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WSET Dip D3 > ITALY > Flashcards

ITALY Flashcards

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1
Q

TRENTINO - Climate, topography, soils

[4 points]

A
  1. High daylight summer temps due to mountain protection from north winds
  2. Moderating presence of Lake Garda (south)
  3. Heat building up on valley floor during growing season
  4. Large diurnal range - cold air descends from mountains at night
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2
Q

Winemaking in Trentino for inexpensive wines

A
  1. Whites - soft pressing and fermenting juice in stainless steel at low temps (12-16C) to retain primary fruit
    May be briefly aged on lees and released promptly
  2. Red - fresh and fruity, med tannin and body. Achieved by maceration on skins during alcoholic fermentation (5-7 days), mod temps (17-20C)
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3
Q

Winemaking in Trentino for premium wines

A
  1. (as inexpensive) + Top whites may be aged in small oak, some new (vanilla and spice)
  2. Premium red - maceration after alcoholic ferment 7-14 days and warm temps 26-32C. Typically aged in small oak and small proportion of new oak
    Med (+) - intense fruit flavours and an additional layer of vanilla and sweet spice oak
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4
Q

Grapes in Trentino (red and white)

A

Pinot Grigio
Chardonnay
Muller Thurgau
(unoaked)

Teroldego
Merlot
Marzemino

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5
Q

Rules for grapes/labelling in Trentino DOC

[4 points]

A
  1. “Bianco” - min 80% Chard and/or pinot bianco
    “Rosso” - single variet or blends of CS, CF, Carmenere and Merlot
  2. Single Variety - min 85% of named variety (Allows 10 white varieties to be bottled as single variety and 9 red)
  3. 2 variety blends from shorter list of varieties. 50-75% of one and reminder of other
  4. Rose - also called “Rosato” or “Kretzer”
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6
Q

Alto Adige - Climate, Topography & Soils

A
  1. Mild Alpine Continental
  2. Protected from cold winds by the mountains to the north
  3. Vines typically grown 300-700m altitude
  4. Warm air currents in valleys, nearly 300 days sunshine, high diurnal range = ripening grapes + retaining acidity
  5. Sufficient rainfall year-round, low amount in winter, can be a concern at harvest
  6. Volcanic soils and dolomitic limestone
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7
Q

For DOC and DOCG wines in Italy, what are the 3 legally defined labelling terms

A

Classico - Wines made exlcusively from grapes grown within a defined historical area of a DOC or DOCG

Superiore - Wines with a higher minimum abv, typically an additional 0.5% abv

Riserva - Wines submitted to a certain ageing period, at least 2 years for red and one year for white. Some state that this ageing or part of it must be in oak

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8
Q

What are the benefits/key points of IGT category wines

A
  1. Wines can be from a larger georgraphical area
  2. Wider choice of grapes
  3. Wider choice of styles
  4. Typically allowing higher yields
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9
Q

Schiava (Alto Adige)

A
  1. Typically grown on a pergola to cope with natural vigour
  2. Pale ruby with perfumed violet and strawberry aromas
    Med-light body and low tannins
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10
Q

Veneto - Climate, topography, hazards, soils

[4 points]

A
  1. Warm and Moderately Continental, moderate rainfall
  2. Cooling influences = altitude, breezes from Lake garda
  3. Flat plain affected by fog and moist air from the river Adige and Po river valley - Italy’s largest expanse of flat land
  4. Trunk disease Esca = increasing threat
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11
Q

Garganega (Veneto)

include winemaking

A
  1. Vigorous, very productive
  2. Late ripening (October)
  3. Sensitive to winter cold, mildew and botrytis
  4. Typically high acidity, medium body, medium intensity of lemon, apple/pear, white pepper and in riper examples, stone fruit. No new oak
  5. Can age, develop almonds and honey
  6. Good - very good
  7. Quality producers will typically cold macerate, ferment at 16-18°C, few months lees ageing
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12
Q

Soave DOC (grape, yield, sale)

A
  1. min 70% must be Garganega
  2. Max yield 105 hl/ha
  3. Wine can be sold after 1st December of the year of harvest
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13
Q

Soave Classico DOC

A
  1. Grapes from hilly classico region
  2. 98 hl/ha
  3. Same grapes as soave
  4. Can be sold from 1st Feb
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14
Q

Soave Superiore DOCG

A
  1. Same variety rules as DOC
  2. From same hills as recioto di Soave
  3. 70hl/ha
  4. Wines can be released after 1st September the year after harvest
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15
Q

Recioto di Soave DOCG

A
  1. Same blend but from semi-dried grapes
  2. Delimited hilly zone
  3. 36hl/ha
  4. Rich, floral, honeyed, sweet wines with high balancing acidity
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16
Q

Corvina (valpolicella)

[6 points]

A
  1. Vigorous and dependable - high yields
  2. Thick skins (suitable for drying)
  3. Prone to downy mildew, botrytis and esca, sensitive to drought
  4. Mid-late ripening
  5. Well suited to pergola training - doesn’t fruit on the first few buds, shade prevents sunburn which is prone
  6. In blends it contributes Violet, red cherry and red plum fruit with herbal note, low-medium tannins and high acidity
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17
Q

Valpolicella - inexpensive - winemaking

A
  1. Fresh, fruity wines for early consumption
  2. Fermentation a t controlled temps 20-25°C = primary aromas
  3. Short maceration - 5-7 days = light to medium tannin
  4. Aged in stainless steel or large oak barrels for 6-8 months before release
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18
Q

What 3 things do all of the DOCs and DOCGs in valpolicella have in common?

A
  1. Corvina and/or corvinone must be 45-95% blend
  2. Rondinella - 5-30%
  3. Other authorised varieties including Molinara
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19
Q

Valpolicella DOC

A

84 hl/ha
Red cherry and rose aromatics, no oak flavour, low to medium tannins and medium-medium (+) acidity
Good quality

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20
Q

Valpolicella Classico DOC

A

Must come from historic classico zone (hilly)
Greater concentration than valpolicella DOC
Good-very good

21
Q

Superiore (Valpolicella)

A

Can be applied to either of the DOCs as additional option
Must be aged 1 year after 1st Januaryof the year after harvest.
Higher ABV
Ruby in colour, greater concentration than basic Valpolicella

22
Q

Recioto della Valpolicella DOCG

[5 points]

A
  1. Grapes can be sourced anywhere in Valpolicella DOC
  2. Must be dried off vine for 100-120 days
  3. Final yield is 48hl/ha
  4. Intense red fresh and dried fruit flavours, full body, medium (+) to high tannins. Min 12% abv and 50 g/l residual sugar
  5. Very good - outstanding
23
Q

Amarone della Valpolicella DOCG

[7 points]

A
  1. Dry or off-dry semi-dried grape wine of valpolicella
  2. Final yield is max 48 hl/ha
  3. Grapes vinified after 100-120 days of drying
  4. Minimum abv is 14% but usually 15% and above, with 5-9 g/l residual sugar
  5. Must be aged for minimum of 2 years in large casks or barriques (4 years for riserva)
  6. Intense cherry and dried fruit flavours, spice and wood, medium to high tannin and high acidity. May have new oak flavours or nutty and volatile notes (mildly oxidative ageing)
  7. Good - outstanding
24
Q

Valpolicella Ripasso DOC

[7 points]

A
  1. Unpressed grape skins with some residual sugar are taken from the end of the fermentation on Amarone or Recioto
  2. Valpolicella wine is pressed off skins and added to these grape skins for a second maceration
  3. Yeasts are transferred and ferment the remaining sugar. 15% amarone wine may also be transferred
  4. Minimum 12.5% abv and 13 or superiore
  5. Aged one year after 1st January of the year after harvest
  6. Med-full bodied, medium (+) tannin, fresh and stewed red cherries and plums
  7. Good - very good
25
Q

Pinot Grigio delle venezie DOC

A

light-medium(-) apple and lemon fruit
light-medium(-) body, medium alcohol and medium (+) acidity
Good quality

26
Q

Bardolino DOC and Bardolino Superiore DOCG

A

Light bodied reds
Adjacent to Lake garda and moderating influences
Corvina blends (35-80%), up to 20% of other authorised varieties e.g. Merlot
Min alcohol = 10.5% (11 for superiore)
Max yields 91hl/ha

Chiaretto = light, fresh, red-fruited wine with medium salmon colour

27
Q

Climate and climatic factors in Piemonte

[4 points]

A
  1. Moderate Continental climate - hot summers and cold winters
  2. Protected from cold northern winds and excessive rainfall by the Alps, and from weather systems coming from the mediterranean by the Apennines
  3. Thunderstorms, hail, fog, late frosts
  4. Low rainfall in June-sept , but increases in late September and October which poses a threat for late ripening varieties such as Nebbiolo.
28
Q

Nebbiolo (Piedmont)

[5 points]

A
  1. Early budding, late ripening
  2. Vigorous
  3. Pale Ruby in colour, (garnet within 3-5 years). Pronunced intensity aromas violets, rose, red cherry, red plum, full body, high tannins, high acidity and can be high alcohol
  4. First few buds infertile so needs pruning high
  5. Single guyot most common - mechanisation
29
Q

Barolo DOCG

[4 points]

A
  1. South/South-west facing slopes, 200-400m above sea level
  2. 56hl/ha
  3. Aged 3 years and 2 months after harvest (18 months in oak). Riserva = 5 years and 2 months (min 18 months in oak)
  4. North and west (e.g.La morra) = blue-grey marl = lighter, aromatic, drinkable after a few years in bottle
    South and east (e.g. serralunga d’alba) = yellow-grey compacted sand and clay = closed and tannic in youth, cellared 10-15 years
30
Q

Barbaresco DOCG

[4 points]

A
  1. Slightly lower altitude than barolo, and slightly warmer
  2. Min ageing = 2 years barbaresco, 4 years riserva
  3. max yield 56hl/ha
  4. Macerate on skins 3-4 weeks, age in large format oak, or smaller oak (barriques and up to 500l) (small proportion being new)
31
Q

Cortese (Piemonte)

[5 points]

A
  1. High-yielding white variety typically light intensity lemon, apple/pear and white flowers, high acidity and medium body.
  2. Thin-skinned
  3. Must is fermented at mid-range temps (quality may have some cold maceration)
  4. Typically aged in stainless steel to preserve primary fruit
  5. Most made for early-drinking, typically good with some very good quality
    GAVI DOCG must be made entirely from Cortese with 67 hl/ha. Riserva = 45hl/ha, must be aged 1 year
32
Q

Arneis (Piemonte)

A
  1. Most grown in roero
  2. Light intensity but complex aromas of white flowers, chamomile, white peach and lemon. Medium (-) acidity. Typically Good quality
  3. Acidity drops rapidly, oxidises easily in winery
    ROERO ARNEIS DOCG = min 95% Arneis 70hl/ha
33
Q

Climate in Tuscany and climatic influences

A

Warm Mediterranean, altitude in inland areas is an important cooling influence. Most rain falls in autumn and winter
Occasional spring frost, hail, rain during the harvest period
Summer drought and prolonged high temps can be hazards in some years

34
Q

Sangiovese (Tuscany) (wine and grape)

[9 points on grape]

A

Medium intensity ruby
red cherry, red plum, herbal notes, med-full bodied, high acid, high tannin

Early budding
Late ripening
Best quality - 200-550m
Vigorous - canopy needs to be trimmed regularly to avoid shading
High Yields
Thin skins = BBR
Training - Cordon pruned to spurs or cane pruned with VSP
Esca = significant hazard in recent years

35
Q

Chianti DOCG

A
  1. Area of hills, less than 300m
  2. 70-100% Sangiovese
  3. Min alcohol 11.5%, subzones mostly requiring 12%
  4. Max yield = 63hl/ha
  5. Less instensive work in vineyard, short ageing (can be sold in March year after harvest), stainless steel or old oak = medium flavour intensity, medium body, medium alcohol
  6. Riserva must be aged 2 years before release
36
Q

Chianti Rufina DOCG

[4 points]

A
  1. Coolest zone due to altitude (350m), cooling winds from Apennines
  2. More restrained fruit when young, age and develop complexity in bottle
  3. Good to outstanding
  4. 56 hl/ha (as with all subzones)
37
Q

Chianti Classico DOCG

[6 points]

A
  1. Hilly area between Florence and Siena - 200-500m above sea level - work by hand ££
  2. Soils = Galestro (crumbly rock with clay and marl, said to give aromatic wines with potential to age) Albarese = calcerous soils with clay = more structure and body
  3. min. 80% sangiovese
  4. 52.5 hl/ha
  5. Released no sooner than October the year after harvest (riserva aged for 2 years from 1st Jan year after harvest)
  6. Pale colour, sour cherry fruit, restrained new oak. Medium flavour intensity, some pronounced - very good - outstanding
    (Gran Selezione = grapes must come from a single vineyard and be aged for min 30 months)
38
Q

Brunello di Montalcino DOCG

[7 points]

A
  1. Southern Tuscany - warmer than chianti classico, drier - protected from rain by Monte Amiata. Cooling breezes from Mediterranean at night
  2. Hilly (120-500m)
  3. Northern = galestro soils (rock with clay and marl), Southern = more clay, full bodied
  4. 100% Sangiovese
  5. 54 hl/ha
  6. May not be released until 1st January 5 years after harvest (2 years in oak containers) (Riserva = 6 years with 3 in oak)
  7. Typically outstanding - intense sour cherry fruit, high levels of acidity and tannin and showing complexity on release
39
Q

Castelli di Jesi Verdicchio DOC (Marche)

[3 points]

A
  1. Low hills, Clay and limestone = floral and fruity
  2. 98 hl/ha
  3. Riserva = 18 months ageing
40
Q

Verdicchio di Matelica DOC (Marche)

A
  1. Higher zone in foothills of Apennines
  2. Continental Climate
  3. Faster-draining soils
  4. 91hl/ha = fuller bodied with higher acidity, less overtly fruity
    Riserva = 12.5% min and 18 months of ageing
41
Q

Climate and influences in Marche

A

Extends from adriatic sea to the apennines
Emilia Romagna to the north, tuscany to the west, abruzzo to the south.
Low hills rising from the coast = mediterranean
Continental further inland

42
Q

Montepulciana in marche

[5 points]

A
  1. Often blended with Sanje
  2. High quality = 70-85%
  3. Resistent to BBR and downy mildew but susceptible to powdery mildew
  4. Needs a long season to ripe fully, ripens unevenly = lower quality or hand selected £££
  5. Wine making - requires frequent aeration, reductive in winery.
    4 - 5 days maceration for simple lighter wines, 20 days higher quality
43
Q

Climate in Umbria

[2 points]

A
  1. Warm, mildly continental

2. Average 800mm rain - autumn and winter

44
Q

Sagrantino

[5 points]

A
  1. Speciality black variety of Umbria
  2. Needs sunshine and heat = moderately productive
  3. Hillside sites, good drainage
  4. Very tannic variety
  5. Deep ruby, medium (+) to pronounced blackberry and red plum, high acid, high tannin
45
Q

Orvieto DOC

[5 points]

A
  1. 60% Trebbiano toscano and/or grechetto
  2. 100-550m above sea level
  3. Typically medium (-) intensity lemon and apple fruit, top end of medium alcohol, medium (+) acidity and light body
  4. Max yields 77 hl/ha
  5. Typically acceptable to good
46
Q

Abruzzo

[3 main wines, growing environment and grape growing]

A
  1. Trebbiano d-abruzzo = crisp white, high acid, typically un-oaked
  2. Cerasuolo - d-abruzzo = medium to medium(+) body rose, monte-p
  3. Monte-p d-abruzzo

Hillside/Flatter, coastal zone
Coastal zone = guyot
Hillside = Work by hand

47
Q

Campania - Climate, Grapes, Wine

A

Warm Mediterranean Climate
Inland 600m altitude
Many varieties = late ripening

  • Fiano di Avellino DOCG - White wine, Fiano, Limestone and clay
  • Greco di Tufo DOCG, white wine made with greco, Limestone and clay
  • Taurasi DOCG, Aglianico, Limestone and clay
  • Campi Flegrei DOC - Whites=falanghina, Reds/Rose = Piedirosso, volcanic and sandy soils
  • Vesuvio DOC - Whites Coda di Volpe, Reds Piedirosso, volcanic and sandy (fast draining)
48
Q

Taurasi DOCG

A

Min 85% aglianico
max yields - 70 hl/ha
3 years ageing, minimum of one in wood
(Riserva = 4 years including 18 months in wood)

WSET Dip D3 (13 decks)

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