Northern Italy

Question 1

Climate of Northern Italy

Answer 1

1. Moderate climate with dry, short summers
2. Foothills of the Alps. Shelter from rain
3. Local river: Po, glacial lakes, Lake Garda provide a moderating influence
4. Higher levels of rainfall close to the sea can cause fungal disease

Question 2

Grape Growing

Answer 2

1. Tradition: high yield with low density
2. Trellising system: Pergola was common
3. Vine canopy trained high with the fruit hanging down to protect grapes from sunburn, circulate air and minimize risk of rot
4. Also used when high acidity and low sugar levels are required or dried grapes free from damage and disease
5. VSP training is common

Question 3

Alto Adige - Basic

Answer 3

1. Around town of Bolzano in the foothills of the Alps
2. Vineyards planted on terraces on valley sides of the River Adige
3. Large diurnal range due to altitudes. Ideal for aromatic whites and light reds

Question 4

Alto Adige - Varieties

Answer 4

1. Pinot Grigio: dry, light-medium body, high acidity, citrus and green fruit flavours
2. Gewurztraminer, Chardonnay, Pinot Blanc
3. Schiava: light, low-medium tannin, raspberry and plums
4. Almost all under Alto Adige DOC

Question 5

Trentino - Basic

Answer 5

1. South of Alto Adige. Slightly warmer

2. Mountains to the west side of the valley protect the region from the cooling influences of Lake Garda

Question 6

Trentino - Varieties

Answer 6

1.Chardonnay, Pinot Grigio. Medium body and acidity and ripe stone fruit flavours from grapes grown on the valley floor.
2Teroldego: deep colour, medium-high tannin, high acidity, medium-full body with black fruit flavor
3Merlot
4Most labeled under Trentino DOC

Question 7

Friuli-Venezia Guilia Climate

Answer 7

1. Eastern corner of Italy
2. Moderate and continental, cooled by cold air from the mountains
3. In the south on the flat plain near the Adriatic Sea warm maritime climate

Question 8

Friuli-Venezia Guilia - Varieties

Answer 8

1. Ripe and rich red and white
2. Richest Pinot Grigio: medium-full body wines with peach and tropical fruit flavours
3. Merlot: medium body, acidity and tannin with red fruit flavours and hint of spice
4. Friulano: medium-high acidity, medium body with aromas of pear, red apple and herbs
5. Friuli Grave DOC: simple fruity style
6. Collio DOC, Colli Orientali DOC: known for its white

Question 9

Climate of Veneto

Answer 9

1. Southern end of Lake Garda in the west to Venice in the east and Alps in the north to the flat plains of the Po in the south
2. Warm with moderate rainfall
3. Cooling influences from altitude and breezes from Lake Garda
4. Flat plain affected by moist air and fog from the river Po

Question 10

Veneto - Varieties

Answer 10

1.Flat fertile plain: inexpensive white from Pinot Grigio, Chardonnay, Merlot, Corvina, Garganega and Trebbiano. Labeled Veneto IGT

Question 11

Soave - Basic

Answer 11

1. East of Verona
2. Foothills to the north (Limestones, clay and volcanic rocks) and a flat plain in the south near the river Po (sand and alluvial soil)

Question 12

Soave - Varieties

Answer 12

1. Grapes from foothills full flavor ripeness yet high acidity
2. Grapes from plain fruitier with medium acidity and drunk young
3. Main variety is Garganega. Other could be added to the blend (Medium-high acidity, medium body and aromas of pears, red apple, stone fruit and white pepper, the best could develop aromas of almonds and honey)
4. Soave DOC, Soave Classico DOC

Question 13

Valpolicella - Basic

Answer 13

1. North west of Verona
2. Foothills(Limestone, clay and volcanic soils), flatter south of the region(Gravel and sand). The effect similar to Soave

Question 14

Valpolicella - Varieties

Answer 14

1. Corvina: thin skin, moderate colour, low-medium tannin and high acidity. Local varieties can be added to the blend to increase colour and tannins
2. Valpolicella DOC, Valpolicella Classico DOC
3. Simple fruity with light tannins, and display red cherry flavours

Question 15

Passito Method

Answer 15

1. Widely used in Veneto to increase structure and flavor concentration
2. Grapes picked early and high in acidity. Then dried indoors, concentrating flavor and sugars
3. Amarone della Valpolicella DOCG: dry or off-dry, full-bodied, high alcohol, medium-high tannins with red berry and spice flavors
4. Recioto della Valpolicella DOCG: grapes are so sweet that fermentation stops naturally. Wines have red fruit flavors, high alcohol, full body and medium-high tannins

Question 16

Ripasso Method

Answer 16

1. Before fermentation finishes the Amarone is drained off the skins
2. Skins remain unpressed and are added to Valpolicella that has finished its fermentation
3. Yeast transferred in the process, ferment the remaining sugar on the Amarone grape skins
4. Grape skins give more color, flavor and tannins to the wine
5. Medium-full body and tannin with flavors of stewed red cherry and plum

Question 17

Climate of Piemonte

Answer 17

1. North-west of Italy
2. Mountains to the north provide a rain shadow
3. Moderate and continental with long, cold winter and summer. Subject to thunderstorms, hail and fog
4. Moderating influence from Po and Lake Maggiore in the north

5.Foothills provide different aspects and altitudes for viticulture

Question 18

Piemonte - Varieties

Answer 18

1. Nebbiolo, Barbera, Dolcetto, Cortese and Moscato
2. Barolo DOCG, Barbaresco DOCG
3. No IGT or IGP

Question 19

Wine of Barolo

Answer 19

1. Barolo DOCG made entirely from Nebbiolo (High acidity and tannin but little colour)
2. Ripen slowly and develop sour cherries, herbs and dried flowers
3. In best year, full-bodied with high acidity and tannins
4. Often made from grapes sourced from different villages
5. The best comes from named vineyards or crus
6. Barolo DOCG must be aged for 3 years of which 1.5 years must be in oak
7. In the past, age in large oak barrels to soften harsh tannins
8. Improvement in vineyard management and gentler methods of extraction result in wines with smoother, riper tannins and shorter periods of aging
9. Bottle ageing can soften tannins and adds further complexity, giving aromas of truffles, tar and leather

Question 20

Climate of Barbaresco

Answer 20

1. Renown for Nebbiolo

2. Lower altitude and influence from local river means Nebbiolo ripens earlier and is fruitier and less perfumed

Question 21

Barbaresco - Variety

Answer 21

1. Nebbiolo: similar acidity and tannin levels to Barolo

2. Must aged for two years before release with nine months in oak

Question 22

Asti and Alba - Basic

Answer 22

1. Appellations are named after a grape variety followed by their nearest town
2. Barbera d’Alba DOC, Barbera d’Asti DOCG. The latter often regarded as higher quality. Barbera is a late ripening grape with medium-deep color, low-medium tannins and high acidity with aromas of red cherries and plums and black pepper. Two styles: youthful and fruity or barrel-aged to give spicy flavor
3. Dolcetto: Earlier ripening and can be planted in the coolest sites. Dolcetto d’Alba DOC: purple, medium-high tannins and medium acidity with aromas of black plums, red cherries and dried herbs
4. Nebbiolo widely planted throughout this area

Question 23

Gavi Climate

Answer 23

1.Altitude and sea breezes result in long, slow ripening of the white grape Cortese

Question 24

Wines of Gavi

Answer 24

1. Cortese: High acidity, floral character
2. Labeled as Gavi DOCG or Cortese di Gavi DOCG
3. Pale and light-bodied, with high acidity and aromas of citrus, green apples and pears
4. Making method: cool fermentation in stainless steel, some use old oak vessels for fermentation and lees stirring to add complexity