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WSET D3 2023 > Ch19 So IT > Flashcards

Ch19 So IT Flashcards

1
Q

Describe the location of Campania

A

SW IT
S of Lazio
N of Calabria (not covered for D3)
On Tyrrhenian Sea
Sits between Mediterranean (Tyrrhenian) Sea and Apennine mtns

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2
Q

Where are the vineyards of Campania

A

Most viticulture is on the slopes
Altitudes of 200-600M

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3
Q

What wine of Campania was known for its quality and ability to age in Roman times?

A

Falernain
Unknown varieties
From N Campania

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4
Q

What wine(s) is Campania currently known for?

A

for 3 local white varieties: Falanghina, Greco, Fiano
For the black variety Aglianico, esp from Taurasi DOCG

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5
Q

Describe the climate of Campania
Weather hazards?

A

warm Med
Vines on inland slopes up to 600 M have cooling influence
Since many of grown varieties are late-ripening, they can be threatened by cold & rainy AU
Spring frost can be a problem for vines planted in first pockets or on lower slopes?

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6
Q

Describe the soils of Campania and the key denominations where they are found

A

3 main soil types
Limestone & clay in hills (balance of fast draining + water retention): Fiano di Avellino DOCG, Greco di Tufo DOCG, Taurasi DOCG
Volcanic & sandy (around Naples) Campi Flegrei DOC, Vesuvius DOC (incl wines labeled Lacryma Crhisti)
Alluvial sediments: large area btw Naples & Benvento w/ a # of DOCs & IGPs

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7
Q

What are the soils of Fiano di Avellino DOCG, Greco di Tufo DOCG and Taurasi DOCG?

A

limestone & clay
Good balance of fast draining yet water retention

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8
Q

What are the soils of Campi Flegrei DOC and Vesuvio DOC

A

Volcanic and sandy
Campi Flegrei DOC has tuff, pumice and sandy soils, fast draining

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9
Q

What is notable overall about Campania wines?

A

Wines are made predominantly w/ local varieties
Most are 100% varietal or 85% + authorized blending variety
Barbera and Sangiovese are also grown for local consumption and bulk wine

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10
Q

Describe the most grown white grape in Campania
Name th grape
Susceptibility
Ripening and implications

A

Falanghina
Workhorse variety
Has risen in popularity since 1980s, especially in hospitality
Good disease resistance, but fruit can shrivel at end of season so harvest date selection important
Mid- to late-ripening —> sometimes threatened by AU rain

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11
Q

Describe wines made with Falanghina grape

A

M int
Apple, white peach, herbaceous notes (grass)
M+ acid
Nearly all are un-oaked
A to VG
$ to $$

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12
Q

What denominations in Campania produce Falanghina?

A

Falanghina del Sannio — max yield 84 hL/ha, accounts for 1/3
Campi Flegrei produces lower alc wines (12-13%) due to windier conditions than inland; max 84 hL/ha

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13
Q

Describe the Greco grape
Color
Suceptibility —> implications
Ripening

A

White
Late ripening (?) [picked 1st week of Oct]
Prone to grey rot + powdery & downy mildew
Low vigor and productivity
Tolerant to heat and is drought-resistant —> suitable to warm region

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14
Q

How are Greco vines typically trained?

A

Guyot system or cordon-trained w/ spur prune, allowing for some mechanization on less-steep slopes

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15
Q

Describe Greco di Tufo DOCG area

A

Small but densely planted area
Limestone & clay soils (good drainage + water retention)
Tufo refers to town, not soil type
Max yield 70 hL/ha

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16
Q

Describe Greco di Tufo DOCG wines

A

Greco grape
Deep lemon
Floral, stone fruit, smoky
High alcohol
Most un-oaked
Best can age in bottle
VG w/ some O; $$ to $$$

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17
Q

What white wine grape was rescued from neglect in the Campania region and by whom?

A

Fiano grape
Mastroberardino family after WWII

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18
Q

How is Fiano typically trained?

A

Guyot and Cordons w/ VSP are common

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19
Q

Describe the Fiano Grape
Quality
Susceptible
Skins

A

potentially high quality
Sensitive to both forms of mildew
Has thick skins so can resist botrytis
Late ripening

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20
Q

What rules for Fiano di Avellino DOCG

A

Fiano grape (not in book, but min 85% w/ up to 15% Greco, Coda di Volbe Bianca &/or Trebbiano Toscano)
Max yields 70 hL/ha

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21
Q

Describe Fiano di Avellino DOCG wines

A

M(-) to M int
Floral, peach, hazelnut
M+ body
M to M+ acidity
Waxy texture
2 expressions, depending on soils
Lighter fruitier from open, sandy soils
Weightier from clay-dominated soils
VG to O, $$ to $$$
Best can age 8-10 yr in bottle

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22
Q

How does the soil type affect Fiano di Avellino? What 2 styles result

A

2 expressions, depending on soils
Lighter fruitier from open, sandy soils
Weightier from clay-dominated soils

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23
Q

Describe the Aglianico grape
Color
Budding, ripening and implications
Vigor

A

Black
Early budding —> vulnerable to frost
Late ripening —> AU rain can be issue
Req long season (early bud, late ripe) to ripen tannins
Vigorous —> need to control
Prone to botrytis bunch rot

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24
Q

How is Aglianico typically trained?

A

mostly planted on spur pruned cordons or cane pruned w/ VSP
M density, enabling some mechanization

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25
Q

Describe Aglianico wines

A

M+ to pronounce int
Rose, red plum, blackberry
High acidity
High tannins (can soften by aging in high qual small barrels or long aging in traditional large barrels + age in bottle)
Generally high qual from Taurasi DOCG — VG to O, $$ to $$$

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26
Q

What rules for Taurasi DOCG?

A

Min 85% Aglianico
Max 70 hL/ha
Min 3 yr age, min 1 of which in wood (4 yr, 18 mo for Riserva)

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27
Q

Describe the winemaking of Taurasi DOCG

A

grapes picked fairly late: end of Oct/ early Nov for full ripeness of seeds and skins
Long maceration (20+ days)
Aged in FRO barriques, or large oak casks, min 3 yr (1 of which in wood); Riserva = 4 yr, 18 mo

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28
Q

What is the export market for Taurasi DOCG?

A

sales split between IT and exports
USA most important market

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29
Q

What is Piedirosso

A

an old Campanian red variety
Probably NOT from Vesuvius area
Mainly grown around Naples (Campi Flegrei DOC and Vesuvio DOC)

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30
Q

Describe the profile of wines made from Peidirosso

A

Makes pale ruby wines w/ fresh M+ acidity, M tannins, red plum & cherry
Harvested late but produces wines of only 12-13% abv
$$ to $$$

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31
Q

Describe the Piedirosso grape
Susceptibilities

A

adapted to heat & drought
Flourishes w/ only 600mm rainfall and windy conditions
Has open bunches w/ thick skins so resists botrytis
Not very troubled by powdery or downy mildew due to windy conditions
Many planted on own rootstock (phylloxera present but does not spread in sandy soils)
Harvested late

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32
Q

How are vines of Piedirosso trained?

A

low densities
Own rootstock
Trained very high w/ many bunches for high volume production
Producers now moving to Guyot or spurred cordons for better quality and concentration

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33
Q

What is Piedirosso used for?

A

partly used to make early-drinking varietal wines
Partly used to soften Aglianico-based wines where it adds perfume & freshness

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34
Q

Describe winemaking for Piedirosso

A
  • most aged in SS or old oak (a few top in NFRO)
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35
Q

What is/are the main market (s) for Piedirosso?

A

Principally local (region, Naples and its tourists)
Some int’l interest due to overall interest in Volcanic soil wines

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36
Q

Name key private wine companies doing biz in Campania

A

Mastroberardino — played significant role in recovery and commercialization of Campanian varieties
Terredora — offshoot of Mastroberardino
Feudi di San Gregorio — has done much to update the image of the region’s wines

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37
Q

Name a key co-op of Campania

A

La Guardiense in province of Benevento
1000 members that make ~15% of province production

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38
Q

Where is Baslicata?

A

S IT
Between Campania & Puglia

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39
Q

What level of wine dominates Basilicata (DOC(G), IGT, simple “wine”)

A
  • Most production is IGT or “wine”
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40
Q

What is the most important denomination of Basilicata?

A

Aglianico del Vulture DOC, to the E of Monte Vulture, an inactive volcano
Same grape — Aglianico — as the most important red of neighboring Campania

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41
Q

What rules apply to Aglianico del Vulture DOC?
Superiore?
Riserva?

A

must be 100% Aglianico (more than Taurasi’s 85%)
Max yield 70 hL/ha (same as Taurasi in Campania)
Min 1 yr age (less than Taurasi)
Superiore DOCG: max 52 hL/ha, 3 yr age/ 1oak
Riserva 5 yr/ 2 oak

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42
Q

Describe the growing environment for Aglianico del Vulture DOC

A

clay, limestone and volcanic soils (stony, lava, ash layers); volcanic layers provide excellent drainage while clay and limestone hold water — important given 550mm rainfall
Warm Mediterranean w/ cooling influence of altitude up to 600m —> high diurnals; breezes from Bulkans

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43
Q

Describe the wines of Aglianico del Vulture DOC

A

High int
Increasingly aged in FRO barriques, some new
Red plum and blackberry
Full body
High acid
Usually High alcohol
High tannins
VG to O, $$ to $$$, capable of aging

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44
Q

What is the export market for Aglianico del Vulture?

A

divided between IT and export markets
Main exports markets: USA, Japan, China, N Europe

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45
Q

Significant producers for Aglianico del Vulture?
Trade group?

A

Long-established Paternoster (now owned by Tommasi from Veneto)
D’Angelo
Elena Fucci
Geneazione Vulture is a group of young growers keen to promote the region and its wine

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46
Q

Where is Puglia?

A

SE IT, farthest SE
S of Abruzzo, E of Basilicata

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47
Q

Describe the climate of Puglia

A

Hot Mediterranean
Moderating breezes from the Sea (Adriatic)

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48
Q

What is Puglia well suited for as it relates to grape growing? Why?

A

well suited to volume production
Low rainfall reduces fungal threat
Fertile soils
Irrigation permitted

49
Q

What has Puglia’s role been historically to the IT wine industry?

A

historically, much of the wine was exported to cooler areas of IT and beyond to add alcohol and body to wines

50
Q

What are the main grapes of Puglia?

A

Sangiovese ~15%
Primitivo ~14%
Negroamaro ~14%
Montepulciano ~11%
Trebbiano Toscano ~6%
Trebbiano Gaillo ~4%
Mainly red, mainly for bulk wines

51
Q

Describe the Primitivo grape in Puglia

A

aka Zinfandel (Tribidrag?)
High yielding
Ripens early in Puglia, often being picked in Aug to avoid AU rain
Early budding —> Prone to SP frost
Not drought resistant
Poor flowering and fruit set in rainy and humid years
Uneven ripening —> strict sorting req’d to produce high quality

52
Q

What is a unique challenge to growing Primitivo in Puglia

A

variability of production levels is a challenge for growers w/ regard to supplying customers and in terms of cash flow

53
Q

How does Primitivo in Puglia differ from Zin in CA?

A

Looser bunches w/ smaller berries
Gives them more disease resistance than Zin in CA

54
Q

What tends to happen to Primitivo as harvest approaches? What implications?

A

tends to dry on the vine
Adds to high alcohol
Growers need to judge when to pick to avoid overly jammy or dried fruit flavors

55
Q

How are older Primitivo vines typically trained in Puglia? Newer?

A

older vines are typically bush trained and planted at low densities, providing some shade fro the fruit and makes the most of low rainfall
Newer vines and those for inexpensive wine are trellised (cordon trained or cane-pruned w/ VSP) to enable mechanization

56
Q

How are Primitivo wines typically vinified in Puglia?

A

inexpensive wines are typically vinified at warm ferment temps w/ maceration on skins 7-10 days to extract flavor, color, and M to high levels of tannin
Aged for short period (6 mo) in SS or large casks
Premium wines have longer time on skins for > structure and often aged in FRO barriques for 12 mo (adds $$$)

57
Q

What are the main DOCs for Primitivo in Puglia?

A

Primitivo di Manduria DOC
Gioia del Colle DOC

58
Q

What are the rules for Primitivo di Manduria DOC?

A

As the grape variety is named, must be min 85% Primitivo
Max yield 63 hL/ha
Riserva must be aged 2.5 yr, incl 9 mo wood
Min 14% abv

59
Q

What are the rules for Gioia del Colle DOC?

A

red wine, must be 50-60% Primitivo, blended w/ Montepulciano, Sangiovese and/or Negroamaro and up up to 10% Malvasia (white)
Max yield 52 hL/ha
Riserva must be aged for 2 yr (no oak req)
Min 14% abv

60
Q

Describe the Primitivo wines from Puglia

A

M+ to pronounced int
Ripe to jammy red cherry and strawberry
M acid
M to M+ tannin
Quality ranges from A to G w/ some VG and a few O

61
Q

What are the top producers in Puglia of Primitivo?

A

Gianfranco Fino (Primitivo di Manduria)
Polveanera (Gioia del Colle)

62
Q

Describe the Negro Amoar grape in Puglia

A

Widely grown on the E side of Salento Peninsula
High yielding
Good resistance to diseases and drought
Retains acidity
Used to add alcohol and body to wines of cooler regions

63
Q

What is the most important DOC for Negroamaro in Puglia

A
  • Salice Salentino DOC
64
Q

What are the rules for Salice Valentino Rosso DOC?

A

Min 75% Negroamaro
If the variety is on the label, then min 90% Negroamaro
Max yield 84 hL/ha
Riserva min 2 yr w/ at least 6 mo large wood casks

65
Q

Discuss the winemaking of Negroamaro in Puglia

A

typically macerated on skins for 7-10 days
Aged in SS or for a short time (6mo) for inexpensive wines or 1 year in oak (mid to premium)

66
Q

Describe wines made of Negroamaro in Puglia

A

Black plum, black cherry
M to H alcohol
M acid
M+ tannin
G to VG, $ to $$ w/ a few $$$

67
Q

Best producers of Negroamaro in Puglia

A

Agricola Vallone
Leone de Castris (including rosato/ rosé)

68
Q

What is Nero di Troia

A
  • a red grape brown in central and middle parts of Puglia
69
Q

Describe the Nero di Troia Grape

A

late ripening
Prone to downy mildew
Needs long growing season to develop full color —> prone to AU Rain
Uneven ripening —> costly repeated passes through vineyard

70
Q

Describe wines made w/ Nero di Troia

A

M int
Red cherry, redcurrant w/ black pepper note
High but fine-grained tannins
M+ acid

71
Q

What is the most important PDO for Nero di Troia?
What req’s?
Typical winemaking?
Quality & price?

A

Castel del Monte
Min 90% Nero di Troia if the variety is stated on the label
DOC max yield 91 hL/ha; DOCG Riserva max 70 hL/ha w/ 2 yr aging, 1 of which in wood
DOC mainly aged in SS for short time (6mo)
DOCG Riserva FRO barriques or large casks
Wines typically G to VG w/ a few O
$$ to $$$

72
Q

What % of Puglia wine is PDO? Simple “wine”?

A
  • about 10% PDO and 60% “wine”
73
Q

What role to co-ops play in Puglia?

A

co-ops play a ver important part, investing in winemaking equipment and the largest having the scale to market wines thru IT and abroad
Ex: Cantina Due Palme w/ 1000 members and access to 2500 ha

74
Q

What are the key grapes of Sicily?

A

White Cataratto
Black/red Nero d’Avola

75
Q

What grapes initially “put Sicily on the map”? How as that changed?

A

initially based around int’l varieties
Now equally known for local varieties, esp Nero d’Avola and Nerello Mascalese

76
Q

What are the main varieties of Sicily?

A

Catarratto ~33%
Nero d’Avola ~16%
Grillo ~6%
Inzolia ~6%
Syrah ~5%
Chardonnay ~5%

77
Q

Describe the climate of Sicily

A

Warm Mediterranean
Some microclimates vary
Low rainfall necessitates irrigation, especially in high volume areas

78
Q

How are wines typically fermented in Sicily?

A

Med temps
Matured in SS for 6 mo b4 bottling for early release to maintain primary fruit

79
Q

Describe Catarratto in Sicily

A

High yielding
Disease resistant
Light int
Lemon & herbal
High acid
Med alc
$ and A to G

80
Q

Describe Grillo in Sicily

A

Natural cross btw Catarratto and Moscato
Moderately high yields
Heat resistant
Good disease resistance
Oxidizes easily so made using protective winemaking

81
Q

Describe the wines made from Grillo in Sicily

A

Full body
M int
Lemon, floral,
M alc
H acid

82
Q

Describe the Inzolia grape

A

AKA Ansonica
Early ripening
Good drought resistance
Needs to be picked early to retain acid

83
Q

Describe wines made from Inzolia

A

M(-) Int
Lemon,
M acid (useful for blending w/ Catarratto and Grillo)
M body
$ to $$, A to G w/ some VG

84
Q

What variant of Moscato is used in Sicily? What is it called here?

A

Muscat of Alexandria
Zibibbo

85
Q

Describe Zibibbo in Sicily

A

Aka Muscat of Alexandria
Heat and drought resistant
Used to make a range of styles from dry to late harvest to Passito

86
Q

What is the typical winemaking for a dry Zibobbo wine in Sicily

A

aka Muscat of Alexandria
Fermented in SS
Released early to retain aromatic Muscat character

87
Q

Describe late harvest Zibibbo in Sicily

A

picked a week late than for dry wines
Ferment stopped to retain Rs for sweet style

88
Q

Describe Passito wines from Zibibbo

A

made w/ semi-dried grapes
Traditionally sun dried, w/ high levels o fRS

89
Q

Describe Passito Zibibbo wines of Sicily

A

deep lemon
Pronounced
Cooked orange, apricot, honey
Sweet w/ high alc
VG to O, $$$ to $$$$

90
Q

What are the top producers of Zibibbo wines in Sicily

A
  • donnafugat for all 3 styles
91
Q

What is the most planted black/red grape of Sicily

A
  • Nero d’Avola
92
Q

What alias for Nero d’avola?

A
  • Calabrese
93
Q

Describe the Nero d’Avolo grape in Sicily

A

Late-ripening
Grown close to ground to max heat
Adaptable to different sites
Vigorous
Req canopy mgmt
Susceptible to Powdery mildew
Uneven flowering

94
Q

Describe Nero d’ Alvola wines

A

M to deep ruby
Cherry to black plum fruit
M+ to H acid
G t Vg, $$ to $$$

95
Q

Describe Cerasuolo di Vittoria DOCG

A

often blend of Nero d’Avola and Frappato
Adds strawberry and herbal, fresh red fruit
Max 50-70 hL / ha

96
Q

Describe Nerello Mascalese in Sicily

A

grown for volume wine production at high yields across Sicily but in last 2 decades, grown on Etna has become highly regarded
Buds early —> sp frost
Yields can vary from YOY due to coloure
Late ripening —>affectedly fall rains
Prone to powdery mildew and botrytis bunch rot

97
Q

Describe winemaking for Nerello Mascalese in Sicily

A

since moderately tannic, musts are typically kept for relatively short time on skins (1—15 days) to avoid over-extraction
Some procucers keep wine on skins much longer (30-60 days) to get smoother tannins

98
Q

Describe Nerello Macelese wines

A

M to pale ruby
High int
Red cherry , violet, herbal
High acid
M to high tannins (depending on extraction)
High end of M alcohol

99
Q

What rules apply to Etna Rosso DOC

A

min 80% Nerello Mascalese
Remainder Nerelo Cappuccio
Latter provides cour and red berry fruition blends
Best are from 60-100 yr vines
Max 56 hL/ha; Riserva req 4 yr aging, w/ 1 yr in wood

100
Q

What is the main grape used in Etna Bainco DOC

A
  • Carricante
101
Q

What % is req’d fro Etna Bianco DOC? What is common?

A
  • req 60% Carricante, better producers use up to 100%
102
Q

Describe the Carricante grape in Sicily

A

prone to common fungal diseases
Grows successfully at high altitudes
High diurnal proceeds wines / high acid
Normally put through MLF to reduce acid
Typically aged in old oak for add’l texture

103
Q

Describe the wines of Etna Bianco DOC made from Carricante

A

Normally MLF
Typically aged in old oak for add’l texture
M int
Lemon & green apple
High acid
M alc

104
Q

How is the wine biz different in Sicily than in other regions?

A

unusual in that the wine biz is led by a small # of private co’s (Planeta, Donnafugta, Tasca d’Almerita 3 founders of Assovini Sicilia)
Also has important co-ops, such as Settesoli w/ 2K growers and 6k ha and 7% of all Sicilian vineyards

105
Q

What happens to much of Sicily’s wine?

A

much is transported to IT in bulk to add alcohol & body to wines from cooler climates or to by bottled in other IT regions
It continues to be a large producer of bulk wines w/ only about 20% being bottled

106
Q

Where is Sardinia?

A
  • Island off coast of Tuscany and S of Corsica
107
Q

What are the most important varieties for Sardinia?

A

Cannonau aka Grenache Noir
Carigano aka Carigan
Vermentino

108
Q

What is the climate of Sardinia

A

warm Med
Low rainfall during growing season
Adequate rainfall
Cooling influences include altitude

109
Q

What is the most important DOC in Sardinia?

A
  • Cannonau di Sardegna
110
Q

What are the rules for Cannonau di Sargegna?

A

Max 77 hL/ha for entire DOC, 63 hL/ha Classico
Riserva must be aged for 2 yr w/ 6 mo wood (12 mo Classico)

111
Q

Describe characteristics of Cannonau di Sardegna

A

G to VG, $ to $$
Dery and sweet fortified
Top producers Sella & Mosca and Argiolas

112
Q

What are the most important PDOs for Vermentino? In Sardinia

A
  • Vermentino di Sardegna DOC — can be gown anywhere on island; high yields (112 hL/ha)
    Vermientino di Gallura DOCG — NE corner, only DOCG of Sardinia; 63 hL/ha
113
Q

What is Cariganono

A
  • aka Carignan
114
Q

Where is Carignono grown in Sicily?

A

mainly grown in SW corner of island
Heat and drought-resistant variety can thrive despite high summer temps, low rain, drying winds

115
Q

What is the main PDO in Sicily for Carignaono?

A
  • Carignano del Sulcis DOC
116
Q

How are vines trained in Carignano del Sulcis?

A
  • Bush vines suited to dry climate of the area and retain the natural vigor of the variety
117
Q

Is irrigation permitted for Carignano del Sulcis

A
  • yes, but not after verasion
118
Q

Describe the winemaking for Carignano in Sicily

A

Inexpensive: warm temps on skins for 7-10 days (aged 3-4 mo in large neutral containers — cement, large oak casks,
Mid priced & premium macerated for 15 days at warm temps for fuller extraction of color and flavor and tannins

119
Q

Describe the wine biz in Sicily

A

changing from seller of bulk wine for blending
Concentration on creating distinctive ID around most important grape varieties
2/3 is PDO

WSET D3 2023 (24 decks)

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