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WSET D3 Quiz questions > 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.
How were organised:
* Northern Italy
* Tuscany
* Southern Italy

A
  • Pergola training
  • Mixed planting
  • Bush vines
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2
Q

Define Riserva

A

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.

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3
Q

Define Classico

A

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

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4
Q

Define Superiore

A

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

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5
Q

Define IGT

A

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.

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6
Q

True or false?

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

A

False
Apart from 2014, Italy has been the highest producer by volume of wine in the world.

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7
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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8
Q

Give the typical flavour/aroma for the local Trentino grape varieties:
* Teroldego
* Lagrein
* Marzemino

A

Teroldego: Black cherry
Lagrein: Ripe berry fruit
Marzemino: Red cherry

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9
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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10
Q

Rosé wines in Trentino may also be labelled as Rosato or?

A

Kretzer

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11
Q

Single variety wines in Trentino are allowed to blend in what % of other varieties?

A

15%

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12
Q

Trentino two variety blends must be 50 -75% of which grapes?

A

Pinot Bianco, Sauvignon Blanc, Pinot Grigio or Chardonnay

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13
Q

Trentino Bianco must be made from what?

A

80% Pinot Bianco and/or Chardonnay

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14
Q

Trentino Rossos can be single varietals or a what blend?

A

They can be blends of Cabernet Sauvignon, Merlot, Carmenère and Cabernet Franc.

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15
Q

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

A

Bassa Atesina: Pinot Grigio, Gewürztraminer, Chardonnay, Pinot Blanc, Pinot Noir, Sauvignon Blanc and Müller Thurgau are grown except.

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

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16
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.
17
Q

How can the Friuli region be broadly divided? Provide exampes of both.

A

The Friuli region can be broadly divided into two zones, the plains and the low hills.

The Plains DOCs
* Grave del Friuli DOC
* Friuli Isonzo DOC

The Low Hills DOC
* Collio DOC
* Collio Orientali del Friuli DOC

18
Q

Give a description of Friulano in Friuli

A
  • white variety is known elsewhere as Sauvignon Vert or Sauvignonasse.
  • medium (-) floral and apple flavours
  • medium to high alcohol
  • medium (+) acidity.
19
Q

Give a description of Refosco in Friuli

A
  • The most planted of the local black varieties in Fruili
  • 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.
20
Q

Give a description of Ribolla Gialla in Friuli

A
  • A white variety only grown in Collio and Colli Orientali
  • It is prone to shot berries
  • The wines have citrus and pepper notes
  • high acidity.
21
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
22
Q

The flat plain in Veneto is Italy’s largest expanse of flat land, and it is particularly susceptible what?

A

It is particularly susceptible to disease and rot.
Esca is a particular problem.

23
Q

Name the 7 most planted grapes in Veneto in order from most to least

A

Glera
Pinot Grigio
Garganega
Corvina
Merlot
Chardonnay
Rondinella

24
Q

Provide a typical tasting note for a mid-priced, Garganega based wine from Friuli.

A
  • Wines made from Garganega usually have high acidity levels
  • medium body
  • medium intensity aromas of lemon, apple/pear, white pepper and in the ripest examples stone fruit
  • They do not typically have any aromas or flavours of new oak.
  • They are typically good to very good in quality.
25
Q

Describe Valpolicella 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.
26
Q

Describe Valpolicella 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.
27
Q

Describe Valpolicella 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.
28
Q

Describe Valpolicella Corvina Veronese

A
  • In blends, it contributes violet, red cherry and red plum fruit with a herbal note
  • low to medium tannins
  • high acidity
  • It has thick skins making it suitable for drying.
29
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.

30
Q

What are the maximum permitted yields in Recioto di Soave DOCG

A

36 hL/ha

31
Q

What are the maximum permitted yields in Recioto della Valpolicella DOCG

A

48 hL/ha

32
Q

What are the maximum permitted yields in Soave Superiore DOCG

A

70 hL/ha

33
Q

What are the maximum permitted yields in Valpolicella DOC

A

84 hL/ha

34
Q

What are the maximum permitted yields in Bardolino Superiore DOCG

A

91 hL/ha

35
Q

What are the maximum permitted yields in Soave Classico DOC

A

98 hL/ha

36
Q

What are the maximum permitted yields in Soave DOC

A

105 hL/ha

WSET D3 Quiz questions (29 decks)

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