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Italian sparkling Flashcards

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1
Q

Tank method what % of Italy sparkling?

A

96%

of which half is Proescco

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2
Q

Tank method Italian sparklers (2)

A

Prosecco
Lambrusco

(Asti method a variation of it)

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3
Q

How are tank method wines classified?

A

Their level of pressure in the bottle, i.e.

spumante: min 3 bar of pressure
frizzante: 1-2.5 bar

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4
Q

Traditional method what % of Italy sparkling?

A

4%

Mostly Franciacorta and Trentodoc

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5
Q

% breakdown of tank vs trad method in Italy

A

96% tank

4% trad

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6
Q

Italian traditional method sector what fraction the size of Champagne?

A

1/10

one-tenth

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7
Q

Prosecco style

A 
Light to medium (-) intensity
Apple and pear
Light body
Medium to medium (+) acid
Low to medium alcohol
Brut to Demi-sec; Extra Dry most common
Fully sparkling or frizzante
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8
Q

Prosecco intensity: DOC vs DOCG

A

DOC: light intensity
DOCG: medium intensity, greater definition and range of primary fruit

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9
Q

Three DOC/Gs for Prosecco

A

Prosecco DOC
Conegliano Valdobbiadene - Prosecco DOCG
Asolo Prosecco DOCG

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10
Q

Land under vine for Prosecco DOC

A

23,000ha

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11
Q

Topography of Prosecco DOC

A

There are hills and mountains BUT most vineyards on flat plain

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12
Q

Additional geographic labels for Prosecco DOC

A

Treviso
Trieste
If grapes grown and wine made within these areas

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13
Q

More volume from Treviso or Trieste?

A

Treviso

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14
Q

Land under vine for Prosecco DOCG

A

7,700ha

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15
Q

Location of Conegliano Valdobbiadene

A

Hill, historic area between towns of Conegliano and Valdobbiadene
Vineyards 200-320m

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16
Q

Wording requirements on Conegliano Valdobbiadene-Prosecco DOCG

A

Producers must use either or both names (Conegliano and Valdobbiadene)
Spumante category: Superiore can be added and/or Prosecco can be omitted

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17
Q

Asolo Prosecco DOCG land under vine

A

1,800ha

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18
Q

Volume breakdown (%) of Prosecco DOC vs DOCG vs Asolo

A

DOC: 82%
DOCG: 16%
Asolo: 2%

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19
Q

Prosecco DOC climate

A

Warm and moderately continental
Moderate rainfall
Flat plain gets moist air and fog from rivers = need to spray

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20
Q

Prosecco DOCG climate

A

Cooling influences from altitude
Higher dirunal temperature ranges
Longer, slower ripening
DOCG higher acidity and more intense fruit

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21
Q

Soils in Prosecco?

A

Large region, lots of variation

More fertile soils on plain: hgiher yields and lighter intensity wines

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22
Q

Glera grape

A

Vigorous
Semi-aromatic
Very high yields

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23
Q

Glera prone to ____

A

Millerandage
Powdery, downy
Drought in summer
Grapevine yellows

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24
Q

Planting density in Prosecco?

A

Low to medium
3,000 v/ha
Due to vigour of variety

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25
Up to what % of other grapes allowed in Prosecco
Up to 15% | i.e. min 85% Glera
26
Sylvoz (Prosecco)
``` High cordon training Shoots hang downwards High vigour sties where aim is high yields Inexpensive to create Minimal winter pruning Suitable for machine (...lower cost) Height protects from frost Encourages overcropping Needs careful monitoring, need to avoid excess shading ```
27
Double-arched cane (Prosecco)
Replacement cane pruning Canes bent into arches Improves evenness of growth and fruitfulness of Glera Good ventilation = reduced fungal Common on hillside DOCG (high quality fruit aim) Costly (branches tied in on every plant)
28
Vineyard management Prosecco DOC
Machine for vineyard and harvest work Large vineyards, economies of scale High yields on plain = low concentration Mechanical harvest saves cost
29
Vineyard management Prosecco DOCG
Best sites south-facing hillsides more concentrated wine = reduced fertility (poorer soils, ebtte drainage) diurnal range = slower growth longer season for flavours to develop, higher acidity Lower (but still ig0 yields = higher concentration
30
Ciglione
Grassy banks that terrace the steepest parts of Prosecco DOCG
31
Vyd work by hand/machine Prosecco DOCG
By hand in steeper parts of hills (higher cost) Producers can choose hand or machine Cartizze, Rive and sui lieviti: hand only
32
Ferment for Prosecco base wine
15-20 days 18C = preserve primary fruit MLF blocked = retain fruit, acid
33
How long does Prosecco base wine ferment take?
15-20 days
34
Second fermentation for Prosecco
``` In tank One month 12-15C Short time on lees (weeks), chilled, filtered and bottled Noa being requirement ```
35
Ageing requirement for Prosecco
none
36
How long does Prosecco second ferment take?
One month
37
Is there dosage in Prosecco?
Traditionally no final adjustment of sweetness | Winemaker calculates how much sugar required as tirage, for both CO2 and sugar levels for final wine
38
How do you slow down Prosecco second ferment?
Lower the temperature | Quality-focused producers looking for complexity
39
Longer form of tank method is called what?
Charmat lungo Keep wine in contact with lees for 9 months Agitate the lees with an insert within the tank
40
Charmat lungo
Longer form of tank method | Lees contact 9 months with stirring
41
Prosecco Col Fondo
Pet nat akak sui lievirti Cloudy, dry frizzante DOCG or DOC "rifermentazione in bottiglia"
42
"Rifermentazione in bottiglia" must appear on what wine style?
Prosecco Col Fondo | aka sui lieviti
43
Prosecco Col Fondo usually finished with what kind of closure
Crown cap
44
Tranquillo
Still wine made in Prosecco
45
Max yields for Prosecco DOC, DOCG, Asolo
``` DOC: 125hl/ha DOCG: 94.5hl/ha DOCG (w/ "Rive"): 90hl/ha Superiore di Cartizze DOCG/Cartizze: 85hl/ha Asolo: 94.5hl/ha ```
46
Vintage Prosecco what % from that vintage
85%
47
Rive
``` Local Prosecco name for steep hill, followed by place name (eg Rive di Soligo) There are 43 Rives Hand picked Lower max yields (90hlha) Vintage shown on label ```
48
Superiore di Cartizze DOCG | Cartizze DOCG
``` Historic single vineyard 108ha Located within Valdobbiadene Lower yield (85hl/ha) Spumante only Steep hillsides, high quality, fuller body, Brut or similar Word "Prosecco" doesn't usually appear Valdobbiadene Superiore di Cartizze DOCG, for example ```
49
Prosecco around what % of Italian sparkling production
Around half
50
Breakdown spumante vs frizzante for Prosecco
75% Spumante | 25% Frizzante
51
Average vineyard holding in Prosecco
2.5ha
52
How many growers in Prosecco?
10,000
53
How many producers of base wine in Prosecco?
1,200
54
How many makers of sparkling wine in Prosecco?
350
55
Example of big Prosecco producer
Zonin
56
Co-ops account for what % of fruit grown in Prosecco
50%
57
Prosecco: what % volume is domestic market?
25% Steady growth 50-50
58
Key export markets for Prosecco? And how is it perceived there?
UK, USA, Germany 2/3s of export volume "Prosecco" a soft brand, an everyday luxury Sometimes an alternative to discounted Champagne or to rose Prosecco cocktails
59
Key challenges for Prosecco business today?
After huge growth, stabilise and maintain current sales levels in the face of increasingly competition Protect the name (King Valley)
60
Most common sweetness level for DOCG Prosecco?
``` Extra Dry (around 60% of volume) Brut (30%) ```
61
Extra Brut category for DOCG Prosecco
Introduced 2019 | 0-6g/L
62
Most DOCG Prosecco sold where?
60% sold in Italy | Of that, majority in northern Italy
63
DOCG prosecco exports
40% exported Exports outperforming (growing) sales domestically Germany, UK, Switzerland
64
Two DOCG prosecco producers
Bisol | Nino Franco
65
Bisol and Nino Franco are major producers of what?
Prosecco DOCG
66
Challenges for DOCG Prosecco business
Improve recognition of higher quality wine (consumers see Prosecco as generic brand) Achieve higher price DOCG land is fully planted; continued growth must come through higher prices
67
Asti DOCG and Moscato d'Asti DOCG from what grape
Moscata Bianco | aka Muscat Blanc a Petit Grains
68
Asti from what three provinces of Piemonte?
Asti Alexandria Cuneo
69
Asti style
Pronounced orange blossom, grape, peach Medium acid Low alcohol Sweet
70
Asti vs Moscato d'Asti
Asti (aka Asti Spumante) higher alc, fully sparkling | Moscato d'Asti lower alcohol, semi-sparkling, higher RS
71
Climate for Asti DOCG
Moderate continental Cold winter Hot dry summer Enough rainfall (spring and autumn)
72
Asti grapes msut be grown where?
Hillsides (better sun interception and drainage) | Limestone and clay preferred
73
Max yields for Asti
75hl/ha
74
Moscato Bianco: budding and ripening
Early budding | Mid ripening
75
Moscato Bianco prone to what?
Powdery | Botrtytis bunch rot
76
Why is Moscato Bianco attracted to bees,w asps, etc
Thin skin | Aromatic scent
77
Clonal selection of Moscato Bianco seeks what?
Make it disease resistant Perfumed Higher yielding
78
Planting density Asti
medium
79
Most aromatic Moscato Asti from what soils?
Limestone | But vines planted on clay too following commercial success
80
Asti or Moscato d'Asti picked earlier?
Asi slightly earlier = ensure high acid | Moscato d'Asti later = aromatic intensity
81
First phase of Asti production?
production, clarification and filtration of must, followed by chilling and storage Must that isn't immediately needed is fridged 2-3C, kept fresh for later ferment release multiple batches throughout year when freshest
82
How long can clarified adn chilled Asti must be kept before second ferment?
Up to two years without losing fresh fruit
83
Second phase of Asti production?
Single ferementation of warmed-up must, on demand
84
Investment needed for makign Asti?
``` Lots of investment Presses Flotation tanks Filtration or centrigue equipment Large heat exchangers Power for fridge, machinery, storage ```
85
Asti ferment
``` Pressure-resistant temperature-controlled tanks Low 16-18C Primary fruit Neutral cultured yeasts MLF prevented = preserve acid ```
86
Tirage in Asti production?
No. Sugar comes from the must
87
RS in Asti comes from where?
Original must | Fermenteation is stopped before dryness, not through dosage
88
Asti DOCG alcohol level
min 6%abv
89
Moscato d'Asti DOCG alcohol level
4.5-6.5%
90
Biggest company for Asti
Martini & Rossi
91
Four big companies make what % of Asti wine?
60% | Martini & Rossi is biggest
92
Role of co-ops in Moscato/Asti
Providing chilled, clarified and filtered juice to large companies Martini & Rossi gets 35% from growers; the result from co-ops
93
Asti Secco
an off-dry style
94
Asti Dolce
another name for Asti
95
Promotional body for Piedmont
Piemonte Land of Perfection (also Barolo, Barbaresco, Gavi)
96
Most Asti sold where
Europe
97
Is there more Asti or Moscato d'Asti produced?
Asti 70% Asti 30% Moscato d'ASTI
98
Lambrusco wine styl
``` Strawberry, red cherry, plum Medium to medium (+) tannin High acidity RS Pale pink tpo deep ruby ```
99
Topogarphy of Emilia-Romagna where Lambrusco made
Low hills 150m | Inland
100
Climate for Lambrusco
Warm and continental Adequate rainfall Threat of rain at harvest
101
Irrigation in Lambrusco?
Yes | Ensure adequate water supply at critical points
102
Soils for Lambrusco
Alluvial Predominantly clay and silt Good water-holding capacity Prone to compaction (so grassed between rows)
103
Soils high or low fertility in lambrusco?
High fertility | High yielding grapes
104
Why fungal threat in Lambrusco?
Humidity on the river plain, spraying necessary | Also fight through better canopy magmt etc
105
Lambrusco Salamino grape
Fragrant, deep coloured, full bodied wines, hgih acid | DOC: Lambrusco di Santa Croce
106
DOC Lambrusco Salamino di Santa Croce
Lambrusco Salamino grape 85% | max yield 133hl/ha
107
Lambrusco Grasparossa grape
Bset on clay and silt Only one on hillsides Deep colour, full bodied, medium (+) tannin DOC: Lambrusco Grasparossa di Castelvetro
108
DOC Lambrusco Grasparossa di Castelvetro
Lambrusco Grasparossa grape 85% | 126hl/ha
109
Lambrusco di Sorbara grape
Pale, lighter body, high acid | DOC: Lambrusco di Sorbara DOC
110
DOC Lambrusco di Sorbara
Grape: Lambrusco di Sorbara (same name) 60% | Yield 126hl/ha
111
DOCs for Lambrusco
``` DOC Lambrusco Salamino di Sante Croce DOC Lambrusco Grasparossa di Castelvetro DOC Lambrusco di Sorbara DOC Reggiano Lambrusco (or DOC Reggiano) DOC Lambrusco di Modena (or DOC Modena) ```
112
Highest-yielding Lambrusco DOC
Lambrusco di Modena/Modena DOC 161hl/ha Low levels of fruit concentration
113
Pre ferment maceration for Lambrusco
1-2 days because high levels of antocyanins Restricts amount of tannin extracted Fuller bodied wines (Lambrusco Grasparossa), 3-4 days on skins
114
First ferment for Lambrusco
Low temps 18-20 retain fruit MLF blocked
115
MLF in Lambrusco?
Blocked, to preserve high acidity | unusual for red wines
116
Most Lambrusco made with what method?
Tank method
117
Lees ageing for Lambrusco?
No. Preserve primary fruit
118
Dosage in Lambrusco?
No. Sweet wines have the fermentation stopped at desired sweetness level, or blended with must/RCGM
119
Other than tank method, how else is lambrusco made?
Traditional method | Undisgorged bottle-fermented (ie ancestral method0
120
Amabile or dolce Lambrusco
min 7% abv
121
Min abv for Lambrusco
11% spumante | 10.5% frizzante
122
Average size of vyd in Lambrusco
Small 3ha (but has doubled since 2000, growers leaving industry)
123
Domestic-export split for Lambrusco
1/3 domestic | 2/3 export
124
Cleto Chiarli
Producer of high quality Lambrusco
125
What do most Lambrusco growers do with their grapes?
Take for vinification at co-op | Sell to large private wineries
126
Franciacorta style
Ripe apple and paech Biscuit, autolytic Medium alc Medium (+) acid
127
Franciacorta climate
Warm continental w/ moderating influences Cool air from Alps Spring frosts Adequate rain, but a problem at harvest somestimes
128
Franciacorta topography
Vines on gentle slopse Surrounded by low hills Lake Iseo at northern boundary
129
Main grape in Franciacorta
Chardonnay 75% | Also Pinot Noir, Pinot Blanc
130
What % of Franciacorta estates are organic?
75% | Aspires to be 100%
131
Whole bunch pressing mandatory in Franciacorta?
Yes Ensure high quality juice w/ low phenolic content (Pinot Noir for rose and red wine can be destemmed)
132
Franciacorta yield
65hl/ha max after pressing
133
Why don't producers label their Franciacorta as vintage even when it is?
Long time on lees (30 mths) required to be sold as Millesimato
134
NV Franciacorta lees ageing
18 mths
135
Saten Franciacorta
White grapes only (usually 100% Chard) 24 mths lees Less sugar a tirage, max 5 atmospheres pressure Brut only
136
Rosé Franciacorta
35% Pinot Noir min Most are Chard/Pinot blends Colour: direct pressing or short maceration, or blending with red wine 24 mths lees
137
Millesimato Franciacorta
30 mths on lees | Single vintage - 85% from that year
138
Riserva Franciacorta
60 mths on lees
139
Franciacorta ageing times
``` NV: 18 mths Saten: 24 Rosé: 24 Millesimato: 30 Riserva: 60 ```
140
Guido Berlucchi, Ca' del Bosco and Bellavista produce what?
Franciacorta
141
Three key Franciacorta producers?
Guido Berlucchi Ca' del Bsco Bellavista
142
Domestic/export split for Franciacorta
90% domestic | 10% export
143
Key export markets for Franciacorta
Switzerland Japan Germany USA
144
Trentodoc from what wider region
Trentino
145
Topography of Trentodoc
Hillside sites below high mountains
146
Trentodoc style
Ripe apple, biscuitMedium alcohol | Medium (+) to high acid
147
Trentodoc climate
Warm continental Marked cooling influences (Alps) Daytime summer temperatures high (especially this far north) and at this altitude Diurnal range = grapes ripen slowly
148
Soils in Trentodoc
Stony and well drained Poorer in nutrients on steeper slopes High flavour intensity wines (slow steady growth)
149
Trentodoc elevation
400-700m | some higher
150
What does high elevation mean for Trentodoc?
Fruit takes longer to ripen as there's a higher diurnal range Builds up flavour intensity while retaining acidity Two weeks later for harvest vs Franciacorta
151
Vineyard work in Trentodoc: hand or machine?
Hillsides and steep slopes by hand | Considerable cost
152
Vine training in Trentodoc
Guyot on sloping vineyards | Pergola system on steep terraces
153
Planting density for Trentodoc
4,500-6,000 v/ha
154
Diseases in Trentodoc
Powdery Downy Botrytis
155
Trentodoc: where is Chardonnay planted?
``` Cooler sites (longer, cooler ripening) ```
156
Trentodoc: where is Pinot Noir planted?
Warmer sites | South- and south-east facing slopes
157
Yield in Trentodoc
max 105hl/ha | many producers do lower
158
MLF in Trentodoc?
Yes, acidity typically very high here (higher than Franciacorta)
159
Lees ageing in Trentodoc (standard NV)
15 months minimum | In practice a lot longer: 20-30 months
160
Trentodoc Vintage lees ageing
24 mths
161
Trentodoc Riserva lees ageing
36 months | In practice: 5-10 years
162
Lees ageing for NV, Vintage and Riserva Trentodoc
NV: 15 mths Vintage: 24 Riserva: 36 In practice generally longer
163
How many producers in Trentodoc/
54
164
Trentodoc: top four companies producer what % of sparkling wine?
95%
165
Biggest producer in Trentodoc?
Ferrari
166
Ferrari produces what?
Trentodoc
167
Trentodoc land under vine?
800ha
168
Top four companies in Trentodoc
Ferrari Mezzocorona co-op (Rotari brand) Cavit co-op (Altemasi brand) Cesarini Sforza
169
Domestic market what % of Trentodoc sales?
80%
170
Efforts to promote Trentodoc in export markets
Sponsorship of IMW

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