ITALY Flashcards
What are the factors that influence the Italian climate?
Pyrenees
Apennines
Mediterrean Sea
Adriatic Sea
Ionian Sea
Tyrrhenian sea
Po River
Explain the quality structure of Italian wine
DOCG
Denominazione di Origine Controllata e Garantita
Higher standard, judging tastingpanel
DOC
Denominazione di Origine Cotrollata
Highest EU-level
IGT
Indicacíon Geográfica Tipica
Gloria-loven, 1992
VdT
Vino da Tavola
80 % of production
Name the wine producing districts and their location (draw on map)
Piemonte 18 DOCG - Nebbiolo
Veneto 14 - Glera
Toscana 11 DOCG - Sangiovese
Lombardy 5 DOCG - Croatina
Marche 5 DOCG - Verdicchio
Puglia 4 DOCG - Primitivo
Campania 4 DOCG - Aglianico Campania
Fruili-Venezia-Giulia 3 DOCG - Ribolla Gialla
Lazio 3 DOCG - Belone
Umbria 2 DOCG - Sagrantino
Abruzzo 2 DOCG - Montepulciano
Emilia-Romagna 2 DOCG - Lambrusco
Basilicata 1 DOCG - Aglianico Basilicata
Sicily 1 DOCG - Nero d´Avola
Sardinia 1 DOCG - Cannonau
Trentino-Alto Adige - Lagrein
Liguria - Vermentino
Molise - Tintilla
Calabria - Gaglioppo
Valle d´Aosta - Prie Blanc
Name the principal varietals and their region
Red grapes:
Sangiovese
All of Italy excl. Sicily
Nebbiolo
Piemonte, Lombardia, North, NW IT
Barbera
Piemonte, Lombardy
Dolcetto
Piemonte
Aglianico
Napoli, south
Nero d´Avola
Sicily
Corvina
Molinara
Rondinella
NE-IT, Veneto
White grapes:
Pinot Grigio
Friuli-Veneto-Guilia
Garganega
Veneto
Trebbiano
All IT, commercial wine production
Verdicchio
N-Sardinia, Marche
Glera
Veneto
Arneis
Piemonte
Explain the production method of Recioto
CRM =
Corvina
Rondinella
Molinara
Recioto della Valpolicella DOCG
Recioto production:
The sweetest of the CRM grapes used
Dried out on bamboo mats for 3 weeks to 3 months (lots of ventilation meanwhile)
to get rid of water while remaining sugar
Matured in slavonian oak min. 2 years
Big bottis, or smaller Venitian barrels (600L)
Explain the production method of Ripasso
Recioto della Valpolicella DOCG
Ripasso:
Made by letting standard Valpolicella wine repass (ripasso) to the
lees left from Recioto or Amarone fermentation
Allowing for a second fermentation and
adding strength in
flavour and alcohol
Ripasso min 12.5 % abv
Ripasso Superiore min 13 % abv
Explain the production method of Amarone
Amarone della Valpolicella DOCG
Made as Recioto but
drier and higher in alcohol (min 14 % abv)
Made mostly of
Corvina grape (45-95 %)
Explain the production method of Vin Santo
Mostly made from white grapes
Trebbiano
Malvasia
Columbano
evt. Sangiovese
100 % SAN =
“Occho di Perdice” (Partridge eye (raphøneøye)
Drying the grapes by
hanging in whole bunches
September to February following year
Pressing, fermentation and
Aging for 7 years in
small, wax-sealed catarelli barrels (50-250L)
Earlier often served with hazelnut biscuit
What terms are used on Italian labels?
Tenuta
Landholder, property, or estate
Azienda
Company
Castello
Castle
Cantina
Winery
Cantina sociale
Co-operative winery
Classico
Traditional vineyard zone within DOC/DOCG
Superiore
Higher-quality grapes with higher alcohol
Barolo:
Bric or Bricco =
Vineyard on topp of a hill
Sori =
South-facing, and part of a hillside where
snow melts first
What quality levels exists in Processo wine production?
Produced in NE IT
Veneto
Friuli
DOCG only from areas between
Conegliano and
Valdobbiadene
Prosecco Cru Cartizze DOCG
Prosecco Cru Rive
Congeliano Valdobbiadene DOCG
Asolo Prosecco DOCG
Prosecco DOC Treviso
Prosecco DOC
How is Prosecco made?
Frederico Martinotti 1895
Eugene Charmat 1907
Tank, bulk, cuve close method
Glera
Primary fermentation
Secondary fermentation, no CO2 release
Cooling + filtration
Dosage added
Bottling
Aromas:
Apple
Peach
Flowers
Name the DOCG´s of Piemonte
Barolo DOCG
Barbaresco DOCG
Roero DOCG
Gattinara DOCG
Ghemme DOCG
Barbera d´Asti DOCG
Barbera del Monforte Superiore DOCG
Nizza DOCG
Dogliano DOCG
Dolcetto di Ovada Superiore DOCG
Dolcetto di Diano d´Alba DOCG
Ruché de Castagnole Monferrato DOCG
Gavi DOCG
Erbaluce di Caluso DOCG
Asti/Moscato d´Asti DOCG
Alta Langa DOCG
Brachetto d´Acqui DOCG
Name the DOCG´s of Toscana
Amarone della Valpolicela DOCG
Asolo Processo DOCG
Bardolino Superiore DOCG
Bardolino Superiore Classico DOCG
Conegliano Valdobbiadene Prosecco Superiore DOCG
Prosecco Superiore Rive DOCG
Recioto di Gambellara Classico DOCG
Soave Superiore DOCG
Recioto di Soave DOCG
Recioto della Valpolicela DOCG
Valdobbiadene Superiore di Cartizze DOCG
Name the DOCG´s of Veneto
Amarone della Valpolicella
Recioto della Valpolicella
Bardolino superiore
Recioto di Soave
Soave Superiore
Recioto di Gambellara
Valdobbiadene Prosecco
Asolo Prosecco
Colli Euganeu Fior d´Arancio
Piave Malanotte
Lison
Name the DOCG´s of Lombardy
Franciacorta DOCG: chardonnay, pinot nero, pinot bianco
Oltrepó Pavese Metodo Clasico DOCG: pinot nero
Valtellina Superiore DOCG: nebbiolo
Moscato di Scanzo DOCG: red moscato
Name the DOCG´s of Emilia-Romagna
Romagna Albana DOCG: albana
Colli Bolognesi Pignoletto DOCG: grechetto
Name the DOCGs of Fruili-Venezia-Giulia
Ramandolo DOCG: ramandolo
Colli Oriental del Friuli-Picolit DOCG: picolit
Rosazzo DOCG: friulano
Lison DOCG: friulano?
What are the aging requirements for Riserva and Superiore wines?
Riserva
24 months
What are the aging requirements for Barolo wines?
Barolo Normale
38 months minimum
18 in wood
Barolo Riserva
62 months minimum
18 in wood
What are the aging requirements for Barbaresco wines?
Very tannic wines
12 abv min.
Normale
26 months
9 in oak or chestnut wood (kastanjetre)
Riserva
50 months
9 min., usually its 24 months
If vineyard name is included on label
7 200 kg/ha is maximum + extra 0.5 abv
Reknowned producers:
Montestefano
Montefico
Rabajá
What are the aging requirements for Chianti wines?
Chianti DOCG
11.5 abv min.
Chianti Riserva DOCG
12.5 abv min.
24 months min.
Chianti Classico DOCG
12 abv min.
delimited area
Chianti Classico Riserva DOCG
12.5 abv min.
24 months min.
3 months in bottle
delimited area
What are the aging requirements for Vino Nobile wines?
Vino Nobile di Montepulciano DOCG
Normale
11.5 abv min
24 months min.
12 months oak
6 months bottle
Riserva
13 abv. min
36 months in botti
Prugnolo Gentile =
Sangiovese clone
Vin Santo di Montepulciano
14-17 abv
What are the aging requirements for Brunello di Montalcino wines?
Brunello di Montalcino DOCG
a strong, dark, red wine, plenty of tannin
Normale
12.5 abv min.
100 % Brunello (Sangiovese clone)
48 months min.
24 months in wood
4 months in bottle
First release is 5 years after harvest -
all in order to balance out the wine.
Riserva
60 months
24 months in wood
6 months in bottle
First release is 6 years after harvest.
This wine matures with bottle age.
Mention the sub-districts of Chianti
Chianti Clasico
between Firenze and Siena
Castelnuovo Berardenga
Castellina in Chianti
Gaiole in Chianti
Greve in Chianti
Radda in Chianti
S. Casciano in Val di Pesa
Tavernelle Val di Pesa
Barberino Val d´Elsa
Poggibonsi
