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WSET Diploma D4 > Prosecco > Flashcards

Prosecco Flashcards

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1
Q

Prosecco is made from what grape variety?

A

Glera

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2
Q

True or False,

Prosecco is only made in the Spumante style?

A

False, it is made in both spumante and frizzante styles

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3
Q

What are the three DOC/DOCGs associated with Prosecco?

A
  1. Prosecco DOC
  2. Congeliano Valdobbiadene - Prosecco DOCG
  3. Asolo Prosecco DOCG
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4
Q

Are grapes for the Prosecco DOC grown on the plains or on the mountain sides?

A

The Plains

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5
Q

What two G.I.’s can be added to a bottle of Prosecco if the grapes were grown there?

A
  • Treviso
  • Trieste
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6
Q

From a production standpoint, which of the two G.I.’s (villages) is more important in Prosecco?

A

Treviso

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7
Q

The Conegliano Valdobbiandene - Prosecco DOCG includes what two towns?

A
  • Conegliano
  • Valdobbiandene
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8
Q

Where is Conegliano Valdobbiandene is found within which region in Italy?

A

Veneto

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9
Q

Does the term ‘Superiore’ mean anything when you see it on a bottle of Conegliano Valdobbiandene Prosecco?

A

No, not in this case. It is just a term that can be added to a bottle of Conegliano Valdobbiandene Prosecco.

  • The word ‘Prosecco’ can be omitted as well
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10
Q

Where is Asolo Prosecco located in relation to Conegliano Valdobbiandene?

A

It is located in the hilly area to the south

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11
Q

What is the main elevation range for vineyards found in Conegliano Valdobbiandene?

A

200 to 320 meters (656 to 1050 feet)

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12
Q

Can ‘Superiore’ be added to Frizzante DOCG Prosecco?

A

No, that term is only used within the Spumante category

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13
Q

Name the production amounts for the Prosecco DOC/DOCGs from lowest to highest

A
  1. Asolo DOCG (2%)
  2. Conegliano Valdobbiandene - Prosecco DOCG (16%)
  3. Prosecco DOC (82%)
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14
Q

What is the climate for the Prosecco DOC?

A

Warm to moderate continental

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15
Q

How do the rivers in the Prosecco DOC negatively affect the region?

A

There is more moister in air and fog in the vineyards, which increases the number of spraying needed to combat disease

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16
Q

List some of the characteristics of Glera (good and bad)

A
  • Semi-Aromatic
  • Capable of very high yields
  • Susceptible to millerandage, powdery and downy mildew
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17
Q

Name the common trellising/training options for Glera in Prosecco

A
  • Single/Double Guyot
  • Double-arched cane
  • Sylvoz
18
Q

Describe how the Sylvoz system works

A

It is a high cordon system with shoots that hang downwards. This is ideal for high vigor sites.

  • It is inexpensive to create
  • It helps minimize winter pruning
  • Since the vine is trained up high, there is the benefit of frost protection
  • Suitable for machine harvesting
  • May lead to over cropping
  • Requires more monitoring to avoid excessive shading
  • Is hard to distribute clusters evenly
19
Q

Describe the Double-arched Cane system

A

This is a form of replacement cane pruning where the canes are bent into arches.
- Improves the evenness of growth
- Increases ventilation in the Canopy
- Common in the Hillsides of the Prosecco DOCG
- Individual branches must be tied in on every plant
- Care must be taken to maintain an open canopy by repeated shoot thinning

20
Q

How is vineyard management carried out in the Prosecco DOC?

A

Since the vast majority of the Prosecco DOC is flatlands, most everything there is done by machine.

21
Q

Where do the best grapes for Prosecco come from within Conegliano Valdobbiandene? Why are these sites preferred?

A

The south facing hillside sites. This is due to reduced fertility, better drainage, and a larger diurnal range. This can lead to more flavor development while retaining the high acid desired.

22
Q

What is ‘ciglione’

A

It is the name of the grassy banks that blankets the steepest parts of the Conegliano Valdobbiandene DOCG. These must be maintained and repaired, adding cost.

23
Q

True or False,

Fruit for DOCG Prosecco in the categories Cartizze, Rive, and Sui Lieviti, can only be machine harvested?

A

False! They can only be hand harvested

24
Q

How long does the first fermentation last for Prosecco, and what is the temperature of the fermentation?

A
  • 15 to 20 days at a temperature around 18C/64F to preserve the primary fruit
25
Q

Is MLC usually carried out on Prosecco?

A

It is not

26
Q

How long does the secondary fermentation last for prosecco and what is the temperature range for it?

A

One month, with the temperatures staying between 12-15C (54-59F)

27
Q

What is usually production method used to make Prosecco?

A

Tank/Charmat Method

28
Q

Does prosecco use any ‘dosage’?

A

No, winemakers usually calculate how much sugar is required for triage to provide the amount of bubbles they desire as well as the sugar that will remain in the final wine.

However, since 2014, winemakers are able to adjust the sweetness after it has been racked after the second fermentation.

29
Q

What is ‘Charmat Lungo’?

A

A longer form of tank method production, where the wine sits on the lees for 9 months.

30
Q

How is Prosecco Col Fondo different that regular Prosecco?

A

Prosecco Col Fondo is a traditional method style that produces lightly cloudy, dry wines in a Frizzante style. It can be DOC or DOCG, and the phrase ‘rifermentazione in bottiglia’ must appear on the bottle.

  • It is typically finished with a crown cap and contains sediment as well.
31
Q

What is Rive Prosecco?

A

Rive is a local word meaning slope of a steep hill, and is usually followed by a single vineyards or commune name.

The grapes must be made in one of the 43 Rive, picked by hand, harvested at lower yields and be vintage dated

32
Q

What region is generally regarded as the highest quality area in the Prosecco DOCG?

A

Cartizze; A historic, delimited single-vineyard of 108 ha located in Valdobbiadene.

  • The grapes for these wines are grown steep hillsides with good drainage, producing wines with a fuller body.
  • The bottles are generally labelled as Valdobbiadene Superiore di Cartizze, or Valdobbiadene Cartizze DOCG
33
Q

Prosecco accounts for how much of the sparkling wine produced in Italy?

A

nearly 50%

34
Q

What region leads in total sparkling wine exported between Champagne and Prosecco?

A

Prosecco leads by volume, Champagne leads by value

35
Q

How much of the Prosecco produced is frizzante?

A

25%

36
Q

What is the average vineyard size in the Prosecco DOC?

A

2.5 ha

37
Q

How many growers are there in Prosecco in comparison to producers of base wine?

A

There are 10,000 growers, but only 1,200 producers of base wines.

38
Q

How many sparkling wine producers are there in Prosecco DOC?

A

350, with most of them being merchants and co-ops.

39
Q

How much of the Prosecco DOC produced is exported, and what are the main export markets?

A
  • 75% of the Prosecco produced is exported
  • UK
  • USA
  • Germany

These three countries account for 2/3s of exports where Prosecco is seen as an everyday luxury

40
Q

What are the different sweetness levels that Prosecco DOC is offered at?

A

Everything from Brut Nature to Demi-Sec

41
Q

What is the most common sweetness level of Prosecco DOCG?

A

Extra Dry (60%) followed by Brut (30%)

42
Q

How much of DOCG Prosecco is exported? List the top 3 export countries as well

A

40%

  • Germany
  • UK
  • Switzerland

WSET Diploma D4 (21 decks)

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