Veneto Flashcards

Question

**Recioto di Soave DOCG** - Province - Classico Zone - Style - Varieties - RS

Answer 1

**Recioto di Soave DOCG** - Verona - Soave, Monteforte d'Alpone - Denominazione (Bianco): - Recioto di Soave - Recioto di Soave Classico - Recioto di Soave Spumante - Varieties: - Minimum 70% Garganega - Maximum 30% Trebbiano di Soave - Maximum 5% other white varieties suitable for cultivation in Verona - 70 g/L RS

Answer 2

**Soave DOC** - 36 on map - Verona - Subzones: - Colli Scaligeri (hillsides outside the Classico zone) - Classico (part of the communes of Soave and Monteforte d'Alpone) - Styles: (Bianco) - Soave - Soave Spumante - Soave Colli Scaligeri - Soave Classico - Varieties: - min. 70% Garganega, - max. 30% combined Trebbiano di Soave and Chardonnay - max. 5% other white non-aromatic grapes suitable for cultivation in Verona. - Minimum Alcohol: - Bianco: 10.5% - Classico/Colli Scaligeri/Spumante: 11%

Answer 3

**Soave Superiore DOCG** - 13/14 on map - Verona - Soave, Monteforte d'Alpone - Denominazione (Bianco): - Soave Superiore - Soave Classico Superiore - Soave Superiore Riserva - Varieties: - Minimum 70% Garganega - Maximum 30% combined Trebbiano di Soave and Chardonnay - Maximum 5% other white non-aromatic grapes suitable for cultivation in Verona - Minimum Alcohol: - Soave Superiore: 12% - Riserva: 12.5% - 6 g/L - Aging Requirements: - Soave Superiore: May not be released until April 1 of the year following the harvest. - Riserva: May not be released until November 1 of the year following the harvest.

Answer 4

Red Grape - Valdadige Terradeiforti DOC (Trentino Alto-Adige/Veneto) - Varietal min 85%

Answer 5

**Valpolicella DOC** - Verona - Subzones: - Classico Zone (Fumane, Negrar, Marano, Sant'Ambrogio and San Pietro in Cariano) - Valpantena - Styles: - Valpolicella - Valpolicella Classico - Valpolicella Valpantena - Valpolicella Superiore - Varieties: - 45-95% Corvina and/or Corvinone - 5-30% Rondinella - Maximum 25% other red grapes (no single variety may comprise more than 10% of the blend) - Of this 25%, a maximum 15% are non-aromatic red grapes suitable (Molinara, Negrara, Oseleta, etc) for cultivation in Verona, and a maximum 10% are native Italian red grapes suitable for cultivation in Verona - Minimum Alcohol:11% - Superiore: 12%

Answer 6

**Valpolicella Ripasso DOC** - Verona - Subzones: - Classico Zone (Fumane, Negrar, Marano, Sant'Ambrogio and San Pietro in Cariano) - Valpantena - Styles: - Valpolicella Ripasso - Valpolicella Ripasso Classico - Valpolicella Ripasso Valpantena - Valpolicella Ripasso Superiore - Varieties: - 45-95% Corvina and/or Corvinone - 5-30% Rondinella - Maximum 25% other red grapes (no single variety may comprise more than 10% of the blend) - Of this 25%, a maximum 15% are non-aromatic red grapes (Molinara, Negrara, Oseleta, etc) suitable for cultivation in Verona, and a maximum 10% are native Italian red grapes suitable for cultivation in Verona - Additional Requirements: - The production of Valpolicella Ripasso may only use the remaining must from the production of Recioto della Valpolicella and/or Amarone della Valpolicella - The volume of Valpolicella Ripasso produced may not be more than double of the volume of Recioto della Valpolicella and/or Amarone della Valpolicella obtained from the remaining must used in the Ripasso process. - It is permitted, for further improvement, that a maximum of 15% of wine that would qualify to become Amarone della Valpolicella may be added to Valpolicella Ripasso.

Answer 7

onsists of the several “fingers,” or valleys, surrounding the communes of Fumane, Marano, Negrar, Sant'Ambrogio, and San Pietro in Cariano

Answer 8

White Grape - Breganze DOC - Torcolato and Torcolato Riserva min 100%, Bianco maximum 50% Pinot Bianco, Pinot Grigio, Vespaiolo, Chardonnay, Sauvignon Blanc - Fausto Maculan crafts singular Breganze Torcolato DOC wines

Answer 9

Spumante - min 3.5 bars Frizzante - 1.0-2.5 bars Both usually undergo secondary fermentation in large stainless steel autoclaves, which keep the wine under pressure

Answer 10

107 ha out of the 8,000 ha of Conegliano Valdobbiadene Prosecco DOCG

Answer 11

the wine may be released with a vintage date if the wine is comprised from a minimum 85% of the stated year’s harvest

Answer 12

Giuseppe Quintarelli - Garganega, Trebbiano Toscano, Sauvignon Bianco, Chardonnay, Saorin

Answer 13

Giuseppi Quintarelli 50% Corvina and Corvinone, 50% Cabernet Sauvignon and Cabernet Franc

Answer 14

Giuseppi Quintarelli Corvina, Corvinone, Rondinella

Answer 15

Giuseppi Quintarelli 55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Cabernet Franc Nebbiolo, Croatina, Sangiovese

Answer 16

Quintarelli Giuseppi - 55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet Sauvignon, Cabernet Franc Nebbiolo, Croatina, Sangiovese - Aged seven years in Slavonian oak barrels. Includes grapes declassified in select years when Amarone della Valpolicella is not produced. Inaugural vintage

Answer 17

Giuseppe Quintarelli Corvina, Corvinone, Rondinella * Amarone is only produced in exceptional years

Answer 18

Giuseppe Quintarelli Corvina, Corvinone, Rondinella * In truly exceptional years an Amarone Riserva is produced, a personal barrel selection by the family * * Noble rot starts to appear in November and develops mostly in January * Grapes are pressed at the end of January and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts * Wine is then racked and ages in Slavonian oak barrels for seven years

Answer 19

Giuseppi Quintarelli Corvina, Corvinone, Rondinella * In truly exceptional years an Amarone Riserva is produced, a personal barrel selection by the family * Noble rot starts to appear in November and develops mostly in January * Grapes are pressed at the end of January and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts * Wine is then racked and ages in Slavonian oak barrels for seven years

Answer 20

Giuseppe Quintarelli Corvina, Corvinone, Rondinella * Recioto refers to the “ears” of the grape clusters, the upper shoulders of the bunches that get the most sunlight and are the most ripe. The wine must have significant sugar to go through two alcoholic fermentations and remain sweet. * Noble rot starts to appear in November and develops mostly in January * Grapes are pressed at the end of January and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts * Fermentation lasts 45 days * Wine is then racked and ages in Slavonian oak barrels for five to six years * All of Quintarelli’s wines are capable of very, very long aging, but none more so than the Recioto * The 2007 Recioto della Valpolicella Classico “a Roberto” is named for Giuseppe Quintarelli’s long-time enologist and close friend, Roberto Ferrarini, who passed away in 2014

Answer 21

Giuseppe Quintarelli - 40% Cabernet Sauvignon, 40% Cabernet Franc, 20% Merlot - Aged in French oak barrels for two to three years and Slavonian oak barrels for four years

Answer 22

Giuseppe Quintarelli Garganega, Trebbiano Toscano, Sauvignon Bianco, Chardonnay, Saorin Harvested before most other grapes, at the end of August and beginning of September * Careful selection of grapes during harvest * After harvest, grapes sit in wooden boxes or on rush mats * Grapes are pressed at the end of January/beginning of February when noble rot has developed on 30% to 40% of the grapes * Fermentation starts with indigenous yeasts after 20 days and last approximately 50 days * Wine is aged in French oak barrels (Limousin, Allier, Tronçais) for five to six years * During the aging process, alcoholic fermentation continues * The rarest of all the Quintarelli wines, it is named after a lost barrel that was hidden under food stores and undiscovered during a Nazi raid of the property during WWII. The barrel was discovered years later and the wine had aged beautifully.

Answer 23

Dal Forno Romano - Vigneto di Monte Lodoletta - Single vineyard - new barriques to mature for 36 long months.

Answer 24

Dal Forno Romano Formerly bottled at Reciote della Valpolicella

Answer 25

Dal Forno Romano - 1/2 of this extraordinary dessert wine made with dried grapes, 80% Garganega, 8% Turbiana, 12% Trebbiano Toscano. Aged in barriques for 30-40 months

Answer 26

Dal Forno Romano - After decantation in the middle of January, the Amarone, which still contains some residual sugar, is placed into new barrels, where it begins a slow fermentation process which will last for a further 18 months. The total amount of time that it remains in the barrels is 24 months, followed by 36 months in bottle. - 60% Corvina, 20% Rondinella, 10% Oseleta, and 10% Croatina

Answer 27

Tommaso Bussola - Wine made with grapes from a single vineyard called Vigneto Alto. - This wine is produced in limited quantities, and is bottled in only the best vintages - Barrel selection aged 36 to 40 months in barriques, then blended and aged 36 months in a 25-hectoliter botte.

Answer 28

Tommasso Bussola - Corvina, Corvinone, Rondinella, and other varieties dried and then aged 30 months, 70% in stainless steel and 30% in new barriques.

Answer 29

Tommasso Bussola

Answer 30

Tommasso Bussola - 50% Merlot, 30% Cabernet Franc, 20% Cabernet Sauvignon. - Produced with a blend of the Amarone and Ripasso methods

Answer 31

Pieropan - Calvarino - single vineyard - (Soave Classico DOC): - 70% Garganega and 30% Trebbiano di Soave from Calvarino aged one year in glass-lined concrete tanks. Inaugural vintage 1971.

Answer 32

Pieropan - La Rocca - single vineyard - (Soave Classico DOC): - 100% Garganega from La Rocca aged 15 months in 500-to-2,000-liter casks. Inaugural vintage 1978.

Answer 33

Pieropan - (Valpolicella Superiore DOC) - Corvina, Corvinone, Rondinella, Croatina, and other varieties aged 18 to 24 months in 500-to-2,500-liter casks.

Answer 34

Pieropan - Vigna Garzon - single vineyard - (Amarone della Valpolicella DOCG): Corvina, Corvinone, Rondinella, Croatina, and other varieties dried and then aged for 24 to 30 months in 250- and 500-liter barrels.

Answer 35

Pieropan - Le Colombare - (Recioto di Soave DOCG): 100% Garganega dried five months and then aged two years in 2,500-liter casks

Answer 36

Pra - (Soave Classico DOC): 100% Garganega fermented and aged in stainless steel.

Answer 37

Pra - (Soave Classico DOC): Garganega fermented and aged in stainless steel with regular bâtonnage. Inaugural vintage 2004.

Answer 38

Pra - (Soave Classico DOC): 100% Garganega with canes cut for one month of drying on the vine before harvest. Fermented and aged 18 months in 30-hectoliter French oak casks.

Answer 39

Pra - (Soave Classico DOC): 70% Garganega and 30% Trebbiano di Soave from Monte Grande with canes cut for one month of drying on the vine before harvest. Fermented and aged 10 months in 30-hectoliter French oak casks. Inaugural vintage 1988.

Answer 40

Pra - Morandina - (Amarone della Valpolicella DOCG): Corvina, Corvinone, Rondinella, and Oseleta dried for two months. Aged for two years in tonneaux and barriques, then transferred and aged one year in 20-hectoliter oak casks. Inaugural vintage 2006

Answer 41

Pra - (Veneto IGT): 100% Garganega dried one month and then fermented and aged in stainless steel.

Answer 42

Allegrini - (Recioto della Valpolicella Classico DOCG): Corvina, Corvinone, Rondinella, and Oseleta dried until January. Aged 14 months in French oak barriques.

Answer 43

Allegrini - La Poja Single Vineyard - (Veronese IGT): 100% Corvina from La Poja aged 20 months in new French oak barrels and 8 months in large Slavonian oak casks. Inaugural vintage 1983.

Answer 44

Allegrini - La Grola Single Vineyard - (Veronese IGT): 90% Corvina and 10% Oseleta from La Grola aged 18 months in oak barrels.

Answer 45

Allegrini - (Veronese IGT): Corvina, Corvinone, Rondinella, and Sangiovese with a portion dried until late December. Aged 17 months in used barrels.

Answer 46

Allegrini - Fieramonte Single vineyrd - (Amarone della Valpolicella Classico Riserva DOCG): Corvina, Corvinone, Rondinella, and Oseleta dried until January. Aged four years in French oak barriques. Inaugural vintage 2011.

Answer 47

Allegrini - Corvina, Corvinone, Rondinella, and Oseleta dried three to four months. Aged 18 months in oak before blending.

Answer 48

Turbiana/ Trebbiano di Lugana (New research shows that it is not identical to Trebbiano di Soave/Verdicchio) Veneto and Lombardia

Answer 49

Garda DOC (Veneto, Lombardia) Riviera del Garda Bresciano (Garda Bresciano) DOC (Lombardy) Garda DOC (Veneto) Bardalino DOC (Veneto)

Answer 50

Sui Lieviti: Wines from a single harvest, must be fermented in bottle and left undisgorged, minimum 90 days on lees Colli Asolani (Asolo Prosecco) DOCG

Answer 51

a. a "frazione" or collection of vineyards b. Wines labeled with "Rive" must be hand-harvested, indicate a vintage and list one of 43 specific fraziones on the label. c. Conegliano Valdobbiadene Prosecco DOCG

Answer 52

Delle Venezia DOC Italy, Slovenia - May also be called “Beneških okolišev” in Slovenian

Answer 53

a. Calvarino b. La Rocca c. Vigna Garzon

Answer 54

a. Masi launched its Campofiorin wine in 1967 and was the first to include the word ripasso on the label, eventually registering the term as a trademark in 1988

Answer 55

GUIDO BERLUCCI

Answer 56

Alto Adige

Answer 57

Piave Malanotte DOCG Piave DOC

Answer 58

WESTERN & EASTERN Recioto di Soave DOCG Soave Superiore DOCG **13 & 14 on map**

Answer 59

Amabile del Cere Bandito – G.QUINTARELLI Monte Sant Urbano – SPERI Harlequin – ZYME

Answer 60

4 years from November 1st of harvest year

Answer 61

Collie Scaligeri (hills outside the Classico zone)

Answer 62

a. 9 g/L b. For every 0.10% of alcohol exceeding 14%, an additional 0.10 g/L of R/S is allowed c. For every 0.10% of alcohol exceeding 16%, an additional 0.15 g/L of R/S is allowed

Answer 63

Montello Rosso DOCG: 40-70% Cabernet Sauvignon, 30-60% Merlot, Cabernet Franc, and/or Carmenere

Answer 64

a. Corvina or Corvinone: 45-95% b. Rondinella: 5-30%

Answer 65

Valpantena

Answer 66

a. Fumane b. Negrar c. Marano d. Sant’Ambrogio e. San Pietro

Answer 67

Lake Garda

Answer 68

Recioto di Gambellara DOCG, Recioto di Soave DOCG, and Soave Superiore DOCG

Answer 69

Until December 1st however the practice typically takes from 100-120 days

Veneto Flashcards

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