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D3 - Wines of the World (superset) > Southern Italy COPY > Flashcards

Southern Italy COPY Flashcards

1
Q

What is the most southerly wine-growing region in mainland Italy?

A

Calabria

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2
Q

Greco di Tufo DOCG is from which region?

Based on which grapes?

A

Campania

min 85% Greco, max. 15% Coda di Volpe

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3
Q

Vermentino di Gallura DOCG is from which region?

A

Sardinia

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4
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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5
Q

What is the DOCG of Campania made with Aglianico?

A

Taurasi DOCG

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6
Q

What is the topography of Campania?

A

Mountains, valleys and a coastal plain

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7
Q

Best DOC from Puglia made from Negroamaro?

A

Salice Salentino DOC

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8
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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9
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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10
Q

Taurasi DOCG is made from which grape?

A

Aglianico

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11
Q

Where are most DOCGs in Southern Italy?

A

Campania

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12
Q

What are the black grapes used in Etna DOC and what are they like?

A

Nerello Mascalese and Nerello Cappuccio - Fragrant, hi acid and tannin, sour red cherries, cranberries, raspberries and dried herbs. Mushroom aromas with bottle age

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13
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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14
Q

What is the climate like in Puglia?

A

Hot but with sea breeze cooling on the Puglia peninsula

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15
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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16
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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17
Q

XXXXX di Avellino DOCG XXXXX di Tufo DOCG From which region?

A

Fiano di Avellino DOCG Greco di Tufo DOCG Campania

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18
Q

What is the style of Amarone Della Valpolicella?

A

Dry or off dry, full body, hi alc, med~hi tannin Intense with concentrated red berry and spice. Aged in large oak

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19
Q

XXXXXX del Vulture Which region?

A

Aglianico del Vulture DOC

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20
Q

Falanghina, Greco, and Fiano are grape varieties primarily grown in which region?

A

Campania

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21
Q

In which regions are the following volcanoes located?

  1. Mt. Vesuvius
  2. Mt. Vulture
  3. Mt. Etna
A
  1. Campania
  2. Basilicata
  3. Sicily
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22
Q

Identify the styles of wine produced by the following appellations (red/white etc..):

A. Etna DOC

B. Greco di Tufo DOCG

C. Fiano di Avellino DOCG

D. Cerasuolo di Vittoria DOCG

E. Taurasi DOCG

F. Cerasuolo d’Abruzzo

A

A. Rosso / Bianco / Rosato / Spumante

B. Bianco

C. Bianco

D. Rosso

E. Rosso

F. Rosato

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23
Q

List the 4 DOCGs of Campania:

A
  1. Greco di Tufo
  2. Fiano di Avellino
  3. Taurasi
  4. Aglianico del Taburno
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24
Q

The Vermentino di Gallura DOCG is located in which region?

A

Sardinia

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25
Q

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

A

Sardinia

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26
Q

Identify all the Italian regions touching the Tyrrhenian Sea.

A

Corsica / Sardinia / Toscana / Lazio / Campania / Calabria

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27
Q

Italian wines labelled Amabile can be described as:

A

Off-Dry

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28
Q

Identify the capitals of the following regions:

  1. Campania
  2. Basilicata
  3. Puglia
  4. Sicily
  5. Sardinia
  6. Calabria
A
  1. Naples
  2. Potenza
  3. Bari
  4. Palermo
  5. Cagliari
  6. Catanzaro
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29
Q

What is the most planted grape is Siciliy?

What the 3 main uses for this grape?

A

Catarratto

  1. Marsala blends.
  2. Alcamo Bianco DOC
  3. Used for distillation or grape concentrate (RCGM)
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30
Q
  1. On what side of Mt Etna is the Guardiola cru located?
  2. At what altitude?
  3. What is significant about most of these vines?
  4. How are vineyards usually trained/managed?
A
  1. North
  2. 800-1000m
  3. They are mostly pre-phylloxera.
  4. Traditional gobelet with tight spacing. Vineyards are steep and terraced, which means the vineyards have to be worked by hand.
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31
Q

Coda di Volpe is primarily grown in which of the following regions?

What does “Coda di Volpe” mean?

A

Campania

“Tail of the Fox”

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32
Q

Mastroberardino and Feudi di San Gregorio are two prominent producers in which region?

A

Campania

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33
Q

In which region/sub-region are Tenuta della Terre Nere, Passopisciaro, and Benanti located?

A

Sicily / Mt. Etna

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34
Q

Argiolas and Sella & Mosca are producers located in which region?

A

Sardinia

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35
Q

What proportion of Nero d’Avola and Frappato are required for Cerasuolo di Vittoria DOCG wines?

A

50-70% Nero d’Avola

30-50% Frappato

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36
Q

Lacryma Christi wines are produced in which of the following regions?

Are part of which larger DOC?

What 5 kinds of wines are produced?

What grapes are used?

A
  • Campania
  • Vesuvio DOC
  • Rosso, Bianco, Rosato, Spumante, Liquoroso (Bianco)

Rosso/Rosato: Mostly Piedirosso, blended with Aglianico and Sciascinoso

Bianco/Spumante/Liquoroso: Mostly Coda di Volpe, blended with Fiano, Greco and Verdeca

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37
Q

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

A

85%

38
Q

Irpinia, Benevento, and Salerno are provinces in:

A

Campania

39
Q

Who produces the “Radici” line of wines?

What 4 different wines are in this line?

A

Mastroberardino.

  1. Radici Fiano di Avellino DOCG
  2. Radici Taurasi DOCG
  3. Radici Taurasi DOCG Riserva
  4. Radici Taurasi DOCG Riserva “Antonio”
40
Q

What is the principal grape in the red / white wines of the Ciró DOC?

A

Rosso: Gaglioppo

Bianco: Greco Bianco

41
Q

Piedirosso is most commonly used as a blending partner with:

A

Aglianico

42
Q

Identify the correct regions for the following appellations:

A. Castel del Monte Bombino Nero DOCG

B. Carignano del Sulcis DOC

C. Passito di Pantelleria DOC

D. Ciró DOC

A

A. Puglia

B. Sardinia

C. Sicily

D. Calabria

43
Q

Marsala is Sicily’s most historic wine style, having been produced since which century?

A

18th Century

44
Q

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

A

80%

45
Q

Syracuse is located in:

A

Sicily

46
Q

Marco de Bartoli is a leading producer of _____.

A

Marsala

47
Q

What red grape is most cultivated along the slopes of Mount Taburno?

Which region is Mt. Taburno in?

A

Aglianico

Campania

48
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

49
Q

What is the principal grape variety in the wines of Faro DOC?

A

Nerello Mascalese

50
Q

Who produces the wine “Terra di Lavoro”?

What region is it from?

What varietals are used?

A

Galardi

Campania

80% Aglianico, 20% Piedirosso

51
Q

What is the name of Benanti’s Metodo Classico wine?

What is the name of their top white wine?

What are their 2 top red wines?

A
  • Noblesse
  • Pietramarina
  • Serra della Contessa / Rovitello
52
Q

Why can’t Benanti’s Noblesse Metodo Classico wine be classified as Etna Spumante?

How long total does it spend on the lees?

A
  • Because Etna Spumante DOC requires at least 60% Nerello Mascalese to be included. Noblesse is 100% Carricante.
  • The base wine matures on its lees until Spring, and then spends an additional 18 months on the lees after its second fermentation in bottle.
53
Q

How is Benanti’s Pietramarina classified?

What grapes are used?

Where do the grapes come from?

How is the wine aged?

A
  • Etna DOC Bianco Superiore
  • 100% Carricante
  • Milo, on the Eastern slope of Etna.
  • 24 months on its lees in stainless steel, followed by 1 year in bottle.
54
Q

Benanti’s “Rovitello” and “Serra della Contessa” are both made from ____.

  1. Grapes for Serra della Contessa are harvested from:
  2. Grapes for Rovitello are harvested from:
A
  • Mostly Nerello Mascalese, blended w/Nerello Cappuccio.
    1. Monte Serra, the lowest elevation site on Etna’s East side, in the town of Viagrande.
    2. Rovitello on the North side of Etna, town of Castiglione di Sicilia.
55
Q

What is significant about the vines used for Benanti’s Etna Rosso “Rovitello”?

How is this wine aged?

A

They are pre-phylloxera vines.

  • Large French oak barrels for 24 months, followed by 12 months in bottle.
56
Q

How is Benanti’s Etna Rosso “Serra della Contessa” aged?

A

long maceration in 52 hectoliter oak casks. transferred to small casks (225 liters) where it matures for more than one year.
Refining in bottles for at least 12 months.

57
Q

The producer Perillo is located in ____ , in the SE corner of ____DOCG within Campania.

The owner/winemaker is

Altitude of vineyards are ___

The 3 wines produced (inc. appellation) are:

A
  • Castelfranci, Taurasi.
  • Michele Perillo
  • 500m+
    1. Coda di Volpe Irpina Bianco DOC
    2. Taurasi DOCG
    3. Taurasi DOCG Riserva
58
Q

Where is the producer Federico Curtaz located?

Where is he originally from and who did he work for for 15 years?

What are the 3 wines he produces (names/grapes/locations)?

A
  • Sicily
  • Val d’Aosta, agronomist for Angelo Gaja for 15 yrs.
    1. “Ananke”, 100% Nero d’Avola, Noto.
    2. “Gamma” Etna Bianco DOC, 100% Carricante, eastern slopes near Milo.
    3. “Il Purgatorio” Etna Rosso DOC, 100% Nerello Mascalese, southern slopes.
59
Q

The Benventuto “Terra” falls under the appellation of ____

The grapes used are:

The vineyard is located in:

How is the wine aged?

A
  • Calabria IGT Rosso
  • 50% Maglioppo, 50% Greco Nero
  • Limbadi, province of Vibo Valentia
  • 10 days maceration, and aging on the fine lees in French oak barriques for 6 months where it undergoes malolactic fermentation.
60
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.
61
Q

Atha Ruja is located near the town of ___ on Sardinia’s ____ Coast.

The “Vigna Sorella” is made from 100% ___.

The wine matures for ____ months in stainless steel, though a small portion is transferred to ____ ___.

A
  • Dorgali, East Coast.
  • Cannonau
  • 10 months, French barriques for a short time.
62
Q

The Cannonau di Sardegna DOC applies to which part of the island?

What are the 3 sub-zones of this DOC?

A
  • The entire island.
  • Oliena, Jerzu, Capo Ferrato
63
Q

What is Sicily’s only DOCG?

A

Cerasuolo di Vittoria DOCG

64
Q

Name 1 white and 3 red grapes native to Puglia:

A

White: Verdeca

Red: Malvasia Nera di Lecce / Susumaniello / Negroamaro

65
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.

66
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

67
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

68
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

69
Q

Puglia’s DOCs and DOCGs?

A

Primitivo del Manduria DOC (●)

o 85% Primitivo

o 63 hL/ha

o Riserva: Aged for 2 ½ yrs ; 9 mths in wood

o Min alcohol 14% abv

o Full bodied reds with notes of plum and spice

Gioia Del Colle DOC:

o 50-60% Min Primitivo, blended with Montepulciano, Sangiovese and/or Negroamaro & up to 10% Malvasia

o 52 hL/ha

o Riserva: Aged for 2 yrs (Oak no necessary)

o Min 14%ABV

o Altitude: 250-500 m;

o Hilly area, Slightly cooler

Both DOC’s: Medium (+) to pronounced Intensity: Medium Acidity; Medium to Medium (+) Tannins; High Alcohol; Full Body; Ripe to jammy Red Cherry, Strawberry

GINANFRANCO FINO (Primitivo di Manduria); POLVANERA (Gioia del Colle)

Salice Salentino DOC (●●●)

o Located in Italy’s ‘heel’

o DOC since 76

o 84 hl/ha

o Salice Salentino Rosso DOC:

o min 75% Negroamaro; If variety on label, then 90%

o Riserva:

 Aged for 2 yrs,

 Min 6 mths in Large wood casks

AGRICOLA VALLONE & LEONE DE CASTRIS (for its Rosato)

Castel del Monte DOC and DOCG:

o 90% min Nero di Troia, if variety on label

o DOC:

o 91 hl/ha;

o Aged in SS for 6 mths

o DOCG: Riserva:

o 70 hl/ha, 2 yrs ageing, 1 yr in wood:

o aged in French Oak barriques or large casks

o Good to Very Good; Mid priced to Premium

70
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

71
Q

the soils of Campania are varied but there are 3 key types:

  1. Limestone & Clay
  2. Volcanic and sandy soils
  3. Alluvial sediments

where are each of these soils prevalent?

A

Soils:

  1. Limestone & Clay soils in the hills: (provide good balance, fast drainage, retains water)
    • Fiano di Avellino DOCG- White made from Fiano
    • Greco di Tufo DOCG: white made from Greco
    • Taurasi DOCG: Red made from Aglianico
  2. Volcanic & Sandy soils around Naples:
    • Campi Flegrei DOC: (Tuff, Pumice, Sandy soils, fast draining). Wines from White Falanghina & Black Piedirosso (Reds & Roses)
    • Vesuvio DOC: (includes wines Lacryma Christi), similar soils, From white variety Coda di Volpe & Black Piedirosso
    • Taurasi DOCG: Red made from Aglianico (has both calcareous and volcanic soils – basically a mixture of soil types)
  3. Alluvial sediments between Naples and Benevento :
    • in large area between Naples & Beneveto , no of Denominations:
      • Sannio DOC & Beneveto IGP: (Province of Benevento): range of Campanian & Italian varieties
  4. Mainly volcanic soils on and around Vesuvio.
72
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
73
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
74
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
75
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
76
Q

What is Puglia known for?

A
  • Big producer in Italy of low-quality bulk wines.
77
Q

Climate of Puglia?

A
  • Mediterranean climate w long dry summer months and cool wet winters
  • Moderating breezes from the Sea
  • Low rainfall only in winter months. Little annual variation.
  • Low threat of Fungal disease
78
Q

Puglia - topography and soils?

A
  • Surrounded by Mediterranean on 3 sides
  • South of Abruzzi along the Adriatic coast w 70% of vineyards in the flat fertile coastal plains w some rolling hills
  • Calcareous soil base
79
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
80
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
81
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
82
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
83
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
84
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
85
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
86
Q

Primitivo - what are its viticultural characteristics?

A
  • Viticulture
    • 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
    • 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
87
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
88
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
89
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
90
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
91
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
92
Q

difference between the two DOCs which include Primitivo in Puglia?

A

% Primitivo - 85% Primitivo del Manduria v. 50-60% Gioia del Collle

63 hl/Ha. Primitivo del Manduria v. 52 hl/Ha. Gioia del Colle

Riserva - maturation: 2 1/2 years/9mths oak (PdelM) v. 2 years GdelColle

D3 - Wines of the World (superset) (144 decks)

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