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MS Exam Master > Italy (Veneto) > Flashcards

Italy (Veneto) Flashcards

1
Q

What is the minimum RS for all three styles (spumante, passito, and dolce) for Colli Euganei Fior d’Arancio?

A

50g/L

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2
Q

Colli Euganei Fior d’Arancio DOCG makes tranquillo, spumante, and passito wines from what grape?

A

Moscato Giallo (min 95%)

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3
Q

Lison-Pramaggiore DOC and Piave DOC are notable for what?

A

Lison-Pramaggiore DOC and Piave DOC are notable for what?

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4
Q

Who is the star of the Colli Euganei DOC? What wines have made them famous?

A

Who is the star of the Colli Euganei DOC? What wines have made them famous?

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5
Q

Who makes Bradisismo? What are the grapes and what’s the IGT? What DOC zone is this producer located in?

A

Inama

70% Cab with 30% Carmenère

Veneto IGT

Colli Berici DOC

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6
Q

Colli Berici and Colli Euganei are traditional DOC zones in Veneto for what grapes?

A

Cabernet and Merlot among other international grapes

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7
Q

Who makes “Fratta” and “Marchesante”? What is significant about them? What are their grapes?

A

Fausto Maculan

They are iconic cult wines of the Veneto

Fratta is a barrique aged Cabernet Sauvignon/Merlot blend (Rosso Veneto IGT)

Marchesante is a single vineyard Merlot. (Breganze DOC)

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8
Q

What icon of Amarone is considered to be middle ground in style?

A

Giuseppe Quintarelli

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9
Q

How is it believed Amarone was first discovered?

A

By accident when a barrel of Recioto was left unattended and the wine fermented to near complete dryness.

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10
Q

Between traditional and modern styles of Amarone, which is a more approachable, spicy, medium-bodied, and readily compatible with food? Which is fuller, richer, and better suited for cheeses?

A

Traditional stye is more approachable and flexible at the table.

Modern style, is richer, fuller, and better served with cheeses.

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11
Q

The wines of Dal Forno are said to rival what wines?

A

The best vintage port

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12
Q

What are 4 modern producers of Amarone?

A 
Tommaso Bussola
Allegrini
Dal Forno Romano
Masi
Tedeschi
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13
Q

What are 4 traditional producers of Amarone?

A 
Bertani
Tommasi
Speri
Bolla
Accordini
Le Ragose
Le Salette
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14
Q

What contributes a smoky element to the wines of Amarone?

A

botrytis

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15
Q

How do styles of Amarone differ depending on what elevations the grapes are dried in?

A

Higher altitude drying sites produce wines that are lighter in color, higher in acidity, and more tannic.

Lower altitude sites have more humidity and create more opportunities for muffa nobile to affect the grapes creating wines that are richer and less acidic as the noble rot consumes tartaric acid creating more glycerol

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16
Q

What are the name of the straw mats used for drying Amarone grapes?

A

graticci

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17
Q

Who were the three pioneers who commercialized Amarone in the 1950s?

A

Bolla
Bertani
Masi

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18
Q

What is the name of the rosato produced in Bardolino?

A

Chiaretto

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19
Q

How does Bardolino compare to Valpolicella?

A

It is lighter in style and unlike Valpolicella it can be produced also in rosato style called “chiaretto”

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20
Q

What three indigenous grapes are most commonly added to Valpolicella as “seasoning grapes”? What international grapes can be added to Valpolicella at a max of 10% each?

A

Croatina
Negrara
Dindarella

Cabernet and Merlot

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21
Q

How does Rondinella compare to Corvina?

A

Like Corvina is deeply colored, but it is more aromatic

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22
Q

What is the name of the sub variety of Corvina found in Valpolicella? How does it differ from Corvina?

A

Corvinone

Larger berries

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23
Q

What does Valpolicella mean?

A

Valley of many cellars

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24
Q

What are the min alcohol levels associated with all forms of Valpolicella at every quality level?

A

Amarone della Valpolicella DOCG: 14% with exceptions

Valpolicella Ripasso DOC: 12.5% and 13% for Superiore

Recioto della Valpolicella DOCG: 12%

Valpolicella DOC: 11% and 12% for Superiore

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25
Q

In Amarone della Valpolicella, if the wine is produced from grapes in the original delimited boundaries for the DOCG what may be listed on the label?

A

Classico or Valpantena

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26
Q

When was the Amarone della Valpolicella DOCG established?

A

2010

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27
Q

What are the aging requirements for Amarone della Valpolicella?

A

Amarone della Valpolicella: 2 years from 1/1 of YFH

Riserva: 4 years from 11/1 of YOH

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28
Q

What is the max RS allowed for Amarone della Valpolicella? What are the exceptions?

A

12g/L

For every 0.10% alcohol exceeding 14%, an additional 0.10g/L is allowed.

For every 0.10% alcohol exceeding 16%, an additional 0.15% g/L is allowed.

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29
Q

What are the grape requirements for Amarone della Valpolicella DOCG, Recioto della Valpolicella DOCG, Valpolicella RIpasso DOC, and Valpolicella DOC? Hint: they are the same

A

45-95% Corvina (max 50% Corvinone)
5-30% Rondinella
max 25% other red grapes including max 10% Molinara

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30
Q

What is the maximum % of total production a producer may be permitted to devote to Amarone della Valpolicella? What may the rest be contributed to?

A

65% max

the rest can go towards Valpolicella DOC or Valpolicella Ripasso DOC

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31
Q

Prosecco (glera) is an early or late ripening variety?

A

late

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32
Q

Where is the Prosecco (glera) grape thought to have originated?

A

In Friuli near the town Prosecco not far from Trieste.

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33
Q

What were the earliest examples of Prosecco a result of? What are they closed to in style today?

A

Result of fermentation halting in the cold winters and resuming in the spring. This gave the wines a spritz.

Most resemble the frizzante wines of today.

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34
Q

When did the modern era of Prosecco start and who was responsible? What was his major contribution to this modern era?

A

1868 by Antonio Carpenè

developed the “tank” method or Charmat method for sparkling wine production

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35
Q

What are the hills between Valdobbiadene and Conegliano known as?

A

Colli Trevigiani

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36
Q

The combination of what to climatic forces make the Colli Trevigiani ideal for sparkling wine production?

A

Cool alpine breezes from Belluno and warmer air blowing off the Adriatic sea creates an environment for preserving acidity and aromas in the grapes.

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37
Q

Describe the wines that Prosecco (glera) creates. How do the wines produced from the lower-lying vineyards near Conegliano differ from those more higher up in Valdobbiadene?

A

the wines have a peach softness

more pronounced fruit from the wines in the lower-lying vineyards near Conegliano

more minerality and pronounced acidity from the vineyards of Valdobbiadene

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38
Q

Who are 2 producers making Prosecco in Conegliano? Who are 4 producers making Prosecco in Valdobbiadene?

A

Conegliano
Carmen Malvotti
Zardetto

Valdobbiadene
Nino Franco
Desiderio Bisol
Mionetto
Col Vetoraz
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39
Q

What is the sole sub zone of Conegliano Valdobbiadene Prosecco DOCG? What makes this area so special?

A

Cartizze

It is extremely steep and low-yielding producing wines that are firmer, broader, and more powerful

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40
Q

Between what two communes is the Soave Classico zone?

A

Soave and Monteforte d’alpine due east of Verona

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41
Q

What is the pervasive soil type of Soave?

A

mineral-rich basaltic rock mixed with calcareous clays

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42
Q

What is the main grape of Soave? What is the most important grape blended in?

A

Garganega

Trebbiano di Soave

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43
Q

What three international grapes are allowed in Soave DOC at a max of 30% combined with Trebbiano di Soave?

A

Chardonnay, Sauvignon Blanc and Pinot Bianco

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44
Q

What percentage of Soave annually comes from the Classico zone?

A

Roughly a quarter

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45
Q

What are two of the best hillside sites in the Soave Classico zone?

A

Monte Foscarino

Monte Froscà

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46
Q

Most garganega is described how? How are the lower yielding expressions different?

A

Flinty, lightly apply, and high in acid not unlike a midlevel Chablis

Lower-yielding vines give wines that are juicier, more tropical-tasting with ripe flavors of green melon and pear

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47
Q

What do many consider to be the Chablis of Italy?

A

Soave

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48
Q

What does Trebbiano di Soave contribute to the Soave blend?

A

inviting aromatics, with aromas of white flower and even a touch of pine

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49
Q

Who are the top producers of Soave? Who bottles under IGT?

A 
Gini
Inama
Roberto Anselmi (bottles under IGT)
Leonildo Pieropan
Graziano Prà
Bolla
Bertani
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50
Q

Why does Roberto Anselmi bottle wines under IGT instead of Soave DOC?

A

He dislikes the pervasive tendone system that so many use stating that he thinks vines trained that way are incapable of producing quality grapes because they’re geared to overproduction and they have diluted the integrity of the region.

He prefers Guyot or cordon-spur

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51
Q

Who makes “Capitel Foscarino”? What is it?

A

Roberto Anselmi

Iconic wine from the high elevation, south-facing Foscarino vineyard. Made from mostly Garganega with Chardonnay blended in.

Considered a “Super Soave”

Capitel means “shrine”

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52
Q

Who makes “Tufaie”? What is the DOC?

A

Bolla

Soave Classico DOC

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53
Q

What is the distinction that separates Soave and Soave Classico?

A

Soave Classico is superior and planted on the higher altitude sites and most Soave DOC is planted on the lower sites and plains yielding inferior wines with less character.

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54
Q

What are the two best DOCs for Garganega and Trebbiano not named Soave? Which one must be mostly Garganega? Which one must be mostly Trebbiano?

A 
Gambellara DOC (min 80% Garganega)
Lugana DOC (min 90% Trebbiano di Lugana)
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55
Q

Lugana DOC is shared between what two wine producing regions? Where is most of it located? It is located on the southern shores of what lake?

A

Veneto and Lombardia with most of the DOC located in Lombardia

Lake Garda

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56
Q

Who is widely regarded as the top two producers in Lugana DOC? Located in Lombardia or Veneto? Who’s considered the best?

A

Ca’ dei Frati (Lombardia) considered the best

Zenato (Veneto)

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57
Q

Who makes “San Benedetto”? What are the grapes? What’s the DOC?

A

Zenato

100% Trebbiano di Lugana

Lugana DOC

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58
Q

What is considered the little brother DOC of Soave?

A

Gambellara

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59
Q

Who are the top producers of Gambellara?

A

Zonin
La Biancara
Dal Maso

60
Q

What is the min% of Garganega required in Soave DOC vs Gambellara DOC?

A

Min 70% in Soave

Min 80% in Gambellara

61
Q

Sassaia and I Masieri are produced in what DOC? By who?

A

Gambellara DOC by La Biancara

62
Q

What is the DOC of Santa Margherita Pinot Grigio? What freedom does this allow the winery?

A

Valdadige DOC

Allows the winery to source from Trentino-Alto Adige as well as Veneto

63
Q

Folonari produces a massive amount of wine from what DOC?

A

Piave DOC

64
Q

Where are the best red wines in Veneto produced around?

A

Verona

65
Q

Who is the top producer in Breganze DOC? Who is right behind him?

A

Fausto Maculan

Vigneto due Santi

66
Q

In what mountain range do the vines proliferate from for the Valpolicella zone? What river do they approach as they move southward?

A

Monte Lessini

Adige River

67
Q

What 5 areas make up the classico zone for Valpolicella? Which three are considered the most superior?

A 
Negrar
Fumane
Marano
Sant'Ambrogio
San Pietro

Negrar, Fumane, and Marano are considered the most superior

68
Q

Is Corvina a thick-skinned or thin-skinned varietal? Describe its expression

A

Thick skinned

firm tannins and rich, smoky, red-cherry scented

69
Q

What is the term for drying grapes called? What are the two methods?

A

apassimento

leaving the grapes on the vine to dry or picking them and drying them on mats

70
Q

Of all the styles of Valpolicella produced, which is considered the original? What came afterwards

A

Recioto, developed by the Romans

Amarone, as an accidental production wherein the recito was allowed to ferment to dryness

71
Q

What is considered Italy’s great answer to port?

A

Recioto della Amarone

72
Q

Why isn’t there a lot of old Amarone found the market?

A

Because such small quantities of it are made

73
Q

What are considered to be the two finest vintages of Amarone in the past 50 years?

A

1967 and 1983

74
Q

What does Amarone smell like?

A

Aromas of cherry syrup, coffee, leather, almonds, tar and spice

75
Q

What happens to Amarone as it ages?

A

The sugary sweetness tempers out but the glycerine richness is preserved giving a sublime mouthfeel.

76
Q

When are grapes for Amarone usually harvested and for how long are they left to dry? How much of the grape’s weight is lost from the drying process?

A

Usually picked in early October and left to dry until January.

The grapes lose up to 30-40% of their original weight as they dry.

77
Q

How much longer are grapes left to dry for Recioto Amarone della Valpolicella production compared to Amarone? How do they differ in regards to dryness/sweetness?

A

Over 1 month longer

Amarone is always dry or almost dry whereas Recioto is sweet

78
Q

Which lake is responsible for moderating the climate around Valpolicella?

A

Lake Garda

79
Q

What risk is the largest during appassimento for Amarone and Recioto production?

A

Humidity. Too much of it can result in rot or overly botrytized grapes.

80
Q

What are the three most important factors that will determine the style of the Amarone produced?

A

Grapes and Blending
Length and Type of Appassimento
Method of Aging

81
Q

What’s the difference between traditional production/aging practices and modern production/aging practices in Amarone production? What are the resulting wine styles from both?

A

Traditional
Longer fermentations in large old barrels resulted in wines that were more oxidized resulting in lighter colored, spicy, more mature wines with more secondary aromas of nuts and dried fruits.

Modern
Shorter macerations, fermentations in stainless steal with cultured yeasts and aging in barrique produces wines that are darker and more youthful in style. Maximum extraction with minimal oxidation.

82
Q

What are the tradeoffs contributed to botrytis in Amarone production?

A

makes the wines sweeter and rounder, but breaks down acid and tannin reducing the ageability of the wine.

83
Q

What types of cheese would be a perfect pairing with the richer sweeter styles of Amarone? What’s the local match?

A

Stinky cheeses

Monte Veronese is the local match. Even better with a Recioto

84
Q

What is the ideal pairing for traditional Amarone?

A

game birds and lamb

85
Q

Who makes “Mazzano”? What is it? Food pairings?

A

Masi

Dense rich Amarone with a lot of sweetness. Best served with a cheese course or even dessert

86
Q

The Amarone wines of Giuseppe Quintarelli are described as a middle ground between what? How long does he age his wines and in what vessel? Where is his estate located?

A

the resiny maturity of the traditional style and the juicy extract of the modern style

ages wines for at least 6 years or more in large Slavonian casks

Negrar

87
Q

Where is Allegrini located? What are they known for?

A

Fumane (Valpolicella)

Known for high quality Amarone

88
Q

How is Valpolicella Ripasso produced?

A

Wine vilified from freshly harvested grapes in the fall is poured over the wine-drenched skins and pulp left over from an Amarone fermentation.

This incites a secondary fermentation, infusing the wine with a hint of the tarry, spicy, glycerol kick of Amarone.

89
Q

Stylistically what may a wine be if labeled Valpolicella or Valpolicella Superiore?

A

Could be dry though many producers employ ripasso technique giving the wines a touch of richness and sweetness

90
Q

What does Ripasso contribute to the expression of Valpolicella?

A

resiny, toffee richness to complement the cherry notes

91
Q

Who are the three top producers in Bardolino?

A

Guerrieri-Rizzardi
Le Fraghe
Masi

92
Q

What is the dominant soil type that makes the northeast of Veneto suitable for Cabernet?

A

Volcanic

93
Q

Who are the top producers in Colli Berici DOC?

A

Inama
Dal Maso
Domenico Cavazza
Conte Alessandro Piovene

94
Q

Who is the top producer in Colli Euganei DOC?

A

Vignalta

95
Q

What is the Veneto’s answer to Sauternes and Port respectively?

A

Recioto di Soave (Sauternes)

Amarone (Port)

96
Q

Who makes “I Capitelli”? What is this wine?

A

Roberto Anselmi

Recioto di Soave made from 100% Garganega (labeled as IGT)

botrytized wine fermented 15 months in Allier barrique

97
Q

Who makes the dessert wine “Torcolato” what is it? DOC?

A

Fausto Maculan

Passito wine made in Breganze DOC from 100% Vespaiola

98
Q

What does Torcolato mean? What style of wine does it pertain to?

A

Twisted

Pertains to passito wines and gets name from the way the grapes are dried in which whole clusters are strung together and hung up from the rafters of an attic, twisting as they hang.

99
Q

Torcolato wines produced in Breganze DOC must be solely from what grape?

A

Vespaiola

100
Q

Red and white blends produced in Breganze DOC must be produced mainly from what two grapes respectively?

A

Tai (Friulano) for white blends

Merlot for red blends

101
Q

What is the most ideal pairing for Torcolato wines?

A

Aged cheeses

102
Q

How is Recioto della Valpolicella production different than Amarone in regards to fermentation?

A

Fermentation for Recioto della Valpolicella is arrested (often by chilling) where Amarone fermentation is allowed to complete.

103
Q

What are two methods for producing Valpolicella Superiore?

A

Producing from vineyards with reduced yields and more concentrated wines

Using the ripasso method to strengthen the wine.

104
Q

When are grapes for Recioto di Soave usually harvested?

A

Sometimes two weeks prior to regular harvest so that grapes have ample acidity to balance the resulting sweetness in the wines.

105
Q

Berganze DOC is known mostly for red wines. Tai Rosso is a major grape here. What is it also known as in France?

A

Grenache

106
Q

What are the two main grapes of Bianco di Custoza/Custoza DOC? What is the unique local clones of Tocai Friulano and Cortese called here respectively?

A

Trebbiano Toscana and Garganega

Trebbianello (Tocai Friulano)
Bianca Fernanda (Cortese)
107
Q

Colli Euganei Fior d’Arancio is considered a fuller bodied answer to what other famous Italian frizzante?

A

Moscato d’Asti

108
Q

The Lessini DOC is known for what style of wine made from what grape? What grapes can be blended in?

A

Traditional method sparkling wine made from the Durella grape.

Pinot Bianco, Chardonnay, Pinot Nero, and Garganega can be blended in

109
Q

What happens to the acid and tannins of the grapes subjected to the appassimento process?What does this lend to the wine?

A

metabolization of the acids and polymerization of the tannins

Balanced acidity and sugar and a richer, softer mouthfeel

110
Q

What three valleys comprise the Valpolicella classico zone? From what mountains are they produced?

A

Fumane, Marano, and Negrare Valleys

Lessini Mountains

111
Q

What does standard Valpolicella mostly resemble?

A

Beaujolais

112
Q

Hillside or low-lying vineyards? Where are the best Amarone and Recioto wines produced?

A

Hillside vineyards

113
Q

The 1960s-1980s saw a drop in quality of Valpolicella wines due to increased yields. Money was made by selling higher quantity over quality and so many of the hillside vineyards were abandoned. What style of wine saved production in the hillside vineyards? Why?

A

Amarone

Prices for grapes for Amarone are regularly three times that for regular Valpolicella

114
Q

What volume of Ripasso may be produced for a single fermentation?

A

Double that which was acquired form the Amarone fermentation that preceded it.

115
Q

What is the dominant soil type of the Soave Classico zone which is located on the steeper eastern side of the Soave zone? What is the dominant soil type of the western side of the zone? What style of wine is characteristic for each?

A

Eastern side has more decomposed volcanic giving steelier wines with more nerve

Western side has more limestone and receives more afternoon sun giving fuller, more forward wines.

116
Q

What are the hillside vineyards outside of the Soave Classico zone called?

A

Colli Scaligeri

117
Q

Lugana DOC is located in what province?

A

Brescia

118
Q

what is the dominant soil type of Lugana called? What is it made of?

A

menadel

clay-limestone soils

119
Q

Conegliano Valdobbiadene Prosecco DOCG allows for the addition of up to 15% international varieties. What are the most commonly added?

A

Chardonnay
Pinot Bianco
Pinot Grigio

120
Q

What is the name for cru in Conegliano Valdobbiadene Prosecco DOCG? Are these NV or vintage-dated? What does Rive translate to in the local dialect?

A

Rive

Vintage-dated

Translates to “hillside”

121
Q

What is Prosecco Col Fondo? What does Col Fondo mean? Dry or sweet?

A

Prosecco that has been fermented in bottle and left undisgorged. They are released with an original crown cap and with a sediment on the bottom of the bottle.

Col Fondo means “with sediment”

Bone dry in style

122
Q

Between Conegliano Valdobbiadene Prosecco DOCG and Colli Asolani Prosecco DOCG, which has the lower max yield allowed?

A

Colli Asolani Prosecco

12 tonnes/ha compared to the 13.5 tonnes for Conegliano Valdobbiadene Prosecco DOCG (though Rive and Cartizze wines are 12 tonnes/ha)

123
Q

Where is Refrontolo produced? What is it? What is the main grape?

A

Produced in Colli Conegliano DOCG

Passito wine produced from min 95% Marzemino

124
Q

Conegliano DOCG is famous for producing two passito wines. What are they? What are the grapes that are used for their production?

A

Refrontolo (min 95% Marzemino)

Torchiato di Fregona (mostly Glera with Boschera and Verdiso along with other grapes)

125
Q

Grapes used for the production of Torchiato di Fregona must be air-dried for how many days minimum after harvest? Pressed when?

A

150 days and may not be pressed until Feb 1 following harvest.

126
Q

What is the main grape used in the production of wines from Friularo di Bagnoli DOCG?

A

Raboso Piave

127
Q

What style of wines are produced in Montello Rosso/Montello DOCG?

A

Bordeaux blends from mostly Cabernet Sauvignon with Merlot, Cab Franc, and/or Carmenere blended in.

128
Q

What two DOCGs produce wine from Raboso Piave?

A

Friularo di Bagnoli DOCG

Piave Malanotte/Malanotte del Piave DOCG

129
Q

Which DOCG must be produced from 100% Garganega?

A

Recioto di Gambellara DOCG

130
Q

Which Recioto DOCGs allows for the production of Spumante?

A

All Three

Recioto della Valpolicella DOCG
Recioto di Gambellara DOCG
Recioto di Soave DOCG

131
Q

What is the difference between Bardolino Superior DOCG and the Valpolicella DOC(G)s in regards to allowed % of Corvinone?

A

Bardolino allows up to 20%

Valpolicella allows up to 50%

132
Q

What sweetness levels are allowed for Colli Asolani DOCG and Conegliano Valdobbiadene Prosecco DOCG Frizzante? Spumante Superiore?

A

Frizzante: Secco to Amabile

Spumante Superiore: All traditional levels except Extra Brut and Dolce

133
Q

What styles of wine are produced in Colli Euganei Fior d’Arancio DOCG?

A

Tranquillo, Spumante, Passito

134
Q

Colli di Conegliano DOCG wines are produced from a blend of international varietals with traditional varietals. What are the main international varietals and indigenous varietals for whites? Reds?

A

Whites from Manzoni Bianco combined with Chardonnay, Pinot Bianco, Sauvignon, and Riesling (must contain Manzoni Bianco, Chardonnay and/or Pinot Bianco)

Reds from Marzemino, Refosco, and Incrocio Manzoni combined with Cab, Cab Franc, and Merlot. (must contain Cab, Cab Franc, Merlot, and Marzemino)

135
Q

What is a collection of vineyards called in Conegliano Valdobbiadene Prosecco DOCG?

A

frazione

136
Q

What is the main grape of Lison DOCG?

A

Tai (Friulano)

137
Q

What two areas define the Soave Classico zone?

A

Soave

Monteforte d’Alpone

138
Q

What are the two main rivers that flow through Veneto en route to the Adriatic Sea?

A

Adige and Po

139
Q

Rondinella is a progeny of what other main grape in Valpolicella?

A

Corvina

140
Q

Trebbiano di Soave is synonymous with what grape?

A

Verdicchio Bianco

141
Q

Campo Fiorin is produced by who? What is it and why is it significant?

A

Produced by Masi

It is a Ripasso Valpolicella and it is significant because it was the first ripasso created.

142
Q

What cheese is the perfect pairing for Recioto della Valpolicella?

A

Taleggio

143
Q

Who makes “La Grola”? What are the grapes? What is the DOC or IGT?

A

Allegrini

Mostly Corvina (around 80%) with Syrah and Oseleta blended in. Valpolicella for all intents and purposes.

Veronese IGT

144
Q

Who makes Riserva Costasera? What style of wine is this?

A

Masi

Amarone della Valpolicella Classico Riserva

145
Q

What are the 5 most commonly used grapes for Valpolicella and Amarone production?

A 
Corvina
Rondinella
Molinara
Negrara
Oseleta
146
Q

What are 5 crus of Soave?

A 
Carniga
Foscarino
Fontana
Croce
Rocca
147
Q

Who makes Col Foscarin? What is it?

A

Gini

Recioto di Soave Classico DOCG

MS Exam Master (11 decks)

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