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44 Cards in this Set
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DOCGs of Veneto
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Amarone della Valpolicella DOCG
Bardolino Superiore DOCG Colli Asolani (Asolo Prosecco) DOCG Colli di Conegliano DOCG Colli Euganei Fior d'Arancio DOCG Conegliano Valdobbiadene Prosecco DOCG Friularo di Bagnoli (Bagnoli Friularo) DOCG Lison DOCG Montello Rosso/Montello DOCG Piave Malanotte/Malanotte del Piave DOCG Recioto di Gambellara DOCG Recioto di Soave DOCG Recioto della Valpolicella DOCG Soave Superiore DOCG |
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Amarone della Valpolicella
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•Province: Verona
•Communes of Production: 19 ◦Classico Zone: Fumane, Negrar, Marano, Sant'Ambrogio and San Pietro in Cariano ◦45-95% Corvina (Corvinone may substitute for up to 50%) ◦5-30% Rondinella ◦Maximum 25% other red grapes •Aging Requirements: ◦Amarone della Valpolicella: Minimum 2 years from January 1 of the year following the harvest ◦Riserva: Minimum 4 years from November 1 of the harvest year •Additional Requirements: ◦Grapes may not be vinified before December 1 of the harvest year ◦No more than 65% of a producer's total maximum yield can be used to produce Amarone (the remainder may be used for Valpolicella DOC or Valpolicella Ripasso DOC) |
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Bardolino Superiore
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DOCG
•Communes of Production: 15 ◦Classico Zone: Bardolino, Garda, Lazise, Affi, Costermano, Cavaion •Varieties: ◦35-65% Corvina Veronese ◦10-40% Rondinella ◦Maximum 20% combined Barbera, Molinara, Sangiovese, Merlot, Cabernet Sauvignon, Rossignola, Marzemino (provided no single variety accounts for more than 10%) •Maximum Residual Sugar: 6 g/l •Aging Requirements: Minimum one year from November 1 of the harvest year |
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Colli Asolani (Asolo Prosecco)
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DOCG
•Province: Treviso •Denominazione (Bianco): ◦Colli Asolani (Tranquillo) ◦Colli Asolani Frizzante ◦Colli Asolani Spumante Superiore •Varieties: ◦Minimum 85% Glera (Prosecco) ◦Maximum 15% combined Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga ◦Maximum 15% Pinot Nero (vinified as a white wine), Pinot Bianco, Pinot Grigio, and Chardonnay (for Spumante wines only) •Minimum Alcohol: ◦Colli Asolani Prosecco: 10.5% ◦Spumante Superiore: 11% •Sweetness Levels: ◦Frizzante: Secco to Amabile ◦Spumante Superiore: all traditional levels except Extra Brut and Dolce •Additional Requirements: ◦Frizzante wines may undergo second fermentation in the bottle; this must be indicated on the label as "rifermentazione in bottiglia" |
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Colli di Conegliano
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DOCG
•Province: Treviso •Denominazione: ◦Bianco ◦Rosso ◦Rosso Riserva ◦Refrontolo (Rosso) ◦Refrontolo Passito (Rosso) ◦Torchiato di Fregona (Bianco Passito) •Varieties: ◦Bianco: Min. 30% Manzoni Bianco, Min. 30% combined Chardonnay and/or Pinot Bianco, Max. 10% combined Sauvignon and/or Riesling ◦Rosso: Min. 10% Cabernet Sauvignon, Min. 10% Cabernet Franc, Min. 10% Marzemino, 10-40% Merlot, Max. 20% combined Incrocio Manzoni and/or Refosco •Aging Requirements: ◦Bianco: Min. 4 months from November 1 of the harvest year ◦Rosso: Min. 24 months from November 1 of the harvest year, including at least 6 months in wood and 3 months in bottle ◦Rosso Riserva: Min. 36 months from November 1 of the harvest year, including at least 12 months in wood |
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Refrontolo
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Colli di Conegliano DOCG
•Communes of Production: Refrontolo, Pieve di Soligo and San Pietro di Feletto •Varieties: Min. 95% Marzemino, Max. 5% other non-aromatic red grapes suitable for cultivation in Treviso •Minimum Alcohol: ◦Refrontolo: 14.5% ◦Refrontolo Passito: 15% (12% acquired) •Residual Sugar: ◦Refrontolo: Max. 0.8% ◦Refrontolo Passito: Min. 3% •Aging Requirements: ◦Refrontolo: Min. 24 months from November 1 of the harvest year, including at least 12 months in wood and 3 months in bottle ◦Refrontolo Passito: Min. 4 months from November 1 of the harvest year, including at least 3 months in bottle |
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Torchiato di Fregona
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Colli di Conegliano DOCG
•Communes of Production: Fregona, Sarmede and Cappella Maggiore •Varieties: Min. 30% Glera, Min. 20% Verdiso, Min. 25% Boschera, Max. 15% other non-aromatic white grapes suitable for cultivation in Treviso •Minimum Alcohol: 18% (14% acquired) •Aging Requirements: Min. 24 months from November 1 of the harvest year, including at least 5 months in bottle •Additional Requirements: ◦Grapes must be dried for at least 150 days following the harvest |
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Colli Euganei Fior d'Arancio DOCG
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•Province: Padua
•Communes of Production: 17 (principal communes are Arqua' Petrarca, Galzignano Terme, and Torreglia) •Denominazione (Bianco): ◦Colli Euganei Fior d'Arancio Tranquillo (Secco or Dolce) ◦Colli Euganei Fior d'Arancio Spumante ◦Colli Euganei Fior d'Arancio Passito •Varieties: ◦Min. 95% Moscato Giallo ◦Max. 5% Other Aromatic Varieties of "similar color" authorized in Padua •Minimum Alcohol: ◦Tranquillo: 10.5% (4.5% actual for dolce) ◦Spumante: 10.5% (6% actual) ◦Passito: 15.5% (11% actual) •Minimum Residual Sugar: ◦Dolce: 50 g/l ◦Spumante: 50 g/l ◦Passito: 50 g/l •Aging Requirements: ◦Passito: Minimum one year from November 1 of the harvest year |
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Conegliano Valdobbiadene Prosecco DOCG
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◦Province: Treviso
◦Communes of Production: 15 ◦Subzones: Cartizze ◦Denominazione (Bianco): ■Conegliano Valdobbiadene Prosecco (Tranquillo) ■Conegliano Valdobbiadene Prosecco Frizzante ■Conegliano Valdobbiadene Prosecco Spumante Superiore ■Conegliano Valdobbiadene Prosecco Spumante Superiore with mention of "Rive" (hillside vineyard) ■Conegliano Valdobbiadene Prosecco Spumante Superiore di Cartizze ◦Varieties: ■Minimum 85% Glera (Prosecco) ■Maximum 15% combined Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga ■Maximum 15% combined Pinot Nero (vinified as a white wine), Pinot Bianco, Chardonnay, Pinot Grigio (for Spumante wines only) ◦Minimum Alcohol: ■Conegliano Valdobbiadene Prosecco: 10.5% ■Spumante Superiore: 11% ■Spumante di Cartizze: 11.5% ◦Sweetness Levels: ■Frizzante: Secco to Amabile ■Spumante Superiore: all traditional levels except Extra Brut and Dolce ◦Additional Requirements: ■Wines labeled with "Rive" must be hand-harvested, indicate a vintage and list one of 43 specific single vineyards on the label. ■Frizzante wines may undergo second fermentation in the bottle; this must be indicated on the label as "rifermentazione in bottiglia" ◦Principal Soils: Soil types for the Conegliano area are primarily comprised of clay and limestone with a mix of alluvial and glacial. The soils of Valdobbiadene consist of moraines, sandstone and clay. |
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Friularo di Bagnoli (Bagnoli Friularo) DOCG
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•Province: Padova
◦Classico Zone: Bagnoli di Sopra •Denominazione (Rosso): ◦Friularo di Bagnoli ◦Friularo di Bagnoli/Friularo di Bagnoli Riserva ◦Friularo di Bagnoli/Friularo di Bagnoli Vendemmia Tardiva (dry) ◦Friularo di Bagnoli/Friularo di Bagnoli Passito ◦Friularo di Bagnoli Classico (may also be riserva, vendemmia tardiva, or passito) •Varieties: ◦Min. 90% Raboso Piave ◦Max. 10% other red grapes suitable for cultivation in the province of Padova •Aging Requirements: ◦Friularo di Bagnoli: min. 12 months from November 1 of the harvest year ◦Riserva: min. 24 months, including at least 12 months in barrel from November 1 of the harvest year ◦Passito: min. 24 months in barrel from November 1 of the harvest year •Other Requirements: ◦Passito: Grapes must be dried until at least Dec. 8 following the harvest ◦VT: At least 60% of the grapes must be harvested and vinified after Nov. 11 (the feast of San Martino) |
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Lison DOCG
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•Region: Veneto and Friuli-Venezia-Giulia
•Province: Venice (Veneto), Treviso (Veneto), Pordenone (Friuli) •Communes of Production: 19 ◦Classico Zone: Lison, Pradipozzo and Summaga (fraziones of Portugruaro); Belfiore, Blessaglia, and Salvarolo (fraziones of Pramaggiore); Carline and Loncon (fraziones of Annone Veneto); Cinto Caomaggiore; Santo Stinto •Denominazione (Bianco): ◦Lison ◦Lison Classico •Varieties: ◦Min. 85% Tai (Friulano) ◦Max. 15% other non-aromatic white grapes suitable for Venice, Treviso, and Pordenone •Minimum Alcohol: ◦Lison: 12% ◦Lison Classico: 12.5% •Aging Requirements: Wines may not be released before March 1 of the year following the harvest |
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Montello Rosso/Montello
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DOCG
Province: Treviso •Denominazione: ◦Montello Rosso ◦Montello Rosso Superiore •Varieties: ◦40-70% Cabernet Sauvignon ◦30-60% combined Merlot, Cabernet Franc and/or Carmenère ◦Max. 15% other non-aromatic red grapes suitable for cultivation in Treviso Aging Requirements: ◦Montello Rosso: Min. 18 months from November 1 of the harvest year, including at least 9 months in oak and 6 months in bottle ◦Montello Rosso Superiore: Min. 24 months from November 1 of the harvest year, including at least 12 months in oak and at least 6 months in bottle |
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Piave Malanotte/Malanotte del Piave
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DOCG
•Province: Verona, Treviso •Denominazione: Rosso •Varieties: ◦Min. 70% Raboso Piave ◦Max. 30% Raboso Veronese ◦Max. 5% Other red grapes suitable for production in Verona and Treviso ◦15-30% of the grapes must be dried (apassimento) until at least December 8 of the harvest year •Maximum Residual Sugar: 8 grams per liter •Aging Requirements: Min. 3 years from November 1 of the harvest year, including at least 12 months in barrel and 4 months in bottle |
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Recioto di Gambellara
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DOCG
•Province: Vicenza •Communes of Production: Gambellara, Montebello Vicentino, Montorso, Zermeghedo •Denominazione (Bianco): ◦Recioto di Gambellara Classico ◦Recioto di Gambellara Classico Spumante •Varieties: 100% Garganega Aging Requirements: May not be released until September 1 of the year following the harvest |
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Recioto di Soave
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Province: Verona
◦Classico Zone: Soave, Monteforte d'Alpone •Denominazione (Bianco): ◦Recioto di Soave ◦Recioto di Soave Classico ◦Recioto di Soave Spumante Varieties: ◦Minimum 70% Garganega ◦Maximum 30% combined Trebbiano di Soave, Chardonnay, Pinot Bianco Minimum Residual Sugar: 70 g/l |
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Recioto della Valpolicella
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DOCG
Province: Verona ◦Classico Zone: Fumane, Negrar, Marano, Sant'Ambrogio and San Pietro in Cariano •Denominazione (Rosso): ◦Recioto della Valpolicella ◦Recioto della Valpolicella Classico ◦Recioto della Valpolicella Spumante ◦Recioto della Valpolicella Valpantena ◦Recioto della Valpolicella Valpantena Spumante •Varieties: ◦45-95% Corvina (Corvinone may substitute for up to 50%) ◦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 ◦Grapes may not be vinified before December 1 of the harvest year |
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Soave Superiore
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Province: Verona
◦Classico Zone: Soave, Monteforte d'Alpone •Denominazione (Bianco): ◦Soave Superiore ◦Soave Classico Superiore ◦Soave Superiore Riserva •Varieties: ◦Minimum 70% Garganega ◦Maximum 30% combined Trebbiano di Soave, Chardonnay, Pinot Bianco •Maximum Residual Sugar: 6 g/l •Aging Requirements: ◦Soave 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 3 months of bottle aging |
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Arcole
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DOC
Bianco: min. 50% Garganega; Rosso and Rosato: min. 50% Merlot; Cabernet: min. 85% Cab. Sauvignon, Cab. Franc, and/or Carmenère; Varietal Wines require a min. 85% of the stated variety Riserva wines must be aged for a min. 2 years, including at least 3 months in wood. |
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Bagnoli di Sopra/Bagnoli
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DOC
The Classico zone consists of one commune: Bagnoli di Sopra. Riserva wines must be aged a min. 2 years, including at least one year in wood. For all wines that require the Raboso grape, either the Piave or the Veronese clone may be used. Friularo di Bagnoli, a former subappellation, received its own DOCG in 2011. |
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Bardolino
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DOC
35-65% Corvina Veronese, 10-40% Rondinella The Classico zone includes the communes of Bardolino, Garda, Lazise, Affi, Costermano, and Cavaion. For novello, 85% of the grapes must undergo carbonic maceration. Bardolino Superiore is DOCG |
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Bianco di Custoza/Custoza
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DOC
Bianco, Superiore, Passito, Spumante 10-45% Trebbiano Toscano, 20-40% Garganega Superiore wines have an additional degree of alcohol and must be aged for a min. 5 months. |
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Breganze
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DOC
All Varietal Wines may be superiore. All Varietal Reds may be riserva with a min. 2 years of aging. Torcolato indicates a passito style. |
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Colli Berici
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DOC
All red wines may be riserva with a min. 2 years of aging. Spumante Metodo Classico must spend a min. 15 months on the lees, or a min. 30 months if vintage-dated. There is one subzone, Barbarano, centered around the commune of Barbarano Vicentino. Wines labeled Barbarano must be 100% Tai Rosso, and may be spumante or riserva. |
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Colli Euganei
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DOC
All red wines may be riserva with a min. 2 years aging, including 6 months in wood. Serprino is the local synonym for the Prosecco grape. Colli Euganei "Fior d'Arancio" gained DOCG status in 2010. |
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Corti Benedettine del Padovano
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DOC
All red wines may be riserva with a min. 2 years of aging, including at least 6 months in wood. For Rosso Novello, 40% of the grapes must undergo carbonic maceration. |
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Gambellara
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DOC
Bianco, Classico, Classico Vin Santo min. 80% Garganega, ma. 20% Pinot Bianco, Chardonnay and/or Trebbiano di Soave The DOC shares the same boundaries as Recioto di Gambellara DOCG. VIn Santo must be aged for a min. 2 years. |
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Garda
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DOC
This DOC is located in both Lombardia and Veneto. The Classico zone is within Lombardia, in the province of Brescia. Gropello Classico Riserva must be aged a min. 2 years. |
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Lessini Durello
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DOC
Bianco Spumante, Spumante Riserva Min. 85% Durella, plus Chardonnay, Pinot Bianco, Pinot Nero and Garganega Spumante wines must be made using autoclaves, whereas Spumante Riserva wines are made by the traditional method, requiring a min. 3 years on the lees. New DOC in 2011. |
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Lison Pramaggiore
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DOC
This DOC is located in both Veneto and Friuli Venezia Giulia. Varietal Merlot may be rosso or rosato. All red wines may be riserva. |
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Lugana
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DOC
Bianco, Superiore, Riserva, Vendemmia Tardiva, Spumante min. 90% Trebbiano di Soave The Lugana DOC is located in both Lombardia (primarily) and Veneto. Superiore and Riserva wines must have an additional degree of alcohol (12%). Superiore is aged for at least 1 year, and Riserva is aged for at least 2 years, including 6 months in the bottle. |
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Merlara
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DOC
Bianco: 50-70% Friulano; Rosso: 50-70% Merlot Varietal Wines require a min. 85% of the stated variety |
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Montello Colli Asolani
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DOC
Rosso wines must be aged for a min. 6 months in oak. Rosso Superiore wines must be aged a min. 18 months, including at least 6 months in oak. There is one official subzone: Venegazzù. Venegazzù wines are rosso or rosso superiore, and must be 50-70% Cab. Sauvignon, and 30-50% combined Merlot, Cab. Franc, and/or Carmenère. Venegazzù Superiore is aged for a min. 24 months, including 12 months in oak and 6 months in the bottle. |
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Monti Lessini
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DOC
With a new decree in 2011, the DOC's list of authorized wines changed dramatically. |
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Piave/Vini del Piave
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DOC
Prosecco (Tranquillo, Frizzante, Spumante) min. 85% Prosecco (Glera), This DOC is located in both Veneto and Friuli Venezia Giulia. If Prosecco undergoes a second fermentation in the bottle, it must indicate "rifermentazione in bottiglia" on the label. Prosecco may be brut, extra dry, sec, or demi-sec |
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Riviera del Brenta
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DOC
Riserva reds require a min. 2 years of aging, including at least 6 months in wood. |
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San Martino della Battaglia
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DOC
Bianco, Bianco Classico, Bianco Spumante Min. 70% Garganega, max. 30% combined Trebbiano di Soave and/or Chardonnay The Classico zone consists of the communes of Soave and Monteforte d'Alpone. There is one subzone for Soave DOC, Colli Scaligeri, which includes hillsides outside the Classico zone. Soave Superiore and Recioto are DOCG. |
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Valdadige
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DOC
This DOC is located in Trentino-Alto Adige and Veneto. See listing under Alto Adige. |
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Valdadige Terradeiforti
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DOC
This DOC is located in both Veneto and Trentino. See listing under Trentino. |
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Valpolicella
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DOC
Rosso, Classico, Superiore 45-95% Corvina Veronese Superiore wines must be aged a min. one year, and have one additional degree of alcohol. The Classico zone includes the communes of Fumane, Negrar, Marano, Sant'Ambrogio and San Pietro in Cariano. There is one official subzone, Valpantena, to the east of the Classico zone. Recioto di Valpolicella is DOCG. |
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Valpolicella Ripasso
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DOC
Rosso, Classico, Superiore 45-95% Corvina Veronese Valpolicella Ripasso wines are refermented over the unpressed skins of Amarone and/or Recioto della Valpolicella. They have a min. alcohol of 12.5%, or 13% for Superiore. All ripasso wines may not be released until January 1 of the second year following the harvest. |
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Venezia
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DOC
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Vicenza
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DOC
All red wines may be riserva with a min. 2 years aging, including at least 3 months in wood. Bianco: min. 50% Garganega Rosato and Rosso: min. 50% Merlot |
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Vigneti della Serenissima / Serenissima
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DOC
Spumante, Spumante Rosé, Spumante Millesimato, Spumante Riserva Chardonnay, Pinot Bianco, and Pinot Nero The wines are produced by the traditional method. Spumante wines must be aged for a min. 12 months on the lees, vintage (millesimato) wines must be aged for 24 months, and riserva wines must be aged for 36 months |
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