Native Grapes Flashcards

Question

Bombino Nero

Answer 1

* Name origin= Looks like infant * Very late ripening * Monovarietal Rose wine in Castel de; Monte Bombino Nero DOCG * Thin skinned + hard to fully ripen = good for rose wine * Light to medium body wines with fresh acidity * ## Footnote Other DOC is Castel del monte DOC

Answer 2

* Found in Liguria * "red wine in white dress" * Adds balance to white passito "scacchetra desert wine" * Heroic viticulture * Good saline + savory spine * Dry usually in a blend or sweet dessert wine * Cinque terra DOC, Sciachetra DOC(sweet)

Answer 3

* Found in sardinia * Known as Cardinissia, Muristellu, or Bovaleddu (a biotype) * Identical to Graciano in spain * Dry, still red wines often blended with local grapes * Tannic + concentrated with good aging potential ## Footnote Terralba DO, Isola dei Nuraghi

Answer 4

* Mainly found in Piemonte (asti, alessandria, and Acqui Terme) * Ancient, aromatic red * High terpene levels: Geraniol, Nero, and cintronellol * Floral aromatics with a red fruit focus * sweet sparkling styles are the most popular * Some dry wine is made and some passito ## Footnote Brachetto d'Acqui DOCG

Answer 5

* Sicily and calabria * Grape is known as Calabrese in the register but mostly labeled nero d'avola "the black grape of avola" * Historically used as bulk wine sent north during phylloxera * 4 clones and over 100 biotypes, site specific- higher elevation vs low elevation (more tannic) * Red/Black fruit, savory, medium tannin & medium + Acid * Made as a dry, still wine - sometimes rose and sparkling too ## Footnote Cerasuolo di Vittora DOCG

Answer 6

* Tuscany * Leading grape in Chianti until 16th century -making a comeback * Part of the famous chianti recipe of Barone Ricasoli * Does not graft well so plantings decreased after phylloxera * Name comes from Rosa Canina (dogwood rose) or "dog days" * synonyms: Merla, Uva Fosca, Caccoine * Cannaiola in Lazio is a biotype

Answer 7

* Thin skins, late ripening * Balsamic spice and red fruit , monovarietal wines are drunk young, but can age when blended with sangiovese * Dry, still wines but experimenting with novello-style passito styles ## Footnote Chianti DOCG, Chianti Classico, Vino Nobile di montepulciano

Answer 8

* Signature grape of sardinia * Identical to Grenahe and various biotypes exist all over italy * Tai rosso biotype in veneto is lower quality and being replaced * Lack of anthocyanins = pale: structure and fruit change based on location or biotype. * Sardinia is fruitier and more intense than Umbria * Dry still monovarietal wines but sometimes blended with cab/merlot ## Footnote Sardinia: Cannonau di Sardegna DOC (Oliena, Jerzu, Capo) Umbria: Colli del Trasimento Veneto: Colli Berici

Answer 9

* Sardinia- brought by Spanish * Known as: Mazuelo, Samso, Carineno, and Carignano * Idenitcal to Bovale Grande and sometimes called Uva di Spagna * Vigorous and late ripening, needs heat to ripen, tannins can be rough if unripe * Bright ruby, high tannins and acidity. Plum, currant, spice, licorice * Dry, still, full bodied red wines ## Footnote Sardinia: Carignano del Sulcis Lazio: Cervetri DOC

Answer 10

* Sicily * Name origin "caricare" to load from high yields * Milo on Etna is the best * Old, bush trained vines low to the ground * Winemakers delay harvest so acid can drop slightly (high in malic acid) - many producers put it through Malo * Saline + Mineral, can be very ageworthy (needs time to develope) * Dry, still wines sometimes blended with Catarratto, Minnella, and Inzolia ## Footnote Etna DOC Bianco

Answer 11

* Found in Sicily * Name comes from "waterfall" = high yield * Offspring of Garganega and parent of Grillo * Identical to Cataratto Bianco Lucido but there are morphological + enological differences * Lucido produces more refined wines with higher acid * Popular in the 1980s because of yields but now regarded more than just a workhorse variety * When planted on hillsides, acidity retained and more balanced * Citrus, pineapple, said to resemble viognier * Dry still wines and historically important in Marsala production ## Footnote Alcamo DOC, Marsala DOC, Contea di Sclafani DOC

Answer 12

* Lazio * Name origin= town of Cesano * Two varieties: Cesanese Comune (more common) & Cesanese d'Affile (highest quality) * Struggles to ripen but likes high elevation, comune has bigger berries, Reduction in winery a problem * Medium body with nice acid- ripe cherry, cassis, rose * Dry, still but historically passito and some sparkling ## Footnote Castelli Romani DOC, Roma DOC, and others with Cesanese in name

Answer 13

* Tuscany/ some liguria + umbria * name = "small cherry" * Ciliegiolo is child of sangiovese and often confused with it because of interplantings (also confused with other varieties) * Large, long bunches, likes hot weather, and ripens early * Pale ruby, red fruit, low acid and alc, meidum body * Liguria = more herbal, Umbira = simpler * Dry, still red and roasto, can be novello ## Footnote 20 DOCs and numerous IGT. Monovarietals are on the rise

Answer 14

* Known as: Cacciola, Cacciuolo, Cociumella * Plantings increasing after rediscovered in 1990s * Native to Abruzzo (Chieti) - used as blending grape and now monovarietal * Traditional Pergola abruzzese, brown spots, late ripening * Pale lemon, white flowers, lemon, savory grassy like SB * Dry still, sparkling, frizzante, col fondo * Monovarietal or blended with (Trebbiano, Pecorino, Passerina, Malvasia) ## Footnote Abruzzo DOC (100%)

Answer 15

* Name = "bushy tail of fox" for long bunches * Campania * Also known as (Coada Vulpi, Pallagrello, Falerno, Durante, Caprettone(distinct variety) * Mastroberardino saved it and experimentally grown in Pompeii * Guyot training or Pergola Avellinese, small berries, thick skins, likes Volcanic soils of Irpinia * Tropical notes, medium acid * Originally blended with (falanghina, fiano, and Greco), monovarietals on the rise ## Footnote Irpinia DOC, Sannio DOC

Answer 16

* Autochthonous * Traced back to 17th century piedmont * 90% of plantings in Piemont * Once the most popular white, now overtaken by moscato and arneis * synonyms: Cortesi, Corteis, Bianca Fernanda, Ravertuso * Early-mid ripening, vigorous + high yielding, Guyot training, some winemakers use malo or barrel fermentation to tame acid * Dry white wine, pale lemon, limes, herbal, grassy, meidum body, medium + acid, most drunk young * Dry, still, sparkling styles ## Footnote Gavi DOCG, and other DOPS with cortese in name

Answer 17

* Autochthonous * Comes from "crow" referring to color or "cruina" meaning late ripe * Primary and most important grape in Veneto * Blended or singl variety (IGT) * Used in Bardolino rosato and sparkling valpolicella required 45%-95% corvina -- Bardolino (35%-95%) * Synonyms: Corvina Veronese, Cruina, Cassabria * Veronese Pergola training, late ripening, and thick dark skins * Light ruby in color, medium tannins, high acidity, ripe/sour cherry, violets, balsamic * Rosato, ripasso, amarone, recioto, sparkling ## Footnote Valpolicella, Bardolino

Answer 18

* Name = suffix "one" meaning "big/bigger" so big corvina (not related tho) * Usually always blended with Corvina (up to 50%) in Valpolicella, recioto, and amarone. Also found in Bardolino * Synonyms: Cruinon, Corvinon * Compact bunches, medium dark berries, resistant to disease and well adapted to air drying * Found on lower hillsides, and flat areas (east) often co-planted * Deep ruby color, intense cherry flavor with high tannins lending body and structure to blends. Uneven ripening can lead to green * Dry sitll wines, almost never monovarietal ## Footnote Amarone, Bardolino, Recioto

Answer 19

* Most widely planted grape in Lombardy * Bonarda dell'Oltrepo Pavese DOC (bonarda grape and bonarda wine are different) * In piedmonte it goes by "Nebbiolo di Gattinara" or " Spanna di Ghemme" * Also a blending partner for Amarone now * Rich in malvin = stable color and thick skins = high tannins * Deep purple color, red fruit, high tannins, sometimes left with RS * Mainly dry styles, sometimes off dry and frizzante ## Footnote Piedmonte: Bramattera (blended with Nebbiolo) Emilia romagna: Colli di Parma (blended with Barbera)

Answer 20

* Piedmonte, Liguria (called Ormeasco), and Sardinia * "little sweet one" - organoleptic * Production area decreasing in favor of Nebbiolo & barbera * Difficult to grow with fragile buds, poor vigor, weather sensitive, and highly reductive * Many clones/biotypes * Like calcareous soils * Pale ruby with stable anthocyanin. Sour red cherry, red fuit, floral, low acid, high tannins * Always dry and still, low acid, high tannin, fresh and fruity when made with no oak * Dogliani and Diano d'Alba DOC are fuller/oak aged ## Footnote Piedmont DOCG: Docellto di Ovava Superiore (other 2^) Piedmont DOC: Colli tortonesi Liguria: Pornassio or ormeasco di Pornassio

Answer 21

* Northern piedmont (17th century) * Named after Albaluce fairy which gave Caluso the grape or based on the color, or Latin - alba = white - luce = light * Also called Bianchera * Not an easy grape to grow, hail, frost. Canopy management: topia which limits sunlight. * Best results in Caluso appellation: sandy/gravel soils poor in nutrients but with phosphates and Potassium * Greep apple, grass, gooseberry, nice acid and mineral. Passito styles are more apricot and fig * Sparking (traditonal + Tank), dry & still, passito ## Footnote Erbaluce di Caluso DOCG, Canavese DOC

Answer 22

* Name comes from traditional vine supports: phalanx from greek soldiers * Used in famous ancient wine Falernum * Almost went extinct after phylloxera but increased after 1970s * Two distinct varieties: Flanaghina Flegrea(Lighter + floral) & Falanghina Beneventana (more strucutre + alcohol) * Most producers grow both and blend Vineyard: * Adaptable and does well on Volcanic and marly-sandstone soils and is grown on hillsides (continental) and flat areas close to shore (mediterranean) Glass: * Lemon yellow, white flowers, herbal, green apple. * Beneventanna: More yellow, yellow flowers, yellow apples, banana. both have crisp acidity Styles: * Still and dry, sometimes sparkling and sweet ## Footnote Campania: Campi Flegrei, Capri Apulia: San Severo Molise: Molise

Answer 23

* Campania, origin in Laprio Irpinia since 12th century * Revived by Mastroberardino (phylloxera + war) Vineyard * Site sensitive, volcanic soils ideal, and Lapio has heavy clay soils. Hard skin = botrytis resistant but sensitive to oidium + peronospora Glass * Pale lemon, white blossom, pear, green apple, jasmine, hazelnut, smoky/toasty/flinty with age Style: * Dry and still. Range from light to full body, dry to sweet, simple to complex. Sweet is either air dried or late harvest ## Footnote Campania: Fiano di Avellino, Cilento, sannio Apulia: Brindisi, Leverano Sicily: Contessa Entellina

Answer 24

* Native to sicily and offspring to Sangiovese (pale color) * Siblings: Gaglioppo, Nerello Mascalese, Pericone, Susumaniello * Mainly a blending partner to Nero d"avola in Sicily's only DOCG * Pale, fruity, and less tannic Vineyard: * Less than 2% of vineyard area * Prefers hot and dry and Terra Rossa soils (Sandy-clay calcareous, limestone and silica) * Warmer sites= richer + structure * Guyot training * Reductive in winery Glass: * Fresh, semi-aromatic, red fruit and florals, low tannin and drunk young Styles: Dry, Still, pale ruby or rose ## Footnote Cerasuolo di Vittoria DOCG

Answer 25

* Was popular, now not * Name is Latin for strawberry (notes) * Offspring of Nebbiolo Vineyard: * Easy to grow & productive: often planted on poorest sites and forced high yields = often unripe Glass: * Single variety usually * Pale ruby, light body, strawberry, rose, violet * Typically tannic and acidic and sometimes unripe tannin but can be ageworthy when ripe Styles: * Usually dry and still but can be frizzante sometimes RS to balance unripe tannins ## Footnote Freisa d"asti DOC and all others with name

Answer 26

* Central Aosta Valley * Origin: Fumo or smoke due to dusty bloom or smoky character with age * Primarily a blending grape giving color and body to Petite Rouge * There was a decline until 1990s with monovarietal bottlings Vineyard: * Resilient, winter hardy but thin skins = canopy management to avoid sunburn * Guyot is in favor over traditional pergola * Morainic soils and steep slopes (harvest by hand sometiems) Glass: * Deep ruby, complex and intense aromas of ripe and dried red fruits, smokiness, vanilla, clove. Vinification with dried fruit yields creamier texture Styles: * Dry & still. Potential for high acidity. Stainless steel fermentation and one year in wood to temper acid + tannins and sometimes a percentage of dried fruit ## Footnote Valle d"Aosta DOC Fumin

Answer 27

* Calabria (50% of plantings but declining) - used in Magna Graecia * Name origin "beautiful foot" and given to Olympians * Offspring of sangiovese + Mantonico * Siblings: Nerello mascalese, Montonicone, Susumiello, frappato, and perricone * Unstable anthocyanins = brick color but extended aging in SS will preserve color Vineyard: * Performs drier/drought conditions on clay limestone or clay-sand soils - * Alberello training for high quality * Melissa (Clay)= more floral * Plains (alluvial) = spicy * Sea = thinner body Glass: * Dry, pale ruby flavors of ripe red fruits, medium body, high tanins, medium + to high acid * Aged in concrete or a mix of used/new barrique * Can be produced as a rose in blends with Maglioccos ## Footnote Ciro DOC, Bivongi DOC

Answer 28

* Veneto * Known as Grecanico Dorato in Sicily and Malvasia di Manresa in Spain * Offspring: Cataratto, Montonico, Dorona, Albana, Trebbiano Toscano, Malvasia Bianca di Candia + many more * Over 24 biotypes and hugely adaptable * Main grape of Soave wine, blended in Gambellara blend and vinified sweet or recioto as well as sparkling Vineyard: * Intolerant to winter, but acid preserved even in drought * Pergola or guyot training * Berry skins are thick = resistant to botrytis and good for appasimento * One of the Longest bunches * Different expressions based on soil in Soave: * Non-calcareous basalt (complex), alluvial plain with clay, calcareous alluvial plain (simplest), and limestone hills Glass: * Dry, still, sweet(recioto), spumante. Semi aromatic * Yellow fruits golden apple, yellow pear, flowers, light medium body with high acidity. * Maturation styles can be neutral or oak * Wine can have great aging potential ## Footnote Recioto di Gambellara DOCG, Recioto di Soave DOCG, Soave Superiore DOCG

Answer 29

* Northeast italy, once called Prosecco * Main biotypes: Prosecco Tondo, Prosecco Lungo Vineyard * Vigorous + productive with large bunches * Best sites are slopes with good draininage -- conegliano valdobbiadene * Conegliano (east with lower elevations and cooler night temps) * Valdobbiadene (west with higher elevations and warmer temps and more rain) Glass * Green apple and pear to white flowers. WHite peach. Refreshing acidity. Styles: Sparkling, Brut, Extra Dry, Dry

Answer 30

* also known as Grechetto (bianco & spoletino) * Most common in Umbira and especially important in Orvieto production Vineyeard area: * Humid and temperate with tuff rocks and volcanic soils with good drainage * Blended with trebbiano toscano, malavisa, chardonnay, and sauvignon blanc. Becoming common to make a monovarietal wine Glass: * Dry with good acid, structure, and pear apple, hazelnut, and floral notes Styles: * Secco, abbocato, amabile, docle, and vendemmia tardiva and muffa nobile

Answer 31

* Emilia Romagna and Umbria and around bologna (Colli Bolognese Pignoletto) Vineyard: * Thrives in hilly areas around bologna with marl soils, conglomerates, and layered sandstone * Ideal training system is guyot and resistant to winter cold Glass: * Dry white that are sapid with citrus and herbal notes mostly SS Specific Styles: * Stil and dry under Colli Martani DOC but a sparkling version is allowed both spumante and frizzante

Answer 32

* Emilia: Colli bolognese Pignoletto * Umbria: Colli Martani DOC, Orvieto DOC, Todi DOC

Answer 33

* Piedmont and dating back to 13th century * Name comes from "Grignole" or grinding of ones teeth from high acid and tannin or "gragnola" which means high number of pips * Several biotypes exists but very small plantings Vineyard: * Needs ample sunlight and location is key to fully ripen * Sandy soils to calcareous clay are best * Needs ventiliation to avoid rot so generally challenging * small berries = small yields Glass: * Fairly light color with strawberry / raspberry nose * Tannic structure but refreshing Style: * Dry and still mostly steel fermented as wood would add unnecessary tannins ## Footnote Grignolino del Monferrato Casalese DOC

Answer 34

* Sicily * Grows well and has potential oxidative characteristics well suited to Marsala * Name comes from "pips" or grilli in local dilect * Crossing of: Cataratto and moscato di Alexandria * Two biotypes: Grillo Vecchio, Grillo Nuovo (most widely planted) * Called the "chameleon" because can be made in a number of styles Vineyard: * Grows well in warmer temps and handles drought well * Will have higher alc and sugar if not handed correctly Glass: * Staw yellow, lovely freshness and soft fruitiness and can be tropical in warmer areas (green fruit and grass if not) Styles: * Dry, still, white and sometimes late-harvest and plays a large role in Marsala blends ## Footnote Contea di Sclafani DOC, Marsala DOC

Answer 35

* Central italy but mainly marche * Most successful crossing (1936 at attempt 54) but low yields * Verdicchio X Sauvignon Blanc * Mostly blends Glass: Good acid with richer mouthfeel and aromatic Styles: Dry and still usually only SS ## Footnote Colli Maceratesi DOC

Answer 36

* Central Italy but mostly Marche * Name "oozing berries that look like tears" * The ripe berries are easily split^ so decline in production but known in Morro d'Alba Vineyard: * Prefers temperate climate and senitive to botrytis * Light bodied + deeply colored Glass: red and black fruit Floral and herbal notes Oak aging is rare but sweet styles from air drying happens Styles: Dry and still reds, Passito and sometimes sparkling ## Footnote Lacrima di Morro DOC

Answer 37

* Alto Adige * Tannins and structure resembles CS * Name comes from vallagarina in Trentino where originated * Related to Teroldego, Marzemino, Schiava, and Pinot Nero Vineyard: * Low and irregular yields and does best on south facing slopes with rocky soils that absorb heat like Bolzano Glass * Very High anthocyanins = deep purple * Full bodied and tannic with floral and black fruit notes Styles: Dry and still or Kretzer (rose) ## Footnote Alto Adige DOC

Answer 38

* Tuscany and is a common blending partner to sangiovese (vino nobile de montepulciano) * Name comes from the color violet Vineyard: Ancient with many biotypes that arent separated in vineyard Glass: Violet aromas with red and black fruit Unstable anthocyanins = paler color that oxidizes Styles: Still & dry ## Footnote Vino nobile di Montepulciano DOCG

Answer 39

* Veneto/Trentino * AKA Incrocio Manzoni created in 1930 * Riesling X Chardonnay * Still dry white wines, full bodied yet fresh Vineyard: * Very thick and strong skinned (disease/winter resistant) but can sunburn * Spurred cordon or Guyot Glass: * High quality wines, slightly aromatic and fruity, decent acidity as well Styles: Dry still wines and sometimes sparkling. It adds spice and acidity to blends ## Footnote Colli Berici DOC

Answer 40

* Aka Berzamino or Bassanino * Trentino/ alto-adige * High quality since 14th century * Two types: Marzemino Gentile + Marzeminio Padovana Vineyard: * Late ripening and dark skinned * Very vigorous and can adapt to any soils type but likes not super calcareous soils * Very susceptible to Powdery mildew and sour rot = pruning essential Glass: Grassy, herbal aromas and sour cherry Moderately full, dry, and tannic with balance of sugar and acidity Styles: Dry and still red fruity wines and often a blending partner for international and native varieties in Colli di Conegiano and Botticino DOC Sometimes passito, medium sweet, and sparkling exist ## Footnote Botticino DOC, Breganze DOC

Answer 41

* Primarily a blending variety in Veneto (valpolicella) * Name comes from Molino or "mill" (heavy bloom) * Also known as Uva Sala, Rossanella(Lake garda), and Brespon (valpantena) Vineyard: * High yielding, and fairly disease resistant * Susceptible to oxidation and high humidity, can be difficult to extract color-- slight decline in plantings Glass: * Pale ruby, delicate red berry fruits with lively acidity and saline streak Styles: Dry & still ## Footnote Amarone, Recioto, Bardolino, ETC

Answer 42

* Sardinia but brought from France or Spain but basically only grown in Sardinia * Its possible that there are many unrelated grapes that go by Monica. It can be a monovarietal or blended with other autochthnous grapes (cannonau and Bovale) Vineyard: * Vigorous and high yielding, dependable = favored * Can become easily overripe = excessive alc Glass: Approachable ruby wine with soft tannins and red fruit. Drunk young with slight chill. herbal tobacco note Styles: Dry and still with frizzante bottlings increasing ## Footnote Monica di Sardegna DOC

Answer 43

* Italy's 2nd most planted grape and 50% of abruzzo's plantings * used to be confused with Sangiovese which may account for the name Vineyard: * Not easy to grow- not resistant and uneven ripening as well as late ripening especially for seeds to ripen = early sugar accumulation without ripe tannins = excessive alcohol * High yield pergolas are sometimes used at the expense of quality * Adaptable and can grow anywhere Glass: * Rich in anthocyanins = deep ruby/purple * Prone to reduction * Ripe red cherry and spiced black plum with earthy notes. Medium + tannins and acidity * Uneven ripening can lead to green notes and harsh tannins * In the dry style, it can range from light and easy drinking to full bodied and oaked * Can be made rose (cerasuolos are drier, deeper colored and more complex) Styles: Still dry, red, rose, but can be sparkling or sweet ## Footnote Offida Rosso Conero, etc

Answer 44

* Native to Langhe in Novello * Also called Nas-cetta and Anascetta * Becoming more & more popular Vineyard: * Challange in vineyard with irregular maturation and low yields * Tight bunches = grey rot * Needs warmth + diurnal range Glass: Pale lemon, high aromatic intensity with sage, rosemary Saline and savory that makes moderate acid seem higher Ages well = honey and vanilla Styles: Dry and still

Answer 45

* Puglia (and south) * Sometimes incorrectly called Lacrima * Greek origins brought in the 8th century * Negro Amaro Preccoce is likely an earlier ripening biotype as it has the same DNA * Most widely planted grape in Brindisi and Lecce puglia provinces Vineyard: * Loves Dry, Calcareous/clay soils found in warm climates = planted in other countries like Austalia and California * Reliable and productive, late ripening Glass: * Not dark/opaque with medium intensity. Black cherry, plum, and tobacco, not very aromatic * Moderate to high acid and tannins can be coarse * Alcohol can be high if mismanaged Styles: * Blended with Malvasia Nera for aromatic intensity and softer tannins * For rose it is deeper and fruit-forward - not like provence ## Footnote Salice Salentino

Answer 46

* Sicily * Synonyms: Nerello Mantelto or Mantiddatu Niur * Commonly confused with other grapes: Sangiovese and Carignano Vineyard: * Early budbreak = spring frosts/damp/cold * Vigourous, productive, reliable Glass: Higher level of malvin = deeper color Not highly aromatic but has dark cherry, licorice, and vanilla Medium tannins, alcohol, and acid

Answer 47

* Sicily * Comeback since 2000 * Also known as Niureddu Mascalese and is a reference to teh Mascali Plains near Catania * Is a crossing of Mantonico Bianco and Sangiovese * Related to Carricante with many clones/biotypes Vinyeard: * Vigorous but varies in quality and vintage dependent * Late ripening and can be a challenge to fully ripen- de leafing is important * Yields need to be limited for quality Glass: * Translator of terroir - showcases vineyard, vine age, and vintage in the glass * Anthocyanins are peonin + cyanin so pale medium ruby * Nose: Tart red cherry, rosemary, cedar, tobacco * Tannins can be green so maceration needs attentino Styles: Dry still wine usually blended with Nerello Cappucio (softens the strucutre and adds color to mascalese) ## Footnote Etna Rosso DOC, Faro DOC

Answer 48

* Trentino/lombardy/lake garda * Ideal location: Valle dei Laghi due to drying effect of Ora del Garda breezes - perfect for air drying grapes * Named after the hazelnut because of the color of the stalks when ripe and aromas Synonyms: Gropel Bianc, Noselara Vineyard: * Disease resistant but early bud break= frost issue * Susceptible to rot = likes ventilated areas Glass: * Dry, crispy white flowers citrus, and hazelnut, light body with high acid * Trentino Vino Santo is rich with ripe peach and tropical fruit Styles: Dry or sweet still wines Trentino Vino Santo = air dried 5-6 months that lose 50% of weight -- longest-dried grape of any Vin Santo and therefore much sweeter than those of Tuscany /Umbira ## Footnote Trentino Nosiolo DOC, Trentino Vino Santo

Answer 49

* Sardinia (Cagliari and Cristiano) * Second most planted on the island * Name comes from Phoenician word for fire or after the ancient volcanic towers around the island called (Nuraghi) Vineyard: Very adaptable to soils Vigorous, high yielding, late ripening Glass: Yellow, medium body and high acidity, medium+ alcohol. Neutral profile with citrus and white flowers, drink young Styles: Typically dry but can be sweet or frizzante. Monovarietal or blended ## Footnote Nuragic di Cagliari DOC

Answer 50

* Veneto * Favorite of local birds and name comes from bird in Italian (uccello) * Rediscovered by Masi in the 1970s Vineyard: * Adaptable but likes gravel and sand * Resistant to botrytis * Builds sugar quickly and low and inconsistant yields Glass: Deep Ruby red color, fully body, medium acid Notes of herbs, spices, and dark forest berry Firm tannin and powerful Styles: Mostly blneded still dry reds where it adds color, tannin, and structure to valpolicella. Rarely monovarietal ## Footnote Rosso del Veronese + Valpolicella

Answer 51

* Marche and Abruzzo * Favored by sheepherders so name means sheep "pecora" * Resurected in 1980s by guido grifondi * 3 main biotypes Vineyard: * Clay, sand, gravel * Likes high altitude and cooler microclimates * irregular low yields and disease-resistant * High sugar accumulation and early ripening * Glass: * Lemon yellow, medium plus body, high potential alcohol and mineral driven, high acidity * Fresh aromas of herbal citrus, apple, pear Styles: Mostly monovarietal but can be blended Still dry wines and sparkling are gaining momentum ## Footnote Offida DOC

Answer 52

* One of the oldest, most planted, and important varieties in Aosta Valley * "Little red one" with many biotypes Vineyard: * Likes shallow soils with a mix of limestone, schist, and gravel * Dependable Glass: * Dark ruby color with medium body, high acid, and medium + tannins * Vibrant fresh red fruit with floral and spice can be quite alcoholic Styles: * Single varietal or blend * Dry and still ## Footnote Valle d'Aosta DOC

Answer 53

* One of the oldest native varieties found mainly in the Udine and Gorizia provinces in Friuli-Venezia Giulia * Noble history and considered an alternative to Tokaji Vineyard: Best in warmer microclimates with sunshine Vigorous but poor flower set = low yields Late harvested Glass: Bright gold color Medium + body high acid and complex aromas of yellow stone fruit, honey, dried mango, ginger Styles: Mostly off-dry to sweet, still wines and monovarietal. Can be made appassimento or extended hang time Bunches may or may not have botrytis ## Footnote Colli Orientali del Friuli DOC

Answer 54

* Campania * Helps to soften acid and tannin of aglianico * Called locally: Per'e Palummo or Palombina or Streppa Rossa * Name means "red foot" or "pigeons foot" for its red stalk and stem Vineyard: * Well suited to warm climates and volcanic soils * Vigorous but challenging in vineyard to avoid green flavors from unripe grapes * Extraction of color is a challenge Glass: * Medium ruby, red cherries and plum, violets, geranium and tar * Vehetal notes when unripe * Medium + acid, medium level of tannins and slightly soft Styles: Usually dry and still but some rosato and passito ## Footnote Campi Flegrei DOC, Capri DOC, Cilento DOC

Answer 55

* Friuli-Venezia Giulia * Almost extinct in the 1950s if not for Walter Filiputti * Name comes from "Pigna" meaning Pinecone Vineyard: Needs heat to ripen high levels of tannins but not too hot Compact bunches in the cellar, winemakers use oak, bottle-age, and other strategies for tannin management Glass: Deep ruby, black and blue fruits, herbs, earth with age Fuller bodied with higher acidity and high level of dense tannins Styles: Usually dry and still ## Footnote Fruili Colli Orientali DOC

Answer 56

* Alta Valle of Aosta Valley * Name comes from French "prier" meaning to pray -- used for sunday mass instead of red wines to avoid staining * Also called Blanc de Valdigne * Related to: Mayolet, Luglienga, Primetta * large contribution to genetic diversity Vineyard: Very High elevation (900-1200) Usually ungrafted due to cold weather = no phylloxera Trained low on pergolas within terraces built on slopes Very early ripening and resistant to cold Glass: Pale lemon, fresh white flowers, green appple, thyme, and mint High acid and light texture either oak or steel maturation Dry and crisp Styles: Dry still wines, sparkling, and sweet ## Footnote Valle d'Aosta DOC

Answer 57

* Puglia mostly * Means "first to ripen" * Known as Crljenak Kastelanski, Kratosija, Trebidrag, and Zinfandel * Heritage is Montenegro and Dalmatia * Historically used for vino da Taglio leading to high alcohol Vineyard: (gioia del colle vs Manduria) Gioia del Colle: * is situated on the Murge Plateau characterised by karst topography. Limestone bedrock with thin topsoils (terra rossa) * Calcareous soils + higher alitude + diurnal = higher acid, finesse, and aromas Manduria: * Larger production and AUV with lower altitude and more fertile soils = heavier expressions of primitivo. Primitivo has uneven ripening within bunches and can easily achieve high sugar levels Glass: Medium to deep ruby rich and ripe red/black fruit, tobacco, tar Medium acid and medium tannins, high alcohol Usually sees oak maturation Styles: Usually dry but sometimes sweet and fortified ## Footnote Colline Joniche DOC, Gioia del COlle DOC, Manduria DOC

Answer 58

* Friuli-Venezia Giulia and Puglia * Name ribolla was used for many wines in Venetian history so probably a brand name like malvasia * Popular in 13th century for nobility Vineyard: * Quality is with older vines on well driaining hillsides * Flysch (ponca) is the main soil formation allowing roots to dig deep * Soils are slightly alkaline helping to retain acidity * Two grand crus: Oslavia(mineral high acid) and Rosazzo (warmer) Glass: Pale color, delicate floral, citrus, and minerals High acidity, light chalky texture, classic vinification= protective winemaking with cooler temps= dry, fresh, light bodied Styles: Many styles: Protective vs oak aging, Tank sparkling, metodo classico, sweet, skin maceration ## Footnote Collio DOC, Friuli Colli Orientali DOC

Answer 59

* Veneto region and a blending partner in Valpolicella * Offspring of Corvina * First reference 19th century and popularity improved after grafting onto american rootstocks * Name is reference to dark color or resemblance to the feathers of small birds known as Rondine Vineyard: * Reliable and dependable * Resistant to cold and disease, and drought * Adapts to soils and has consistent yields * Accumulates sugar easily = recioto della valpolicella Glass: * Medium ruby, red cherry, herbal with medium body, acidity, and low tannins Styles: * Rarely a monovarietal and used as a blending partner in Bardolino, valpolicella, amarone, and Recioto, rosato

Answer 60

* Found in Dolceaqua area of western Liguria and is identical to Tibouren in France * Genetically distinct from other Rossese named grapes * First reference in 18th century Vineyard * Difficult to grow, requires sites away from sea in mountanous vineyards (hand tending) with well draining, soils * Calcareous clay * The lack of mechanization means producers and production is low * Terroir translator Glass: * Pale ruby, fresh strawberry, rose, black pepper, and balsamic * Meidum plus acid, light body, low tannins, and aging in SS or barrels to keep fresh fruit Styles: * Dry still wines that are made as monovarietal ## Footnote Rossese di Dolceaqua DOC

Answer 61

* Aromatic Red Grape primarily in Monferrato Piemonte * Croatina X Malvasia Aromatica di Parma * Revived by Don Giacomo Cauda who led the drive for Castagnole DOC * Growth of plantings since 2010 Vineyard: * Early-ripening with low acidity and frim tannins * Main question is "how to balance low acidity: blending earlier harvested grapes with higher acid" * Dry calcareous soils provides aromatic wines * Clay soils = structure + Color Glass: * Medium ruby, intense rose retal and geranium aromas with red berries and black pepper * Low acid, medium body, and powdery tannins * aged in large barrels for refinement. Aged wines will have reduced aromatics but more complexity Styles: Traditionally sweet but Don Cauda developed the dry style that is more popular today ## Footnote Ruche di Castagnole Monferrato DOCG (90%)

Answer 62

* Montefalco Umbria * Thick skins and high polyphenols = the most tannic italian red grape * No genetic links to other italian grapes so we dont know if its native or traditional * Name may be reference to feast "sagra" or Communion wine "Sacrestia" * Referenced since 16th century and historically a passito style wine but vinfied dry since 1970s * 3 clones and blend of all 3 make best wine Vineyard: * Thick skins and high tannis = balancing tannin with ripeness * Calcareous clay soils, continental summers provide sugar content to create structual balance * Needs time to fully phenolically ripen * Soil minerality is important= mangesium required but can suffer from too much potassium * In the cellar: Destemming + soft pressing can help balance tannins, and wood aging is often used to bring roundness. Montefalco Sagrantino DOCG covers a few areas: Montefalco = More strucure Castel Ritaldi = approachable Giano dell'Umbria = powerful Gualdo Cattaneo = Approachable Bevagna = floral Glass: * Deep ruby with black fruits, violets, olive, licorice, medium-plus acidity, high tannins with velvet texture * Aged examples have leather and earth and new and used oak are both used * Historically sweet passito but now still and dry, the DOCG allows for both

Answer 63

* Fruili venezia giulia since 13th century around Judrio river valley (albana, cialla, prepotto) * Schioppo = gunshot or little crack - reference to crunchiness of berries and lively acidity or the spicy notes of cracked peppercorn * Narrowly extinct: Oidium in 1850s, Phylloxera in 1860s, out of favor in 20th century * So rare that it didnt make the DOC in the 1970s Vineyard: * Large bunches with waxy blooms prevents sunburn * Not adaptable and needs marl(ponca) of Colli Orientali for proper intake of water and minerals * Likes cooler microclimates and doesnt do well in hot vintages * late ripener that needs long and gentle ripening to avoid green flavors and unripe tannins * Ventiliation, water drainage, and exposure are crucial Glass: * Deep ruby red with medium body * High levels of rotundone = black pepper * Elegant and fragrant cherries, raspberries and floral notes * Medium alcohol and sustained acidity * Woodsy underbrush with age * * Wines of Prepotto and Albana have a higher diurnal range so are richer, with more aromatics * Cialla has a cooler microclimate = high acid, slender, more fruit purity ## Footnote Friuli Colli Orientali DOC

Answer 64

* Trentino * "the golden one from Tirol" dating back to 13th century * Parent of Lagrein & syrah,sibling to Dureza, related to PN * Elisabetta Foradori brought it back from extinction (not wanted due to high-acid and mass-production) * Not adaptable= stays near the Piana Rotaliana - a sandy/gravelly plain at the foot of the dolomites * Teroldego Rotaliano is one of the few site/variety specific appellations in Italy Vineyard: * Thick skins, low in tannin but high in aroma, color, fruit extract, acidity, sugar, and potential alc * Soil of the Piana is rich with calcarous granitic, porphyritic rocks carried by the river Noce = perfect drainage for rainwater and snow * Vertical rock protects area from cold winds and reflects the heat from the sun back into the vineyards regulating temps and humidity * Late ripening, wind can knock off bunches * Botrytis if humid Glass: Deeply colored wine with lots of anthocyanins Crunchy aromas of red berries and some darker blackberry and plum. Floral, savory, and bitter almond in finish Acidity is always bright. Wine is well balanced and soft and doesnt need much aging Styles: High yields = light-bodied fruity wines with good acid and soft tannin Also made rosato (kretzer) Low yields= fully ripe tannins, oak aging with bolder deeper flavors but still good acids and soft tannic Blends in Tuscany, sicily, and Veneto ## Footnote Trentino DOC, Teroldego Rotaliano ODC

Answer 65

* Colli Tortonesi in Southern Piemonte dating back to 14th century * Can age and achieve complexity * Almost abandoned from irregular yield and challanges (walter Massa brought it back made first vintage of 100% timorasso wine in 1987) -- Vineyard: * Large berries with thick waxy skin * Asynchronous maturation with flowering and fruit set issues as well * Berries fall off if windy so the vineyard site needs to be protected but with good ventiliation and exposure Glass: Deep lemon, intense fruity scents of pear, peach, and apricot, slight tropical and honey 2-3 years of aging brings out minerality and tertiary refinement Styles: Dry still wines when young: full bodied, intense, and appealing When aged: Aromatic notes like petrol and hydrocarbons ## Footnote Colli Tortonesi DOC

Answer 66

* Friuili-Venezia Giulia * Prominent variety in almost all DOP areas * Might originate in veneto but in FVG since 17th century * in 2004 when Hungary joined EU, couldnt be called Tocai anymore so just Friulano Vineyard: * Buds late, ripens early with high vigor. Yields have to be reduced for quality wines * Thin skins = rot and mildew issues = drier vineyard sites are better * Friuli marly (ponca) soils provide good drainage to create wines with weight, minerality, and aging potential * The flatter, southern part of the region moderates by sea breezes produces lighter, frutier, and youthful wines * Two clones available: Sauvignon Vert: More common, crisper, lighter Sauvignonasse: smaller berries with spicier delivery Both are blended and coplanted to achieve balance + complexity Glass: * Bright lemon to gold, nose is always intense with fruity aromas of citrus pear, peach, tropical notes with florals and herbs * Acidity is sustained but milder if Malo goes through * Medium to full, elegant, bitter almond aftertaste Styles: Still white wine ranging from light/crisp to richer fuller bodied wines matured in oak. High alcohol is common Skin contact increases intensity ## Footnote Friuli: Colli Orientali del Friulu Veneto: Piave DOC Jakot in Slovenia

Answer 67

* Puglia known as Nero di Troia * Nero references high polyphenols that give intense ruby red or black color * Known as Sumarella, Troiano, Uva della Marina, Barlettana Uva di Barletta * Originated from Adriatic Basin and arrived in Puglia with ancient greek colonists * Name refers to Albanian town of Cruja(troy) or the puglian town of Troia * High in tannin so traditionally blended with other varieties to soften (montepulciano) but with modern technology, high quality monovarietals are being made Vineyard: * Good vigor and adaptable to all forms of training and pruning * Black berries with thick bloom * Late-ripening * susceptible to sunburn, Powdery, and the Favonio winds * Uneven ripeness means several passes are needed at harvest, some bunches might rot before reaching full ripeness- for this reason, many producers would pick early and make rose wine even though it is low acid * Clonal selection has slightly improved these issues * Two biotypes exist: Barletta(ruovo) : * large clusters, and loose berries with fragrant perfume and freshness Canosa: * Smaller berries, great color and structure but harder to grow so almost abandoned Best wines are a combination of both biotypes * Glass * Intense ruby red color and bouquet of violets, red and black fruits, tobacco, black pepper, * dry, tannic, fresh acid, with good body and alcohol, best wines can age 10 years Styles: * Dry and still with a move toward monovarietal wines * Adds finesse and freshness to blends with primitivo, negroamaro, and Aglianico * Some rose and white wines too ## Footnote Province of Foggia and Bari are best Castel Del Monte DOP

Answer 68

* Marche * Brought from Verona area to Jesi during plague of 14th-15th centuries after Marche agriculture was abandoned- they brought verona vines like Trebbiano di Soave and over the centuries it adapted and spawned Verdicchio * Trebbiano di Soave and Trebbiano di Legana are considered biotypes but the genetic makeup is different Vineyard: * Vigorous grape with high production but ripens slowly * Late ripening with maintained acid * Thrives in limestone/clay soils of Jesi as well as the flysch soils of Metalica * Higher altitude= fresher citrus styles * Lower yields = concentration age worthy expressions * High levels of tartatic acid = ageworthy * Not super intense aromas so lees aging gives complexity Glass: * Pale lemon color, lemon zest, green apple, fennel, white flowers, green herbal elements * Medium + to high acid * Creamy/waxy and usually aged in oak Styles: * Diversity of styles: Dry to sweet and still to sparkling * Metalica = higher acid, higher alc, and fuller body, more mineral and potential for more aging * Jesi= more delicate and floral ## Footnote Marche: Verdicchio dei Castelli di Jesi and Metalica Veneto: Lugana DOC, Soave DOC

Answer 69

* Friuli-venezia giulia and distinct from Verduzzo Trevigliano of the veneto * Two subvarieties: Verduzzo Giallo, and Verduzzo Verde * Prized for dessert wines and native to this region Vineyard * Not vigorous but resistant to botrytis * Sesitive to downy mildew and needs well exposed sites without lower humidity * Soils lower in water retention like marl are essential * Verduzzo verde : * Grown in the flatland vineyards and used to maker drier wines * Verduzzo Giallo: * Steep hillsides and commonly makes sweet wines from air-dried grapes - it is higher quality than verde and therefore more planted Glass: * Medium lemon, citrus, sweet almosnt, white flowers * Verduzzo verde: dry to off dry lighter body and delicate with citrus and floral notes * Verduzzo Giallo: Fuller bodied, tannic sweet wines rich with ripe apricot and dried fig, nutty caraml notes Styles: light and delicatly sweet to thick and very sweet ## Footnote Romandolo DOCG - only sweet wines made from air dried grapes Friuli DOC

Answer 70

* Sardinia, Tuscany, Liguria * Favorita/Pigato * Genetically identical but listed as seperate varieities because of looks and behavior Vineyard: * All 3 biotypes grow best on poor, infertile soils with sunny exposures and are vigourous with high productivity * Like dry climates and can tolerate wind but suffer from moths, rot, and downy Glass: * Pale lemon, musky aromas and notes of citrus, tropical fruit, peach, saline undertones and are fresh, medium bodied, with crisp acidity Styles: * Vary in style: Dry and still, sparkling, late harvest, and passito * Lees stirring and oak aging give texture + richness * Vermentino from sardinia range from light and fresh to structured and alcoholic * Pigato (liguria) is typically fuller bodiedd with creamier texture ## Footnote Sardinia: Vermentino di Sardenga Liguria: Riviera Ligure di Ponente DOC

Answer 71

* Native to piemonte and parent of Nebbiolo * Synonyms: Ughetta and Uvetta di Canneto * High in polyphenols and rich in rotundone = dark tannic spicy wine used as a blending agent Vineyard: * Low yields, irregular ripening that is difficult to work with * Poor adapting to american rootstock * Avoid deep fertile soils because they delay maturation * Skin contact kept short and wine is aged in oak barrels to soften tannins Glass: * Medium ruby red with notes of sour red cherry, rose, rosemary, mint, black pepper * Medium + body, tannic with bright acidity * Aromas similar to Pinot Noir and Nebbiolo but more spice Styles: Monovarietals do exist as still dry reds but often blended with Nebbiolo, croatina, and Uva Rara to give color, tannin, body, and spice ## Footnote Fara DOC, Sizzano DOC, Oltrepo Pavese DOC

Answer 72

* Piemonte, Lombardy, Aosta Valley * 909 AD first mentioned * Means Nebula or fog or bloom * Late ripening * Synonyms: Spanna (alto piedmonte), Chiavennasca (valtellina), Picotendro/picoutener (Aosta) and Prunent (val d'Ossola) * Biotypes: Lampia, Michet, Rose, Vineyard: * Early budding, late ripening, clay-limestone soils * Needs long canes due to poor basal bud fertility * Sensitive to spring frost and rain * Continental climate is best * Guyot training prefered as Nebbiolo needs sunlight so it needs southern exposures in cooler climates and good canopy management Soils: Langhe: marine sedimentary soils with layers of flysch (sandstone + clay) Roero: Marine-sedimentary rock and sand of lake/river origin Alto piedmonte: ancient volcanic to sandy to alluvial Nebbiolo espresses terroir really well Glass: * Transparent ruby to garnet * perfumed aromas of cherries, strawberries, cranberry, fresh or dried * orange oil, herbs, leather, tar, truffle, forest floor * High tannin, high acid and high alcohol, medium to full body * High levels of un-acylated anthocyanins and high levels of norisoprenoids (aromatic) Styles: * Typically dry, still wines. Sweet before the mid 1800s, and now experimenting with sparkling

Answer 73

* First degree relationship to Nebbiolo and historically a blending partner * Paler color, perfume and lighter structure * Sysnonyms: Nebbiolo Matine, Chiavannaschino, Chiavanesca piccola. Vineyard: * More vigorous with larger leaves and tighter smaller bunches that ripen earlier * More drought tolerant and almost always planted amongst other biotypes Glass: * Very pale red, amazing perfume floral, wild strawberry * Structured with medium +acid, medium+ alc, and medium+ tannins styles * Gives perfume, paler color, and decreases tannin and acidity, less than 20% of blend usually

Answer 74

* Most planted and important itlaian wine grape * Produced in all regions except Aosta valley and Trentino-alto adige * Likely originated in southern italy and has numerous clones and biotypes * Biotypes: Sangiovese Piccolo, Sangiovese Grosso are most famous * Name comes from blood of jupiter or San Giovanni * Synonyms: Brunello, Sangioveto, Prugnolo Gentile, Morellino, and Nielluccio Vineyard: * Very good at expressing terroir in a variety of soils and clmates * High acidity and tannins, needs long growing season to provide adequate body and phenolic ripening * Less fertile soils are desired to constrain vigor and yields must be controlled for quality wine * Grows best with limestone soils and the galestro soils of chianti classico (shale/clay mixture) * Sedimentary and rocky soils that are well draining are also good, volcanic soils are not * Adaptable to different training methods and so training can change depending on area (alberello in dry, well drained areaas) * Cooler climate = fresher and brighter more floral wines * Warmer climate (coastal and montalcino) = fuller-bodied and riper espressions

Answer 75

* Sun exposure in montalcino is also important as well as the relative location within montalcino - northern part is more similar to Chianti and southern part is more mediterranean * One of the key challenges in making sangiovese wine is balancing the high acidity and tannins with the relatively lower body which is often addressed through blending other grapes for body and color and through longer macerations. * A cold soak can be used before fermentation to enhance aromatics and the winemaker may also choose varying methods of aging (oak, no oak, barrique, and bottle-aging)

Answer 76

Glass * Almost always dry still but some rosato * Often made as a blend but 100% in brunello * Blends with native as well as international varieties * Pecorino