Italy Flashcards

Question

Amarone della Valpolicella DOCG

Answer 1

Region: Veneto History: Formerly part of the Valpolicella DOC; established as a separate DOCG in 2010 Vineyard Area: 7,844 ha / 19,400 acres (2017) total for all four Valpolicella DOPs Production: 112,200 hl / 1,246,000 cases (2017) Principal Red Grape Varieties: Corvina Styles and Wine Composition: RED WINES Rosso (Rd): 45–95% Corvina and/or Corvinone (proportion of Corvina must equal or exceed that of Corvinone); 5–30% Rondinella; maximum 25% OARG (of which no single variety can exceed 10% and all aromatic varieties combined cannot exceed 10%) Riserva (Rosso) Subzones: Classico, comprising the communes of Fumane, Marano, Negrar, San Pietro in Cariano, and Sant’Ambrogio Valpantena Significant Production Rules: Minimum potential alcohol level at harvest: 11.0% After harvest, grapes must be air-dried to achieve a minimum potential alcohol level of 14% and cannot usually be vinified until December 1 (though most producers wait until January or February) Minimum alcohol level: 14.0% Residual sugar: Maximum 12 g/l (1.2%) for a 14.0% alcohol wine, with a sliding scale up to about 16 g/l (1.6%) for higher alcohol levels Aging: For Rosso, minimum 2 years (ERD = January 1, V+3); for Riserva, minimum 4 years (ERD = November 1, V+4)

Answer 2

Region: Veneto History: Established as a DOCG in 2009; former alternative name Colli Asolani Prosecco deleted in 2014 Vineyard Area: 1,500 ha / 3,700 acres (2016) Production: 58,100 hl / 645,000 cases (2016) Principal White Grape Varieties: Glera Styles and Wine Composition: WHITE WINES Bianco (Wh, WhFr, WhFrSw): Minimum 85% Glera; maximum 15% Bianchetta Trevigiana, Perera, and/or Verdiso SPARKLING WINES Spumante Superiore (WhSp, WhSpSw): Minimum 85% Glera; maximum 15% Bianchetta Trevigiana, Chardonnay, Perera, Pinot Bianco, Pinot Grigio, Pinot Nero, and/or Verdiso Significant Production Rules: Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero can be grown and vinified only in a restricted portion of the appellation Minimum alcohol level: 10.5% for Bianco; 11.0% for Spumante Superiore Residual sugar: Spumante can range from extra brut to demisec Aging: No minimums specified

Answer 3

``` Region: Veneto History: Formerly part of the Bagnoli di Sopra DOC; established as a separate DOCG in 2011 Vineyard Area: 56 ha / 138 acres (2015) Production: 192 hl / 2,130 cases (2016) Principal Red Grape Varieties: Raboso Styles and Wine Composition: RED WINES ``` Rosso (Rd): Minimum 90% Raboso Piave (locally Friularo) + OARG Riserva (Rosso) DESSERT AND SPECIALTY WINES Vendemmia Tardiva (Rd): Minimum 90% Raboso + OARG Passito (RdSw): Minimum 90% Raboso + OARG Subzone: Classico, from the commune of Bagnoli di Sopra only Significant Production Rules: For Vendemmia Tardiva, at least 60% of the grapes must be harvested after November 11 Dried grapes can make up a maximum of 50% of Vendemmia Tardiva and/or Passito wines; the dried grapes cannot usually be pressed before December 8 Minimum alcohol level: 11.5% for Rosso and Vendemmia Tardiva; 12.5% for Riserva; 12.5% for Passito (15.5% potential) Aging: For Rosso and Vendemmia Tardiva, minimum 12 months (ERD = November 1, V+1); for Riserva, minimum 24 months, including 12 months in barrel (ERD = November 1, V+2); for Passito, minimum approx. 2 years in barrel (ERD = November 1, V+2)

Answer 4

Region: Veneto History: Established as a DOC in 1968; became a DOCG in 2001 Vineyard Area: 42 ha / 104 acres (2015) Production: 4,240 hl / 47,100 cases (2016) Principal Red Grape Varieties: Corvina Styles and Wine Composition: RED WINES Superiore (Rd): 35–80% Corvina and/or Corvinone (maximum 20% Corvinone); 10–40% Rondinella; maximum 15% Molinara; maximum 20% OANRG (of which no single variety can exceed 10%) Subzone: Classico, comprising the communes of Affi, Bardolino, Cavaion, Costermano, Garda, and Lazise Significant Production Rules: Minimum alcohol level: 12.0% Aging: Minimum 1 year (ERD = November 1, V+1)

Answer 5

Region: Veneto History: Established as a DOCG in 2011 Vineyard Area: 24 ha / 59 acres (2015) Production: 1,310 hl / 14,600 cases (2016) Principal White Grape Varieties: Chardonnay, Glera, Manzoni Bianco, Pinot Bianco Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Marzemino Styles and Wine Composition: WHITE WINES Bianco (Wh): Minimum 30% Manzoni Bianco; minimum 30% Pinot Bianco and/or Chardonnay; maximum 10% Sauvignon Blanc and/or Riesling RED WINES Rosso (Rd): 10–40% Merlot; minimum 10% Cabernet Franc; minimum 10% Cabernet Sauvignon; maximum 20% Manzoni Nero and/or Refosco Refrontolo (Rd): Minimum 95% Marzemino + OANRG Riserva (Rosso) DESSERT AND SPECIALTY WINES Torchiato di Fregona (Wh, WhSw): Minimum 30% Glera; minimum 25% Boschera; minimum 20% Verdiso; maximum 15% OANWG Refrontolo Passito (RdSw): Minimum 95% Marzemino + OANRG Subzones: Subareas within the denomination are defined for production of Refrontolo and Torchiato di Fregona Significant Production Rules: Grapes for Torchiato di Fregona must be air-dried for at least 150 days after harvest to achieve a minimum potential alcohol level of 18.0% and cannot usually be pressed before February 1, V+1 Grapes for Refrontolo must be air-dried to achieve a minimum potential alcohol level of 14.5%, or 16.0% for Refrontolo Passito Minimum alcohol level: Approx. 10.0% (12.0% potential) for Refrontolo Passito; 12.0% for Bianco; 12.5% for Rosso; 13.0% for Riserva; 14.0% for Torchiato di Fregona; 14.5% for Refrontolo Residual sugar: Maximum 8 g/l (0.8%) for Refrontolo; minimum 30 g/l (3.0%) for Refrontolo Passito Aging: For Bianco, minimum 4 months (ERD = March 1, V+1); for Refrontolo Passito, minimum 4 months, including 3 months in bottle (ERD = March 1, V+1); for Rosso, minimum 24 months, including 6 months in barrel and 3 months in bottle (ERD = November 1, V+2); for Torchiato di Fregona, minimum 24 months, including 5 months in bottle (ERD = November 1, V+2); for Refrontolo, minimum 24 months, including 12 months in barrel and 3 months in bottle (ERD = November 1, V+2); for Riserva, minimum 36 months, including 12 months in barrel (ERD = November 1, V+3)

Answer 6

Region: Veneto History: Formerly part of the Colli Euganei DOC; established as a separate DOCG in 2010 Vineyard Area: 164 ha / 405 acres (2015) Production: 6,580 hl / 73,100 cases (2016) Principal White Grape Varieties: Moscato Styles and Wine Composition: WHITE WINES Bianco (Wh, WhSw): Minimum 95% Moscato Giallo + other authorized aromatic white grapes SPARKLING WINES Spumante (WhSpSw): Minimum 95% Moscato Giallo + other authorized aromatic white grapes DESSERT AND SPECIALTY WINES Passito (WhSw): Minimum 95% Moscato Giallo + other authorized aromatic white grapes Significant Production Rules: Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 15.5% Minimum alcohol level: 4.5% for Bianco dolce (10.5% potential); 6.0% for Spumante (10.5% potential); 9.0% for Passito (15.5% potential); 10.5% for Bianco secco Residual sugar: Minimum 100 g/l (10.0%) for Bianco dolce, Spumante, and Passito Aging: For Passito, minimum 1 year (ERD = November 1, V+1)

Answer 7

Region: Veneto History: Established as a DOC in 1969; became a DOCG in 2009 Vineyard Area: 6,860 ha / 16,944 acres (2015) Production: 670,500 hl / 7,450,000 cases (2017) Principal White Grape Varieties: Glera Styles and Wine Composition: WHITE WINES Bianco (Wh, WhFr, WhFrSw): Minimum 85% Glera; maximum 15% Bianchetta Trevigiana, Perera, and/or Verdiso SPARKLING WINES ``` Spumante Superiore (WhSp, WhSpSw): Minimum 85% Glera; maximum 15% Bianchetta Trevigiana, Chardonnay, Perera, Pinot Bianco, Pinot Grigio, Pinot Nero, and/or Verdiso Subzones: ``` Cartizze (Spumante Superiore only) 12 communes and 31 frazioni are allowed to put their name and the word “Rive” on the label of Spumante Superiore Significant Production Rules: Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero can be grown and vinified only in a restricted portion of the appellation Wines designated by the word “Rive” must come from one of the approved communes or frazioni and must be hand harvested and vintage dated Minimum alcohol level: 10.5% for Bianco; 11.0% for Spumante Superiore; 11.5% for Superiore di Cartizze Residual sugar: Spumante can range from brut to demisec Aging: No minimums specified

Answer 8

Region: Veneto History: Established as a DOC in 1968; became a DOCG in 2001 Vineyard Area: 38 ha / 94 acres (2015) Production: 2,830 hl / 31,400 cases (2016) Principal White Grape Varieties: Garganega Styles and Wine Composition: WHITE WINES Superiore (Wh): Minimum 70% Garganega; maximum 30% Trebbiano di Soave; maximum 5% OAWG Riserva (Superiore) Subzone: Classico, essentially comprising the communes of Soave and Monteforte d’Alpone Significant Production Rules: Minimum alcohol level: 12.0% for Superiore; 12.5% for Riserva Residual sugar: Maximum 6 g/l (0.6%) Aging: For Superiore, minimum approx. 6 months (ERD = April 1, V+1); for Riserva, minimum approx. 12–13 months (ERD = November 1, V+1) 瓶内熟成3ヶ月以上 Vigna表示可

Answer 9

Region: Friuli-Venezia Giulia, Veneto History: Originally part of the Tocai di Lison DOC in 1971; incorporated into the Lison-Pramaggiore DOC in 1985; established as a separate DOCG in 2010 Vineyard Area: 78 ha / 193 acres (2015) Production: 1,640 hl / 18,230 cases (2016) Principal White Grape Varieties: Friulano Styles and Wine Composition: WHITE WINES Bianco (Wh): Minimum 85% Friulano (locally Lison) + OANWG Subzone: Classico Significant Production Rules: Minimum alcohol level: 12.0%; 12.5% for Classico Aging: Minimum approx. 2–3 months (ERD = January 1, V+1)

Answer 10

Region: Veneto History: Formerly part of the Montello e Colli Asolani DOC; established as a separate DOCG in 2011 Vineyard Area: 200 ha / 500 acres (2016) Production: 168 hl / 1,870 cases (2016) Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Carmenère, Merlot Styles and Wine Composition: RED WINES Rosso (Rd): 40–70% Cabernet Sauvignon; 30–60% Cabernet Franc, Carmenère, and/or Merlot; maximum 15% OANRG Superiore (Rosso) Significant Production Rules: Minimum alcohol level: 12.5% for Rosso; 13.0% for Superiore Aging: For Rosso, minimum 18 months, including 9 months in barrel and 6 months in bottle (ERD = May 1, V+2); for Superiore, minimum 24 months, including 12 months in barrel and 6 months in bottle (ERD = November 1, V+2)

Answer 11

``` Region: Veneto History: Formerly part of the Piave DOC; established as a separate DOCG in 2010 Vineyard Area: 18 ha / 44 acres (2015) Production: 319 hl / 3,540 cases (2016) Principal Red Grape Varieties: Raboso Styles and Wine Composition: RED WINES ``` Rosso (Rd): Minimum 70% Raboso Piave; maximum 30% Raboso Veronese; maximum 5% OARG Significant Production Rules: The wine must contain 15–30% dried grapes, which cannot usually be pressed before November 15 Minimum alcohol level: 12.5% Residual sugar: Maximum 8 g/l (0.8%) Aging: Minimum 36 months, including 12 months in barrel and 4 months in bottle (ERD = November 1, V+3)

Answer 12

Region: Veneto History: Established as a DOC in 1968; became a DOCG in 2010 Vineyard Area: 7,844 ha / 19,400 acres (2017) total for all four Valpolicella DOPs Production: 28,500 hl / 317,000 cases (2016) Principal Red Grape Varieties: Corvina Styles and Wine Composition: SPARKLING WINES Spumante (RdSpSw): 45–95% Corvina and/or Corvinone (proportion of Corvina must equal or exceed that of Corvinone); 5–30% Rondinella; maximum 25% OARG (of which no single variety can exceed 10% and all aromatic varieties combined cannot exceed 10%) DESSERT AND SPECIALTY WINES Recioto (RdSw): 45–95% Corvina and/or Corvinone (proportion of Corvina must equal or exceed that of Corvinone); 5–30% Rondinella; maximum 25% OARG (of which no single variety can exceed 10% and all aromatic varieties combined cannot exceed 10%) Subzones: Classico, comprising the communes of Fumane, Marano, Negrar, San Pietro in Cariano, and Sant’Ambrogio (Recioto) Valpantena (Recioto, Spumante) Significant Production Rules: Minimum potential alcohol level at harvest: 11.0% After harvest, grapes must be air-dried to achieve a minimum potential alcohol level of 14.0% and cannot usually be vinified until December 1 Minimum alcohol level: 12.0% Residual sugar: Minimum 2.8% potential alcohol (approx. 50 g/l or 5.0% residual sugar) Aging: No minimums specified

Answer 13

Region: Veneto History: Formerly part of the Gambellara DOC; established as a separate DOCG in 2008 Production: 545 hl / 6,060 cases (2016) Principal White Grape Varieties: Garganega Styles and Wine Composition: SPARKLING WINES Spumante (WhSpSw): 100% Garganega DESSERT AND SPECIALTY WINES Classico (WhSw): 100% Garganega Note: In this case, Classico refers to a style rather than a subzone. Significant Production Rules: After harvest, grapes must be air-dried to achieve a minimum potential alcohol level of 14.0% Minimum alcohol level: 11.0% (14.0% potential) for Spumante; 11.3% (14.0% potential) for Classico (the disciplinare says 11.3%, but that could be a typo for 11.0% or 11.5%) Aging: For Classico, minimum approx. 10 months (ERD = September 1, V+1)

Answer 14

Region: Veneto History: Formerly part of the Soave DOC; established as a separate DOCG in 1998 Production: 1,170 hl / 13,000 cases (2016) Principal White Grape Varieties: Garganega Styles and Wine Composition: SPARKLING WINES Spumante (WhSpSw): Minimum 70% Garganega; maximum 30% Trebbiano di Soave; maximum 5% OAWG DESSERT AND SPECIALTY WINES Recioto (WhSw): Minimum 70% Garganega; maximum 30% Trebbiano di Soave; maximum 5% OAWG Subzone: Classico, essentially comprising the communes of Soave and Monteforte d’Alpone (Recioto only) Significant Production Rules: After harvest, grapes must be air-dried to achieve a minimum potential alcohol level of 14% Minimum alcohol level: 11.5% for Spumante (approx. 16.0% potential); 12.0% for Recioto (approx. 16.0% potential) Residual sugar: Minimum 70 g/l (7.0%) Aging: Minimum approx. 10 months (ERD = September 1, V+1)

Answer 15

Denominations ``` Brunello di Montalcino DOCG 1980 Carmignano DOCG Chianti Classico DOCG Chianti DOCG Elba Aleatico Passito / Aleatico Passito dell’Elba DOCG Montecucco Sangiovese DOCG Morellino di Scansano DOCG Suvereto DOCG Val di Cornia Rosso / Rosso della Val di Cornia DOCG Vernaccia di San Gimignano DOCG Vino Nobile di Montepulciano DOCG ```

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