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wset diploma Italy > North-West Italy > Flashcards

North-West Italy Flashcards

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1
Q

what are Piemonte’s top five varieties?

A

High to low:

  1. Barbera
  2. Moscato w. (sparkl. Asti)
  3. Dolcetto
  4. Nebbiolo
  5. Cortese w. (Gavi)
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2
Q

What is the climate in Piemonte

A

Moderate continental climate - cold winters/ hot summers.

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3
Q

What are the natural factors affecting viti in Piemonte

A
  • The Alps to the north shelter from rain + cold winds

- The Apennines: shelter from Mediterranean weather systems

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4
Q

Hazards in Piemonte

A

Thunderstorms, hail and fog. Late frosts. Autumn rain issue f. late ripening Nebbiolo

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5
Q

Describe Nebbiolo

A

Black, vigorous, early budding(frost risk), late ripening (autumn rain risk).

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6
Q

Nebbiolo grape growing

A
  • in best S + SW sites due to its high value
  • likes calcareous marl soil
  • trained high as first buds infertile
  • vigorous: needs canopy mngmnt/ cluster thinning
  • Single Guyot (mechanical trimming)
  • Needs sunburn protection
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7
Q

Describe the typical Nebbiolo wine style

A

Pale ruby in colour, turning to pale garnet within 3–5 years, pronounced intensity aromas/flavours (violet, rose, red cherry, red plum), dry, high acidity, high tannins, high alcohol + full body.

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8
Q

Nebbiolo winemaking

A
  • Past: long maceration on skins (3-4 months), followed by 5-8 years ageing in large old wooden vessels (softern harsh tannins)
  • 1980’s: New oak flavour (Altare/Gaja) + deeper colour/more extraction
  • Present: less new oak, grapes picked riper, maceration 3-4 weeks, ageing in a combo of large Slavonian + smaller barriques.
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9
Q

Name the Nebbiolo denominations

A
  • Barolo, Barbaresco, Roero, Gattinara, Ghemme (all DOCG)

- Langhe Nebbiolo, Nebbiolo d’Alba (DOC)

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10
Q

Barolo location

A

It is a village around the city of Alba, Piemonte

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11
Q

Barolo factors + effect on style

A
  • south+ south-west facing slopes
  • 200–400 m. asl
  • good sunlight + cool influence during long growing season (–>ripeness + acidity)
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12
Q

What are the yields in Barolo

A

The DOCG restricts yields to 56 hL/ha.

Plantings have doubled. Local consortium started controlling plantings to preserve quality.

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13
Q

what are the soils in Barolo

A
  1. Blue-grey marl (more fertile) in N + NW (lighter more aromatic, earlier drinkability).
  2. Yellow-grey sand and clay (less fertile) in S + SE (closed and tannic in youth, need cellaring)
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14
Q

what are the ageing requirements for Barolo & Barolo Riserva?

A

Barolo DOCG: 3yrs + 2 m
Barolo Riserva: 5 years+2m
Both min. 18m in oak. (long maturation adds to cost)

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15
Q

what is barolo chinato?

A

Barolo wine, sweetened and infused with herbs and spices.

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16
Q

Famous Barolo Single vineyards

A

Vigna Rionda, Cru Cannubi

17
Q

What’s Menzioni Geografiche Aggiuntive (MeGA)?

A

status given to high quality single vineyard. Can appear on label to signify this.

18
Q

How is Barbaresco different to Barolo?

A 
Smaller in size
Lower altitude
Warmer climate
Harvest a week earlier
Shorter maturation times
2yrs for Barb. DOCG + 4 yrs for Rsrva.
19
Q

Gattinara + Ghemme DOCGs

A

continental climate, great diurnal variation
South facing- 300asl
higher acidity
light body+pronounced intensity

20
Q

Barolo & Barbaresco prices

A

premium to super premium from £35 + above

21
Q

Describe the Barbera variety

A
  • black variety
  • early budding (spr.frost)
  • late ripen. (before nebbiolo)
  • vigorous+ disease-resistant
  • range of sites and aspects
  • fan leaf virus issue
  • high yields (control for
    concentr. wines)
  • hi acid- lo tannin
22
Q

Barbera wine style in general

A

deep ruby, med intensity red cherry, plum, black pepper, no oak, high acidity, med. tannins, med. alcohol
inxpnsive -mid price

23
Q

where is top Quality Barbera grown

A
  • Nizza DOCG
    -Low Yields (49 hL/ha)
    -Aged in small french oak
    barriques
    -premium price
24
Q

Barbera denominations

A
  • Barbera d’Asti DOCG(63 hL/ha, no oak age)
  • Nizza DOCG (49 hL/ha, 18 months total age- 6 in barrique
  • Barbera D’Alba
  • Barbera del Monferatto
25
Q

Describe the Dolcetto variety

A

-Black variety
- early ripening
- low vigour
-fungal disease issue
-cool weather can hinder
ripening
- low acid
- high tannin

26
Q

Describe Dolcetto style

A

deep ruby, med intens. red cherry, blossom, med- acid, med+ tannin, med alc., med body

27
Q

Dolcetto wine-making

A

-reductive in winery requires
pump overs or rack-and-return to introduce oxygen and avoid off-flavours.
-mid-range fermentation (retails fruity profile)
-short time on skins (7-15 days)
- soft extraction of its high tannins
-st. steel or cement tank (primary fruit)
- inexp-mid price

28
Q

Best Dolcetto Denominations

A
  • Dolcetto di Ovada DOC
  • Dogliani DOCG (56 hL/ha)
  • Dolcetto D’Alba (63hL/ha)
29
Q

Dolcetto producers

A

Marcarini (Alba) and Marziono Abbona (Dogliani)

30
Q

Describe Cortese variety

A
  • white
  • high yield
  • thin-skinned (prone to grey rot)
31
Q

Describe cortese style

A

light intensity, lemon, apple/pear, white flowers, high acidity, medium alcohol + light body. Inexpnsive- mid price

32
Q

Cortese winemaking

A

protective white wine ferm. st. steel, most produced for early drinking.

33
Q

Cortese denominations

A
  • Cortese di Gavi DOCG- 67 hL/ha.
  • Gavi di Gavi DOCG.
  • For riserva 45hL/ha + 1 yr ageing in any vessel before release
34
Q

Describe Arneis variety

A
  • white variety
  • white flowers, chamomile, white peach and lemon.
  • Medium (-) acidity.
  • harvest at correct ripeness as loses acidity quickly
  • easily oxidised at the winery
  • inexp-mid pricd
35
Q

What type of producers are engaged in production in Piemonte

A
  • small family-owned farms
  • past, small growers sold their grapes to larger producers
  • today, many small estates bottle and market their own wines.
  • much higher prices for Nebbiolo grapes/wines,
  • Consortium had to put a halt in new nebbiolo plantings to protect quality
36
Q

Name Barolo & Barbaresco export markets

A
  • High proportion exported (80%)

- USA, Germany, UK, Scandinavia.

37
Q

Future for Barolo/ Barbaresco

A
  • New focus on named single vineyards within Barolo and Barbaresco, similar to a cru in Burgundy.
  • Becoming collector & investment items due to their longevity/tertiary development

wset diploma Italy (3 decks)

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