North-West Italy Flashcards
what are Piemonte’s top five varieties?
High to low:
- Barbera
- Moscato w. (sparkl. Asti)
- Dolcetto
- Nebbiolo
- Cortese w. (Gavi)
What is the climate in Piemonte
Moderate continental climate - cold winters/ hot summers.
What are the natural factors affecting viti in Piemonte
- The Alps to the north shelter from rain + cold winds
- The Apennines: shelter from Mediterranean weather systems
Hazards in Piemonte
Thunderstorms, hail and fog. Late frosts. Autumn rain issue f. late ripening Nebbiolo
Describe Nebbiolo
Black, vigorous, early budding(frost risk), late ripening (autumn rain risk).
Nebbiolo grape growing
- 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
Describe the typical Nebbiolo wine style
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.
Nebbiolo winemaking
- 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.
Name the Nebbiolo denominations
- Barolo, Barbaresco, Roero, Gattinara, Ghemme (all DOCG)
- Langhe Nebbiolo, Nebbiolo d’Alba (DOC)
Barolo location
It is a village around the city of Alba, Piemonte
Barolo factors + effect on style
- south+ south-west facing slopes
- 200–400 m. asl
- good sunlight + cool influence during long growing season (–>ripeness + acidity)
What are the yields in Barolo
The DOCG restricts yields to 56 hL/ha.
Plantings have doubled. Local consortium started controlling plantings to preserve quality.
what are the soils in Barolo
- Blue-grey marl (more fertile) in N + NW (lighter more aromatic, earlier drinkability).
- Yellow-grey sand and clay (less fertile) in S + SE (closed and tannic in youth, need cellaring)
what are the ageing requirements for Barolo & Barolo Riserva?
Barolo DOCG: 3yrs + 2 m
Barolo Riserva: 5 years+2m
Both min. 18m in oak. (long maturation adds to cost)
what is barolo chinato?
Barolo wine, sweetened and infused with herbs and spices.
Famous Barolo Single vineyards
Vigna Rionda, Cru Cannubi
What’s Menzioni Geografiche Aggiuntive (MeGA)?
status given to high quality single vineyard. Can appear on label to signify this.
How is Barbaresco different to Barolo?
Smaller in size Lower altitude Warmer climate Harvest a week earlier Shorter maturation times 2yrs for Barb. DOCG + 4 yrs for Rsrva.
Gattinara + Ghemme DOCGs
continental climate, great diurnal variation
South facing- 300asl
higher acidity
light body+pronounced intensity
Barolo & Barbaresco prices
premium to super premium from £35 + above
Describe the Barbera variety
- 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
Barbera wine style in general
deep ruby, med intensity red cherry, plum, black pepper, no oak, high acidity, med. tannins, med. alcohol
inxpnsive -mid price
where is top Quality Barbera grown
- Nizza DOCG
-Low Yields (49 hL/ha)
-Aged in small french oak
barriques
-premium price
Barbera denominations
- 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
Describe the Dolcetto variety
-Black variety
- early ripening
- low vigour
-fungal disease issue
-cool weather can hinder
ripening
- low acid
- high tannin
Describe Dolcetto style
deep ruby, med intens. red cherry, blossom, med- acid, med+ tannin, med alc., med body
Dolcetto wine-making
-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
Best Dolcetto Denominations
- Dolcetto di Ovada DOC
- Dogliani DOCG (56 hL/ha)
- Dolcetto D’Alba (63hL/ha)
Dolcetto producers
Marcarini (Alba) and Marziono Abbona (Dogliani)
Describe Cortese variety
- white
- high yield
- thin-skinned (prone to grey rot)
Describe cortese style
light intensity, lemon, apple/pear, white flowers, high acidity, medium alcohol + light body. Inexpnsive- mid price
Cortese winemaking
protective white wine ferm. st. steel, most produced for early drinking.
Cortese denominations
- Cortese di Gavi DOCG- 67 hL/ha.
- Gavi di Gavi DOCG.
- For riserva 45hL/ha + 1 yr ageing in any vessel before release
Describe Arneis variety
- 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
What type of producers are engaged in production in Piemonte
- 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
Name Barolo & Barbaresco export markets
- High proportion exported (80%)
- USA, Germany, UK, Scandinavia.
Future for Barolo/ Barbaresco
- 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
