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Home , Amarone, Asolo, Bardolino, Bardolino DOC, Breganze, Fumane

Veneto DOC Produced from 45-95% , blended with . Other of the region, such as , and Oseleta, up to 15% of the blend are permitted. Valpolicella “Superiore” show a rounder character, with a higher minimum alcohol and a minimum of one year of aging. Valpolicella Classico region is at the western end of the appellation, near the shores of , and consists of four “valleys, surrounding the communes of , Marano, , Sant'Ambrogio, and . Sub appellations also from the valleys of Valpantena and , Single (vigna) bottlings also exist.

Amarone della Valpolicella DOCG

Recioto della Valpolicella DOCG Recioto della Valpolicella and della Valpolicella were finally approved for DOCG status in late 2009, and may labelled “Classico” or “Valpantena” if they originate in the respective areas. Made by the appassimento process; the grapes are dried for approximately 120 days (4months) in special chambers (fruttai), under controlled conditions thus concentrating sugars. & flavours ,. (Approx 30% of original weight) The appassimento process adds complex dried fruit flavours, & additional alcoholic potential to the resulting must. Following drying, (end of January/beginning of February,) the grapes are pressed and go through a dry low temperature fermentation which can last between 30/50 days. The reduced water content can slow down the fermentation process, increasing the risk of spoilage and potential faults such as high volatile acidity If fermentation is stopped early, the resulting wine will contain residual sugar (more than 4 grams of sugar per litre) and produce a sweeter wine known as Recioto della Valpolicella. Amarone is fermented to dryness or near-dryness and has a correspondingly higher alcohol conten (14.5 – 15%)

Amarone spends an additional two years aging prior to release; some producers are using new barriques for ageing whereas others, age the wine in large, neutral Slavonian botti.

Amarone may be labelled riserva if aged for a minimum four years. . Recioto della Valpolicella may be spumante.

Valpolicella Ripasso, granted its own DOC in 2009, is a style between Valpolicella and Amarone: a wine “re-passed” over and refermented 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%.

Bardolino DOC The district lies west of Valpolicella on the eastern shore of Lake Garda. Best wines from the Classico district Corvina and Rondinella grapes dominate the blend,. Superiore DOCG requires a year of aging and an additional 1% of alcohol. A is produced as Bardolino Chiaretto. DOC The wines are a blend of a minimum 70% , plus di Soave, , and Pinot Bianco:

Soave Superiore DOCG covers wines from a specified sub-region (Classico or Colli Scaligeri), Soave Superiore is aged for at least one year (with a minimum three months of bottle aging), and it may be called riserva with at least two years of aging.

Recioto di Soave DOCG Produced from grapes dried from four to six months in the same delimited area as Soave Superiore. Barrel fermentation is common in Recioto di Soave and the growth of botrytis is encouraged. Soave DOC and Recioto di Soave DOCG wines may be spumante;

Gambellara DOC East of Soave and are similar in style and makeup. Garganega is the principal , with Trebbiano di Soave and Trebbiano di Toscana allowed at a combined maximum of 20%.

Recioto di DOCG Sweet still and sparkling wines produced from 100% dried Garganega grapes.

Breganze Torcolato DOC To the northwest of Gambellara, The Vespaiolo grape is exclusively authorized for the production of these passito wines. A number of dry wines are produced as Breganze DOC from both local and international varieties.

Conegliano DOCG Prosecco DOCG. , Frizzante and spumante superiore styles. Fully sparkling superiore wines from both appellations may be produced from brut to demi-sec in style; but are principally extra dry or brut. The frizzante styles sometimes undergo secondary fermentation in the bottle a style indicated on the label. The district between the villages of and Valdobbiadene is the centre of Prosecco production; There are plans for the development of crus in the region. The cru Cartizze, comprises 106ha of the DOCG’s 4,300 hectares. Wines from the sub- zone are labelled “Valdobbiadene Superiore di Cartizze” are “dry”, with 17-35 grams per litre of residual sugar.

Most Prosecco is released as non-; the wine may be released with a vintage date if the wine is comprised from a minimum 85% of the stated year’s . The Prosecco grape makes up a minimum 85% of the wine from both DOCG zones, A great deal of the region’s production of wine is released below Prosecco DOC level. If the wine is not at DOC level, the “Prosecco” name may not be used on labels, and the grape is listed under the name .

Colli Euganei Fior d’ Arancio DOCG Produced in Eugaean hills in the valley of the White wines from the Moscato Giallo which can be produced as dry still, spumante or Passito styles.

Piave Malanotte DOCG Located to the SW of Conegliano on the basin of the Piave river Produced from a min of 70% Raboso de Piave & up to 30% Raboso Veronese Between 15-30% of the grapes are dried before and the wine is aged for 36 months (minimum 12 months in )

Lison DOCG shared between and . Within the larger Lison Pramaggiore DOC White wines produced from the Friulano grape also referred to as Sauvignonasse Lison Classico wines require12.5% alcohol (Lison 12%) Colli di Conegliano DOCG White & red wines produced in the same district as for the production of Prosecco wines. White wines from a blend of Pinot bianco, Chardonnay, Sauvignon & Risling italico Red wines from , / Sauvignon, & Colli di Conegliano DOCG Colli di Conegliano Torchiato di DOCG Red Passito wines from the Marzemino varietal (Minimum alcohol 15%) Aged 1 yr in wood

Friuliaro di Bagnoli DOCG Red wines made from the Raboso (Friularo) varietal. Some Vendemmia Tardiva production. Passito wines are aged 36 months in barrique

Montello DOCG Produced in the same district as Asolo prosecco ( e Colli Asolani). Red wines produced from a blend of Merlot,Cabernet Franc / Sauvignon

Emilia Romagna Albagna di Romagna DOCG The appellation, covering white wines made from the Albana grape in a range of possible styles, The most promising versions are made in the passito style.

Colli Bolognesi Classico Pignoletto DOCG White wines from the Pignoletto grape (Grechetto) with small additions of Pinot bianco, Italico, & Trebbiano (max5%)

In the central provinces of and Reggio, the production is largely of wines. Four DOCs—Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara, Lambrusco Reggiano, and Lambrusco Salamino di Santa Croce—produce frizzante red wines from over sixty sub-varieties of the Lambrusco grape. Lambrusco wines, are made in a range of styles from secco to dolce,