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Italy > IT - Northeast - Veneto > Flashcards

IT - Northeast - Veneto Flashcards

1
Q
A
  1. 2nd BC: viticulture flourishing under Romans -> Veneto has the oldest winemaking tradition in the Northeast
  2. Middle ages: important power in the wine trade via Venice port
  3. 1950s: rediscovery of the Amarone style of winemaking
  4. 1980-90s: increasing popularity of Amarone (production trebled between 1972 & 2000)
  5. 1990s-today: rise to the top
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  1. Mild to cool continental climate moderated by Lake Garda to the west and Adriatic sea in the east. Cooler in the foothills to the north.
  2. Cooler in the foothills of the Alps and warmer
  3. Hot summers (23C July avg), mild winters with frost rare

Topography/Soils

  1. Protected from harsh climate by the Alps in the North and moderating influence of Lake Garda in the west
  2. The best sites are on south facing slopes, mid-altitude hills and valley sides
  3. Morainic gravel near Lake Garda to dolomite residual gravel with alluvial deposits in the fertile central plains
  4. Soave Classico: volcanic soils
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3
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Reds

Corvina

  1. Late ripening small-berried but thick-skinned grape (- > better for drying)
  2. Prone to high yields
  3. Usually dominant variety in Valpolicella and Bardolino
  4. Produces light coloured w high acidity, a light to medium body, medium- alcohol, sour cherry & bitter almond notes

Rondinella

  1. Corvina’s offspring; local native
  2. Neutral flavours but good yielding, resistant to
  3. disease
  4. Used for colour & body in Valpolicella blends

Corvinone

  1. Long believed to be linked to Corvina
  2. Highly regarded grape used in the Amarone and
  3. Recioto as it has loose bunches and large berries

Molinara

  1. Local native grape with hi acidity, light in colour and prone to oxidation
  2. Traditionally blended in Valpolicella but losing ground
  3. Can be blended with Merlot

Raboso

  1. Dark tannic native grape mainly in Piave

Others: Cabernet, Merlot

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4
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Whites

  1. Garganega
  2. Vigorous, productive late ripening semi- aromatic white grape
  3. Same DNA as Grecanico Dorato from Sicily
  4. Often complemented w Trebbiano or Chardonnay
  5. In fertile flatlands of Soave -> thin neutral
  6. If yield contained -> fine, wines with high acidity & delicate apple, pear flavours
  7. Italy’s #6 most widely planted white grape
  8. Trebbiano
  9. Ugni blanc in France
  10. Toscano: workhorse grape with hi productivity and little flavour
  11. Most planted grape in Italy w presence in every single region
  12. Prosecco / Glera
  13. Late ripening white grape
  14. Produces still, fizzy and sparkling wines w typical soft peachy flavours
  15. Trebbiano di Soave
  16. Aromatic grape related to Verdicchio
  17. Used in Soave blends and Lugana whites

Others: Chardonnay, Tocai Friulano, Sauv Blanc, Riesling, Pinot Grigio

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5
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73,000ha – 2nd largest area under vine (after Puglia)

  1. Valpolicella: high trained, high yielding Pergola systems are being phased out in favour of French guyot trainings
  2. Key hazards: hail, unpredictable rainfall and drought
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6
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Valpolicella

  • Light red with usually no ageing released a few weeks after harvest

Amarone

    • Grapes harvested in October w preference to bunches with grapes not too close to each other to help air flow
    • Grapes are dried on straw mats or temperature controlled chambers for 3 months. The appassimento has 3
  3. main effects:
  4. Concentrates the juices within the grape
  5. Increases skin contact of the grapes
  6. Metabolises the acids within the grape and creates a polymerization of the tannins in the skins
  • The wine is then fermented to dryness and aged in large French/Slovenian oak before release, min 5 years after harvest
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7
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Ripasso

  1. Valpolicella wine partially aged in contact with the lees and unpressed grape skins of the Amarone or Recioto
  2. This contact triggers a 2nd fermentation that gives wine deeper colour, more alcohol and complexity
  3. Alternative technique using partially dried grapes for less bitter tannins and more phenolics (e.g. Allegrini)

Recioto (della Valpolicella DOCG / di Soave DOCG)

  1. Named after the ear-shaped top part of grape cluster that were traditionally picked separately as they were riper and made richer, sweeter wines
  2. Today, grapes are taken to special drying rooms (ventilated attics or temperature controlled) for 4 months.
  3. Then, the must is not fermented to completion leaving residual sugar
  4. 40 to 80% Corvina, 5 to 30% Rondinella and up 15% other grapes.
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8
Q
  1. Val / Val Classico
  2. Am d Val
  3. Rec d Val
  4. Rip d Val
  5. Bard
  6. Bard Sup
  7. S
  8. Bianco di C
  9. Colli Eug
  10. Pia
  11. Veneto
A
  1. Valpolicella DOC/Valpolicella Classico DOC (R)
  2. Amarone della Valpolicella DOCG
  3. Recioto della Valpolicella DOCG
  4. Ripasso della Valpolicella DOC
  5. Bardolino DOC
  6. Bardolino Superiore DOCG
  7. Soave DOC (W)
  8. Bianco di Custoza DOC
  9. Colli Euganei DOC
  10. Piave DOC
  11. Veneto IGT
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9
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Valpolicella DOC / Valpolicella Classico DOC

  1. ‘Valley of many cellars’ located north of Verona
  2. Zone extended eastwards with DOC status in 1968. These hot valley floors produce basic wines.
  3. In the Monti Lessini foothills, the Classico DOC produces better quality wines & accounts for 40% of production
  4. Traditionally made from Corvina, Rondinella and Molinara but Molinara less and less used. Possibility to have some grapes dried before ferment to increase concentration and complexity
  5. Valpolicella Superiore: min 1 year ageing and 12%abv
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10
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Amarone della Valpolicella DOCG

  1. Traditional wines are port-like; modern styles are more fruit-forward w full body, sweet palate and long bitter finish
  2. The DOCG only allows a certain proportion of grapes to come from the non-Classico area.
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11
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Recioto della Valpolicella DOCG

  1. DOCG granted at the same time as Amarone in 2009.
  2. Very sweet wines (dried 1 month longer by law) that tend to have some oxidised notes
  3. Very small portion of Valpolicella’s total production w 5,000hl/yr so usually come at premium prices.

Ripasso della Valpolicella DOC

  1. First made by Masi in the 1980s. DOC since 2009.
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12
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Bardolino DOC

  1. Area running along the chain of morainic hills directly to the east of Lake Garda; cooler climate
  2. Classico zone is located on the south-eastern steep shores of Lake Garda and represents 45% of production
  3. Bardolino are made Corvina and Rondinella but are quite different to Valpolicella because:
    1. they contain less Corvina (-> less body and structure) and more Rondinella (more neutral flavours)
    2. the permitted yields in Bardolino tend to be higher

Bardolino Superiore DOCG

  • Bardolino with min 1% more abv and min 1yr ageing before release for more complexity and concentration
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13
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Soave DOC (W)

  1. Eastern extension of Valpolicella area; 80kms from Verona
  2. Climate influenced by mists that flow from the Po valley in the Autumn (Garganega’s thick skin makes it more resistant to these vs. Trebbiano Toscano)
  3. Classico: area in the hillside vineyards around Soave and Monteforte d’Alpone w better exposure, less fertile soils i.e. limestone and also volcanic rock for more full-bodied wines (e.g. Pieropan, Suavia)
  4. The plain is made from more fertile soils for lighter more neutral wines

Soave DOC requirements:

  1. Min 70% Garganega and up to 30% Trebbiano di Soave and max 15% Trebbiano Toscano
    1. Yields max 14t/ha
    2. iii. Min10.5%abv
    3. Soave Superiore DOCG: less Trebbiano Toscano in blend, lower yields allowed, higher abv required
  2. 80% of the 6 million cases sold every year are produced by Cantina di Soave, the local cooperativeoIndependent quality-oriented producers e.g. Pieropan, Gini have decided not to use the DOCG as rules around alcohol do not fit the fine wine style from Classico area.
  3. Improving quality after focus on competing with Pinot Grigio in the 80s-90s
  4. Recioto di Soave was granted a DOCG in 98.
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14
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Bianco di Custoza DOC -1,400ha

  1. Fertile soils directly south-west of Lake Garda shores
  2. Colourless, neutral whites from blend of Trebbiano Toscano (20-45%), Garganega (20-40%) and Friulano (5-30%) plus Malvasia Toscana, Riesling Italico and Cortese
  3. High yields and production largely controlled by 2 cooperatives
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15
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Colli Euganei DOC

  1. South-west of Padua; flat except for Euganei hills made of volcanic origin (nutrient rich soils)
  2. Replanted with international varieties (mainly Merlot) in the 1960s
  3. Piave DOC
  4. Large area between the Adriatic and the hills of Prosecco; north-east of Venice; east and north-east of Treviso
  5. Mainly planted with red international varieties, mainly Merlot and some Cabernet Franc
  6. The best wines are fresh and fruity.
  7. Veneto IGT
  8. Produced throughout the region of Veneto
  9. Usually for light, fruity Merlots or non-traditional wines or blends.
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16
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Amarone: 67 & 76 for the legendary vintages; more recent top vintages: 2000, 2001, 2004.

Production

  1. 8.5m hl/yr production #1 or #2 producer with Puglia
  2. DOC represents 25% of total and makes Veneto the largest DOC producer in Italy. This has been helped by the enlargement of DOC zones and generous yields allowed (e.g. Soave, Valpolicella)
  3. Soave + Valpolicella = 40% of Veneto’s DOC production
  4. Large proportion produced by large cooperatives (e.g. Cantina di Soave)

Key producers:

Allegrini - Valpolicella

  1. 90ha for 1m bottles/year; Signature wines: La Poja (100% Corvina), Amarone; La Grola
  2. Helped raise the profile of Amarone; wide range of wines and ventures in other regions (Tuscany)

Pieropan - Soave

  1. Family-owned business with 60ha vineyards in the Soave Classico area (Calvarino, oak aged La Rocca)
  2. Does not use the Soave Superiore as alcohol requirement does not fit elegant wine style.

Italy (18 decks)

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