Dessert Wine Flashcards
Who is this producer?
What are the requirements for SGN?
Domaine Weinbach
- Yields - SGN: 40 hl/ha
- Must Weights - SGN:
—– Riesling, Muscat: 276 g/l (formerly 256 g/l)
—– Pinot Gris, Gewurztraminer: 306 g/l (formerly 279 g/l)
- Aging - June 1 of the 2nd year after harvest
Who is this producer?
What are the requirements for SGN?
Trimbach
- Must Weights - SGN:
—– Riesling, Muscat: 276 g/l (formerly 256 g/l)
—– Pinot Gris, Gewurztraminer: 306 g/l (formerly 279 g/l)
- Aging - June 1 of the 2nd year after harvest
Who is this producer?
What are the requirements for VT?
Pinot Gris Vendage Tardive ”Clos Jebsal”, Domaine Zind Humbrecht (375ml)
- Yields - SGN: 50 hl/ha
- Must Weights - VT:
—– Riesling, Muscat: 244 g/l (formerly 235 g/l)
—– Pinot Gris, Gewurztraminer: 270g/l (formerly 256g/l) - Aging - June 1 of the 2nd year after harvest
Where is Chateau Climens?
What is it’s classfication?
What are the requirements for it’s appellation?
Barsac
Premier Cru
- Commune of Production: Barsac
- Blanc: Muscadelle, Sauvignon Blanc, Sauvignon Gris, Sémillon
- Minimum Potential Alcohol: 15% (12% acquired)
- Minimum Must Weight: 221 g/l
- Minimum Residual Sugar: 45 g/l
- Harvest Method: botrytis-affected grapes must be hand-harvested in successive tries
- Élevage: The wines may not be released until June 30 of the year following the harvest
- Maximum Yield (Rendement de Base): 25 hl/ha
Where is Chateau Coutet?
What is it’s classification?
What are the requirements for it’s appellation?
Barsac
Premier Cru
- Commune of Production: Barsac
- Blanc: Muscadelle, Sauvignon Blanc, Sauvignon Gris, Sémillon
- Minimum Potential Alcohol: 15% (12% acquired)
- Minimum Must Weight: 221 g/l
- Minimum Residual Sugar: 45 g/l
- Harvest Method: botrytis-affected grapes must be hand-harvested in successive tries
- Élevage: The wines may not be released until June 30 of the year following the harvest
- Maximum Yield (Rendement de Base): 25 hl/ha
Where is Chateau Yquem?
What is it’s classification?
What are the requirements for it’s appellation?
Sauternes
Premier Cru Superieur
- Département: Gironde
- Communes of Production: Barsac, Sauternes, Fargues, Preignac, Bommes
- Blanc: Muscadelle, Sauvignon Blanc, Sauvignon Gris, Sémillon
- Minimum Potential Alcohol: 15% (12% acquired)
- Minimum Must Weight: 221 g/l
- Minimum Residual Sugar: 45 g/l
- Harvest Method: botrytis-affected grapes must be hand-harvested in successive tries
- Élevage: The wines may not be released until June 30 of the year following the harvest
- Maximum Yield (Rendement de Base): 25 hl/ha
Where is Chateau de Fargues located?
What is it’s classification?
What are the requirements for it’s appellation?
Sauternes
Not classified
- Département: Gironde
- Communes of Production: Barsac, Sauternes, Fargues, Preignac, Bommes
- Blanc: Muscadelle, Sauvignon Blanc, Sauvignon Gris, Sémillon
- Minimum Potential Alcohol: 15% (12% acquired)
- Minimum Must Weight: 221 g/l
- Minimum Residual Sugar: 45 g/l
- Harvest Method: botrytis-affected grapes must be hand-harvested in successive tries
- Élevage: The wines may not be released until June 30 of the year following the harvest
- Maximum Yield (Rendement de Base): 25 hl/ha
Where is Chateau les Justices located?
What is it’s classification?
What are the requirements for it’s appellation?
Sauternes
It’s not classified
- Département: Gironde
- Communes of Production: Barsac, Sauternes, Fargues, Preignac, Bommes
- Blanc: Muscadelle, Sauvignon Blanc, Sauvignon Gris, Sémillon
- Minimum Potential Alcohol: 15% (12% acquired)
- Minimum Must Weight: 221 g/l
- Minimum Residual Sugar: 45 g/l
- Harvest Method: botrytis-affected grapes must be hand-harvested in successive tries
- Élevage: The wines may not be released until June 30 of the year following the harvest
- Maximum Yield (Rendement de Base): 25 hl/ha
Where is Château Gilette ”Crème de Tete” located?
What is it’s classification?
What are the requirements?
Sauternes
It’s not classified
- Département: Gironde
- Communes of Production: Barsac, Sauternes, Fargues, Preignac, Bommes
- Blanc: Muscadelle, Sauvignon Blanc, Sauvignon Gris, Sémillon
- Minimum Potential Alcohol: 15% (12% acquired)
- Minimum Must Weight: 221 g/l
- Minimum Residual Sugar: 45 g/l
- Harvest Method: botrytis-affected grapes must be hand-harvested in successive tries
- Élevage: The wines may not be released until June 30 of the year following the harvest
- Maximum Yield (Rendement de Base): 25 hl/ha
Where is this wine appellated?
What are the requirements for this appellation?
Coteaux du Layon
- Styles and Encépagement:
—– Blanc: 100% Chenin Blanc
—– Sélection de Grains Nobles (SGN): botrytis-affected grapes
—– Coteaux du Layon wines may include the geographical designation “Val de Loire” on the label.
- Minimum Residual Sugar:
—– Coteaux du Layon: 34 g/l
—– Coteaux du Layon Chaume Premier Cru: 80 g/l (68 g/l prior to 2011)
Where is this wine appellated?
What are the requirements of the appellation?
Quarts de Chaume
- Styles and Encépagement:
—– Blanc: 100% Chenin Blanc
—– As of the 2010 harvest, “Grand Cru” may be added to the label
—– Quarts de Chaume wines may include the geographical designation “Val de Loire” on the label.
- Minimum Potential Alcohol: 18% (11% acquired)
- Minimum Must Weight: 298 g/l (Cryoextraction is currently prohibited by law, but a transitional agreement allows the practice through 2019.)
- Enrichment: Chaptalization is prohibited
- Minimum Residual Sugar: 85 g/l (34 g/l prior to 2011)
- Harvest Method: Grapes, affected either by passerillage or botrytis, must be harvested by hand in successive tries
- Élevage: Wines may not be released until September 1 of the year following the harvest
- Minimum Planting Density: 5,000 vines per hectare
- Maximum Yield (Rendement de Base): 20 hl/ha (25 hl/ha prior to 2011)
Where is this wine appellated?
What are the requirements of this appellation?
Vouvray - Moelleux but not labeled
- Styles and Encépagement:
—– Blanc: min 95% Chenin Blanc, plus a max. 5% Orbois
—– Vin Mousseux/Pétillant
—– Vouvray wines may use the geographical designation “Val de Loire” on the label
- Residual Sugar:
—— Blanc “Sec”: max. 8 g/l (Total acidity must be within 2 g/l of the total residual sugar.)
According to the Expert Guide, “The maximum permitted residual sugar for a Vouvray sec is 8 grams per liter (the level can be adjusted depending on the acidity content); a demi-sec has between 9 and 18 grams per liter; moelleux must be between 18 and 45 grams per liter; and doux has in excess of 45 grams per liter.”
Where is this wine appellated?
What are the rules for this appellation?
Condrieu
- Styles and Encépagement: Blanc: 100% Viognier
- Minimum Potential Alcohol: 11.5% (13% acquired alcohol required for wines with at least 45 g/l of residual sugar)
- Minimum Must Weight: 178 g/l (for wines with a residual sugar of at least 45 g/l, the required minimum must weight is 220 g/l)
- Harvest Method: Manual harvesting is mandatory. For wines with at least 45 g/l of residual sugar, grapes must be harvested in successive tries.
- Minimum Must Weight: 178 g/l (for wines with a residual sugar of at least 45 g/l, the required minimum must weight is 220 g/l)
What are the requirements for for Muscat de Beaumes Venise?
- Département: Vaucluse
- Communes of Production: Beaumes-de-Venise, Aubignan
- Styles:
—– Vin Doux Naturel Blanc
—– Vin Doux Naturel Rouge
—– Vin Doux Naturel Rosé - Encépagement: Muscat Blanc à Petits Grains and Muscat Rouge à Petits Grains
- Assemblage: For rosé Vin Doux Naturel, both colors of Muscat are allowed in the blend.
- Minimum Potential Alcohol: 21.5% (15% acquired)
- Minimum Must Weight: 252 g/l
- Minimum Residual Sugar: 100 g/l (110 g/l prior to 2011)
- Mutage: Min. 96° neutral alcohol in 5-10% proportion to wine
- Minimum Planting Density: 4,000 vines per hectare
- Maximum Yield (Rendement de Base): 30 hl/ha
Where is this wine appellated?
What the requirements of that appellation?
Maury
- Département: Pyrénées-Orientales
- Communes of Production: Maury, Rasiguères, Saint-Paul-de-Fenouillet, Tautavel
- Size: 561 ha
- Styles and Encépagement:
—– Rouge:
———- Principal Variety: 60-80% Grenache
———- Complementary Varieties: Carignan, Mourvèdre, Syrah
———- Accessory Variety: Max. 10% Lladoner Pelut
———- Wines must include Maury Sec on the label
—– Vin Doux Naturel Blanc and Ambré: (Blanc must include vintage)
———- Principal Varieties: Grenache Blanc, Grenache Gris, Macabeu, Tourbat (Malvoisie du Roussillon)
———- Accessory Varieties: Max. 20% combined Muscat à Petits Grains and Muscat d’Alexandrie
—– Vin Doux Naturel Grenat and Tuilé: (Rouge, Grenat must include vintage)
———- Principal Variety: Min. 75% Grenache
———- Complementary Varieties: Grenache Blanc and Grenache Gris
———- Accessory Varieties: Max. 10% combined Carignan and Syrah; max. 10% Macabeu
—– Vin Doux Naturel “Hors d’Age”
—– Vin Doux Naturel “Rancio”
- Assemblage:
—– Vin Doux Naturel Blanc and Ambré: Max. 20% accessory varieties.
—– Vin Doux Naturel Grenat and Tuilé: Wines are produced solely from Grenache, or Grenache account for a majority of the blend. Max. 10% Macabeu
—– Rouge: per encépagement
- Minimum Potential Alcohol:
—– Rouge: 12.5%
—– Vin Doux Naturel: 21.5% (15% acquired)
- Enrichment: Chaptalization is prohibited
- Minimum Must Weight:
—– Rouge: 216 g/l
—– Vin Doux Naturel: 252 g/l
- Residual Sugar:
—– Rouge: Max. 3 g/l (4 g/l if potential alcohol is greater than 14%)
—– Vin Doux Naturel: Min. 45 g/l
- Mutage: Min. 96° neutral alcohol in 5-10% proportion to wine
- Élevage:
—– Rouge: Wines may not be released before March 1 of the year following the harvest
—– Vin Doux Naturel Blanc and Grénat: Wines must be bottled no later than June 30 of the second year following the harvest, and may not be released until at least May 1 of the year following the harvest
—– Vin Doux Naturel Ambré and Tuilé: Wines are aged in glass or other sealed containers, and may not be released until March 1 of the third year following the harvest
—– Vin Doux Naturel “Hors d’Age”: Wines are aged in glass or other sealed containers, and may not be released until September 1 of the fifth year following the harvest
- Minimum Planting Density: 4,000 vines per hectare
- Maximum Yield (Rendement de Base):
—– Rouge: 40 hl/ha
—– Vin Doux Naturel: 30 hl/ha
- Principle Soils: Schist
Where is this wine appellated?
What are the requirements?
Jurancon
- Département: Pyrénées-Atlantiques
- Styles and Encépagement:
—– Blanc:
———- Principal Varieties: Min. 50% combined Gros Manseng and/or Petit Manseng
———- Accessory Varieties: Lauzet, Courbu, Petit Courbu, and Camaralet de Lasseube
—– Blanc Sec
—– Blanc “Vendanges Tardives” (VT): Petit Manseng and Gros Manseng - Assemblage: Principal varieties must account for the majority of the blend.
- Minimum Potential Alcohol:
—– Blanc Sec: 11.5%
—– Blanc: 14% (13.5% prior to 2011) (11.5% acquired)
—– Vendanges Tardives: 17% (11.5% acquired) - Minimum Must Weight:
—– Blanc Sec: 187 g/l
—– Blanc: 230 g/l (247 g/l for Petit Manseng)
—– Vendanges Tardives: 281 g/l - Residual Sugar:
—– Blanc Sec: max. 4 g/l
—– Blanc: min. 40 g/l (35 g/l prior to 2011)
—– VT: min. 55 g/l (35 g/l prior to 2011) - Harvest Method: Manual harvesting is mandatory for all wines, and grapes must be harvested in successive tries (except for Blanc Sec). Grapes for VT wines may not be harvested earlier than November 2.
- Élevage: VT wines may not be released until June 15 of the second year following the harvest
- Minimum Planting Density: 4,000 vines per hectare
- Maximum Yield (Rendement de Base):
—– Blanc Sec: 60 hl/ha
—– Blanc/VT: 40 hl/ha
Where is this wine appellated?
What are the requirements?
Vin Santo del Chianti DOC - Occhio di Pernice
- Region: Toscana
- Province: Siena and Firenze
- Styles:
—– Vin Santo
—– Vin Santo Occhio di Pernice
- Varieties:
—– Vin Santo
———- minimum 60% Trebbiano Toscano, Malvasia Bianca Lunga, and/or Malvasia Bianca di Candia
———- maximum 40% other white grapes suitable for cultivation in Toscana
—– Vin Santo Occhio di Pernice
———- minimum 80% Sangiovese
———- maximum 20% other red or white grapes suitable for cultivation in Toscana
- Minimum Alcohol:
—– Vin Santo/Vin Santo Occhio di Pernice: 16% (10.5% acquired)
- Minimum Total Acidity:
—– Vin Santo/Vin Santo Occhio di Pernice: 4.5 g/l
- Aging Requirements:
—– Vin Santo/Vin Santo Occhio di Pernice: wines may not be released until November 1 of the third year following the harvest after being aged a minimum of 24 months in wood from January 1 of the year following the harvest
- Additional Requirements:
—– Vin Santo/Vin Santo Occhio di Pernice:
———- grapes must obtain a minimum 27% sugar content through the drying process.
———- aging must take place in wooden vessels no larger than 300L.
- Minimum Planting Density: 3350 vines per hectare
- Maximum Yields: 8 tons/ha
- Maximum Elevation: 700m
What are the requirements for Moscato d’Asti?
Asti DOCG
- Region: Piemonte
- Provinces: Asti (principally), Cuneo, Alessandria
- Subzones: Canelli, Strevi, Santa Vittoria d’Alba (see below)
- Denominazione:
—– Asti/Asti Spumante
—– Asti/Asti Spumante “Metodo Classico”
—– Moscato d’Asti
—– Moscato d’Asti “Vendemmia Tardiva” - Grape Varieties: 97% Moscato Bianco with other aromatic grapes
- Minimum Alcohol:
—– Asti: 11.5% (6% acquired)
—– Asti “Metodo Classico”: 12% (6% acquired)
—– Moscato d’Asti: 11% (4.5% acquired with max. 6.5%)
—– Moscato d’Asti “Vendemmia Tardiva”: 14% (11% acquired) - Method and Pressure
—– Asti “Metodo Classico” must undergo secondary fermentation in the bottle
—– Asti is fermented in autoclaves (Charmat/Martinotti Method)
—– Moscato d’Asti: maximum 2.5 bars (not subject to a secondary fermentation) - Aging Requirements:
—– Asti “Metodo Classico”: Min. 9 months on the lees
—– The process of secondary fermentation for Asti may not last less than a month
—– Moscato d’Asti “Vendemmia Tardiva” must be aged for at least one year from the date of harvest - Additional Requirements:
—– Chaptalization is forbidden for Moscato d’Asti “Vendemmia Tardiva” - Minimum Planting Density: 4,000 vines per hectare
- Maximum Yields:
—– Asti and Moscato d’Asti: 10 tons/ha, 75 hl/ha
—– Asti “Metodo Classico”: 8 tons/ha
—– Moscato d’Asti “Vendemmia Tardiva”: 6 tons/ha - Principal Soils:
—– DOCG Established: 1993
What are the requirements for Recioto delle Valpolicella?
- Region: Veneto
- Province: Verona
- Communes of Production: Marano, Fumane, Negrar, Sant’Ambrogio, San Pietro in Cariano, Dolcé, Verona, San Martino Buon Albergo, Lavagno, Mezzane, Tregnago, Illasi, Colognola ai Colli, Cazzano di Tramigna, Grezzana, Pescantina, Cerro Veronese, San Mauro di Saline, and Montecchia di Crosara
- Classico Zone: Fumane, Negrar, Marano, Sant’Ambrogio and San Pietro in Cariano
- Denominazione (Rosso):
—– Recioto della Valpolicella
—– Recioto della Valpolicella Classico
—– Recioto della Valpolicella Spumante
—– Recioto della Valpolicella Valpantena
—– Recioto della Valpolicella Valpantena Spumante - Varieties:
—– 45-95% Corvina and/or Corvinone
—– 5-30% Rondinella
—– Maximum 25% other red grapes (no single variety may comprise more than 10% of the blend)
Of this 25%, a maximum 15% are non-aromatic red grapes suitable for cultivation in Verona, and a maximum 10% are native Italian red grapes suitable for cultivation in Verona
—– Minimum Alcohol: 12% (Grapes are harvested at a minimum 11% natural potential alcohol, then dried to achieve at least 14% potential alcohol, with an actual, acquired minimum alcohol of 12%.) - Residual sugar: Minimum 2.8% potential alcohol (approx. 50 g/l residual sugar)
- Additional Requirements:
—– Grapes may not be vinified before December 1 of the harvest year - Minimum Planting Density: 3,300 vines per hectare
- Maximum Yields: 12 tons/ha
- Principal Soils:
- DOCG Established: 2010 (last updated 2019)
What are the requirements for Sagrantino di Montefalco Passito?
- Region: Umbria
- Province: Perugia
- Communes of Production: Montefalco and portions of Bevagna, Gualdo Cattaneo, Castel Ritaldi, and Giano dell’Umbria
- Denominazione (Rosso):
—– Montefalco Sagrantino Secco
—– Montefalco Sagrantino Passito - Varieties: 100% Sagrantino
- Minimum Alcohol:
—– Secco: 13%
—– Secco with “Vigna” indication: 13.5%
—– Passito: 11% (18% potential) - Minimum/Maximum Residual Sugar:
—– Passito: 80-180 g/l - Aging Requirements:
—– Secco: Minimum 37 months from December 1 of the harvest year, including at least 12 months in wood and 4 months in bottle
—– Passito: Minimum 37 months from December 1 of the harvest year, including at least 4 months in bottle - Minimum Planting Density: 4,000 vines per hectare
- Maximum Yields: 8 tons/ha
- Principal Soils:
- DOCG Established: 1992 (last modified 2014)
What are requirements for Moscato di Pantellaria?
Pantellaria DOC
- Region: Sicilia
- Province: Trapani
- Communes of Production: Island of Pantelleria
-Styles:
—– Moscato
—– Moscato Spumante
—– Moscato Dorato
—– Moscato Liquoroso
—– Passito Liquoroso
—– Passito
—– Zibibbo Dolce
—– Bianco/Bianco Frizzante - Varieties: 100% Zibibbo
- Bianco/Bianco Frizzante
—– minimum 85% Zibibbo
—– maximum 15% other white grapes suitable for cultivation in Sicilia - Minimum Alcohol:
—– Moscato: 15% (11% acquired)
—– Passito: 20% (14% acquired)
—– Moscato Liquoroso: 21% (15% acquired)
—– Moscato Spumante: 12% (6% acquired)
—– Moscato Dorato: 21.5% (15.5% acquired)
—– Zibibbo Dolce: 10% (must acquired a minimum alcohol content not less than 1/3 of the residual sugar content)
—– Bianco/Bianco Frizzante: 11.5% - Aging Requirements:
—– Passito di Pantelleria: wines may not be released until July 1 of the year following the harvest.
—– Passito Liquoroso: wines may not be released until February 1 of the year following the harvest. - Additional Requirements:
—– Moscato Dorato: grapes must obtain a 250 g/l minimum must weight and be fortified with pure grape based alcohol equal to at least 5% of the volume of the must.
—– Moscato di Pantelleria/Moscato Liquoroso: wine is to be obtain by the fermentation of fresh must.
—– Passito di Pantelleria/Passito di Pantelleria Liquoroso: grapes must undergo partial appassimento on the vine and can obtain a maximum 60% sugar content. - Maximum Pressure:
—– Zibibbo Dolce: 1.7 atm - Minimum Residual Sugar:
—– Moscato Dorato: 100 g/l - Minimum Planting Density: 2000 vines per hectare
- Maximum Yields: 10 tons/ha
- DOC Established: 1971 (last modified 2013)
What are the requirements for Marsala?
Marsala DOC
- Region: Sicilia
- Province: Trapani (all areas except Pantelleria, Favignana, and Alcamo)
- Denominazione (Liquoroso):
—– Marsala Oro
—– Marsala Ambra
—– Marsala Rubino - Varieties:
—– Oro/Ambra: Grillo, Ansonica (Inzolia), Catarratto, Damaschino
—– Rubino: Perricone, Calabrese (Nero d’Avola), and Nerello Mascalese; plus a max. 30% white grapes - Minimum Alcohol: 12% (natural)
—– Fine: 17.5% (after fortification)
—– Superiore, Vergine, Solera, and Riserva styles: 18% (after fortification) - Residual Sugar Levels:
—– Secco: max. 40 g/l
—– Semisecco: 40-100 g/l
—– Dolce: min. 100 g/l - Aging Requirements:
—– Fine: Min. 1 year in oak or cherry wood (first 4 months may be in alternative containers)
—– Superiore: Min. 2 years in oak or cherry wood
—– Superiore Riserva: Min. 4 years in oak or cherry wood
—– Vergine/Solera: Min. 5 years in oak or cherry wood
—– Vergine Riserva/Solera Riserva/Vergine and Solera Stravecchio: Min. 10 years in oak or cherry wood - Authorized Historical Label Indications:
—– Marsala “Vecchio”: the wine has met the minimum requirements for Marsala Superiore
—– Marsala Fine IP: “Italy Particular”
—– Marsala Superiore SOM: “Superior Old Marsala”
—– Marsala Superiore GD: “Garibaldi Dolce”, a reference to a 19th-century general
—– Marsala Superiore LP: “London Particular” - Other Regulations:
—– Ambra must include a min. 1% mosto cotto
—– Concia–the addition of mosto cotto–is not permitted for oro or rubino styles.
—– Vergine styles may not be sweetened. - Maximum Yields:
—– White Varieties: 10 tons/ha
—– Red Varieties: 9 tons/ha - DOC Established: 1969 (last modified 2013)
What DOC/G(s) allow for Picolit as a monovarietal style?
Collio Goriziano (Collio) DOC - Picolit (amabile or dolce)
Colli Orientali del Friuli Picolit DOCG
- Region: Friuli Venezia Giulia
- Province: Udine
- Communes of Production: Attimis, Buttrio, Cividale del Friuli, Corno di Rosazzo, Faedis, Magnano in Riviera, Manzano, Moimacco, Nimis, Povoletto, Premariacco, Prepotto, Reana del Rojale, Remanzacco, San Giovanni al Natisone, San Pietro al Natisone , Tarcento, Tricesimo and Torreano
- Subzones: Cialla (produced in the commune of Prepotto)
- Denominazione (Bianco):
—– Colli Orientali del Friuli Picolit
—– Colli Orientali del Friuli Picolit Cialla
—– Colli Orientali del Friuli Picolit Cialla Riserva - Varieties:
—– Colli Orientali del Friuli Picolit: Minimum 85% Picolit, maximum 15% other white grapes of Friuli, excluding Gewürztraminer.
—– Cialla: 100% Picolit - Minimum Alcohol:
—– Colli Orientali del Friuli Picolit: 13% potential at harvest, 15% in the final wine.
—– Cialla: 14% potential at harvest, 16% in the final wine. - Aging Requirements:
—– Colli Orientali del Friuli Picolit: May not be sold until September 1 of the year following the harvest.
—– Cialla: May not be sold until September 1 of the second year following the harvest.
—– Cialla Riserva: Minimum 4 years aging from November 1 of the harvest year. - Minimum Planting Density: 3,500 vines per hectare
- Maximum Yields: 4 tons/ha, 22 hl/ha
- DOC established in 1970
- Upgraded to DOCG in 2006 (last modified 2014)
What grape is used Torcolato?
What DOC/G is this style allowed?
What are the rules?
Torcolato: 100% Vespaiolo
Breganze DOC in Veneto
- Torcolato normale and Riserva
- Torcolato may not be released for sale until December 31 of the year following the harvest.
- Torcolato: minimum 35 g/l
What are the requirements for Barolo Chinato?
Requirements are not defined.
The wine is sweet and aromatized with various herbs, spices, barks, roots, petals, other edible plant parts, orange peel
What are the requirements for Tokaji PDO?
- Region: North Hungary (Észak Magyarország)
- Villages of Production: Abaújszántó, Bekecs, Bodrogkeresztúr, Bodrogkisfalud, Bodrogolaszi, Erdőbénye, Erdőhorváti, Golop, Hercegkút, Legyesbénye, Makkoshotyka, Mád, Mezőzombor, Monok, Olaszliszka, Rátka, Sárazsadány, Sárospatak, Sátoraljaújhely, Szegi, Szegilong, Szerencs, Tarcal, Tállya, Tokaj, Tolcsva, Vámosújfalu
Size: 5,361ha (2021, Agro Marketing Centrum) - Styles:
—– Eszencia
—– Aszú
—– Szamorodni (száraz or édes) - dry or sweet
—– Fordítás
—– Máslás
—– Késői szüretelésű bor - late harvest wines
—– Fehér bor - white table wines
—– Pezsgő - sparkling wines - Authorized Varieties: Furmint, Hárslevelű, Kabar, Kövérszőlő, Sárgamuskotály, Zéta
- Sparkling Wine Requirements:
—– Base Wine Minimum Potential Alcohol: 9%
—– Minimum Actual Alcohol: 10%
—– Minimum Pressure: 3.5 bars - Aging Requirements:
—– Aszú wines may not be released prior to January 1 of the third year after harvest. They must be aged in barrel for at least 18 months.
—– Szamorodni, Máslás and Fordítás wines must be aged for a minimum of 6 months in barrel. - Other Requirements:
—– A maximum of 220L of finished Aszú or Fordítás wine can be made from 100 kg of aszú berries or paste.
—– Enrichment, sweetening, and bottling outside of the Tokaj PDO region are banned for all wine styles bearing the name Tokaji as of 2014. (formerly banned for only Eszencia, Aszú, Szamorodni, Fordítás and Máslás)
—– Puttonyos labeling is permitted for marketing purposes only - Harvest Method: Aszú grapes must be harvested by hand.
—– Minimum Planting Density: 4,000 vines per hectare (for all vineyards planted after August 1, 2009) - Maximum Yields:
—– Eszencia: 2 tons/ha
—– Aszú: 10 tons/ha, 70 hl/ha
—– Fehér bor: 14 tons/ha, 100 hl/ha
—– Pezsgő: 14 tons/ha, 100 hl/ha
What are the pradikat ripeness requirements in Austria?
What are the requirements for Ruster Ausbruch?
Ruster Ausbruch DAC
- Region: Burgenland
- Village: Produced exclusively from grapes harvested within the city of Rust
- Authorized Grape Varieties for DAC Wines:
—– One or more white Qualitätswein varieties, such as: Weissburgunder, Chardonnay, Muskateller, Grauburgunder, and Furmint - Minimum Must Weight: 30º KMW (equivalent to Trockenbeerenauslese)
- Minimum Residual Sugar: 45 g/l
- Other:
—– Uses botrytized grapes
—– Must be hand-harvested
—– Production and bottling must occur within Rust
—– Must be vintage labeled - DAC Approved: 2020
