Northwest Italy Flashcards
What is the only Northwestern Italian state you need to concern yourself with in the WSET Diploma?
Piemonte
What are the most planted varieties of Piemonte (in order)? Which is the most prized?
Barbera Moscato Bianco Dolcetto Nebbiolo (most desirable) Cortese Brachetto
What is the climate in Piemonte? What climatic influences are there in the region?
Moderate continental with cold winters and hot summers
The Alps in the north protect from cold winds and excessive rain. The Apennines to the southeast protect from Mediterranean storms. Nonetheless, hailstorms, thunderstorms, fog, and late frost can be an issue.
True or False
Vines in Piemonte are at significant risk of fungal disease
True AND False.
There is low rainfall from June to September in Piemonte which is beneficial to ripening and reduces disease pressure.
Rainfall increases in September and October, a threat to late harvested varieties such as Nebbiolo.
What are the viticultural characteristics of Nebbiolo? How does this affect its cultivation?
Early budding and late ripening, putting it at risk for spring frosts and autumn rains.
It is also vigorous and thus requires canopy management.
Where in Italy is Nebbiolo primarily grown?
In the province of Cuneo (Southwestern Piemonte), expecially in the Langhe.
It also has plantings in Northern Piemonte and in Lombardia
What is the typical color of Nebbiolo wine? Why?
Pale ruby when young, turning to pale garnet in 3-5 years.
The anthocyanins in Nebbiolo are unstable and fall out quickly.
What is the typical character of Nebbiolo wine?
High acid
High tannins
Medium to high alcohol
Full body
Pronounced intensity violet, rose, red cherry, red plum aromas
What soils & aspects are Nebbiolo typically grown on in Piemonte? Why?
Calcareous marls with south or southwest facing aspects.
Nebbiolo is said to give its finest, most perfumed wines on calcareous marls. Because of the value of Nebbiolo grapes in Piemonte, it is planted on south and southwest aspects to ensure the grape ripens fully.
What are the typical vine training techniques of Nebbiolo in Piemonte? Why?
Single Guyot trained high off of the ground.
Nebbiolo does not fruit on the first buds and therefore requires a long fruiting zone. It is also vigorous and Single Guyot lends itself to mechanical leaf trimming. Quality minded producers may also thin bunches more easily with Single Guyot.
True or False
Excessive sun exposure can be a problem for Nebbiolo in Piemonte.
True. The grapes can be easily sunburned. Careful canopy management is required to control vigor and protect the berries from excessive sunlight.
What has been the direction of clonal research into Nebbiolo in Piemonte? What has been the effect on the wines produced there?
Research has sought to deepen the color of the wines, which has traditionally been very light and often with hints of orange.
Some producers feel these experimental varieties have lost a bit of their aromatic intensity.
What methods of propagation for Nebbiolo do quality minded producers use in Piemonte? What attributes are they seeking?
Quality minded producers use mass selection in an effort to obtain
- low vigor (for increased concentration),
- open bunches (to reduce fungal disease), and
- small berries (for depth of color).
What are the important Piemontese denominations for Nebbiolo?
Barolo DOCG & Barolo Riseva DOCG Barbaresco DOCG & Barbaresco Riserva DOCG Roero DOCG Gattinara DOCG Ghemme DOCG Langhe Nebbiolo DOC and Nebbiolo d'Alba DOC
Where is Barolo DOCG located?
What villages does it include?
Around the town of Barolo, Southwest of Alba.
It includes the villages of Barolo, La Morra, & Serralunga d’Alba.
When did the style of Barolo as a dry, tannic wine begin?
In the mid nineteenth century when it was enjoyed by the royal House of Savoy and gained its European popularity.
What is the typical situation of Barolo DOCG vineyards? How does this affect the berries?
South and southwest facing, generally between 200-400 m ASL. In these conditions, Nebbiolo receives good sunlight interception and cooling influences to ensure ripe fruit over a long growing season.
Are Barolo DOCG wines pronounced in intensity?
Yep! High in acid, too!
What is the maximum yield permitted in Barolo DOCG?
56 hL/ha
What has been the trend in plantings of Nebbiolo in Barolo DOCG from 1983 to 2013?
Plantings doubled and are now just short of 2,000 hectares under vine.
Keep in mind these are vineyards that qualify for Barolo DOCG production. Nebbiolo may be planted on sites that don’t qualify for Barolo DOCG inclusion. Barbera and Dolcetto might also be found in the Barolo zone.
What are the maturation requirements for Barolo DOCG?
Barolo DOCG: 3 yrs + 2 mos, including 18 months in oak
Barolo Riserva DOCG: 5 ys + 2 mos, including 18 months in oak
How does the maturation of Barolo DOCG wines affect production?
The long minimum requirements increase the cost of production.
What is the typical quality and pricing of Barolo DOCG wines?
Very good to outstanding
Premium to super-premium
What does the WSET believe we need to know about the soil types of Barolo DOCG? How do these soil types affect the character of Barolo DOCG wines?
Blue-grey marls in the Northwest that produce lighter, more aromatic wines that are more drinkable early. La Morra is in this region (Morra & marl)
The Southeast contains yellow-grey compacted sands that are less fertile and produce closed, tannic wines that need 10-15 years of aging. Serralunga d’Alba is in this area. (Serralunga = serrenghetti = sand)
Everyone should own Alessandro Masnaghetti’s ‘Barolo MGA Vol. 1’, the most important Barolo text you can find.
What is the trend in the production of single vineyard wines in Barolo? What are single vineyards called there?
The majority of Barolo wines are a blend, though some producers are advocating for the increased production of single vineyard wines.
The crus of Barolo are referred to as Menzioni Geografiche Aggiuntive (Menzione Geografica Aggiuntiva if singular).
What is a MGA?
Does it have a significance in wine quality from Barolo or Barbaresco?
The Menzioni Geografiche Aggiuntive are an establishment of crus according to the traditional ownership of vineyard plots in the Barolo zone.
They are not delimited by quality, and there may be very prestigious wines originating from small plots within larger MGAs that produce less stellar examples.
How may MGAs be identified on Barolo and Barbaresco wine labels?
If the grapes for the wine come entirely from that MGA, the name of the MGA may be listed. ‘Vigna’ (a term for a specific vineyard plot) cannot appear on the label unless that parcel is entirely within an MGA.
What is the primary difference in how the MGA and Vigne were established?
Both were created in 2010. The MGA follow historic records of vineyard ownership. The Vigne, or vineyards, were specified according to quality.
What is Barolo Chinato? How is it produced?
An aromatized wine made from Barolo DOCG wine. The base wine is infused at cold temperatures with sugar, alcohol, and a selection of herbs, spices, and roots.
It’s vermouth, but Barolo.
Where is Barbaresco DOCG located?
What are two town it is near or that are in it?
Northeast of Alba
Around the towns of Barbaresco & Neive.
How large is Barbaresco in comparison to Barolo?
Barbaresco is about one third the size.
What is the difference in the growing environment between Barbaresco and Barolo?
Barbaresco is mostly at a lower altitude than Barolo and experiences slightly warmer weather.
When does harvest in Barbaresco occur relative to Barolo?
Barbaresco typically harvests one week earlier.
What are the aging requirements for Barbaresco DOCG wines?
Barbaresco DOCG: 2 years + 2 mos, including 9 months in barrel
Barbaresco Riserva DOCG: 4 yrs + 4 mos, including 9 months in barrel
Why does Barolo have longer maturation requirements than Barbaresco?
Barbaresco ripens more fully and is typically a subtly riper style.
What are the maximum yields permitted in Barbaresco DOCG wines?
56 hL/ha
When did Barbaresco introduce its MGA system?
2007, three years ahead of Barolo DOCG.
What is the typical quality and pricing of Barbaresco DOCG wines?
Very good to outstanding
Premium to super premium
What was the traditional winemaking method for Nebbiolo in Piemonte?
Who changed that and what did the method become?
Long maceration on the skins for 3-5 months and then five to eight years in large old oak barrels was the tradition.
Elio Altare famously took a chainsaw to his family’s old oak barrels and video taped it for his father to watch. They used smaller new oak vessels to deepen the color, soften the tannins, and lower the maturation of the wines.
Currently avoiding both extremes: 3-4 weeks of maceration; time in oak may be large format or smaller oak barrels with very little new oak.
What effect the the style of Barolo and Barbaresco wines innovated by Elio Altare and Angelo Gaja, respectively, have on Nebbiolo wines in Piemonte?
The quality and pricing of wines both increased, though moderation in practice between the historic and Parkerized styles is now typical.
Harvesting occurs when the berries have ripe skins and seeds, maceration takes place of 3-4 weeks for top wines, and aging occurs either in large format French or Slavonian oak or a combination of barriques and 500L barrels.
True or False
New oak barrels are generally desired by Barolo winemakers.
It’s generally considered by most that the vanilla and sweet spice aromas of new oak clash against Nebbiolo, but some still use it.
How do the wines of Gattinara DOCG and Ghemme DOCG compare to those from Barolo DOCG and Barbaresco DOCG? Why?
They are typically lighter in body and color but higher in acidity. Gattinara and Ghemme are farther north than Barolo and Barbaresco, near the city of Milano. The vines are planted on south facing vineyards at altitudes around 300 m ASL.
Which denominations in Piemonte are most likely to produce early drinking styles of Nebbiolo?
Langhe Nebbiolo DOC
Nebbiolo d’Alba DOC
Where do the grapes for Langhe Nebbiolo DOC and Nebbiolo d’Alba DOC wines come from?
Less favorable sites, though a producer may choose to declassify a portion of their wine from a more prestigious DOCG (e.g. Barolo) in poorer vintages, such as 2014 and 2017, if the grapes do not meet the quality or production requirements.
What are the production requirements for Langhe Nebbiolo DOC and Nebbiolo d’Alba DOC?
Macerated 7-10 days only.
Aged up to a year in neutral containers
What is the most planted variety in Piemonte and how much more area under vine does it have than Nebbiolo?
Barbera is the most planted variety with three times the vineyard area in Piemonte.
Where is Barbera cultivation centered in Piemonte?
What are the DOC(G)s?
Around the towns of Asti and Alba, especially in the town of Monferrato.
Barbera DOCG &
and Nizza, a DOCG
Where does Barbera of the highest quality in Piemonte come from?
Nizza DOCG
Why is Barbera often not planted on the best sites in Alba, despite performing well on them?
Barbera does not bring in as much money as Nebbiolo, but it is also not as sensitive to terroir. Langhe Barbera can, therfore, still be of fairly high quality.
What are the viticultural characteristics of Barbera? How does this affect its cultivation?
Early budding, late ripening
Prone to spring frost and autumn rain.
Vigorous and disease resistant, but susceptible to fan leaf virus
Can produce good quality wines from high yields and ripens late, but just ahead of Nebbiolo
What level of acidity does Piemontese Barbera typically have? How much tannin?
High acid, relatively low tannins
What is the traditional style of Barbera wines from Piemonte?
Lightly sparkling
What is the contemporary style of Barbera wines from Piemonte?
Medium to deep ruby
High Acid
Medium tannins
Medium alcohol
Medium intensity red plum, red cherry aromas, and sometimes black pepper aromas
What is the typical quality and pricing of Barbera wines from Piemonte?
Good to very good
Inexpensive to mid-priced
Some are outstanding with premium pricing
What factors influence the quality and pricing of premium Barbera in Piemonte?
More yield control and the cultivation of old vines
Maturation in French oak barriques
What are the maximum yields for Piemonte Barbera DOC, Barbera d’Asti DOCG, and Nizza DOCG?
What other significant production rules are there for these regions?
Piemonte Barbera DOC: 84 hL/ha max yields
Barbera d’Asti DOCG: 63 hL/ha max yields, 14 months (6 months in barrel) aging
Nizza DOCG: 49 hL/ha max yields, 18 months (6 months in barrel) aging
What are the viticultural characteristics of Dolcetto? How do they affect cultivation?
Early ripening, which allows it to be planted on cooler sites
Susceptible to fungal disease
Low vigor
It is fragile (the buds are easily broken) and ripening can be blocked by prolonged cold temperature
What has been the trend in area under vine for Dolcetto in Piemonte? Why?
It has declined due to the difficulty it presents in cultivation and the significantly higher price Nebbiolo can offer on the market.
What winemaking techniques are required to produce fresh aromas in Dolcetto wines?
Frequent pump-overs and racking due to the inherent reductive nature of the variety
Mid-range fermentation temperatures, 7-15 day maceration, and soft extraction to avoid the variety’s high tannins
Stainless steel and cement vats are the typical maturation vessels
What is the typical quality and pricing of Dolcetto wines from Piemonte?
Good to very good
Inexpensive to mid-priced
Some outstanding, premium priced examples exist
What are the best regions for Dolcetto in Piemonte?
What are their max yields?
Dolcetta in Piemonte DOC: 77hL/ha max yield
Dolcetto d’Alba DOC: 63 hL/ha max yield
Dolcetto di Ovada DOC & Ovada DOCG & Dogliani DOCG: “lower” than 63
What is the typical character of Dolcetto wines from Piemonte?
Deep ruby
Medium (-) acid
Medium (+) tannins
Medium (+) intensity red cherry and floral aromas
What is the character of Cortese wines from Piemonte?
These wines are “Gavi”
White wine
High acid
Medium body
Light intensity lemon, apple/pear, and white flowers
True or False
Cortese is strongly resistant to disease
False. It has thin skins and can be susceptible to grey rot.
What is the typical winemaking process for Cortese in Piemonte?
Mid-range fermentation to preserve PFF,
Stainless steel is used for maturation to preserve primary fruit aromas.
Some top quality wines include pre-fermentation maceration to increase aromatic intensity.
What is the typical quality and pricing of Cortese wines from Piemonte?
Good with some very good
Inexpensive to mid-priced with some premium, ageworthy examples
What are important growing areas for Cortese in Piemonte? What are their differences?
Gavi (aka Cortese di Gavi) DOCG is a sizeable area including numerous towns around the town of Gavi with maximum yields of 67 hL/ha.
Riserva wines have lower yields (45 hL/ha) and must be aged for 1 year.
WSET refers to Gavi di Gavi DOCG as though it is its own appellation. It isn’t. It is a labelling term for Cortese that is grown in a delimited area around Gavi within the Cortese di Gavi boundaries.
Where is most of the Arneis in Piemonte grown?
Roero
What is the typical character of Piemonte Arneis wines?
Medium (-) acidity
Complex but light intensity white flower, chamomile, white peach, and lemon aromas
What is the typical quality and pricing of Arneis from Piemonte?
Good to very good
Inexpensive to mid-priced
Some premium examples exist
What is the principal denomination for Arneis in Piemonte? What are the production requirements?
Roero Arneis DOCG: 95% (min) Arneis, 70 hL/ha max yields
Are there any PGI/IGT wines in Piemonte?
No. Piemonte DOC is the lowest regional classification. Some producers, such as Cascina Ebreo, classify their wines as Vino Bianco or Vino Rosso IGT because they are too unique to fit within the classic Piemonese concept of wine.
