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WSET D4 Sparking Wine > Prosecco pt2 > Flashcards

Prosecco pt2 Flashcards

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1
Q

PROSECCO- Vineyard management

common training methods include?

A

Sylvoz

double arched cane

single or double Guyot

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2
Q

PROSECCO- Vineyard management

describe Sylvoz

A

high cordon system with shoots that hand downwards

-good for vigor sites (fertile, flatter plains with higher yields)

used in DOC and sometime DOCG areas

-inexpensive to create initially minimizes winter pruning

  • suitable for machine harvesting
  • height protects from frost
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3
Q

PROSECCO- Vineyard management

disadvantage of Sylvoz?

A

may encourage over cropping

requires careful monitoring and canopy trimming to avoid excess shading

difficult to distribute cluster evenly

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4
Q

PROSECCO- Vineyard management

describe Double arched cane?

A

form of replacement cane pruning

canes bent into arches

improves evenness of growth

  • increase canopy ventilation- reducing fungal diseases
  • used on hillside sites DOCG where quality fruit is goal
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5
Q

PROSECCO- Vineyard management

disadvantage of double arched

A

individual branches must be tied on every plant – add cost

care to maintain open canopy by repeated shoot trimming

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6
Q

PROSECCO- Vineyard management

describe Guyot?

A

training used on flatter land where it is possibility to work with machines

reduce costs

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7
Q

PROSECCO- Vineyard management

requirements for the DOC?

A

in general land is flatter and can be machine worked

-capture economy of scales

high yields of grapes on plains lead to wines of lower concentration

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8
Q

PROSECCO- Vineyard management

Requirements for the DOCG?

A

best are south facing hillside sites leading to higher concentration

  • some slopes are terraced & would require hand harvest
  • slope has reduced fertility –poorer soils & more drainage

higher diurnal temp difference, slower growth- long season

-fruit categorized as Cartizze, Rive, and sui lievite must be picked by hand

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9
Q

PROSECCO- Winemaking

What is typical fermentation for Prosecco?

A
  • if whole bunch picked- then choice of whole bunch press or destemmed and pressed
  • 1st ferm: 15-20 days at temp 18C (64F) preserve fruit

-MLF blocked

  • 2nd ferm: month at temp 12-15C (54-59F)
  • short time on lees (few weeks), chilled, filtered, bottles
  • no age requirement for either DOC or DOCG
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10
Q

PROSECCO- Winemaking

adjustments to Prosecco?

A
  • traditionally no dosage
  • winemaker calculates how much sugar is required as TIRAGE
  • for spumante or frizzante
  • for Brut, Extra Dry, Dry
  • 2014 new rule – adjustment allowed when wine is racked off lees of 2nd ferm
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11
Q

PROSECCO- Winemaking

term for longer tank method

A

Charmat lungo- lees contact for 9 months, agitating insert

-quality focused DOCG

-slow 2nd ferm down by lowering temp or age on lees longer for increased complexity

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12
Q

PROSECCO- Other styles of Prosecco

describe Prosecco Col Fondo

A

-traditional style-Pet Nat

  • slightly cloudy, dry, frizzante style, DOC or DOCG
  • Rifermentazione in bottiglia (must appear on botte)
  • 2nd ferm in bottle, no disgorgement, left to go bone dry
  • in 2020 DOCG reg require wine to be called sui lieviti (on the lees)
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13
Q

PROSECCO- Wine law

describe requirements of prosecco

A

all prosecco categories require 85% Glera

High yields are permitted with lower limits for higher quality

no min age req

aim to express primary fruit

vintage must include 85% from that year

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14
Q

PROSECCO- Wine law

define rive + place name?

A

___ means slope of a steep hill and is followed by a place name eg. Rive di Soligo

  • used for single commune or vineyard
  • grapes must be grown in ___
  • must be picked by hand,

harvested at lower max yield

vintage on label

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15
Q

PROSECCO- Wine law

name the levels of quality for prosecco?

A

Prosecco DOC – max yield 125 hL/ha

Prosecco DOCG – max yield 94.5 hL/ha

  • if Rive then 90 hL/ha
  • Superior di Cartizze DOCG or Cartizze max 85

Asolo Prosecco DOCG—max yield 94.5 hL/ha

Superior di Cartizze DOCG or Cartizze DOCG

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16
Q

PROSECCO- Wine law

requirements of Superior di Cartizze DOCG

A

108 hL

located in Valdobbiadene- lower yield for spumante style

-steep hillside vineyards- good drainage- highest quality area

  • produce full body, residual sugar above the Brut
  • labelled either Valdobbiadene Superior di Cartizze DOCG or Valdobbiadene Cartizze DOCG
17
Q

PROSECCO- Wine Business

recent trends in the wine business?

A
  • outstanding growth in DOC and DOCG
  • Asolo expanded rapidly to 1,800 ha
  • production rose from 1 million to more than 12 million in 2013-2018
18
Q

PROSECCO- Wine Business – Prosecco DOC

Prosecco Poduction statics for Italy as country?

A
  • accounts for half of all of Italy’s sparking wine production
  • world leader in sparking wine by volume
  • more than double production from 2011-2016

-3/4 produces spumante ¼ produced frizzante

19
Q

PROSECCO- Wine Business – Prosecco DOC

Business model?

A

-average vineyard 2.5H – growers sell to merchants & co-ops

10,000 growers, 1,200 producers of still, 350 producer sparking

-Zonin large producer of sparking

-Co-op account for half fruit grown- make large volumes of base wine they sell to private co to finish

20
Q

PROSECCO- Wine Business – Prosecco DOC

Treviso

A

important area for volume production

important area for the sale of base wine to bottling co

can appear on bottles after Prosecco DOC if fruit grown and wine produced in province

21
Q

PROSECCO- Wine Business – Prosecco DOC

where is processo sold?

A

Domestic market: 25% of production split between hospitality and retail

Export market: 75% of production – UK, USA, Germany account for 2/3 of by volume

-3/4 produces spumante ¼ produced frizzante

22
Q

PROSECCO- Wine Business – Prosecco DOC

how marketed?

A
  • seen as everyday luxury
  • alt to the cheapest discounted Champagne or alt to still
  • alt to inexpensive and mid priced rose
  • popularity for cocktails has grown
23
Q

PROSECCO- Wine Business – Prosecco DOC

new categories in 2019?

A

Brut Nature & Extra Brut -if looking for a dryer style

sold in full range from Brut Nature to Demi-Sec

looking to add Rose in the DOC with PN for color

24
Q

PROSECCO- Wine Business – Prosecco DOC

Name challenge?

A

Australian growers in King Valley are continuing to use the name Prosecco for Glare based sparking wines

need to protect Prosecco is put into bottles and not on tap

25
Q

PROSECCO- Wine Business – Conegliano Valdobbiadene DOCG

sweetness level produced?

A

Extra Dry most common -60% production

Brut with 30%

2019, DOCG added Extra Brut (0-6g/L)

26
Q

PROSECCO- Wine Business – Conegliano Valdobbiadene DOCG

companies that produce?

A

90% production is from 32 large companies, producing 1 million bottles / year

Domestic market: 60% w/ largest sales in Northern Italy

Export market: 40% Germany, UK, Switzerland

27
Q

PROSECCO- Wine Business – Conegliano Valdobbiadene DOCG

challenges for the DOCG?

A

improve recognition of higher quality wine among consumers

DOCG is fully planted, continue growth depends on higher $

historically it has seen growth in volume and price.

WSET D4 Sparking Wine (25 decks)

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