Brainscape's Knowledge GenomeTM

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


See full index

D4 WSET > ITALY - Asti > Flashcards

ITALY - Asti Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 1 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

What is Asti and Moscato d’Asti DOCGs?

A

Sparkling white wines , highly aromatic, low alcohol grown in PIEMONTE region

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

In which 3 areas within Piemonte may Asti DOCG and Moscato DOCG be made?

A

Cuneo, Asti and Alexandria

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

Detail the style of wine made in these DOCGs
ie. intensity
flavors, acid, alcohol and dryness

A

pronounced aromas flavours of orange blossom, grapes and peach, medium acidity, low alcohol and sweet

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

What is the difference in styles between Asti DOCG and Moscato DOCG?

A
  • Asti is fully sparkling (MDOCG is semi sparkling)
  • Asti has higher alcohol than MDOCG
  • Asti has lower RS
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the climate like in the Asti DOCG area?

A

Moderate Continental (cold winters and hot dry summers)

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

Where are the vines located by law and why?

A

Hillsides. For better sunlight interception and better drainage

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

What are the main soils for moscato vines?

A

limestone (the most aromatic grapes) but also planted on clay

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

What is the maximum yield at press for tank method wines?

A

75hl/ha

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

What are the characteristics of the Moscato Bianco grape?

A

Aromatic,
Early Budding,
Mid-Ripening

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

What are the HAZARDS of moscato bianco?

A

Powdery Mildew
Botrytis Bunch Rot
Prone to insects feeding on fruit (bees, wasps, flying ants and mites attracted to floral scent)

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

What does clonal selection seek to enhance in the vine?

A

Disease Resistance
Perfume
Yield

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

What training system is used with moscato bianco?

A

Guyot with vertical shoot positioning

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

What are the advantages of VSP?

A
  • Coupled with low fertility soil and moderate rainfall, it decreases chance of overcropping
  • good sunlight exposure
  • lower humidity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

When does the harvest take place for moscato bianco?

A

Early to mid September (before Oct. rains)

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

Asti DOCG grapes are picked early or late and why?

A

Early to maintain acidity

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

Moscato DOCG grapes are picked early or late and why?

A

Picked late to gain greater aromatics

17
Q

Are all grapes hand harvested?

A

No. Steeper slopes are hand harvested and where whole bunch pressing is required

18
Q

Grapes are pressed ASAP, why?

A

To avoid oxidation

19
Q

Grapes are pressed, then must is ——– and then filtered before being ——- at —deg C

A

CLARIFIED
CHILLED
2-3 deg C

20
Q

Pressing, chilling and filtering is which Phase?

A

Phase One

21
Q

What happens after phase one?

A

Juice is either left to chill (up to 2 years without aroma loss) OR is warmed up or placed into a stainless steel tank for single fermentation (Phase Two)

22
Q

What are the major sources of cost in Asti and Moscato D’Asti production?

A

The large tanks, centrifuges, heat exchangers, flotation tanks care a large capital investment and carry high energy costs

23
Q

In Phase Two, in what vessel and what temperature does the fermentation take place?

A

Temperature Controlled Pressure Resistant Stainless Steel vessel at
16-18 deg C

24
Q

Is tirage or dosage added?

A

No, the sugar is from the grape must. Ferment stopped early to maintain sugar and light bubbles

25
Q

What is the role of the valve in the fermentation ?

A

It is open and allows CO2 produced to escape, then closed with the desired pressure and sugar level is reached

26
Q

What happens at the end of fermentation

A

wine is chilled to stop fermentation and filtered to remove yeast

27
Q

What is the alcohol and RS level in ADOCG?

A

6-8% abv traditionally but recently allow higher alcohol levels (and therefore drier styles)
100g/L

28
Q

What is the abv and RS of MDOCG?

A

4.5-6.5% abv and RS of 130g/L

29
Q

What is Moscato d’Asti DOCG pressure in the bottle?

A

2.5 atmospheres

30
Q

Asti Metodo Classico from Asti DOCG must have how much lees ageing and how much RS?

A

Minimum 9 months lees ageing and no less than 50g/L of RS

31
Q

What is the importance of the cooperative in Asti?

What do they provide?

A

Very important. They provide chilled, clarified juice to large companies

32
Q

What are the three types of Asti wine?

A 
Asti Dolce (traditional)
Asti Secco (off dry)
Moscato d'Asti
33
Q

What is the Piemonte And of Perfection group?

A

Promotional Body that reps Barolo, Barbaresco, Gavi and Asti regions

34
Q

The proportion of Moscato to Asti is what %?

A

30% to 70%

35
Q

What has the increase in Moscato in the USA since 2009 done to production for export?

A

It has caused it to double

D4 WSET (20 decks)

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