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Italian sparkling Flashcards

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WSET® Level 4 Wine flashcards
1
Q

Tank method what % of Italy sparkling?

A

96%

of which half is Proescco

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2
Q

Tank method Italian sparklers (2)

A

Prosecco
Lambrusco

(Asti method a variation of it)

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3
Q

How are tank method wines classified?

A

Their level of pressure in the bottle, i.e.

spumante: min 3 bar of pressure
frizzante: 1-2.5 bar

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4
Q

Traditional method what % of Italy sparkling?

A

4%

Mostly Franciacorta and Trentodoc

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5
Q

% breakdown of tank vs trad method in Italy

A

96% tank

4% trad

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6
Q

Italian traditional method sector what fraction the size of Champagne?

A

1/10

one-tenth

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7
Q

Prosecco style

A 
Light to medium (-) intensity
Apple and pear
Light body
Medium to medium (+) acid
Low to medium alcohol
Brut to Demi-sec; Extra Dry most common
Fully sparkling or frizzante
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8
Q

Prosecco intensity: DOC vs DOCG

A

DOC: light intensity
DOCG: medium intensity, greater definition and range of primary fruit

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9
Q

Three DOC/Gs for Prosecco

A

Prosecco DOC
Conegliano Valdobbiadene - Prosecco DOCG
Asolo Prosecco DOCG

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10
Q

Land under vine for Prosecco DOC

A

23,000ha

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11
Q

Topography of Prosecco DOC

A

There are hills and mountains BUT most vineyards on flat plain

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12
Q

Additional geographic labels for Prosecco DOC

A

Treviso
Trieste
If grapes grown and wine made within these areas

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13
Q

More volume from Treviso or Trieste?

A

Treviso

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14
Q

Land under vine for Prosecco DOCG

A

7,700ha

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15
Q

Location of Conegliano Valdobbiadene

A

Hill, historic area between towns of Conegliano and Valdobbiadene
Vineyards 200-320m

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16
Q

Wording requirements on Conegliano Valdobbiadene-Prosecco DOCG

A

Producers must use either or both names (Conegliano and Valdobbiadene)
Spumante category: Superiore can be added and/or Prosecco can be omitted

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17
Q

Asolo Prosecco DOCG land under vine

A

1,800ha

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18
Q

Volume breakdown (%) of Prosecco DOC vs DOCG vs Asolo

A

DOC: 82%
DOCG: 16%
Asolo: 2%

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19
Q

Prosecco DOC climate

A

Warm and moderately continental
Moderate rainfall
Flat plain gets moist air and fog from rivers = need to spray

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20
Q

Prosecco DOCG climate

A

Cooling influences from altitude
Higher dirunal temperature ranges
Longer, slower ripening
DOCG higher acidity and more intense fruit

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21
Q

Soils in Prosecco?

A

Large region, lots of variation

More fertile soils on plain: hgiher yields and lighter intensity wines

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22
Q

Glera grape

A

Vigorous
Semi-aromatic
Very high yields

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23
Q

Glera prone to ____

A

Millerandage
Powdery, downy
Drought in summer
Grapevine yellows

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24
Q

Planting density in Prosecco?

A

Low to medium
3,000 v/ha
Due to vigour of variety

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25
Q

Up to what % of other grapes allowed in Prosecco

A

Up to 15%

i.e. min 85% Glera

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26
Q

Sylvoz (Prosecco)

A 
High cordon training
Shoots hang downwards
High vigour sties where aim is high yields
Inexpensive to create
Minimal winter pruning 
Suitable for machine
(...lower cost)
Height protects from frost
Encourages overcropping
Needs careful monitoring, need to avoid excess shading
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27
Q

Double-arched cane (Prosecco)

A

Replacement cane pruning
Canes bent into arches
Improves evenness of growth and fruitfulness of Glera
Good ventilation = reduced fungal
Common on hillside DOCG (high quality fruit aim)

Costly (branches tied in on every plant)

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28
Q

Vineyard management Prosecco DOC

A

Machine for vineyard and harvest work
Large vineyards, economies of scale
High yields on plain = low concentration
Mechanical harvest saves cost

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29
Q

Vineyard management Prosecco DOCG

A

Best sites south-facing hillsides
more concentrated wine = reduced fertility (poorer soils, ebtte drainage)
diurnal range = slower growth
longer season for flavours to develop, higher acidity
Lower (but still ig0 yields = higher concentration

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30
Q

Ciglione

A

Grassy banks that terrace the steepest parts of Prosecco DOCG

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31
Q

Vyd work by hand/machine Prosecco DOCG

A

By hand in steeper parts of hills (higher cost)
Producers can choose hand or machine
Cartizze, Rive and sui lieviti: hand only

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32
Q

Ferment for Prosecco base wine

A

15-20 days
18C = preserve primary fruit
MLF blocked = retain fruit, acid

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33
Q

How long does Prosecco base wine ferment take?

A

15-20 days

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34
Q

Second fermentation for Prosecco

A 
In tank
One month
12-15C
Short time on lees (weeks), chilled, filtered and bottled
Noa being requirement
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35
Q

Ageing requirement for Prosecco

A

none

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36
Q

How long does Prosecco second ferment take?

A

One month

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37
Q

Is there dosage in Prosecco?

A

Traditionally no final adjustment of sweetness

Winemaker calculates how much sugar required as tirage, for both CO2 and sugar levels for final wine

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38
Q

How do you slow down Prosecco second ferment?

A

Lower the temperature

Quality-focused producers looking for complexity

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39
Q

Longer form of tank method is called what?

A

Charmat lungo
Keep wine in contact with lees for 9 months
Agitate the lees with an insert within the tank

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40
Q

Charmat lungo

A

Longer form of tank method

Lees contact 9 months with stirring

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41
Q

Prosecco Col Fondo

A

Pet nat akak sui lievirti
Cloudy, dry frizzante
DOCG or DOC
“rifermentazione in bottiglia”

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42
Q

“Rifermentazione in bottiglia” must appear on what wine style?

A

Prosecco Col Fondo

aka sui lieviti

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43
Q

Prosecco Col Fondo usually finished with what kind of closure

A

Crown cap

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44
Q

Tranquillo

A

Still wine made in Prosecco

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45
Q

Max yields for Prosecco DOC, DOCG, Asolo

A 
DOC: 125hl/ha
DOCG: 94.5hl/ha
DOCG (w/ "Rive"): 90hl/ha
Superiore di Cartizze DOCG/Cartizze: 85hl/ha
Asolo: 94.5hl/ha
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46
Q

Vintage Prosecco what % from that vintage

A

85%

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47
Q

Rive

A 
Local Prosecco name for steep hill, followed by place name (eg Rive di Soligo)
There are 43 Rives
Hand picked
Lower max yields (90hlha)
Vintage shown on label
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48
Q

Superiore di Cartizze DOCG

Cartizze DOCG

A 
Historic single vineyard
108ha
Located within Valdobbiadene
Lower yield (85hl/ha)
Spumante only
Steep hillsides, high quality, fuller body, Brut or similar
Word "Prosecco" doesn't usually appear
Valdobbiadene Superiore di Cartizze DOCG, for example
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49
Q

Prosecco around what % of Italian sparkling production

A

Around half

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50
Q

Breakdown spumante vs frizzante for Prosecco

A

75% Spumante

25% Frizzante

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51
Q

Average vineyard holding in Prosecco

A

2.5ha

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52
Q

How many growers in Prosecco?

A

10,000

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53
Q

How many producers of base wine in Prosecco?

A

1,200

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54
Q

How many makers of sparkling wine in Prosecco?

A

350

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55
Q

Example of big Prosecco producer

A

Zonin

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56
Q

Co-ops account for what % of fruit grown in Prosecco

A

50%

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57
Q

Prosecco: what % volume is domestic market?

A

25%
Steady growth
50-50

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58
Q

Key export markets for Prosecco? And how is it perceived there?

A

UK, USA, Germany
2/3s of export volume
“Prosecco” a soft brand, an everyday luxury
Sometimes an alternative to discounted Champagne or to rose
Prosecco cocktails

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59
Q

Key challenges for Prosecco business today?

A

After huge growth, stabilise and maintain current sales levels in the face of increasingly competition
Protect the name (King Valley)

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60
Q

Most common sweetness level for DOCG Prosecco?

A 
Extra Dry (around 60% of volume)
Brut (30%)
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61
Q

Extra Brut category for DOCG Prosecco

A

Introduced 2019

0-6g/L

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62
Q

Most DOCG Prosecco sold where?

A

60% sold in Italy

Of that, majority in northern Italy

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63
Q

DOCG prosecco exports

A

40% exported
Exports outperforming (growing) sales domestically
Germany, UK, Switzerland

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64
Q

Two DOCG prosecco producers

A

Bisol

Nino Franco

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65
Q

Bisol and Nino Franco are major producers of what?

A

Prosecco DOCG

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66
Q

Challenges for DOCG Prosecco business

A

Improve recognition of higher quality wine
(consumers see Prosecco as generic brand)
Achieve higher price
DOCG land is fully planted; continued growth must come through higher prices

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67
Q

Asti DOCG and Moscato d’Asti DOCG from what grape

A

Moscata Bianco

aka Muscat Blanc a Petit Grains

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68
Q

Asti from what three provinces of Piemonte?

A

Asti
Alexandria
Cuneo

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69
Q

Asti style

A

Pronounced orange blossom, grape, peach
Medium acid
Low alcohol
Sweet

70
Q

Asti vs Moscato d’Asti

A

Asti (aka Asti Spumante) higher alc, fully sparkling

Moscato d’Asti lower alcohol, semi-sparkling, higher RS

71
Q

Climate for Asti DOCG

A

Moderate continental
Cold winter
Hot dry summer
Enough rainfall (spring and autumn)

72
Q

Asti grapes msut be grown where?

A

Hillsides (better sun interception and drainage)

Limestone and clay preferred

73
Q

Max yields for Asti

A

75hl/ha

74
Q

Moscato Bianco: budding and ripening

A

Early budding

Mid ripening

75
Q

Moscato Bianco prone to what?

A

Powdery

Botrtytis bunch rot

76
Q

Why is Moscato Bianco attracted to bees,w asps, etc

A

Thin skin

Aromatic scent

77
Q

Clonal selection of Moscato Bianco seeks what?

A

Make it disease resistant
Perfumed
Higher yielding

78
Q

Planting density Asti

A

medium

79
Q

Most aromatic Moscato Asti from what soils?

A

Limestone

But vines planted on clay too following commercial success

80
Q

Asti or Moscato d’Asti picked earlier?

A

Asi slightly earlier = ensure high acid

Moscato d’Asti later = aromatic intensity

81
Q

First phase of Asti production?

A

production, clarification and filtration of must, followed by chilling and storage
Must that isn’t immediately needed is fridged 2-3C, kept fresh for later ferment
release multiple batches throughout year when freshest

82
Q

How long can clarified adn chilled Asti must be kept before second ferment?

A

Up to two years without losing fresh fruit

83
Q

Second phase of Asti production?

A

Single ferementation of warmed-up must, on demand

84
Q

Investment needed for makign Asti?

A 
Lots of investment
Presses
Flotation tanks
Filtration or centrigue equipment
Large heat exchangers
Power for fridge, machinery, storage
85
Q

Asti ferment

A 
Pressure-resistant temperature-controlled tanks
Low 16-18C
Primary fruit
Neutral cultured yeasts
MLF prevented = preserve acid
86
Q

Tirage in Asti production?

A

No. Sugar comes from the must

87
Q

RS in Asti comes from where?

A

Original must

Fermenteation is stopped before dryness, not through dosage

88
Q

Asti DOCG alcohol level

A

min 6%abv

89
Q

Moscato d’Asti DOCG alcohol level

A

4.5-6.5%

90
Q

Biggest company for Asti

A

Martini & Rossi

91
Q

Four big companies make what % of Asti wine?

A

60%

Martini & Rossi is biggest

92
Q

Role of co-ops in Moscato/Asti

A

Providing chilled, clarified and filtered juice to large companies
Martini & Rossi gets 35% from growers; the result from co-ops

93
Q

Asti Secco

A

an off-dry style

94
Q

Asti Dolce

A

another name for Asti

95
Q

Promotional body for Piedmont

A

Piemonte Land of Perfection (also Barolo, Barbaresco, Gavi)

96
Q

Most Asti sold where

A

Europe

97
Q

Is there more Asti or Moscato d’Asti produced?

A

Asti
70% Asti
30% Moscato d’ASTI

98
Q

Lambrusco wine styl

A 
Strawberry, red cherry, plum
Medium to medium (+) tannin
High acidity
RS
Pale pink tpo deep ruby
99
Q

Topogarphy of Emilia-Romagna where Lambrusco made

A

Low hills 150m

Inland

100
Q

Climate for Lambrusco

A

Warm and continental
Adequate rainfall
Threat of rain at harvest

101
Q

Irrigation in Lambrusco?

A

Yes

Ensure adequate water supply at critical points

102
Q

Soils for Lambrusco

A

Alluvial
Predominantly clay and silt
Good water-holding capacity
Prone to compaction (so grassed between rows)

103
Q

Soils high or low fertility in lambrusco?

A

High fertility

High yielding grapes

104
Q

Why fungal threat in Lambrusco?

A

Humidity on the river plain, spraying necessary

Also fight through better canopy magmt etc

105
Q

Lambrusco Salamino grape

A

Fragrant, deep coloured, full bodied wines, hgih acid

DOC: Lambrusco di Santa Croce

106
Q

DOC Lambrusco Salamino di Santa Croce

A

Lambrusco Salamino grape 85%

max yield 133hl/ha

107
Q

Lambrusco Grasparossa grape

A

Bset on clay and silt
Only one on hillsides
Deep colour, full bodied, medium (+) tannin
DOC: Lambrusco Grasparossa di Castelvetro

108
Q

DOC Lambrusco Grasparossa di Castelvetro

A

Lambrusco Grasparossa grape 85%

126hl/ha

109
Q

Lambrusco di Sorbara grape

A

Pale, lighter body, high acid

DOC: Lambrusco di Sorbara DOC

110
Q

DOC Lambrusco di Sorbara

A

Grape: Lambrusco di Sorbara (same name) 60%

Yield 126hl/ha

111
Q

DOCs for Lambrusco

A 
DOC Lambrusco Salamino di Sante Croce
DOC Lambrusco Grasparossa di Castelvetro
DOC Lambrusco di Sorbara
DOC Reggiano Lambrusco (or DOC Reggiano)
DOC Lambrusco di Modena (or DOC Modena)
112
Q

Highest-yielding Lambrusco DOC

A

Lambrusco di Modena/Modena DOC
161hl/ha
Low levels of fruit concentration

113
Q

Pre ferment maceration for Lambrusco

A

1-2 days because high levels of antocyanins
Restricts amount of tannin extracted

Fuller bodied wines (Lambrusco Grasparossa), 3-4 days on skins

114
Q

First ferment for Lambrusco

A

Low temps 18-20
retain fruit
MLF blocked

115
Q

MLF in Lambrusco?

A

Blocked, to preserve high acidity

unusual for red wines

116
Q

Most Lambrusco made with what method?

A

Tank method

117
Q

Lees ageing for Lambrusco?

A

No. Preserve primary fruit

118
Q

Dosage in Lambrusco?

A

No. Sweet wines have the fermentation stopped at desired sweetness level, or blended with must/RCGM

119
Q

Other than tank method, how else is lambrusco made?

A

Traditional method

Undisgorged bottle-fermented (ie ancestral method0

120
Q

Amabile or dolce Lambrusco

A

min 7% abv

121
Q

Min abv for Lambrusco

A

11% spumante

10.5% frizzante

122
Q

Average size of vyd in Lambrusco

A

Small
3ha
(but has doubled since 2000, growers leaving industry)

123
Q

Domestic-export split for Lambrusco

A

1/3 domestic

2/3 export

124
Q

Cleto Chiarli

A

Producer of high quality Lambrusco

125
Q

What do most Lambrusco growers do with their grapes?

A

Take for vinification at co-op

Sell to large private wineries

126
Q

Franciacorta style

A

Ripe apple and paech
Biscuit, autolytic
Medium alc
Medium (+) acid

127
Q

Franciacorta climate

A

Warm continental w/ moderating influences
Cool air from Alps
Spring frosts
Adequate rain, but a problem at harvest somestimes

128
Q

Franciacorta topography

A

Vines on gentle slopse
Surrounded by low hills
Lake Iseo at northern boundary

129
Q

Main grape in Franciacorta

A

Chardonnay 75%

Also Pinot Noir, Pinot Blanc

130
Q

What % of Franciacorta estates are organic?

A

75%

Aspires to be 100%

131
Q

Whole bunch pressing mandatory in Franciacorta?

A

Yes
Ensure high quality juice w/ low phenolic content

(Pinot Noir for rose and red wine can be destemmed)

132
Q

Franciacorta yield

A

65hl/ha max after pressing

133
Q

Why don’t producers label their Franciacorta as vintage even when it is?

A

Long time on lees (30 mths) required to be sold as Millesimato

134
Q

NV Franciacorta lees ageing

A

18 mths

135
Q

Saten Franciacorta

A

White grapes only (usually 100% Chard)
24 mths lees
Less sugar a tirage, max 5 atmospheres pressure
Brut only

136
Q

Rosé Franciacorta

A

35% Pinot Noir min
Most are Chard/Pinot blends
Colour: direct pressing or short maceration, or blending with red wine
24 mths lees

137
Q

Millesimato Franciacorta

A

30 mths on lees

Single vintage - 85% from that year

138
Q

Riserva Franciacorta

A

60 mths on lees

139
Q

Franciacorta ageing times

A 
NV: 18 mths
Saten: 24
Rosé: 24
Millesimato: 30
Riserva: 60
140
Q

Guido Berlucchi, Ca’ del Bosco and Bellavista produce what?

A

Franciacorta

141
Q

Three key Franciacorta producers?

A

Guido Berlucchi
Ca’ del Bsco
Bellavista

142
Q

Domestic/export split for Franciacorta

A

90% domestic

10% export

143
Q

Key export markets for Franciacorta

A

Switzerland
Japan
Germany
USA

144
Q

Trentodoc from what wider region

A

Trentino

145
Q

Topography of Trentodoc

A

Hillside sites below high mountains

146
Q

Trentodoc style

A

Ripe apple, biscuitMedium alcohol

Medium (+) to high acid

147
Q

Trentodoc climate

A

Warm continental
Marked cooling influences (Alps)
Daytime summer temperatures high (especially this far north) and at this altitude
Diurnal range = grapes ripen slowly

148
Q

Soils in Trentodoc

A

Stony and well drained
Poorer in nutrients on steeper slopes
High flavour intensity wines (slow steady growth)

149
Q

Trentodoc elevation

A

400-700m

some higher

150
Q

What does high elevation mean for Trentodoc?

A

Fruit takes longer to ripen as there’s a higher diurnal range
Builds up flavour intensity while retaining acidity
Two weeks later for harvest vs Franciacorta

151
Q

Vineyard work in Trentodoc: hand or machine?

A

Hillsides and steep slopes by hand

Considerable cost

152
Q

Vine training in Trentodoc

A

Guyot on sloping vineyards

Pergola system on steep terraces

153
Q

Planting density for Trentodoc

A

4,500-6,000 v/ha

154
Q

Diseases in Trentodoc

A

Powdery
Downy
Botrytis

155
Q

Trentodoc: where is Chardonnay planted?

A 
Cooler sites
(longer, cooler ripening)
156
Q

Trentodoc: where is Pinot Noir planted?

A

Warmer sites

South- and south-east facing slopes

157
Q

Yield in Trentodoc

A

max 105hl/ha

many producers do lower

158
Q

MLF in Trentodoc?

A

Yes, acidity typically very high here (higher than Franciacorta)

159
Q

Lees ageing in Trentodoc (standard NV)

A

15 months minimum

In practice a lot longer: 20-30 months

160
Q

Trentodoc Vintage lees ageing

A

24 mths

161
Q

Trentodoc Riserva lees ageing

A

36 months

In practice: 5-10 years

162
Q

Lees ageing for NV, Vintage and Riserva Trentodoc

A

NV: 15 mths
Vintage: 24
Riserva: 36

In practice generally longer

163
Q

How many producers in Trentodoc/

A

54

164
Q

Trentodoc: top four companies producer what % of sparkling wine?

A

95%

165
Q

Biggest producer in Trentodoc?

A

Ferrari

166
Q

Ferrari produces what?

A

Trentodoc

167
Q

Trentodoc land under vine?

A

800ha

168
Q

Top four companies in Trentodoc

A

Ferrari
Mezzocorona co-op (Rotari brand)
Cavit co-op (Altemasi brand)
Cesarini Sforza

169
Q

Domestic market what % of Trentodoc sales?

A

80%

170
Q

Efforts to promote Trentodoc in export markets

A

Sponsorship of IMW

diploma rough (18 decks)

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