Italy Flashcards

Question

Trentino White Winemaking

Answer 1

Mostly soft pressing, stainless steel, low ferment temperatures (12-16C) to retain primary fruit. Maybe some lees Top whites in small oak barrels

Answer 2

Fresh and Fruity with medium tannin and medium body. Maceration on skins before ferment, moderate ferment temperatures (17-20C). Premium reds maceration after fermentation, warm ferment temperatures (26-32C), aged in small oak barrels

Answer 3

Bianco (min 80% Chardonnay and/or Pinot Bianco) Rosso: Single variety or blend of Cab Sauv, Sab Franc, Carmenere, Merlot SIngle Variety: min 85% named variety Two variety blends from shorter list of varieties Rose: also called Rosato or Kretzer DOCs for sweet wines

Answer 4

many small growers who send their fruit to coops. Cavit makes 60% of the wines in province

Answer 5

in the valleys and lower slopes of the Dolomites Red Schiava, plus international varieties. Good to very good for the most part Some outstanding and mid priced to premium 60% white/40% red

Answer 6

mild Alpine continental climate Protected from winds by mountains 300-700m altitude Warm air currents in the valleys, 300 sunshine days, diurnal range

Answer 7

Volcanic porphyry Quartz Mica Dolomite Limestone

Answer 8

Traditional pergola Guyot

Answer 9

Bassa Atesina Oltradige

Answer 10

Alto Adige growing zone in south of province with warmer climate. All the main varieties except Schiava grown here

Answer 11

Alto Adige growing zone Including Lake Caldara (Schiava area), Merlot and CS in valleys, Pinot Noir and whites at higher altitude

Answer 12

German name Vernatsch 4 separate varieties grown and vinified together Pergola for natural vigour and high yield Pale ruby with perfumed violet and strawberry Medium to light body, low tannin Santa Magdelena DOC: blended with up to 15% Lagrein for deeper colour and fuller body

Answer 13

Bianco: min 75% Chardonnay, Pinot Bianco, Pinot Grigio, and 2 of the three must be present. None can exceed 70% Single Variety: 85% named variety Two variety blends: both varieties more than 15% each of the blend lower yields than Trentino: 90 hL/ha for whites

Answer 14

70% of production Cantina Kaltern and Cantina di Tramin

Answer 15

75% sold in Italy, just under half sold in the province Hospitality, then specialist wine shops

Answer 16

Germany, USA Schiava sold to German-speaking countries Consortium Alto Adige Wines is the promotional body

Answer 17

most north-easterly region, borders Austria and Slovenia 4% Italian wine productions Quality white single-variety wines 75% white wines

Answer 18

in south of region: flat plain near Adriatic Sea - Warm Maritime climate with high rainfall (1200mm)

Answer 19

Grave del Friuli DOC Friuli Isonzo DOC Collio ODC Collio Orientali del Friuli DOC

Answer 20

Friuli DOC volume wines

Answer 21

Best quality from sites on right back of river Isonzo which neighbours Collio Higher yield on plain

Answer 22

Friuli DOC Collio DOC more recent - 1914 Calcareous marl and sandstone ponca soil: compacted marl with excellent drainage Slopes and wind exposure --> lower yields and higher quality

Answer 23

Ribolla Gailla Malvasia di Istria Verduzzo Picolit Refosco Schiopettino Pignolo Tazzalenghe

Answer 24

RIesling Welshriesling/Riesling Italico Gewurztraminer Muller-Thurgau Blaufrankisch/Franconia Merlot Sauvignonasse/Friulano Chard SB Cab Franc Pinot Blanc Cab Sauv Pinot Noir Carmenere

Answer 25

Friuli variety Sauvignon Vert/Sauvignonasse Disease Resistant Medium (-) floral and apple flavours, medium to high alcohol, medium (+) acidity Stainless steel or lightly oaked Good to very good/mid-priced to premium

Answer 26

Collio and Colli Orientali Needs hillside sites to prevent high vigour Shot berries Citrus, pepper, high acidity

Answer 27

Friuli variety Most planted local black variety Vigorous Late ripening, resistant to botrytis Red cherry, herbal, small berries and high tannin

Answer 28

Clean unoaked white style popularised by Mario Schiopetti Stainless steel Temperature control cultivated yeasts pneumatic presses

Answer 29

International reds High tannin local red

Answer 30

Oslavia sub region of COllio 8 days to 6-8 months maceration 2-6 years in large oak barrel Often Ribolla Gialla Josko Gravner, Stanki Radikon, Dario Princic Natural Pronounced flavours, dried fruit, dried herbs, hay, nuts, medium tannin Premium price

Answer 31

historic sweet wine, competition for Tokaj Picolit - problems with berry set, small yield

Answer 32

air dried Verduzzo grapes

Answer 33

2016 DOC standard across Friuli high 98 hl/ha max yield

Answer 34

southern end of Lake Garda to Venice in east Foothills of the Alps in the north to plains of the Po delta in the south Prosecco & Pinot Grigio high volume Valpolicella & Soave

Answer 35

Warm and moderately continental, moderate rainfall Cooling influences: Altitude, foothills, breezes from Lake Garda, flat plain gets fog from River Adige and Po River vally

Answer 36

Moist air from River Adige and Po River Esca increasing threat

Answer 37

very fertile on plains

Answer 38

east of Verona, with two areas: Foothills in north flat plain in soul Limestone and clay or basalt Soils naturally cool

Answer 39

Soave Vigorous, productive, late ripening Traditionally pergolas, now trelissed sensitive to winter cold, mildew, botrytis High acidity, medium body, medium intensity, lemon, apple/pear, white pepper, stone fruit short cold maceration, cool ferment 16-18C, small amount of lees

Answer 40

min 70% Garganega, up to 30% Trebbiano di Soave (Verdicchio) 105 hl/ha 80% of all Soave release 1 Dec year after harvest

Answer 41

from hilly classico region, same varieties 98 hl/ha release 1 feb year after harvest

Answer 42

hilly zone 1 sept year after harvest 70 hl/ha

Answer 43

hilly zone semi dried grapes 36 hl/ha Rich, floral, honeyes, sweet with high acidity

Answer 44

research body Classification of single vineyards "cru" vineyards on hilly sites and mostly in Classico zone

Answer 45

Pinot Grigio a threat average 2 ha vineyards Large bottlers - Cantina di Soave Inama/Pieropan high quality producers

Answer 46

north of Verona Foothills with limestone and clay or volcanic soil, cooler than south

Answer 47

Valpolicella vigorous, high yield, thick skins Prone to downy mildew, botrytis, esca, sensitive to drought Mid to late ripening Pergola for shade and first few buds do not fruit Violet, red cherry, red plum, herbal, low to medium tannin, high acidity

Answer 48

Valpolicella Prone to downy mildew, berries do not ripen evenly supplies tannins and red cherry fruit, dried well for appassimento styles

Answer 49

Valpolicella reliable and productive, disease resistant, prone to esca Neutral, light simple cherry fruit Accumulates sugar fast

Answer 50

Valpolicella High yielding, pale, acidity & red berry fruit

Answer 51

20-25C fermentation Short maceration, 5-7 days Stainless steel or neutral oak 6-8 months

Answer 52

Passito wines Grapes picked and stored in drying lofts 3-4 months Concentrates, raises abv, sweet Grapes must be checked and rotated to prevent mould Lose 1/3 their weight More glycerol

Answer 53

45-95% Corvina and/or Corvinone 5-30% Rondinella Other authorized like Molinara

Answer 54

84 hl/ha Bright purple in youth, red cherry and rode, no oak, low to medium tannin, medium to medium (+) acidity, good and some very good

Answer 55

From historic Classico zone Higher concentration Good to very good, inexpensive to mid-priced

Answer 56

From Valpantena Valley

Answer 57

higher min alcohol large oak vessels for 1 year Greater concentration

Answer 58

historic, sweet, semi-dried grape wine can be Classico Dried off vine 100-120 days 48 hl/ha Intense red fruit fresh & dried, full body, medium (+) to high tannin. min 12% abv and 50g/l rs Very good to outstanding, premium price

Answer 59

Dry or just off-dry semi-dried grape wine 48 hl/ha 100-120 days of drying 14%abv min, 5-9g/l Min 2 years in large casks or 4 years for Riserva Intense cherry and dried fruit, spice, wood, med to high tannin, high acidity Good to outstanding, mid priced to super premium

Answer 60

unpressed grape skins with residual taken from Amarone/Recioto wine and macerated with regular Valpolicella Yeast ferments this sugar and skins give more colour, flavour, tannin 12.5% abv min or 13% for Superiore Aged for one year after 1 Jan harvest year Medium to full, med (+) tannin, freshed and stewed red cherries and plums Good to very good

Answer 61

80% of producers Marketing and research, sustainability initiative

Answer 62

65% Amarone exported to Germany, US, Switzerland, UK

Answer 63

2017 Veneto, Friuli-Venezia Giulia, Trentino 85% all Italian Pinot Grigio, 40% of the world's Pinot Grigio 126 hl/ha light to med (-) intensity, apply and lemon, light to med (-) body, med alcohol, med acidity Good quality

Answer 64

also Classico sub zone Lake Garda Light reds and roses Corvina and sometimes Merlot 91 hl/ha Chiaretto - light fresh rose with medium salmon colour

Answer 65

between Verona and Lake Garda Easy drinking aromatic whites from Trebbiano Toscana, Garganega, Friulano, Cortese

Answer 66

south of lake Garda into Lobardy Turbiana/ (Verdicchio) Moderately aromatic with ripe apple, citrus, hazelnut, high acidity and saline

Answer 67

In the Langhe, part of the Cuneo province Nebbiolo Barbera Dolcetto Cortese Arneis

Answer 68

Moderate continental climate with colde winters and hot summers Protected from cold northern winds and rain by Alps to the north Warm weather from the Mediterranean by the Appenines Low rainfall June to September

Answer 69

Thunderstorms, hail, fog, late frost Rain in Sept and Oct threathens late ripening Nebbiolo

Answer 70

Piedmont Early budding Pale ruby to pale garnet, pronounced, violet, rose, cherry, red plum, full body, high tannins, high acidity, high alcohol Best on calcareous marls Pruned high - first few buds are infertile Clones: deeper colour, but less aromatic intensity Mostly massale selection

Answer 71

village of Barolo and villages to the sw of Alba 200-400m, s and sw slopes 56 hl/ha Barolo DOCG aged for 3 years and 2 months after harvest, 18 mo in oak Barolo Riserva DOCG aged for 5 years and 2 months after harvest, 18 mo in oak

Answer 72

Blue-grey marl in north and west (like La Morra): lighter, more aromatic wines, can be drunk after a few years Yellow-grey compacted sand and clay, mess fertile (like Serralunga d'Alba): more closed and tannic in youth, need ageing 10-15 years

Answer 73

sub zones within Barolo DOCG: Villages like La Morra Single Vineyards like Bussia & Cannubi Several vineyards grouped in a single MGA

Answer 74

Barolo, sweetened and infused with herbs and spices

Answer 75

100% Nebbiolo Barbaresco village and villages east of Alba 1/3 size of Barolo lower altitude, warmer than Barolo, harvest a week earlier 2 years ageing Barbaresco DOCG 4 years ageing Barbaresto Riserva DOCG 56 hl/ha MGA system Traditional long maceration + 5- 8 years in large wood vessels

Answer 76

Nebbiolo grown north of Tanaro river

Answer 77

Nebbiolo continental climate with higher diurnal range than Barolo, higher acidity south facing slopes light bodied, but perfumed

Answer 78

young fines, less favoured sites earlier drinking 7-10 days maceration, up to 1 year ageing in neutral vessels

Answer 79

most grown black variety Asti and Alba and Monferrato best from Asti and sub zones like Nizza Early budding, vigorous and disease resistant, susceptible to fan leaf virus high yields, ripens late (earlier than Nebbiolo) High acidity, low tannin

Answer 80

For early drinking: Medium to deep ruby, medium intensity red plum and cherry and black pepper, high acidity, medium tannin, medium alcohol. Good to very good, some outstanding Highly concentrated: lower yields, old vines, French barriques

Answer 81

63 hl/ha, min 4 months ageing

Answer 82

Barbera 49hl/ha 18 months age, 6 of which in oak

Answer 83

84 hl/ha for Barbera, low concentration 77hl/ha for Dolcetto

Answer 84

Early ripening cooler sites fragile, fungal disease, low vigour Reductive, needs pumpovers to introduce oxygen mid range ferment temps, short skin contact, soft extraction high tannin stainless steel for primary fruit Good to very good, inexpensive to mid price. Some outstanding

Answer 85

63 hl/ha Deep ruby, medium (+) intensity, red cerry, floral, medium (-) acidity, medium (+) tannin.

Answer 86

56 hl/ha Deep ruby, medium (+) intensity, red cerry, floral, medium (-) acidity, medium (+) tannin.

Answer 87

56n hl/ha Deep ruby, medium (+) intensity, red cerry, floral, medium (-) acidity, medium (+) tannin.

Answer 88

local Piemonte black variety. Highly aromatic but lower tannin

Answer 89

High yielding white variety Light intensity, lemon, apple/pear, white flowers, high acidity medium body thin skin, grey rot mid range ferment Gavi DOCG or Cortese di Gavi DOCG 100% Cortese with 67 hl/ha max Gavi di Gavi DOCG from all within Gavi Riserva 45 hl/Ha, aged for 1 year

Answer 90

Roero area Light but complex aromas of white flower, chamomile, white peach, lemon, medium (-) acidity Good to very good, inexpensive to mid prices acidity drops quickly Roero Arneis DOCG 95% min Arneis, 70 hl/ha

Answer 91

85% Barolo and 75% Barbaresco exported USA, Germany, UK, Scandinavia Focus on named sub zones

Answer 92

1716 Grand Duke Cosimo III de'Medici: four regions of production 1872 Baron Betino Ricasoli -recommended Sangio as the main varieity with Malvasia allowed 1932 Dalmasso commission created what is now Chianti DOCG Sharecropping during WWII

Answer 93

Warm Mediterranean Altitude in inland areas important spring frost, hail, rain during harvest, summer drought, prolonged high temperatures

Answer 94

Most planted variety in ITaly Medium ruby, red cherry & plum, herbal, medium to full body, high acidity, high tannin. Also called Morellino and Prugnolo Gentile Difficult to grow, early budding, late ripening Best on friable, shale, limestone soil with drainage, sometime clay Vigorous, thin skin, can be high yield Large choice of clones Esca & wild boars

Answer 95

7 clones smaller berries, thicker skins, more open bunches, more moderate yield

Answer 96

Late budding white Ugni Blanc Vigorous and high yielding Downy mildew and eutypa dieback, otherwise disease resistant neutral, med (-) aromas of lemon, herbal, high acidity Vin Santo

Answer 97

Blended with Sangiovese red berry, floral, light tannin

Answer 98

Chianti DOCG + subzone 70-100% Sangio Not more than 15% Cab Sauv or Cab Franc 10% white allowed 11.5% min abv, subzones 12% 63 hl/ha Medium body, medium alcohol, acceptable to very good Riserva 2 years aging

Answer 99

56 hl/ha Colli Fiorentini, Colli Senesi, Rufina,

Answer 100

Small, coolest sub zone 350m, cool winds from pass in the Apennines Aristocratic estates from Florenctine families, but not as much investment as Chianti Classico Mid-priced, good to outstanding

Answer 101

Largest subzone, warmer 75% Sangiovese Acceptable to Very Good

Answer 102

hilly area between Florence and Siena Best wines 200-500m Schistous, crumbly rock with clay and marl (galestro) - more aromatic calcareaus soils with clay (alberese) - Sandstone & sandy 80% sangiovese no white 52.5 hl/ha released Oct year after harvest Riserva: 2 years from 1Jan after harvest International style vs traditional style Chianti Classico Gran Selezione

Answer 103

Introduced in 2013 Single Vineyard or estate 30 months ageing minimum

Answer 104

Southern Tuscany Warmer, protected from rain by Monte Amiata Cooling breezes from Mediterraneam 120-500m elevation Northern: Galestro soil with higher elevation 100% Sangiovese 54 hl/ha 1 Jan five years after harvest, 2 of them in oak Riserva: six years including 3 in oak Premium to Super Premium

Answer 105

calcareaus soils with clay - more structured

Answer 106

Schistous, crumbly rock with clay and marl - more aromatic and ageing potential

Answer 107

Outstanding quality, intese sour cherry fruit, high acidity and tannin

Answer 108

South-eastern Tuscany, East and SE slopes 250-600m Heavy clay (fuller bodied wines) and sand (aromatic) Now shorter extraction for more youthful drinking wines 70-100% Sangiovese, 56 hl/ha min 2 years from 1 Jan with 12-24 months in wood Riserva: aged for 3 years

Answer 109

Top wines, very good to outstanding

Answer 110

cost of southern Tuscany, 250m and cool wines from sea ripe black and red cherry, med to med (+) acidity, med tannin 85% Sangiovese 63 hl/ha

Answer 111

1200 ha on coast Bordeaux red blends warm climate with cool nights from sea, winds from sea prevent disease Cordon-trained and spur pruned with VSP so it is easy to maintain Higher density than traditional in Tuscany, to enable competition and redule yields Bolgheri Rosso Superiore vs Bolghero Rosso

Answer 112

Superiore: 56 hl/ha, aged for 2 years following Jan 1 the year after harvest, aged in French barriques Rosso: 63 hl/ha, aged for 1 year

Answer 113

Deep ruby, with medium (+) to pronounced intensity blackberry and red plut, green pepper in cooler years, vanilla and sweet spice, medium (+) acidity and high tannin

Answer 114

For single estate: Tenuta San Guido Min 80% Cabernet Sauvignon, ageing 2 years (18 m in 225L oak barrels)

Answer 115

8500 ha, large province of Grosseto on cost wide range of local and international varieties Sangiovese, Cabernet Sauvignon, Vermentino 77 hl/ha

Answer 116

West of Chianti DOCG Dry, windy summers, 200-400m altitude, good sunlight and drainage Vernaccia must be 85% min, up to 10% SB and Riesling Medium intensity with lemon and floral notes, medium (+) acidity Mid to late ripening, can produce high yields - DOCG limited to 63 hl/ha

Answer 117

higher permitted yields

Answer 118

Amber coloured sweet wine made using appassimento method In Vernaccia di San Grimignano, Chianti, Chianti Classico (2 years barrel age), and Vino Nobile de Montepulciano (3 years barrel age) Trebbiano Toscano & Malvasia must be min 60% Sweet, dried fruit, nutty, VA, high acidity, med (+) to high alcohol.

Answer 119

Eye of the Partridge Red Vin Santo

Answer 120

500ml to 1L, nearly 30% of all Chianti DOCG sold

Answer 121

Chianti CLassico exports 80% to USA (majority), Germany, Canada Chianti DOCG 70% exported, mostly to Germany, then USA and UK

Answer 122

Central Italy from Adriatic sea to Appenines Reds from blends of Montepulciano and Sangiovese, and whites from Verdicchio Low hills off coast, some higher Mediterranean Limestone and clay, good balance between retention and drainage

Answer 123

Marche variety First four buds are sterile, planted at low density to give enough space Late ripening, retains acidity well. Needs a long hang time, but risks harvest rain Susceptible to mildew and botrytis bunch rot Pale lemon, med (-) aroma, blossom, apple, lemon, fennel, almond, high acidity, medium body

Answer 124

low hills west of Ancona, clay and limestone soiks 10x as much vineyard land as Matelica 98 hl/Ha Classico area Classico Superiore for lower yields Castelli di Jesi Verdicchio Riserva now DOCG: 18 mo ageing

Answer 125

Higher, in foothills of Apennines, protected from maritime influence Hot days, cold nights, longer season and more acidity Mixture of sandstone with fossiles, less clay, faster training 91 hl/ha Fuller-bodied, higher acidity, less fruity Riserva DOCG 12.5% min abv and 18 mo ageing

Answer 126

South of Marche and in Abruzzo High disease resistance Best trained long (guyot or pergola) bc of sterile buds near trunk Ripens early high alcohol bc of low productivity, but high acidity herbal, apple, pear, medium bodied Marche IGT or Offida Pecorino DOCG

Answer 127

Variety grown in Marche and Abruzzo Disease resistant, high production later ripening, high acidity but loses it quickly at ripeness lemon and yellow apple Marche IGT or Offida Passerina DOCG

Answer 128

Local variety, fresh crisp whites for local consumption

Answer 129

consumed locally

Answer 130

Often blended with Sangiovese Resistant to botrytis bunch rot and downy mildew, but susceptible to powdery mildew Needs long ripening season, tends to ripen unevenly Deep ruby, reductive sulfur compounds (needs aeration)

Answer 131

- Ripe, medium intensity, red cherry, medium body, medium tannin OR - Medium (+) to pronounced red cherry and black plum, oak, medium (+) tannin

Answer 132

35-85% Montepulciano, blended with Sangiovese Middle of Marche Superiore: from 13 townships, higher alcohol level, 1 year ageing

Answer 133

85+% Montepulciano 24 mo ageing, of which 12 in oak

Answer 134

Min 85% Montepulciano Riserva 2 years ageing, of which 1 year in oak

Answer 135

Istituto Marchigiano di Tutela Vini Promotion of wines of Marche

Answer 136

Only 1/3 by value exported USA, Canada, China, Japan

Answer 137

Landlocked south of Tuscany Hilly Orvieto DOC and Sagratino di Montefalco DOCG

Answer 138

Warm, mildly continental with hot summers 800mm in autumn and winter harvest rain

Answer 139

Grechetto di Orvieto - Umbria Thick skinned, fungal-resistant, suitable for late harvest Low to medium intensity lemon and white flower, high acidity, medium body

Answer 140

Specialty of Umbria Needs lots of sun and heat, moderately productive Guyot or cordon with spurs & VSP Pests: tiny spiders that reduce vegetative growth, vine moths, downy & powdery mildew Tannic, deep ruby, med (+) to pronounced blackberry and red plum, high acidity & tannins

Answer 141

western edge of Umbria, into Lazio Classico zone 60% Trebbiano Toscano and/or Grechetto, 100-550m Better quality - more Grechetto Medium (-) intensity lemon and apple, medium alcohol, medium (+) acidity, light body max 77 hl/ha Acceptable to good Superiore: 56 hl/ha Dry, off-dry, sweet

Answer 142

Rosso di Montefalco DOC- 60-70% Sangiovese and some Sangrantino

Answer 143

Sagrantino di Montefalco DOCG - 100% Sagrantino 52 gl/ha Single vineyard may carry name of vineyard Very good to outstanding Used to have 2 month maceration, now 2-3 weeks Rapid growth, 60% exported to USA, Germany and Canada

Answer 144

Organic viticulture (Barberani), recovery of energy from biomass (Lungarotti) and sustainability (Arnaldo Caprai) Montefalco Grape Assistance

Answer 145

Includes city of Rome Mostly whites (70%) Malvasia and Trebbiano Toscano, Merlot, Sangiovese, Cesanese

Answer 146

Warm, Mediterranean Moderated by altitude in low hills up to 300m and cooling sea winds spring frost, hail, excessive summer heat, harvest rain

Answer 147

Trebbiano di Toscano Malvasia Bianca di Candia Malvasia del Lazio Cesanese

Answer 148

Lazio historically Malvasia del Lazio today, must be 70% singly or together Malvasia Bianca di Candia or Malvasia del Lazio

Answer 149

resistance to disease high yield prone to oxidation Medium (-) intensity lemon and apple, medium alcohol, medium (+) acidity, light body

Answer 150

cross between Muscat of Alexandria and local variety grape and peach acidity drops quickly

Answer 151

semi aromatic black variety high yielding, but high quality potential Cesanese di Piglio (90%) Cesanese pronounced aromas of red cherry and rose petal, medium tannin/acidity, high alcohol

Answer 152

lower yields (77 hl/ha) aged for 1 year before release, no oak requirement 20% of total Frascati production Good to very good, mid priced USually stainless stell and some barrel fermented

Answer 153

large area south of Rome, includes Frascasti Mostly white from Malcasia del Lazio/Bianca di Candia and Trebbiano Toscano 120 hl/ha

Answer 154

Cesanese di Affile DOC 65-70 hl/ha, light intensity stainless steel or large format oak

Answer 155

60% Frascati exported to USA, Canada, Germany Rome and tourists

Answer 156

hillside vineyards under Apennines and flat coastal zone Hillsides: warm continental climate with mountain cooling incluence Coastal: warm Mediterranean

Answer 157

Trebbiano d'Abruzzo Cerasuoli d'Abruzzo Montepulciano d'Abruzzo

Answer 158

Crisp white with high acidity, usually unoaked

Answer 159

Medium to Medium (+) bodied rose from Montepulciano grape

Answer 160

Red wine from Montepulciano grape Deep ruby, medium intensity red fruit, medium (+) body, high tannin, inexpensive to mid priced. DOCG very good quality and premium priced

Answer 161

Hillside vineyards under the Appenines: warm continental with snowy winters and short hot summers. Spring frost and autumn rain. Longer ripening from cooling influence of mountains. Flatter coastal zone: warm Mediterranean, fertile and warm

Answer 162

Traditionally low planting density, pergola-trained for high yield growing. Now higher density and new training, lower yields. Coastal zone: VSP and Guyot or cordon with spur pruning for mechanisation

Answer 163

mid to late ripening, vigorous, highly productive. Prone to powdery mildew.

Answer 164

Trebbiano Abruzzese or Trebbiano Toscano 98 hl/ha max - light to medium flavour at best Mostly acceptable to good, some outstanding (like Valenti)

Answer 165

85% Montepulciano historically medium pink, now often lighter Short maceration up to 12 hours or direct pressing High in anthocyanins, so maceration must be short

Answer 166

Two styles: lighter, short maceration, red fruity OR big, higher tannin, oak, black and red fruit up to 15% Merlot or Primitivo DOC: on hilly vineyards, 98 hl/ha 5 subzones: 66 hl/ha and require 18 mo ageing, half in oak Colline Teramane Montepulciano d'Abruzzo DOCG: 66 hl/ha and aged 2 years, half in oak

Answer 167

40 cooperatives make 3/4 wines Small premium and super-premium segment Valenti (premium), Mascierelli, Cantina Tollo (35% production)

Answer 168

south of Lazio, between Mediterranean and Appenines Warm Mediterranean Hazards: Spring frost in pockets or valley floor, autumn rain and cold 200-600m Whites: Falanghina, Fiano, and Greco Reds: Aglianico

Answer 169

Limestone and Clay in hills: Fiano di Avellino DOCG, Greco di Tufo DOCG, Taurasi DOCG Volcanic and sandy soils near Naples: Campi Flegrei DOC, Vesuvio DOC Alluvial sediments in large area around Naples and Benevento: Sannio DOC and Beneventano IGP

Answer 170

Campania variety Most grown white variety in Campania Good resistance to disease, shrivels at end of season Mid to late ripening, medium intensity peach and apple, herbaceous, medium (+) acidity

Answer 171

Campania Largest DOC featuring Falanghina 84 hl/ha 1/3 Falanghina plantings

Answer 172

Campania 11-12 abv, windier conditions 84 hl/ha

Answer 173

Campania variety Less than Falanghina, more than Fiano Prone to grey rot and mildew, low vigour and productivity, tolerant of heat and drought-resistant Guyot or cordon with spurs, allowing for mechanisation Long growing season into October to allow for full flavour development Deep lemon, oily texture, high alcohol, floral, stone fruit, smoky, unoaked and some can age, Very Good to Outstanding

Answer 174

Campania small but densely planted area with limestone and clay soils, good balance between retention and drainage 70 hl/ha

Answer 175

Campania variety high quality potential, Guyot and cordons with VSP, Mildew sensitive, but resistant to botrytis bc of thick skins Late ripening (October)

Answer 176

Campania 70 hl/ha Medium (-) to medium (+) acidity, waxy texture, floral, peach, hazelnut, medium (+) body and medium to medium (+) acidity Lighter from sandy soils, weightier from clay soils, Very good to Outstanding, age 8-10 years in bottle. Some in oak.

Answer 177

Campania variety early budding, vulnerable to spring frosts, Needs long season to ripen tannins Vigorous, needs to be restricted for quality, prone to botrytis bunch rot Spurred cordons or cane-pruned with VSP, at medium density Medium (+) to pronounced intensity, red plum and blackberry, high acidity and high tannin Cool sites to fully develop flavours and tannin

Answer 178

Campania 85% Aglianico 70 hl/ha 3 years of ageing, 1 of which in oak Riserva needs 4 years of age, 18 mo in oak harvested end of Oct early Nov Long maceration - 20 days - and barriques or oak casks. Very Good to Outstanding 50/50 domestic and export, USA most important export

Answer 179

Campania variety Old variety, pale ruby, fresh, medium (+) acidity, red fruit, Grown around Naples in Campi Flegrei DOC and Vesuvio DOC (must be 50% of the blend, in practice 100%) Suited for heat and drought, thick skinned so no botrytis, no powdery or downy mildew because of the wind. Own rootstocks because grown in phyllox-resistant sandy soils. Used to be trained high with many bunches for yield, now guyot or spurred cordon for higher quality Early drinking varietal wines, or add freshness to Aglianico Mostly stainless steel or old oak, some new oak for premium wines

Answer 180

Large private companies with vineyards across multiple DOCs/regions Mastroberardino, Terredora, Feudi di San Gregorio Some cooperatives like La Guardiense in Benevento Exports increased greatly in last decade at twice the rate of other Italian regions

Answer 181

Between Campania and Puglia IGT or table wine Aglianico del Vulture DOC

Answer 182

Basilicata Warm mediterranean, breezes from Balkans 100% Aglianico 70 hl/ha Clay (retention), limestone, volcanic soil (drainage) Long ripening season into October Red and black fruit, pronounced intensity, full body, high acidity, alcohol, and tannin, Very Good to Outstanding, Mid-priced to Premium Divided between Italy and Export (USA, Japan, China, Northern Europe)

Answer 183

Basilicata 52 hl/ha 3 years ageing, 1 of them in oak Riserva: 5 years ageing, 2 in oak

Answer 184

Heel of Italy, south of Abruzzo hot Mediterranean with sea breezes, surrounded by Med on 3 sides high volume wines as fungal threat low, fertile soils, and irrigation permitted

Answer 185

Puglia variety High-yielding, ripens early, prone to spring frost (early budding), poor flowering and fruit set in rainy years, variable production level is an issue, accumulates sugar quickly Looser with smaller berries than CA, so lower fungal disease risk, but still uneven ripening Some old bush-vines, some newer VSP trellised Inexpensive: higher temps 7-10 days for extraction, aged in steel or large old casks. Premium: longer maceration, barriques DOCs: Primitivo di Manduria DOC and Gioia del Colle DOC Lots pulled up under EU vine pull scheme

Answer 186

Puglia 85% Primitivo 63 hl/ha Riserva must be aged 2.5 years incl 9 mo oak, 14% abv min Full-bodied, high alcohol, medium (+) to pronounced, ripe red cherry fruit, medium acidity, medium to medium (+) tannin, range of quality levels

Answer 187

Puglia 50-60% Primitivo, blended with Montepulciano, Negroamaro, Sangiovese, up to 10% Malvasia 52 hl/ha Riserva must be aged for 2 years, 14% abv Full-bodied, high alcohol, medium (+) to pronounced, ripe red cherry fruit, medium acidity, medium to medium (+) tannin, range of quality levels

Answer 188

Puglia variety Eastern side of the Salento peninsula High yielding, drought- and disease-resistant, retains acidity well, add alcohol to blends Salice Salento DOC

Answer 189

Puglia 75% Negroamaro, 90% if on the label 84 hl/ha, can be low concentration Riserva must be aged 2 years with 6 months in oak casks 7-10 day maceration, aged in stainless steel for 6 mo or oak for 1 year, Black fruit, medium to high alcohol, medium acidity and medium (+) tannin,

Answer 190

Puglia Rosato, deep orange, good to very good, inexpensive to mid-priced, some premium

Answer 191

Puglia variety, grown in central parts Also called Uvi di Troia Late ripening, prone to downy mildew, needs long season to develop colour so it is prone to autumn rain Bunches ripen at different times Medium intensity red cherry and redcurrent, black pepper, high fine-grained tannins, medium (+) acidity Castel de Monte DOC/DOCG

Answer 192

Puglia 90% Nero di Troia if stated on label DOC: 91 hl/ha DOCG/Riserva: 70 hl/ha and 2 years ageing (one in wood)

Answer 193

Mainly large quantities of inexpensive wine, less than 10% PDO Cooperatives v important (Cantine Due Palme) Investment from big players like Antinori as potential for quality

Answer 194

Warm Mediterranean climate with lots of microclimates and irrigation necessary

Answer 195

Sicily High yielding and disease-resistant Light intensity lemon and herbal notes, high acidity, medium alcohol Inexpensive, acceptable to good

Answer 196

Sicily Natural cross between Catarratto and Moscato Naturally high-yielding and heat resistant, disease resistant Over-exposed bunches leads to loss of aromas, easily oxidised Full bodied, medium intensity lemon and floral, medium alcohol, high acidity Good to very good, inexpensive to mid price. Marco de Bartoli makes premium oak-aged

Answer 197

Sicily Also known as Ansonica Early ripening with good disease resistance Picked early to retain acidity Medium (-) intensity lemon, medium acidity, medium body. Inexpensive to mid priced, acceptableto good.

Answer 198

In Sicily, locally known as Zibbibo, grown on island of Pantelleria (closer to Tunisia) Dry - stainless, aromatic, early release Late Harvest - picked one week later, stop fermentation early Passito - semi dried grapes, sun dried with high residual sugar Donnafugata is a top producer

Answer 199

In Sicily on island of Pantelleria Deep lemon, pronounced cooked orange, apricot, and honey. Sweet with high alcohol. Very good to Outstanding, premium to super-premium

Answer 200

Sicily variety Most planted black grape, also known as Calabrese Late ripening, grown close to ground for heat Very vigorous, susceptible to powdery mildew Uneven flowering, variable yields Medium to deep ruby, red and black fruit, medium (+) to high tannin, medium to medium (+) acidity Moderate yields make very good to outstanding, or acceptable to good in hoigh yield

Answer 201

Sicily's only DOCG Nero d'Avola blended with 30-50% Frappato 52 hl/ha Producers: Gulfi, Feudo Montoni, Cos, Planeta

Answer 202

Sicily variety Often in high yields for volume wine, lately better quality Early-budding, spring frost risk, Long season at Etna's altitude Coulure, powdery mildew, botrytis bunch rot Deleafing timed right for sunburn Moderately high tannin, short maceration (10-15 days Medium to pale ruby, high intensity of red cherry and violet, herbal, earthy, high acidity, medium to0 high tannins, medium alcohol.

Answer 203

Sicily 80% Nerello Mascalese, up to 20% Nerello Cappuccio (for colour and red berry fruit) Best wines from 60-100 yr old vines Moderate to steep slopes 56 hl/ha Riserva requires 4 years of age, 1 in wood Pale ruby, medium intensity red fruit, high acidity, medium (+) to high tannina Aged in large neutral casks

Answer 204

Sicily variety Main grape in Etna Bianco DOC 60% required, often 100% in better wines Prone to fungal disease, better at high altitudes for high acisity MLF Old oak ageing for texture Medium intensity lemon and green apple, high acidity, medium alcohol

Answer 205

previously IGT Sicilia until 2011 Max 91 hl/ha whites and 84 hl/ha reds

Answer 206

Small number of large private companies like Planeta, Donnafugata, Tasca d'Almerita Coops like Settesoli 7% all vineyards Previously wine transported to Italy for blending with other regions or bottling in bulk 1990's Nero d'Avola popular Etna Rosso in 2000's Assovini Sicilia promotes wines and coordinates EP for 70 wine businesses

Answer 207

Island off the coast of Tuscany, south of Corsica Cannonau (Grenache Noir) and Carignano for reds, Vermentino for white Warm Mediterranean, low rainfall but adequate in NW corner - SE corner needs irrigation Altitude, sea winds

Answer 208

Sardinia Grenache Noir Cannonau di Sardegna can be grown in any part of island. Restricted Classico area. 77 hl/ha for DOC, 63 hl/ha in Classico Riserva must be aged 2 years, 6 mo in wood (12 for Classico) Good to very good, inexpensive to mid-priced. Dry and sweet fortified. Sella & Mosca, Argiolas are top producers

Answer 209

Sardinia Also known as Rolle Early budding, spring frosts Downy mildew and European grape moth Ripens mid-season, misses autumn rain Best on sunny exposed sites with poor soils Medium lemon and acacia, sometimes tropical, medium body with medium alcohol, medium (+) acidity. Good to very good and mid to premium. Gentle pressing, 24 hr skins, cool to mid temps in stainless, 3-4 mo lees. Some longer on lees.

Answer 210

Vermentino di Sardegna DOC - 112 hl/ha Vermentino di Gallura DOCG in NE corner, 63 hl/ha. Only DOCG in Sardinia