Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

CMS Review > Italy > Flashcards

Italy Flashcards

You may prefer our related Brainscape-certified flashcards:
Introductory Sommelier Exam (CMS) flashcards
1
Q

DOC and DOCG system was established in

A

1963

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

DOCG: created in

A

1980 because DOC was to liberal. Lower max grape yields, testing, etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Piedmonts main river

A

Tanaro

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Piedmont was part of what French House

A

Influenced by French when region was part of France House of Savoy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Dolcetto DOCGs

A

3 DOCG: Dolcetto di Ovada Superiore, Dolcetto di Diano d’Alba, Dolcetto di Dogliani (100%)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Barbera DOCGs

A

3 DOCG: Barbera d’Asti, Barbera d’Asti Sottozona ‘Nizza’, Barbera del Monferrato Superiore.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Nebbiolo DOCGs and DOCs

A

-5 DOCG: Barolo, Barbaresco, Ghemme (85%min), Gattinara (90%min), Roero (95%min)
-8 DOC: Langhe Nebbiolo (85%min), Albugnano (85%min), Terre Alfieri (85%min), Boca (70-90%), Lessona (85%min), Sizzano (50-80%), Fara (50-70%), Piemonte Nebbiolo (85%min)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Other Piedmont DOCGs?

A

Alta Langa, Asti, Brachetto d’Acqui, Dogliani, Erbaluce di Caluso / Caluso, Gattinara, Gavi (Cortese di Gavi), Nizza, Ruche di Castagnole Monferrato

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Barolo and Barbaresco deep dive

A

Barolo
Barolo
Cannubi- elegant fragrant Tertonian and heavier serravallian overlap
Cannubi Boschis
Cannubi Valletta
Cannubi S. Lorenzo
Sarmassa
Castellero
Le Coste
Ruè
Brunate (more associated with La Morra)
Cerequio (more associated with La Morra)
Bussia (more associated with Monforte d’Alba)
Producers: Marchesi di Barolo, Bartolo Mascarello, Giuseppe Rinaldi, Brezza, Scarzello Giorgio e Figli, Luciano Sandrone, Famiglia Anselma, Bric Cenciurio
Novello
Bergera
Sottocastello
Ravera - best in Novello. Has complexity and finesse to match Barolo.
Producers: Elvin Cogno,
Castiglione Falletto - Most balanced. Finesse, perfume, velvet, structure. Helvetian (serravallian). Multifaceted due to soil complexity.
Monprivato
Rocche di Castiglione
Bricco Boschis
Villero
Fiasco
Pira
Pugnane
Vignolo
Producers: cavallotto, Paolo Scavino, Brovia, Gigi Rosso, Giuseppe Mascarello
Serralunga d’Alba - most complex, muscular, and age worthy. Serravallian. South facing and becoming too hot. Austere powerful. More calcium in soils less approachable.
Falletto - higher altitude more approachable
Vigna Rionda
Lazzarito
Cascina Francia
Cerretta
Prapo
Parafada
Margheria
Gabutti
Ornato
Boscareto
Francia
Arione
Producers: Fontanafredda, Germano Ettore, Guido Porro, Massolino-Vigna Rionda, Cappellano, Villadoria, Anselma Giacomo, Zunino
La Morra - large difference in altitude 200–500m. Elegance, fragrance, intense floral bouquets to blends. Tortonian w Sant’Agata Fossils. High magnesium and potassium. Do not posses archetypical tannic structure. Approachable younger. Largest.
Arborina
Brunate
Cerequio
La Serra
Roche dell’Annunziata
Gattera
Producers: Elio Altare (barrique), Maura Veglio (barrique), Oddero, Renato Ratti, Aurelio Settimo, Marcarini, Michele Chiralo, Cordero Montezemolo, Cascina Ballarin, Ciabot Breton, Vigneti Luigi Oddero
Monforte d’Alba - wide range of styles Structured to perfumed. Producer style and terroir lend to this. Serravallian soil sand and clay - most close to Castiglione Falletto.
Bussia (classic zones Sottana and Soprana. Areas like this massively expanded butchered attempt at delimitating crus.)
Ginestra
Gramolere
Pianpolvere
Pugnane
Dardi
Munie
S. Stefano di Perno
Producers: Giacomo Conterno, Poderi Aldo Conterno, Elio Grasso, Franco Conterno, Giacomo Fenocchio, Attalid Ghisolfi, Principiano Ferdinand, Gianfranco Alessandria, Rocche Sri Manzoni, Domenico Clerico
Cherasco - smallest in Barolo
Diano d’Alba - most on Serralunga.
Grinzane Cavour - youthful and easygoing
Producers: Bruna Grinaldi,
Roddi
Bricco Ambrogio
Novello
Ravera
Verduno - Elegant, floral, spicy. Approachable young but still structured. Unique soil instead of calcareous clay/ sandstone we have chalk. Lends to signature spicy.
Massara
Monvigliero
Producers: Comm. G. B. Burlotte, Castello di Verduno, Fratelli Alessandria

Barbaresco - Domizio Cavazza is father of Barbaresco. Does well in hotter years. Unlike Barolo, blocked from Tanaro River by ridge of La Morra, Barbaresco is wide open to influence of Tanaro and valley. Two soils bluish grey marls of Sant’Agata Fossili from Tortonian & lighter marls with sand from Lequio formation. More nutrients and potassium, more plant vigour therefore suppler tannins. Early impossible to tell Barbaresco from Barolo if aged in new Barrique. Gaja declassified with 1996. 2007 66 designated micro zones.
Barbaresco - perched above Tanaro River
Asili
Martinenga
Montefico
Montestefano
Ovello
Pora
Rabaja
Rio Sordo
Roncaglie
Roncagliette
Tre Stelle
Others: Cà Grossa, Cars, Cavanna, Cole, Faset, Montaribaldi, Muncagöta, Pajè, Rabajà-Bas, Roccalini, Ronchi, Secondine, Trifolera, Vicenziana
Producers: Gaja, Produttori del Barbaresco, Cascina delle Rose, Roagna, Albino Rocca, Cantina del Pino, La Spinona, De Forville, La Ca’Nova, Guadeloupe Silvio -La Licenziana, Giuseppe Cortese, Olek Bondonio, Musso, Socré, Marchesi do Gresy
Neive - can be comparable to La Morra. Firm and more tannic. East is more sand. west is more austere
Albesani
Basarin
Cottà
Currà
Gallina
Others: Balluri, Bordini, Bricco di Neive, Bric Micca, Canova, Fausoni, Gaia-Principe, Marcorino, Rivetti, San Cristoforo, San Giuliano, Serraboella, Serragrilli, Starderi
Producers: Bruno Giacosa, Castello di Neive, Piero Busso, F.Ilo Cigliuti, Ugo Lequio, Cantina del Glicine, Sottimano, Luigi Voghera, Punset, Mainerdo
San Rocco Seno’Elvio
Other: Meruzzano, Montersino, Rizzi, Roche Massalupo
Producers: Adriano Marco Vittorio, Poderi Colla,
Treiso - sand, perfumed and graceful, higher elevation.
Nervo
Pajorè
Rizzi
Other: Ausario, Bernadot, Bricco di Treiso, Casot, Castellizzano, Ferrere, Garassino, Giacone, Giacosa, Manzola, Marcarini, Meruzzano, Montersino, Rombone, San Stunet, Valeirano, Vallegrande
Producers: Rizzi, Pertinace, Ada Nada, Nada Giuseppe, Pier
In Alba outside Barolo/Barbaresco
Producers: Pio Cesare, Prunotto, Ceretto, Ascheri,

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Lombardia DOCG

A

Franciacorta, Scanzo (Moscato di Scanzo), Oltrepo Pavese Metodo Classico, Sforzato di Valtellina (Sfurzat di Valtellina), Valtellina Superiore

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Franciacorta DOCG since

A

1995

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Franciacorta Satèn

A

Maximum residual sugar of 20 g/l prior to tirage, maximum pressure of 5 atmospheres (5-6 normal). -saten + rose: 24 lees, 31 total

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Franciacorta:
Rose version Produced by ?
Vintage (millesimato) length and % from that harvest
Riserva requirements

A

-Rose version Produced by blending not saignee method.
-Vintage (millesimato). Min 37months before release (usually much longer). Only 85% grapes from stated harvest year.
-Riserva: if aged min 5 years on lees. released min 67 months.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

-Franciacorta NV requirements?

A

min 18 months on lees, 25 months total from harvest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Franciacorta grapes:

A

-Franciacorta: Pinot Nero /Chardonnay + max 50% Pinot Blanc +max 10% Erbamat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

In Liguaria Pigato is what

A

vermentino

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Trentino Alto-Adige is what 2 provinces

A

– Trento (south, Italian) & Alto-Adige/Sudtirol (north, german).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

SCHIAVA is

A

VERNATSCH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Alto Adige subzones

A

Colli di Bolzano (Bozner Leiten)
Meranese / Meranese di Collina (Meraner / Meraner Hügel)
Santa Maddalena (St. Magdalener) and Santa Maddalena Classico
Terlano (Terlaner) and Terlano Classico
Valle Isarco (Eisacktaler)
Valle Venosta (Vinschgau)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Veneto climate?

A

Basic climate & region: Protected by Alps. Cool, but warmed from Adriatic coast. Borders: Emilia-Romagna, Lombardia, Trentino, Alto-Adige, Austria, Firuli. And the Adriatic.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Piedmont terroir

A

-Soils are predominantly calcareous marl(clay-limestone) and sandstone w varying percentages of clay and sand
-Climate: continental climate. Alps to north produce a ‘rain shadow’. Cool damp climate leads for better white production. Very similar to burgundy where reds in specific places can do well but for the most part whites.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Veneto DOCGs

A

Amarone della Valpolicella DOCG
Asolo Prosecco DOCG
Bagnoli Friularo/Friularo di Bagnoli DOCG
Bardolino Superiore DOCG
Colli di Conegliano DOCG
Colli Euganei Fior d’Arancio/Fior d’Arancio Colli Euganei DOCG
Conegliano Valdobbiadene Prosecco DOCG
Lison* DOCG
Montello Rosso/Montello DOCG
Piave Malanotte/Malanotte del Piave DOCG
Recioto della Valpolicella DOCG
Recioto di Gambellara DOCG
Recioto di Soave DOCG
Soave Superiore DOCG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Prosecco region exp[lained

A

Prosecco
Prosecco Superiore
Conegliano-Valdobbiadene Superior Rive DOCG (north of Piave river)(rive=steep)
-Conegliano:
-Weather: warmer – drier and richer wines. Apricot, ripe pear.
-Soil: clay and limestone
-Valdobbiadene:
-Weather: wider diurnals(temp shift from day-night) – Racier acidity, Quince, Green apple
-Soil: moraines, sandstone, clay
Cru Cartizze DOCG
-labeled Valdobbiadene Superiore di Cartizze. Dry. 1st and only cru.
-DOCG is 85%min prosecco. Remaining max 15% – Verdiso (high natural acidity, aromatic complexity), Perera, Bianchetta(body, richness – to less ripe Prosecco), Glera Lunga(firmness and structure), Chardonnay, Pinot Noir
Asolo Proseco DOCG – (south of piave river)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Amarone classico zone:

A

Classico Zone: Fumane, Negrar, Marano, Sant’Ambrogio and San Pietro in Cariano

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Amarone grapes:

A

45-95% Corvina (Corvione subsitute up to 50%), 5-30% Rondinella, max 25% other red

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Soave classico zone and grape requirements

A

Classico Zone: Soave, Monteforte d’Alpone
Min 70% Gargenaga, max 30% Trebbiano di Soave

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Friuli-Venezia-Giulia terroir

A

Basic climate & region: Moderate temps from Adriatic sea. Stones–heat at day to ripe and freeze at night to help acidity.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Friuli-Venezia-Giulia DOC

A

DOCG: Colli Orientali del Friuli Picolit DOCG, Lison* DOCG, Ramandolo DOCG, Rosazzo DOCG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Emilia Romagna DOCGs

A

Colli Bolognesi Classico Pignoletto
Romagna Albana

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Emilia Romagna DOCG grapes

A

White only. Min 95% Pignoletto (Grechetto di Todi or Alionzina) + Pinot Bianco, Riesling Italico, Trebbiano

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Tuscany DOCGs

A

DOCG: Brunello di Montalcino DOCG Carmignano DOCG Chianti DOCG Chianti Classico DOCG Elba Aleatico Passito/Aleatico Passito dell’Elba DOCG Montecucco Sangiovese DOCG Morellino di Scansano DOCG Rosso della Val di Cornia/Val di Cornia Rosso DOCG Suvereto DOCG Vernaccia di San Gimignano DOCG Vino Nobile di Montepulciano DOCG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Best vintages in Tuscany

A

Chianti Classico–2006, 2007, 2010, 2011, 2013, 2015, 2016
Brunello di Montalcino–2004, 2006, 2007, 2008, 2010, 2011, 2012, 2015, 2016

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Vin Santo explained

A

-From Trebbiano and Malvasia. Occasionally Grechetto.
-Method: Grapes dried ‘appasimento’, slow fermentation and aging in cask follows. Wine is concentrated takes amber hue.
-Aging: 3-8 years.
-Cask: Traditionally chestnut (allows rapid oxidation). Oak more modern. Barrels on ullage (room in barrel for expansion+oxygen?).
-Flavor: perfume. Fig, raisin, almond, toffee.
-Can be dry, semi sweet, sweet
-Classic pairing with biscotti
-Isole e Olena + Cappezzana + Selvapirra are best producers

34
Q

Brunello soils

A

Soils: Galestro, higher vineyards. Clay in south.

35
Q

Brunello vintages

A

-Ageing:
Brunello di Montalcino – cask 2years, on release 5
Brunello di Montalcino Riserva – cask 2.5years, on release 6
Rosso di Montalcino –declasified in cask, on release 1

36
Q

Chianti aging

A

-Chianti normale: 6 months (March 1 following harvest). Chianti, Ch. colli Arentini, Ch. colline Pisane, Ch. colli Senesi, Ch. Montalbano
-Chianti Montespertoli: 9 months
-Chianti Classico, Fiorentini, Rufina: 1 year
-Chianti Riserva: 2 years (all subzones)
-Chianti Superiore: additional 0.5% alcohol. Lower vineyard yields
-Gran Selezione Chianti Classico: 2.5 years
-Colli Fiorentini RIserva: min 6m of that in wood
Colli Senesi Riserva: min 8 of that in wood + 4 in bottle

37
Q

Rufina

A

Rufina: With Carmignano the other northern cool sangiovese. BEst regarded of Chianti. Dominated by Frescobaldi and Selvapiana.
-Calcerous soils. Firm angular, lots of aroma. Elegant

38
Q

Governo

A

-Governo: ‘Governo all’uso Toscano’ – referment juice of dried grapes to strengthen wine and initiate malolactic fermentation. Refermentation with 5-10 percetn of must; which have been dried out on cannicci or castelli. Start malo and increases glycerol content which make roundr and more resfreshing with a slight prickle on the palate

39
Q

Chianti Classico

A

-Not released until Oct 1 of following year
-Riserva: min 24m (3 in barrel)
-Gran Selezione:min 30m(3 in bottle). Wines from estate fruit
-Soils: Galestro(soft marl-like), Alberese(sandstone), clay schist, sand

40
Q

Morellino

A

-Min 85% Sangiovese (known as Morellino) + red varietals
-min 2 years (1 in wood)

41
Q

Umbria DOCG

A

Montefalco Gagrantino
Torgiano Rosso Riserva

42
Q

Lazio DOCG

A

DOCG: Cannellino di Frascati DOCG Cesanese del Piglio/Piglio DOCG Frascati Superiore DOCG

43
Q

Lazio 101

A

Greco, trebbiano, malvasia. Cesanese–high alcohol & acidity. Bold, rustic. Savory. Cannelino di Frascati DOCG – late harvest and botrytis.
-No single grape variety or 1 zone. Trebbiano (giallo=related to grecco; verde;toscano)+ Malvasia. Neutrality is the problem.
-Alban hills is where the whites could be good (but arent yet). Altitude, well draining, ventilated volcanic soil flaking the crater lake of Albano + Nemi. 9 DOCs her forming cresent round lake – Frascati, Montecompatri, Marino, Velletri the best.
-ONly indeginous red is: CESANESE. High in alcohol and acidity. Bold, rustic. Savory notes of roasted meats, wild berries, scorched earth. Fierce acid. Best wines are merlot + cab on volcanic slopes of lake Bolsena.But even merlot ripens to eary

44
Q

Le Marche DOCGs

A

DOCG: Castelli di Jesi Verdicchio Riserva DOCG Cònero DOCG Offida DOCG Verdicchio di Matelica Riserva DOCG Vernaccia di Serrapetrona DOCG

45
Q

Le Marche 101

A

Basic climate & region: East of Umbria. Adriatic coast. Vineyards sit at midpoint between mountains and sea
Principle wines and grape varietals:
-Verdicchio:Piney, resin, sour apple, bosc pear, green herbs, quince, even lime. lemony, stony character, bitter almond finnish. Late ripening, high in acidity Castelli: fuller, rounder character. Matelica: sharper, firmer, aromatic
-Montepulciano: Dry, full bodied, moderately tannic. Smoky tobacco, mocha, wild berries. FInsih can be supple/smooth or Chewy
-Pecorino: High acidity keeps sugar crisp and fresh, minerally, straw yellow, floral bouquet.
-Traditonal fish shaped bottle and amphora

46
Q

Abruzzo DOCG

A

DOCG: Colline Teramane Montepulciano d’Abruzzo DOCG

47
Q

Abruzzo 101

A

Basic climate & region: South of Marches on Adriatic Coast. Apennine mountain wall along boarder with Lazio
Principle wines and grape varietals: Montepulciano – medium bodied red wines with plum, boysenberry, coffee flavors, subtle notes of herbs, crushed black pepper.
MONTEPULCIANO (rosato version labeled as Cerasuolo) – (not to be confused w Vino Nobile di Montepulciano). Makes medium bodied red wines with plum, boysenberry, coffee flavors, subtle notes of herbs, crushed black pepper.Deep color, sweet tannin, low acid, fruity soft, accessible when young. Oak doesnt show. Static with age. At best: Syrup texture, black berries, funk earth

48
Q

Molise

A

Region: South of Abruzzo. Mountainous.
-Small production. Less than 5% is DOC
-DOC: Biferno, Molise, Pentro di Isernia
Biferno DOC – Red and rosato. Biferno rosso– Blend of Montepulciano and Aglianico. Whites. Trebbiano

49
Q

Campania 101

A

Basic climate & region: Coastal mediteranean climate to continental mountainous comparable to Piedmont. Apennine hills wall of coastal naples
Aglianico: Full bodied, deep savory notes(white pepper, smoke, cured meats) high tannins, high acidity. Ages well. 3 DOCGs. Comp-sangiovese, nebbiolo.Often blended w Piedrosso
-Piedirosso: Soft tannin, berryish, cinnamon. Approachable and concentrated
-Greco: Light aromatic white. Acidic. Slightly bitter. Still, spumante.
-Fiano: Pine nuts and herbs
-CODA DI VOLPE – Aromatic – fruity (citrus, sometimes tropical), spicy (sweet not peppery). Not acidic – does well because volcanic soil impart higher acidity
-FALANGHINA – Full bodied white (similar to chardonnay), peach, lemon, pear flavors. Subtle notes of honey and sweet-smelling flowers. On ALmafi citrus blossom qaulity.

50
Q

Campania DOCG

A

DOCG: Aglianico del Taburno DOCG Fiano di Avellino DOCG Greco di Tufo DOCG Taurasi DOCG

51
Q

Basilicata DOCG

A

Aglianico del Vulture Superiore

52
Q

Basilicata 101

A

-Mountainous region. Produces little wine. bUt cult wine for Aglianico del Vulture. POwerhouse wines. Less famous than Campania but maybe better. Not wines to drink young. OFten harvest in October (concentrated)

53
Q

Calabria 101

A

Toe of Italy. Economically depressed. Agricultural area not touristy. Grapes, figs, citrus (citron, bergamont), olives, p[epers,eggplant, artichokes, onions. Most insignificant commercial winemaking in Italy.
-White: Greco, Montonico + Trebbiano toscano, Malvasia Bianca, Chardonnay
-Red: Gaglioppo, Magliocco +Aglianico, Cab Sav, Merlot, Nerello mascalese, nerello cappuccio

54
Q

Sicily DOCG

A

DOCG: Cerasuolo di Vittoria DOCG
-50-70% NERO D’AVOLA.
-Bold red w fruity flavors of plum, raspberry sauce, licorice. Fine tannins, somewhat smoky, spiced finish.Pairs with rich roasted meat and veg.
-Blended w FRAPPATO (30-50%)
-DOCG limits maceration in order to maintain cherry-red ‘cerasuolo’ color of wine

55
Q

Sicily 101

A

Basic climate & region: Heat offset altitude. Large diurnal swings to even ripening
South (mediterranean), east (Ionian sea), NorthEast (Messina Strait), North (Tyrrhenian sea), West (Strait of Sicily)

56
Q

Sicily grapes

A

Principle wines and grape varietals:
-Marsala blends: Catarratto, Inzolio, Grillo. White. Lemon, yellow apples, mango. Table wine or full-bodied chardonnay
-Nero d’Avola: DOCG. Bold red. fruity flavors of plum, raspberry sauce, licorice. Fine tannins, somewhat smoky, spiced finish. Cherry-red color–DOCG limits maceration to preserve.
-Nerello Mascalese: Rosso. Fresh, herbaceous, excellent minerality, earthy nuance. Perfume reminiscent of Barolo and burgundy. Etna DOC & Faro Doc-blend
-Moscato: called zibibbo
Little at DOC level. 90s emphasis changed to lower yield. -Region. Suited to high quality wine:
-Heat offset altitude. Large diurnal swings to even ripening process. North African winds ‘Scirocco’.
-Some success due to IGT non-indigenous (cab sav & syrah)
Indigenous: white – Catarrato, Inzolio, GRECANICO, Carricante, Grillo. Red – Nero d’Avola (calabrese), Frappato ,Perricone, Mascalese, Cappuccio
Marsala blends:
CATARRATTO(most planted grape), INZOLIO(insolia), GRILLO – white, used for Marsala. Can also be table wine . And more full bodied, chardonnay like wines. Lemon, yellow apples, mango,notes of tarragon, salty sea breeze.
-Famous Nero d’Avola: TAsca d’Almerita’s ‘Rosso del Conte’ & Corvo’s ‘Duca Enrico’

57
Q

Puglia DOCG

A

DOCG: Castel del Monte Bombino Nero DOCG Castel del Monte Nero di Troia Riserva DOCG Castel del Monte Rosso Riserva DOCG Primitivo di Manduria Dolce Naturale DOCG

58
Q

Puglia 101

A

Basic climate & region: Coastland on Adriatic sea and Ionian sea. Broad plains and low hills. Flatest region in italy. Fertile plain sim to Po valley in Emilia romagna. Olive trees. Iron rich soil. Terra rossa (ferrous red clay + sand) minearls give power anfd lime allows for good drainage +Acidity

59
Q

Puglia grapes

A

-2% DOC productio.
-Trebbiano: For Vermouth production
-Nero di Troja/Uva di Troja: lively color, elegant bouquet w hints of violet. Not acidic on palate but rich in polyphenols and especially tannins (overpowering if not ripe). Ripens later than other 2 puglia reds. Smaller berries version ‘canosina’ ripens faster but loses color and has soft tannins
-Negroamaro: Means ‘black and bitter’. LIquorice tendency. Deep, darker red. More plum and herbal notes of dried sage and oregano. Tough tannic personality blended w aromatic Malvasia Nera makes balanced rich red. Prized for deep color and tannic structure. Major component of nearly all rosso and rosato DOC on Salento peninsula. Clustered near Lecce (Alezio, Brindisi, Copertino, Galatina, Leverano, Lizzano, Matina, Nardo, Salice Salentino, Squinzano). Most sturcutred and aged wortyh
-Primitivo:Rich, soft, oak aged. Explodes w sweet red strawberries, blackberries, leather and a whiff of smoke. linked to ZINFANDEL – similar soft tannins and syruppy character. Accademi dei Racemi consortium around Manduria. Early maturing. THin skined. Rich in sugar. KNock on primitivo = low acid, excessive abv, without structure and concentration. Oak aging helps with this.
Chardonnay potential. Not cali yet. Taurino, Pervini, Leone de Castris, Francesco Candido.
Very good rose from Negromaro + primitivo – short maceration or blend.

60
Q

Sardinia DOCG

A

DOCG: Vermentino di Gallura DOCG

61
Q

Sardinia 101

A

Basic climate & region: Warm island, mediterranean climate. DOCG – hot, high elevation. . African Scirocco.

62
Q

Sardinia grapes

A

Principle wines and grape varietals:
Vermentino – Aromatic, rich. Dry, medium bodied white. Flavors of grapefruit, lime, mango, apple flavor w daffodil-like aromas.
-Nuragus: sour apples and almonds – reminesent of some vinho verde. Grown in broad, hot Campidano plain that stretchjes from Cagliari to Oristano
-Torbato: rare white greape. Exotic armoa and big structure
Monica: LIght bright berry scented grape. Common in flatlands north of Cagliari. Cherry-berrry flavor. Serve chilled to combat sharp acid
CANNONAU (grenache/garnacha) –in sard. Have distinct leather and strawberry like note. Juicy, full-bodied style. Medium tannins. At its best in Barbagia hills south of Nuoro. Eart, tar, tobbaco, wild red berries.
CARIGNANO (carinena/carignan) – High, tannin, high acid, collor, bitterness. bursting w red berry fruit, balsamic and leather-like flavors. Inky. In SW corner of island known as the Sulcis

63
Q

Taurasi explained?

A

-Min 85% Aglianico
-min 3y (12m in wood)/min 4y(18m in wood)
-IN land near avellino
-Aggressive tannin
-Volcanic deposit, calcerous marl, high limestone content
-Tarry, earth, tea leaves, cigar boxes, blackberries, black fuit (sim to barolo but black instead of red fruit)
-Late harvest
-Mountain wines

64
Q

Name 10 Super Tuscans

A

Sassicaia
Grattamacco Rosso
Ornellia
TIgnanello
Solaia
Guado al Tasso
Lupicaia
La Brancaia
Paleo Rosso
Cepparello
Sassello
Casalferro
Camartina
Saffredi
Fontalloro
Felciaia
Olmaia
Luce
Summus

65
Q

Bolgheri docs

A

Bolgheri
Bolgheri Sassicaia

66
Q

Bolgheri

A

-Red: Cabernet Sauvignon dominante blend (max80%). Merlot or Sangiovese (can make upto 70%). Superiore=min 2years, 1barrique. min12.5%
-White:Vermentino mainly, sauvignon and trebbiano too
-Valifated the potential of Merlot + cab sav in tuscany +Italy

67
Q

Bolgheri Sassicaia

A

Sub appelation: Bolgheri Sassicaia DOC (min 85% Cabernet Sauvignon) single-estate
Le Macchiole Messorio – 100% Merlot
Tenuta dell’Ornellania – 55% cab sauv, 25% merlot, 15% cab franc, 5% petit verdot
Masseto – 100 % merlot
La Volte – 50% sangiovese, 40% merlot, 10% cab sauvignon (IGT Toscana)
Guado al Tasso – 60% Cab Sauv, 30% merlot, 10% Syrah
Grattamacco – 50% Cab Sauvignon, 30% Merlot, 20% Sangiovese

68
Q

Bolgheri and Bolgheri Sassicai established in

A

1994

69
Q

Barolo aging req

A

-Aging: 38 months (18 in oak). Riserva 62 months (36 in oak)

70
Q

Barbaresco aging req

A

-Aging: must age 2 years, at least 9 months in cask
-Riserva: minimum four years, 24 in cask

71
Q

Chianti 7 Subzones?

A

Chianti Rufina, Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano and Chianti Montespertoli.

72
Q

Soave subs

A

Soave Classico, Colli Scaligeri

73
Q

Valpolicella subzones?

A

Valpolicella Classico zone is in the west, near Lake Garda. In 1968, it was expanded to include two more zones: the valley of the Valpantena river, and Valpolicella Orientale – or Eastern Valpolicella.

74
Q

Tuscany vintages?

A

Brunello di Montalcino – 2001, 2004, 2006, 2007, 2008, 2010, 2011, 2012, 2013, 2015, 2016, 2017, 2018
Super T – 2001, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013, 2015, 2016, 2017, 2018, 2019*

75
Q

Piedmont vintages?

A

2000, 2001, 1004, 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016*, 2017, 2018,

76
Q

Vino Nobile de Montepulciano

A

-Province: Siena
-Communes: Montepulciano
-Min 70% Sangiovese (known as Prugnolo Gentile) + max 30% red/white), max 5% Malvasia Bianca Lunga
-24m wood or 18m wood + 6alt container or min 12m wood 6 bottle
-Perfume of chianti classico, richness of brunello.
-dark cherry, plum aromas. Strawberry, cherry flavors. Firm tannins, med body, acidity.
-Softer tannins than Brunellos, borader and less acidic than Chianti
-Slopes are more open and rolly than steep chainti and Montelcino. More sand and alluvial

76
Q

Umbria 101

A

Just farmhouse wine into the 1970s. BAckseat to olive oil and agricultural products (grain for pasta and bread)
-Essentially and extention of TUsacanny walled in on 3 sides by Apennines (brings cool breezes). Tiber river bring warming currents from med.
Whites: Grechetto, Trebbiano, Chardonnay + Verdello, Drupeggio, Canaiolo Bianco
Reds: Sangiovese, Sagrantino, Gamay + Cab sav, Canaiolo

77
Q

Super Tuscan 101

A

SUPER TUSCAN – red blend using indigenous or non indigenous grapes. Tied together by IGT on label (not DOC standard). Term coined in 1980’s
Flavors: Bold black cherry and raspberry, cocoa, subtle leather
Grapes:Sangiovese, cabernet sauvignon, merlot, syrah, cabernet franc. Can even be 100% sangiovese.
Label: Winery, Wine name (fantasy name often using ‘ ‘), region ‘toscana’, classification (IGT), winery family name

78
Q

Barolo subs?

A

Barolo
Novello
Castiglione Falletto
Serralunga d’Alba
La Morra
Monforte d’Alba
Cherasco
Diano d’Alba
Grinzane Cavour
Roddi
Novello
Verduno

79
Q

Barbaresco subs?

A

Barbaresco
Nieve
Rocco Seno’Elvio
Treiso

80
Q

Brunello Subs?

A

Montalcino: Around the town of Montalcino, these wines are often the most elegant and complex.

Bosco: Situated in the Northwest corner of the region, Bosco has cooler temperatures and a wide variety of soil types.

Torrenieri: To the Northwest, Torrenieri is a controversial area due to the high levels of compact clay area which can lead to denser wines. In nearby Chianti Classico, you are not allowed to have registered vineyards in similar soil types.

Tavernelle: South of the town of Montalcino, in Tavernelle we start to see warmer temperatures and ideal soils for Sangiovese.

Camigliano:To the Southwest, Camigliano has some of the lowest altitude vineyards in the denomination.The soil here is high in sand and clay; this coupled with warm weather means wines from this area are often more muscular with inky concentration.

Sant’Angelo: Nearly 40% of Brunello output comes from this area. There are two distinct areas within Sant’Angelo, Sant Angelo in Colle, where you can find higher altitude vineyards where sangiovese shows balanced finesse and rich concentration, and Sant’Angelo Scalo, where low altitude vineyards and hot temperatures lead to full muscular examples that can lack structure and acidity.

Castelnuovo dell’Abate: In the far Southeast corner, we find one of the most exciting areas in Montalcino, Castelnuovo dell’Abate. Naturally sheltered from the hotter temperatures, this area is turning out fantastic wines that balance earthy elegance and power.

CMS Review (24 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions