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2019-06-03 WSET3 EXAM > C27 - Northern Italy /checked > Flashcards

C27 - Northern Italy /checked Flashcards

1
Q

Describe the key geographical features of Northern Italy, where are the vineyards? (2)

A

The vineyard regions are

  1. in the foothills of the ALPS (SLOPES)
  2. on the extensive plain of the RIVER PO (VALLEY)
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2
Q

What is the overall climate of Northern Italy?

climate, rain shadow, bodies of water

A
  • Moderate, with dry, short summers
  • Alps form a rain barrier
  • Moderating influences provided by bodies of water such as local rivers (like the Po) and glacial lakes (such as Garda)
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3
Q

What is the effect of proximity to the sea in Italy

A

These areas can have higher rainfall and be more at risk of fungal disease

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4
Q

Describe how Northern Italian vineyards were traditionally planted (2)

A
  1. High yielding vines at low densities

2. Pergola trellising systems

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5
Q

Describe a Pergola trellis

A

The vine canopy is TRAINED HIGH with the fruit hanging down below a HORIZONTAL CANOPY of leaves

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6
Q

What are the principal reasons for Pergola training? (2)

A
  1. To protect the grapes from SUNBURN

2. To allow for better CIRCULATION, minimising the risk of rot

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7
Q

For what kinds of wines are Pergolas still used in Northern Italy? (2)

A
  1. High acidity and low sugar levels (e.g. for SPARKLING wine grapes)
  2. For DRIED GRAPES which need to be free from damage and disease
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8
Q

What is the most common training system in Northern Italy?

A

High density VSP plantings

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9
Q

Where is Alto Adige?

A

Centred around the town of Bolzano in the foothills of the Alps
Italy’s most northerly wine region

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10
Q

Describe vineyard plantings in Alto Adige

A

Planted on TERRACES on the south-east and south-west facing valley sides of the River ADIGE

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11
Q

Describe the climate in Alto Adige

climate, summers, rainfall, diurnal range

A
  • Moderate climate
  • Short, dry summers
  • Low rainfall during the growing season
  • Most vineyards experience high diurnal range due to altitude
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12
Q

What kind of wine styles does the high average vineyard altitude make the vineyards of Alto Adige ideal for? (2)

A
  1. AROMATIC WHITES

2. LIGHT-BODIED REDS

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13
Q

What is the most notable white grape variety of Alto Adige?

A

Pinot Grigio

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14
Q

Describe Pinot Grigio wines from Alto Adige

sweetness, body, acidity, flavours

A
  • Dry
  • Light to medium body
  • High acid
  • Citrus and green fruit flavours
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15
Q

What are the next most important white grapes of Alto Adige after Pinot Grigio? (3)

A
  1. Gewurztraminer
  2. Chardonnay
  3. Pinot Blanc
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16
Q

What is the most planted black grape of Alto Adige?

A

SCHIAVA (Vernatsch, Trollinger)

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17
Q

Describe wines of Alto Adige made from Schiava

body, tannins, flavours

A
  • Light and fruity
  • Low to medium tannins
  • Flavours of raspberries and plums
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18
Q

What is the most commonly labelled DOC in Alto Adige?

A

Alto Adige DOC

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19
Q

Where in Italy is Trentino?

A

Directly to the south of Alto Adige

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20
Q

Where within the valley, are Trentino’s vineyards planted? (2)

A
  1. On the VALLEY floor

2. On the SLOPES on both sides of the valley

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21
Q

What is the climate of Trentino?

climate, summer, rainfall

A
  • Moderate climate
  • Dry summer and low rainfall (similar to Alto Adige)
  • Slightly warmer than Alto Adige
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22
Q

Why is Trentino slightly warmer than Alto Adige?

A
  • More southerly LATITUDE
  • Vineyards at lower ALTITUDE
  • MOUNTAINS to the west of the valley which PROTECT from the cooling influence of LAKE GARDA
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23
Q

What are Trentino’s two main varieties? (2)

A
  1. Chardonnay

2. Pinot Grigio

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24
Q

Describe the wines made from the valley floor of Trentino

body, acidity, flavours

A
  • Medium body
  • Medium acidity
  • Ripe stone fruit flavours
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25
Q

What are the most planted black grapes of Trentino? (2)

A
  1. Merlot

2. Teroldego

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26
Q

Where within Trentino are Merlot and Teroldego usually planted?

A
  1. On the VALLEY floor

2. MID-SLOPES

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27
Q

Describe wines made from Teroldego in Trentino

A

Medium to full bodyDeep colourMedium to high tanninHigh acidityAromas of black fruitUsually matured in oak

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28
Q

What is the most commonly labelled DOC in Trentino?

A

Trentino DOC

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29
Q

What is the climate of Friuli-Venezia Giulia?

climate, cooling factor

A
  • Moderate continental
  • Cooled by cold air from the mountains
  • On the flat plain near the Adriatic, the climate is warm maritime
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30
Q

What overall style is produced in Friuli?

A

Rich, ripe white and red wines

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31
Q

What are the most prevalent varieties in Friuli?

2 white, 1 black

A
  1. Pinot Grigio
  2. Merlot
  3. Friulano
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32
Q

Describe Pinot Grigio in Friuli

body, flavours

A
  • Some of the richest in Italy
  • Medium to full-bodied
  • Juicy peach and tropical fruit flavours
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33
Q

What is the most planted black variety in Friuli?

A

Merlot

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34
Q

Describe wines made from Merlot in Friuli

body, acidity, tannins, flavours

A
  • Medium body
  • Medium acidity
  • Medium tannins
  • Ripe red fruit flavours. Hint of spice from oak
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35
Q

Describe wines made from Friulano in Friuli

body, acidity, aromas/flavours

A
  • Medium body
  • Wines with medium to high acidity
  • Aromas of pear, red apples and herbs
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36
Q

What is the most commonly labelled DOC for wine from the plains of Friuli?

A

Labelled Friuli Grave DOC

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37
Q

What are the 2 major sub-regions (DOC) of Friuli are located in the hills?

What style do they create?

A

Collio DOC
Colli Orientali DOC

Premium, more concentrated white wines

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38
Q

Of Collio and Colli Orientali, which is also noted for its red wines?

A

Colli Orientali DOC

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39
Q

Which Northern Italian wine region is also one of its largest?

A

Veneto

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40
Q

What is the climate like in Veneto?

climate, rainfall, cooling factors

A
  • Warm
  • Moderate rainfall
  • Cooling influence from ALTITUDE (so high diurnal range) and to the west of the region, from LAKE GARDA
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41
Q

What other weather phenomena are prevalent in Veneto?

A

The flat plain is affected by MOIST AIR and FOG from the Po

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42
Q

What is the viticultural result of the extra humidity brought by the moist air and fog in Veneto?

A

More spraying is needed to combat disease and rot

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43
Q

What kind of wines are made from grapes on the flat fertile plain in Veneto?

A

Inexpensive, high-volume wines

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44
Q

Which grapes are most commonly grown on the flat plains of Veneto?

3 international, 3 local

A

International:

  1. Pinot Grigio
  2. Chardonnay
  3. Merlot

Local:

  1. Corvina
  2. Garganega
    (3. Trebbiano)
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45
Q

Why are the wines of Veneto’s plains usually simple and fruity?

A

As a result of the HIGH YIELDS

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46
Q

How are the simple wines of Veneto’s plains usually labelled?

A

Veneto IGT

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47
Q

Which DOC is spread across Veneto and Friuli?

A

Prosecco DOC

48
Q

Describe the soils of Northern Soave

A

LIMESTONE and CLAY with some volcanic rocks

49
Q

Describe the characteristics of grapes from the foothills of Soave

A
  • Full flavour ripeness

- High acidity

50
Q

Can Soave wines age well?

A

YES

The better example from the foothills in the north

51
Q

Describe the soils in the plains of Soave

A

SANDY and ALLUVIAL soils that aid ripening

52
Q

What are the main variety of Soave?

A

GARGANEGA

Small amounts of other white varieties can make up the blend

53
Q

Describe the general profile of wines from Soave

body, acidity, aromas young, oak, aromas aged

A
  • Medium body
  • Medium to high acidity
  • Aromas of pears, red apple and stone fruit. Sometimes aromas of white pepper
  • No typical aromas/flavours of new oak
  • In age worthy examples; aromas of almonds and honey
54
Q

How can wines of Soave labelled (DOC)? (2)

A

Soave DOC

Soave Classico DOC (from the foothills)

55
Q

What are the soils like in Valpolicella? What effect does that have on ripening/grapes?

A

The foothills of the north have limestone, clay and volcanic soils - this slows down ripening, so the grapes have more acidity
The soils in the flatter south are gravel and sand - warmer, so the grapes are fruitier with less acidity

56
Q

What is the main grape in Valpolicella?

A

CORVINA

57
Q

To which region in Corvina native?

A

Veneto

58
Q

Describe a typical profile of the Corvina grape

skin, colour, tannins, acidity

A
  • Thin skin
  • Moderate colour
  • Low to medium tannins
  • High acidity
59
Q

How do winemakers increase the colour and tannins in Corvina-based wines?

A

Adding LOCAL GRAPES to the BLEND

60
Q

How may wines be labelled when grapes are used from the ENTIRE region of Valpolicella?

A

Valpolicella DOC

61
Q

Where must Valpolicella be from when labelled with ‘Classico’?

A

The FOOTHILLS of the region

62
Q

Describe wines labelled Valpolicella (Classico) DOC

tannins, flavours, oak, ageing potential

A
  • Simple and fruity
  • Light tannins
  • Red cherry flavours
  • Rarely oaked
  • Made to drink immediately
63
Q

What is the purpose of the passito method? (3)

A
  1. STRUCTURE increase
  2. FLAVOUR concentration
  3. COLOUR (red wines)
64
Q

What is the PASSITO method?

A
  1. Grapes PICKED EARLY, while still HIGH in ACIDITY
  2. DRIED INDOORS, concentrating sugars and flavours
  3. Not fermented until WINTER
65
Q

What are the two types of Passito wine in Valpolicella?

A

AMARONE della Valpolicella DOCG

RECIOTO della Valpolicella DOCG

66
Q

Describe wines labelled Amarone della Valpolicella DOCG

sweetness, body, alcohol, tannin, flavour, oak

A
  • Dry or off-dry
  • Full-bodied
  • High alcohol
  • Medium to high tannins
  • Intensely concentrated red berry and spice flavours
  • Usually aged in large oak casks
67
Q

What is the main difference between Recioto della Valpolicella wines and Amarone?

A

Recioto is made from grapes that are so sweet, the fermentation stops naturally

68
Q

Describe Recioto della Valpolicella wines

sweetness, body, alcohol, tannin, flavour

A
  • Sweet
  • Full body
  • High alcohol
  • Medium to high tannins
  • Intense red fruit flavours
69
Q

Other than Valpolicelle, which other region of Northern Italy also makes a sweet Recioto wine? What is it called?

A

Recioto di Soave DOCG

70
Q

What is the RIPASSO method?

process in (4)

A
  1. Shortly before fermentation finishes the Amarone is drained off the skins.
  2. Skins remain unpressed and are added to a vat of Valpolicella that has finished fermentation
  3. Newly introduced yeasts ferment the remaining sugar on the Amarone grape skins
  4. New grape skins give more colour, flavour and tannins to the wine they have been added to
71
Q

How may the Valpolicella wines be labelled which have undergone the ripasso method?

A

Valpolicella RIPASSO DOC

72
Q

Describe the flavour profile of Valpolicella Ripasso DOC

body, tannin, flavours

A
  • Medium to full-bodied
  • Medium to high tannins
  • Flavours of stewed red cherries and plums
73
Q

What is the climate like in Piemonte?

climate, winters, summers, rain shadow, bodies of water

A
  • Moderate continental
  • Long, cold winters
  • Summers subject to thunderstorms, hail and fog
  • Mountains to the north protect the region from rain and winds
  • Moderating influences from Po River and Lake Maggiore
74
Q

What is Piemonte’s most notable geographical feature?

A

Its foothills, ranging from 150 to 600 metres

75
Q

What do the foothills of Piemonte provide viticulturally?

A

Different aspects and altitudes

76
Q

What are Piemonte’s most notable grapes?

black (3), and white (2)

A

Black:

  1. Nebbiolo
  2. Barbera
  3. Dolcetto

White:

  1. Cortese
  2. Moscato
77
Q

Around which 2 towns in Piemonte are its most famous wine making areas?

A
  1. ASTI

2. ALBA

78
Q

What are the 2 most prestigious wine regions (DOCG) of Piemonte?

A
  1. Barolo DOCG

2. Barbaresco DOCG

79
Q

What are Piemonte’s IGT/IGP wines?

A

There are none - all are DOC or DOCG

80
Q

Describe Barolo as an area (2)

A
  1. It’s a horseshoe shaped valley, spanning several villages

2. Made up of steep, south-facing slopes (300m - 500m)

81
Q

What grapes make up Barolo DOCG?

A

100% Nebbiolo

82
Q

What are the key features of the Nebbiolo grape?

acidity, tannins, colour

A
  • Black grape
  • High acidity
  • High tannins
  • LITTLE COLOUR
83
Q

Describe Nebbiolo’s key viticultural characteristic in Barolo

A

The grapes ripen slowly at the altitudes in Barolo

84
Q

What are the flavours/characteristics of Barolo DOCG?

body, acidity, tannin, flavour, ageability

A
  • Full body
  • High acidity
  • High tannins
  • Sour cherries, herbs and sometimes dried flowers
  • Ability to develop in bottle
85
Q

When may a village name appear on a Barolo label?

Give an example

A

100% of grapes are sourced from that village

Barolo Serralunga d’Alba DOCG

86
Q

Where do the best Barolo come from?

Give an example

A

From named vineyards, named CRUS

Barolo Cannubi DOCG

87
Q

Which other grapes are grown within Barolo? (2)

How are they labelled?

A
  1. Dolcetto
  2. Barbera

Alba DOC

88
Q

How long must Barolo DOCG be aged before release?

How long on oak?

A
  • 3 years ageing

- 18 months oak

89
Q

How may Barolo be aged? (2)

A
  1. In small barrels - sometimes new oak (barrique)
  2. Larger casks (botti)

Depending on intended style

90
Q

What does bottle ageing achieve with Barolo wines?

tannins, aromas/flavour

A
  1. Continues to soften tannins

2. Adds further complexity, giving aromas of truffles, tar and leather

91
Q

Whay graoes make up Barbaresco?

A

100% Nebbiolo

92
Q

Describe the geography of Barbaresco

A

It has south-facing slopes at lower altitudes than those of Barolo (200 to 400 metres)
A river flows nearby

93
Q

What is the result of the lower altitudes and nearby river in Barbaresco?

ripening, aromas

A
  1. Nebbiolo ripens earlier than Barolo

2. Wines are fruitier and less perfumed

94
Q

Compared to Barolo, what are the characteristics of Barbaresco DOCG?

tannin, acidity, aroma

A
  1. Similar tannin to Barolo
  2. Similar acidity to Barolo
  3. Fruitier and less aromatic than Barolo

Ageworthy

95
Q

How long must Barbaresco DOCG be aged before release?

How long on oak?

A
  • 2 years ageing

- 9 months oak

96
Q

Why are there fewer mentions of villages on the labels of Barbaresco?

A

Because it’s a smaller area than Barolo

97
Q

How can one identify a higher quality of Barbaresco DOCG?

A

It will be from a single named VINEYARD or CRU

98
Q

How are the majority of appellations named in the wider region of Asti and Alba?

A

After a grape variety, followed by their nearest town

e.g. Barbera d’Asti, Barbera d’Alba, Cortese di Gavi

99
Q

What is the most widely planted variety in Asti and Alba?

A

BARBERA

100
Q

What are the 2 main wines produced by with Barbera?

A

Barbera d’Alba DOC

Barbera d’Asti DOCG

101
Q

Which is considered to be the higher quality, Barbera d’Alba DOC or Barbera d’Asti DOCG?

A

Barbera d’Asti DOCG

102
Q

Describe Barbera wines of Asti/Alba

ripening, colour intensity, tannins, acidity, aroma/flavour

A
  • Late ripening
  • Medium to deep colour
  • Low to medium tannins
  • High acidity
  • Aromas of red cherries, plums and sometimes black pepper
103
Q

What 2 styles is Barbera usually made into?

A
  1. Youthful and fruity, with no oak influence

2. Barrel-aged with spicy flavours

104
Q

What is a key viticultural characteristic of Dolcetto in Piemonte compared to Nebbiolo and Barbera?

What does it mean?

ripening

A

It’s earlier ripening than Nebbiolo and Barbera

It can be planted in cooler sites

105
Q

Which Dolcetto DOC tends to produce many of the finest wines?

A

Dolcetto d’Alba DOC

106
Q

Describe wines of Dolcetto d’Alba DOC

colour, tannin, acidity, aroma/flavour

A
  • Deep, often purple colour
  • Medium to high tannins
  • Medium acidity
  • Aromas of black plums, red cherries and dried herbs
107
Q

How are Barbera and Dolcetto suited to ageing?

A

They can both be drunk young, but the best examples can age for several years

108
Q

Besides Dolcetto and Barbera, what else is Asti known for?

A

Asti DOCG

Sparkling wines made from Moscato (Muscat Blanc a Petits Grain)

109
Q

Describe the terrain where Gavi’s wine grapes are grown and what effect this has on the resultant wines

A

In hills

The altitude combined with sea breezes, results in long, slow ripening of the grapes

110
Q

What is the grape used for Gavi wines?

A

CORTESE (white)

111
Q

How may Gavi wines be labelled?

3 DOCG

A
  1. Gavi DOCG
  2. Cortese di Gavi DOCG
  3. Gavi di Gavi DOCG (if grapes are from the town of Gavi itself)
112
Q

Describe the wines of Gavi

colour intensity, body, acidity, aromas/flavours

A
  • Pale
  • Light-bodied
  • High acidity
  • Aromas/flavours of citrus, green apples and pears
113
Q

How are Gavi wines usually vinified/fermented?

A

Protectively, with cool fermentation in stainless steel

114
Q

How do some producers add complexity to their Gavi wines?

2 techniques

A
  1. Fermentation in old oak

2. Lees stirring

115
Q

Describe age worthiness for Gavi wines

A
  • Usually ready to drink on release

- Wines from best producers can age well in bottle

2019-06-03 WSET3 EXAM (52 decks)

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