NORTHERN ITALY Flashcards
TRENTINO-ALTO ADIGE
ALTO ADIGE
- Centred around town of BOLZANO in foothills of ALPS/Most northlerly wine reg
- VINS: p on terraces on the south-east&south-west facing valley sides of RIVER ADIGE
- CLIMATE:MODERATE CLIMATE/SHORT DRY SUMMERS/LOW RAINFALL DURING G.S/
MOST VINS EXP LARGE DUIRNAL RANGE DUE TO ALTITUDES=IDEAL FOR PRO OF AROMATIC WHITES & ELEGANT, L-B REDS
TRENTINO-ALTO ADIGE
-TRENTINO-
- VALLEY IS WIDER THAN FURTHER NORTH/ VINES P ON VALLEY FLOOR & SLOPES ON BOTH SIDES OF THE VALLEY
- SIMILAR TO ALTO ADIGE/DRY SUMMERS/SLIGHTLY WARMER/LOW RAINFALL D.G.S
- THIS IS DUE TO TRENTINO’S MORE SOUTHERLY LATITUDE/VINS LOWER ALTITUDES
- THE MOUNTAINS TO THE WEST SIDE OF THE V PROTECT THE REG FROM COOLING INF OF LAKE GARDA
TRENTINO GRAPES ON VALLEY FLOOR & HIGHER ALTITUDES
- GRAPES GROWN ON VALLEY FLOOR: M BODY/ M ACIDITY/ RIPE STONE FLAV
- G.G ON HIGHER ALTITUDES: MORE SIMILAR TO THE WHITES FROM ALTO ADIGE (DRY/L TO M BODIED/ H ACIDITY/ GREEN F/ CITRUS
ALTO ADIGE GRAPES
- M NOTABLE WHITE: PINOT GRIGIO:DRY/L TO M BODY/H ACIDITY/ CITRUS & GREEN FRUIT F
- NEXT M I WHITE G: GEWURZTRAMINER, CHARDONNAY, PINOT BLANC
- RED WINE PRO IS DOM BY: SCHIAVA/ L FRUITY WINES W/ L TO M TANNIN/ FLAV OF RASPBERRY & PLUM
- ALL WINES LABELLED UNDER THE REG NAME OF ALTO ADIGE DOC
TRENTINO GRAPES
MAIN VAR: CHARDONNAY, PINOT GRIGIO,
MOST PLANTED BLACK GRAPES:MERLOT & TEROLDEGO=DEEP C/ M TO H TANNINS/ H ACIDITY/ M TO F BODY W BLACK FRUIT AROMAS/ MAT IN OAK/ BEST EX: ABILITY TO AGE
BOTH: MAINLY GROWN ON THE MID-SLOPE VALLEY FLOOR
*MOST WINES LABELLED UNDER THE REGIONAL NAME OF TRENTINO DOC
FRIULI-VENEZIA GIULIA
- LOC AT NORTHERN ITALY’S EASTERN CORNER/ MOST NORTHERLY VINS IN REG ARE LOC IN FOOTHILLS OF THE ALPS
- CLIMATE:MODERATE& CONTINENTAL/COOLED BY MOUNT.
- VINS IN THE SOUTH OF THE REG: FLAT PLAIN NEAR THE ADRIATIC SEA & EXP WARM MARITIME CLIMATE
FRIULI VENEZIA GIULIA GRAPES
- MOST PREVALENT: PINOT GRIGIO & MERLOT
- PINOT GRIGIO:SOME OF THE RICHEST P.G IN ITALY HERE/M TO F BODY/JUICY PEACH & TROPICAL
- MERLOT: (M.P.B.G.V.) M BODIED/ M ACIDITY/ M TANNINS/ RIPE RED F/ OFTEN HINT OF SPICE FROM OAK
- NATIVE WHITE GRAPE FRUILANO: WIDELY G/ M TO H ACIDITY/ M BODY/ PEAR/ RED APPLES/ HERBS
FRUILI-VENEZIA GIULIA WINES FROM PLAIN & HILLS
- WINES FROM THE PLAIN: LABELLED FRIULI GRAVE DOC=WHITE/ SIMPLE/ FRUITY
- REG LOCATED ON HILLS: COLLIO DOC & COLLI ORIENTALI DOC=PREMIUM/MORE CONCENT WHITE W/ COLLI ORIENTALI DOC IS ALSO NOTED FOR ITS REDS
VENETO
- ONE OF ITALY’S LARGEST W-P REG: BEST KNOWN=SOAVE & VALPOLICELLA
- REG EXTENDS FROM THE SOUTHERN END OF LAKE GARDA IN THE WEST TO VENICE IN THE EAST
- RANGES FROM THE FOOTHILLS OF THE ALPS IN THE NORTH TO THE FLAT PLAINS OF THE PO IN THE SOUTH
- CLIMATE: WARM/ MODERATE RAINFALL
VENETO COOLING INF
- COOLING INF COME FROM ALTITUDE, EXPOSING VINS IN THE FOOTHILLS TO A LARGE DIURNAL TEMPERATURE RANGE/ BREEZES FROM LAKE GARDA COOL THE VINS IN THE WEST OF THE REG
- FLAT PLAIN: EFFECTED BY MOIST AIR & FOG FROM THE RIVER PO/INCRS OS SPRAYS NEEDED TO COMBAT DISEASES & ROT
VENETO IGT-FLAT FERTILE PLAIN GRAPES
THE FLAT FERTILE PLAIN: SOURCE OF F FOR INEXP, HV BRANDS GROW. INT. VAR. SUCH AS PINOT GRIGIO/CHARDONNAY/MERLOT & ITALIAN G=CORVINA, GARGANEGA, TREBBIANO
- H YIELDS=SIMPLE,FRUITY WINES
- LABELLED AS VENETO IGT
EAST OF VERONA IS SOAVE DOC IN VENETO-FOOTHILLS TO THE NORTH & FLAT PLAIN IN THE SOUTH NEAR THE RIVER PO
- FOOTHILLS TO THE NORTH:LIMESTONE & CLAY WITH SOME VOLCANIC ROCKS=THESE SOILS ARE NATURALLY COOL & THE INF OF ALTITUDE SLOW DOWN RPIENING
- THE VINES ON THE PLAIN IN THE SOUTH NEAR THE RIVER PO:SANDY, ALLUVIAL SOILS=AID RIPEN. SO THE GRAPES ARE FRUITIER/ M ACIDITY/ WINES MEANT TO BE DRUNK
SOAVE DOC-LABELLING
- WINES MADE USING GR FROM THE ENTIRE REG CAN LABELLED AS SOAVE DOC
- WINES MADE USING GRAPES FROM THE FOOTHILLS CAN BE LABELLED SOAVE DOC
- RECIOTO DI SOAVE DOCG: A SWEET WHITE W MADE W PASSITO METHOD
SOAVE DOC GRAPES
- MAIN VAR IS AN ITALIAN WHITE G: GARGANEGA
- SMALL AMOUNTS OF OTHER WHITE GR CAN BE ADDED TO THE BLEND
- WINES:M TO H ACIDITY/ M BODY/ AROMAS OF PEAR, RED APPLE, STONE F, SOMETIMES WHITE PEPPER/ NO NEW OAK/ BEST EX CAN AGE: ALMOND & HONEY
THE PASSITO METHOD-EXAMPLE IN SOAVE DOC
THE PASSITO M:
- GR PICKED EARLY WHEN STILL H IN ACIDITY/ DRIED INDOORS, CONCENT SUGARS & FLAV
- THE FERMENTATION DOESN’T GET UNDEWAY UNTIL WINTER MONTHS
- MADE FROM GRAPES THAT ARE SO SWEET=FERM STOPS NATURALLY
- RECIOTO DI SOAVE DOCG: A SWEET WHITE W MADE W PASSITO M
VALPOLICELLA DOC IN VENETO
- NORTHWEST OF VERONA, SIMILAR TOPOGRAPHY TO SOAVE
- FOOTHILLS IN THE NORTH:LIMESTONE,CLAY & VOLCANIC ROCKS SLOW DOWN RIP. SO THE GR HAVE MORE ACIDITY
- FLATTER SOUTH OF THE REGION:GRAVEL & SAND/WARMER SO THE GRAPES ARE FRUTIER WITH LESS ACIDITY
VALPOLICELLA DOC GRAPES
- MAIN GRAPE:CORVINA(NATIVE TO THE REG)/THIN SKINNED/MODERATE C/L TO M TANNIN/H ACIDITY
- IN ORDER TO INCREASE C & TANNINS TO THE WINE, LOCAL G V CAN BE ADDED TO THE BLEND
VALPOLICELLA DOC-LABELLING
- WINES MADE USING GR FROM THE ENTIRE REG CAN BE LABELLED: VALPOLICELLA DOC
- WINES MADE USING GR FROM THE FOOTHILLS:VALPOLICELLA CLASSICO DOC
- THESE WINES:SIMPLE/FRUITY/L TANNINS/RED CHERRY/RARELY OAK/ MADE TO DRINK IMMEDIATELY
VALPOLICELLA-PASSITO METHOD EXAMPLES
PASSITO M:WIDELY USED IN VENETO TO INC STRUCTURE/FALV CONCENT & COLOUR IN THE CASE OF RED W
- GR PICKED EARLY WHEN THEY ARE STILL H IN ACIDITY/DRIED INDOORS,CONCENT THE SUGARS&FLAV
- THE FERM DOESN’T GET UNDERWAY UNTIL THE WINTER MONTHS
THERE ARE 2 TYPES OF PASSITO WINES IN VALPOLICELLA:AMARONE DELLA VALPOLICELLA DOCG & RECIOTO DELLA VALPOLICELLA DOCG
AMARONE DELLA VALPOLICELLA DOCG & RECIOTO DELLA VALPOLICELLA DOCG
AMARONE DELLA VALPOLICELLA DOCG:
-DRY OR OFF-DRY/F BODY/H ALCOHOL/ M TO H TANNINS/ INTENSELY CONCENT RED BERRY & SPICE FLAV/ AGED IN LARGE OAK CASKS
RECIOTO DELLA VALPOLICELLA DOCG:
- MADE FROM GR THAT ARE SO SWEET THE FERM. STOPS NATURALLY
- THESE SWEET W HAVE INTENSE RED F FLAV/H ALCOHOL/ F BODY/ M TO H TANNIN
THE RIPASSO METHOD-VALPOLICELLA
RIPASSO M: USES GR SKINS FROM A FERMENTING AMARONE DELLA VALPOLICELLA
- SHORTLY BEFORE FERM FINISHES THE AMARONE IS DRAINED OFF THE SKINS
- SKINS REMAIN UNPRESSED & ARE ADDED TO A VAT OF VALPOLICELLA THAT HAS FINISHED ITS FERM
- YEAST, ARE ALSO TRANSFERRED IN THIS PROC.,FERMENT THE REMAINING SUGAR ON THE AMARONE GR SKINS=DURING WHICH TIME GR SKINS GIVE MORE C,FLAV,TANNIN TO THE WINE THAT HAVE BEEN ADDED TO
- LABELLING:VALPOLICELLA RIPASSO DOC=M TO F BODIED/M TO H TANNINS/FLAV OF STEWED RED CHERRIES & PLUMS
PIEMONTE-NORTHWEST CORNER OF ITALY
- MOUNT. TO THE NORTH=RAIN SHADOW PROTECTING REG FROM NORTHERN WINDS & PRECIPITATION
- CLIMATE:MODERATE&CONTINENTAL/LONG COLD WINTERS&SUMMERS CAN BE SUBJECT TO THUNDERSTORMS, HAIL & FOG
- SOME MOD INF FROM PO RIVER IN THE SOUTHERN PART & LAKE MAGGIORE IN THE NORTH
- AREA NOTED FOR ITS FOOTHILLS/150 TO 600 METRES/PROVIDE DIFFERENT ASPECTS&ALTITUDES FOR VITICULTURE
PIEMONTE-MAIN GRAPES
MAIN GRAPES FOR PIEMONTE ARE BLACK VAR:NEBBIOLO, BARBERA,DOLCETTO
MAIN WHITES:CORTESE,MOSCATO (MUSCAT)
BAROLO DOCG IN PIEMONTE
- HORSESHOE-SHAPED VALLEY SPANNING SEVERAL VILLAGES EACH HAVING STEEP (300 TO 500MT)SOUTH-FACING SLOPES
- BAROLO DOCG:MUST BE 100% NEBBIOLO=H ACIDITY/ H TANNINS/BUT L C
- GR RIPEN SLOWLY AT THIS ALTITUDE/DEVELOP PERFUMED AR OF SOUR CH, HERBS, DRIED FLOWERS
- IN BEST YRS WINES:F BODY/H ACIDITY/H TANNINS/ABILITY TO DEVELOP IN BOTTLE
BAROLO DOCG:GR SOURCED FROM DIFFERENT VILLAGES LABELLING
BAROLO DOCG-WINES ARE MADE FROM GR SOURCED FROM DIF VILLAGES
-A VILLAGE NAME MAY APPEAR ON THE BOTTLE IF GR ARE SOURCED PURELY FROM THAT AREA=EX:BAROLO SERRALUNGA D’ALBA DOCG
BAROLO DOCG-BEST WINES COME FROM
-BAROLO DOCG BEST WINE COME FROM: NAMED VINS OR CRUS/MAY APPEAR ON THE LABEL EX:BAROLO CANNUBI DOCG
BAROLO DOCG-OTHER GR GROWN
OTHER GRAPES MAINLY:DOLCETTO, BARBERA=LABELLED AS USING GENERIC ALBA DOC
BAROLO DOCG-AGEING
BAROLO DOCG-MUST BE AGED 3 YRS BEFORE RELESE/ 18 MONTHS MUST BE IN OAK
- TRAD. IT WAS AGED FOR SEVERAL YRS IN LARGE OAK BARRELS TO SOFTEN THE HARSH TANNINS
- TODAY, IMPROV. IN VIN MANAGEMENT & GENTLER METHODS OF EXTR.RESULT:SMOOTHER RIPER TANNINS/MANY PRO. CHOOSE TO MAT THEIR WINES FOR SHORTER PERIODS OF TIME
- OAK CHOICE: SMALL BARRELS (OFTEN INC SOME NEW OAK) OR LARGER CASKS
- ALL BAROLO BENEFIT FURTHER AGEING:TANNINS SOFTEN/ ADDS FURTHER COMPLEXITY/ TRUFFLES, TAR, LEATHER AROMAS
BARBARESCO DOCG IN PIEMONTE
- SMALLER REG/RENOWNED FOR NEBBIOLO
- SOUTH-FACING SLOPES AT LOWER ALTITUDES THAN BAROLO(200 TO 400)
- LOWER ALTITUDE&INF FROM A LOCAL RIVER=NEBBIOLO RIPENS EARLIER HERE COMP WITH BAROLO
- FRUITIER&LESS PERFUMED/SIMILAR ACIDITY&TANNIN L/ABILITY TO AGE IN BOTTLE
BARBARESCO DOCG-AGEING & LABELLING
- MUST BE AGED FOR 2 YRS BEFORE RELEASE/9 MONTHS OAK
- LABELLING: REG IS SMALLER THAN BAROLO=FEWER MENTIONS OF VILLAGES ON THE LABELS BUT HIGHER QUALITY WINES WILL BE FROM A SINGLE NAMED VINEYARD OR CRU
ASTI & ALBA -IN PIEMONTE
- WIDER AREA/ MAJ OF APPS ARE NAMED AFTER A GRAPE VAR FOLLOWED BY THEIR NEAREST TOWN
- M.W.B.G.P.:BARBERA=USED TO PRO BARBERA D’ALBA DOC & HRQ BARBERA D’ASTI DOCG
- BARBERA GR: LATE RIP/M TO D COLOUR/L TO M TANNINS/ H ACIDITY/RED CHERRIES/PLUMS/SOMETIMES BLACK PEPPER
- 2 STYLES:YOUTHFUL & FRUITY/NO OAK INF TO BARREL AGED-GIVE SPICY FLAV
ASTI & ALBA-OTHER WIDELY P GR BESIDES THAN BARBERA
DOLCETTO:EARLIER RIP THAN NEBBIOLO & BARBERA/ CAN BE PLANTED COOLEST SITES
- DOLCETTO D’ALBA DOC:PRO FINEST WINES:DEEP C OFTEN PURPLE/M TO H TANNINS/M ACIDITY/BLACK PLUMS/RED CHERRIES/DRIED HERBS
- NEBBILO IS ALSO WIDELY PLANTED IN THIS AREA
- ASTI FAMOUS SPARKLING=MADE FROM MOSCATO
BOTH BARBERA & DOLCETTO GRAPE STYLE IN ASTI & ALBA
BOTH BARBERA & DOLCETTO: CAN BE DRUNK YOUNG/ BEST EX CAN AGE FOR SEVERAL YRS
GAVI DOCG-IN PIEMONTE
- WHITE W REG/LOC IN SOUTH-EASTERN PIEMONTE
- VINS:HILLS WHERE THE ALTITUDE & SEA BREEZES RESULT IN LONG, SLOW RIP OF THE WHITE GRAPE:CORTESE
- WINES LABELLED:GAVI DOCG OR CORTESE DI GAVI DOCG
- IF GR COME FROM THE TOWN OF GAVI ITSELF:GAVI DI GAVI DOCG
- THESE WINES:PALE TO L BODY/H ACIDITY/CITRUS, APPLE, PEAR AR&FL
GAVI DOCG OR CORTESE DI GAVI DOCG OR GAVI DI GAVI DOCG WINEMAKING STYLE
- WHITE GRAPE:CORTESE/NATURAL H ACIDITY/FLORAL CH
- WINES:PALE&L BODY/H ACIDITY/ CITRUS,GREEN APPLE, PEAR AR&FL
- PROTECTIVE WM/COOL FERM IN STAINLESS STEEL BUT SOME PRO USE OLD OAK FOR FERM & LEES STIRRING TO ADD COMPLEXITY
- MOST WINES:READY TO DRINK ON RELEASE FROM THE WINERY BUT WINES FROM BEST PRO=CAN AGE WELL IN BOTTLE
