D4

Question 1

NM

RM

CM

Answer 1

Négociant manipulant (houses) - wine made on their premise under their name
Récoltant manipulant (growers) - estate grown, made and marketed themselves
Coopérative de manipulation - members grapes marketed under co-ops name

Question 2

Crémant d’Alsace Emotion

Answer 2

2012 - top quality sparkling
minimum 75 per cent Pinot Blanc, Chardonnay and Pinot Noir
minimum 24 months on lees

(has not proven popular)

Question 3

Crémant de Bourgogne Eminent

Crémant de Bourgogne Grand Eminent

Answer 3

Eminent: min 24 months on lees

Grand Eminent:
* for whites: Pinot Noir and Chardonnay only
* for rosé wines only, 20 per cent of Gamay is allowed
* a vintage is optional, but is commonly used
* a minimum of 36 months’ lees ageing and three months in the bottle before release
* Brut designation only.

Question 4

Prestige de Loire

Answer 4

launched in 2018 (applies across all appellations)
min. bottle price of 10 Euro (in France)
white only - Chenin Blanc, Cabernet Franc, Chardonnay and Pinot Noir - singly or blended
min 24 months on lees
vintage dated
brut style (brut nat / extra brut / brut)
achieve environmental standards w/in 5 years

Question 5

Cava de Guarda

incl. Cava

Answer 5

min. 9 months lees
traceable from vineyard to bottle

Question 6

Cava de Guarda Superior

Answer 6

• be made from vines that are a minimum of 10 years old
• be certified grown organically
• have a maximum yield of 10 tonnes per hectare
• be traceable from vineyard to bottle
• state the year of harvest.

(+ 100% Integral Producer, + zone of production)

Question 7

(Part of Cava de Guarda Superior)

Cava Reserva

Cava Gran Reserva

Cava de Paraje Calificado

Answer 7

Reserva:
min 15 months on lees

Gran Reserva:
min 30 months on lees

Paraje Calificado:
min 36 months on lees
from specially selected place

Question 8

Prosecco DOC

Prosecco DOCG (Conegliano-Valdobbiadene)

Asolo Prosecco DOCG

Answer 8

DOC
24,000 ha - mainly flat
125 hL/ha

DOCG
8,100 ha - 200 to 300m altitude
94.5 hL/ha
– if with a mention of a ‘Rive’, 90 hL/ha
– Superiore di Cartizze DOCG or Cartizze – maximum yield is 85 hL/ha

Asolo
2,000 ha
south of Valdobbiadene
94.5hL/ha

Question 9

Prosecco Col Fondo

Tranquilo

Answer 9

Prosecco Pet Nat

Small amount of still wine

Question 10

Asti DOCG

Moscato d’Asti DOCG

Answer 10

Asti DOCG:
min 6% abv
sweet (~ 100g/L)
Pas Dosè (Brut Nature) to Dolce (sweet)

Asti Methodo Classico
minimum of nine months on the lees
Pas Dosè (Brut Nature) to Dolce (sweet)

Moscato d’Asti DOCG
4.5–6.5% abv
~130g/L (Dolce)
frizzante: must not exceed 2.5 atmospheres in pressure

Question 11

Moscato d’Asti

Asti Secco

Asti / Asti Dolce

Answer 11

Moscato d’Asti
~130g/L

Asti Secco
off-dry style / less sweet than traditional Asti

Asti Dolce
the traditional sweet wine

Question 12

Lambrusco Salamino di Santa Croce DOC

Lambrusco Grasparossa di Castelvetro DOC

Lambrusco
di Sorbara DOC

Reggiano Lambrusco DOC

Lambrusco di Modena DOC

Answer 12

85% Lambrusco Salamino
133hL/ha
—————
85% Lambrusco Grasparossa
126hL/ha
—————
60% Lambrusco di Sorbara
126hL/ha
—————
126hL/ha
—————
161hL/ha = low concentration

Question 13

Franciacorta
NV

Saten

Rosé

Millesimato

Riserva

Answer 13

NV:
PN / Chard - up to 50% P/Blanco
18 months on lees

Saten:
white grapes only
min 24 months on lees
no more than 5 atmospheres (= lesser sugar at tirage)
Brut style only

Rosé:
min 35% PN
direct pressing / maceration / blending
24months on lees

Millesimato:
vintage declared (min. 85% of that year)
30 months on lees

Riserva:
Millesimato with min 60 months lees

Question 14

Trentodoc

Answer 14

105hL/ha
min 15 months on lees (20-30 months more common)
Brut Nature to Dolce

Vintage:
minimum of 24 months on lees

Riserva:
minimum of 36 months
(5 to 10 years much more common)
Brut Nature to Brut only

Question 15

Sekt

Deutscher Sekt

Deutscher Sekt bA

Winzersekt

Answer 15

Sekt:
Tank method w/ S European grapes (minimum of six months with a minimum of 90 days on the lees / 30 days if stirred)
brut / extra dry
at least 10% abv
at least 3.5 atmosphere pressure

Deutscher Sekt:
tank or traditional method
NV or vintage
single varietal or blended (85% if single)
German grapes only, cannot state region

Deutscher Sekt bA:
from one of 13 Anbaugebiete
region must be stated on label
tank or traditional method

Winzersekt:
estate grown & bottled
traditional method
min 9 months on lees
Vintage, varietal & producer must be on label
typically brut style

Question 16

Flaschengärung

Klassische Flaschengärung

Answer 16

Flaschengärung – ‘bottle fermented’, but may be disgorged by the transfer method

Klassische Flaschengärung or similar – ‘Classic bottle fermentation’, which is second
fermentation in this bottle and transfer method not allowed.

Question 17

Perlwein

Answer 17

‘Secco’
tank method / carbonation
semi-sparkling (1–2.5 bar)
often sweeter (trocken = up to 35g/L / halbtrocken = 33 to 50g/L / mild = 50+ g/L)

quality wine from a specified region (Qualitätsperlwein bA) or as EU wine (Perlwein)

Question 18

VDP Sekt

Answer 18

since 2018 - Verband deutscher Prädikatsweingüter

• grown on the estate of a VDP member
• produced specifically for Sekt production
• must be picked early (in order to be appropriate for Sekt production)
• picked by hand, whole cluster pressed, and made by the traditional method only

Since 2020:
NV VDP Sekt - minimum 15 months on the lees.
Vintage Sekt min 24 months
VDP Sekt Prestige® min. 36 months

Each German region can determine its own permissible grapes, typically Riesling or Pinot Blanc/Gris/Noir or varieties that are characteristic of an individual region.

Question 19

Cap Classique

Answer 19

• the wine to undergo second fermentation in the same bottle that goes to market (i.e. the traditional method)
• a minimum of three bars of pressure post-disgorgement
• a minimum of twelve months on the lees during second fermentation in the bottle.