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D3 - Wines of the World (superset) > Italy - Piemonte > Flashcards

Italy - Piemonte Flashcards

1
Q

Barolo DOCG is from which region?

Made from which grape?

A

Piedmont

100% Nebbiolo

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2
Q

What grape is used to make Barbaresco?

A

Nebbiolo

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3
Q

Where are Nebbiolo grapes for Barolo grown?

Some Barbera and Dolcetto is also grown in Barolo, how is it labelled?

A

Villages having steep 200-400 metre south facing slopes from a horseshoe shaped valley.

Labelled as Barbera d’Alba, Dolcetto d’Alba DOC

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4
Q

What are the ageing conditions for: Barolo Barbaresco, normale and riserva

A

Barolo: 3 years + 2 months, 18 mths in oak.

Barolo Riserva: 5 years + 2 months, 18 mths in oak.

Barbaresco: 2 years + 2 mths, 9 mths in oak.

Barbaresco Riserva: 4 years + 2 mths, 9 mths in oak.

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5
Q

What is Nebbiolo, what does it taste like and where is it mainly grown?

A

Black grape, high acidity and tannin but light colour. At altitude it has aromas of sour cherries, roses, herbs and dried flowers. With age develops Tar, truffle and leather. Mainly grown in Barolo and Barbaresco

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6
Q

What are the 5 main communes of Barolo?

What are the other 6?

A

Main: Barolo, La Morra, Castiglione Falletto, Monforte d’Alba, Serralunga d’Alba.

Minor: Novello, Verduno, Diano d’Alba, Roddi, Grinzane Cavour, Cherasco.

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7
Q

Name 3 Traditional and 3 Modern producers in Barolo:

A

Traditional: Giacomo Conterno, Giuseppe Rinaldi, Bartolo Mascarello.

Modern: Paolo Scavino, Luciano Sandrone, Elio Grasso.

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8
Q

How do Traditional and Modern winemakers in Barolo differ from each other in terms of:

  • Oak
  • Maceration
  • Style
A

OAK: Traditional = Large, Neutral Casks.

Modern = Smaller, new barriques.

MACERATION: Traditional = Extended maceration (30-50 days).

Modern = Shorter Maceration

STYLE: Traditional = tougher style, not approachable for a long time.

Modern = more approachable at a younger age.

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9
Q

Tortonian soils have a higher proportion of ___

Are predominantly found in which 2 communes of Barolo?

Produce what style of wine?

A

Calcareous marl.

Barolo / La Morra

Softer style of wine

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10
Q

Serravallian soils are also known as:

Contain a higher proportion of ___:

Are found in which 2 communes of Barolo?

Produce what style of wine?

A

Helvetian.

Sandstone.

Monforte d’Alba / Serralunga d’Alba.

More structured style.

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11
Q

The Barolo and Barbaresco DOCGs are located along the _____ River.

A

Tanaro

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12
Q

4 famous crus in the village of Barolo:

A
  • Cannubi
  • Cannubi Boschis
  • San Lorenzo
  • Bricco del Viole
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13
Q

4 famous crus in the village of La Morra:

A
  • Brunate
  • Rocche dell’Annunziata
  • La Serra
  • Cerequio (shared btw/La Morra and Barolo)
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14
Q

What is the permitted range of elevation for vineyards used to produce Barolo DOCG wines?

A

170 - 540m

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15
Q

Vineyards with complete ____ are not permitted in the production of Barolo DOCG.

A

Northern exposure.

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16
Q

Nebbiolo - the traditional winemaking method?

A

Traditional:

fermentation started when weather turned cold

3-4 months maceration + very high temperature fermentation (up to 35-38C)

Min 5- 8 years in large old oak barrels.

The wines were full bodied, austere and highly tannic

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17
Q

Climate of Piedmonte

A

CLIMATE & WEATHER

  • Moderate Continental climate; cold winters & hot summers
  • Protected from Northern winds & excessive rainfall by Alps to the North & weather systems from Mediterranean by the Apennines
  • Region subject to Thunderstorms, hail & fog; Late Frosts
  • Low rainfall in June-Sept, allows grapes to ripen; reduces Fungal disease
  • Rain increases in Late Sept-Oct; threat to late harvested Nebbiolo
  • similar temperature to Bordeaux (avg 20°C in July)
  • Mild autumns with heavy fog in the southern part (beneficial for late ripener such as Nebbiolo
  • Similar rainfall to Bordeaux with 850mm on avg/yr
  • Much more vintage variation due to weather vs. Central/Southern Italy
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18
Q

Soils and topography of Piemonte

A

SOILS & TOPOGRAPHY:

  • Limestone, sandstone hills w calcareous clay, sand, marl and silt with top soil of pebbles
  • Alps encircle area
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19
Q

Nebbiolo is ? % of Piemonte wines?

A

3%

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20
Q

Nebbiolo wines are typically taste ?

A
  • Wines are:
    • Typically pale Ruby, turning Garnet after 3-5 yrs,
    • Full body, High Tannins, High Acidity, High Alcohol
    • Pronounced Intensity: Red Cherry, Red Plum, Violet, Tar, Roses
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21
Q

Grapegrowing for Nebbiolo?

A
  • Grapegrowing
    • Given best sites: S & SW facing, to ripen fully
    • Have to be trained high, first few buds are infertile, needs pruning with more buds so those further up the shoot can bear fruit
    • Single Guyot, facilitate mechanical trimming
    • Vigorous, regular canopy management, time consuming cluster thinning
    • To avoid hard harsh tannins plenty of sunlight needed into the canopy
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22
Q

Gaja uses what technique to improve his vineyards?

A
  • Gaja (significant producer):
    • uses mass selection to propagate new vines (increased concentration),
    • with low vigour, open bunches (reduce fungal disease),
    • small berries (depth of colour)
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23
Q

Barbera is a very important varietal in Piedmont, where is it grown, what are its viticultural attributes

A
  • Black variety, most grown in Piemonte, 3 times as much as Nebbiolo
  • Concentrated around towns of Asti, Alba, Monferrato
  • Best come from Asti (now Nizza DOCG)
  • Less sensitive to site than Nebbiolo
  • Early Budding, Ripens late (before Nebbiolo) ,Prone to Spring frosts
  • Vigorous, Disease resistant, Susceptible to Fan Leaf virus,
  • Can grow on range of sites & aspects
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24
Q

What are three key aspects of Barbera’s fruit?

A

High yields, high acidity and low tannins

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25
Q

What are the two styles of Barbera?

A
  • Range of Styles
    • Early drinking:
      • medium to deep Ruby ,
      • High Acidity,
      • Medium Tannins,
      • Medium Alcohol,
      • Medium Intensity red plum, Red Cherry, Black pepper,
      • No New French oak notes ,
      • Light wines show High Acidity
    • Top quality:
      • From low Yields, Old vines,
      • Matured in small oak barrels,
      • High fruit concentration,
      • added Tannins to balance Acidity
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26
Q

Four DOC/Gs for Barbera

A
  • Barbera d’ Asti DOCG:
    • Max yield 63 hl/ha:
    • aged for min 4 mths ageing only
  • Nizza DOCG
    • 49 hl/ha,
    • aged 18 mths, 6 mths in Oak
  • Piemonte DOC
    • 84 hl/ha,
    • low concentration wines
  • Barbera d’Alba DOC
    • 85% Barbera
    • Adaptable to the cooler sites of Alba
    • Considered to be more bold and flavourful than Barbera d’Asti
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27
Q

Dolcetto’s viticultural traits?

A
  • Black Variety, Grown on cooler sites
  • Ripens early
  • Susceptible to fungal disease, fragile (buds break easily)
  • Low vigour, Ripening blocked by spells of cold weather
  • These issues contribute to low vineyard area planted, also due to higher prices commanded by Nebbiolo - but still the second most planted black grape after Barbera!
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28
Q

winemaking used for Dolcetto?

A
  • Winemaking
    • Reductive in Winery, frequent pump overs/rack & return to introduce O², avoiding off flavours
    • To retain fresh primary fruit: mid range ferment temps, short times on skin, soft extraction to prevent naturally high Tannins
    • Aged in SS/cement to preserve primary fruit
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29
Q

Pricepoints, and wine characteristics for Dolcetto

A
  • Wines
    • Good to very Good quality, In expensive to mid priced, Some Outstanding/Premium prices
    • Deep Ruby, Medium (-) Acidity, Medium (+) Tannins
    • Medium (+) Intensity Red Cherry & Floral notes
30
Q

Name the four key DOC/Gs for Dolcetto in Piemonte

A
  • Best Areas:
    • Dolcetto d’Alba DOC – 63 hl/ha
    • Dolcetto d’Ovada DOC - 56 hl/ha
    • Dogliani DOCG- 56 hl/ha
    • Piemonte DOC - 77 hl/ha
31
Q

describe Cortese winemaking techniques

A
  • Winemaking
    • Pressed quickly, then must fermented at mid-range temps,
    • Some Top quality undergo preferment maceration to increase aromatics
    • Typically aged in SS, Early drinking, some aged in bottle
32
Q

describe the wines made from Cortese and the DOCG

A
  • Wines
    • High Acidity, Light Body, Lemon , Apple/Pear, white flowers
    • Good quality, Inexpensive to mid- priced, some premium/ ageable examples
    • Gavi or Cortese di Gavi DOCG :
      • 100% Cortese grapes, 67 hl/ha
      • Riserva: 45 hl/ha, aged 1 yr in any vessel before release
    • Gavi di Gavi made from grapes grown in Municipality of Gavi
33
Q

Arneis, describe its winemaking, wines and DOCG

A

ARNEIS:

  • Mainly grown in Roero
  • Winemaking
    • Grapes must be picked as soon as ripeness achieved as acidity drops quickly
    • care taken to minimise O² contact, oxidises easily
  • Wines
    • Medium (+) Acidity, Light intensity,
    • Complex white flowers, chamomile, white peach, lemon
  • Roero Arneis DOCG:
    • Min 95% Arneis, Yields 70 hl/ha
    • Became popular in 80’s, despite difficulty in growing
34
Q

Approximately how many hectares in Piemonte?

A
  • 55,118ha – largest vineyard area for DOC and DOCG
35
Q

Some general principles for vineyards in Piemonte - which varieties go where, and the main hazards

A
  • Vines planted from 150-400mRL
  • Best south-facing sites reserved for Nebbiolo
  • Coolest areas for Dolcetto & Moscato
  • Barbera in between
  • Key hazards: downy mildew, hail and under ripeness
36
Q
A
37
Q

Traditional Nebbiolo winemaking?

A

Traditional:

§ fermentation started when weather turned cold

§ 3-4 months maceration + very high temperature fermentation (up to 35-38C)

§ Min 5- 8 years in large old oak barrels.

§ The wines were full bodied, austere and highly tannic in their youth

38
Q

New wave bought new ideas for making Nebbiolo

A

New wave:

§70’ & 80’s:group of young producers (Elio Altare, Angelo Gaja)

§sought wines with Deep colour, Soft Tannins, Less age: New oak

§so they use less maceration and smaller format oak to soften the tannins and make the wines more approachable

39
Q

Current practice for Nebbiolo winemaking?

A
  • Current practice:
    • Pick grapes with ripe skins & seeds (eliminating aggressive Tannins)
    • shorter macerations (3-4 weeks)
    • cooler fermentations (28-30C)
    • Age in Large format Oak (French or Slavonian) or a combination of large & small Oak ( barriques & up to 500L)
    • shorter wood ageing (min 2 years in Barolo) in new oak barriques to produce fruitier wines ready to drink sooner
40
Q

How does Barbaresco differ to Barolo?

A

Typically spends less time in oak and is more feminine in style

41
Q

Maturation choices for Barbera

A

Barbera

o New oak to produce rounder, richer plum flavour & spicier tones.

o Old oak maturation preserves more of the red cherry notes

42
Q

Dolcetto winemaking?

A

Dolcetto:

o only short maceration needed as grape naturally high in anthocyanins and to limit tannins

o 7-15 days is enough maceration and mid temperature fermentation

o quite reductive so needs to be pumped over and racked regularly to stop off flavours developing in the wine

o aged in stainless steel tanks/concrete to preserve primary fruit

43
Q

Vinification of Cortese?

A

Cortese (Gavi)

o Made like a Riesling – but due to its light intensity of aromas it may undergo some prefermentation maceration to extract more phenolics/flavours from the skins

o Typically aged in stainless steel containers to preserve the primary fruit

44
Q

Arneis can be challenging to vinify because?

A

Loses acidity quickly in the vineyard and oxidises easily as well

45
Q

The Piedmont DOC

A

Piemonte DOC (●●●)

o NO IGT wines

o Wines produced with “simple” category or in DOCs/DOCGs

o Has provision for wider range: local /International

o Bianco: Min 60% Chardonnay, Cortese, Erbaluce and/or Favorita

o Rosso: Min 60% Barbera, Croatina, Dolcetto, Freisa and/or Nebbiolo

o Varietal wines

46
Q

What red variety is 30% of total Piedmonte plantings?

A

Barbera

47
Q

The growing environment of Barolo?

A

Growing Environment

o Cooler & higher vs. neighbouring Barbaresco

o Planted S-SW facing slopes

o 200-400m Altitude, Good sunlight, cooling influences, Ripens fully, long growing season, pronounced aroma, high Acidity

48
Q

Barolo DOCG - what is maturation requirement for the wines?

A
  • Wines
    • Aged 3 yrs & 2 mths after harvest, min - 18 mths in Oak,
    • Barolo Riserva DOCG: aged 5 yrs & 2 mths, min 18 mths in Oak
    • Long maturation adds to costs
    • Very Good to Outstanding, Premium to Super premium prices
49
Q

Single vineyard names are allowed in Barolo, but what is required?

A

o Single vineyard names

§ most have been given status of MENZIONI GEOGRAFICHE AGGIUNTIVE (MGA or MeGA, additional geographical indications)

§ Today a Vigna (vineyard) name can not appear on label unless a MGA The very best are referred to as ‘Crus’

50
Q

One key soil type in Barolo - in the North and West of the DOCG?

A
  1. Blue Grey Marl, North & West of DOCG, (La Morra) Lighter more aromatic, drinkable after few yrs in bottle
  • Wines usually develop notes of dried roses, strawberries, plum, tar, liquorice, mushrooms & leather
  • Central valley is a key area in the west
  • Key communes: La Morra, which represents a 1/3 of the wines labelled as Barolo
51
Q

A soil type in the East of Barolo which produces a different style of Barolo - describe soil and wine

A

Yellow Grey compacted Sand & Clay (Serraluga d’Alba), Closed, Tannic in youth , Drinking in 10-15 yrs

o Serralunga valley in the east

o Compact sandstone for more austere and powerful wines requiring min 12 yrs ageing

o Key communes: Castiglione Falletto, Monforte d’Alba & Serralunga d’Alba

52
Q

Barbaresco DOCG wines?

A
  • Wines
    • Shorter ageing: Barbaresco DOCG:
    • Normal : 2 yrs
    • Riserva : 4 yrs
    • min 12.5% abv
    • 56 hl/ha
    • Very Good to Outstanding, Premium to super premium
    • Wines usually more feminine i.e. slightly less full bodied, more aromatic, fruity and perfumed but still a lot of tannins and acidity.
    • They are best drunk within 5-10 years of age.
53
Q

The vineyards of Barbaresco differ from Barolo how?

A
  • Vineyards
    • Most vineyards lower Altitude, warmer
    • Soils mainly calcareous marl – like La Morra in Barolo
    • Harvest week earlier than Barolo
54
Q

The wine laws and wine style of Barbaresco

A
  • Wines
    • Shorter ageing: Barbaresco DOCG:
    • Normal : 2 yrs
    • Riserva : 4 yrs
    • min 12.5% abv
    • 56 hl/ha
    • Very Good to Outstanding, Premium to super premium
    • Wines usually more feminine i.e. slightly less full bodied, more aromatic, fruity and perfumed but still a lot of tannins and acidity.
    • They are best drunk within 5-10 years of age.
55
Q

Roero DOCG - makes red wines - describe them and the laws surrounding them

A
  • Roero reds
    • made with 95-98% Nebbiolo (Arneis blended in to complete).
    • Must be aged in cellars for 20 mths, 6 of them in wood.
    • Riserva to be aged:
      • for min 32 mths
      • include 6 mths in wood.
    • A lighter, more Floral and early maturing style than Barolo/Barbaresco
56
Q

Roero Arneis - what are the laws for it?

A
  • Roero Arneis
    • made from 95% Arneis
    • 70hL/ha. max yield
57
Q

The wines of Gattinara and Ghemme DOCG?

A
  • Wines
  • Light body, Intensely perfumed, with high acidity
  • Gravelly volcanic soils and cooler climate produce austere, well-structured wines with floral and fruit notes able to rival Barolo w similar ageing qualities
  • DOCG allows 10% Vespolina or Bonarda to soften the wine
  • min 1 yr in wooden casks (Riserva 2yrs)
  • Compared to Barolo the wines are:
    • Lighter bodied with higher acidity
58
Q

Langhe Nebbiolo DOC incorporates what areas?

A
  • Encompasses Barolo/Barbaresco, Roero DOCGs
59
Q

wines bottled under Langhe Nebbiolo DOC tend to be ?

A
  • Wines bottled under this DOC tend to be:
    • Grown on less favoured sites and/or young vines
    • Early drinking,
    • Maceration lasts 7-10 days
    • Aged up to 1 yr in neutral containers
    • wines of lesser quality from quality producers ‘declassifying’
60
Q

Barbera d’Asti DOCG - what is min Barbera allowed?

A

Barbera d’Asti DOCG (●)

  • Min 90% Barbera – other varieties allowed – Grignolino and Freisa
  • LARGE area covered by the appellation
  • Created in 2008
  • Min 11.5% abv
  • Max yield 63 hl/ha:
  • aged for min 4 mths ageing only
61
Q

Nizza DOCG - is known for being?

A

Nizza DOCG

  • Arguably the best Barbera
  • High acidity, medium tannins, medium alcohol
  • 49 hl/ha,
  • aged 18 mths, 6 mths in Oak
62
Q

Which Dolcetto DOCG is considered the best for the variety and what are legal requirements?

A

Dolcetto di Dogliani DOCG (●)

  • south of Barolo
  • DOCG since 2005, finest production region for the Dolcetto grape
  • 100% Dolcetto, min 1 year ageing,
  • DOCG zone strictly limited to hilly areas within DOC
  • 56 hL/Ha. max yield
63
Q

Dolcetto d’Ovada DOC?

A

Dolcetto d’Ovada DOC

o Like Dogliano – 56 hL/Ha. max yield

o East of Alba – by the coast – more maritime influence

o DOC overlaps Gavi

64
Q

Dolcetto d’Alba DOC?

A

Dolcetto d’Alba DOC (●)

  • Used by top estates as cash wine to generate income while Nebbiolo & Barbera mature.
  • DOC 100% Dolcetto, min 11.5% abv and 12.5% abv for the Superiore
  • Wines soft & fruity (black cherry, liquorice, prune, damson), med+ tannins and med- acidity
  • Max yield is 63 hL/Ha.
65
Q

Gavi DOCG?

A

Gavi (or Cotese di Gavi) DOCG (●)

  • Relatively small area with limestone soils on hillside vineyards
  • Close to coast, more maritime influence
  • 100% Cortese
  • 67 hL/Ha. max yield
  • Riserva wines – 45 hL/Ha. and aged in vessel one year
  • Wines are fruity, mineral, steely, very dry and w a tangy citrus finish.
  • The best can age up to 3 years and get honey aromas
66
Q

What has occurred in Piedmont since the mid 2000s?

A

Mid-2000s: following a string of good vintages, plantings went up +47% and production to 10m bts

67
Q

Producers in Langhe and Piedmonte are mainly ?

A

small family businesses

68
Q

What are the exports of Barolo and Barbaresco in % terms and key markets

A

o Exports: Barolo (85%) , Barbaresco ( 75%) exported, USA, UK, SCANDINAVIA

69
Q

What is the new focus in Barolo and Barbaresco?

A

New focus on single vineyards within Barolo and Barbaresco

70
Q

Rinaldi - who was he and what did he represent?

A

Rinaldi – Barolo (traditional style)

  • Guiseppe Rinaldi passed away in 2018. Nicknamed “Citrico” (citric) for his cutting comments.
  • One of the “last mohicans” for traditional style Barolos.
  • Never changed their approach: long macerations in large neutral Slavonian oak vessels (“botte”) for ageworthy wines with very high tannins and light colour.
  • Against ‘ready to drink’ (modern) Barolos and sceptical about the extension of the Barolo DOCG zone, which increased by 30 ha in 2018 (after being enlarged by 10 ha in 2017).
71
Q

Gaja - what is he known for?

A

Gaja - Langhe/Barbaresco

  • 100ha in Piemonte
  • Wine producer of Barbaresco & Barolo wines run by Angelo Gaja, who contributed to modernise Piemonte winemaking in the 1960-70s (controlled temperature fermentation, MLF, use of new oak, new international varieties in top sites, etc.)
  • Amongst the first to sell bottled wine in the 19th century in their tavern
  • Flagship wine: Gaja Barbaresco DOCG is 100% Nebbiolo from 14 different Barbaresco zones, spends 12mths in barrique and 12mths in large oak cask, its status symbol is on a par with Château Lafite.
  • Other wines include the Sperss Barolo, the Cabernet Sauvignon “Darmagi” (Piemontese for ‘what a shame’, supposedly his father’s reaction), and wines from Barbaresco, Brunello di Montalcino from Tuscany and Bolgheri where they own vineyards
  • Renounced the Barbaresco DOCG in 1999 to sell as DOC Langhe Nebbiolo

D3 - Wines of the World (superset) (144 decks)

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