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CMS 2024 > ITALY > Flashcards

ITALY Flashcards

1
Q

What are the factors that influence the Italian climate?

A

Pyrenees
Apennines
Mediterrean Sea
Adriatic Sea
Ionian Sea
Tyrrhenian sea
Po River

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2
Q

Explain the quality structure of Italian wine

A

DOCG
Denominazione di Origine Controllata e Garantita
Higher standard, judging tastingpanel

DOC
Denominazione di Origine Cotrollata
Highest EU-level

IGT
Indicacíon Geográfica Tipica
Gloria-loven, 1992

VdT
Vino da Tavola
80 % of production

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3
Q

Name the wine producing districts and their location (draw on map)

A

Piemonte 18 DOCG - Nebbiolo
Veneto 14 - Glera
Toscana 11 DOCG - Sangiovese

Lombardy 5 DOCG - Croatina
Marche 5 DOCG - Verdicchio

Puglia 4 DOCG - Primitivo
Campania 4 DOCG - Aglianico Campania

Fruili-Venezia-Giulia 3 DOCG - Ribolla Gialla
Lazio 3 DOCG - Belone

Umbria 2 DOCG - Sagrantino
Abruzzo 2 DOCG - Montepulciano
Emilia-Romagna 2 DOCG - Lambrusco

Basilicata 1 DOCG - Aglianico Basilicata
Sicily 1 DOCG - Nero d´Avola
Sardinia 1 DOCG - Cannonau

Trentino-Alto Adige - Lagrein
Liguria - Vermentino
Molise - Tintilla
Calabria - Gaglioppo
Valle d´Aosta - Prie Blanc

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4
Q

Name the principal varietals and their region

A

Red grapes:

Sangiovese
All of Italy excl. Sicily

Nebbiolo
Piemonte, Lombardia, North, NW IT

Barbera
Piemonte, Lombardy

Dolcetto
Piemonte

Aglianico
Napoli, south

Nero d´Avola
Sicily

Corvina
Molinara
Rondinella
NE-IT, Veneto

White grapes:

Pinot Grigio
Friuli-Veneto-Guilia

Garganega
Veneto

Trebbiano
All IT, commercial wine production

Verdicchio
N-Sardinia, Marche

Glera
Veneto

Arneis
Piemonte

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5
Q

Explain the production method of Recioto

A

CRM =
Corvina
Rondinella
Molinara

Recioto della Valpolicella DOCG

Recioto production:
The sweetest of the CRM grapes used
Dried out on bamboo mats for 3 weeks to 3 months (lots of ventilation meanwhile)
to get rid of water while remaining sugar
Matured in slavonian oak min. 2 years

Big bottis, or smaller Venitian barrels (600L)

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6
Q

Explain the production method of Ripasso

A

Recioto della Valpolicella DOCG

Ripasso:
Made by letting standard Valpolicella wine repass (ripasso) to the
lees left from Recioto or Amarone fermentation

Allowing for a second fermentation and
adding strength in
flavour and alcohol

Ripasso min 12.5 % abv
Ripasso Superiore min 13 % abv

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7
Q

Explain the production method of Amarone

A

Amarone della Valpolicella DOCG

Made as Recioto but
drier and higher in alcohol (min 14 % abv)
Made mostly of
Corvina grape (45-95 %)

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8
Q

Explain the production method of Vin Santo

A

Mostly made from white grapes

Trebbiano
Malvasia
Columbano
evt. Sangiovese

100 % SAN =
“Occho di Perdice” (Partridge eye (raphøneøye)

Drying the grapes by
hanging in whole bunches
September to February following year

Pressing, fermentation and
Aging for 7 years in
small, wax-sealed catarelli barrels (50-250L)

Earlier often served with hazelnut biscuit

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9
Q

What terms are used on Italian labels?

A

Tenuta
Landholder, property, or estate

Azienda
Company

Castello
Castle

Cantina
Winery

Cantina sociale
Co-operative winery

Classico
Traditional vineyard zone within DOC/DOCG

Superiore
Higher-quality grapes with higher alcohol

Barolo:
Bric or Bricco =
Vineyard on topp of a hill

Sori =
South-facing, and part of a hillside where
snow melts first

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10
Q

What quality levels exists in Processo wine production?

A

Produced in NE IT
Veneto
Friuli

DOCG only from areas between
Conegliano and
Valdobbiadene

Prosecco Cru Cartizze DOCG
Prosecco Cru Rive
Congeliano Valdobbiadene DOCG
Asolo Prosecco DOCG
Prosecco DOC Treviso
Prosecco DOC

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11
Q

How is Prosecco made?

A

Frederico Martinotti 1895
Eugene Charmat 1907

Tank, bulk, cuve close method

Glera

Primary fermentation
Secondary fermentation, no CO2 release
Cooling + filtration
Dosage added
Bottling

Aromas:

Apple
Peach
Flowers

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12
Q

Name the DOCG´s of Piemonte

A

Barolo DOCG
Barbaresco DOCG
Roero DOCG
Gattinara DOCG
Ghemme DOCG

Barbera d´Asti DOCG
Barbera del Monforte Superiore DOCG
Nizza DOCG

Dogliano DOCG
Dolcetto di Ovada Superiore DOCG
Dolcetto di Diano d´Alba DOCG

Ruché de Castagnole Monferrato DOCG
Gavi DOCG
Erbaluce di Caluso DOCG

Asti/Moscato d´Asti DOCG
Alta Langa DOCG
Brachetto d´Acqui DOCG

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13
Q

Name the DOCG´s of Toscana

A

Amarone della Valpolicela DOCG
Asolo Processo DOCG

Bardolino Superiore DOCG
Bardolino Superiore Classico DOCG

Conegliano Valdobbiadene Prosecco Superiore DOCG

Prosecco Superiore Rive DOCG

Recioto di Gambellara Classico DOCG

Soave Superiore DOCG

Recioto di Soave DOCG
Recioto della Valpolicela DOCG

Valdobbiadene Superiore di Cartizze DOCG

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14
Q

Name the DOCG´s of Veneto

A

Amarone della Valpolicella
Recioto della Valpolicella
Bardolino superiore
Recioto di Soave
Soave Superiore
Recioto di Gambellara
Valdobbiadene Prosecco
Asolo Prosecco
Colli Euganeu Fior d´Arancio
Piave Malanotte
Lison

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15
Q

Name the DOCG´s of Lombardy

A

Franciacorta DOCG: chardonnay, pinot nero, pinot bianco
Oltrepó Pavese Metodo Clasico DOCG: pinot nero
Valtellina Superiore DOCG: nebbiolo
Moscato di Scanzo DOCG: red moscato

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16
Q

Name the DOCG´s of Emilia-Romagna

A

Romagna Albana DOCG: albana
Colli Bolognesi Pignoletto DOCG: grechetto

17
Q

Name the DOCGs of Fruili-Venezia-Giulia

A

Ramandolo DOCG: ramandolo
Colli Oriental del Friuli-Picolit DOCG: picolit
Rosazzo DOCG: friulano
Lison DOCG: friulano?

18
Q

What are the aging requirements for Riserva and Superiore wines?

A

Riserva
24 months

19
Q

What are the aging requirements for Barolo wines?

A

Barolo Normale
38 months minimum
18 in wood

Barolo Riserva
62 months minimum
18 in wood

20
Q

What are the aging requirements for Barbaresco wines?

A

Very tannic wines
12 abv min.

Normale
26 months
9 in oak or chestnut wood (kastanjetre)

Riserva
50 months
9 min., usually its 24 months

If vineyard name is included on label
7 200 kg/ha is maximum + extra 0.5 abv

Reknowned producers:

Montestefano
Montefico
Rabajá

21
Q

What are the aging requirements for Chianti wines?

A

Chianti DOCG
11.5 abv min.

Chianti Riserva DOCG
12.5 abv min.
24 months min.

Chianti Classico DOCG
12 abv min.
delimited area

Chianti Classico Riserva DOCG
12.5 abv min.
24 months min.
3 months in bottle
delimited area

22
Q

What are the aging requirements for Vino Nobile wines?

A

Vino Nobile di Montepulciano DOCG

Normale
11.5 abv min
24 months min.
12 months oak
6 months bottle

Riserva
13 abv. min
36 months in botti

Prugnolo Gentile =
Sangiovese clone

Vin Santo di Montepulciano
14-17 abv

23
Q

What are the aging requirements for Brunello di Montalcino wines?

A

Brunello di Montalcino DOCG
a strong, dark, red wine, plenty of tannin

Normale
12.5 abv min.
100 % Brunello (Sangiovese clone)
48 months min.
24 months in wood
4 months in bottle

First release is 5 years after harvest -
all in order to balance out the wine.

Riserva
60 months
24 months in wood
6 months in bottle

First release is 6 years after harvest.
This wine matures with bottle age.

24
Q

Mention the sub-districts of Chianti

A

Chianti Clasico
between Firenze and Siena

Castelnuovo Berardenga

Castellina in Chianti
Gaiole in Chianti
Greve in Chianti
Radda in Chianti

S. Casciano in Val di Pesa
Tavernelle Val di Pesa

Barberino Val d´Elsa

Poggibonsi

CMS 2024 (36 decks)

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