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WSET Unit 3 > Piemonte > Flashcards

Piemonte Flashcards

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1
Q

Bricco

A

Indicates highest part of an elevation in the landscape, as a vineyard with a steep gradient at the top of a hill

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2
Q

Bricco 1st used

A

Luciano de Giacomi for 1969 Bricco del Drago. a blend of Dolcetto and Nebbiolo from Alba

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3
Q

Sorì

A

Vineyard sites of the highest quality, particularly with SE exposure (morning sorì). Evening sorì has a SW exposure

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4
Q

Sorì 1st used

A

Angelo Gaja for Sorì San Lorenzo Barbaresco 1967

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5
Q

Gaja

A

Established 1856. Angelo Gaja introduced small barrel maturation, IV in 1960s. Now labels as DOC Langhe Nebbiolo

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6
Q

Renato Ratti

A

Based in La Morra. Part of modernist Barolo producers, but keen to promulgate terroir. In 1979 drew up first maps of best Barolo vineyards

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7
Q

Piemonte climate

A

Continental. Rain shadow. Autumn hail worry in Barbaresco. Long summers and warm autumns

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8
Q

Piemonte soil

A

Thinner, calarous marl, sandstone with varying % of sand and clay. Mountains create distinct mesoclimates

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9
Q

Piemonte varieties

A

Red-Nebbiolo, Barbera, Dolcetto. White-Moscato Bianco (#1 planted), Cortese, Arneis, Favorita (Vermentino), Erbeluce. IV-CS, CH, ML, SY, SB

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10
Q

Langhe DOC soils

A

Clay, marl

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11
Q

Langhe DOC varieties

A

Langhe DOC used for IV. Other wines can use Langhe to declassify. ex Langhe Dolcetto, Langhe Rosso (Barbera), Langhe Nebbiolo

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12
Q

Barolo subzones

A
  1. Important-Barolo, La Morra, Castiglione Falletoo, Serralunga d’Alba, Monforte d’Alba
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13
Q

La Morra, Barolo soils, style

A

Calcareous marls of Tortonian. Compact, fresher, more fertile, give fruitier, aromatic wines which age relatively rapidly for Barolo

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14
Q

Castiglione Falleto, Monforte d’Alba, Serralunga d’Alba soils, style

A

Helvetian epoch, more compressed sandstone, less compact, poorer, less fertile give more intense, structured wines that mature slower

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15
Q

Barolo viti

A

56 hl/ha. Can reach 14-15% abv. Lower yields lead to riper tannins

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16
Q

Barolo aging

A

Min 2 yrs cask (previously 3). 38 m from 11/1 of harvest year, w 18 in oak. Riserva-62 m from 11/1 of harvest year, 18 m in oak

17
Q

Barolo viti

A

Traditional fermentation as long as 2 mths. Modern 10-14 day fermentations, shorter time in wood and longer in bottle, pumping over rather than submerged cap

18
Q

Barolo traditionalists

A

Giacomo Conterno, Bartolo Macarell, Giuseppe Rinaldi

19
Q

Barolo modernists

A

Paolo Scavino, Luciano Sandrone, Elio Altare

20
Q

Barolo good vintages

A

96, 01, 99, 00, 98, 97

21
Q

La Morra crus

A

Rocche, Cerequio

22
Q

Barolo crus

A

Cannubi, Sarmazza, Brunate

23
Q

Castiglione Falletto crus

A

Rocche, Villero, Monprivato

24
Q

Monforte d’Alba crus

A

Bussia, Ginestra, Santo Stefano di Perno

25
Q

Serralunga d’Alba crus

A

Lazzarito, Vigna Rionda

26
Q

Barbaresco townships

A

Barbaresco, Treiso, Nieve

27
Q

Barbaresco soils

A

Calcareous marl of Tortonian epoch

28
Q

Barbaresco style

A

Soft, fruity, perfumed aromas. Similar to Barolo from La Morra and Barolo

29
Q

Barbaresco climate

A

More maritime affected

30
Q

Barbaresco viti

A

Nebbiolo ripens earlier due to proximity of Tanaro River

31
Q

Barbaresco vini

A

Min 12.5%. Min 26 m from 11/1 9 m oak. May release 3rd year post 12/1. Riserva-50 m from 11/1 9 m in oak. May release 5th year after harvest post 12/1

32
Q

Barbaresco vineyards

A

Asili, Montestefano, Rabaja

33
Q

Nieve vineyards

A

Albesani, Gallina

34
Q

Treiso vineyards

A

Pajore

35
Q

Barbaresco producers

A

Produttori del Barbaresco, Angelo Gaja, Bruno Glacosa

36
Q

Gavi DOC

A

Cortese. 70 hl/ha. Commercial success in 60/70s due to La Scolca Estate

37
Q

Gattinara DOCG

A

Spanna (Nebbiolo), sometimes softened by Bonarda/Vespolina. Some oak for best wines.

38
Q

Roero DOC

A

Nebbiolo/Arneis. Sandy soils

39
Q

DOCG’s for Barbera

A

Nizza, Barbera d’Asti, Barbera del Monferrato Superiore

WSET Unit 3 (46 decks)

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