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WSET Diploma D3 > Northwest Italy > Flashcards

Northwest Italy Flashcards

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1
Q

By percentage of plantings, what are the top varieties in Piemonte?

A

Barbera (30%), Moscato Bianco, Dolcetto, Nebbiolo, Cortese, Brachetto

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2
Q

Describe the climate and growing environment of Piemonte

A

Moderate continental climate, cold winters and hot summers. Protection from cold northern winds and excessive rainfall by Alps to the north, Mediterranean weather systems by the Apennines

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3
Q

Describe Nebbiolo viticulture

A

Early-budding (vulnerable to spring frost), vigorous variety that ripens very late (danger of rainfall). Most perfumed on calcareous marl. Because of market value receives the best south- and southwest-facing sites in the Langhe to ripen fully. Pruned high because first few buds are infertile. Single Guyot training to facilitate mechanical canopy managemnt

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4
Q

Describe Barolo DOCG viticulture

A

100% Nebbiolo planted on south- and southwest-facing slopes 200-400 M above sea level, with good sunlight interception and cooling influences. 56hl/ha max yields.

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5
Q

Describe Barolo DOCG production regs

A

3 years and 2 months of aging, 18 months in oak. Riserva must be aged 5 years and 2 months, min 18 months in oak. Adds to production cost

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6
Q

What is the main soil contrast made within Barolo DOCG?

A

Blue-grey marls in the north and west (ex. La Morra) producing lighter, more aromatic wines with less bottle age required, and less fertile, yellow-grey compact sand and clay in the south and east (ex. Serralunga d’Alba), producing closed, tannic wines requiring 1-15 years in the cellar

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7
Q

Two examples of prized single vineyards in Barolo DOCG

A

Cannubi and Vigna Rionda

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8
Q

Producer who champions blending across Barolo vineyards for complexity

A

Bartolo Mascarello

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9
Q

Producers who champion single vineyard Barolo (and Barbaresco)

A

Angelo Gaja and Bruno Giacosa

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10
Q

What does Menzioni Geografiche Aggiuntive mean in Barolo DOCG?

A

Official system of subzones, coering entire villages (like La Morra), specified single vineyards (Bussia or Cannubi), or a group of specified vineyards made into a single MGA (Via Nuova vineyard included within Terlo MGA). Also, “vigna” can now only appear as a labelling term with MGA stated

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11
Q

What is Barolo Chinato?

A

Sweetened, herb- and spice-infused Barolo made in small quantities

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12
Q

What are the main geographic and viticultural differences between Barolo and Barbaresco DOCGs?

A

Barolo is west of Alba, Barbaresco is east. Barbaresco is 1/3 the size of Barolo, vineyards are slightly lower in altitude, climate is slightly warmer, harvest is typically a week earlier

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13
Q

What are the aging and yield requirements for Barbaresco DOCG?

A

2 years for DOCG, 4 years for Riserva. Max yield is 56hl/ha, as with Barolo

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14
Q

What does “traditional” Nebbiolo vinification entail?

A

Very long maceration (3-4 months), 5-8 years aging in large old wood,

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15
Q

What did “modernizing” Nebbiolo vinification entail?

A

More extraction for deeper color, softer tannins with new oak and micro ox

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16
Q

What is typical of current, “moderated” Nebbiolo vinification?

A

Less extreme methods, with harvest focused on ripe grapes (to eliminate aggressive tannin), maceration 3-4 weeks, aging in large format oak or combo large and barrique with only a small proportion new. Generally eschewing overt vanilla / barrel spice

17
Q

Besides Barolo and Barbaresco DOCGs, where else is Nebbiolo produced in Italy?

A

Roero DOCG, north of the Tanaro, Gattinara and Ghemme DOCGs near Milan (continental climate, greater diurnal variation, higher acidity), and Valtellina in Lombardy. Sometimes blended with local varieties

18
Q

Describe Langhe Nebbiolo and Nebbiolo d’Alba DOCs winemaking

A

Early drinking wines made from young vines or less favored sites. Maceration 7-10 days, aged up to 1 year in neutral containers, sometimes including parcels from Barolo or Barbaresco that do not meet expected quality

19
Q

What is the most grown black variety in Piemonte?

A

Barbera (3x the plntings of Nebbiolo)

20
Q

Where is most Barbera grown in the Piemonte?

A

Around Asti, Alba, and Monferrato, with the best in Asti (and Nizza, its sa DOCG subzone)

21
Q

Describe Barbera viticulture

A

Early budding, prone to spring frost, very vigorous and disease-resistant, but susceptible to fan leaf virus. Grows on a range of sites and aspects and is less sensitive than Nebbiolo. Can produce very high yields or highly-concentrated wines depending on pruning decisions

22
Q

What is the typical style of Barbera from Piemonte?

A

High acid, low tannin, early-drinking with red plum and red cherry fruit

23
Q

What distinguishes the ‘highly concentrated’ Barbera style from the traditional Piemontese expression?

A

Lower yields for more intensity of flavor and aging in French oak barriques, which further adds to the body and adds ageworthiness

24
Q

What are the production regulations for Barbera d’Asti DOCG, Nizza DOCG, and Piemonte DOC?

A

d’Asti max yield 63hl/ha, aged four months before release, Nizza 49hl/ha aged for 18 months, six of which in oak, Piemonte 84hl/ha (can result in low concentration)

25
Q

How does Dolcetto viticulture differ from Barbera and Nebbiolo?

A

Dolcetto ripens earlier, is more susceptible to fungal diseases, is fragile, has low vigor, and ripening can be blocked by cold. Vineyard area has been reduced as a result (also due to higher prices for Nebbiolo)

26
Q

Describe Dolcetto production

A

Dolcetto is reductive and requires freuent pump overs or rack and return to introduce oxyge and avoid off-flavors. Mid range fermentation to preserve primary fruit, short maceration (7-15 days) and soft extraction to avoid excessive tannin. Typically aged in stainless or cement for primary fruit.

27
Q

What is Freisa?

A

Local black variety in the Piemonte related to Nebbiolo and similar in aromatics but without high tannin

28
Q

Describe Cortese viticulture and production

A

White variety producing light aromatic, high acid wines. Thin-skinned, grey rot in rain. Must is fermented at mid temps after press, high end may have cold soak. Aged in stainless for primary fruit, made for early drinking but will produce tertiary if aged

29
Q

What is the difference between Gavi DOCG and Gavi di Gavi DOCG? What are their yields?

A

Gavi is within the DOCG at 67hl/ha, GdG is from grapes grown within the municipality of Gavi. Riservas are 45hl/ha, one year of age. All are 100%Cortese

30
Q

Describe Arneis and its production

A

Med- acid whites with complex aromatics (florals, chamomile, peach and lemon). Must be picked immediately at desired ripeness because acidity drops quickly, and oxygen contact must be prevented because oxidizes easily

31
Q

What are the production regs for Roero Arneis DOCG?

A

95% rneis, yields up to 70hl/ha

32
Q

Two champions of Arneis

A

Vietti and Bruno Giacosa

33
Q

Nme the IGTs of Piemonte

A

There are none

34
Q

What distinguishes the common type of Piemontese vineyard holdings from other parts of Italy?

A

There has been little consolidation and most growers are family-owned farms. Historically small growers sold to large producers, today (due to high Nebbiolo prices) many produce their own estate wines

35
Q

What percentage of Barolo and Barbaresco production is exported? Which are the top markets?

A

85% and 75% respectively, with most going to the USA, Germany, UK, and Scandinavia

36
Q

What has driven the increase in prices for quality Nebbiolo?

A

Nebbiolo is collectible (tertiary development and and ageability), and is sought as an alternative to overpriced Bordeaux and Burgundy. New focus on named subzones is further driving prices and attention

WSET Diploma D3 (17 decks)

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