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WSET Diploma D4 - Sparkling Wine > Technical information about yields, elevation, soils, fermentation temps > Flashcards

Technical information about yields, elevation, soils, fermentation temps Flashcards

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1
Q

What is the max yield permitted in Champagne?

A
  • 79 hL/ha
  • may be raised to 98 hL/ha
  • volume over 79 must be placed into reserves.
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2
Q

What is the elevation range in Champagne?

A

90-300 meters

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3
Q

What is the planting density in Champagne?

A

8000 vines/ha

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4
Q

What are the typical fermentation temperatures for primary and secondary fermentation in Champagne, and why? (or any traditional method sparkling wine)

A

Primary: 57-68 degrees F to retain fruit flavors but ensure temps are not too cold for yeast.
Secondary: moderate temperature around 61 F

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5
Q

By what percentage does secondary fermentation raise the alcohol level of traditional method wine?

A

1-2% which is why low potential alcohol is important for grapes at harvest.

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6
Q

What is the climate of Champagne?

A

Cool continental with oceanic influence

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7
Q

What is one of the most common yeast strains for traditional method wines?

A

EC1118

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8
Q

In traditional method wines, what is in the liqueur de tirage?

A

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).

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9
Q

The amount of sugar in liqueur de tirage depends on what?

A

The amount of effervescence required. In most fully sparkling wines, 24g of sucrose per liter is added.

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10
Q

In traditional method wines, what is in the liqueur de expedition?

A

mixture of wine and sugar. the sugar is referred to as the dosage

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11
Q

What is the role of dosage?

A

balance the acidity

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12
Q

What is the Maillard reaction?

A

The sugar in the liqueur d’expedition reacts with compounds formed during yeast autolysis which encourages the development of roasted, toasted vanilla aromas.

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13
Q

Residual sugar in Brut Nature?

A

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.

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14
Q

Residual sugar in Extra Brut?

A

0-6 g/L

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15
Q

Residual sugar in Brut?

A

0-12 g/L

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16
Q

Residual sugar in Extra-Sec/Extra-Dry?

A

12-17 g/L

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17
Q

Residual sugar in Demi-Sec/Medium Dry?

A

32-50 g/L

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18
Q

Residual sugar in Sec/Dry?

A

17-32 g/L

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19
Q

Residual sugar in Doux/Sweet?

A

50+ g/L

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20
Q

Climate of Cremant d’Alsace?

A

Sunny and Continental

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21
Q

Elevation of Cremant d’Alsace?

A

200-400m

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22
Q

Max yield of Cremant d’Alsace?

A

80 hL/ha

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23
Q

Lees aging of Cremant d’Alsace?

A

minimum 9 months

24
Q

Climate of Cremant de Bourgogne?

A

Large area (same as Bourgogne AOC) so climate varies from cool continental in the north, continental in central, and Mediterranean in the south.

25
Q

Max yield of Cremant de Bourgogne?

A

75 ha/hL

26
Q

When must a winemaker declare a vineyard to be used for cremant in Cremant de Bourgogne?

A

Before end of March (at the end of winter when decision about pruning have been made)

27
Q

Minimum lees aging in Cremant de Bourgogne?

A

9 months

28
Q

Minimum lees aging for Cremant de Bourgogne Eminent?

A

24 months

29
Q

Minimum lees aging for Cremant de Bourgogne Grand Eminent?

A

36 months

30
Q

Minimum pressure for all cremant?

A

4 atm

31
Q

max yield for Cremant de Loire?

A

74 hL/ha

32
Q

Lees aging for cremant de Loire?

A

minimum 9 months, maximum 24 months

33
Q

Number of merchant houses, co-ops, producers in Crement de Loire?

A

19 merchant houses
10 co-ops
400 producers

34
Q

Elevations of vineyards for Cava?

A

Penedes: majority 200-300 meters, minority 700-800 meters
Lleida: 100-700 meters
Tarragona: low-lying, undefined.

35
Q

Planting density of Cava?

A

Low to moderate 1500-3000 vines/ha

36
Q

Max yield for Cava?

A

12,000 kg/ha

37
Q

Lees aging for Cava?

A

Cava: minimum 9 months
Reserva: 15 months
Gran Reserva: 30 months

38
Q

Planting density of Prosecco?

A

Low to medium: 3000 vines/ha due to vigor of Glera

39
Q

Max yield of Prosecco DOC?

A

125 hL/ha

40
Q

Max yield of Prosecco DOCG?

A

94.5 hL/ha

41
Q

Max yield of Prosecco “rive”?

A

90 hL/ha

42
Q

Max yield of Superiore di Cartizze DOCG?

A

85 hL/ha

43
Q

Max yield of Asolo Prosecco DOCG?

A

94.5 hL/ha

44
Q

Lees aging for Prosecco?

A

A few weeks/one month standard. Unless Charmat lungo, which is 9 months

45
Q

Max yield for Asti?

A

75 hL/ha

46
Q

Elevation of Emilia-Romagna (Lambrusco)?

A

low hills of approximately 150m altitude.

47
Q

Max yield for Lambrusco Salamino di Santa Croce?

A

133 hL/ha

48
Q

Max yield for Lambrusco Grasparossa?

A

126 hL/ha

49
Q

Max yield for Lambrusco di Sorbara?

A

126 hL/ha

50
Q

Planting density for Franciacorta?

A

4500 vines/ha

51
Q

Max yield for Franciacorta?

A

65 hL/ha after pressing

52
Q

Lees aging for Franciacorta?

A 
NV: 18 months
Saten: 24 months
Rose: 24 Months
Millesimato: 30 months
Riserva: 60 months

These are often exceeded.

53
Q

Elevation of Trentodoc?

A

400-700m

54
Q

Trentodoc planting density?

A

4500-6000 vines/ha

55
Q

Max yield for Trentodoc?

A

105 hL/ha but usually cropped to lower levels

56
Q

Lees aging for Trentodoc?

A

NV: 15 months
Vintage: 24 months
Riserva: 36 months but 5-10 years is common

WSET Diploma D4 - Sparkling Wine (2 decks)

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