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WSET D3 > North East Italy > Flashcards

North East Italy Flashcards

1
Q

Trentino climate

A

Moderate continental with cooling influence

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2
Q

What affect does Lake Garda offer Trentino?

A

Moderating

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3
Q

Why can summertime temps be high in Trentino?

A

Mountains block cool wind, heat builds on valley floor

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4
Q

Trentino is mostly planted to white or red grapes?

A

75% white

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5
Q

Top varietals in Trentino

A

PG
Chard
Muller
Teroldego
Merlot
Gewurz

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6
Q

Teroldego

A

Black cherry med tannin deep color
Pergola or Guyot
Intense aromas from 145 and 152
Teroldego Rotaliano DOC - gravel soils in N

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7
Q

Marzemino

A

Red cherry med tannin deep color
Ziresi subzone calcareous clay and basalt

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8
Q

Lagrein

A

Red cherry and black plum
Deep color, med tannin
Needs warm site/sunshine for ripeness
Poor fruit set
Rose

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9
Q

Moscato Rosa

A

Rose scented moscato
Appassimento or late harvest

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10
Q

Nosiola

A

Valley of the Lakes - warmest area w/sub continental climate
Light hazelnut flavor
Vino Santo - semi dried fruit
Vulnerable to frost, powdery mildew, sour rot

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11
Q

Winemaking style in Trentino

A

Preservation of primary fruit
Stainless/some lees

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12
Q

Co ops account for what % of Trentino production?

A

70%
Cavit makes 60% if all wine in Trentino

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13
Q

Alto Adige climate

A

Mild Alpine
Protected from cold wind by mtn

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14
Q

At what altitude are most vines planted in alto adige

A

300-700m

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15
Q

Top varietals in Alto Adige

A

PG
Gewurz
Chard
PB
Schiava
Lagrein
SB

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16
Q

Schiava

A

German - Vernatsch
Pergola to cope with/vigor
High yielding
Pale ruby w/perfumed violet and strawberry

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17
Q

What % of Alto Adige wines are DOC

A

98%

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18
Q

Friuli climate

A

Warm maritime
Adriatic meets alps
High rainfall

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19
Q

Main varieties in Friuli

A

PG
Glera
Merlot
Ribolla
Chard
Friulano
Sauvignon

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20
Q

Friulano

A

Sauvignon Vert or Sauvignonasse
Good disease resistance
Floral/Apple med acid, med+ alc

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21
Q

Ribolla Gialla

A

Prone to shot berries
Citrus/pepper high acid
Orange wine

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22
Q

Refosco

A

Vigorous
Late ripening, resistant to botrytis
Red cherry/herbal
High tannins

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23
Q

Winemaking style of Friuli

A

Unoaked white wine

24
Q

Orange wines

A

Friuli is epicenter of production
Maceration from 8 days up to 6-8 mos
Long aging 2-6 yrs in large barrel

25
Q

Veneto climate

A

Warm and moderately continental
With moderate rainfall

26
Q

Cooling influence in Veneto comes from

A

Altitude
Lake Garda breezes

27
Q

Soils in the Veneto are

A

Generally fertile and contribute to high yields- especially on plain

28
Q

Top varietals in Veneto

A

Glera
PG
Garganega
Corvina
Merlot
Chardonnay
Rondinella

29
Q

Soave hillside soils

A

Limestone, clay, volcanic
Cool soils coupled with altitude slow ripening

30
Q

Garganega

A

Vigorous
Late ripening
Pergola- trellis
Sensitive to winter cold, mildew, botrytis
High acid, lemon/pear/white pepper/stone fruit
Age into almonds and honey

31
Q

Soave DOC

A

Entire region
Min 70% Garganega- chard/Verdicchio
High max yields
80% of all production

32
Q

Soave DOC Classico

A

Hilly
Same rules as Soave DOC
Slightly lower max yields
20% of all production

33
Q

Soave Superiore DOCG

A

Same variety rule as DOC
Lower yields

34
Q

Recioto di Soave DOCG

A

Semi dried
Honey/floral, high acid

35
Q

Soave wine business

A

Large region of small growers and large bottlers
50% Cantina di Soave co op

36
Q

Valpolicella climate/growing area

A

Mediterranean but with cooler soils to slow ripening
South soils have more gravel/sand and are flatter/warmer so grapes are fruitier w/less acid

37
Q

Corvina Veronese

A

Most planted
Vigorous/high yielding
Thick skinned for drying
Prone to downy mildew, botrytis, drought sensitive
Suited to pergola as first few buds do not fruit and for shade (prone to sunburn) and air circulation
Violet/cherry/red plum/herbal
Low tanning high acid

38
Q

Corvinone

A

Prone to powdery mildew bunches do not ripen uniformly- hand harvest for quality
Dries well
Tannins, red cherry

39
Q

Rondinella

A

Productive on a range of soils
Good disease resistance
Neutral light simple cherry fruit
Accumulates sugar fast for Recioto

40
Q

Molinara

A

Pale colored- less grown
Acid, red berry

41
Q

Inexpensive Valpolicella wines

A

Fresh, fruity, early consumption
Protective winemaking
Temp control
Short maceration
Stainless/ neutral oak

42
Q

Appassimento

A

3-4 mos drying
Concentrate flavor, raise alc
Grapes picked early for acid and perfect bunches
Hanged or laid in trays
Loss of water = more sugar, potential alc, acid, anthocyanins, tannin, flavor concentration

43
Q

Why do Appassimento wines have a softer mouth feel

A

Chemical changes in grapes during drying, more glycerol produced

44
Q

Valpolicella DOC/DOCG must:

A
  • be 45-95% Corvina or Corvinone
    -5-30% Rondinella
    -may include Rondinella
45
Q

Valpolicella DOC

A

High max yields - low flavor concentration
Red cherry, rose low tannin/ med + acid

46
Q

Valpolicella DOC Classico

A

Hilly Classico zone
Greater concentration

47
Q

Valpolicella DOC Valpentena

A

Valpantena valley

48
Q

Superiore

A

Higher min alc
Must be aged 1 yr

49
Q

Recioto Della Valpolicella DOCG

A

Sweet, semi dried grapes
Dried 100-120 days
Max 48 hL/ha after dry
Fresh/dried red fruit
Min 12%
50 g/L

50
Q

Amarone Della Valpolicella DOCG

A

Min abv 14%
Max 9 g/L
Aged 2yrs min in wood
Intense cherry, dried fruit, spice, wood
High acid, high tannin

51
Q

Valpolicella Ripasso DOC

A

Unpressed grapes skins w/some RS are taken from end of fermentation phase of Amarone or Recioto, newly made Valpolicella wine just pressed, is added to undergo second fermentation
Fresh and stewed red cherry, plum

52
Q

Delle Venezie DOC

A

Replaced PG delle Venezia with stricter rules
Grow in Friuli, Veneto, and Trentino
High yields

53
Q

Bardolino DOC/ Superiore DOCG

A

Next to lake Garda for moderating influence
Light reds/rose
35-85% Corvina
Chiaretto - rose

54
Q

Bianca di Custoza DOC

A

Light easy drinking trebbiano toscano, Garganega, Friulano, cortese
Consumed locally

55
Q

Lugana DOC

A

Turbiana- Verdicchio
Apple/citrus/hazelnut fresh acid saline finish

WSET D3 (33 decks)

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