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WSET Diploma D3 > Southern Italy > Flashcards

Southern Italy Flashcards

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1
Q

General climate of Campania.

A

Warm Mediterranean.

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2
Q

Climatic influences in Campania.

A
  1. Appennine mountains (up to 600mt).
  2. Mediterranean Sea.
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3
Q

Main hazards in Campania.

A
  1. Cold/rainy autumn (all late-ripening varietals).
  2. Spring frost in lower slopes and valley floor.
  3. Fungal (most varietals are prone to bunch rot and both mildews).
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4
Q

Three main areas and their appellations and soils.

A
  1. Hills (limestone, clay) - Fiano di Avellino, Greco di Tufo, Taurasi (all DOCG).
  2. Naples (volcanic, sandy) - Campi Flegrei, Vesuvio.
  3. Between Naples and Benevento (alluvia) - Sannio DOC, Beneventano IGP.
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5
Q

Most planted varietals in Campania.

A
  1. Aglianico.
  2. Falanghina.
  3. Barbera.
  4. Malvasia.
  5. Sangiovese.
  6. Greco.
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6
Q

Yields on Falanghina del Sannio vs Campi Flegrei.

A

Both 84hL/ha.

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7
Q

Main feature of Falanghina.

A

Good resistance to diseases but can shrivel at the end of the season.

Harvest needs to be carefully chosen.

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8
Q

Most common training in Campania.

A
  1. Guyot.
  2. VSP.
  3. Spurred cordon.

Gain is better quality and fruit concentration.

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9
Q

Main advantage of Greco and Piedirosso.

A

Resistant to drought and heat tolerant.

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10
Q

Fiano di Avellino styles by soil type.

A
  1. Sand - lighter.
  2. Clay - heavier, full body.
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11
Q

Fiano di Avellino, Greco di Tufo and Taurasi DOCG maximum yields.

A

70 hL/ha.

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12
Q

Taurasi DOCG ageing.

A

Base - 3 years at least 1 in oak.
Riserva - 4 years at least 18 months in oak.

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13
Q

Piedirosso main feature.

A

Mostly planted in sandy soils on its own root.

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14
Q

Which producers helped the spreading of local varieties in Campania?

A
  1. Mastroberardino.
  2. Feudi di San Gregorio.
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15
Q

Basilicata produced what kind of GI wines mostly?

A

IGT or Vino da Tavola.

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16
Q

Most planted grapes in Basilicata.

A
  1. Aglianico (45%).
  2. Sangiovese, Primitivo, Montepulciano, Italica and Malvasia.
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17
Q

Vulture climate.

A

Warm Mediterranean.

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18
Q

Vulture factors affecting climate.

A
  1. Altitude 600mt.
  2. Balkans breezes.
  3. Adequate rainfall (550mm).
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19
Q

Vulture soils.

A
  1. Volcanic (mount Vulture inactive volcano) - drainage.
  2. Clay/limestone - hold water.
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20
Q

Aglianico del Vulture DOC laws.

A
  1. 100% Aglianico.
  2. 70hL/ha.
  3. 1yr ageing.
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21
Q

Harvesting time and ageing of Aglianico del Vulture DOC.

A
  1. October/November (long growing season).
  2. French oak barriques (new).
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22
Q

Aglianico del Vulture DOCG laws.

A
  1. 52hL/ha.
  2. 2yr ageing, 1 oak.

Some producers prefer to use the DOC to don’t be restricted e.g. Elena Fucci.

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23
Q

Where is Aglianico del Vulture sold?

A

50% Italy.
50% export (USA, Japan, China).

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24
Q

Puglia general climate.

A

Warm Mediterranean.

Sea slightly moderates.

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25
Q

Puglia produces what kind of wine?
What was used for in the past and current problems.

A
  1. Bulk/inexpensive.
  2. Historically wine was sent to cooler areas to add body and colour.
  3. Producers are striving to raise quality.
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26
Q

Main varietals planted in Puglia.

A
  1. Sangiovese (14%)
  2. Primitivo (14%).
  3. Negroamaro (14%).
  4. Montepulciano (10%).
  5. Trebbiano Toscano (6%).
  6. Trebbiano Giallo (4%)
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27
Q

Differences between Primitivo and Zinfandel.

A
  1. Ripens earlier.
  2. Looser bunches with smaller berries (with ripe and unripe fruit).
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27
Q

Primitivo budding/ripening.

A

Early/early.

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27
Q

Primitivo is prone to:

A
  1. Drought.
  2. Poor flowering and fruit set.
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28
Q

Why alcohol is so high in Primitivo?

A
  1. Naturally accumulate sugar.
  2. Grapes tend to dry on the vine fast.
29
Q

Training and quality for Primitivo.

A
  1. Old bush vines (good because of low rainfall). Premium wines.
  2. VSP in fertile land. Bulk.
30
Q

Inexpensive vs Premium Primitivo winemaking.

A
  1. Inexpensive: warm fermentation up to 10 days, 6 mos ageing in stainless.
  2. Premium: longer skins fermentation, french oak barriques 1yr.
31
Q

Two main DOC for Primitivo and laws.

A
  1. Manduria.

63hL/ha, 85% Primitivo, 14% min, Riserva 2 and half year (9 mos oak).

  1. Gioia del Colle.

52hL/ha, 14% min, 50-60 Primitivo blend with Sangiovese, Negramaro with up to 10% Malvasia. Riserva ages for 2 years (no oak requirements).

Both make full body wines. Up to 500mt elevation.

32
Q

What happened to many old vines of Primitivo?

A

Taken off during EU pulled schemes. Came back in fashion after Zinfandel went to be a thing.

33
Q

Why Negramaro is suited to hot climates?

A
  1. Resistant to drought and diseases.
  2. High yielding.
  3. Retains acidity naturallt.
34
Q

Most famous DOC for Negramaro and laws.

A

Salice Salentino DOC (red/rose)

75% Negramaro, 90% if is on label.
84hL/ha.
Riserva ages 2yr (6 oak).

35
Q

Nero di Troia ripening.

A

Late (while Primitivo and Negroamaro are early).

Need long growing season.

36
Q

Nero di Troia two main problems.

A
  1. Downy mildew.
  2. Bunches ripens at different times (more cost and tries picking).
37
Q

DOC/DOCG for Nero di Troia

A

Castel del Monte DOC.

90% Nero di Troia, 91hL/ha, 6mos stainless.

Castel del Monte Riserva DOCG.

70hL/ha, 2yr ageing (1yr oak, French barriques mainly).

38
Q

Production in Puglia is dominated by?

A

Co-op.

Less than 10% is on PDO, 60% as Vino da Tavola.

39
Q

Main varieties planted in Sicily.

A
  1. Catarratto.
  2. Nero d’Avola.
  3. Grillo.
  4. Inzolia.
  5. Syrah.
  6. Chardonnay.
40
Q

Sicily general climate.

A

Warm mediterranean.

41
Q

Main climatic problem of Sicily.

A

Low rainfall - drought.

42
Q

Catarratto and Grillo main features (yields, diseases).

A
  1. High yield.
  2. Resistant to diseases.
43
Q

Grillo is a natural cross between what varietal?

A
  1. Catarratto.
  2. Moscato.
44
Q

Main problem of Grillo during harvest and winemaking.

A
  1. Over expose bunches might loss aromas.
  2. Must oxidise quickly (reductive/protective winemaking).
45
Q

When are grapes in Sicily picked usually?

A

Early to retain acidity.

46
Q

Inzolia acidity and ripening.

A

Medium. Early ripening.

Good to balance high acidity of Grillo and Catarratto.

47
Q

Zibibbo. What variety it is where it grows and styles.

A
  1. Muscat of Alexandria (heat/drought resistant).
  2. Pantelleria (close to Tunisia).
  3. Dry, Late Harvest (a week later), Passito (semi-dried in the sun for 20-30 days)
48
Q

General yields for Catarratto, Grillo and Nero d’Avola.

A
  1. Catarratto/Grillo - 84 hL/ha.
  2. Nero d’Avola - 70-77hL/ha.
49
Q

Nero d’Avola: ripening, yields and where it grows.

A
  1. Late ripening.
  2. High yields (planted low to maximise heat).
  3. Both hot dry and cool damp climates. Resistance is high (only powdery mildew attacks it and uneven ripening).
50
Q

Cerasuolo di Vittoria DOCG laws.

A
  1. Blend of Nero d’Avola (50-70%) and Frappato (30-50%) and also international varieties.
  2. 52hL/ha.
51
Q

Nerello Mascalese budding/ripening cycle.

A
  1. Buds early.
  2. Ripens late.
52
Q

Nerello Mascalese is prone to…

A
  1. Powdery mildew.
  2. Botrytis bunch rot.
53
Q

Nerello Mascalese main technique in the vineyard and in the cellar.

A
  1. Deleaf - berries can be burnt by the sun.
  2. Short maceration (10-15 days) to limit tannins extraction. Top producers go up to 90 days.
54
Q

Etna Rosso DOC rules.

A
  1. 80% Nerello Mascalese, rest is usually Cappuccio (colour and red fruits to the blend).
  2. Tipically from old vines.
  3. 56hL/ha.
  4. Riserva is 4 years (1 wood).
55
Q

Carricante main scpecs.

A
  1. Used in Etna Bianc0 (60-100%).
  2. Prone to fungal.
  3. Loves MLF and oak.
  4. Can grow at high altitude.
56
Q

Sicilia DOC variety and yields.

A
  1. Large number of varietals permitted. Also combination (e.g. Syrah-Nero d’Avola, Grillo-Viognier).
  2. 91hL (whites), 84hL (reds).
57
Q

Controversy of Sicilia DOC.

A

Bottling was not inside the region so much wine was shipped to the north.

Now rectified.

58
Q

Who producers most of the wine in Sicily?

A
  1. Large influential estates (Planeta, Tasca d’Almerita, Donnafugata).
  2. Co-ops (e.g. Settesoli).
59
Q

What type of wine was mostly sold and what about now?

A
  1. Mostly bulk wine.
  2. Historical interest in Nero d’Avola now is all about Etna Rosso.
60
Q

Most planted varietals in Sardinia.

A
  1. Cannonau (Grenache).
  2. Vermentino.
  3. Carignano.
  4. Monica Nera.
  5. Nuragus,
  6. Sangiovese.
61
Q

Sardinia climate.

A

Warm Mediterranean.

62
Q

Factors affecting climate in Sardinia.

A
  1. Low rainfall.
  2. Altitude
  3. Warm winds from the sea (some areas are sheltered). but blocks fungal.
63
Q

Cannonau di Sardegna DOC laws.

A

Can be grown all over the island.

  1. 77hL, 63hL for Classico area.
  2. Riserva 2yr (6mos wood/12 for Classico).
64
Q

Vermentino budding and ripening.

A
  1. Early.
  2. Mid
65
Q

Vermentino is susceptible to…

A
  1. Downy mildew.
  2. Grape moth.
66
Q

Winemaking of Vermentino.

A
  1. Gentle pressing.
  2. Skin contact short (max 24 hr).
  3. 3-4 months ageing stainless steel (lees up to 6mos are quite usual).
67
Q

2 PDOs for Vermentino.

A
  1. Vermentino di Sardegna - anywhere in the island, 112hL/ha.
  2. Vermentino di Gallura (north east area, 63hL/ha.
68
Q

Why and where Carignan grows in Sicily?

A

Because of dry climate of south west corner of the island. Warm wind presence is high.

69
Q

Carignano del Sulcis DOC laws.

A
  1. Bush vines by law in Superiore.
  2. Limited irrigation.
  3. 77hL, 53hL for Superiore
  4. Riserva/Superiore 2 years of ageing.
70
Q

Carignano del Sulcis style and winemaking.

A
  1. Warm temp, 7 days maceration, 4 months ageing in neutral vats.
  2. 15 days maceration, oak and barriques for 12-18mos.
71
Q

Sardinia produces mostly what kind of wine?

A

PDO 2/3rds.

From bulk to quality. Moved by quality co-op Cantina Santadi (Giacomo Tachis worked there).

WSET Diploma D3 (28 decks)

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