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Wset D3 (online quizzes) > North-East Italy > Flashcards

North-East Italy Flashcards

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1
Q

In the past, Italian winemaking was more focused on high yields rather than quality. Traditionally, certain vineyards in different regions were organised differently. What were the common vineyard training in Northern Italy, Tuscany, & Southern Italy?

A

Pergola training: Northern Italy
Mixed planting: Tuscany
Bush vines: Southern Italy

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2
Q

In Italy, this is for wines from a defined but larger geographical area, with a wider choice of grape variety and styles, and typically allowing higher yields than DOC or DOCG wines.

A

IGT

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3
Q

In Italy, wines with a higher minimum alcohol level, typically an additional 0.5% abv. are labelled as?

A

Superiore

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4
Q

In Italy, wines made exclusively from grapes grown within a defined historical area of a DOC or DOCG.

A

Classico

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5
Q

In Italy, wines submitted to a certain ageing period, at least two years for red wines and one year for white wines. Some individual DOC/DOCG specify that this ageing or part of it must be in oak.

A

Riserva

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6
Q

Although Trentino and Alto Adige are technically one region, they are often considered separately due to marked differences, including the grape varieties grown there. Which grape variety is most widely grown in Alto Adige but not in Trentino?

A

Schiava

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7
Q

What are the 3 main black grape varietiesin Trentino and their typical aromas/flavors?

A

Teroldego- black cherry
Lagrein- ripe berry fruit
Marzemino- red cherry

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8
Q

What are the 2 main styles of red wine made in Trentino?

A

Fresh and fruity for early consumption.
Intense & oak aged premium wine that can develop in the bottle.

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9
Q

Describe the fresh and fruity style of red wine in Trentino.

A

medium tannins and medium body. During winemaking, the fermentation is relatively short at 5-7 days and fermentation temperatures are moderate at 17-20ºC/63-68ºF which helps retain the fruitiness. The finished wine is briefly aged in stainless steel or neutral wooden casks which also ensures the fruitiness of the wine is maintained.

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10
Q

Describe the intense, premium style of red wine in Trentino.

A

intense fruit and oak related aromas of vanilla and sweet spice. The wines will be premium in quality. For winemaking there will be a period of skin maceration post fermentation and fermentation temperatures will be higher at 26-32ºC/79-90ºF. This style of wine will be typically aged in small oak barrels with a proportion of new oak.

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11
Q

What may rose wines in Trentino be labelled as?

A

Rosato or Kretzer

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12
Q

Single variety wines must be made from what % of the named variety on the label?

A

85%

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13
Q

Bianco wines from Trentino must be made from what % of what 2 grapes?

A

80% Pinot Bianco and/or Chardonnay

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14
Q

Two variety blends must be made from what % of what grapes?

A

50 - 75%
Pinot Bianco, Sauvignon Blanc, Pinot Grigio or Chardonnay , and then the other named varieties

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15
Q

Rosso wines must either be made from single varietals, or blends of what grapes?

A

Cabernet Sauvignon, Merlot, Carmenère and Cabernet Franc.

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16
Q

What are the two largest growing zones within Alto Adige?

A

Bassa Atesina
Oltradige

17
Q

What are the main grapes of Bassa Atesina in Alto Adige?

A

Pinot Grigio, Gewürztraminer, Chardonnay, Pinot Blanc, Pinot Noir, Sauvignon Blanc and Müller Thurgau

18
Q

What are the main grapes of Oltradige in Alto Adige?

A

Schiava, Merlot, Cabernet Sauvignon, Pinot Noir, Pinot Grigio, Gewürztraminer, Chardonnay, Pinot Blanc and Sauvignon Blanc.

19
Q

Why is organic viticulture challenging in the southern region of Friuli?

A
  1. The region has a warm maritime climate given the coastal location, and warm air coming in from the Adriatic Sea.
  2. Humidity is high and rainfall in the region is very high at approximately 1200mm per year.
  3. Vine vigour can be excessive during the growing season as a result of the high rainfall, making it a challenge to remain disease free without the assistance of agrochemicals.
  4. With the combination of high humidity and rainfall, fungal diseases can be a constant threat during the growing season making organic viticulture more of a challenge.
20
Q

What 2 zones can the Friuli region be broadly split into?

A

The Plains & The Low Hills

21
Q

What DOC’s are in the Plains of Friuli?

A

Friuli Isonzo
Grave del friuli

22
Q

What DOC’s are in the low hills of Friuli?

A

Collio Orientali del Friuli
Collio

23
Q

This white variety of Friuli is known elsewhere as Sauvignon Vert or Sauvignonasse. The wines have medium (-) floral and apple flavours, medium to high alcohol with medium (+) acidity.

A

Friulano

24
Q

The most planted of the local black varieties in Friuli. A vigorous variety. Late ripening and resistant to botrytis. The red wines produced are red cherry flavoured with herbal aromas. It has small berries that produce wines with high tannins that are best smoothed out by time in barrels.

A

Refosco

25
Q

A white variety only grown in Collio and Colli Orientali in Friuli. It is prone to shot berries. The wines have citrus and pepper notes and high acidity.

A

Ribolla Gialla

26
Q

The small Oslavia sub-region of Collio in Friuli is famous for its orange wines. The winemakers in this region share a commitment to certain winemaking techniques. Identify at least five of these techniques.

A
  1. Organic methods in the vineyard
  2. The use of local varieties (especially the celebration of Ribolla Gialla), alongside international ones
  3. Long maceration on the skins (as long as 6-8 months)
  4. No temperature control during fermentation
  5. Long maturation in large format oak or other wood (ageing as long as 2-6 years)
  6. Minimum or no fining/filtration
  7. Low or no added SO2
27
Q

The flat plain in Veneto is Italy’s largest expanse of flat land, and it is particularly susceptible to disease and rot. Which disease is becoming a particular problem in the area?

A

Esca

28
Q

Order the top six grape varieties in Veneto from most widely planted to least widely planted.

A

Glera
Garganega
Merlot
Corvina
Pinot Grigio
Cabernet Sauvignon

29
Q

What is the acid, body, intensity, aroma/flavor, and quality of Garganega?

A

high acid
medium body
medium intensity
lemon, apple, pear, white pepper
stone fruit when very ripe
no oak
good to very good

30
Q

In Valpolicella blends it supplies tannins, while also contributing red cherry fruit flavours. Must be hand harvested bunch by bunch as berries do not ripen uniformly. Also suitable for drying.

A

Corvinone

31
Q

In Valpolicella blends it contributes acidity, red-berried fruit and lightness. It is an important part of the Bardolino blend. Produces pale wines so has fallen out of popularity.

A

Molinara

32
Q

This Valpolicella grape can give rather neutral wines with light, simple cherry fruit. It accumulates sugar very fast and so is useful for Recioto. Good disease resistance.

A

Rodinella

33
Q

In Valpolicella blends, it contributes violet, red cherry and red plum fruit with a herbal note and low to medium tannins and high acidity. It has thick skins making it suitable for drying.

A

Corvina Veronese

34
Q

Explain the Appassimento method.

A

Well known wines from soave and valpolicella are produced in the appissmento method and their resulting wines are called passito. Grapes are picked early with acidity in mind and with a potential alcohol content of 11-11.5%. They must be completely healthy as any off flavors would be magnified in fermentation. They are then allowed to reach a semi-dried state by either hanging up or laying down in well spaced trays, typically in temperature and humidity controlled spaces. The grapes are rotated regularly to prevent the growth of mold. This process usually lasts for 3-4 months. This process concentrates the flavor and sugars, raises the potential alcohol content, and produces wines with higher levels of tannin & anthocyanins (& thus color). The grapes will lose 1/3 of their weight during this drying process. Resulting wines will feel softer and rounder on the palate as more glycerol is present. Depending on winemaking, wines can either be made sweet or dry.

35
Q

What is the quality heirarchy for Soave and their max yields?

A

Soave DOC: 105 hL/ha
Soave Classico DOC: 98 hL/ha
Soave Superiore DOCG: 70 hL/ha
Recioto di Soave DOCG: 36 hL/ha

36
Q

What are some of the quality heirarchy for Valpolicella & Bardolino and their max yields?

A

Valpolicella DOC: 84 hL/ha
Bardolino Superiore DOCG: 91 hL/ha
Recioto della Valpolicella DOCG: 48 hL/ha

Wset D3 (online quizzes) (21 decks)

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