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WSET3 FLASHCARDS > NORTHERN ITALY > Flashcards

NORTHERN ITALY Flashcards

1
Q

TRENTINO-ALTO ADIGE

ALTO ADIGE

A
  • 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

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2
Q

TRENTINO-ALTO ADIGE

-TRENTINO-

A
  • 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
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3
Q

TRENTINO GRAPES ON VALLEY FLOOR & HIGHER ALTITUDES

A
  • 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
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4
Q

ALTO ADIGE GRAPES

A
  • 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
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5
Q

TRENTINO GRAPES

A

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

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6
Q

FRIULI-VENEZIA GIULIA

A
  • 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
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7
Q

FRIULI VENEZIA GIULIA GRAPES

A
  • 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
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8
Q

FRUILI-VENEZIA GIULIA WINES FROM PLAIN & HILLS

A
  • 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
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9
Q

VENETO

A
  • 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
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10
Q

VENETO COOLING INF

A
  • 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
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11
Q

VENETO IGT-FLAT FERTILE PLAIN GRAPES

A

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
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12
Q

EAST OF VERONA IS SOAVE DOC IN VENETO-FOOTHILLS TO THE NORTH & FLAT PLAIN IN THE SOUTH NEAR THE RIVER PO

A
  • 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
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13
Q

SOAVE DOC-LABELLING

A
  • 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
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14
Q

SOAVE DOC GRAPES

A
  • 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
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15
Q

THE PASSITO METHOD-EXAMPLE IN SOAVE DOC

A

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
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16
Q

VALPOLICELLA DOC IN VENETO

A
  • 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
17
Q

VALPOLICELLA DOC GRAPES

A
  • 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
18
Q

VALPOLICELLA DOC-LABELLING

A
  • 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
19
Q

VALPOLICELLA-PASSITO METHOD EXAMPLES

A

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

20
Q

AMARONE DELLA VALPOLICELLA DOCG & RECIOTO DELLA VALPOLICELLA DOCG

A

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
21
Q

THE RIPASSO METHOD-VALPOLICELLA

A

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
22
Q

PIEMONTE-NORTHWEST CORNER OF ITALY

A
  • 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
23
Q

PIEMONTE-MAIN GRAPES

A

MAIN GRAPES FOR PIEMONTE ARE BLACK VAR:NEBBIOLO, BARBERA,DOLCETTO

MAIN WHITES:CORTESE,MOSCATO (MUSCAT)

24
Q

BAROLO DOCG IN PIEMONTE

A
  • 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
25
Q

BAROLO DOCG:GR SOURCED FROM DIFFERENT VILLAGES LABELLING

A

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

26
Q

BAROLO DOCG-BEST WINES COME FROM

A

-BAROLO DOCG BEST WINE COME FROM: NAMED VINS OR CRUS/MAY APPEAR ON THE LABEL EX:BAROLO CANNUBI DOCG

27
Q

BAROLO DOCG-OTHER GR GROWN

A

OTHER GRAPES MAINLY:DOLCETTO, BARBERA=LABELLED AS USING GENERIC ALBA DOC

28
Q

BAROLO DOCG-AGEING

A

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
29
Q

BARBARESCO DOCG IN PIEMONTE

A
  • 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
30
Q

BARBARESCO DOCG-AGEING & LABELLING

A
  • 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
31
Q

ASTI & ALBA -IN PIEMONTE

A
  • 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
32
Q

ASTI & ALBA-OTHER WIDELY P GR BESIDES THAN BARBERA

A

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
33
Q

BOTH BARBERA & DOLCETTO GRAPE STYLE IN ASTI & ALBA

A

BOTH BARBERA & DOLCETTO: CAN BE DRUNK YOUNG/ BEST EX CAN AGE FOR SEVERAL YRS

34
Q

GAVI DOCG-IN PIEMONTE

A
  • 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
35
Q

GAVI DOCG OR CORTESE DI GAVI DOCG OR GAVI DI GAVI DOCG WINEMAKING STYLE

A
  • 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

WSET3 FLASHCARDS (28 decks)

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