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WSET Level 4 Wine Diploma > D4 Sparkling Wines of New World, Italy & UK > Flashcards

D4 Sparkling Wines of New World, Italy & UK Flashcards

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1
Q

Spumante vs Frizzante?

A

Spumante - minimum 3 bars of pressure

Frizzante 1-2.5 bars of pressure

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2
Q

Sub-region GI for Prosecco DOC labels?

A

Treviso or Trieste can be added if grapes entirely sourced from, and wine made, there

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3
Q

Prosecco DOCG Naming?

A

Conegliano and/or Valdobbiadene
Superiore can be used for spumante (can replace Prosecco)
Also, small amounts made in Asolo Prosecco DOCG

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4
Q

Prosecco Climate & Soils?

A

Generally warm and continental
Lesser appellations from flat plains, better from higher altitude slopes - higher diurnal temp ranges allowing for greater fruit ripeness and higher retained acidity through long slow ripening
Moist air and fog on flat plains from the rivers

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5
Q

Glera Attributes?

A

Vigorous
Semi-aromatic
Very high yields
Susceptible to millerandage, mildew, drought, grapevine yellows

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6
Q

Prosecco Regulations?

A 
Must be minimum 85% Glera
DOC - maximum yield 125 hL/ha
DOCG - maximum yield 94.5 hL/ha
DOCG Rive - maximum yield 90 hL/ha
DOCG Cartizze - maximum yield 85 hL/ha
DOCG Asolo - maximum yield 94.5 hL/ha
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7
Q

Prosecco Vineyard Management Techniques?

A

Sylvoz - high cordon, downward hanging shoots - minimises winter pruning, easy for mechanical harvest, frost protection; difficulty getting even distribution, risk of over-cropping, excessive shading

Double-arched cane - form of replacement cane pruning; improves evenness of growth and ventilation. Common in DOCG, costly due to labour in set-up and canopy management

Guyot - used on flatter land, good for mechanisation

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8
Q

Ciglione?

A

Terraced grassy banks in steepest parts of Prosecco DOCG

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9
Q

What Prosecco DOCG wines MUST be hand-harvested?

A

Cartizze, Rive, sui lieviti

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10
Q

Prosecco Fermentations?

A

First:
15-20 days at 18 Celsius
MLF is blocked

Second: 1 month at 12-15 Celsius

Minimal lees ageing - perhaps a few weeks

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11
Q

Dosage in Prosecco?

A

Permitted, but usually done through additional sugar in tirage (i.e. second fermentation not to dryness)

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12
Q

Charmat Lungo?

A

Longer, lees-ageing, maturation in tank - typically 9+ months

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13
Q

Prosecco Col Fondo?

A

Rifermentazione in bottiglia (Refermented in bottle) - lightly cloudy, dry frizzante wine

AKA sui lieviti (on the lees)

Effectively a bit like Pet Nat

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14
Q

Tranquillo?

A

Still wine from Prosecco

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15
Q

Vintage Prosecco?

A

Minimum 85% of wine from that year - some limited blending allowed

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16
Q

Rive?

A

Prosecco term for 43 sub-appellations
Steep slope or hill
Single commune or vineyard
Hand-harvested, must be vintage labelled, lower yield allowance (90 hL/ha)

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17
Q

(Superiore di) Cartizze DOCG?

A 
108 ha vineyard in Valdobbiadene
Spumante only
Lower yield (85 hL/ha)
Not usually labelled with Prosecco
Highest quality, usually not dry
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18
Q

Major Prosecco Producers?

A

Nino Franco

Bisol

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19
Q

Asti Provinces?

A

Asti
Alexandria
Cuneo

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20
Q

Moscato d’Asti DOCG vs Asti DOCG?

A

Moscato d’Asti - sweeter, lower alcohol, less sparkling, harvested later (better aroma)
Asti Spumante - less sweet, higher alcohol, more sparkling, harvested earlier (better acid)

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21
Q

Asti Climate?

A

Moderate continental

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22
Q

Asti Regulations?

A

Maximum yield 75 hL/ha
Asti DOCG - Minimum 6%; used to be 6-8 but Extra Dry through to Sweet styles allowed with resultant higher alcohol; Brut Nature in process of being allowed
Moscato d’Asti DOCG - 4.5-6.5% ABV, no higher than 2.5 bars pressure (frizzante)

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23
Q

Moscato Bianco (MBdPG) Characteristics?

A 
Aromatic
Early-budding
Mid-ripening
Small berries
Prone to powdery mildew and botrytis
Thin skin, prone to pests (bees, wasps, ants)
Susceptible to mites
Clonal selection focused on being more perfumed, higher yielding and more resistant to disease
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24
Q

Storing Moscato Pre-Fermentation?

A

2-3 Celsius, can last up to 2 years

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25
Q

High Costs of Asti?

A

High energy costs for chilled storage of must

Lots of equipment needs purchasing e.g. presses, flotation tanks or centrifuges for clarification, heat exchangers,

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26
Q

Asti Fermentation?

A

16-18 Celsius
Neutral cultured yeasts to protect aromatics
MLF prevented

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27
Q

Asti Metodo Classico?

A

Minimum 9 months on lees

Sweet (50+ g/L)

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28
Q

Drier (Off-dry) style of Asti?

A

Asti Secco

29
Q

Lambrusco Characteristics?

A

High acid, residual sugar (typically), medium to medium (+) tannins, strawberry, red cherry, red plum, pale pink to deep ruby

30
Q

Where is Lambrusco Grown and Made?

A

Emilia-Romagna

31
Q

Lambrusco/Emilia-Romagna Climate and Environment?

A

Warm continental
150m low hills
Alluvial (clay/silt) soils, good water retention but prone to compaction
Often grassed between rows to allow machine access and reduce compaction
High vigour
River Po - high humidity requiring extensive spraying and canopy management

32
Q

Lambrusco Varieties?

A

Salamino - Lambrusco Salamino di Santa Croce DOC - minimum 85% of varietal, and maximum yield 133 hL/ha; grape is deep coloured, full bodied, high acid

Grasparossa - Lambrusco Grasparossa di Castelvetro DOC - minimum 85% of varietal, and maximum yield 126 hL/ha; best on clay/silt soils; deep coloured, full bodied; medium (+) tannins;

Sorbara - Lambrusco di Sorbara DOC - minimum 60% of varietal, and maximum yield 126 hL/ha; lighter body, high acidity

Reggiano Lambrusco (Reggiano DOC) - must be made in area, maximum yield 126 hL/ha

Lambrusco di Modena DOC (Modena DOC) - must be made in area, maximum yield 161 hL/ha

33
Q

Length of Maceration in Lambrusco?

A

1-2 days - high anthocyanins in grapes, though may be 3-4 days for fuller bodied and more tannic Grasparossa

34
Q

Lambrusco Fermentations?

A

First: 18-20 Celsius, MLC blocked
Second: 12-15 Celsius - ~2 weeks frizzante, ~4 weeks spumante
No lees maturation

35
Q

Traditional Method Lambrusco?

A

Undisgorged - “Ancestral Method”

36
Q

IGT Emilia?

A

More general appellation for Lambrusco that doesn’t meet other requirements

37
Q

Lambrusco DOC Regulations?

A

Minimum 11% ABV for Spumate, 10.5% for Frizzante

Amabile/Dolce - can be minimum 7% ABV with potential alcohol level of 10.5-11%

38
Q

Frizzante Sweetness Classifications?

A

Secco/Asciutto
Abbocccato
Amabile

Spumante coincides with usual EU regulated names

39
Q

Franciacorta Region?

A

Lombardy

40
Q

Franciacorta Grapes?

A

Chardonnay & Pinot Noir

41
Q

Difference between Champagne & Franciacorta?

A

Typically marginally lower acid (Med + for F, High for C)

42
Q

Franciacorta/Lombardy Climate & Environment?

A 
Warm continental
Cool air from the Alps
Lake Iseo
Gentle slopes
Highly varied soils
43
Q

Franciacorta DOCG Regulations?

A 
Minimum 4,500 plants/ha
Heavy cropping/training method prohibited e.g. Pergola
Must be whole bunch pressed if white
Maximum yield 65 hL/ha
Traditional Method
Minimum 18 months on lees
MLC discouraged but not prohibited
44
Q

What’s Noteworthy about Franciacorta Industry?

A

No Co-ops, almost entirely estate-made

45
Q

Franciacorta Styles?

A

Non-vintage: Chard/PN blend, may have up to 50% PB, 18 months lees

Saten - all white grapes, minimum 24 months on lees, less sugar in tirage = lower pressure (5 atmospheres max.), Brut only

Rosé - minimum 35% PN, all methods of colouring are allowed including blending, minimum 24 months on lees

Millesimato - declared vintage with minimum 85% from that year, minimum 30 months on lees

Riserva - Millesimato that’s aged minimum 60 months on less

46
Q

3 Major Franciacorta Producers?

A

Guido Berlucchi
Ca’ del Bosco
Bellavista

47
Q

Trentodoc Grapes?

A

Often 100% Chardonnay, but can include PM, PN, PB

Medium (+) to high acidity

48
Q

Trentodoc Climate & Environment?

A

Warm continental
Windbreak from the Alps, though also with cold air at night
Stony, well-drained soils with poor nutrients, resulting in flavoursome grapes
400-700m altitude
Mildew and botrytis risks
Valley floor and low slopes susceptible to frosts

49
Q

Trentodoc Regulations?

A

Maximum yield 105 hL/ha, though often crop lower levels

Minimum 15 months lees ageing, though commonly higher

MLC to tame acidity usually encouraged, but not mandated

Vintage - minimum 24 months on lees

Riserva - minimum 36 months on lees (though often 5-10 years in practice), Brut or drier only

Trento and Trento Rosato can be sweet (dolce)

50
Q

4 Major Trentodoc Producers?

A

Ferrari - 75% of fruit goes to them

Co-ops:
Rotari
Altemasi
Cesarini Sforza

51
Q

UK Climate & Issues?

A

Cool Maritime

Risen to average 14 Celsius temperatures

Warming has also brought more extreme weather
Earlier budding due to warmer springs, of early budding varieties (e.g. Chardonnay, PN) risks frost damage given changeable weather

Rain and cool temperatures in summer can affect flowering and fruit set, causing reduced yields

Site Selection focused on wind shelter (predominantly coming from SW), though South-facing best for diffuse sunlight capture

Good drainage, or installation of it, needed

Low altitude as already marginal environment

Very variable weather = very variable yields!

52
Q

UK Soils?

A

Clay - Kent and parts of Sussex - higher water holding capacity and high fertility, lower elevations usually, lower acidity and more fruit

Chalk - Sussex and Hampshire, good drainage and lower fertility, tends to be higher elevation so more prone to adverse weather

Medium density planting (4-5,000 per ha)

53
Q

Permitted UK PDO Grapes and Regulations?

A 
Chardonnay
Pinot Noir
Pinot Noir Precoce (even earlier ripening PN)
Pinot Meunier
Pinot Blanc
Pinot Gris

Minimum 9 months on lees
Traditional Method
Maximum yield 80 hL/ha

54
Q

California Sub-Regions?

A

Anderson Valley (Mendocino County) - Navarro River, wide diurnals; Roederer (Quartet)

Russian River Valley (Sonoma County) - Russian River and Petaluma Gap, Korbel

Carneros (Sonama and Napa County) - San Pablo bay, Taittinger (Domaine Carneros)

Napa Valley (Napa County) - tends to be too hot now, but some source from Carneros or outside the area, Mumm

Monterey (Monterey County - Salinas Valley (direct to ocean - particularly cold because of a deep ocean canyon nearby), high diurnal range

Edna Valley and Arroyo Grande (San Luis Obispo County) - proximity to ocean

Santa Maria Valley and Sta. Rita Hills (Santa Barbara County) - Santa Maria Valley and Santa Ynez Valley allow cool breezes and fog in from ocean

Lodi (San Joaquin County) - too hot for premium wines, but makes tank method and flavoured

55
Q

Specialist Sparkling Producers in Other States?

A

Washington State - Chateau Ste. Michelle

Oregon - Argyle, or produced by third party e.g. Radiant

56
Q

American Champagne?

A

Permissible for old brands form pre-2006 provided it is clarified eg. “California Champagne”

57
Q

Chilean Production?

A

Mostly tank method, and mostly Brut to off-dry
Some Traditional Method
Pedro Gimenez, Chardonnay, Chenin, PN, Ugni Blanc, Semillon

58
Q

Chilean Cooling Factors & Examples?

A

Ocean Cooling e.g. Limari Valley, Casablanca, Leyda Valley

Altitude e.g. Curico Valley

Latitude e.g. Bio Bio

59
Q

Chile Specific Grapes?

A

Moscatel (Muscat) for aromatic varietal wines
Pais for BdN or Rosé

Both grown in Itata and Maule

60
Q

Major Chilean Producers?

A

Valdivieso
Vina Mar
Undurraga

61
Q

Argentinean Production?

A

Mostly tank method, and mostly off-dry to medium-dry
Some Traditional Method, lightly autolytic
Chardonnay, PN, SB

62
Q

High Quality Argentinean Grapes Grown Where?

A

High Altitude: Lujan de Cuyo, Uco Valley

Southerly Latitude: Neuquen and Rio Negro in Patagonia

63
Q

Major Argentinean Producers?

A 
Moet Hennessy (Chandon and Baron B)
Llorente
Mumm (owned by Pernod Ricard)
Norton
Freixenet
Finca Flichman (Sogrape)
64
Q

South Africa Specific TM Grapes?

A

Chenin Blanc

Pinotage

65
Q

South African Production?

A 
Traditional Method (Cap Classique)
Carbonated - off-dry to sweet, simple wines made from SB, Muscat or Pinotage
66
Q

Methode Cap Classique?

A

Second fermentation in same bottle as sold (no transfer method allowed)

Minimum 3 bars pressure

Minimum 12 months on lees

Acidification permitted

Proposals for a second tier where only Chardonnay, PN, Pinotage and Chenin are used; minimum 36 months on lees; not yet agreed

67
Q

Best Regions in South Africa?

A

Stellenbosch, Paarl, Robertson, Darling, Tulbagh

Robertson and Bonnievale (Breede River Valley) considered best - high diurnal range limestone soils; have narrow valleys, making them slow to warm up due to mountain shading; ocean breezes from Cape Agulhas

68
Q

Australian Regions for Traditional Method?

A

Tasmania (Roederer JV with Heemskerk)
Yarra Valley (Domaine Chandon)
Adelaide Hills
Victoria/NSW (Alpine part)

69
Q

Australian Prosecco

A

Not in EU market, but acceptable domestically

Argument re. third party markets e.g. China

WSET Level 4 Wine Diploma (21 decks)

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