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WSET Diploma D3 > Italy > Flashcards

Italy Flashcards

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1
Q

Italy Climate

A

Mostly warm Mediterranean

Varied, long thin country - many parts have a maritime influence

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2
Q

Apennines

A

Mountain range running down the country

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3
Q

Vineyard Management

A

Traditionally pergola training for high volume in the north, mixed planting in Tuscany, and bush vines in south

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4
Q

Grape Varieties

A

375-500 identified varieties

Top 10:
Sangiovese, Pinot Grigio, Trebbiano, Glera, Montepulciano, Catarratto, Merlot, Charddonay, Primitivo, Barbera

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5
Q

Winemaking

A

Traditional: large 1000-5000L oak casks from Slavonian oak

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6
Q

DOC/DOCG

A

DOC in 1967

DOCG in 1980, with stricter rules

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7
Q

Classico

A

Wines made exclusively from grapes grown within historic area of DOC or DOCG

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8
Q

Superiore

A

Wines with a higher minimum alcohol level, usually +.5% abv

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9
Q

Riserva

A

Wines with certain ageing periods, usually 2 years for reds and 1 year for whites

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10
Q

IGT

A

Indicazione Geografica Tipica

For defined but larger geographical area with higher yields

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11
Q

Wine Production

A

One of two largest producing nations

2018: 55 million hL

average vineyard holding less than 2ha

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12
Q

Large wine companies

A

Caviro
Cantine Riunite
Gruppo Italiano Vini
Santa Margherita
Zonin

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13
Q

Export

A

2/5 wine exported split equally between still and sparkling

USA, Germany, UK, Canada, Switzerland

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14
Q

Trentino-Alto Adige

A

Influenced by Austria

Foothills of the alps, vineyards in plains between mountains

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15
Q

Trentino wines

A

Unoaked, fresh Pinot Grigio, Chardonnay, Muller-Thurgau

Reds from Teroldego, Merlot, Marzemino

Good to very good & inexpensive to mid-priced. Some premium to super-premium wines.

80% made by cooperatives

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16
Q

Trentino Climate

A

Moderate continental

Cooling from Lake Garda, large diurnal range from cool air coming down from the mountains

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17
Q

Trentino Yields

A

High

100 hL/ha for whites
90 hL/ha for reds

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18
Q

Trentino DOC

A

10 white varieties to be bottle as single variety white wines

9 black varieties to be bottled as single variety

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19
Q

Teroldego

A

Most common black variety in Trentino

Historically on pergolas, now Guyot

Less susceptible to mildew

Best clones 145 and 152 for intense aromas

Bottles as Vini Delle Dolomiti IGT outside of Teroldego Rotaliano DOC

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20
Q

Teroldego Rotaliano DOC

A

Sandy, gravelly soils in far north of Trentino

Best quality Teroldego

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21
Q

Marzemino

A

Best come from Ziresi subzone of Trentino DOC (highest sun exposure and rich calcareous clay & basalt soils)

Prone to botrytis bunch rot and powdery mildew

Previously pergolas, now spurred cordons

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22
Q

Lagrein

A

Black variety in Trentino & Alto Adige

Needs warmth and sunshine

Poor fruit set/low yields

Some harshness on finish, needs shorter maceration and oak ageing

Deep colour

Used for rose

Lagrein rubino/dunkel (red or rose) or Lagrein rosato/kretzer

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23
Q

Moscato Rosa

A

Trentino grape

Moscato family, rose-scented sweet wine

Poor fruit set/botrytis bunch rot

Appassimento or late-harvest

Premium

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24
Q

Nosiola

A

Trentino white variety

Grown in Valley of the Lakes, warmest area with sub-continental climate

White wine with hazelnut flavour

Vino Santo (semi dried fruit)

Spring frost, powdery mildew, sour rot

Mid-priced dry, premium priced Vino Santo

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25
Q

Trentino White Winemaking

A

Mostly soft pressing, stainless steel, low ferment temperatures (12-16C) to retain primary fruit.

Maybe some lees

Top whites in small oak barrels

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26
Q

Trentino Red Winemaking

A

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

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27
Q

Trentino Wine Law

A

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

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28
Q

Trentino cooperatives

A

many small growers who send their fruit to coops.

Cavit makes 60% of the wines in province

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29
Q

Alto-Adige wines

A

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

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30
Q

Alto Adige Climate

A

mild Alpine continental climate

Protected from winds by mountains

300-700m altitude

Warm air currents in the valleys, 300 sunshine days, diurnal range

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31
Q

Alto Adige Soils

A

Volcanic porphyry
Quartz
Mica
Dolomite Limestone

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32
Q

Alto Adige Training Systems

A

Traditional pergola
Guyot

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33
Q

Alto Adige growing zones

A

Bassa Atesina
Oltradige

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34
Q

Bassa Atesina

A

Alto Adige growing zone

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

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35
Q

Oltradige

A

Alto Adige growing zone

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

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36
Q

Shiava

A

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

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37
Q

Alto Adige DOC regulations

A

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

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38
Q

Alto Adige coops

A

70% of production

Cantina Kaltern and Cantina di Tramin

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39
Q

Alto Adige sales

A

75% sold in Italy, just under half sold in the province

Hospitality, then specialist wine shops

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40
Q

Alto Adige exports

A

Germany, USA

Schiava sold to German-speaking countries

Consortium Alto Adige Wines is the promotional body

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41
Q

Friuli-Venezia Giulia

A

most north-easterly region, borders Austria and Slovenia

4% Italian wine productions

Quality white single-variety wines

75% white wines

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42
Q

Friuli Climate

A

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

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43
Q

Friuli DOCs

A

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

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44
Q

Grave del Friuli DOC

A

Friuli DOC

volume wines

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45
Q

Friuli Isonzo DOC

A

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

Higher yield on plain

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46
Q

Collio DOC
Collio Orientali del Firuli DOC

A

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

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47
Q

Friuli Local Varieties

A

Ribolla Gailla
Malvasia di Istria
Verduzzo
Picolit
Refosco
Schiopettino
Pignolo
Tazzalenghe

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48
Q

Friuli Varieties - common with French and Austria

A

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

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49
Q

Friulano

A

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

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50
Q

Ribolla Gialla

A

Collio and Colli Orientali

Needs hillside sites to prevent high vigour

Shot berries

Citrus, pepper, high acidity

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51
Q

Refosco

A

Friuli variety

Most planted local black variety

Vigorous

Late ripening, resistant to botrytis

Red cherry, herbal, small berries and high tannin

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52
Q

Friuli White Winemaking

A

Clean unoaked white style popularised by Mario Schiopetti

Stainless steel
Temperature control
cultivated yeasts
pneumatic presses

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53
Q

Friuli Red Winemaking

A

International reds

High tannin local red

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54
Q

Friuli Orange Wines

A

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

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55
Q

Colli Orientali del Friuli Picolit DOCG

A

historic sweet wine, competition for Tokaj

Picolit - problems with berry set, small yield

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56
Q

Ramandolo DOCG

A

air dried Verduzzo grapes

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57
Q

Friuli DOC

A

2016

DOC standard across Friuli

high 98 hl/ha max yield

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58
Q

Veneto

A

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

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59
Q

Veneto Climate

A

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

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60
Q

Veneto hazards

A

Moist air from River Adige and Po River

Esca increasing threat

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61
Q

Veneto Soil

A

very fertile on plains

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62
Q

Soave

A

east of Verona, with two areas:
Foothills in north
flat plain in soul

Limestone and clay or basalt

Soils naturally cool

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63
Q

Garganega

A

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

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64
Q

Soave DOC

A

min 70% Garganega, up to 30% Trebbiano di Soave (Verdicchio)

105 hl/ha

80% of all Soave

release 1 Dec year after harvest

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65
Q

Soave Classico DOC

A

from hilly classico region, same varieties

98 hl/ha

release 1 feb year after harvest

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66
Q

Soave Superiore DOCG

A

hilly zone

1 sept year after harvest

70 hl/ha

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67
Q

Recioto di Soave DOCG

A

hilly zone

semi dried grapes

36 hl/ha

Rich, floral, honeyes, sweet with high acidity

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68
Q

Soave Consorzio

A

research body

Classification of single vineyards

“cru” vineyards on hilly sites and mostly in Classico zone

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69
Q

Soave Business

A

Pinot Grigio a threat

average 2 ha vineyards

Large bottlers - Cantina di Soave

Inama/Pieropan high quality producers

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70
Q

Valpolicella

A

north of Verona

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

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71
Q

Corvina Veronese

A

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

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72
Q

Corvinone

A

Valpolicella

Prone to downy mildew, berries do not ripen evenly

supplies tannins and red cherry fruit, dried well for appassimento styles

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73
Q

Rondinella

A

Valpolicella

reliable and productive, disease resistant, prone to esca

Neutral, light simple cherry fruit

Accumulates sugar fast

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74
Q

Molinara

A

Valpolicella

High yielding, pale, acidity & red berry fruit

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75
Q

Fresh fruity Valpolicella winemaking

A

20-25C fermentation

Short maceration, 5-7 days

Stainless steel or neutral oak 6-8 months

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76
Q

Valpolicella Appassimento Style

A

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

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77
Q

All Valpolicella DOCs must have:

A

45-95% Corvina and/or Corvinone

5-30% Rondinella

Other authorized like Molinara

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78
Q

Valpolicella DOC

A

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

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79
Q

Valpolicella Classico DOC

A

From historic Classico zone

Higher concentration

Good to very good, inexpensive to mid-priced

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80
Q

Valpolicella Valpantena DOC

A

From Valpantena Valley

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81
Q

Valpolicella Superiore DOC

A

higher min alcohol

large oak vessels for 1 year

Greater concentration

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82
Q

Recioto della Valpolicella DOC

A

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

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83
Q

Amarone della Valpolicella DOC

A

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

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84
Q

Valpolicella Ripasso DOC

A

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

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85
Q

Valpolicella Consorzio

A

80% of producers

Marketing and research, sustainability initiative

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86
Q

Valpolicella Exports

A

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

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87
Q

Pinot Grigio delle Venezie DOC

A

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

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88
Q

Bardolino DOC
Bardolino Superiore DOC

A

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

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89
Q

Bianca di Custoza DOC

A

between Verona and Lake Garda

Easy drinking aromatic whites from Trebbiano Toscana, Garganega, Friulano, Cortese

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90
Q

Lugana DOC

A

south of lake Garda into Lobardy

Turbiana/ (Verdicchio)

Moderately aromatic with ripe apple, citrus, hazelnut, high acidity and saline

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91
Q

Piedmont

A

In the Langhe, part of the Cuneo province

Nebbiolo
Barbera
Dolcetto
Cortese
Arneis

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92
Q

Piedmont Climate

A

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

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93
Q

Piedmont Hazards

A

Thunderstorms, hail, fog, late frost

Rain in Sept and Oct threathens late ripening Nebbiolo

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94
Q

Nebbiolo

A

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

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95
Q

Barolo DOCG

A

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

96
Q

Soils of Barolo DOCG

A

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

97
Q

Menzioni Geografiche Aggiuntive (MGA or MeGA)

A

sub zones within Barolo DOCG:

Villages like La Morra

Single Vineyards like Bussia & Cannubi

Several vineyards grouped in a single MGA

98
Q

Barolo Chinato

A

Barolo, sweetened and infused with herbs and spices

99
Q

Barbaresco DOCG

A

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

100
Q

Roero DOCG

A

Nebbiolo grown north of Tanaro river

101
Q

Gattinara DOCG & Ghemme DOCG

A

Nebbiolo

continental climate with higher diurnal range than Barolo, higher acidity

south facing slopes

light bodied, but perfumed

102
Q

Langhe Nebbiolo DOC
Nebbiolo d’Alba DOC

A

young fines, less favoured sites

earlier drinking

7-10 days maceration, up to 1 year ageing in neutral vessels

103
Q

Barbera

A

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

104
Q

Barbera Styles

A

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

105
Q

Barbera d’Asti DOCG

A

63 hl/ha, min 4 months ageing

106
Q

Nizza DOCG

A

Barbera

49hl/ha

18 months age, 6 of which in oak

107
Q

Piemonte DOC

A

84 hl/ha for Barbera, low concentration

77hl/ha for Dolcetto

108
Q

Dolcetto

A

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

109
Q

Dolcetto d’Alba DOC

A

63 hl/ha

Deep ruby, medium (+) intensity, red cerry, floral, medium (-) acidity, medium (+) tannin.

110
Q

Dolcetto di Ovada DOC

A

56 hl/ha

Deep ruby, medium (+) intensity, red cerry, floral, medium (-) acidity, medium (+) tannin.

111
Q

Dogliani DOCG

A

56n hl/ha

Deep ruby, medium (+) intensity, red cerry, floral, medium (-) acidity, medium (+) tannin.

112
Q

Freisa

A

local Piemonte black variety. Highly aromatic but lower tannin

113
Q

Cortese

A

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

114
Q

Arneis

A

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

115
Q

Barolo and Barbaresco export

A

85% Barolo and 75% Barbaresco exported

USA, Germany, UK, Scandinavia

Focus on named sub zones

116
Q

Tuscany History

A

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

117
Q

Tuscany Climate

A

Warm Mediterranean

Altitude in inland areas important

spring frost, hail, rain during harvest, summer drought, prolonged high temperatures

118
Q

Sangiovese

A

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

119
Q

Chianti Classico 2000 Project

A

7 clones

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

120
Q

Trebbiano Toscano

A

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

121
Q

Canaiolo Nero

A

Blended with Sangiovese

red berry, floral, light tannin

122
Q

Chianti DOCG

A

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

123
Q

Chianti DOCG Riserva Ageing

A

2 years

124
Q

Chianti Sub Zones

A

56 hl/ha

Colli Fiorentini, Colli Senesi, Rufina,

125
Q

Chianti Rufina DOCG

A

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

126
Q

Chianti Colli Senesi DOCG

A

Largest subzone, warmer

75% Sangiovese

Acceptable to Very Good

127
Q

Chianti Classico DOCG

A

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

128
Q

Chianti Classico Gran Selezione

A

Introduced in 2013

Single Vineyard or estate

30 months ageing minimum

129
Q

Brunello di Montalcino DOCG

A

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

130
Q

Albarese Soil

A

calcareaus soils with clay - more structured

131
Q

Galestro Soil

A

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

132
Q

Brunello di Montalcino Tasting Note

A

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

133
Q

Vino Nobile di Montepulciano DOCG

A

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

134
Q

Vino Nobile di Montepulciano

A

Top wines, very good to outstanding

135
Q

Morellino de Scansano DOCG

A

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

136
Q

Bolgheri DOC

A

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

137
Q

Bolgheri Rosso Superiore vs
Bolghero Rosso

A

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

138
Q

Bolgheri Rosso Superiore Tasting Note

A

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

139
Q

Bolgheri Sassicaia DOC

A

For single estate:
Tenuta San Guido

Min 80% Cabernet Sauvignon, ageing 2 years (18 m in 225L oak barrels)

140
Q

Maremma Toscana DOC

A

8500 ha, large

province of Grosseto on cost

wide range of local and international varieties

Sangiovese, Cabernet Sauvignon, Vermentino

77 hl/ha

141
Q

Vernaccia di San Gimignano DOC

A

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

142
Q

Toscana IGT

A

higher permitted yields

143
Q

Vin Santo

A

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.

144
Q

Occhio di Pernice

A

Eye of the Partridge

Red Vin Santo

145
Q

Brick packaging

A

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

146
Q

Chianti Exports

A

Chianti CLassico exports 80% to USA (majority), Germany, Canada

Chianti DOCG 70% exported, mostly to Germany, then USA and UK

147
Q

Marche

A

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

148
Q

Verdicchio

A

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

149
Q

Castelli di Jesi Verdicchio DOC

A

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

150
Q

Verdicchio di Matelica DOC

A

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

151
Q

Pecorino

A

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

152
Q

Passerina

A

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

153
Q

Biancame

A

Local variety, fresh crisp whites for local consumption

154
Q

Trebbiano Toscano

A

consumed locally

155
Q

Montepulciano

A

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)

156
Q

Montepulciano Tasting Note

A
  • Ripe, medium intensity, red cherry, medium body, medium tannin

OR

  • Medium (+) to pronounced red cherry and black plum, oak, medium (+) tannin
157
Q

Rosso Piceno DOC
Rosso Piceno Superiore DOC

A

35-85% Montepulciano, blended with Sangiovese

Middle of Marche

Superiore: from 13 townships, higher alcohol level, 1 year ageing

158
Q

Offida Rosso DOCG

A

85+% Montepulciano

24 mo ageing, of which 12 in oak

159
Q

Rosso Conero DOC
Conero Riserva DOC

A

Min 85% Montepulciano

Riserva 2 years ageing, of which 1 year in oak

160
Q

IMT

A

Istituto Marchigiano di Tutela Vini

Promotion of wines of Marche

161
Q

Marche exports

A

Only 1/3 by value exported

USA, Canada, China, Japan

162
Q

Umbria

A

Landlocked south of Tuscany

Hilly

Orvieto DOC and Sagratino di Montefalco DOCG

163
Q

Umbria Climate

A

Warm, mildly continental with hot summers

800mm in autumn and winter

harvest rain

164
Q

Grechetto

A

Grechetto di Orvieto - Umbria

Thick skinned, fungal-resistant, suitable for late harvest

Low to medium intensity lemon and white flower, high acidity, medium body

165
Q

Sagratino

A

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

166
Q

Orvieto DOC

A

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

167
Q

Montefalco Rosso DOC

A

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

168
Q

Sagrantino di Montefalco DOCG

A

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

169
Q

Umbria innovations

A

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

Montefalco Grape Assistance

170
Q

Lazio

A

Includes city of Rome

Mostly whites (70%)

Malvasia and Trebbiano Toscano, Merlot, Sangiovese, Cesanese

171
Q

Lazio Climate

A

Warm, Mediterranean

Moderated by altitude in low hills up to 300m and cooling sea winds

spring frost, hail, excessive summer heat, harvest rain

172
Q

Lazio Varieties

A

Trebbiano di Toscano
Malvasia Bianca di Candia
Malvasia del Lazio
Cesanese

173
Q

Frascati DOC

A

Lazio

historically Malvasia del Lazio

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

174
Q

Malvasia Bianca di Candia

A

resistance to disease

high yield

prone to oxidation

Medium (-) intensity lemon and apple, medium alcohol, medium (+) acidity, light body

175
Q

Malvasia del Lazio

A

cross between Muscat of Alexandria and local variety

grape and peach

acidity drops quickly

176
Q

Cesanese

A

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

177
Q

Frascati Superiore DOCG

A

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

178
Q

Castelli Romani DOC

A

large area south of Rome, includes Frascasti

Mostly white from Malcasia del Lazio/Bianca di Candia and Trebbiano Toscano

120 hl/ha

179
Q

Cesanese DOCs

A

Cesanese di Affile DOC

65-70 hl/ha, light intensity

stainless steel or large format oak

180
Q

Lazio exports

A

60% Frascati exported to USA, Canada, Germany

Rome and tourists

181
Q

Abruzzo

A

hillside vineyards under Apennines and flat coastal zone

Hillsides: warm continental climate with mountain cooling incluence

Coastal: warm Mediterranean

182
Q

Main Abruzzo Wines

A

Trebbiano d’Abruzzo
Cerasuoli d’Abruzzo
Montepulciano d’Abruzzo

183
Q

Trebbiano d’Abruzzo

A

Crisp white with high acidity, usually unoaked

184
Q

Cerasuoli d’Abruzzo

A

Medium to Medium (+) bodied rose from Montepulciano grape

185
Q

Montepulciano d’Abruzzo

A

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

186
Q

Abruzzo Vineyard areas

A

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

187
Q

Abruzzo vineyard management

A

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

188
Q

Trebbiano Abruzzese grape

A

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

189
Q

Trebbiano d’Abruzzo DOC

A

Trebbiano Abruzzese or Trebbiano Toscano

98 hl/ha max - light to medium flavour at best

Mostly acceptable to good, some outstanding (like Valenti)

190
Q

Cerasuoli d’Abruzzo DOC

A

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

191
Q

Montepulciano d’Abruzzo DOC

A

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

192
Q

Abruzzo wine business

A

40 cooperatives make 3/4 wines

Small premium and super-premium segment

Valenti (premium), Mascierelli, Cantina Tollo (35% production)

193
Q

Campania

A

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

194
Q

Campania soils

A

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

195
Q

Falanghina

A

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

196
Q

Falanghina del Sannio

A

Campania
Largest DOC featuring Falanghina

84 hl/ha

1/3 Falanghina plantings

197
Q

Campi Flegrei Falanghina

A

Campania
11-12 abv, windier conditions

84 hl/ha

198
Q

Greco

A

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

199
Q

Greco di Tufo DOCG

A

Campania

small but densely planted area with limestone and clay soils, good balance between retention and drainage

70 hl/ha

200
Q

Fiano

A

Campania variety

high quality potential, Guyot and cordons with VSP,

Mildew sensitive, but resistant to botrytis bc of thick skins

Late ripening (October)

201
Q

Fiano di Avellino DOCG

A

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.

202
Q

Aglianico

A

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

203
Q

Taurasi DOCG

A

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

204
Q

Piedirosso

A

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

205
Q

Campania wine business

A

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

206
Q

Basilicata

A

Between Campania and Puglia

IGT or table wine

Aglianico del Vulture DOC

207
Q

Aglianico del Vulture DOC

A

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)

208
Q

Aglianico del Vulture Superiore DOCG

A

Basilicata
52 hl/ha

3 years ageing, 1 of them in oak
Riserva: 5 years ageing, 2 in oak

209
Q

Puglia

A

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

210
Q

Primitivo

A

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

211
Q

Primitivo di Manduria DOC

A

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

212
Q

Gioia del Colle DOC

A

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

213
Q

Negroamaro

A

Puglia variety

Eastern side of the Salento peninsula

High yielding, drought- and disease-resistant, retains acidity well, add alcohol to blends

Salice Salento DOC

214
Q

Salice Salento Rosso DOC

A

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,

215
Q

Salice Salento Rose DOC

A

Puglia

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

216
Q

Nero di Troia

A

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

217
Q

Castel de Monte DOC/DOCG

A

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)

218
Q

Puglia wine business

A

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

219
Q

Sicily

A

Warm Mediterranean climate with lots of microclimates and irrigation necessary

220
Q

Catarratto

A

Sicily

High yielding and disease-resistant

Light intensity lemon and herbal notes, high acidity, medium alcohol

Inexpensive, acceptable to good

221
Q

Grillo

A

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

222
Q

Inzolia

A

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.

223
Q

Moscato

A

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

224
Q

Passito Moscato

A

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

225
Q

Nero d’Avola

A

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

226
Q

Cerasuolo di Vittoria DOCG

A

Sicily’s only DOCG

Nero d’Avola blended with 30-50% Frappato

52 hl/ha

Producers: Gulfi, Feudo Montoni, Cos, Planeta

227
Q

Nerello Mascalese

A

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.

228
Q

Etna Rosso DOC

A

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

229
Q

Carricante

A

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

230
Q

Sicilia DOC

A

previously IGT Sicilia until 2011

Max 91 hl/ha whites and 84 hl/ha reds

231
Q

Sicily Wine Business

A

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

232
Q

Sardinia

A

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

233
Q

Cannonau

A

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

234
Q

Vermentino

A

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.

235
Q

PDOs for Vermentino in Sicily

A

Vermentino di Sardegna DOC - 112 hl/ha

Vermentino di Gallura DOCG in NE corner, 63 hl/ha. Only DOCG in Sardinia

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