Quiz 05 - Italian tank fermented sparkling wines Flashcards
Describe Tank fermentation
- Sparkling wines made via the tank method are often viewed as inferior to those made by the traditional method.
- This is partly because the grapes used for tank method wines are often of less quality than those used for the traditional method wines.
- The tank method is also a less expensive production process, as it is quicker than doing the second fermentation in bottle.
- However, the tank method is totally suitable for producing fresh and fruity wines as the primary flavours of the grape are preserved.
- Therefore, aromatic and semi-aromatic grape varieties are often selected for tank fermented sparkling wines.
- Also, tank method wines are not usually allowed time to mature on the lees, also preserving the freshness of the base wine.
- The first fermentation is often slow and at cool temperatures to protect the fruit flavours. The second fermentation is then rapid , which adds to the economical advantages of this production process.
Match the following tasting notes to Prosecco, Asti or Lambrusco:
- Light to medium (-) intensity. Apple and pear, a light body and medium to medium (+) acidity.
- Pronounced aromas and flavours of orange blossom, grapes and peach. Medium acidity, low alcohol and medium-sweet.
- Strawberry fruit aromas. Medium to medium (+) tannins, high acidity.
- Prosecco
- Asti
- Lambrusco
Name the DOCs and DOCGs shown on the map
- Asolo Prosecco DOCG
- Conegliano Valdobbiadene – Prosecco DOCG
- Treviso DOC
- Prosecco DOC
What is the name of the grape variety used to produce Prosecco?
Glera
The grape variety was originally called Prosecco, but has been changed to prevent other countries exploiting the success of Prosecco by using the grape variety of their wines.
Briefly describe the general differences between Prosecco’s DOC and DOCG vineyard sites. This should include the following:
Climate/weather
Topography
How these factors affect grape growing
The climate in both designated vineyard sites for DOC and DOCG are warm continental, with influences from the rivers in the region so humidity can be high.
DOC vineyards are on the flatter plains which tend to be humid and warm meaning fungal diseases can be a problem and must be managed against. Yields tend to be higher as the plains are more fertile and warmer, this results in less concentrated fruit with medium acidity.
DOCG vineyard sites are on the hillier sites which, with altitude, reduces the temperature and increases the diurnal range. The best vineyard sites are on south-facing slopes leading to more intense fruit flavours and high acidity as the ripening period is longer and slower.
Briefly explain the vine training systems often used for Glera and why these systems are selected.
Sylvoz is a high cordon training system suited to the flatter plains for DOC designated wines. It is also suitable for high vigour and yields common with Glera. The training system is suited for machine harvesting and the cordon is high enough from the ground, protecting new buds from frosts, if they occur.
The double-arched cane training system bends the canes into an arch with the aim being to maintain even growth for all buds on the cane. It creates a more open canopy which helps reduce potential fungal diseases. It is suited to the hillside vineyards in the DOCG sites where the aim is for quality fruit rather than just quantity.
True or false?
Prosecco usually gets its sweetness from the dosage added post-second fermentation.
False
A dosage usually isn’t added to Prosecco. The winemaker usually calculates the required amount of sugar to be added at tirage, which then determines the sweetness of the final wine.
Describe Prosecco col Fondo
- Prosecco Col Fondo is a traditional style of Prosecco.
- Unlike Prosecco, it is always dry in style.
- The labelling term is applicable to DOC and DOCG wines.
- The second fermentation takes place in bottle and the wine is cloudy.
- These wines are always made in a frizzante style.
What are the maximum yields in the following Prosecco categories:
1. Prosecco DOC
2. Prosecco DOCG
3. Superiore di Cartizze
4. Rive
5. Asolo Prosecco DOCG
In hl / ha:
- Prosecco DOC - 125
- Prosecco DOCG - 94.5
- Superiore di Cartizze - 85
- Rive - 90
- Asolo Prosecco DOCG - 94.5
Describe the main wine business parameters in Prosecco DOC and Conegliano Valdobbiadene – Prosecco DOCG.
Prosecco DOC
As of 2014, 25% is consumed in the domestic market and 75 % is exported.
80% of the wine produced is spumante and 17% is frizzante.
The main export markets are the UK, the USA and Germany.
Conegliano Valdobbiadene – Prosecco DOCG
60 % is consumed in the domestic market and 40% is exported.
The main export markets are the UK, Germany and Switzerland.
What is the Italian name for the grape variety used in the production of Asti DOCG?
Moscato Bianco
This grape variety is also referred to as Muscat Blanc à Petit Grains in France.
Describe the typical characteristics of Asti DOCG and Moscato d’Asti DOCG
- Both wines have a low level of alcohol and pronounced aromas and flavours of orange blossom, grapes and peaches.
- Both have medium acidity.
- Although Moscato d’Asti DOCG is slightly sweeter, both have a medium-sweet level of sweetness.
Briefly outline the main threats to Moscato Bianco grapes in the vineyard, and what measures can be taken to prevent them.
- Susceptible to powdery mildew – exposed sites that create airflow and an open canopy that allows the penetration of light, reducing shade will help prevent the incidence of disease.
- Susceptible to botrytis – remove leaves around the fruiting zone to prevent damage to the berries.
- Insects are attracted to the scent the berries produce as they ripen and due to the thin skins, they can eat through the skins. This exposes the berries to fungal and bacterial infection, particularly botrytis. Traps to attract these insects can be used.
- The preferred trellis and training system of VSP and replacement cane keep the canopy open, exposing the fruit thus reducing fungal disease pressure.
Outline the production process for Asti from harvest to finishing.
- Gentle, whole bunch pressing
- Juice is settled and filtered
- Chilled to 2-3ºC to retain freshness until fermentation
- Fermentation takes place in pressure-resistant tanks at temperatures between 16 and 18ºC.
- Malolactic conversion is prevented to ensure primary fruit aromas are preserved
- The bubbles come from the CO2 produced during the primary fermentation and the natural sugars present in the grapes at harvest time
- The fermentation is stopped before the wine is fermented dry to produce a medium-sweet style and the desired pressure
- The alcohol range for Asti DOCG is extended from a lower limit of 6% but with no upper limit. Moscato D’Asti DOCG has a final alcohol range of 6-8%
- The wine is filtered to remove yeast and the CO2 is retained until bottling within a few weeks
True or false?
Asti DOCG is intended to be unaged and drunk young.
True
Apart from Asti Metodo Classico (which is aged on the lees for a minimum of 9 months in bottle before release), most Asti DOCG is intended to be drunk young, and therefore released for sale a few weeks post-production.
