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MS THEORY > Piedmont > Flashcards

Piedmont Flashcards

1
Q

What does “Piedmont” mean?

A

The Food of the Mountain

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2
Q

In what province is Barbaresco?

A

Cuneo

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3
Q

What are the communes of production for Barbaresco?

A

Neive, Barbarescoe, Treiso, San Rocco Sendelvio

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4
Q

What percentage of grapes must come from the mga or vigna (single vineyard) for Barbaresco?

A

100%

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5
Q

What is the minimum alcohol requirement for Barbaresco?

A

12.5%

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6
Q

What are the aging requirements for Barbaresco Normale?

A

26 months from November 1st of the harvest year, with 9 months in wood. May be released January 1st the 3rd year following harvest

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7
Q

What are the aging requirements for Barbaresco Riserva?

A

50 months from November 1st of the harvest year with 9 months in wood. May be released January 1st the 5th year following harvest

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8
Q

What are the maximum yields for Barbaresco DOCG?

A

8 tons/ha 7.2 tons/ha for vigna

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9
Q

What are the principle soils of Barbaresco?

A

Tortonian Calcerous Marl

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10
Q

When was the DOCG of Barbaresco established?

A
  1. One of the first in Italy.
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11
Q

What is the province of Barolo

A

Cuneo

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12
Q

What are the communes in the Barolo DOCG?

A

100% inside the DOCG: 1. Barolo 2. Castiglione Falletto 3. Serralunga d’Alba Partially included in the DOCG: 1. Monforte d’Alba 2. La Morra 3. Diano d’Alba 4. Novello 5. Verduno 6. Grinzane Cavour 7. Cherasco 8. Roddi *Almost 90% is in the 5 communes of Barolo, Castliglione Falletto, Serralunga d’Alba, Monforte d’Alba, and La Morra

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13
Q

What are the denominazione of Barolo DOCG?

A
  1. Barolo 2. Barolo Riserva 3. Barolo with MGA (Barolo with geographic designation or “crus”) 4. Barolo with MGA and Vigna (single vineyard wines: 100% must come from the vineyard) 5. Barolo Chinato (aromatized wine)
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14
Q

What is the minimum alcohol for Barolo DOCG?

A

13% (12.5 potential at harvest) for Normale, Riserva, and Barolo with MGA Barolo with MGA & Vigna: 13% at harvest

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15
Q

What are the aging requirements for Barolo?

A

Normale: 38 months after November 1st the year of harvest with 18 months in wood Riserva: 62 months after November 1st the year of harvest with 18 months in wood

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16
Q

What is the maximum planting density for Barolo and Barbaresco?

A

3500 vines/ha

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17
Q

Are vineyards with complete northern exposure allowed in Barolo and Barbaresco?

A

No.

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18
Q

What are the maximum yields for Barolo?

A

8 tons/ha for normale 7.2 tons/ha for mga & vigna

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19
Q

When was the Barolo DOCG established?

A

1980

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20
Q

Nebbiolo d’Alba DOC

A

-Made in the foothills of the Langhe -Comes from outlying areas and doesn’t have nearly the finesse and power of Barolo or Barbaresco

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21
Q

Nebbiolo d’Alba DOC styles

A

-Nebbiolo -Nebbiolo Superiore -Nebbiolo Spumante -Nebbiolo Spumante Rose

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22
Q

Can nebbiolo d’alba doc be sparkling?

A

Yes, and even sparkling rose

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23
Q

Minimum alcohol for nebbiolo d’alba doc?

A

Nebbiolo: 12% (12.5% if a Vigna is mentioned) Nebbiolo Superiore: 12.5% (13% if a Vigna is mentioned) Nebbiolo Spumante/Spumante Rose: 11.5% (12% if a vigna is mentioned)

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24
Q

Nebbiolo d’alba doc aging requirements

A

Nebbiolo: 12 months aging from November 1 of the harvest year Nebbiolo Superiore: 18 months of aging, including 6 months in wood, from November 1 of the harvest year. Nebbiolo Spumante/Spumante Rose: minimum of 6 months of aging from November 1 of the harvest year

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25
Q

What are the maximum yields of Nebbiolo d’alba doc?

A

Nebbiolo Spumante/Spumante Rose: 11 tons/ha Nebbiolo/Nebbiolo Superiore: 9 tons/ha With Vigna: 8.1 tons/ha

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26
Q

Describe Gattinara DOCG and Ghemme DOCG

A

-Produced far north of Alba in the Alpine foothills with glacial soil and terrain -Generally leaner than Barolo & Barbaresco with simpler flavors and harsh tannins -frequently combined with small % of Bonarda or Vespolina: helps to tone down and soften the nebbiolo

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27
Q

Gattinara DOCG Denominazione

A

Gattinara Normale and Gattinara Riserva

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28
Q

Gattinara DOCG varieties

A

Minimum 90% spanna, maximum 10% total of Bonarda di Gattinara and Vespolina (vespolina cannot exceed 4%)

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29
Q

Minimum alcohol Gattinara DOCG

A

Gattinara: 12.5% Riserva: 13%

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30
Q

Gattinara DOCG aging requirements

A

Gattinara: minimum 35 months, including 24 months in wood, from november 1 of the harvest year Riserva: minimum 47 months, including 36 months in wood, from November 1 of the harvest year

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31
Q

Gattinara DOCG minimum planting density

A

3,000 vines per hectare

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32
Q

Maximum Gattinara DOCG yields

A

7.5 tons/ha

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33
Q

Vineyard elevation range for Gattinara DOCG

A

250-550 meters

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34
Q

Gattinara soil types

A

“The soil in Gattinara is composed of Monte Rosa’s sedimentary rocks, granite and iron-rich porphyry of volcanic origin,” says Cinzia Travaglini, the great-granddaughter of Clemente, who manages the winery operations. “Unlike the Barolo and Barbaresco zones, there’s no limestone here, and no clay.”

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35
Q

Ghemme DOCG Denominazione

A

Ghemme & Ghemme Riserva

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36
Q

Ghemme DOCG varieties

A

minimum 85% Spanna, combined with maximum 15% Vespolina and Uva Rara (Bonarda Novarese)

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37
Q

Ghemme DOCG minimum alcohol levels

A

Ghemme: 12% Ghemme Riserva: 12.5%

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38
Q

Ghemme DOCG aging requirements

A

Ghemme: minimum 34 months, including a minimum 18 months in wood and 6 months in bottle from November 1 of the harvest year Ghemme Riserva: 46 months, including a minimum of 24 months in wood and 6 months in bottle from November 1 of the harvest year

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39
Q

Minimum planting density for Ghemme DOCG

A

2,900 vines per hectare

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40
Q

Vineyard elevation range for Ghemme DOCG

A

220-400 meters with northern exposures prohibited.

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41
Q

What are the soil types for Ghemme DOCG

A

Clay, sand, loam, stony

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42
Q

Barbera d’alba DOC general info

A

-juicy, straight forward wines -most planted grape in piemonte -Not often given the best hillsides, or treatment in the winery so quality often suffers -Renato Ratti and Giacomo Bologna changed this in 1980s and quality jumped.

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43
Q

Barbera d’alba DOC varieties

A

85%-100% Barbera max 15% nebbiolo

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44
Q

Barbera d’alba DOC aging requirements

A

Normale: none Superiore: minimum 12 months aging including 4 months in wood from November 1 of the harvest year

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45
Q

Barbera d’alba maximum elevation

A

650m

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46
Q

Barbera d’alba DOC maximum yields

A

10tons/ha Superiore: 9 tons/ha

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47
Q

What are the two subzones of Barbera d’asti DOCG

A

Tinella Astiano (Colli Astiani) Nizza was a subzone but has been promoted to it’s own DOCG

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48
Q

What are the denominazione of Barbera d’asti DOCG?

A

Barbera d’asti Barbera d’Asti Superiore Barbera d’Asti Superiore con indicazione della sottozona (with indication of subzone)

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49
Q

What are the varieties of Barbera d’Asti DOCG?

A

90-100% Barbera with a combined maximum 10% Freisa, Grignolino and Dolcetto

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50
Q

What are the minimum alcohol levels of Barbera d’Asti DOCG?

A

Barbera d’Asti: 12% Barbera d’Asti Superiore: 12.5% Barbera d’Asti Superiore con indicazione della sottozona: 13%

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51
Q

What are the aging requirements for Barbera d’Asti DOCG?

A

Barbera d’Asti: 4 months from November 1 of the harvest year Barbera d’Asti Superiore: 14 months from November 1 of the harvest year, including at least 6 months in oak Barbera d’Asti Superiore Tinella: 24 months from October 1 of the harvest year, including at least 6 months in wood and 6 months in bottle Barbera d’Asti Superiore Colli Astiani: 24 months from October 1 of the harvest year, including at least 6 months in wood and 6 months in bottle

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52
Q

What are the maximum yields for Barbera d’Asti DOCG?

A

Barbera d’Asti & Superiore: 9 tons/ha Barbera d’Asti Vigna: 8 tons/ha (if the vineyard is less than 7 years old, yield have to be even lower) Barbera d’Asti Superiore con indicazione della sottozona: 7 tons/ha, 49hl/ha

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53
Q

Nizza DOCG province

A

Asti

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54
Q

Nizza DOCG used to be a subzone of what DOCG

A

Barbera d’Asti DOCG

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55
Q

Nizza DOCG denominazione

A

Rosso Rosso Riserva Rosso Riserva with Vigna

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56
Q

Nizza DOCG Varieties

A

100% Barbera

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57
Q

Nizza DOCG minimum alcohol

A

Rosso: 13% Rosso with Vigna: 13.5%

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58
Q

Nizza DOCG aging requirements

A

Rosso: minimum 18 months including at least 6 months in oak, from January 1 of the year after harvest Rosso w/ Vigna: minimum 18 months, including at least 6 months in oak, from January 1 of the year after harvest Rosso Riserva: Minimum 30 months, including at least 12 months in oak, from January 1 of the year after harvest Rosso Riserva with indication of Vigna: Minimum 30 months, including 12 months in oak, from January 1 of the year after harvest

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59
Q

Nizza DOCG harvest method

A

Manual harvest is required

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60
Q

Nizza DOCG minimum planting density

A

4000 vines per hectare

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61
Q

Nizza DOCG maximum yields

A

7 tons/ha; 49hl/ha

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62
Q

What sites does Dolcetto typically get planted in?

A

It will still ripen in the coolest, highest sites, so often these less than desirable areas. Tends to dominate vineyards in the hills between Alba and the coast, with the best coming from Alba, Diano d’Alba, Ovada, and Dogliani (it’s most potent style)

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63
Q

Dogliani DOCG province

A

Cuneo

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64
Q

Dogliani DOCG deonominazione

A

Dogliani & Dogliani Superiore

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65
Q

Dogliani DOCG varieties

A

100% Dolcetto

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66
Q

Dogliani DOCG minimum varieties

A

Dogliani: 12% Dogliani Superiore: 13%

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67
Q

Dogliani DOCG aging requirements

A

12 months from October 15 of the harvest year (not released until November 1 of the year following harvest)

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68
Q

Dogliani DOCG minimum planting density

A

4000 vines/ha

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69
Q

Dogliani DOCG maximum yields

A

Dogliani: 8 tons/ha, 56hl/ha Dogliani Superiore: 7 tons/ha, 47.6 hl/ha Dogliani with Vigna: 7.2tons/ha (vineyard must be at least 7 years of age, or maximum yields decrease) Dogliani Superiore with mention of Vigna: 6.3 tons/ha

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70
Q

Dogliani principal soils

A

calcareous or siliceous clay

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71
Q

Dolcetto di Ovada Superiore DOCG province

A

Alessandria

72
Q

Dolcetto di Ovada Superiore DOCG denominzione

A

Dolcetto di Ovada Superiore Dolcetto di Ovada Superiore Riserva Dolcetto di Ovada Superiore Vigna

73
Q

Dolcetto di Ovada Superiore DOCG varieties

A

100% Dolcetto

74
Q

Dolcetto di Ovada Superiore DOCG minimum alcohol

A

Dolcetto di Ovada Superiore: 12.5% Dolcetto di Ovada Superiore Vigna: 13%

75
Q

Dolcetto di Ovada Superiore DOCG aging requirements

A

Dolcetto di Ovada Superiore: 12 months from November 1 of the harvest year Dolcetto di Ovada Superiore Vigna: 20 months from November 1 of the harvest year Dolcetto di Ovada Superiore Riserva: minimum 24 months

76
Q

Dolcetto di Ovada Superiore DOCG minimum planting density

A

4000 vines/ha

77
Q

Dolcetto di Ovada Superiore DOCG maximum yields

A

Dolcetto di Ovada Superiore: 7tons/ha, 49hl/ha Dolcetto di Ovada Superiore Vigna: 6 tons/ha, 42hl/ha (if the vineyard is less than 7 years old, yields decrease)

78
Q

Dolcetto di Ovada principal soils

A

clay, tufa, limestone

79
Q

What is the flavor profile of Grignolino?

A

consistently lightweight cherry red. Clean and stimulating

80
Q

Asti DOCG provinces

A

Asti (principally) Cuneo Alessandria

81
Q

Asti DOCG Subzones

A

Canelli, Strevi, Santa Vittoria d’alba

82
Q

Asti DOCG denominazione

A

Asti/Asti spumante Asti/Asti Spumante “Metodo Classico” Moscato d’Asti Moscato d’Asti “Vendemmia Tardiva”

83
Q

Asti DOCG varieties

A

97% moscato bianco with other aromatic grapes

84
Q

Asti DOCG minimum alcohol

A

Asti: 11.5% potential (6% acquired) Asti “Metodo Classico”: 12% potential (6% acquired) Moscato d’asti: 11% potential (4.5% acquired with a max of 6.5%) Moscato d’asti vendemmia tardiva: 14% potential (11% acquired)

85
Q

Asti DOCG method and pressure requirements

A

Asti “Metodo Classico” must undergo secondary fermentation in the bottle Asti is fermented in autoclaves (Charmat/Martinotti Method) Moscato d’asti: maximum 2.5 bars (not subject to a secondary fermentation)

86
Q

Asti DOCG aging requirements

A

Asti “Metodo Classico”: minimum 9 months on the lees The process of secondary fermentation for Asti my not last less than a month Moscato d’Asti “Vendemmia Tardiva” must be aged for at least one year from the date of harvest

87
Q

Is chapitalization allowed for Moscato d’Asti Vendemmia Tardiva?

88
Q

Asti DOCG minimum planting density

A

4000 vines/ha

89
Q

Maximum yields for Asti DOCG

A

Asti and Moscato d’Asti: 10 tons/ha, 75hl/ha Asti “Metodo Classico”: 8 tons/ha Moscato d’asti Vendemmia Tardiva: 6 tons/ha

90
Q

What are the denomiazione of Alta Langa DOCG?

A

Alta Langa Spumante Alta Langa Spumante Riserva Alta Langa Spumante Rosato Alta Langa Spumante Rosato Riserva

91
Q

What are the grape variety requirements for Alta Langa DOCG?

A

Minimum 90% combined Pinot Noir/Chardonnay Maximum 10% other varietals suitable for cultivation in Piedmont

92
Q

What is the minimum alcohol % required for Alta Langa DOCG?

93
Q

What is the 2ndary method of fermentation required for Alta Langa DOCG?

A

Traditional Method -transvasage is allowed

94
Q

What are the aging requirements for Alta Langa DOCG?

A

Spumante: 9 months on lees (the minimum for the EU for traditional method wines) and 30 months total of production. Spumante Riserva: Minimum 9 months on the lees (the minimum for the EU for tradtional method wines) and 36 months total of production ***All Alta Langa DOCG wines must be vintage dated***

95
Q

What is the minimum aging requirements for non-vintage Alta Langa DOCG wines?

A

Trick question! All must be vintage dated.

96
Q

What are the denomiazione for Brachetto d’Acqui DOCG?

A

Rosso (maximum 2 bars pressure) Rosso Spumante (Traditional or Charmat Method) Rosso Passito

97
Q

What are the variety requirements for Brachetto d’Acqui DOCG?

A

Min 97% Brachetto Max 3% other Piedmontese varieties

98
Q

What is the minimum potential alcohol for Brachetto d’Acqui DOCG?

A

Rosso: 11.5% (5% actual) Spumante: 12% (6% actual) Passito: 16% (11% actual)

99
Q

What is the minimum RS of Brachetto d’Acqui DOCG?

A

50 g/l (Passito only) No minimums for the other styles

100
Q

What are the denominazione for Erbaluce di Caluso DOCG?

A

Bianco Spumante (Traditional Method) Passito Passito Riserva

101
Q

What are the variety requirements for Erbaluce di Caluso DOCG?

A

100% Erbaluce

102
Q

What is the minimum alcohol requirements for Erbaluce di Caluso DOCG?

A

Bianco 11% Spumante 11.5% Passito 17% (total alcohol after drying)

103
Q

What are the denominazione for Roero DOCG?

A

Roero (rosso) Roero Riserva (rosso) Roero Arneis (bianco) Roero Arneis Spumante

104
Q

What are the variety requirements for Roero DOCG?

A

Roero: 95% Nebbiolo and max 5% other non-aromatic red Piedmontese varieties Roero Arneis: 95% Arneis and max 5% other non-aromatic white Piedmontese varieties

105
Q

What is the minimum alcohol requirements for Roero DOCG?

A

Roero: 12.5% Roero Arneis: 11% Roero Arneis Spumante: 11.5%

106
Q

What are the aging requirements for Roero DOCG?

A

Roero: minimum 20 months from November 1 of the harvest year, including 6 months in wood. Roero Riserva: minimum 32 months from November 1 of the harvest year, including 6 months in wood.

107
Q

What are the principal soils of the Roero DOCG?

A

Sand, Clay, and Limestone

108
Q

What is the province of Ruche di Castagnole Monferrato DOCG?

109
Q

What are the denominazione of Ruche di Castagnole Monferrato DOCG?

A

Rosso Rosso with Vigna

110
Q

What are the varieties for Ruche di Castagnole Monferrato DOCG?

A

Minimum 90% Ruche plus max 10% Brachetto and Barbera

111
Q

What are the styles of Terre Alfieri DOCG?

A

Arneis Nebbiolo

112
Q

What are the variety requirements for Terre Alfieri DOCG?

A

Minimum 85% Arneis or Nebbiolo with a maximum of 15% other non-aromatic grapes of the same color

113
Q

What are the minimum alcohol requirements for Terre Alfieri DOCG?

A

Arneis: 11.5% Arneis Vigna/Superiore: 12% Arneis Superiore Vigna: 12.5% Nebbiolo: 12% Nebbiolo Superiore/Riserva: 12.5% Nebbiolo Vigna : 13% Nebbiolo Superiore/Riserva Vigna: 13.5%

114
Q

What are the aging requirements for Terre Alfieri DOCG?

A

From November 1 of harvest year: Arneis Superiore: minimum 6months Nebbiolo: minimum 4 months Nebbiolo Superiore: minimum 12 months, including 6 months in wood Nebbiolo Riserva: minimum 24 months, including 12 months in wood

115
Q

When was Terre Alfieri promoted to DOCG?

116
Q

What province is the Carema DOC located in?

117
Q

What are the styles of Carema DOC?

A

Rosso Rosso Riserva

118
Q

What are the variety requirements for Carema DOC?

A

85-100% Nebbiolo with up to 15% other Piedmontese red grapes

119
Q

What is the minimum alcohol requirement for Carema DOC?

120
Q

What are the aging requirements for Carema DOC?

A

Rosso: 24 months from November 1 of harvest year with 12 months in wood Rosso Riserva: 36 months from November 1 of harvest year with 12 months in wood

121
Q

What are the principal soils of Carema DOC?

A

Glacial deposits

122
Q

What are the styles of wine in the Fara DOC?

A

Rosso Rosso Riserva

123
Q

What are the variety requirements for Fara DOC?

A

50-70% Nebbiolo with 30-50% Uva Rara and/or Vespolina Maximum 10% other non-aromatic red Piedmontese grapes

124
Q

What is the minimum alcohol requirements for Fara DOC?

A

Rosso: 12% Rosso Riserva: 12.5%

125
Q

What is the minimum aging requirements for Fara DOC?

A

Rosso: 22 months from November 1 of harvest year with 12 months in wood Rosso Riserva: 34 months from November 1 of harvest year with 20 months in wood

126
Q

What is the province of Gavi DOCG?

A

Alessandria

127
Q

What are the denominazione for Gavi DOCG?

A

Gavi (Cortese di Gavi) Tranquilo Gavi (Cortese di Gavi) Riserva Gavi (Cortese di Gavi) Frizzante Gavi (Cortese di Gavi) Spumante Gavi (Cortese di Gavi) Spumante Metodo Classico Riserva

128
Q

What are the variety requirements for Gavi DOCG?

A

100% Cortese

129
Q

What is the minimum alcohol requirements for Gavi DOCG?

A

Gavi: 10.5% Gavi Riserva: 11%

130
Q

What are the aging requirements for Gavi DOCG?

A

Tranquillo may only show slight trances of wood influence Gavi Riserva must be aged 1 year minimum (including 6 months in the bottle) from October 15th of the harvest year Spumante Metodo Classico must be aged a minimum 2 years (including at least 18months on lees) from October 15th of the harvest year

131
Q

What are the principal soils for Gavi DOCG?

A

Limestone-rich clays “White Earth” for better whites, “Red Earth” more iron rich soils for red wines

132
Q

Draw a map of Piedmont

List all the communes of Barolo and draw them

133
Q

Who is Giacomo Conterno? Explain the winery, region, and importance.

A
  • Region of Production: Barolo
  • Montforte d’Alba
  • Started in 1908
  • Summary
    • After joining the estate that was founded by Giovanni’s father, Giacomo (who passed away in 1934), Giovanni began his career with a vision to make Barolo with exceptional aging potential. In the 1920’s he achieved acclaim with his first bottling of Monfortino, a wine that lived up to his vision and was made with what today is considered traditional techniques, though at the time were avant garde. He prolonged the maceration period and aged the wine in large, old wooden botti. The estate made wine exclusively with purchased fruit until they acquired the Francia vineyard in 1974. From 1978, this vineyard has supplied both the Monfortino and the Cascina Francia bottlings. For the second time ever, in 2008, the estate purchased new vineyard—the Ceretta cru, also in Serralunga d’Alba. Giovanni passed away in 2003 and the estate is operated by his son, Roberto, who continues the tradition of making superb, powerful, long-lived wines. In 2018 Roberto purchased the historical estate Nervi in the northern appellation of Gattinara, also know as Piemonte Alto. Nervi was established in 1906 and adds 28 ha of Nebbiolo to their overall holdings, which will be continued to be made by the same winemaker for Nervi since 1983, with the assistance of Roberto’s son Gabriele.
  • Principle Holdings: 28ha
  • Also own Nervi in Gattinara
134
Q

Name Giacomo Conterno’s wines of importance along with their inaugral vintages.

A

Top Wines Produced & Inaugural Vintages:

Barolo Monfortino: Inaugural vintage 1920.

Barolo Cascina Francia: Inaugural vintage 1978.

Barbera d’Alba Cascina Francia

Nebbiolo d’Alba Ceretta

135
Q

Explain Giacomo Conterno’s style

A

Brief Description of Style / Vinification Techniques:

Considered the father of the classic Barolo style: grapes have extended maceration periods and are aged in large, old Slavonian oak botti. The Monfortino bottling sees warmer fermentations, longer macerations, and longer ageing than Cascina Francia. Wines are organic.

136
Q

Name this wine and retail price

A

Giacomo Conterno Monfortino Riserva Barolo

$1500

137
Q

Explain the importance of Produttori del Barbaresco

A
  • Commune & Region: Barbaresco
  • Established in 1958
  • Cooperative
  • Summary:
    • Produttori del Barbaresco is a cooperative that was founded by the town’s priest when he saw the economic need for small producers in the area to band together. The coop has always been committed to enhancing the reputation of Barbaresco wine. The dedication of the producers has paid off, as Produttori is not only known as one of the greatest coops in the world, but one of the greatest producers of wine in the world. Currently, there are 50 members of Produttori who collectively farm 100 hectares. In great vintages, they produce single cru wines from any of the nine single crus in their holdings: Asili, Rabajà, Pora, Montestefano, Ovello, Pajé, Montefico, Moccagatta, & Rio Sordo. They also produce a general Barbaresco as well as a Langhe Nebbiolo.
  • Principal Vineyard Holdings: 100ha
  • Annual Production: 35,000 cases
138
Q

What are the top wines of Produttori del Barbaresco?

A
  • Barbaresco Rabajà: Inaugural vintage 1967.
  • Barbaresco Montestefano
  • Barbaresco Asili
  • Barbaresco Pora: Inaugural vintage 1967.
  • Barbaresco Ovello: Inaugural vintage 1970.
139
Q

Describe Produttori del Barbaresco’s style

A

They employ very traditional techniques, including a three week fermentation with maceration, followed by ageing in old oak Botti for up to three years.

140
Q

Name this producer

A

Produttori del Barbaresco

141
Q

Explain Bartolo Mascarello and their importance

A
  • Region of Production: Barolo
  • Winery Location: Barolo
  • Year Established: 1918
  • Summary:
    • A devout traditionalist, Bartolo Mascarello considered himself one of the self-proclaimed “last Mohicans of the old guard” in Barolo (along with Cappellano and Rinaldi). His ideals were centered upon the principle that, despite having vineyards in some of the best crus of Barolo, the most classic and complete Barolo was a blend of various sites. Today, the estate is run by the late Bartolo’s daughter, Maria Teresa. Her approach, like her father’s, is to honor traditional, historical styles of Barolo while using ripe fruit from low yielding vines.
  • Principal Vineyard Holdings:
    • Approximately 5 ha of vineyard holdings, spread through Cannubi, Lorenzo, Rue, & Rocche
142
Q

What wines does Bartolo Mascarello produce?

A
  • Barolo
  • Barolo Riserva
  • Barbera d’Alba
  • Dolcetto d’Alba
143
Q

Describe Bartolo Mascarello’s vinification techniques

A

Brief Description of Style & Vinification Techniques:

A staunch traditionalist, Bartolo Mascarello ferments with indigenous yeasts in concrete vat without the aid of temperature control. The old technique of “cappello sommerso” is used, where the cap of seeds and skins is held within the fermenting wine instead of punched down. Wines are aged in old, large botti, including some made from chestnut.

144
Q

Who’s the producer of this wine?

A

Bartolo Mascarello

Made by his daughter Maria Teresa

145
Q

Explain the importance and history of Bruno Giacosa

A

Region of Production: Barbaresco

Winery Location: Neive

Year Established: As a teenager, Bruno Giacosa learned to make wine from his grandfather and father, but officially took over the estate in 1961.

Summary: Known for producing excellent renditions of both Barolo and Barbaresco, Bruno Giacosa is considered a legendary winemaker in Piemonte. Originally, he made his reputation by sourcing excellent fruit throughout Barolo and Barbaresco. It wasn’t until 1982 that he even purchased his own vineyard. Prior to this, he was best known for his single vineyard Barbaresco’s, all made from fruit sourced from Santo Stefano, Montefico, Rio Sordo, Albesani, Asili, and San Cristoforo. With the rise in estate bottling in the 1980’s, Giacosa was faced with the prospect of losing his cherished sources, so purchased his own vineyards in Rabajà and Asili. The methods were the same for his Barolo offerings—made exclusively from sourced fruit until 1982, when he purchased the Falletto vineyard in Serralunga d’Alba. He produces two bottlings from this vineyard, the Falletto and the riserva bottling, Rocche del Falletto. “Casa Vinicola Bruno Giacosa” appears on labels for wines that are made from purchased grapes.

Principal Vineyard Holdings: Roughly 20 ha owned, and an additional 24 ha managed, throughout Barolo and Barbaresco

Average Total Production: 33,000 cases

146
Q

List Bruno Giacosa’s top wines and when they were first produced

A

Top Wines Produced & Inaugural Vintages:

Barbaresco Santo Stefano di Neive: Inaugural vintage 1964.

Barbaresco Asili

Barbaresco Rabaja

Barolo Falletto

Barolo Rocche del Falleto Riserva

147
Q

Describe Bruno Giacosa’s winemaking style

A

Brief Description of Style & Vinification Techniques:

Considered a traditionalist, Giacosa has a 2-3 week maceration of Nebbiolo in temperature controlled stainless steel, followed by 3-4 years ageing in French Oak botti.

148
Q

Who produces this wine?

A

Bruno Giacosa

149
Q

Explain the importance and history of Angelo Gaja

A
  • Estate was founded in 1859: Angelo joined in 1961
  • Angelo Gaja is an iconic figure in Piedmont.
    • Thought of as an innovative thinking, both in the vineyard and the cellar
    • One of those responsible for bringing barrique aging to Barbaresco in the 1970s
    • Planted the regions first Cabernet Sauvignon, Sauvignon Blanc, and Chardonnay
    • Consider pioneer of single vineyard wines in Barbaresco
  • Wines known for terroir and opulence
150
Q

What are Gaja’s principle holdings?

A
  • 100 ha in Barbaresco and Serralunga
    • Does not include his holdings in Brunello di Montalcino or Bolgheri
  • Top Wines Produced and Blends
    • Barbaresco
    • Barbaresco DOC Costa Russi
    • Barbaresco DOC Sori Tildin
    • Barbaresco DOC Sori San Lorenzo
    • Barolo DOC Sperss
    • Cabernet Darmagi
    • Chardonnay Gaia y Rey
151
Q

When was the inaugural vintages for Gaja’s top wines?

A
  • Sori San Lorenzo: 1967
  • Sori Tildin: 1970
  • Costa Russi: 1978
  • Darmagi: 1982
  • Gaia y Rey: 1984
  • Sperss: 1988
152
Q

Describe the style of Angelo Gaja’s wines

A
  • One of the first to start using new barrique in aging and fermentation
    • 1975
  • Top wines spend one year aging in barrique, followed by another year in large oak barrel.
  • Wines are fermented in stainless steel
153
Q

Who produces this wine?

A

Angelo Gaja

154
Q

Explain the importance and the history of Giuseppe Mascarello

A

Located in Barolo, Castiligione Falleto

Familiy winery was founded in 1881

Monprivato purchased in 1904

Mauro Mascarello, who currently runs the estate, took over the family business in 1967

155
Q

Describe Giuseppe Mascarello’s vineyard and vinification styles

A

Attributes high quality to the techniques used in the vineyards, including green harvesting, reducing yields, and discarding any bunch that isn’t perfect.

Considered traditional in winemaking, but do also use modern techinques, including prototype fermenter (reproduces a long fermentation in a more controlled manner).

156
Q

Name the principle vineyard holdings of Giuseppe Mascarello

A

Monprivato: near monopole of 7ha in Castligione Falleto

157
Q

List the top wines produced by Giuseppe Mascarello

A

Barolo Riserva Monprivato “Ca’ d’Morissio”

Barolo Monprivato

Barolo Sante Stefano

Barolo Villero

Barolo Codamonte

Dolcetto Bricco

158
Q

What are the inaugral vintages for both Monprivato and Monprivato Ca’d’Morissio

A

Monprivato: 1970

Monprivato Ca’d’Morissio: 1993

159
Q

Describe the style of Giuseppe Mascarello

A

Considered very traditional in winemaking and vineyard management, they employ long fermenations and aging in large Slovenian botti. Bottle with no fining or filtration.

160
Q

Expalin the history and significance of Vietti

A

Located in Castilgione Falleto

Established in 1919

One of the pioneers in single vineyard bottlings in Barolo, selecting fruit from specific vineyards and making site specific wines as early as the 1950’s.

In the late 1960s, Alfredo Currado, husband of Luciana Vietti, spent a lot of time researching and rediscovering the nearly lost Arneis grape. Called the “father of Arneis”

161
Q

Explain the winemaking style of Vietti

A

It varies from wine to wine. Some are extremely traditional while others have modern influences.

Barolo Lazzarito is considered the most modern in style, fermented in stainless steel and aged in French barrique.

Barolo Roche, is the most traditional and sees a long, slow fermenation followed by aging 31 months in Slavonian oak botti.

162
Q

When did Vietti start using local artists’ works on their labels?

163
Q

What is the approximate size of Vietti’s vineyard holdings?

164
Q

Name Vietti’s top wines

A
  1. Barolo Riserva Villero
  2. Barolo Brunate
  3. Barolo Lazzarito
  4. Barolo Rocche
  5. Barolo Castiglione
  6. Barbera d’Asti Tre Vigne
  7. Roero Arneis
165
Q

Explain the importance and history Giuseppe Rinaldi

A
  • Region of production: Barolo
  • Commune: Barolo
  • Established: 1920s
  • Giuseppe “Beppe” Rinaldi is the fifth generation to run his family’s estate, taking over in 1992 following the passing of his father, Battista. Devout traditionalist who believes in making ageworthy Barolo’s that take a lot of time to soften.
  • In addition to his traditional fermentation practices of manual punchdowns and long, slow, macerations he also believes that great Barolo is a blend of various sites. Thus, despite having vineyards in some of Barolo’s most highly regarded crus, he does not make any single vineyard bottlings.
  • All vineyards are farmed organically.
166
Q

What are the approximate size of Giuseppe Rinaldi’s holdings?

167
Q

List Giuseppe Rinaldi’s top wines

A
  1. Barolo Brunate-Le Coste
  2. Barolo Cannubi San Lorenzo Riserva
  3. Barolo
  4. Freisa
168
Q

Explain Giuseppe Rinaldi’s winemaking style

A

Very traditional.

Wines fermented with indigenous yeasts in ancient tini (tall upright oak vats), without temperature control and punchdowns are down by hand. Wines are aged in old bottle for 3.5 years.

169
Q

Explain the importance and history of Elio Altare

A
  • Region of Production: Barolo
  • Commune of production: La Morra
  • Established: 1948
  • Founded in 1948 by Giussepe Altare. After a trip to Burgundy in 1976, Elio Altare, his son, came back to the estate and wanted to radically change their methods, both in the vineyards and the cellars, despite ultimately being disinherited by his father for doing so.
  • Elio spent years purchasing back vineyard holdings from his siblings after his father’s death in 1986, and the estate is now owned and run by his daughter Silvia, since 2016.
  • Elio is considered a founding pioneer of the modernist movement in Barolo, employing shorter macerations, rotary fermenters, and aging in new French barrique. He approaches viticulture using many organic methods.
170
Q

What are the approximate vineyard holdings and production levels of Elio Altare?

A

9 ha

5000 cases

171
Q

Name the top wines produced by Elio Altare

A
  1. Barolo Arborina
  2. Barolo Brunate
  3. Barolo Brunate Cerretta Vigna Bricco
  4. Dolcetto d’alba
  5. Langhe Rosso Arborina
172
Q

Describe the style of Elio Altare

A

A leader in the modernist movement in the 1970s, Elio Altare fermented in temperature controlled rotary fermentators and aged wine in new French barrique.

173
Q

Explain the importance and history of Aldo Conterno

A
  • Region of production: Barolo
  • Commune: Monforte d’Alba
  • Founded in 1969
  • Aldo Conterno is Giacomo’s son, he left the family business in 1969 to begin his own venture.
  • His style is a departure from his father’s: incorporates both modern and traditional methods of vinification.
  • Farms 25ha of vineyards in the famed Bussia Soprana vineyard in Monforte. His production is entirely comprised of estate grown grapes.
  • He isolates the best parcels within Bussia and produces each as its own bottling: Vigna Cicala, Vigna Romirasco, Vigna Colonello.
  • In the very best years, he produces a selection from within each of these three parcels and calls it granbussia.
174
Q

What is the size and location of Aldo Conterno’s vineyard holdings?

A

25ha, all in Bussia

175
Q

What are the top wines of Aldo Conterno?

A
  • Barolo Granbussia
  • Barolo Vigna Cicala
  • Barolo Vigna Colonello
  • Barolo Vigna Romirasco
  • Barbera d’Alba Conca Tre Pile
  • Chardonnay Bussiador

Inaugural vintage for Granbussia; 1971

176
Q

Explain Aldo Conterno’s style of winemaking

A

Considered the middle ground in Barolo between modern and traditional. He does not employ lengthy macerations, but also does not use new oak.

MS THEORY (54 decks)

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