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WSET wines of the world > Denominations > Flashcards

Denominations Flashcards

1
Q

Chianti DOCG

A

Central Italy. many vineyards at lower elevations <300m. Can bottle wine as Chianti or with the name of 1 of 7 subzones. 70-100% Sangiovese, blending grapes may be local or international (Cab Sauv and Cab Franc must not exceed 15%). 10% white grapes allowed. Min alcohol 11.5% with most subzones requiring 12%. Max yield 63hl/ha. Chianti DOCG can be released in March following the vintage. Medium body, medium alcohol, inexpensive-mid, acceptable – very good. Riserva must be aged min. 2 years before release, no oak requirement.

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2
Q

Chianti Classico DOCG

A

Central Italy. hilly area, best grapes 200-500m. Elevation provides cool nights and retains acidity. Soils of schist, crumbly rock with clay, marl (galestro), calcareous soil with clay (alberese) and sandstone. Galestro = aromatic, ageing potential. Clay = structure/body. Must be min. 80% Sangiovese with local or international blending varieties. No whites in blend. Max yield is 52.5hl/ha. Can be released the October in year after harvest. Riserva must be aged for 2 years from Jan. 1 after harvest. Label may mention single vineyard. Wines from this region may NOT be labeled Chianti DOCG. International style was popular in 1980-1990, now transition back to traditional style.

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3
Q

Brunello di Montalcino DOCG

A

Central Italy. 1st wine sold by Bondi-Santi in 1865. Banfi has lead the expansion of planting. Nowadays, 250 producers and 2,100ha. Climate here warmer and drier, protected from rain by Monte Amiata to the S, ripe full-bodied high alcohol wine. Cooling breezes from Mediterranean sea keep acidity levels up. 120-500m, hilly, soils variable (galestro in north and more clay in the south). Must be 100% Sangiovese, max yield 54hl/ha, can be released Jan 1 5 years after harvest, 2 years of that in oak. Riserva can be released 6 years after harvest, 3 years of that in oak. May mention single vineyard.

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4
Q

Rosso di Montalcino DOC

A

Central Italy. must be 100% Sangiovese but comes from younger vines in lesser sites and can be sold after 1 year.

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5
Q

Vin Nobile di Montepulciano DOCG

A

Central Italy. 250-600m, aromatic wines from higher sites, cool clay (body) and sandy (aromatic) soils. Must be 70-100% Sangiovese aka Prugnello Gentile. Max yield 56hl/ha. Must be aged min. of 2 years from Jan. 1 after harvest, mandatory 12-24 months in wood. Riserva wines aged 3 years (no additional requirement for oak). Name of vineyard can appear on label.

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6
Q

Rosso di Montepulciano DOC

A

Central Italy. for less expensive wines and earlier drinking.

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7
Q

Morellino di Scansano DOCG

A

Central Italy

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8
Q

Bolgheri DOC

A

Central Italy. compact, densely planted 1,200ha. Coastal, specializes in Bordeaux blends. Red Bordeaux blends are 80% of plantings. Warm climate, cool nights, winds from sea to reduce fungal disease. Soils vary, rain throughout year. Irrigation permitted. Cordon trained spur pruned with VSP. 6,000 vine/ha, yields 63 hl/ha, must be aged 1 year. Wines were initially bottled as vin da tavola until DOC created in 1983. Allows up to 100% Cab sauv, Cab franc, Merlot and up to 50% Syrah, Sangiovese and up to 30% other varieties. Bolgheri Rosso Superiore has more restricted yields 56hl/ha, must be aged 2 years following Jan 1 of harvest. Usually aged in French barriques with significant amount of new oak. Some white wine made (often Vermentino) and can be labeled Bolgheri DOC. Bolgheri consortium represents 90% of vineyards planted and 10 largest producers own 70% of vineyards.

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9
Q

Bolgheri Sassicaia DOC

A

Central Italy. DOC for a single estate, Tenuta San Guido. 80% Cab sauv, min 2 years ageing, 18 months of this in 225 liter oak barrels.

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10
Q

Maremma Toscana DOC

A

Central Italy. large area (former IGT) covers entire province of Grosseto. DOC created 2011. Wide range of varieties. Half of grapes grown are Sangiovese and Cab sauv, then Vermentino. 77hl/ha yields for single variety reds.

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11
Q

Vernaccia di San Gimignano DOCG

A

Central Italy. recipient t of Italy’s 1st ever DOC in 1966. Dry summers, windy 200-400m. Wine made from Vernaccia grape (white), min 85% in blend with up to 10% sauv blanc and Riesling. Sandstone soils, ripens mid-late, can produce high yields, 63hl/ha. 30% wine sold locally, 50% exported.

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12
Q

San Gimignano DOC

A

Central Italy. Red wines from Sangiovese made and bottles under separate DOC San Gimignano.

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13
Q

Toscana IGT

A

Central Italy. permits higher yields, any registered grape variety, grapes grown anywhere in Tuscany.

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14
Q

Verdicchio dei Castelli di Jesi DOC

A

Central Italy, Marche. in the low hills west on Ancona. 10x larger than Matelica. 98hl/ha. Regions are Classico, Classico Superiore (77hl/ha). The Castelli di Jesi Verdicchio Riserva was promoted to DOCG – 18 months ageing (does not have to be in oak).

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15
Q

Verdicchio di Matelica

A

Central Italy, Marche. higher zone in foothills of the Apennines, protected from sea by mountains. Continental climate. Higher acidity, soils are sandstone with fossils and contain less clay than Castelli di Jesi. Yield 91hl/ha. Fuller bodied wine, higher acid, less fruity. Verdicchio di Matelica Riserva DOCG requires 12.5% abv minimum, 18 months ageing (does not have to be in oak).

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16
Q

Offida Pecorino DOCG

A

Central Italy, Marche. grown within the Offida area inline with regulations. DOCG wine can be released early or aged 12-18 months for texture.

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17
Q

Offida Passerina DOCG

A

Central Italy, Marche

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18
Q

Rosso Piceno DOC

A

Central Italy, Marche. is 35-85% Montepulciano blended with Sangiovese for acidity.

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19
Q

Rosso Piceno Superiore DOC

A

Central Italy, Marche. is made with fruit grown in 13 townships in the Ascoli Piceno province in the south and requires higher alcohol and min. 1 year ageing.

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20
Q

Offida DOCG

A

Central Italy, Marche

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21
Q

Offida Rosso DOCG

A

Central Italy, Marche. is 100km south of Ancona and must be 85-100% Montepulciano, aged 24 months, 12 of which in oak.

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22
Q

Rosso Conero DOC

A

Central Italy, Marche. min. 85% Montepulciano.

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23
Q

Conero Riserva DOCG

A

Central Italy, Marche. min. 85% Montepulciano. Conero Riserva can only be blended with Sangiovese (if anything) and aged min. 2 years, 1 of which in oak.

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24
Q

Marche IGT

A

Central Italy, Marche

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25
Q

Orvieto DOC

A

Central Italy, Umbria. western edge of Umbria. Must be min. 60% Trebbiano Toscano and or Grechetto grown at 100-550m. Better wines contain more Grechetto for flavor intensity. Medium – intensity, medium alcohol, medium (+) acid, and light body. 77hl/ha yield. Superiore is 56hl/ha, higher concentration. Can be dry, off-dry, or sweet. Can be labeled late harvest (vendemmia tardiva) or noble rot (muffa nobile).

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26
Q

Montefalco Sagrantino DOCG

A

Central Italy, Umbria. must be 100% Sagrantino. 52 hl/ha. Must be aged 33 months, 1 year of this in wood. May carry a single vineyard name. Long maceration periods were the norm (2 months), now 2-3 weeks. Some wineries use French barriques, others use traditional large casks. 650ha under vine in Montefalco Sagrantino DOCG. 60% exported. Montefalco Consortium – tries to raise the standard of grape growing.

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27
Q

Rosso di Montefalco DOC

A

Central Italy, Umbria. Ross di Montefalco DOC is a blend with mostly Sangiovese (60-70%) with Sagrantino (10-15%) and other permitted varieties. Max yield 77hl/ha. Min. age 18 months.

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28
Q

Frascati DOC

A

Central Italy, Lazio. historically Malvasia del Lazio, now Malvasia Bianca di Candia and/or Malvasia del Lazio (together must be 70% of blend). Can include up to 30% Trebbiano Toscano. 105hl/ha, light flavor intensity. Cool ferments, primary.

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29
Q

Frascati Superiore DOCG

A

Central Italy, Lazio. same rules for grape variety as DOC, gained DOC in 2011, 77 hl/ha, aged 1 year before release (no oak requirement). DOCG is now 20% of total vineyards.

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30
Q

Castelli Romani DOC

A

Central Italy, Lazio. more white made than red. Whites from Malvasia del Lazio, Malvasia Bianca di Candia, or Trebbiano Toscano. Up to 120hl/ha.

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31
Q

Cesanese di Piglio DOCG

A

Central Italy, Lazio. requires 90% Cesanese

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32
Q

Cesanese di Affile DOC

A

Central Italy, Lazio. blend is predominantly Cesanese.

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33
Q

Trebbiano d’Abruzzo DOC

A

Central Italy, Abruzzo. can use Trebbiano Abruzzese or Trebbiano Toscano (later thought to be lower quality). 98hl/ha. Protective wine making typical.

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34
Q

Cerasuolo d’Abruzzo DOC

A

Central Italy, Abruzzo. must be min. 85% Montepulciano. Medium pink, deeper color than modern rose (historically), can be lighter now or made by saignee. Medium(+) body.

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35
Q

Montepulciano d’Abruzzo DOC

A

Central Italy, Abruzzo. made in 2 styles – very light extraction for medium color and intensity. Some producers use up to 15% Merlot or Primitivo. Or high quality wines with extended barrel ageing in large oak vessels (some French barriques).

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36
Q

Colline Teramane Montepulciano d’Abruzzo DOCG

A

Central Italy, Abruzzo. was a former sub-zone. Same yield as sub-zones (66), must be aged 2 years before release (1 year in wood).

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37
Q

Fiano di Avellino DOCG

A

Southern Italy, Campania. whites from Fiano. max yield 70hl/ha. Medium intensity, waxy texture. Lighter soil makes lighter wines, clay soil makes weightier wine. Best wines can age 8-10 years in bottle, most aged in stainless but some in oak.

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38
Q

Greco di Tufo DOCG

A

Southern Italy, Campania. whites from Greco. is small but densely planted, limestone and clay soil. Max yield is 70hl/ha. Deep lemon, high alcohol, oily texture, most unoaked, can age in bottle.

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39
Q

Taurasi DOCG

A

Southern Italy, Campania. red from Aglianico. must be min. 85% Aglianico. Max yield 70hl/ha, requires 3 years ageing (1 in wood), Riserva require 4 years ageing (18 months in wood). Grapes picked end of October-November. Long maceration on skins (20 days) and aged in French barriques or large oak casks. Planted on cool slopes 200-600m for longer growing season and more intense flavor.

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40
Q

Falanghina del Sannio DOC

A

Southern Italy, Campania. largest DOC featuring the grape, grows 1/3 of Falanghina in all of Campania, max yield 84hl/ha

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41
Q

Campi Flegrei DOC

A

Southern Italy, Campania. whites from Falanghina and reds/rose from Piedirosso. makes lower alcohol wines 12-13% due to windier conditions than inland, max yield also 84hl/ha

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42
Q

Vesuvio DOC

A

Southern Italy, Campania. whites from Coda di Volpe and reds from Piedirosso. Wines labeled ‘Lacryma Christi’

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43
Q

Sannio DOC

A

Southern Italy, Campania. make wines from a range of Campanian and Italian varieties. province wide appellation. for the province of Benevento

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44
Q

Beneventano IGT

A

Southern Italy, Campania. make wines from a range of Campanian and Italian varieties.

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45
Q

Irpinia DOC

A

Southern Italy, Campania. province wide appellation. for the province of Avellino

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46
Q

Aglianico del Vulture DOC

A

Southern Italy, Basilicata. most important denomination. Must be 100% Aglianico. Located east of Monte Vulture, and inactive volcano. Max yield 70hl/ha, min. 1 year ageing. Clay, limestone, and volcanic soils. Only adequate annual rainfall 550mm/year. Warm Mediterranean climate, cooling from altitude up to 600m. Diurnal shifts and breezes from the Balkans. Aglianico needs long ripening season, picked in October-November. Increasingly aged in French barriques.

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47
Q

Aglianico del Vulture Superiore DOCG

A

Southern Italy, Basilicata. lower yields 52hl/ha, min. 3 years ageing (1 in oak). Riserva is 5 years ageing (2 in oak)

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48
Q

Primitivo di Manduria DOC

A

Southern Italy, Puglia. min. 85% variety, max yield 63hl/ha. Riserva aged 2.5 years, 9 months in wood, 14% ABV min.

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49
Q

Gioia del Colle DOC

A

Southern Italy, Puglia. Slightly hillier 250-500m and cooler DOC. 50-60% primitivo variety blended with Montepulciano, Sangiovese, or Negroamaro and up to 10% Malvasia. Max yield 52hl/ha, Riserva aged for 2 years, no oak requirement, min 14%

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50
Q

Salice Salentino DOC

A

Southern Italy, Puglia. most important regino for negroamaro. Salice Salentino Rosso DOC (requires 75% varietal, or 90% if variety name on label. Max yield 84hl/ha) Riserva aged for min. 2 years, 6 months in oak casks. Typically macerated on skins 7-10 days, aged in stainless for short period (6 months) for cheap wine of in oak for a year for mid-price to premium wine. Medium acid, medium (+) tannin, medium – high alcohol. Also used for Rose.

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51
Q

Castel del Monte DOC

A

Southern Italy, Puglia. 90% nero di troia varietal if stated on label, max yield 91hl/ha

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52
Q

Castel del Monte Riserva DOCG

A

Southern Italy, Puglia. Nero di troia. 2 years ageing min., 1 year in wood, 70hl/ha

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53
Q

Alcamo Bianco DOC

A

Southern Italy, Sicily. requires min. 60% Catarratto with other local or international varieties in blend, max yield 84hl/ha.

54
Q

Cerasuolo di Vittoria DOCG

A

Southern Italy, Sicily. 50-70% Nero d’Avola and 30-50% Frappato, max yield 52hl/ha

55
Q

Etna Rosso DOC

A

Southern Italy, Sicily. min. 80% nerello mascalese variety, max yield 56hl/ha, remainder blended with Nerello Cappuccio. Riserva wine requires 4 years of ageing with 1 in wood (usually old large 600l barrels). Best wines from very old vines 60-100 years. Most vineyards on slopes, manual labor.

56
Q

Etna Bianco DOC

A

Southern Italy, Sicily. 60% carricante variety, top producers use 100%. Prone to fungal disease, grows well at high altitudes 1000m. normally put through malo and aged in old oak.

57
Q

Sicilia DOC

A

Southern Italy, Sicily. covers the entire island (was the former IGT Sicilia) and allows for a wide range of varieties and combination of varieties. Max yields 91hl/ha for whites and 84hl/ha for reds. Did not have to bottle wine on the island initially, but rule has changed.

58
Q

Cannonau di Sardegna DOC

A

Southern Italy, Sardinia. aka grenache. can be anywhere on the island, although there is a classico zone. max yield 77h/ha and 63hl/ha in Classico zone. Riserva must be aged for 2 years, 6 months in wood. Classico must be aged for 2 years, 1 year in wood. Sweet and fortified wines can also be made from this variety.

59
Q

Vermentino di Sardegna DOC

A

Southern Italy, Sardinia. can be anywhere on the island, 112hl/ha allowed

60
Q

Vermentino di Gallura DOCG

A

Southern Italy, Sardinia. Sardinia’s only DOCG, 63hl/ha

61
Q

Carignano del Sulcis DOC

A

Southern Italy, Sardinia. for Carignano variety. bush vines the norm, 77hl/ha (also has a Superiore category that limits yields to 52.5hl/ha, bush vines required here to limit yield and for hot climate.) cheap wine fermented at warm temps, macerated for 7-10 days, aged 3-4 months in neutral vessels. Mid-priced or premium wine macerated 15 days, warm fermentation temps for fuller extraction, aged in French barriques for 12-18 months. Superiore and Riserva require 2 years ageing.

62
Q

Barolo DOCG

A

NW Italy, Piemonte. appellation incorporates many villages in the SW of Alba. Barolo is dry, tannic, made from 100% Nebbiolo. S and SW slopes, 200-400m, good exposure and cooling influences, long growing season, pronounced aroma and high intensity. 56hl/ha. Plantings of Nebbiolo have doubled here from 1980-2013 to 2,000ha. Wine must be aged 3 years and 2 months after harvest, including 18 months in oak.

63
Q

Barolo Riserva DOCG

A

NW Italy, Piemonte. must be aged 5 years and 2 months, with 18 months in oak. Soils are complex – blue-grey marl in the N and W (La Morra) produce lighter more aromatic wines to be consumed after a few years. Yellow-grey compacted sand and clay soil (Serralunga d’Alba) produce closed and tannic wines to be cellared 10-15 years. Wines made from a blend of vineyards or single vineyard.

64
Q

Barbaresco DOCG

A

NW Italy, Piemonte. 100% Nebbiolo. Made in region that incorporates villages to the E of Alba. 1/3 the size of Barolo. Vineyards at slightly lower altitude and climate is slightly warmer. Harvest here is a week earlier than Barolo. Shorter maturation requirements. 2 years for Barbaresco DOCG

65
Q

Barbaresco Riserva DOCG

A

NW Italy, Piemonte. 4 years ageing for Barbaresco Riserva DOCG. Max yield 56hl/ha

66
Q

Roero DOCG

A

NW Italy, Piemonte. Nebbiolo also grown in the Roero DOCG

67
Q

Gattinara DOCG

A

NW Italy, Piemonte. N of the Tanaro River and in regions closer to Milan (including Gattinara DOCG and Ghemme DOCG with a continental climate and more diurnal variation than Barolo for higher acidity.) In these regions, Nebbiolo can be blended with small amounts of other local varieties.

68
Q

Ghemme DOCG

A

NW Italy, Piemonte. N of the Tanaro River and in regions closer to Milan (including Gattinara DOCG and Ghemme DOCG with a continental climate and more diurnal variation than Barolo for higher acidity.) In these regions, Nebbiolo can be blended with small amounts of other local varieties.

69
Q

Langhe Nebbiolo DOC

A

NW Italy, Piemonte. Regional denominations include Langhe Nebbiolo DOC and Nebbiolo d’Alba DOC – wine typically made from younger vines on less favored sites. Maceration 7-10 days, aged up to 1 year in neutral vessels.

70
Q

Nebbiolo d’Alba DOC

A

NW Italy, Piemonte. Regional denominations include Langhe Nebbiolo DOC and Nebbiolo d’Alba DOC – wine typically made from younger vines on less favored sites. Maceration 7-10 days, aged up to 1 year in neutral vessels.

71
Q

Barbera d’Asti DOCG

A

NW Italy, Piemonte. max yield 63hl/ha aged for min. 4 months

72
Q

Nizza DOCG

A

NW Italy, Piemonte. 49 hl/ha, aged 18 months, 6 months in oak.

73
Q

Piemonte DOC

A

NW Italy, Piemonte. regional appellation allows higher yields for barbera, dolcetto, etc.

74
Q

Dolcetto d’Alba DOC

A

NW Italy, Piemonte. 63hl/ha

75
Q

Dolcetto di Ovada DOC

A

NW Italy, Piemonte. 56hl/ha

76
Q

Dogliani DOCG

A

NW Italy, Piemonte. best Dolcetto, 56hl/ha

77
Q

Gavi DOCG

A

NW Italy, Piemonte. must be 100% Cortese max yield 67hl/ha

78
Q

Gavi di Gavi DOCG

A

NW Italy, Piemonte. made from grapes grown within the municipality of Gavi. Riserva wines limited to 45hl/ha and must be aged for 1 year in any vessel

79
Q

Roero Arneis DOCG

A

NW Italy, Piemonte. must be min. 95% Arneis, 70hl/ha

80
Q

Trentino DOC

A

NE Italy, Trentino Alto-Adige. Max yield for white around 100hl/ha and 90hl/ha for red. Large number of varieties – Trentino DOC allows 10 white varieties to be bottled as single varietal and 9 black varieties to be bottled as red wine. Trentino DOC allows wine made from many varieties. It can be Bianco (min. 80% Chardonnay or Pinot Bianco), Rosso (single variety or blend of Cab sauv., Cab franc, Carmenere, and Merlot), single variety wines (min. 85% of named variety), 2- variety blends (from a shorter list of approved varieties), or Rose (called rosato/kretzer). There are also DOCs for sweet wines. Certain important subzones can appear on label in conjunction with DOC Trentino.

81
Q

Teroldego Rotaliano DOC

A

NE Italy, Trentino Alto-Adige. best site for Teroldego. sandy/gravely soils) in the far north

82
Q

Vigneti delle Dolomiti IGT

A

NE Italy, Trentino Alto-Adige. Teroldego made outside of the Teroldego Rotaliano DOC must be labeled as this PGI.

83
Q

Alto Adige DOC

A

NE Italy, Trentino Alto-Adige. 98% of wine in Alto Adige is DOC. 11 white varieties allowed and 7 black varieties allowed. Within the Alto Adige DOC, wines can be: Bianco (min. 75% Chardonnay, Pinot Bianco or Pinot Grigio, 2 of these varieties must be present but neither to exceed 70% of blend), single variety wines (min. 85% of named variety) or 2-variety blends (from approved varieties).

84
Q

Santa Magdalena DOC

A

NE Italy, Trentino Alto-Adige. allows for blending Schiava with up to 15% Lagrein for more body and color.

85
Q

Grave del Friuli DOC

A

NE Italy, Friuli. on the plains. most volume

86
Q

Friuli Isonzo DOC

A

NE Italy, Friuli. on the plains

87
Q

Collio DOC

A

NE Italy, Friuli. better hillside site. calcareous marl and sandstone. Soil includes compacted marl called ponca with great drainage. Modest altitude 200m. Collio DOC is 77hl/ha, in process of becoming DOCG. Principal wines are single varietal – Friulano, Ribolla, Gialla, Sauv blanc and Chardonnay. DOC wines can include varietal name. 18 approved varieties

88
Q

Collio Orientali del Friuli DOC/DOCG

A

NE Italy, Friuli. etter hillside site. calcareous marl and sandstone. Soil includes compacted marl called ponca with great drainage. Modest altitude 200m. Region became part of Italy in 1914. Same wine culture continues into Slovenia across border. Principal wines are single varietal – Friulano, Ribolla, Gialla, Sauv blanc and Chardonnay. DOC wines can include varietal name. 18 approved varieties

89
Q

Collio Orientali del Friuli Picolit DOCG

A

NE Italy, Friuli. once a competitor with Tokaj. Made from air-dried grapes. Volumes always very small because Picolit variety has bunches with 10-15 berries and issues with fruit set.

90
Q

Ramandolo DOCG

A

NE Italy, Friuli. sweet DOCG. is made from air-dried Verduzzo grapes

91
Q

Rosazzo DOCG

A

NE Italy, Friuli. 1 of 4 DOCGs in Friuli

92
Q

Friuli DOC

A

NE Italy, Friuli. introduced in 2016 that allows growers to produce wine to a DOC standard across all areas of Friuli – yields high 98hl/ha for white.

93
Q

Soave DOC

A

NE Italy, Veneto. east of Verona. 2 distinct parts – foothills in the N and flat plain in the S near the River Adige. Hillside soils are limestone and clay and/or volcanic basalt rock. Soils are cool, and this with altitude slows ripening. Garganega main grape. grapes from entire Soave region, min. 70% of blend Garganega, up to 30% Trebbiano di Soave (aka Verdicchio) or Chardonnay. Of this 30%, a max 5% can be another authorized variety. Max yield high at 105hl/ha. Wine can be sold young, December 1 after harvest. Production of this level is 80% of all of Soave

94
Q

Soave Classico DOC

A

NE Italy, Veneto. grapes from the hilly Classico region, same rules as Soave but lower yields 98hl/ha. Wines can be released February 1 after harvest. Production is 20% of all of Soave.

95
Q

Soave Superiore DOC

A

NE Italy, Veneto. grapes from same hilly zone as Recioto di Soave. Same rules for varieties as Soave DOC. Lower yields at 70hl/ha. Wines can be released on September 1 after harvest. Production a tiny % of all of Soave.

96
Q

Recioto di Soave DOCG

A

NE Italy, Veneto. delimited hilly zone, made from same blend as Soave but from semi-dried grapes. Yields low 36hl/ha producing honeyed, sweet wines with high acid.

97
Q

Valpolicella DOC

A

NE Italy, Veneto. N of Verona, foothills in the N have limestone, clay or volcanic soil and are cooler than the S. The soils of the flatter S are gravel and sand and are warmer for fruitier wine with less acid and concentration. max yield 84hl/ha. Wines typically made with short skin maceration, red cherry and rose aromatics, no oak flavor, low-med tannin, medium (+) acid.

98
Q

Valpolicella Classico DOC

A

NE Italy, Veneto. must come from defined historic Classico zone. Typically have greater concentration

99
Q

Valpolicella Valpantena DOC

A

NE Italy, Veneto. grapes from the Valpantena valley.

100
Q

Recioto della Valpolicella DOCG

A

NE Italy, Veneto. sweet wine from semi-dried grapes. Grapes sourced from anywhere in Valpolicella DOC (but if they come from Classico region that must be on label). Thus Recioto, Amarone, and Ripasso are not distinct geographical appellations but are based on winemaking styles.

101
Q

Amarone della Valpolicella DOCG

A

NE Italy, Veneto. modern wine (started in 20th c), grapes can be sourced from anywhere. Final yield after drying in 48hl/ha. Grapes usually vinified after 100-120 days of drying. Min. ABV is 14% but typically 15% and above. Often 5-9g/l residual sugar. must be aged min. 2 years in large oak casks or barriques (4 years for the Riserva category). Intense aromas, spice and wood, medium-high tannin and high acid. Can have volatile notes and mild oxidation.

102
Q

Valpolicella Ripasso DOC

A

NE Italy, Veneto. unpressed grape skins with some residual sugar are taken from the end of the fermentation phase (or Amarone or Recioto), and blended into basic Valpolicella wine that has been pressed off the skins for a second fermentation. Grape skins give the wine more color, flavor, and tannins. Another way to make this wine is to simply blend 15% of Amarone wine into a basic Valpolicella. Finished wine must have 12.5% ABV or 13% for a Superiore. Must be aged for 1 year after Jan. 1 the year after harvest. Medium-full body with medium (+) tannin, flavors of fresh and stewed fruit. Because of the popularity of this category, producers also blend fresh and dried grape wine together and sell it as IGP.

103
Q

Pinot Grigio delle Venezie DOC

A

NE Italy, Veneto. introduced in 2017 to replace the IGP. Stricter production requirements. Grapes for this DOC must be grown in the 3 regions of the Veneto, Friuli Venezia Giulia and the southern Trentino province of Trentino Alto Adige (this area produces 85% of all Italian grown Pinot Grigio and over 40% of the world’s Pinot Grigio!) max yield 126hl/ha. There are still many smaller DOCs for producers to bottle under if fruit is from a defined region. Growers have a choice between this overarching DOC or a local DOC.

104
Q

Bardolino DOC

A

NE Italy, Veneto. . Regions are immediately adjacent to lake Garda with its moderating influences. Light bodied red and rose from Corvina blends (35-80% Corvina) but up to 20% other authorized red varieties (10% max for any single variety). Min alcohol 10.5% for DOC and 11% for DOCG/Superiore category.

105
Q

Bardolino Superiore DOCG

A

NE Italy, Veneto. . Regions are immediately adjacent to lake Garda with its moderating influences. Light bodied red and rose from Corvina blends (35-80% Corvina) but up to 20% other authorized red varieties (10% max for any single variety). Min alcohol 10.5% for DOC and 11% for DOCG/Superiore category.

106
Q

Bianco di Custoza DOC

A

NE Italy, Veneto. between Verona and Lake Garda. Makes easy drinking aromatic whites from mainly Trebbiano Toscano, Garganega, Friulano, and Cortese. Most sold in Italy. 2 large co-ops are the biggest producers.

107
Q

Lugana DOC

A

NE Italy, Veneto. S of Lake Garda, boundary crosses into neighboring Lombardy, most vineyards are in Lombardy but bottled by big producers in Veneto. Main grape is Turbiana (aka Verdicchio). Moderately aromatic, top wines made in oak and will age for 5+ years.

108
Q

Naoussa PDO

A

Greece, Macedonia.
PDO Naoussa covers the south-eastern slopes of Mount Vermio and the vineyards are planted at between 150 and 400m. The best sites are sheltered from the strong, cold winds which can blow in from the north and west but temperatures are still relatively cool.
Wines must be made from 100 per cent Xinomavro. They tend to have high acidity and tannins, great complexity of aromas and the potential to age for decades. Naoussa has a complex mixture of soils and microclimates based more on aspect and topography than altitude. A number of producers are now making village or single-vineyard wines, which can highlight the variations between different areas of the region.

109
Q

Amynteo PDO

A

Greece, Macedonia. PDO Amynteo is on the opposite, north-western side of Mount Vermio. The vineyards are higher than those in Naoussa, between 570 and 750m and the northerly aspect means that they are exposed to the cold northerly winds, leading to cool summers and cold winters. Site selection is therefore crucial. Unusually for Greece, the region is close to a number of lakes without which the temperatures would be more extreme. However, closer to the lakes, humidity is higher, increasing the risk of rot, and the soil is more fertile and care has to be taken to control yields otherwise the grapes can fail to ripen. In some years, spring frost can be a problem.
Again, PDO wines must be made from 100 per cent Xinomavro, although, unlike in Naoussa, rosé is permitted. Due to the cooler temperatures, Xinomavro from Amynteo
is usually lighter in body and lower in tannins than from Naoussa, with the best having a distinctive floral quality.

110
Q

Nemea PDO

A

Greece, Peloponnese. Nemea is situated close to the Corinth Canal, which separates the peninsula from the rest of mainland Greece. The PDO is only for red wines made from 100 per cent Agiorgitiko. Both dry and sweet versions are permitted, although sweet wines are rare. Nemea is usually divided into three distinct zones by reference to altitude

111
Q

Mantinia PDO

A

Greece, Peloponnese. To the south and west of Nemea, PDO Mantinia occupies a plateau with elevations starting at 600m. Despite its southerly latitude, the altitude makes this one of the coolest grape-growing areas in Greece. It also has one of the longest growing seasons with the harvest usually starting in October and sometimes even in November. In the coldest years, grapes do not reach full ripeness.
This is a PDO for white wines only. Moschofilero must make up at least 85 per cent of the blend, although many of the highest quality wines are made from 100 per cent Moschofilero.

112
Q

Santorini PDO

A

Greece, Cyclades Islands. The winds on Santorini are particularly strong. To provide shelter, vines have traditionally been trained low to the ground in a basket shape, usually in a hollow. Each year, the vines are woven around the previous year’s growth; when a basket gets too bulky, every twenty years or so, it is cut off and a new basket is started from a shoot. There is very little rainfall throughout the year and the growing season can be completely dry. Normally, the only moisture comes from the fog which rises from the caldera every morning and the traditional training system also helps to trap this moisture. To cope with the very limited amounts of water available, vine densities are very low: less than 2,500 vines per hectare.PDO Santorini has the lowest permitted maximum yields in Greece: 60hl/ ha, although, in practice, they are considerably lower than that, as low as 15hl/ha from the oldest vines. The PDO is for white wines only, both dry and sweet. The dry wines must contain at least 75 per cent Assyrtiko whereas the sweet wines must contain at least 51 per cent Assyrtiko; however many of the best are single varietals.

113
Q

Cote Rotie AOC

A

his small AOC, the most northerly of the Rhône appellations, produces only red wines. The vineyards are on steep slopes, often terraced, that mostly face east and south-east, making for high sunlight interception and are sheltered from the winds from the north. The high levels of sunlight and heat, rapid drainage and poor, stony soils result in fully ripe grapes. The steepness of the slope makes it necessary to do much of the work by hand and erosion is a constant problem. Many vines are on terraces, which need to be repaired from time to time. Individual vines are single- or double-Guyot trained and are tied to one or two poles (known locally as échalas). All wines are red and made from Syrah, with up to 20 per cent of Viognier permitted in blends, though in practice this is often zero and normally no more than 8 per cent. Typical planting densities are 10,000 vines per hectare, creating competition between the vines, reducing yields and producing concentrated fruit in the wines. The maximum allowed yield is 40 hL/ha.

114
Q

Condrieu AOC

A

The wine must be 100 per cent Viognier and the maximum yield is restricted to 41 hL/ha, ensuring good to high levels of flavour intensity. The river turns southwest at this point, meaning the
vineyards are often south-facing, enhancing fruit ripening. The vines are grown on steep, low fertility, rocky slopes, often in terraced vineyards, with constant challenges from soil erosion and wind. Wines are typically aged on the lees for 10–12 months often with lees stirring. The wines are typically very good to outstanding in quality and premium to super-premium in price. They are the model for high quality Viognier around the world.

115
Q

Saint Joseph AOC

A

This is a 30-mile long appellation that runs from Condrieu to Cornas, nearly the entire length of the northern Rhône wine region. Nearly 90 per cent of the wines are red. The maximum yield is restricted to 40 hL/ha. While Marsanne and Roussanne are allowed in small proportions in the red wine, in practice it is rare to include white grapes.

116
Q

Hermitage AOC

A

It is a small appellation (137 ha) virtually all planted, with one third being devoted to white wine production. On the left bank of the river as it flows south, the appellation is a south-facing slope, catching the sun and having protection from cold winds. The hot, dry vineyards with thin, stony soils result in wines of pronounced flavour intensity, high tannins in red wines and longevity. Erosion is a constant problem with some parts of the vineyard having to being terraced, and much vineyard work has to be done by hand, raising cost.
Yields are limited to 40 hl/ha (45 hl/ha for whites), seldom achieved, and many producers have old vines, giving low yields and highly concentrated wines. Reds are Syrah. White wines are typically a blend of a majority of Marsanne with some Roussanne or
pure Marsanne.

117
Q

Crozes Hermitage AOC

A

The north sector of the AOC has a continental climate, with marked Alpine influences; it can be extremely cold in winter, with a strong influence from the Mistral. It has a long growing season, high diurnal range, resulting in wines of moderate sugar accumulation and retained acidity. The southern sector is more temperate, although there can be heavy rainfall in the late autumn and through the winter.
In general, the soils are deeper and more fertile than in neighbouring Hermitage and the resulting wines have lower concentration, though the maximum yield is restricted
to 45 hL/ha. On the flatter land, machine harvesting is possible, reducing cost.
Carbonic and semi-carbonic maceration can be used to enhance the fruitiness of some wines made to be drunk young, but today this is rare. The whites make up 9
per cent of the production. They are made from Marsanne and Roussanne, with more of the former planted. Top examples of white wines will be aged in old wood, and occasionally a proportion of new barrels.

118
Q

Cornas AOC

A

This is the most southerly of the northern Rhône appellations for red wine production, a natural south and east facing amphitheatre with some steep slopes. A warm Mediterranean climate, good protection from cold winds and the excellent aspect mean that this is often the first Syrah to be picked in the northern Rhône. Only red wine is made within the AOC and must be from 100 per cent Syrah. Maximum yield is restricted to 40 hL/ha. It is a small appellation of 145 ha, now mainly planted.

119
Q

Saint Peray AOC

A

This is the most southerly of the northern Rhône appellations, with a slightly cooler climate than its immediate neighbours. It is devoted to white wines grown on limestone and granitic soils, ensuring good water-holding capacity and drainage. Marsanne accounts for the vast majority of plantings, with some Roussanne. The maximum permitted yield is 45 hL/ha. The wines are fermented in stainless steel or in oak barrels and aged in the same or in large old oak vessels. Higher quality wines are typically aged on the lees for 10–12 months

120
Q

Collines Rhodaniennes IGP

A

This category (‘hills of the Rhône’) is used for red, white and rosé wines made from grapes grown outside of the AOCs in the northern Rhône. Higher yields are allowed (maximum 80 hL/ ha). It allows producers to make wines from other grape varieties than those allowed by the AOC rules and for top producers in the northern Rhône cru to offer less expensive wines than their AOC wines, typically mid to premium priced.

121
Q

Cotes du Rhone AOC

A

This vast appellation covers all vineyard land suitable for grape growing in the southern Rhône and, in principle, the northern Rhône too. In practice, the vast majority of the wine comes from the south as producers in the north can usually sell their wines under more valuable appellations. It is the second largest appellation by hectares planted in France, after Bordeaux AOC.

122
Q

Cotes du Rhone Villages AOC

A

for red wines has similar rules but requires the final blend to have a minimum of 66 per cent of at least two of the three principal varieties and must include Grenache Noir. Maximum yields are 44 hL/ha and 41 hL/ha

123
Q

Cotes du Rhone Villages + named Villages AOC

A

Maximum yields are lower in the southern Rhone crus: 35 hL/ ha in Châteauneuf-du-Pape, 36–38 hL/ha in the red wines of the other villages.

124
Q

Gigondas AOC

A

AOC granted 1971, has vineyards up to 600 m above sea level. It is in part shaded by the Dentelles de Montmirail mountains, reducing the temperature in the mornings. This extends the period of maturation and increases the flavour in the resulting wines. The slightly lower temperatures and the cooling effects of the Mistral have become increasingly valued, as Grenache Noir in the warmer temperatures of recent decades has resulted in high alcohol wines. The final blend here is based on the principal variety Grenache Noir (at least 50 per cent) and at least one of Syrah or Mourvèdre.

125
Q

Vacqueryas AOC

A

This AOC, granted 1990, is not quite as high as Gigondas, rising to 440 m, giving diurnal variation but not threatening ripeness in cooler years. Small amounts of white and rosé wine are made within the AOC. The final blend here is based on principal variety Grenache Noir (at least 50 per cent) and at least one of Syrah or Mourvèdre.

126
Q

Vinsobres AOC

A

The wines are exclusively red. The final blend here is based on principal variety Grenache Noir (at least 50 per cent) and at least one of Syrah or Mourvèdre.
The vineyards are on south and south-east facing slopes of 200–500 m, resulting in good sunlight interception, good drainage and some protection from the Mistral. The higher slopes are cooler, lengthening the period of ripening and increasing flavour intensity. As is usual in the region, some older plots of Carignan and Cinsaut are increasingly valued for their high- quality fruit.

127
Q

Rasteau AOC

A

AOC in 2010 for its red wine, Rasteau AOC produces red wine and a small amount of Vin Doux Naturel. The final blend here is based on principal variety Grenache
Noir (at least 50 per cent) and at least one of Syrah or Mourvèdre. Vines are planted on low south-facing slopes (100 m) in a warm enclave, sheltered from the Mistral, resulting in ripe, full- bodied wines. As elsewhere in the warmer parts of France, irrigation is allowed here within the limits set.

128
Q

Cairanne AOC

A

This new AOC, created 2015, is not as steep as Gigondas or as warm as neighbouring Rasteau. It produces mainly red wines in a fruity and approachable style. The final blend here is based on principal variety Grenache Noir (at least 40 per cent, lower than the preceding AOCs) and at least one of Syrah or Mourvèdre. The small amount of white wine produced is has a reputation for high quality.

129
Q

Beaumes-de-Venise AOC

A

Best known for its Vin Doux Naturel, this AOC has also included unfortified still red wine from 2005. Most of the vineyards are on slopes, some slightly shaded by the Dentelles de Montmirail. The final red blend here is based on principal variety Grenache Noir which with Syrah must together must make up 50 per cent of the blend.

130
Q

Chateauneuf de Pape AOC

A

The appellation allows red and white wines to be made. More than 90 per cent of the wine produced is red and the rest white. Today the red wine is principally made from Grenache Noir with Mourvèdre and Syrah, and the white wine from Grenache Blanc, Clairette, Bourboulenc and Roussanne. Note that Marsanne and Viognier, two major white varieties of the Northern Rhône, are not permitted for AOC wines. The grapes must be picked by hand. Because there is no stipulation of principal varieties and minimum percentages to be used, it is possible to make single varietal wines. This large AOC (more than 3,000 ha) includes limestone, clay, sandstone and sandy soils, the clay content being particularly helpful in its water-holding capacity in a region with dry summers. Low fertility and generally fast-draining soils are highly suitable for growing vines and for reducing vegetative growth, leading to smaller crops of ripe grapes. Average yields for the decade to 2018 are just under 30 hL/ha.5 Large pebbles (galets roulés) radiate heat at night, adding to the warming effect. In the past, this warming effect was valued but it is less so now as a warming climate is contributing to high sugar levels. White wines are made from Bourboulenc, Clairette, Grenache Blanc, Roussanne and other local varieties.

131
Q

Lirac AOC

A

makes mainly red wines, and some rosés (like neighbouring Tavel to the south) and white wines. For red wines, the principal varieties are Grenache Noir, Mourvèdre, Syrah and Cinsaut which together must make up a minimum of 90 per cent of the final blend. High sunlight hours and well-drained, infertile soils make for good conditions for growing and ripening grapes

132
Q

Tavel AOC

A

dedicated solely to rosé wines. The AOC lists 12 principal grape varieties (black and white), but the final blend must include Grenache Noir. None of the principal varieties may contribute more than 60 per cent, with the rest being made up from the allowed 12 varieties. The maximum yield is 46 hL/ha. The wines are medium intensity pink-orange in colour, much darker than most other rosés, with medium to medium (+) intensity of strawberry and raspberry fruit, medium (+) to full body and medium alcohol but at the top end of that band (e.g. 13.5% abv). The wines are good to very good in quality and mid- priced to premium in price.

WSET wines of the world (48 decks)

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