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WSET Diploma D4 - Sparkling Wine > Prosecco > Flashcards

Prosecco Flashcards

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1
Q

What is the principal grape varietal used in Prosecco?

A

Glera

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2
Q

What method is used to produce Prosecco?

A

Tank method

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3
Q

In what part of Italy is Prosecco produced?

A

Northeastern Italy

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4
Q

What is the typical character of Prosecco?

A

Brut to Demi-Sec

Medium to medium (+) acidity

Light body

Light to medium (-) intensity apple and pear notes

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5
Q

What is the classic sweetness level of Prosecco?

A

Extra dry

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6
Q

True or False

Prosecco can only be produced in the spumante style

A

False. Both spumante and frizzante are permitted

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7
Q

What is the quality range of Prosecco DOC compared to Prosecco DOCG?

A

DOC: acceptable to good

DOCG: good to very good

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8
Q

What is the pricing of Prosecco?

A

Typically mid-priced with a few at premium prices

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9
Q

What are the specific differences in the profile of Prosecco DOCG compared to DOC wines?

A

More intensity and complexity on the palate

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10
Q

What happened to the Prosecco DOC in 2009?

A

It was vastly expanded to include former IGTs that produced tank method wines based on Glera

The areas around Conegliano and Valdobiaddene, as well as Asolo (Colli Asolani), were promoted to DOCG

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11
Q

What was the name of Glera before its name change? Why was it changed?

A

Glera was formerly named Prosecco. It was changed to allow the denomination to be named Prosecco and to protect the denomination’s integrity and success.

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12
Q

What is the climate in the Prosecco DOC? What level of rainfall does it receive?

A

Warm, moderately continental climate

Moderate rainfall

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13
Q

What part of the Prosecco DOC is exposed to higher disease pressure? What is done to mitigate the risk?

A

The flat Po River plains which hold fogs and mists from the river and its tributaries. Increased spraying fights off diseases

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14
Q

How does the climate of Prosecco DOCG compare to the climate of Prosecco DOC? What effect does this have on the grapes?

A

Prosecco DOCG has more cooling influences and larger diurnal swing due to the higher altitude. The grapes ripen slower, creating more intense fruit flavors and higher acidity.

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15
Q

What Italian states are included in the Prosecco DOC area?

A

Friuli-Venezia Giulia

Veneto

Trentino

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16
Q

Where are the more fertile soils of the Prosecco DOC located? How does this affect grape growing and yields?

A

In the plains, where yields will be higher and flavor intensity lower

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17
Q

Is Glera vigorous or not?

A

It is vigorous

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18
Q

Is Glera an aromatic variety?

A

It is semi-aromatic

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19
Q

Is glera low yielding or high yielding?

A

High yielding

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20
Q

What is Glera susceptible to?

A

Millerendage, powdery and downy mildew, summer drought, and grapevine yellows

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21
Q

How does Glera need to be trained? Why?

A

Glera needs a long training method with 8-12 buds on trellises. The first two buds on the vine do not bear much fruit.

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22
Q

What is the planting density of Glera in Prosecco DOC? Why?

A

Low to medium, with 3,000 plants per hectare.

Glera is a vigorous variety that requires space to grow.

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23
Q

How many varieties have been identified as ‘Prosecco’?

A

There are at least three, all of which are typically blended

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24
Q

What are the common training methods for Glera?

A

Sylvoz, double-arched cane, and single or double Guyot

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25
Q

What is Sylvoz?

A

A high cordon training system with shoots that hang downwards, best suited for high-vigor sites and varieties wih the goal of producing high yields

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26
Q

What are the benefits of using the Sylvoz training method?

A

Inexpensive to create

Minimizes winter pruning

Suitable for machine harvesting

Offers frost resistance due to height from the ground

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27
Q

What are the disadvantages to using the Sylvoz training method?

A

It may encourage overcropping and requires careful canopy management to prevent shading

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28
Q

What is Double Arched Cane?

A

A training method commonly used in Prosecco DOC. The canes are bent into arches that come back to the trunk.

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29
Q

What are the advantages of Double Arched Cane?

A

The evenness of growth and fruitfulness of Glera are improved

Ventilation in the canopy is increased, reducing fungal disease

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30
Q

What are the disadvantages of Double Arched Cane?

A

The individual branches must be tied to the trunk (adding cost)

Extra maintenance in the vineyard to ensure an open canopy

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31
Q

Where in the Prosecco area is Double Arched Cane most often implemented? Why?

A

On the hillsides of Prosecco DOCG where the primary aim is high fruit quality.

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32
Q

Is vineyard work in Prosecco DOC done by hand or machine? Why?

A

Almost all work including harvest is done by machine. The DOC area is mostly flat and the vineyard areas are massive, generating economies of scale favorable to mechanization.

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33
Q

Is vineyard work in Prosecco DOCG done by hand or by machine? Why?

A

Prosecco DOCG comprises hillsides that are incompatible with mechanization. Vineyard work is done by hand

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34
Q

Where do the best wines of Prosecco come from?

A

South facing hillsides in Prosecco DOCG. They receive more sunlight, large diurnal swing, and sit on faster draining, low fertility soils. The grapes in these sites take longer to develop.

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35
Q

For how long and at what temperature does primary fermentation for Prosecco occur? Why?

A

15-20 days at a controlled 18°C (64.4°F). This preserves primary fruit aromas.

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36
Q

For how long and at what temperature does secondary fermentation of Prosecco occur? Why?

A

One month at 12-15°C (53.6-59°F) to preserve primary fruit aromas

37
Q

What are the aging requirements for Prosecco DOC? For Prosecco DOCG?

A

None

38
Q

Why are there no aging requirements for Prosecco at either quality level?

A

The emphasis of the product is freshness

39
Q

What happens to Prosecco after secondary fermentation and time on the lees?

A

It is chilled, filtered, and bottled

40
Q

What is the production process for Prosecco?

A

The grapes are harvested, crushed, and drained off of the skins quickly into stainless steel tanks. Primary fermentation occurs at controlled temperature. The juice is racked into a pressurized tank with tirage for secondary fermentation and lees maturation. This is then chilled, fined, and bottled.

41
Q

What amount of dosage is added to Prosecco?

A

None. The winemaker gauges the amount of sugar left in the wine before chilling the tank, fining the wine, and bottling it. It is, nonetheless, possible to do so within the law.

42
Q

In what year was dosage permitted following the second fermentation of Prosecco?

A

2014

43
Q

How do quality focused Prosecco winemakers adjust the typical vinification to make higher quality wine?

A

They slow down secondary fermentation by lowering the temperature or age the wine on the lees for a longer period of time.

44
Q

What is Prosecco col Fondo?

A

A traditional dry, frizzante wine with a cloudy appearance. It is an ancestral method wine.

45
Q

How is Prosecco col Fondo packaged? What must appear on the label?

A

It is topped with a crown cap and must have ‘Rifermentazione in Bottiglia’ on the label.

46
Q

Is Prosecco col Fondo labelled as a DOC or DOCG product?

A

It can be either

47
Q

What are the production levels of Prosecco col Fondo?

A

Tiny

48
Q

Does Prosecco col Fondo have sediment in the bottle?

A

Yea

49
Q

How much of Prosecco DOC must include Glera? How much of Prosecco DOCG?

A

85% for both

50
Q

What is the maximum yield of Prosecco DOC?

A

125 hl/ha

51
Q

What is the maximum yield of Prosecco DOCG?

A

94.5 hl/ha

With ‘Rive’: 90 hl/ha

52
Q

What is the maximum yield of ‘Superiore di Cartizze’?

A

85 hl/ha

53
Q

What is the most common level of sugar (style) of Prosecco?

A

Extra Dry (12-17 g/L RS) and Dry (17-32 g/L RS)

54
Q

How much of a vintage Prosecco must include the labelled vintage?

A

85%

55
Q

What does ‘Rive’ mean?

A

It is a local name in the Prosecco region for the slope of a steep hill, which identifies place names

56
Q

How many ‘Rive’ are there in Prosecco?

A

43

57
Q

True or False

Prosecco made from a ‘Rive’ can be vintage or non-vintage

A

False. They must be vintage wines

58
Q

What is Superiore di Cartizze?

A

A Prosecco produced in a historic, delimited area of 108 hectares inside Valdobiaddene

59
Q

Is Superiore di Cartizze considered the highest expression of Prosecco? Why or why not?

A

It is, because the predominantly south facing steep slopes with poor, shallow soils and good drainage produce grapes of excellent quality.

60
Q

Does Superiore do Cartizze have a lighter or fuller body than other Prosecco? Is it typically done in the Brut style?

A

A heavier body and often made with residual sugar higher than Brut

61
Q

True or False

Prosecco must be included on wines labelled Superiore di Cartizze

A

False. Prosecco is not usually used alongside that label

62
Q

What is Asolo Prosecco?

A

A rapidly growing DOCG comprising 1,500 hectares in a hilly area south of Valdobiaddene

63
Q

What is the maximum yield of Asolo Prosecco DOCG?

A

94.5 hl/ha

64
Q

What percentage of Italy’s sparkling wine production comprises Prosecco DOC? What effect has Prosecco DOC had on Italy’s international position regarding sparkling wine exports?

A

Roughly 50%. Prosecco DOC is largely responsible for making Italy the leading sparkling wine exporter in the world

65
Q

Prosecco DOC production doubled during what years in the 21st century?

A

2011-2016

66
Q

What is the average size of a wine farm in Prosecco DOC? Do most growers produce their own wines?

A

2.5 hectares.

Most growers sell their grapes to négociants and cooperatives.

67
Q

How many growers are there in Prosecco DOC? How many producers of base wine? How many sparkling winemakers?

A

10,000 growers

1,200 base wine producers

350 sparkling winemakers

68
Q

What percentage of grapes in Prosecco DOC are grown by cooperatives? What percentage of sparkling wine is bottled by private companies? What does this mean?

A

Cooperatives grow half of the fruit

Private companies bottle 75% of the wine

Cooperatives are producing large volumes of base wine that are sold to private companies for finishing

69
Q

What is Treviso and why is it important to Prosecco DOC?

A

It is the most important area for volume of production and base wine sale to private companies. It can be indicated behind Prosecco DOC on labels

70
Q

What percentage of wine from Prosecco DOC is spumante? Frizzante?

A

75% spumante, 25% frizzante

71
Q

What is the status of the Italian market for Prosecco DOC wines?

A

It has seen steady growth and comprises 40% of sales

72
Q

What percentage of Prosecco DOC wines sold in Italy is done through the hospitality sector? How much through retail?

A

It is roughly even

73
Q

What happened to export sales of Prosecco DOC between 2004 and 2014?

A

They tripled and now currently comprise 60% of Prosecco DOC sales

74
Q

What are the main export markets of Prosecco DOC?

A

UK, USA, and Germany

75
Q

What is the perception of Prosecco DOC wines in their respective export markets?

A

They are seen as an everyday luxury and have become a brand unto themselves

76
Q

What is Prosecco DOC wine often purchased as an alternative to?

A

Inexpensive or discounted Champagne

Inexpensive and mid-priced still rosé

77
Q

What is the goal of Prosecco DOC distributors?

A

To stabilize Prosecco DOC sales in the face of increasing competition

78
Q

What category was added to Prosecco DOC in 2018? What does it define?

A

Brutnature was created to distinguish wines with 0-3 g/L RS for consumers looking for drier styles

79
Q

True or False

There are plans to develop a rosé category for Prosecco DOC

A

True. Pinot Noir would provide the color for the wines

80
Q

What challenges to the Prosecco DOC name affect its identifiability?

A

Some producers in Australia use the name Prosecco for Glera-based sparkling wines

Sparkling wines on tap may be marketed as Prosecco in some locations

Prosecco is also used on non-wine products

81
Q

How many large companies comprise 90% of Prosecco DOCG production?

A

32

82
Q

What percentage of Prosecco DOCG sales are in Italy? In what part of Italy are the largest number of sales?

A

60% of all Prosecco DOCG sales are in Italy, with the vast majority sold in Northern Italy

83
Q

What are the top three markets for Prosecco DOCG?

A

Germany, Switzerland, and UK

84
Q

What percentage of Prosecco DOCG is exported? How do export sales compare with Italian domestic sales?

A

40% is exported, but sales totals exceed domestic sales numbers

85
Q

Name three significant producers of Prosecco DOCG.

A

Nino Franco

Ruggeri

Bisol

86
Q

What is the primary challenge of Prosecco DOCG producers in marketing their wines?

A

The context among consumers of Prosecco as a generic brand

87
Q

Is the DOCG region fully planted?

A

Yes

88
Q

What does continued growth of Prosecco DOCG depend on?

A

Higher prices for its products as there is no more room for planting.

89
Q

What has been the trajectory of Prosecco DOCG volume and pricing?

A

Both have seen excellent growth

WSET Diploma D4 - Sparkling Wine (22 decks)

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