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D3 Grape Growing > Italy - South Italy > Flashcards

Italy - South Italy Flashcards

1
Q

What is the general climate of Campania?

A

Warm Mediterranean. Cooling influence comes from altitude (600m)

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2
Q

Which climatic factors pose a risk in Campania?

A

Many varieties are late ripening, so can be threatened by cold and rainy early autumn’s. Frost can be a problem where vines are planted in frost pockets or lower slopes and valley floors

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3
Q

What are the three main soil types in Campania, and where are they each found?

A

• Limestone and clay soils in the hills, providing a good balance between fast drainage and water retention. This area includes the three best known denominations:
- Fiano di Avellino DOCG
- Greco di Tufo DOCG
- Taurasi DOCG

• Volcanic and sandy soils in the volcanic area around Naples, denominations:
- Campi Flegri DOC (with tuff, pomce and sandy soils, typically fast draining: the wines are principally from the white variety Falanghina and the black Piedirosso
- Vesuvio DOC (includes wines labelled Lacryma Christi) with similar soils as Campi Flegri. Wines are made from the white Coda di Volpe and the black Piedirosso
• Alluvial sediments in the large area between Naples and Benevento, with a number of denominations:
- Sannio DOC (the province of Benevento)
- Beneventano IGP, all making wines from a range of varieties.

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4
Q

What is the breakdown of top varietal plantings in Campania?

A

Aglianico 29%
Falanghina 12%
Barbera 6%
Malvasia 5%
Sangiovese 5%
Greco 4%

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5
Q

What is an overview of styles of wine made in Campania?

A

Notable for wines made with local varieties. Most are 100% varietal, or 85% with an authorised variety.
Barbera and Sangiovese are also grown for local consumption and bulk wine.

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6
Q

What is the largest DOC for Falanghina, and what are maximum yields?

A

Falanghina del Sannio, 84hL/ha.

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7
Q

In which Falanghina denomination can you find wines with averagely lower alcohol? Why? What are maximum yields?

A

The Campi Flegri, at 12-13% due to windier conditions than inland.
Max yields are also 84hL/ha

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8
Q

Which denomination is Greco especially associated with? What is important to know about it?

A

Greco di Tufo DOCG.
A small but densely planted area with limestone and clay soils, offering a beneficial combination of good drainage and water retention.
Tufo is the name of the principal town.
Max yield is 70hL/ha.

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9
Q

Why is Greco attracting interest on an international level?

A

It’s a heat tolerant and drought resistant variety, so countries with a warming climate and water restrictions are looking at it as a possibility for growing.

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10
Q

What is the typical profile of Greco?

A

Deep lemon, high alcohol and an oily texture. Floral, stone fruit and smoky notes. Most are unoaked and the best can age in bottle.
Very good with some outstanding, mid to premium.

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11
Q

Which denomination is Fiano associated with? What are maximum yields?

A

Fiano di Avellino. 70hL/ha.

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12
Q

Why are there two different styles of Fiano?

A

It’s grown on a range of soils with different expressions:
• Lighter, fruitier wines come from open, sandy soils (fast draining)
• Weightier wines from clay-dominated soils (high water retention)

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13
Q

What is the typical profile of Fiano?

A

Medium (-) to medium intensity floral, peach and hazelnut notes. Medium (+) body and medium to (+) acidity and a waxy texture.
Best wines can age for 8-10 years in bottle.
Most are aged in steel, but some producers make a small production wine in wood.
Very good to outstanding and mid to premium.

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14
Q

Where does Aglianico perform best in Campania?

A

High quality wines come from the cool slopes (200-600m), offering a longer season and resulting in more intense flavours.
The most important denomination is Taurasi DOCG, which requires a minimum 85% Aglianico.

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15
Q

What are the requirements for Taurasi DOCG?

A

Minimum 85% Aglianico.
Max yields are 70hL/ha.
Three years ageing, with a minimum of one year in wood (4yr ageing, 18m wood for Risera).

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16
Q

How are wines for Taurasi DOCG typically made?

A

For fully ripe skins and pips, grapes are picked at the end of October/ early Nov.
Long maceration (20 days).
Aged in French oak barriques, or, as in the last, large oak casks.

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17
Q

What is the typical quality and price of Taurasi?

A

Very good to outstanding, mid to premium.

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18
Q

How are exports divided in Taurasi?

A

Between Italy and exports, USA is the biggest.

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19
Q

What are the main DOCs for Piedirosso? What are requirements within these DOCs?

A

Campi Flegrei DOC and Vesuvio DOC, though grown all around Naples, including the islands of Ischia and Capri.
Piedirosso has to make up 50% of the blend, but in practise, it is usually 100%.

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20
Q

Why is Piedirosso suited to the area around Naples?

A

Adapted to heat and drought (so flourishes with the average 600mm rainfall a year and windy conditions.

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21
Q

What is unique about the Piedirosso DOCs?

A

Most vines are planted on their own roots, phylloxera is present but doesn’t spread in the sandy soils.

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22
Q

What styles of wine are made from Piedirosso?

A

Early-drinking varietal wines, or to soften Aglianico based wines where it adds perfume and freshness.

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23
Q

How are Piedirosso wines typically made?

A

Aged in steel or old oak, with some producers ageing their top wines new French oak barriques.

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24
Q

Where are wines from Piedirosso typically sold, and what prices do they fetch?

A

Principally local, especially Naples and its tourists, but with some international interest because of volcanic wines.
Prices are mid to premium.

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25
Q

What is the key DOC for Basilicata? What are the requirements?

A

100% Aglianico.
Max yield 70hL/ha.
1 year ageing.

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26
Q

What is the general climate and topography of Aglianico del Vulture DOC? How do these affect the profile of the wines?

A

Soils are clay, limestone and volcanic soils (stony, lava, Ash layers). Volcanic layers provide excellent drainage while the clay and limestone hold water, helping to provide enough access to water despite the low rainfall (550mm)
Warm Mediterranean, with cooling influences from altitude (600m): diurnal range.
Breezes from the Balkans also cool the vineyards further.
These help the wines to retain acidity and extend the growing season, creating wines of high aromatic intensity.

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27
Q

What is the profile of the most common way of making Aglianico?

A

Increasingly being aged in French oak barriques, a proportion may be new, rather than old casks.
These powerful wines have red plum.and blackberry fruit, a full body, high acidity, usually high alcohol and high tannins, and are capable of long bottle ageing.
Very good to outstanding and mid to premium

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28
Q

How do the Superiore and Riserva categories from Aglianico del Vulture?

A

DOC: 70hL/ha, 1 yr ageing
Superiore: DOCG, 52hL/ha, 3 yr ageing, one in wood
Riserva: 5 yr ageing, 2 in wood.

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29
Q

Which are the top producers in Basilicata? What styles of wine do they make?

A

D’Angelo, for Superiore Riserva.
Elena Fucci, for DOC wines to drink within a couple of years.

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30
Q

What is the breakdown of varieties planted in Basilicata?

A

Aglianico 47.5%
Sangiovese 8%
Primitivo 4%
Montepulciano 3%
Italica 2.5%
Malvasia 2%

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31
Q

What is the breakdown of varieties planted in Puglia?

A

Sangiovese 15%
Primitivo 14%
Negroamaro 14% (but less)
Montepulciano 11%
Trebbiano Toscano 6%
Trebbiano Giallo 4%

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32
Q

What is the breakdown of varieties planted in Sicily?

A

Catarratto 33%
Nero d’Avola 16%
Grillo 6%
Inzolia 6%
Syrah 5%
Chardonnay 5%

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33
Q

What is the breakdown of varieties planted in Sardinia?

A

Cannonau 29%
Vermentino 17%
Carignano 10%
Monica Nera 7%
Nuragus 7%
Sangiovese 3%

34
Q

What styles of wine are made from Puglia?

A

Mainly black grapes for bulk wines, including Sangiovese and Montepulciano, as well as two Trebbianos for inexpensive white wines (Toscano and Giallo).
3 black varieties that are typical of the region (Primitivo, Negroamaro and Montepulciano)

35
Q

How are vines typically trained for Primitivo?

A

Bush trained and at low density, providing shade and making the most of low rainfall.
Newer vines and those for inexpensive wine are trellised to allow mechanisation.

36
Q

How is Primitivo typically made?

A

Two ways, inexpensive: vinified at warm temperatures and macerated on the skins for 7-10 days to extract flavour, colour and medium levels of tannin. Aged for a short period (6m) in steel or large casks.
Premium: longer skin maceration for greater structure. Often aged in French oak barriques for 12m (cost).

37
Q

What are the two main DOCs for Primitivo, and how do they differ?

A

•Primitivo di Manduria:
-Minimum 85% Primitivo
-63hL/ha
-Riserva must be aged for 2 and a half years.
-Minimum 14% abv
•Gioia del Colle:
-Reds are 50-60% Primitivo, with Montepulciano, Sangiovese, Negroamaro and up to 10% Malvasia also permitted.
-52hL/ha
-Riserva must be aged for 2 years (no wood requirement)
-Min 14% abv
-Slightly cooler as more hilly (250-500m)

38
Q

What is the typical quality and price of Primitivo, and who are top producers?

A

Many acceptable to good, with some very good and outstanding.
Gianfranco Fino (Manduria) and Polvarena (Gioia del Colle)

39
Q

What has the trajectory been for Primitivos popularity?

A

Many vineyards, including old vines with high quality potential, were removed under the EUs vine pull scheme.
Since then, the variety has become more popular again, partly through the success of Zinfandel.

40
Q

What is the most important DOC for Negroamaro? What are the requirements within?

A

Slice Salentino.
For Salice Salentino Rosso DOC Negroamaro must make up 75% of the blend, if the variety is on the label it must make up 90%.
84hL/ha.
Riserva must be aged for 2 years, with 6 months in wood cask.

41
Q

What are the different typical styles of winemaking for Negroamaro? What is its typical profile?

A

Macerated for 7-10 days. Aged either in steel for short periods of time (6m) for inexpensive wine, or for a year in oak (mid to premium).
Black plum and cherry, medium to high alcohol, medium acidity and medium (+) tannins.
Also used to make rosato wines, which are very popular as a summer drink in the region and the wider Italian market. Wines are mainly good to very good and inexpensive to mid, with a few premium wines.

42
Q

Who are the top producers of Negroamaro?

A

Agricola Vallone and Leone de Castris (including their rosato)

43
Q

What is the most important denomination for Nero di Troia? What are the requirements?

A

Castel del Monte.
If the variety is stated on the label, minimum 90%.
DOC is 91hL/ha.
DOCG for Riserva is 70hL/ha, with 2 years of ageing, including 1 in wood.

44
Q

What is typical winemaking and profile from Castel del Monte?

A

DOC wines are usually aged in steel for a short period, 6m.
DOCG Riserva wines are usually aged in French barriques or large casks.
Medium intensity red cherry and red currant with a black pepper note, high but fine grained tannins and medium (+) acidity.
Good to very good, with a few outstanding, and mid price to premium.

45
Q

Who are top Nero di Troia producers?

A

Rivera and Torrevento.

46
Q

What is the general climate of Sicily?

A

Warm Mediterranean, highly suitable to grape growing. However, some areas have particular micro climates due to local factors, such as Etna.
Low rainfall makes irrigation essential, especially in high volume areas.

47
Q

What styles of wine typically come from Sicily?

A

Inexpensive dry wines from Catarratto, Inzolia and Grillo, as well as Marsala.
They are mainly blended with each other or with Chardonnay.

48
Q

What is the typical winemaking on Sicily?

A

Typically fermented at medium temperatures and stored in steel for 6m before bottling and early release, to retain primary fruit.

49
Q

Who produces a premium, oak aged Grillo?

A

Marco di Bartoli, and is premium priced.

50
Q

What is Alcamo Bianco DOC? What are the requirements?

A

An example of one of the DOCs on Sicily that allow Catarratto, Inzolia and Grillo. This one is on the north west corner of the island and requires a minimum of 60% Catarratto with other local and international varieties making up the blend. Max yield is 84hL/ha.

51
Q

What is common amongst regulations for white DOCs on Sicily?

A

They give a minimum percentage for one variety or for a combination of the three varieties.

52
Q

Where is Pantelleria, and what is the general climate?

A

An island closer to Tunisia than the rest of Sicily. Here intense sunlight, heat and drying winds mean only the most drought resistant varieties can flourish.

53
Q

What are common viticulture techniques on Pantelleria?

A

Low bush-vines are planted in individual planting holes (about half their final height) to conserve water and give some protection from the wind.

54
Q

What are the three general winemaking styles on Pantellaria?

A

• Dry, fermented in steel, released early to retain Muscat character.
• Late Harvest, picked a week later than for dry wines and fermentation is stopped to retain RS.
• Passito, made with semi-dried grapes, traditionally sun dried, with high levels of RS.

55
Q

What is a winemaking challenge on Pantelleria? How is this managed?

A

Balancing sweetness with sufficient acidity.
Some companies pick most of the fruit early (for optimum acidity) and the dry in the sun for 20-30 days. These dried berries are later added to the must of very ripe fruit picked at the end of the season.

56
Q

What is the typical profile of Passito wines from Pantelleria? Who is a top producer?

A

Deep lemon, with pronounced aromas of cooked orange, apricot and honey.
Sweet with high alcohol.
Wines are very good to outstanding and premium to super premium.
Donnafugata, for all three styles.

57
Q

What are typical styles for Nero d’Avola? How are they achieved?

A

Very good to outstanding wines are made at moderate yields to offer concentration, which are typically aged in small oak barrels and are mid-priced to premium.
Acceptable to good wines are made at high yields and aged for a short period in steel (6m).

58
Q

Which denominations is Nero d’Avola made in?

A

It’s an option in many Sicilian DOCs, and often produced as IGT or ‘wine’, and often as a varietal wine.
It is also blended with the black Frappato in Sicilys only DOCG, Cerasuolo di Vittoria, and with international varieties.

59
Q

What is the most important denomination for Nero d’Avola, and what are the requirements?

A

Cerasuolo di Vittoria DOCG.
Nero d’Avola 50-70%, Frappato 30-50%, with a max yield of 52hL/ha.
Here, Frappato brings strawberry and herbal notes with fresh red fruit.

60
Q

Who are top producers for each category of Nero d’Avola?

A

For varietal wines, Gulfi and Feudo Montoni.
For CdV blends, Cos and Planeta.

61
Q

Why is Etna suited to growing Nerello Mascalese? What viticultural practices have to be implemented?

A

The altitude (400-1000m) provides a long growing season, making it suitable for the late ripening nature, adding to the intensity of flavours.
Deleafing has to be done at an appropriate time in cooler sites, if done too early berries can be burnt by the sun, if too late the grapes may never ripen, leading to unripe flavours and harsh tannins.

62
Q

What is typical winemaking for Nerello Mascalese? How does this influence style?

A

As it is a moderately high tannins variety, maceration is generally kept short (10-15 days) to avoid over extraction.
However, some top producers eg Graci choose to macerate on the skins for much longer (30-90 days), believing it results in smoother tannins.
Wines will have high intensity ree cherry and violet with herbal earth notes, high acidity, and, depending on extraction level, pale to medium colour and medium to high tannins.

63
Q

What variety is often blended with Nerello Mascalese? What does this contribute to the blend, and where can it be found?

A

In Etna Rosso DOC, the blend is a minimum 80% Nerello Mascalese, with the remainder being Nerello Cappuccio, contributing colour and red berry fruit.

64
Q

What contributes to the top quality wines and the high prices of Etna Rosso?

A

Very old vines (60-100 years), resulting in high concentration but low yields.
Most vineyards are on moderate to steep slopes, meaning work has to be done by hand, adding to cost.

65
Q

What are requirements for Etna Rosso DOC?

A

Max yield is 56hL/ha.
Riserva requires 4 years ageing with one in wood.

66
Q

What is typical winemaking and profile of Etna Rosso DOC?

A

Usually aged in large, neutral oak casks or 500-600l barrels, rather than small new ones.
Pale ruby in colour, with medium intensity red cherry, high acidity and medium (+) tannins.
Very good to outstanding and mid to premium.

67
Q

What is the main component for Etna Bianco DOC?

A

Minimum 60% is Carricante, though many producers use up to 100%, those who blend will often with Catarratto.

68
Q

What is typical winemaking and profile of Etna Bianco DOC?

A

Normally put through MLC to reduce acidity. Aged in old oak for additional texture.
Medium intensity lemon and green apple, high acidity and medium alcohol.
Very good to outstanding, and mid to premium (same as Rosso, but volumes are much lower).

69
Q

What key change happened on Sicily in 2011?

A

The former IGT Sicilia became Sicilia DOC. This covers a large range of varieties and a combination of each (eg, Nero d’Avola and Syrah, Grillo and Viognier).
Max yields are high (91 for white, 84 for red).
The implementation was initially controversial, as the DOC did not include the usual requirement to bottle the wine in the region of production, as large volumes were shipped to northern Italy for bottling, sparking criticism that the standards were not high enough.
This has since been rectified, and there has been a rapid and large scale up-take of the DOC, especially for Grillo and Nero d’Avola.

70
Q

What is the most important denomination for Cannonau? What are the requirements?

A

Cannonau di Sardegna DOC, which covers the whole island, though there is a more restricted Classico zone.
Max yields are 77hL/ha for the DOC, and 63 for Classico.
Riserva must be aged for 2 years, with 6m in wood (or 12m for Classico).

71
Q

What is the typical profile of Cannonau, and what styles are made? Who are top producers?

A

Good to very good and inexpensive to mid.
Dry and sweet fortified wines are also made and sold locally.
Sella & Mosca and Argiolas.

72
Q

What is the typical profile of Vermentino?

A

Medium intensity lemon and acacia, with riper examples showing tropical fruit, a light to medium body with medium alcohol and medium (+) acidity. Good to very good and mid to premium.

73
Q

What is typical winemaking for Vermentino?

A

Gentle pressing, short period of skin contact (24hr).
Fermentation at cool to mid range temperatures in steel to retain primary fruit, and a short period of ageing (3-4m) in neutral containers on fine lees.
Some very good wines are aged on lees for 6m for a slightly fuller body.
Mostly aged in steel to avoid overwhelming the delicate flavours, but partly due to cost too.

74
Q

What are the main denominations for Vermentino, and how do they differ?

A

•Vermentino di Sardegna DOC: anywhere on the island, and yields of up to 112hL/ha
•Vermentino di Gallura DOCG: the north east corner of the island, and Sardinias only DOCG. Max yields are 63hL/ha.

75
Q

Why is Carignano suited to Sardinia?

A

It’s mainly grown in the south west corner where, as a drought and heat resistant variety, it can thrive despite high summer temps, low rainfall and drying winds from the sea (which also help to reduce fungal disease risk).
Low fertile sandy soils help restrain its natural vigour.

76
Q

What is the main DOC for Carignano? What are the requirements and regulations?

A

Carignano del Sulcis DOC.
The most common form of training is bush vines, and this is a requirement in the Superiore category (suited to the dry climate and restrain the natural vigour.
Irrigation is permitted to allow vines to adequately grow in the period of vegetative growth, but cannot assist them after véraison.
Max yields are 77hL/ha (52.5 for Superiore).

77
Q

What is typical winemaking for Carignano?

A

Inexpensive wines are fermented at warm temperatures and macerated on the skins for 7-10 days, and aged for 3-4m in large neutral containers.
Mid to premium wines will be macerated for around 15 days at warm fermentation temperatures for fuller extraction of CFT, then aged in French barriques for 12-18m.

78
Q

What are ageing requirements and profile for Carignano del Sulcis?

A

For Superiore and Riserva, 2 years (riserva is available for the basic DOC and Superiore)
Good to very good and inexpensive to premium.

79
Q

Who are top producers of Carignano del Sulcis?

A

Agricola Punica and Santadi.

80
Q

What types of training are found on Sardinia?

A

A mix, bush and trellised.

81
Q

What are the province wide DOCs in Campania?

A

Irpinia DOC for the province of Avellino and Sannio DOC for Benevento

D3 Grape Growing (26 decks)

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