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WSET® Level 4 Wine > WSET® Level 4 D3 Wines of the World > D3 - Piemonte > Flashcards

D3 - Piemonte Flashcards

Examines the regions, grapes, methods of production, and styles of Piemonte.

1
Q

What is the most planted red grape in Piemonte?

A

Barbera

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2
Q

What is the climate of Piemonte?

A

Moderate continental

Cold winters, hot summers

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3
Q

What protects Piemonte from cold and bad weather?

A
  1. The Alps (from cold northerly winds + excessive rain);
  2. The Apennines (from bad weather in the Mediterranean).
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4
Q

During the growing season, what 3 weather events can affect Piemonte?

A
  1. Thunderstorms;
  2. Hail;
  3. Fog.
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5
Q

Why can rain sometimes affect the Nebbiolo harvest?

A

Nebbiolo is a late-ripening grape, and rain returns to Piemonte in Sept/Oct when Nebbiolo is typically picked.

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6
Q

What is distinctive about Nebbiolo and its pruning?

A

It’s vigorous, but because its first few buds are infertile it needs to be pruned with more buds so that those further up the shoot will bear fruit.

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7
Q

Name the appellations in Piemonte where Nebbiolo is grown.

A
  1. Barolo DOCG;
  2. Barbaresco DOCG;
  3. Roero DOCG;
  4. Gattinara DOCG;
  5. Ghemme DOCG;
  6. Langhe Nebbiolo DOC;
  7. Nebbiolo d’Alba DOC.
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8
Q
  • In Barolo, what is the favored exposure for the vineyards (which direction do they face)?
  • At what elevation are Barolo vineyards planted?
A
  • South/southwest;
  • 200-400m asl.
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9
Q

The combined aspect (sunlight interception) and elevation (diurnal range) means that Barolo produces wines of pronounced ___ and high ___.

A

Pronounced aromatic intensity and high acidity.

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10
Q

The maximum yields for Barolo and Barbaresco is the same: ___hl/ha.

A

56 hl/ha

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11
Q

The aging requirements for Barolo are ___ years with ___ in oak.

The aging requirements for Barolo Riserva are ___ years with ___ in oak.

A

Barolo – 3 years + 2 months, 18 months of which must be in oak.*

Barolo Riserva – 5 years + 2 months, 18 months of which must be in oak.*

*From November 1 the year of harvest.

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12
Q

What are the 2 main soil types found in Barolo, and what style of wine does each generally produce?

A
  1. Blue-grey marl – lighter styled, more aromatic Barolo (e.g. La Morra);
  2. Yellow-grey sand + clay – more robust and tannic (e.g. Serralunga d’Alba).
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13
Q

In Barolo, a vigna – or vineyard – can only be put on a label if what else is mentioned on the label?

A

If the MGA is also stated.

MGA (Menzioni Geografiche Aggiuntive) are official subzones.

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14
Q

Select the correct answer.

Compared to Barolo, Barbaresco is generally:

a. slightly warmer and at a slightly lower elevation
b. slightly cooler and at a slightly higher elevation

A

a. slightly warmer and at a slightly lower elevation

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15
Q

Because Barbaresco is slightly warmer than Barolo, when is harvest here compared to Barolo?

A

About a week before Barolo’s.

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16
Q

The aging requirements for Barbaresco are ___ years.

The aging requirements for Barbaresco Riserva are ___ years.

A
  • Barbaresco – 2 years + 2 months, at least 9 mos of which must be in wood*;
  • Barbaresco Riserva – 4 years + 2 months, at least 9 mos of which must be in wood*.

*From November 1 the year of harvest.

17
Q

Most Barolo and Barbaresco producers today macerate the Nebbiolo grape skins for ___ weeks and age their wines either in these types of oak.

Traditionally, how long were Nebbiolo grapes macerated?

A
  • Today, 3-4 weeks;
  • Either large format oak (French or Slavonian) or a combination of large and smaller format oak (barriques and up to 500L);
  • Traditionally, 3-4 months.
18
Q

Why do Gattinara and Ghemme wines generally have higher acidity than Barolo and Barbaresco?

A

They have greater diurnal variation than Barolo and Barbaresco, resulting in higher acidity in the grapes.

19
Q

How long is skin maceration for Langhe Nebbiolo and Nebbiolo d’Alba?

What vessel are these wines typically aged in?

A
  • 7-10 days;
  • Neutral oak.
20
Q

Barbera is an early-budding grape making it prone to ___.

A

Spring frosts.

21
Q

Which grape variety is more sensitive to what site it’s grown in: Barbera or Nebbiolo?

A

Nebbiolo

Barbera grows on a range of sites and aspects.

22
Q

Barbera is vigorous.

How does a grower manage the vine if they want to make a less expensive, less concentrated wine vs. a more expensive, more concentrated wine?

A
  • Less expensive: allow for higher yields and not prune as much;
  • More expensive: prune a lot for lower yields.
23
Q

Select the correct answer.

Barbera is generally:

a. high in acid, relatively low in tannin
b. low in acid, relatively high in tannin

A

a. high in acid, relatively low in tannin

24
Q

What are the yields for Barbera in the following appellations?

  1. Piemonte DOC
  2. Barbera d’Asti DOCG
  3. Nizza DOCG
A
  1. Piemonte DOC – 84 hl/ha
  2. Barbera d’Asti DOCG – 63 hl/ha
  3. Nizza DOCG – 49 hl/ha
25
Q

What is the aging requirement for Barbera d’Asti DOCG?

A

Only 4 months.

26
Q

What is the aging requirement for Nizza DOCG?

A

18 months, 6 of which must be in oak.

27
Q

What are 4 production issues with Dolcetto?

A
  • It’s fragile (buds break easily);
  • Low vigor;
  • Cold weather can block ripening;
  • It’s reductive in the winery.
28
Q

How is Dolcetto made generally to preserve its fresh primary fruit aromas and flavors?

A
  • Short skin maceration (5-10 days);
  • Mid-range fermentation temp;
  • Soft extraction (it has naturally high tannins);
  • Aged in stainless steel or cement.
29
Q

What are the maximum Dolcetto yields for the following appellations?

  1. Dolcetto d’Alba DOC
  2. Piemonte DOC
A
  1. Dolcetto d’Alba DOC – 63 hl/ha
  2. Piemonte DOC – 77 hl/ha

Dolcetto di Ovada DOC and Dolcetto di Ovada Superiore DOCG have lower maximum yields than Dolcetto d’Alba.

30
Q

What are the 2 white grape varieties that go into making still, dry white wines in Piemonte?

A
  1. Cortese;
  2. Arneis.
31
Q

Cortese

  1. is it high or low yielding?
  2. Thin or thick skinned?
  3. How is it fermented?
  4. Is it meant for aging or early drinking?
A
  1. High yielding;
  2. Thin skinned;
  3. Fermented at mid-range in stainless steel;
  4. Meant for early drinking.
32
Q

What are the appellations for Cortese?

A
  • Cortese di Gavi DOCG (or just Gavi DOCG);
  • Gavi di Gavi DOCG.
33
Q

Arneis

  1. What is its typical acidity level?
  2. Does it oxidize easily or is it hardy?
A
  1. Medium minus;
  2. Oxidizes easily.
34
Q

The Gavi appellations all must be 100% Cortese, but Roero Arneis DOCG only has to be ___% Arneis.

A

95%

35
Q

What is the maximum yield for Roero Arneis DOCG?

A

70 hl/ha

36
Q

How many PGI (IGT) wines does Piemonte have?

A

None.

37
Q

How much Barolo and Barbaresco is exported?

A

80% and 60%, respectively.

WSET® Level 4 D3 Wines of the World (47 decks)

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