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WSET3 Wines & Grapes > Italian Grapes Checked > Flashcards

Italian Grapes Checked Flashcards

(53 cards)

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1
Q

Pinot Grigio Veneto Style

A

Early Buding/Ripening (if left too long on vine loses Acidity)

Produces neutral wines with High Yields & Early Harvest

Made from clone known for pale skin & large fleshy pulp.

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2
Q

Pinot Grigio Alto Adige Style

A

Early Buding/Ripening (if left too long on vine loses Acidity)

Dry, Light to Medium Body, High Acidity

Citrus and Green fruit flavours

Made from Pinio Gris/Grigio clones from France, Germany = smaller berries, greater flavor concentration

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3
Q

Schiava

A

Alto Adige DOC Black Grape

Dry, Light & Fruity

Low-Medium Tannins

Raspberries & Plums

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4
Q

Trentino Valley Floor Style

A

Medium Body, Medium Acidity, Ripe Stone Fruit

Higher Altitude similar to Alto Adige

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5
Q

Teroldego

A

Trentino DOC (almost all on Rotaliano Plain)

Deep Color, Medium to full body, High Acidity, Medium to High Tannin

Aromas of Black fruit, Cherry

Usually matured in oak and age

Planted mid-slope and valley floor

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6
Q

Friuli Style

A

Best in Italy, Rich, Ripe White and Reds

Pinot Grigio

Merlot

Friulano (w)

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7
Q

Friuli Pinot Grigio

A

Some of the richest in Italy

Medium to full-bodied

Juicy Peach and Tropical fruit flavours

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8
Q

Friuli Merlot

A

Medium Body, Medium Acidity, Medium Tannins

Ripe Red fruit flavours. Hint of Spice from oak

Most planted variety here

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9
Q

Friuli-Venezia Plains Wines & Hills

A

Tend to be White

Fiuli Grave DOC (plains) - Simple & Fruity

Collio DOC (w) & Collio Orientali DOC(r/w) (hills) - premium, more concentrated

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10
Q

Friuli Friulano

A

Native White White Friuli Grape

Light Color, Medium Body, Medium to High Acidity

Aromas of Pear, Red Apples, Herbs

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11
Q

Soave Plains characteristics

A

Gaganega Grape

Sandy alluvial soilds that speed up ripening

Fruitier and Medium Acid meant to be drunk young

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12
Q

Soave Classico / Garganega

A

Late ripneing & semi-aromatic - foothills

Medium Body, Medium to High Acidity

Aromas of Pears, Red Apple and Stone fruit.

Sometimes aromas of White Pepper

No typical aromas/flavours of new oak

In age worthy examples; aromas of Almonds and Honey

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13
Q

Corvina

A

Valpolicella/Amarone Wine

Late ripening, small berry

Thin Skin, Moderate Color, Low-Med Tannin, High Acidity

Red Cherry Flavors

Add local grapes to enhance color and tannin

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14
Q

Valpolicella (Classico) DOC

A

Simple and fruity

Light tannins

Red cherry flavours

Rarely oaked

Made to drink immediately

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15
Q

Recioto della Valpolicella

A

Dried and not completely fermented

Sweet, Full-bodied, Medium to High Tannins, High Alcohol

Intensely concentrated Red Fruit

Grapes so sweet fermentation stop

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16
Q

Amarone della Valpolicella DOCG

A

Dry or off-dry

Full-bodied

High alcohol

Medium to high tannins

Intensely concentrated red berry and spice flavours

Usually aged in large oak casks

Passito method to add structure, flavor, and color

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17
Q

Recioto di Soave DOCG

A

Other Nothern Italian Region for Reciotto

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18
Q

Valpolicella RIPASSO DOC

A

Medium to Full Body, Medium to High Tannins

Flavours of Stewed Red Cherries and Plums

  1. Shortly before fermentation finishes the Amarone is drained off the skins.
  2. Skins remain unpressed and are added to a vat of Valpolicella that has finished fermentation
  3. Newly introduced yeasts ferment the remaining sugar on the Amarone grape skins
  4. New grape skins give more colour, flavour and tannins to the wine they have been added to
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19
Q

Nebbiolo

A

Black grape

Full Body, High Acidity, High Tannins, LITTLE COLOUR

Ripens slowly at altitude, develops Perfume aromas, Sour Cherries, Herbs, Dried Flowers

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20
Q

New Style - Barolo DOCG

A

100% Nebbiolo - Ripens Slowly

Better vineyard management & gentler extraction results in shorter maturation times with smoother, riper Tannins.

Oak maturation may take place in smaller barrels including new oak.

Pronounced Red Cherry, Plum, Rose, Violet, Herbs

Further bottle ageing provides - Truffles, Tar & Leather

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21
Q

Traditional Barolo DOCG

A

100% Nebbiolo - Ripens Slowly

Little Color, Full Body, High Acidity, High Tannins

Pronounced Red Cherry, Plum, Rose, Violet, Sour Cherries, Herbs and sometimes Dried flowers

Ability to develop in bottle

3 years ageing, 18 months large Oak - soften tannins, gives complexity of truffles, tar, leather

Barolo Serralunga d’Alba DOCG - Village Names

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22
Q

Barbaresco DOCG

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A

Full body, High acidity, High tannins

Sour Cherries, Herbs and sometimes Dried flowers

Ability to develop in bottle

100% Nebbiolo

2 years ageing, 9 months Oak (barrique or botti large casks) - sofern tannins, gives complexity of truffles, tar, leather

Lower altitude 200-400m than Barolo, ripens earlier, fruiter and less perfumed

23
Q

Barbera wines of Asti/Alba

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A

Late ripening (2 weeks before Nebbiolo, 2 weeks after Dolcetto)

Medium-Deep Color, Full Body, Low-Med Tannins, High Acidity

Aromas of Red Cherries, Plums and sometimes Black Pepper

Styles:

  1. Youthful and fruity, with no oak influence
  2. Barrel-aged with spicy flavours
24
Q

Dolcetto d’Alba DOC

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A

Earlier Ripening - Produces Fine Wines

Deep, often Purple Color, Med-High Tannin, Med Acidity

Aromas of Black Plums, Red Cherries & Dried Herbs

*It’s earlier ripening than Nebbiolo and Barbera

It can be planted in cooler sites*

Drunk you, best can age

25
1. Gavi DOCG 2. Cortese di Gavi DOCG 3. Gavi di Gavi DOCG
**CORTESE GRAPE** **Pale, Light-bodied, High acidity - Not Complex** Aromas/flavours of **Citrus, Green Apples and Pears** Protectively, with cool fermentation in stainless steel 1. Fermentation in old oak 2. Lees stirring Some can drink early, some can age
26
Sangiovese
Late ripening **Lighter Color, High Acidity, High tannins** Aromas of **Red Cherries, Plums and Dried Herbs** Usually aged in oak to soften tannins and sometimes add spicy flavours (small and large casks) Aged aromas: **Meaty** and **Gamey**
27
Chianti Rufina DOCG Chianti Colli Senesi DOCG
Subregion Know for Quality
28
Chianti Classico Gran Selezione DOCG
1. Grapes must be sourced from a single estate 2. Wines must be aged for six months longer than Riserva (30 months)
29
Chianti Classico Riserva DOCG
Grown Higher Altitudes Must be aged for **24** months at least **3** months Bottle aged Medium-Body, Med-High Acidity, Firm Tannins **Floral, Cherry, Nutty**
30
Chianti Classico DOCG
Grown at Higher Altitudes Medium-Body, Med-High Acidity, Firm Tannins More Herbal **Must be aged for 12 months**
31
Brunello di Montalcino DOCG
100% Sangiovese More Intense, Full Body (fuller than Chianti), High Acidity, High, Smooth Ripe Tannins Intense Blackberry, Black Cherry, Chocolate, Leather & Violet Can age 10-20yrs+. **Aged 5 years before released & Aged at least 2 years in Oak**
32
Vino Nobile di Montepulciano DOCG
Can be a Sangiovese blend More full-bodied and alcoholic vs. Chianti **Aged at least 2 years before release**
33
Rosso di Montalcino Rosso di Montepulciano
Declassified Brunello di Montalcino and Vino Nobile di Montepulciano Used for poor vintage or young vines **Only 1 year minimum age before release** **Lighter & Fruitier and meant for yound drinking**
34
**Super Tuscan** Toscana IGT Bolgheri DOC Maremma Toscana DOC
First was CabSav but can be any International Varierty Helped to turn Italy's reputation Newer DOCs permit 100% non-Italian varieties
35
Orvieto DOC
Blend of Grechetto & Trebbiano Light Body, Med-High Acidity Flavors of Ripe **Grapefruit** and **Peach** **Protectively O2, Cool fermentation, Stainless Steal**
36
Grechetto
Thick-skinned, characterful native grape ## Footnote **Valued for fruitiness & weight**
37
**Sagrantino** di Montefalco DOCG
Umbria's most prestigious Red Made from **Sagrantino Grape** **Full Body, Very High Alcohol (16%+ ABV), High Tannins** Also made Passito
38
Frascati DOC
Hills of Rome, Altitude and Lakes **Blend of Malvasia & Trebbiano grapes** **Fresh and fruity in style, Medium body, Medium to high acidity** Flavours of **Citrus** fruit, with **Malvasia** sometimes providing **Floral, Orange Blossom** aromas
39
**Verdicchio** dei Castelli di Jesi DOC
**Verdicchio** Grape **High acidity** **Green apple** and L**emon** flavours Sometimes notes of **Fennel** and **Almonds** **Usually simple and fruity**, but the best have greater concentration and can develop notes of **Honey** and **Almonds** with bottle age
40
Rosso Conero DOCG
Marche's best known Red Montepulciano + Sangiovese **Deep Ruby, Dry, Full Body, Tannic, Bitter Finish**
41
Montepulciano d'Abruzzo DOC
High levels of colour High levels of tannins Medium acidity Flavours of **Black Plums and Cherries** *Many simple and fruity with no oak ageing* Most concentrated examples matured for a short time in oak
42
**Fiano** d'Avellino DOCG
**Fiano** grape Dry, Med-Full Body, Med Acidity Aromas of **Peach**, **Melons** and **Mangos** Better example matured in oak and can be aged in bottle, developing notes of **Wax** and **Honey** Usually early drinking
43
**Greco** di Tufo DOCG
Ripens late, Leaner in body than Fiano **Dry, Fresh Aromatic, Deep Color, More Acidity than Fiano** **Green apple**, **Stone** fruit and **Passion Fruit** flavours The best examples age in bottle to develop aromas of **Honey** and **Mushrooms** Mostly fermented in stainless steel. Low temp fermentation. Some use of old oak and techniques such as lees-stirring to enhance texture
44
Aglianico
Campania - Thick Skin, Early Budding/Late Ripening **Deep Colour, Full Body, High Acidity, High Tannins** Flavours of Black Fruit (**Cherry Plum), Violets & Chocolate** Matured in oak and can age in bottle to develop **Earthy, Forest Floor notes**
45
Taurasi DOCG
Best **Aglianico** in Campania DOCG Minimum 3 years aging
46
Aglianico del Vulture DOCG
Basilicata DOCG is considered the best Aglianico **On extinct volcano Mt Vulture (450-900m)** Young and Fruity to Full Body
47
Negroamaro
**Full-Body, Medium Tannins, Medium Acidity, High Alcohol** Baked **Red** and **Black Fruit** flavours Yields need to be controlled
48
Salice Salentino DOC
Best Negroamaro - Intense Port-Like Reds
49
Primativo
**Early Ripening** **Dry Full Body, Med Tannins, Med Acidity, High Alcohol** Pronounced flavours of **Very Ripe Berry fruit (Blackberry, Blueberry) Figs, Earth & Meat**
50
Nero d'Avola
Sicily **Med-Full Body, Med Tannins, Med Acidity** Aromas of **Plums and Black Cherries** Usually made into a fruity, early-drinking style From best producers they are more concentrated and complex
51
Etna Red DOC
Old, low yielding at high altitudes 1. Nerello Mascalese 2. Nerello Cappuccio **High Acidity, High Tannin** Fragrant wines. Aromas of **Sour Red Cherries**, **Cranberries** and **Raspberries**, sometimes with **Dried** H**erbs** With age **Mushroom**-like aromas can develop
52
Sicilia White
Local white grapes ## Footnote **Unoaked** **Citrus & Stone Fruit**
53
Etna White DOC
**Medium Body, High Acidity** **Citrus**, **Stone/Steely** Character Develops **Honey** & **Wax** with age

WSET3 Wines & Grapes (27 decks)

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