Piemonte & Valle d'Aosta Flashcards
5 main hill clusters in Piemonte
- Novara and Vercelli Hills (N): NBO
- Monferrato Hills (SE): the largest network of hills, famous for its barbera (e.g Nizza DOCG)
- Roero Hill norther of 4. Langhe Hills (both in S): NBO, MB, Cortese, etc
- Tortona Hills: corner of SE Piemonte, famous for Timorasso.
Top 3 varieties in plantation in Piemonte
Barbera - Moscato Bianco (MBPG) - Dolcetto – NBO
3 major clones/biotypes of NBO
- Lampia: most common, high quality and very reliable.
- Michet: a virus-infected version of Lampia, with lower quantity. → preferred for high-quality seekers.
- Bolla: lesser quality, more productivity → lesser presence
N.Rosé: DNA profiling has proved to be a distinct variety, although related. Lighter in color and acidity but higher in Alc.
important rivers and lakes in Piemonte
- Po River: originates from the western Alps into Lombardia / Po Valley
- Tanaro River: separates the hills of Roero and hills of Langhe Originates from the western Ligurian Apennines into Po Rivers
- L. Maggiore: in NE of the region, impacting some regions like Gattinara and Ghemma (indirectly).
Brachetto
- red version of Moscato, with intense floral (rose) and red berries (strawberry, raspberry)
- sweet red sparkling most common, also brut, frizzante, still and passito style.
- Native to Acqui Terme, famous region Brachetto d’Acuqi DOCG (≥97% Brachetto)
Grignolino
- red variety native to Monferrato
- pale red (almost pink), light bodied, moderate in alc and high in tannin & acid.
- High number of pips (grignole means pips)
- famous region: G.del Monferrato Casalese DOC, Grignolino d’Asti DOC
3 main soil types that characterize the hills of Monferrato
Terre Bianche: white lands, shallow soil of sand and sandstone, with some calcareous marl, rich in marine fossile
Sabbie Astiane: aka. Asti sands, high drainage and low retention→water stress
Terre Rosse: red lands
sabbie astiane
the sandy soil in Asti
Which are the three largest Barbera-based appellations of Monferrato (by volume & area)?
Barbera d’Asti DOCG, BBR del Monferrato DOC, BBR del Monferrato Superior DOCG
Barbera d’Asti DOCG
- Largest red wine DOC/G by volume, in the province of Asti and Alessandria.
- ≥90% BBR + Grignolino/NBO/DCT, ≥24m aging.
- became DOCG in 2008
NIZZA DOCG
100% BBR, ≥24m aging, became DOCG in 2014
Difference between BBR del Monferrato DOC and superiore DOCG
DOC allows both still and frizzante, while DOCG only allows only still and with stricter rules.
Piemonte’s largest appellation by volume
Asti DOCG
Sub-zones of Moscato d’Asti DOCG
- Canelli (*) - probably the next DOCG, approved by the consorzio in 2019
- Santa Vittoria d’Alba
- Strevi
Ruchè
- Rare, aromatic red grape native of Castagnole (Asti)
- Perfumed (rose, red berry fruit, spice)
- Noticeable tannins, bitter finish
- Ruche di Castagnole Monferrato DOCG
Freisa
- light colored, high acidity & tannin, with distinctive aromas of wild strawberry and raspberry.
- broad portfolio of sweet, dry, still and sparkling (frizzante) red wines, traditional style off-dry frizzante
- Freisa d’Asti DOC
Gavi DOCG
- DOC in 1974 and DOCG in 1998, only white wine (cortese) produced, and 18MGAs included.
- limestone slopes: Terre Bianche and Terra Rossa
- Maritime influence from Ligurian coast, yet mostly moderate continental climate with cold winters.
- Most in still, some sparkling (both frizzante and spumante), also Gavi Riserva DOCG (from single vineyard, stricter rules and longer aging)
Who is considered the pioneer of modern Gavi?
La Scolca
Timorasso
- High quality, high acidity, intense mineral with floral and citrus notes, with a whiff of honey. Ages well.
- Native from Tortona Hills, now also some in Liguria
- famous producer: Walter Massa
- aka. Derthona
Erbaluce
- Thick skin and very high acidity → suitable for passitos.
- native to Caluso, northern Piemonte. Adapt to acidic soil well → Caluso
Dolcetto di Ovada DOC
- southeast of Piemonte, west of Gavi and partially overlaps the Gavi.
- Steep slops of 600m altitude, soil of mainly clay, sand, calcareous marl and limestone.
- Doceltto di Ovada Superiore DOCG (2008), almost the same area, requires 100% Dolcetto.
Arneis
- native white from Roero
- aka. NBO bianco
- pear, stone fruit, M-F bodied, M acidity.
The difference between Roero Hills and Langhe Hills
Roero: Left bank of R.Tanaro/more N, low-rising and steeply sloped
Langhe: right bank/more S, higher with more gradual slopes
Roero DOCG
- rolling hilly landscape, lower altitude but more steep. The left side of R.Tanaro.
- Rocche: rocky cliffs running SW to NE.
The soils are more recent compared with Langhe, softer and sandier. Mainly Limestone and sand (the whole region once formed an ancient sea Golfo Padano). 缺少大石块→erosion - The terrain is poor in organic matter but rich in minerals.
- Arid: annual rainfall 500-700mm→ wells and reservoir tanks to collect water.
- some Arneis added to NBO to soften the tannin, but no longer allowed.
Langhe DOC
- Became DOC in 1994, to allow the blending of Langhe and Roero, as well as international grapes that are not allowed in certain regions.
- very old soil from the retreat of the Golfo Padano. Clay marls and limestone → calcareous marl, locally know as terre bianche. Plus sandstone from weathered rock of the hills. 缺少大石块→erosion
- only one subzone: Nascetta del Comune di Novello. Some most famous DOCGs are within its boundries, like BRL, BBRSCO, Asti, and Dogliani.
- includes a new DOCG since 2011, Alta Langhe Metodo Classico (Champagne style, traditional method, sparkling)
3 Dolcetto-based appellations of Langhe
- Dogliani DOCG: 2nd in size among the 3.
- Dolcetto di Diano d’Alba DOCG: smallest among the 3. North of Dogliani
- Dolcetto d’Alba DOC: the largest, 环绕Diano产区, 实际上正好“挖去”Diano，also superiore
Dolcetto di Diano d’Alba DOCG
smallest among the 3. North of Dogliani, hillside vineyards, soils are mainly whitish sandstone. More fragrant and fruity, and lower alcohol compared with Dogliani. Also a superiore. 76 cru sites (sörì) officially registered in 1980s, included as MGA since 2010.
Dogliani DOCG
close to R. Tanaro, layers of sandstone interspersed with marl. Also superiore. Includes BRL & BBRSC and Higher Langhe.
Barbera d’Alba DOC
- Important appellation for Barbera, on both banks of Tanaro (Roero & Langhe)
- Nebbiolo takes the best sites in this area (BRL & BBRSCO)
- Min 85% Barbera
Famous Barbera regions in Piemonte
1) BBR d’Alba DOC
2&3) BBR del Monferrato DOC / Superiore DOCG
4) BBR d’Asti DOCG
Which DOC of Piemonte:
1) Includes the hills of Langhe and Roero;
2) Has more flexible production rules than most DOC/Gs
3) Is allowed to use traditional and international grapes?
Langhe DOC
Nascetta del Comune di Novello
the only sub-zone within Langhe DOC, 100% Nascetta, dry and passito version.
Nebbiolo
- One of the oldest varieties in Italy, first documented in 13th century.
- Gets its name from the nebbia(fog) which emerges later in the year → late-ripening varietal, early budding, flowering the first but last to ripe, very sensitive to spring frost and autumn rains; good resistance to rot or fungal but susceptible to phylloxera mite
- site-sensitive and vigorous→less fertile soil preferred, e.g calcareous marls.
3 major clones of Nebbiolo
1) Lampia: most common, high quality and very reliable.
2) Michet: a virus-infected version of Lampia, with lower quantity. → preferred for high-quality seekers.
3) Bolla: lesser quality, more productivity → lesser presence
* NBO rosé: a related but different variety. Lighter in color and acidity but higher in alc.
Other names of Nebbiolo in Italy
aka. Spanna in N&E. Italy, Picotendro (Valle d’Aosta) and Chiavennasca (Lombardy)
The two most prominent figures in the early history of Barolo?
- Camillo Benso: producing dry red style of Barolo
- Marquise of Barolo Guilia Falletti: introducing Barolo to royal family in 19th century
11 communes of Barolo
5 main:
Barolo, La Morra, Castilglione Falletto, Serralunga d’Alba, Monforte d’Alba
These 5 consist of over 90% of all the total production under BRL DOCG.
The two main geological formations of Piemonte
Tortonian: younger soil, more sand, clay, calcareous marls for La Morra and Barolo to the west;
Serravallian/Helvetian: older soil, sandstone, silty marl and sand, rich in limestone. Less fertile for Castiglione-Falleto (part with Tortonian soil), Monforte d’Alba and Serralunga d’Alba to the east.
The 3 main towns in Barbaresco
Barbaresco (N), Neive (NE), Treiso(S)
Aging requirements of BRL and BBRSCO
BRL≥38m(18m), B. riserva≥62m (18m)
BBRSCO≥ 26m(9m), riserva50m(9m)
Soil type of BBRSCO
2 soil types: 1) Tortonian: calcareous clay→fruity style; 2) Sant’Agata fossil marl， younger than Tortonian →more tannic
Alta Langhe DOCG
- aka. Alta Langhe Metodo Classico
- 90-100% Pinot Nero & Chardonnay with PN dominating
- Must be vintage-dated and ≥30m on lees,
Riserva≥ 36m on lees
Erbaluce de Caluso DOCG
Traditionally famous for its sweet passito but now with increasing fame of dry varietal whites. 100% Erbaluce.
The grape Erbaluce has very high acidity and adapts acidic soil well.
8 NBO-based region in Northern Piemonte / Alto Piemonte
Gattinara DOCG, Ghemma DOCG, Lessona DOC, Bramaterra DOC, Boca DOC, Fara DOC, Sizzano DOC, Carema DOC
Vespolina
- low yielding, related to NBO, and usually blend with NBO
- almost exclusively in Garttinara and a little planting in Lombardia (region: Oltrepo Pavese) with the name of Ughetta.
Gattinara DOCG
- west bank of River Sesia, steep hillside vineyards.
- iron-rich gravel soil of volcanic origin/decomposition of the volcanic porphyritic sub-soil.
- NBO is known as Spanna here, ≥ 90% NBO + (Vespolina+Uva Rara), ≥35m (24m), riserva≥47m(36m)
Ghemma DOCG
- the right bank of River Sesia
- mainly alluvial and glacial deposits.
- lower NBO in blend, ≥85% and shorter aging requirement, 34m(18m) and 46m(24m).
vino di montagna
Mountain wine, e.g Carema DOC in Northern Piemonte.
topia
A traditional pergola train system in Carema DOC in Northern Italy. mainly NBO.
It includes horizontal chestnut arms sustained by pillars (pillun) made of stones and mortar (泥浆)→ protect the vines from strong winds sweep through the Dora Baltea Valley, while the terraces absorb heat.
Carema DOC
- terraced vineyards protected by stone walls, at the foothills of Mount Maletto.
Lessona DOC
In Northern Piemonte, ≥85% NBO but 100% is also allowed. Historic reputation for Nebbiolo
Bramaterra DOC
50-max 80% NBO, 100% not allowed. Maxi 30% Croatina allowed. Lighter and approachable earlier.
Valle d’Aosta DOC
Continental climate, rainfall increases while moving east, with over 2200hrs sunshine per year as the humid west winds are blocked by French Alps.
mountainous area, with Monte Bianco in the North.
Shallow soils: schist, limestone, alluvial
River Dora Baltea, river valley and moderate effect.
Grape varieties of Valle d’Aosta
1) Local/Native Italian
White: Prié Blanc (Blanc de Morgex), Petit Arvine
Red: Petit Rouge, Picotendro (NBO), Fumin
2) Other Italian and international
Prié Rouge, Barbera, Dolcetto, Moscato Bianco, Pinot Nero, Gamay, Chardonnay, Malvoisie (Pinot Grigio), Müller Thurgau
Valle d’Aosta sub-zones
Only 1 DOC, 80% of production, the rest under generic labelling, no IGT.
The valley is traditionally divided into 3 parts: 1) The Upper Valley - coldest & driest,
2) The Central Valley - the most productive, mainly on the north bank of River Dora Baltea,
3) The Lower Valley - warmest and wettest, red dominant especially Nebbiolo.
7 sub-zones:
Prié Blanc
- aka. Blanc de Morgex
- native white only in VdA, and the most planted white
- Mostly planted in the Upper Valley (sub-zone of Blanc de Morgex et de La Salle)
- Dry white, sparkling and occasionally ice wine, pale and light, high acidity with minerality.
Petite Arvine
- originally from Valais of Switzerland
- Floral, exotic fruit with a saline finish. High acidity, high extract and high alcohol.
Petit Rouge
old variety, most planted, often in red blends. Dark, M-bodied wines with good acidity, red flowers, red fruits, almond and spices.
Mainly planted in Central Valley of Valle d’Aosta: Chambave, Torrette, Enfer d’Arvier
Aka.Picciourouzo locally.
Picciourouzo, Picotendro
1) aka. Petit Rouge, red variety of Valle d’Aosta.
2) Nebbiolo
Fumin
High-quality local red, mainly in the Central Valley ().
Traditionally used as a blending partner for color and body, now often single-varietal.
Deep ruby, full-bodied, high acidity and tannin, red fruit, herbs, pepper and sweet spices. After aging in oaks it could develop balsamic notes. Often described as Syrah-like.
Blanc de Morgex et de la Salle
- a sub-zone in Valle d’Aosta within the Upper Valley
- between the villages of Morgex and La Salle
- famous for its white wine made from local variety Prié Blanc (100%), high-altitude, ungrafted.
Donnas
- Southernmost subzone at the border with Piemonte (Lower Valley)
- NBO (Picotendro) based red wine, similar to Carema DOC in Northern Piemonte.
Chambave
- central valley of Valle d’Aosta
- mostly Petit Rouge, also a dry and sweet passito Moscato Bianco
Torrette
the largest and most productive sub-zone of Valle d’Aosta, located within Central Valley as well, mostly Petit Rouge-based red wine.
