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D3 Condensed > Piemonte Copied & Amended > Flashcards

Piemonte Copied & Amended Flashcards

1
Q

Barolo DOCG is from which region?

Made from which grape?

A

Piedmont

100% Nebbiolo

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2
Q

What grape is used to make Barbaresco?

A

Nebbiolo

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3
Q

Where are Nebbiolo grapes for Barolo grown?

Some Barbera and Dolcetto is also grown in Barolo, how is it labelled?

A

Villages having steep 200-400 metre south facing slopes from a horseshoe shaped valley.

Labelled as Barbera d’Alba, Dolcetto d’Alba DOC

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4
Q

What are the ageing conditions for: Barolo & Barbaresco: DOCG and Riserva DOCG

A

Barolo: 3 years + 2 months, 18 mths in oak.

Barolo Riserva: 5 years + 2 months, 18 mths in oak.

Barbaresco: 2 years + 2 mths, 9 mths in oak.

Barbaresco Riserva: 4 years + 2 mths, 9 mths in oak.

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5
Q

What is Nebbiolo, what does it taste like and where is it mainly grown?

A

Black grape, high acidity and tannin but light colour. At altitude it has aromas of sour cherries, roses, herbs and dried flowers. With age develops Tar, truffle and leather. Mainly grown in Barolo and Barbaresco

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6
Q

How do Traditional and Modern winemakers in Barolo differ from each other in terms of:

  • Oak
  • Maceration
  • Style
A

OAK: Traditional = Large, Neutral Casks.

Modern = Smaller, new barriques.

MACERATION: Traditional = Extended maceration (30-50 days).

Modern = Shorter Maceration

STYLE: Traditional = tougher style, not approachable for a long time.

Modern = more approachable at a younger age.

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7
Q

Soil types in La Morra

Produce what style of wine?

A

Calcareous marl.

Softer style of wine

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8
Q

Soils of Serralunga d’Alba.

Produce what style of wine?

A

Sandstone.

More structured style. Can be closed & tannic when young.

Should be cellared 10-15 years.

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9
Q

4 famous crus in the village of Barolo:

A
  • Cannubi
  • Cannubi Boschis
  • San Lorenzo
  • Bricco del Viole
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10
Q

Nebbiolo - the traditional winemaking method?

A

Traditional:

fermentation started when weather turned cold

3-4 months maceration + very high temperature fermentation (up to 35-38C)

Min 5- 8 years in large old oak barrels.

The wines were full bodied, austere and highly tannic

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11
Q

Climate of Piedmonte

A

CLIMATE & WEATHER

  • Moderate Continental climate; cold winters & hot summers
  • Protected from Northern winds & excessive rainfall by Alps to the North & weather systems from Mediterranean by the Apennines
  • Region subject to Thunderstorms, hail & fog; Late Frosts
  • Low rainfall in June-Sept, allows grapes to ripen; reduces Fungal disease
  • Rain increases in Late Sept-Oct; threat to late harvested Nebbiolo
  • similar temperature to Bordeaux (avg 20°C in July)
  • Mild autumns with heavy fog in the southern part (beneficial for late ripener such as Nebbiolo
  • Similar rainfall to Bordeaux with 850mm on avg/yr
  • Much more vintage variation due to weather vs. Central/Southern Italy
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12
Q

Soils and topography of Piemonte

A

SOILS & TOPOGRAPHY:

  • Limestone, sandstone hills w calcareous clay, sand, marl and silt with top soil of pebbles
  • Alps encircle area
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13
Q

Nebbiolo wines are typically taste ?

A
  • Wines are:
    • Typically pale Ruby, turning Garnet after 3-5 yrs,
    • Full body, High Tannins, High Acidity, High Alcohol
    • Pronounced Intensity: Red Cherry, Red Plum, Violet, Tar, Roses
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14
Q

Grapegrowing for Nebbiolo?

A
  • Grapegrowing
    • Given best sites: S & SW facing, to ripen fully
    • Have to be trained high, first few buds are infertile, needs pruning with more buds so those further up the shoot can bear fruit
    • Single Guyot, facilitate mechanical trimming
    • Vigorous, regular canopy management, time consuming cluster thinning
    • To avoid hard harsh tannins plenty of sunlight needed into the canopy
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15
Q

Barbera is a very important varietal in Piedmont, where is it grown, what are its viticultural attributes

A
  • Black variety, most grown in Piemonte, 3 times as much as Nebbiolo
  • Concentrated around towns of Asti, Alba, Monferrato
  • Best come from Asti (now Nizza DOCG)
  • Less sensitive to site than Nebbiolo
  • Early Budding, Ripens late (before Nebbiolo) ,Prone to Spring frosts
  • Vigorous, Disease resistant, Susceptible to Fan Leaf virus,
  • Can grow on range of sites & aspects
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16
Q

What are the two styles of Barbera?

A
  • Range of Styles
    • Early drinking:
      • medium to deep Ruby ,
      • High Acidity,
      • Medium Tannins,
      • Medium Alcohol,
      • Medium Intensity red plum, Red Cherry, Black pepper,
      • No New French oak notes ,
      • Light wines show High Acidity
    • Top quality:
      • From low Yields, Old vines,
      • Matured in small oak barrels,
      • High fruit concentration,
      • added Tannins to balance Acidity
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17
Q

Four DOC/Gs for Barbera

A
  • Barbera d’ Asti DOCG:
    • Max yield 63 hl/ha:
    • aged for min 4 mths ageing only
  • Nizza DOCG
    • 49 hl/ha,
    • aged 18 mths, 6 mths in Oak
  • Piemonte DOC
    • 84 hl/ha,
    • low concentration wines
  • Barbera d’Alba DOC
    • 85% Barbera
    • Adaptable to the cooler sites of Alba
    • Considered to be more bold and flavourful than Barbera d’Asti
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18
Q

Dolcetto’s viticultural traits?

A
  • Black Variety, Grown on cooler sites
  • Ripens early
  • Susceptible to fungal disease, fragile (buds break easily)
  • Low vigour, Ripening blocked by spells of cold weather
  • These issues contribute to low vineyard area planted, also due to higher prices commanded by Nebbiolo - but still the second most planted black grape after Barbera!
19
Q

winemaking used for Dolcetto?

A
  • Winemaking
    • Reductive in Winery, frequent pump overs/rack & return to introduce O², avoiding off flavours
    • To retain fresh primary fruit: mid range ferment temps, short times on skin, soft extraction to prevent naturally high Tannins
    • Aged in SS/cement to preserve primary fruit
20
Q

Pricepoints, and wine characteristics for Dolcetto

A
  • Wines
    • Good to very Good quality, In expensive to mid priced, Some Outstanding/Premium prices
    • Deep Ruby, Medium (-) Acidity, Medium (+) Tannins
    • Medium (+) Intensity Red Cherry & Floral notes
21
Q

Name the four key DOC/Gs for Dolcetto in Piemonte

A
  • Best Areas:
    • Dolcetto d’Alba DOC – 63 hl/ha
    • Dolcetto d’Ovada DOC - 56 hl/ha
    • Dogliani DOCG- 56 hl/ha
    • Piemonte DOC - 77 hl/ha
22
Q

describe Cortese winemaking techniques

A
  • Winemaking
    • Pressed quickly, then must fermented at mid-range temps,
    • Some Top quality undergo preferment maceration to increase aromatics
    • Typically aged in SS, Early drinking, some aged in bottle
23
Q

describe the wines made from Cortese and the DOCG

A
  • Wines
    • High Acidity, Light Body, Lemon , Apple/Pear, white flowers
    • Good quality, Inexpensive to mid- priced, some premium/ ageable examples
    • Gavi or Cortese di Gavi DOCG :
      • 100% Cortese grapes, 67 hl/ha
      • Riserva: 45 hl/ha, aged 1 yr in any vessel before release
    • Gavi di Gavi made from grapes grown in Municipality of Gavi
24
Q

Arneis, describe its winemaking, wines and DOCG

A

ARNEIS:

  • Mainly grown in Roero
  • Winemaking
    • Grapes must be picked as soon as ripeness achieved as acidity drops quickly
    • care taken to minimise O² contact, oxidises easily
  • Wines
    • Medium (+) Acidity, Light intensity,
    • Complex white flowers, chamomile, white peach, lemon
  • Roero Arneis DOCG:
    • Min 95% Arneis, Yields 70 hl/ha
    • Became popular in 80’s, despite difficulty in growing
25
Q

Current practice for Nebbiolo winemaking?

A
  • Current practice:
    • Pick grapes with ripe skins & seeds (eliminating aggressive Tannins)
    • shorter macerations (3-4 weeks)
    • cooler fermentations (28-30C)
    • Age in Large format Oak (French or Slavonian) or a combination of large & small Oak ( barriques & up to 500L)
    • shorter wood ageing (min 2 years in Barolo) in new oak barriques to produce fruitier wines ready to drink sooner
26
Q

How does Barbaresco differ to Barolo?

A

Typically spends less time in oak and is more feminine in style

27
Q

Maturation choices for Barbera

A

Barbera

o New oak to produce rounder, richer plum flavour & spicier tones.

o Old oak maturation preserves more of the red cherry notes

28
Q

Dolcetto winemaking?

A

Dolcetto:

o only short maceration needed as grape naturally high in anthocyanins and to limit tannins

o 7-15 days is enough maceration and mid temperature fermentation

o quite reductive so needs to be pumped over and racked regularly to stop off flavours developing in the wine

o aged in stainless steel tanks/concrete to preserve primary fruit

29
Q

Vinification of Cortese?

A

Cortese (Gavi)

o Made like a Riesling – but due to its light intensity of aromas it may undergo some prefermentation maceration to extract more phenolics/flavours from the skins

o Typically aged in stainless steel containers to preserve the primary fruit

30
Q

Arneis can be challenging to vinify because?

A

Loses acidity quickly in the vineyard and oxidises easily as well

31
Q

The growing environment of Barolo?

A

Growing Environment

o Cooler & higher vs. neighbouring Barbaresco

o Planted S-SW facing slopes

o 200-400m Altitude, Good sunlight, cooling influences, Ripens fully, long growing season, pronounced aroma, high Acidity

32
Q

Single vineyard names are allowed in Barolo, but what is required?

A

o Single vineyard names

§ most have been given status of MENZIONI GEOGRAFICHE AGGIUNTIVE (MGA or MeGA, additional geographical indications)

§ Today a Vigna (vineyard) name can not appear on label unless a MGA The very best are referred to as ‘Crus’

33
Q

Barbaresco DOCG wines?

A
  • Wines
    • Shorter ageing: Barbaresco DOCG:
    • Normal : 2 yrs
    • Riserva : 4 yrs
    • min 12.5% abv
    • 56 hl/ha
    • Very Good to Outstanding, Premium to super premium
    • Wines usually more feminine i.e. slightly less full bodied, more aromatic, fruity and perfumed but still a lot of tannins and acidity.
    • They are best drunk within 5-10 years of age.
34
Q

The vineyards of Barbaresco differ from Barolo how?

A
  • Vineyards
    • Most vineyards lower Altitude, warmer
    • Soils mainly calcareous marl – like La Morra in Barolo
    • Harvest week earlier than Barolo
35
Q

Roero DOCG , Gattinara and Ghemme DOCG

A

A lighter, more Floral and early maturing style than Barolo/Barbaresco.

Higher acidity due to altitude (300m)

36
Q

Langhe Nebbiolo DOC incorporates what areas?

A
  • Encompasses Barolo/Barbaresco, Roero DOCGs
37
Q

wines bottled under Langhe Nebbiolo DOC tend to be ?

A
  • Wines bottled under this DOC tend to be:
    • Grown on less favoured sites and/or young vines
    • Early drinking,
    • Maceration lasts 7-10 days
    • Aged up to 1 yr in neutral containers
    • wines of lesser quality from quality producers ‘declassifying’
38
Q

Nizza DOCG - is known for being?

A

Nizza DOCG

  • Arguably the best Barbera
  • High acidity, medium tannins, medium alcohol
  • 49 hl/ha,
  • aged 18 mths, 6 mths in Oak
39
Q

Name the Dolcetto DOC/DOCGs

A

Dolcetto di Dogliani DOCG (●)

Most powerful and highly regarded (lowest yields @ 56hL/ha)

Dolcetto di Alba DOC

Dolectto di Ovada DOC

Piemonte DOC (lesser quality)

40
Q

Gavi DOCG?

A

Gavi (or Cotese di Gavi) DOCG (●)

  • Relatively small area with limestone soils on hillside vineyards
  • Close to coast, more maritime influence
  • 100% Cortese
  • 67 hL/Ha. max yield
  • Riserva wines – 45 hL/Ha. and aged in vessel one year
  • Wines are fruity, mineral, steely, very dry and w a tangy citrus finish.
  • The best can age up to 3 years and get honey aromas
41
Q

What has occurred in Piedmont since the mid 2000s?

A

Mid-2000s: following a string of good vintages, plantings went up +47% and production to 10m bts

42
Q

Producers in Langhe and Piedmonte are mainly ?

A

small family businesses

43
Q

What are the exports of Barolo and Barbaresco in % terms and key markets

A

o Exports: Barolo (85%) , Barbaresco ( 75%) exported, USA, UK, SCANDINAVIA

44
Q

What is the new focus in Barolo and Barbaresco?

A

New focus on single vineyards within Barolo and Barbaresco

D3 Condensed (27 decks)

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