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WSET Level 4 Wine Diploma > D3 Northern Italy > Flashcards

D3 Northern Italy Flashcards

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
Amarone della Valpolicella DOCG?
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
Valpolicella Ripasso DOC?
Second fermentation of residual skins with newly made Valpolicella wine Minimum 12.5% ABV Minimum maturation of a year
27
Bardolino?
``` Corvina blend (35-80%) often with Merlot Maximum yield 91 hL/ha ```
28
NW Italy (Piemonte) Sub-Regions?
``` Barolo Nebbiolo d'Alba Langhe Nebbiolo Gavi Dolcetto d'Ovada Barbareso Dolcetto d'Alba Barbera d'Asti Nizza Roero ```
29
NW Italy Grapes?
Barbera Dolcetto Nebbiolo Brachetto Moscato Bianco Cortese
30
Piemonte Climate & Features?
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
Piemonte Vineyard Risks?
Thunderstorms, Hail, Fog Late Frosts Harvest Rainfall
32
Nebbiolo?
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
Barolo DOCG?
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
Barbaresco DOCG?
100% Nebbiolo Slightly lower altitude and warmer than Nebbiolo 2 year minimum ageing, 4 years for Riserva Maximum yield 56 hL/ha
35
Langhe Nebbiolo and Nebbiolo d'Alba DOC?
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
Barbera?
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
Barbera d'Asti DOCG?
Maximum yield 63 hL/ha Aged 4 months minimum
38
Nizza DOCG?
Maximum yield 49 hL/ha Aged 18 months minimum, of which 6 in oak
39
Dolcetto?
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
Cortese?
High acidity Medium body Generally light intensity Lemon, apple/pear, white flowers
41
Arneis?
Light intensity but complex - white flowers, chamomile, white peach, lemon Typically found in Roero
42
Piemonte PGI/IGT Wines?
Don't exist - all DOC(G) Piemonte DOC is the generic appellation

WSET Level 4 Wine Diploma (21 decks)

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