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D3 Condensed > Southern Italy Copied & Amended > Flashcards

Southern Italy Copied & Amended Flashcards

1
Q

Vermentino di Gallura DOCG is from which region?

A

Sardinia

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2
Q

Etna DOC is from which region?

Rosso based on which grapes?

Bianco based on which grapes?

A

Sicily

Rosso: min. 80% Nerello Mascalese, blended w/ Nerello Cappuccio

Bianco: min. 60% Carricante blended w/Catarratto

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3
Q

What is the DOCG of Campania made with Aglianico?

A

Taurasi DOCG

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4
Q

What is the topography of Campania?

A

Mountains, valleys and a coastal plain

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5
Q

Best DOC from Puglia made from Negroamaro?

A

Salice Salentino DOC

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6
Q

What is the climate of Southern Italy, where are vines planted and how were / are vines trained?

A

Hot and dry inland and humid by the coast. Many vineyards on slopes of Apennines giving some altitude cooling, there are also sea breezes on the Puglia peninsula Vines were Bush trained but newer vines have cordon training and trellising to aid mechanisation

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7
Q

What is the topography of Basilicata

What is the name of the local volcano

Predominant grape?

Local DOC?

A

Very mountainous to 900 metres

Monte Vulture

Aglianico

Aglianico del Vulture DOC

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8
Q

Taurasi DOCG is made from which grape?

A

Aglianico

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9
Q

Where are most DOCGs in Southern Italy?

A

Campania

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10
Q

What is the most planted black Italian grape grown in Sicily, what is it like and what is made from it?

A

Nero d’ Avola: (another name is calabrese)

  • Most planted black variety in Sicily; Grows well in Hot climates
  • Late ripening; often grown low to the ground to maximise heat:
  • Adaptable: Grows well in damp climates too
  • VERY Vigorous – needs additional canopy management
  • Susceptible to Powdery Mildew
  • Uneven flowering can affect yields
  • Wines
    • Medium to Deep Ruby;
    • Medium to Medium (+) Acidity;
    • Medium (+) to High Tannins;
    • Red Cherry, Black plum
    • Very Good to Outstanding; are aged in small Oak barrels; Mid-Priced to Premium
    • Acceptable wines: Stored for 6 months in SS; Inexpensive to mid-priced
  • Production
    • Majority made as varietal wine
    • Also included in many Sicilian DOCs – with max. yields of 70-77 hL/Ha
    • Used in IGT or in ‘wine’ (Vino) category
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11
Q

What is the climate like in Puglia?

A

Hot but with sea breeze cooling on the Puglia peninsula

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12
Q

What are the predominant white grapes of Campania, what are they like and what are the DOCGs?

A

Fiano - Med acid, med~full body, stone fruit, melon and mango Greco - High acidity, lean, green apple, stone fruit and passion fruit Fiano di Avelino DOCG Greco di Tufo DOCG

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13
Q

What is the predominant black grape of Campania, what is it like and what is the main DOCG?

A

Aglianico, deep colour, hi acid and tannin. Black fruit and an affinity for oak. When aged, develops earthy and forest floor notes. Taurasi DOCG

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14
Q

List the 3 DOCGs of Campania:

A
  1. Greco di Tufo
  2. Fiano di Avellino
  3. Taurasi
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15
Q

Cannonau and Carignano are commonly grown in which of the following regions?

A

Sardinia

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16
Q

What is the minimum percentage of Aglianico required for the Taurasi DOCG?

A

85%

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17
Q

Piedirosso is most commonly used as a blending partner with:

A

Aglianico

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18
Q

What is the minimum percentage of Nerello Mascalese required for Etna Rosso?

A

80%

19
Q

What is the required aging for Taurasi DOCG wines?

Riserva?

A

Taurasi: Minimum 3 years from December 1 of the harvest year, including at least one year in wood

Riserva: Minimum 4 years from December 1 of the harvest year, including at least 18 months in wood

20
Q

Sardegna’s climate is characterized as:

The soils are mainly composed of:

Cannonau is a variety that is synonymous with:

A
  • Warm Mediterranean with long, hot summers cooled by coastal breezes.
  • Iron-rich limestone, clay and sand.
  • Grenache.
21
Q

What is Sicily’s only DOCG?

A

Cerasuolo di Vittoria DOCG

22
Q

The Piedirosso varietal is found mostly in which region?

What does its name translate to and what does it refer to?

Although it can be used to make monovarietal wines, what is it blended with, and which wines use it?

A

Campania

“Red feet”, referring to the red stalks of the grape bunches, which look like pigeon claws.

Often blended with Aglianico.

Used in Lacryma Christi, Sannio, Taburno wines.

23
Q

Aglianico del Vulture Superiore DOCG

A

Aglianico del Vulture Superiore DOCG

52 hl/ha

Aged: Min 3 yrs; I yr in Oak

Riserva: Min 5 yrs, 2 yrs in Oak

24
Q

Primitivo? everything about the variety and winemaking/styles that you know, including any DOC/DOCGs for the variety

A

Primitivo: (Zinfandel)

High yielding

Ripens early; Picked in August; avoiding Autumn rains

Prone to Spring Frosts (being early budding);

Prone to be affected by drought;

Poor flowering & fruit set in humid & rainy years

Primitivo bunches are looser; Smaller berries, giving more disease resistance than Zinfandel in California

Bunches typically contain Ripe /underripe fruit; strict sorting needed adding to costs

Accumulates sugar easily; Hence high Alcohol

Tends to dry on the vine towards Harvest; adding to alcohol

Picking judged to avoid jammy, dried fruit characters

Older vines: bush trained, planted at low densities, some shade, makes most of low rainfall

New vines: Trellised; Cordon or cane pruned with VSP. Enabled mechanisation

Inexpensive:

ferment at warm temps;

macerated on skins (7-10 days)

Aged: 6 mths in SS or large casks

Premium:

Longer on skins for structure;

Often aged in French Oak - 12 mths

Many old vines / high potential were removed under the EU pull scheme;

Has regained popularity after the success of Zinfandel

25
Q

Nero di Troia? all details on the variety and the wines made including any applicable DOCs

A

Nero di Troia: (Uve di Troia)

o Central & Middle parts of Puglia

o Late ripening

o Prone to Downy Mildew

o Needs long season to develop colour: prone to Autumn rains

o Different ripening times for bunches; repeated passes needed

o Medium Intensity; Medium (+) Acidity; High, fine grained Tannins; Red Cherry, Red currant, Black pepper note

26
Q

Vermentino on the island of Sardinia. Describe the varietal and then the wines along with standard winemaking practices.

Name the Demoninations on the island involving this varietal.

A

Vermentino: (Rolle in France) over 15% of plantings

o White Variety

o Early budding; Susceptible to spring frosts

o Prone to Downy mildew & European grape moth

o Ripens mid season (less prone to late season rain)

o Best on sunny, exposed sites with poor soils

o Wine

o Medium (+) Acidity; Medium Alcohol;

o Light to Medium Body;

o Medium intensity: lemon, acacia notes with riper examples having Tropical fruit notes

o Short Skin contact (24 hrs)

o Ferment at cool temps in SS

o Premiums aged on lees for 6 mths for fuller body

o Mainly aged in SS to retain delicate aromas (bringing costs down)

Vermentino di Gallura DOCG - only DOCG on the island

Vermentino di Sardegna DOC

27
Q

describe the Aglianico varietal

A

Aglianico

  • Late ripening - needs a long growing season to fully ripen
  • Sites which help to retain acidity such as a large diurnal range are preferred
  • Thick skinned
  • Early budburst – so some spring frost risk
  • High in tannins and anthocyanins
  • High in acidity
28
Q

Aglianico del Vulture DOC - describe where it is, the soils and the climate

When are the grapes normally picked?

A
  • EAST SIDE OF MONTE VULTURE – an inactive volcano
  • DOC since 2011
  • Soils
    • Clay Limestone, Volcanic (stony, lava, ash layers)
    • Volcanic layers provide excellent drainage, Clay & Limestone hold water
  • Climate
    • Rain: 550mm
    • Warm Mediterranean, cooling influence from Altitudes up to 600m
    • High diurnal range (day/night temps),
    • Breezes from Balkans another cooling factor
  • Aglianico requires long ripening season, Oct/Nov for harvest
29
Q

describe the Aglianico del Vulture rules and the wine.

A
  • Wines
    • 100% Aglianico
    • 70 hl/ha
    • Ageing 1 yr
    • Aged increasingly in French Oak barriques. Some New Oak
    • High Acidity, High Alcohol, Full Body (high tannins?)
    • Red Plum, Blackberry, Capacity to extended ageing in bottle
    • Very Good to Outstanding, Mid-Priced to Premium
30
Q

Aglianico del Vulture Superiore DOCG - what the rules?

A

Aglianico del Vulture Superiore DOCG

  • 52 hl/ha
  • Aged: Min 3 yrs, I yr in Oak
  • Riserva: Min 5 yrs, 2 yrs in Oak
31
Q

What is Puglia known for?

A
  • Big producer in Italy of low-quality bulk wines.
32
Q

Viticulture of Puglia?

A
  • Irrigation is allowed
  • High volume production is the main aim
  • Black grapes for bulk wine dominate
  • Low disease pressure due to dry summers
  • Drought, excessive heat are the main viticultural hazards
  • Recent investment to use more modern techniques
    • Still some BUSH VINES are in evidence
    • New vines planted on trellis to mechanise the vineyard
33
Q

Puglia mainly grows which black grapes for bulk wine production?

A
  • Mainly Black grapes for Bulk wines:
    • Sangiovese
    • Primitivo
    • Negroamaro
    • Montepulciano
    • 2 forms of Trebbiano
34
Q

Gioia del Colle DOC?

A

Gioia Del Colle DOC:

  • 50-60% Min Primitivo, blended with Montepulciano, Sangiovese and/or Negroamaro & up to 10% Malvasia
  • 52 hL/ha
  • Riserva: Aged for 2 yrs (Oak no necessary)
  • Min 14%ABV
  • Altitude: 250-500 m,
  • Hilly area, Slightly cooler
35
Q

Primitivo del Manduria DOC?

A

Primitivo del Manduria DOC (●)

  • 85% Primitivo
  • 63 hL/ha
  • Riserva: Aged for 2 ½ yrs , 9 mths in wood
  • Min alcohol 14% abv
  • Full bodied, alcoholic reds with notes of dark fruit, dark plum, blackberry
36
Q

Salice Salentino DOC?

A

Salice Salentino DOC (●●●)

  • Located in Italy’s ‘heel’
  • DOC since 76
  • 84 hl/ha
  • Salice Salentino Rosso DOC:
    • min 75% Negroamaro, If variety on label, then 90%
    • Riserva:
      • Aged for 2 yrs,
      • Min 6 mths in Large wood casks
37
Q

Castel del Monte DOC and DOCG?

A

Castel del Monte DOC and DOCG:

  • 90% min Nero di Troia, if variety on label
  • DOC:
    • 91 hl/ha,
    • Aged in SS for 6 mths
  • DOCG: Riserva:
    • 70 hl/ha, 2 yrs ageing, 1 yr in wood:
    • aged in French Oak barriques or large casks
  • Good to Very Good, Mid priced to Premium
38
Q

Puglia business - how much is PDO wine production as a %?

A
  • 10 % classified as PDO
  • 60 % simply classified as “wine”
  • Large volumes sold in bulk
  • Cooperatives play imp part, Investing in winemaking equipment, largest having the markets in Italy and Abroad
39
Q

What are the winemaking challenges with Primitivo?

A
  • Winemaking challenges
    • Bunches typically contain Ripe /underripe fruit, strict sorting needed adding to costs
    • Accumulates sugar easily, hence high Alcohol
    • Tends to dry on the vine towards Harvest, adding to alcohol
    • Picking judged to avoid jammy, dried fruit characters
40
Q

The winemaking for Primitivo?

A
  • Winemaking
    • Inexpensive:
      • ferment at warm temps,
      • macerated on skins (7-10 days)
      • Aged: 6 mths in SS or large casks
    • Premium:
      • Longer on skins for structure,
      • Often aged in French Oak - 12 mths
41
Q

What are the characteristics of the Negroamaro grape?

A
  • Grown on Eastern side of Salento Peninsula
  • High yielding (a lot pulled out during EU vine pull)
  • Resistant to disease & drought
  • Combined with ability to retain Acid
  • Highly suitable for hot countries
  • Used for its High Alcohol, Body to wines in cooler areas
42
Q

Describe the winemaking and wines used for Negroamaro in Puglia

A
  • Winemaking
    • Typically macerated: 7-10 days
    • Aged in SS for 6 mths for inexpensive wines
    • 1 yr in Oak for Premium
  • Wines
    • Medium Acidity, Medium (+) Tannins,
    • High Alcohol
    • Black plum, Black Cherry – black berry flavours
    • Used to make Rosato: Deep Pink Orange colour
    • Good to very Good quality, Inexpensive to Mid Priced
43
Q

Nero di Troia - detail this varietal.

A

Nero di Troia: (Uve di Troia)

  • Central & Middle parts of Puglia
  • Late ripening
  • Prone to Downy Mildew
  • Needs long season to develop colour: prone to Autumn rains
  • Different ripening times for bunches, repeated passes needed!
  • Medium Intensity, Medium (+) Acidity, High, fine grained Tannins, Red Cherry, Red currant, Black pepper note

D3 Condensed (27 decks)

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