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WSET D4 > Italy, Germany & the UK > Flashcards

Italy, Germany & the UK Flashcards

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1
Q

Breakdown of Italy sparkling wine production by method

A

96% Tank
4% Traditional method (2:1 Franciacorta & Trentodoc)

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2
Q

Spumante

A

Min 3 bar pressure

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3
Q

Frizzante

A

1-2.5 bar pressure

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4
Q

Describe a typical Prosecco

A
  • Light to med(-) intensity apple & pear
  • Light body
  • Medium to medium(+) acidity
  • Low to med alcohol
  • Brut to Demi-sec, extra dry being the most common style
  • Acceptable to good quality
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5
Q

Prosecco received revision of DO rules in _____ to change the name of the grape variety from Prosecco to Glera.

A

2009

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6
Q

Conegliano Valdobbiadene - Prosecco DOCG

A
  • Hilly historic area in Veneto, close to the town Conegliano Valdobbiadene
  • Most vineyards between 200-320m
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7
Q

Asolo Prosecco DOCG

A
  • Hilly area south of Valdobbiadene
  • Within the spumante category, superiore may be added
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8
Q

Three key regions for Prosecco

A
  1. Prosecco DOC
  2. Conegliano Valdobbiadene - Prosecco DOCG
    3 . Asolo Prosecco DOCG
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9
Q

Breakdown of Prosecco production volume by classification

A

82% Prosecco DOC
16% Prosecco DOCG
2% Asolo DOCG

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10
Q

Cartizze

A
  • Prosecco DOCG category
  • Basically single vineyard - there are 108 recognised
  • Must be harvested by hand
  • Spumante only
  • Located in Valdobbiadene
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11
Q

Rive

A
  • Prosecco DOCG category
  • “Slope of a steep hill”
  • Often seen as Rive + place name
  • Officially 43 Rive
  • Must be harvested by hand
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12
Q

Sui Lieviti

A
  • Prosecco DOCG category
  • “On the lees”
  • Same as Col Fondo
  • Must be harvested by hand
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13
Q

First fermentation for Prosecco’s base wine lasts _____ days at _____ °C to preserve primary fruit.

A

15-20 days at a controlled temperature of around 18°C

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14
Q

Second fermentation for Prosecco typically takes ___ months at ______ °C in a pressurised tank.

A

1 month at 12-15°C to preserve primary fruit

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15
Q

Charmat lungo

A

A variant of the tank method but with longer lees ageing - min 9mo

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16
Q

Prosecco Col Fondo

A
  • Lightly cloudy, dry and frizzante style
  • From 2020 this is officially called sui lieviti
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17
Q

Rifermentazione in Bottiglia

A
  • “Refermentation in the bottle”
  • Often in conjuncture with Prosecco Col Fondo
  • Typically comes with crown cap
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18
Q

Tranquillo

A

Still Prosecco

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19
Q

Name a famous Prosecco producer

A

Zonin

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20
Q

Breakdown of Prosecco producers by type

A

10k Growers
1.2k Coops
350 Makers (for second fermentation)

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21
Q

Prosecco spumante rose

A
  • 85% Glera and 15% Pinot Noir blended
  • Introduced in 2020
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22
Q

Describe a typical Asti

A
  • Pronounced aromas and flavours of orange blossom, grapes and peach
  • Medium acidity
  • Low in alcohol and sweet
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23
Q

Asti Spumante

A
  • Same as Asti DOCG
  • Higher in alc and fully sparkling (3+ bar pressure)
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24
Q

Asti DOCG vs Moscato d’Asti DOCG

A
  • Asti DOCG higher alc (6-8% abv), less sweet (RS 100g/L), more bubbles
  • Moscato d’Asti DOCG lower alc (4.5-6.5%), sweeter (130g/L RS), semi-sparkling (less than 2.5 bar)
  • Asti DOCG is Spumante
  • Moscato d’Asti is frizzante
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25
Q

Climate of Asti producing regions, Asti, Alexandria and Cuneo

A
  • Moderate continental
  • Cold winters & hot summers
  • Rains a bit in spring but the wettest season is autumn
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26
Q

Harvest time for Asti and Moscato d’Asti

A

Asti picked early for freshness
Moscato d’Asti picked later for full aromas

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27
Q

Harvest in Asti regions is by…

A

Hand harvest on steep slopes
Machine harvest increasingly used where possible

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28
Q

Must for making Asti is often chilled to _____°C to preserve fresh fruits.

A

2-3°C

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29
Q

Chilled Muscat must can be kept fresh for up to ____ years.

A

Two years

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30
Q

Fermenatioin for Asti takes place in ______ tanks at ______ °C to preserve fresh fruits.

A

Pressurised tanks at low temperature of 16-18 °C

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31
Q

______ yeast is used Asti making.

A

Neutral cultured yeasts, so no unwanted rogue flavours

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32
Q

Asti Metodo Classico

A

Dolce Asti DOCG that has spent 9mo on lees in bottle

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33
Q

A large dominating producer in the Asti regions

A

Martini & Rossi - 60% of all wine produced
But they source 35% material from 300 growers

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34
Q

Describe a typical Lambrusco

A
  • A tank method sparkling red
  • Can be spumante or frizzante
  • Strawberry, red cherry, red plum notes
  • Med-med+ tannins, high acidity, residual sugar
  • Pale pink to deep ruby all possible
  • Acceptable to good quality
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35
Q

Emilia-Romagna

A

The region where Lambrusco is from

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36
Q

Climate of Emilia

A

Warm continental with sufficient rainfall

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37
Q

Reasons why Emilia can be very high yield (120+ hL/ha)

A
  1. Alluvial with lots of nutrients
  2. Clay and silt provide good water retention
  3. Good annual 735mm
  4. Vines trained to allow high yields - Sylvoz and Geneva Double Curtain
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38
Q

Hazards in Emilia

A
  • High humidity on river plain forms ideal environment for fungal diseases
  • Grapevine yellows
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39
Q

Three varieties of Lambrusco used for sparkling reds

A
  1. Lambrusco Salamino - most common
  2. Lambrusco Grasparossa - mainly on hillsides
  3. Lambrusco di Sorbara
40
Q

Most Lambrusco is made with ______ on the skins for ______ days

A

Short maceration, 1-2 days
Lambrusco grapes have v high level of anthocyanins

41
Q

Some more full bodied, structured Lambrusco can stay on skins for _____ days before first fermentation.

A

3-4 days skin maceration
Typically using Lambrusco Grasparossa

42
Q

First fermentation for Lambrusco is low at ______ °C to preserve fresh fruits.

A

18-20°C
Compared to the typical 20-30°C

43
Q

Malolactic conversion is ______ in Lambrusco

A

Blocked, as the main objective is to retain acidity and and not mute the primary fruits

44
Q

In a pressurised tank, Lambrusco goes through a second fermentation at ________ °C.

A

12-15 °C, again to preserve fresh fruit

45
Q

It takes _____ weeks for Lambrusco to become frizzante and ______ weeks spumante.

A

2 weeks for frizzante
4 weeks for spumante

46
Q

____ dosage is added to Lambrusco.

A

NO dosage

47
Q

Ratio of domestic/export for Lambrusco

A

1/3 Domestic
2/3 Export

48
Q

Describe a typical Franciacorta

A
  • Italian Champagne
  • Ripe apple, peach with prominent biscuit-like autolytic notes
  • Med alcohol and Med+ acidity
  • V good to outstanding quality
  • Premium priced
49
Q

Moderating influences for Franciacorta

A
  • Cooling air descenting from the Apls in summer
  • Lake Iseo also provides cooling effects in summer
  • Slopes providing extra allevation for lower temperature
50
Q

Hazard in Franciacorta

A
  • Spring frost
  • High humidity from the lake and plenty of rainfall causes botrytis and downy mildew
  • Rain during harvest time
51
Q

Franciacorta DOCG NV

A
  • Chardonnay, Pinot Noir and up to 50% Pinot Blanco
  • 18mo on lees
  • In reality, almost always from a single vintage
52
Q

Franciacorta DOCG Saten

A
  • Only white grapes, and most of the time 100% Chardonnay
  • Min 24mo on lees
  • Less sugar at tirage
  • Less fizzy @ 5 bars
53
Q

Franciacorta DOCG Rose

A
  • Min 35% Pinot Noir
  • Either short maceration on skin or direct pressing
  • Blending also allowed
  • Min 24mo on lees
54
Q

Franciacorta DOCG Millesimato

A
  • Min 85% fruits from the declared vintage
  • At least 30mo on lees
55
Q

Franciacorta DOCG Riserva

A
  • Min 85% fruits from the declared vintage
  • At least 60mo on lees
56
Q

Dosaggio zero

A

Brut Nature

57
Q

Production of Franciacorta by type

A

1/3 Large companies, ie Guido Berlucchi, Ca’del Bosco, Bellavista
2/3 SMEs

58
Q

Domestic vs export ratio for Franciacorta

A

90% Italy
10% Export - Switzerland, Japan, Germany, USA

59
Q

Describe a typical Trentodoc sparkling wine.

A
  • Traditional method with Chardonnay and Pinot Noir
  • Ripe apple fruit and biscuit-like autolytic notes
  • Medium alcohol, medium+ to high acidity
  • V good to outstanding in quality
60
Q

Describe a typical Trentodoc sparkling wine.

A
  • Traditional method with Chardonnay and Pinot Noir
  • Ripe apple fruit and biscuit-like autolytic notes
  • Medium alcohol, medium+ to high acidity
  • V good to outstanding in quality
61
Q

Climate of Trentodoc

A
  • Warm continental
  • Cooling influences from the Alps and high diurnal range
62
Q

Soil of Trentodoc

A
  • Stony and well-drained soil
  • Poor in nutrients on the steeper slopes
  • All contributing to slow steady growth
63
Q

Average elevation for vineyards in Trentodoc

A

400-700m
Some even higher

64
Q

Harvest time difference between Franciacorta and Trentodoc

A

Franciacorta harvests two weeks earlier than Trentodoc

65
Q

Lees ageing requirement for Trentodoc DOC NV

A

15mo on lees
But practically 20-30mo more common

66
Q

Lees ageing requirement for Trentodoc DOC Riserva

A

36mo on lees
But more frequently 5-10yrs

67
Q

Lees ageing requirement for Trentodoc DOC Vintage

A

24mo on lees

68
Q

The biggest and most dominant producer in Trentodoc

A

Ferrari

69
Q

Major coops in Trentodoc

A

Brand: Rotari - Coop: Mezzocorona
Brand: Altemasi - Coop: Cavit

70
Q

Breakdown of German Sekt production by price bracket

A

90% Inexpensive high volume brands
10% All other brackets

71
Q

Germany has the highest sparkling wine consumption of the world, at _____ L per capita.

A

3.4L of sparkling wine per capita

72
Q

Sekt

A
  • Tank method wines
  • NV product
  • Typically uses base wines from southern Europe
  • Can only be sold 6mo after the second fermentation started
  • Min 90 days on the lees if still; 30 days if stirring lees
  • 90% of total sparkling wines made in Germany
73
Q

Deutscher Sekt

A
  • Tank method or traditional method
  • Grapes must be from Germany
  • NV or vintage
  • Can be single varietal or blended
74
Q

Deutscher Sekt bA

A
  • bA for “bestimmer Anbaugebiete” or “of a defined region”
  • Tank method or traditional method
  • Grapes must be from one of the 13 defined region in Germany
  • NV or vintage
  • Can be single varietal or blended
75
Q

Winzersekt

A
  • Winzer = grower
  • Estate-grown, estate-fermented, estate-bottled
  • Traditional method
  • Min 9mo on the lees in bottle
  • Typically Riesling
76
Q

Describe a typical Riesling Winzersekt

A
  • Med int of apple, peach, toasty, smoky and autolytic notes
  • High acidity & brut
  • V good to outstanding in quality
  • Mid to premium-priced
77
Q

Perlwein / Secco

A
  • Carbonated inexpensive base wine
  • Less than 3 bars
  • Not taxed at the same tariff as fully sparkling wine
  • Often sweeter than Sekt
78
Q

Five main types of German Sekt

A
  1. Sekt - tank
  2. German Sekt - both tank and traditional
  3. German Sekt bA - both tank and traditional
  4. Winzersekt - trational
  5. Perlwein/Secco - carbonated
79
Q

Seven varieties used in making German grown Sekts

A
  1. Riesling
  2. Pinot Noir
  3. Pinot Blanc
  4. Pinot Gris
  5. Chardonnay
  6. Silvaner
  7. Other aromatic varieties, eg. Scheurebe
80
Q

Min requirements for German Sekt

A
  1. 10% abv and above
  2. 3.5 bars and above
  3. Base wine for Sekt must be grown in a EU country
  4. If sold vintage, 85% must be of this vintage
  5. If sold single varietal, 85% must be of this grape
81
Q

Flaschengarung

A

“Bottle fermented” in German, but can be disgorged through the transfer method

82
Q

Klassische Flaschengärung

A

“Classic bottle fermented” in German with the transfer method not allowed

83
Q

Three large Sekt producers

A
  1. Rotkäppchen-Mumm
  2. Henkell& Co
  3. Schloss Wachenheim
    Between the above, they make up 80% of all Sekt production in the country
84
Q

Ratio of domestic consumption of Sekt vs export

A

9:1

85
Q

VDP Sekt

A
  • Unofficial labelling terms that only VDP members can use
  • Must be estate gorwn for Sekt production by a VDP member
  • Must be early harvested by hand
  • Whole bunch pressed only
  • Traditional method only
86
Q

Categories of VDP Sekts and their lees ageing requirements

A
  1. NV - 15mo
  2. Vintage - 24mo
  3. Prestige - 36mo
87
Q

Chardonnay, Pinot Noir and Meunier account for ____ % of the UK’s total vineyard planting.

A

70% of UK’s total vineyard planting

88
Q

All UK vineyards are located north of the ______th parallel.

A

50th parallel

89
Q

Climate of England and Wales

A

Cool maritime climate

90
Q

Describe a typical English sparkling wine.

A
  • Racey high acidity, med alc and a light to medium body
  • Just ripe apple and lemon along with autolytic notes
91
Q

Why can grapes ripen in the UK

A
  • High latitude giving long daylight time for phenolic ripeness
  • Gulf stream brings warmth to the isles
  • Global warming increasing average temperature from 13°C in the last decade to 14°C
92
Q

Hazards in British vineyards

A
  1. Spring frost
  2. Prolonged rain and cool temperature affecting flowering and fruit set
  3. Maritime climate with high fungal disease pressure
  4. Strong winds in some coastal areas
93
Q

Average yield in the UK is low at ____ hL/ha.

A

24 hL/ha

94
Q

Six varieties allowed in PDO English sparkling wines.

A
  1. Chardonnay
  2. Pinot Noir
  3. Pinot Noir Precoce
  4. Meunier
  5. Pinot Blanc
  6. Pinot Gris
95
Q

Ratio of domestic consumption to export for English sparkling wines.

A

92% domestic vs 8% export

WSET D4 (5 decks)

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