|Where is Valle d'Aosta?||
Northwest Italy. One DOC: Valle d'Aosta which makes red, white and rose.
|What are the appellations of Piedmont?||
Barbera (DOC - appended to district)
Brachetto/Brachetto d'Acqui DOCG
Dolcetto di Dogliani Superiore DOCG
|What is another name for Uva Rara, and what appellations use it?||
Gattinara and Ghemme
|Facts on Asti||
Sparkling - Spumante, Moscato d'Asti and reds.
Ages two years, one in wood. After 4 years it can be called Riserva.
Aged minimum 2 years in wood plus one year in bottle. After four years it is Riserva.
Fortified, aromatized wine with flavor of quinine (bark of the chinchona tree) from Barolo
DOCs - according to the town of production (e.g. Barbera d'Alba, Barbera del Monferrato, etc)
Called Superiore after 3 yrs in wood if over 13 %abv
Brachetto or Brachetto d'Acqui
Sweet sparkling red from Brachetto grape. Strawberry & Muscat flavor.
Still, dry wines also produced from Brachetto grape.
|Dolcetto di Dogliani Superiore||
Aged one year, light red from Dolcetto varietal.
Still, Frizzante or Sparkling dry white
Crisp, depth of flavor, called Gavi di Gavi if from Gavi commune.
Nebbiolo, with some Uva Rara
Lighter, less strong than Barolo. Aged 3 years before sale, two in wood. 3rd year of wood makes it Riserva.
Dry red from minimum 75% Nebbiolo, the rest is Vespolina and Bonarda. Aged 3 years in wood and one in bottle.
Red, white and Sparkling wines. White and Sparkle from Arneis, the red from Nebbiolo
Chardonnay, Pinot Bianco and Pinot Nero.
(Some Blanc de Blanc from Chardonnay alone) Metodo tradizionale production.
Nonvintage: 25 months of age min, 18 of them in bottle (after 2nd fermentation).
Vintage: 37 months old, 30 of them in bottle after 2nd fermentation.
|What are the appellations of Lombardy?||
Terre di Franciacorta DOC
Valtellina Superiore DOCG
Sforzato (or Sfursat) di Valtellina
Oltrepo Pavese DOCG
|What/Where is Valtellina?||
Along River Adda in Lombardy.
Made from min 90% Nebbiolo, Subregions of
Inferno, Grumello, Sassella and Valgella.
|What/Where is Sforzato di Valtellina?||
Along river Adda in Lombardy. DOCG
Made from semi-dried grapes, produce a DRY wine of 14.5 percent (similar to Amarone).
|Trentino - Alto-Adige||
Northeast Italy, on border with Austria, lots of German still spoken.
French varietals along with Schiava (light reds) which makes Santa Maddalena the most famous red.
If varietal listed on label, it must constitute 95%.
Terlano DOC makes 8 wines, mostly French varietals.
Bardolino DOC, Bardolino Superiore DOCG, Bardolino Classico Superiore DOCG
Pinot Grigio DOC
Soave Superiore DOCG
Recioto di Soave DOCG
Tocolato Breganze DOC
Amarone della Valpolicella DOC
Recioto della Valpolicella DOC
DOC or DOCG (if Superiore or Classico Superiore)
Corvina, Molinara, Rondinella and Negrara.
Red and Rose wines made, Still or Sparkling.
Dry white from min 80% Garganega w some Trebbiano.
Semi-Sweet and very sweet wines also made, along with some sparkling.
Pinot Grigio must be at least 85% of blend, varies from dry to sweet.
Made from Prosecco. Dry white, still Frizzante or Spumante. (Charmat method)
DOC or Soave Superiore DOCG
Dry white. Blend of Garganega, Chardonnay and Trebbiano.
Superiore has aged at least 6 months and 11.5% abv Classico come from a smaller, better sub-area.
|Recioto di Soave||
14%abv, Sweet dessert wine made from Passito grapes. Can be Botrytized.
Sweet dessert wine, aged in OAK.
Light red from Corvina, Rondinella, Molinara. Most plentiful Italian Red. Superiore after 1 year of age if 12% abv. Valpollicella Classico is the delimited subarea in Alpine foothills - much better quality.
|Amarone della Valpollicella||
Passito grapes - Corvina & Rondinella
Highly alcoholic, dry wine, burnt character. Amarone means 'bitter'
|Recioto della Valpolicella||
Sweeter grapes dried for shorter period than Amarone, producing a wine that is semi-sweet.
Ripasso method of adding standard Valpolicella to lees of a recioto fermentation produces a wine with more flavor and alcohol.
Region on extreme northeast of Italy, Slovenian border.
Colli Orientali del Friuli DOC (white, red, rose)
Collio Goriziano. (white, red, rose)
Colli Orientali del Friuli Picolit DOCG (dessert from Picolit grape)
Ramandolo DOCG (dessert from Passito Verduzzo Friulano grapes)
Top calf of "boot" known more for quantity than quality.
Lambrusco DOC (sparkle, mostly red or rose, sweet or dry)
Albana di Romagna DOCG
(First white to receive DOCG status) Made from Albana grape, from dry through sweet. Dessert wine from botrytized grapes is also produced. A DOC sweet sparkler is also made.
Knee of the "boot" - six DOCG's, and 34 DOCs. Also the location of the Super Tuscans.
Chianti Classigo DOCG
Brunello di Montalcino DOCG
Vin Nobile di Montepulciano DOCG
Sant Antimo DOC
1992 - Introduced the IGT (Indicazioni Geografiche Tipiche) category which enabled SuperTuscans.
The Goria law also allowed for wines to be declassified into a less stringent regulation of the same district (e.g. a DOCG wine could become downgraded to DOC, or a smaller zone could be downgraded to a larger zone, etc.)
Best known Italian red. min 12.5 percent abv.
Minimum 75% Sangiovese
max 10%: Canaiolo Nero, Cabernet Sauvignon, Trebbiano Toscano and Malvasia del Chianti.
Cannot be released til March 1 of the year following the harvest.
Riserva: aged 26 months from Jan 1 following harvest and 12% alcohol.
|What are the 7 subdistricts of Chianti?||
Chianti Colli Aretini
Chianti Colli Fiorentini
Chianti Colli Senesi
Chianti Colline Pisane
|Chianti Classico DOCG||
Special area in the middle of the Chianti region.
Min 12.5% abv
Min 75% Sangiovese. Law now allows 100% sangiovese.
Up to 15% of nonlocal varieties allowed now: usually Cab Sauv or Merlot or Syrah.
Max 10% of Canaiolo Nero.
Trebbiano and Malvasia no longer allowed.
Governo all'uso del Chianti
Refermentation of racked wine with 5-10% of must from dried grapes (dried on wicker frames called Cannicci or Castelli).
Usually done before the end of the year after harvest - can be done again in March or April (rigoverno)
Starts malolactic fermentation, increaces glycerol content. (Makes wine rounder, more refreshing, slight prickle.)
|Brunello di Montalcino||
Made from Brunello grape (Sangiovese clone). Min 12.5% abv
Must be aged 5 years, two in wood, before release. Riserva aged for six years.
|Vin Nobile di Montepulciano||
First DOCG awarded.
Dry red, similar to Chianti or Brunello.
Blend of Prugnolo Gentile (Sangiovese clone) Cannaiolo, Mammolo, Trebbiano and Malvasia (Trebbiano and Malvasia optional).
Required two years in wood, riserva after three.
DOC introduced in 1994 to bring in Sassicaia. Cabernet Sauvignon, Cabernet Franc permitted.
Sassicaia first single estate given its own subappellation.
Tuscany DOC - Montalcino district
Attempt to bring other SuperTuscans into appellation system.
Sangiovese, Canaiolo Nero, Cabernet Sauvignon
|Vernaccia di San Gimignano||
Vernaccia and up to 10 percent Chardonnay.
|Morellino di Scansano||
Tuscany DOCG. Brunello-style wine from 100% Sangiovese.
|What are the DOCs of Umbria?||
Umbria - center bullseye of Italy
Sagrantino di Montefalco DOCG
Umbia - DOC
Traditionally a sweet or off-dry wine in a pulcianella. Drier and more crisp recently.
Min 50% Trebbiano with Malvasia, Verdelho, Grechetto and Druppegio.
Red (12% abv) and white (11%abv).
More red than white, red is similar to Chianti. When aged 3 years the red can be sold as Torgiano Rosso Riserva DOCG.
The white is similar to Orvieto, but dry.
|Sagrantino di Montefalco||
Dry red from Sagrantino grape. Sweet style also made from passito grapes. Must be matured for 2.5 years.
Middle of shin on the "boot". Rome is in Lazio.
Italy's largest region.
Quality improving dramatically, let by Planeta brand.
Wines with "Q" on the label meet official quality standards (also applies to foods).
Cerasuaolo de Vittoria DOCG.
Vermentino di Gallura DOCG
Cannonau di Sardegna DOC
|Vermentino di Gallura||
At least 95% white Vermentino grape. After 14% becomes Superiore
|Cannonau di Sardegna||
Cannonau is only found in Sardinia - thought to be related to grenache.
Wines can vary from a darker rose to dark red. Riserva has matured for min three years in wood.
Voluntary organizations of producers , often dating to the 30's, that protect quality and help market the wine.
|Baron Bettino Ricasoli||
Came up with the original blend and percentages for the Chianti region.
|What year were the DOC laws instated in Italy?||
|Give two examples of Chianti Consorzi||
Consorzio Chianti Classico - symbol of black cockerel on neck label
Consorzio Vino Chianti - symbol of pink cherub on neck label