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Green Pin Study 2 (imported Cards) > Piemonte > Flashcards

Piemonte Flashcards

1
Q

How many DOCGs are in Piemonte? What are they?

A

16

Alta Langa
Asti
Barbaresco
Barbera d'Asti
Barbera del Monferrato Superiore
Barolo
Brachetton d'Acqui
Dogliani
Dolcetto di Diano d'Alba
Dolcetto di Ovada Superiore
Erbaluce di Caluso
Gattinara
Gavi
Ghemme
Roero
Roche di Castagnole Monferrato
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2
Q

How many DOCs are in Piemonte?

A

43

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3
Q

What are GR for Alta Langa DOCG?

A

Pinot Noir, Chardonnay (min 90%)

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4
Q

What are the subzones of Asti DOCG?

A

Canelli, Strevi, Santa Vittoria d’Alba

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5
Q

What are GR of Asti DOCG?

A

Moscato Bianco (100%)

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6
Q

What are the minimum alcohol levels of Asti DOCG?

A

11.5%
12% - Metodo Classico
11% - Moscato d’Asti
14% - Moscato d’Asti “Vendanges Tardive”

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7
Q

What are the methods of pressure of Asti?

A
  • Asti “Metodo Classico” must undergo secondary fermentation in bottle.
  • Asti’s secondary is in autoclaves (Charmat/Martinotti)
  • Moscato d’Asti max 2 bars, no secondary
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8
Q

What are aging requirements of Asti?

A
  • “Metodo Classico” - min 9 months on lees
  • At least 1 month for secondary
  • Vendanges Tardives must be 1 year from date of harvest
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9
Q

Is chaptalization allowed in Moscato d’Asti Vendange Tardives?

A

No

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10
Q

Which Asti subzone allows VT?

A

Santa Vittoria d’Alba

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11
Q

When were the Asti subzones established?

A

2011

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12
Q

What are Barbaresco’s communes of production?

A

Barbaresco, Neive, San Rocco Senodelvio, Treiso

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13
Q

What is the minimum alcohol of Barbaresco?

A

12.5%

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14
Q

What are aging requirements of Barbaresco and Barbaresco Riserva?

A

Minimum 26 months from Nov 1 of harvest year

  • 9 months in wood
  • may be released after Jan 1 of 3rd year

Riserva - Minimum 50 months from Nov 1 of harvest year

  • 9 months in wood
  • may be released after Jan 1 of 5th year
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15
Q

What are maximum yields of Barbaresco?

A

8 tons/ha

7.2 tons/ha for “Vigna” wines

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16
Q

What is the principal soil of Barbaresco?

A

Tortonian calcareous marl

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17
Q

What are subzones of Barbera d’Asti DOCG?

A

Tinella
Colli Astiani (Astiano)
Nizza

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18
Q

What are GR of Barbera d’Asti Superiore Colli Astiani?

A

Barbera (90-100%)

Freisa, Grignolino, Dolcetto (max 10%)

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19
Q

What is mininum alcohol of Barbera d’Asti?

A

12%

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20
Q 
What are aging requirements of:
Barbera d'Asti
Barbera d'Asti Superiore
Barbera d'Asti Superiore Nizza
Barbera d'Asti Superiore Tinella
Barbera d'Asti Superiore Colli Astiani
A
  • 4 months
  • 14 months (6 in oak)
  • 18 months (6 in wood)
  • 24 months (6 in wood, 6 in bottle)
  • 24 months (6 in wood, 6 in bottle)
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21
Q

What are aging requirements for Barbera del Monferrato Superiore?

A

14 months from Nov 1, with 6 months in oak

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22
Q

90% of Barolo DOCG is in which 5 townships?

A

Barolo, La Morra, Castiglione Falletto, Serralunga d’Alba, Monforte d’Alba

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23
Q

Which 3 communes are entirely in Barolo?

A

Barolo
Castiglione Falletto
Serralunga d’Alba

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24
Q

What is the minimum alcohol of Barolo?

A

13%

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25
Q

What are aging requirements of Barolo and Barolo Riserva?

A

Barolo - 38 months from Nov 1
-18 months in wood

Barolo Riserva - 62 months from Nov 1
-18 months in wood

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26
Q

What are maximum yields of Barolo?

A

8 tons/ha

7.2 tons/ha for Vigna

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27
Q

What 8 communes are partially in Barolo?

A 
Monforte d'Alba
La Morra
Diano d'Alba
Novello
Verduno
Grinzane Cavour
Cherasco
Roddi
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28
Q

What are principal soils of Barolo?

A

In west- Tortonian calcareous marl
(Barolo, La Morra)

In east- Helvetian sandstone
(Serralunga d’Alba, Monforte d’Alba, Castiglione Falletto)

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29
Q

When was Barolo DOCG established?

A

1980

DOC - 1966

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30
Q

What is the maximum pressure of Brachetto d’Acqui Rosso?

A

2 bars

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31
Q

What is the minimum RS of Brachetto d’Acqui?

A

50 g/l

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32
Q

What is the minimum planting density of Dogliani?

A

4,000 vines per hectare

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33
Q

What are the maximum yields of Dogliani?

A

8 tons/ha
Superiore - 7 tons/ha
“Vigna” - 7.2 tons/ha
Superiore “Vigna” - 6.3 tons/ha

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34
Q

What kind of soil is in Dogliani?

A

Calcareous or siliceous clay

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35
Q

What are the GR of Diano d’Alba?

A

Dolcetto (100%)

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36
Q

What are the minimum alcohol levels of Diano d’Alba?

A

11.5%
Vigna - 11.5%
Superiore - 12%
Superiore “Vigna” - 12.5%

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37
Q

What are aging requirements of Diano d’Alba?

A

Jan 1 of year after harvest

Superiore - Sep 1 after harvest

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38
Q

What are maximum yields of Diano d’Alba?

A

8 tons/ha
Superiore - 8 tons/ha
“vigna” 7.2 tons/ha

39
Q

What are principal soils of Diano d’Alba?

A

Calcareous clay and limestone

-Planted on hills not to exceed 500m and without a northern orientation

40
Q

What is minimum alcohol of Dolcetto di Ovada Superiore?

A

12.5%

13% “Vigna”

41
Q

What are aging requirements of Dolcetto di Ovada Superiore?

A

12 months from Nov 1

“Vigna” - 20 months from Nov 1

Riserva - minimum 24 months

42
Q

What are the principal soils of Dolcetto di Ovada Superiore?

A

Clay, tufa, limestone

43
Q

What is minimum alcohol of Erbaluce di Caluso?

A

Bianco: 11%

Spumante: 11.5%

Passito: 17%

44
Q

What is the minimum RS of Erbaluce di Caluso Passito?

A

70 g/l

45
Q

What are the aging requirements of Erbaluce di Caluso?

A

Spumante: 15 months on lees

Passito: 36 months from Nov 1

Riserva: 48 months from Nov 1

46
Q

What is minimum alcohol of Gattinara?

A

12.5%

Riserva - 13%

47
Q

What are aging requirements of Gattinara?

A

3 years, in year in wood from Dec 1

Riserva - 4 years, 2 in wood

48
Q

What is minimum alcohol of Gavi?

A

10.5%

Riserva - 11%

49
Q

What are the principal soils of Gavi?

A

limestone rich clays

50
Q

What is minimum alcohol for Ghemme?

A

12%

Riserva - 12.5%

51
Q

What are aging requirements for Ghemme?

A

Minimum 3 years - 20 months in wood
-9 months in barrel - from Nov 1

Riserva - 4 years

  • 25 months in wood. 9 months in bottle
  • From Nov 1
52
Q

What is minimum alcohol of Roero?

A

12.5%

Arneis - 11%
Arneis Spumante - 11.5%

53
Q

What are the principal soils of Roero?

A

clay and limestone

54
Q

What are GR of Albugnano?

A

Nebbiolo (min 85%)

Freisa, Barbera, Bonarda (max 15%)

55
Q

What are GR of Alta Langa DOC?

A

Pinot Nero, Chardonnay (min 90%)

56
Q

What are GR for Barbera d’Alba?

A

Barbera (min 85%)

Nebbiolo (max 15%)

57
Q

What are GR for Barbera del Monferrato?

A

Barbera (min 85%)

Freisa, Grignolino, Dolcetto (max 15%)

58
Q

What are GR for Boca?

A

Nebbiolo (45-70%)
Vespolina (20-40%)
Uva Rara (max 20%)

59
Q

What are GR for Bramaterra?

A

Nebbiolo (50-70%)
Croatina (20-30%)
Bonarda, Vespolina (10-20%)

60
Q

What are GR for Canavese Bianco?

A

Erbaluce (100%)

61
Q

What are GR for Carema?

A

Nebbiolo (min 85%)

62
Q

What are GR of Casorzo?

A

Malvasia di Casorzo (min 90%)

63
Q

What are GR of Cisterna d’Asti?

A

Croatina (min 80%)

64
Q

What are GR of Colline Novaresi Bianco?

A

Erbaluce (100%)

65
Q

What are GR of Costa della Sesia Bianco?

A

Erbaluce (100%)

66
Q

What are GR of Fara?

A

Nebbiolo (30-50%)
Vespolina (10-30%)
Uva Rara (max 40%)

67
Q

What are GR of Gabiano?

A

Barbera (90-95%)

Freisa, Grignolino (5-10%)

68
Q

What are GR of Lessona?

A

Nebbiolo (min 75%)

Bonarda, Vespolina (max 25%)

69
Q

What are GR of Malvasia di Castelnuovo Don Bosco?

A

Malvasia di Schierano, Malvasia Nera Lunga (min 85%)

Freisa (max 15%)

70
Q

What are GR of Sizzano?

A

Nebbiolo (40-60%)
Vespolina (15-40%)
Bonarda Novarese (max 25%)

71
Q

What are GR of Strevi?

A

Moscato Bianco (100%)

72
Q

What are the 3 tallest mountains of Piedmont?

A

Monte rossa
Gran Paradiso
Monviso

73
Q

What are the top 5 rivers in Piemonte by length?

A 
Po
Ticino
Tanaro
Dora Baltea
Sesia
74
Q

What divides Piedmont from Liguria?

A

L’Appennino Settentrionale

75
Q

When did Barolo transform from a sweet wine region to a dry wine region?

A

Mid 19th Century

76
Q

The 5 core Barolo townships hold what % of Barolo area?

A

87%

77
Q

What separates the two main soil types of Barolo?

A

Alba-Barolo Road

78
Q

How would one describe Barolo on Helvetian epoch?

A

Less compact, poorer, less fertile, resulting in more intense and structured wines

79
Q

How would one describe wines from Tortonian epoch?

A

Softer, fruitier, aromatic wines from compact, fresher, more fertile soils

80
Q

Negociants dominated in Barolo until when?

A

1960

81
Q

When did Barolo single-vineyard bottlings become popular?

A

1980s

82
Q

Who were leaders to a “softer” style of Barolo?

A

Renato Ratti
Paolo Cordero di Montezemolo
Ceretta

83
Q

When does Barolo harvest usually take place?

A

First half of October

84
Q

What is a usual maceration time now in Barolo?

What has helped this?

A

5-7 days

Use of rotofermenters

85
Q

What is the likely reason that Nebbiolo ripens earlier in Barbaresco than in Barolo?

A

Proximity to the Tanaro River

86
Q

What other product is Alba known for?

A

White truffles

87
Q

What river is between Barolo and Roero?

A

Tanaro

88
Q

What’s a common worry in Piedmont in Autumn?

A

hail

89
Q

On which side of the Po are most of Piedmont grape growing regions?

A

south

90
Q

What is the main river of Piedmont?

A

Po

91
Q

What does “sori” mean?

A

Southern exposure

92
Q

What is “la nebbia”?

A

A morning fog

93
Q

About how much of Piedmont production is at least DOC quality?

A

More than half

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