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Wine 2015 > Italy for realz > Flashcards

Italy for realz Flashcards

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1
Q

What was the first wine in Italy to get DOC-status and when?

A

Vernaccia di San Gimignano, 1966

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2
Q

When was Vernaccia di San Gimignano awarded DOCG-status?

A

1993, July 9th

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3
Q

What are the classifications of Italian wine?

A

Vini da tavola - table wine
Indicazione Geographica Tipica (IGT) - growing area, grape, type and vintage
DOC - controlled regarding grapes, ageing and release
DOCG - further controlled;
- Riserva: Prolonged ageing in wood
- Superiore: Alcohol to max. yield
- Classico: Wines from the historic centre of the region (e.g. Chianti Classico)
- Vigna/Vigneto: Single vineyard wines

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4
Q

What white wine is Valle de Aosta especially known for?

A

Blanc de Morgex et de la Salle - grape: Blanc de Valdigne

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5
Q

Which red wines is Valle de Aosta especially known for?

A

Enfer d’Arvier: 85 % Petit Rouge + some Vien de Nus, Neyret, Gamay, Pinot Nero.

Torrette: 70 % Petit Rouge + some Fumin, Neyret, Vien de Nus, Dolcetto, Gamay, Pinot Nero. 6-8 months in casks.

Donnas: Nebbiolo + some Freisa, Neyret, Vien de Nus. 2 years in casks.

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6
Q

What is the synonym for Nebbiolo in Gattinara and Ghemme?

A

Spanna

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7
Q

What are the rules for grapes used in and ageing for Gattinara DOCG?

A

90 % Spanna + up to 10 % Bonarda and max 4 % Vespolina. Minimum 35 months ageing (24 in casks), 47 for Riserva (36 in casks).

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8
Q

What are the rules for grapes used in and ageing for Ghemme DOCG?

A

85 % Spanna + 15 % Bonarda (Uva Rara) and/or Vespolina.
34 months ageing (minimum 18 in casks and 6 in bottle)
Riserva: 46 months ageing (minimum 24 in casks and 6 in bottle)

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9
Q

Soil type in Gattinara and Ghemme?

A

Primarily volcanic rock

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10
Q

What are the minimum alcohol levels for Gattinara DOCG?

A

Rosso: 12,5 %
Riserva: 13,0 %

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11
Q

What is the rule for vineyard elevation for Gattinara DOCG?

A

Grapes must be sourced between 250 and 550 m.

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12
Q

What are the minimum alcohol level for Ghemme DOCG?

A

Rosso: 12,0 %
Riserva: 12,5 %

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13
Q

What are the rules for vineyard elevation in Ghemme DOCG?

A

Grapes must be sourced between 220 and 400 m.

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14
Q

How many DOCG classifications exist in Italy?

A

74

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15
Q

What are the rules for Moscato d’Asti?

A

100 % Moscato Bianco (Moscatello).
Max. 2,5 atmospheres of pressure
Minimum 4,5 % alcohol

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16
Q

What are the rules for Asti Spumante?

A

100 % Moscato Bianco (Moscatello)
Minimum 6 % alcohol.
Metodo Classico: minimum 9 months on lees. Other than that 1 month in autoclave

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17
Q

What are the rules for Barbera d’Asti?

A

Rosso and Superiore: Minimum 90 % Barbera + some Freisa, Grignolino and/or Dolcetto.
Minimum alcohol: 12,0 % for Rosso; 12,5 % for Rosso single vineyard and Superiore; 13,0 % for Superiore from a subzone (either Colli Astiani or Tinella).
Ageing: Minimum 4 months. For Superiore minimum 14 months, 6 in casks. For subzone minimum 24 months, 6 in casks, 6 in bottle.

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18
Q

How many “Crus” exist in Barbaresco DOCG?

A

66

19
Q

What are the rules for Barbaresco DOCG?

A

100 % Nebbiolo.
Maximum 550 m elevation.
Minimum 12,5 % alcohol.
26 months ageing, 9 in casks. Riserva: 50 months ageing, 9 in casks.

20
Q

How many communes exist in Barolo DOCG?

A

11

21
Q

How many “Crus” exist in Barolo DOCG?

A

181

22
Q

What are the rules for Barolo DOCG?

A

100 % Nebbiolo.
Between 170 and 540 m elevation.
Minimum 13,0 % alcohol.
38 months ageing, 18 in casks. Riserva: 62 months ageing, 18 in casks.

23
Q

Name the 11 communes in Barolo.

A

West/Serralunga Valley: Barolo, Roddi, La Morra, Cherasco, Verduno, Novello.
East/Central Valley: Serralunga d’Alba, Montforte d’Alba, Diano d’Alba, Castiglione Falletto, Grinzane Cavour.

24
Q

What is the difference between East and West Barolo?

A

West is dominated by Tortonian soil, compact calcerous marl, rich in iron and phosphorous. Produces long-lived, intense wines.

East is dominated by Helvetian soil, loose calcerous marl, rich in magnesium and manganese. Produces floral, violet-toned, more approachable wines.

25
Q

What are the rules for Gavi DOCG?

A

Always only 100 % Cortese.
White: Bianco and Riserva.
Sparkling: Spumante and Riserva Metodo Classico.
Minimum 10,5 % alcohol for Bianco and Spumante. 11,0 % for Riserva and Metodo Classico.
Bianco Riserva ages minimum 1 year prior to release, 6 in bottle.
Metodo Classico ages minimum 2 years, 18 months on the lees.

26
Q

What are the rules for Sforzato di Valtellina DOCG?

A

Minimum 90 % Nebbiolo (Chiavennasca).
Grapes cannot be vinified until December 10, where they must have dried enough to have a minimum potential alcohol level of 14,0 %.
Minimum 20 months ageing, 12 in casks.

27
Q

What is “stagafassli” in Valtellina Superiore DOCG?

A

An indication for Valtellina Superiore DOCG wines that are bottled in Switzerland, or aged in the towns of Brusio and Poschiavo. A wine labeled “stagafassli” cannot be designated in one of the five subzones nor be labeled Riserva.

28
Q

Which are the five different wines produced in Franciacorta DOCG?

A

Spumante, rosé spumante, Satén spumante (blanc de blancs), Millesimato/vintage, Riserva.

29
Q

What are the rules for Spumante Franciacorta DOCG?

A

Minimum 50 % Chardonnay and/or Pinot Nero. Maximum 50 % Pinot Bianco.
All grapes must be whole-pressed - no destemming.
Metodo Classico - start February 1
18 months on lees, minimum 11,5 % alcohol, sugar level can vary from brut nature (0 g/L) to demi-sec (abboccato) (max. 50 g/L)

30
Q

What are the rules for Spumante Rosé Franciacorta DOCG?

A 
Minimum 25 % Pinot Nero (can be destemmed), maximum 75 % Chardonnay and 50 % Pinot Bianco.
All grapes (except Pinot Nero for rosé) must be whole-pressed.
Metodo Classico - start February 1
24 months on lees, minimum 11,5 % alcohol, sugar level can vary from brut nature (0 g/L) to demi-sec (abboccato) (max. 50 g/L)
Saignée is allowed.
31
Q

What are the rules for Satén Spumante Franciacorta DOCG?

A

Only green grapes: Minimum 50 % Chardonnay, maximum 50 % Pinot Bianco.
All grapes must be whole-pressed.
Metodo Classico - start February 1
24 months on lees, minimum 11,5 % alcohol, sugar level can vary from 6-15 g/L (brut).
Must not exceed 5 atmospheres of pressure.

32
Q

What are the rules for Millesimato/vintage Franciacorta DOCG?

A

Can be Spumante, Rosé and Satén (grape-wise).
All grapes must be whole-pressed (except for Pinot Nero for Rosé).
Metodo Classico - start February 1
30 months on lees, minimum 11,5 % alcohol, sugar level can vary from 0-6 g/L (brut nature or extra brut).

33
Q

What are the rules for Riserva Franciacorta DOCG?

A

Can be Spumante, Rosé and Satén (grape-wise).
All grapes must be whole-pressed (except for Pinot Nero for Rosé).
Metodo Classico - start February 1
60 months on lees, minimum 11,5 % alcohol, sugar level can vary from 0-15 g/L (brut nature, extra brut or brut)

34
Q

What are the grapes allowed in Trento DOC?

A

Chardonnay, Pinot Bianco, Pinot Meunier and Pinot Nero. Only sparkling wine.

35
Q

What is Ramandolo DOCG known for in Friuli?

A

Sweet wine made from Verduzzo grapes. Independent DOCG in 2001.

36
Q

What is the grape composition allowed in Amarone della Valpolicella DOCG?

A

45-95 % Corvina and/or Corvinone (Corvina must exceed or be equal to Corvinone). 5-30 % Rondinella. Maximum 25 % of Osaleta, Molinara or other small aromatic red grapes - maximum 10 % of each or 10 % collected.

37
Q

What is special about the production of Valpolicella Ripasso DOC?

A

Ripasso is made by pouring finished Valpolicella wine over the lees from Amarone or Recioto wines, to extract depth and more fruit/flavor.

38
Q

What is the difference between Soave DOC and Soave Superiore DOCG?

A

Soave DOC grapes: Minimum 70 % Garganega, maximum 30 % Trebbiano or Chardonnay.
Soave Superiore DOCG: Chardonnay is maximum 5 %.
Sparkling wines is not permitted in Soave Superiore DOCG.
Soave DOC: minimum 10,5 % alcohol for non-subzone, 11,0 % alcohol for subzone. Minimum 2 months ageing, 4 months for subzone.
Soave Superiore DOCG: Minimum 12,0 % alcohol, 12,5 % for Riserva. Max 6 g/L residual sugar. Minimum 6 months ageing, 12 months for Riserva.

39
Q

What is the main grape used for Prosecco?

A

Glera. Formerly Prosecco

40
Q

What is the method for making Prosecco called?

A

Tank method or Methode Chamat

41
Q

What are the subzones of Barbera d’Asti called?

A

Colli Astiani and Tinella. (Nizza is no longer allowed after 2013 vintage - is now its own DOCG)

42
Q

What grapes are permitted in Barbera d’Alba DOCG?

A

Minimum 85 % Barbera, maximum 15 % Nebbiolo.

43
Q

What are the ageing requirements for Barbera d’Alba Superiore DOCG?

A

Minimum 12 months, 4 in barrel.

Wine 2015 (12 decks)

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