Northern Italy

Question 1

How long must the wines of Barbaresco DOCG be aged in total?

Answer 1

24 months

Question 2

Why do grapes in the vineyards of Barbaresco ripen earlier than those of Barolo?

Answer 2

The temperature of the vineyards of Barbaresco are influenced by their lower altitude and proximity to a local river Tanaro

Question 3

How long must the wines of Barolo DOCG be aged in oak?

Answer 3

18 months

Question 4

Barbaresco DOCG is located:

Answer 4

North-East of Barolo DOCG

Question 5

Traditionally, vines in Northern Italy were trained as:

Answer 5

Pergola

Question 6

What is the main black grape variety grown in Alto-Adige?

Answer 6

Schiava

Question 7

What climate does Piemonte have?

Answer 7

Moderate continental

Question 8

Cortese is best known as the variety used in the wines of:

Answer 8

Gavi DOC

Question 9

Which of the following could describe a wine made from the grape Barbera?

Answer 9

A medium coloured red wine with low tannins, high acidity and flavours of cherries, plums and black pepper

Question 10

Corvina, Rodinella and Molinara are all grape varieties found in:
1 Bardolino
2 Valpolicella
3 Valpolicella Ripasso
4 Amarone della Valpolicella

Answer 10

All of the above

Question 11

Which region is known for producing the best wines from the Dolcetto grape?

Answer 11

Dogliani

Question 12

Barolo DOCG must be aged in total for a minimum of

Answer 12

3 years

Question 13

How long must Barbaresco DOCG be aged for in oak?

Answer 13

9 Months

Question 14

Describe the process of Prosecco

Answer 14

Tank Method: Wine is made from Glera, very aromatic grape.

• Base wine is made to dryness
• no MLF
• no lees autolysis.
• Liqueur de Tirage is added to the tank for secondary fermentation
• Once CO2 dissolves into wine
• Filtered to remove lees, to ensure no yeast autolysis
• bottled under pressure and sold

Question 15

Flavor profile of Valpolicella

Answer 15

Red cherry, plum, herbal, spice

Question 16

Flavor profile of Barolo

Answer 16

red cherry, earth, roses, tar, mushroom, autumn leaves, violets

Question 17

Flavor profile of Brunello Di Montalcino

Answer 17

Red cherry, oak, earth, cedar, mushroom, spice

Question 18

Key production techniques of Barolo DOCG

Answer 18

100% Nebbiolo from Barolo village in low yields, Min 18 months in oak or bottes. Spend min. 3 years in total aging before release

Question 19

Describe the style of Barolo wine

Answer 19

Pale garnet due to min. aging lengths. Dry, very acidic, very tannic, complex with red fruit aromas/flavors (cherry, strawberry) floral notes (rose/violets), animal (leather), maturity (earth, mushroom), and tar. great ability to age

Question 20

Describe Amarone

Answer 20

It means “the bitter one”. Produced in Valpolicella from Corvina, Rondinella, or Molinara grapes. Semi-dry wine by storing grapes in drying rooms. Min. 14%, low yields