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WSET Diploma > Sparkling wines of Italy > Flashcards

Sparkling wines of Italy Flashcards

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1
Q

Describe the climate and growing enviroment of Prosecco DOC

A

Generally warm and moderately continental
moderate rainfall
Flat plains affected by moist air from rivers

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2
Q

Is malolactic encouraged or blocked within lambrusco?

A

Blocked to reserve acidity

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3
Q

What are the disadvantages of Sylvoz?

A

Can encourage overcropping
Requires careful monitoring to avoid shading
Difficult to distribute clusters evenly

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4
Q

What are the advantages of Sylvoz?

A 
Well suited for high vigour in fertile sites (Prosecco DOC)
Inexpensive
Minimises winter pruning
Machine harvestable
Protection from frost due to height
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5
Q

What type of soils are found in Lambrusco

A

Alluvial - Predominantly clay and silt.
Good water holding capacity but prone to compaction
High fertility

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6
Q

What temperature does second fermentation for Prosecco happen at? How long does this last for?

A

12-15 degrees

1 month

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7
Q

What type of vineyard management would you expect of Prosecco DOC

A

Mechanised

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8
Q

What are the grape varieties of Lambrusco?

A

Lambrusco Salamino
Lambrusco Grasparossa
Lambrusco di Sorbara

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9
Q

What are the two smaller DOC’s of Lambrusco?

A

Reggiano Lambrusco DOC

Lambrusco di Modena DOC

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10
Q

What altitudes would you expect for Prosecco DOCG?

A

200-300m

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11
Q

What are the two main grape varieties grown for Franciacorta plus the additional variety?

A

Chardonnay
Pinot Noir
Pinot Blanc

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12
Q

What temperatures would Prosecco be fermented at? How long does it last?

A

18 degrees - retain fruity aromas

15-20 days

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13
Q

How are sweet styles of Lambrusco achieved?

A

By stopping the ferment or sweetened by RCGM

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14
Q

What is double arched cane? What are the advantages and disadvantages. Where would it typically be found?

A

It is a form of replacement cane pruning
ADV: Improves evenness of growth, fruitfulness, increases ventilation
DIS: Repeated shoot thinning needed for open canopy
Individual bunches must be tied in on every vine
Typically found in DOCG where fruit quality is a concern.

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15
Q

What percentage of Prosecco DOC is Spumante and Frizzante?

A

Spumante 75% - min 3 bar

Frizzante 25% - 1-2.5 bar

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16
Q

How many provinces does Prosecco DOC cover? From where to where?

A

9 Provinces

Trieste to Vincenza

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17
Q

What is the size of Asolo DOCG?

A

1800Ha

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18
Q

What is Charmat lungo?

A

Prosecco that is kept on the lees for minimum 9 months, the lees are agitated to ensure contact.

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19
Q

What are the yields of the Lambrusco DOC’s and the minimum requirement of the variety within each?

A

Salamino - 133hL/ha - 85%
Grasparossa di Castelvetro - 126 hL/ha - 85%
Di Sorbara - 126hL/ha - 60%

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20
Q

What is the general climate of Prosecco DOCG’s

A

Warm continental

Cooling influences from altitude which contribute higher diurnal ranges

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21
Q

Describe Lambrusco di Sorbara

A

Pale, lighter body, high acidity

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22
Q

What are the first and second fermentation temperatures for Lambrusco?

A

1st. 18-20 degrees

2nd. 12-15 degrees

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23
Q

What are the 5 styles of Franciacorta and their requirements?

A

NV - 18 months on lees, 50% Pinot Blanc allowed
Satèn - White grapes only, 24 months on lees, Brut only
Rose - Min 35% Pinot Noir, 24 months on lees
Millesimato - Vintage, 85% fruit from that year, 30 months on lees
Riserva - Millesimato but with 60 months on lees

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24
Q

Where is Lambrusco?

A

Western part of Emilia-Romagna

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25
Q

What is Prosecco Col Fondo?

A

Traditional style producing lightly cloudy, dry wines in a frizzante style.
From 2020 must be labelled as sui lieviti (on the lees)

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26
Q

What is Tranquillo?

A

Tranquillo is the still wine production in Prosecco, production is tiny.

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27
Q

For both lighter and fuller bodied Lambrusco’s what are the pre-maceration times?

A

1-2 days for lighter styles

3-4 days for more structured full bodied wines

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28
Q

Describe the soils of Prosecco DOC

A

Generally fertile

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29
Q

What is similar about Cartizze, Rive and sui lieviti in terms of harvesting?

A

Must be harvested by hand

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30
Q

Who are the top export markets for Prosecco DOCG?

A

Germany, UK, Switzerland

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31
Q

What is unusual about Glera and its fruiting buds? What is the consequence of this?

A

The first 2 buds do not bear much fruit, so it must be trained long.

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32
Q

How is the business of Franciacorta structured?

A

There is no coops, mostly estate growers with motivation for quality.

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33
Q

Traditionally how is sweetness determined in Prosecco? What changed in 2014?

A

Without dosage. Winemakers calculate how much sugar is needed in Tirage to achieve desired pressure and residual sugar. Since 2014 it has been possible to adjust sweetness.

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34
Q

What can spumante and frizzante lambrusco wines also be labeled as?

A

Emilia IGT

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35
Q

What are the attributes of Glera?

A

Vigorous
semi-aromatic
Capable of high yield

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36
Q

What are the minimum abv’s for the Lambrusco
Spumante?
Frizzante?
Amabile or Dolce?

A

Spumante - 11%
Frizzante - 10.5%
Amabile or Dolce - 7% with potential of 10.5-11%

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37
Q

What is the biggest challenge for Prosecco DOCG moving forward?

A

To improve recognition of potentially higher quality wine amongst those who see Prosecco as generic and to achieve a higher price for their wine.

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38
Q

What is the yield of Asolo DOCG?

A

94.5hL/ha

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39
Q

What is Cartizze DOCG?

A

Historic delimited single vineyard of 108Ha in Valdobbiadene. Only spumante is allowed

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40
Q

Italy is the largest exporter of Sparkling wine in the world by
A: Volume
B: Value

A

A - Volume

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41
Q

What alignments is Glera susceptible to?

A

Millerandange, mildew(both)Drought and Grapevine yellows

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42
Q

What is the grape variety used in Prosecco?

A

Glera

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43
Q

What two regions produce traditional sparkling wine? What is their size in comparison in production compared to champagne?

A

Franciacorta - 17.5 million bottles
Tretodoc - 7 million bottles
Together - 1/10th of Champagne

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44
Q

Describe the winemaking process of Franciacorta

A

Whole bunch pressed
Stainless steel for first fermentation and maturation of base, unless millesimato or reserva.
Malolactic varies between producers
Large produces utilise reserve wines

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45
Q

What training systems are banned in Franciacorta?

A

Heavy cropping systems - Pergola/Geneva double curtain

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46
Q

What is the climate of Franciacorta?

A

Warm continental with moderating influences - Cool air from the Alps and Lake Iseo
Adequate rainfall
Little vintage variation - except 2014 which was rainy and cool

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47
Q

What is the average land holding in Lambrusco and where is most of the fruit sold?

A

< 3 Ha

Co-ops

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48
Q

What are the grassy banks of Prosecco DOCG’s called, where would these be found?

A

Ciglione

The steepest parts of the hills

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49
Q

Describe Sylvoz

A

High cordon system with shoots hanging downwards

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50
Q

What percentage of production is Tank method and thus what percentage is Traditional method? Of the tank method, how much of this is Prosecco production?

A

96% Tank - About 1/2 of this is prosecco production

4% Traditional

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51
Q

What percentage of vineyards are organic in franciacorta?

A

75%

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52
Q

What is the market share of Lambrusco in terms of domestic and export?

A

1/3 - Domestic

2/3 - Exports

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53
Q

What are the plantings of Prosecco DOCG?

A

7700 ha

54
Q

Describe a typical Franciacorta

A 
Ripe apple, peach
Prominent biscuit/autolysis
Medium alcohol
medium+ acidity
Very good/ Outstanding
55
Q

What is the max yield of Franciacorta?

A

65hL/ha

56
Q

Describe a typical Lambrusco wine

A 
Strawberry, red cherry, red plum
M - m+ tannins
High acidity
Good levels of RS
Pale Pink to deep Ruby
Acceptable to Good quality
57
Q

Is malo encouraged or blocked for Prosecco?

A

Blocked typically to retain acidity

58
Q

Describe Lambrusco Grasparossa

A

Deep coloured, full body, m+ tannins

Does best on clay and silt and only variety to be grown on hillsides.

59
Q

What is the largest region for traditional method sparkling in Italy?

A

Franciacorta

60
Q

No minimum aging, wine must be sold in bottle. If vintage is labelled then wine must be 85% of that vintage. What am I?

A

Prosecco

61
Q

Describe Lambrusco Salamino

A

Most widely planted

Fragrant, deep coloured, full body, high acidity

62
Q

What are the total plantings of Prosecco DOC?

A

23000 ha

63
Q

What are some vineyard threats in Lambrusco? How are these managed?

A

High humidity so need for protective sprays against fungal

Grapevine yellows - removal of affected plants and control of the vector.

64
Q

What are the 3 main DOC’s of Lambrusco?

A

Lambrusco Salamino Di Santa Croce
Lambrusco Di Sorbara
Lambrusco Grasparossa Di Castelvetro

65
Q

What are the production volumes by percentage of Prosecco DOC, DOCG and Asolo DOCG?

A

DOC - 82%
DOCG - 16%
Asolo - 2%

66
Q

What type of training systems are found in Lambrusco and why?

A

Sylvoz & Geneva double curtain

Suitable for high yields and mechanisation

67
Q

Who are the main exports of Prosecco DOC?

A

UK, USA & Germany

68
Q

What is the most common style of Prosecco DOCG?

A

Extra Dry (60%)

69
Q

What other grape variety is allowed for Franciacorta but is rarely planted in new vineyards?

A

Pinot Blanc

70
Q

Where is Franciacorta located?

A

Lombardy

71
Q

What is the yield of Conegliano Valdobbiadene DOCG?

A

94.5hL/ha

72
Q

Where would you find Guyot in Prosecco?

A

On flatter land as it is possible for machine work

73
Q

What is the climate of Lambrusco?

A

Warm continental with adequate rainfall (735mm)

74
Q

Who are Cantine Riunite?

A

They are Italy’s largest wine company specialising in Lambrusco and Prosecco
Formed in 1950 due to the merger of 9 local co-ops in Reggio-Emile
It has about 1800 members

75
Q

Where is Asolo DOCG located?

A

Hilly area south of Valdobbiadene

76
Q

What is a Rive?

A

Local word for a slope in Prosecco

77
Q

What are the soils in Franciacorta? What do they give to the wine?

A

6 different kinds of soils caused by glacial action
Gives a range of expressions which are then blended for complexity
Emphasise floral notes, dried fruit, spicy and vegetal notes

78
Q

Where would you expect to find Prosecco DOCG plantings in terms of vineyard management and why?

A

South facing slopes
Reduced fertility on slopes
Longer season for flavours to develop and higher acidity.

79
Q

Where is the most important place in terms of Prosecco DOC volume?

A

Treviso

80
Q

What are the training systems used in Franciacorta?

A

Cordon trained, spur pruned

Guyot

81
Q

What is the max yield of Prosecco DOC?

A

125hL/ha

82
Q

What year was the PDO referred to Prosecco instead of the grape?

A

2009

83
Q

What are the common options for training Glera?

A

Sylvoz
Doubled arched cane
Guyot (single and double)

84
Q

What is the body that represents Franciacorta?

A

The Franciacorta Consorzio

85
Q

Name the 3 main companies within Franciacorta, what percentage of production do they represent?

A

Guido Berlucchi
Ca’ del Bosco
Bellavista

33%

86
Q

Who are the main exports for franciacorta?

A

Switzerland
Japan
Germany
USA

87
Q

What percentage of Franciacorta is exported?

A

90%

88
Q

What is the landscape of Tretodoc?

A

Hillside sites below high mountains

89
Q

What is the climate of Trentodoc?

A

Warm continental with marked cooling influences

90
Q

Describe the effects the mountains have on Trentodocs climate during the day and night.

A

Day: Mtns protect from cold winds, heat builds up on valleys

Night: Cold air descends from Mtns therefore high diurnal range and retains acidity.

91
Q

What are the soils of Trentodoc?

A

Stony and well drained with less nutrients on the slopes.

92
Q

How do the soils and altitude of Trentodoc attribute to the style?

A

Leads to slow steady growth and high flavour intensity.

93
Q

What altitude are the vineyards of Trentodoc planted?

A

400-700m

94
Q

What training systems are used in Trentodoc?

A

Guyot

Pergola

95
Q

What are the grape varieties grown in Trentodoc and where are they grown?

A

Chardonnay on cooler sites

Pinot Noir on warmer S, SE facing slopes

96
Q

What are the main hazards in Trento?

A

Mildew, Botrytis and Frost in Spring

97
Q

Describe the average winemaking choices in Trentodoc (yield, fermentation, malo?, yeast choice?, reserve wines?)

A

Max yield 105hL/ha - often lower
First ferment usually in steel
Malo encouraged as acidity higher than Franciacorta
Cultured yeats common but also local strains
Some companies make use of reserve wine

98
Q

What are the 3 styles found in Trentodoc?

A

NV, Vintage, Riserva

99
Q

What are the age requirements for NV, Vintage and Riserva in Trentodoc?

A

NV- min 15 months on lees (20-20 in practice)
Vintage - Min 24 months
Riserva - min 26 months (5-10yrs frequent)

100
Q

What is the only style allowed for Trentodoc Riserva?

A

Brut Nature

101
Q

How many companies in Trentodoc produce 95% of all sparkling?

A

4

102
Q

Who is the largest producer of Trentodoc?

A

Ferrari

103
Q

Where is most Trentodoc sold?

A

Domestically 80%

104
Q

Trentodoc is the sponsor for who? What is the purpose of the sponsorship?

A

Institute of Masters of Wine, to increase knowledge

105
Q

Describe a typical Moscato d’Asti tasting note

A 
Pronounced
Orange blossom, grapes, peach
Med acidity
Low alcohol
Sweet
Good to Very Good
106
Q

What are the general differences between Asti DOCG and Moscato d’ Asti DOCG?

A

Asti is slightly higher in abv and fully sparkling

Moscato is lower in abv, slightly sparkling, higher RS

107
Q

What is the minimum abv and sugar content of Asti DOCG?

A

6% and 12g/L

108
Q

What is the allowed abv range and average sugar content of Moscato d’asti?

A

4.5-6.5%

130g/L

109
Q

What is the climate of Asti?

A

Moderate continental with cold winters and hot dry summers

110
Q

On what soil does Moscato grow best in Asti?

A

Limestone and Clay

111
Q

Where do regulations state moscato must be grown and why?

A

hillside sites for sunlight interception and drainage.

112
Q

What type of training is utilised in Asti?

A

Guyot with VSP

113
Q

What are the qualities of Moscato Bianco?

A 
Aromatic
Early Budding
Mid ripening
Small berries
Prone to Powdery Mildew and botrytis
114
Q

When is the harvest typically in Asti? How is this decided?

A

Generally Mid-September

Decided on ripeness and acidity

115
Q

How does harvest time typically differ from Asti to Moscato d’Asti?

A

Asti - Earlier for acidity

Moscato d’Asti later for aroma intensity

116
Q

What type of planting density would you expect in Asti?

A

Medium planting density

117
Q

What is the max yield for Moscato d’asti?

A

75hL/ha

118
Q

How many parts is Asti Production split into?

A

2

119
Q

Describe the first part of Asti Production

A

Production, clarification , filtration, chilling, storage

120
Q

At what temperature is Asti kept before fermentation? How long can it be kept like this?

A

2-3 degrees, 2 years

121
Q

What is the second part of Asti Production?

A

Single fermentation

122
Q

What are the main costs of producing Asti?

A

Large investments for presses, flotation tanks, filtration, heat exchangers, refrigerated storage space
Ongoing energy costs to run machines and chilled storage

123
Q

How does fermentation in Asti take place? (vessel, temperature, yeasts, malo)

A

Pressure resistant temperature controlled steel tanks
Low temps 16-18
Neutral cultured yeasts
Malo blocked to preserve acidity

124
Q

Describe the single fermentation in Asti to produce a sparkling wine?

A
  1. At the start of fermentation, CO2 is released through a valve
  2. The must is continuously checked and the amount of sugar needed to give a desired pressure is calculated.
  3. Once reached, the valve is closed and CO2 is retained
  4. Once desired RS is met, wine is rapidly chilled and filtered under pressure to remove yeast
125
Q

What is Asti Metodo Classico?

A

Second fermentation in bottle
min 9 months on lees
Dolce in sweetness >50g/L

126
Q

Why do only large producers typically make Moscato d’asti or Asti?

A

High investment and running costs

127
Q

How many companies make up 60% of Asti and Moscato d’asti production? Who is the largest?

A

4 companies

Martini and Rossi

128
Q

What would smaller or more premium producers do with their Moscato grapes?

A

They will usually send their grapes to specialist sparkling firms and then have them returned to sell under their own label.

129
Q

What are the 3 styles of Moscato produced?

A

Asti
Asti Secco
Moscato d’Asti

130
Q

What is the purpose of Asti Secco?

A

It is an off dry variant designed to compete with Prosecco

131
Q

What percentage of production is Moscato d’asti and Asti?

A

70% Asti

30% Moscato d’Asti

132
Q

Who buys the majority of Asti?

A

Europe

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