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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
Veneto climate
Warm and moderately continental With moderate rainfall
26
Cooling influence in Veneto comes from
Altitude Lake Garda breezes
27
Soils in the Veneto are
Generally fertile and contribute to high yields- especially on plain
28
Top varietals in Veneto
Glera PG Garganega Corvina Merlot Chardonnay Rondinella
29
Soave hillside soils
Limestone, clay, volcanic Cool soils coupled with altitude slow ripening
30
Garganega
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
Soave DOC
Entire region Min 70% Garganega- chard/Verdicchio High max yields 80% of all production
32
Soave DOC Classico
Hilly Same rules as Soave DOC Slightly lower max yields 20% of all production
33
Soave Superiore DOCG
Same variety rule as DOC Lower yields
34
Recioto di Soave DOCG
Semi dried Honey/floral, high acid
35
Soave wine business
Large region of small growers and large bottlers 50% Cantina di Soave co op
36
Valpolicella climate/growing area
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
Corvina Veronese
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
Corvinone
Prone to powdery mildew bunches do not ripen uniformly- hand harvest for quality Dries well Tannins, red cherry
39
Rondinella
Productive on a range of soils Good disease resistance Neutral light simple cherry fruit Accumulates sugar fast for Recioto
40
Molinara
Pale colored- less grown Acid, red berry
41
Inexpensive Valpolicella wines
Fresh, fruity, early consumption Protective winemaking Temp control Short maceration Stainless/ neutral oak
42
Appassimento
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
Why do Appassimento wines have a softer mouth feel
Chemical changes in grapes during drying, more glycerol produced
44
Valpolicella DOC/DOCG must:
- be 45-95% Corvina or Corvinone -5-30% Rondinella -may include Rondinella
45
Valpolicella DOC
High max yields - low flavor concentration Red cherry, rose low tannin/ med + acid
46
Valpolicella DOC Classico
Hilly Classico zone Greater concentration
47
Valpolicella DOC Valpentena
Valpantena valley
48
Superiore
Higher min alc Must be aged 1 yr
49
Recioto Della Valpolicella DOCG
Sweet, semi dried grapes Dried 100-120 days Max 48 hL/ha after dry Fresh/dried red fruit Min 12% 50 g/L
50
Amarone Della Valpolicella DOCG
Min abv 14% Max 9 g/L Aged 2yrs min in wood Intense cherry, dried fruit, spice, wood High acid, high tannin
51
Valpolicella Ripasso DOC
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
Delle Venezie DOC
Replaced PG delle Venezia with stricter rules Grow in Friuli, Veneto, and Trentino High yields
53
Bardolino DOC/ Superiore DOCG
Next to lake Garda for moderating influence Light reds/rose 35-85% Corvina Chiaretto - rose
54
Bianca di Custoza DOC
Light easy drinking trebbiano toscano, Garganega, Friulano, cortese Consumed locally
55
Lugana DOC
Turbiana- Verdicchio Apple/citrus/hazelnut fresh acid saline finish

WSET D3 (33 decks)

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