Veneto

Question 1

What region produces the most wine in Italy?

Answer 1

Veneto

Question 2

DOCGs of Veneto (14)

Answer 2

• Bardolino Superiore
• Amarone della Valpolicella
• Recioto della Valpolicella
• Conegliano-Valdobbiadene Prosecco
• Asolo / Colli Asolani Prosecco
• Recioto di Soave
• Soave Superiore
• Recioto di Gambellara
• Lison: 85% Tai (Friulano) DOCG shared with Friuli
• Piave Malanotte: Raboso
• Colli Euganei Fior d’Arancio: 95% Moscato Giallo
• Colli di Conegliano: Refrontolo/Torchiato di Fregona
• Friularo di Bagnoli: Min 90% Raboso Piave
• Montello Rosso: Red bordeaux varieties

Question 3

How many hectoliter a year are churned out of the Prosecco grape?

Answer 3

Over 1,000,000

Question 4

What are the two DOCG zones for Prosecco?

Answer 4

Conegliano Valdobbiadene Prosecco DOCG

Asolo Prosecco DOCG aka (Colli Asolani)

Question 5

What method is used to make Prosecco?

Answer 5

Charmat/Cuve Close/Tank method

Question 6

What defines Spumante wines and how many atmospheres of pressure?

Answer 6

“Sparkling”- Fully sparkling, 11% min alcohol, and a minimum of 3.5 atmospheres.

Question 7

What defines Frizzante wines and how many atmospheres of pressure?

Answer 7

“Crisp”- Slightly sparkling, 10.5% min alcohol and, 1-2.5 atomspheres of pressure.

Question 8

What is the most noteworthy “cru” in Conegliano Valdobbiadene?

Answer 8

Cartizze, comprising 106 ha (164 acres) in the DOCG. Labeled “Valdobbiadene Superiore di Cartizze”,
Must be spumante
Min alcohol rises from 11% to 11.5%
generally “dry” 17-35 grams per liter of RS.

Question 9

What are the requirements for vintage Prosecco?

Answer 9

Wine is comprised of 85% of the years harvest.

Question 10

Prosecco DOC varieties

Answer 10

Minimum 85% Glera,
maximum 15% of the following
—Verdiso (adds high natural acidity and aromatic complexity)
—Bianchetta Trevigiana (adds body and richness to wines in less ripe vintages)
—Glera Lunga (ads firmness and structure)

Perera, Chardonnay, Pinot Bianco, Pinot Grigio, and Pinot Nero (vinified as a white wine).

Question 11

Prosecco DOC minimum total acidity

Answer 11

5 g/l. If labeled “Rifermentazione in bottiglia”/”Second fermentation in bottle” total acidity is min 4 g/l.

Question 12

Prosecco DOC Minimum planting density and Maximum yields

Answer 12

2300 vines per ha and 18 tons/ha

Question 13

When was Prosecco DOC established?

Answer 13

original 1969, current form 2009

Question 14

What province of Veneto is Conegliano Valdobbiadene DOCG located in?

Answer 14

Trevino

Question 15

What does tranquillo mean?

Answer 15

Definition is quiet referring to still wine

Question 16

What does “Rive” indicate on a bottle of Conegliano Valdobbiadene Prosecco DOCG?

Answer 16

Vintage dated, hand harvested, single vineyard Prosecco from one of 43 specified sites; must list the name of the village on the label.

Question 17

What are the soil types of Conegliano and Valdobbiadene respectively?

Answer 17

Conegliano area are primarily comprised of clay and limestone with a mix of alluvial and glacial.

Valdobbiadene consist of moraines (rocks and sediment deposited by a glacier) sandstone and clay.

Question 18

What are the styles of Prosecco Superiore?

Answer 18

Three different styles designated by residual sugar content:
—Brut under 12 grams per liter
—Extra Dry 12-17 grams
—Dry 17-35 grams

Question 19

If Prosecco does not reach mandatory DOC levels what may it be called?

Answer 19

If the wine is not at DOC level, the name Prosecco may no longer be used on labels, and the grape is listed under its historical name—Glera.

Question 20

What are the differences between wines from Conegliano and Valdobbiadene?

Answer 20

—Conegliano (in the east) tends to have more structure

—Valdobbiadene (in the west) tends to have more perfumed aromatics

Question 21

What is the cepage requirements Valpolicella?

Answer 21

• 45-95% Corvina (50% may be replaced by 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 for cultivation in Verona, and a maximum 10% are native Italian red grapes suitable for cultivation in Verona.

Question 22

What is the minimum alcohol for Amarone?

Answer 22

—14% (grapes are harvested at minimum 11% natural potential alcohol, then dried to achieve 14%)

Question 23

Amarone Della Valpolicella DOCG requirements

Min Alcohol?
Max RS?
Aging?

Answer 23

—14% (grapes are harvested at 11% natural potential alcohol, then dried to achieve 14%)

—12 g/l

• For every 0.10% of alcohol exceeding 14%, an additional 0.10 g/l of residual sugar is allowed
• For every 0.10% of alcohol exceeding 16%, an additional 0.15 g/l of residual sugar is allowed

—Minimum 2 years from January 1 of the year following harvest
-Riserva: Minimum 4 years from November 1 of the harvest year.

Question 24

When may producers begin to vinify Amarone?

What percentage of a producers total maximum yield may be used to produce Amarone?

Answer 24

—Grapes may not be vinified before December 1 of the harvest year

—No more than 65% (the remainder may be used for Valpo DOC or Valpo Ripasso DOC)

Question 25

How soon after harvest may grapes be vinified for Amarone?

Answer 25

Not until December 1 of the harvest year.

Question 26

What are the requirements for Valpolicella Superiore?

Answer 26

- Aged for a minimum of 1 year from January 1 of the year following harvest - 12% minimum alcohol (as opposed to 11% for standard Valpolicella)

Question 27

What lake does the Valpolicella Classico region butt up against?

Answer 27

Lake Garda

Question 28

What is appassimento?

Answer 28

Grape-drying to increase the concentration of sugar in the grapes, at the expense of volume. The drying process results in a metabolization of the acids in the grape and a polymerization of tannins in the skins, which explains the richness of good Amarone.

Question 29

What are the special lofts used to dry grapes in Valpolicella (and Valtellina) to concentrate sugar and extract.

Answer 29

Fruttai

Question 30

How long must Amarone/Amarone Riserva be aged?

Answer 30

Normale- min 2 years | Riserva- min 4 years.

Question 31

When did Amarone Della Valpolicella and Recioto Della Valpolicella become a DOCG?

Answer 31

Early 2010

Question 32

What are the two sub zones of Valpolicella?

Answer 32

Classico Zone | Valpantena

Question 33

What are the subzones that make up the “fingers” or valleys of Valpolicella Classico?

Answer 33

``` Fumane Negrar Marano Sant’Ambrogio San Pietro in Cariano ```

Question 34

What styles can you find for Recioto Della Valpolicella?

Answer 34

``` Recioto della Valpolicella Recioto della Valpolicella Classico Recioto della Valpolicella Spumante Recioto della Valpolicella Valpantena Recioto della Valpolicella Valpantena Spumante ```

Question 35

What is Ripasso?

Answer 35

A wine is "Re-passed" over and re-fermented with the unpressed skins of grapes previously fermented for Amarone or Recioto wine. Ripasso wines require a minimum alcohol of 12.5%; Valpolicella Ripasso Superiore must achieve 13%.

Question 36

What are the 2 areas of Soave Classico?

Answer 36

Soave and Montfort d'Alpone

Question 37

What is the capital of Veneto?

Answer 37

Venice

Question 38

Where is Bardolino DOC and where is it located? Bardolino Superiore DOCG?

Answer 38

Lies between Valpolicella Classico and the eastern shores of Lake Garda. Red and rose (produced as Bardolino Chiaretto) region based on Corvina (min 35%-80% Corvina) and Rondinella (min 10%-40%) dominated blend; the final wine is usually slightly lighter and more neutral than Valpolicella. Bardolino Superiore DOCG requires a year of aging prior to release and an additional one percent of alcohol.

Question 39

Where are Valpantena and Illasi? Best known producer in each?

Answer 39

Eastern Valpolicella DOC valleys of Valpantena-dominated by Bertani Illasi-home of modernist Romano Dal Forno.

Question 40

What is the difference between Soave DOC and Soave Superiore DOCG?

Answer 40

Both min 70% Garganega, plust Trebbiano di Soave and Chardonnay. DOC is 10.5% min alcohol (classico is 11% min) while Superiore is 12% (Superiore Riserva is 12.5%) DOC-May not be released until December 1 of the harvest year. Superiore may not be released until September 1 of the year following the harvest, including at least three months of bottle aging Riserva: Minimum 2 years from November 1 of the harvest year, including at least three months of bottle aging.

Question 41

What are the three different recioto DOCGs of Veneto along with min alcohol and aging requirments?

Answer 41

Recioto di Gambellara (Garganega)- min alc: 14% potential after drying, min 11.5% effective for Classico and 11% for Spumante; May not be released until Sep 1 of the year following harvest. Recioto di Soave- min alc: 16% (12% effective for Recioto di Soave, 11.5% for Spumante); may not be released before Sept 1 of the year following harvest. Recioto della Valpolicella- min alc: 12% (harvested at min 11% natural potential alcohol, then dried to achieve at least 14% potential, with an actual, acquired min of 12%; grapes may not be vinified before Dec 1 of the harvest year, but no other aging requirements

Question 43

Lugana DOC style? Producer?

Answer 43

Still, sparkling, and sweet white appellation based on 90% Trebbiano di Lugana (aka Turbiano Ca’dei Frati and Ca’ Lojera

Question 44

What is Refrontolo and Torchiato di Fregona?

Answer 44

Refrontolo is a style of wine within Colli di Conegliano DOCG in Veneto from min 95% Marzemino often made in a passito style. Torchiato di Fregona a passito (air-dried for least 150 days) style of wine within Colli di Conegliano DOCG in Veneto from min 30% Gera

Question 45

What DOCG does Veneto share with Friuli? | Style?

Answer 45

Lison DOCG Minimum 85% Tai (Friulano) -also a small amount of Prosecco DOC shared with Friuli.

Question 46

What is Grenache known as in Veneto? | What appellation is known for the variety?

Answer 46

Tai Rosso authorized in Colli Berici DOC

Question 47

List the appellations east to west from Lake Garda.

Answer 47

Bardolino (contains Classico zone) Valpolicella DOC (contains Classico zone and Valpantena zone)/Amarone della Valpolicella DOCG Soave (contains Classico zone; South and East of Valpolicella)