Slopes + southerly exposures+long dry Tokaji: berries autumns+humidity from Bodrog and macerated with base Tisza rivers wine during/after fermentation for 36hours for min 3 years with 2 in oak barrels Piemonte/Barolo Red Nebbiolo Mediterranean climate with cooling Vineyard: key to Pale colour **** Barbaresco DOCG = DOCG + Barbaresco effect from altitude prevent disease + lo Hi alcohol very similar, less DOCG 2 distinct soils: yielding grape Hi acidity structure, same price Blue tortonian -> softer Hail risks Hi tannins fruitier early maturing (Barolo) Structural rigidity Langhe DOC = best Beiger Helvetian soil -> more Winery: keep to Red fruit, rose, liquorice, value Nebbiolo ** structured and longer to manage ripeness and hay mature (Monforte) tannins. Tradi: long maceration Best south facing sites Modern: use of rotary fermenters new oak barriques Min 3 years ageing with 18mths in oak Riservas 5 years with 18mths in oak Veneto/Valpolicella Red Corvina, Limestone+granite slopes Light * Most red DOC after DOC Rondinella, Fruity Chianti Molinara Sour cherry character Bardolino similar style Herbal with black fruit but from Lake garda Drink young with duck, ham area or salami Valpolicella Classico zone: Illesi hills ~ Good Beaujolais Veneto/Valpolicella Red Corvina, Limestone+granite slopes Passito: grapes dried Full bodied **** Amarone Rondinella, after picking in special Hi alcohol Molinara, lodges Rich Hi acidity Nose of chocolate, dark rum and leather Veneto/Valpolicella Corvina, Limestone+granite slopes Passito: grapes dried Sweet wine **** Recioto Rondinella, after picking in special Full body; Rich Molinara lodges Lighter in alcohol vs. amarone
Slopes + southerly exposures+long dry autumns+humidity from Bodrog and Tisza rivers Tokaji: berries macerated with base wine during/after fermentation for 36hours for min 3 years with 2 in oak barrels Piemonte/Barolo DOCG + Barbaresco DOCG Red Nebbiolo Mediterranean climate with cooling effect from altitude 2 distinct soils: Blue tortonian -> softer fruitier early maturing (Barolo) Beiger Helvetian soil -> more structured and longer to mature (Monforte) Best south facing sites Vineyard: key to prevent disease + lo yielding grape Hail risks Winery: keep to manage ripeness and tannins. Tradi: long maceration Modern: use of rotary fermenters new oak barriques Min 3 years ageing with 18mths in oak Riservas 5 years with 18mths in oak Pale colour Hi alcohol Hi acidity Hi tannins Structural rigidity Red fruit, rose, liquorice, hay **** Barbaresco DOCG = very similar, less structure, same price Langhe DOC = best value Nebbiolo ** Veneto/Valpolicella DOC Red Corvina, Rondinella, Molinara Limestone+granite slopes Light Fruity Sour cherry character Herbal with black fruit Drink young with duck, ham or salami * Most red DOC after Chianti Bardolino similar style but from Lake garda area Valpolicella Classico zone: Illesi hills ~ Good Beaujolais Veneto/Valpolicella Amarone Red Corvina, Rondinella, Molinara, Limestone+granite slopes Passito: grapes dried after picking in special lodges Full bodied Hi alcohol Rich Hi acidity Nose of chocolate, dark rum and leather **** Veneto/Valpolicella Recioto Corvina, Rondinella, Molinara Limestone+granite slopes Passito: grapes dried after picking in special lodges Sweet wine Full body; Rich Lighter in alcohol vs. amarone ****
wset_level_3_-_key_wines_table.docx