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D3 > North-East Italy: Veneto > Flashcards

North-East Italy: Veneto Flashcards

(61 cards)

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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
What about Corvina Veronese's budding and ripening?
-late budding and mid to late ripening -less prone to frost and resistance to winter cold = suitability for continental climate
26
Why is Corvina suitable for the appassimento technique?
-Due to thick skin, gives solid structure to go through drying process
27
What is the style of Corvina?
-Depends -violet, red plum, red cherry, herbal, low-med tannins and HIGH acidity
28
What about the ripening of Corvinone, where is it susceptible to?
-late ripening, uneven ripening -downy mildew -only 100 ha planted due to uneven ripening -> more expensive to pick
29
Why is Corvinone suitable for the appassimento technique?
-Large berries and loose clusters = good for aeration
30
Why is Rondinella good for the appassimento technique? which style in particular?
-productive and reliable, good disease rsesistance -accumulates sugar quickly = suitable for recioto
31
Why is Molinara less popular for appassimento technique?
- high yielding, often paler in colour - adss acidity and lightness to a blend
32
How is generic wine in Valpolicella made?
-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
What is the aim of the appassimento technique?
-concentrating flavours, raising alcohol, more concentrated acidity,colour and tannins -higher sugar levels (for recioto)
34
When are the grapes often harvest for appassimento, why?
-early harvest at 11/11.5% potential alc to maintain acidity and ensure healthy bunches
35
Where are the grapes for appassimento stored?
-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
What is the result of the appassimento process?
-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
In a regular valpolicella, what are the requirements for the blend?
-corvina or covrinone must be 45-95% of the blend -rondinella 5-30%
38
What is the maximum yield of Valpolicella DOC and the style?
-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
Where is Valpolicella Classico DOC located? what is the style?
-hilly area -> better concentration & intensity -good to very good
40
Is Valpolicella Superiore a designation? explain
-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
Is Recioto della Valpolicella DOCG a geographical appellation? what style of wine does it make?
-No, based on a process -sweet red wine made from semi-dried grapes
42
How long are the grapes dried for recioto?
-100-120 days off the vine
43
Where are the grapes for recioto sourced?
-Anywhere within the region -'classico'= within the classico region
44
What are the requirements of recioto? what is the final wine style?
-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
How long are the grapes dried of the vine for Amarone DOCG?
-As long as Recioto 100-120 days
46
Can the grapes for amarone have noble rot? explain
-Yes, can lead to better mouthfeel -but, loss of pigmentation due to oxidation, can be a problem
47
What are the requirements for a Amarone della Valpolicella DOCG?
-MAX 48 HL/HA (SAME AS RECIOTO) -minimum 14% abv, typical 15-16 -minimum 2 years of barrel ageing, Reserva: 4 years
48
What is the style of an Amarone?
-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
How is Valpolicella Ripasso DOC made?
-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
What is the style of an Valpolicella Ripasso DOC?
-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
What are the requirements for an Valpolicella Ripasso?
-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
How much of Amarone is exported?
-2/3 to Germany, USA, Switzerland and UK
53
What are the maximum yields&quality of Pinot grigio delle venezie DOC?
-Was an IGT up to 2017 -now DOC -> from 152 hl/ha to 126 hl/ha = still high
54
What is the style of Pinot Grigio delle Venezie DOC?
-Acceptable to good quality -light-med body&intensity -simple citrus, med alc, med-high acidity
55
Where is Bardolino DOC located?
-Eastern shores of lake garda -gentle hills -protected by monte baldo from Northerly winds from Alps
56
What are the max yields for bardolino, the grape varieties and its style?
-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
Why was Bardolino Superiore DOCG created?
-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
What is Bardolino Chiaretto?
-Rosé -light, fresh, red fruit and medium salmon colour
59
Where is Custoza DOC located? Name the grape varieties and style
-Between Verona and lake Garda -trebbiano toscano, garganega, fruilano, cortese -easy drinking, light aromatic fresh wines
60
Of which grape variety is Lugana DOC made? explain the style
-Trebbiano di Lugana = verdicchio -mdeium intensity: ripe apple, citrus, hazelnut, lively acidity and silinity -can be aged in oak
61
Which wine style is made in Gambellara DOC?
-Recioto of 100% garganega

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