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WSET Sparkling Wine > Italy > Flashcards

Italy Flashcards

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1
Q

Martinotti Method

A

tank method developed by Martinotti before widely commercialized by Charmat

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2
Q

Conegliano Valdobbiadene

A

Prosecco DOCG - limited to 15 communes between the towns of Conegliano and Valdobbiadene within the province of Treviso (Veneto)

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3
Q

Prosecco Climate

A

warm continental with sea breezes and cool winds from the Alps

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4
Q

Prosecco Best sites

A

on south facing slopes, with high dirunal range, on well-drained soils that contain the vigor of Glera and maintain good sugar/acid structure

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5
Q

Prosecco DOCG max yield

A

13.5 tonnes/hectare

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6
Q

Prosecco DOC max yield

A

18 tonnes/hectare

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7
Q

Prosecco Grape Varieties

A

Glera (85% minimum), local varieties, pinot varieties, chard

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8
Q

Prosecco Local Varieties

A

Verdiso, Bianchetta, and Perera, Glera Lunga

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9
Q

Prosecco Max Juice Yield

A

70L/100kg

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10
Q

Prosecco Min matration period

A

30 days (including second fermentation)

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11
Q

Prosecco expansion

A

in 2009 with increase in popularity, in order to prevent others from making Prosecco, Italian government changed name of grape from Prosecco to Glera and registered Prosecco as a DOC. In the process the Italian government expanded region to include the town of Prosecco in Friuli which triggered a frenzy of new planting

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12
Q

Verdiso

A

indigenous Prosecco grape adds acid and aromatic complexity

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13
Q

Bianchetta

A

indigenous Prosecco adds body and richness in less ripe vintages

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14
Q

Congegliano

A

tends to be warmer making for richer, riper wines. soils are clay and limestone with a mix of alluvial and glacial

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15
Q

Vadobbiadene

A

wider diurnal range results in higher acid wines. Soils are moraines, sandstone, and clay

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16
Q

Prosecco Superiore DOCG

A

the classic zone comprised of the villages Conegliano, Valdobbiadene, and Asolo

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17
Q

Prosecco Rive Superiore DOCG

A

Rive means “vineyard planted on steep slope,” applies to 43 single vineyards in Conegliano-Valdobbiadene district

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18
Q

Prosecco Superiore di Cartizze DOCG

A

officially recognized in 1969, it is 106 hectares in villages of San Pietro di Barbozza, Santo Stefano, and Saccol

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19
Q

Moscato Bianco

A

Muscat Blanc a Petits Grains

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20
Q

Asti vs Moscato d’Asti minimum potential alcohol

A

9% for Asti and 10% for Moscato d’Asti

21
Q

Asti Max Yield

A

10 tonnes/100kg

22
Q

Asti Grape sources

A

grapes can be sourced from entire province of Asti, and parts of adjoining provinces of Alessandria to the east and Cuneo to the West

23
Q

Asti soils

A

limestone, clay, and chalk

24
Q

Franciacorta

A

delimited area within the region of Lombardia

25
Q

Franciacorta climate

A

warm, continental with breezes from Lake d’Iseo

26
Q

preferred sites

A

sites with well drained soils are preferred. Sites above 550m are excluded as grapes would fail to ripen

27
Q

Max Franciacorta yield

A

10 tonnes/hectare

28
Q

Franciacorta harvesting

A

only hand harvesting

29
Q

Franciacorta grape varieties

A

pinot noir and chard are preferred but pinot blanc also allowed

30
Q

Max Juice Yield

A

65L / 100kg. producers can take extra wine as reserve wine in good years which must be held for 12 months before it can be used for future blends

31
Q

Franciacorta regulations

A

oak is allowed for primary, lees contact minimum 18 months. Franciacorta need not display DOCG on lable.

32
Q

Millesimato

A

Franciacorta vintage

33
Q

Saten

A

Blanc de Blancs (less than 5atm) min 24 months on lees. Dosage and hence the wine pressure is lower

34
Q

Riserva

A

extra maturation

35
Q

Franciacorta max yield

A

65hl/ha

36
Q

Franciacorta vineyard practices

A

high vine density (min 3,300 vines/ha) and low yields (65hl/ha)

37
Q

Franciacorta lees aging requirements

A

non-vintage 18 months
vintage 30 months
reserva 60 months

38
Q

Lambrusco

A

from Emilia-Romagna. High acid grape(s) and fruitiness that suits regions rich foods.

39
Q

Lambrusco di Modena DOC

A

basic level Lambrusco from a wide area

40
Q

Lambrusco Soil types

A

alluvial soils on the flat po valley produce light wines. Clay-dominated hillside sites produce wines with greater structure.

41
Q

Lambrusco di Sorbana DOC

A

Lambrusco di Sorbana min 60%
Lambrusco Salamino max 40%

on an alluvial plain produces pale, rose like wines that tend to be dry and lively

42
Q

Lambrusco di Salamino di Santa Croce DOC

A

Lambrusco Salamino min 90%
other local varieties max 10%

Northern-most DOC on an extensive plain of alluvial sediment, sand, and silt. Vines are high-yielding wine are simple, violet scented, fruity wines with medium tannins

43
Q

Lambrusco Grasparossa di Castelvetro DOC

A

Lambrusco Grasparossa min 85%
other local varieties max 15%

Southern most DOC. early budding, eraly ripening, and least vigorous lambrusco planted on hills with sandy soils containing silt and marl. These wines are rich in aroma, color, extract, and tannin

44
Q

Lambrusco di Modena

A

all Lambruschi min 85%

other local varieties max 15%

45
Q

Lambrusco winery regulations

A

max juice yield 70L/100kg
cool primary relative to still reds to retain fresh, fruity aromas and release small amount of tanin
RCGM may be added to produce a sweet style

46
Q

2013 Lambrusco production

A

165 million bottles, less than 40 million under DOC rules (most labelled IGT Emilia).

47
Q

Franciacorta trade stuctures

A

region of small producers. there are approximately 104 producers one of whom is responsible for 25% of production

48
Q

Lambrusco trade structures

A

region is one of small growers and large co-op producers

49
Q

Asti trade structures

A

thousands of small growers who generally sell their grapes to co-ops and large producers

WSET Sparkling Wine (19 decks)

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