Catalonia Flashcards
What are the 5 original ‘Clos’ of Priorat?
Barbier’s Clos Mogador
Palacios’ Clos Dofi
Clos Erasmus
Clos de l’Obac
Clos Martinet
What are the Vi de la Vila appellations in Priorat?
Gratallops
Escaladei
La Morera de Montsant
Bellmunt del Priorat
Porrera
Poboleda
La Vilella Baixa
La Vilella Alta
El Lloar
Masos del Terme de Falset
Solanes del Terme de El Molar
Torroja del Priorat
What styles are made in Priorat DOCa?
Blanco / Blanc
Rosado / Rosat
Tinto / Negre
Vino Rancio / Vi Ranci (Tinto and Blanco, not fortified)
Mistela (Tinto and Blanco)
Vino Dulce Natural / Vi Dolç Natural
What are the recommended and authorized red grapes in Priorat DOCa?
Recommended: Garnacha Tinta, Samsó (Mazuela)
Authorized: Garnacha Peluda, Cabernet Sauvignon, Cabernet Franc, Tempranillo, Pinot Noir, Syrah, Merlot, Picapoll Negro
What is Alella?
Small DO in Catalonia producing a wide ranges of styles including Vino de Aguja and Vino Espumoso styles
Describe Cataluña DO:
Large DO covering the entire Autonomia which allows for greater freedom in blending and styles
What are the aging requirements for Cava DO?
Cava: min. 9 months on the lees
Reserva: min. 15 months on the lees
Gran Reserva: min. 30 months on the lees (Brut, Extra Brut, and Brut Nature only)
Cava del Paraje: min. 36 months on the lees
What are the sweetness levels of Cava DO?
Brut Nature: 0-3 g/l
Extra Brut: 0-6 g/l
Brut: 0-12 g/l
Extra Dry (Extra Seco): 12-17 g/l
Dry (Seco): 17-32 g/l
Semi-Dry (Semi-Seco): 32-50 g/l
Sweet (Dulce): 50+ g/l
What Autonomías are authorized for the production of Cava DO?
Aragón
Basque Country
Catalonia (Catalunya)
Extremadura
La Rioja
Navarra
Valencia
What are the permitted Vine Training systems for Cava DO?
En Vaso
En Espaldera (Trellis): Cordón (simple or double) or Vara y Pulgar (simple or double)
What styles are made in Conca de Barberá DO?
Varietal
Blanco / Blanc
Rosado / Rosat
Tinto / Negre
Vino de Licor / Vi de licor (fortified)
Vino Rancio /Vi Ranci (fortified)
Vino Dulce Natural / Vi Dolç Natural (fortified)
Mistela
Vino de Aguja / Vi d’agulla (semi-sparkling)
Vino Espumoso / Vi Escumoso: made by traditional method with a min. 3.5 bars of pressure
What styles are made in Costers del Segre DO?
Varietal
Blanco
Rosado
Tinto
Vino de Licor (fortified)
Vino de Aguja (semi-sparkling)
Vino Espumoso: made by the traditional method with a minimum 3.5 bars of pressure
What is Vino de Uvas Sobremadurada?
Vino de Licor made from over-ripe grapes (Blanco only) in Empordà DO
What styles are made in Empordà DO?
Varietal
Blanco
Rosado
Tinto
Garnatxa de l’Empordà: Vino de Licor, designated “rubí” if made with Garnacha Tinta, or “ámbar” if made with Garnacha Blanca, may be labeled “vino dulce natural” with a min. must weight of 270 g/l
Moscatell de l’Empordà: Vino de Licor, may be labeled “vino dulce natural” with a min. must weight of 270 g/l
Vino de Aguja (semi-sparkling)
Vino Espumoso
Mistela (Blanca/Tinta)
Vino de Uvas Sobremadurada: Vino de Licor made from over-ripe grapes (Blanco only)
What styles are made in Montsant DO?
Blanco / Blanc
Rosado / Rosat
Tinto / Negre
Vino Rancio / Vi Ranci: white or red authorized grapes (fortified)
Mistela (Blanca/Negra)
Garnatxa de Montsant: Vino de Licor (fortified)
Vino Dulce Natural / Vi Dolç Natural: Vino de Licor, min. must weight of 272 g/l (fortified)
Vino Vimblanc: Vino de Licor, 100% Pansa (dried grapes, fortified)
What styles are made in Penedès DO?
Varietal
Blanco / Blanc
Rosado / Rosat
Tinto / Negre
Vino Dulce Natural / Vi Dolç Natural: Vino de Licor, grapes harvested at a min. must weight of 240 g/l
Vino Dulce de Uva Sobremadurada (Vi Dolç di Raïm Sobremadurat): Vino de Licor made from overripe grapes
Vino Aguja / Vi d’Agulla: (semi-sparkling, 1-2.5 bars of pressure)
Vino Espumoso (Vi Escumós): made by traditional method, min. 3.5 bars of pressure
What styles are made in Plà de Bages DO?
Varietal
Blanco / Blanc
Rosado / Rosat
Tinto / Negre
Vino Dulce Natural / Vi Dolç Natural: Vino de Licor, grapes harvested at a min. must weight of 240 g/l
Vino Dulce de Uva Sobremadurada (Vi Dolç di Raïm Sobremadurat): Vino de Licor made from overripe grapes
Vino Aguja / Vi d’Agulla: (semi-sparkling, 1-2.5 bars of pressure)
Vino Espumoso (Vi Escumós): made by traditional method, min. 3.5 bars of pressure
What styles are made in Tarragona DO?
Varietal
Blanca / Blanc
Rosado / Rosat
Tinta / Negre
Vino de Aguja / Vi d’agullo (semi-sparkling)
Vino Espumoso / Vi Escumoso
Vino Rancio / Vi Ranci (fortified)
Mistela (Blanca/Negra, fortified)
Moscatell de Tarragona (Vino de Licor produced from Moscatell de Alexandria and Moscatell de Gra Petit)
Garnatxa de Tarragona (Vino de Licor produced from Garnatxa Blanca and Negra)
Vino Vimblanc (Vino de Licor made from overripe grapes)
What styles are made in Terra Alta DO?
Varietal
Blanco / Blanc
Rosado / Rosat
Tinto / Negre
Vino Rancio / Vi Ranci: Garnacha (Blanca or Tinta) and Macabeo
Vino Dulce Natural / Vi Dolç Natural (fortified, grapes harvested at a min. must weight of 250 g/l)
Mistela (Blanca/Tinta, fortified)
Vino Garnacha (Vino de Licor produced from overripe grapes)
Vino Aguja / Vi d’Agulla: (semi-sparkling with 1-2.5 bars of pressure)
Vino Espumoso / Vi Escumoso (made by traditional method, min. 3.5 bars of pressure)
