Variety Descriptions Flashcards
Nebbiolo
origin- Langhe; phenology- early budburst, late ripening; agronomical traits- medium to high vigor, medium bunch/berry size, cane pruning, high thermal requirements, medium sensitivity to downy mildew and botrytis, high sensitivity to powdery mildew; sensory characteristics- deep ruby red wine with brick orange hues, full bodied wine, tannic, suitable for long aging; **grows best in Barolo, south and south west oriented vineyards
Barbera
origin- Monferrato; phenology- mid to early budburst, mid to late ripening; agronomical traits- intermediate vigor, intermediate bunch and berry size, high basal-bud fruitfulness, high crop load and regular productivity, strict link between vine balance and fruit quality, prefers hilly sites: loamy/sandy soils/marls, sensitive to botrytis, sour rot, powdery mildew, boron and potassium deficiency; sensory characteristics- deep ruby red wine, full bodied, sour, suitable for mid-term cellaring
Croatina
origin- Rovescala, Oltrepò Pavese; phenology- mid to late budburst, mid to late ripening; agronomical traits- mid to high vigor, mid to big bunch size, intermediate berry size, alternate bearing habit, preference to hill-side conditions, deep and calcareous soils, well-exposed versants, tolerance to powdery mildew and botrytis, sensitive to downy mildew and bunch stem necrosis (BSN); sensory characteristics- deep ruby red wine with purple hues, fruity, mid to low acidity, frequently blended with barbera
Ervi
origin- crossbreed Barbera x Croatina; phenology- intermediate budburst, intermediate ripening; agronomical traits- intermediate vigor, intermediate bunch and berry size, adequate basal bud fruitfulness, stable high crop load, better under hill-side conditions, mid to low soil fertility; sensory characteristics- deep ruby red wine with purple hues, full bodied, suitable for aging, generally blended with traditional red varieties grown in the Piacenza area, presents interesting traits for improving quality of Ervi-parents derived wine; qualities gained from crossing- appropriate basal-bud fruitfulness, lower acidity, higher anthocyannins in fruit (vs. Barb), early ripening, appears as alternative to BA when evaluation and aspect are limiting
Chardonnay
origins- Burgundy, name derives from town in Mâconnais, Pinot x Heunisch Weiss, confused with Pinot Blanc for long time; phenology- early budburst, early ripening; agronomical traits- high vigor, mid to small bunch size, intermediate berry, stable high crop level, prefers hilly sites, cool and windy, clayey and calcareous soils, tolerance to downy, sensitive to powdery, botrytis, frost, wet soils, yellowing as FD, GFLV; sensory characteristics- still or sparkling wines with high alcohol and acidity, wines generally fruity
Pinot Noir
origin- Burgundy, progenitor of Pinots’ family, grown in Burgundy and Champagne, 2 biotypes: finest, high crop; phenology- mid to early budburst, early ripening; agronomical traits- intermediate vigor, mid to small bunch size, intermediate berry, high basal-bud fruitfulness, stable high crop level, prefers hilly sites, mid-fertility soils, sensitivity to botrytis, sour rot, excoriose, powdery mildew; sensory characteristics- ruby red wine, full body, suitable for long aging, used for production of several wine styles: red, rose, white wines including sparkling (traditional method)
Pinot Gris
origin- Burgundy, mutation of Pinot Noir, arrived in Italy in late 1800; phenology- mid to early budburst, early ripening; agronomical traits- mid to low vigor, mid to small berry size, takes advantage to long-cane pruning, stable crop level, leaf to fruit balance is crucial for quality, prefers hilly sites, clayey soils, more sandy soils in valley-bottom conditions, sensitivity to botrytis, sour rot, excoriose and powdery; sensory characteristics- straw colored wine with some rosé hints, delicately aromatic
Pinot Blanc
origin- Burgundy, mutation of Pinot Noir, long time confused with Chard; phenology- mid to early budburst, early ripening; agronomical traits- intermediate vigor, small bunch and berry size, takes advantage to long-cane pruning, stable crop level, leaf-to-fruit balance is crucial for quality, prefers hilly sites, low fertility soils not sensitive to drought, sensitivity to downy and powdery, botrytis, sour rot, excoriates, FD, iron chlorosis; sensory characteristics- straw colored wine with intense aroma and good acidity
Cabernet Franc
origin- Bordeaux area; phenology- intermediate budburst, intermediate ripening; agronomical traits- mid to high vigor, mid to small bunch size, small berry size, requires long-cane pruning, high crop load and regular productivity, prefers hilly sites, clayey deep gravelly soils, tolerance to low temperature at winter, sensitivity to powdery and downy mildew, sour rot, botrytis, -K and BSN; sensory characteristics- ruby red wine with bursting brick-orange hues over aging, full bodies and suitable for aging, pyrazines as distinctive aroma
Sauvignon Blanc
origin- Bordeaux area, name derives from <wild>; phenology- intermediate budburst, intermediate ripening; agronomical traits- mid to high vigor, mid to small bunch size, small berry size, intermediate crop load, regular productivity, prefers hilly sites, well-drained and gravelly soils, better in cool climates (acidity, pyrazines), sensitivity to downy and powdery, esca disease, sour rot, botrytis, frost and drought/water stress; sensory characteristics- fine white wine, aroma is balanced between pyrazines and thiols, top wines if subjected to noble rot (Sauternes)</wild>
Cabernet Sauvignon
origin- Bordeaux area, Cab franc X Sauvignon, ‘perfect variety’ -Montesquieu 1875; phenology- late budburst, intermediate ripening; agronomical traits- high vigor, mid to small bunch size, small berry size, high basal-bud fruitfulness, regular productivity, prefers soils with mid to low fertility, tolerance to botrytis and downy mildew, sensitivity to powdery, esca disease, -K; sensory characteristics- ruby red colored wine, full bodied, suitable for aging, pyrazines can affect smell of CS based wines
Merlot
origin- Bordeaux area; phenology- mid to early budburst, intermediate ripening; agronomical traits- mid to high vigor, mid to small bunch size, small berry size, high basal bud fruitfulness, regular productivity, prefers hilly sites and soils escaping water stress conditions, long cane pruning -> vegetative gradient, sensitivity to downy, botrytis, sour rot, spring frost; sensory characteristics- ruby red colored wine then with increasing of garnet hue, suitable for aging (if TA is enough), typical aroma is combination of fruity and herbaceous (green) smell
Sangiovese
origin- native of Chianti, different biotypes; phenology- mid to early budburst, intermediate ripening; agronomical traits- high vigor, mid to high bunch size, intermediate berry size, high basal bud fruitfulness, high crop load and regular productivity, prefers hilly sides, mid to low fertility calcareous and gravelly soils, sensitivity to downy and powdery mildew, sour rot, esca disease; sensory characteristics- ruby red colored wine with orange hues, suitable for aging
Montepulciano
origin- unknown, actually mainly grown in Abruzzo; phenology- mid to late budburst, late ripening; agronomical traits- intermediate vigor, mid to high bunch size, intermediate berry size, prefers loamy and deep soils, on versant showing good orientation, typical from warm and dry climates, sensitive to powdery mildew and botrytis; sensory characteristics- ruby red colored wine, fruity, suitable for aging, rosé
Ortrugo
origin- Piacenza area, local variety from the “Colli Piacentini”; phenology- intermediate budburst, mid to early ripening; agronomical traits- mid to high vigor, mid to big bunch size, intermediate berry size, high crop load and regular productivity, vine balance improve fruit quality, hilly sides are best, high water availability in soil is limiting factor, sensitive to botrytis, -Mg, BSN; sensory characteristics- pale straw-colored wine, slight body and alcohol, moderate aroma, only produced in Piacenza area
