Veneto

Question 1

Describe Veneto’s wine industry

Answer 1

-14 DOCG, 29 DOC
-25% of Italy’s total production
-Largest producer by volume
-3rd largest area under vine
-Well known for Valpolicella, Soave, and mass-produced/price-conscientious
-Bordeaux varieties for 200 years
-Western portion mainly native (Glera, Garganega, Corvina)

Question 2

Name the key historical point for Venice’s wine development

Answer 2

-Veneti people learned winemaking from Rhaeti & Eustraceans 9th c BC
-Alliance with Rome
-Lombard and Byzantine control, decline of wine
-Byzantine independence, vine most cultivated crop
-Ottoman Empire and phylloxera, major decline 17th cent
-Not until 1960s with commerce rebuilding wine resumed
-Became largest wine producing region in a few decades

Question 3

How is Veneto’s winegrowing areas divided typographically?

Answer 3

1. Plains - 60% of winegrowing region; 56% of total area
2. Alpine - 2% of winegrowing region; 29% of total area
3. Hills - 40% of winegrowing region; 15% of total area

Question 4

What is the climate and 4 zones in Veneto?

Answer 4

Overall moderate continental
-Alpine - cool, rainy summers, cold snowy winters
-Semi-continental: hilly area. Trapped alpine air, warm plain air, sea & lake air moderate. Rain at harvest, hail in the summer
-Continental: plains - hot, humid summers, cold humid winters. Fog & mist
-Mediterranean: coastal plain - warm, humid summer. Sea breezes

Question 5

Name the most widely planted grapes in Veneto and where they’re grown

Answer 5

Garganega (13%) Corvina Veronese (8%) - western Veneto: Bardolino, Lugana, Valpolicella, Soave
Glera ( 28%), Merlot (9%), Cab Franc, Pinot Grigio (12%) Chardonnay, Pinot Bianco - central and eastern

Question 6

What does Salato refer to?

Answer 6

Spicy- salty characteristic associated with Classico red wines from Bardolino

Question 7

Name the 3 Prosecco appellations

Answer 7

1. Conegliano Valdobbiadene DOCG
2. Asolo Prosecco DOCG
3. Prosecco DOC

Question 8

Who was Antonio Carpene?

Answer 8

Marked for rise of Prosecco
Refined tank method for Prosecco
Found school of Eonology

Question 9

Describe Conegliano Valdobbiadene Prosecco DOCG

Answer 9

-85% Glera (min)
-Fully sparkling/spumante
-Made in tank method
-Extra-dry or brut (10 - 12g/l RS)
-Labeled Superiore

Question 10

What is Cartizze?

Answer 10

“Grand Cru” of Cong-Val processeco
Only official sub one for sparkling wines
Dry - 17 - 32 g/l RS
Can be vintage or non-vintage

Question 11

What is Rive?

Answer 11

Specific Prosecco vineyard
Vineyards on steep slopes”
Names can be put on labels, “Rive” must appear
Special designation for sparkling wines from 43 top sites
Must be hand-picked
Vintage dated, spumante
Similar to Premier Cru

Question 12

What are the wines made from Colli de Conegliano DOCG?

Answer 12

White blend: Manzoni blend
Red: Marzemino, Cab Franc, Cab Sauv, Merlot
Sub-zones: Refrontolo (r) Torchiato de Fregona (w)

Question 13

Describe Asolo Prosecco DOCG

Answer 13

-Glera based
-Most spumante but frizzante allowed
-Spumante will be labeled as Superiore
-Smaller production than C-V

Question 14

What DOC is exclusive to Soave?

Answer 14

Colli Scaligeri. Outside of Classico zone

Question 15

Define picai

Answer 15

Tying clusters and hanging from clusters
Traditional in Gambellara
Produces great concentration due to more air flow

Question 16

What is the training system used in Veneto?

Answer 16

Pergola
Pergola Veronese doppia (double pergola)/tendone outlawed in 2003 due to too high of yields

Question 17

Name the 4 appellations of Valpolicella

Answer 17

Recto to Della Valpolicella DOCG
Amazone Della Valpolicella DOCG
Valpolicella DOC
Valpolicella Ripasso DOC

All can append classico

Question 18

What are the requirements for making Recioto Della Valpolicella?

Answer 18

Sweet, red passito style (ancient version)
Air dried 3 - 4 mo (appassimento)
Dried on Arele or Graticci placed in Frutai (lofts)
Vinifiés after Dec 1
Noble rot may affect but up to producer

Question 19

What are the aging requirements for ripasso della Valpolicella?

Answer 19

On vinacce (pumace/skins) 3 - 4 days
Aged 1 year before release

Question 20

What are the main grapes of Bardolino?

Answer 20

Corvina
Rondinella
Molinara

-All wines can only be Rosso or rosato
-Chiaretto is Bardolino rosato

Question 21

Which white grape is associated with Breganze ?

Answer 21

Vespaiola (wasps) - dry, white version
Also called Torcolato - sweet passito version

Question 22

What grape is used in Colli Eugeni Fior d’Arancio?

Answer 22

Moscato Giallo (made in Passito style)

Question 23

What are the Veneto DOC/G for Raboso Piave?

Answer 23

Piave DOC
Piave Malanotte
Bagnoli Friulano

Question 24

What is the grape in Lison DOCG?

Answer 24

Tai (Friulano) white only
Interregional w/ Friuli Vénétie and Veneto

Question 25

What are the main grapes in Valpolicella?

Answer 25

Corvina Corvenone Molinara Rondinella

Question 26

Describe the characteristics of Bardolino Chiaretto, Novello, Classico and Superiore

Answer 26

Bardolino Chiaretto - rose Bardolino Novello - Made with carbonic macération Bardolino Classico - historic center Bardolino Superiore - aged for 1 year

Question 27

What characteristics do Corvina, Corvinone, Rondinella, and Molinara bring to a Valpolicella blend?

Answer 27

Corvina - Aromatic complexity (45 - 90%) Corvinone - Tannin & structure (can replace some or all of Corvina up to 45%) Rondinella - easy to cultivate, resistant to botrytis Molinara - lightness & freshness

Question 28

What are the geographical differences between eastern and western Soave?

Answer 28

Eastern: low volcanic hills, decomposed basalt. Structured wines with almond notes (reciotos) Western: Steep limestone hills. Finesse and delicate wines

Question 29

Tre Venezia refers to which 3 regions

Answer 29

1. Veneto 2. Fruili Venezia Giulia 3. Trentino Alto Adige

Question 30

What are the least likely grapes in a Valpolicella blend?

Answer 30

Oselata Molinara (Most likely Corvina, Corvinone, Rondinella)

Question 31

What grapes would be in a Rosso Breganze?

Answer 31

Bordeaux blend - Merlot & Cab (Rosso = red)

Question 32

Describe the appassimento method

Answer 32

1. Whole bunches healthy, ripe grapes picked 2. Air dried on arele or graticci and stored in fruttai (lofts) or modern humidity controlled rooms 3. Vinified after Dec 1 after harvest (or later) 4. Some noble rot may develop 5. Slow fermentation 6. Once desired sweetness achieved, chilled and yeast filtered if needed 7 - Optional - aging with oxidation (traditional) or not (modern)

Question 33

Where does recioto get its name and origin?

Answer 33

Recia- ear. Practice of collecting lateral/ripest berries Roman times

Question 34

Describe how amarone is made

Answer 34

Amaro- bitter 1. Whole bunches healthy, ripe grapes picked 2. Air dried, usually shorter time than recioto 3. Vinified after Dec 1 after harvest (or later) 4. Some noble rot may develop 5. Fermented to dry - 14% ABV or higher 7 - Optional - aging with large old oak (traditional) or small oak (modern)

Question 35

Describe how ripasso is made

Answer 35

1. Freshly made Valpolicella wine poured through vinacce = leftover, unpressed skins and lees - of Amarone or Recioto grapes 2. Left in contact with solids for 1 - 2 weeks. Residual fermentation takes place Optional to add 15% freshly made amarone Optional to add semi-dried grapes 3. Aged for 1 yr minimum

Question 36

What are the blending and winemaking requirements for Soave, Superiorie and Recioto?

Answer 36

Soave: 70% Garganega, 30% Trebbiano di Soave and/or Chardonnay. Still and spumante -Classico Superiore: Same blending but lower yields and higher max planting density, higher min ABV Released after April 1. Covers same area as Recioto Recioto: 70% Garganega, 30% Trebbiano di Soave - no Chardonnay allowed. Sweet wine from semi-dried grapes. Will undergo muffala noible

Question 37

What is the blending and style of Recioto di Gambellara?

Answer 37

100% Garganega Classico area only Appassimento via piccai Can be spumante but not classico

Question 38

Describe grapes and styles of Breganze DOC

Answer 38

Reds: Marzemino and international - Cabs, Carmenere Whites: Tai, Vespaiola Style -Torcolato 100% Vespaiola made appassimento using torlato (twine tying method)

Question 39

What is the grape in Colli Euganei Fior d’Arancio?

Answer 39

Moscato Giallo Dry to passito

Question 40

What are the styles of Colli Conegliano DOCG, Refrontolo and Torchiato di Fregona?

Answer 40

Bianco: Manzoni Bianco, Pinot Bianco, Chardonnay blend. Rosso: Marzemino, Merlot, Cab blend. 2 years/6 in oak Refrontolo: sub-zone - air-dried Marzemino (r) grape. Passito allowed Torchiato: Rare white passito from Glera, Boschera, Verdiso blend

Question 41

What are the grapes in the Piava regions?

Answer 41

-Merlot -Piave Rosso Tai (w) aka Friulano Verduzzo

Question 42

What style is Paive Malanotte made in?

Answer 42

15 - 30% must be air-dried 70% Raboso Piave 30% Raboso Veronese

Question 43

What labeling terms can be used indicates a sparkling Prosecco in Veneto?

Answer 43

Superiore Cartizze Rive

Question 44

Verdicchio is a synonym for

Answer 44

Trebbiano di Soave

Question 45

What two provinces can list their names on Prosecco?

Answer 45

Trieste Treviso

Question 46

What are the northern regions that are Vini Vulcani (volcanic wines)?

Answer 46

Veneto: Soava Gambellara Colli Euganei

Question 47

Describe the geography and climate of Congeliano Valdobbiadene

Answer 47

-Treviso province, north of Piave river east-west slopes in hilly region -From Valdobbiadene in east to Conegliano in west Moderate continental: Vald. - further west, more alpine impact Cong. closer to sea

Question 48

What areas can append classico in Veneto? (12)

Answer 48

Valpolicella and styles (4) Lago di Caldaro (1) Bardolino & superiore (2) Soave, superiore, recioto (3) Gambellara and recioto (2)

Question 49

What is the max % of grape yield used in amarone production?

Answer 49

65%