D3 - Sicily, Sardinia

Question 1

What is the climate of Sicily?

Answer 1

Warm Mediterranean.

Question 2

The 3 main white grapes of Sicily are:

Answer 2

1. Catarratto;
2. Grillo;
3. Inzolia.

Question 3

All three main white grapes of Sicily are typically fermented at this temperature in this vessel to retain primary fruit flavors.

Answer 3

Medium temperatures in stainless steel.

These grapes are also typically aged in stainless steel for 6 months before bottling.

Question 4

What is the crossing of Grillo?

Answer 4

Catarratto x Moscato.

Question 5

Grillo oxidizes easily which means that this kind of winemaking technique is used.

Answer 5

Protective.

Question 6

Moscato (Muscat of Alexandria) is known as _____ in Sicily.

Answer 6

Zibibbo.

Question 7

Zibibbo is ____ and ____ resistant, and is used to make a variety of styles of wine.

Answer 7

Heat and drought resistant.

Question 8

How are Zibibbo vines planted on the island of Pantelleria?

Answer 8

Low bush vines planted in individual planting holes (to about half their final height) to conserve water and give some protection from the wind.

Question 9

What are the 3 styles of wine made on the island of Pantelleria?

Answer 9

1. Dry – stainless steel, released early to retain aromatic Muscat character;
2. Late harvest – picked a week later than dry wines with the fermentation being stopped to retain residual sugar;
3. Passito – semi-dried grapes, traditionally sun-dried, with high levels of residual sugar.

Question 10

Because Nero d’Avola is a late ripener, how are some of the vines trained (to help with ripening)?

Answer 10

Close to the ground.

Nero d’Avola is an adaptable variety that also grows acceptably in damper, cooler sites.

Question 11

What are the Nero d’Avola and Frappato percentages in Cerasuolo di Vittoria DOCG?

Answer 11

• 50–70% Nero d’Avola;
• 30–50% Frappato.

Question 12

Nerello Mascalese is at risk of spring frost and autumn rain.

When does it bud and ripen?

Answer 12

Buds early, ripens late.

Question 13

What is the elevation range on Etna?

Answer 13

400 - 1000m asl

Question 14

Is the growing season short or long on Etna?

Answer 14

Long – this intensifies flavors.

Question 15

Nerello Mascalese is moderately high tannic variety.

How long is a typical skin maceration? How long do some producers leave their wine on the skins?

Answer 15

Typical: 10 - 15 days

Some (e.g. Graci): 30 - 90 days

Question 16

Etna Rosso DOC

1. Minimum ___% Nerello Mascalese.
2. Maximum yield is ___ hl/ha.
3. Riserva category must be aged ___ in this type of vessel.

Answer 16

1. Min. 80% Nerello Mascalese;
2. Max yield 56 hl/ha;
3. 4 years aging (1 in wood) in 500-600L neutral casks.

Question 17

The main white grape variety in Etna Bianco DOC is _____.

Answer 17

Carricante.

Question 18

Carricante must be a minimum ___% in Etna Bianco DOC.

Answer 18

Minimum 60%, though most are 100%.

Question 19

What is Carricante blended with in Etna Bianco DOC?

Answer 19

Catarratto.

Question 20

Why is Carricante usually put through malo?

Answer 20

It has high acidity from the large diurnal range.

Question 21

The maximum yield for white Sicilian DOC wines is ___ hl/ha.

The maximum yield for red Sicilian DOC wines is ___ hl/ha.

Answer 21

White – 91 hl/ha

Red – 84 hl/ha

Question 22

Sicily has important co-operatives AND a small number of large and influential private companies (e.g. Planeta, Donnafugata and Tasca d’Almerita).

Is this typical or unusual for Italy?

Answer 22

Unusual.

Question 23

What are the two main white grapes of Sardinia?

Answer 23

1. Vermentino;
2. Nuragus.

Vermentino is the most important white variety, and white Nuragus is grown mainly for local consumption.

Question 24

What are the 3 main red grapes of Sardinia?

Answer 24

1. Cannonau;
2. Carignano;
3. Monica.

Question 25

What is the climate of Sardinia?

Answer 25

Warm Mediterranean.

Question 26

What are the cooling influences in Sardinia?

Answer 26

• Elevation (it’s a hilly island);
• Sea breezes (which keep fungal disease pressure low).

Question 27

The most important DOC for Cannonau on Sardinia is ______.

Answer 27

Cannonau di Sardegna DOC.

Question 28

• The maximum yields for Cannonau di Sardegna DOC is ___hL/ha for the entire DOC. What can that result in?
• What is the maximum yield in the Cannonau di Sardegna Classico zone?

Answer 28

• 77 hl/ha for entire DOC, which can result in low concentration
• 63 hl/ha for Classico zone

Question 29

Vermentino is early budding making it susceptible to ______.

Answer 29

Spring frosts.

Question 30

Vermentino ripens in mid-season, making it less prone to _____.

Answer 30

Autumn rain.

Question 31

Give 2 reasons why Vermentino in Sardinia is mainly aged in stainless steel.

Answer 31

1. To keep costs low;
2. To avoid overwhelming the delicate aromas of the grape.

Question 32

What are the 2 important appellations for Vermentino on Sardinia?

What are their maximum yields?

Answer 32

1. Vermentino di Sardegna DOC – can be grown anywhere on the island. High yields of up to 112 hl/ha, leading to some wines of low concentration and flavor.
2. Vermentino di Gallura DOCG – the northeast corner of the island is Sardinia’s only DOCG. 63 hl/ha.

Question 33

The main DOC for Carignano on Sardinia is _______.

Answer 33

Carignano del Sulcis DOC.

Question 34

How are most Carignano vines trained on Sardinia?

Answer 34

Bush.

For the Superiore category, the grapes must come from bush-trained vines (52.5 hl/ha).

Question 35

Both the Superiore and Riserva categories of Carignano del Sulcis DOC must be aged ___ years.

Answer 35

2 years.

Question 36

Both inexpensive and premium Carignano del Sulcis DOC wines are fermented at these temperatures.

What’s the difference in their skin maceration times and vessels?

Answer 36

• Warm fermentation temperatures
• Inexpensive: 7-10 day skin maceration (neutral vessels)
• Premium: 15 day skin maceration (usually see French barriques 12-18 mos)

Question 37

What factors make Grillo very suitable for Sicily’s warm, dry climate?

Answer 37

It is heat resistant and has good disease resistance.

Question 38

Give a brief description of Grillo.

Answer 38

• Full bodied;
• Medium intensity lemon and floral notes;
• Medium alcohol;
• High acidity.