17 - North West Italy Flashcards
What are the most widely planted grapes in North-West Italy?
Outline the growing environment of Piemonte (6)
Moderate, continental
Alps protect from cold northerly winds and rain
Apennines protect from warming weather from Med
Thunderstorms, fog and hail can be an issue
Late frost is an issue too
Rainfall low between June - September but picks up in late Sept/Oct
Outline the characteristics and style of Nebbiolo
Early budding / late ripening
Vigorous
Likes calcareous marl soils and south-facing slopes
Pale
Pronounced violets, rose, red plum, cherry
High acid, high tannin, high alcohol, full body
How is Nebbiolo managed in the vineyard? (5)
High value –> best sites e.g. …?
Pruned high - first few buds don’t produce fruit
Vigorous - canopy mngt important - doesn’t like too much sun either
Cluster thinning needed for sufficient concentration
Single Guyot - allows mechanical canopy trimming
What are the advantages and disadvantages of clonal selection on Nebbiolo? (2)
+ Deeper colour
- Less aromatic intensity
How does Gaja propagate vines? What does it look for in vines?
Mass selection
- Low vigour - concentration
- Open bunches - fungal disease
- Small berries - colour
Outline how the growing environment and winemaking regulations impact the style and cost of Nebbiolo produced in Barolo DOCG (6)
S/SW facing slopes + 200-400m of altitude –> extended ripening –> pronounced aroma, high acid, hand harvesting –> cost
Yields restricted to 56 hL/ha –> greater ripeness
Blue-grey marl in north and west - lighter and aromatic style, more approachable in youth
Sand and clay in south and east –> less fertile - tannic and closed, need 10-15yrs
Three years of ageing included at least 18mnths in oak –> soften tannins promotes complexity
Riserva - five years with 18mnths in oak
Are top Barolos usually blends of sites or bottle by vineyard?
Depends…
Bartolo Mascarello - traditional blends of many sites for complexity
Gaja - single vineyard early champion
Outline the system of sub-zones introduced in 2010
Menzioni Geografiche Aggiuntive (MGA)
- Villages e.g. La Morra
- Specified single vineyard e.g. Cannubi
Vigna can only appear if the vineyard is specified in the MGA
Compare and contrast Barbaresco to Barolo in terms of the growing environment, winemaking and style of wine produced
- Also hilly
- Lower altitude
- Harvest is about 1 week earlier
- Same max yield 56 hL/ha
- Slightly riper
- Wine is similar quality and price level
- Lower ageing requirements: 2 years for DOCG, four years for riserva
Compare traditional, new wave and contemporary winemaking in Barolo and Barbaresco DOCG
Traditional - long maceration on skins 3-4mnths, 5-8yrs in large old oak vessels
New Wave - in 1970/80s deeper colour, softer tannin, shorter ageing in new oak
Contemporary - skin ripeness prized, maceration for 3-4 weeks, large oak or mix of sizes, only small % new oak
Outline the other sub-regions and styles of Nebbiolo
Roero DOCG - north of Tanaro River
Gattinara DOCG & Ghemme DOCG - south-facing, more continental, higher altitude –> lighter bodied but still pronounced
Valtellina DOCG - 750m of altitude, steep south-facing slopes –> lighter bodied but still pronounced
Langhe Nebbiolo DOC & Nebbiolo d’Alba DOC - larger region with less favourable sites, younger vines, 7-10 days maceration, 1yr in the neutral vessel. Can be used to declassify Barolo and Barb that don’t meet standards.
Describe the characteristics of Barbera
Early budding/late-ripening (although earlier than Nebbiolo)
Very vigorous
Disease resistant but vulnerable to fan leaf
Very high yielding
Med-deep ruby
High acid, med tannin, med alcohol
Red plum, cherry, black pepper
Good/VG-inexpensive/mid-price –> can make better wines too
How can Barbera be managed//made to produce HQ wines?
Planted to poor soil - restrict vigour
Canopy mngt - balanced growth by cutting back leaves
Prune heavily - restrict very high yields
Old vines - restrict yields
Aged in small, French oak - complexity, tannin from oak
Where is Barbera widely planted? Outline associated DOC/DOCGs
Widely grown throughout the country, platings concentrated around Asti and Alba
Piemonte DOC - 84 hL/ha
Barbera d’Asti DOCG - 63 hL/ha (cf. 56 for Nebbiolo DOCGs)
Nizza DOCG - lower yields, 18mnths ageing incl 6 in oak
Outline the characteristics of Dolcetto
Early ripening - which sites?
Susceptible to fungal disease, delicate buds, sensitive to cool weather
Low vigour
Reductive - how should it be managed?
Deep colour
Med(+) intensity, red cherry, floral
Med(-) acidity, med(+) tannin
Compare how Dolcetto and Nebbiolo are vinified
Dolcetto needs pump-overs and R&R to avoid reduction
Nebbiolo receives 3-4 weeks maceration to extract colour, Dolcetto 7-15 days as it has naturally high tannin
Nebbiolo aged in SST/cement to retain primary fruit; Nebbiolo in old oak for tertiary complexity
Dolcetto commands lower quality and prices than Nebbiolo
Outline the DOC/DOCGs where Dolcetto can be grown (4)
Piemonte DOC - 77 hL/ha
Dolcetto d’Alba DOC - 63
Dolcetto di Ovada DOC - 56
Dogliani DOCG - 59
What is Freisa?
Relative of Nebbiolo with fragrancy but lower tannin
Describe the characteristics of Gavi and the wine it produces.
Which DOCGs are associated with it?
Characteristics
- High yielding
- Thin-skins
- Susceptible to rot
- Light intensity lemon, pear, white flowers
- High acid, medium body
Wine
- Protective winemaking for early drinking
- Some HQ examples can age
DOCGs
Gavi DOCG - moderate yields (67 hL/ha), 100% Cortese
Gavi di Gavi DOCG - from within Gavi itself
Riserva - lower yields, one year of ageing
Describe wine made from Arneis.
Which DOCGs are associated with it?
Wine
Light intensity lemon, peach, white flower, chamomile
Med(-) acid
Protective winemaking
Mid-range quality/price
DOCGs
Roero Arneis DOCG >95% Arneis, moderate yields 70 hL/ha
Does Piemonte have any IGTs?
No - vino or DOC/DOCG
Describe the production structure in Langhe/Piemonte (4)
Unusually high % of estate production, often small and family-owned
Very little consolidation cf. Tuscany
Possible to make and market own wines due to high price for Nebbiolo
Some large producers e.g. Fontanafredda
Why has Piemonte been so successful in exporting its wine? (4)
85% of Barolo exported, 75% of Barbaresco
- High-quality production - wines have ageability
- Lack of consolidation means larger number of quality focussed producers
- Sub-zone focus supported by MGA improve prices for best sites - production in investment
- Rising pricing for BDX and Burgundy forcing collectors to look for alternatives
