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Piedmont > Piedmont - Langhe > Flashcards

Piedmont - Langhe Flashcards

1
Q

DOCG/Ps of Piemonte

A 
Alta Langa DOCG
    Asti DOCG
    Barbaresco DOCG
    Barbera d'Asti DOCG
    Barbera del Monferrato Superiore DOCG
    Barolo DOCG
    Brachetto d'Acqui DOCG
    Dolcetto di Diano d' Alba/Diano d' Alba DOCG
    Dogliani DOCG
    Dolcetto di Ovada Superiore (Ovada) DOCG
    Erbaluce di Caluso/Caluso DOCG
    Gattinara DOCG
    Gavi (Cortese di Gavi) DOCG
    Ghemme DOCG
    Nizza DOCG
    Roero DOCG
    Ruchè di Castagnole Monferrato DOCG
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2
Q

Alta Langa DOCG

A

Region: Piemonte
Provinces: Cuneo, Asti, Alessandria
Denominazione:
Alta Langa Spumante
Alta Langa Spumante Riserva
Alta Langa Spumante Rosato
Alta Langa Spumante Rosato Riserva
Grape Varieties:
Min. 90% combined Pinot Noir and/or Chardonnay
Max. 10% other non-aromatic varieties suitable for cultivation in Piemonte
Minimum Alcohol: 11.5%
Method: Traditional Method (transvasage permitted)
Aging Requirements:
Spumante: Total production process must not be less than 30 months
Spumante Riserva: Total production process must not be less than 36 months
All Alta Langa wines must be vintage-dated.

Minimum Planting Density: 4,000 vines per hectare
Vineyard Elevation: Minimum 250 meters; valley floor plantings are prohibited.
Maximum Yields: 11 tons/ha, 71.5 hl/ha
DOCG Established: 2011
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3
Q

Asti DOCG

A

Region: Piemonte
Provinces: Asti (principally), Cuneo, Alessandria
Subzones: Canelli, Strevi, Santa Vittoria d’Alba (see below)
Denominazione:
Asti/Asti Spumante
Asti/Asti Spumante “Metodo Classico”
Moscato d’Asti
Moscato d’Asti “Vendemmia Tardiva”
Grape Varieties: 100% Moscato Bianco
Minimum/Maximum Alcohol:
Asti: 11.5% minimum (6%-9.5% acquired)
Asti “Metodo Classico”: 12% (6%-8% acquired)
Moscato d’Asti: 11% (4.5%-6.5% acquired)
Moscato d’Asti “Vendemmia Tardiva”: 14% (11% acquired)
Method and Pressure
Asti “Metodo Classico” must undergo secondary fermentation in the bottle
Asti undergoes secondary fermentation in autoclaves (Charmat/Martinotti Method)
Moscato d’Asti: maximum 2 bars (not subject to a secondary fermentation)
Aging Requirements:
Asti “Metodo Classico”: Min. 9 months on the lees
The process of secondary fermentation for Asti may not last less than a month
Moscato d’Asti “Vendemmia Tardiva” must be aged for at least one year from the date of harvest
Additional Requirements:
Chaptalization is forbidden for Moscato d’Asti “Vendemmia Tardiva”
Minimum Planting Density: 4,000 vines per hectare
Maximum Yields:
Asti and Moscato d’Asti: 10 tons/ha, 75 hl/ha
Asti “Metodo Classico”: 8 tons/ha
Moscato d’Asti “Vendemmia Tardiva”: 6 tons/ha

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4
Q

Asti DOCG Subzones:

A

Canelli, Strevi, Santa Vittoria d’Alba (see below)

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5
Q

Barbaresco DOCG

A

Region: Piemonte
Province: Cuneo
Communes of Production: Barbaresco, Neive, Treiso (a frazione of Barbaresco), San Rocco Senodelvio (part of Alba)
Denominazione (Rosso):
Barbaresco
Barbaresco Riserva
Barbaresco with “menzioni geografiche aggiuntive” (These are “geographical designations” - Barbaresco’s subzones, or crus - defined for collective use in 2007 under DOCG regulations.)
Barbaresco with “menzioni geografiche aggiuntive” and “Vigna” (“Vigna” refers to a single vineyard wine: 100% of grapes must come from a named vineyard used in conjunction with a geographic designation.)
Varieties: 100% Nebbiolo (Michet, Rosé and Lampià clones are no longer explicitly required)
Minimum Alcohol: 12.5%

Minimum Planting Density: 3,500 vines per hectare
Permitted Vineyard Elevation/Orientation: Max 550 meters; vineyards with complete northern exposures are prohibited.
Maximum Yields
    8 tons/ha, 56 hl/ha
    7.2 tons/ha for "Vigna" wines (vineyard must be at least 7 years of age, or maximum yields decrease)
Principal Soils: Tortonian calcerous marl
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6
Q

Aging Requirements Barbaresco

A

Aging Requirements:
Barbaresco: Minimum 26 months from November 1 of the harvest year (minimum 9 months in wood), may be released after January 1 of the third year following the harvest
Barbaresco Riserva: Minimum 50 months from November 1 of the harvest year (minimum 9 months in wood), may be released after January 1 of the fifth year following the harvest

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7
Q

Principal Soils Barbaresco

A

Principal Soils: Tortonian calcerous marl

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8
Q

Communes of Production Barbaresco

A

Communes of Production: Barbaresco, Neive, Treiso (a frazione of Barbaresco), San Rocco Senodelvio (part of Alba)

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9
Q

Aging Requirements Barbaresco

A

Aging Requirements:
Barbaresco: Minimum 26 months from November 1 of the harvest year (minimum 9 months in wood), may be released after January 1 of the third year following the harvest
Barbaresco Riserva: Minimum 50 months from November 1 of the harvest year (minimum 9 months in wood), may be released after January 1 of the fifth year following the harvest

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10
Q

Barbera d’Alba DOC

A

Region: Piemonte
Province: Cuneo
Communes of Production: Alba, Albaretto della Torre, Barbaresco, Barolo, Borgomale, Camo, Canale, Castagnito, Castellinaldo, Castiglione Falletto, Castiglione Tinella, Castino, Corneliano d’Alba, Cossano Belbo, Diano d’Alba, Govone, Grinzane Cavour, Guarene, Magliano Alfieri, Mango, Monforte d’Alba, Montelupo Albese, Monticello d’Alba, Neive, Neviglie, Novello, Perletto, Piobesi d’Alba, Priocca, Rocchetta Belbo, Roddi, Roddino, Rodello, S. Vittoria d’Alba, S. Stefano Belbo, Serralunga d’Alba, Sinio, Treiso, Trezzo Tinella, Verduno, Vezza d’Alba
Partially contained within the following communes: Baldissero d’Alba, Bra, Cortemilia, Cherasco, La Morra, Monchiero, Montà d’Alba, Montaldo Roero, Monteu Roero, Narzole, Pocapaglia, S. Stefano Roero, Sommariva Perno,

    Styles:  
        Rosso
        Rosso Superiore
    Varieties:  
        Rosso/Rosso Superiore
            85% - 100% Barbera
            maximum 15% Nebbiolo
    Minimum Alcohol: 
        Rosso: 12%
        Rosso Superiore: 12.5%
    Minimum Total Acidity: 4.5 g/l
    Aging Requirements: 
        Superiore: wines require a minimum 12 months aging including 4 months in wood from November 1 of the harvest year.
    Additional Requirements: 
        Wine with the "Vigna" designation may be made from vines of less than seven year of age providing yields are lowered.
            3rd leaf: 5.4 tons/ha
            4th leaf: 6.3 tons/ha
            5th leaf: 7.2 tons/ha
            6th leaf: 8.1 tons/ha
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11
Q

Barbera d’Asti DOCG

A

Region: Piemonte
Province: Asti (principally) and Alessandria
Subzones: Tinella, Colli Astiani (Astiano)
Denominazione (Rosso):
Barbera d’Asti
Barbera d’Asti Superiore
Barbera d’Asti Superiore con indicazione della sottozona (with indication of subzone)
Varieties:
Barbera d’Asti: 85-100% Barbera, combined maximum 15% of Freisa, Grignolino and Dolcetto
Barbera d’Asti Superiore Colli Astiani: 90-100% Barbera, combined maximum 10% Freisa, Grignolino, Dolcetto
Minimum Alcohol:
Barbera d’Asti: 12%
Barbera d’Asti Superiore: 12.5%
Barbera d’Asti Superiore con indicazione della sottozona: 13%
Aging Requirements:
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
Minimum Planting Density: 3,500 vines per hectare
Maximum Yields:
Barbera d’Asti and Barbera d’Asti Superiore: 9 tons/ha
Barbera d’Asti “Vigna”: 8 tons/ha (if the vineyard is less than 7 years old, yields decrease)
Barbera d’Asti Superiore con indicazione della sottozona: 7 tons/ha, 49 hl/ha
Principal Soils: clay, silt, sand and limestone
DOCG Established: 2008

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12
Q

DOCG/Ps of Piemonte (17)

A 
Alta Langa DOCG
    Asti DOCG
    Barbaresco DOCG
    Barbera d'Asti DOCG
    Barbera del Monferrato Superiore DOCG
    Barolo DOCG
    Brachetto d'Acqui DOCG
    Dolcetto di Diano d' Alba/Diano d' Alba DOCG
    Dogliani DOCG
    Dolcetto di Ovada Superiore (Ovada) DOCG
    Erbaluce di Caluso/Caluso DOCG
    Gattinara DOCG
    Gavi (Cortese di Gavi) DOCG
    Ghemme DOCG
    Nizza DOCG
    Roero DOCG
    Ruchè di Castagnole Monferrato DOCG
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13
Q

Barolo DOCG

A

Communes of Production:
Entirely included in DOCG: Barolo, Castiglione Falletto, Serralunga d’Alba
Partially included in DOCG: Monforte d’Alba, La Morra, Diano d’Alba, Novello, Verduno, Grinzane Cavour, Cherasco, Roddi
Almost 90% of the DOCG zone is contained within the five core townships of Barolo, Castiglione Falletto, Serralunga d’Alba, Monforte d’Alba, and La Morra.
Denominazione (Rosso):
Barolo
Barolo Riserva
Barolo with “menzioni geografiche aggiuntive” (These are “geographical designations,” or crus, legally defined for collective use in 2010 under DOCG regulations.)
Barolo with “menzioni geografiche aggiuntive” and “Vigna” (“Vigna” refers to a single vineyard wine: 100% of grapes must come from a named vineyard used in conjunction with a geographic designation.)
Barolo Chinato (aromatized)
Varieties: Nebbiolo
Minimum Alcohol: 13%

DOCG Established: 1980 (DOC in 1966)
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14
Q

Barolo Aging Requirements:

A

Aging Requirements:
Barolo: 38 months from November 1 of the harvest year, including 18 months in wood.
Barolo Riserva: 62 months from November 1 of the harvest year, including 18 months in wood.

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15
Q

Barolo Soil Structure and Natural Features

A

Soil Structure and Natural Features

Barolo’s principal geological formations were formed in three eras: Tortonian (12-7 million years ago), Serravallian (14-11 million years ago), and Langhien (16-14 million years ago). The latter two formations were historically grouped together and known as “Helvetian.” The vineyards of La Morra and Barolo are situated on soils derived from the Tortonian bedrock, while those of Monforte d’Alba and Serralunga d’Alba lie principally on Serravallien bedrock. The bedrock contributes to the makeup of soils above, and those soils on Tortonian formations tend to contain more calcareous marl, whereas those on Serravallian formations tend to be less fertile, and contain more sandstone. All Barolo soils are high in pH.

The Tanaro River flows through Piedmont, dividing the Roero from the Langhe and providing a moderating influence.

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16
Q

Barolo Aging Requirements:

A

Varieties: Nebbiolo
Minimum Alcohol: 13%
Aging Requirements:

Barolo: 38 months from November 1 of the harvest year, including 18 months  in wood.
Barolo Riserva: 62 months from November 1 of the harvest year, including 18 months in wood.
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17
Q

Barbaresco DOCG

A

Province: Cuneo
Communes of Production: Barbaresco, Neive, Treiso (a frazione of Barbaresco), San Rocco Senodelvio (part of Alba)
Denominazione (Rosso):
Barbaresco
Barbaresco Riserva
Barbaresco with “menzioni geografiche aggiuntive” (These are “geographical designations” - Barbaresco’s subzones, or crus - defined for collective use in 2007 under DOCG regulations.)
Barbaresco with “menzioni geografiche aggiuntive” and “Vigna” (“Vigna” refers to a single vineyard wine: 100% of grapes must come from a named vineyard used in conjunction with a geographic designation.)

Minimum Planting Density: 3,500 vines per hectare
Permitted Vineyard Elevation/Orientation: Max 550 meters; vineyards with complete northern exposures are prohibited.
Maximum Yields
    8 tons/ha, 56 hl/ha
    7.2 tons/ha for "Vigna" wines (vineyard must be at least 7 years of age, or maximum yields decrease)
Principal Soils: Tortonian calcerous marl
DOCG Established: 1980 (DOC in 1966)
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18
Q

Aging Requirements Barbaresco

A

Varieties: 100% Nebbiolo (Michet, Rosé and Lampià clones are no longer explicitly required)
Minimum Alcohol: 12.5%
Aging Requirements:
Barbaresco: Minimum 26 months from November 1 of the harvest year (minimum 9 months in wood), may be released after January 1 of the third year following the harvest
Barbaresco Riserva: Minimum 50 months from November 1 of the harvest year (minimum 9 months in wood), may be released after January 1 of the fifth year following the harvest

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19
Q

Roero DOCG

A

Communes of Production:
Entirely included in DOCG: Canale, Corneliano d’Alba, Piobesi d’Alba, Vezza d’Alba

    Denominazione: 
        Roero (rosso)
        Roero Riserva (rosso)
        Roero Arneis (bianco)
        Roero Arneis Spumante
    Roero: minimum 95% Nebbiolo, Maximum 5% other non-aromatic red grapes of Piemonte
    Roero Arneis: minimum 95% Arneis, maximum 5% other non-aromatic white grapes of Piemonte 
Minimum Alcohol: 
    Roero: 12.5%
    Roero Arneis: 11%
    Roero Arneis Spumante: 11.5%

Principal Soils: clay and limestone
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20
Q

Varieties Roero

A

Varieties:
Roero: minimum 95% Nebbiolo, Maximum 5% other non-aromatic red grapes of Piemonte
Roero Arneis: minimum 95% Arneis, maximum 5% other non-aromatic white grapes of Piemonte

21
Q

Aging Requirements Roero:

A

Roero: minimum 95% Nebbiolo, Maximum 5% other non-aromatic red grapes of Piemonte
Roero Arneis: minimum 95% Arneis, maximum 5% other non-aromatic white grapes of Piemonte
Minimum Alcohol:
Roero: 12.5%
Roero Arneis: 11%
Roero Arneis Spumante: 11.5%
Aging Requirements:
Roero: minimum 20 months from November 1 of the harvest year, including a minimum 6 months in wood (may be released from July 1 of the second year following the harvest)
Roero Riserva: minimum 32 months from November 1 of the harvest year, including a minimum 6 months in wood (may be released from July 1 of the third year following the harvest)

22
Q

Dogliani DOCG

A 
Province: Cuneo
    Denominazione (Rosso): 
        Dogliani
        Dogliani Superiore
    Varieties: 100% Dolcetto
    Minimum Alcohol: 
        Dogliani: 12%
        Dogliani Superiore: 13%
    Aging Requirements: 
        12 months from October 15 of the harvest year (not released until November 1 of the year following harvest)
    Principal Soils: calcareous or siliceous clay
23
Q

Dolcetto di Diano d’ Alba/Diano d’ Alba DOCG

A

Province: Cuneo
Communes of Production: Diano d’ Alba
Denominazione (Rosso):
Dolcetto di Diano d’ Alba
Dolcetto di Diano d’ Alba “Vigna”
Dolcetto di Diano d’ Alba Superiore
Dolcetto di Diano d’ Alba Superiore “Vigna”
Varieties: 100% Dolcetto
Minimum Alcohol:
Dolcetto di Diano d’ Alba 11.5%
Dolcetto di Diano d’ Alba “Vigna” 11.5%
Dolcetto di Diano d’ Alba Superiore 12%
Dolcetto di Diano d’ Alba Superiore “Vigna” 12.5%
Aging Requirements:
Normale: release January 1st of the year following harvest
Superiore: release September 1st of the year following harvest

    Principal Soils: calcareous clay and limestone
    DOCG Established: 2009
24
Q

Barolo commune crus

A 
Bricco Viole 	
Brunate 	
Cannubi 	
Cannubi Boschis 	
Rue
San Lorenzo 	
Sarmassa 	
Via Nuova
25
Q

Castiglione Falletto commune crus

A 
Bricco Rocche 	
Fiasc 	
Mariondino 	
Monprivato 	
Parussi (or Parusso) 	
Pira
Rivera 	
Villero
26
Q

La Morra commune crus

A 
Arborina
 Brunate 
Cerequio 	
Gattera 	
Giachini
Marcenasco 	
Rocche dell'Annunziata
27
Q

Monforte d’Alba commune crus

A 
Bussia 	
Cicala 	
Colonnello 	
Dardi 	
Ginestra
Mosconi 	
Munie 	
Romirasco 	
Santo Stefano
28
Q

Serralunga d’Alba commune crus

A 
Falletto 	
Francia 	
La Serra 	
Marenca 	
Marenca-Rivette
Margheria 	
Ornato 	
Parafada 	
Vigna Rionda
29
Q

Wines of Elio Altare

A

After a trip to Burgundy in 1976, Elio Altare, Guiseppe Altare’s son, came back to the estate and began to radically change their methods, both in the vineyard and in the cellar. He is considered a founding pioneer in the modernist movement in Barolo, employing shorter macerations, rotary fermenters, and ageing in new French barrique. He approaches viticulture using many organic methods.

    Barolo Arborina 
    Barolo Brunate
    Barolo Cerretta Vigna Bricco
    Dolcetto d’Alba
    Langhe Rosso Arborina
30
Q

Top Wines Produced / Blends of Renato Ratti.

A

La Morra

 Barolo Marcenasco
    Barolo Conca
    Barolo Rocche
    Dolcetto d’Alba Colombè
    Barbera d’Alba

Inaugural Vintage (for top wines): 1965 for Barolo Marcenasco, 1970 for Barolo Conca, 1971 for Barolo Rocche

Brief Description of Style / Vinification Techniques: Wines are fermented for 7-10 days with the use of temperature control. Ageing takes place for two years in French oak, ranging in size from 25-50 hl.

31
Q

Top Wines Produced / Blends of Marcarini

A

La Morra

Barolo Brunate
    Barolo La Sera
    Dolcetto d’Alba Boschi di Berri
    Barbera d’Alba Ciabot Camerano
    Moscato d’Asti
Inaugural Vintage (for top wines): 1958 for Barolo Brunate
Brief Description of Style / Vinification Techniques: Marcarini falls somewhere between modern and traditional, though the majority of their vinification techniques are traditional. After a four week long maceration, the wines are aged in medium sized Slavonian oak for 2 years.
32
Q

Top Wines Produced / Blends Bartolo Mascarello

A

Barolo
Barolo Riserva
Barbera d’Alba
Dolcetto d’Alba

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 wines are aged in old, large botti, including some made from chestnut.

33
Q

Top Wines Produced / Blends Giueseppe Rinaldi

A

Barolo Brunate-Le Coste
Barolo Cannubi San Lorenzo-Ravera
Barolo
Freisa

Inaugural Vintage (for top wines):

Brief Description of Style / Vinification Techniques: Winemaking is very traditional. Wines are fermented with indigenous yeasts and punchdowns are carried out by hand. Wines are aged in old oak botti for around 3 ½ years.

34
Q

Top Wines Produced / Blends E. Pira (Chiara Boschis)

A

Barolo Cannubi
Barolo Via Nuova
Barbera d’Alba
Dolcetto d’Alba

Inaugural Vintage (for top wines): 1982 for Barolo Monvigliero, 1982 for Barolo Neirane, 1999 for Barolo Acclivi

Brief Description of Style / Vinification Techniques: Currently, the estate is producing wines very modern in style. They are fermented quickly, with short macerations, in temperature controlled stainless steel, followed by ageing in new French barriques.

35
Q

Top Wines Produced / Blends Cappellano

A

Barolo Piè Rupestris
Barolo Piè Franco
Barbera d’Alba
Dolcetto d’Alba

Inaugural Vintage (for top wines):

Brief Description of Style / Vinification Techniques: Winemaking is classic and traditional. Wines are fermented with indigenous yeasts for 2-3 weeks followed by ageing in large oak botti for at least three years.

36
Q

Top Wines Produced / Blends Giacomo Conterno

A

Barolo Monfortino
Barolo Cascina Francia
Barbera d’Alba Cascina Francia
Nebbiolo d’Alba Ceretta

Inaugural Vintage (for top wines): 1920 for Monfortino, 1978 for Cascina Francia

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 hotter fermentations, longer macerations, and longer ageing than Cascina Francia. Wines are organic.

37
Q

Top Wines Produced / Blends Giuesppe Mascarello

A 
Barolo Riserva Monprivato Ca’ d’Morissio
    Barolo Monprivato
    Barolo Santo Stefano
    Barolo Villero
    Barbera Codamonte
    Dolcetto Bricco

Inaugural Vintage (for top wines): 1970 for Monprivato, 1993 for Ca’ d’Morissio

Brief Description of Style / Vinification Techniques: Considered very traditional in their winemaking, the Guiseppe Mascarello estate employs long maceration and fermentations as well as aging in large, Slavonian oak botti for just over 3 years. They bottle with no fining or filtration.

38
Q

Top Wines Produced / Blends Vietti

A 
Barolo Riserva Villero
    Barolo Brunate
    Barolo Lazzarito
    Barolo Rocche
    Barolo Castiglione
    Barbera d’Asti Tre Vigne
    Roero Arneis

Inaugural Vintage (for top wines):

Brief Description of Style / Vinification Techniques: Depending on the wine, vinification techniques may veer more traditional or more modern. The Barolo Lazzarito is considered their most modern in style, and is fermented in stainless steel and aged in French Barrique. The Barolo Rocche, on the other hand, sees a slow and long fermentation followed by ageing for 31 months in Slavonian oak botti.

39
Q

Top Wines Produced / Blends Paolo Scavino

A 
Barolo Bric dël Fiasc 
    Barolo Riserva Rocche dell’Annunziata
    Barolo Cannubi
    Barolo Monvigliero
    Barolo Bricco Ambrogio
    Barolo Carobric

Inaugural Vintage (for top wines): 1978 for Bric dël Fiasc

Brief Description of Style / Vinification Techniques: Paolo Scavino utilizes modernist philosophies in their winemaking. Fermentations occur in temperature controlled stainless steel, and the Barolos are aged in new French barrique and later transferred to large oak barrels.

40
Q

Top Wines Produced / Blends Brovia

A 
Barolo Villero
    Barolo Ca’Mia
    Barolo Garblet Sue
    Barolo Rocche dei Brovia
    Barbera d’Alba Brea
    Dolcetto d’Alba Solatio
    Roero Arneis

Inaugural Vintage (for top wines):

Brief Description of Style / Vinification Techniques: Brovia is a very traditional producer. They typically ferment the Nebbiolo grapes for around a month, followed by ageing in large Slavonian oak for two years. The wines are bottled without filtration and spend another 18-24 months in bottle before release.

41
Q

Top Wines Produced / Blends Aldo Conterno

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

Inaugural Vintage (for top wines): 1971 for Granbussia

Brief Description of Style / Vinification Techniques: Aldo Conterno’s style is considered a middle ground between traditional and modern practices in Barolo. He does not employ the lengthy macerations of other traditionalists, but eschews the use of new oak.

42
Q

Top Wines Produced / Blends Domenico Clerico

A 
Barolo Ciabot Mentin Ginestra   
    Barolo Pajana
    Barolo Percristina
    Langhe Rosso Arte
    Langhe Dolcetto Visadi

Inaugural Vintage (for top wines): 1982 for Barolo Ciabot Mentin Ginestra, 1990 for Barolo Pajana, 1995 for Percristina

Brief Description of Style / Vinification Techniques: Domenico Clerico belongs to a modernist camp of Barolo producers. He uses temperature controlled, stainless steel rotofermenters and ages the wines in predominantly new French barriques.

43
Q

Top Wines Produced / Blends Elio Grasso

A 
Barolo Riserva Rüncot 
    Barolo Gavarini Vigna Chiniera
    Barolo Ginestra Vigna Casa Matè
    Barbera d’Alba Martina
    Langhe Chardonnay Educato

Inaugural Vintage (for top wines): 1978 for Gavarini Vigna Chiniera & Ginestra Vigna Casa Matè, 1995 for Rüncot

Brief Description of Style / Vinification Techniques: With the exception of the Chardonnay which is fermented in barrique, all wines are fermented in temperature control stainless steel with daily pumpovers. The Rüncot is aged in new, French barrique, while the other two Barolos are aged in 25 hl Slavonian oak.

44
Q

Top Wines Produced / Blends Giuesppe Mascerello

A 
Barolo Riserva Monprivato Ca’ d’Morissio
    Barolo Monprivato
    Barolo Santo Stefano
    Barolo Villero
    Barbera Codamonte
    Dolcetto Bricco

Inaugural Vintage (for top wines): 1970 for Monprivato, 1993 for Ca’ d’Morissio

Brief Description of Style / Vinification Techniques: Considered very traditional in their winemaking, the Guiseppe Mascarello estate employs long maceration and fermentations as well as aging in large, Slavonian oak botti for just over 3 years. They bottle with no fining or filtration.

45
Q

Top Wines Produced / Blends Vietti

A 
Barolo Riserva Villero
    Barolo Brunate
    Barolo Lazzarito
    Barolo Rocche
    Barolo Castiglione
    Barbera d’Asti Tre Vigne
    Roero Arneis
Inaugural Vintage (for top wines):
Brief Description of Style / Vinification Techniques: Depending on the wine, vinification techniques may veer more traditional or more modern. The Barolo Lazzarito is considered their most modern in style, and is fermented in stainless steel and aged in French Barrique. The Barolo Rocche, on the other hand, sees a slow and long fermentation followed by ageing for 31 months in Slavonian oak botti.
46
Q

Top Wines Produced / Blends Paolo Scavino

A 
Barolo Bric dël Fiasc 
    Barolo Riserva Rocche dell’Annunziata
    Barolo Cannubi
    Barolo Monvigliero
    Barolo Bricco Ambrogio
    Barolo Carobric

Inaugural Vintage (for top wines): 1978 for Bric dël Fiasc

Brief Description of Style / Vinification Techniques: Paolo Scavino utilizes modernist philosophies in their winemaking. Fermentations occur in temperature controlled stainless steel, and the Barolos are aged in new French barrique and later transferred to large oak barrels.

47
Q

Top Wines Produced / Blends Giacomo Conterno

A

Barolo Monfortino
Barolo Cascina Francia
Barbera d’Alba Cascina Francia
Nebbiolo d’Alba Ceretta

Inaugural Vintage (for top wines): 1920 for Monfortino, 1978 for Cascina Francia

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 hotter fermentations, longer macerations, and longer ageing than Cascina Francia. Wines are organic.

48
Q

Ruchè di Castagnole Monferrato DOCG

A 
Province: Asti
    Communes of Production: Castagnole Monferrato, Grana, Montemagno, Portacomaro, Refrancore, Scurzolengo, Viarigi
    Denominazione: 
        Rosso
        Rosso with indication of "vigna"
    Varieties: 90% Ruchè, plus max. 10% combined Barbera and Brachetto
    Minimum Alcohol: 12.5%
    Minimum Planting Density:  4,000 vines per hectare
    Maximum Yields: 9 tons/ha, 63 hl/ha
    Vineyard Elevation: 120-400 meters
    Principal Soils: 
    DOCG Established: 2010

Piedmont (2 decks)

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