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WSET Level 4 Diploma D3 > North-East Italy > Flashcards

North-East Italy Flashcards

1
Q

What is the common training system in Northern Italy?

A

Pergola

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2
Q

What is the common training system in Southern Italy?

A

Bush vines

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3
Q

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

Reserva

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4
Q

Wines made exclusively from grapes grown within a defined historical area of a DOC or DOCG.

A

Classico

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5
Q

Wines with a higher minimum alcohol level, typically an additional 0.5% abv.

A

Superiore

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6
Q

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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7
Q

True or False?

For the last five year, Spain’s wine production has been higher than Italy’s.

A

False

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8
Q

Which grape variety is most widely grown in Alto Adige but not in Trentino?

A

Schiava

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9
Q

What is the typical flavors and aromas of Teroldego?

A

Black Cherry

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10
Q

What is the typical flavors and aromas of Lagrein?

A

Ripe berry fruit

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11
Q

What is the typical flavors and aromas of Marzemino?

A

Red cherry

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12
Q

Identify and describe the two main styles of red wine made in Trentino.

A

One style is fresh and fruity, with 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.

The other style of red wine has 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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13
Q

What is the term used for Rose wines in Trentino?

A

Rosato or Kretzer

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14
Q

What is the % of variety required for Trentino single variety wines?

A

85%

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15
Q

What are the % of 2 variety blends for Trentino wines? and what varieties are required?

A

50-75%
Pinot Bianco, Sauvignon Blanc, Pinot Grigio, or Chardonnay

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16
Q

Trentino Bianco wines must be made from what % and what grapes

A

80% from Pinot Bianco and/or Chardonnay

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17
Q

What are the varieties of Trentino Rosso?

A

Cabernet Sauvignon, Merlot, Carmenere

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18
Q

Identify the two largest growing zones within Alto Adige and the main grape varieties that are grown there.

A
  1. Bassa Atesina: Pinot Grigio, Gewürztraminer, Chardonnay, Pinot Blanc, Pinot Noir, Sauvignon Blanc and Müller Thurgau are grown except.
  2. Oltradige: Schiava, Merlot, Cabernet Sauvignon, Pinot Noir, Pinot Grigio, Gewürztraminer, Chardonnay, Pinot Blanc and Sauvignon Blanc.
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19
Q

Explain why organic viticulture can be challenging in the southern region of Friuli.

A
  • The region has a warm maritime climate given the coastal location, and warm air coming in from the Adriatic Sea.
  • Humidity is high and rainfall in the region is very high at approximately 1200mm per year.
    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.
  • 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.
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20
Q

What are the DOC of plains in Friuli?

A

Grave del Friuli
Friuli Isonzo

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21
Q

What are the DOC of low hills in Friuli?

A

Collio
Collio Orientali del Friuli

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22
Q

What are the characteristics of Friulano?

A

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

23
Q

What are the characteristics of Refosco?

A

The most planted of the local black varieties. 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.

24
Q

What are the characteristics of Ribolla Gialla?

A

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

25
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
  • Organic methods in the vineyard
  • The use of local varieties (especially the celebration of Ribolla Gialla), alongside international ones
  • Long maceration on the skins (as long as 6-8 months)
  • No temperature control during fermentation
  • Long maturation in large format oak or other wood (ageing as long as 2-6 years)
  • Minimum or no fining/filtration
  • Low or no added SO2
26
Q

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

27
Q

What are the top six varieties in Veneto from most widely planted to least widely planted?

A

Glera
Garganega
Merlot
Corvina
Pinot Grigio
Cabernet Sauvignon

28
Q

What are the characteristics of Garganega?

A

Wines made from Garganega usually have high acidity levels, with medium body, and medium intensity aromas of lemon, apple/pear, white pepper and in the ripest examples stone fruit. They do not typically have any aromas or flavors of new oak. They are typically good to very good in quality.

29
Q

What are the characteristics of Corvinone?

A

In 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.

30
Q

What are the characteristics of Molinara?

A

In 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.

31
Q

What are the characteristics of Rondinella?

A

This 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.

32
Q

What are the characteristics of Corvina Veronese?

A

In 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.

33
Q

Briefly explain the Appassimento method.

A

The Appassimento method is the process of natural partial dehydration of grapes resulting in higher concentration of sugars in the berries.

Grapes are often picked a little earlier to ensure there is no disease on the berries, clean fruit is a necessity for this process. Once the grapes are picked, the bunches are placed in an area which may be a specially designed room, for a period of 3-4 months. The area must be well aerated and ventilated and the temperature and humidity will be well controlled.

This is to ensure rot does not develop during the drying process.

34
Q

What is the climate of Aldo Adige?

A

a mild alpine continental climate with low rainfall (300 days of sun)

35
Q

What are the soils of Alto Adige?

A

Volcanic porphyry, quartz, and mica rock, Dolmitic limestone

36
Q

Who are the famous producers of Alto Adige?

A
  • Alois Lageder
  • Elena Walch
  • Cantina Kaltern
  • Candina di Tramin
37
Q

What is the climate of Friuli?

A

A warm maritime climate with high raindall

38
Q

What are the soils of Orientali del Friuli?

A

Calcareous marl, and sandstone

39
Q

What is ponca sois?

A

Compacted marl with excellent drainage in Fruili

40
Q

What is the synonym of Welschriesling?

A

Riesling Italico

41
Q

What is the synonym of Blaufrankisch?

42
Q

What are the famous producers of orange wines?

A
  • Jasco Gravener
  • Stanko Radikon
  • Dario Princic
43
Q

What are the sweet wines DOCG of Friuli?

A

Colli Orientali del Friuli Picolit
Ramandolo DOCG

44
Q

What is the climate of Veneto?

A

warm, moderately continental, with moderate rainfall

45
Q

What are the soils of Soave?

A

limestone clay and/or volcanic rocks (basalt)

46
Q

What are the preferred soils of Garganega?

A

Sandy and alluvial

47
Q

What is the variety requirements of Soave?

A

Min 70% Garganega, up to 30% Trebbiano di Soave or Chardonnay

48
Q

What are the soils of Valpolocella?

A

Limestone, and clay or volcanic soils

49
Q

What are the variety requirements of Valpolicella?

A

Corvina and/or Covione 45-90%
Rondinella 5-30%

50
Q

What are the requirements of Recioto della Valpolicella?
max yield
min abv
min RS

A

Max yield: 48 hal/ha
Min abv: 12%
Min RS: 50 g/l

51
Q

How long the grapes must be dried off the vines for Amarone della Valpolicella?

A

100-120 days

52
Q

What are the requirements of Amarone della Valpolicella?
max yield
min abv
min RS

A

max yield: 48 hl/ha
min abv: 14%
min RS: 5-9 g/l

53
Q

What is the aging requirement of Amarone della Valpolicella?

A

2 years in large cask or barriques
4 years for the reserva

54
Q

What is ripasso method?

A

Unpressed grape skins with some residual sugar are taken from the end of the fermentation phase of Amarone or Recioto. Newly made Valpolicella wines, having been pressed off its own skins is then added to these grape skins for a second fermentation

WSET Level 4 Diploma D3 (31 decks)

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