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Denominazione di Origine Controllata e Garantita is an Italian quality assurance designation for food and wine (particularly wine). The DOCG classification specifies the region and quality standards of the product. DOC is a lesser classification.
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Doc vs docg on wine?
DOCG is the highest classification and DOC is the second highest classification. Wine classification in Italy.
What is the highest classification among French wine?
What is the highest classification among french wines?
What Italian region was part of Abruzzo until 1963 and produces three DOC wines including Biferno and Pentro di Isernia?
The Abruzzo region is 50 miles East of Rome.Abruzzo produces on Docg wine and 3 Doc wines. The Docg is produced only in Teramo, The other are produced in a few other areas as well.
What do the three letters refer to on a chianti certification or DOCG label?
The pink label on Italian wines, including Chianti, is a government seal indicating that the wine meets the DOCG (Denominazione di Origine Controllata e Garantita) quality standards. Each seal has three letters followed by eight numbers that constitute the license number for that wine. The letters are not an indication of quality, as is popularly believed.
What makes a super tuscan wine?
This is a fine wine from Tuscany that does not conform to the traditional rules and therefore cannot achieve DOC or DOCG status but instead is given IGT status.
What are some laws in Italy?
Italian appellation systemItaly's classification system has four classes of wine, with two falling under the EU category Quality Wine Produced in a Specific Region (QWPSR) and two falling under the category of 'table wine'. The four classes are: Table Wine:Vino da Tavola (VDT) - Denotes simply that the wine is made in Italy. The label usually indicates a basic wine, made for local consumption.Indicazione Geografica Tipica (IGT) - Denotes wine from a more specific region within Italy. This appellation was created in 1992 for wines that were considered to be of higher quality than simple table wines, but which did not conform to the strict wine laws for their region. Before the IGT was created, "Super Tuscan" wines such as Tignanello were labeled Vino da Tavola.QWPSR:Denominazione di Origine Controllata (DOC)Denominazione di Origine Controllata e Garantita(DOCG)Both DOC and DOCG wines refer to zones which are more specific than an IGT, and the permitted grapes are also more specifically defined. The DOC system began in 1963, seeking to establish a method of both recognizing quality product and maintaining the international and national reputation of that product. The main difference between a DOC and a DOCG is that the latter must pass a blind taste test for quality in addition to conforming to the strict legal requirements to be designated as a wine from the area in question. After the sweeping wine laws of 1992, transparent rules were made regarding requirements for DOCG entry, imposing new limits regarding the production of grapes per hectare and minimum natural alcohol levels, among others.The overall goal of the system is to encourage producers to focus on quality wine making
3 main geographical features in lombardia Italy?
Lombardia (Lombardy) wine is the Italian wine produced in the Lombardy region of north central Italy. The region is known particularly for its sparkling wines made in the Franciacorta and Oltrepò Pavese areas. Lombardy also produces still red, white and rosé wines made from a variety of local and international grapes including Nebbiolo wines in the Valtellina region, Trebbiano di Lugana white wines produced with the Chiaretto style rosé along the shores of Lake Garda. The wine region currently has 15 Denominazione di origine controllata (DOC), 3 Denominazione di Origine Controllata e Garantita (DOCG) and 13 Indicazione Geografica Tipica (IGT) designations. The main cities of the region are Milan, Bergamo and Brescia.[1] The region annually produces over 28 million gallons (1.1 million hectolitres) of wine, more than the regions of Friuli-Venezia Giulia, Marche, Trentino-Alto Adige/Südtirol and Umbria.[2]all i know is that they make GOOD wine
What is the difference between Spanish and Italian Olive Oils?
To tell you the honest truth the question cannot really be answered easily.Here in Abruzzo we produce very many olive oils and even have DOC areas where they come from. If you look at good olive oil and then think of the many varieties of wine you can buy then i would say you will be thinking in the right way. Olive oil is as variable as that, so an excellent DOCG spanish oil will compare to the same Italian Quality and the taste will be dependant on the region it comes from.Here we often produce an oil with a sort of peppery taste.Abruzzo is gfamous now for its qulaity products in that sense and very many of them are produced without the aid of chemicals. Apart from that there is a great deal of importance in the pressing of the olive. The best is first,cold pressed olive oil. The olives have to be crushed in a traditional mill without any heat and then pressed using one time filters for each pressing. These filters are then sent off to factories that mass produce olive oil along with the left overs in between, sort of flat cakes, so you can imagine the difference in quality. Our coastal olives are often much larger and less good for oil, often watered , and they are generally used for eating or for factory produced oil. The best oil comes from the areas where they get good full sun,on fairly steep slopes and with poor quality soils so that the roots go deep down and pick up the subtle flavours of the land.
A place where wine is kept?
the time that wine must remain on its lees before bottling. It can also limit the release of Champagne to market to maintain prices. Only when a wine meets these requirements may it be labelled Champagne. The rules agreed upon by the CIVC are submitted for the final approval of the Institut national de l'origine et de la qualité (formerly the Institut National des Appellations d'Origine, INAO). In 2007 the INAO, the government organization that controls wine appellations in France, was preparing to make the largest revision of the region's legal boundaries since 1927, in response to economic pressures. With soaring demand and limited production of grapes, Champagne houses say the rising price could produce a consumer backlash that would harm the industry for years into the future. That, along with political pressure from villages that want to be included in the expanded boundaries, led to the move. Changes are subject to significant scientific review and are said to not impact Champagne produced grapes until 2020. Sparkling wines are produced worldwide, but many legal structures reserve the word Champagne exclusively for sparkling wines from the Champagne region, made in accordance with Comité Interprofessionnel du vin de Champagne regulations. In the European Union and many other countries the name Champagne is legally protected by the Madrid system under an 1891 treaty, which reserved it for the sparkling wine produced in the eponymous region and adhering to the standards defined for it as an appellation d'origine contrôlée; the protection was reaffirmed in the Treaty of Versailles after World War I. Similar legal protection has been adopted by over 70 countries. Most recently Australia, Chile, Brazil, Canada and China passed laws or signed agreements with Europe that limit the use of the term "Champagne" to only those products produced in the Champagne region. The United States bans the use from all new U.S.-produced wines. Only those that had approval to use the term on labels before 2006 may continue to use it and only when it is accompanied by the wine's actual origin (e.g., "California"). The majority of US-produced sparkling wines do not use the term Champagne on their labels, and some states, such as Oregon, ban producers in their states from using the term. In the United States name protection of wine-growing place names is becoming more important. Several key U.S. wine regions, such as those in California (Napa, Sonoma Valley, Paso Robles), Oregon, and Walla Walla, Washington, came to consider the remaining semi-generic labels as harmful to their reputations (cf. Napa Declaration on Place). Even the terms méthode champenoise and Champagne method were forbidden by an EU court decision in 1994. As of 2005 the description most often used for sparkling wines using the second fermentation in the bottle process, but not from the Champagne region, is méthode traditionnelle. Sparkling wines are produced worldwide, and many producers use special terms to define them: Spain uses Cava, Italy designates it spumante, and South Africa uses cap classique. An Italian sparkling wine made from the Muscat grape uses the DOCG Asti and from the Glera grape the DOCG Prosecco. In Germany, Sekt is a common sparkling wine. Other French wine regions cannot use the name Champagne: e.g., Burgundy and Alsace produce Crémant. In 2008, more than 3,000 bottles of sparkling wine produced in California labelled with the term "Champagne" were destroyed by Belgian government authorities.Regardless of the legal requirements for labeling, extensive education efforts by the Champagne region, and the use of alternative names by non-Champagne sparkling wine producers, some consumers and wine sellers, including "Korbels California Champagne", use Champagne as a generic term for white sparkling wines, regardless of origin. The village of Champagne, Switzerland, has traditionally made a still wine labelled as "Champagne", the earliest records of viticulture dated to 1657. In an accord with the EU, the Swiss government conceded in 1999 that by 2004 the village would phase out use of the name. Sales dropped from 110,000 bottles a year to 32,000 after the change. In April 2008 the villagers resolved to fight against the restriction following a Swiss open-air vote.In the Soviet Union all sparkling wines were called шампанское (shampanskoe, Russian for "that, which is of Champagne"). The name is still used today for some brands of sparkling wines produced in former Soviet republics, such as Sovetskoye Shampanskoye and Rossiyskoe Shampanskoe. Méthode Traditionnelle Formerly known as Méthode Champenoise, (This however was changed in 1994 by the EU) can also be called Méthode Classique. This is the traditional method by which Champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast Saccharomyces cerevisiae and rock sugar to the bottle - although each brand has its own secret recipe. According to the appellation d'origine contrôlée a minimum of 1.5 years is required to completely develop all the flavour. For years where the harvest is exceptional, a millésime is declared and some Champagne will be made from and labelled as the products of a single vintage rather than a blend of multiple years' harvests. This means that the Champagne will be very good and has to mature for at least 3 years. During this time the Champagne bottle is sealed with a crown cap similar to that used on beer bottles.After aging, the bottle is manipulated, either manually or mechanically, in a process called remuage (or "riddling" in English), so that the lees settle in the neck of the bottle. After chilling the bottles, the neck is frozen, and the cap removed. This process is called disgorgement. The pressure in the bottle forces out the ice containing the lees. Some wine from previous vintages and additional sugar (le dosage) are added to maintain the level within the bottle and adjust the sweetness of the finished wine
