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WSET L3 > Ch 27 - Northern Italy > Flashcards

Ch 27 - Northern Italy Flashcards

1
Q

What is the climate in Northern Italy?

A

Moderate climate with ry short summers.

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2
Q

What natural factors impact the climate and weather in Northern Italy?

A

Alps form a barrier and shelter vineayrds from rain. Local rivers including the Po and glacial lakes like Lake Garda moderate inland areas too. Areas close to the sea have higher levels of rainfall so fungal disease can be a problem.

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3
Q

What is the particular trellising system used in Northern Italy? What are the benefits of this system and why might it still be used?

A

Pergola - complex system where canopy is trained high with fruit hanging below it - protects from sunburn as well as allowing airt to circulate, minimising risk of rot. Still used when high acidity and low sugar required, like for sparkling, and when they are going to use dried grapes which need to be free from damage and disease.

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4
Q

What other trellising is used?

A

Higher density plantings using VSP.

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5
Q

How were vineyards in north of Italy traditionally planted?

A

Low density with high yielding vines.

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6
Q

Where are the sites in Alto Adige?

A

Planted on terraces on south east and south west facing valley sides of River Adige.

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7
Q

What is the climate like in Alto Adige and how does this impact the wines produced?

A

Region has moderate climate, with short dry summers and low rainfall. Most vineyards experience large diurnal range due to altitudes making them ideal for aromatic whites and elegant light bodied reds.

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8
Q

What is the most notable wine in Alto Adige and what is the character?

A

Pinot Grigio. Tends to be dry, light to med body, high acidity, citrus and green fruit. Will be usually labelled under Alto Adige DOC regional name.

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9
Q

Where are the sites in Trentino?

A

Valley is wider than further north and vines are planted on the valley floor as well as slopes on the sides.

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10
Q

What is the climate like in Trentino and how does this impact the wines produced?

A

Has dry summers and low rainfall during growing season, overall slightly warmer than Alto Adige. due to more southerly latitude, lower altitude of vineyards and mountains protecting it from cooling influences of Lake Garda.

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11
Q

What are the main varieties in Trentino?

A

Chardonnay (non-spec) and Pinot Grigio.

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12
Q

What are the wines from the valley floor like in Trentino?

A

Medium bodied, medium acidity with ripe stone fruit flavours.

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13
Q

What are wines from higher altitudes like in Trentino?

A

More like those from Alto Adige - medium or light body with higher acidity and citrus, green fruit. Most wines labelled Trentino DOC.

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14
Q

What is the climate for the northerly vineyards in the foothills of the Alps in Friuli-Venezia Giulia?

A

Moderate and continental, cooled by cold air from the mountains.

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15
Q

What is the climate of the vineyards in the south of Friuli-Venezia Giulia on the flat plain near the Adriatic Sea?

A

Warm maritime climate.

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16
Q

What is the most prevalent grape in Friuli-Venezia Giulia? What is its style?

A

Rich and ripe Pinot Grigio. Some of the richest in Italy . Medium to full body, juicy peach and tropical fruit.

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17
Q

What are wines from the plain in Friuli Venezia Giulia labelled as? What is their style?

A

Friuli Grave DOC. Tend to be white, simple and fruity.

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18
Q

What are Collio DOC and Colli Orientali DOC? What are they known for?

A

Regions located in the hills in Friuli Venezia Giulia. Known for more concentrated white wines. CO also noted for its reds.

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19
Q

What are the best known wines in Veneto?

A

Soave and Valpolicella.

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20
Q

What is the climate like in Veneto and what factors influence it?

A

Warm with moderate rainfall. Cooling influences from altitude, exposing vineyards in the foothills to a large diurnal temp range, breezes from Lake Garda cool the vineyards in the west. Flat plain is affected by moist air and fog from River Po increasing the number of sprays needed to combat disease and rot.

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21
Q

What is found in the flat plain of Veneto?

A

Inexpensive, high volume wines from PG, Chardonnay, Merlot, Corvina, Garganega, Trebbiano. High yields means they’re simple and fruity. Labelled Veneto IGT.

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22
Q

What are the 2 parts of Soave?

A

Foothills to north, flat plain in south near river Po.

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23
Q

What are the soils in the foothills of Soave and how does this impact on wines?

A

In foothills, limestone and clay with volcanic rocks. These are naturally cool and together with influence of altitude slow down ripening, leading to grapes with full flavour ripeness yet high acidity. Capable of maturing for many years.

24
Q

What are the soils in the flat plain of Soave and how does this impact the wines?

A

Sandy, alluvial soils that aid ripening so they’re fruitier with meidum acidity and meant to be drunk young.

25
Q

What is the main grape in Soave?

A

Garganega. others may be added to the blend.

26
Q

What are the characters of the wines in Soave?

A

Medium to high acidity, medium body and aromas of pears, red apple, stone fruit and sometimes white pepper. Do not display new oak normally. Best can age, developing almond and honey.

27
Q

How will wines in Soave be labelled?

A

Soave DOC if using grapes from entire region, but those from just the foothills can use Soave Classico DOC.

28
Q

What are the soils in the northern foothills of Valpolicella and what impact does this have on the wine?

A

Limestone, clay and volcanic soils which slow down ripening so grapes have more acidity.

29
Q

What are the soils on the flat southern region of Valpolicella and what impact does this have on the wine?

A

Gravel and sand - warmer so grapes are fruitier with less acidity.

30
Q

What is the main grape in Valpolicella? What is its character?

A

Corvina - thin skin, moderate colour, low to med tannins and high acidity.

31
Q

How is Valpolicella typically made (blending, age, oak) and what is the style?

A

To increase colour and tannins, local varieties may be added to blend. Corvina wines are simple and fruity with light tannins and display red cherry flavours, rarely oaked and made to drink immediately.

32
Q

What are the labelling terms in Valpolicella?

A

Valpolicella DOC and for those made from the foothills, Valpolicella Classico DOC.

33
Q

What is the Passito method?

A

Used in Veneto to increase structure and flavour concentration and, in reds, colour. Grapes are picked early while high in acidity and dried indoors to concentrate sugars and flavours. Fermentation starts in winter.

34
Q

What are the two types of Passito wine in Valpolicella?

A

Amarone della Valpolicella DOCG - dry or off dry. Full bodied, high alcohol, med to high tannins and intensely concentrated red berry and spice. Usually aged in large oak

Second is Recioto della Valpolicella DOCG made from grapes that are so sweet fermentation stops naturally. Have intense red fruit flavours, high alcohol and full body with med to high tannins.

35
Q

What is the Ripasso method?

A

Uses grape skins from a fermenting Amarone della Valpolicella. Before fermentation finshes, the Amarone is drained off. Skins remain unpressed and are added to a vat of valpolicella that has finished fermentation. Yest which are transferred as well fermented remaining sugar on the AMarone grape skins which extracts more colour, flavour and tannins. These can be labelled Valpolicella Ripasso DOC and are med to full bodied with med to high tannins and flavours of stewed red cherries and plums.

36
Q

What is the climate in Piemonte region and what natural factors impact on it?

A

Moderate and continental with long, cold winters and summers that can be subject to thunderstorms, hail and fog. Mountains in the North provide a rain shadow protecting region from northern winds and precipitation. Moderating influences from Po river and Lake Maggiore.

37
Q

What is noteworthy about the terrain in Piemonte?

A

Foothills - range from 150 to 600m and provide different aspects and altitudes for viticulture.

38
Q

What are the main black grapes in Piemonte?

A

Nebbiolo, Dolcetto, Barbera and Cortese.

39
Q

Where are the most famous regions in Piemonte? What are the most prestigious appellations?

A

Around Turin - towns of Asti and Alba. Barolo DOCG and Barbaresco DOCG are the most prestigious appellations but number of the other DOC and DOCG wines are made in the wider area. No IGT or IGP for the region - all are DOC or DOCG.

40
Q

What is the main feature of terrain in Barolo?

A

Horseshoe shaped valley with steep south-facing slopes.

41
Q

What grape is Barolo DOCG?

A

Exclusively Nebbiolo - high acidity and tannin but little colour.

42
Q

What is notable about Nebbiolo in Barolo and what is its style?

A

Grapes ripen slowly at the altitudes so they develop perfumed aromas of sour cherries, herbs and dried flowers. In best years they are full bodied with high acidity and tannins and can develop in the bottle.

43
Q

How are wines in the Barolo region labelled?

A

Village may appear on label if grapes are from that area only. Best wines are from named vineyards or crus e.g. Barolo Cannubi DOCG. Other grapes will be labelled as Alba DOC (e.g. Docetto or Barbera).

44
Q

What are the ageing requirements and practices for Barolo DOCG?

A

Must be aged for three years, 18 months of which must be in oak. Traditionally was aged for several years in large oak barrels to soften harsh tannins. Now improvements in vineyard management and gentler extraction result in smoother, riper tannins that may mean producers mature wines for shorter periods. Oak maturation may take place in small barrels including some new oak or larger casks depending on style desired. Tend to benefit from bottle ageing which softens the tannins and adds further complexity giving aromas of truffles, tar and leather.

45
Q

What is Barbaresco? Comment on its natural features and impact on wines.

A

Area renowned for Nebbiolo. Has south facing slopes at lower altitudes than Barolo. Lower attitude and influence from local river means Nebbiolo ripens earlier here compared to Barolo and is fruitier and less perfumed. Has similar acidity and tannin which gives the wines ability to age in bottle.

46
Q

What are the ageing and labelling requirements (regarding villages compared to Barolo) and practices for Barbaresco DOCG?

A

Must be aged for 2 years before release - 9 months in oak. Region is smaller than Barolo - fewer villages on labels but higher quality wines are from single named vineyards or crus.

47
Q

How are wines labelled in Asti’s and Alba’s DOCs/DOCGs?

A

Appellations are named after grape variety and nearest down e.g. Barbera d’Alba DOC and Barbera d’Asti DOCG (higher quality)

48
Q

What is the character of Barbera?

A

Late ripening, medium to deep colour, low to medium tannins and high acidity. Aromas of red cherries, plums and black pepper.

49
Q

What styles can Barbera be made in?

A

Wines made in two styles - youthful and fruity with no oak or barrel aged to give spice.

50
Q

What is Dolcetto like in Asti/Alba and where are the finest wines?

A

Earlier ripening black grape than Nebbiolo and Barbera - planted in the coolest sites. Dolcetto d’Alba DOC produces the finest wines

51
Q

What is the character of Dolcetto?

A

Deep purple colour with medium to high tannins and medium acidity. Aromas of black plums, red cherries and dried herbs.

52
Q

Can Barbera and Dolcetto age?

A

Barbera and Dolcetto can be drunk young but the best age for several years.

53
Q

What else is Asti famous for besides red wines?

A

Sparkling wines made from Moscato.

54
Q

What natural features influence the wines in Gavi and how do they impact them?

A

Grown in hills where altitude and sea breezes result in long, slow ripening of white grape Cortese emphasising its naturally high acidity and floral character.

55
Q

What are Gavi Cortese wines labelled as?

A

Gavi DOCG or Cortese di Gavi DOCG. If grapes come from town of Gavi may be Gavi di Gavi.

56
Q

What are Gavi Cortese wines like?

A

Pale, light bodied with high acidity and aromas, flavours of citrus, green apples and pears. Protective winemaking is the norm, cool fermentation in stainless steel. Some use old oak for fermentation and lees stirring to add complexity. Most is ready to drink on release but the best can age well in bottle.

WSET L3 (26 decks)

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