Italy-Piemonte Flashcards
What is the general elevation of Piemonte?
Between 150-400 metres
What is the general climate of Piemonte?
-moderate continental
-hazards = storms, hail, fog and late frosts
-low rainfall -> grapes can ripen well, less risk of fungal disease
Piemonte has a wide range of soil types, what is the soil type in Roero and in Langhe?
-softer sandier soils
-langhe = terre bianche at higher elevation = calcareous marl and sand stone
What are the 2 main soil types of Barolo? Explain the wine styles produced from these soil types
-Tortonian = more approachable in youth, less tannic
-helvatian= more tannic and ageing potential
Does Piemonte have IGTs?
-No
How much of barolo and barbaresco is exported? what are the key markets?
-85% barolo, 75% barbaresco
-USA, Germany, Scandinavia, UK
What about the budding and ripening of Nebbiolo?
-early budding and late ripening = long growing season
-can be prone to autumnal rains
On which soils does nebbiolo tend to have the freshest expressions?
-limestone and clay
-finest and perfumed & complex
What is the best exposure of nebbiolo?
-South, south-west facing sites
What about training Nebbiolo?
-high trained, because first few buds are infertile
-excessive exposure to sun = sunburn
-vigorous, needs canopy management
What is the main style of Nebbiolo?
-pale or pale garnet with ageing
-pronounced intensity: floral:rose,violet, red fruit:cherry, raspberry, cedar,smoke,spice, mushroom
-full body and big high tannic structure despite light colour
-high acidity and high alcohol
Where is Barolo located? how many ha?
-Right bank of river Tanaro
-South west of Alba
-1800 ha, doubled since 1980s
What are the requirements of Barolo DOCG?
-100% nebbiolo, max yield 56 hl/ha
-min 38 months of total ageing of which 18 months in oak = often botti or barrique
-riserva: total 62 months of which 18 in oak
What is the topography of Barolo?
-200-400 metres = longer growig season and fully ripen grapes = more aromatic intensity and high acidity
Which soil type can be found in La Morra (Barolo)? explain the type of wines coming out from this
-north and west of Barolo
-blue grey marl a.k.a. tortonian
-lighter, more approachable wines, drinkable in a few years
What is the soil type in the South and East of Barolo?
-yellow grey compacted sand and clay:closed and tannic in youth and should be cellared for 10-15 years, more structured
-Serralunga d’alba, Monforte d’alba, Castigliane Falletto
-a.k.a. helvatian
What is the quality of Barolo?
-good to outstanding
-preium to super premium priced
Is blending common in Barolo, why or why not?
-Yes, from different sites to create complexity
What is MGA (menzioni Geografiche Aggiuntive)?
-created in 2010
-system of sub-zones
-can be an entire village (la morra)
-single vineyards
-or specified vineyards with own MGA
What is Barolo Chinato?
-Barolo which is sweetened and infused with herbs and spices
Where is Barbaresco located? how many ha?
-Right bank of river Tanaro
-near Alba
-more up North-east and closer to river than barolo
-677
What are the requirements of Barbaresco?
-100% nebbiolo
- max. 56 hl/ha (same as barolo)
-ageing: min 26 (12 months less than barolo) months of which 9 months in oak
-riserva= 50 months (also 12 months less than barolo) of which 9 in oak
-shorter ageing requirements also due to a riper style
What are the differences between Barbaresco and Barolo?
-the vineyards of Barbaresco are sligthly lower and a bit warmer climate
-grapes ripen a bit quicker (1 week earlier harvest)
= less structured tannins and more approachable wines
also closer to the river
What are the soils of Barbaresco?
-Tortonian = calcareous marl with sand
-similar to north and west of barolo
What is the quality of Barbaresco?
very good to outstanding
-premium to super premium priced
What was the traditional winemaking approach of Barolo/Barbaresco?
- long skin maceration for 2-4 months and 5 to 8 years of ageing in bottis to soften tannins
What are winemaking techniques nowadays in Barolo/barbaresco?
-ripe skins and seeds to avoid astringency
-macerate for 3-4 weeks, age in botti and barriques, often a combination of both
Where is Roero DOCG located? How many ha?
-North to the left of the tanaro river
-arid region, rainfall blocked to west and south
-843 ha
Which grape varieties are allowed in Roero?
-Nebbiolo & arneis (95% nebbiolo)
-when Arneis called Roero Arneis DOCG
What is the soil type of Roero?
-higher sand content than right bank
-looser, poor water retention, lighter organic matter but good minerality
What are the ageing regulations of Roero?
-minimum 20 months ageing of which 6 in oak
Which part does Langhe Nebbiolo DOC covers? what does this mean in terms of grape growing
-Lange hills and covers roero
-1743 ha
-more freedom to source grapes, often 100% nebbiolo
Which part does Nebbiolo d’alba DOC covers? what about the style of wine?
-roero and langhe hills neear alba
-555 ha
-less good sites than barolo and barbaresco
What are they key differences between barolo/barbaresco and the other nebbiolo doc(g)s?
other docs:
-younger vines of less favoured sites
-maceration ongly 7-10 days
-+/- 1 year of ageing in neutral vessels
-barolo producers can label their wines as other DOC for earlier consumption
What is the other name of Northern Piemonte and the climate?
-Alto Piemonte
-also continental with greater diurnal variation than barolo -> fresher and higher acidity, can be earlier consumed than barolo, not as concentrated
-close to Milan
-Near Sesia river
What are the slopes in Alto Piemonte?
-300 metres, just enough for nebbiolo
-south facing
Which DOCGs are located in Alto Piemonte? briefly explain the docgs
-Gattinara and Ghemme
-min 90% nebbiolo, can be topped with vespolina and uva rara
-Gattinara more prestigeous
-light in body wines but very perfumed
What is the largest black grape variety produced of Piemonte? where is it mostly grown?
-Barbera
-near asti and alba
-asti best barbera, alba less, because best sites go to nebbiolo
When does Barbera buds and ripen?
-earl ripening = spring frost
-late ripening, but picked before nebbiolo
-productive and vigorous
-less sensitive to site than nebbiolo
Which soils are best for Barbera? why?
-limestone,clay or sands
-reduces productivity due to less water supply
What is the style of Barbera?
-Retains acidity well
-mostly a single varietal
-lower tannis than nebbiolo (medium) = more approachable early drinking style
-med-deep ruby in colour, black fruit: plum, black pepper, med alc
-good-very good, inexpensive to mid priced
What are the characteristics of an outstanding Barbera?
-lots of oak, more powerful, lower yielding and older vines
-often aged in French oak with more ageing capability
What are the key appellations for Barbera?
-Barbera d’asti DOCG
-Barbera d’asti Superiore DOCG
-Nizza DOCG
-Barbera d’alba
-Piemonte DOC
How many ha under vine does Barbera d’asti have?
-3500 ha, largest red production from Piemonte
-20 million bottles per year
What is the topography and geology of Barbera d’Asti?
-hills between 150-400 metres
-calcareous marls&asti sands
What are the requirements for a Barbera d’Asti DOCG?
-min 90% barbera and 4 months ageing, no requirements for oak ageing
-max yields 63 hl/ha
What is Barbera d’Asti Superiore DOCG?
-has 2 subzones, Nizza was also an subzone but than promoted to own DOCG
-Lower maximum yields, higher min. alcohol& longer ageing requirements
- min 90% barbera, 1.5€ alcohol, 14 months of ageing of which 6 in barrel
What makes Nizza DOCG special? What are the requirements?
-most powerful expression, only 244 ha
-min. 13% alc or 13.5 when single vineyard ‘vigna’
-18 months ageing of which 6 months in oak
-lower yields: 49 hl/ha
-100% barbera
-riserva: 30 months ageing of which 12 months in oak
What about Barbera from Piemonte DOC?
-Less concentrated, larger max yields. 84 hl/ha
What about the ripening of Dolcetto? what does this mean?
-low natural acidity, good picking date otherwise looses acidity
-ripens early = suitable for cooler, high altitude sites (1 month before nebbiolo)
-susceptible to fungal diseases
Which soils in Alba does Dolcetto prefer?
-White marl soils
Why is there a reduction in vineyard area of Dolcetto?
-fragility of buds = less yields and low vigour
-restricted ripening due to cold weather
-nebbiolo can also grow on cooler parts, take over dolcetto sites
What is Dolcetto like in the winery?
-Reductive = off-flavours = frequent pump overs to introduce oxygen and reduce reduction (desired for fresh wines)
-mid range temperatures and short skin maceration (7-15 days)
-soft extraction methods due to high tannin
-aged in steel or cement
What is the style of Dolcetto?
-good-very good
-inexpensive to mid-priced
-deep ruby/purple in colour, good intensity of violet and cherry, some with spice and liquorice
-med- acidity, med+ to high tannins with bitter finish
-not as balanced as nebbiolo&barbera
What are the main DOC(G)s for dolcetto?
-Dogliani DOCG
-Dolcetto di Ovada DOC
-dolcetto d’Alba DOC
-Piemonte DOC
Explain the features of Dogliani DOCG
-since 2005
-387 ha, 76 MGA’s
-max. yield 56 hl/ha
-soils: sand stone and marl
-intense/dense expressions of dolcetto
-Dolcetto di Ovada have same max yields
What is Dolcetto’s position in alba? and max yields?
-800 ha
-max yield 63 hl/ha = higher than other 2
-3rd position due to nebbiolo and barbera
Name a white variety of Piemonte which is not Arneis
Cortese
What about the productiveness of Cortese?
-High vigorous and productive = needs to be pruned otherwise neutral wines without character
-can struggle to ripen in cooler years
What about the skins and acidity of Cortese?
-High acidity, used as blending partner in the past, malo can mitigate high acidity
-thin skins, prone to grey rot
How are most Cortese made?
-at mid-ranged temperatures in stainless steel
-top wines can have some skin contact to increase aromatic profile
Describe the style of Cortese
-light intensity: lemon,apple,pear,white flowers, high acidity, ligt-med body
-for early consumption
-acceptable-good, inexpensive-midpriced
What is the main DOCG for Cortese?
-Gavi DOCG
-Again, also Piemonte DOC, large yields = lower concentration
Where is Gavi DOCG located? how many ha?
-1500 ha
-south/east of Piemonte
-85% exported: uk,usa,germany,austria
What are the requirements of Gavi DOCG?
-100% cortese
-max. 67 hl/ha
-gavi di gavi when exclusively from the commune of gavi
-Riserva= 45 hl/ha, aged for 12 months
When does Arneis ripen? what is a downside of arneis
-mid ripening (2nd half of september)
-can lack acidity if picked too late
What is the style of Arneis?
-light-med intensity: white flowers, chamomile, white peach, lemon&pear, med(-) acidity
-good mid priced
What are the requirements of Roero Arneis DOCG?
-min 95% arneis
-max yields 70 hl/ha
-850 ha total vineyard land: also for other varieties such as nebbiolo
