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WSET3 Wines & Grapes > Italian Grapes Checked > Flashcards

Italian Grapes Checked Flashcards

1
Q

Pinot Grigio Veneto Style

A

Early Buding/Ripening (if left too long on vine loses Acidity)

Produces neutral wines with High Yields & Early Harvest

Made from clone known for pale skin & large fleshy pulp.

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2
Q

Pinot Grigio Alto Adige Style

A

Early Buding/Ripening (if left too long on vine loses Acidity)

Dry, Light to Medium Body, High Acidity

Citrus and Green fruit flavours

Made from Pinio Gris/Grigio clones from France, Germany = smaller berries, greater flavor concentration

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3
Q

Schiava

A

Alto Adige DOC Black Grape

Dry, Light & Fruity

Low-Medium Tannins

Raspberries & Plums

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4
Q

Trentino Valley Floor Style

A

Medium Body, Medium Acidity, Ripe Stone Fruit

Higher Altitude similar to Alto Adige

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5
Q

Teroldego

A

Trentino DOC (almost all on Rotaliano Plain)

Deep Color, Medium to full body, High Acidity, Medium to High Tannin

Aromas of Black fruit, Cherry

Usually matured in oak and age

Planted mid-slope and valley floor

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6
Q

Friuli Style

A

Best in Italy, Rich, Ripe White and Reds

Pinot Grigio

Merlot

Friulano (w)

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7
Q

Friuli Pinot Grigio

A

Some of the richest in Italy

Medium to full-bodied

Juicy Peach and Tropical fruit flavours

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8
Q

Friuli Merlot

A

Medium Body, Medium Acidity, Medium Tannins

Ripe Red fruit flavours. Hint of Spice from oak

Most planted variety here

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9
Q

Friuli-Venezia Plains Wines & Hills

A

Tend to be White

Fiuli Grave DOC (plains) - Simple & Fruity

Collio DOC (w) & Collio Orientali DOC(r/w) (hills) - premium, more concentrated

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10
Q

Friuli Friulano

A

Native White White Friuli Grape

Light Color, Medium Body, Medium to High Acidity

Aromas of Pear, Red Apples, Herbs

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11
Q

Soave Plains characteristics

A

Gaganega Grape

Sandy alluvial soilds that speed up ripening

Fruitier and Medium Acid meant to be drunk young

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12
Q

Soave Classico / Garganega

A

Late ripneing & semi-aromatic - foothills

Medium Body, Medium to High Acidity

Aromas of Pears, Red Apple and Stone fruit.

Sometimes aromas of White Pepper

No typical aromas/flavours of new oak

In age worthy examples; aromas of Almonds and Honey

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13
Q

Corvina

A

Valpolicella/Amarone Wine

Late ripening, small berry

Thin Skin, Moderate Color, Low-Med Tannin, High Acidity

Red Cherry Flavors

Add local grapes to enhance color and tannin

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14
Q

Valpolicella (Classico) DOC

A

Simple and fruity

Light tannins

Red cherry flavours

Rarely oaked

Made to drink immediately

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15
Q

Recioto della Valpolicella

A

Dried and not completely fermented

Sweet, Full-bodied, Medium to High Tannins, High Alcohol

Intensely concentrated Red Fruit

Grapes so sweet fermentation stop

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16
Q

Amarone della Valpolicella DOCG

A

Dry or off-dry

Full-bodied

High alcohol

Medium to high tannins

Intensely concentrated red berry and spice flavours

Usually aged in large oak casks

Passito method to add structure, flavor, and color

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17
Q

Recioto di Soave DOCG

A

Other Nothern Italian Region for Reciotto

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18
Q

Valpolicella RIPASSO DOC

A

Medium to Full Body, Medium to High Tannins

Flavours of Stewed Red Cherries and Plums

  1. Shortly before fermentation finishes the Amarone is drained off the skins.
  2. Skins remain unpressed and are added to a vat of Valpolicella that has finished fermentation
  3. Newly introduced yeasts ferment the remaining sugar on the Amarone grape skins
  4. New grape skins give more colour, flavour and tannins to the wine they have been added to
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19
Q

Nebbiolo

A

Black grape

Full Body, High Acidity, High Tannins, LITTLE COLOUR

Ripens slowly at altitude, develops Perfume aromas, Sour Cherries, Herbs, Dried Flowers

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20
Q

New Style - Barolo DOCG

A

100% Nebbiolo - Ripens Slowly

Better vineyard management & gentler extraction results in shorter maturation times with smoother, riper Tannins.

Oak maturation may take place in smaller barrels including new oak.

Pronounced Red Cherry, Plum, Rose, Violet, Herbs

Further bottle ageing provides - Truffles, Tar & Leather

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21
Q

Traditional Barolo DOCG

A

100% Nebbiolo - Ripens Slowly

Little Color, Full Body, High Acidity, High Tannins

Pronounced Red Cherry, Plum, Rose, Violet, Sour Cherries, Herbs and sometimes Dried flowers

Ability to develop in bottle

3 years ageing, 18 months large Oak - soften tannins, gives complexity of truffles, tar, leather

Barolo Serralunga d’Alba DOCG - Village Names

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22
Q

Barbaresco DOCG

A

Full body, High acidity, High tannins

Sour Cherries, Herbs and sometimes Dried flowers

Ability to develop in bottle

100% Nebbiolo

2 years ageing, 9 months Oak (barrique or botti large casks) - sofern tannins, gives complexity of truffles, tar, leather

Lower altitude 200-400m than Barolo, ripens earlier, fruiter and less perfumed

23
Q

Barbera wines of Asti/Alba

A

Late ripening (2 weeks before Nebbiolo, 2 weeks after Dolcetto)

Medium-Deep Color, Full Body, Low-Med Tannins, High Acidity

Aromas of Red Cherries, Plums and sometimes Black Pepper

Styles:

  1. Youthful and fruity, with no oak influence
  2. Barrel-aged with spicy flavours
24
Q

Dolcetto d’Alba DOC

A

Earlier Ripening - Produces Fine Wines

Deep, often Purple Color, Med-High Tannin, Med Acidity

Aromas of Black Plums, Red Cherries & Dried Herbs

*It’s earlier ripening than Nebbiolo and Barbera

It can be planted in cooler sites*

Drunk you, best can age

25
Q
  1. Gavi DOCG
  2. Cortese di Gavi DOCG
  3. Gavi di Gavi DOCG
A

CORTESE GRAPE

Pale, Light-bodied, High acidity - Not Complex

Aromas/flavours of Citrus, Green Apples and Pears

Protectively, with cool fermentation in stainless steel

  1. Fermentation in old oak
  2. Lees stirring

Some can drink early, some can age

26
Q

Sangiovese

A

Late ripening

Lighter Color, High Acidity, High tannins

Aromas of Red Cherries, Plums and Dried Herbs

Usually aged in oak to soften tannins and sometimes add spicy flavours (small and large casks)

Aged aromas: Meaty and Gamey

27
Q

Chianti Rufina DOCG

Chianti Colli Senesi DOCG

A

Subregion

Know for Quality

28
Q

Chianti Classico Gran Selezione DOCG

A
  1. Grapes must be sourced from a single estate
  2. Wines must be aged for six months longer than Riserva (30 months)
29
Q

Chianti Classico Riserva DOCG

A

Grown Higher Altitudes

Must be aged for 24 months at least 3 months Bottle aged

Medium-Body, Med-High Acidity, Firm Tannins

Floral, Cherry, Nutty

30
Q

Chianti Classico DOCG

A

Grown at Higher Altitudes

Medium-Body, Med-High Acidity, Firm Tannins

More Herbal

Must be aged for 12 months

31
Q

Brunello di Montalcino DOCG

A

100% Sangiovese

More Intense, Full Body (fuller than Chianti), High Acidity, High, Smooth Ripe Tannins

Intense Blackberry, Black Cherry, Chocolate, Leather & Violet Can age 10-20yrs+.

Aged 5 years before released & Aged at least 2 years in Oak

32
Q

Vino Nobile di Montepulciano DOCG

A

Can be a Sangiovese blend

More full-bodied and alcoholic vs. Chianti

Aged at least 2 years before release

33
Q

Rosso di Montalcino

Rosso di Montepulciano

A

Declassified Brunello di Montalcino and Vino Nobile di Montepulciano

Used for poor vintage or young vines

Only 1 year minimum age before release

Lighter & Fruitier and meant for yound drinking

34
Q

Super Tuscan

Toscana IGT

Bolgheri DOC

Maremma Toscana DOC

A

First was CabSav but can be any International Varierty

Helped to turn Italy’s reputation

Newer DOCs permit 100% non-Italian varieties

35
Q

Orvieto DOC

A

Blend of Grechetto & Trebbiano

Light Body, Med-High Acidity

Flavors of Ripe Grapefruit and Peach

Protectively O2, Cool fermentation, Stainless Steal

36
Q

Grechetto

A

Thick-skinned, characterful native grape

Valued for fruitiness & weight

37
Q

Sagrantino di Montefalco DOCG

A

Umbria’s most prestigious Red

Made from Sagrantino Grape

Full Body, Very High Alcohol (16%+ ABV), High Tannins

Also made Passito

38
Q

Frascati DOC

A

Hills of Rome, Altitude and Lakes

Blend of Malvasia & Trebbiano grapes

Fresh and fruity in style, Medium body, Medium to high acidity

Flavours of Citrus fruit, with Malvasia sometimes providing Floral, Orange Blossom aromas

39
Q

Verdicchio dei Castelli di Jesi DOC

A

Verdicchio Grape

High acidity

Green apple and Lemon flavours

Sometimes notes of Fennel and Almonds

Usually simple and fruity, but the best have greater concentration and can develop notes of Honey and Almonds with bottle age

40
Q

Rosso Conero DOCG

A

Marche’s best known Red

Montepulciano + Sangiovese

Deep Ruby, Dry, Full Body, Tannic, Bitter Finish

41
Q

Montepulciano d’Abruzzo DOC

A

High levels of colour

High levels of tannins

Medium acidity

Flavours of Black Plums and Cherries

Many simple and fruity with no oak ageing

Most concentrated examples matured for a short time in oak

42
Q

Fiano d’Avellino DOCG

A

Fiano grape

Dry, Med-Full Body, Med Acidity

Aromas of Peach, Melons and Mangos

Better example matured in oak and can be aged in bottle, developing notes of Wax and Honey

Usually early drinking

43
Q

Greco di Tufo DOCG

A

Ripens late, Leaner in body than Fiano

Dry, Fresh Aromatic, Deep Color, More Acidity than Fiano

Green apple, Stone fruit and Passion Fruit flavours

The best examples age in bottle to develop aromas of Honey and Mushrooms

Mostly fermented in stainless steel. Low temp fermentation.

Some use of old oak and techniques such as lees-stirring to enhance texture

44
Q

Aglianico

A

Campania - Thick Skin, Early Budding/Late Ripening

Deep Colour, Full Body, High Acidity, High Tannins

Flavours of Black Fruit (Cherry Plum), Violets & Chocolate

Matured in oak and can age in bottle to develop Earthy, Forest Floor notes

45
Q

Taurasi DOCG

A

Best Aglianico in Campania DOCG

Minimum 3 years aging

46
Q

Aglianico del Vulture DOCG

A

Basilicata DOCG is considered the best Aglianico

On extinct volcano Mt Vulture (450-900m)

Young and Fruity to Full Body

47
Q

Negroamaro

A

Full-Body, Medium Tannins, Medium Acidity, High Alcohol

Baked Red and Black Fruit flavours

Yields need to be controlled

48
Q

Salice Salentino DOC

A

Best Negroamaro - Intense Port-Like Reds

49
Q

Primativo

A

Early Ripening

Dry Full Body, Med Tannins, Med Acidity, High Alcohol

Pronounced flavours of Very Ripe Berry fruit (Blackberry, Blueberry) Figs, Earth & Meat

50
Q

Nero d’Avola

A

Sicily

Med-Full Body, Med Tannins, Med Acidity

Aromas of Plums and Black Cherries

Usually made into a fruity, early-drinking style

From best producers they are more concentrated and complex

51
Q

Etna Red DOC

A

Old, low yielding at high altitudes

  1. Nerello Mascalese
  2. Nerello Cappuccio

High Acidity, High Tannin

Fragrant wines. Aromas of Sour Red Cherries, Cranberries and Raspberries, sometimes with Dried Herbs

With age Mushroom-like aromas can develop

52
Q

Sicilia White

A

Local white grapes

Unoaked

Citrus & Stone Fruit

53
Q

Etna White DOC

A

Medium Body, High Acidity

Citrus, Stone/Steely Character

Develops Honey & Wax with age

WSET3 Wines & Grapes (27 decks)

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