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WSET 4 > D4 Sparkling Wine > Flashcards

D4 Sparkling Wine Flashcards

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1
Q

Most common temperature for primary fermentation

A

14-20 °C

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2
Q

Why are buttery aromas not present after malo?

A

Diacetyl produced by malo is metabolized by yeast during second fermentation

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3
Q

French term for secondary fermentation

A

Prise de mousse

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4
Q

Parts of liqueur de tirage

A 
wine/must
sugar
cultured yeast
yeast nutrients
clarifying agent (bentonite or alginate)
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5
Q

Temperature for secondary ferment

A

10-12°C

cooler ferment = more complexity

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6
Q

Length of second fermentation (traditional)

A

4-6 weeks

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7
Q

Temperature during lees ageing

A

around 10 °C

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8
Q

When is autolysis starting to be noticeable?

A

after 15-18 months

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9
Q

How long does autolysis continues

A

for 4-5 years on average

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10
Q

French name for riddling

A

Remuage

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11
Q

Explain Maillard reaction

A

Sugar reacts with compounds formed during yeast autolysis

roasted, toasted vanilla aromas

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12
Q

Explain Ancestral method

A

Partly fermented must is put into bottles and remaining sugar is converted into alcohol and CO2

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13
Q

Tank method:

1) temperature to stop fermentation
2) temperature to stabilize wine

A

1) 2-4°C

2) -2°C

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14
Q

How are wines made by tank method filled into bottles

A

Through counter-pressure filler

First fills bottle with CO2 under pressure. The bottle is then filled with chilled wine replacing the CO2

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15
Q

EU Sweetness levels

A

Brut Nature/Bruto Natural/Naturherb/Zéro dosage 0-3 g/L
(no dosage added)

Extra Brut/Extra Bruto/Extra Herb 0-6 g/L

Brut/Bruto/Herb 0-12 g/l

Extra-Sec/Extra Dry/Extra Trocken 12-17 g/l

Sec/Secco/Seco/Dry/Trocken 17-32 g/l

Demi-Sec/Semi-Seco/Medium-Dry/Abboccato/Halbtrocken 32-50 g/l

Doux/Dulce/Sweet/Mild 50+

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16
Q

Factors affecting the mousse

A
  • Amount of sugar available to be turned into alcohol and CO2
  • The capacity of CO2 to be dissolved in wine (depends on grape variety and health of the grapes – botrytis reduces amount of bubble formation)
  • The length of time on the lees = more lees ageing less but longer lasting bubbles
  • How well the disgorgement process is carried out
  • Time in the bottle and type of the closure
  • The size and shape of glasses, temperature of the wine and how the wine is served
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17
Q

Champagne - ways to produce rosé

A

Rosé d’assemblage = blending red wine with white

Rosé de saignee = skin maceration of black grapes

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18
Q

AOC in Champagne for still wines

A

AOC Coteaux Champenois (still red, rosé or white)

AOC Rosé des Riceys (rosé from Pinot Noir)

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19
Q

When were the current Champagne boundaries established

A

1927

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20
Q

Name of Champagne rating system for villages

A

Échelle des Crus

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21
Q

Soils in Champagne

A

Chalky soils with limestone subsoil and chalk

Porous and store water well

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22
Q

5 Champagne sub-regions

A
  1. Montagne de Reims
  2. Vallée de la Marne
  3. Côte des Blancs
  4. Côte de Sézanne
  5. Côte des Bar
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23
Q

Montagne de Reims

A
  • Known for black grapes (GC Mailly, Verzenay, Verzy, Ambonnay, Bouzy = on chalky soils)
  • Wide plateau, top villages facing north (but more frost prone)
  • Very high acidity, austere in youth
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24
Q

Vallée de la Marne

A
  • Mainly Meunier on clay, marl and sand (fruity), early drinking style Chardonnay
  • Frost prone valley (Meunier buds latest)
  • GC Aÿ
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25
Q

Côte des Blancs

A
  • 95% Chardonnay – purest form of chalk
  • GC Cramant, Avize, Oger, Le Mesnil-sur-Oger
  • Great intensity and longevity but austere in youth
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26
Q

Côte de Sézanne

A
  • Continuation of Côte des Blancs, mostly clay and silt with pockets of chalk
  • Mostly Chardonnay (fruitier, riper, lower quality)
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27
Q

Côte des Bar

A
  • Large area in the south, ¼ planted with Pinot Noir on Kimmeridgian calcareous marls
  • Steep slopes, stony limestone with excellent drainage
  • Ripe PN for non-vintage blends
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28
Q

Champagne grape varieties

A

Pinot Noir, Chardonnay, Meunier

Pinot Blanc, Arbanne, Petit Meslier, Fromenteau

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29
Q

Planting density in Champagne

A

Max inter-row spacing of 1,5m

Max intra-row spacing of 0,9-1,5m

Max total spacing never reaching more than 2,5m

Density of around 8.000 vines per ha

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30
Q

Max number of fruiting buds per square meter in Champagne

A

18

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31
Q

Champagne training systems

A
  1. Taille Chablis
    • Best for Chardonnay, 3-4 cordons (up to 5), at the end of each cordon is a spur with up to 5 buds.
    • Form of spur pruning, retaining large proportion of permanent wood (protects against frost)
    • Spurs must be trained to a max. 0,6 m above ground (fruit gets benefit of solar energy reflection)
  2. Cordon du Royat
    • For Pinot Noir and Meunier
    • Single cordon that is spur-pruned, shoots are vertically positioned
  3. Guyot (single or double)
    • Replacement cane system with VSP, permitted in lesser-rated vineyards
  4. Vallée de la Marne
    • Similar do Guyot but with higher number of buds (used much less now)
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32
Q

Upper EU limit for harvest (sparkling wine)

A

15.500 kg/ha

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33
Q

what is ‘marc’

A

Traditional unit loaded into basket press

4000 kg of grapes

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34
Q

Champagne fractions

A

Cuvée – first 2.050 l (per 4,000 kg of grapes) = free run juice
 Rich in acidity, great finesse, long ageing potential

Taille – 500 l
 Lower acidity, richer colour and phenolics, to make more expressive young wines
 Higher proportion in NV

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35
Q

Max alcohol in Champagne

A

13% abv

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36
Q

Max yield in Champagne

A

79 hl/ha

can potentially be raised to 98% and surplus put into reserves

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37
Q

What is ‘perpetual reserve’

A

Proportion of wine is drawn off every year for blending and replaced by younger wine

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38
Q

Number of GC and Premier Crus in Champagne

A

Échelle des crus
– 17 GC
– 42 Premier cru
– 257 other villages

(status applies to the whole village)

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39
Q

Champagne average yield in last decade

A

10,500 kg/ha

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40
Q

Average price of 1 kg of grapes in Champagne

A

6,10 euro

1,2 kg of grapes needed for one bottle

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41
Q

Common features of Crémant wines:

A

Whole bunch pressing (hand harvesting)

Max yield at pressing 100 l per 150 kg of grapes

Min 9 months sur lie ageing

Min 12 months maturation between tirage and release (including the 9mths sur lie)

Max 13% abv

Min 4 atmospheres of pressure

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42
Q

Crémant d’Alsace grape varieties:

6

A 
Pinot Blanc (20%)
Auxerrois
Chardonnay (1% Crémant only)
Riesling (used more for still wines)
Pinot Gris
Pinot Noir

(Gewurz and Muscat not permitted)

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43
Q

Max yield for Crémant d’Alsace

A

80 hl/ha

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44
Q

Growers in Alsace must declare in:

A

July

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45
Q

Alsace winemaking

A

often chaptalized

single vintage usually

short time on lees (12 months)

Mainly brut

Rose by short maceration (12-24h)

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46
Q

Crémant d’Alsace Emotion

A

Prestige category launched in 2012 (so far not very popular)

Min 75% Pinot Blanc, Chardonnay and Pinot Noir (separately or together)

Min 24 months on lees

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47
Q

Crémant de Bourgogne max yield

A

75 hl/ha

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48
Q

Producers in Burgundy must declare in:

A

before the end of March

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49
Q

Burgundy grape varieties:

7

A 
Gamay
Pinot Gris
Pinot Blanc
Pinot Noir
Aligoté
Chardonnay
Melon
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50
Q

Crémant de Bourgogne Blanc requirements

A

min 30% Chardonnay, Pinot Noir, Pinot Blanc or Pinot Gris

Max 20% of Gamay

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51
Q

Crémant de Bourgogne Blanc de Noirs requirements

A

Pinot Noir only

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52
Q

Crémant de Bourgogne Eminent

A

Additional ageing on lees of min 24 months

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53
Q

Crémant de Bourgogne Grand Eminent

A

For whites: only Pinot Noir and Chardonnay

For rosé: 20% of Gamay is allowed

Vintage is optional but commonly used

Min 36 months of lees ageing and then min 3 months in the bottle before release

Brut designation only

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54
Q

Soils in Loire

A

Wide range – clay-limestone, flint-clay, sand, gravel and tuff

o More schist and limestone in Anjou
o More chalk in Touraine

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55
Q

Loire grape varieties (8) and requirements about blends

A 
Chenin Blanc (mainly)
Cabernet Franc
Cabernet Sauvignon
Grolleau Noir 
Grolleau Gris
Pineau d’Aunis
Pinot Noir
Chardonnay

Max 30% of Cabernet Sauvignon and Pineau d’Aunis in blend (together or separately)

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56
Q

Loire max yield

A

74 hl/ha

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57
Q

Loire needs to declare in:

A

July

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58
Q

Use of reserve wine in Loire

A

Common only for premium wines

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59
Q

Prestige de Loire

A 
2018
White only (made from Chenin Blanc, Cabernet Franc, Chardonnay, Pinot Noir)

Min 24 months on lees

Must be vintage-dated and in Brut style (including Brut Nature and Extra Brut)

Producers must achieve set of environmental standards (sustainable viti within 5 years)

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60
Q

Saumur Mousseaux

A

Min 60% Chenin Blanc (up to 10% Sauvignon Blanc)

Rosé must be min 60% Cabernet Franc (and up to 10% Sauvignon Blanc)

Mechanical harvest allowed and more juice can be extracted (100 litres from 130 kilos)

67 hl/ha max

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61
Q

Vouvray Mousseaux

A

Chenin Blanc dominant (must make up majority), only other permitted variety is Orbois

Can be machine harvested and can have more juice extracted than Crémant

Tiny production of Vouvray Pétillant (lightly sparkling) and growing Pet Nat

65 hl/ha max

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62
Q

Cataluna Cava regions

A
  1. Penedès
  2. Lleida
  3. Tarragona
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63
Q

Penedès soils

A

Coastal vineyards
o Alluvial and clay soils

High altitude vineyards (200-300m but up to 800m)
o More granite sub-soils, poorer, higher acidity and more flavour, more ageing potential

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64
Q

Macabeo

A

Typically lower vineyards – 100-300m

Late budding, first to be picked, high yielding

Susceptible to botrytis and bacterial blight (warm, moist conditions, no cure)

Light intensity apple and lemon

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65
Q

Xarel-lo

A

Typically plated at sea level and up to 400m

Mid-budding and ripening

Susceptible to powdery and downy mildew (otherwise good disease resistance)

Greengage and gooseberry, herbal (fennel), can become earthy when over-ripe, can be oaked

66
Q

Parellada

A

Typically higher sites (500m), susceptible to powdery mildew

Lowest yielding (needs long season to keep alcohol low), early budding, latest ripening

Adds finesse and floral notes

67
Q

Black Cava varieties

A

Garnacha Tinta
Trepat (from Tarragona)
Pinot Noir
Monastrell

68
Q

Max yield Cava

kg/ha + hl/ha

A

12.000 kg/ha

80 hl/ha
with limit of 100l from 150kg of grapes

69
Q

Cava planting density

A

1500-3500 vines/ha

70
Q

Cava training

A

bush vines or single/double cordon

71
Q

Cava Rosado requirements

A

min 25% of black grapes

made by contact with skins (no blending allowed)

72
Q

Malo in Cava

A

usually prevented

73
Q

Cava ageing requirements and sweetness

A

Cava - 9 months on lees

Cava Reserva - 15 months

Cava Gran Reserva - 30 months
- Brut or lower only

74
Q

Cava registers

A

Growers
Producers of base wine
Storekeepers of base wine
Cava producers

75
Q

Cava de Paraje Calificado (2017)

A

Single estate or vineyard Cava – own grapes, estate produced and bottled.

Min 10 yo vines

Max production 8.000 kg/ha, 48 hl/ha after pressing

Cannot be acidified

Min ageing 36 months

Brut or lower

76
Q

Corpinnat

A

Traditional method with 100% organic grapes grown in Penedès

Harvested by hand, vinified entirely on the premises of the winery.

90% of grapes must be approved local varieties

3 categories of ageing on lees – 18, 30 and 60 months

77
Q

Espumoso de Calidad de Rioja (2019)

A

Must be hand harvested, traditional method

3 tiers:

  • Crianza (min 15 months on lees)
  • Reserva (min 24 months)
  • Gran Añada (min 36 months)
78
Q

Proportion of tank method wine in Italy

A

96% of production

79
Q

Italian wine classification based on level of pressure

A

Spumante – min 3 bar

Frizzante – 1-2,5 bar

80
Q

Prosecco DOCG names

A 
Asolo (2%)
Conegliano Valdobbiadene (16%)

for both ‘Superiore’ can be added and ‘Prosecco’ omitted

81
Q

Glera

A

Previously called Prosecco. Name was changed so defined area could be protected (to prevent other regions from using it)

Vigorous, semi-aromatic, often very high yields

Susceptible to millerandage, powdery and downy mildew, drought, grapevine yellows

First two buds do not bear much fruit (trained long, vertically trellised dystems with 8-12 buds)

Low to medium planting density (3.000 vines/ha)

82
Q

Prosecco planting density

A

low to medium

3000 vines/ha

83
Q

Prosecco training, pruning, trellising

A
  1. Sylvoz
    • High cordon system with shoots that hang downwards
    • Suited to high vigour sites with aim for high yields, encourages over-cropping (req. trimming of canopy to avoid excess shading)
    • Inexpensive to create, minimises winter pruning, suitable for machine harvesting
    • Height provides some protection from frost
  2. Double-arched cane
    • Form of replacement cane pruning, canes are bent into arches
    • Improves even growth and fruitfulness of Glera and increases ventilation
    • Very common on hillsides – for high quality fruit
    • Individual branches need to be tied by hand, canopy needs to be thinned
  3. Guyot
    • Used on flatter land for machine worked vineyards
84
Q

Prosecco harvest

A

Grapes for Rive, Cartizze and ‘sui lieviti’ must be hand harvested

85
Q

Prosecco malo

A

blocked

86
Q

Prosecco ageing requirement

A

none

87
Q

Prosecco adjustment of sweetness

A

Traditionally wines were bottled without final adjustment of sweetness

But allowed since 2014

88
Q

Prosecco Charmat Lungo

A

min 9 months on lees

89
Q

Prosecco Col Fondo

A

since 2020 sui lieviti

dry, frizzante style

‘rifermentazione in bottiglia’ must appear on label

90
Q

Prosecco grape and vintage requirements

A

min 85% Glera

85% of grapes must conform to vintage on label

91
Q

Max yields Prosecco

A

Prosecco DOC – max 125 hl/ha

Prosecco DOCG – max 94,5 hl/ha
o If ‘Rive’ is mentioned – 90 hl/ha
o Superiore di Cartizze DOCG – 85 hl/ha

92
Q

Superiore di Cartizze DOCG

A

Single vineyard (108 ha) in Valdobbiadene, lower yield (85hl/ha), only spumante style

Regarded as highest quality area, fuller body and normally RS higher than Brut

Word Prosecco can be omitted

93
Q

Rive + village/vineyard

A

Must be hand harvested

Lower max yield (90hl/ha)

must be vintage dated

94
Q

Prosecco sweetness levels

A

DOC - Brut nature to Demi sec

DOCG Extra Brut to Demi sec

95
Q

Asti max yield

A

75 hl/ha for tank method

96
Q

Asti density and training systems

A

medium density

Guyot with VSP

97
Q

Asti winemaking

A

Two separate phases
1st – production, clarification and filtration of the must, followed by chilling (2-3°C) and storage (up to 2 years)

2nd – single fermentation when required
 Low temperatures – 16-18°C, neutral cultured yeast
 Malo is prevented
 Sugar converted to CO2 comes from must
 First CO2 is released through valve, later captured (RS and pressure is calculated)
 Fermentation is stopped by rapid chilling, filtering under pressure

98
Q

Asti DOCG requirements

A

alcohol min 6%, no max

usually around 100 g/l RS

Zero dosage to Dolce (usually 12 g/l and above)

Asti Methodo Classico must be aged 9 months on lees and Dolce

99
Q

Moscato d’Asti DOCG

A

Must be 4,5% - 6,5%

RS usually around 130g/l

Must not exceed 2,5 bars (frizzante only)

100
Q

Lambrusco soils

A

Alluvial, mainly clay and silt

Good water-holding capacity (prone to compaction)

High fertility

Irrigation used

101
Q

Lambrusco training

A

Cordon (like Sylvoz) or Geneva Double Curtain

High yield aim

102
Q

Lambrusco varieties, DOCs and yields

A
  1. Lambrusco Salamino
    • DOC Lambrusco Salamino di Santa Croce (min 85% of Salamino, max yield 133 hl/ha)
  2. Lambrusco Grasparossa
    • DOC Lambrusco Grasparossa di Castelvetro (min 85% of Grasparossa, max yield 126 hl/ha)
  3. Lambrusco di Sorbara
    • DOC Lambrusco di Sorbara (min 60% of Sorbara; max 126 hl/ha)
  4. DOC Reggiano Lambrusco (or Reggiano DOC)
    • Max yield 126
  5. DOC Lambrusco di Modena (or Modena DOC)
    • Max yield 161 hl/ha
103
Q

Time on skins Lambrusco

A

1-2 days (high level of anthocyanins, low tannin aim)

3-4 days for Grasparossa fuller bodied wines

104
Q

Lambrusco malo

A

blocked usually

105
Q

Lenght of fermentation Lambrusco

A

2 weeks for frizzante

month for spumante

106
Q

Min alcohol Lambrusco

A

10,5% for frizzante
11% for spumante

However amabile or dolce can have min 7% abv (with potential alcohol of 10,5%)

107
Q

Sweetness levels lambrusco

A

Spumante according to EU standards

Frizzante - broader ranges

  • secco/asciutto
  • abboccato
  • amabile
108
Q

Franciacorta soils

A

mixed due to glaciers

6 main types which give range of expressions in base wines (for blending)

109
Q

Franciacorta varieties

A

Chardonnay (75%)
Pinot Noir
Pinot Blanc

110
Q

Franciacorta density

A

min 4,500 vines/ha

111
Q

training systems Franciacorta

A

heavy cropping systems prohibited

Cordon spur-pruned or Guyot with replacement cane

112
Q

Franciacorta winemakeing requirements

A

must be whole bunch pressed (PN for rose can be destemmed)

min time on lees 18 months

Traditional method only

Mostly vintage wines (but not labelled as such because of ageing req.)

113
Q

Franciacorta max yield

A

65 hl/ha

114
Q

Franciacorta non-vintage

A

up to 50% Pinot Blanc

min 18 months on lees

115
Q

Franciacorta Satèn

A

only white grapes

min 24 months on lees

less sugar at tirage - no more than 5 atmospheres

Brut only

116
Q

Franciacorta Rosé

A

min 35% of Pinot Noir
mostly direct pressing or short maceration
(blending permitted)

min 24 months on lees

117
Q

Franciacorta Millesimato

A

min 85% of grapes must conform to vintage

min 30 months on lees

118
Q

Franciacorta Riserva

A

min 60 months on lees

119
Q

Franciacorta 3 big producers

A

Guido Berlucchi
Bellavista
Ca’ del Bosco

120
Q

Trentodoc varieties

A

Champagne varieties

121
Q

Trentodoc training

A

Guyot or pergola

122
Q

Trentodoc density

A

4.500-6.000 vines/ha

sometimes terraced

123
Q

Trentodoc max yield

A

105 hl/ha

124
Q

Trentodoc malo

A

takes place

125
Q

Trentodoc ageing requirements

A

Non-vintage - min 15 months (usually 20-30 months)

Vintage - min 24 months

Riserva - min 36 months (in practise 5-10 years is common)

126
Q

Trentodoc sweetness levels

A

Trento & Trento Rosato - Brut Nature - Dolce

Trento Riserva - Brut Nature - Brut

127
Q

Trentodoc largest producer

A

Ferrari - 75%

128
Q

Perlwein

A

Tank method or carbonation

usually less than 3 atmospheres

Does not attract tax

Often sweeter than Sekt

129
Q

Sekt

A

90% of production

Tank method without vintage or grape varieties mentioned

Grapes from Southern Europe

Can be sold 6 months after start of second ferment

Min 90 days on lees (30 if stirred)

Medium acidity and RS

130
Q

Deutscher Sekt

A

German fruit

Tank or traditional method

single variety (min 85%) or blend

Region cannot be mentioned

Variations in soil and climate are mainly overridden by blending

131
Q

Deutscher Sekt bA

A

‘of defined region’ on the label

Refers to Qualitatswein

Tank or traditional method

132
Q

Winzersekt

A

Grower sekt, estate bottled from own grapes

Traditional method only

Min 9 months on lees

Typically Riesling and Brut

Vintage, variety, producer’s name must be on the label

133
Q

Germany traditional method wines

A

Mainly Riesling and Champagne varieties

typically go through malo

min ageing on lees 9 months

Mature sweet Riesling may be used for dosage

134
Q

German wine law - general

A

min alcohol 10%

min pressure 3,5 atmospheres

vintage or varietal wines must conform to 85%

Transfer method wines min 3 months on lees and released after 9 months

135
Q

German labelling term for fermentation in the bottle

A

Klassische Flaschengärung = traditional method

Flaschengärung = transfer method

136
Q

German large Sekt producers

A

Rottkäppchen-Mumm
Henkell & Co
Schloss Wachenheim

together 80% of production

137
Q

Winzersekt producers

A

Reichsrat
Buhl
Schloss Vaux

138
Q

VDP Sekt

A

Fruit must be estate-grown and produced specifically for Sekt

Must be picked early and by hand, whole cluster pressed and traditional method only

2 tiers:

  • Min 15 months of ageing on lees
  • Min 36 months of ageing on lees, single-vineyard and vintage req.
139
Q

England site selection

A

South-facing slopes for maximum of exposure to light

Maximum shelter from prevailing winds (mostly from south-west)

Good drainage is essential – free draining soils or drainage systems installed

Altitude below 125m

140
Q

England soils

A

Kent – mostly clay (good water holding capacity and fertile)

Sussex – mostly clay with significant chalk content

Hempshire – significant chalk content (good drainage and low fertility)

Chalk on higher elevation slopes – more finesse, higher acidity and leaner body

141
Q

England density

A

medium 4000-5000 vines/ha

142
Q

England training

A

Guyot with VSP

narrow rows with canes trained close to ground (heat retention)

Open canopy for air flow

143
Q

Max and average yield in England

A

max 80 hl/ha

average 24 hl/ha (double for best sites)

144
Q

Winemaking in England

A

Traditional method mostly

Predominantly vintage wines (just building up reserve stock)

Malo widely used

Min 9 months on lees

145
Q

6 grapes allowed in England PDO

A 
Chardonnay
Pinot Noir
Meunier
Pinot Précoce
Pinot Blanc
Pinot Gris
146
Q

England producers

A

Nyetimber and Wiston Estate

147
Q

England scope of export

A

8%

148
Q

USA regions and their cooling influences (+ producers)

A

California

  • Anderson Valley (Navarro River - fog, Roederer Estate)
  • Russian River Valley (Petaluma Gap, Korbel)
  • Carneros (San Pablo Bay, Gloria Ferrer - Freixenet, Domaine Carneros - Taittinger)
  • Napa Valley
  • Edna Valley & Arroyo Grande
  • Santa Maria Valley & Sta. Rita Hills
  • Lodi

Washington state (Chateau Ste. Michelle)

Oregon (many specialist companies)

149
Q

USA winemaking

A

extended lees ageing (av 3 years)

Blending is important

Blanc de Noirs is more common than in Europe (but no regulations)

Custom crush facilities very common

150
Q

Chile - grape varieties

A 
Chardonnay
Pinot Noir
Sauvignon Blanc
Pais
Moscatel
151
Q

Chile regions leading in sparkling wine

A 
Casablanca
San Antonio
Limari
Curico
Bio Bio

Central Valley (inexpensive wines)

152
Q

Argentina grape varieties

A 
Pedro Giménez (Criolla family)
Chardonnay
Pinot Noir
Chenin Blanc
Ugni Blanc
Semillon
153
Q

Argentina winemaking

A

Carbonation and some flavouring (strawberry)

Tank method

Some traditional wines for premium (such as Baron B Unique)

154
Q

Argentina wine law

A

Big boost since 2005 because of removal of domestic 12% tax on sales in return for investment in sparkling wine sector

155
Q

Méthode Cap Classique requirements

A

Chardonnay, Pinot Noir, Chenin Blanc, Pinotage

Must be traditional method

Min 3 bars of pressure

Min 12 months of lees ageing (changed from 9 months in 2020)

Acidification is common and malo is a choice

156
Q

Robertson & Bonnievale

A

In Breede River Valley

Only regions with limestone soils

Narrow valley warms up slowly in the morning (shade from mountains)

Afternoon breezes

157
Q

Soils in SA

A

Shale, clay, decomposed granite

Limestone in Breede River

158
Q

Méthode Cap Classique proposals for 2 categories

A

Standard - existing rules

Premium - only Champagne varieties, Chenin and Pinotage, whole bunch press, min 36 months on lees

159
Q

Sparkling Shiraz

A

Picked as for still wine and vinified normally incl malo and possible oak ageing

all methods possible (other varieties also possible)

Common to have more than 20g/l RS to balance alcohol and tannin

Usually released after 1-2 years

160
Q

NZ regions notable for sparkling

A

Marlborough

Central Otago

Gisbourne (large volumes)

WSET 4 (32 decks)

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