Northern Italy Flashcards
1
Q
What are the three main grape varietals of Valpolicella?
A
- Corvina
- Rondinella
- Molinara
2
Q
What does Piedmont translate to in Italian?
A
Foot of the Mountain
3
Q
What geographical features influence Piedmont?
A
- The Po River
- The Apennines
- The Alps.
4
Q
What is the climate of Piedmont?
A
- Continental
- Cold, long winters, long and dry Autumn.
- Rain shadow effect from Alps.
5
Q
What is the main soil of Piedmont?
A
- Calcerous Marl Clay = majority
- varying percentages of sand and clay
- soil + mountain terrain = lots of microclimates.
6
Q
What are the white grapes of Piedmont?
A
- Moscato
- Aneis
- Cortese (Gavi di Gavi)
- Chard
7
Q
What are the red grapes of Piedmont?
A
- Nebbiolo
- Barbera
- Dolcetto
- Brachetto
- Vespolina
- Uva Rara
- Bonarda
- Ruche
8
Q
What are the DOCs of Piedmont?
A
- Piemonte
- Langhe
- Monferrato
9
Q
What are the major DOCG regions of Piedmont?
A
- Barolo
- Barbaresco
- Gattinara
- Gheme
- Brachetto d’Acqui
- Asti
- Moscato d’Asti
- Dolcetto Diano d’Alba
- Barbera d’Asti
- Barbera del Monferrato Superiore
- Gavi
- Roero
- Dolcetto di Dogliani Superiore
10
Q
What is the Nebbiolo grape named after?
A
- The fog that rolls in during autumn, signaling Nebbiolo is ready to Harvest.
- The fog is call “Nebbie”
11
Q
What are Italy’s First DOCGs?
A
- Barolo
- Brunello di Montalcino
- Vino Nobile di Montepulciano
12
Q
Where are Barolo and Barbaresco located?
A
- On the Tanaro River in the Cuneo Province
- Within the larger Langhe DOC
13
Q
What are the DOCGs for Nebbiolo in Piedmont?
A
- Barolo
- Barbaresco
- Roero
- Gattinara
- Gheme
14
Q
Between Barbaresco and Barolo, which is considered more “masculine?
A
15
Q
Of the 11 communes that Barolo is produced in, what are the major 5 that are responsible for over 90% of production?
A
- La Morra
- Barolo
- Serralunga d’Alba
- Monteforte d’Alba
- Castiglione Falleto
16
Q
What are the soil types in Barolo, and how do they affect the wines?
A
- Generally, calcerous clay. HOWEVER
- Central valley = Tortonian Soil.
- Richer in calcerous marl and yeild more perfumed wines. Softer expressions.
- Barolo
- La Mora
- Richer in calcerous marl and yeild more perfumed wines. Softer expressions.
- Serralunga Valley = Serravallian Soil.
- Richer in sandstone and yeild more full-bodied and tannic wines. More structured.
- Castiglione Falleto
- Monteforte d’Alba
- Serralunga d’Alba
- Richer in sandstone and yeild more full-bodied and tannic wines. More structured.
17
Q
What are the DOCG ageing requirements in Barolo?
A
- Normale
- 38 mo., including 18 mo. in oak
- (3 years)
- Released Jan. 1 on the 3rd year after Harvest.
- Riserva
- 62 mo., including 18 mo. in oak
- (5 Years)
***Remember, nebbiolo is harvested late October. Nov. + Dec. = 2 mo. That’s where that rando number comes from.
18
Q
What is the name of the large casks that Barolo is aged in, and what function do they serve to the wines?
A
- “Botti”
- Very large casks avoid adding extra tannins to the wines.
19
Q
Name 3 traditional Barolo Producers
A
- Giacomo Conterno
- Bartolo Mascarello
- Guiseppe Rinaldi
20
Q
Name 3 modern producers of Barolo
A
- Paolo Scavino
- Luciano Sandrone
- Elio Altare
21
Q
Name 5 good recent vintages for Barolo
A
- 2015
- 2013
- 2011
- 2010
- 2006-8
22
Q
Blind tasting Notes for Barolo
A
- Sight:
- Full bodied, but light in color
- Brick or rust tinge - can seem older than it is.
- Nose:
- Complex
- Shorthand = “tar and roses”
- Dried fruit, violets, herbs, dark chocolate, licquorice.
- Age = leather, tobacco, mushroom and truffle.
- Palate
- Med - high alcohol
- High acidity
- HIGH FUCKING TANNIN
- best = silky or velvety textured tannins
23
Q
Stylistically, what is different between Modern and Traditional producers in Barolo?
A
- Modern
- earlier drinking style, fruitier, less austere.
- Often with obvious NFO
- Traditional
- long ageing, TANIN, litle oak influence.
24
Q
What are the 4 communes of Barbaresco?
A
- Treiso
- Barbaresco
- Neive
25
Q
What are the DOCG ageing laws in Barbaresco?
A
- Normale
- 26 mo., including 9 mo. in cask
- (2 yrs, + 2 mo after harvest)
- Releases Jan. 1
- 26 mo., including 9 mo. in cask
- Riserva
- 50 mo., including 9 mo. in cask
- (4 yrs + 2 mo after harvest)
- Releases Jan. 1
- 50 mo., including 9 mo. in cask
26
Q
What are the Barolo Wars?
A
Battle of “Old school” vs. “New School”, modernist vs. traditionalist.
27
Q
How do modernist differ from traditionalists in Barolo?
A
-
Modernists
- Want a sweeter, less tannic, earlier drinking wine.
- Favour shorter macerations and more overt fruitiness, and often use barrique ageing to give the wine its structure and additional flavours.
-
Traditional
- “the guardians of the authentic Barolo”
- long, slow vinification followed by prolonged ageing in large, oak casks.
28
Q
Who are the leaders of the Modernist side of the Barolo wars?
A
- Elio Altare
- Ranato Ratti
- Paolo Cordero di Montezemolo
29
Q
Giacomo Conterno (Barolo)
A
- Traditionalist!
- History
- After joining the estate that was founded by Giacomo’s father, Giovanni (who passed away in 1934), Giacomo began his career with a vision to make Barolo with exceptional aging potential. In the 1920’s he achieved acclaim with his first bottling of Monfortino, a wine that lived up to his vision and was made with what today is considered traditional techniques, though at the time were avant garde. He prolonged the maceration period and aged the wine in large, old wooden botti. The estate made wine exclusively with purchased fruit until they acquired the Francia vineyard in 1974. From 1978, this vineyard has supplied both the Monfortino and the Cascina Francia bottlings. For the second time ever, in 2008, the estate purchased new vineyard—the Ceretta cru, also in Serralunga d’Alba. Giacomo passed away in 2003 and the estate is operated by his son, Roberto, who continues the tradition of making superb, powerful, long-lived wines. In 2018 Roberto purchased the historical estate Nervi in the northern appellation of Gattinara, also know as Piemonte Alto. Nervi was established in 1906 and adds 28 ha of Nebbiolo to their overall holdings, which will be continued to be made by the same winemaker for Nervi since 1983, with the assistance of Roberto’s son Gabriele.
- Style
- Considered the father of the classic Barolo style
- Long maceration (5-6 weeks)
- Extended ageing (6-7 yrs) in large old oak barrels
- Intensity, power, longevity.
- The Monfortino bottling sees warmer fermentations, longer macerations, and longer ageing than Cascina Francia.
- Wines are organic.
- Recommended bottles
- Barolo Riserva Monfortino DOCG***
- $800 retail
- Barolo Cascina Francia DOCG***
- $150 retail
- Langhe Nebbiolo Ceretta
- Barbera d’Alba DOC
- Barolo Riserva Monfortino DOCG***
- Importer
- Rare Wine. Co (Great resource!***)
30
Q
Bartolo Mascarello (Barolo)
A
- Traditionalist!
- History
- Devout traditionalist, Bartolo Mascarello considered himself one of the self-proclaimed “last Mohicans of the old guard” in Barolo (along with Cappellano and Rinaldi). His ideals were centered upon the principle that, despite having vineyards in some of the best crus of Barolo, the most classic and complete Barolo was a blend of various sites. Today, the estate is run by the late Bartolo’s daughter, Maria Teresa. Her approach, like her father’s, is to honor traditional, historical styles of Barolo while using ripe fruit from low yielding vines.
- Style
- A staunch traditionalist, Bartolo Mascarello ferments with indigenous yeasts in concrete vat without the aid of temperature control.
- The old technique of “cappello sommerso” is used, where the cap of seeds and skins is held within the fermenting wine instead of punched down.
- Wines are aged in old, large botti, including some made from chestnut.
- “Not for wimps”
- always powerful, broad and firmly tannic, yet harmonious and superbly expressive wines with age.
- NEEDS 10-15 years to settle down. MIN.
- Wines
- Barolo DOCG
- $200 Retail
- Barbera d’Alba Vigna San Lorenzo DOC
- $80 retail
- Dolcetto d’Alba Monrobiolo e Rue DOC
- $75 Retail
- Barolo DOCG
- Importer
- Rare Wine Co. (Great resource**)
31
Q
Giuseppe Rinaldi (Barolo)
A
- Traditionalist!
- History
- Giuseppe “Beppe” Rinaldi is currently the fifth generation to run his family’s estate, taking over in 1992 following the passing of his father, Battista. He is a devout traditionalist who believes in making age worthy Barolo’s that require a lot of time to soften. In addition to his traditional fermentation practices of manual punchdowns and long, slow, macerations, he also believes that classic Barolo is a blend of various sites. Thus, despite having vineyards in some of Barolo’s most highly regarded crus, he does not make any single vineyard bottlings. The vineyards are farmed organically.
- Style
- Winemaking is very traditional. Wines are fermented with indigenous yeasts in ancient tini, tall upright oak vats, without temperature control and punchdowns are carried out by hand.
- Wines are aged in old botti for around 3 ½ years.
- Can age 15 years, min.
- Wines
- Barolo Brunate-Le Cost
- (Brunate since 2010***)
- equal blend of two sites.
- $225 Retail
- Barolo Cannubi San Lorenzo-Ravera
- (Tre Tine since 2010***)
- likely to be more austere, but has similar ageing potential.
- $199 Retail
32
Q
Paolo Scavino (Barolo)
A
- Modernist!
- History
- The Paolo Scavino estate uniquely farms 19 different crus throughout 6 of the 11 Barolo villages. Such fragmentation gives them an opportunity to show off the differences in terrior between sites, and they subsequently offer a diverse range of Barolos. They were one of the first estates to produce a single vineyard Barolo, from their Bric dël Fiasc cru, in 1978, ushering in a new era of single vineyard bottling.
- Works with his Daughters Enrica and Elisa
- Style
- Paolo Scavino utilizes modernist philosophies in their winemaking.
- Fermentations occur in temperature controlled stainless steel, and the Barolos are aged in new French barrique and later transferred to large oak barrels.
- Wines
- Barolo Riserva Rocche dell’Annunziata**
- $75 retail
- Barolo Bric del Fiasc**
- $60 retail
- Barolo Canubi
- Barolo Carobric
- Barolo Riserva Rocche dell’Annunziata**
33
Q
Luciano Sandrone (Barolo)
A
- Modernist!
- History
- Luciano Sandrone started his career in winemaking with the 1978 vintage, producing just 1500 bottles of Barolo in his parent’s garage. Despite the small beginnings, he quickly became known as one of the superstars in Barolo. His philosophy was and is to make the best Nebbiolo from various terriors throughout the Langhe, and to do so at various price points. His basic wines are made with the same care and attention as the top Barolos in his portfolio. The aim of his winemaking is to respect the traditions of Barolo while employing technological innovations.
- Progressive and open-minded, continues to bring out greatness of both place and grape.
- Style
- Luciano Sandrone uses a combination of traditional and modern practices in his winemaking. Wines are fermented in open top, stainless steel fermenters and then aged in French tonneau of 500 L capacity for 2 years.
- Wines
- Barolo Aleste -Cannubi Boschis***
- Barolo Le Vigne**
- Barbera d’Alba
- Nebbiolo d’Alba Valmaggiore
- Dolcetto d’Alba
34
Q
Elio Altare (Barolo)
A
- Modernist
- History
- Giuseppe Altare founded the estate in 1948. After a trip to Burgundy in 1976, Elio Altare, his son, came back to the estate and began to radically change their methods, both in the vineyard and in the cellar, despite ultimately being disinherited by his father for doing so. Elio spent years purchasing back vineyard holdings from his siblings following Giuseppe’s death in 1986, and the estate is now owned entirely and run by his daughter, Silvia, since 2016. He is considered a founding pioneer in the modernist movement in Barolo, employing shorter macerations, rotary fermenters, and ageing in new French barrique. He approaches viticulture using many organic methods.
- BAROLO’S GREATEST MODERNISER
- Mentor to groups of small growers
- LOW YEILDS
- The Altare family originally comes from the town of Dogliani, then in 1948 they bought the farm in La Morra. Back then, the estate covered 5 hectares of nebbiolo, barbera and dolcetto vineyards, along with some peach, hazelnut and apple trees, but those were times when orchards gave higher yield and more profit than vineyards. Faced with a severe and long lasting economic crisis in Italy, Elio along with other curious barolisti, decided to learn more about winemaking beyond the borders of Piedmont in an attempt to emulate the success that those regions were enjoying. In January 1976, they made their first trip to Burgundy and it was a revelation. When Elio got back home he knew there were major changes to be made. He wasn’t afraid: he grabbed a chainsaw as if it were a sword, and first cut down the fruit trees in the orchard. Then in the cellar he chopped up the large, traditional botti into firewood which made way for the next big revolution: Barrique.
- Giuseppe Altare founded the estate in 1948. After a trip to Burgundy in 1976, Elio Altare, his son, came back to the estate and began to radically change their methods, both in the vineyard and in the cellar, despite ultimately being disinherited by his father for doing so. Elio spent years purchasing back vineyard holdings from his siblings following Giuseppe’s death in 1986, and the estate is now owned entirely and run by his daughter, Silvia, since 2016. He is considered a founding pioneer in the modernist movement in Barolo, employing shorter macerations, rotary fermenters, and ageing in new French barrique. He approaches viticulture using many organic methods.
His father Giovanni didn’t understand him. Being from an older generation and poorer times, Elios radical decisions were too far removed from his own fathers way of thinking. Giuseppe was not able to accept what he thought was an offence against common sense and tradition, and therefore sought comfort in silence. Giovanni died in 1985 and tragically disinherited Elio. Determined to fight for his beliefs, Elio continued to work to buy back the winery and vineyards from his siblings. Elio stood firm then and still does today.
- Style
- A leader in the modernist movement since the 70s, Elio Altare ferments in temperature control rotary fermenters and ages the wines in new French barriques.
- Wines
- Barolo Brunate
- Barolo Arborina
- Barolo***
- Lange
- Insieme
- Barber d’Alba
- Dolcetto d’Alba
35
Q
Who is the leading traditionalist producer in Barbaresco?
A
- Bruno Giacosa
36
Q
Who is the leading modernist producer in Barbaresco?
A
- Angelo Gaja
- Often declassifies wines to Langhe DOC to play with less stringent rules.
37
Q
What is the major co-op producer in Barbaresco?
A
- Produttori del Barbaresco
38
Q
Angelo Gaja (Barbaresco)
A
- Modernist
- History
- Angelo Gaja is an iconic figure in Piemonte. He is credited for his innovative thinking, both in the vineyard and cellar. He was responsible for bringing the practice of barrique ageing to Barbaresco in the 1970’s, and also planting the region’s first Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc of the 20th century. He is also considered a pioneer of single vineyard wines, and consequently, his wines are known for resonating with terrior and opulence.
- “Numero uno” in Piedmont
- The first made was “Sori San Lorenzo” in 1967
- Style
- Gaja was the first to bring the practice of barrique ageing to Piemonte, in 1975. His top red wines spend one year ageing in barrique, following by an additional year in large oak barrel. Wines are fermented in stainless steel.
- Darmagi = 100% cabernet
- Sito Moresco = nebbiolo, merlot, barbera
- Wines
- Langhe Nebbiolo Sori Tildin
- Langhe Nebbiolo Sori San Lorenzo
- Langhe Nebbiolo Sperss
39
Q
Bruno Giacosa (Barbaresco)
A
- Traditionalist!
- History
- Known for producing excellent renditions of both Barolo and Barbaresco, Bruno Giacosa is considered a legendary winemaker in Piemonte. Originally, he made his reputation by sourcing excellent fruit throughout Barolo and Barbaresco. It wasn’t until 1982 that he even purchased his own vineyard. Prior to this, he was best known for his single vineyard Barbaresco’s, all made from fruit sourced from Santo Stefano, Montefico, Rio Sordo, Albesani, Asili, and San Cristoforo. With the rise in estate bottling in the 1980’s, Giacosa was faced with the prospect of losing his cherished sources, so purchased his own vineyards in Rabajà and Asili. The methods were the same for his Barolo offerings—made exclusively from sourced fruit until 1982, when he purchased the Falletto vineyard in Serralunga d’Alba. He produces two bottlings from this vineyard, the Falletto and the riserva bottling, Rocche del Falletto. “Casa Vinicola Bruno Giacosa” appears on labels for wines that are made from purchased grapes.
- Style
- Considered a traditionalist, Giacosa has a 2-3 week maceration of Nebbiolo in temperature controlled stainless steel, followed by 3-4 years ageing in French Oak botti.
- Wines
- Azienda Agricola Falletto (Owned Vineyards)
- Barbaresco “Asili”
- one of the BEST sites in Barbaresco
- “Barolo Rocche del Faletto di Serralunga” - FABULOUS
- Barbaresco “Asili”
- Casa Vinicola Bruno Giacosa (purchased fruit)
- Barbaresco “Santo Stefano di Nieve”
- Azienda Agricola Falletto (Owned Vineyards)
40
Q
What type of wine is produced in Roero DOCG?
A
- Reds = 95% Nebbiolo
- Whites = 100% Arneis
- fresh, cirsp and floral whites.
41
Q
What is the soil like in Roero DOCG, and what does it do for the wines?
A
- Sandier soil = lighter style, fresher, more delicate, and quicker to mature.
- Lighter than Barolo / Barbaresco
42
Q
Where is Roero DOCG located, in respect to Barolo/ Barbaresco?
A
Across the Tanaro River
43
Q
What are Gattinara DOCG and Ghemme DOCG known for?
A
- Nebbiolo based reds
- Mimics Barolo, but is lighter and more approachable in style
- Due to more acidic soil!
- Basically Value Nebbiolo!
50
Q
What is the nickname for Arneis, and where is it found?
A
- “Little Rascal”
- difficult to grow, naturally lacking in acidity and prone to oxidation.
- functions to soften and perfume Nebbiolo
- Found
- Roero Hills
- Roero Arneis DOCG
- Langhe DOCG
63
Q
What are the 5 subzones of Valtellina Superiore DOCG?
A
- Valgella
- Inferno
- Frumello
- Sassella
- Maroggia
66
Q
What are the two provinces of Trentio-Alto Adige?
A
- Alto Adige (Sudtirol) in the N
- German Speaking
- Extremely mountainous, terraced vineyards
- Trentino to the S
- Italian Speaking
75
Q
What are the major climate influences of Veneto?
A
- Alps to the N
- Adriatic sea to the E
- Lake Garda to W
78
Q
To be Amarone or Recioto, what process must take place?
A
- The grapes must be dried Appassimento on FRUITTAI (lofts) to concentrate sugar
85
Q
Where is Soave DOC and what are the 2 DOCGs?
A
- In Veneto, on the easter side of Valpolicella.
- DOCGs
- Soave Superiore
- 1 yr. aging
- stailess fermentations
- grapes are from a more delimited area.
- made in attempt to save area’s reputation
- Recioto di Soave
- made same way as Recioto Valpolicella
- Grapes from same delimited superiore area
- Dried for 4-6 mo.
- Botrytis encouraged.
- Soave Superiore
