Piedmont Flashcards
1
Q
Nebbiolo d’Alba
A
- Red produced surrounding Alba, generally in the Roero region, north of the Tanaro
- Barolo and Barbaresco can use but tend to declassify to Langhe DOC
- Sandier soils than Langhe, so earlier maturing, softer, lighter
- Doesn’t have the aging requirements of Barolo and Barbaresco so can release early
2
Q
Langhe DOC
A
- DOC covering Alba, Barolo, Barbaresco, Roero, and Dogliani
- Also used for non-traditional varietals like Riesling and Chardonnay, Arneis
- Barolo and Barbaresco will more often declassify to Langhe
- Classic calcareous marl soil
- doesn’t have the aging requirements of the DOCG
3
Q
Gavi
A
- DOCG from Cortese in just east of Langhe
- Limestone soil
- Aromatic but mineral—dry white, high acid, steely
- Mostly temp controlled firms in SS leading to homogeneity of wine
- Competition from the light fruity temp controlled wines of Friuli and AA
4
Q
Gattinara
A
- Small but historically important. More Nebbiolo planted here than Langhe in 19th century
- NW region of Piemont, Alpine climate
- fast draining glacial soils notably more acidic than the soils of Langhe
- south facing slopes key at this latitude
- Quality historically on decline so granted DOCG status in 1990
- Improved viticulture, lower yields and climate change
- Maturing
- 35 months required
- Susbstanital oak aging
5
Q
Barbaresco Geography and climate
A
- Closer to tonaro river than Barolo leads to earlier ripening, softer style
- 3 townships
- Barbaresco
- Neive
- Treiso
- 3 townships
6
Q
Barbaresco compared to Barolo
A
- 1/3 total production of Barolo, considered lighter than Barolo,
- lower in elevation, warmer in climate–>faster maturing
7
Q
Barbaresco producers
A
- Gaja, Produttori and Giacosa
8
Q
Barbaresco maturation
A
- 26 months, 9 in oak
* 50 months for reserva
9
Q
Barbaresco winemaking
A
- Modernist takeover similar to Barolo—Angelo Gaja
- Going back to traditional winemaking to preserve subtle flavors of cherry, roses, orange peel and smoke which can be overwhelmed by new wood
10
Q
Barbaresco history
A
- Lacked the cache of Barolo due to not providing wine to the nobility, and nobility not having holdings
11
Q
Barbaresco soil
A
- Tortonian and Helvetian
12
Q
Barolo geogrpahy and climate
A
* located in Southern Piedmont
5 townships
* Barolo - Tortonian
* La Morra - Tortonian
* Castiglione Falletto - Tortonian/Helvetian
* Monforte - Helvetian
* Serralunga - Helvetian
* Reasonably delimited zone
* Cool, continental climate, hot growing season, misty autumns and cold harsh winters
13
Q
Barolo Soils
A
- Tortonian is a calcareous marl making softer, fruitier, aromatic wines that age rapidly
- Helvetian is less fertile, poorer soil that yield intense, structured wines that mature slowly
14
Q
Barolo Viticulture
A
- Disciplined and reasonably low yields
- Single-vineyard wines common
- Better clonal material, lower yields and higher plant densities has led to better quality
- Hail in spring, rain during harvest a threat
15
Q
barolo winemaking
A
- demand for fruitier, less tannic wines at the end of 20th century led to modern movement
* temp control as opposed to open top
* shorter fermentations using rotofermentors
* Shorter macerations
* Barrique elevage
* Pump overs instead of submerged cap- Traditional v modernist not really apt anymore as the two camps are converging to make balanced wines
