Giro 2020 - Stage 14: Conegliano – Valdobbiadene 34.1 km ITT *Spoilers*
blazing_saddles
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Stage 14: Conegliano – Valdobbiadene 34.1 km ITT
Saturday, October 17th, 11:35 BST
The Giro d'Italia serves its second individual time trial on the thirteenth day of action. The hilly route amounts to 34.1 kilometres and features a wall-like climb of 1.1 kilometre at 12% early on.
From Conegliano to Valdobbiadene, start and finish are exactly the same as the ITT of the Giro 2015, except that that one was 59 km long. How times have changed!
The start ramp is located in Conegliano, a town of 35,000 people which is dominated by the ruins of a 10th century castle. The town also hosted the start of Queen Stage of the 2011 Giro, which was won by Mikel Nieve.
The route of this year starts with 6.3 km flat before entering the only climb of the day, Ca’ del Poggio (GPM4, 1.1 km at 12.3%)
The next sector measures 10 km of twisty but flattish roads up to the second checkpoint in Pieve di Soligo, after which the road gets easier until the third checkpoint in Col S.Martino. A false flat uphill of 5.5 kilometres takes the riders to the highest point on the route at roughly 350 metres before a 3 kilometres descent leads into Valdobbiadene. The final section is a short kick-up to the line.
This is the reason why some TT specialists are here, but they will have a tough time trying to better the flying Filippo Ganna.
Conegliano
Conegliano is a walled town built around its medieval castle, whose Renaissance splendour is still etched in its noble palaces and painted façades. n its historic centre the Duomo (Cathedral) is well worth a visit: it contains one of the artist’s most famous works, the “Madonna and Child Enthroned with Angels and Saints”.
Valdobbiadene
Valdobbiadene is an important town in the area, of ancient origins, full of interesting religious buildings as well as typical Venetian-style villas.
Food
The spit roast is part and parcel of the gastronomic traditions of the area. Its true home is the commune of Pieve di Soligo, which organises a series of events in its honour every year. In 2010 it was recognized as a “Certified Traditional Product”. A typical snack in the zone is to enjoy a glass of Conegliano Valdobbiadene Prosecco Superiore with a plate of sliced cold cuts and white homemade bread.
Cheeses, whether matured or young, have always played a part in the hospitality of the Treviso area, either served simply with bread or polenta or on a cheeseboard, accompanied by a glass of wine. The most distinctive types are Morlacco del Grappa, “Formajo Imbriago” a cheese that matures in the grape pomace and the Alpine cheeses in general, particularly those from Mount Cesen. Casatella Trevigiana D.O.P.
THE PROSECCO SUPERIORE DOCG
The story of Prosecco Superiore DOCG began in the hills of Conegliano Valdobbiadene: a small but high-quality area lying 50 kilometres north of Venice and 100 from the Dolomites.
Here wine production dates back to ancient times, and over the course of the centuries the continuous labour of man has modified the morphology of the countryside, creating unique scenery characterized by vineyards that literally create a patchwork on its hillsides.
The success story of Conegliano Valdobbiadene Prosecco began in 1876, the year that Italy’s First School of Winemaking was founded in Conegliano. This was followed in 1923 by the Institute for Viticultural Experimentation. Thanks to these centres for study and research, the vine-growers learnt to plant vineyards high up in the hills, in particular around Valdobbiadene, where cultivating vines is defined as “heroic”: here viticulture is exhausting and difficult because of the slopes, some of which have gradients of up to 70% and which force growers to carry out vineyard operations almost exclusively by hand. Indeed, to tend these vineyards up to 800 hours’ work is required each year, compared to 150 on the plain.
In the cellar, on the other hand, the so-called Italian Method for making sparkling wines was being perfected, which calls for refermentation in autoclaves (large pressurized tanks). Thanks to the research of the School of Winemaking, this Italian or Charmat Method was fine-tuned to such a degree as to be defined as a specific technique for producing Conegliano Valdobbiadene Prosecco Superiore.
The story of the Denomination continues to the present day, urged on by its success on both the national and international markets.
Saturday, October 17th, 11:35 BST
The Giro d'Italia serves its second individual time trial on the thirteenth day of action. The hilly route amounts to 34.1 kilometres and features a wall-like climb of 1.1 kilometre at 12% early on.
From Conegliano to Valdobbiadene, start and finish are exactly the same as the ITT of the Giro 2015, except that that one was 59 km long. How times have changed!
The start ramp is located in Conegliano, a town of 35,000 people which is dominated by the ruins of a 10th century castle. The town also hosted the start of Queen Stage of the 2011 Giro, which was won by Mikel Nieve.
The route of this year starts with 6.3 km flat before entering the only climb of the day, Ca’ del Poggio (GPM4, 1.1 km at 12.3%)
The next sector measures 10 km of twisty but flattish roads up to the second checkpoint in Pieve di Soligo, after which the road gets easier until the third checkpoint in Col S.Martino. A false flat uphill of 5.5 kilometres takes the riders to the highest point on the route at roughly 350 metres before a 3 kilometres descent leads into Valdobbiadene. The final section is a short kick-up to the line.
This is the reason why some TT specialists are here, but they will have a tough time trying to better the flying Filippo Ganna.
Conegliano
Conegliano is a walled town built around its medieval castle, whose Renaissance splendour is still etched in its noble palaces and painted façades. n its historic centre the Duomo (Cathedral) is well worth a visit: it contains one of the artist’s most famous works, the “Madonna and Child Enthroned with Angels and Saints”.
Valdobbiadene
Valdobbiadene is an important town in the area, of ancient origins, full of interesting religious buildings as well as typical Venetian-style villas.
Food
The spit roast is part and parcel of the gastronomic traditions of the area. Its true home is the commune of Pieve di Soligo, which organises a series of events in its honour every year. In 2010 it was recognized as a “Certified Traditional Product”. A typical snack in the zone is to enjoy a glass of Conegliano Valdobbiadene Prosecco Superiore with a plate of sliced cold cuts and white homemade bread.
Cheeses, whether matured or young, have always played a part in the hospitality of the Treviso area, either served simply with bread or polenta or on a cheeseboard, accompanied by a glass of wine. The most distinctive types are Morlacco del Grappa, “Formajo Imbriago” a cheese that matures in the grape pomace and the Alpine cheeses in general, particularly those from Mount Cesen. Casatella Trevigiana D.O.P.
THE PROSECCO SUPERIORE DOCG
The story of Prosecco Superiore DOCG began in the hills of Conegliano Valdobbiadene: a small but high-quality area lying 50 kilometres north of Venice and 100 from the Dolomites.
Here wine production dates back to ancient times, and over the course of the centuries the continuous labour of man has modified the morphology of the countryside, creating unique scenery characterized by vineyards that literally create a patchwork on its hillsides.
The success story of Conegliano Valdobbiadene Prosecco began in 1876, the year that Italy’s First School of Winemaking was founded in Conegliano. This was followed in 1923 by the Institute for Viticultural Experimentation. Thanks to these centres for study and research, the vine-growers learnt to plant vineyards high up in the hills, in particular around Valdobbiadene, where cultivating vines is defined as “heroic”: here viticulture is exhausting and difficult because of the slopes, some of which have gradients of up to 70% and which force growers to carry out vineyard operations almost exclusively by hand. Indeed, to tend these vineyards up to 800 hours’ work is required each year, compared to 150 on the plain.
In the cellar, on the other hand, the so-called Italian Method for making sparkling wines was being perfected, which calls for refermentation in autoclaves (large pressurized tanks). Thanks to the research of the School of Winemaking, this Italian or Charmat Method was fine-tuned to such a degree as to be defined as a specific technique for producing Conegliano Valdobbiadene Prosecco Superiore.
The story of the Denomination continues to the present day, urged on by its success on both the national and international markets.
"Science is a tool for cheaters". An anonymous French PE teacher.
2
Comments
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What's Tao like in time trials? Likely to gain time tomorrow or lose it?0
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Just needs to swap race numbers with Ganna. No one will notice.mrb123 said:What's Tao like in time trials? Likely to gain time tomorrow or lose it?
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Might need to pull his helmet forward a bit.Dorset_Boy said:
Just needs to swap race numbers with Ganna. No one will notice.mrb123 said:What's Tao like in time trials? Likely to gain time tomorrow or lose it?
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Reasonablemrb123 said:What's Tao like in time trials? Likely to gain time tomorrow or lose it?
https://www.procyclingstats.com/rider/tao-geoghegan-hart/statistics/career-points-time-trial
Edit - he beat Ganna and Bjerg in that Amgen TT where he came third.0 -
Lost 1.45 to Nibali and aminute to Bilbo Baggins in a similar length TT at the Giro last year but was in a different position then so as always it's hard to judge.0
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So who do we see moving up in GC tomorrow?0
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Ganna! 🤣mrb123 said:So who do we see moving up in GC tomorrow?
The above may be fact, or fiction, I may be serious, I may be jesting.
I am not sure. You have no chance.Veronese68 wrote:PB is the most sensible person on here.0 -
Almeida a minute faster than anybody else in his U 23 national TT, last year.
Kelderman: Good
Bilbao: Good
Pozzovivio: at best fair
Nibali: Fair
Konrad: think Pozzovivo
Hindly: Nope
Majka: Nope plus.
Masnada: Nope
Fuglsang: Around the Italian level.
McNulty: Probably a bit better than GC ranked 4 -11.
"Science is a tool for cheaters". An anonymous French PE teacher.0 -
Remember that time trial a few years ago that Pozzovivo absolutely smashed? Might have been in the Tour.blazing_saddles said:Almeida a minute faster than anybody else in his U 23 national TT, last year.
Kelderman: Good
Bilbao: Good
Pozzovivio: at best fair
Nibali: Fair
Konrad: think Pozzovivo
Hindly: Nope
Majka: Nope plus.
Masnada: Nope
Fuglsang: Around the Italian level.
McNulty: Probably a bit better than GC ranked 4 -11.0 -
Based on the first TT Almeida to extend his lead. Bilbao to lose least from the rest and leapfrog Kelderman. Kelderman, Pozzovivo and Nibali all similar. Basically most of the current positions reflect that initial TT pecking order.0
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Third in the 2013 Vuelta behind Martin and Cancellara. He occasionally has a good TT day but that was the high point. He's all over the place form wise. The West Ham of time triallingmrb123 said:
Remember that time trial a few years ago that Pozzovivo absolutely smashed? Might have been in the Tour.
https://cqranking.com/men/asp/gen/race.asp?raceid=24063Twitter: @RichN950 -
That was the one...RichN95. said:
Third in the 2013 Vuelta behind Martin and Cancellaramrb123 said:
Remember that time trial a few years ago that Pozzovivo absolutely smashed? Might have been in the Tour.
https://cqranking.com/men/asp/gen/race.asp?raceid=240630 -
He can do a half decent ttmrb123 said:What's Tao like in time trials? Likely to gain time tomorrow or lose it?
"If I was a 38 year old man, I definitely wouldn't be riding a bright yellow bike with Hello Kitty disc wheels, put it that way. What we're witnessing here is the world's most high profile mid-life crisis" Afx237vi Mon Jul 20, 2009 2:43 pm0 -
takethehighroad said:
That was weird TT though. This one's a long flat one. His TT form is largely unknown though.Twitter: @RichN950 -
Tough climb at the start again though.RichN95. said:takethehighroad said:
That was weird TT though. This one's a long flat one. His TT form is largely unknown though.0 -
Main Riders of Interest KO times (CET)
13:00.00 DIBBEN Jon GBR LTS (midday UK)
13:13.00 DOWSETT Alex GBR ISN
13:34.00 CAMPENAERTS Victor BEL NTT
13:37.00 BODNAR Maciej POL BOH
13:55.00 DENNIS Rohan AUS IGD
14:11.00 BJERG Mikkel DEN UAD
14:20.00 GANNA Filippo ITA IGD
15:05.00 CASTROVIEJO Jonathan ESP IGD
15:10.00 KNOX James GBR DQS
15:13.00 PERNSTEINER Hermann AUT TBM
15:16.00 PEDRERO Antonio ESP MOV
15:19.00 GEOGHEGAN-HART Tao GBR IGD
15:22.00 MCNULTY Brandon USA UAD
15:25.00 FUGLSANG Jakob DEN AST
15:28.00 MASNADA Fausto ITA DQS
15:31.00 MAJKA Rafał POL BOH
15:34.00 HINDLEY Jai AUS SUN
15:37.00 KONRAD Patrick AUT BOH
15:40.00 NIBALI Vincenzo ITA TFS
15:43.00 POZZOVIVO Domenico ITA NTT
15:46.00 BILBAO Pello ESP TBM
15:49.00 KELDERMAN Wilco NED SUN
15:52.00 ALMEIDA João POR DQS"Science is a tool for cheaters". An anonymous French PE teacher.1 -
I only noticed Dibben was riding when looking through the results of the first TT yesterday. For some reason I thought he'd quit the WT peloton.0
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Very little wind today, mainly cross-tail, not set to change much.Warning No formatter is installed for the format0
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It is possible that the GC boys could have slightly worse weather.
"Science is a tool for cheaters". An anonymous French PE teacher.0 -
A lot of good news coming out of the Giro today, according to our commentators.
Namely:
. over 500 extra tests have produced 0 positives.
. Increased rider protection at the starts and finishes
. Tifosi have shown improved behaviour
. Safety improved along the route, including the km banners being moved of roads.
. After Jonathan Vaughters expressed his desire to end this Giro, his entire team told him to flip off, they wanted to carry on!"Science is a tool for cheaters". An anonymous French PE teacher.0 -
A self employed delivery driver still has targets to meet? 😉The above may be fact, or fiction, I may be serious, I may be jesting.
I am not sure. You have no chance.Veronese68 wrote:PB is the most sensible person on here.0 -
Ganna is just a monster.0
