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IWS North / Piemonte > Piemonte / Alba / Lange Hills, Barolo DOCG & Barbaresco DOCG > Flashcards

Piemonte / Alba / Lange Hills, Barolo DOCG & Barbaresco DOCG Flashcards

1
Q

What does Langhe refer to?

A

tongues (of land)

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2
Q

How are the Langhe Hills described?

A

elongated hills that run parallel to each other; separated by deep, narrow valleys

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3
Q

What does the Langhe have the highest concentration of in all of Italy?

A

vineyards and wineries

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4
Q

What is Langhe most well-known for?

A

Nebbiolo

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5
Q

How is the Langhe vineyards similar to Burgundy?

A

vineyards planted on slopes divided into tiny parcels and owned by multiple growers

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6
Q

What is the average land holding in the Langhe?

A

2 ha

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7
Q

How is the Langhe similar to Burgundy in terroir?

A

great diversity; Nebbiolo expresses the nuances of subtle variants in altitude, exposure and soil

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8
Q

How are the Langhe Hills divided?

A

Alta Langa (Higher Langhe) and Bassa Langa (Lower Langhe)

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9
Q

What does Alta Langa and Bassa Langa refer to?

A

altitude of the hills; altitude increases as they spread south

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10
Q

What is the town of separation between Alta and Bassa Langa?

A

Monforte d’Alba

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11
Q

How does the climate change south of Monforte d’Alba?

A

climate becomes cooler; less suitable for Nebbiolo, but appropriate for Dolcetto

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12
Q

What are the Nebbiolo-based appellations of the Langhe Hills?

A

Barolo DOCG
Barbaresco DOCG
Nebbiolo d’Alba DOC
Alba DOC

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13
Q

What are the Dolcetto-based appellations of the Langhe Hills?

A

Dogliani DOCG
Dolcetto di Diano d’Alba DOCG
Dolcetto d’Alba DOC

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14
Q

What is the Barbera-based appellation of the Langhe Hills?

A

Barbera d’Alba DOC

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15
Q

What is the sub-regional appellation of the Langhe Hills?

A

Langhe DOC

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16
Q

What is the traditional method sparkling wine appellation of the Langhe Hills?

A

Alta Langa DOCG

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17
Q

What was the original style of Barolo wines?

A

sweet

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18
Q

When did Barolo become a dry wine?

A

mid-1800s

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19
Q

How did the dry-styled Barolo become famous?

A

Giulia Falletti (last Marquise of Barolo) made dry wines at her Barolo estate; introduced them to aristocratic circles in Torino

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20
Q

Why is Camillo Benso important in Italian history?

A

leading figure in Italian reunification in 19th century; became Italy’s first prime minister in 1861

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21
Q

Why is it likely that Barolos contained residual sugar prior to the 1850s?

A

late-ripening nature of Nebbiolo
high sugar levels at harvest
incomplete fermentation due to early winter

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22
Q

Who is credited for creating a dry-styled Barolo in the 1830-1840s?

A

Camillo Benso - Count of Cavour

Paolo Francesco Staglieno - his Italian enologist

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23
Q

How did Paolo Francesco Staglieno avoid stuck fermentations in the 1830-1840s?

A

using closed vats and improving cellar hygiene

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24
Q

The dry-styled Barolos attracted the attention of which aristocratic family in Torino?

A

Savoyard royal family

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25
Q

What did the Savoyard royal family acquire after being introduced to dry-styled Barolo?

A

winemaking estates in Barolo, especially in Verduno and Serralunga d’Alba

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26
Q

Which former Savoyard royal estate is still active in Serralunga d’Alba?

A

Fontanafredda

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27
Q

Why is Barolo considered the king of wines and wine of kings?

A

connection to the House of Savoy

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28
Q

Where is Barolo DOCG located?

A

NW part of Langhe; right bank of Tanaro River

Alba is NE

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29
Q

How big is Barolo DOCG?

A

11km long and 8km wide

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30
Q

What is the area under vine in Barolo DOCG?

A

1,800ha under vine; densely planted

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31
Q

What must Barolo be made from?

A

100% Nebbiolo from strictly delimited hills surrounding 11 villages

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32
Q

What are the 5 most important Barolo DOCG villages?

A 
La Morra
Barolo
Castiglione Falletto
Monforte d'Alba
Serralunga d'Alba
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33
Q

What is the meaning of ‘bricco’ and ‘söri’?

A

Barolo, Barbaresco, Langhe and Roero use these terms to describe the best vineyard sites;
bricco = superior site on highest part of the hill
söri = well-exposed sunny site

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34
Q

Where is most Nebbiolo planted in Barolo DOCG?

A

mid-slope; lower end of altitude range to achieve full ripeness

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35
Q

What are the names of the two main soils in Barolo DOCG (and Langhe in general)?

A

Tortonian and Serravallian (previously called Helvetian)

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36
Q

Which soil is younger in Barolo DOCG: Tortonian or Serravallian

A

Tortonian

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37
Q

Where can you find the Tortonian soils in Barolo DOCG?

A

western part and a few small parts in the eastern portion

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38
Q

What is Tortonian soil composed of?

A

calcareous marls; more fertile and compact than Serravallian

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39
Q

Which vineyards can you find Tortonian soils in Barolo DOCG?

A

La Morra and Barolo

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40
Q

What type of wines are produced from Tortonian soils in Barolo DOCG?

A

more perfumed, elegant, fruitier and softer

mature more quickly

41
Q

What is Serravallian soil composed of?

A

sandstone, silty marls and sand; poorer, less compact and less fertile than Tortonian

42
Q

Which vineyards can you find Serravallian soils in Barolo DOCG?

A

Monforte d’Alba
Serralunga d’Alba
part of Castiglione Falletto

43
Q

What type of wines are produced from Serravallian soils?

A

more powerful, robust and structure; fuller bodied

longer-lived; require more time in bottle

44
Q

Who used to produce the majority of Barolo wines?

A

merchants (commercianti)

45
Q

How did commercianti (merchants) used to make Barolo wines?
What was the advantage of this?
What was the disadvantage

A
  • blended wines from different vineyards and/or communes
  • gave a consistent style
  • didn’t express the terroir of each vineyard site
46
Q

How did Barolo DOCG bottling start to change in the 1960-70s?

A

estate and single-vineyard bottlings

increased recognition of superior sites (crus)

47
Q

According to locals, where are the best sites in Barolo DOCG?

A

where the snow melts first

48
Q

What are MGAs?

A

menzioni geografiche aggiuntive (additional geographic designations)

49
Q

Who established MGAs in Barolo DOCG? Why?

A
  • Barolo Consorzio in cooperation with Cuneo province and various Barolo villages
  • to regulate the use of vineyard an zonal names that can appear on the Barolo label; these vineyards/zones historically known to produce wines of distinction
50
Q

How many MGAs are in Barolo DOCG?

A

181 (11 are communal)

51
Q

What are the 12 most well-known MGAs in Barolo DOCG?

A 
Brunate / Bussia
Cannubi / Cerequio
Francia / Ginestra
Monprivato
Rocche dell'Annunziata / Rocche di Castiglione
Sarmass
Vigna Riodna / Villero
52
Q

How was Barolo traditionally made?

A
  • long macerations (up to 1-2 months)

- long maturation in large, neutral old Slavonia oak or chestnut casks (botti) (4 or more years)

53
Q

Why was long maturation in botti necessary for Barolo wines? What was the risk?

A
  • to soften harsh tannins from extended macerations

- risk losing delicate varietal character of Nebbiolo

54
Q

What was the traditional character of Barolo wines?

A
  • austere and tannic when young

- only approachable after extended bottle ageing

55
Q

What happened to the character of Barolo wines in the 1980s?

A
  • more modern/international style
56
Q

What was the international style of Barolo wines in the 1980s?

A

fruit-forward, softer tannins more concentration and more oak; approachable on release

57
Q

Who were the Barolo boys?

A

young producers in the early 1980s who created a more approachable Barolo style

58
Q

What is the current Barolo style?

A

falls between the traditionalist and modernist approaches

59
Q

What is the winemaker’s aim in making Barolo nowadays?

A
  • aim to enhance character of Nebbiolo while managing its tannin/acidic nature by using traditional and modern techniques
60
Q

What is the profile of Barolo?

A
  • light ruby to garnet color
  • rose, violet, red cherry, tar and earth
  • high acidity and tannins
  • deep concentration and full-bodied
61
Q

How does Barolo evolve over time?

A
  • brick-orange color
  • dried fruit, dried flowers, spices (nutmeg, cinnamon)
  • leather, tobacco, game, licorice, truffles
62
Q

What are the minimum ageing requirements for Barolo DOCG?

A 
38 months (including minimum 18 months in oak)
(3 years + 2 months)
63
Q

What are the minim ageing requirements for Barolo Riserva DOCG?

A 
62 months (including minimum 18 months in oak) 
(5 years + 2 months)
64
Q

What is Barolo Chinato?

A

rare aromatized and fortified wine

65
Q

How is Barolo Chinato made?

A

quinine, aromatic herbs, and spices are added to base wine made from Barolo

66
Q

Prior to 1890s, how were the grapes from Barbaresco used?

A

production of Barolo wines

67
Q

Who founded the first cooperative in Barbaresco?

A

Domino Cavazza, director of Royal School of Enology of Alba

68
Q

What did Domino Cavazza acquire in 1894?

A

Barbaresco castle and surrounding vineyards

69
Q

When were Barbaresco wines first called Barbaresco wines?

A

after Domino Cavazza acquired Barbaresco castle and vineyards in 1894

70
Q

Who started to show the potential of Barbaresco wines in the 1950-60s?

A

Gaja and Giacosa producers

71
Q

Who is credited with transforming Barbaresco?

A

Angelo Gaja

72
Q

Where is Barbaresco DOCG located?

A

right bank of Tanaro River; east and NE of Alba

73
Q

What are Barbaresco wines made from?

A

100% Nebbiolo from communes of Barbaresco, Neive and Treiso; and small hilly part around the hamlet of San Rocco Seno d’Elvio

74
Q

Which commune accounts for most of Barbaresco DOCG production?

A

Barbaresco commune

75
Q

In which commune are the best Barbaresco DOCG sites and producers located?

A

Barbaresco

76
Q

What is Neive commune in Barbaresco DOCG known for?

A
  • less Nebbiolo plantings
  • focuses on Dolcetto, Barbera and Moscato Bianco
  • well-known for Moscato Bianco
77
Q

What is Treiso commune in Barbaresco DOCG known for?

A
  • grows less Nebbiolo

- grows Dolcetto due to cooler meso-climate

78
Q

Where is Treiso commune located in Barbaresco DOCG?

A

located south of Barbaresco town; hills higher in altitude

79
Q

Where is Nebbiolo planted in Barbaresco DOCG?

A

mid-slop of south-facing slopes to maximize ripeness

80
Q

Which DOCG has lower hills: Barolo or Barbaresco?

A

Barbaresco; 50m lower than Barolo

81
Q

Which DOCG has higher hills: Barolo or Barbaresco?

A

Barolo (up to 540m); Barbaresco (up to 350m)

82
Q

Which soils are found in Barbaresco DOCG?

A

Tortonian soils; calcareous marls with alternating layers of sand

83
Q

How are Barolo and Barbaresco soils similar? How do they differ?

A
  • Barbaresco has Tortonian soils and the western part of Barolo has Tortonian soils
  • Barbaresco has alternating layers of sand
84
Q

Why is Barbaresco DOCG slightly warmer than Barolo DOCG?

A

closer to Tanaro River; Nebbiolo ripens earlier and more consistently in Barbaresco than in Barolo since it is slightly warmer

85
Q

Does Barbaresco DOCG have pronounced differences between wines made in different areas of appellation?

A

No; soils, altitudes and exposures more homogeneous in Barbaresco than in Barolo

86
Q

What is the ageing requirement for Barbaresco DOCG?

A

26 months (including minimum 9 months in oak)

87
Q

What is the ageing requirement for Riserva Barbaresco DOCG?

A

50 months (including 9 months in oak)

88
Q

Historically, which wines were lighter: Barolo or Barbaresco?

A

Barbaresco wines

89
Q

What is the difference between minimum alcohol for Barolo and Barbaresco?

A 
Barolo = 13%abv
Barbaresco = 12.5%abv
90
Q

When did single-vineyard bottlings start in Barbaresco?

A

first started in 1960s and become more widespread in 1980s

91
Q

Which DOCG used MGAs first: Barolo or Barbaresco?

A

Barbaresco - 2007

Barolo - 2010

92
Q

How many MGAs does Barbaresco DOCG have?

93
Q

What are the 10 most well-known MGAs in Barbaresco?

A 
Asili / Basarin
Gallina
Martinenga / Montefico / Montestefano 
Ovello
Pajorè / Pora 
Rabajà
94
Q

How were Barbarescos traditionally made?

A

long macerations and extended ageing

95
Q

How did Barbaresco evolve into a modern style?

A

Gaja and other producers used shorter maceration periods, shorter ageing in new, small French oak barrels from the 1970s

96
Q

Which Barbaresco styles are made now?

A

both traditional and modern styles with some producers using techniques from both

97
Q

How does Barbaresco’s style differ from Barolo’s style?

A

Barbaresco is slightly lighter, less powerful, less structured and more approachable than Barolo (generalization)

98
Q

When did Barolo and Barbaresco become DOCs and then DOCGs?

A 
DOC = 1966
DOCG = 1980
99
Q

Which has a higher production: Barolo or Barbaresco?

A

Barolo; three times as much

IWS North / Piemonte (16 decks)

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