WSET L3 N Italy Flashcards
What 6 things are prominent in Alto Adiges climate?
- Moderate
- Short dry summers
- Low rainfall
- Large Diurnal Range (good for aromatic varieties)
- Reasonably high altitudes
What is Pinot Grigio from Alto Adige like?
Pinot Grigio: Dry, light-medium body, high acid, green fruit and citrus flavours
What is the main red grape variety from Alto Adige and what are it’s defining characteristics
Schiava (Alto Adige DOC)
Light and fruity, low-medium tannins, raspberry,and plum flavours
What two white grapes are most commonly found in Trentino? And what are they like when grown in the warm valley floor?
Chardonnay and Pinot Grigio.
Medium body, medium acid, tropical fruit flavours
What main red grape variety is found in Trentino and what are it’s characteristics?
Toreldego (Trentino DOC)
Deep colour, medium-high tannins, medium-full body, high acidity, black fruit flavours and often oak maturation
What is the climate like in Friuli Venezia Giulia?
Moderate continental with cooling influences from the mountain air
What is Pinot Grigio from Friuli Venezia Giulia like?
The richest in Italy, medium-full bodied, flavours of juicy peach and tropical fruits
What is merlot from Friuli Venezia Giulia like?
Medium body, Medium acidity, Medium tannins, ripe red fruit flavours, sometimes oaked
What is the most common local white variety found in Friuli Venezia Giulia and what are it’s characteristics?
Friulano: Medium-high acidity, medium body, flavours of pear, herbs and red apples
What are three DOC wines found in Friuli Venezia Giulia?
Friuli Grave DOC
Collio DOC
Collio Orientali DOC
What are five things characteristic of Veneto’s climate?
- Warm
- Moderate rainfall
- Cooling influence of high altitudes,
- Large diurnal range
- Cooling influence from Lake Garda
What main climate issue does Veneto have
Fog and misty air coming from the River Po to the flat plains increasing risks of fungal diseases
What main Grapes are grown under the IGT Veneto
Pinot Grigio, Chardonnay, Merlot, Corvina Garganega, Trebbiano
What are the soils like in the foothills to the north of the Soave area
Limestone and clay and volcanic rock (naturally cool)
What is the soil like in the southern flat plains of Soave, and what does that mean for grapes grown there?
Sandy alluvial soil that is warmer than up north meaning the grapes become more ripe, are fruitier and less acidic
What is the main grape used in Soave DOC and Soave Classico DOC and what is it like?
Garganega: Medium-high acid, medium body, flavours of pear, red apples, white pepper and stone fruits. Those capable of maturing develop almond and honey
What are the soils like in the north and the south of Valpolicella region
North: foothills, limestone, clay and volcanic rock (slower ripening and higher acid)
South: Flatter, sandy (more fruit flavours and less acidic)
What is the main Grape variety used in Valpolicella and what is it like?
Corvina: thin skinned, moderate colour, low-medium tannins, high acid
What is the difference between Valpolicella DOC and Valpolicella Classico DOC?
Valpolicella DOC can use grapes grown all over the region, Valpolicella Classico DOC is restricted to grapes from the foothills
What is Valoplicella Wine like?
Simple, fruity, light tannins, red cherrys, rarely oaked, supposed to be drunk young
Explain the Passito method and what impact this has on the resulting wine
Corvina grapes are picked early while still high in acid, they are dried indoors and are then fermented in the winter time. Concentrates the flavours and increases the structure
What are the main characteristics of Amarone Della Valpolicella DOCG
They are made using the passito method, dry/off dry, full bodied, high in alcohol, med-high tannins, concentrated red berry and spice, aged in large oak casks
What are the main characteristics of Recioto della Valpolicella?
So sweet fermentation often stops, intense red fruit, high alcohol, full body, medium-high tannins
Explain the Ripasso Method used to make Valpolicella Ripasso DOC wine
Unpressed grapes skins from Amarone della Valpolicella is aded to valpolicella wine after it’s finished fermentation. Transferred yeasts ferment the remaining sugar on the amarone grape skins resulting in added flavour, colour and tannins.
