Viticulture Flashcards

Question

What are the climatic characteristics of the Ebro Valley zone?

Answer 1

It has a temperate continental climate which means that winters are quite cold and summers are hot and dry.

Answer 2

It is a mild climate with moderate annual rainfall thanks to the mountain ranges to the north and the south that form a barrier which above all reduces clouds and precipitation.

Answer 3

Dry continental climate with a large diurnal variation.

Answer 4

Both use Macabeo and Garnacha Tinta; Alto Ebro incorporates Chardonnay. **

Answer 5

These vineyards enjoy a fairly dry continental climate, with mild winters and high summer temperatures that are accentuated by the warm wind known as the "viento solano".

Answer 6

The high summer temperatures are accentuated by the warm wind known as the "viento solano". [Note that this wind may be humid on arrival to the east coast of Spain, but is dry on arrival to Extramadura.]

Answer 7

It is an easterly to south-easterly wind, a regional variation or extension of the sirocco. As the dry dusty air of the Sirocco travels northward across the Mediterranean Sea, it picks up much moisture because of its high temperature, and reaches Spain (known as Leveche, Solano, Jaloque or Xaloque).

Answer 8

The land here is nearly flat and is situated at between 200 and 450 meters above sea level. It is located in the Tierra de Barros area of the Badajoz province in the communidad of Extramadura. **

Answer 9

In addition to Macabeo and Parellada, one finds Alarije (Subirat Parent).

Answer 10

The climate here could be described as dry meso-Mediterranean with a strong influence of the continental climate, influenced by the high elevation altitude, and it's location 70 km from the sea. The defining aspects are the large diurnal variation and the long cold winters.

Answer 11

This zone is situated on a small inland plateau between the Mediterranean Sea and the Meseta Castellana, at a height of between 600 and 900 metros. It is bounded by the curve of the river Cabriel to the south and the hills of the Sierras Ibéricas del Molón to the north.

Answer 12

Macabeo, Garnatxa Negre and Chardonnay

Answer 13

With leaf fall in mid-November **

Answer 14

Beginning of March **

Answer 15

End of March **

Answer 16

End of May **

Answer 17

end of July (the onset of the ripening of the grapes, aka the "change of color of the grape berries") **

Answer 18

after the véraison **

Answer 19

in the autumn **

Answer 20

while vines are dormant **

Answer 21

There are two different types of pruning, one is what's known as simple or double spur pruning (or Cordon) and the other is Guyot, the single or double "stick and thumb" method. **

Answer 22

The aim of pruning is to limit the excessive development of the plant, controlling the grapes it will produce in terms of both quality and quantity.**

Answer 23

- Soil preparation which may include ploughing and fertilizing if necessary - Pruning - Planting and grafting

Answer 24

In the temperate climates of the northern hemisphere (as is the case for Cava) this usually occurs at the beginning of March when ground temperatures climb above 10ºC. **

Answer 25

It makes the vines more sensitive to frost.

Answer 26

It occurs in the springtime to lighten the plants' "load" in order to improve grape quality and yield by increasing the area that the sunlight can reach.

Answer 27

CLUSTER THINNING: This is done to ensure that the yield per hectare is in line with the stipulations of the D.O. LEAF REMOVAL: The process whereby the winegrower removes leaves to allow better ripening or aeration of the grapes, at the discretion of each grower. GREEN PRUNING: Consists of the elimination of non-fertile shoots (those that will not bear fruit) to maintain the correct yield of the parts that will indeed produce fruit. HARVESTING: After sampling to determine the optimum balance between sugar, acidity and phenolic compounds. **

Answer 28

The leaves sprout from the green shoots that emerge when a bud develops, and consist of two parts. The blade is most frequently the flat, photosynthetic part. The petiole is a stem that attaches the blade to the stem of the plant.

Answer 29

The tendril is a structure similar to that of the stems, and one whose function is to help the plant to climb, using surfaces or other plants for support. **

Answer 30

The bud is the organ that gives rise to the sprouting of the first leaves, the clusters and the tendrils. **

Answer 31

These are the parts of the trunk or branches from which the vine shoots grow. **

Answer 32

Each year part of the vine shoot is renewed, starting from the previous year's bud. It contains all the growth structures the plant needs in order to develop correctly over the course of the year.

Answer 33

This is the fruit itself, the grapes. These are round berries, and the seeds are to be found inside. **

Answer 34

They support the rest of the plant, as well as acting as a channel for nutrients.

Answer 35

The root nourishes the plant with water and mineral nutrients. It also provides anchoring support. The roots can reach a depth of between 50 cm and 6 m.

Answer 36

The (pulpor) mesocarp is the pulp, generally translucent.

Answer 37

The pulp (mesocarp) is very rich in water, sugars, acids (primarily malic and tartaric), aromas, etc.

Answer 38

a waxy layer on the surface of the grape skin which acts as a protective layer due to its water-repellent properties

Answer 39

aromatic substances and phenolic compounds such as anthocyanins and flavonoids that are responsible for the color of the wine.

Answer 40

The pips (seeds) are surrounded by a thin protective layer called the endocarp.

Answer 41

between 0 and 4 seeds **

Answer 42

a “baya apirena” **

Answer 43

The most important components of the seeds are water, glyclosidic compounds, oils and tannins.

Answer 44

A low planting density, between 1,500 and 3,500 plants per hectare (in context of the limited rainfall in the area.)

Answer 45

Both goblet and espalier are permitted

Answer 46

Yields are limited to a maximum of 12,000 kg/Ha for the Cava de Guarda and a maximum of 10,000 kg for the Cava de Guarda Superior Reserva and Gran Reserva. (In certain vintages, changes are allowed up to 15,000 kg/Ha.)

Answer 47

A maximum yield of 100 liters of must per 150 kg of grapes (0.66 l/kg). In the case of Cava de Paraje Calificado, this is reduced to 60 liters of must for each 100 kg of grapes (0.6 l/kg).

Answer 48

Macabeo ** [MXP]

Answer 49

With large, compact clusters, this is a grape that can be quite productive and is extremely vigorous. It has fine skin, a long growth cycle, and ripens late.

Answer 50

It is considered to be native to the Penedès zone, more specifically to Vilafranca, and was mentioned for the first time in1617.

Answer 51

It produces wines with a light floral character, fine, elegant and well-balanced, although its richness in sugars and acidity are moderate. It is also highly valued for its good aging potential.

Answer 52

Penedés Central and Costa del Garraf. Tarragona zone, Conca de Barberà and La Rioja.

Answer 53

Xarel·lo adds acid structure and produces full-bodied wines with a distinctive flavor (earthy, herbal and lemon) that makes Cava stand out from other sparkling wines made using the traditional method.

Answer 54

Central and coastal areas of the Penedès, Tarragona, and in the Serra de Mar sub-zone (where it's known as "pansa blanca").

Answer 55

It is native to the Penedés in Catalonia. It was mentioned for the first time in Sitges in 1785.

Answer 56

Xarel·lo ** [MXP]

Answer 57

The clusters are medium-sized, not particularly compact, and the skin is thick. [Compare with thin skin of Macabeo and thick skin of Parellada and large compact clusters of Macabeo.] **

Answer 58

It was first cultivated in Spain in the 14th century.

Answer 59

In Cava it contributes by adding finesse and freshness to the wines.

Answer 60

With large clusters, medium sized berries and thick skin, this is a variety that buds early and ripens late. Very productive and very well adapted to the high [**] zones of the Penedés.

Answer 61

It produces well-structured wines that are fruity and elegant, adding smoothness and balance. With moderate acidity, it brings personality to the Cava, and also good aging potential [e.g. Can Sala.]

Answer 62

Alt Penedés, Conca de Barberà, Costers del Segre and a part of northeast Tarragona.

Answer 63

Also known as Malvasía (Riojana) or Alarije **

Answer 64

It is a variety increasingly used in making sweet or semi-sweet styles of Cavas.

Answer 65

A variety that both buds and ripens early, the clusters are medium-sized and compact. The berries are large and rounded, with thick skins that take on a slight reddish tone when ripe.

Answer 66

Generally produces wines with structure, freshness and a good aromatic composition - rich in tropical aromas, together with white flowers, rose and melon plus herbal notes. These nuances grow in complexity with aging

Answer 67

Not widely grown. Found at the high elevations in the Penedés and in part of La Rioja [Also in Almendra, aka Alarije and Malvalsía Riojana]

Answer 68

The main attribute of Chardonnay is its versatility.

Answer 69

Alt Penedés Zone.

Answer 70

Most documentation points to an origin in Aragón.

Answer 71

adding notes reminiscent of fruit preserves and red berries

Answer 72

Trepat is harvested late. It has large, compact clusters and berries with a thick skin.

Answer 73

Conca de Barberà, Costers del Segre and Penedés; within in DO Cava that would be Serra de Prades subzone

Answer 74

When ripe, Monastrell takes on an attractive bluish color. Clusters are medium-sized and not particularly compact, with quite large berries that have thick skins. **

Answer 75

Pinot Noir's use was authorized in 1998 for making rosé Cavas, and since 2007 it has also been possible to use it in white Cavas called “Blanc de Noirs”. [not traditional] **

Answer 76

Monastrell was one of the first varieties to be used for making Cava. **

Answer 77

Garnacha Tinta **

Answer 78

The most extensively planted varieties in Cava are the Macabeo, Xarel·lo and Parelleda. [MXP]

Answer 79

It is a form of fungus that primarily attacks the leaves, but that can also appear on the buds, flowers and clusters of fruit. [It is caused by plasmopara viticola. It is considered to be the most devastating disease of grapevines in climates with relatively warm and humid summers. It was first observed in 1834 by Schweinitz on Vitis aestivalis in the southeastern United States.]

Answer 80

high humidity and temperatures above 15ºC; the inoculum remains on the leaves that fall in the autumn, and becomes active in spring as it is transmitted by raindrops penetrating the stomata of the leaves.

Answer 81

The most frequently applied treatment is copper sulphate, done prophylactically.

Answer 82

In spring it becomes visible, oily spots appear on both sides of the leaf, as do cottony patches. Eventually the leaves dry out. On older leaves in autumn, it can appear as a sort of "mosaic". It also affects the grape clusters in the form of cottony mycelium, causing the berries to dry out.

Answer 83

floury-looking greyish-white spots, which is why it's commonly known as "ceniza" (ash)

Answer 84

It occurs in warm, humid conditions, (but not in liquid water), which means that its preferred season is spring. It arrives carried on the wind, penetrating the plant via the stomata on the leaves.

Answer 85

dusting or spraying with sulfur; it can only be tackled once it appears (prevention is the only option for downy mildew).

Answer 86

Botrytis Cinerea

Answer 87

High humidity and high temperatures (25ºC and 75% humidity). To cause an infection, the fungus needs to find the "wounds" in the grape that are produced by the grapevine moth, by hail, or by very heavy rains.

Answer 88

As this is an internal fungus, the treatment is an indirect one: the control of the grapevine moth.

Answer 89

Loose grape clusters are more resistant to botrytis infections. The grape varieties with tightly packed bunches (e.g. Pinot Blanc, Riesling and Pinot Gris) rupture more easily because of the pressure the berries apply to each other.

Answer 90

Same fungus, grey mold occurs when dry sunny conditions do not break up the warm humid conditions. Foggy mornings with sunny afternoons favor noble rot.

Answer 91

Also known as the European grapevine moth, the scientific name is "Lobesia botrana".

Answer 92

By attracting the moths using pheromone traps, also called "sexual confusion".

Answer 93

grape worm [not phylloxera?]

Answer 94

From 2025 onwards, the Cava de Guarda Superior Category will be all from organically certified vineyards. **

Answer 95

Xarel·lo **

Answer 96

Montserrat is a mountain about one-hour northwest of Barcelona. Montserrat derives from Latin meaning "Serrated Mountain" and describes the mountain's jagged, saw-toothed appearance. A significant monastery is located there.

Answer 97

Exocarp: The outer pericarp layer. It forms the skin of a grape or peach.

Answer 98

It is the part of the grape berry surrounding the seed. It is composed of endocarp, mesocarp and exocarp.

Answer 99

8,000 kg/Ha