Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Old_Full > Ch. 15-19 – Italy > Flashcards

Ch. 15-19 – Italy Flashcards

1
Q

General - winemaking in Italy

A

Influence from Germany in white winemaking
- stainless ferment, controlled temp

Influence from France in red winemaking
- new French oak (Super Tuscans)
- Traditionally large Slavonian oak - oxidation but no new oak flavours
- old oak and large vessels are now coming back
- wine from local varieties does not have new oak flavors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Wine laws and regulations in Italy

A

DOC
- Denominazione di Origine Controllata

DOCG
- Denominazione di Origine Controllata e Garantita
- stricter rules

IGT
- Indicazione Geografia Tipica
- PGI (corresponding to Vin de Pays)
- wines from defined but larger area
- wider choice of varieties and styles
- typically higher yields

Vino
- replacement for ‘vino da tavola’

Legally defined labelling terms:

Classico:
- wines made exclusively from grapes grown within historical area of DOC or DOCG

Superiore
- Wines with higher minimum alcohol level
- typically additional 0.5%

Riserva
- Submitted to certain ageing period
- at least 2 years for red and 1 year for white
- some DOC/DOCG specify ageing must be in oak

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

General Wine business in Italy

A

One of two largest wine producing countries

Average size of vineyard is small (less than 2 ha)
- many cooperatives
- e.g. Caviro (10% of wine by volume)

Local wine consumption is in long-term decline

40% exported (about half Prosecco)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Trentino-Alto Adige in general

A

At foothills of Alps
- vineyards at lower slopes

Both international and local varieties

Mostly single-varietal wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Trentino - growing environment and viticulture

A

Moderate continental climate with cooling influences
- mountains provide protection from north cold winds
- moderating influence of Lake Garda
- heat builds up on valley floor

Wide diurnal range
- cool air descending from mountains
- higher acidity
- longer growing season

Historically pergola trained vines for high yields
- now trellised vineyards
- hand-harvesting on steeper slopes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Grapes allowed in Trentino DOC
and max yields

A

75% white

High max yields

50% Pinot Grigio & Chardonnay

Muller-Thurgau, Gewurztraminer, Moscato Rosa, Nosiola

Merlot, Marzemino, Lagrein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Teroldego

A

Vigorous

Mid-late ripening

Historically pergola trained for high yields
- now Guyot

Deeply coloured, medium tannin, black cherry

Best quality from Teroldego Rotaliano DOC
- sandy and gravelly soils

Cannot be labelled as Trentino DOC
- but as Vigneti delle Dolomiti IGT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Marzemino

A

Vigorous

Mid-late ripening

Older vines usually on pergolas, younger vines trained as spurred cordons

Deeply coloured, medium tannin, red cherry

Best wines from Ziresi subzone of Trentino DOC
- full sun exposure
- rich calcareous/clay and basalt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Lagrein

A

Vigorous

Mid-late ripening

Needs warm site with plenty of sun to fully ripen

Bitterness and harshness on finish is addressed by shorter maceration and oak ageing

Used in rose (deep colour)

Deeply coloured, medium tannin, ripe berry fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Moscato Rosa

A

Rose-scented sweet wines
- appassimento method or late harvested
- premium priced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Nosiola

A

Small volume of distinctive white wine with light hazelnut flavour (from the fruit)

Also made in semi-dried version
- Vino Santo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Winemaking in Trentino

A

Whites
- soft pressing
- ferment in steel
- low temperatures
- briefly aged on lees
- released early
- some top whites may see some oak, possibly new

Red wines
- mostly fresh and fruity
- maceration on skins during ferment 5-7 days
- moderate temp
- briefly aged in steel or old oak

Premium reds
- period of maceration after ferment (additional 7-14 days)
- warm ferment
- aged in small oak (small proportion of new)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Trentino Wine Law (5 styles)

A

Bianco: min 80% Chardonnay and/or Pinot Bianco

Rosso: single variety or blends of Cabernet Sauvignon, Cabernet Franc, Carmenere and Merlot

Single varietal wines: at least 85% of named variety

Two variety blends

Rose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Trentino Wine business

A

Many small growers
- co-ops make 80%
- Cavit alone makes 60%

High proportion of production is DOC, but questionable if Trentino DOC promotes high quality (e.g. yields are very high)
- some producers choose not to use the DOC

Good penetration in restaurant sector in Italy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Alto Adige viticulture
Training and management

A

Traditional pergola (usually high volume)
- now Guyot

Leaf picking - better exposure of grapes to sunshine

Steeper slopes must be worked by hand

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Alto Adige climate

A

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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Soils in Alto Adige

A

Great variety, allowing a range of varieties to be planted
- volcanic
- quartz
- mica
- limestone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Growing zones (not accepted as sub-zones) in Alto-Adige

A

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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Alto-Adige grape varieties

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Schiava

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Winemaking in Alto-Adige

A

Mostly preserving fruity aroma
- fermented at low temp 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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Alto-Adige DOC

A

98% is DOC

Max yields are slightly lower than Trentino DOC

Bianco
- min 75% Chardonnay, Pinot Bianco or Pinot Grigio
- must be a blend

Single varietal wines
- 85% of named variety

Two variety blends

Also possible to label with one of six sub-zones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

DOC for Schiava

A

Lago di Caldaro DOC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Wine business in Alto-Adige

A

Typically very small vineyards

Cooperatives are very important (70%)
- also produce high quality wines
- pay high prices to growers to encourage quality
- Cantina Kaltern

Wines are sold principally in Italy
- much is sold in the region itself (tourism)
- important in hospitality sector

Export market: Germany, USA

Promotional body: Consortium Alto-Adige Wines
- Sudtirol logo on the capsule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Veneto climate

A

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

Plains:
- Fertile soils
- high yields
- Veneto IGP

Hillside
- better drainage and poorer soil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Veneto - Soave terroir

A

Two distinct parts:

Foothills of the Alps to the north
- limestone, clay, basalt
- naturally cool soils
- slow down ripening
- full flavor ripeness, high acidity

Flat plains near river Adige to the south
- medium acidity, lower quality
- intended to be drunk young

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Garganega

A

Vigorous

Late ripening

Traditionally pergola trained (now can be trellised)

Sensitive to winter cold, mildew and botrytis

Capable of producing high quality even at high yields on good sites

high acidity, med body, med intensity (lemon, apple/pear, white pepper, in warm vintage- stone fruits)
Usually no oak (some high-end is oaked)

Honey, almond w/ age

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Soave winemaking

A

High quality
- short cold maceration
- cool ferment
- few months on lees
- few ferment/age in oak

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Appellations for Soave

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Soave DOC requirements

A

Min 70% Garganega
- with Verdicchio & Chardonnay

Max yields are very high

Can be sold very young

(80% of all Soave)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Soave Classico DOC requirements

A

grapes from hilly Classico region

Same varieties as Soave DOC

Marginally lower yields than Soave DOC

(20% of all Soave)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Soave Superiore DOCG requirements

A

grapes from delimited hilly zone

Same varieties as Soave DOC

Lower yields than Soave DOC or Soave Classico DOC

Can be sold 1 year after harvest

Tiny production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Recioto di Soave DOCG requirements

A

Same location and rules as Soave Superiore DOCG, but the grapes are semi-dried (appassimento)

Max yields are much lower

Rich floral, honeyed, sweet wines with high balancing acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Soave wine business

A

Region of small growers and large bottlers

Largest cooperative - Cantina di Soave (50% of production)

Losing market share to Pinot Grigio
- 80% exported (Germany, UK)

Producer: Pieropan

Soave Consorzio
- re-positioning Soave as a high-quality wine
- classification of single vineyards as ‘cru’ vineyards based on soil, aspect, elevation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Valpolicella terroir

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Grape varieties in Valpolicella

A

Corvina
Corvinone
Rondinella
Molinara

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Corvina

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Corvinone

A

Does not ripen uniformly and fruit must be picked over bunch by bunch

Good blending partner to Corvina as it adds tannins

Red cherry

Dries well (for appassimento)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Rondinella

A

Reliable and productive, suitable for wide range of soils

Good disease resistance (good for drying)

Neutral wines, light simple cherry

Accumulates sugar very fast (useful for Recioto)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Molinara

A

high yielding

Pale color has led to a decrease in plantings

Contributes acidity, red-berry fruit, lightness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Valpolicella winemaking

A

Early consumption
- ferment at mid-range temps to retain primary fruit
- short maceration 5-7 days
- aged in steel or large neutral oak for 6-8 months

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Appassimento method

A

Grapes are stored for 3-4 months in well-aerated lofts

Grapes may be picked early at 11% potential alcohol
- maintains acidity
- ensures healthy bunches

Must be checked regularly and rotated

Humidity, temperature and air movements are controlled

Grapes lose around one third of their weight
- higher level of sugar, acidity, anthocyanin, tannins, flavor
- more glycerol is produced (softer, fuller mouthfeel)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Blend requirements for all DOC and DOCG in Valpolicella

A

Corvina and/or Corvinone must be 45-95% of the blend

Rondinella 5-30%

Other authorized varieties including Molinara

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Possible DOC and DOCGs for Valpolicella

A

Valpolicella DOC
Valpolicella Classico DOC
Valpolicella Valpantena DOC
- all above can be Superiore

Recioto della Valpolicella DOCG
Amarone della Valpolicella DOCG
Valpolicella Ripasso DOC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Valpolicella DOC

Requirements and expression

A

max yields are high

Typically made with short maceration

Bright purple tints in youth
Red cherry, rose
No oak flavours, low to med tannin, med (med+)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Valpolicella Classico DOC requirements

A

Grapes must come from hilly Classico zone

Greater concentration than Valpolicella DOC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Valpolicella Valpantena DOC requirements

A

Grapes from Valpantena valley

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

(Valpolicella) Superiore

A

Optional specification for:
- Valpolicella DOC
- Valpolicella Classico DOC
- Valpolicella Valpantena DOC

Higher min alcohol

Must be aged for 1 year
- Often aged in large oak vessels

Ruby colour, greater concentraton than basic Valpolicella

Some producers make outstanding wines labeled as Valpolicella Superiore (e.g. Quintarelli), often using a proportion of semi-dried grapes and aging for many years.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Recioto della Valpolicella DOCG

requirements and expression

A

Grapes can be sourced from anywhere in Valpolicella
- If Classico is stated, they 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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Amarone della Valpolicella DOCG

Requirements and expression

A

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)

Must be aged at least 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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Valpolicella Ripasso DOC

A

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)

Must be aged for 1 year
- often in large oak

Med (full) body, medium+ tannins
Fresh and stewed red cherries and plums

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Wine business Veneto

A

Amarone and Ripasso are extremely popular style
- huge increase in production in recent years
- drop in basic Valpolicella production, as growers can get more for Amarone grapes

65% of Amarone is exported
- Germany, USA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Other DOCs in Veneto

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

Pinot Grigio delle Venezie DOC

A

Replaced Pinot Grigio delle Venezie IGP
- Max yields are very high, but lower than they were for the IGP

Grapes have to be grown in Veneto, Friuli-Venezia Giulia or Trentino
- This area produces 85% of Italian Pinot Grigio (40% worldwide)

Light to med- intensity apple lemon
Light to med- body, med alcohol, med+ acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

Bardolino DOC
Bardolino Superiore DOCG

A

Adjacent to Lake Garda

Mainly light bodied reds and rose

Corvina blends (35-80%) + up to 20% of other authorized red varieties
- Merlot often used to reach minimum alcohol level of 10.5% (DOC) or 11% (DOCG)

Max yields are high

Rose is called Chiaretto

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

Bianco di Custoza DOC

A

easy drinking, lightly aromatic fresh white

Blend of mainly Trebbiano Toscano, Garganega, Friulano and optionally Cortese

Mainly sold in Italy (biggest producers are co-ops)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Lugana DOC

A

Turbiana grape
- same as Verdicchio

Ripe apple, citrus, hazelnut
Lively acidity, saline finish

May be oak aged

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Overview of Friuli wine production

A

Best known for high-quality single varietal whites

Notable for range of local and international varieties, both white and red

Winemaking drew on German technical expertise
- stainless steel
- temperature control
- cultured yeasts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Friuli Growing Environment

A

High rainfall and humidity

Flat Plain in the south
- warm maritime climate
- warming influence of Adriatic
- alluvial soil
- higher yields
- Grave del Friuli DOC
- Friuli Isonzo DOC

Low Hills in the north
- altitude (200m)
- poorer soils, including compacted marl known as ponca, with excellent drainage
- lower yields
- Collio DOC
- Collio Orientali del Friuli DOC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

Main grape varieties in Friuli

A

25% Pinot Grigio

Many international varieties, including Chardonnay, Merlot, Sauv Blanc, Riesling, Gewürztraminer

Friulano, Ribolla Gialla, Refosco,

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

Friulano

A

Good disease resistance

Med(-) floral and apple
Med(+) acidity
Med to High alcohol

Typically made in stainless steel, but some can be lightly oaked

Best have the capacity to age

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

Ribolla Gialla

A

Only grown in Collio and Colli Orientali, as it needs hillside sites to prevent it growing too vigorously

Prone to shot berries

High acidity, with citrus and pepper notes

Many styles (dry, off-dry, sparkling, orange wines, oaked)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

Refosco

A

Most planted local black variety

Vigorous
- does best on hillside lows with lower fertility

Late-ripening

Red cherry with herbal aromas

Small berries and high tannins
- best smoothed out with time in barrel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

Orange wines in Friuli

A

Oslavia subregion of Collio

Principles:
- Organic methods
- Use of local varieties (especially Ribolla Gialla)
- Long maceration on skins (up to 6-8 months)
- Long aging (2-6 years) in large oak
- Ambient yeast
- No temperature control
- No fining or filtration
- Low to no added SO2

Pronounced flavors of dried fruits, dried herbs, hay, and nuts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

Outline the key DOC/DOCGs in Friuli

A

Friuli DOC
- covers whole region
- high yields

Grave del Friuli DOC and Friuli Isonzo DOC
- high volume wines

Collio DOC and Colli Orientali del Friuli DOC
- lower max yields
- single-variety whites (Friuliano, Ribolla, Sauvignon Blanc, Chard + others)

Colli Orientali del Friuli Picolit DOCG
- sweet wines from air-dried Picolit grape

Ramandolo DOCG
- sweet wines from air-dried Verduzzo grape

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

Friuli wine business

A

Strong reputation in the Italian restaurant and specialist retail market

Exports have grown by 55 per cent in recent years (due in part to Prosecco and Pinot Grigio)

Increasing focus on promoting reds, especially local, such as Refosco
- Due in part to competition from other regions (e.g. Trentino-Alto Adige) for similar styles of white wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
67
Q

Piemonte growing environment

A

Moderate continental climate
- protected from cold northern winds and excessive rain by the Alps
- protected from Mediterranean weather systems by Apennines
- thunderstorms, hail, and fog are common
- late frost can be threat
- low rainfall during growing season
- lowers threat of fungal diseases
- Rain increases in September and October (threat to late-ripening grapes)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
68
Q

Nebbiolo

A

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

New clones have aimed at increasing color, but some feel have lost aromatic intensity
- Gaja prefers mass selection, seeking vines with low vigor, open bunches, and small berries

Finest and most perfumed on calcareous marls
- south, south-west facing sites in Langhe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
69
Q

Barolo DOCG

A

max 56 hl/ha

Barolo DOCG
- aged for 3 years
- min 18 months in oak

Barolo Riserva DOCG
- aged for 5 years
- min 18 months in oak

South, south-west facing slopes
- 200-400m
- good sunlight with cooling influence
- pronounced aromatics with high acidity

Often blends of different villages (Bartolo Mascarello)

Single vineyards (championed by Gaja)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
70
Q

Soils in Barolo

A

Blue-grey marl
- north and west
- lighter more aromatic wines, drinkable earlier
- La Morra

Sand and clay (less fertile)
- south and east
- closed and tannic in youth
- must be cellared for 10-15 years
- Serralunga d’Alba

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
71
Q

Single vineyards in Barolo and Barbaresco
(certification)

A

status of:
- Menzioni Geografiche Aggiuntive
- MGA
- can cover a whole village, single vineyard, or a number of vineyards grouped together into one MGA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
72
Q

Barbaresco DOCG

A

Min 2 years of ageing (4 years for Riserva)
- 9 months in oak

Same max yields as Barolo (moderate)

Many single vineyards have MGA status

one third the size of Barolo
- slightly lower altitude
- slightly warmer
- harvest usually a week earlier
- riper style

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
73
Q

Nebbiolo winemaking

A

Traditionally
- long maceration (3-4 months)
- 5-8 years of ageing

Style changed in the 70s-80s
- deeper colour, softer tannins, less need to age, new oak

Current practice:
- picking grapes with ripe skins and seeds
- maceration for 3-4 weeks
- aging in large format oak, or combination of large and small format oak
- only small proportion of new oak

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
74
Q

Other DOCGs for Nebbiolo

A

Roero DOCG

Gattinara DOCG
Ghemme DOCG
- far north of Piedmont
- greater diurnal range than Barolo
- higher acidity
- light-bodied but intensely perfumed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
75
Q

Langhe Nebbiolo DOC
Nebbiolo d’Alba DOC

A

Nebbiolo for early drinking

Typically from younger vines or less favored sites

Maceration for 7-10 days only

Aged for up to 1 year in neutral containers

Some producers declassify their Barolo or Barbaresco

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
76
Q

Barbera

A

Most grown variety in Piemonte

Relatively early budding (prone to spring frost)

Ripens relatively late, but before Nebbiolo

Very vigorous - high yields
- hard pruning for quality wines

Disease resistant

High in acidity, med tannin, med alcohol

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

77
Q

Barbera denominations, yields and requirements

A

Barbera d’Asti DOCG
- high yields
- aged min 4 months

Nizza DOCG
- moderate yields
- aged min 18 months (including 6 months in oak)

Piemonte DOC
- high yields

78
Q

Dolcetto

A

Ripens earlier than Barbera and Nebbiolo
- can be grown on cooler sites

Hazards:
- Susceptible to fungal diseases
- Buds get easily broken
- Low vigor
- Ripening can be blocked by prolonged cold weather

Plantings are declining due to hazards and because of higher prices for Nebbiolo

Reductive in winery (frequent pump overs)

Naturally high tannins
- Requires mid-range ferment temp
- short maceration
- soft extraction methods to avoid extra tannin

Typically aged in steel or cement to preserve fruit

79
Q

Denominations for Dolcetto
(and max yields)

A

Dolcetto d’Alba DOC
- high yields

Dolcetto di Ovada DOC
Dogliani DOCG
- slightly lower max yields

Piemonte DOC
- high yields

80
Q

Expression of Dolcetto

And producers

A

med+ intensity red cherry fruit with floral notes
med- acidity
med+ tannins

Producer: Marcarini

81
Q

Cortese

A

High yielding

Thin skinned (susceptible to grey rot)

Top-quality wines may undergo a few hours of cold soaking

Light intensity (lemon, apple, pear, white flowers), high acidity

Mostly easy drinking styles; some top wines can be aged

82
Q

Gavi DOCG and Gavi di Gavi DOCG

A

100% Cortese
- high max yields

Riserva has lower max yields and must be aged for one year

83
Q

Arneis

A

Grown in Roero area

Must be picked as soon as desired ripeness is reached, as acidity drops quickly

Oxidizes easily

Light intensity but complex aroma of white flowers, chamomile, white peach, lemon
Med- acidity

Roero Arneis DOCG
- at least 95% Arneis
- high max yields

84
Q

Generic appellation in Piemonte

A

Piemonte DOC
(allows wide range of local and international varieties)

there is no IGT

85
Q

Piemonte wine business

A

Region of small family-owned farms
- in the past, many sold their grapes to larger producers
- now, many small growers bottle their wines due to the high value of Nebbiolo

Export
- Barolo 85%
- Barbaresco 75%
- USA, Germany

Investment wines
- attracted interest due to raising prices of Burgundy and Bordeaux, ability to age in bottle

86
Q

Tuscany Climate

A

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

87
Q

Sangiovese

A

10% of all vines in Italy

Difficult to grow
- buds early (frost)
- ripens late (autumn rain)
- does best on south-facing slopes
- quality wines at 200-550m (long season)
- best on shale, limestone with good drainage
- vigorous (canopy management to avoid shading)
- Thin skins (botrytis)
- Esca prone
- Can produce high yields (volume or quality choice)
- wild boars

Cordon with spurs or cane pruned with VSP

Large choice of clones available
- producers replacing their old clones with higher quality, or using mass selection

Medium intensity ruby color, red cherry, red plum, herbal notes, medium to full body, high acidity, high tannins

88
Q

Result of Chianti Classico 2000 project

A

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

89
Q

Trebbiano Toscano

A

Late budding (not vulnerable to frost)
Vigorous and high yielding

Good disease resistance

Ripens well in sun and heat while retaining acidity

Neutral flavours (med- lemon, herbal)

Declining popularity
- often replaced with black varieties

Important for Vin Santo

90
Q

Varieties used to blend with Sangiovese
+ their blending contributions

A

Canaiolo Nero
- red-berried fruit and floral notes
- light tannin

Merlot, Cabernet Sauvignon
- opposite of Canaiolo
- dominant in taste

Cabernet Franc, Syrah

91
Q

Tuscany - Sangiovese winemaking

A

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 (aging potential)
- temperature controlled steel (concrete comeback)
- old barriques or large neutral casks (new oak was popular a few decades ago)
- no additional oak flavours

92
Q

Chianti DOCG

A

Vineyards are lower than Classico
- less than 300m

70-100% Sangiovese
- Cab Sauv or Franc cannot exceed 15%
- 10% of white grapes allowed
- Min alcohol 11.5% (subzones usually min 12%)

Max yields are high

Can be released for sale in March following vintage
- typically stored in stainless steel or large oak
- Riserva must be aged 2 years

93
Q

Chianti subzones

A

7 named subzones

Lower max yields

In some sub-zones, Riserva wines must be aged for 6 months in oak (out of 2 years)

94
Q

Chianti Rufina DOCG

A

Coolest of the subzones
- altitude 350m
- cool wind descending from Apennines
- high acidity, more restrained fruit
- capacity to age

Producer: Frescobaldi

95
Q

Chianti Colli Senesi DOCG

A

largest subzone

Warmer than others
- fuller bodied, richer

Min 75% of Sangiovese (max 10% Cabernets)

96
Q

Chianti Classico DOCG

A

Hilly area between Florence and Siena
- 200-500m
- cool nights
- lengthening growing season

Min 80% Sangiovese (no white varieties permitted)

Max yields are lower

Must be aged one year
- Riserva must aged for 2 years

Label may mention name of single vineyards

Can 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)

Producer: Castello di Ama

97
Q

Soils in Chianti Classico

A

Galestro soil:
- schistous, crumbly rock with clay and marl
- good drainage and sufficient water-holding
- aromatic with ageing potential

Albarese soil::
- calcareous soils with clay
- good drainage and sufficient water-holding
- more structure and body

98
Q

Chianti Classico Gran Selezione

A

Grapes must come from single vineyard or an estate owned by the producer

Min 30 months of ageing (no oak requirement)

99
Q

Brunello di Montalcino DOCG

A

First bottled by Biondi-Santi in 1865
- expansion in planting by Banfi (USA market)

Warmer and drier than Chianti, protected from rain by Monte Amiata
- adequate rainfall
- riper fruit, fuller body, higher alcohol
- cooling breezes from Mediterranean (acidity)

Hilly denomination 120-500m
- north - galestro soils (aromatic)
- lower, warmer south with more clay (fuller bodied)

Max yields 54 hL/ha

5 years of aging
- 2 years in oak

Riserva
- 6 years of ageing
- 2 in oak

Label may mention single vineyard.

Intense sour cherry, high acidity and tannin (giving longevity), complex aroma even after release (long ageing)

Producer: Casanova di Neri

100
Q

Rosso di Montalcino DOC

A

100% Sangiovese

Grapes from same area as Brunello
- producers may declassify

Can be sold after a year

Often from younger vines or less promising sites

Aged briefly in steel or oak

101
Q

Vino Nobile di Montepulciano DOCG

A

East and south-east facing slopes (250-600m)
- higher vineyards produce more aromatic wines due to 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
- accessible in youth

70-100% Sangiovese

Max yield 56 hl/ha

Must be aged 2 years (3 for Riserva)
- 12-24 months in oak

Vineyard name may be on label

Rosso di Montepulciano DOC
- early drinking wines
- producers can declassify

Producer: Contucci

102
Q

Other denominations in Tuscany

A

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

103
Q

Morellino di Scansano DOCG

A

Warm area moderated by altitude (average 250m) and cooling winds from the sea at night
- ripe fruit, black fruit notes along sour cherry

At least 85% Sangiovese

Max yields are relatively high

Producers: Le Pupille

104
Q

Maremma Toscana DOC

A

DOC allows wide range of varieties
- local and international
- Sangiovese is most grown
- Cabernet, Vermentino are next
- Bordeaux blends

Max yields are high

Producers: Le Pupille

105
Q

Bolgheri DOC

A

Max yields are relatively high

Min ageing 1 year

Warm climate with cool nights (sea proximity)
- winds from sea reduce fungal diseases
- varied soils
- irrigation is allowed
- relatively little rain during harvest period

Cordon-trained, spur-pruned with VSP
- higher density than elsewhere in Tuscany

DOC allows
- up to 100% Cab Sauv, Franc or Merlot
- up to 50% Syrah and Sangiovese
- up to 30% other varieties

Bolgheri Rosso Superiore
- more restricted yields
- aged 2 years
- at least 1 year in oak
- Usually significant amount of new French oak barriques

106
Q

Bolgheri Sassicaia DOC

A

DOC for single estate
- Tenuta San Guido

min 80% Cabernet Sauvignon

min 2 years of ageing (including 18 months in barriques)

107
Q

Vernaccia di San Gimignano DOCG

A

Italy’s first DOC 1966

Dry summers, very windy (low disease pressure)
- hills 200-400m

Requirements
- At least 85% Vernaccia
- Max yields are relatively high

Med intensity (lemon, floral) med+ acidity

Business
- large market from tourists
- half is exported (US, Germany)
- Inexpensive to mid-priced
- Producers: Panizzi

108
Q

Toscana IGT

A

higher permitted yields

Any registered grape variety

Includes
- Masseto (Merlot - Frescobaldi)
- Solaia (Cab Sauv, Sangiovese, Cab Franc - Antinori)

109
Q

Vin Santo (Tuscany)

A

Made by appassimento method

Blend of primarily Trebbiano Toscano and Malvasia

Permitted within many denominations
- Vernaccia di San Gimignano DOCG
- Chianti
- Chianti Classico
- Vino Nobile di Montepulciano

Grapes dried in loft, pressed and fermented, aged in small barrels that are not topped up for 5-10 years

Min ageing
- 2 years (Chianti Classico)
- 3 years (Vino Nobile di Montepulciano)

Combination of raising and falling temperature, oxidative aging
- amber color
- 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

110
Q

Wine business in Tuscany

A

Most regions produce both early-drinking styles and wines that require long aging before release

50% of production volume is Chianti DOCG
- Chianti Classico is bigger in terms of value

Some co-ops in Chianti DOCG, but more prestigious appellations are mostly private estates

Chianti DOCG is the highest-selling red wine in Italy (mostly supermarkets and deep discounters)

Large exports (especially to US)
- Chianti DOCG 70%
- Chianti Classico 80%
- Montalcino 70%
- Montepulciano 80%

Promotion
- as historical, traditional - Chianti
- as world-class - Montalcino/Bolgheri

111
Q

Marche most common wine styles

A

Blends of Montepulciano and Sangiovese

Verdicchio

112
Q

Marche growing environment and climate

A

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

113
Q

Verdicchio

A

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

Pale lemon, med- intensity white flowers, apple, lemon, fennel, almond
Slightly bitter finish, high acidity, med body

Some Riserva goes through MLF
- often aged on lees in old oak for texture
- can be aged for decade or more
- dried fruit, mushroom notes

114
Q

Verdicchio denominations

A

Verdicchio dei Castelli di Jesi DOC

Verdicchio di Matelica DOC

115
Q

Verdicchio dei Castelli di Jesi DOC

A

Low hills
- clay and limestone
- Classico from historic heart of the region
- Classico Superiore also has lower yields

Max yields are very high

Floral and fruity

Castelli di Jesi Verdicchio Riserva is DOCG
- requires 18 months of aging

116
Q

Verdicchio di Matelica DOC

A

Much smaller than Verdicchio dei Castelli di Jesi DOC

Higher zone in foothills of Apennines
- protected from sea influence by mountains
- continental climate
- longer season, higher acidity
- soil contains less clay, so is faster-draining

Max yields are very high, but slightly lower than Jesi

Fuller bodied, higher acidity, less fruity than Jesi

Verdicchio di Matelica Riserva DOCG
- min 12.5% alcohol
- min 18 month of aging

117
Q

Pecorino

A

Good disease resistance, low productivity

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

Some wines aged for 12-18 months in old oak for texture

118
Q

Passerina

A

Good disease resistance, high productivity

Ripens later than Pecorino
- vulnerable to autumn rain

Natural high acidity (but can lose acidity quickly once mature)

Ripe lemon, yellow apple

Can be labelled Marche IGT or Offida Passerina DOCG

119
Q

Grape varieties in Marche

A

Montepulciano
Sangiovese
Verdicchio
Biancame (white)
Trebbiano Toscano
Pecorino
Passerina

120
Q

Montepulciano

A

Often blended with Sangiovese
(high quality blends usually Montepulciano-dominant)

Resistant to botrytis 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 for simple
- 20 days quality

2 styles
- ripe, med intensity, red cherry, no oak, med body
- pronounced red cherry and black plum, oak aroma, med+ tannin,

121
Q

Montepulciano (and blends) denominations in Marche

A

Rosso Piceno DOC
- 35-80% Montepulciano

Rosso Piceno Superiore DOC
- can only be made in certain areas in the south of the region
- requires higher alcohol and min 1 year of aging
- includes Offida DOCG

Offida Rosso DOCG
- must be 85-100% Montepulciano
- must be aged for 2 years (1 in oak)

Rosso Conero DOC
- min 85% Montepulciano

Conero Riserva DOCG
- min 85% Montepulciano
- only blended with Sangiovese
- must be aged for 2 years (1 in oak)

122
Q

Wine business in Marche

A

Promotional body known as the IMT

Mainly sold in Italy

1/3 exported - USA, Canada
- Verdicchio used to do well in both domestic and export markets but overtaken by Pinot Grigio

123
Q

Umbria climate

A

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

124
Q

Grechetto

A

Thick skinned
- resistant to diseases
- suitable for late harvesting

Low to med intensity lemon and white flowers

High acidity, med body

125
Q

Sagrantino

A

Speciality of Umbria

Needs full sunshine to ripen

Moderately productive

Mostly on hillsides at 220-470m
- best light interception and drainage

Spider mites can live on 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 aging

126
Q

Denominations in Umbria

A

Orvieto DOC
Rosso di Montefalco DOC
Sagrantino di Montefalco DOCG

127
Q

Orvieto DOC

A

Includes Classico zone

At least 60% Trebbiano Toscano and/or Grechetto
- better quality have more Grechetto

Must be grown at 100-550m

max yields are high
- much lower for Superiore

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

128
Q

Sagrantino di Montefalco DOCG

A

100% Sagrantino

max yields are moderate

must be aged for 37 months (including 1 year in wood)

May be labelled with single vineyard name

2-3 weeks of maceration (not too long to avoid extraction harsh tannins)

Some soften tannins by aging in new French barriques (Arnaldo Caprai, while others prefer large casks followed by extended bottle aging.

129
Q

Rosso di Montefalco DOC

A

Sangiovese main variety (60-70%)

Sagrantino 10-15%

max yields are high

Min aging 18 months

130
Q

Wine business in Umbria

A

Large companies which are innovators in
- organic viticulture (Barberani)
- recovery of energy from biomass (Lungarotti)
- sustainability (Arnaldo Caprai)

60% Sagrantino exported - USA, Germany

131
Q

Grape varieties in Lazio

A

Trebbiano
Malvasia
- Malvasia Bianca di Candia
- Malvasia di Lazio

Merlot & Sangiovese (leading reds)
Cesanese

132
Q

Climate in Lazio

A

Warm mediterranean
- moderated by altitude on low hills up to 300m
- cool winds from sea
- occasional frost, excessive heat, rain during harvest
- little rainfall during summer, reducing risk of fungal disease

133
Q

Malvasia Bianca di Candia
vs
Malvasia di Lazio

A

Malvasia Bianca di Candia
- good disease resistance
- high yields
- prone to oxidation
- med- intensity, lemon, apple, med+ alcohol, light body
- plantings have decreased

Malvasia di Lazio
- cross between Muscat of Alexandria and local variety
- grapey and peach flavours
- loses acidity quickly when ripe
- widely replaced because it has lower yields and disease resistance
- more flavor

134
Q

Cesanese

A

black semi-aromatic variety

very late ripening

high yielding but with high quality potential

Some is grown inland on higher slopes up to 600m
- higher diurnal range, fresher fruit

Pronounced cherry, rose petal, medium tannins, med acidity, high alcohol

135
Q

Frascati DOC
and
Frascati Superiore DOCG

A

At least 70% Malvasia Bianca di Candia and/or Malvasia di Lazio
- can include up to 30% Trebbiano Toscano

Max yields are very high
- low flavor intensity
- acceptable to good

Cool ferment, brief storage in steel

Frascati Superiore DOCG
- same grape requirements
- lower max yields, but still high
- one year of ageing required (no oak required)
- 20% of vineyards
- good to very good
- some can be barrel-fermented

136
Q

Castelli Romani DOC

A

Large area with many DOCs within it (including Frascati)

Mostly whites
- very high yields
- must be based on Malvasia or Trebbiano

137
Q

Denomination for Cesanese

A

DOCG Cesanese di Piglio

high yields
stainless steel or large oak

138
Q

Denominations in Lazio

A

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

139
Q

Wine business Lazio

A

Mostly high volume
- Reputation for quality fell and production decreased

Co-ops are important

60% of Frascati is exported (US, Germany)

Local demand from Rome and its tourists

140
Q

Three main wine styles in Abruzzo

A

Trebbiano d’Abruzzo
- crisp white, high acidity, unoaked

Cerasuolo d’Abruzzo
- med bodied rose from Montepulciano

Montepulciano d’Abruzzo reds

141
Q

Abruzzo growing environment and climate + viticulture

A

Hillsides:
- warm continental climate
- cooling influence of moutains
- slows sugar accumulation, allowing flavors to develop
- spring frost, autumn rain threat

Flat coastal zone:
- warm mediterranean climate
- lower risk of frost and rain at harvest
- higher temperatures
- more fertile soil
- suited to high volume production

Historically:
- low density planting with pergolas
- high yields

Now:
- denser, cordon or Guyot, lower yields
- machine harvesting, except on steeper slopes

142
Q

Trebbiano Abruzzese

A

Mid to late ripening

Vigorous and productive
- well suited to pergola

143
Q

Trebbiano d’Abruzzo DOC

A

Trebbiano Toscano (lower quality) and/or Trebbiano Abruzzese

max yields are very high

Cool temps, MLF usually blocked, aged in steel

Acceptable to good

Some outstanding quality, e.g. Valentini

144
Q

Cerasuolo d’Abruzzo DOC

A

At least 85% Montepulciano

Historically, it was medium intensity pink, but now often made in a lighter color

Can be made:
- short maceration (usually limited to 12h, since Montepulciano is high in anthocyanins)
- direct pressing
- saignee (by-product)

Med to Med+ bodied

145
Q

Montepulciano d’Abruzzo DOC

  • winemaking & styles
A

Lighter style:
- light extraction, short time on skins
- 15% Merlot or Primitivo may be added

Higher quality
- extended time in barrel to soften tannins
- large oak is common (some use barriques)

deep ruby color, med intensity red cherry, plum, med+ body, high tannin

146
Q

Montepulciano d’Abruzzo

  • DOC/DOCGs
A

Montepulciano d’Abruzzo DOC
- must be on hilly sites
- very high yields
- light to medium concentration

5 official subzones
- lower yields (still high)
- 18 months of aging (9 months in oak)
- more concentration

Colline Teramane Montepulciano d’Abruzzo DOCG
- same yields as subzones
- 2 years of aging (1 year in oak)

147
Q

Abruzzo wine business

A

Dominated by co-ops (75%)
- Cantina Tollo (exports 35%)

Majority are inexpensive, good value for money

Small number of premium producers
- Valentini, Masciarelli

148
Q

Campania growing environment and main soil types with their DOC(G)s

A

Between Mediterranean Sea and Apennine Mountains
- mostly on slopes (200-600m)

Warm Mediterranean climate
- many varieties are late ripening

Threats:
- rain in autumn
- spring frost

Limestone and clay in the hills
- balance of drainage and water retention
- Fiano di Avelino DOCG
- Greco di Tufo DOCG
- Taurasi DOCG

Volcanic and sandy (around Naples)
- fast-draining
- Campi Flegrei DOC (Falanghina and Piedirosso)
- Vesuvio DOC (whites + Piedirosso)

Alluvial sediments
- Sannio DOC
- Beneventano IGP
- range of Italian varieties

149
Q

Grape varieties in Campania

A

Aglianico
Falanghina
Barbera
Malvasia
Sangiovese
Greco
Fiano

150
Q

Falanghina

+ denomination

A

Most grown white variety in Campagna

Good disease resistance

Fruit can begin to shrivel towards the end of season
- harvest date is important

Mid to late ripening (threatened by rain in autumn)

Medium intensity apple, white peach, herbaceous (grass), med+ acidity

Mostly unoaked

Falanghina del Sannio DOC
- max yields are very high

Campi Flegrei
- same max yields as Sannio
- lower alcohol due to winder conditions

151
Q

Greco

+ denomination

A

Challenging to grow
- prone to grey rot and both mildews
- low vigour and productivity
- but tolerant to heat and drought resistant

Late ripening

VSP (cordon or cane)

High alcohol, oily texture
- floral, stone fruit, smoky notes
- mostly unoaked, ages well

Greco di Tufo DOCG
- limestone and clay
- max yields are high
- very good to outstanding

152
Q

Fiano

+ denomination

A

Potentially high quality variety with ageing potential

Thick skins to resist botrytis, but still susceptible to mildew

Late ripening

VSP (cordon or cane)

floral, peach, hazelnut
med+ body, med (med+) acidity, waxy texture

Soils:
- Lighter wines from sandy soils
- Heavier wines from clay soils

Fiano di Avelino DOCG
- max yields are high
- mostly stainless steel, some oak
- very good to outstanding

153
Q

Aglianico

A

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)

154
Q

Taurasi DOCG

A

Slopes up to 600m
- lengthens season, allowing for greater flavor intensity and ripe tannins

  • min 85% Aglianico
  • max yields are high
  • min 3 years of aging (1 year in wood)
  • (Riserva - 4 years w/ 18 months in wood)
  • Long maceration (20+ days)
  • French barriques or large traditional casks
  • very good to outstanding
155
Q

Piedirosso

+ denomination

A

Pale ruby, fresh medium+ acidity, medium tannins, red plum, red cherry
- early drinking
- can also be used to soften Aglianico blends

Adapted to heat and drought

Open bunches of thick skin berries (resists botrytis)

Late-ripening

Mostly stainless steel or old oak, with a few using new oak barriques

Campi Flegrei DOC and Vesuvio DOC
- including islands of Ischia and Capri
- min 50% Piedirosso (most are 100%)
- many vines are ungrafted

156
Q

Denominations for whole provinces in Campania

A

Irpinia DOC (for Avellino)

Sannio DOC (for Benevento)

less strict rules and higher yieds

157
Q

Wine business in Campania

A

Mastroberardino
- significant role in the recovery and commercialisation of the Campanian varieties

Feudi di San Gregorio
- has done much to update the image of Campanian wine

Co-ops important in some provinces
- La Guardiense (15% of production in Benevento)

Exports have increased significantly in recent years

158
Q

Basilicata overview and growing environment

A

Most of the wine is IGT or ‘vino’

Monte Vulture
- inactive volcano

Warm mediterranean climate
- cooling altitude up to 600m
- breezes from Balkans
- retain acidity and extend growing season
- wide diurnal range

159
Q

Aglianico del Vulture DOC

A

100% Aglianico

max yields are high

1 year of aging

Clay limestone and volcanic soils
- excellent drainage on volcanic material, good water retention of limestone and clay

Increasingly being aged in French oak barriques (may be new), rather than traditional large oak

Red plum, blackberry, full body, high acidity, high alcohol, high tannin
- very good to outstanding
- capable of extended bottle aging

Sales divided b/w domestic and exports (US)

Producers: Elena Fucci

160
Q

Aglianico del Vulture Superiore DOCG

requirements and producer

A
  • much lower max yields
  • 3 years, 1 year in oak
  • Riserva: 5 years, 2 in oak

Producers: d’Angelo

Others, like Elena Fucci, prefer to label as DOC and release the wines earlier

161
Q

Puglia growing environment

A

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

162
Q

Grape varieties in Puglia

A

Sangiovese
Primitivo
Negroamaro
Nero di Troia
Montepulciano
Trebbiano Toscano
Trebbiano Giallo

163
Q

Primitivo

A

Early budding, early ripening

High yielding

Prone to frost, drought, poor flowering and fruit set in rainy and humid years
- large vintage variation in yields
- challenge for supplying customers

Bunches are looser than in CA Zinfandel
- greater disease resistance

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
- shade
- low rainfall

Inexpensive:
- Stainless steel, short maceration

Premium:
- Longer maceration
- Often aged in French oak barriques for 12 months

Med+ (pronounced) ripe to jammy, red cherry, strawberry, med acidity, med to med+ tannin

164
Q

Primitivo denominations

+ requirements

A

Primitivo di Manduria DOC
- min 85% Primitivo
- max yields are fairly high

Gioia del Colle DOC
- must be 50-60% Primitivo
- blended with Montepulciano, Sangiovese and/or Negroamaro and up to 10% of Malvasia
- max yields are moderate
- hilly area; slightly cooler than Manduria

165
Q

Negroamaro

A

High yielding

Good resistance to disease and drought

Ability to retain acidity (suitable for hot climate)

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 a rose (deep pink-orange)

166
Q

Salice Salentino DOC

A
  • min 75% of Negroamaro (90% if variety is on label)
  • max yields are very high
  • Riserva: min 2 years of aging (6 months in large wooden casks)
167
Q

Nero di Troia

A

Late ripening, needs long season to develop full colour
- bunches ripen at different times (multiple passes)

Med intensity red cherry, red currant, black pepper note, high but fine-grained tannins, med+ acidity

168
Q

Castel del Monte DOC

A
  • min 90% Nero di Troia (if variety is stated)
  • max yields very high
  • released early (stored in stainless steel)
  • DOCG for Riserva
    - lower max yields
    - 2 years of aging (1 in wood)
169
Q

Wine business in Puglia

A

Large volumes of inexpensive wine
- less than 10% classified as PDO
- 60% ‘vino’

Co-ops are very important
- Cantina Due Palme

Quality is rising thanks to local companies and investments by major Italian companies (e.g. Antinori)

170
Q

Sicily growing environment

A

Warm mediterranean climate
- variety of microclimates

Low rainfall
- necessity of irrigation

171
Q

Sicily grape varieties

A

Catarratto
Nero d’Avola
Grillo
Inzolia
Syrah
Chardonnay
Zibbibo

The local whites are mostly blended together or with Chardonnay, and the emphasis is on primary fruit

172
Q

Cattarato

A

High yielding and disease resistant

Light intensity lemon and herbal notes
High acidity, med alcohol

173
Q

Grillo

A

Natural cross between Catarratto and Moscato

Moderately high yielding
Heat resistant, good disease resistance

Oxidizes easily (made protectively)

Full body, lemon, floral notes, high acidity

Producer: Marco de Bartoli
- early champion of the variety
- produces a premium oak-aged Grillo

174
Q

Inzolia

A

Early ripening

Good drought resistance

Needs to be picked early to retain acidity

Med- lemon

175
Q

Zibibbo (Muscat of Alexandria)

Most famous place where it is grown and its styles

A

Heat and drought resistant

Pantelleria
- intense sunlight, heat, drying winds
- low bush vines planted in holes
- preserve water and protection from wind

3 styles
- dry (stainless steel)
- late harvest (fermentation stopped early)
- Passito (sun-dried grapes)
- deep lemon color,
- pronounced cooked orange, apricot and honey.
- high alcohol and sweet
- challenge to balance sweetness and acidity
- some companies pick most fruit early for acidity, then dry them and blend with later-picked fruit

176
Q

Nero d’Avola

+ its denomination

A

Most planted variety in Sicily

Late ripening
- often grown close to ground to maximize heat
- adaptable to many sites
- very vigorous (requires a lot of canopy management)

Prone to uneven flowering (vintage variation)

Med (deep) ruby, red cherry, black plum, med+ (high)tannins, med (med+) acidity.

Premium:
- grown at moderate yields
- typically aged in small oak barrels
- very good to outstanding

Inexpensive:
- grown at higher yields
- released early
- acceptable to good

Nero d’Avola is an option is many DOCs and is often produced as IGT or ‘vino’

177
Q

Cerasuolo di Vittoria DOCG

A

Sicily’s only DOCG

Nero d’Avola and Frappato
- Frappato adds strawberry, herbal aromas, fresh red fruit
- moderate max yields
- very good concentration

Producer: Planeta

178
Q

Nerello Mascalese

A

Buds early, late ripening

Coulure susceptible (varying yields)

Etna’s high altitude (400-1000m) gives it long season
- adding flavor intensity

De-leafing 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), med to high alcohol

Relatively short time on skins (10-15 days) to avoid over-extraction
- some top producers, like Graci, macerate for 30-90 days

179
Q

Etna Rosso DOC

A

Min 80% Nerello Mascalese
- blended with Nerello Cappuccio (for color and red berry fruit)

Max yields are moderate

Best wines are typically from very old vines (60-100 years)

Very good to outstanding

Moderate to steep slopes (hand worked)

Usually aged in large neutral oak

Riserva requires 4 years of aging (1 year in wood)

180
Q

Carricante

A

Main component of Etna Bianco DOC
- At least 60% (often 100%)
- Can be blended with Catarratto

Grows well at high altitudes (up to 1000m)

Typically aged in old oak for texture
- high acidity, usually goes through MLF

Med intensity lemon and green apple, high acidity, med alcohol

181
Q

Generic denomination in Sicily

A

Sicilia DOC (replaced former IGT)
- large range of varieties including international
- very high yields
- many producers using new DOC, especially for Grillo and Nero d’Avola

182
Q

Wine business in Sicily

A

Led by small number of large and influential private companies
- Planeta, Donnafugata

Also some important co-ops
- e.g. Settesoli (7% of production)

In the past, mostly exported in bulk to add alcohol and body to wines from cooler regions
- even today, only 20% of wine is bottled

Nero d’Avola was big in the 90s but quality dropped.
- Today, Etna Rossa is popular in specialist wine retail and wine bars

Promotional body: Assovini Sicilia
- organizes annual tasting (Sicilia En Primeur)

183
Q

Sardinia growing environment

A

Warm mediterranean climate

Low rainfall during growing season
- south-east needs more irrigation

Cooling influences
- Hilly
- Drying winds from the sea (less fungal diseases)

184
Q

Grape varieties in Sardinia

A

Cannonau (Grenache Noir)
Vermentino
Carignano

185
Q

Cannonau di Sardegna DOC

requirements (including producers)

A

Grown in any part of the island
- there is also a Classico zone

Max yields are high
- slightly lower in the Classico zone
- also a Riserva classification

good to very good

Producers: Argiolas

186
Q

Vermentino

A

Early budding, ripens in mid-season

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

Typical winemaking:
- short period of skin contact (24h)
- gentle pressing
- ferment at cool temp
- 3-4 months on lees
- some very good wines are aged on lees for 6 months for fuller texture

187
Q

Denominations for Vermentino in Sardinia

A

Vermentino di Sardegna DOC
- can be grown anywhere in Sardinia
- very high yields

Vermentino di Gallura DOCG
- north-east corner of the island
- much lower yields, but still relatively high

188
Q

Carignano

+ winemaking
+ denomination

A

Heat and drought resistant
- mainly grown in the drier south-west of the island

Low fertility soils help to restrain its natural vigor

Inexpensive:
- short maceration (7-10 days)
- aged 3-4 months in neutral container

Mid-priced and Premium:
- longer maceration (15 days)
- aged in French barriques for 12-18 months

Carignano del Sulcis DOC
- mostly bush vines (required for Superiore category)
- Limited irrigation permitted (not after veraison)
- max yields are high
- max yields for Superiore are moderate

189
Q

Wine business in Sardinia

A

History of bulk wine for blending
- now trying to create an identity around its biggest varieties
- large proportion is PDO

High quality co-ops
- Cantina Santadi

Old_Full (26 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions