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WSET Diploma D3 - Wines of the World > 17. North-West Italy > Flashcards

17. North-West Italy Flashcards

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1
Q

What is the most grown variety in Piemonte?

A

Barbera

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2
Q

Besides Barbera, what three other black varieties are commonly grown?

A

1) Dolcetto
2) Nebbiolo
3) Brachetto

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3
Q

What is the leading white variety planted in Piemonte for dry table wine?

A

Cortese

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4
Q

What is the climate of Piemonte’s grape growing regions?

A

Moderate continental climate with cold winters and hot summers

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5
Q

Piemonte is protected from cold northern winds and excessive rainfall by what topographical formation?

A

The Alps

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6
Q

Piemonte is protected from from weather systems coming from the Mediterranean by what topographical formation?

A

The Apennines, which run the length and breadth of the country through the centre

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7
Q

What four weather conditions is Piemonte prone to?

A

1) Thunderstorms
2) Hail
3) Fog
4) Late frosts

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8
Q

What weather condition poses a threat to late ripening varieties such as Nebbiolo

A

Rainfall increases in September and October

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9
Q

When does Nebbiolo bud?

A

Early

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10
Q

When does Nebbiolo ripen?

A

Very late

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11
Q

On which soils is Nebbiolo said to produce its finest, most perfumed wines?

A

Calcareous marls

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12
Q

What two aspects do vineyards planted to Nebbiolo tend to face?

A

South
South-west (late ripening)

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13
Q

Why do Nebbiolo vines need to be pruned high?

A

The first few buds are infertile and therefore it needs to be pruned with more buds so that those further up the shoot will bear fruit

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14
Q

What is the most common form of training for Nebbiolo and why?

A

1) Single Guyot
2) It facilitates mechanical trimming of the canopy

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15
Q

What are the five principal DOCGs in which Nebbiolo is grown?

A

1) Barolo DOCG
2) Barbaresco DOCG
3) Roero DOCG
4) Gattinara DOCG
5) Ghemme DOCG

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16
Q

What are the two regional denominations in which Nebbiolo is grown?

A

1) Langhe Nebbiolo DOC
2) Nebbiolo d’Alba DOC

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17
Q

At what elevation range are Barolo vineyards?

A

Typically 200–400masl

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18
Q

What is the maximum yield for Barolo & Barbaresco?

A

56 hL/ha

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19
Q

What are the two ageing requirements of Barolo DOCG?

A

1) Aged for three years and two months from 1 November of the year of harvest
2)18 months in oak

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20
Q

What are the two ageing requirements of Barolo Riserva DOCG?

A

1) Aged for five years and two month
2) Minimum of 18 months in oak

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21
Q

Describe the two key soil types in Barolo DOCG

A

1) Blue-grey marl (presence of limestone) in the north and west
2) Less fertile sand and clay in the south and east

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22
Q

The villages with blue-grey marl in the north and west of Barolo produce what type of wine? Provide an example

A

1) Lighter more aromatic wines that become drinkable after a few years in bottle
2) La Morra

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23
Q

The villages in the south and east of Barolo produce what type of wine? Provide an example.

A

1) Wines that are closed and tannic in youth and should be cellared for 10–15 years.
2) Serralunga d’Alba

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24
Q

Name two significant producers who were the early champions of single vineyard wines in Barolo and Barbaresco

A

Angelo Gaja and Bruno Giacosa

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25
Q

Provide an example of a prized single vineyard

A

Cannubi

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26
Q

Name a producer that tends to favour multi-vineyard blending as was the historical norm

A

Bartolo Mascarello

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27
Q

What does MGA stand for?

A

Menzioni Geografiche Aggiuntive

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28
Q

The MGA system breaks Barolo and Barbaresco vineyards down into which two main categories?

A

1) Entire villages (La Morra)
2) Specified single vineyards (Bussia or Cannubi)

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29
Q

What is the name for Barolo wine sweetened and infused with herbs and spices.

A

Barolo Chinato

30
Q

Barbaresco as a region shares many of the characteristics of Barolo except it is what? (2)

A

1) Slightly lower altitude
2) Slightly warmer

31
Q

Barbaresco’s lower altitude and greater warmth compared to Barolo means harvest is often what?

A

1 week earlier

32
Q

What are the two ageing requirements for Barbaresco DOCG?

A

1) Two years and two months from 1 November of the year of harvest
2) Nine months in wood

33
Q

What are the two ageing requirements for Barbaresco Riserva DOCG?

A

1) Four years and two months
2) Nine months in wood

34
Q

Traditional winemaking for Nebbiolo used to involve what two techniques?

A

1) Very long maceration on the skins (three
to four months)
2) Five to eight years of ageing in large old wooden vessels

35
Q

What are the two main origins of oak for Barolo?

A

1) Slavonian
2) French

36
Q

Most modern producers of Barolo tend to macerate on the skins for what period of time?

A

3-4 weeks (opposed to 3-4 months as was traditional)

37
Q

What is the climate of Roero, Ghemme and Gattinara, and what effect does it have on the wine?

A

1) Continental with greater diurnal range than Barolo
2) Higher acidity levels than Barolo

38
Q

What aspect do the vineyards of Roero, Ghemme and Gattinara face?

A

South

39
Q

At what altitude are the vineyards of Roero, Ghemme and Gattinara planted?

A

300m

40
Q

What is the common maceration time for Langhe Nebbiolo DOC or Nebbiolo d’Alba DOC?

A

7-10 days

41
Q

What three reasons might contribute to Langhe Nebbiolo’s lower cost?

A

1) Shorter maceration
2) Neutral vessel
3) Younger vines

42
Q

In which three areas is Barbera mostly grown?

A

1) Asti
2) Alba
3) Monferrato

43
Q

What sub-zone of Asti is now a DOCG prized for Barbera?

A

Nizza

44
Q

When does Barbera bud and what does this mean?

A

Early and so it’s susceptible to spring frost

45
Q

What disease is Barbera susceptible to?

A

Fan leaf virus

46
Q

When does Barbera ripen?

A

Late but sooner than Nebbiolo

47
Q

What style of Barbera did Giacomo Bologna pioneer?

A

Fruit is grown at lower yields, often from old vines, and the wines are aged in French oak barriques

48
Q

What is the minimum ageing period for Barbera d’Asti DOCG?

A

A minimum of four months only.

49
Q

Barbera d’Asti Superiore DOCG must be aged for how long? (2)

A

1) A minimum of 14 month
2) 6 must be in oak.

50
Q

Nizza DOCG must be aged for how long? (2)

A

1) 18 months
2) Six of which must be in oak

51
Q

What DOC allows high volume Barbera and Dolcetto production? What are the respective yields?

A

1) Piemonte DOC
2) Barbera - 84hL/ha
3) Dolcetto - 77hL/ha

52
Q

Is Nizza DOCG’s maximum yield higher or lower than Barbera d’Asti DOCG?

A

Lower

49 vs 63

53
Q

When does Dolcetto ripen?

A

Earlier than Barbera and Nebbiolo

54
Q

What four issues in the vineyard have contributed to a reduction in vineyard area planted to Dolcetto?

A

1) It is susceptible to fungal diseases
2) It is fragile (the buds are easily broken)
3) Has low vigour
4) Ripening can be blocked by prolonged spells of cold weather

55
Q

What other reason has contributed to a reduction in vineyard area planted to Dolcetto?

A

Nebbiolo commands a higher price

56
Q

Dolcetto is reductive in the winery, which means what techniques need to be employed?

A

Frequent pump overs or rack-and-return to introduce oxygen and avoid off-flavours

57
Q

What are the general steps in the winery for Dolcetto?

A

1) Mid-range fermentation temperatures
2) Short times on the skins (7–15 days)
3) Soft extraction methods to avoid extracting its naturally high tannins
4) Stainless steel tanks or cement vats to preserve primary fruit.

58
Q

What four regions are best for Dolcetto?

A

1) Dolcetto d’Alba DOC
2) Dogliani DOCG
3) Dolcetto di Ovada DOC
4) Dolcetto di Ovada Superiore DOCG

59
Q

Name two significant producers of Dolcetto

A

1) Giuseppe Rinaldi (Alba)
2) Anna Maria Abbona (Dogliani)

60
Q

What are two other local black varieties of Piemonte?

A

1) Freisa.
2) Grignolino

61
Q

What disease pressure is Cortese susceptible to and why?

A

1) Grey rot in rainy conditions
2) Thin skinned

62
Q

What are two DOCGs for Cortese within Piemonte?

A

1) Gavi (or Cortese di Gavi) DOCG
2) Gavi del commune di Gavi DOCG

63
Q

What is the maturation period for Gavi Riserva wines?

A

They must be aged for one year in any vessel before release

64
Q

Provide an example of a significant Gavi producer

A

La Scolca

65
Q

What are the typical winemaking steps for Cortese/Gavi? (2)

A

1) Mid-range fermentation temperatures
2) Maturation in stainless steel

66
Q

In which area of Piemonte is more Arneis grown?

A

Roero Arneis DOCG

67
Q

What are the main aromatic characteristics of Arneis?

A

Light intensity but complex aromas of white flowers, chamomile, white peach and lemon

68
Q

Why must Arneis grapes be picked as soon as the desired ripeness is reached?

A

Acidity drops rapidly

69
Q

Provide an example of a significant Roero Arneis producer

A

Bruno Giacosa

70
Q

Where is most Barolo/Barbaresco sold?

A

Exported to USA, UK, Scandinavia and Germany

71
Q

What French wine region might Barolo/Barbaresco be compared to with respect to its focus on sub-zones?

A

Burgundy

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

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