17 - North West Italy

Question 1

What are the most widely planted grapes in North-West Italy?

Answer 1

Question 2

Outline the growing environment of Piemonte (6)

Answer 2

1. Moderate, continental
2. Alps protect from cold N winds + rain
3. Apennines protect from warming weather from Med
4. Thunderstorms, fog, Late frost and hail can be an issue
5. Rainfall low between June - September but picks up in late Sept/Oct

Question 3

Outline the characteristics and style of Nebbiolo

Answer 3

• Early bud/ late rip
• Vigorous
• Likes calcareous marl soils + s-facing slopes
• Pale
• Pronounced violets, rose, red plum, cherry
• High acid, high tannin, high alcohol, full body

Question 4

How is Nebbiolo managed in the vineyard? (5)

Answer 4

• High value –> best sites
• Pruned high - first few buds don’t produce fruit
• Vigorous - canopy mngt important - doesn’t like too much sun
• Cluster thinning needed for sufficient concentration
• Single Guyot - allows mechanical canopy trimming

Question 5

What are the advantages and disadvantages of clonal selection on Nebbiolo? (2)

Answer 5

+ Deeper colour

• Less aromatic intensity

Question 6

How does Gaja propagate vines? What does it look for in vines?

Answer 6

Mass selection

1. Low vigour - concentration
2. Open bunches - fungal disease
3. Small berries - colour

Question 7

Outline how the growing environment and winemaking regulations impact the style and cost of Nebbiolo produced in Barolo DOCG (6)

Answer 7

S/SW facing slopes + 200-400m of altitude → extended rip → pronounced aroma, high acid, hand harvesting → cost

Yields restricted → 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

3 y of ageing included at least 18mnths in oak → soften tannins promotes complexity

Riserva - 5 y with 18mnths in oak

Question 8

Outline the system of sub-zones introduced in 2010

Answer 8

(MGA)

• Villages
• Specified single vineyard

Vigna can only appear if the vineyard is specified in the MGA

Question 9

Compare and contrast Barbaresco to Barolo in terms of the growing environment, winemaking and style of wine produced

Answer 9

• • Also hilly
• • Lower altitude
• • Harvest about 1 week earlier
• • Same max yield
• • riper
• • similar Q + $
• • Lower ageing req: 2 y for DOCG, 4 y for riserva

Question 10

Compare traditional, new wave and contemporary winemaking in Barolo and Barbaresco DOCG

Answer 10

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

Question 11

Outline the other sub-regions and styles of Nebbiolo

Answer 11

Roero DOCG - N of Tanaro River

Gattinara DOCG & Ghemme DOCG - S-facing, more continental, higher altitude → lighter bodied but still pronounced Nebbiolo

Valtellina DOCG - 750m of altitude, steep S-facing slopes → lighter bodied but still pronounced Nebbiolo

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.

Question 12

Describe the characteristics of Barbera

Answer 12

• Early bud/late-rip (although earlier than Nebbiolo)
• Very vigorous
• Disease resistant but vulnerable to fan leaf
• Very high Y
• Med-deep ruby
• High acid, med tannin, med alcohol
• Red plum, cherry, black pepper
• Good/VG-inexp/mid-price

Question 13

How can Barbera be managed//made to produce HQ wines?

Answer 13

• 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

Question 14

Where is Barbera widely planted? Outline associated DOC/DOCGs

Answer 14

Widely grown throughout the country, platings concentrated around Asti and Alba

Piemonte DOC

Barbera d’Asti DOCG

Nizza DOCG - lower Y, 18mnths ageing incl 6 in oak

Question 15

Outline the characteristics of Dolcetto

Answer 15

• Early rip - 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

Question 16

Compare how Dolcetto and Nebbiolo are vinified

Answer 16

• Dolcetto → pump-overs + R&R → avoid reduction
• Nebbiolo receives 3-4 weeks maceration → extract colour, Dolcetto 7-15 days →has naturally high tannin
• Nebbiolo aged in SST/cement → retain primary fruit; Nebbiolo in old oak → tertiary complexity
• Dolcetto commands lower Q + $ than Nebbiolo

Question 17

Outline the DOC/DOCGs where Dolcetto can be grown (4)

Answer 17

• Piemonte DOC
• Dolcetto d’Alba DOC
• Dolcetto di Ovada DOC
• Dogliani DOCG

Question 18

What is Freisa?

Answer 18

Relative of Nebbiolo with fragrancy but lower tannin

Question 19

Describe the characteristics of Gavi and the wine it produces.

Which DOCGs are associated with it?

Answer 19

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

Question 20

Describe wine made from Arneis.

Which DOCGs are associated with it?

Answer 20

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

Question 21

Does Piemonte have any IGTs?

Answer 21

No - vino or DOC/DOCG