Italy Flashcards
ピエモンテ州の D.O.C.G を 1 つ選んでください。(2012 類似)
- Lacrima di Morro d’Alba
- Alta Langa
- Piave
- Sant’Antimo
- Alta Langa
Principal White Grape Varieties: Chardonnay Principal Red Grape Varieties: Pinot Nero Styles and Wine Composition: SPARKLING WINES
Spumante (WhSp):
Minimum 90% Chardonnay and/or Pinot Nero + OANG
Rosato Spumante (RoSp):
Minimum 90% Chardonnay and/or Pinot Nero + OANG
Riserva (Spumante, Rosato Spumante)
Significant Production Rules:
Minimum vineyard elevation: 250 m (820 ft)
Spumante wines must undergo a second fermentation in bottles (Metodo Classico)
瓶内二次発酵
Minimum alcohol level: 11.5%
Residual sugar: From brut nature (zero dosage) to extra dry
Aging: For Spumante and Rosato Spumante, minimum 30 months (ERD approx. April 1, V+3); for Riserva, minimum 36 months (ERD approx. October 1, V+3)
次の(A)(B)(C)のワインを産出する州
(A)Frascati Superiore
(B)Ghemme
(C)Fiano di Avellino
(A)Frascati Superiore
Lazio
(B)Ghemme
Piemonte
(C)Fiano di Avellino
Campania
Barolo の法定最低熟成期間は何年か 1. 2 年
- 3 年
- 4年
- 5年
- 3年
Barolo;
Region: Piemonte
became a DOCG in 1980
Principal Red Grape Varieties: Nebbiolo
Styles and Wine Composition:
RED WINES
Rosso (Rd): 100% Nebbiolo
Riserva (Rosso)
Significant Production Rules:
177040506-Barolo CastleVineyard elevation: Minimum 170 m (560 ft); maximum 540 m (1,770 ft)
Minimum alcohol level: 13.0%
Aging: For Rosso, minimum 38 months, including 18 months in barrel (ERD = January 1, V+4); for Riserva, minimum 62 months, including 18 months in barrel (ERD = January 1, V+6)
Gavi はどの白ブドウ品種から造られているか
- ガルガネーガ
- モスカート
- コルテーゼ
- グレケット
- コルテーゼ
Region: Piemonte
History: became a DOCG in 1998
Principal White Grape Varieties: Cortese
Styles and Wine Composition:
WHITE WINES
Bianco (Wh, WhFr): 100% Cortese
Riserva (Bianco)
SPARKLING WINES
Spumante (WhSp): 100% Cortese
Riserva Spumante Metodo Classico (WhSp): 100% Cortese
Significant Production Rules:
Minimum alcohol level: 10.5% for Bianco and Spumante; 11.0% for Riserva and Riserva Spumante Metodo Classico
Aging: For Bianco Riserva, minimum 1 year, including 6 months in bottle (ERD = November 1, V+1); for Riserva Spumante Metodo Classico, minimum 2 years, including 18 months on the lees (ERD = October 15, V+2);
Dogliani はどのブドウ品種から造られているか
- ネッビオーロ
- ゴルビーナ
- ドルチエット
- バルベーラ
- ドルチエット
Region: Piemonte
History: became a DOCG in 2005; incorporated the Dolcetto delle Langhe Monregalesi DOC in 2011
Principal Red Grape Varieties: Dolcetto
Styles and Wine Composition:
RED WINES
Rosso (Rd): 100% Dolcetto
Superiore (Rosso)
Subzones:
76 menzioni geografiche aggiuntive (“additional geographical definitions” or MeGAs), including 21 commune names—see list below
Significant Production Rules:
Maximum vineyard elevation: 800 m (2,625 ft)
Minimum alcohol level: 12.0% for Rosso; 13.0% for Superiore
Aging: Minimum 12 months (ERD = November 1, V+1)
PiemonteのDOCG
Denominations
Alta Langa DOCG 2011 Asti DOCG 1993 Barbaresco DOCG 1980 Barbera d’Asti DOCG 2008 Barbera del Monferrato Superiore DOCG 2008 Barolo DOCG 1980 Brachetto d’Acqui / Acqui DOCG 1996 Dogliani DOCG 2005 Dolcetto di Diano d’Alba / Diano d’Alba DOCG 2010 Dolcetto di Ovada Superiore / Ovada DOCG 2008 Erbaluce di Caluso / Caluso DOCG 2010 Gattinara DOCG 1990 Gavi / Cortese di Gavi DOCG 1998 Ghemme DOCG 1997 Nizza DOCG 2014 Roero DOCG 2004 Ruchè di Castagnole Monferrato DOCG 2010
Ruchè di Castagnole Monferrato DOCG
Region: Piemonte
History: Established as a DOC in 1987; became a DOCG in 2010
Vineyard Area: 97 ha / 240 acres (2015)
Production: 5,930 hl / 65,900 cases (2016)
Principal Red Grape Varieties: Ruchè
Styles and Wine Composition:
RED WINES
Rosso (Rd): Minimum 90% Ruchè; maximum 10% Barbera and/or Brachetto
Significant Production Rules:
Vineyard elevation: Minimum 120 m (400 ft); maximum 400 m (1,310 ft)
Minimum alcohol level: 12.5%
Aging: No minimum specified
Roero DOCG
Region: Piemonte
History: Established as a DOC in 1985; became a DOCG in 2004
Vineyard Area: 1,028 ha / 2,539 acres (2015)
Production: 48,200 hl / 536,000 cases (2016)
Principal White Grape Varieties: Arneis
Principal Red Grape Varieties: Nebbiolo
Styles and Wine Composition:
WHITE WINES
Bianco (Wh): Minimum 95% Arneis + OANWG
Riserva (Bianco)
RED WINES
Rosso (Rd): Minimum 95% Nebbiolo + OANRG
Riserva (Rosso)
SPARKLING WINES
Spumante (WhSp, WhSpSw): Minimum 95% Arneis + OANWG
Subzones:
153 menzioni geografiche aggiuntive (“additional geographical definitions” or MeGAs), including 19 commune names—see list below
Significant Production Rules:
Minimum alcohol level: 11.5% for Spumante; 12.0% for Bianco and Bianco Riserva; 12.5% for Rosso and Riserva
Residual sugar: Spumante can be produced at any sweetness level, from brut nature (zero dosage) to dolce
Aging: For Bianco, minimum 4 months (ERD = March 1, V+1); for Bianco Riserva, minimum 16 months (ERD = March 1, V+2); for Rosso, minimum 20 months, including 6 months in barrel (ERD = July 1, V+2); for Riserva, minimum 32 months, including 6 months in barrel (ERD = July 1, V+3)
Nizza DOCG
Region: Piemonte
History: Originally a subzone of the Barbera d’Asti DOCG; became a separate DOCG in 2014
Vineyard Area: 250 ha / 620 acres (2015, C)
Production: 8,750 hl / 97,300 cases (2017, C)
Principal Red Grape Varieties: Barbera
Styles and Wine Composition:
RED WINES
Rosso (Rd): 100% Barbera
Riserva (Rosso)
Significant Production Rules:
Zone of production: 18 communes of the Nizza area—Agliano Terme, Belveglio, Bruno, Calamandrana, Castel Boglione, Castelnuovo Belbo, Castelnuovo Calcea, Castel Rocchero, Cortiglione, Incisa Scapaccino, Moasca, Mombaruzzo, Mombercelli, Nizza Monferrato, Rocchetta Palafea, San Marzano Oliveto, Vaglio Serra, and Vinchio
Minimum alcohol level: 13.0%; 13.5% if a vigna (vineyard name) appears on the label
Aging: For Rosso, minimum 18 months, including 6 months in barrel (ERD = July 1, V+2); for riserva, minimum 30 months, including 12 months in barrel (ERD = July 1, V+3)
Below is a comparison of the rules for Barbera d’Asti DOCG and for Nizza DOCG.
Ghemme DOCG
Region: Piemonte History: Established as a DOC in 1969; became a DOCG in 1997 Vineyard Area: 37 ha / 92 acres (2015) Production: 990 hl / 11,000 cases (2016) Principal Red Grape Varieties: Nebbiolo Styles and Wine Composition: RED WINES
Rosso (Rd): Minimum 85% Nebbiolo (locally Spanna); maximum 15% Uva Rara and/or Vespolina
Riserva (Rosso)
Significant Production Rules:
Vineyard elevation: Minimum 220 m (720 ft); maximum 400 m (1,310 ft)
Minimum alcohol level: 12.0% for Rosso; 12.5% for Riserva
Aging: For Rosso, minimum 34 months, including 18 months in barrel and 6 months in bottle (ERD = September 1, V+3); for Riserva, minimum 46 months, including 24 months in barrel and 6 months in bottle (ERD = September 1, V+4)
Gavi / Cortese di Gavi DOCG
Region: Piemonte
History: Established as a DOC in 1974; became a DOCG in 1998
Vineyard Area: 1,474 ha / 3,641 acres (2015)
Production: 93,700 hl / 1,040,000 cases (2016)
Principal White Grape Varieties: Cortese
Styles and Wine Composition:
WHITE WINES
Bianco (Wh, WhFr): 100% Cortese
Riserva (Bianco)
SPARKLING WINES
Spumante (WhSp): 100% Cortese
Riserva Spumante Metodo Classico (WhSp): 100% Cortese
Significant Production Rules:
Minimum alcohol level: 10.5% for Bianco and Spumante; 11.0% for Riserva and Riserva Spumante Metodo Classico
Aging: For Bianco Riserva, minimum 1 year, including 6 months in bottle (ERD = November 1, V+1); for Riserva Spumante Metodo Classico, minimum 2 years, including 18 months on the lees (ERD = October 15, V+2);
Gattinara DOCG
Region: Piemonte
History: Established as a DOC in 1967; became a DOCG in 1990
Vineyard Area: 86 ha / 213 acres (2015)
Production: 3,820 hl / 42,400 cases (2016)
Principal Red Grape Varieties: Nebbiolo
Styles and Wine Composition:
RED WINES
Rosso (Rd): Minimum 90% Nebbiolo (locally Spanna); maximum 10% Uva Rara; maximum 4% Vespolina
Riserva (Rosso)
Significant Production Rules:
Vineyard elevation: Minimum 250 m (820 ft); maximum 550 m (1,800 ft)
Minimum alcohol level: 12.5% for Rosso; 13.0% for Riserva
Aging: For Rosso, minimum 35 months, including 24 months in barrel (ERD = October 1, V+3); for Riserva, minimum 47 months, including 36 months in barrel (ERD = October 1, V+4)
Erbaluce di Caluso / Caluso DOCG
Region: Piemonte
History: Established as a DOC in 1967; became a DOCG in 2010
Vineyard Area: 159 ha / 393 acres (2015)
Production: 7,730 hl / 85,900 cases (2016)
Principal White Grape Varieties: Erbaluce
Styles and Wine Composition:
WHITE WINES
Bianco (Wh): 100% Erbaluce
SPARKLING WINES
Spumante (WhSp): 100% Erbaluce
DESSERT AND SPECIALTY WINES
Passito (WhSw): 100% Erbaluce
Riserva (Passito)
Significant Production Rules:
Vineyard elevation: Minimum 200 m (660 ft); maximum 500 m (1,640 ft)
Spumante wines must undergo a second fermentation in bottles (Metodo Classico)
Minimum alcohol level: 11.0% for Bianco; 11.5% for Spumante; approx. 12.5% for Passito (17.0% potential)
Residual sugar: Maximum 12 g/l (1.2%) for Spumante; minimum 70 g/l (7.0%) for Passito
Aging: For Spumante, minimum 15 months on the lees (ERD approx. January 1, V+2); for Passito, minimum 36 months (ERD = November 1, V+3); for Passito Riserva, minimum 48 months (ERD = November 1, V+4)
Dolcetto di Ovada Superiore / Ovada DOCG
Region: Piemonte History: Formerly part of the Dolcetto di Ovada DOC; established as a separate DOCG in 2008 Vineyard Area: 21 ha / 52 acres (2015) Production: 579 hl / 6,430 cases (2016) Principal Red Grape Varieties: Dolcetto Styles and Wine Composition: RED WINES
Superiore (Rd): 100% Dolcetto
Riserva (Rosso Superiore)
Significant Production Rules:
Maximum vineyard elevation: 600 m (1,970 ft)
Minimum alcohol level: 12.5%; 13.0% if a vineyard is named
Aging: For Superiore, minimum 12 months (ERD = November 1, V+1); for Superiore with a named vineyard, minimum 20 months (ERD = July 1, V+2); for Riserva, minimum 24 months (ERD = November 1, V+2)
Dolcetto di Diano d’Alba / Diano d’Alba DOCG
Region: Piemonte
History: Established as a DOC in 1974; became a DOCG in 2010
Vineyard Area: 257 ha / 635 acres (2015)
Production: 5,150 hl / 57,300 cases (2016)
Principal Red Grape Varieties: Dolcetto
Styles and Wine Composition:
RED WINES
Rosso (Rd): 100% Dolcetto
Superiore (Rosso)
Subzones:
75 menzioni geografiche aggiuntive (“additional geographical definitions”)—also known as sori (see list below)
Significant Production Rules:
Maximum vineyard elevation: 550 m (1,800 ft)
Minimum alcohol level: 12.0%; 12.5% if a sori is named
Aging: For Rosso, minimum approx. 2–3 months (ERD = January 1, V+1); for Superiore, minimum 10 months (ERD = September 1, V+1)
