16.1 - North East Italy: Trentino Flashcards

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1
Q

Describe the growing environment of Trentino (5)

A
  • Further south and at lower altitude than Alto-Adige
  • Moderate, continental climate
  • Mountains protect from cold northerly winds
  • Lake Garda moderates
  • Diurnals via cold air descending from mountains at night
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2
Q

What are the six most widely planted varieties?

A
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3
Q

What is the max yield for Trentino DOC

A

High - 100 for whites, 90 for reds

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4
Q

Which int’l varieties are grown in Trentino?

A

Pinot Grigio, Chardonnay, Müller-Thurgau, Pinot Bianco, Riesling, Sauvignon Blanc and Gewurztraminer

Merlot,Cabernet Sauvignon, Cabernet Franc and Pinot Noir

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5
Q

Briefly compare Teroldego, Marzemino and Lagrein

A

All - vigorous, mid-late ripening, deep colour, med tannin, good/VG quality

Terol - black cherry

Marzemino - red cherry

Lagrein - red and black cherry

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6
Q

Describe the characteristics of Teroldego and name a DOC associated with quality production

  • Ripening
  • Yields / vigour
  • Vulnerabilities / resistance
A

Mid-late

High yields and vigorous

Stems can dry out easily, resistant to mildew

Teroldego Rotaliano DOC - far north of region, sandy/gravelly soils

N.B. wines from Teroldego cannot be bottled Trentino DOC

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7
Q

Describe the characteristics of Marzemino and name a subzone associated with quality production

  • Ripening
  • Vulnerabilities
  • Training
A
  • Mid-late ripening
  • Vulnerable BBR, powdery mildew
  • Older vines on pergola, less vigorous clones on spur-pruned, cordons

Ziresi sub-zone - sun exposure, rich chalky/clay soils

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8
Q

Why is wine made from Moscato Rosa usually premium priced? (3)

A

Poor fruit - yields

BBR - yields

  • Appassimento / late-harvest - yield and labour
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9
Q

Where is Nosiola grown and what kind of wine does it produce?

A

A warm area called Valley of the Lakes

White wine with hazelnut flavour or semi-dried version called Vino Santo

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10
Q

Outline red and white winemaking in Trentino

A

White

  • Soft press
  • SST
  • Low temp
  • Brief ageing on lees
  • Top whites in oak / new oak

Red

  1. Fresh and fruity - short maceration during ferment (5-7 days), moderate temp (17-20c), brief SST/old oak
  2. Premium - additional maceration post ferment (7-14 days extra), higher temp (26-32c), small oak / new oak
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11
Q

A wine labelled as Bianco is made from?

A

> 80% Chardonnay and/or Pinot Bianco

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12
Q

A wine labelled “rosso” contains?

A

Single or blend of int’l varieties e.g. Cab S and Merlot

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13
Q

Describe the structure of production in Trentino cf. Alto-Adige

A

Landholdings - small (1.2ha), similar to AA

Co-ops very important 80% production, similar to AA

Cavit accounts for 60% of all wine - a consortium of 10 co-ops

Some small estates 10% production - similar to AA

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14
Q

Why do many quality producers use Vigneti delle Dolomiti IGT instead of Trentino DOC?

A

Very high % of wines use DOC (high yields allowed) so don’t want to be associated with poor quality e.g. Foradori

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15
Q
A
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