Technical information about yields, elevation, soils, fermentation temps Flashcards
What is the max yield permitted in Champagne?
- 79 hL/ha
- may be raised to 98 hL/ha
- volume over 79 must be placed into reserves.
What is the elevation range in Champagne?
90-300 meters
What is the planting density in Champagne?
8000 vines/ha
What are the typical fermentation temperatures for primary and secondary fermentation in Champagne, and why? (or any traditional method sparkling wine)
Primary: 57-68 degrees F to retain fruit flavors but ensure temps are not too cold for yeast.
Secondary: moderate temperature around 61 F
By what percentage does secondary fermentation raise the alcohol level of traditional method wine?
1-2% which is why low potential alcohol is important for grapes at harvest.
What is the climate of Champagne?
Cool continental with oceanic influence
What is one of the most common yeast strains for traditional method wines?
EC1118
In traditional method wines, what is in the liqueur de tirage?
wine and/or must, sugar, cultured yeast, yeast nutrients, and a clarifying agent such as bentonite and/or alginate (a seaweed extract to facilitate riddling).
The amount of sugar in liqueur de tirage depends on what?
The amount of effervescence required. In most fully sparkling wines, 24g of sucrose per liter is added.
In traditional method wines, what is in the liqueur de expedition?
mixture of wine and sugar. the sugar is referred to as the dosage
What is the role of dosage?
balance the acidity
What is the Maillard reaction?
The sugar in the liqueur d’expedition reacts with compounds formed during yeast autolysis which encourages the development of roasted, toasted vanilla aromas.
Residual sugar in Brut Nature?
0-3 g/L
*important to note that dosage cannot be added to Brut Nature wines. Any slight residual sugar present remains naturally after fermentation.
Residual sugar in Extra Brut?
0-6 g/L
Residual sugar in Brut?
0-12 g/L
Residual sugar in Extra-Sec/Extra-Dry?
12-17 g/L
Residual sugar in Demi-Sec/Medium Dry?
32-50 g/L
Residual sugar in Sec/Dry?
17-32 g/L
Residual sugar in Doux/Sweet?
50+ g/L
Climate of Cremant d’Alsace?
Sunny and Continental
Elevation of Cremant d’Alsace?
200-400m
Max yield of Cremant d’Alsace?
80 hL/ha
Lees aging of Cremant d’Alsace?
minimum 9 months
Climate of Cremant de Bourgogne?
Large area (same as Bourgogne AOC) so climate varies from cool continental in the north, continental in central, and Mediterranean in the south.
Max yield of Cremant de Bourgogne?
75 ha/hL
When must a winemaker declare a vineyard to be used for cremant in Cremant de Bourgogne?
Before end of March (at the end of winter when decision about pruning have been made)
Minimum lees aging in Cremant de Bourgogne?
9 months
Minimum lees aging for Cremant de Bourgogne Eminent?
24 months
Minimum lees aging for Cremant de Bourgogne Grand Eminent?
36 months
Minimum pressure for all cremant?
4 atm
max yield for Cremant de Loire?
74 hL/ha
Lees aging for cremant de Loire?
minimum 9 months, maximum 24 months
Number of merchant houses, co-ops, producers in Crement de Loire?
19 merchant houses
10 co-ops
400 producers
Elevations of vineyards for Cava?
Penedes: majority 200-300 meters, minority 700-800 meters
Lleida: 100-700 meters
Tarragona: low-lying, undefined.
Planting density of Cava?
Low to moderate 1500-3000 vines/ha
Max yield for Cava?
12,000 kg/ha
Lees aging for Cava?
Cava: minimum 9 months
Reserva: 15 months
Gran Reserva: 30 months
Planting density of Prosecco?
Low to medium: 3000 vines/ha due to vigor of Glera
Max yield of Prosecco DOC?
125 hL/ha
Max yield of Prosecco DOCG?
94.5 hL/ha
Max yield of Prosecco “rive”?
90 hL/ha
Max yield of Superiore di Cartizze DOCG?
85 hL/ha
Max yield of Asolo Prosecco DOCG?
94.5 hL/ha
Lees aging for Prosecco?
A few weeks/one month standard. Unless Charmat lungo, which is 9 months
Max yield for Asti?
75 hL/ha
Elevation of Emilia-Romagna (Lambrusco)?
low hills of approximately 150m altitude.
Max yield for Lambrusco Salamino di Santa Croce?
133 hL/ha
Max yield for Lambrusco Grasparossa?
126 hL/ha
Max yield for Lambrusco di Sorbara?
126 hL/ha
Planting density for Franciacorta?
4500 vines/ha
Max yield for Franciacorta?
65 hL/ha after pressing
Lees aging for Franciacorta?
NV: 18 months Saten: 24 months Rose: 24 Months Millesimato: 30 months Riserva: 60 months
These are often exceeded.
Elevation of Trentodoc?
400-700m
Trentodoc planting density?
4500-6000 vines/ha
Max yield for Trentodoc?
105 hL/ha but usually cropped to lower levels
Lees aging for Trentodoc?
NV: 15 months
Vintage: 24 months
Riserva: 36 months but 5-10 years is common