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WSET Diploma D4 (DRAFT) > Italy > Flashcards

Italy Flashcards

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1
Q

How is Italian sparkling wine made?

A

Tank:
Asti
Lambrusco
Prosecco

Traditional:
Franciacorta
Trentodoc

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2
Q

What are the key geographical points of Prosecco areas?

A

Prosecco DOC - mainly grown on the plains. Largest area

Conegliano Valdobbiandene - hilly

Asolo - hilly

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3
Q

What are indications of quality Prosecco?

A

DOCG

Use of Superiore for spumante wines

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4
Q

What is the Prosecco climate?

A
  • warm
  • moderately continental
  • humid/fog common (sprays used)
  • cooler, with diurnal range, in DOCG
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5
Q

List training methods in Prosecco

A

Training typically:
Sylvox - high with hanging shoots, protect against frost. Requires monitoring of the canopy to avoid excessive shade. Mechanical harvest suitable

Double arched cane - canes are bent over into arches. Cost to do this, but good ventilation for DOCG

Guyot

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6
Q

List vineyard management consideration in Prosecco

A

best wines are from south facing vineyards (less fertile, good drainage, more diurnal swing)

May have grassed terraces if steep

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7
Q

List winemaking considerations in Prosecco

A

limited whole bunch pressing

18°C ferment for 15-20 days

No MLF

2nd ferment in tank at 12-15°C

a few weeks on the lees

Limited sweetness adjustment, but it is allowed

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8
Q

List legal yields and term for prosecco

A

Prosecco DOC - 125 hL/ha
DOCG - 94.5 hL/ha
Rive - 90 hL/ha
Superiore di Cartine - 85 hL/ha (single vineyard from Valdob.)

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9
Q

List some Prosecco business considerations

A

half of Italian sparkling wine

Co-operatives makelarge volumes of base wine to sell to private companies to finish

Exports have tripled in decade to 2014

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10
Q

What method is used to make Asti?

A

A variant of the tank method referred to as the Asti method:

Must is pressed and clarified as quickly as possible, but then stored at 2-3°C for fermentation

Fermentation is a single step using pressure-resistant, stainless tanks at 16-18°C. (no MLF, no tirage).

Part way during fermentation, CO2 venting is stopped. When alcohol and CO2 levels reach target levels, the wine is chilled, filtered and bottled.

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11
Q

What is the climate for Asti (Piemonte)?

A

moderate continental.

Spring rain can affect fruit set.

Grapes are grown on hillside.

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12
Q

What is the maximum permitted yield for Asti?

A

75 hL/ha

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13
Q

How are grapes for Asti typically trained?

A

Moscato Bianco (Muscat Blanc) à Petits Grains is typically grown VSP, to ensure good sunlight, and ventilation

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14
Q

What are the soils in Asti?

A

The best grapes are grown on limestone

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15
Q

When is Asti harvested?

A

Needs sufficient acid to balance the sugar

Early Sep for Asti, mid Sep for Moscato d’Asti for more aromatic grapes

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16
Q

Set out the requirements for DOCG wines from Asti

A

Asti DOCG:

  • alcohol has to be over 6% (typically 6-8%, with 100g/l sugar)
  • Asti Metodo Classico has to have 9 months on lees and 50 g/l residual sugar)

Moscato d’Asti:

  • 4.5% to 6.5% alcohol
  • 2.5 atmospheres or less
17
Q

Set out key wine business points for Asti

A

Martini & Rossi is the larges producers

Smaller producers typically use specialist firms to produce their wine

Co-operatives provide much of the chilled juice to larger producers

18
Q

Set out the climate and grape growing for Lambrusco

A

735mm rain annually

Hills of about 150m

Alluvial soils

Trained for high yield - Sylvoz or Geneva Double Curtain

Humidity from the rivers - spraying is required

Grapevine yellows has been a problem in recent years (rapid removal, and target vectors)

19
Q

What the minimum grape quantities and max. yield required in respective DOC from their namesake grapes?

A

Salamino di Santa Croce - 85% minimum, 133 hL/ha

Grasparossa di Castelvetro - 85% minimum, 126 hL/ha

di Sorbara (the pale one) - 60%, 126 hL/ha

The regions not named after grapes
Reggiano - 126 hL/ha
Modena - 161 hL/ha

20
Q

What are the key steps in making Lambrusco?

A

Cold skin maceration for 1-2 days (3-4 in Grasparossa)

First ferment at 18-20°C

MLF is blocked

2nd ferment - 12-15°C in tank. 2 weeks for frizzante, 1 month for spumante

21
Q

What are the Italian terms for sparkling wines?

A

Frizzante - semi sparkling

Spumante - fully sparkling

22
Q

List key legal considerations for Lambrusco

A

Lambrusco is not a protected name, undermining any brand

Minimum alcohol requirements (or potential alcohol for dolce) are:
11% Spumante
10.5% Frizzante

23
Q

What are the grape growing considerations in Franciacorta?

A

Warm continental climate, with cooling summer winds from the alps

Predominantly gentle slopes

Rainfall in autumn/winter - pick late Aug/early Sep to avoid

Largely consistent vintage weather

wide variety of soil types that give different qualities to grapes for blending

24
Q

What are the legal and business consideration for making Franciacorta?

A

min planting of 4,500 per ha

Cordon spur training encouraged (GDC prohibited)

75% of estates are organic

Predominantly estate grown

Whole bunch pressed (Pinot Noir can be de-stemmed for rose)

Max yield is 65 hL/ha

90% is sold in Italy

25
Q

What are the typical winemaking choices for Franciacorta?

A

majority of base wine is stainless steel

must be traditional method

18 months on lees (required)

26
Q

What 5 styles of Franciacorta are there?

A

Non-vintage:

  • 18 months on lees
  • up to 50% Pinot Bianco

Satèn:

  • white grapes only
  • 24 months on lees
  • less sugar to give =<5 atms
  • Brut

Rosé:

  • min. 35% pinot noir
  • all rosé methods permitted
  • min 24 months on lees

Millesimato

  • declared vintage with 85% fruit from that year
  • 30 months on lees

Riserva
- 60 months on lees

27
Q

What are the growing and geographical considerations for Trentodoc?

A

warm continental

  • valleys heat up during the day
  • cool nights give good duirnal range

Soils are stoney and well drained, contributing to slow ripening/growth

slopes are 400-700m high and need hand harvesting

Harvest early sep

Max yield 105 hL/ha

28
Q

What are the typical winemaking decisions in Trentodoc?

A

First ferment in stainless

MLF typically carried out

Reserve wines are small only

Lees i min. 15 months, but 20-30 months is common

Vintage is minimum 24 months, Reserve 36 months

29
Q

What are the key business points for Trentodoc?

A

Dominated by Ferrari

4 companies produce 95% of wine

80% sold in Italy

WSET Diploma D4 (DRAFT) (7 decks)

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