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DipWSET 🏆 > WINES OF THE WORLD 🇮🇹 Italy - Southern > Flashcards

WINES OF THE WORLD 🇮🇹 Italy - Southern Flashcards

1
Q

Climate of Campania

A

Warm Mediterranean.

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2
Q

Type of soils in Campania

A

Limestone and clay soils in the hills (good balance between fast drainage and water retention), volcanic and sandy soils around Naples, alluvial sediments between Naples and Benevento.

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3
Q

Hazards in Campania

A

Rainy autumns, spring frost in frost pockets or lower slopes.

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4
Q

Main grape varieties of Campania

A

Falanghina, Greco, Fiano, Aglianico, Piedirosso.

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5
Q

Main appellations within Campania

A
  • Fiano di Avellino DOCG
  • Greco di Tufo DOCG
  • Taurasi DOCG
  • Campi Flegrei DOC
  • Vesuvio DOC
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6
Q

Fiano di Avellino DOCG

A

Campania’s appellation. White from Fiano, limestone and clay soils.

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7
Q

Greco di Tufo DOCG

A

Campania’s appellation. White from Greco, limestone and clay soils.

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8
Q

Taurasi DOCG

A

Campania’s appellation. Red from 85+% Aglianico, limestone and clay soils. 3+ years ageing (1+ in oak), while Riserva is 4+ years (18+ months in oak).

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9
Q

Campi Flegrei DOC

A

Campania’s appellation. White from Falanghina and red/rosé from 50+% Piedirosso, volcanic and sandy soils.

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10
Q

Vesuvio DOC

A

Campania’s appellation. White from Coda di Volpe and red/rosé from 50+% Piedirosso, volcanic and sandy soils.

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11
Q

Main training systems for Greco

A

Guyot or cordon-trained and spur-pruned. Mechanisation on less steep slopes.

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12
Q

Main training systems for Fiano

A

Guyot or cordons with VSP.

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13
Q

Main training systems for Aglianico

A

Cordon-training spur- or cane-pruning with VSP. Possibility of mechanisation.

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14
Q

Main training systems for Piedirosso

A

Many ungrafted vines within Campi Flegrei and Vesuvio, Guyot or spurred cordon for quality and high training for high-volume production.

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15
Q

Key winemaking operations for Falanghina wines

A

Unoaked style.

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16
Q

Key maturation practices for Fiano wines

A

Mainly in stainless steel, while some producers prefer oak.

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17
Q

Key winemaking operations for Aglianico wines

A

Long maceration, French oak barriques or large oak casks.

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18
Q

Key maturation practices for Aglianico wines

A

Long ageing to soften tannins (high-quality small barrels or large oak casks, plus bottle).

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19
Q

Key maturation practices for Piedirosso wines

A

Stainless steel, old oak or new French oak barriques.

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20
Q

Types of businesses that operate in Campania

A

Large private companies with vineyards across many denominations. Mastrobernardino, Terradora and Feudi di San Gregorio as significant producers. Co-operatives are very important in some provinces (La Guardiense).

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21
Q

Climate of Basilicata

A

Warm Mediterranean, cooling influences up to 600 m. Adequate rainfall. High diurnal range. Breezes from the Balkans.

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22
Q

Main grape varieties of Basilicata

A

Aglianico.

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23
Q

Harvest for Aglianico wines

A

October/November.

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24
Q

Main appellations within Basilicata

A
  • Aglianico del Vulture DOC
  • Aglianico del Vulture Superiore DOCG
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25
Q

Aglianico del Vulture DOC

A

Basilicata’s appellation. 100% Aglianico from clay, limestone and volcanic soils, 1+ year ageing.

26
Q

Aglianico del Vulture Superiore DOCG

A

Basilicata’s appellation. Lower max yields, 3+ years ageing (1+ year in oak), Riserva is 5+ years (2+ years in oak).

27
Q

Types of wines made in Basilicata

A

Mainly IGT or simple wine.

28
Q

Types of wines made in Puglia

A

Mainly inexpensive wines. 10% as PDO and 60% as wine.

29
Q

Climate of Puglia

A

Hot Mediterranean, breezes from the sea. Low rainfall.

30
Q

Main grape varieties of Puglia

A

Sangiovese, Primitivo, Negroamaro, Montepulciano, Trebbiano Toscano, Trebbiano Giallo, Nero di Troia.

31
Q

Main training systems for Primitivo

A

Bush trained at low density if old vines. Newer vines or those for inexpensive wines are trellised to allow mechanisation.

32
Q

Key winemaking operations for Primitivo wines

A

Primitivo sorting is needed due to bunches with ripe and unripe fruit. Short maceration and warm fermentation temperature for inexpensive wines. Longer time for premium wines.

33
Q

Key maturation practices for Primitivo wines

A

Short ageing in stainless steel or large casks for inexpensive wines. French oak barriques, 12 months, for premium wines.

34
Q

Key winemaking operations for Negroamaro wines

A

Short maceration for inexpensive wines. Also used to make rosé wines.

35
Q

Key maturation practices for Negroamaro wines

A

Short ageing in stainless steel for inexpensive or longer in oak for mid/premium wines.

36
Q

Main appellations within Puglia

A
  • Primitivo di Manduria DOC
  • Gioia del Colle DOC
  • Salice Salentino Rosso DOC
  • Castel del Monte DOC
37
Q

Primitivo di Manduria DOC

A

Puglia’s appellation. 85+% Primitivo. Riserva is aged 2.5 years (9 months in oak), alcohol 14+% abv. Gianfranco Fino as significant producer.

38
Q

Gioia del Colle DOC

A

Puglia’s appellation. Red is 50-60% Primitivo, blended with Montepulciano, Sangiovese, and/or Negroamaro, max 10% Malvasia. Riserva is aged 2+ years, alcohol 14+% abv. Slightly cooler area. Polvanera as significant producer.

39
Q

Salice Salentino Rosso DOC

A

Puglia’s appellation. 75+% Negroamaro (90+% if variety on the label). Riserva is aged 2+ years (6+ months in oak). Agricola Vallone and Leone de Castris as significant producers.

40
Q

Castel del Monte DOC

A

Puglia’s appellation. 90+% Nero di Troia if variety on the label. Riserva is DOCG and has lower yields, 2+ years ageing (1+ year in oak). Rivera and Torrevento as significant producers.

41
Q

Types of businesses that operate in Puglia

A

Co-operatives are very important. Some producers are trying to raise the quality (Antinori at Tormaresca).

42
Q

Climate of Sicily

A

Warm Mediterranean, different microclimates in some regions. Low rainfall.

43
Q

Main grape varieties of Sicily

A

Catarratto, Nero d’Avola, Grillo, Inzolia, Nerello Mascalese, Muscat of Alexandria, Carricante.

44
Q

Styles and relative winemaking techniques for Zibibbo wines

A
  • dry, stainless steel, early release, primary fruit;
  • late harvest, grapes from a week later than dry wine, stopped fermentation;
  • passito, from semi-dried grapes, sun-dried, high sugar (to find the right balance between sugar and acidity, some companies pick early most of the grapes to have higher acidity, then dry them under the sun and add them to the must of very ripe fruit harvested later).
45
Q

Main appellations within Sicily

A
  • Cerasuolo di Vittoria DOCG
  • Etna Rosso DOC
  • Etna Bianco DOC
  • Sicilia DOC
46
Q

Cerasuolo di Vittoria DOCG

A

Sicily’s appellation. 50-70% Nero d’Avola and 30-50% Frappato (adds strawberry, herbs, and fresh red fruit). Cos and Planeta as significant producers.

47
Q

Etna Rosso DOC

A

Sicily’s appellation. 80+% Nerello Mascalese + Nerello Cappuccio (adds colour and red berries). Best wines from old vines. Riserva needs 4+ years ageing (1+ year in oak). Usually large neutral oak casks.

48
Q

Etna Bianco DOC

A

Sicily’s appellation. 60+% Carricante. Malo to reduce high acidity. Oak ageing for additional texture. Lower volumes than Etna Rosso.

49
Q

Sicilia DOC

A

Sicily’s appellation. Many varieties, high yields. Initially, no requirements for bottling place (many sent wines to N Italy), now it’s rectified. Mainly from Grillo and Nero d’Avola.

50
Q

Types of businesses that operate in Sicily

A

Wine business is led by small number of large and influential private companies (Planeta, Donnafugata, Tasca d’Almerita). Important co-operatives (Settesoli).

51
Q

Types of wines made in Sicily

A

Large volume of bulk wine and distinctive PDO wines. 20% bottle wine.

52
Q

Climate of Sardinia

A

Warm Mediterranean. Adequate rainfall in parts of the island but low in the SE part. Cooling influence from altitude and winds from the sea.

53
Q

Main grape varieties of Sardinia

A

Cannonau, Vermentino, Carignano, Monica Nera, Nuragus, Sangiovese.

54
Q

Key winemaking operations for Vermentino wines

A

Gentle pressing, short maceration (24 hours), fermentation at cool/mid temperatures, stainless steel, short ageing (3-4 months). Longer ageing for very good wines.

55
Q

Key winemaking operations for Carignano wines

A

Inexpensive wines are fermented at warm temperatures, short maceration (7-10 days), short ageing in inert vessel (3-4 months). Mid- and premium priced macerate for 15 days at warmer temperatures for fuller extraction, ageing in barriques (12-18 months).

56
Q

Main appellations within

A
  • Cannonau di Sardegna DOC
  • Vermentino di Sardegna DOC
  • Vermentino di Gallura DOCG
  • Carignano del Sulcis DOC
57
Q

Cannonau di Sardegna DOC

A

Sardinia’s appellation. Grapes from any part of Sardinia, while Classico has a restricted zone and lower max yields. Riserva is aged 2+ years (6+ months in oak, 12+ if Classico). Sella & Mosca and Argiolas as top producers.

58
Q

Vermentino di Sardegna DO

A

Sardinia’s appellation. From anywhere on the island, high yields.

59
Q

Vermentino di Gallura DOCG

A

Sardinia’s appellation. NE corner of the island, lower yields.

60
Q

Carignano del Sulcis DOC

A

Sardinia’s appellation. Bush vines (required for the Superiore category, lower yields). Limited irrigation. Superiore and Riserva require 2+ years of ageing. Agricola Punica and Santadi as significant producers.

61
Q

Types of businesses that operate in Sardinia

A

Co-operatives are important (Santadi).

62
Q

Types of wines made in Sardinia

A

In the past, mainly bulk wines for blending and now an increase of high-quality wines to create a strong identity. 2/3 of the wines are PDO.

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