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Italy > IT - North-West - Piemonte > Flashcards

IT - North-West - Piemonte Flashcards

1
Q
  1. G or Etru intro wine
  2. P wines Not valued by Romans
  3. 13+16C Ref to Nibiolum grapes - Sw Fizz W
  4. 19C 1st Dry Neb by Camillo Cavour. Used Political Conn to launch wines = most pop by end of 19C
A
  1. Greeks or Etruscans introduced vines in the region
  2. Romans did not value the Piemonte wines -> not featured in Pliny’s list of best Italian wines
  3. 13th & 16th: references to a Nibiol and then Nebiolum grapes used for a sweet slightly fizzy wine
  4. 19th: first dry Nebbiolo by statesman Camillo Cavour, father of Italy’s re-unification, with the help of oenologist Louis Oudart. Cavour used his political connections to launch the wines and it became Italy’s most popular by the end of 19th.
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2
Q

C Climate w/

  1. Cold W
  2. Mainly H Dry S w/sim temp to Bdx (20)
  3. Mild A w/heavy fog in S part (good for Nebb - late Rip) Sim rain to Bdx (850mm)

Much more V V due to weather vs C/S IT

Top/Soils

Alps encircle

L, s/stone hills w/Calc C, S, M + S w/TopS of pebbles

A

Continental climate with:

  1. Cold winters
  2. Mainly hot dry summers with similar temperature to Bordeaux (avg 20C in July)
  3. Mild autumns with heavy fog in the southern part (beneficial for late ripener such as Nebbiolo) - Similar rainfall to Bordeaux with 850mm on avg/yr

Much more vintage variation due to weather vs. Central/Southern Italy.

Topgraphy/Soils

The Alps encircle the area
Limestone, sandstone hills w calcareous clay, sand, marl and silt with top soil of pebbles

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3
Q

Red 75%

  1. Barb
  2. Prod + Vers, ripens 2 weeks earlier vs Neb, 2 weeks after Dol
  3. Good in less/F Calc soil + C Loam
  4. Good Y for all wines, also for Top W
  5. Deep R Colour, Low T, FB, hi A Plummy
  6. 50% of all wines planted is B (Al, Asti + Alless)
  7. No 3 most Red G planted in IT
  8. Dol
  9. Blk G ‘little sw one’
  10. Early R, hi Antho
  11. Tannic w/med Ac, soft F flavour Blk Ch + Lic. Can be bitter
  12. Neb
  13. Name from Nebbia (F)
  14. Related Freisa + Viog
  15. 1st Pie grape to Bud, last to Rip
  16. Best Vint when Sum is warm enough (tame Ac + T)
  17. small T-sk blk berries, hi T + Ac, Tar + Rose
  18. Best soil = hi calc marl, sandy ok
  19. Represents 3% of Pie wines
  20. Brachetto
  21. Light red grape w/strawberry fl, hi Alc

Others: Freisa (T wine), Grig, Vesp, CSauv, PN

A

Reds (75% of plantings)

  1. Barbera
  2. Productive & versatile red grape that ripens 2 weeks earlier vs. Nebbiolo but 2 weeks after Dolcetto
  3. Thrives most in less fertile calcareous soils and clay loam
  4. Produces good yields for everyday wines but can also produce top wines
  5. Deep ruby colour, low tannins, full bodied, hi acidity plummy wines
  6. More than 50% of all wines in Piemonte (mostly Alba, Asti & Allessandria
  7. # 3 most planted red grape in Italy
  8. Dolcetto
  9. Black grape variety ‘the little sweet one’
  10. Earlier ripener; hi in anthocyanins
  11. Produces tannic wines with medium acidity and soft fruity flavours of black cherry & licorice. They can have a bitter finish
  12. Nebbiolo
  13. Name derived from nebbia (fog)
  14. Related to Freisa and Viognier
  15. First Piemonte grape to bud and last to ripen
  16. Best vintages when Summer is warm enough (to tame acidity and tannins) and Autumn dry
  17. Small thick-skinned black berries that produce both high tannins & acidity w typical aromas of tar & roses
  18. Best in soils hi in calcareous marl. Ok in sandy soils
  19. Represents only 3% of Piemontese wines
  20. Brachetto
  21. Light red grape with strawberry flavours & hi in alcohol

Others: Freisa (table wine), Grignolino, Vespolina, Cabernet Sauvignon, Pinot Noir

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4
Q

25%

  1. Moscato
  2. MBaPG, finest
  3. Ancient Vers suited to Coolest sites
  4. Low Alc, Sw
  5. M from Asti (Sp) most famous, Md’A - light fizzy low alc
  6. No 4 IT white G
  7. Arneis
  8. White G native to Pie
  9. difficult to grow
  10. Dry, FB, Med-low Ac w Pear, Ap + Herb + Almond
  11. Cortese
  12. White G, best in Gavi + Monf
  13. Mod Ac, M Body, limes + greengage, Simple
  14. Mainly f/Alexx + Asti
  15. Favorita (Verm)
  16. White G f/Pie
  17. Hi Ac w/Citrus sim to Rouss

Others: Erb, Ch (esp in Langhe), SBlanc

A

Whites (25% of plantings)

  1. Moscato
  2. Muscat blanc a petits grains i.e. finest variety
  3. Ancient, versatile grape ideally suited to coolest sites
  4. Most are low in alcohol, (lightly) sweet
  5. Most famous is the Moscato from Asti that produces sparkling Asti and lightly fizzy low alcohol Moscato d’Asti
  6. # 4 Italian white grape
  7. Arneis
  8. White grape native to Piemonte
  9. A bit difficult to grow
  10. Produces wines that are dry, full bodied, medium-low acidity w notes of pear, apricots and herbaceous & almond flavours
  11. Cortese
  12. White grape variety at its best in Gavi and Monferrato
  13. Moderate acidity, medium body, light flavours of limes and greengage. Not very complex
  14. Mainly comes from Alessandria and Asti
  15. Favorita (Vermentino)
  16. White grape from Piemonte
  17. Hi acidity with citrus tang similar to Roussanne

Others: Erbaluce, Chardonnay (esp. in Langhe)

and Sauvignon Blanc

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5
Q

55,000ha - Largest v/y area for DOC/DOCG No 5 IT region

Piemonte = Foot of Mountain = Altitute 150-400M

Best S facing site res for Neb

Coolest area for Dolcetto + Mos

Barb in between

Key Haz = DMil, H, Underripness.

A

55,118ha – largest vineyard area for DOC and DOCG and #5 Italian wine region

Vines planted from 150-400m with

  • Best south-facing sites reserved for Nebbiolo - Coolest areas for Dolcetto & Moscato
  • Barbera in between

Key hazards: downy mildew, hail and under ripeness

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6
Q

Red Wine Vini

Nebb

  1. Trad - Ferm started when W turns cold, 20-30 days Mac + v hi temp F (35-38) w/min 5 yr in large old oak. Wine = FB, Austere, Hi T
  2. Now - shorter Mac (7-10) cooler F (28-30) shorter W ageing (min 2 yr Bar) in new O barriques to prod fruitier W, drink sooner
  3. Barb Neb = less time in wood, more Feminine vs Roero Nebb use new FR O for concentrated Fruit
  4. Long Hist of bl Nebb w/other grapes (Arneis - softer T) or Barb (colour) now Bar + Barb DOCG 100% Nebb. Roero DOC Nebb + max 5% Arneis

Barb - New O = rounder, richer plum fl + spicier. Old ) = more Cherry

Dol - Short Mac, grape hi in Antho, limits Tannins

White W Vini: Cortese - no Oak, Roero some O for more FB wine

A

Red wine vinification

o Nebbiolo

  1. Traditionally, fermentation started when weather turned cold -> 20-30 days maceration + very high temperature fermentation (up to 35-38C) w min 5 years in large old oak barrels. The wines were full bodied, austere and highly tannic
  2. Nowadays, shorter macerations (7-10 days), cooler fermentations (28-30C) and shorter wood ageing (min 2 years in Barolo) in new oak barriques to produce fruitier wines that are ready to drink sooner
  3. Typically, Barbaresco Nebbiolo spend less time in wood and are more feminine while the Roero Nebbiolos use new French oak for concentrated fruitier wines.
  4. Long history of blending Nebbiolo w other grapes such as Arneis (to soften tannins) or Barbera (to add colour) but now Barolo and Barbaresco DOCG require 100% Nebbiolo. Roero DOC Nebbiolo: up to 5% Arneis.

Barbera: New oak to produce rounder, richer plum flavour and spicier tones. Old oak for more cherry flavours

Dolcetto: only short maceration needed as grape naturally high in anthocyanins and to limit tannins.

White wine vinification: Cortese –no oak; Roero some oak for more full bodied wines

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7
Q

40 different appellations. No IGT recognised but many wines classified under Piemonte DOC

  1. Bar
  2. Barb
  3. Lang
  4. Bar d’A + Bar D’Al
  5. Dolc D/A
  6. Dog
  7. Neb d/A
  8. Roero
  9. Md’A
  10. (Cort di) Gavi
A
  1. Barolo DOCG (R)
  2. Barbaresco DOCG (R)
  3. Langhe DOC (R/W)
  4. Barbera d’Asti DOCG (R) + Barbera D’Alba DOCG (R)
  5. Dolcetto D’Alba DOC (R)
  6. Dogliani DOCG (R)
  7. Nebbiolo d’Alba DOC (R)
  8. Roero DOCG (R/W)
  9. Moscato d’Asti DOCG
  10. (Cortese di) Gavi DOCG
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8
Q

Barolo (R) 1,800ha

  1. SE of A in the hills + steep slopes of the L - cooler + higher vs Barb
  2. Soil = E-compact s/stone, W-Calc M but both w/clay dep + alkalinity - tames Neb nat hi ac
  3. 2 valleys:
    1. Serralunga V in East
      1. more S + L/stone = powerful wines + min 12 yr ageing
      2. Key Communes: Castiglione Falletto, Monforte d’A + Serralunga D’A
    2. Central Valley in West
      1. Soils hi in Clay = less tannic, FB, velvet, less ageing
      2. Key Commune: La M = 1/3 of wines Barolo
  4. 5 Key Communes = 87% of Prod
  5. DOCG req 2 yr ageing in W + 1 yr bottle
  6. Wines = Dried R, S/Berry, Plum, Tar, Lic, mush + leather
  7. Recent move to Estate + Single v/y bottling since 80s
  8. Exceptional vintages in 90s/00s = price and planting rise
    9.
A

Barolo DOCG (R) – 1,800ha

  1. South-east of Alba in the rolling hills & steep slopes of the Langhe; cooler & higher vs. neighbouring Barbaresco
  2. Soils are either compact sandstone (east) or calcareous marl (Barolo and La Morra in west) but both with clay deposits and enough alkalinity to tame Nebbiolo’s naturally high acidity
  3. 2 valleys:
    1. Serralunga valley in the east
      1. More sand & limestone for more austere and powerful wines requiring min 12 yrs ageing
      2. Key communes: Castiglione Falletto, Monforte d’Alba & Serralunga d’Alba
    2. Central valley in the west
      1. Soils higher in clay for less tannic full bodied velvety-textured wines that require less ageing
      2. Key communes: La Morra, which represents a 1/3 of the wines labelled as Barolo and Barolo
  4. The 5 key communes in both valleys represent 87% of the production
  5. DOCG requires min 2 years ageing in wood and 1 in bottle
  6. Wines usually develop notes of dried roses, strawberries, plum, tar, liquorice, mushrooms & leather
  7. Recent move towards estate and single vineyard bottling mainly in 1980s
  8. A series of exceptional vintages in the 1990s and 2000s has seen prices and plantings rising.
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9
Q

Barbaresco DOCG 700ha

  1. N/E of A: smaller area vs Bar, 3 towns: Barb, Treiso, Neive = 95% of v/y
  2. Calc Marl soil (//Serra)
  3. Neb ripens earlier - river Tanaro, less VV
  4. Req: 1 yr in wood + 1 yr bottle, min 12.5% abv
  5. More Feminine, less FB, more Arom, fruity + perf, still Hi T + Ac. Best 5-10 yrs of age
A

Barbaresco DOCG (R) – 700ha

  1. Northeast of Alba; smaller area vs. Barolo; 3 towns i.e. Barbaresco, Treiso, Neive equal 95% of vineyards
  2. Soils are mainly calcareous marl (// Serralunga valley)
  3. Nebbiolo ripens earlier thanks to proximity to river Tanaro and there is less vintage variation
  4. Requirements: minimum 1 year ageing in wood & 1 yr in bottle; min 12.5% abv
  5. Wines are usually more feminine i.e. slightly less full bodied, more aromatic, fruity and perfumed but still a lot of tannins and acidity. They are best drunk within 5-10years of age.
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10
Q

Langhe DOC (R/W)

  1. Hilly, N of A with clay-m soil (Neb)
  2. Neb-based wine same style as Bar/Barb, lower price
  3. Some int’l style in new oak
  4. Langhe Rosso - Barbera
  5. Langhe Bianco - SBlanc, some Ch
A

Langhe DOC (R/W)

  1. Hilly region north of Alba with clay-marl soils (ideal for Nebbiolo)
  2. Nebbiolo-based wines made in the same style as Barolo/Barbaresco but at lower prices
  3. Some international styles aged in new oak
  4. Langhe Rosso is made from Barbera grape
  5. Langhe Bianco is usually Sauvignon blanc but can also be Chardonnay.
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11
Q

Barbera d’Asti DOCG Barbera d’A DOCG BOTH REDS

  1. Barb d’Asti DOCG since 08 11.5% abv, hilly area around Asti + Alexandriao. Bd’A Superiore min 12.5%, 1 yr age w 6M in oak/chestnut, can age 10-20 yrs
  2. Asti - Barbera given best sites, 2nd best in Alba (Neb)
  3. 1984 Methanol scandal, 20 people killed
  4. Trad style - no oak for light, s/cherry drunk young
  5. Experiemtnation in 80s - new oak, acid adj, hi T, more complex

Giocomo Bologna’s Brico dell’Uccellone 1st Barb

A

Barbera d’Asti DOCG (R) & Barbera d’Alba DOCG (R)

  1. Barbera d’Asti DOCG since 08 w min 11.5% abv; produced in the hilly areas around town of Asti & Alexandriao Barbera d’Asti Superiore have min 12.5%; 1yr ageing w 6 in oak/chestnut barrels and can age 10-20yrs
  2. In Asti, Barbera is given the best sites while the second best in Alba (best for Nebbiolo)
  3. 1984 Methanol scandal: 20 people killed by Barbaresco with added methanol
  4. Traditional style with no oak for a light, sour cherry fruit wine to be drunk young.
  5. Experimentation in the 80s led use of new oak and acid adjustment to produce wines that have higher tannins, more complex and needing some bottle ageing.

Giacomo Bologna’s Brico dell’Uccellone first Barbera produced in this way.

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12
Q

Dolcetto d’Alba DOC

  1. Large area, S of A
  2. Top estates use to generate income while Neb + Barb mature
  3. DOC = 100% Dolc, 11.15% abv 12.5% Sup
  4. Soft + Fruity (b/Cherry, lic, prune, damson, light T, low Ac
A

Dolcetto d’Alba DOC (R)

  1. Large area mostly directly to the south of Alba
  2. Used by top estates as an early to market wine to generate income while Nebbiolo and Barbera mature.
  3. The DOC requires 100% Dolcetto, min 11.5% abv and 12.5% abv for the Superiore
  4. Wines are soft & fruity (black cherry, liquorice, prune, damson), light tannins and low acidity
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13
Q

Dogliani DOCG

  1. Town of Dog, S/W of A
  2. DOCG 2005, finest prod of Dolcetto
  3. 100% Dolcetto, 1 yr age: DOCG zone strictly in hills
A

Dogliani DOCG (R)

  1. Around the town of Dogliani, 10miles south west of Alba
  2. DOCG since 2005; finest production region for the Dolcetto grape
  3. 100% Dolcetto; min 1 year ageing; DOCG zone strictly limited to hilly areas within DOC
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14
Q

Nebbiolo d’Alba DOC

  1. Satellite App of Barolo - Langhe + Monferatto
  2. Softer, less intense, faster mat Neb vs Bar + Barb
A

Nebbiolo d’Alba DOC (R)

  1. Satellite appellation of Barolo covering parts of the Langhe (≠Barolo) and Monferrato hills
  2. Softer, less intense and faster maturing Nebbiolo vs. Barolo & Barbaresco
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15
Q

Roero DOCG 630ha

  1. Hilly, N of A, S of Mon
  2. Roero Red 95-98% Neb (+Arneis), aged 20M, 6M in wood, Ris 32M incl 6M in wood
  3. Roero Arneis = 100% Arneis
A

_Roero DOCG (R/W) – 630h_a

  1. Hilly region 5 miles north of Alba and south of Monferrato
  2. Roero is for reds made with 95-98% Nebbiolo (Arneis to complete). Must be aged in cellars for 20mths, 6 of them in wood. Riserva to be aged for min 32mths include 6mths in wood
  3. Roero Arneis is made from 100% Arneis
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16
Q

Moscato d’Asti DOCG

  1. DOCG since 77, 100% M, hi perf, low alc, drunk young, light fizz
  2. Asti DOCG fully spark
A

Moscato d’Asti DOCG

  1. DOCG since 77; 100% Moscato; highly perfumed, low alcohol to be drunk young; lightly fizzy
  2. Asti DOCG for fully sparkling.
17
Q

(Cortese di) Gavi DOCG

  1. S/E part of Piemonte, 30km N of Benoa
  2. small area 15x5km L/Stone on hillside
  3. DOCG 98 w/only area around certain towns use DOCG. GdG DOCG only from Gavi
  4. Fruity, Min, Steely, v dry w tangy citrus finish
A

(Cortese di) Gavi DOCG

  1. South-eastern part of Piemonte; 30kms north of Genoa
  2. Relatively small area with 15x5km made from limestone soils on hillside vineyards
  3. DOCG since 98 w only area around certain towns able to use DOCG. Gavi di Gavi DOCG only from Gavi.
  4. Wines are fruity, mineral, steely, very dry and w a tangy citrus finish.
  5. The best can age up to 3 years and get honey aromas
18
Q

Gattinara DOCG

  1. N part of Piemonte, S/W of Lago Maggiore, foothlls of Pie Alps
  2. Gravel, Vol Soil, well-structured, floral + fruit notes, can rival Barolo w/sim ageing Q
  3. DOCG allows 10% Vespo or Bonarda to soften; 1 yr wooden cash, Ris 2 yrs
A

Gattinara DOCG

  1. Northern part of Piemonte; a few kms southwest of Lago Maggiore, at the foothills of the Piemontese Alps
  2. Gravelly volcanic soils produces well-structured wines with floral and fruit notes able to rival Barolo w similar ageing qualities
  3. DOCG authorises 10% Vespolina or Bonarda to soften the wine; min 1yr in wooden casks (Riserva 2yrs)
19
Q

Barolo: 01,04,06 = best

02: worse

Prod

  1. Piemonte = 6% of IT prod 3M hl/yr
  2. Mid-2000s, string of good V, plantings up by 47% + Prod to 10M bottles
  3. Key Prod:
  4. Giuseppe Mascarello - Barolo (old)
    1. 12ha in Monchiero, 1881; top location w/S exposure and white marl soil
    2. Monprivato Barolo - elegance of La M w/power of Serralunga. Longevity
  5. Elio Altare - Barolo (new)
    1. 8ha v/y in La M, modernist, winemaking tech
    2. Barolo Arborina - refined palate, ripe T, fruit +power
  6. Gaja - Barbareso
    1. 100ha in Pie, producer of Barb + Baro run by Angelo Gaja, modernised winemaking in 60s + 70s (temp, MLF, new Oak, int’l varities)
    2. Flagshp + Gaja Barbareso DOCG 100% Neb from 14 diff Barbaresco zones.
    3. Others wines: Sperss Barolo, Barb + Brun di M (Tuscany)
  7. Renato Ratti: deceased, Barolo, drinkable earlier + notion of terroir
A

Barolo: 2001, 2004, 2006 are the best vintages of the decade while 2002 is the by the far the worst

Production

  1. Piemonte represents 6% of Italy’s total production with ~3m hl/yr
  2. Mid-2000s: following a string of good vintages, plantings went up +47% and production to 10m bottles
  3. Key producers:
  4. Giuseppe Mascarello – Barolo (old style)
    1. 12ha vineyards in Monchiero founded in 1881; top location w southern exposure and white marl soil
    2. Monprivato Barolo combines the elegance of La Morra with the power of Serralunga. Remarkable longevity
  5. Elio Altare – Barolo (new style)
    1. 8ha vineyards in La Morra; modernist who led the changes to Barolo’s winemaking techniques
    2. Barolo Arborina combines refined palate, ripe tannins, layers of fruit and power.
  6. Gaja - Barbaresco
    1. 100ha in Piemonte; wine producer of Barbaresco & Barolo wines run by Angelo Gaja, who contributed to modernise Piemonte winemaking in the 1960-70s (controlled temperature fermentation, MLF, use of new oak, new international varieties in top sites, etc.)
    2. The flagship Gaja Barbaresco DOCG is 100% Nebbiolo from 14 different Barbaresco zones; spends 12mths in barrique and 12mths in large oak cask; its status symbol is on a par with Chateau Lafite.
    3. Other wines include the Sperss Barolo, other Barbaresco and Brunello di Montalcino from Tuscany
  7. Renato Ratti: deceased winemaker in Barolo who made Barolo drinkable earlier & promulgated notion of terroir.

Italy (18 decks)

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