Italy - Sicily

Question 1

Irrigation in Sicily?

Answer 1

Essential especially for high production areas

Question 2

winemaking for Inexpensive whites in Sicily? (3)

Answer 2

Grillo, inzola, chardonnay and catarrato

Fermented at medium temperatures

Aged in stainless for six months

Question 3

Catarratto in the vineyard? (2)

Answer 3

High yielding
Disease resistant

Question 4

Catarratto tasting note? (4)

Quality also

Answer 4

High acid
Med alc
Light intensity

Acceptable to good

Question 5

Grillo in the vineyard? (4)

Answer 5

Moderate to high yielding
Heat resistant
Disease resistant

Over exposed bunches lose aroma

Question 6

Grillo tasting note? (6)

Inc quality

Answer 6

High acid
Med alc
Med intensity
Full body
Lemon and floral characters

Good - very good

Question 7

Inzolia in the vineyard? (3)

Inc budding/ripening

Answer 7

Early budding
Early Ripening
(Like Chardy, PG, PB)
Drought resistant

Question 8

Why is Inzolia useful in blending?

Answer 8

Medium acidity is good blending with high acid grapes like Catarratto and Grillo

Question 9

Three styles of Zibbibo?

Answer 9

Dry - stainless steel

Late Harvest - halted ferment on later picked grapes

Passito - made with semi dried grapes

Question 10

Passito wine production? (2)

Answer 10

Zibbibo picked early the sun dried

Dried fruit added to riper must to ferment

Question 11

Passito wine tasting note? (5)
Including intensity and dryness

Answer 11

Sweet
High acid
High alc
Pronounced intensity
Cooked orange, apricot, honey characters

Question 12

Nero d’Avola in the vineyard? (6)

Inc dunning and ripening

Answer 12

Mid budding - spring frost
Late ripening
(Like xinomarvo and Nero d’Troia)

Heat resistant
Vigorous
Susceptible to powdery mildew
Uneven flowering

Question 13

Blending and yields for Cerasuolo di Vittoria DOCG wines?

Answer 13

50-70% Nero d’avola
30-50% Frappato

52hL/ha (same as Gioia Del Colle)

Question 14

Nerello Mascalese in the vineyard? (5)

Inc ripening/budding

Answer 14

Early budding
Late ripening
(Same as Aglianico, Sang and Nebb)

Prone to coulure
Prone to powdery mildew and botrytis
Deleafing the fruit zone important

Question 15

Maceration for Narello Mascalese?

Answer 15

10-15 days to avoid harsh tannins

Some producers double that

Question 16

Narello Mascalese tasting note? (5)

Inc intensity

Answer 16

1. High acid
2. Med alc
3. Med to high tannins (depending on extraction)
4. Pronounced intensity
5. Violets, red cherry, herbal characters

Question 17

Etna Rosso blending laws?

Answer 17

Min 80% Narello Mascalese

Up to 20% Nerello Cappuccio

Question 18

Etna Rosso max yield?

Answer 18

56hL/ha same as Barolo

Question 19

Etna Rosso Riserva ageing?

Answer 19

4 years
1 year on oak (large format)

Question 20

Etna Bianco Blending laws?

Answer 20

Min 60% carricante

Up to 40% Catarratto

Question 21

Sicilia DOC reputation? (2)

Answer 21

Local varieties with international varieties blended

High yields

Question 22

Carricante in the vineyard? (2)

Answer 22

Grows successfully at high altitude where reds can’t

Prone to diseases

Question 23

Carricante production in the winery? (2)

Answer 23

Malo common to reduce acid

Aged in oak for texture

Question 24

Sicily % of vineyards certified organic?

Answer 24

27%