Ch. 15-19 – Italy Flashcards

Question

Best sub-zone for Marzemino

Answer 1

Ziresi subzone of Trentino DOC | - full sun exposure, rich calcareous/clay soils and basalt

Answer 2

Lagrein rubino/dunkel Lagrein rosato/kretzer

Answer 3

Rose-scented sweet wines - appassimanto method or late harvested - premium priced Poor fruit set and susceptibility to botrytis - difficult to grow successfully

Answer 4

Small volume of distinctive white wine with light hazelnut flavour Also made in semi-dried version - Vino Santo (NOT Vin Santo) vulnerable to frost, powdery mildew and sour rot

Answer 5

Whites - soft pressing - ferment in steel - low temperatures 12-16 - briefly aged on lees - released early - top whites may see some oak Red wines - fresh and fruity - maceration on skins during ferment 5-7 days - moderate temp 17-20 - briefly aged in steel or old oak Premium reds - period of maceration after ferment (additional 7-14 days) - warm ferment 26-32 - aged in small oak (small proportion of new)

Answer 6

Trentino DOC styles: Blanco: min 80% Chardonnay and/or Pinot Grigio Rosso: single variety or blends of Cabernet Sauvignon, Cabernet Franc and Merlot Single varietal wines: min- 85% of named variety Two variety blends: shorter list of varieties Rose: also called Rosato or Kretzer Certain sub-zones can appear on labels together with Trentino DOC

Answer 7

Rosato or Kretzer

Answer 8

min. 85% of named variety

Answer 9

min 80% Chardonnay and/or Pinot Grigio

Answer 10

Blend or single-varietal Cabernet Sauvignon, Cabernet Franc and Merlot

Answer 11

many small growers (average 1.2 ha) - significant cooperatives (and some merchants) 80% - Cavit 60% Good penetration in restaurant sector in Italy

Answer 12

Vigneti delle Dolomiti IGT

Answer 13

``` Traditional pergola (usually high volume) now - Guyot ``` Leaf pickeng - better exposure of grapes to sunshine

Answer 14

mild Alpine continental climate - protected from cold winds by mountains to the north - 300-700m - warm air currents in valleys - 300 days of sunshine - wide diurnal range - sufficient rainfall (concern at harvest)

Answer 15

Great variety - volcanic porphyry - quartz - mica rock - Dolomitic limestone

Answer 16

Bassa Atesina - south - warmer - all varieties except Schiava Oltradige - Lake Caldaro area for Schiava - Merlot, Cabernet Sauvignon (valleys) - Pinot Noir and white varieties (higher altitudes)

Answer 17

``` Schiava Pinot Grigio Gewurztraminer Chardonnay Pinot Bianco Lagrein Pinot Noir Sauvignon Blanc ```

Answer 18

also known as Vernatsch Typically grown on pergola (to cope with natural vigour) Pale ruby Perfumed violet and strawberry Med to light body and low tannins Santa Magdalena DOC - Schiava can be blended with up to 15% of Lagrein - deeper colour and fuller body

Answer 19

Mostly preserving fruity aroma - fermented at low temp 12-15 with selected yeast - aged in steel - may be kept on fine lees for 4-6 months (premium for up to a year) Some top whites and reds are aged in French barriques

Answer 20

98% is DOC 11 white varieties, 7 black varieties allowed in Alto-Adige DOC Allowed yields are lower than Trentino - max for white around 90 hl/ha Within Alto-Adige DOC wines can be: Bianco - min 75% Chardonnay, Pinot Bianco or Pinot Grigio - 2 varieties must be present, but cannot exceed 70% of blend - no corresponding Rosso category (as in Trentino) Single varietal wines - 85% of named variety Dual variety blends - both varieties must be more than 15% of the blend Also possible to label with one of six sub-zones

Answer 21

Lago di Caldaro DOC

Answer 22

- min 75% Chardonnay, Pinot Bianco or Pinot Grigio - 2 varieties must be present, but cannot exceed 70% of blend - no corresponding Rosso category (as in Trentino)

Answer 23

min 85% of named variety

Answer 24

Both varieties must be more than 15% of the blend

Answer 25

Typically very small vineyards (average 1 ha) Cooperatives are very important (70%) - also produce high quality wines - Cantina Kaltern - Cantina di Tramin Producers: Alois Lageder, Elena Walch Wines are sold principally in Italy - under half in region itself - important in hospitality sector Export market: Germany, USA Promotional body: Consortium Alto-Adige Wines - Sudtirol logo on the capsule

Answer 26

Producers: - Alois Lageder - Elena Walch Cooperatives: - Cantina Kaltern - Cantina di Tramin

Answer 27

Consortium Alto-Adige Wines - Sudtirol logo on the capsule

Answer 28

Warm and moderately continental climate - moderate rainfall - cooling infuence - altitude, breezes from Lake Garda - Flat plains affected by fog and humidity from River Adige and Po - problem with fungal diseases and Esca Fertile soils - high yields (flat plains) - Veneto IGP Hillside - better drainage and poorer

Answer 29

foothills of Alps and flat plains near river Adige - limestone, clay, volcanic rock (basalt) - naturally cool soils - slow down ripening

Answer 30

Vigorous Late ripening (October) Traditionally pergola trained (now can be trellised) Sensitive to winter cold, mildew and botrytis Capable of producing Very high yield of high quality of grapes on good sites Usually handpicked on hillside and machine harvested on plains high acidity, med body, med intensity (lemon, apple/pear, white pepper, in warm vintage- stone fruits) Usually no oak (some high-end is oaked) Ages well - honey, almond

Answer 31

High quality - short cold maceration - cool ferment 16-18 - few months on lees - few ferment/age in oak Also vinified by the appassimento

Answer 32

Soave DOC Soave Classico DOC Soave Superiore DOCG Recioto di Soave DOCG

Answer 33

grapes from entire Soave region Min 70% Garganega, up to 30% of Trebbiano di Soave (Verdicchio) or Chardonnay (up to 5% of these 30% can be other authorized variety) Max yield 105 hl/ha Can be sold after 1 December of the year of harvest (80% of all Soave)

Answer 34

grapes from hilly Classico region Min 70% Garganega, up to 30% of Trebbiano di Soave (Verdicchio) or Chardonnay (up to 5% of these 30% can be other authorized variety) Max yield 98 hl/ha Can be sold after 1 February of the year after harvest (20% of all Soave)

Answer 35

grapes from same zone as Recioto di Soave Min 70% Garganega, up to 30% of Trebbiano di Soave (Verdicchio) or Chardonnay (up to 5% of these 30% can be other authorized variety) Max yield 70 hl/ha Can be sold after 1 September of the year after harvest Tiny production

Answer 36

grapes from delimited hilly zone Min 70% Garganega, up to 30% of Trebbiano di Soave (Verdicchio) or Chardonnay (up to 5% of these 30% can be other authorized variety) Max yield 36 hl/ha (semi-dried) Rich floral, honeyed, sweet wines with high balancing acidity

Answer 37

Region of small growers (average 2 ha) and large bottlers. Largest cooperative - Cantina di Soave Loosing market share to Pinot Grigio - 80% exported (Germany, UK) Producers: Pieropan, Inama Soave Consorzio - classification of single vineyards 'cru' system based on soil, aspect, elevation

Answer 38

Foothills in north - Limestone and clay or volcanic soils - cool soils - slow down ripening, more acidity South - gravel and sand - warmer - fruitier, less acidity, less concentration

Answer 39

Corvina Veronese Corvinone Rondinella Molinara

Answer 40

Vigorous, high yields Mid to late ripening Thick skins (suitable for drying) Prone to downy mildew, botrytis, esca Sensitive to drought and sunburn Well suited to pergola traning - does not carry fruit on first few buds - shade prevents sunburn - air circulations lowers disease pressure - it can also grow on trellises Mostly blended Violet, red cherry, red plum, herbal note Low to med tannins and high acidity Allegrini single varietal Corvina 'La Poja'

Answer 41

Not related to Corvina Big clusters Prone to downy mildew Does not ripen uniformly and fruit must be picked bunch over bunch Good blending partner to Corvina as it adds tannins Red cherry Dries well (for appassimento)

Answer 42

Reliable and productive, suitable for wide range of soils Good disease resistance (good for drying) Prone to esca Can give rather neutral wines, light simple cherry Accumulates sugar very fast (useful for Recioto)

Answer 43

high yielding Pale colour, contributes acidity, red-berry fruit, lightness Important part of Bardolino blend (up to 40% Molinara)

Answer 44

Early consumption - ferment at controlled 20-25 to retain primary - short maceration 5-7 days - aged in steel or large neutral oak for 6-8 months Also produced as appassimento

Answer 45

Passito style Grapes are picked and allowed to reach semi-dried state before they are crushed (3-4 months in well-aerated lofts) Grapes may be picked early at 11% of potential alcohol - maintains acidity - ensures healthy bunches Must be checked regularly and rotated Humidity, temperature and air movements are controlled Grapes loose around one third of their weight - higher level of sugar - higher potential alcohol - higher acidity - higher anthocyanins and tannins - higher flavour concenration - more glycerol (softer, fuller mouthfeel)

Answer 46

Grapes loose around one third of their weight - higher level of sugar - higher potential alcohol - higher acidity - higher anthocyanins and tannins - higher flavour concenration - more glycerol (softer, fuller mouthfeel)

Answer 47

Corvina must be 45-95% of the blend Corvinone may be up to 50% of the Corvina element Rondinella 5-30% Other authorized varieties including Molinara

Answer 48

``` Valpolicella DOC Valpolicella Classico DOC Valpolicella Valpantena DOC - all above can be Superiore Recioto della Valpolicella DOCG Amarone della Valpolicella DOCG Valpolicella Ripasso DOC ```

Answer 49

max yield 84 hl/ha Corvina must be 45-95% of the blend Corvinone may be up to 50% of the Corvina element Rondinella 5-30% Other authorized varieties including Molinara Typically made with short maceration Bright purple tints in youth Red cherry, rose No oak flavours, low to med tannin, med (med+)

Answer 50

Grapes must come from hilly Classico zone max yield 84 hl/ha Corvina must be 45-95% of the blend Corvinone may be up to 50% of the Corvina element Rondinella 5-30% Other authorized varieties including Molinara Greater concentration than Valpolicella DOC

Answer 51

Grapes from Valpantena valley max yield 84 hl/ha Corvina must be 45-95% of the blend Corvinone may be up to 50% of the Corvina element Rondinella 5-30% Other authorized varieties including Molinara

Answer 52

Optional specification for: - Valpolicella DOC - Valpolicella Classico DOC - Valpolicella Valpantena DOC Higher min alcohol Often aged in large oak vessels Can be sold from 1 January in the second year after harvest Ruby colour, greater concentraton than basic Valpolicella

Answer 53

Quintarelli Romano dal Forno

Answer 54

Grapes can be sourced from anywhere in Valpolicella if classico is stated - must come from Classico zone Grapes must be dried off the vine for 100-120 days The final yield (after drying and pressing) is maximum of 48 hl/ha min 12% abv and aprox. 50 g/l RS Intense red, fresh and dried fruit Full body, medium+ (high) tannins

Answer 55

dry or off-dry Grapes can be sourced anywhere in Valpolicella The final yield (after drying and pressing) is maximum of 48 hl/ha Usually vinified after 100-120 days of drying Min alcohol 14% abv (often 5-10 g/l RS) Max RS raises in steps for wines with more alcohol Must be aged min 2 years in large casks or barriques (4 years for riserva) Intense cherry, dried fruit spice, wood Med (high) tannins, high acidity May have new oak flavours, nutty volatile notes from oxidation as part of style

Answer 56

Unpressed grape skins with some RS are taken from Amarone or Recioto production and macerated in vinified Valpolicella wine. - Yeast ferment the RS - skins give more colour, flavours and tannin 15% of Amarone can be added Min 12.5% abv (13% for Superiore) Can be sold from 1 January two years after the harvest Med (full) body, medium+ tannins Fresh and stewed red cherries and plums

Answer 57

Valpolicella Consorzio represents 80% producers of DOC(G) wines - involved in research and sustainability Amarone and Ripasso are extremely popular style 65% of Amarone is exported - Germany, USA, Switzerland, UK

Answer 58

``` Pinot Grigio delle Venezie DOC Bardolino DOC Bardolino Superiore DOCG Bianco di Custoza DOC Lugana DOC ```

Answer 59

Replaced Pinot Grigio delle Venezie IGP Grapes have to be grown in Veneto, Friuli-Venezia Giulia and Southern Trentino province of Trentino-Alto Adige max yield 126 hl/ha 85% of Italian Pinot Grigio (40% worldwide) Light to med- intensity apple lemon Light to med- body, med alcohol, med+ acidity

Answer 60

Has a small Classico zone Close to Lake Garda Mainly light bodied reds and rose Corvina blends (35-80%) + up to 20% of other authorized red varieties (10% max for any of those) Merlot can be used Min alcohol 10.5% (DOC) 11% (DOCG) Max yield 91 hl/ha Rose is called Chiaretto

Answer 61

easy drinking, lightly aromatic fresh white Blend of mainly Trebbiano Toscano, Garganega, Friulano and optionally Cortese Mainly sold in Italy (biggest producers are coops)

Answer 62

crosses boundary to Lombardy ``` Turbiana grape (previosly Trebbiano di Lugana) - same as Verdicchio ``` Ripe apple, citrus, hazelnut Lively acidity, saline finish May be oak aged

Answer 63

Venezie IGP

Answer 64

``` Barbera Moscato Bianco Dolcetto Nebbiolo Cortese Brachetto Arneis ```

Answer 65

Moderate continental climate - protected from cold northern winds and excessive rain by the Alps - protected from Mediterranean by Apennines - thunderstorms hail and fog are common - late frost can be threat - low rainfall in June and September - allows grapes to ripen and lowers threat of fungal diseases - Rain increases in September and October

Answer 66

Early budding, very late ripening Vigorous - need regular canopy management - cluster thinning - excessive exposure to sun can be problem Must be trained high - first few buds are infertile - needs to be pruned with more buds - Single Guyot most common Discussion about clonal vs massal selection (Gaja) ``` Pale ruby (turning garnet within 3-5 years) Pronounced intensity of violets, rose, red cherry and red plum Full body, high acidity, can be high alcohol ``` Finest and most perfumed on calcareous marls - south, southwest facing sites in Langhe

Answer 67

``` Barolo DOCG Barbaresco DOCG Roero DOCG Gattinara DOCG Ghemme DOCG Langhe Nebbiolo DOC Nebbiolo d'Alba DOC ```

Answer 68

``` must be 100% Nebbiolo max 56 hl/ha Barolo DOCG - aged for 3 years and 2 months (38 months) - including 18 months in oak Barolo Riserva DOCG - aged for 5 years and 2 months (62 months) - min 18 months in oak ``` South, South-west facing slopes - 200-400m - good sunlight with cooling influence - pronounced wines with high acidity Often blends of different villages (Bartolo Mascarello) Single vineyards (Gaja, Bruno Giacosa) - status of MGA - vigna (vineyard) cannot appear on label unless certified

Answer 69

``` Blue-grey marl - noth and west - lighter more aromatic wines, drinkable faster - La Morra Yellow-grey sand and clay (more fertile) - south and east - closed and tannic in youth - must be cellared for 10-15 years - Serralunga d'Alba ```

Answer 70

status of: - Menzioni Geografiche Aggiuntive - MGA or MeGA - vigna (vineyard) cannot appear on label unless certified Cannubi, Vigna Rionda

Answer 71

Barolo wine sweetened and infused with herbs and spices

Answer 72

must be 100% Nebbiolo Barbaresco min 2 years of ageing (4 years for Riserva) max yield 56 hl/ha (same as Barolo) Many single vineyards have MGE status one third of size of Barolo - slightly lower altitude - slightly warmer, - harvest usually a week before - riper style

Answer 73

Traditionally - long maceration (3-4 months) - 5-8 years of ageing Elio Altare and Angelo Gaja changed the style - deeper colour, softer tannins, less need to age, new oak Current practise - picking grapes with ripe skins and seeds (eliminating aggressive tannins) - maceration for 3-4 weeks - aging in large format oak (French, Slavonian) - or combination of large and small format oak - only small proportion of new oak

Answer 74

continental climate with greater diurnal range than Barolo - higher acidity - light bodied but intensely perfumed Valtelina blends in a small proportion of local varieties

Answer 75

Valtelina | Lombardy

Answer 76

Nebbiolo for early drinking Typically from younger wines or less favoured sites Maceration for 7-10 days only Aged for up to 1 year in neutral containers Some producers declassify their Barolo or Barbaresco

Answer 77

Most grown variety in Piemonte less sensitive to site than Nebbiolo Relatively early budding (prone to spring frost) Ripens relatively late very vigorous - high yields - hard pruning for quality wines Disease resistant (but susceptible to fan leaf virus) High in acidity, med tannin, med alcohol Range of styles (also lightly sparkling) Med to deep ruby colour, med intensity red plum, red cherry, sometimes black pepper Usually now new french oak notes Top quality - low yields, old vines, often in small oak barrels to add tannins Highly concentrated new oak aged wines - Giacomo Bologna (gives capacity to age)

Answer 78

Barbera d'Asti DOCG Nizza DOCG Piemonte DOC

Answer 79

Barbera d'Asti DOCG - max 63 hl/ha - aged min 4 months Nizza DOCG - max 49 hl/ha - aged min 18 months (including 6 months in oak) Piemonte DOC - max 84 hl/ha

Answer 80

``` Ripens early (compare to Barbera and Nebbiolo) - can be grown on cooler sites ``` Susceptible to fungal diseases, is fragile (buds get easily broken), low vigour, ripening can be blocked by prolonged cold weather - reducing yields (also because of Nebbiolo prices) Reductive in winery (frequent pump overs) Naturally high tannins - Requires mid-range ferment temp, short maceration and soft extraction methods to avoid extra tannin Typically aged in steel or cement to preserve fruit

Answer 81

``` Dolcetto d'Alba DOC - 63 hl/ha Dolcetto di Ovada DOC - 56 hl/ha Dogliani DOCG - 56 hl/ha Piemonte DOC - 77 hl/ha ```

Answer 82

med+ intensity red cherry fruit with floral notes med- adicity med+ tannins ``` Marcarini (Alba) Marziano Abbona (Dogliani) ```

Answer 83

Grape variety planted in Piemonte Highly aromatic as Nebbiolo but without high tannins

Answer 84

High yielding Thin skinned (susceptible to grey rot) Light intensity (lemon, apple, pear, white flowers), high acidity Mostly easy drinking styles ``` Gavi DOCG (or Cortese di Gavi DOCG) Gavi di Gavi DOCG ```

Answer 85

must be 100% Cortese max yield 67 hl/ha Riserva 45 hl/ha (must be aged for one year) Producers: Castellari Bergaglio and La Scolca

Answer 86

Grown in Roero area Must be picked as soon as desired ripeness is reached as acidity drops quickly Oxidases easily Light intensity but complex aroma of white flowers, chamomile, white peach, lemon Med- acidity Roero Arneis DOCG

Answer 87

minimum 95% Arneis up to 70 hl/ha Producers: Vietti, Bruno Giacosa

Answer 88

``` Piemonte DOC (allows wide range of local and international varieties) ``` there is no IGT

Answer 89

Region of small family-owned farms - many small growers bottle their wines (high value of Nebbiolo) Export - Barolo 85% - Barbaresco 75% - USA, Germany, UK, Scandinavia Investment wines (enforced by raising prices of Burgundy and Bordeaux)

Answer 90

First exports in Etruscan period (7th century BCE) 1444 - prohibition of picking grapes before certain date (Chianti) to protect quality Grand Duke Cosimo III de'Medici 1716 precursor of modern GI system 1932 Government Dalmasso extending Chianti and elevating Chianti Classico Second World War - sharecropping - lowered quality - followed by post-war investments 1968 Sassicaia 1971 Tignanello - raising quality of Tuscan wines 1980s many DOC(G)s created Recent return to indigenous varieties, less evident new oak, large casks (botti)

Answer 91

Warm mediterranean on the coast - adequate rainfall (autumn, winter) - more continental further inland - spring frost, hail, rain in harvest period - drought, water stress

Answer 92

10% of all vines in Italy (also: Morellino, Prugnolo Gentile in Montepulciano) Difficult to grow - buds early (frost) - ripens late (autumn rain) - does best on south, south-east facing slopes - quality wines at 200-550m (long season) - best on shale, limestone with good drainage - only reasonable quality on clay - . vigorous (canopy management for shading) - Thin skins (botrytis) - Esca prone - Can produce high yields (volume or quality choice) Cordon with spurs or cane pruned with VSP Large choice of clones available Medium intensity ruby colour, red cherry, red plum, herbal ntes, medium to full body, high acidity, high tannins

Answer 93

Prugnolo Gentile

Answer 94

Seven clones with smaller berries, thicker skins, more open bunches

Answer 95

``` Late budding (vulnerable to frost) Vigorous and high yielding ``` Prone to downy mildew and eutypa dieback otherwise good disease resistance Ripens well in sun and heat while retaining acidity Neutral flavours (med- lemon, herbal) In France known as Ugni Blanc Declining popularity Important for Vin Santo

Answer 96

Canaiolo Nero - red-berried fruit and floral notes - light tannin Merlot,Cabernet Sauvignon - opposit of Canaiolo - dominant in taste Cabernet Franc, Syrah

Answer 97

Historically - blend of white and red varieties - kept on skins for 30+ days - aged in large neutral oak for 3-4 years Modern style - white grapes rarely used - maceration 7-10 days (early drinking) 15-25 days - temperature controlled steel (concrete comeback) - old barriques or large neutral casks - no additional oak flavours

Answer 98

Vineyards are lower than Classico - less than 300m 70-100% Sangiovese (Cabernet Sauvignon or Franc cannot exceed 15%) 10% of white grapes allowed Min alcohol 11.5% (subzones usually min 12%) Max yield 63 hl/ha Can be released for sale in March following vintage

Answer 99

2 years before release (no oak ageing required)

Answer 100

7 named subzones (Chianti Colli Fiorentini) Max yield 56 hl/ha Riserva in subzones Colli Fiorentini, Colli Senesi, Rufina - must be aged for 6 months in oak (out of 2 years)

Answer 101

Coolest of the subzones - altitude 350m - cool wind descending from Apennines - high acidity, more restrained fruit Producers: Selvapiana, Frescobaldi

Answer 102

largest subzones Warmer than others - fuller bodied, richer Min 75% of Sangiovese (max 10% Cabernets)

Answer 103

Hilly area between Florence and Siena - 200-500m - cool nights Soils - schistous, crumbly rock with clay and marl (galestro) (aromatic with ageing potential) - calcareous soils wih clay (alberese) - sandstone - good drainage and water-holding capacity Min 80% Sangiovese (no white varieties permitted) Max yield 52.5 hl/ha Can be released no sooner than October in the year after the harvest (Riserva - aged for 2 years from 1 January after the harvest) Label may mention name of single vineayrds May not be labelled as Chianti DOCG (Classico is not a subzone but its own appellation) International style (more Merlot, deeper colour, evident vanilla from new oak) and traditional style (paler, sour cherry, restrained new oak) Producers: Fontodi, Castello di Ama

Answer 104

- schistous, crumbly rock with clay and marl (galestro) - calcareous soils wih clay (alberese) - sandstone

Answer 105

schistous, crumbly rock with clay and marl - aromatic wines with ageing potential Chianti Classico

Answer 106

calcareous soils wih clay Chianti Classico

Answer 107

since 2013 Grapes must come from single vineyard or an estate owned by the producer Min 30 months of ageing (no oak requirement)

Answer 108

First bottled by Biondi-Santi in 1865 - expansion in planting by Banfi (USA market) Warmer and drier than Chianti, more protected from rain by Monte Amiata - adequate rainfall - cooling breezes from Mediterranean (acidity) Hilly denomination 120-500m - north - galestro soils (aromatic) - lower, warmer south with more clay (fuller bodied) Must be 100% Sangiovese Max yield 54 hl/ha May not be released until 1 January five years after harvest (must include 2 years in oak) Riserva - 6 years of ageing 3 in oak Label may mention single vineyard. Intense sour cherry, high acidity and tannin (giving longevity), complex aroma even after release (long ageing) Producers: Casanova di Neri, Soldera

Answer 109

Must be 100% Sangiovese Grapes from same area as Brunello Can be sold after a year Often from younger vines or less promising sites or declassified Brunello Aged briefly in steel or oak

Answer 110

East and south-east facing slopes (250-600m) - higher vineyards, more aromatic, longer season - heavy cool clay (fuller bodied) or sand (aromatic) Traditional style - full bodied, austere, requiring ageing Modern style - shorter extraction periods - small french oak for maturation - accesible in youth ``` Must be 70-100% Sangiovese Max yield 56 hl/ha Must be aged min 2 years from 1 January after harvest - 12-24 months in oak - 3 years for Riserva (no oak required) ``` Vineyard name may be on label Declassified - Rosso di Montepulciano DOC Producers: Avignonesi, Contucci

Answer 111

Rosso di Montepulciano DOC

Answer 112

``` Morellino di Scansano DOCG Maremma Toscana DOC Bolgheri DOC Bolgheri Sassicaia DOC Vernaccia di San Gimignano DOCG Toscana IGT ```

Answer 113

Warm area moderated by altitude (average 250m) and cooling winds from sea at night - ripe fruit, black fruit notes along sour cherry Min 85% Sangiovese Max yield 63 hl/ha Producers: Le Pupille, Morisfarms

Answer 114

large denomination (8500ha) DOC allows wide rang eof varieties including international - Sangiovese, Merlot, Vermentino - Bordeaux blends Max yield 77 hl/ha for red wine Producers: Le Pupille, Rocca di Frassinello

Answer 115

Specializing in Bordeaux blends Max yield 63 hl/ha Min ageing 1 year Warm climate with cool night (sea proximity) - winds from sea reduce fungal diseases - varied soils - irrigation is allowed - relatively little rain during harvest period Wines were initially bottled as vino da tavola until 1983 Usually significant amount of new French oak DOC allows - up to 100% Cabernet Sauvignon, Franc or Merlot - up to 50% Syrah and Sangiovese - up to 30% other varieties Bolgheri Rosso Superiore - more restricted yields 56 hl/ha - min aged 2 years from 1 January after harvest

Answer 116

DOC for single estate - Tenuta San Guido - owned by Frescobaldi family min 80% Cabernet Sauvignon min 2 years of ageing (including 18 month in 225L oak)

Answer 117

Italy's first DOC 1966 Dry summers, very windy (low disease pressure) - hills 200-400m Min 85% of Vernaccia (up to 10% Sauvignon Blanc or Riesling) max yield 63 hl/ha (vernaccia can produce high yields) Med intensity (lemon, floral) med+ acidity Producers: Panizzi and Montenidoli

Answer 118

Vernaccia di San Gimignano DOCG 1966

Answer 119

higher permitted yields Any registered grape variety Includes - Masseto (Merlot - Frescobaldi) - Solaia (Cabernet Sauvignon, Sangiovese, Cebernet Franc - Antinori)

Answer 120

Made by appassimento method Blend of Trebbiano Toscano and Malvasia - singly or together min 60% of blend in Chianti Classico Permitted within many denominations - Vernaccia di San Gimignano DOCG - Chianti - Chianti Classico - Vino Nobile di Montepulciano Min ageing - 2 years (Chianti Classico) - 3 years (Vino Nobile di Montepulciano) Combination of raising and falling temperature, oxidative ageing without topping up - amber colour - dried fruit (apricot lemon), nutty - volatile acidity - sweet but balanced by high acidity - med+ (high) alcohol Rare red version based on Sangiovese - Occhio di Pernice

Answer 121

Occhio di Pernice

Answer 122

- Vernaccia di San Gimignano DOCG - Chianti - Chianti Classico - Vino Nobile di Montepulciano

Answer 123

50% of production Chianti (30% in bricks) - Chianti classico has the biggest value Cooperatives 14% in Chianti, rest usually farmers Large export - Chianti Classico 80% (USA, Germany, Canada) - Montalcino 70% (USA, Canada) - Montepulciano 80% (Germany, USA) Promotion - as historical, traditional - Montalcino - as world-class - Bolgheri

Answer 124

Blends of Montepulciano and Sangiovese Verdicchio

Answer 125

Mediterranean climate - little rainfall - more continental further inland - low hills and higher zones Soils - limestone and clay (similar to Tuscany) - good balance of free-draining and water-retaining

Answer 126

Needs to be given space as first four buds are sterile - low densities Late ripening Retains high acidity, but needs a long ripening season to make quality wines (risk of late season rain) Susceptible to both mildews and botrytis bunch rot Pale lemon, med- intensity white flowers, apple, lemon, fennel, almond Slightly bitter finish, high acidity, med body ``` Some Riserva goes through MLF Can produce high concentration and acidity Often aged on lees (but not in new oak - can be aged for decade or more - dried fruit, mushroom notes ```

Answer 127

Castelli di Jesi Verdicchio DOC Verdicchio di Matelica DOC

Answer 128

Low hills of Ancona - clay ad limestone Includes Classico zone Max yield 98 hl/ha (Classico Superiore zone 77 hl/ha) Castelli di Jesi Verdicchio Riserva is DOCG - requires 18 months of ageing (no oak requirement)

Answer 129

Higher zone in foothills of Apennines - protected from sea influence by mountains - continental climate - longer season, higher acidity - mixture of sandstone with fossils and less clay - fast draining Max yield 91 hl/ha (fuller bodied, higher acidity, less fruit than Jesi) Verdicchio di Matelica Riserva DOCG - min 12.5% alcohol - min 18 month of ageing (no oak requirement)

Answer 130

High disease resistance Best trained long (Guyot or pergola) - Sterile buds near trunk Ripens early Tend to have high alcohol (14.5%) - balanced by naturally high acidity ``` Herbal notes (sage, thyme, mint) crisp apple, pear Medum body ``` Can be sold as Marche IGT or Offida Pecorino DOCG

Answer 131

Offida Pecorino DOCG

Answer 132

Grown mainly in Marche and Abruzzo Good disease resistance, high production Ripens after Pecorino - vulnerable to autumn rain Natural high acidity (which can loose quickly) Ripe lemon, yellow apple Can be labelled Marche IGT or Offida Passerina DOCG

Answer 133

``` Montepulciano Sangiovese Verdicchio Biancame Trebbiano Toscano Pecorino Passerina ```

Answer 134

Often blended with Sangiovese (high quality blends often 80% Montepulciano) Resistant to botrytis bunch rot and downy mildew but susceptible to powdery mildew Needs long season to ripen fully (avoid bitterness) - tends to ripen unevenly within bunches - either lower quality or careful sorting Susceptible to reduction Maceration depends on style (careful with tannins!) (5 days simple, 20 days quality) 2 styles - ripe, med intensity, red cherry, no oak, med body short maceration - pronounced, med+ intensity, red cherry and black plum, oak aroma, med+ tannin, long maceration followed by ageing in oak (large)

Answer 135

Rosso Piceno DOC - 35-80% Montepulciano Rosso Piceno Superiore DOC - can only be made in 13 townships in Ascoli Piceno - requires higher alcohol and min 1 year of ageing - includes Offida DOCG Offida Rosso DOCG - must be 85-100% Montepulciano - must be aged for 24 months (of which 12 in oak) Rosso Conero DOC Conero Riserva DOCG (only blended with Sangiovese) - min 85% Montepulciano - min 2 years of ageing (of which 1 in oak)

Answer 136

Promotional body - Istituto Marchigiano di Tutela Vini Producers: Umani Ronchi, Fazi Battaglia Cooperative: Moncaro Mainly sold in Italy One third exported - USA, Canada, China, Japan

Answer 137

Warm mildly continental climate - heat stress in summer - 800mm of rain, mainly autumn and winter - low risk of fungal diseases - sufficiently dry autumns to pick late harvested grapes

Answer 138

Thick skinned - resistant to diseases - suitable for late harvesting Low to med intensity lemon and white flowers High acidity, med body

Answer 139

Speciality of Umbria Needs full sunshine to ripen Moderately productive Best grown on hillsites up to 400m - best light interception and drainage Spider mites can live in hairy underside of leaves Vine moths, powdery and downy mildew Very tannic variety, deep ruby, med+ (prononouced) intensity, red plum, high acidity, high tannins Requires long ageing

Answer 140

Orvieto DOC Montefalco Rosso DOC Sagrantino di Montefalco DOCG

Answer 141

Includes Classico zone Stretches into Lazio Must be min 60% Trebbiano Toscano and/or Grechetto Must be grown at 100-550m max yield 77 hl/ha (Superiore max 56 hl/ha) Includes dry, off-dry and sweet wines (vendemia tardiva or muffa nobile) Med- intensity lemon, apple, top end of med alcohol, med+ acidity, light body Producers: Barberani

Answer 142

Must be 100% Sagrantino max yield 52 hl/ha must be aged for 33 months (including 1 year in wood) May be labelled with single vineyard name 2-3 weeks of maceration (not too long to extract too much tannins) Some soften tannins by ageing in barriques (Arnaldo Caprai) or large casks followed by extended bottle ageing.

Answer 143

Sangiovese main variety (60-70%) Sagrantino 10-15% + other varieties max yield 77 hl/ha Min ageing 18 months

Answer 144

Large companies which are innovators in - organic viticulture - Barberani - recovery of energy and biomass - Lungarotti - sustainability - Arnaldo Caprai 60% Sagrantino exported - USA, Germany, Canada

Answer 145

``` Trebbiano Malvasia - Malvasia Bianca di Candia - Malvasia di Lazio Merlot Sangiovese Cesanese ```

Answer 146

Warm mediterranean - moderated by altitude on low hills up to 300m and cool winds from sea - occasional frost, excessive heat, rain during harvest

Answer 147

Malvasia Bianca di Candia - good disease resistance - high yields - prone to oxidation - med- intensity, lemon, apple, med+ alcohol, light body - amount planted decreases - prefered Malvasia Malvasia di Lazio - cross between Muscat of Alexandria and local variety - grapey and peach flavours - looses acidity fast when ripe - widely replaced because it has lower yields and disease resistance - more flavour

Answer 148

black semi-aromatic variety very late ripening high yielding but with high quality potential Prone to powdery mildew, Vulnerable to autumn rain and failure to fully ripen Grown inland on higher slopes up to 600m - higher diurnal range Pronounced cherry, rose petal, medium tannins, med acidity, high alcohol DOCG Cesanese di Piglio Producer: Damiano Ciolli

Answer 149

Malvasia Bianca di Candia and/or Malvasia di Lazio - singly or together min 70% - can include up to 30% Trebbiano Toscano Max yield 105 hl/ha Cool ferment, brief storage in steel Frascati Superiore DOCG - same grape requirements - max 77 hl/ha - one year of ageing required (no oak required) - 20% of vineyards

Answer 150

DOCG Cesanese di Piglio | DOC Cesanese di Affile

Answer 151

Frascati DOC Frascati Superiore DOCG Cesanese di Piglio DOCG Castelli Romani DOC

Answer 152

Large area with many DOCs within (including Frascati) up to 120 hl/ha whites must be based on Malvasia or Trebbiano

Answer 153

``` Mostly high volume Reputation for quality fell and production decreased Cooperatives are important 60% Frascati exported Local demand from Rome ```

Answer 154

Trebbiano d'Abruzzo - crisp white, high acidity, unoaked Cerasuolo d'Abruzzo - med bodied rose from Montepulciano Montepulciano d'Abruzzo reds

Answer 155

Flat coastal zone and hillside under Apennines Continental climate - cold snowy winter, short summers - cooling influence of moutains - longer season, slow sugar accumulation - spring frost, autumn rain threat Coastal zone maritime and mediterranean climate - lower risk of frost and rain at harvest - higher temperatures - suited to high volume production Historically low densities, pergolas Now denser, cordon or Guyot, lower yields - adjusted to machine harvesting - hand harvesting on slopes

Answer 156

Not related to other Trebbianos often called Trebbiano d'Abruzzo Mid to late ripening Vigorous and productive - well suited to pergola Prone to powdery mildew

Answer 157

both Trebbiano Toscano (lower quality) and Abruzzese allowed max yield 98 hl/ha MLF usually blocked, aged in steel Producer: Valentini, Masciarelli

Answer 158

Cerasuolo d'Abruzzo DOC

Answer 159

med intensity pink (deeper than modern roses) Can be made: - short maceration (usually up to 12h) - direct pressing - saignee (by-product) Med+ bodied

Answer 160

2 styles - light, short time on skins, light extraction (15% Merlot or Primitivo may be added) - High quality - extended time in barrel to soften tannins, large oak common (some use barriques) ``` 3 levels for red wines: Montepulciano d'Abruzzo - must be on hilly sites - up to 98 hl/ha 5 official subzones - up to 66 hl/ha - min 18 months of ageing (half of which in oak) Colline Teramane Montepulciano d'Abruzzo DOCG - former subzone - up to 66 hl/ha - min 2 years of ageing (1 in oak) ``` Typically aged in oak deep ruby coour, med intensity red cherry, plum, med+ body, high tannin

Answer 161

Montepulciano d'Abruzzo - must be on hilly sites - up to 98 hl/ha 5 official subzones - up to 66 hl/ha - min 18 months of ageing (half of which in oak) Colline Teramane Montepulciano d'Abruzzo DOCG - former subzone - up to 66 hl/ha - min 2 years of ageing (1 in oak)

Answer 162

Dominated by cooperative (75%) - 40 coops -Cantina Tollo Majority inexpensive, small number of premium producers - Valentini, Masciarelli

Answer 163

Between mediterranean sea and apennine mountains - mostly on slopes (200-600m) Warm mediterranean climate - many varieties are late ripening ``` 3 soil types Limestone and clay - hills, balance of drainage and water retention - Fiano di Avelino DOCG - Greco di Tufo DOCG - Taurasi DOCG Volcanic and sandy (around Naples) - Campi Flegrei DOC (Falanghina and Piedirosso) - Vesuvio DOC (Piedirosso and Coda di Volpe) Alluvial sediments - Sannio DOC - Beneventano IGP ```

Answer 164

``` Aglianico Falanghina Barbera Malvasia Sangiovese Greco ```

Answer 165

Most grown white variety in Campagna Good disease resistance Fruit can begin to shrivel in the end of season Mid to late ripening (threaten by rain in autumn) Medium intensity apple, white peach, herbaceous (grass), med+ acidity Mostly unoaked Falanghina del Sannio DOC - max yield 84 hl/ha - Including Campi Flegrei

Answer 166

Challenging to grow - prone to grey rot and both mildews - low vigour and productivity - but tolerant to heat and drought resistant Late ripening (October) Deep lemon colour, high alcohol, oily texture, floral stone fruit, smoky notes Mostly unoaked, ages well Greco di Tufo DOCG - limestone and clay - tufo does not refer to soil type - max yield 70 hl/ha

Answer 167

Potentially high quality variety with ageing potential Sensitive to both mildews but has thick skin to resist botrytis Late ripening Med- (med) intensity, floral, peach, hazelnut, med+ body, med (med+) acidity, waxy texture Fiano di Avelino DOCG - max yield 70 hl/ha

Answer 168

Early budding, late ripening (requires long season) Vigorous (has to be controlled) Prone to botrytis Med+ intensity, red plum, blackberry, high acidity, high tannins (softened by small barrels or long ageing in large casks) High quality wines on cool slopes (200-600m) Taurasi DOCG - min 85% Aglianico - max 70 hl/ha - min 3 years of ageing (inluding 1 year in wood) - (Riserva - 4 years, 18 months in wood) - Long maceration (20+ days) - French barriques or large traditional casks

Answer 169

Pale ruby, fresh medium+ acidity, medium tannins, red plum, red cherry Adapted to heat and drought Open bunches of thick skin berries (resists botrytis) many wines are ungrafted Late harvested but only 12-13% alcohol Also softens Aglianico based blends Campi Flegrei DOC and Vesuvio DOC - including islands of Ischia and Capri - min 50% Piedirosso

Answer 170

Irpinia DOC (for Avellino) Sannio DOC (for Benevento) less strict rules and higher yieds

Answer 171

Mastroberandino Terradora Feudi di San Gregorio cooperative - La Guardiense (15% of production)

Answer 172

Between Campagna and Puglia Monte Vulture - inactive volcano Most of the wine is IGT or 'wine' quality Warm mediterranean climate - cooling altitude up to 600m - breezes from Balcans - wide diurnal range

Answer 173

must be 100% Aglianico max yield 70 hl/ha min one year of ageing Clay limestone and volcanic soils - excellent drainage on volcanic material, good water retention of limestone and clay Warm mediterranean climate - cooling altitude up to 600m - breezes from Balcans - wide diurnal range Usually aged in French oak barriques (may be new) Red plum, blackberry, full body, high acidity, high alcohol, high tannin Capable of extented bottle ageing Aglianico del Vulture Superiore DOCG - 52 hl/ha - 3 year, 1 year in oak - Riserva 4 years, 2 in oak Producers: d'Angelo, Elena Fucci

Answer 174

- 52 hl/ha - 3 years, 1 year in oak - Riserva 4 years, 2 in oak Producers: d'Angelo, Elena Fucci

Answer 175

d'Angelo Elena Fucci Paternoster

Answer 176

``` Surrounded by sea on three sides Hot mediterranean climate - breezes from the sea - suited to high volume production - low rainfall (low disease pressure) - fertile soils (irrigation permitted) ``` Historically wine was exported to other parts of Italy to add alcohol and body to cooler area blends

Answer 177

``` Sangiovese Primitivo Negroamano Montepulciano Trebbiano Toscano Trebbiano Giallo ```

Answer 178

Ripens early, early budding High yielding Prone to frost, drought, poor flowering and fruit set in rainy and humid years - large vintage variation of yield Bunches are looser than in Zinfandel - typically contain ripe and unripe grapes within bunch - sorting required Accumulates sugar easily - high alcohol - tendency to dry on vine around harvest - picking early to avoid jammy flavours old bush vines, low density Premium wines often aged in French oak barriques for 12 months Primitivo di Manduria DOC Gioia del Colle DOC Med+ (pronounced) ripe to jammy, red cherry, strawberry, med acidity, med to med+ tannin Producers: Gianfranco Fino, Polvanera

Answer 179

Gianfranco Fino Polvanera

Answer 180

Primitivo di Manduria DOC - min 85% Primitivo - max 63 hl/ha - Riserva must be aged for 2.5 years (including 9 months in wood) - min 14% alcohol Gioia del Colle DOC - must be 50-60% Primitivo, blended with Montepulciano, Sangiovese and/or Negroamaro and up to 10% of Malvasia - max 52 hl/ha - Riserva must be aged for 2 years (no oak required) - min 14% alcohol - slightly cooler than Manduria

Answer 181

High yielding Good resistance to disease and drought Ability to retain acidity (suitable for hot climate) In past it was used to add alcohol and body to wines of cooler climates Salice Salentino DOC - min 75% of Negroamaro (if variety is on label 90%) - max 84 hl/ha - Riserva min 2 years of ageing (6 months in large wooden casks) Typically macerated for 7-10 days. Aged in steel or oak. Black plum, black cherry, med (high) alcohol, med acidity, med+ tannins Also made into Rose (deep pink orange) Producers: Agricola Vallone and Leone de Castris

Answer 182

Agricola Vallone Leone de Castris

Answer 183

also called Uva di Troia Late ripening, needs long season to develop full colour - bunches ripen in different times Prone to downy mildew Med intensity red cherry, red currant, black pepper note, high but fine-grained tannins, med acidity Castel del Monte DOC - min 90% Nero di Troia (if variety is stated) - max 91 hl/ha - DOCG for Riserva max yield 70 hl/ha + 2 years of ageing (one in wood) Producers: Rivera, Torrevento

Answer 184

Rivera Torrevento

Answer 185

large volumes of inexpensive wine Less than 10% classified as PDO 60% 'wine' Cooperatives are very important - Cantina Due Palme Quality is raising thanks to investments (Antinori and Tormaresca) and local companies

Answer 186

Warm mediterranean climate (highly suitable for viti) - with variety of mesoclimates Low rainfall - necessity of irrigation

Answer 187

``` Catarratto Nero d'Avola Grillo Inzolia Syrah Chardonnay Zibbibo ```

Answer 188

High yields and disease resistant Light intensity lemon and herbal notes High acidity, med alcohol

Answer 189

Natural cross betwen Catarratto and Moscato Moderately high yielding Heat resistant, good disease resistance over-exposed bunches can loose aroma Oxidises easily (Marsala, not protective vini) Full body, med intensity lemon, floral notes, med alcohol, high acidity Producer Marco de Bartoli

Answer 190

Marco de Bartoli

Answer 191

early ripening Good drought resistance Needs to be picked early to retain acidity Med- lemon, med acidity, med body Producers Valle dell'Acate, Principi di Butera

Answer 192

Local name for Moscato (Muscat of Alexandria) in Sicily Heat and drought resistant Wide range of styles Pantelleria - intense sunlight, heat, wind - low bush vines planted in holes - challenge to balance sweetness and acidity 3 styles - dry - late harvest - Passito (deep lemon colour, pronounced cooked orange, apricot and honey. High alcohol and sweet) - Donnafugata

Answer 193

Most planted variety in Sicily (also known as Calabrese) Late ripening, grown close to ground to maximise heat - adaptable variety - very vigorous (requires a lot of canopy management) Susceptible to powdery mildew Uneven flowering (vintage variation) Med (deep) ruby, red cherry, black plum, med+ (high)tannins, med (med+) acidity. Typically aged in small oak barrels Also blended with Frappato Cerasuolo di Vittoria DOCG - 50-70 Nero d'Avola, 30-50 Frappato - 52 hl/ha - Producers: Cos, Planeta

Answer 194

Single varietal: Gulfi, Feudo Montoni | Blends: Cos, Planeta

Answer 195

strawberry, herbal aromas, fresh red fruit

Answer 196

Buds early, late ripening Coulure susceptible (varying yields) Etna's high altitude (400-1000m) gives it long season - adding intensity Prone to powdery mildew and botrytis Deleafing around fruit is common in cooler areas - if done too early, berries can be burnt - if done too late, grapes may fail to ripen Medium to pale ruby colour (depending on level of extraction) High intensity aroma (red cherry, violet, herbal earth) High acidity, med to high tannins (depending on extraction), high end of medium alcohol Relatively short time on skins (10-15 days)

Answer 197

Min 80% Nerello Mascalese + Nerello Cappuccio (for colour and red berry fruit) max yield 56 hl/ha Riserva min 4 years of ageing (one in wood) Many very old vines (60-100 years) Moderate to steep slopes (hand worked) Usually aged in large neutral oak casks or 500-600 l barrels

Answer 198

main part of Etna Bianco DOC Prone to fungal diseases Grows well in high altitudes (up to 1000m) High acidity, usually goes through MLF Typically aged in old oak for texture Med intensity lemon and green apple, high acidity, med alcohol

Answer 199

Min 60% Carricante + Catarratto Usually goes through MLF Typically aged in old oak for texture Med intensity lemon and green apple, high acidity, med alcohol

Answer 200

Sicilia DOC (replaced former IGT) - large range of varieties including international - max 91 hl/ha for whites - max 84 hl/ha for reds

Answer 201

Led by small number of large and influential private companies - Planeta, Donnafugata, Tasca d'Almerita Also important cooperatives - Settesoli In the past mostly exported in bulk to add alcohol and body to wines from cooler regions - now only 20% of wine is bottled Promotional body: Assovini Sicilia - organises annual tasting - Sicilia En Primeur

Answer 202

Assovini Sicilia - organises annual tasting - Sicilia En Primeur - founded by: Planeta, Donnafugata, Tasca d'Almerita

Answer 203

Warm mediterranean climate Low rainfall during growing season - south-west needs more irrigation Hilly - moderating factor Winds from the sea (less fungal diseases)

Answer 204

``` Cannonau (Grenache Noir) Vermentino Carignano Monica Nera Nuragus Sangiovese ```

Answer 205

Grenache Noir

Answer 206

grown in any part of the island - but there is also Classico zone Max yield 77 hl/ha (63 hl/ha in Classico) Riserva must be aged for 2 years (6 months in wood, 12 months for Classico) Dry and sweet fortified wines mainly sold locally Producers: Sella & Mosca, Argiolas

Answer 207

early budding, ripens in mid-season Prone to downy mildew and European grape moth Grows best on sunny, exposed sites with poor soils Med intensity lemon and acacia aroma, riper examples have tropical aromas. Light to medium body with med alcohol and med+ acidity Typically short period of skin contact (24h) and ferment at cool temp. Some very good wines are aged on lees. Vermentino di Sardegna DOC Vermentino di Gallura DOCG

Answer 208

Vermentino di Sardegna DOC - can be grown anywhere in Sardinia - up to 112 hl/ha Vermentino di Gallura DOCG - north-east corner of the island - max 63 hl/ha

Answer 209

Local name for Carignan Heat and drought resistant variety Low fertility soils also help to restrain its natural vigour Carignano des Sulcis DOC - bush vines (required for Superiore category) - Limited irrigation permitted (not after veraison) - max 77 hl/ha - Superiore max. 52.5 hl/ha - Superiore and Riserva min 2 years of ageing - Producers: Agricola Punica and Santadi

Answer 210

- bush vines (required for Superiore category) - Limited irrigation permitted (not after veraison) - max 77 hl/ha - Superiore max. 52.5 hl/ha - Superiore and Riserva min 2 years of ageing - Producers: Agricola Punica and Santadi

Answer 211

History of bulk wine for blending Cooperative wineries growth thans to EU founding High quality coops - Cantina Santadi

Answer 212

Because of its lack of fruitiness and low flavour intensity.

Answer 213

Limestone and shale Not so good on clay

Answer 214

One style is ripe with medium intensity red cherry fruit, medium body and medium tannins. This style will not display any oak flavours. The other style is more pronounced intensity of red cherry, black plum and oak aromas. The tannins will be medium (+) and some of the best wines will be aged in small oak vessels.

Answer 215

Dry: fermented in stainless steel, released early to retain aromatic Muscat character Late harvest: picked a week later than for dry wines with the fermentation being stopped to retain residual sugar for a sweet style Passito: made with semi-dried grapes, traditionally sun-dried, with high levels of residual sugar.

Answer 216

Bush vines

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Ch. 15-19 – Italy Flashcards

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