Italy - North-East Flashcards
(63 cards)
1
Q
Trentino - Climate
Where is it located and what is the climate?
A
- North of Italy, in sight of the Alps
- Moderate continental climate with cooling influences
- High daytime temps in summer (mountains protect from cool winds)
- Moderating influence through Lake Garda to the south
- Large diurnal range (cold air from mountains)
- -> retained acidity and prolonged growing season
2
Q
Trentino - Grape varieties
What is planted to white/black varieties and what are max yields?
A
- 75% white, 25% black
- 100 hL/ha (white), 90 hL/ha (black)
3
Q
Trentino - Grape varieties
What are the 4 most grown white varieties (incl. % plantings)
A
- Pinot Grigio (31%)
- Chardonnay (28%)
- Müller Thurgau
- Nosiola (spring frost + powdery + rot, distinctive whites with hazelnut flavor, semi-dried fruit version called “Vino Santo”
4
Q
Trentino - Grape varieties
What are the five black varieties (incl. characteristics)?
A
- Teroldego (best clones: 145, 152)
- Merlot
- Marzemino (botrytis and powdery)
- Lagrein (needs warm site, poor fruit set, deep color, also used as Rosé)
- Moscato Rosa (poor fruit set + botrytis, sweet rosé wines through appassimento or late harvest, premium prices)
5
Q
Trentino - Winemaking
How are white wines typically made?
A
- Soft pressing
- Fermentation in stainless steel at low temps
- May be briefly aged on lees
- Soon released
- Some top whites may be aged in small oak barrels to add a layer of vanilla and spice notes
6
Q
Trentino - Winemaking
How are red wines typically made?
A
- Fruity style (mostly)
- Maceration on the skins during alcoholic fermentation
- Moderate fermentation temps
- Brief ageing in stainless steel or old, neutral wood
- Premium reds
- Longer maceration after fermentation
- Warm fermentation temps
- Aged in small oak barrels (some new)
7
Q
Trentino
What is the avg. vineyard size and what does it mean?
A
- 1.2 ha
- Co-ops (80% of production) and merchants are important
- Smaller estates (only 10% of production)
8
Q
Trentino
What is the typical quality and price of wines?
A
- Good to very good quality (some outstanding)
- Inexp. to mid-priced (some premium and super-premium)
9
Q
Alto-Adige
What is the typical quality and price of wines?
A
- Good to very good quality (some outstanding)
- Inexp. to mid-priced (some premium)
10
Q
Alto-Adige
What is the ratio between white and black varieties?
A
- 60% white
- 40% black
11
Q
Alto-Adige
What is the climate and climatic influences?
A
- Alpine continental climate
- Protected from cold winds
- 300-700m altitude
- Nearly 300 days of sunshine
- Large diurnal range -> retained acidity
- Sufficient rainfall
12
Q
Alto-Adige
How are vines typically trained and what do they require in terms of vineyard management
A
- Pergola or Guyot
- Careful leaf management to avoid the risk of fruit burning or drying out
- Work on steeper slopes by hand
13
Q
Alto-Adige
What are the 5 most important varieties?
A
- Schiava (b)
- Pinot Grigio
- Gewürztraminer
- Pinot Blanc
- Chardonnay
14
Q
Alto-Adige
What is the variety Schiava otherwise known as? What is its vigor, color, aromas, body, tannins?
A
- Vernatsch (in Germany)
- High vigor -> pergola
- Pale ruby
- Violet, strawberry
- Light to medium body
- Low tannins
15
Q
Alto-Adige
What is the general aim of winemaking?
A
- Aim is to preserve fruit aromas
- -> Low to moderate fermentation temps
- -> Stainless steel
- Some are kept on fine lees
- Some are aged in French barriques
16
Q
Alto-Adige
What is the avg. vineyard size and what does it mean?
A
- 1 ha
- Co-ops very important (70% of production)
17
Q
Alto-Adige
How much is exported/how much consumed domestically? What are the main export markets?
A
- 25% exported
- Germany, USA
- 75% domestically -> tourist business and hospitality sector
18
Q
Friuli
What is the ratio between white and black varieties?
A
- 75% white
- 25% black
19
Q
Friuli
What is the climate and climatic influences?
A
- Warm maritime climate with cooling influences from the Alps
- High rainfall (1,200mm)
- -> High humidity and risk of fungal diseases
20
Q
Friuli
Where are vineyards located?
A
- Flat alluvial plain near the Adriatic Sea
- -> higher yields
- -> everyday Pinot Grigio and Merlot
- Low hills, e.g., Collio DOC and Collio Orientali del Friuli DOC
- -> some altitude (200m), good drainage, lower yields
21
Q
Friuli
What are the 5 most grown varieties (in descending order)?
A
- Pinot Grigio
- Merlot (b)
- Friulano
- Chardonnay
- Sauvignon Blanc
22
Q
Friuli
What three varieties does it specialize in?
A
- Friulano (resistant to high rainfall)
- Ribolla Gialla (citrus, pepper notes and high acidity)
- Refosco (most planted local black variety, red and herbal notes with high tannins)
23
Q
Friuli
How are white wines typically made? What are recent experiments?
A
- Mainly unoaked white wines
- Mostly temp-controlled stainless steel, and cultured yeast
- Some experiments with late harvested fruit, skin maceration, lees stirring and oak
24
Q
Friuli
What region is known for orange wines and how are they made?
A
- Friuli, and especially the small Oslavia sub-region of Collio
- Long maceration on the skins (8 days up to 6-8 months)
- Long ageing (2-6 years) in large oak
- Often with traditional methods, like organic, use of local varieties, ambient yeasts, no temperature control, no fining or filtration, low or no added SO2
25
**Friuli**
What is the typical style of orange wines from Friuli? (color, intensity, aromas, tannins, price)
* Amber, orange or gold color
* Pronounced intensity
* Dried fruits, dried herbs, hay and nuts
* Medium tannins
* Premium prices
26
**Friuli**
What are the two most important DOCs and what are the principal varieties?
* Collio DOC and Collio Orientali del Friuli DOC
* Friulano, Ribolla Gialla, Sauvignon Blanc or Chardonnay
27
**Veneto**
What is the size and from where to where does it spread?
* Italy's **largest wine-producing region**
* From southern end of **lake Garda** to **Venice**
* From the foothills of the **Alps** to the flat plain of the **Po delta**
28
**Veneto**
What is the climate and climatic influences?
* Warm and **moderately continental**
* **Moderate rainfall**
* **Cooling influences** may come from
* -> altitude -> large diurnal range
* -> breezes from Lake Garda
* Flat plain is affected by **moist air and fog**
* Soils are generally very fertile -> high yields
29
**Veneto**
What are the most planted varieties and what are they mainly used for?
* Glera
* Garganega
* Merlot (b)
* Corvina (b)
* Pinot Grigio
* Cabernet Sauvignon (b)
* -> Mostly on **flat fertile plain** for **inexpensive, high volume brands**
30
**Veneto - Soave**
What are the general climatic influences?
* Two parts:
* **Flat plain**
* **Foothills** -> altitude slows down ripening, leading to ripe grapes with high acidity
31
**Veneto - Soave**
Garganega: What are the grape's characteristics? (vigor, ripening, training)
* **High vigor**
* **Late ripening**
* Traditionally: pergola
* Nowadays: trellised
32
**Veneto - Soave**
Garganega: What is the typical style of wine from the hillsides?
* Medium intensity
* Lemon, apple/pear, white pepper
* High acidity
* Medium body
* Some oak (high-end examples)
* Best examples can age (almonds and honey)
* Good to very good quality (some outstanding)
* Inexpensive to mid-priced (some premium)
33
**Veneto - Soave**
Garganega: What is the typical style of wine from the flat plain?
* To be drunk young
* Medium acidity
* Acceptable to good quality
* Inexpensive
34
**Veneto - Soave**
What are the three main DOCs for dry wines? (in ascending quality)
Where are they located and what is their production and max yields?
* **Soave DOC**: entire region, 80% of Soave, 105 hL/ha
* **Soave Classico DOC**: hilly region, 20% of Soave, 98 hL/ha
* **Soave Superiore DOCG**: same zone as Recioto di Soave, tiny amount, 70 hL/ha
35
**Veneto - Soave**
What other DOCG exists and what type of wines does it produce? What are the max yields and what is the typical style?
* **Recioto di Soave DOCG**
* Delimited hilly zone
* Semi-dried grapes
* 36 hL/ha
* Rich, floral, honeyed, sweet wines with high balancing acidity
36
**Veneto - Soave**
What are the avg. vineyard holdings and what does it mean?
* 2 ha
* Co-ops are important
37
**Veneto - Soave**
How much is exported and what are the top export markets?
* 80%
* Germany, UK
38
**Veneto - Soave**
What are current challenges? And what are the effects?
* Lost ground to Pinot Grigio
* -> low quality Garganega vines are replanted with Pinot Grigio
39
**Veneto - Soave**
What was recently done to promote quality?
* **Soave Consorzio** classified single vineyards
* -> **33 named single vineyards** were approved
40
**Veneto - Valpolicella**
Where are the vineyards located and what are the two different types of soils?
* **Foothills** (north):
* Limestone and clay/volcanic
* Cooler, slower ripening, **higher acidity, greater concentration**
* **Flatter land** (south):
* Gravel and sand
* Warmer, fruitier, **less acidity and concentration**
41
**Veneto - Valpolicella - Corvina Veronese**
What are the variety's characteristics? (vigor, ripening time, skin, diseases)
* **High vigor and yields**
* Mid to late ripening
* **Thick skins -> suitable for drying**
* Prone to downy mildew, botrytis and esca
* Sensitive to drought
42
**Veneto - Valpolicella - Corvina Veronese**
How is it trained and what is the typical style (aromas, acidity, tannins)
* Pergola training -> good air circulation
* Violet, red cherry and red plum with a herbal note
* High acidity
* Low to medium tannins
43
**Veneto - Valpolicella**
What are the three other black varieties and for what are they used?
* **Corvinone** (not related to Corvina): good complement to Corvina in blends as it supplies tannins
* **Rondinella**: rather neutral wines; accumulates sugar quickly (useful for Recioto)
* **Molinara**: has been grown less in recent years
44
**Veneto - Valpolicella**
How are inexpensive red wines made?
* **Aim is to create fresh, fruity wines** for early consumption
* Fermentation at **mid-temps**
* **Short maceration** times
* Aged in **stainless steel** or large oak barrels (6-8 months)
45
**Veneto - Valpolicella**
Describe the Apassimento method
* Practiced in Soave and Valpolicella
* Resulting **wine style** is called **passito**
* **Grapes are picked early** at 11-11.5% potential alcohol to maintain acidity and to ensure perfect bunches (healthy)
* **Grapes are stored** for 3-4 months in drying lofts to get semi-dried ->
* -> grapes are regularly checked with careful control of humidity and temperature
* -> Grapes lose around one third of
their weight
* -> **concentrating flavors** and raising levels of sugar, potential alcohol, acidity, anthocyanins, tannins
* -> chemical changes occur, e.g., glycerol is produced, giving a softer, fuller mouth-feel
46
**Veneto - Valpolicella**
What are the different wines that can be made from Corvina blends?
* **Valpolicella DOC**
* **Valpolicella Classico DOC**
* **Valpolicella Valpantena DOC**
* -> **Superiore** may be added to each of the three in case of higher alcohol levels and 1y ageing
* **Recioto della Valpolicella DOCG**
* **Amarone della Valpolicella DOCG**
* **Valpolicella Ripasso DOC**
47
**Veneto - Valpolicella**
What are requirements regarding varieties for all Valpolicella DOCs and DOCGs?
* 45-95% of Corvina and/or Corvinone
* 5-30% Rondinella
* Other authorized (e.g., Molinara)
48
**Veneto - Valpolicella - Valpolicella DOC**
Describe the typical style of wine (MAX YIELD, intensity, aromas, acidity, tannins, quality, price)
* Max 84 hL/ha -> Low intensity
* Red cherry and rose, no oak flavor
* Medium to medium(+) acidity
* Low to medium tannins
* Good quality (some very good)
* Inexpensive to mid-priced
49
**Veneto - Valpolicella - Valpolicella Classico DOC**
Describe the typical style of wine (origin of grapes, concentration, quality, price)
* Grapes from hilly Classico zone
* Greater concentration
* Good to very good quality
* Inexpensive to mid-priced
50
**Veneto - Valpolicella - Valpolicella Valpantena DOC**
Where do the grapes come from
Valpantena Valley
51
**Veneto - Valpolicella - DOC**
What does the labeling "Superiore" mean on the Valpolicella DOC styles?
* Optional for Valpolicella DOC and Valpolicella Classico or Valpantena DOC
* Marginally higher min alcohol
* Often aged in large oak vessels for one year
* Ruby color
* Greater concentration than basic Valpolicella
* Some Outstanding super-premium wines, e.g., from Romano dal Forno
* Compared to, e.g., Soave, the term Superiore is not used for a separate DOCG but rather to "upgrade" the DOCs
52
**Veneto - Valpolicella - Recioto della Valpolicella DOCG**
Describe the typical style of wine (origin of grapes, harvest, yield, aromas, body, tannins, alcohol, sugar, quality, price)
* **Sweet**, semi-dried grape wine
* Grapes sourced from anywhere within the Valpolicella DOC -> DOCG **ONLY based on winemaking style**
* Grapes dried off the vines for 100-120 days
* Final max yield: 48 hL/ha
* Intense red, fresh- and dried-fruit flavors
* Full body
* Medium(+) to high tannins
* **Min 12% alcohol**
* **Roughly 50 g/L sugar**
* Very good to outstanding quality
* Premium priced
53
**Veneto - Valpolicella - Amarone della Valpolicella DOCG**
Describe the typical style of wine (origin of grapes, harvest, yield, aromas, acidity, tannins, alcohol, sugar, quality, price)
* Dry (or off-dry), semi-dried grape wine
* Grapes sourced from anywhere within the Valpolicella DOC -> DOCG **ONLY based on winemaking style**
* Grapes dried off the vines for 100-120 days
* Final max yield: 48 hL/ha
* Intense cherry, dried fruit flavors and spice and wood notes (sometimes new oak)
* High acidity
* Medium to high tannins
* **Min 14% alcohol**
* Roughly 5-9 g/l residual sugar (max 9)
* **Min two years in large casks or barriques** (4 in case of "Riserva")
* Good to outstanding quality
* Mid-priced to premium (some super- premium)
54
**Veneto - Valpolicella - Valpolicella Ripasso DOC**
Describe the Ripasso method
* Ripasso method
* Unpressed grape skins with some residual sugar from the end of the fermentation phase of Amarone or Recioto
* Newly made Valpolicella wine is then added to these grapes for a second maceration
* Yeasts ferment the remaining sugar -> grape skins give **color, flavor and tannins**
* 15% Amarone wine may also be added
55
**Veneto - Valpolicella - Valpolicella Ripasso DOC**
Describe the typical style of wine (aromas, body, tannins, alcohol, ageing, quality, price)
* Flavors of fresh and stewed red cherries and plums
* Medium to full body
* Medium(+) tannins
* Min 12.5% alc (13% for superiore)
* At least one year of ageing (often in large oak)
* Good to very good quality
* Mid- to premium priced
56
**Veneto - Valpolicella - Wine Business**
How did the production of Amarone, Ripasso, and Recioto evolve?
* Popularity had strong effect
* In the past: rare and exceptional wines
* Recioto has remained a niche market
* Amarone and Ripasso increase 6 to 4 times
* Production of Valpolicella has dropped
57
**Veneto - Valpolicella - Wine Business**
Who is responsible for marketing purposes and research?
* Valpolicella Consorzio
* Represents > 80% of producers who make DOC(G) wines
58
**Veneto - Valpolicella - Wine Business**
How much of Amarone is exported and what are the most important export markets?
* 65%
* Germany, USA, Switzerland, and UK
59
**Veneto**
Name four other DOCs in the Veneto
* Pinot Grigio delle Venezie DOC
* Bardolino DOC and Bardolino Superiore DOCG
* Bianco di Custoza DOC
* Lugana DOC
60
**Veneto - Pinot Grigio delle Venezie DOC**
What is the region known for and what is the typical style of wine? (intensity, aromas, acidity, body, alcohol, quality, price)
* Produces > 40% of the world's Pinot Grigio
* Light to medium(-) intensity
* Apple and lemon
* Medium(+) acidity
* Light to medium(-)body
* Medium alcohol
* Good quality (some very good)
* Inexpensive to mid-priced
61
**Veneto - Bardolino DOC and Bardolino Superiore DOCG**
What types of wines does it produce?
* Mainly light bodied reds and rosés
* **Red wines**: Corvina blends
* **Rosé wines**: called "Chiaretto" and light and fresh
62
**Veneto - Bianco di Custoza DOC**
What types of wines does it produce?
* Mostly easy-drinking, lightly aromatic, fresh white wines
* Blend of Trebbiano Toscano, Garganega,
Friulano and optionally Cortese
63
**Veneto - Lugana DOC**
Describe the typical style of wine (variety, aromas, acidity, ageing)
* Principal varietiy: Turbiana (previously known as Trebbiano di Lugana - same as Verdicchio)
* Ripe apple, citrus and hazelnut
* Lively acidity and a saline finish
* Sometimes ageing in oak
