Videos part 2 for real Flashcards

Question

3rd and 2nd millenium BC

Answer 1

* 3rd Millenium (6000 bc): Sumerian Pictograms of vine + sun = raisins 2nd Millenium BC: Hittites "behold the raisin"

Answer 2

12th century BC

Answer 3

* Phoenicians travel from Syria/Lebanon all the way to Carthage and further * Phoenicians and greeks would trade with more primitive people including viticulture * Trade happened a lot between the etruscans and greeks so the Etruscans began to emulate a lot of greek influence including symposiums

Answer 4

1. Mycenaens (1600-1100BCE) - no colonies but trade 2. Phoenicians (10-8th centuries - trading ports 3. Euboeans (770-750 bs first settlers) 4. Various greek Colonists (Archaens, Corinthians, Spartans 750-600 bc)- magna graecia 5. Phocaens (600-540 bc) - martime trade

Answer 5

* Greek/Etruscan drinking parties with no women * Romans had "convivium" where women were allowed

Answer 6

Upper class romans switched to better vintage wines called "falernum"

Answer 7

* Drying grapes * Overripening grapes * Cooking must * addition of Honey, seawater, salt, resin * Greeks drank wine diluted, only barbarians didnt do that

Answer 8

* Pramium Essence (hungarian essencia)- roman wine made from free run must of rasins = Lixivium * Passum - wine from carthage made from air dried grapes (appsimento and passito styles made) * Passito di Pantelleria in Sicily works this way^^ * Romans knew which grapes raisinated better than others

Answer 9

* Reti had cultural exhange with others and were a center of grape domestication * Reti were either etruscans displaced or indegnous alpine people eventually conquered by rome * Could be a precursor to wine called Acinaticum (recioto) in the 6th century

Answer 10

* Commited to trade oversees, not interested in agriculutre on land * 13th century sacking of Constantinople gave them rights to trade all over adriatic and aegaen seas * small ice age started which affected northern viticulutre so venetians took advatange as they rediscovered greek styles of wine and led to Malvasia brand of wien ## Footnote Monemvasia (port with one entry) Monemvasia (malvasia wine dating back to 1214)

Answer 11

* Venetians took Monemvasia wines and brought it to Crete or Candia since Monemvasia didnt have enough space to grow more vines * Malvasia started as a brand that transferred to Crete before being traded across Italy * 1214 - first mention of Malvasia being traded from Crete * 1385 - Malvasia di Dubrovnik -- now we have a malvasia that is no longer from crete but still has the same name - name spreading

Answer 12

* Malvasia du Dubrovnik Malvasia di Lipari * Malvasia di Sardegna * Malvasia di Stiges * Malvasia di Tenerife * Malvasia Candida * So we don’t know which grape was used to make the first ever Malvasias * Became a brand name and the most famous wine between 1300-1600 but again made from different types of grapes because the names were selling

Answer 13

* Not all Malvasias are aromatic but the early ones probably were and were dominated by Terpenes * Linalool * Geraniol * Nerol * Citronellol

Answer 14

* Probably a second brand traded by venetians * Connection with Robola wine in Greece? No connection yet * Ribolla Gialla probably originates in eastern Europe

Answer 15

* The first vinsanto was born in Santorini * Santorini named after ancient church and Venetians named it * Name Vinsanto has some different origin ideas * 1348 Siena friar used “Vin pretto” that became vin Santo * 1349 Greek patriarch “Xantho” * 1732 – First actual written reference in Verona * Could have been an oxidative style and less aromatic

Answer 16

* Wines of Vernazza * Exported by Genova inland and on the coasts * 1276 – first mentioned of Vernaccia in San Gimignano * 1306 – Vinum de Vernaccia in Lugira

Answer 17

o Helvenacia o Ibernaceam o Vernatico o Vernaculus * Vernaccia di san gimignano is the same as the Ligurian grape Picabon * Another potential brand marketed by the Genova since there are quite a few that are unrelated Vernazza/Garnacha connection? * Could be Italian or Spanish origins but impossible to determine

Answer 18

* Mediteranean climate and varied topography * Fertile plains + steep hills * Bordered be seas on 3 sides * Mostly mountainous terrain * Key ranges are Paulino, Silla, and aspromonte define the regions rugged landscape * 10% are the plains along the coastline

Answer 19

* Crati * Nettle

Answer 20

* Coastal areas: Mediterranean climate warm arid summers and mild winters * Interior mountains: continental climate with significant rainfall and cooler rainfall

Answer 21

* Soils are diverse: * Coastal hills have sandy gravels and clays of marine origin = well drained contribute to minerality in wine * The plains have alluvial soils with high nutrients * Northern areas soil are limestone, sandstone, and sandy gravels

Answer 22

* The name Enotria = Greek word eros meaning wine or land of vinepoles * Or Enotri, a Greek tribe that settled here

Answer 23

* 720 BC Sybaris was legendary and In ancient times Calabria was popping and wealthy because of fertile land, strategic position, and booming agricultural and trade industries colonized by greeks * 3rd century BC Annexed by Romans * Changed to cereal crops under Romans ## Footnote The golden age

Answer 24

* Overcultivation damaged ecosystem and soils * Economic shift under Roman rule * 8th century Infrastructure collapse: deteriorated ports and etc so no more exporting * Industrial neglect: relied on traditional agriculture * Migration: 19th century workforce dipped out for northern Italy and Europe and Americas * Modern times: global competition + EU policy * Policies aimed at reducing wine surpluses led to dramatic decline in vineyard areas * Geographic and political marginalization * Geographically peripheral too far south * Lack of investment economically, education, infrastructure * Organized crime -- Stifed economic development and kept cycle of poverty

Answer 25

* There is a slow reveival taking place right now like wine production * But still challenges o Dramatic decline in vineyard area o 2010: 30,000 ha of vineyards o 2020: 8,824 ha of vineyards (-70%)  Labor shortages + eu vine removal to reduce surplus * But there are some younger producers (new wave) o Championing native grape varieties o And modern quality focused production

Answer 26

* 60% of wine produces is bulk * 12% is dop and made in the south = lack of premium sector * DOC wines are made in the center- north and dominated by Gaglioppo and Greco Bianco dominate DOC * Terra di Consenza DOC has consumed other DOCS and is one big one with the lesser DOCs becoming subzone

Answer 27

o Careful vineyard (canopy) management essential like irrigation and precise harvest timing to help reduce bad tannins o Wine making trends toward stainless steel to prevent oxidation and preserve freshness o Resistant to frost and salinity but not water stress = emergency irrigation possible to mitigate tannin development issues due to drought o Most are dry red but sometimes rosato

Answer 28

* Gaglioppo * Greco Bianco * Magliocco * Pecorello * Greco Nero * Mantonico Bianco

Answer 29

o first DOC 1969 and flagship appellation for Gaglioppo o Roots to ancient greece o Clemisa was the name of the ancient wine made here and served to ancient Olympians

Answer 30

* Coastal to Inland * Sub-tropical near the coast to warm termperate further inland

Answer 31

* **Clay & limestone **- found in elevations up to 300m asl which have excellent water retention = complex aromatics * Bright acidity and persistence in the wine floral qualities found in Pinot Noir and Nebbiolo * **Sandy Clay soils**- * Coastal plains and well draining and helps vine resist salinity * Wines are lighter body with saline, great finesse and a balance of fruit and floral * **Alluvial soils** * Found in the intermediate regions * Porous soils = fuller bodied spicier wines that are approachable in youth * Vines in the intermediate and coastal areas can suffer from water stress whereas hillside vineyards that have higher clay content are better off

Answer 32

* Ciro Rosso DOC - 80-100% gaglioppo - 20% other varieties - 10% max Barbera, cab franc, cab sauv, merlot, Sangiovese * Ciro Classico DOC - Must come from ciro or ciro marina communes * Ciro Superiore- Min 13.5% abv compared to 12.5% for regular * Ciro Riserva -Aged 2 years either in tank or barrell adding depth/complexity -- Modern producers avoid oak aging to avoid extra wood tannins favoring freshness and Balance

Answer 33

* Calabria first DOCG Ciro Classico DOCG has been tentatively approved but needs final governmental confirmation * Applies exclusively to red wines produces in the Ciro and Ciro marina territories * 90% min Gaglioppo up to 10% maliocco or Greco nero individual or combined * 36 months aging with at least 6 months in wood

Answer 34

* Le brandi, Ipolito, scalla, tenuta del conte,

Answer 35

* The grape is not of Greek origin but is identical to malvasia di lipari or Malvasisa di sardegna this connection likely traces back to the Venetians * Greco Bianco is different that Greco Bianco di Ciro * Long been valued for making dry and sweet wines especially the passito styles = can get nice sugar while retaining acid * Does well in the coastal areas with sandy clay soils which enhance aromatics * Challenging to grow, susceptible to Oidium (powdery) and low yields * Wines have aromatic tropical fruit, honey, orange blossom * Dry styles give great acid * Passito sir drying creates full bodied wine with exotic fruit

Answer 36

* Established in 1980 * Amber colored desert wines from partially dried grapes (passito wines) * Sandy clay * 95% Greco bianco with at least 14% abv with a potential of 17% * Aged for at least 1 year nov 1 year following harvest release * There can be dry expressions but they are uncommon and not associated with this designation ## Footnote o Producers: Azienda Agricola

Answer 37

Two types: * Magliocco Dolce * Magliocco Cannino * Grown in Terre di Colzenza DOC - These wines are bold and herbaceous with black fruit and tobacco ** Magliocco Dolce** * Not registered yet * Drought resistant, vigourous, and fertile * Yields much be managed or else too green and underripe wines lacking generosity * When done well, deep flavors of blackberry, tobacco, oregano, black cherry, forest floor * Smooth tannins balance of power and elegance **Magliocco Cannino** * Loosely packed bunches darkly colored bunches * Vigourous but can have bad fruit set and less drought tolerant than Dolce

Answer 38

* Means little sheep – linked to calabrias pastoral landscape * Grown in Valle dal savuto as well as Catanzaro and Cosenza * Often Used in blends, light fresh wines with nice acidity but with high PH, doesn’t make sense

Answer 39

* Several grapes go by this name * But there is one and it is Greco Nero di Ciro * Greco Nero wines Medium body high acid * Characterisitcs can very widely depending on which Greco Nero * Terra di Consenza DOC + lamecia DOC are balanced acid with medium body = value blending grape

Answer 40

* Not the same as Abruzzos Mantonico Bianco * Made dry and sweet * Located near ionian coast, Near bianco and cassaniana * Drought Resistant with moderate to high productivity * Tannic wines with high acid * Dry are crisp and refreshing * Sweet have honey, papaya, figs, dried apricot and luscious * Less complex than the sweet styles from Greco bianco, its still a tradition

Answer 41

anduya and soppressata Seafood and veggies

Answer 42

* One of most important centers of magna Graecia in 8th century BC * Greeks instrumental for establishing viticulture and winemaking especially low bush trained vines (albarello) * 4th-3rd century BC Romans took over and campania came one of the wealthiest regions in Mediterranean * Romans improved viticulture and winemaking practices and some wines became famous  Fallerno  Vesuvius  Campi flegri o Ancient winemaking tradition going back some 2000 years

Answer 43

* Thanks to pioneers like Mastroberardino, producers in the 90s and 2000s a new group of energetic producers brought back the greatness of Campania * Revival of native grapes + ancient terroirs

Answer 44

* 5 provinces * Napoli, Salerno, Avellino, Caserta, Benevento * 51% hill, 34% mountain, 15% flat 2 parts: * Long coastal areas with flat parts * Hilly mountainous appenine * Thyrennian sea and many rivers

Answer 45

* 40th and 41st parallel * Mediterranean climate however shift to continental into the Apennines * Temperatures are warmer along coastal band (57-61 degrees Fahrenheit), (52-55 degrees inland)

Answer 46

* Strong volcanic activity * Major volcanoes: Vesuvius, Rocco mon fina, Campi Flegrei * Unique soils made from lava, ash, tuff, pomice etc * Closer to volcanos, these soils are mixed with limestone, sandstone, and calcareous clay

Answer 47

* Fiano Di Avellino DOCG * Greco di tufo DOCG * Taurasi DOCG * Aglianico del Taburno DOCG

Answer 48

Caserta * Fallerno di Massico DOC Salerno *Amalfi DOC *Cilento DOC Napoli * Vesuvio DOC * Ischia DOC Benevento * Falanghina di Sannio DOC * Sannio DOC Avellino * Irpinia DOC

Answer 49

* Highest amount of indigenous grapes * White grapes: Greco, Fiano, Falanghina, Cappertone, Coda di Volpe * Red grapes :Piedirosso, Aglianico

Answer 50

* Native of Campania not Greek * Medium to small bunch * Cylindrical and tight * Later ripening (October) which is challenging in rainy mountain area * Vigorous, productive, sensitive to grey rot, oidium, peronospora * Tends to oxidize so producers are planting more Fiano * Aromas: Peach, pear, tropical at times, yellow floral aromas * Palate: plenty of alcohol and structure, good phenolic presence, the wines of good aging potential are also good young * Most important expression : Greco di Tufo DOCG located in Iripinia. – territory of 8 villages * Elevations 300-650 m asl * Very steep and soils with clay mixed with limestone sand, and volcanic material rich in sulfur * Cru areas: Montefulsco, Santo paulina, Tufo * Tufo is more flinty, higher minerality + acidity * The others are sturcuted and fruit forward

Answer 51

* 12th century = one of the oldest varieties * Almost extinct because of Phylloxera + world wars but saved by mastroberardino * Sensitive to vineyard orientation * Medium small bunches with medium berries and thick skins * Low productivity very vigourous with botrytis resistance skins, ripens late and susceptible to oidium * Pale straw with green hews with green apple, pear, jasmine, and honey with age with smoky and diesel notes with bottle age * Fiano di avellino is the best (26 villages) * 300-650 meters with clay calcareous base ewith volcanic elemetns with some compact and loose areas

Answer 52

* Fiano di Avellino DOCG is split into 4 villages Lapio * Pronounced aromatics Montefredane * High acid + mineral Summonte * Concentrated powerful Cesinale * Delicate and less structured o Vinified in stainless steel and left on lees for a few months o Shows best after a few years of bottle age

Answer 53

(Flegrea + Beneventanna) both geneticallty distinct

Answer 54

* With aglianico, one of Italy’s earliest varieties * Latin word “phalanx” with the vineyard poles looking like roman legions Falanghina Fleghrea * Naples, Vesuvius, casserta, campi fleghrei * White flowers, fresh herbs, apples, and less complex with crisp acidity Falanghina Beneventanna * Benevento * Yellow flower, yellow apple, yellow peach, more stucutre and alcohol with riper fruit flavors * Both falanghians can adapt to differing soil conditions and does best on volcanic origin as well as marly, sandstone, limestone of sannio. * Tolerates cool sea breezes and grows on hills and flat areas * Suitable for sparkling wines too with great acidity

Answer 55

* Name comes Long bunches reminding us of fox * Synonyms: Pallagrello, Falerno, Durante * One point known as capretone but these are distinct * Most common training : guyot and pergola avellinese * Late ripening * Long compact bunches with thick skins and small berries * Lower acid and does best in volcanic soils around Vesuvius * Lemon zest, pine, tropical notes * White and citrus fruit, some salinity * Irpinia DOC, Sannio DOC, Vesuvio DOC, Lacryma Christi DOC * Often blended with falanghina, Fiano, and Greco

Answer 56

* Name comes from beard of goat or first to farm it were goat herders * Small territory 15 villages around Vesuvius * Lacryma Christi del Vesuvio Bianco DOC * Medium size bunch with medium small berries with bloom * Straw color, lemon, apricot, white floral notes * Found in blends mostly Others * Amalfi coast o Falanghina, Biancolella, Ripoli, Ginestra, Fenile, Tintore (red) o Heroic viticulture around Amalfi coast * Ischia o Biancolella, forastera o Cru: Frassitelli  Crazy steep with monorails

Answer 57

* Name from fully red stalk at ripening and means pigeon foot or red foot * Synonyms: Palombina, Per’e Palummo * High level of biotypes with different viticultural behaviors * After aglianico, second most planted * Meidum to large sizes for berries and bunches * Often blended in agliancio to soften tannins * High productivity but sensitive to Peronospora * Difficult in cellar because reductive character * Red fruit driven with cherry, raspberry with floral aromas, herbal and saline * Campi Flegrei DOC, Capri DOC, Cilento DOC, and Costa de Amalfi DOC

Answer 58

* More seafood in Salerno + Napoli * Meat in Benevento, Sannio, Casserto * Pizza, buffalo mozzaerella * Cucina Povera -- Pasta faggiole

Answer 59

* 7th century BC grape growing/wine (etruscans) * Tirelle – long shoots going from tree to tree (training systems) * Ravenna 5th century capital + byzantine for 6th-7th * Phylloxera in 19th century and 90% of vines * Fortana grape planted on sandy soils and resistant and still planted on own rootstock * 1960s comeback with Lambrusco (sweet) being a major export but also tarnished reputation

Answer 60

* Emilia east– frizzante * Romagna west– Still wines

Answer 61

** Po river valley** * One of the main agriculture capitals with dairy and livestock * Climate influenced by Adriatic sea but semi-continental inland * Hills produce structured and elegants wine * Plains produce lighter more drinkable wines

Answer 62

* Guyot * Cordone Speronato * Genevea Doublecurtain * Romagna - romangnone pergola

Answer 63

* Clay, silt, and sands * Hills around lambrusco wines spungone soils (limestone I think)

Answer 64

* Albana * Pignoletto/Grechetto Gentile/Grechetto di todi * Malvasia di candia aromatica * Trebbiano Romagnolo * Lambrusco vines * Fortana

Answer 65

* Sweet and passito wines * Descendant of Gargenaga * First white DOCG in 1987 * Medium size grapes that are late ripening * Apricot, ripe pear, papaya, and lemongrass * High tannins and moderate acid and waSxy texture * Pair with seabass and mackerel ## Footnote Fattoria Paradiso

Answer 66

o White grape in Emilia thrives in hills o Marl, layered sandstone o Guyot training that is resistant to winter cold o Aromatic with citrus and herbal notes, acidic and good for sparkling

Answer 67

o Still, sparkling, passito o High acid so sparkling gaining popularitu o Connected to Da Vinci

Answer 68

Various biotypes

Answer 69

* Fruity, lighthearted * Origingally meant wild vines * Historically bottle fermented in traditional method * Today made in bulk and done the charmat tank method * This is because the 1980s skyrocketing popularity

Answer 70

* Lambrusco di Sorbara (da viola= violets) * Lambrusco grasparasso * Lambrusco Salamino * Lambrusco Maestri

Answer 71

* Lightest body and color, more fragrant and floral * Red currant and strawberrys * Like Sandy soils and ripens earlier * High acid but lighter bnodied * Secco or dry, dolce to sweet * Often sparkling rosato * Lambrusco di Sorbara DOC, Modena Doc, Reggiano DOC

Answer 72

* Grown on high wuality hillsides and does best in clay * Deep purple not as aromatic, * Almond notes ripe red grapes and dark plum * Creamy with richer flesh * Secco to dolce * Lambrusco Grassparasso di Castelvetro DOC * Emilia IGT

Answer 73

* Most planted * Best one * Combines perfume and grace with power * Rather tannic and often blended with Sorbara * Reggiano DOC. Lambrusco Salamino, Lambrusco Salamino di Santa Croce

Answer 74

* Intense purple, deepest color * Gained traction in past decade because heartier and adaptable * Fruitiest, grapiest, and creamy * Dark plum, ripe cherry, violet, and chocolate * Color to others

Answer 75

* Near adriactic with high yields and good disease resistant * Dry sparking has raspberries cherries, with coco and licorice

Answer 76

* Sangiovese * Croatina * Bonarda

Answer 77

* Pizza * Pasta * Parmigiano * Proscuitto

Answer 78

Piacenza: * Barbera, bonarda, malvasia di candia * Mostly semi-sparkling and some passito wines * More humid less frost * Clay and marl Colli Piacentini DOC – made with Malvasia di Candia Aromatica * Semi sparkling, passito, or Vin santo * Or red wine made from barbera, bonarda, and croatina Gutturnio DOC * Part of colli Piacentinti until 2010 * Still dry wine form Barbera or Bonara * Can be reserva

Answer 79

* Rosso, Rosato, Frizzante or Spumante * Made in the north/northeast near modena * Lightest and benchmark * Classic is usally 60% Sorbara and 40% salamino * Salamino is the pollinator of Sorbara

Answer 80

* Hills that are the postcard of Italy * Most beautiful areas * Fuller bodied and most concentrated * Red, Rosato, frizzante, or spumante * Food pairing:Nocco fritto

Answer 81

* Used as backbone for other wines * Highest production

Answer 82

* Makes lambrusco from all of the aboves and more

Answer 83

* Grechetto, pignoletto, and international varieties * Colli Bolognese Pignoletto DOCG = min 95% pignoletto /grchetto gentile only white * Pingnoletto DOC - Grechetto Gentile 85% ## Footnote Romagna DOC is the last DOC

Answer 84

* Name come from a word that means either “land without rain” or is the name of some of the peoples that lived there (apigi people) apigians first millenium BC * Bronze age winemaking from apigians * 3 tribes in this area at this time and had different areas * Magna Graecia happened and Puglia became an important part * Greeks were the first to recognize the potential for puglia to be a wine making hub in the 8th century BC where they brought the Alberello training system as well as vines * Then of course taken over by Rome * Roman banquets used Puglian wines for celebrations * Romans also brought their ideas and training and what not, Mostly techniques but the foundation was long laid beforehand * Latefundia system – slave labor basically and big farms for agriculture and export

Answer 85

* Fall of rome = a good place to loot and so gauls/bizantines/etc fought over it and gave more culture * Dark ages monks took over and wine became for religion * Middle ages- patchwork of feudal estate for crop production, Small scale viticulte still was going strong * Federeico Secondo ---- reshaped Puglia and castel del monte * Under his reign, agriculture and viticulture flourished * After his death in 1250—back to shitty times for Puglia * 16th and 17th century under Spanish rule and exported a bunch of wine to spain * The Spanish transformed Puglia into a large scale export market * 19th and early 20th – phylloxera devasted the ancient vines and farmers focused only on a few varieties and incentives were given for high volume wines * Last 30-40 years shifting from volume to quality focusing on tradition, native varieties etc

Answer 86

* 2023 – 93,440 ha under vine * 6.8 million hecoliters of wine second only to Veneto in 2023 worst vintage in a long time * Rise in organic farming in last decade with more sustainable viticulture

Answer 87

* Sub-mediteranean climate, long hot dry summers and mild winters with extreme heat waves and drastic lack of rainfall * So much sunshine 2500 hours which is moderated by cool coastal breezes from Adriatic and ionian seas which also ward off disesaes in vineyards at harvest for grapes * 500-700mm rain which is among lowest in Italy * Divided into 6 provinces (foggia in the north) * Least mountainous region in Italy * Divided into 6 geographical areas as well * Two rivers only

Answer 88

* Daunia Mountains * Tavoliere * Murge plateau (high +bassa) * Saltento * Castel del monte * Manduria?

Answer 89

Daunia mountains are in the northwestern part with the only 2 rivers and bordering campania * Slightly cooler here but great potential for viticulutre * Uva de troia

Answer 90

* Vast and fertile plain with alluvial soils * Most planted bombino bianco, terbbiano, montepulicano, Sangiovese, merlot, Uva de troia

Answer 91

* Limestone rich subregion in the central part * Ridges, sinkholes, caves * 200-700m asl with limestone soils = retained moisture which is important for hot summers and also gives minerality * High Murge has a more rugged landscape with ancient dried stone walls Bassa Murge is more gentle which transitions into plain: * Deeper soils with clay and limestone * Calcareous layer can be too compact which will need to be broken up so the vines can dig in some parts (crustone) * Primitivo is vastly planted in the area

Answer 92

* Murge has a typical Mediterranean climate except at higher elevations where there is a notable diurnal range * Rainfall is about 600-700 slightly higher * Trulies have cone shaped roofs in Bassa Murge which avoided taxes. They are houses that can be taken apart quickly and rebuilt when the tax man left * Locorotondo DOC Rediscovered Minutolo grape * Martina franca DOC * Both DOCs make crisp aromatic white wines

Answer 93

* Flat landscape * Temps can be hot and are moderated by cooling breezes * Known for Rich full bodied red wines made from Negroamaro, Primitivo, and Malvasia Nera * Long tradition of Alberello but recent systems are different * Rose wines made from Negroamaro == the first bottled italian rose wine (5 roses)

Answer 94

* 4 DOCG (3/4 in Castel del monte) * 32 DOC * 6 IGT

Answer 95

Castel del Monte Nero di troia reserva DOCG * 90% uva de troia with 10% other varieties * Must be aged for 2 years with 1 year in oak Castel del Monte Bombino Nero DOCG * Dedicated exclusively to rose wine production Castel del Monte Rosso Riserva DOCG * Primarily Uva di Troia with other local varieties like Montepulciano and aglianico * Aged for at least 2 year, 1 year in oak Primitivo di Manduria Dolce Naturale DOCG * Only DOCG in Puglia dedicated to Sweet red wine * 100% late harvest primitivo from Manduria * Rich, luscious, ripe blackberries * Minimum 16% and 50g/l RS

Answer 96

Cacc’e mmitte di Lucerna DOC * Name means to take out and put in reference to winemaking tradition with communal grape pressing taking turns with only a few presses available * Uva de Troia 35-60% and bombino + montepuliciano up to 30% * Very small DOC with few bottlings Salice Salentino DOC Primitivo di Manduria DOC * 100% primitivo

Answer 97

55% white, 45% red

Answer 98

* Uva di Troia * Bombino Nero * Negroamaro * Primitivo * Malvasia Nera + Malvaisa nera di Lecce * Susumaniello * Minutolo

Answer 99

* Uva antica & Bombino Bianco are parents * Used to be used for bulk wine and send up north to help with color and alcohol * Sharp decline in AUV from 1970s til the early 2000s Altitude is important here * Under 150m asl has good sugar but not phenolic ripeness * 400m asl struggled to get sugar levels but had full phenolic ripeness * High levels of Terpenes and rosiopenoids * Barletta is more common and better yielding * Canosa—not available among approved clones and is facing extinction * Experiment in 2005 which showed superiority of Canosa = higher quality and longer aging potential * Canosa is more prone to viruses especially grapevine virus * So basically producers are preferring Barletta because its consistent

Answer 100

* Late ripening and struggles to achieve full ripeness = high acidity and low sugar levels * Skins are thin and delicate - Ideal for pale and elegant rose wines * Only grape allowed in castel del monte Bombino Nero DOC

Answer 101

* Symbol of Puglia viticulture * Comes from the name “first” as in first to ripen * High alcohol content and sugar levels * Origin is up for debate but its been around for centuries- Probably from Balkans (Montenegro) * Zinfandel is the same variety * Mainly planted in Manduria area & Gioia del Colle * Primitivo is a generally delicate variety which can suffer from drought, excess humidity, and spring frost * Compact shape = mold and rot issues * High sugar content + lots of anthocyanins * Has lateral shoots with bunches that can be harvested 20 days later

Answer 102

Wine from Gioia del Colle offers fresher and more refined wines * 350m asl with terrarossa soils which is calcareous and rich and limestone (red from iron oxides) * Combination of altitude, rich soils, and higher diurnal range = elegance, acidity, and finesse Manduria has more richness, complexity, intensity especially from old albarello vines * Lower altitude and closer to Ionian sea with higher temperature and little rain = higher alcohol wines with rounder expression with plum jam, tobacco notes

Answer 103

* Salento * Derived from the name “black” from wine color * Probably dates back to Greeks * Most widely planted variety in Puglia Used in 14 DOC = versatility in styles * Rose styles * Rich styles * Fruity lighter styles * Different soil types = different styles too * Mostly blended with Malvasia Nera to soften rich tannin and add aromatics * Great ability to withstand heat and retain acidity = key for rose wines * High yielding, late ripening, and adaptable to training systems, albarello is traditional * Dried fruit, spices, earthy characters * Rosato : fruity, darker and color compared to others

Answer 104

* These are actually the same grape variety * Usually blended in Salice Salentino with Negroaramo

Answer 105

* Widely planted back in the day 1800s * Name derived from abundant and to literally load the donkey * High anthocyanins so deep color and used as a blending component * High yields reduce as vines age dramatically so many producers abandoned after phylloxera * Slowly coming back into popularity * Good aromatic complexity * Well suited for rose wines as well

Answer 106

* Almost forgotten but coming back mistakenly called Fiano even to this day * Smaller leaves and less compact than Fiano as well as more aromatic * Related to Moscato bianco = aromatic potential * Aromatic dry or semi dry wine with an explosion of fruity and spicy notes, Sparkling wine, Passito wines, Can be aged as well * Best sites are about 400m asl which helps grapes mature slower and retain acidity * Often a blending component across Puglia * Super dumb because only one area can actually have Minutolo on the label whereas other still say Fiano and Fiano Puglia

Answer 107

* Peasant cuisine “cucina povera” = humble, local ingredients * Vast stretch of olive groves and so olive oil is key ingredients * Famous for orecchiette pasta with ragu * Lamb, pork cooked over an open flame * Seafood of course in coastal towns * Burata cheese