Quiz 04 - European traditional method sparkling wines

Question 1

What are the three traditional grape varieties used in the production of Cava?

Answer 1

• Macabeo
• Parellada
• Xarel-lo

Although Chardonnay is becoming increasingly popular, there’s a focus on local varieties.

Question 2

Describe the major facts related to Macabeo, Xarel-lo or Parellada

Answer 2

Xarel-lo:
* Accounts for 26 per cent of vineyards registered for Cava
* Mid-budding and ripening
* Greengage, gooseberry and herbal (fennel) aromas and flavours

Parellada:
* Accounts for 19 per cent of vineyards registered for Cava
* Typically planted on higher sites, e.g. 500 metres above sea level
* Lowest yielding and latest ripening
* Distinct floral notes

Macabeo:
* Accounts for 37 per cent of vineyards registered for Cava
* Typically planted at 100–300 metres above sea level
* Late budding and is picked first of the local varieties
* Light intensity with apple and lemon aromas and flavours

Question 3

What is the alternative name for Macabeo that’s used in Rioja?

Answer 3

Viura

Outside Cataluña, Viura (Macabeo) is used to produce single varietal Cava - however, it’s also frequently blended with Chardonnay.

Question 4

Name the four black grape varieties permitted in the production of Cava.

Answer 4

1. Garnacha Tinta
2. Monastrell
3. Pinot Noir
4. Trepat

Question 5

Which trellising/vine training techniques are often used in Cava production?

Answer 5

1. bush vines
2. single cordon
3. double cordon

Vines are typically planted at low to moderate densities (1,500–3,500 vines/hectare).

Question 6

Briefly describe the hazards, pests and diseases that are a threat to Cava vineyards.

Answer 6

Drought
* Drought causes the vine to shut down, closing the stomata on the leaves to limit water loss. This in turn reduces photosynthesis; eventually the growth of the plant slows down.
* Irrigation is permitted to alleviate hydric stress only. Choose drought resistant rootstocks i.e. 110R and 140R.

Fungal Disease - Downy Mildew
* Attacks the green growth of the vine, particularly young shoots and flowers. It can be a threat to fruit but defoliation due to infection is the greatest risk. Leads to reduction in yield and fruit quality.
* Can be managed using copper and canopy management techniques that keep the canopy open with good air flow and able to dry out quickly after rainfall. Removing leaves after veraison to expose fruit, further increasing airflow.

Fungal disease - Powdery mildew
* Overwinters in buds and on canes. When weather conditions are conducive, it attacks the green growth, flowers and grapes. Reduces yield and fruit quality.
* Spraying with sulphur will help prevent the disease taking hold in the vines. Good air circulation in the canopy is vital to ensure spraying can be targeted efficiently. Removal of leaves and clearing congestion in the canopy to avoid shading is necessary.

Fungal disease - Botrytis

• The fungus attacks mostly the grapes but in certain weather conditions can attack the flowers earlier in the season. The fungus spreads when the skin of the berry is damaged and broken.
• Canopy management techniques such as removing leaves around the berries and ensuring there is good airflow in the canopy. Protecting from birds and insects such as wasps if they are a known pest so to avoid any damage to berries.

Grapevine moth

• Eggs are laid in the flowers in spring which hatch and grow inside the developing berries. As the larvae grow, they damage and break the skins of the berries, leaving them vulnerable to bacterial and fungal infection.
• Pheromone traps that disrupt mating (sexual confusion) is the preferred option over the use of insecticides which are generally indiscriminate.

Question 7

What are the ageing periods relating to different hierarchy categories of Cava?

Answer 7

Cava
minimum 9 months ageing from tirage to disgorgement.

Cava Reserva
minimum 15 months ageing from tirage to disgorgement.

Cava Gran Reserva
minimum 30 months ageing from tirage to disgorgement.

Question 8

Describe the other two regions outside the Cava DO for other Spanish traditional method sparkling wines.

Answer 8

Classic Penedès
* Established in the year 2014.
* All of the wines must be produced from organic grapes.
* The wines must spend a minimum of 15 months on the lees.

Espumoso de Calidad de Rioja
* Implemented in the year 2019.
* There are three hierarchical tiers of these sparkling wines.
* The upper tier must be aged on the lees for a minimum of 36 months, and the lowest tier will be aged for a minimum of 15 months.

Question 9

What are the names of the two regions for Italian traditional method sparkling wines which are covered on the Diploma course?

Answer 9

1. Franciacorta
2. Trentodoc

Question 10

Briefly describe why Franciacorta and Trentodoc are climatically suitable to produce traditional method sparkling wines, and compare the two regions.

Answer 10

Franciacorta
* Warm continental climate with moderating influences from the Alps in the north and lake Iseo.
* The climate permits grapes to ripen while retaining acidity.
* Picking happens in mid August before the autumn rain which reduces the risk of fungal infection and dilution.

Trentodoc
* Warm continental climate moderated by the influence of the Alps while protecting the region from cold winds, keeping daytime temperatures high.
* Lake Garda has a moderating influence, situated to the south-west of the region.
* Daytime temperatures can be high during the growing season but there is a large diurnal range due to the proximity to the Alps.
* The vineyards are planted at altitudes of 400-700 m which slows down ripening and maintaining acidity.

Comparison of regions
* Same climate classification
* Both are moderated by proximity to the Alps and large bodies of water

Question 11

Name the three grape varieties permitted for Franciacorta production odered from highest to lowest plantings.

Answer 11

1. Chardonnay
2. Pinot Blanc
3. Pinot Noir

Question 12

What are the typical winemaking techniques in Franciacorta?

Answer 12

The maximum permitted yield for Franciacorta grapes post-pressing is limited to 65 hl/ha.

The majority of Franciacorta producers ferment and age in stainless steel .

Question 13

Describe the different styles of Franciacorta

Answer 13

Non-vintage:
* Can have up to 50 % Pinot Blanc
* Lees ageing: 18 months

Satèn
* 100 % Chardonnay
* Lees ageing: Minimum 24 months

Rosé
35 % Pinot Noir Minimum

Millesimato
* 85 % of fruit must come from that year if vintage is declared.
* Lees ageing: Minimum 30 months

Riserva
* Lees ageing: Minimum 60 months

Question 14

Who are the three large companies that dominate Franciacorta production?

Name the companies and briefly describe the global market for Franciacorta.

Answer 14

1. Guido Berlucchi
2. Ca’ del Bosco
3. Bellavista

• Production has almost doubled to 17 million bottles in the ten years to 2017.
• 90% is sold in Italy, mostly through the hospitality (on-trade) sector, with the remainder 10% being exported.
• The main export markets in order of importance are Japan, Switzerland, Germany and the USA, accounting for 80% of exports.

Question 15

Who is credited with making the first traditional method sparkling wine in the Trentino region in 1902 with Chardonnay grapes?

Answer 15

Giulio Ferrari

Question 16

The majority of Trentodoc vineyards are above the valley floor in the range of 400–700 m.

Match the trellising systems to the sites where they are commonly found

Answer 16

Sloping vineyards on hillsides. - Guyot

Steep, terraced vineyards. - Pergola

Question 17

What are the main hazards and diseases that growers in the Trentino region must be wary of when producing Trentodoc?

How can the fungal diseases be reduced and managed?

Answer 17

The main hazard is spring frosts on the lower slopes and valley floor, as cooler air is denser than warm air, it settles on lower ground.

• The fungal diseases of powdery and downy mildew and botrytis can be an issue in certain climatic circumstances.
• These fungal diseases can be managed by appropriately timed sprays of copper and sulphur and canopy management.
• Canopy management techniques need to create airflow in the canopy to reduce humidity, reduce shading and let the leaves dry out after rainfall. This can include the removal of excess shoots earlier in the season and the removal of older leaves later in the season.

Question 18

What are the different levels/styles of Trentodoc?

Answer 18

Trento
* Must be aged on the lees for a minimum of 15 months.
* Usually spend at least 20 -30 months on the lees though for increased toasty aromas/flavours.
* Can be brut nature to dolce in style.

Trento Rosato
* Can be brut nature to dolce in style.

Vintage Trentodoc
* Must be aged on the lees for a minimum of 24 months.

Trento Riserva
* Must be aged on the lees for a minimum of 36 months.
* Frequently spend 5 - 10 years on the lees.
* Can be brut nature to brut in style.

Question 19

There are 45 producers of Trentodoc, but 4 producers dominate (Cesarini Sforza, Rotari, Ferrari and Altemasi) and produce 95% of the wine in terms of volume. Which producer is the largest though?

Answer 19

Ferrari

• owns 100 hectares of its own fruit and fruit from 500 hectares of the region’s 800 total.

Question 20

Which grape varieties are permitted in PDO England wines?

Answer 20

Pinot Noir
Pinot Noir Précoce
Meunier
Chardonnay
Pinot Gris
Pinot Blanc

Question 21

In detail, describe the growing conditions for English PDO sparkling wines. Includes details on:

• Climate.
• Soil types.
• Yields.
• Impact of site selection.
• How these factor may have an impact on subsequent sales.

Answer 21

• The climate can be described as cool maritime, with the average growing season temperature of 14°C (57ºF).
• Rainfall is all year round with heavy rain being a threat all through the growing season and particularly in October when harvest normally happens.
• Cool temperatures during flowering can greatly impact yields and this is an annual threat.
• The cool temperatures and the latitude of the vineyards result in a long ripening season with long daylight hours. These conditions favour the production of grapes destined for sparkling wines.
• Frost damage is an issue due to the huge increase in planting of less hardy and earlier budding varieties like Chardonnay and Pinot Noir. Couple this with higher spring temperatures: frost damage is a real threat to many vineyards.
• Soil types in certain regions vary from clay to chalk. Clay has advantages but contributes to vigour and has a high water holding capacity.
• Yields vary due to the marginal climate and the varieties grown. On average the yields are 24hl/ha but this includes grapes destined for still wine production.
• Year on year, yield fluctuation is a huge challenge to the economics of running a vineyard and considering many vineyards are in the early years of production so have little or no reserve stock.
• Site selection is vital for the success of growing grapes to produce wines that can be sold commercially in this cool and marginal climate. South or south-east facing sites are preferred; wind breaks to protect against the prevailing winds are often needed.
• Good drainage is essential in this high rainfall region, if the soil is predominantly clay, installing drainage may be necessary. Altitudes above 125m should be avoided due to the decrease in temperatures.
• These wines are priced at the premium and super-premium end of the market which presents a challenge but with the continued decline of Champagne sales in the UK, domestic sparkling wine is currently filling this gap.
• In the global markets, exports are in the early stages but with increased representation globally, the future looks promising if stock can be fulfilled each year from very low average yields.