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WSET Level 4 Wine Diploma > D3 Northern Italy > Flashcards

D3 Northern Italy Flashcards

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1
Q

DOC/DOCG Labelling Terms?

A

Classico - made exclusively from grapes sourced in appellation

Superiore - higher minimum alcohol, typically +0.5%

Riserva - minimum 2 years ageing for red, 1 year for white; some appellations specify oak

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2
Q

IGP in Italy?

A

IGT - Indicazione Geografica Tipica

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3
Q

Sub-regions within NE Italy?

A

Friuli-Venezia Giulia
Trentino Alto-Adige
Veneto: Soave, Valpolicella, Bardolino

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4
Q

Trentino Grapes?

A

Pinot Grigio
Chardonnay
Muller Thurgau

Teroldego - vigorous, mid to late ripening, deeply coloured, medium tannin, black cherry
Merlot
Marzemino - vigorous, mid to late ripening, deeply coloured, medium tannin, red cherry

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5
Q

Trentino Climate & Features?

A

Moderate Continental Climate

Valley floor and foothills of the Alps

Protection from Northern winds by mountains

Lake Garda as moderating influence

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6
Q

Trentino DOC Regulations?

A

Cannot be Teroldego - needs to be labelled as Vini delle Dolomiti IGT instead

Bianco - minimum 80% Chardonnay or PB

Rosso - single variety or blend of CS, CF, Merlot, Carmenere

Single variety wines must be 85% minimum of named grape

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7
Q

Alto Adige Grapes?

A 
Schiava - vigorous, pale ruby, light to medium body, low tannins, violet and strawberry
Pinot Grigio
Gewurztraminer
Pinot Blanc
Chardonnay
Lagrein
Pinot Noir
Sauvignon Blanc
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8
Q

Alto Adige DOC Regulations?

A

Bianco - minimum 75% CH, PG, PB and no variety greater than 70%

Single variety wines must be 85% minimum of named grape

Two variety blends must have minimum 15% of any component

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9
Q

Friuli Climate & Features?

A

Warm Maritime Climate

South is flat and grows inexpensive wine

North is low hills which grows better wine

High rainfall and humidity

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10
Q

Friuli Grapes?

A

Pinot Grigio
Friulano - good disease resistance, medium(-) intensity, medium to high alcohol, medium(+) acidity, apple and floral
Chardonnay
Sauvignon Blanc

Merlot
Cabernet Franc

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11
Q

Veneto Climate & Features?

A

Warm Continental Climate

High diurnal range in the foothills

Very fertile soils generally

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12
Q

Veneto Grapes?

A

Garganega
Pinot Grigio

Merlot
Corvina
Cabernet Sauvignon

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13
Q

Garganega?

A 
Vigorous
Late ripening
High acidity
Medium body and alcohol
Medium intensity of lemon, apple/pear, stone fruit
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14
Q

Soave DOC?

A

Garganega > 70%
Rest can be Verdicchio or Chardonnay
Maximum yield 105 hL/ha

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15
Q

Soave Classico DOC?

A

As Soave DOC but lower yields of 98 hL/ha

Sourced from Classico region

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16
Q

Soave Superiore DOCG?

A

As Soave DOC but lower yields of 70 hL/ha

Sourced from same hilly region as Recioto di Soave

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17
Q

Recioto di Soave DOCG?

A

Sweet wine

Maximum yield 36 hL/ha

18
Q

Corvina?

A

Thick skins, though still susceptible to botrytis, downy mildew, esca, drought

Mid to late ripening

Often grown on Pergola - doesn’t fruit on first few buds of the cane, and shade helps protect the grapes

Low to medium tannins

High acidity

Red cherry and plum, violet and herbal

19
Q

Corvinone?

A

Big clusters, prone to uneven ripening, hence careful harvesting needed

Provides plentiful tannins and red fruit aromas

20
Q

Valpolicella Grapes?

A

Corvina
Corvinone
Rondinella
Molinara

21
Q

Rondinella?

A

Relatively neutral/simple flavours

Hardy with good disease resistance

Accumulates sugar quickly - good for Recioto

22
Q

Molinara?

A

High yielding

Pale colour

Acidity, but light body

23
Q

Valpolicella?

A

Maximum yield 84 hL/ha

Classico - from the classico region

Superiore - higher ABV, tends to see a year of age

24
Q

Recioto della Valpolicella DOCG?

A

Grapes must be dried off-vine for 100-120 days
Minimum 12% ABV
Sugar tends to be minimum 50 g/L

25
Q

Amarone della Valpolicella DOCG?

A

Grapes must be dried off-vine for 100-120 days
Minimum 14% ABV
Maximum residual sugar 9 g/L
Minimum 2 years in oak (4 for Riserva)

High acidity, medium to high tannins, red and dried fruit

26
Q

Valpolicella Ripasso DOC?

A

Second fermentation of residual skins with newly made Valpolicella wine

Minimum 12.5% ABV

Minimum maturation of a year

27
Q

Bardolino?

A 
Corvina blend (35-80%) often with Merlot
Maximum yield 91 hL/ha
28
Q

NW Italy (Piemonte) Sub-Regions?

A 
Barolo
Nebbiolo d'Alba
Langhe Nebbiolo
Gavi
Dolcetto d'Ovada
Barbareso
Dolcetto d'Alba
Barbera d'Asti
Nizza
Roero
29
Q

NW Italy Grapes?

A

Barbera
Dolcetto
Nebbiolo
Brachetto

Moscato Bianco
Cortese

30
Q

Piemonte Climate & Features?

A

Moderate Continental Climate

Alps protect from cold Northern winds and rainfall

Apennines protect from Southern influences

Low rainfall in June - September, but picks up towards harvest time for Nebbiolo

31
Q

Piemonte Vineyard Risks?

A

Thunderstorms, Hail, Fog

Late Frosts

Harvest Rainfall

32
Q

Nebbiolo?

A

Late ripening

Pale ruby, moving to garnet

Pronounced intensity

Violet, rose, red cherry and plum

Full body

High tannins

High acid

High alcohol

First couple of buds do not fruit

Vigorous

Move towards making it less aggressively extracted - 2 months rather than 4 months, and some degree of new oak but less than before

33
Q

Barolo DOCG?

A

100% Nebbiolo

200-400m elevation

S/SW-facing slopes

Maximum yield 56 hL/ha

Minimum age of 3 years and 2 months after harvest, of which minimum 18 in oak

Barolo Riserva DOCG - 5 year and 2 months after harvest, of which minimum 18 in oak

34
Q

Barbaresco DOCG?

A

100% Nebbiolo

Slightly lower altitude and warmer than Nebbiolo

2 year minimum ageing, 4 years for Riserva

Maximum yield 56 hL/ha

35
Q

Langhe Nebbiolo and Nebbiolo d’Alba DOC?

A

Younger vines, less favoured sites

Wine more geared towards youthful drinking

Only 7-10 days maceration, and ageing for a year in neutral containers

Some higher quality from Barbaresco/Barolo labelled this way though

36
Q

Barbera?

A

Early budding, late ripening (though earlier than Nebbiolo)

Vigorous and high yield

High acidity

Low tannin

Red fruit

Piemonte DOC for low intensity bulk wines, DOCG for high quality

37
Q

Barbera d’Asti DOCG?

A

Maximum yield 63 hL/ha

Aged 4 months minimum

38
Q

Nizza DOCG?

A

Maximum yield 49 hL/ha

Aged 18 months minimum, of which 6 in oak

39
Q

Dolcetto?

A

Early ripening

Susceptible to fungal diseases, and is fragile

Prone to reduction, so needs pumping over and punching down

Mid-range fermentation and 7-15 days maceration to avoid extraction of high tannins

Usually aged in inert vessels to protect fruit

In DOCG areas: Deep ruby, Med(+) intensity, med(-) acid, med(+) tannins, red cherry and floral

40
Q

Cortese?

A

High acidity

Medium body

Generally light intensity

Lemon, apple/pear, white flowers

41
Q

Arneis?

A

Light intensity but complex - white flowers, chamomile, white peach, lemon

Typically found in Roero

42
Q

Piemonte PGI/IGT Wines?

A

Don’t exist - all DOC(G)

Piemonte DOC is the generic appellation

WSET Level 4 Wine Diploma (21 decks)

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