NE Italy Copied & Amended Flashcards
(54 cards)
1
Q
The Wine business of Valpolicella has changed over the last decade, explain how.
A
Wine Business:
o Large shift to production of Amarone/Ripasso and to a lesser extent Recioto:
o Recioto remains a niche market;
o Amarone has grown 6 fold;
o Ripasso grown four fold by 2016
o Production of Valpolicella dropped by 40 %
o Growers receive 3 times the price for Amarone grapes compared to Valpolicella
o 65% of Amarone exported: Germany, US, Switzerland, UK
2
Q
Trentino grapes varieties?
A
- Mainly whites - 75%:
- Unoaked fresh Pinot Grigio, Chardonnay, Muller Thurgau
- Reds: 25%:
- Teroldego, Merlot, Marzemino
3
Q
Trentino DOC - the rules and varietals?
A
-
Trentino DOC
- Bianco: (80% Chardonnay and/or Pinot Bianco)
- Rosso: Single varietal/ Blends: Cab Sav; Cab Franc; Carmenere; Merlot.
- Single Varietal: 85% of variety
- 2 variety blends: Whites: 50-70%, one of of Chardonnay, Pinot Bianco, Pinot Grigio, Sav Blanc plus remainder of named varieties
- Rose: called Rosato or Kretzer
4
Q
Ramandolo DOCG?
A
Famous for making sweet wines from air dried grapes - from the Verduzzo varietal
5
Q
Friulano?
A
Friulano:
- Disease resistant; Imp as it’s a region of high rainfall
- Medium to High Alcohol; Medium (+) Acidity;
- Medium (-) Intensity ; Floral, Apple
- In SS or lightly Oaked; Capacity to age
- Good to Very Good; Mid- priced to Premium
6
Q
Valpolicella - where is it and explain the topography and soils
A
VALPOLICELLA:
- North of Verona
- Foothills in the North have Limestone, Clay, Volcanic , cooler soils
- Cooler soils slow down ripening, more Acidity ,ripen slowly, greater concentration
- Flatter South, Soils are Gravel & Sand, warmer
- Grapes fruitier, less Acidity, lower concentration
7
Q
Valpolicella Classico DOC - describe the growing region and wines
A
Valpolicella Classico DOC: (●)
o Grapes must come from the Hilly, defined Classico zone, with volcanic soils
o Monti Lessini foothills, Classico DOC produces better quality wines
o Accounts for 40% of production
o Have greater concentration
o Good to Very quality
o In expensive to Mid priced
8
Q
The massive Pinot Grigio delle Venezie DOC covers which regions?
what is the max yield per Ha. allowed?
A
- Grapes must be grown in 3 regions of Veneto, Fruili-Venezia Giulia, Southern Trentino province of Trentino
- 126 hL/Ha.
9
Q
Teroldego - describe the varietal
A
o Deep colour, Full body, Low to Medium Tannins, Black cherry, Some can age
o Most planted red grape
o Common Black variety
o Suffer from drying stems, less susceptible to mildews
o Best from Teroldego Rotaliano DOC: Sandy & Gravelly soils
10
Q
The two climates of Friuli-Venezia Giulia - describe them.
A
- Two climates:
- Cool continental with cold winters and hot summers in the northern hillsides up against the Alps
- Warm maritime on the flat plain next to the Adriatic sea
- both have high rainfall - 1200mm
11
Q
Alto-Adige is 98% DOC production - what are the DOCs of note and what are their rules?
A
-
In Alto Adige DOC, wines can be:
- Bianco: - 75% Chardonnay, Pinot Bianco, Pinot Grigio - 2 varieties must be present not exceeding 70% of blend. No corresponding Rosso category
- Single Variety: min 85% of named variety
- Dual variety: Chardonnay/Pinot Bianco; Cabernet/Lagrein; both varieties must be more than 15%
12
Q
Size of Veneto vineyards?
A
o 73,000ha – 2nd largest area under vine (after Puglia)
13
Q
Climate of the Alto-Adige region
A
Alto Adige:
o Mild Alpine Continental climate
o Protected from cold winds by mountains to the North
o Altitude: 300-700m
o Warm currents in valleys; 300 days of sunshine;
o Large day/night temps: good growing conditions; retaining Acidity
o Sufficient rainfall throughout the year; Low in Winter
14
Q
What are the moderating factors for the Veneto climate
A
The Alps in the North, the Adriatic sea and Lake Garda all moderate the climate howevers summers are hot.
15
Q
Winemaking for inexpensive Valpolicella - describe it
A
Inexpensive Valpolicella:
- Fresh, Fruity wines for early consumption
- Ferment in controlled temps, 20-25°C ( retains primary aromas)
- 5-7 days maceration typically ( light Tannins),
- Aged in SS or large neutral Oak barrels for 6-8 mths
16
Q
What has happened with the production of Valpolicella wines over the last few decades?
A
- Large shift to production of Amarone/Ripasso and to a lesser extent Recioto:
- Recioto remains a niche market,
- Amarone has grown 6 fold since 1990s,
- Ripasso grown four fold in decade by 2016
- Production of Valpolicella dropped by 40% over decade to 2016
- Growers receive 3 times the price for Amarone grapes compared to Valpolicella
17
Q
Describe the white winemaking of Alto-Adige
A
White
- Emphasis on preserving fruit aromas & flavours
- Must fermented at low/moderate temps(12-15°C), selected yeasts, aged in SS
- Mid priced wines:
- may be kept on fine lees (4-6 mths) to fill out Body
- Premium wines
- for 1 yr on fine lees
Some top Whites & Reds (Lagrein, PN) aged in French barriques
One of the first regions to adopt modern winemaking techniques
18
Q
Winemaking for Garganega
A
WINEMAKING:
o Short cold maceration then pressed off
o Cool ferment: 16-18°C
o Few months ageing on Lees before bottling,
o Some ferment/mature in barrels
o Some wines made by Appassimento method
19
Q
Key appellations for Friuli-Venezia-Giulia region?
A
Collio DOC
Collio Orientali del Friuli DOC
Colli Orientali del Friuli Picolit DOCG:Ramandolo DOCG:
Friuli Grave DOC - 6,500ha
Friuli DOC
20
Q
Valpolicella DOC - describe the rules and wines made
A
Valpolicella DOC: (●)
- Max 84 hl/ha = Low concentration
- Short maceration
- Low to Medium Tannins, Medium to Medium (+) Acidity with medium alcohol
- Purple tints in youth, Red Cherry, Rose, No Oak
- Good to some very Good, In expensive to Mid priced
21
Q
The flat fertile plain of Veneto is the source of what wines?
A
- The flat fertile plain is the source for inexpensive high-volume brands (such as Pinot Grigio Delle Venezie DOC):
- Pinot Grigio, Cabernet Sauvignon, Chardonnay and Merlot (International varieties)
- Corvina, Garganega, Trebbiano (Local varieties)
22
Q
Soave DOC?
A
Soave DOC (●)
- Grapes from the entire Soave region
- Requirements: Garganega min 70%; Trebbiano di Soave 30%(Verdicchio) or Chardonnay; of the 30%, 5% can be any other authorised variety
- 105 hl/ha;
- Leading producers work with yields close to maximum but produce concentrated , intense wines, showing that Garganega grown on favourable sites produce flavoured wines
- Wines can be sold very young; after 1st December of yr of harvest
- 80% production of all Soave
- Min 10.5% abv
23
Q
Collio is famous for Orange wine production; explain the techniques and philosophy of these winemakers
A
Collio Orange wine producers
o Oslavia; Small sub region of Collio; like Brda in Slovenia
o long maceration on skins (8 days to 6-8 mths);
o long ageing (2-6 yrs) in large Oak barrels
o Pioneering a returning to old winemaking ways are Josko Gravner (introduced Amphora), Dario Princic, Stanko Radikon who are committed to:
- Organic methods in vineyard
- Use of local varieties like Ribolla Giala along with International ones
- Long maceration on skins
- No temp control during ferment
- Long maturation in large format Oak or other
- Minimum wood; no fining/filtration
- Low or no SO²
o Wine:
o Amber, Orange, Gold in colour;
o Medium Tannins; Muted varietal charcter;
o Pronounced flavours of Citrus rind, Marzipan, Honey,
o Premium
o Currently appreciated by Sommeliers, Natural wine lovers
24
Q
Soave Classico DOC?
A
Soave Classico DOC
- Grapes from hilly classic region
- Same rules about varieties as Soave DOC
- 98 hl/ha
- Wines released on Feb 1 after harvest
- 20% of production
- 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)
25
name of big cooperative producer in Soave?
Cantina di Soave
26
Describe the Garganega variety and the wines made
GARGANEGA:
o Historic white variety
o Late ripening (October), Vigorous,
o Traditionally trained on Pergola, Now Trellised
o Sensitive to winter cold, mildew & Botrytis
o Handpicked on hillsides, machine on plains
o Wines
o High Acid,
o Medium Body,
o Medium Intensity, Lemon, Apple/pear, white pepper, Ripe stone fruit
o Premium examples have Oaked, Best can age, developing flavours of Honey & almonds
o Good to very good, Inexpensive to mid priced
27
Valpolicella Ripasso DOC, describe the wine and the winemaking process.
**Valpolicella Ripasso DOC:**
* First made by Masi in the 1980s. DOC since 2010.
* Unpressed grapes with some RS taken from the end of the fermentation phase of Amarone & Recioto
* NEWLY MADE Valpolicella wine added to grape skins for a second maceration
* Contact triggers a 2nd fermentation \> gives wine deeper colour, more alcohol and complexity
* 15% of Amarone wine can be added to further flavour, tannins, Alcohol
* 12% abv for basic Ripasso, 13% abv for Superiore
* Can be sold from 1st Jan, 2 yrs after harvest
* Medium to full body, medium (+) tannins, Fresh, stewed red cherries & plums
* Good to very Good, mid to premium
28
Corvinone - describe this varietal
**CORVINONE:**
* ‘Big Corvina” ( big clusters) , not related to Corvina
* Prone to Downy Mildew,
* Berries do not ripen uniformly, fruit must be picked over bunch by bunch at harvest, Adding to cost
* Supplies Tannins to Corvina blends: contributing Red Cherry Fruit
* Dries well
29
Two parts of Soave - define them
* North
* Foothills
* Soils: Limestone, Clay, Volcanic rocks (Basalt), Cool Soils,
* Altitude slow down ripening,
* Ripe grapes with High Acidity
* South
* Flat plain, near River Adige
* Fertile Sandy & Alluvial Soils
30
Ribolla Gialla is grown in what regions in Friuli-Venezia-Giulia?
The Collio Orientali and Collio regions
31
How is Bardolino DOC different to Valpolicella?
**Bardolino DOC (**+**Superiore+Classico**) (●)
* Adjacent to Lake Garda, Moderating Influences:
* Cooler climate
* Classico zone = 45% of production
* Much of the DOC is on the plains
* **Wines**
* **91 hL/Ha max yield – very high!**
* Corvina blends (35-80%)+ Rondinella + Molinara
* but different to Valpolicella because: they contain less Corvina (\> less body & structure) and Molinara (up to 40%) which is paler and more neutral but more acidic
* can have up to 20% - ‘other red varieties’ so long as one is less than 10%
* the style is lighter in body, with higher acidity and less concentration of flavours than Valpolicella
* Merlot used for Red fruit character, to reach min Alcohol of 10.5% abv (DOC)
* **Bardonlino Superiore DOCG**
* 11% abv (DOCG) for Superiore
* Plus an additional year of ageing
* Better concentration
* Chiaretto (Rose): Light, fresh fruit, medium Salmon colour
32
Trentino - what are the two significant white grapes grown here and what wines are they generally made into and sold as?
Chardonnay and Pinot Grigio - together they represent 50% of total plantings!
Both are used in single varietal wines sold under the Trentino DOC
33
Soave Superiore DOCG?
Soave Superiore DOCG:
Same hilly zone as Recioto di Soave
Lower yields 70 hl/ha
higher abv required
Wines released on 1st Sept after harvest;
Tiny production
34
Climate of Trentino?
Trentino:
o Moderate, Continental climate; cooling influences
o Day temps can be high due mountains providing protection from cold North winds
o Lake Garda in the South moderating influence to the heat from valley floor
o Large day/night temp diff due to cold air descending from mountains at night
o Acidity retained; growing season is prolonged, adding to intensity because of this diff
35
Amarone della Valpolicella DOCG - describe the winemaking, the wines and the quality/price
**Amarone della Valpolicella DOCG:** (●)
* Dry /Off dry semi dried grapes
* Sourced from within Valpolicella DOC
* Grapes harvested in October with preference for loose bunches with berries not too close to each other to help air flow
* 48 hl/ha
* Grapes dried on straw mats or temperature controlled chambers for 3 months.
* Typically 100-120 drying days,
* **Wines**
* Min 14% ABV( typically 15% and above,
* 5-10 g/l RS( higher the alcohol, RS increase in steps)
* Medium to high Tannins,
* High Acidity,
* Intense cherry, dried fruit , spice, wood flavours
* Wine may have new oak, nutty flavours
* & volatile, mildly oxidative ageing if not kept topped up
* Aged for min 2 yrs in large French/Slovenian oak or barriques (4 yrs for Riserva)
* High volumes made, Good to Outstanding, Mid-priced to Premium and Super Premium
36
Top 6 varieties of Friuli-Venezia-Giulia?
**Grape Varieties:**
* Top 6:
* Pinot Gris; 25%
* Merlot; 15%
* Friulano; 8%
* Chardonnay,
* Sav Blanc;
* Cab Franc
37
How much of Amarone is exported?
65% of Amarone exported: Germany, USA, Switzerland, UK
38
Soils of Soave Classico are ? in origin
volcanic
39
Refosco?
Refosco - a red grape grown in Friuli-Venezia Giulia:
o Refosco dal Peduncolo Rosso; most planted local grape
o Vigorous; Best grown on hillsides for lower fertility
o Late ripening; Botrytis resistant
o Small berries; High Tannins (smoothed out by time in Barrels); Red cherry, Herbal aromas
40
The wine production of Alto-Adige is % wise white versus red?
* Wine production
* 60% white (Pinot Grigio, Chardonnay, Gewurztraminer)
* 40% red (Schiava, Pinot Noir)
41
Superiore is a higher designation in the Valpolicella DOC and Valpolicella Classico - what are the laws for it?
**Superiore**: ( DOC, Classico)
* An additional , optional specification for wines with:
* Aged 1 yr in large Oak,
* released from 1 Jan in 2nd yr after harvest
* 12% min abv – one degree higher than standard
* wine are ruby in colour with greater concentration than basic Valpolicella
* A higher grade than basic DOC (note that in Soave and Bardolino the term Superiore is used as a separate DOCG wine)
* SOME Valpolicella Superiore:
* has significant proportions of semi dried grapes,
* aged for many yrs before release, reflecting traditional practice
* and are of Outstanding quality and sell for Super premium prices
42
The soil of the hillsides in Friuli are made up of what type of rock?
Calcareous Marl & Sandstone, include compacted Marl with excellent drainage (Ponca)
43
The plains of Friuli-Venezia Giulia are characterised by what varieties, soils and DOCs?
1. Plains:
* Easy drinking, esp. Pinot Grigio & Merlot,
* Higher yields grown on Alluvial plain with rocky deposits,
* 5 DOCs, Imp are **Grave del Friuli DOC** (volume wines), **Friuli Isonzo DOC** (higher quality from sites on RT bank of Isonzo river neighbouring Collio)
44
Name the three local red varietals grown in Trentino - clue, they are closely related.
Lagrein - berry fruits
Teroldego - black cherry
Marzemino - red cherry
45
Orange wine made in Collio DOC:
* long maceration on skins (8 days to 6-8 mths);
* long ageing (2-6 yrs) in large Oak barrels
* Pioneering a returning to old winemaking ways are Josko Gravner (introduced Amphora), Dario Princic, Stanko Radikon who are committed to:
* Organic methods in vineyard
* Use of local varieties like Ribolla Gialla along with International ones
* Long maceration on skins
* No temp control during ferment
* Long maturation in large format Oak or other
* Minimum wood; no fining/filtration
* Low or no SO²
* Wine:
* Amber, Orange, Gold in colour;
* Medium Tannins; Muted varietal charcter;
* Pronounced flavours of Citrus rind, Marzipan, Honey,
* Premium
* Currently appreciated by Sommeliers, Natural wine lovers
46
Everything about the varietal Corvina
**CORVINA VERONESE:**
* Known as Corvina
* Thick skins, suitable for drying
* Mid to late ripening
* Vigorous, dependable, High yields
* Prone to Downy mildew,Botrytis, Esca, sensitive to drought
* Suited to Pergola: does not fruit on first buds of cane, shade prevents sunburn to which it is prone
* Height of pergola helps with circulation, prevents disease: temps lower in Pergola systems, lose more water through evaporation
* Can be grown on trellis – Guyot – and more are doing so
* Mostly blended in Valpolicella
* Blends: **High Acidity**, Low to Medium Tannins, **Violet, Red Cherry, Red plum**, Herbal notes
* Few single varieties ( Allegrini’s La Poja, concentrated barrel aged red)
47
The climate of Veneto?
* Warm, Moderately Continental, Moderate Rainfall
48
How much of Soave is exported?
80% of Soave
49
Trentino: Fresh & fruity vs prem red winemaking
**Reds****: (2 styles)**
* Fresh Fruity:
* Medium Tannin, Medium Body
* Macerated on Skins during Alcohol ferment (5-7 days)
* Moderate temps, 17-20°C
* Aged briefly in SS or old Neutral wooden casks
* Premium Reds,
* Some maceration after ferment (7-14 days),
* Warm ferment temps (26-32°) – gives higher extraction
* Aged in small oak barrels, some new oak
* Medium (+) Fruit, sweet Spice oak, Vanilla
* Wines have higher levels of tannins, colour, flavour but need to be aged
50
The business structure of Trentino?
**Business:**
* Small growers: avg 1.2 ha
* Cooperatives significant: 80% of production
* Largest is Cavit: 60% of production; Cavit: Consortium of 10 Cooperatives around Trentino; 4500 growers
* Smaller estates: 10%
* Trentino DOC allows for most common varieties;
* Alternative option is Vini delle Dolomiti IGT
51
Amarone della Valpolicella - explain the grapes used, and the winemaking techniques, followed by the wine style produced
Amarone della Valpolicella DOCG: (●)
o Dry /Off dry semi dried grapes
o Sourced from within Valpolicella DOC
o Grapes harvested in October with preference for loose bunches with berries not too close to each other to help air flow
o 48 hl/ha
o Grapes dried on straw mats or temperature controlled chambers for 3 months.
o Typically 100-120 drying days;
o Wines
o Min 14% ABV( typically 15% and above;
o 5-10 g/l RS( higher the alcohol, RS increase in steps)
o Medium to high Tannins;
o High Acidity;
o Intense cherry, dried fruit , spice, wood flavours
o Wine may have new oak, nutty flavours & volatile,
o mildly oxidative ageing if not kept topped up
o Aged for min 2 yrs in large French/Slovenian oak or barriques (4 yrs for Riserva)
o High volumes made; Good to Outstanding; Mid-priced to Premium and Super
52
Trentino - what are the two significant white varietals grown here and how are they normally sold in terms of wine?
Chardonnay and Pinot Grigio - together they represent 50% of total plantings!
Both are used in single varietal wines sold under the Trentino DOC
53
The wine production of Alto-Adige is dominated by what type of wine producer?
And what initiative lifted quality in this region?
* Dominated by quality oriented coops, which control 70% of the production and initiated a surge in quality in the 1980s with payment of growers based on fruit quality (not quantity), promoting lower yields and also experimented with stainless steel and barriques.
54
the term 'Superiore' can be attached to basic Valpolicella, Valpolicella Classico - what are the minimum requirements to using this term?
**Valpolicella Superiore**: ( DOC, Classico, Valpantena)
* An additional , optional specification for wines with:
* Aged 1 yr in large Oak,
* released from 1 Jan in 2nd yr after harvest
* 12% min abv – one degree higher than standard
* wine are ruby in colour with greater concentration than basic Valpolicella
