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Cordon Bleu Wine Management - Vineyards > Italy > Flashcards

Italy Flashcards

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1
Q

When and where did the Greeks arrive in Italy?

A

8th Century BC, start planting vines in Sicily (“Oenitrea”)

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2
Q

What was the name of the first city established in Sicily by the Greeks?

A

Agrigento

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3
Q

What was the name of the Italian civilisation that pioneered better winemaking methods?

A

Etruscans

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4
Q

When did the Romans conquer Italy? How did this change the social status of wine?

A

146AD. Wine became a drink for the high class

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5
Q

How did the Romans first concentrate wine?

A

Wine would be cooked over a fire, preserved with honey, resin and herbs

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6
Q

Which country invented the wine glass?

A

Italy, imported the art of glass blowing from Syria around 1300AD

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7
Q

What event in the 15th century changed the winemaking standards of Italy?

A

After the fall of Constantinople in 1453AD, Greek wines stopped being exported to Italy, Italy then turned to increasing the quality of its domestic production

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8
Q

What are the two historical Italian ports for wine trade?

A

Venice - had a wine export monopoly in the first millenium

Port of Pisa - centred near the thriving wine producing region of Florence, and nearby Tuscany became a main trading port

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9
Q

Provide two examples of Italian banking families the promoted the wines of Tuscany

A

Antinori, Frescobaldi

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10
Q

Who created the first delimitation of production area in Italy? When?

A

Medici family delimit the Chianti region in 1716

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11
Q

Who pioneered the Nebbiolo grape in the region of Piemonte?

A

1832-1849, Louis Oudard, Oenologist from Champagne. Furthermore promoted and made Barolo a dry wine

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12
Q

Who invented the traditional Chianti blend?

A

1861, Prime minister of Italy Barin Ricasoli invents the blend of Sangio + Canaiolo

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13
Q

Who helped save Italian vineyards from the potential mildew devestation in the early 1900s?

A

Giribaldi, brought Bordeaux mixture to Italy

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14
Q

Was Italy greatly affected by Phylloxera?

A

No, reached Italy 20 years later, grafting solution already discovered

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15
Q

What was a major factor that led to the increase in Italian wine exports in the 20th century?

A

Emigration of Italians throughout the world

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16
Q

When was the DOC system first established? When was it recognised?

A

Established 1963, recognized 1966

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17
Q

What magazine publication put a spotlight on Italian winemakers in the late 20th century?

A

Gambero Rosso magazine, established 1986

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18
Q

What are the 4 levels of the Italian appellation system?

A
  1. Vino da Tavola
  2. Indicazione Geografica Protecta (IGP, formerly IGT)
  3. Denominazione di Origine Controllata (DOC)
  4. Denominazione di Origine Controllata e Garantita (DOCG)
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19
Q

How many DOCs and DOCGs are there in Italy?

A

DOC - 332
DOCG - 76

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20
Q

Describe the region and wines of Calle d’Aosta DOC

A
  • North west Italy, bordering Switzerland
  • Mountainous, high sunshine, low temp
  • Production 70% red
  • Chardonnay, Gamay, Petit Rouge, Nebbiolo, Pinot Nero
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21
Q

Provide an overview of the Piemonte region

A
  • North west Italy
  • Home to more DOCGs than any other Italian region
  • Turin (Torino) is the major city
  • Best known for Barolo, Barbaresco, Barbera, Dolcetto, white Gavi, Sparkling Asti
  • Continental climate, mountainous and Med influence
  • 59 wine regions
  • No IGTs
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22
Q

What are the main grapes of the Piemonte region?

A
  • Nebbiolo
  • Barbera
  • Dolcetto
  • Brachetto
  • Moscato Bianco
  • Cortese
  • Arneis
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23
Q

What are the characteristics of the Barbera grape?

A
  • Deep colour
  • Low-med acid
  • Low-med tannins
  • Red and black gruits, coffee, smoke, anise
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24
Q

What are the characteristics of the Dolcetto grape?

A
  • Easy growing, ripening
  • Soft, friuty wines of varying colour
  • Low acid
  • Notes of black peppercorns, violets
  • Firm tannin structure
  • Early drinking
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25
Q

What are the characteristics of the Nebbiolo grape?

A
  • Hard to grow, requires well-drained limestone or marl soils
  • Taking long time for grapes to mature
  • Sensitive to disease and rot
  • Red fruits, dried roses
  • AKA Spanna, Chiavennasca, Picotener
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26
Q

What are the characteristics of the Brachetto grape?

A
  • Light bodied
  • Low alcohol
  • Aromatic - red and black raspberries, strawberries, rose
    NOTE: Famous for being presented to Cleopatra from Caesar and Marc Anthony
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27
Q

What are the characteristics of the Moscato Bianco (Muscat à petit grains) grape?

A
  • Notes of honeydew melon, grape, ripe pear, mandarin, floral
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28
Q

Describe the asti method in terms of Moscato winemaking

A
  • Harvested ripe
  • Grapes pressed gently, fermentation in open, pressurized tank
  • Tank closed towards end of ferment to trap CO2
  • Fermenting juice is frozen when desired level of alcohol is reached
  • Low alc – 4.5-6.5%
  • Max 2.5 bars
  • Sweetness min 80g/L
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29
Q

What are the characteristics of the Cortese grape?

A
  • Dry white, crisp chalky finish
  • Notes of lemon, apple, melon, straw
  • Med-high acid
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30
Q

Describe the region of Barolo DOCG

A
  • Elevation between 170-540m
  • 1500ha
  • Min mat 38 months (18 in barrel), riserva min 62 months (18 in barrel)
  • Terroir is varied, La Morra and Barolo are limestone, marl rich. Other areas are sandstone and limestone, creating bigger wines
  • 12 Crus - Cannubi, Brunate and Bussia are most famous
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31
Q

What is Barolo Chinato?

A
  • An aromatized wine made from Barolo
  • Bark, herbs, spices added
  • 8 week maceration
  • Fortified to 16%
  • Matured in small barrels for 12 months
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32
Q

Describe the region of Barbaresco DOCG

A
  • 500 ha
  • Covers 3 muncipalities - Barbaresco, Neive, Treiso
  • Nearby Tanaro River regulates cliamte
  • Limestone rich marl soils (similar to La Morra of Barolo)
  • 200-400m altitude
  • Min mat 24 months (18 months barrel), riserva 48 months (18 months barrel)
  • Main vineyards include Montefico, Mantestefano, Rabaja, Albesani
33
Q

Describe the differences between Barolo and Barbaresco

A
  • Barbaresco slightly more maritime climate: warmer, drier, milder
  • Grapes ripen earlier than in Barolo
  • Barbaresco wines are less tannic, more approachable when young
  • Barbaresco characterised by rich, spicy flavours, perfumed sweetness
  • Barolo tends to age longer
34
Q

Which DOCG is Lombardia most famous for?

A

Franciacorta DOCG

35
Q

Describe the wines of Franciacorta DOCG

A
  • Made similar to Champagne
  • Methode trad
  • Chardonnay, Pinot noir + Pinot Blanc (max 50%)
  • Rosé version must have base wine min 35% PN
  • Franciacorta Satèn = blanc de blancs, min 50% chard, rest Pinot Blanc
36
Q

What are the ageing requirements for Franciacorta?

A
  • 18months for non vintage
  • 24 months for saten and rose
  • 30 months for vintage
  • 60 months for riserva
37
Q

What are the 4 styles of red wines from Valpolicella?

A

Valpolicella (normal, dry)
Recioto (dried until min dec. 1st, not fully fermented; sweet)
Valpol Ripasso (fermented with pomace of Recioto or Amarone)
Amarone (Similar to recioto, although fully fermented - max RS 9g/L)

38
Q

What are the main grapes used for Valpolicella?

A
  • Corvina
  • Rondinella
  • Corvinone
  • Molinara
    (Must be 45-95% corvina for Valpol DOC(G)s)
39
Q

Describe the wines of Soave

A
  • Most famous white wine DOC in Italy
  • Small, hilly region
  • Min 70% Garganega, Trebbiano max 30%, chardonnay max 5%
  • Recioto di Soave DOCG are sweet wines made of dried grapes
40
Q

Describe the wines of Prosecco

A
  • Glera is main grape
  • Grape was named Prosecco before 2009, when it was changed to protect the designation
  • Prosecco DOC is produced in a limited area of North east Italy, Veneto and Friuli
  • Can include max 15% indigenous grapes (Bianchetta, verdiso, perera)
  • Charmat method
  • Rosato allowed as of 2019, including Pinot Nero
41
Q

Name some examples of DOC(G)s within the Prosecco region

A
  • Prosecco Trieste, Treviso DOC
  • Conegliano Valdobbiadene Prosecco Superiore DOCG
  • Asolo Prosecco DOCG
42
Q

What is Prosecco Cal Fondo?

A
  • Method used prior to charmat method
  • Trad method, not disgorged
  • Frizzante, not spumante
43
Q

Describe the region of Trentino-Alto Adige

A
  • Northernmost region of Italy
  • Trento is capital
  • No DOCGs, 9 DOCs, 4 IGPs
  • 91% produced at DOC level
  • Chardonnay, PG, Schiava are main grapes
44
Q

Describe the region and wines of Emilia-Romagna

A
  • 58,000ha
  • Bologna is capital city
  • Best known for Lambrusco
  • 3rd largest production of any Italian region
  • Main grapes are Trebbiano, lambrusco, sangio
45
Q

What does “Lambrusco” mean?

A

Wild vine

46
Q

What is the most famous Lumbrusco DOC

A

Lambrusco Grasparossa di Castelvetro

47
Q

Describe the production method for Lambrusco

A

Wines undergo second fermentation, either in bottles or autoclaves

Min alc 10.5% frizzante, 11% spumante

Can be produced to any sweetness level

No min. Maturation

48
Q

Describe the region of Abruzzo

A
  • Located in the east coast (adriatic sea)
  • Marche to the north, Lazio SW, Molise SE
  • 2 DOCGs, 7 DOCs
  • Montepulciano (57%), Trebbiano (29%)
  • Region was hit by an earthquake in 2009
  • Modena is main city
  • Main DOCs are Trebbiano d’Abruzzo DOC, Montepulciano d’Abruzzo DOC
49
Q

What is the most famous DOC for trebbiano production in Italy?

A

DOC Trebbiano d’Abruzzo

50
Q

What are the most famous DOCs for Montepulciano production in Italy?

A

DOC Montepulciano d’Abruzzo
DOCG Colline Teramane Montepulciano d’Abruzzo

51
Q

Describe the wine region of Tuscany

A
  • Best known for sangiovese
  • 11 DOCGs, 41 DOCs, 6 IGPs
  • Best known for Chianti, Brunello di Montalcino, Bolgheri, Vin Santo
  • Warm, dry region
52
Q

Which family first created the Chianti delimitation?

A

Medici family, 1716

53
Q

What new labelling term was created for Chianti in 2014 to help it compete with Barolo, Barbaresco in prestige?

A

“Gran Selezione” - grapes must be grown by the producer, min 30 months ageing (min. 3 months in bottle)

54
Q

What are the minimum ageing requirements of Chianti Classico Riserva DOCG?

A

Min. 24 moths ageing including min. 3 months in bottle

55
Q

What is the name of the only white-wine producing DOCG of Tuscany?

A

Vernaccia di San Gimignano DOCG - white wines based on Vernaccia grapes. Overlaps Chianti DOCG

56
Q

What IGT is most commonly used for “Super Tuscans”?

A

IGT Toscana

57
Q

What are the two rivers between which Vino Nobile di Montepulciano DOCG is located?

A

Ocria, Chiana rivers

58
Q

What are the minimum amounts of sangio required for Chianti DOCG and Chianti Classico DOCG?

A

Chianti - min 70%
Classico - min 80%

59
Q

What are the minimum grape requirements for Vino nobile di montepulciano DOCG?

A

Min 70% Sangio
10-20% Canaiolo
Max 10% Mammolo

60
Q

Describe the rise of Bolgheri DOC

A
  • Swampland prior to the 1970s
  • 1972 Sassicaia made its way to the decanter tasting of 1978
  • Banks of gravel, similar to the Médoc
  • Seen as Italy’s answer to Bordeaux, wines have been increasing their reputation
61
Q

What grapes are used for Italy’s Vin Santo?

A

Trebbiano, Malvasia, Sangiovese

62
Q

Describe the region of Campania

A
  • Capital is Naples
  • Best known for reds made from Aglianico, whites of Flanaghina, Fiano, Greco di Tufo
  • Lots of sunshine
  • Dry, hot summers
  • Mild winters
  • Long growing season
  • Volcanic, alluvial, limestone, marls, dolomites
63
Q

Describe the region of Campania

A
  • Capital is Naples
  • Best known for reds made from Aglianico, whites of Flanaghina, Fiano, Greco di Tufo
  • Lots of sunshine
  • Dry, hot summers
  • Mild winters
  • Long growing season
  • Volcanic, alluvial, limestone, marls, dolomites
64
Q

Describe the wines of Taurasi DOCG

A
  • First DOCG of Campania
  • Vineyards up to 400m elevation
  • Calcareous marl, volcanic, limestone
  • Min 85% Aglianico
  • Min mat 3 years (1 year in oak)
  • RISERVA: Min mat 4 years (18 months in oak)
65
Q

Describe the wines of Fiano di Avellino DOCG

A
  • Regarded as highest quality fiano from Italy
  • Volcanic and calcareous soils
  • Min 85% fiano
  • Medium body, notes of honeydew, pear, pine
66
Q

Describe the wines oof Greco di Tufo DOCG

A
  • White grape variety imported from Greece
  • Tufo is a soil type (compacted volcanic ash)
  • 8 villages can claim the DOCG
  • Greco min 85%, rest Coda di volpe
67
Q

Describe the wine region of Puglia

A
  • Capital city is Bari
  • 4 DOCGs, 28 DOCs, 6 IGPs
  • Focus on bulk wines under IGPs
  • Sangiovese, primitivo, negroamaro, trebbiano
  • Notable DOOC is Primitivo di Manduria DOC
68
Q

Describe the wines of Primitivo di Manduria DOC

A
  • Planted on hot, dry, sloping plains
  • Min 85% primitivo
  • Min 13.5% alcohol - highest min alc level of any appellation for dry, unfortified wine in the world
69
Q

What is the name of the DOC in Puglia responsible for sweet Primitivo wines?

A

Primitivo di Manduria Dolce Naturale DOCG
- 100% prim, min RS 80g/l
- Must be dried on the vine

70
Q

Describe the history of winemaking in Sicily

A
  • First wine region of Italy - 600BC
  • Popularity took off in the 18th century, with popularity of Marsala
  • English wine merchant John Woodhouse discovered adding alc would stabilise the wines
71
Q

Provide a general overview of the wines of Sicily

A
  • Wines are mostly IGP, creation of Sicilia DOC in 2011 has increased DOC production
  • Catarratto, Calabrese, Nero d’Avola, Nerello Mascalese, Cappuccio are main grapes
  • Mount etna responsible for volcanic soils
  • Marsala production relegated to the western side of the island, due to less volcanic soil
72
Q

What is the largest DOCG of Sicily? What style of wine does it produce?

A

Cerasuolo di Vittoria DOCG
- First DOCG (2005)
- Blend of Nero, Frappato
- Soils are mostly limestone and clay, more sand towards the coast

73
Q

Describe the wines of Etna DOC

A
  • First DOC of Sicily
  • Covers the norther, eastern and southern slopes of Mt Etna
  • Etna Rosso most common wine produced, with Mainly Mascalese, Cappuccio
  • Etna Bianco min. 60% Carricante + catarrato, trebb, minnella
  • Also rosé and spumante
  • Higher elevation vineyards are the best
74
Q

How many grape varieties can be used in the production of Marsala?

A

10 Sicilian varieties

75
Q

What are the 3 sweetness levels for Marsala?

A

Secco <40g/L RS
Semisecco - 40-100g/l RS
Dolce >100g/l RS

76
Q

What are the 5 maturation related labels for Marsala?

A

Fine (1 year)
Superiore (2)
Superiore Riserva (4)
Vergine/soleras (5)
Vergine/solera stravecchio (10)

77
Q

What are the two main grapes of Sardinia?

A

Cannonau (Grenache), Vermentino

78
Q

Describe the wines of Vermentino di Gallura DOCG

A
  • Located in the north of Sardinia
  • Became first and only DOCG of the island in 1996
  • Min 95% vermentino
  • Straw-yellow colour with green tinge
  • Frizzante, spumante, passito and vendemmia tardiva allowed
79
Q

Describe the process of making white vs red Grappa

A
  • Pommace must not include stems
  • Unfermented grapes skins are fermented with yeasts, then distilled
  • Distilled using column distillation or put distil.
  • May be matured or not, traditionally clear and unaged

RED
- only difference is red grape skins are already fermented, can be distilled immediately

Cordon Bleu Wine Management - Vineyards (14 decks)

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