Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

WSET Diploma D3 - Wines of the World > 16. North-East Italy > Flashcards

16. North-East Italy Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Wine flashcards WSET ® Level 2 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

What are the three main white varieties of Trentino?

A

1) Pinot Grigio
2) Chardonnay
3) Müller-Thurgau

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Noth-East Italy can be separated into which three regions?

A

1) Trentino Alto-Adige
2) Friuli
3) Veneto

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the three main black varieties of Trentino?

A

1) Teroldego
2) Merlot
3) Marzemino

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

The bulk of wine in Trentino (80%) and Alto-Adige (70%) is made by what type of producer?

A

Co-operatives

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the climate of Trentino?

A

Trentino has a moderate, continental climate with cooling influences

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Daytime summer temperatures can be high in Trentino. Why? (3)

A

1) The mountains providing protection from cold north winds
2) The moderating presence of Lake Garda to the south
3) Heat building up on the valley floor during the growing season

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

75% of Trentino’s plantings are red or white? What two varieties represent half of all plantings?

A

1) White
2) Pinot Grigio
3) Chardonnay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are Trentino’s red/white yield limits?

A

1) 90hL/ha - red
2) 100hL/ha - white

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Why are there are large day/night temperature differences in Trentino?

A

Due to cold air descending
from the mountains at night.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

When do Teroldego, Marzemino and Lagrein ripen?

A

Mid- to late-ripening

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

The best quality Teroldego wines come from which appellation?

A

Teroldego Rotaliano DOC on sandy and gravelly soils in the far north of Trentino.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Outside the geographical area of Teroldego Rotaliano DOC Teroldego must be labelled as what?

A

Vini delle Dolomiti IGT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What two things is Marzemino susceptible to?

A

1) Botrytis
2) Powdery mildew

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

The best, ripest Marzemino wines come from where?

A

The Ziresi subzone of the Trentino DOC due to full sun exposure and rich calcareous/clay and basalt soils.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How is bitterness and harshness on the finish of Lagrein being addressed with two winemaking options?

A

1) Shorter maceration times
2) Oak ageing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Lagrein is susceptible to what?

A

Poor fruit set

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Moscato Rosa makes what style of wine?

A

Rose-scented sweet wines.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is Moscato Rosa susceptible to? (2)

A

1) Poor fruit set
2) Botrytis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

How are Moscato Rosa wines made? (2)

A

1) Appassimento
2) Late harvest fruit.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is the semi-dried fruit version of Nosiola called?

A

Vino Santo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is Nosiola susceptible to? (3)

A

1) Spring frosts
2) Powdery mildew
3) Sour rot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is the distinctive flavour of Nosiola?

A

Hazelnut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How are the majority of Trentino’s red wines made? (3)

A

1) 5–7 days fermentation
2) Moderate temperatures (17– 20°C)
3) Briefly aged in stainless steel or old, neutral wooden casks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Trentino’s more premium reds are made how? (3)

A

1) Aperiod of maceration after alcoholic fermentation
(additional 7–14 days)
2) Warm fermentation temperatures (26–32°C)
3) Typically aged in small oak barrels with a small proportion of new oak

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

The majority of Trentino-Alto Adige’s white wines are made how? (5)

A

1) Soft pressing
2) Fermenting in stainless steel vessels
3) Low temperatures (12–16°C)
4) May be briefly aged on the lees
5) Released promptly for their fruitiness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Trentino DOC Bianco must be a minimum percent of what varieties?

A

Minimum 80 per cent Chardonnay and/or Pinot Bianco

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is Trentino DOC Rosso?

A

Single variety or blends of Cabernet Sauvignon, Cabernet Franc, Carmenère and Merlot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Single variety wines in Trentino and Alto-Adige must be a minimum of what per cent of the named variety?

A

85%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What has encouraged some of the most high quality growers not to use Trentino DOC?

A

It is questionable if Trentino DOC has promoted uniformly high quality as its yield allowances are high

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What is the main business type in Trentino?

A

Co-ops (70%)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Describe the climate and growing environment of Alto-Adige

A

Mild Alpine continental climate. It is protected from cold winds by the
mountains to the north

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

At what altitude are vines planted in Alto-Adige?

A

300–700m

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What four key weather conditions create very good growing conditions in Alto-Adige?

A

1) Warm air currents in the valleys
2) Nearly 300 days of sunshine a year
3) Large day/night temperature
differential
4) Even spread of rainfall

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What training systems are used in Trentino and Alto-Adige?

A

Traditional pergola or Guyot for more modern, premium wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What are three soil types found in Alto-Adige?

A

1) Volcanic porphyry
2) Quartz and mica rock
3) Dolomitic limestone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What are the two largest growing zones in Alto-Adige?

A

1) Bassa Atesina
2) Oltradige

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

All the main varieties are grown in Bassa Atesina except which?

A

Schiava

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Which is warmer between Bassa Atesina and Oltradige

A

Bassa Atesina

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What are the three key black varieties of Alto-Adige?

A

1) Schiava
2) Lagrein
3) Pinot Noir

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What are the five key white varieties of Alto-Adige?

A

1) Pinot Grigio
2) Gewurztraminer
3) Pinot Blanc
4) Chardonnay
5) Sauvignon Blanc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What is Schiava typically grown on pergolas?

A

To cope with its natural vigour and the vines produce high yields

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

In which DOC might Schiava be blended with 15% Lagrein and why?

A

1) Santa Magdalena DOC
2) To intensify the colour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Explain the regulations of Alto-Adige Bianco

A

Minimum 75 per cent Chardonnay, Pinot Bianco or Pinot Grigio – two of these varieties must be present but no single variety can exceed 70 per cent of the whole blend

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Where and in which two outlet types are most Trentino-Alto Adige wines sold?

A

1) Restaurants
2) Specialty wine stores
3) Domestically (within the province)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What is the climate of Friuli?

A

Warm maritime climate where warm air from the Adriatic Sea meets cooler influences from the Alps

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Why is organic viticulture problematic in Friuli?

A

Due to its high rainfall (1,200mm) and humidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

What are two key DOCs on the plains of Friuli?

A

1) Grave del Friuli DOC
2) Friuli Isonzo DOC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

What are two higher quality hillside DOCs of Friuli?

A

1) Collio DOC
2) Collio Orientali del Friuli DOC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

What is ponca and where is it found?

A

1) Compacted calcareous marl with excellent drainage
2) The hillside DOCs of Friuli

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Name Friuli’s four local white varieties

A

1) Ribolla Gialla
2) Malvasia di Istria
3) Verduzzo
4) Picolit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Name Friuli’s four local black varieties

A

1) Refosco
2) Schiopettino
3) Pignolo
4) Tazzalenghe

52
Q

What is the most planted variety in Friuli?

A

Pinot Grigio

53
Q

What are the two most planted black varieties in Friuli? Hint: international

A

1) Merlot
2) Cabernet Franc

54
Q

What are Friuli’s three speciality varieties? 2 white1 Red

A

1) Friulano
2) Refosco
3) Ribolla Gilla

55
Q

What is the most significant difference between Collio DOC and Friuli Collio Orientali DOC in terms of plantings?

A

A higher percentage of black varieties are planted in FCO DOC

56
Q

What makes Friulano a popular variety in Friuli?

A

It has good disease resistance, important in a region with high rainfall

57
Q

Why is Ribolla Gialla only planted in Collio and Colli Orientali?

A

It needs hillside sites to prevent it growing too vigorously

58
Q

What are the main characteristics of Ribolla Gialla wines?

A

The wines have citrus and pepper notes and high acidity.

59
Q

Where is Refosco best planted?

A

When grown on hillside sites with lower fertility

60
Q

When does Refosco ripen?

A

Late

61
Q

What is Refosco susceptible to?

A

Botrytis

62
Q

What style of white wine is most commonly associated with Friuli?

A

Clean, mainly unoaked, white wines

63
Q

Name a prominent producer of orange wine in Friuli

A

Joško Gravner

64
Q

Orange wine producers in Friuli share a commitment to what seven practices?

A

1) Organic methods in the vineyard
2) The use of local varieties (especially Ribolla Gialla)
3) Long maceration on the skins
4) Fermentation with ambient yeasts with no temperature control
5) Long maturation in large format oak or other wood
6) No fining or filtration
7) Low or no added SO2.

65
Q

What are the two sweet wine DOCGs of Friuli?

A

1) Colli Orientali del Friuli Picolit DOCG
2) Ramandalo DOCG

66
Q

How are Friuli’s sweet wines made?

A

Using air-dried grapes

67
Q

What is the variety used in the production of Ramandalo?

A

Verduzzo

68
Q

What is the climate of Veneto?

A

Warm and moderately continental, with moderate rainfall

69
Q

Veneto’s cooling influences may come from which three factors

A

1) Altitude
2) Exposing the vineyards in the foothills to a large diurnal temperature range
3) Breezes from Lake Garda that cool the vineyards in the west of
the region.

70
Q

What contributes to the varied quality of Soave and Valpolicella?

A

Vineyards are planted both on the plains and into the hillside areas

71
Q

What disease has become a threat in Veneto and why?

A

1) Esca
2) Moist air and fog from the River Adige and the broad Po River valley

72
Q

What are the two most grown white varieties (excluding Glera) in Veneto?

A

1) Garganega
2) Pinot Grigio

73
Q

What are the two most grown black varieties in Veneto?

A

1) Merlot
2) Corvina

74
Q

What are the two distinct viticultural areas of Soave?

A

1) Foothills to the north
2) Flat plain in the south, near the River Adige

75
Q

What are the soils of Soave and Valpolicella’s hillside sites?

A

Naturally cool limestone and clay and/or volcanic rocks

76
Q

When does Garganega ripen?

A

Late

77
Q

What three things is Garganega sensitive to?

A

1) Winter cold
2) Mildew
3) Botrytis

78
Q

Can Garganega age?

A

Yes - developing almond and honey

79
Q

Soave’s quality producers will typically employ what three winemaking techniques?

A

1) Short cold maceration period
2) Cool fermentation at 16–18°C
3) A few months of ageing on the lees before bottling

80
Q

Soave DOC must be a minimum what per cent Garganega?

A

70%

81
Q

Besides Garganega, what two other varieties are permitted in Soave DOC/Soave Classico DOC/Soave Superiore DOCG

A

1) Trebbiano di Soave aka Verdicchio
2) Chardonnay

82
Q

What are the four Soave appellations and their yields?

A

1) Soave DOC - 105
2) Soave Classico DOC - 98
3) Soave Superiore DOCG - 70
4) Recioto di Soave DOCG - 36

83
Q

When is Soave Superiore DOCG permitted to be released?

A

On 1 September of the year after harvest

84
Q

When is Soave Classico DOCG permitted to be released?

A

1 February of the
year after harvest

85
Q

What is Recioto di Soave DOCG? (3)

A

1) Grapes from a delimited hilly zone
2) Semi-dried grapes
3) Rich, floral, honeyed, sweet wines with high balancing acidity

86
Q

How has the Soave Consorzio attempted to re-position Soave as a higher quality wine?

A

Classification of single vineyards across Soave as a whole following a
detailed study of soils, aspect and elevations

87
Q

The foothills in the north of the
Valpolicella have what soils and what impact does this have?

A

1) Limestone and clay or volcanic soils
2) Cooler than those in the south, which slows down ripening

88
Q

Is most Soave sold domestically or exported?

A

Exported to UK and Germany (85%)

89
Q

The southern sites of Valpolicella have what soils and what impact does this have?

A

1) Gravel and sand, which are warmer.
2) The grapes are fruitier with less acidity and lower concentration

90
Q

What are the leading four varieties in Valpolicella?

A

1) Corvina Veronese
2) Corvinone
3) Rondinella
4) Molinara

91
Q

Why is Corvina well suited to pergola training? (2)

A

1) Vigorous
2) The shade prevents sunburn to which the variety is prone

92
Q

When does Corvina ripen?

A

Mid to late

93
Q

What three things is Corvina susceptible to?

A

1) Downy mildew
2) Botrytis
3) Esca

94
Q

Why is Corvina suitable for appassimento?

A

Its thick skins

95
Q

What is Corvinone prone to?

A

Downy mildew

96
Q

What is the principal problem in growing Corvinone?

A

The berries do not ripen uniformly and therefore the fruit must be picked over bunch by bunch at harvest

97
Q

Describe what the main four varieties of Valpolicella contribute to a blend

A

Corvina - violet, plum
Corvinone - tannin
Rondinella - cherry
Molinara - acid and red fruit

98
Q

Why is Rondinella suitable for Recioto?

A

It accumulates sugar quickly

99
Q

Why is Rondinella suitable for drying?

A

It is disease resistant

100
Q

Why is Molinara being grown less?

A

Due to the pale colour of the wines, with producers (and the market) preferring deeper coloured wines.

101
Q

Prior to fermentation, what happens to the fruit destined for appassimento?

A

The grapes are picked stored for 3–4 months in well-aerated drying lofts.

102
Q

Why might fruit destined for appassimento be picked early? (2)

A

1) To maintain acidity
2) To ensure perfect bunches.

103
Q

Approximately how much of their weight do grapes lose when undergoing drying for passito?

A

1/3

104
Q

What contributes to a softer, fuller
mouth-feel in passito wines?

A

More glycerol is produced

105
Q

Corvina and/or Corvinone must be what per cent of a blend?

A

45-95%

106
Q

What are the four key DOCs of Valpolicella?

A

1) Valpolicella DOC
2) Valpolicella Classico DOC
3) Valpolicella Valpantena DOC
4) Valpolicella Ripasso DOC

107
Q

What are the two key DOCGs of Valpolicella?

A

1) Recioto della Valpolicella DOCG
2) Amarone della Valpolicella DOCG

108
Q

Name two significant producers of Valpolicella whose wines are generally made with a proportion of semi-dried grapes even at the base level

A

1) Quintarelli
2) Romano dal Forno

109
Q

What are three requirements of Valpolicella Superiore?

A

1) Marginally higher minimum alcohol level
2) Often aged in large oak vessels for one year
3) Must be aged for one year after 1 January of the year after the harvest.

110
Q

Recioto & Amarone della Valpolicella DOCG fruit must be dried for how long?

A

Off the vines for 100–120 days

111
Q

What is the final yield for Amarone and Recioto?

A

48hl/ha after drying and pressing the dried grapes

112
Q

What is the minimum ABV and general r/s of Recioto?

A

1) 12%
2) 50g/L

113
Q

What is the minimum ABV and maximum r/s of Amarone?

A

1) 14%
2) 9g/L

114
Q

How long must Amarone be matured in barrel?

A

A minimum of two years in large casks or barriques

115
Q

How long must Amarone Riserva be matured in barrel?

A

4 years

116
Q

Valpolicella Ripasso DOC must have a minimum what per cent ABV?

A

12.5

117
Q

Besides intense fruit and spice, what two other characters might premium Amarone have depending on a winemaking choice?

A

Nutty, VA if aged oxidatively/not topped up

118
Q

Explain the ripasso method (4 steps)

A

1) Unpressed grape skins with some residual sugar are taken from the end of the fermentation phase of Amarone or Recioto.
2) Newly made Valpolicella wine, having been pressed off its own skins, is then added to these grape skins for a second maceration.
3) Yeasts, which are also transferred in this process, ferment the remaining sugar, during which time the grape skins give more colour, flavour and tannins to
the wine.
4) 15 per cent of Amarone wine may also be added

119
Q

What are the four other key appellations of Veneto?

A

1) Bardolino DOC
2) Bardolino Superiore DOCG
3) Bianco di Custoza DOC
4) Lugana DOC

120
Q

The grapes for Pinot Grigio delle Venezie DOC can come from a large region that includes the whole of Italy’s north-east except for which two appellations?

A

1) Alto Adige
2) Lugana

121
Q

What is the main topographical feature of Bardolino?

A

Lake Garda

122
Q

Why might Merlot might be used in Bardolino blends?

A

To boost the red fruit character and to reach the minimum alcohol level

123
Q

What style of wine from Valpolicella has seen significant growth?

A

Amarone

124
Q

Where is Bianco di Custoza DOC situated?

A

Between Verona and Lake Garda

125
Q

What four varieties are found in Bianco di Custoza DOC?

A

Trebbiano Toscano, Garganega,
Friulano and optionally Cortese

126
Q

Where is Lugana DOC?

A

South of Lake Garda

127
Q

What is the principal variety grown in Lugana DOC?

A

Turbiana (Verdicchio)

WSET Diploma D3 - Wines of the World (42 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions