Technical information about yields, elevation, soils, fermentation temps

Question 1

What is the max yield permitted in Champagne?

Answer 1

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

Question 2

What is the elevation range in Champagne?

Answer 2

90-300 meters

Question 3

What is the planting density in Champagne?

Answer 3

8000 vines/ha

Question 4

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

Answer 4

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

Question 5

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

Answer 5

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

Question 6

What is the climate of Champagne?

Answer 6

Cool continental with oceanic influence

Question 7

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

Answer 7

EC1118

Question 8

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

Answer 8

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).

Question 9

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

Answer 9

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

Question 10

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

Answer 10

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

Question 11

What is the role of dosage?

Answer 11

balance the acidity

Question 12

What is the Maillard reaction?

Answer 12

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

Question 13

Residual sugar in Brut Nature?

Answer 13

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.

Question 14

Residual sugar in Extra Brut?

Answer 14

0-6 g/L

Question 15

Residual sugar in Brut?

Answer 15

0-12 g/L

Question 16

Residual sugar in Extra-Sec/Extra-Dry?

Answer 16

12-17 g/L

Question 17

Residual sugar in Demi-Sec/Medium Dry?

Answer 17

32-50 g/L

Question 18

Residual sugar in Sec/Dry?

Answer 18

17-32 g/L

Question 19

Residual sugar in Doux/Sweet?

Answer 19

50+ g/L

Question 20

Climate of Cremant d’Alsace?

Answer 20

Sunny and Continental

Question 21

Elevation of Cremant d’Alsace?

Answer 21

200-400m

Question 22

Max yield of Cremant d’Alsace?

Answer 22

80 hL/ha

Question 23

Lees aging of Cremant d’Alsace?

Answer 23

minimum 9 months

Question 24

Climate of Cremant de Bourgogne?

Answer 24

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

Question 25

Max yield of Cremant de Bourgogne?

Answer 25

75 ha/hL

Question 26

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

Answer 26

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

Question 27

Minimum lees aging in Cremant de Bourgogne?

Answer 27

9 months

Question 28

Minimum lees aging for Cremant de Bourgogne Eminent?

Answer 28

24 months

Question 29

Minimum lees aging for Cremant de Bourgogne Grand Eminent?

Answer 29

36 months

Question 30

Minimum pressure for all cremant?

Answer 30

4 atm

Question 31

max yield for Cremant de Loire?

Answer 31

74 hL/ha

Question 32

Lees aging for cremant de Loire?

Answer 32

minimum 9 months, maximum 24 months

Question 33

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

Answer 33

19 merchant houses 10 co-ops 400 producers

Question 34

Elevations of vineyards for Cava?

Answer 34

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

Question 35

Planting density of Cava?

Answer 35

Low to moderate 1500-3000 vines/ha

Question 36

Max yield for Cava?

Answer 36

12,000 kg/ha

Question 37

Lees aging for Cava?

Answer 37

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

Question 38

Planting density of Prosecco?

Answer 38

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

Question 39

Max yield of Prosecco DOC?

Answer 39

125 hL/ha

Question 40

Max yield of Prosecco DOCG?

Answer 40

94.5 hL/ha

Question 41

Max yield of Prosecco "rive"?

Answer 41

90 hL/ha

Question 42

Max yield of Superiore di Cartizze DOCG?

Answer 42

85 hL/ha

Question 43

Max yield of Asolo Prosecco DOCG?

Answer 43

94.5 hL/ha

Question 44

Lees aging for Prosecco?

Answer 44

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

Question 45

Max yield for Asti?

Answer 45

75 hL/ha

Question 46

Elevation of Emilia-Romagna (Lambrusco)?

Answer 46

low hills of approximately 150m altitude.

Question 47

Max yield for Lambrusco Salamino di Santa Croce?

Answer 47

133 hL/ha

Question 48

Max yield for Lambrusco Grasparossa?

Answer 48

126 hL/ha

Question 49

Max yield for Lambrusco di Sorbara?

Answer 49

126 hL/ha

Question 50

Planting density for Franciacorta?

Answer 50

4500 vines/ha

Question 51

Max yield for Franciacorta?

Answer 51

65 hL/ha after pressing

Question 52

Lees aging for Franciacorta?

Answer 52

``` NV: 18 months Saten: 24 months Rose: 24 Months Millesimato: 30 months Riserva: 60 months ``` These are often exceeded.

Question 53

Elevation of Trentodoc?

Answer 53

400-700m

Question 54

Trentodoc planting density?

Answer 54

4500-6000 vines/ha

Question 55

Max yield for Trentodoc?

Answer 55

105 hL/ha but usually cropped to lower levels

Question 56

Lees aging for Trentodoc?

Answer 56

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