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D3 KID > North-East Italy > Flashcards

North-East Italy Flashcards

1
Q

When did Trentino and Alto Adige become part of Italy?

A

1919

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2
Q

Trentino-Alto Adige in the foothills of what moutains?

A

The Alps

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3
Q

Alto-Adige aka

A

Sudtirol

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4
Q

Primary language in Alto-Adige?

A

German
aka Sudtirol
Austrian influence

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5
Q

Trentino-Alto Adige more blends or single varietal wines?

A

Single varietals

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6
Q

Trentino white wines tend to be what grapes and what kind of style?

A

Pinot Grigio, Chard, Muller Thurgau

Unoaked, fresh

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7
Q

Red grapes in Trentino?

A

Teroldego
Merlot
Marzemino

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8
Q

Co-ops produce what % of wine in Trentino?

A

80%

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9
Q

Climate in Trentino?

A 
Moderate continental
Cooling influence (Alps)
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10
Q

Are there more red or white grapes grown in Trentino?

A

Predominantly white grapes
75% white
25% black

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11
Q

Yields in Trentino?

A

Max yields tend to be high
Whites 100hl/ha
Reds 90hl/ha

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12
Q

How many different grapes can be bottled as single varieties in Trentino DOC?

A

19 altogether
10 whites
9 black

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13
Q

Most widely planted grape in Trentino?

A

Pinot Grigio

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14
Q

Top three grapes grown in Trentino?

A

Pinot Grigio
Chardonnay
Muller Thurgau

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15
Q

Most planted red grape in Trentino?

A

Teroldego

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16
Q

Teroldego in Trentino. How was it traditionally trained? And how is it trained now?

A

Historically: pergolas
Now: Guyot

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17
Q

best clones of Teroldego? why?

A

145 and 152

they give intense aromas

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18
Q

Trentino: best DOC for Teroldego?

A

Teroldego Rotaliano DOC

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19
Q

Can Teroldego be bottled as Trentino DOC?

A

No, must be Vini delle Dolomiti IGT

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20
Q

IGT for Trentino-Alto Adige?

A

Vini delle Dolomiti IGT

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21
Q

What is Teroldgeo prone to?

A

Drying out of stems

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22
Q

Where is the best Marzemino grown in Trentino? Why?

A

Ziresi subzone of Trentino DOC
Full sun exposure
Rich calcareous clay and basalt

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23
Q

Why is Lagrein low yielding?

A

Suffers from poor fruit set

Needs a warm site with sun to ripen fully

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24
Q

Italian and German label terms used in Trentino for Lagrein? (Red and rose)

A

Red: Lagrein rubino/dunkel
Rose: Lagrein rosato/kretzer

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25
Q

What is Moscato Rosa used for in Trentino? Made how?

A

Rose-scented sweet wine

Appassimento w/ late harvest fruit

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26
Q

Trentino: what is Nosiola? Where is it grown? What does it taste like?

A

White grape
Grown in Valley of the Lakes (warmest area)
Light hazelnut flavour

also Vino Santo (not Vin Santo)

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27
Q

Trentino: most white wines are made how? (Pressing, fermenting?)

A 
Soft pressing
Stainless steel
Low temps 12-16C
Brief lees age
Release young
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28
Q

Trentino Bianco DOC must be what?

A

Minimum 80% Chardonnay and/or Pinot Bianco

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29
Q

Trentino Rosso DOC must be what?

A

Single varietal or blends of

Cab Sauv, Cab Franc, Carmenere, Merlot

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30
Q

Trentino DOC labelled with a single variety: what % of that variety?

A

Min 85%

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31
Q

Name for rosé in Trentino?

A

Rosato or Kretzer

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32
Q

Average vine holding in Trentino?

A

1.2ha
lots of small growers
co-ops and merchants important

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33
Q

Largest co-op in Trentino?

And what % of wine do they make

A

Cavit

60% of all wine in Trentino

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34
Q

Example of a high profile estate not to use Trentino DOC? Why?

A

Foradori

Don’t believe standards are uniformly high; use IGT Vigneti delle Dolomiti instead

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35
Q

What is Cavit?

A

Consortium of 10 co-ops spread around Trentino
4,500 growers
Exports are 80% of its business

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36
Q

Key red grape in Alto-Adige

A

Schiava

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37
Q

Climate in Alto-Adige

A 
Mild Alpine continental climate
Mountains protect from cold winds
Warm air in valleys
300 days sunshine
Diurnal range
= > great for ripening and acidity
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38
Q

Soils in Alto-Adige?

A 
Varied
Volcanic porphyry
Quartz
Mica rock
Dolomitic limestone
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39
Q

Two largest growing zones in Alto-Adige? (NB not technically subzones of DOC)

A

Bassa Atesina

Oltradige

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40
Q

What is Bassa Atesina?

A

Growing zone in south of Alto-Adige
Warmer climate
Main varieties grown, EXCEPT Schiava
Muller Thurgau at high altitudes

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41
Q

What is Oltradige?

A

growing zone in Alto-Adige

includes Lake Caldaro (for Schiava)

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42
Q

Most grown grape in Alto Adige?

A

Schiava

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43
Q

most grown red grape and most grown white grape in Alto Adige?

A

Red: Schiava
White: Pinot Grigio

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44
Q

What is Schiava? What is it also known as?

A 
Main red grape in Alto Adige
aka Vernatsch (its German name)
Four separate varieties identified (usually grown together)
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45
Q

Schiava style

A

Pale ruby
Perumed violet, strawberry
Light to medium body
Low tannin

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46
Q

Why is Schiava usually grown on pergola?

A

Tame its natural vigour

Yields are high

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47
Q

What % of wines from Alto Adige are DOC?

A

98% (!)

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48
Q

Examples of two common two-variety blends in Alto Adige DOC?

A

Chardonnay-Pinot Bianco

Cabernet-Lagrein

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49
Q

Largest sub zone (used on labels) for Alto Adige DOC

A

Alto Adige Valle Isarco

mostly white wines

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50
Q

Average vine holding in Alto Adige

A

Very small

1ha

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51
Q

Co-ops account for what % of Alto Adige wines

A

70% of production

inc. some high quality

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52
Q

Two important producers in Alto Adige?

A

Alois Lageder

Elena Walch

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53
Q

Largest winery in Alto Adige?

A

Cantina Kaltern (co-op)

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54
Q

Two important co-ops in Alto Adige?

A

Cantina Kaltern

Cantina di Tramin

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55
Q

Alto Adige wines sold mostly in Italy or export?

A

75% in Italy

of which just under half in the province itself

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56
Q

Biggest export market for Alto Adige?

A

Germany

then USA

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57
Q

Italy’s most north-easterly region?

A

Friuli (aka Friuli-Venezia Giulia)

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58
Q

Friuli broders which two countries?

A

Austria

Slovenia

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59
Q

Friuli makes what % of Italian wine?

A

4%

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60
Q

Majority of wine in Friuli is what colour?

A

75% white

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61
Q

Climate in south of Friuli (flat plain near Adriatic sea)

A

Warm maritime climate
Warm air from sea meets cooler influence from Alps
High rain, humidity
Extra work to combat disease etc

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62
Q

Friuli can be divided into two growing zones based on geology/topography. What are they?

A 
Alluvial plain (everyday wines)
Low hills (higher end wines)
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63
Q

Most everyday wine in Friuli (esp. Merlot and Pinot Grigio) comes from what part of the region?

A

Flat alluvial plain

Fertile soils

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64
Q

Important DOCs on Friuli’s flat plain

A

Grave del Friuli DOC (high volume wines)

Friuli Isonzo DOC (best quality)

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65
Q

Two important DOCs on Friuli’s hillsides

A

Collio DOC

Collio Orientali del Friuli DOC

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66
Q

What is ponca?

A

Compacted marl soils in Friuli

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67
Q

Pinot Grigio accounts for what % of grapes grown in Friuli?

A

25%

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68
Q

List a few local white varieties in Friuli

A

Ribolla Gialla
Malvasia di Istria
Verduzzo
Picolit

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69
Q

List a few local red vareities in Friuli

A

Refosco
Schiopettino
Pignolo
Tazzalenghe

70
Q

Most widely planted white and black grape in Friuli?

A 
Pinot Grigio (most overall)
Merlot
71
Q

What is Welschriesling called in Italy?

A

Riesling Italico

72
Q

Friulano aka

A

Sauvignonasse or Sauvignon Vert

formerly Tocai Friulano

73
Q

Friulano has good disease resitance. So what?

A

Important in Friuli where rainfall is high and disease pressure is high

74
Q

Friulano style

A

Medium (-) floral, apple
Medium to high alcohol
Medium (+) acidity

75
Q

Where is Ribolla Gialla grown?

A

Collio and Colli Orientali (Friuli)

76
Q

Why does Ribolla Gialla need hillside sites?

A

Prevent it growing too vigorously

77
Q

Ribolla Gialla style

A

Citrus and pepper

High acid

78
Q

Refosco aka

A

Refosco dal Peduncolo Rosso

79
Q

Refosco wine style

A

Red cherry
Herbal
High tnanins

80
Q

Who introduced unoaked, white winemaking style to Friuli? When?

Inspired by what?

A

Mario Schiopetto
Late 1960s

German technical expertise eg stainless steel, temperature control, cultivated yeasts, pneumatic presses

81
Q

Key sub-region in Friuli for orange wine?

A

Oslavia, a small sub-region of Collio (neighbours Brda in Slovenia)

82
Q

How is orange wine made (Friuli)?

A 
Long maceration (8 days to 6-8 mths) on skins, white varieties
Long ageing (2-6 yrs) in large oak
83
Q

Pioneers of orange wine movement (Friuli)?

A

Josko Gravner
Stanko Radikon
Dario Princic

84
Q

Common commitments of orange wine producers in Friuli?

A 
Organic
Local varieties (Ribolla Gillia) and int'l
Long maceration on skins
Ambient yeasts
No temp control
Long amturation large oak
No fining/filtration
Low or no added SO2
85
Q

Orange wine style (Friuli)

A

Amber, orange or gold colour
Pronounced dried fruits, dried herbs, hay, nuts
Medium tannins

86
Q

Key difference between Collio and Collio Orientali del Friuli?

A

Mostly political history

87
Q

What is currently happening legislatively to Collio DOC?

A

Becoming Collio DOCG

88
Q

Principal wines in Collio DOC and Collio Orientali DOC?

A

Single varietal whites: Friulano, Ribolla Gialla, Sauvignon Blanc, Chardonnay

89
Q

Two sweet-wine DOCGs in Friuli?

A

Colli Orientali del Friuli Picolit DOCG

Ramandolo DOCG

90
Q

What is Colli Orientali del Friuli Picolot DOCG?

A

Historic sweet wine in Friuli
once competitor of Tokaji
Air-dried grapes (Picolit)

91
Q

What is Ramandolo DOCG?

A

Sweet wine in Friuli

air-dried grapes (Verduzzo)

92
Q

Italy’s largest wine region?

A

Veneto

93
Q

Climate in Veneto?

A

Warm, moderately continental
Moderate rain
Cooling from altitude

94
Q

What is Italy’s largest expanse of flat land? Where is it? So what?

A

Po River Valley
Veneto
Moist air and fog = humid, disease

95
Q

Fertile soils in Veneto. T/F? So what?

A

True
High yields, particularly on the plains
Hillside sites better suited to quality

96
Q

1 grape grown in Veneto? Used for what?

A

Glera

Prosecco

97
Q

top 5 grapes grown in Veneto

A
  1. Glera
  2. Garganega
  3. Merlot
  4. Corvina
  5. Pinot Grigio
98
Q

What are the two distinct parts of Soave?

A
  1. Foothills (north)

2. Flat plain (south)

99
Q

Hillside soils in Soave? So what?

A

Limestone and clay and/or volcanic basalt
Naturally cool; this plus altitude => slow ripening
Full flavour ripeness, high acidity

100
Q

What’s Garganega like in the vineyard?

A

Vigorous
Very productive
Late ripening (October)

101
Q

Traditional training for Garganega? Vs. now?

A

Trad: pergola
Now: trellis

102
Q

Garganega style

A

High acid
Medium body
Medium intensity lemon, pear, apple, white pepper and (if ripe) stone fruit
Generally not oaked

103
Q

Quality producers make Garganega how?

A

Short cold maceration
Cool ferment (16-18C)
Few months ageing on lees before bottling

104
Q

Three DOCs for dry wine in Soave

A

Soave DOC
Soave Classico DOC
Soave Superiore DOCG

105
Q

Soave DOC grape requirement

A

min 70% Garganega

max. 30% Chardonnay OR Trebbiano di Soave aka Verdicchio

106
Q

Trebbiano di Soave aka

A

Verdicchio

107
Q

Three permitted grapes for Soave DOC

A

Garganega (min 30%)
Chardonnay
Treibbiano di Soave

108
Q

Max yield in Soave DOC

A

High

105 hl/ha

109
Q

When can Soave DOC be released?

A

When very young!

After 1st December in harvest year

110
Q

Soave DOC is what % of overall Soave production?

A

80%

111
Q

Yield for Soave Classico DOC (vs Soave DOC)

A

Classico is 98hl/ha

mildly lower than Soave DOC (105hl/ha)

112
Q

Soave Classico DOC is what % of overall Soave production?

A

20%

113
Q

Soave Superiore DOCG is from the same hilly zone as what other DOC/G?

A

Recioto di Soave DOCG

114
Q

Yield for Soave Superiore DOCG

A

70hl/ha

high, but considerably lower than Soave DOC and Soave Classico DOC

115
Q

Is Soave Superiore DOCG used a lot?

A

No, a tiny proportion of overall Soave production

116
Q

Thinking behind Soave Superiore DOCG introduction?

A

Yields for other Soave DOCs too high, this being a quality alternative

but tbh, Garganega can give concentration and flavour at high yields so not a huge issue -> hasn’t really taken off

117
Q

Recioto di Soave DOCG: yield

A

36 hl/ha

118
Q

Recioto di Soave DOCG: style

A

Floral, rich, honeyed, sweet

High acid

119
Q

Average vineyard holding in Soave

A

2 ha

120
Q

What % of Soave is bottled by small family wineries?

A

10%

it’s a region of small growers and large bottlers!

121
Q

Largest co-op in Soave

accounts for what % of production

A

Cantina di Soave

Bottles just under 50% of all Soave

122
Q

What % of Soave is exported?

A

80%

but glory days were in the 60s and 70s; today replaced by fashionable Pinot Grigio

123
Q

Quality Soave producers?

A

Pieropan

Inama

124
Q

How many named cru sites in Soave?

A

33

approved in 2020

125
Q

Where is Valpolicella located?

A

Immediately north of Verona (Veneto region)

126
Q

Corvina aka

A

Corvina Veronese

127
Q

Most concentrated wines come from which zone of Valpolicella?

A

Foothills in the north
Limestone and clay/volcanic
Cool soils, slow ripening
-> more acidity, more concentration

128
Q

The grapes for Valpolicella (4)

A

Corvina
Corvinone
Rondinella
Molinara

129
Q

Corvina has thick skins. So what?

A

Suitable for drying!

130
Q

Why is Corvina suited to pergola training?

A

It doesn’t fruit on the first few buds

Height helps with air circulation, reducing disease (prone to downy, botrytis etc)

131
Q

What does Corvina add to Valpolicella?

A 
Red cherry
Violet
Red plum
Herbal
Low to medium tannin
High acid
132
Q

Example of single-variety Corvina? (High-end)

A

Allegrini’s “La Poja”

Concentrated, barrel aged

133
Q

Are Corvina and Corvinone related?

A 
No
Corvinone ("big Corvina") probably arising from big clusters
134
Q

Main problem when growing Corvinone?

A

Berries don’t ripen evenly

Picked over bunch by bunch,a dd work and cost

135
Q

Why is Corvinone a good compliment to Corvina?

A

It adds tannins (Corvina is low to medium tannin)

Red cherry fruit

136
Q

Rondinella accumulates sugar fast. So what?

A

Useful for Recioto

137
Q

Why is Molinara being grown less in recent years?

A

It producds pale wines

Market prefers deeper colour (apparently ><)

138
Q

Italian dried grapes. What’s the name of the method, and what’s the name of the resulting wine style?

A

Method is APPASSIMENTO

Style is PASSITO

139
Q

How long are drying grapes left in lofts for (Valpolicella)?

A

3-4 months

140
Q

Passito wines: grapes dried on or off the vine?

A

Can be either
Completely healthy grapes, open bunches
Can be on the vine, more often off the vine
either hung up, or (for volume) laid down on trays

141
Q

Loss of water in dried grapes does what?

A

Lose around 1/3 of their weight
Higher sugar, potential alcohol, acidity, anthocyanins, tannins and flavour concentration
Chemical changes: more glycerol = softer, fuller mouthfeel

142
Q

Dried grapes undergo chemical changes that lead to more glycerol in the wine. So what?

A

Gives a softer, fuller mouthfeel to the wine

143
Q

Valpolicella wines must be what % of Corvina and/or Corvinone?

A

Corvina and/or Corvinone must be 45-95% of the blend

5-30% Rondinella. Molinara also authorised

144
Q

Max yield for Valpolicella DOC

A

84hl/ha

Low flavour concentration

145
Q

Valpolicella DOC style

A 
Bright purple
Red cherry and roses
No oak
Low to medium tannin
Medium to medium (+) acid
146
Q

What is Valpolicella Valpantena DOC?

A

Valpollicella made from grapes grown in the Valpantena valley

147
Q

How is Superiore used in Valpolicella DOC?

A

Higher grade of the basic DOC (higher alcohol, longer ageing)
NOT a separate DOC
Valpolicella DOC, Valpolicella Classico DOC and Valpolicella Valpantena DOC can all have Superiore

148
Q

Top producers in Valpolicella

A

Quintarelli

Romano dal Forno

149
Q

Valpolicella: Recioto, Amarone and Ripasso are based on geography. True/false

A

False

Based on winemaking styles - can come from any geographic area within Valpolicella DOC

150
Q

Max yield for Recioto della Valpolicella DOCG

A

48 hl/ha

151
Q

Recioto della Valpolicella DOCG style

A

Intense red, fresh and dried fruit flavours
Full body
Medium (+) to high tannin
Min 50g/l sugar

152
Q

Sweetness level for Amarone della Valpolicella DOCG

A

Dry or just off-dry

Max 9g/L

153
Q

Amarone max yield

A

48hl/ha

154
Q

Maturation required for Amarone?

A

Min 2 years in large casks or barriques (four years for Riserva)

155
Q

How long are Amarone grapes dried for?

A

100-120 days

156
Q

Amarone style

A

Intense cherry and dried fruit
Spice and wood
Medium to high tannin
High acid (balance the richness)

157
Q

Ripasso method

A
  • Unpressed grape skins with some residual sugar are taken from the end of the fermentation phase for Recioto or Amarone
  • Newly made Valpolicella wine, pressed off its skins, then added to THESE skins for a 2nd maceration
  • Yeasts ferment the remaining sugar, skins give colour, flavour and tannin
  • may add 15% Amarone wine also
158
Q

Ripasso style

A

Medium to full body
Medium (+) tannin
Fresh and stewed red cherry, plum

159
Q

What % of Amarone is exported?

A

65%

Germany, US, Switzerland, UK

160
Q

When was Pinot Grigio delle Venezie DOC introduced? Why?

A

2017

replace IGP of same name and add stricter requirements

161
Q

Pinot Grigio delle Venezie DOC: grapes have to come from where?

A

Veneto
Friuli-Venezia Giulia
southern Trentino province (Trentino-Alto Adige)

162
Q

Veneto, F-VG and Trentino area produces what % of Italian Pinot Grigio? And what % of the world’s Pinot Grigio?

A

85% of Italian

40% of world

163
Q

Pinot Grigio delle Venezie DOC style

A

Light to medium (-) intensity apple and lemon
Light to medium (-) body
Medium alcohol
Medium (+) acidity

164
Q

Bardolino is located next to what?

A

Lake Garda

165
Q

Moderating influence for Bardolino DOC and Bardolino DOCG?

A

Lake Garda

166
Q

Bardolino style

A

Light bodied reds and rosé

Corvina blends generally

167
Q

Name for rosé style made in Bardolino?

A

Chiaretto

Light, fresh, red fruit

168
Q

Lugana DOC is from where?

A

Beside Lake Garda (in Veneto)

169
Q

Turbiana aka

A

Trebbiano di Lugana

Verdicchio

170
Q

Lugana DOC style

A

Moderately aromatic
Ripe apple, citrus, hazelnut
Lively acidity
Saline

D3 KID (35 decks)

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