North Flashcards
BAROLO DOCG
AR
Piemonte
Nebbiolo
Oak aged (3 years, 18 months)
BARBARESCO DOCG
AR
Piemonte
Nebbiolo
Oak aged (2 years, 9 months oak)
BARBERA D’ALBA DOC, BARBERA D’ASTI DOCG
Piemonte
Barbera (85%, 90%)
Youthful and fruity; Barrel-aged
GAVI DOCG
Ferment
Piemonte
Cortese
Stainless steel; oak w lees for complexity
ALTO ADIGE DOC
Trentino-Alto Adige
Pinot Grigio
Dry/light
TRENTINO DOC
Trentino-Alto Adige
Pinot Grigio
Warmer style
FRIULI GRAVE DOC
Friuli-Venezia Giulia
Pinot Grigio
Simple fruity
COLLIO DOC/COLLIO ORIENTALI DOC
Friuli-Venezia Giulia
Pinot Grigio
Rich, concentrated
SOAVE DOC
Veneto
Garganega
Fruitier, drink young
SOAVE CLASSICO DOCG
Veneto
Garganega
Full flavour
VALPOLICELLA DOC
Veneto
Corvina
Simple, fruity, unoaked
VALPOLICELLA CLASSICO DOCG
Veneto
Corvina
Simple, fruity, unoaked
PIEMONTE
Climate
Natural influence: protection, cooling, moderating
Risk
Moderate continental Protection: mountains to the north from Northern winds Cooling: altitude Moderating: River Po Risk: thunderstorms, hail, fog
FRIULI-VENEZIA GIULIA
Vineyard locations:
Climates
Cooling or warming influence
ALPS FOOTHILLS ( NORTH )
Moderate continental
Cooling: cold air from mountains
FLAT PLAINS ( SOUTH )
Warm, maritime
Warming: Adriatic Sea
VENETO
Climate
Cooling influences
Risk
IGT? Style?
Warm, moderate rainfall
Cooling: altitude, breezes from Lake Garda
Risk: (Flat plain) disease and rot (increase of spray usage)
Veneto IGT: Simple, fruity, high yield
NEBBIOLO Budding/ripening Tannin Acid Colour Aroma: Age characters:
Bud early; ripen late High tannin High acid Pale Aroma: perfumes, sour cherry, herbs, dried flowers
BARBERA Tannin Acid Colour Notes Yield
Low tanning High acid Deep ruby/purple Red cherry, plum, black pepper High yielding
DOLCETTO Tannin Acid Colour Notes Preferred site Ripening
High tannin Medium acid Dark purple Black plum, red cherries, dried herbs Cool sites Early ripening
CORTESE Acid Colour Body Notes Fermentation
High acid Pale Light body Citrus, green apple, pear Cool ferment in stainless steel (some old oak for lees and complexity)
CORVINA Skin type Colour Tannin Acid Style in Valpolicella Classico DOC
Thin
Moderate colour
Low-medium tannin
High acid
Valpolicella: simple, fruity, light tannin, red cherry, unoaked, drink immediately
GARGANEGA Acid Body Aroma Age character
Medium-high acid
Medium body
Pears, red apple, stone fruit, white pepper
Almond, honey
PINOT GRIGIO Cool vs Warmer Body Acid Flavours
Cool:
Light-medium body
High acid
Citrus, green fruit
Warm:
Medium body
Medium acid
Ripe stone fruit
