
Molinara
(Most likely Corvina, Corvinone, Rondinella)

31
Q

What grapes would be in a Rosso Breganze?

A

Bordeaux blend - Merlot & Cab
(Rosso = red)

32
Q

Describe the appassimento method

A
  1. Whole bunches healthy, ripe grapes picked
  2. Air dried on arele or graticci and stored in fruttai (lofts) or modern humidity controlled rooms
  3. Vinified after Dec 1 after harvest (or later)
  4. Some noble rot may develop
  5. Slow fermentation
  6. Once desired sweetness achieved, chilled and yeast filtered if needed
    7 - Optional - aging with oxidation (traditional) or not (modern)
33
Q

Where does recioto get its name and origin?

A

Recia- ear. Practice of collecting lateral/ripest berries

Roman times

34
Q

Describe how amarone is made

A

Amaro- bitter

  1. Whole bunches healthy, ripe grapes picked
  2. Air dried, usually shorter time than recioto
  3. Vinified after Dec 1 after harvest (or later)
  4. Some noble rot may develop
  5. Fermented to dry - 14% ABV or higher
    7 - Optional - aging with large old oak (traditional) or small oak (modern)
35
Q

Describe how ripasso is made

A
  1. Freshly made Valpolicella wine poured through vinacce = leftover, unpressed skins and lees - of Amarone or Recioto grapes
  2. Left in contact with solids for 1 - 2 weeks.
    Residual fermentation takes place
    Optional to add 15% freshly made amarone
    Optional to add semi-dried grapes
  3. Aged for 1 yr minimum
36
Q

What are the blending and winemaking requirements for Soave, Superiorie and Recioto?

A

Soave: 70% Garganega, 30% Trebbiano di Soave and/or Chardonnay. Still and spumante
-Classico

Superiore: Same blending but lower yields and higher max planting density, higher min ABV
Released after April 1. Covers same area as Recioto

Recioto: 70% Garganega, 30% Trebbiano di Soave - no Chardonnay allowed. Sweet wine from semi-dried grapes. Will undergo muffala noible

37
Q

What is the blending and style of Recioto di Gambellara?

A

100% Garganega
Classico area only
Appassimento via piccai
Can be spumante but not classico

38
Q

Describe grapes and styles of Breganze DOC

A

Reds: Marzemino and international - Cabs, Carmenere

Whites: Tai, Vespaiola
Style -Torcolato 100% Vespaiola made appassimento using torlato (twine tying method)

39
Q

What is the grape in Colli Euganei Fior d’Arancio?

A

Moscato Giallo

Dry to passito

40
Q

What are the styles of Colli Conegliano DOCG, Refrontolo and Torchiato di Fregona?

A

Bianco: Manzoni Bianco, Pinot Bianco, Chardonnay blend.
Rosso: Marzemino, Merlot, Cab blend. 2 years/6 in oak

Refrontolo: sub-zone - air-dried Marzemino (r) grape. Passito allowed

Torchiato: Rare white passito from Glera, Boschera, Verdiso blend

41
Q

What are the grapes in the Piava regions?

A

-Merlot
-Piave Rosso

Tai (w) aka Friulano
Verduzzo

42
Q

What style is Paive Malanotte made in?

A

15 - 30% must be air-dried
70% Raboso Piave
30% Raboso Veronese

43
Q

What labeling terms can be used indicates a sparkling Prosecco in Veneto?

A

Superiore
Cartizze
Rive

44
Q

Verdicchio is a synonym for

A

Trebbiano di Soave

45
Q

What two provinces can list their names on Prosecco?

A

Trieste
Treviso

46
Q

What are the northern regions that are Vini Vulcani (volcanic wines)?

A

Veneto:
Soava
Gambellara
Colli Euganei

47
Q

Describe the geography and climate of Congeliano Valdobbiadene

A

-Treviso province, north of Piave river east-west slopes in hilly region
-From Valdobbiadene in east to Conegliano in west
Moderate continental: Vald. - further west, more alpine impact
Cong. closer to sea

48
Q

What areas can append classico in Veneto? (12)

A

Valpolicella and styles (4)
Lago di Caldaro (1)
Bardolino & superiore (2)
Soave, superiore, recioto (3)
Gambellara and recioto (2)

49
Q

What is the max % of grape yield used in amarone production?

A

65%

Italian Wine Scholar (15 decks)

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