Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

WSET 4 D3 by Sarp Sarac > D3.C17. North-west Italy > Flashcards

D3.C17. North-west Italy Flashcards

1
Q

Name the top 6 grape grape varieties in terms of production.

A
  1. Barbera
  2. Moscato Bianco
  3. Dolcetto
  4. Nebbiolo
  5. Cortese
  6. Brachetto
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the climate of Piemonte?

A

Moderate continental, with cold winter and hot summers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Which geographical formations protect Piemonte?

A
  • Alp mountains: Protect from cold northern winds and excessive rainfall
  • Apennine mountains: Protect from weather systems coming from Mediterranean
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Which climatic conditions can impose a threat to vines in Piemonte?

A
  • Thunderstorms
  • Hail
  • Fog
  • Frosts
  • Rain in late September and October
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the advantage of low rainfall in June to September?

A
  • Allows grapes to ripen
  • Reduces the threat of fungal disease
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the viticultural properties of Nebbiolo grape?

A
  • Early budding (danger for spring frost)
  • Very late ripening
  • Vigorous
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Nebbiolo is produced in which parts of Piemonte?

A

It is mainly grown in the Cuneo province, especially in the Langhe, but also in the northern provinces of Piemonte

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Tasting notes for Nebbiolo:

A
  • Pale ruby, turning to pale garnet within 3–5 years
  • Pronounced intensity aromas and flavours (violet, rose, red cherry, red plum)
  • Full body
  • High tannins
  • High acidity
  • Can be high alcohol
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What kind of soil is ideal for producing finest, most perfumed wines from Nebbiolo?

A

Calcerous marl

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Nebbiolo is planted on which aspects of Piemonte? Why?

A
  • South- and southwest-facing sites (best) in the Langhe that enable it to ripen fully
  • Because of its value in the market
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Why is Nebbiolo pruned high (high-trained)?

A

Because the first few buds are infertile and therefore it needs to be pruned with more buds so that those further up the shoot will bear fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the most common training method for Nebbiolo? Why?

A
  • Single Guyot
  • Facilitates mechanical trimming of the canopy
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the issue to be considered while trimming the canopy for Nebbiolo?

A

Excessive exposure of grapes to the sun can be a problem

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Which viticultural practices are performed for Nebbiolo for its vigorous nature?

A
  • Regular canopy management
  • Cluster thinning
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the aim of clonal research for Nebbiolo?

A

It has mainly been aimed at producing wines of deeper colour as traditional wines were pale in intensity and quickly turned to pale garnet, even in young wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the method of propagation and its aim for many growers including Gaja?

A
  • Mass selection
  • Vines with low vigour
  • Open bunches (less fungal disease)
  • Small berries (depth of colour)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Which grapes can be used to produce Barolo DOCG?

A

Only Nebbiolo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is the altitude and aspect of the vineyards in Barolo?

A
  • 200-400 m
  • South and south-west facing slopes
  • Combining good sunlight interception with cooling influences allowing grapes to ripen fully but over a long growing season
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is the maximum yield for Barolo DOCG?

A

56 hL/ha

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is the aging requirement for Barolo DOCG and Barolo Riserva DOCG?

A

Barolo DOCG: Has to be aged for three years and two months from 1 November of the year of harvest including 18 months in oak
Barolo Riserve DOCG: Has to be aged for five years and
two months with a minimum of 18 months in oak.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is the quality/price profile of Barolo wines?

A

Very good to outstanding in quality
- Premium and super-premium priced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are the characteristics of the soil in north and west side of Barolo region and its effect on the final wine?

A

North and west: Blue-grey marl (e.g.La Morra). Produce lighter more aromatic wines that become drinkable after a few years in bottle
South and east: Yellow-grey compacted sand and clay. (e.g. Serralunga d’Alba) Less fertile produce wines closed and tannic in youth and should be cellared for 10–15 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Name one producer who blends wines from the grapes of a number of vineyards, searching for more complexity.

A

Bartolo Mascarello

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Name two single vineyards have long had a very high
reputation for quality.

A
  • Cannubi
  • Vigna Rionda
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Name two significant producers who were the early champions of single vineyard wines in Barolo and Barbaresco

A
  • Angelo Gaja
  • Bruno Giacosa
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What are the Menzioni Geografiche Aggiuntive (MGA) subzones in Barolo?

A
  • Entire villages (e.g. La Morra)
  • Specified single vineyards (examples include Bussia or Cannubi)
  • A number of specified vineyards now made into a single MGA (for example the Via Nuova vineyard was included within the Terlo MGA)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is the prerequisite for using the word “vigna” on the label in Barolo?

A

If the name of the MGA is also stated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is Barolo Chinato?

A

It is Barolo wine, sweetened and infused with herbs and spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is the difference of Barbaresco when compared with Barolo in terms of geography and climate?

A
  • It is one third of the size of Barolo DOCG
  • Most vineyards are at slightly lower altitude
  • Climate is slightly warmer (Harvest is typically a week earlier)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What is the aging requirement for Barbaresco DOCG and Barbaresco Riserva DOCG?

A

Barbaresco DOCG: Two years and two months (minimum 9 months in oak) from 1 November of the year of harvest for
Barbaresco Riserva DOCG: Four years and two months (minimum 9 months in oak)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What are the traditional winemaking practices for Nebbiolo?

A

Very long maceration on the skins (three to four months), followed by five to eight years of ageing in large old wooden vessels to soften the tannins

32
Q

Name two young producers in the late 1970s and early 1980s ) who sought wines with deeper colour, softer tannins and less need to be aged, and with new oak flavours?

A
  • Elio Altare in Barolo
  • Angelo Gaja in Barbaresco
33
Q

What are the contemporary winemaking practices for Nebbiolo?

A
  • Picking only grapes with ripe skins and seeds (to eliminate aggressive tannins),
  • Maceration on the skins for 3–4 weeks for top wines
  • Aging the wines in either large format oak (French or Slavonian) or a combination of large and smaller format oak (barriques and up to 500 L), only a small proportion being new
34
Q

Why using a high proportion of new oak is not preferred for Nebbiolo?

A

Overt vanilla and sweet spice notes from new French oak mask the delicate aromas of the Nebbiolo variety

35
Q

What are the other DOCGs in which Nebbiolo is used?

A
  • Roero DOCG: Min 95 % Nebbiolo
  • Gattarina DOCG: Min 90% Nebbiolo,
    max 10% Uva Rara, max 4% Vespolina
  • Ghemme DOCG: Min 85% Nebbiolo, max 15% Uva Rara and/or Vespolina
36
Q

What is the difference beyween Gattarine DOCG and Ghemme DOCG with Barolo DOCG?

A

They have a continental climate with greater
diurnal variation than Barolo, resulting of wines of higher acidity
- South-facing sites at around 300 m above sea level enables fruit to ripen and the wines are light bodied but intensely perfumed

37
Q

Which regional denominations produce wines from Nebbiolo for early drinking?

A
  • Langhe Nebbiolo DOC
  • Nebbiolo d’Alba DOC
38
Q

What is the difference between Langhe Nebbiolo DOC and Nebbiolo d’Alba DOC with BaroloDOCG in terms of viticulture and winemaking practices?

A

Theyare typically made from young vines or less favoured sites
- Maceration lasts for seven to ten days only and the wines are aged for up to a year in neutral containers

39
Q

What do the producers do in Barolo and Barbaresco DOCG if the wine produced does not meet quality criteria?

A

They can declassify their wines to Nebbiolo Langhe DOC

40
Q

In which area of Piemonte, production of Barbera is concentrated?

A

Around the towns of Asti and Alba and the area known as the Monferrato

41
Q

Best quality Barbera wines come from which areas?

A

They come from Asti and its sub-zones, including Nizza, which has now been promoted to a DOCG of its own

42
Q

Why is Barbera grown in Langhe can be of high quality, although it has not been planted on the best sites, which is resrved for Nebbiolo?

A

Because Barbera is less sensitive to site

43
Q

What are the viticultural characteristics of Barbera?

A
  • Early budding (prone to spring frost)
  • Late ripening (before Nebbiolo)
  • Very vigorous
  • Disease resistant, susceptible to fan leaf virus
  • Can give high yields, can be pruned hard to produce highly concentrated wines
44
Q

Tasting notes for Barbera:

A
  • Medium to deep ruby in colour
  • High acidity
  • Low tannins
  • Medium alcohol
  • Medium intensity red plum and red cherry, sometimes with black pepper aromas
45
Q

What is the quality/price range for Barbera?

A
  • Good to very good in quality and are inexpensive to mid-priced
  • Some very good to outstanding wines are made that command premium prices
46
Q

How are highly concentrated wines produced from Barbera?

A
  • The fruit is grown at lower yields, often from old vines
  • Wines are aged in French oak barriques, as pioneered by Giacomo Bologna
47
Q

What are the maximum yield and aging requirements for Barbera di Asti DOCG?

A
  • 63 hL/ha
  • It has to be aged fora minimum of four months only
  • The Superiore category must be aged for a minimum of 14 months of which 6 must be in oak
48
Q

What are the maximum yield and aging requirements for Nizza DOCG?

A
  • 49 hL/ha
  • It has to be aged for 18 months, six of which must be in oak
49
Q

What is the maximum yield for Piemonte DOC?

A

84 hL/ha, which can result in wines of low concentration

50
Q

What are the viticultural characteristics of Dolcetto?

A
  • Ripens earlier than Nebbiolo and Barbera
  • Can be grown on cooler sites
  • Fragile (buds are easily broken)
  • Susceptible to fungal diseases
  • Low vigour and ripening can be blocked by prolonged spells of cold weather
51
Q

What are the reasons for reduction in vineyard area planted for Dolcetto?

A
  • Fragility
  • Low vigour
  • Economic (much higher prices obtained for Nebbiolo)
52
Q

What are the common winemaking practices for Dolcetto?

A
  • Frequent pump overs or rack-and-return to introduce oxygen and avoid off-flavours, since it is reductive
  • Mid-range fermentation temperatures
  • Short maceration (7-15 days)
  • Soft extraction techniques (since it is naturally high in tannins)
  • Aging in stainless steel tanks or cement vats to preserve primary fruit
53
Q

What is the quality/price range for Dolcetto

A
  • Good to very good in quality and are inexpensive to mid-priced
  • Some very good to outstanding wines are made that command premium prices
54
Q

What are the best areas for Dolcetto?

A
  • Alba: Dolcetto d’Alba DOC
  • Dogliani: Dogliani DOCG
  • Ovada: Dolcetto di Ovada DOC and Dolcetto di Ovada Superiore DOCG)
55
Q

What is the maximum yield for Dolcetto d’Alba?

A

63 hL/ha

56
Q

What is the maximum yield for Piemonte DOC?

A

77hL/ha

57
Q

Tasting notes for Dolcetto:

A
  • Deep ruby in colour
  • Medium (+) intensity red cherry fruit with floral notes
  • Medium (–) acidity
  • Medium (+) tannins
58
Q

Name two significant producers for Dolcetto.

A
  • Marcarini (Alba)
  • Marziano Abbona (Dogliani)
59
Q

Compare Freisa with Nebbiolo?

A

Freisa is related to and highly aromatic like Nebbiolo, but without its high tannins

60
Q

What are the viticultural characteristics of Cortese_

A
  • Mid budding, early to mid-ripening
  • High yielding
  • Thin skinned
  • Susceptible to grey rot in rainy conditions
61
Q

What are the common winemaking practices for Cortese?

A
  • Mid-range temperature for fermentation
  • iTop quality wines may undergo a few hours of pre-fermentation maceration to increase aromatic intensity
  • Aging in stainless steel containers to preserve the primary fruit
62
Q

What is the quality/price range for Cortese?

A
  • Good quality with some very good examples
  • Inexpensive to mid-priced, with some premium and ageable examples
63
Q

What are the prerequisites for a wine made from Cortese grape to be labelled as “Gavi”?

A
  • Must be 100% Cortese
  • Maximum yield must be 67 hL/ha
64
Q

What are the maximum yield and aging requirements for Gavi Riserva?

A
  • 45 hL/ha
  • It must be aged for one year in any vessel before release
65
Q

Name two significant producers of Gavi

A
  • Castellari Bergaglio
  • La Scolca
66
Q

Arneis is grown in which area of Piemonte?

A

Roero

67
Q

Tasting notes for Arneis

A
  • Light intensity but complex aromas of white flowers, chamomile, white peach and lemon
  • Medium (–) acidity
68
Q

What is the quality/price range for Arneis?

A
  • Good quality with some very good examples
  • Inexpensive to mid-priced, with some premium examples
69
Q

What are the important viticultural and wimemaking practices for Arneis?

A
  • Grapes must be picked as soon as the desired ripeness is reached as the acidity drops very rapidly
  • Care must be taken in the winery to minimise oxygen contact as it oxidises easily
70
Q

What the DOCG stipulations for Arneis DOCG?

A
  • Minimum of 95 per cent Arneis
  • Yields of upto 70 hL/ha are permitted
71
Q

Name two significant producers of Arneis DOCG?

A
  • Vietti
  • Bruno Giacosa
72
Q

How did the wine business changed over the years in Piemonte?

A
  • In the past, small growers sold their grapes to larger producers, for example, Fontanafredda
  • Today, with much higher prices for Nebbiolo wines, many small estates bottle and market their own wines
73
Q

How many percent of Barolo and Barbaresco is exported?

A
  • Barolo: 85%
  • Barbaresco: 75%
74
Q

What are the top markets for the exported Barolo and Barbaresco?

A
  • USA
  • Germany
  • UK
  • Scandinavia
75
Q

Why did Nebbiolo attract interest for collectors and buyers that has been looking for alternative wines that can be aged in bottle and collected?

A

Because the prices for top quality Bordeaux and Burgundy rising rapidly since 2010

76
Q

What is the effect of new focus on named sub-zones within Barolo and Barbaresco?

A
  • It creates a traction in the market, at least for the better known sub-zones
  • In turn, as the prices of Barolo and Barbaresco have begun to rise, attention has also turned to less expensive Nebbiolo wines from the other DOCGs

WSET 4 D3 by Sarp Sarac (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions