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D3 > North-East Italy: Veneto > Flashcards

North-East Italy: Veneto Flashcards

1
Q

How many ha under vine does veneto have?

A

80.000 ha

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2
Q

What is the main climate of Veneto?

A

-warm and moderately continental
-moderate rainfall
-altitude (mountains) provides cooling influence
-lake garda as well for bardolino

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3
Q

What is the overall geology of Veneto?

A

-flat plains = fertile, high yields
-hillsides = less fertile, better drainage

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4
Q

What is the most common training system in Veneto, why?

A

-Pergola Veronese
-high trained vine (up to 2 meters)
-benefit: to maximise sunlight interception, supper vigour and crops can grow underneath

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5
Q

What are the 2 most planted grape varieties of Veneto?

A

-1: glera
-2: garganega

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6
Q

What is the location of Soave?

A

-East of Verona

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7
Q

What is the topography of Soave?

A
  • 30-400 metres
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8
Q

What is the geology in Soave?

A

-into hills, north east of town = Volcanic soils = full of ion, more photosynthesis
- the hills result in slower ripening, higher acidity
-limestone to the west
-plains = sands&alluvial

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9
Q

Which white grape variety is most planted in Soave?

A

-Garganega

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10
Q

When does Garganega ripen? what about its vigour?

A

-late ripening (october), needs long growing season
-very vigorous and productive, needs to be managed, otherwise less quality wine

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11
Q

Where is Garganega sensitive to?

A

-winter cold
-mildew and botrytis

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12
Q

What are the acidities of garganega? what does this mean in terms of wine style?

A

-high acidity
-good for sweet recioto made by the appassimento technique

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13
Q

Describe the style of Garganega

A

-light-med body
-high acidity
-med intensity: lemon,apple,pear,white pepper
-richest style: on volcanic soils: peach,nectarine
- no new oak
-best can age and develop almons,nuts,honey
-good-very good, inexpensive to mid priced

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14
Q

Explain the requirements of Soave DOC

A
  • min. 70% garganega
    -max 30% trebbiano di soave (verdicchio) or chardonnay
    -max yields 105 hl/ha - HIGH
    -wines can be sold very young = 1st december after harvest
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15
Q

What is the main soil type of Soave DOC?

A

-alluvial soils,clay and some limestone

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16
Q

What are the requirements of Soave Classico DOC?

A

-Hilly area, more volcanic soils
-also min 70% garganega / 30%trebbiano/charonnday
-lower yields but still high: 98 hl/ha
-sold from 1st of february
-20% of total production

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17
Q

What are the requirements of Soave Superiore DOCG?

A

-same % of grape allowed
-hilly classico area
-lower yields: 70 hl/ha
-wines sold 1st september, year after harvest

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18
Q

What are the requirements of Recioto di Soave DOCG?

A

-delimited hilly zone
-70% garganega, 30% trebbiano but often 100% garganega
0semi-dried grapes
-max yield 36 hl/ha = rich,floral,honeyed, sweet wines with high acidity

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19
Q

Regarding business, who dominate in Soave?

A

-Co-operatives: cantina di soave 50% of production
-80% is exported
-now 33 vineyards classified as single vineyard

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20
Q

What is the location of Valpolicella?

A

North of Verona

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21
Q

What is the geology of Valpolicella?

A

-plains: warmer gravels&sands found in the south = fruitier, less acidity & lower concentration
-foothills: limestone, volcanic & clay = cooler soils = slow down ripening, good retention of acidity

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22
Q

What are the key grape varieties of Valpolicella?

A

-Corvina Veronese
-Corvinone
-Rondinella
-Molinara

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23
Q

Which training system is used for Corvina Veronese, why?

A

-Pergola because first few byds dont fruit
-provide shade and aircirculation = less disease pressure

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24
Q

Where is Corvina Veronese susceptible to?

A

-sun burn, downy mildew and drought

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25
Q

What about Corvina Veronese’s budding and ripening?

A

-late budding and mid to late ripening
-less prone to frost and resistance to winter cold = suitability for continental climate

26
Q

Why is Corvina suitable for the appassimento technique?

A

-Due to thick skin, gives solid structure to go through drying process

27
Q

What is the style of Corvina?

A

-Depends
-violet, red plum, red cherry, herbal, low-med tannins and HIGH acidity

28
Q

What about the ripening of Corvinone, where is it susceptible to?

A

-late ripening, uneven ripening
-downy mildew
-only 100 ha planted due to uneven ripening -> more expensive to pick

29
Q

Why is Corvinone suitable for the appassimento technique?

A

-Large berries and loose clusters = good for aeration

30
Q

Why is Rondinella good for the appassimento technique? which style in particular?

A

-productive and reliable, good disease rsesistance
-accumulates sugar quickly = suitable for recioto

31
Q

Why is Molinara less popular for appassimento technique?

A
  • high yielding, often paler in colour
  • adss acidity and lightness to a blend
32
Q

How is generic wine in Valpolicella made?

A

-aim: inexpensive, early to drink wines
-fresh&fruity
-fermentation at cold temperature (20-25 degrees) to retain primary fruit
-short maceration (5-7 days)

33
Q

What is the aim of the appassimento technique?

A

-concentrating flavours, raising alcohol, more concentrated acidity,colour and tannins
-higher sugar levels (for recioto)

34
Q

When are the grapes often harvest for appassimento, why?

A

-early harvest at 11/11.5% potential alc to maintain acidity and ensure healthy bunches

35
Q

Where are the grapes for appassimento stored?

A

-Aerated drying rooms or buildings -> whole bunches
-can also be left on the vine but less common
-placed on racks of wood/bamboo in a single laYER TO PROVIDE AIR CIRCULATION, PREVENT MOLD/CRUSHING AND BRUISING THE FRUIT
- grapes checked and rotated -> intensive process

36
Q

What is the result of the appassimento process?

A

-grapes will lose 1/3 of weight through evaporation
-leads to: higher levels of sugar, more potential alc, concentrated acidity,colour, flavours and tannins

37
Q

In a regular valpolicella, what are the requirements for the blend?

A

-corvina or covrinone must be 45-95% of the blend
-rondinella 5-30%

38
Q

What is the maximum yield of Valpolicella DOC and the style?

A

-max 84 hl/ha -> high yields, low flavour concentration
-short maceration
-bright purple, aromatic&floral, not oaked
-light-med tannin, high acidity
-good-very good
-inexpensive to mid priced

39
Q

Where is Valpolicella Classico DOC located? what is the style?

A

-hilly area -> better concentration & intensity
-good to very good

40
Q

Is Valpolicella Superiore a designation? explain

A

-No
-superiore can be added for a higher alcohol percentage
-ages in large, old oak, must be aged for 1 tear from 1st january after harvest
-ruby, greater concentration
-just a few of outstanding quality for premium prices = semi-dried grapes and aged for long time

41
Q

Is Recioto della Valpolicella DOCG a geographical appellation? what style of wine does it make?

A

-No, based on a process
-sweet red wine made from semi-dried grapes

42
Q

How long are the grapes dried for recioto?

A

-100-120 days off the vine

43
Q

Where are the grapes for recioto sourced?

A

-Anywhere within the region
-‘classico’= within the classico region

44
Q

What are the requirements of recioto? what is the final wine style?

A

-max 48 hl/ha (after drying and pressing the semi-dried grapes)
-min 12% abv
-so2 is added (to stop fermentation) when desired residual sugar levels are achieved
-intense fresh and dried red fruit, full body (due to high sugars), high-medium + tannins, often 50-60 g/l residual sugar
-very good to outstanding, premium priced

45
Q

How long are the grapes dried of the vine for Amarone DOCG?

A

-As long as Recioto 100-120 days

46
Q

Can the grapes for amarone have noble rot? explain

A

-Yes, can lead to better mouthfeel
-but, loss of pigmentation due to oxidation, can be a problem

47
Q

What are the requirements for a Amarone della Valpolicella DOCG?

A

-MAX 48 HL/HA (SAME AS RECIOTO)
-minimum 14% abv, typical 15-16
-minimum 2 years of barrel ageing, Reserva: 4 years

48
Q

What is the style of an Amarone?

A

-intense cherry and dried fruit, concentrated, spice&oak (raisin,cloves),med to high tannins, high acidity
-can have new oak/nutty flavours due to oxidative ageing
-good-outstanding

49
Q

How is Valpolicella Ripasso DOC made?

A

-unpressed grape skins (with some residual sugar) taken from amarone/recioto at end of fermentation pahse
+ freshly made valpolicella wines (being pressed of own skins)
= added to unpressed grape skins
-yeast on grape skins, ferment remaining residual sugar = more alcohol, colour and tannin and flavour

50
Q

What is the style of an Valpolicella Ripasso DOC?

A

-similar to amarone but less concentrated and more affordable
- med-full bodied, med+ tannins, dark and dried fruit, good-very good
-mid to premium priced

51
Q

What are the requirements for an Valpolicella Ripasso?

A

-min. 12,5% alcohol
-aged 1 year after 1st of January often in large oak barrels
-15% of amarone wine may be added for more flavours,tannins and alcohol

52
Q

How much of Amarone is exported?

A

-2/3 to Germany, USA, Switzerland and UK

53
Q

What are the maximum yields&quality of Pinot grigio delle venezie DOC?

A

-Was an IGT up to 2017
-now DOC -> from 152 hl/ha to 126 hl/ha = still high

54
Q

What is the style of Pinot Grigio delle Venezie DOC?

A

-Acceptable to good quality
-light-med body&intensity
-simple citrus, med alc, med-high acidity

55
Q

Where is Bardolino DOC located?

A

-Eastern shores of lake garda
-gentle hills
-protected by monte baldo from Northerly winds from Alps

56
Q

What are the max yields for bardolino, the grape varieties and its style?

A

-91 hl/ha
-Corvina (35-80%)
- up to 20% other varieties and 10% max per variety
-merlot: can boost red fruit character &can reach minimum alc levels of 10.5%

57
Q

Why was Bardolino Superiore DOCG created?

A

-For better quality, only 50 ha
-normally superiore is an alcohol indication, but in this case its a seperate DOCG
-min alc 11% abv

58
Q

What is Bardolino Chiaretto?

A

-Rosé
-light, fresh, red fruit and medium salmon colour

59
Q

Where is Custoza DOC located? Name the grape varieties and style

A

-Between Verona and lake Garda
-trebbiano toscano, garganega, fruilano, cortese
-easy drinking, light aromatic fresh wines

60
Q

Of which grape variety is Lugana DOC made? explain the style

A

-Trebbiano di Lugana = verdicchio
-mdeium intensity: ripe apple, citrus, hazelnut, lively acidity and silinity
-can be aged in oak

61
Q

Which wine style is made in Gambellara DOC?

A

-Recioto of 100% garganega

D3 (12 decks)

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