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WSET Diploma & CMS Advanced 2025 > Italy: North-West > Flashcards

Italy: North-West Flashcards

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1
Q

What are the six most planted grape varieties in Piemonte?

A

Barbera
Moscato Bianco
Nebbiolo
Dolcetto
Cortese
Brachetto

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2
Q

Describe the climate of Piemonte.

A

Moderate continental climate with cold winters and hot summers.

Protected from cold, northern winds and excessive rainfall from the Alps to the north and from weather systems coming from the mediterranean by the Appennines.

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3
Q

What are the most common climactic hazards experienced in Piemonte?

A

Subject to thunderstorms, hail and fog.
Late frosts can be a threat.

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4
Q

Describe the rainfall patterns of Piemonte.

A

Low rainfall June to September - allows grapes to ripen and reduces fungal disease.
Rainfall increases September to October, posing a threat to late ripening varieties such as Nebbiolo.

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5
Q

Where is Nebbiolo mostly grown?

A

In the Cuneo provence, especially in the Langhe, but also in the northern provences of Piemonte.

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6
Q

Describe a wine made from Nebbiolo.

A

Nebbiolo wines are typically pale ruby in color, turning to pale garnet as they age (3–5 years). They have intense aromas of violet, rose, red cherry, and red plum, a full body, high tannins, high acidity, and often high alcohol.

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7
Q

Describe the viticultural characteristics of Nebbiolo.

A

It is a late-ripening and vigorous grape that is susceptible to spring frosts.

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8
Q

What soils does Nebbiolo perform best in?

A

Calcareous marl soils

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9
Q

How is Nebbiolo most commonly trained in Piemonte?

A

The vines require high pruning to ensure proper fruiting, as the first few buds are infertile. The most common training system is Single Guyot, which aids in mechanical canopy trimming.

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10
Q

What techniques are used to deal with vigourous Nebbiolo vines?

A

Vigorous Nebbiolo vines require careful canopy management to avoid unripe fruit, and cluster thinning is essential for top-quality wine production.

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11
Q

How has clonal research changed Nebbiolo wines?

A

Clonal research has focused on improving colour (traditional wines were pale in intensity and quickly turned to pale garnet, even in
young wines.) but some believe new clones lack the traditional aromatic intensity

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12
Q

Why do some producers prefer mass selection for the propagation of Nebbiolo vines?

A

Many producers, including Gaja, prefer mass selection for propagating vines, focusing on low vigor, open bunches, and small berries to improve concentration and color.

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13
Q

Why do Nebbiolo vines need to be pruned high?

A

The vines have to be pruned high as the first few buds are infertile and therefore it needs to be pruned with more buds so that those further up the shoot will bear fruit.

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14
Q

Why is Barolo commonly referred to as “the wine of kings, the king of wines?

A

Due to its association with the royal House of Savoy.

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15
Q

Describe the topography of Barolo and it’s influence on wine production?

A

The vineyards are planted on south- and southwest-facing slopes, 200–400 meters above sea level, benefiting from both good sunlight exposure and cooling influences. This long growing season allows the grapes to ripen fully, resulting in wines with pronounced aromatic intensity and high acidity.

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16
Q

What are the ageing requirements for Barolo DOCG?

A

Barolo DOCG wines must be aged for three years and two months, including 18 months in wood, with Barolo Riserva requiring a longer maturation of five years and two months

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17
Q

What are the different soil types in Barolo and how do the influence the wines produced?

A

The region’s soils are diverse, with blue-grey marl in the north and west (e.g., La Morra) producing lighter, more aromatic wines that become drinkable after a few years, while the yellow-grey sand and clay soils in the south and east (e.g., Serralunga d’Alba) create tannic, closed wines that benefit from long-term cellaring (10–15 years).

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18
Q

What is Barolo Chinato?

A

A sweet, herb infused Barolo wine.

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19
Q

What are the communes of production of Barolo DOCG?

A

Entirely included in the DOCG:
* Barolo
* Castiglione Falletto
* Serralunga d’Alba
Partially included in the DOCG:
* Monforte d’Alba
* La Morra
* Diano d’Alba
* Novello, Verduno
* Grinzane Cavour
* Cherasco
* Roddi

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20
Q

What are the six most important communes of production of Barolo DOCG?

A

Barolo, Castiglione Falletto, Serralunga d’Alba, Monforte d’Alba, La Morra, and Novello.

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21
Q

What are the max. permitted yields for Barolo DOCG?

A

56hL/ha

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22
Q

How does the Barbaresco DOCG differ from Barolo?

A

About one-third the size of Barolo DOCG. The region shares many similarities with Barolo, including climate and soil types, but Barbaresco vineyards are typically at lower altitudes and the climate is slightly warmer, resulting in a subtly riper style.

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23
Q

What are the ageing requirements of Barbaresco DOCG?

A

Barbaresco DOCG: Aged for two years and two months from the harvest (including 9 months in wood).

Barbaresco Riserva DOCG: Aged for four years and two months with 9 months in wood.

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24
Q

What are the max. permitted yields for Barbaresco DOCG?

A

56hL/ha
Same as Barolo

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25
Outline the traditional vs modern winemaking methods of Barolo/Barbaresco DOCGs.
* Traditionally, Nebbiolo wines were made with long skin maceration and extended aging in large wooden barrels. * However, in the late 1970s and 1980s, producers like Elio Altare and Angelo Gaja pioneered changes, opting for new oak, shorter aging periods, and softer tannins. * Modern practices have balanced these innovations, with most producers using 3–4 weeks of skin maceration and large oak barrels (French or Slavonian), with minimal use of new oak to preserve the delicate Nebbiolo aromas.
26
Roero DOCG, Gattinara DOCG, and Ghemme DOCG all produce wines based on what grape variety?
Nebbiolo
27
Name three DOCGs (other than Barolo and Barbareso) that produce Nebbiolo wines?
Roero DOCG, Gattinara DOCG, and Ghemme DOCG
28
How does the climate of Roero DOCG, Gattinara DOCG, and Ghemme DOCG differ from Barolo/Barbaresco?
These areas feature continental climates, with greater diurnal variation.
29
Describe the Nebbiolo based wines from Roero, Gattinara and Ghemme DOCGs.
The wines from these regions tend to be light-bodied, with intense perfume and bright acidity, and often feature blends with local varieties.
30
Name two GIs in Piemonte that produce early-drinking Nebbiolo wines.
Langhe DOC Nebbiolo and Nebbiolo d'Alba DOC
31
Outline the production of Nebbiolo from Langhe DOC Nebbiolo and Nebbiolo d'Alba DOC.
These wines are typically made from younger vines or less favored sites, with shorter maceration times (7–10 days) and aged in neutral containers for up to a year.
32
What is the most planted grape variety of Piemonte?
Barbera
33
In Piemonte, where are plantings of Barbera most concentrated?
Around the towns of Asti and Alba and the area known as the Monferrato
34
Name the DOCG in Asti renowned for Barbera production.
Nizza DOCG Used to be a subzone of Barbera d'Asti DOCG.
35
Outline the viticultural characteristics of Barbera.
* Relatively early budding * Vigorous and disease resistant * Susceptible to fan-leaf virus * Late ripening, but earlier than Nebbiolo.
36
Describe a wine made from Barbera.
* Made in a range of styles including sparkling * Most examples are still intended for early drinking. * Medium to deep ruby colour, medium intensity red plum and red cherry, sometimes with black pepper, high acidity, medium tannin, medium alcohol. * Highly concentrated styles of Barbera are also made.
37
Outline the winemaking methods for the production of a high concentrated Barbera from Piemonte.
* Fruit is grown at lower yields often from old vines. * Wines are aged in french oak barriques as pioneered by Giacomo Bologna. * Oak tannins from barriques adds body to wines and gives them further capacity for ageing.
38
What are the max. yields and ageing requirements for Barbera d'Asti DOCG?
63Hl/ha Wines must be aged for a min. 4 months Superiore min. 14 months with 6 in wood.
39
What are the max. yields and ageing requirements for Nizza DOCG?
49hL/ha 18 months total, 6 in wood
40
What are the max. yields per hectare for Barbera in Piemonte DOC?
84hL/ha
41
Outline the viticultural characteristics of Dolcetto.
* Ripens early compared to Nebbiolo and Barbera, and can be grown on cool sites. * Susceptible to fungal disease * Fragile; buds are easily broken * Low vigour * Ripening can be blocked by prolonged cold weather.
42
How is Dolcetto typically handled in the winery?
* Reductive in the winery * Requires frequent pump overs/rack-and-return to introduce oxygen and avoid off-flavours * Mid-fermentation temperatures. * Short time on skins (5-10 days) * Soft extraction methods to avoid extracting unnaturally hight tannins * Typically aged in cement or stainless steel
43
What are the max. permitted yields for Dolcetto d'Alba DOC?
63hL/ha
44
What are the best DOC/DOCGs for Dolcetto in Piemonte?
* Dolcetto d'Alba DOC * Dogliani DOCG * Dolcetto di Ovada DOC and Dolcetto di Ovada Superiore DOCG
45
What are the max. permitted yields for Dolcetto for Piemonte DOC?
77hL/ha
46
Name two significant producers for Dolcetto and where they are located.
* Marcarini (Alba) * Marziano Abbona (Dogliani)
47
Outline the viticultural characteristics of Cortese.
* High yielding * Thin skinned, susceptible to grey rot * Produces light intensity wines with aromas of apple, pear, white flowers and lemon
48
How is Cortese typically handled in the winery?
* Fermented at mid-range temperatures * Top quality wines may undergo a few hours of pre-fermentation maceration to increase aromatic intensity * Aged in stainless steel
49
What is the principal grape variety for Gavi DOCG?
Cortese
50
What are the max. permitted yields for Gavi DOCG?
67hL/ha Riserva wines are limited to 45hL/ha
51
What are the ageing requirements for Gavi DOCG Riserva?
Wines must be aged in any vessel for one year prior to release
52
Name two significant producers of Gavi DOCG.
Castellari Bergaglio and La Scolca
53
Where is Piemonte is Arneis mostly planted?
Roero area
54
Describe a wine made from Arneis.
The wines have light intensity but complex aromas of white flowers, chamomile, white peach and lemon. They have medium (–) acidity.
55
What are some risks when producing Arneis wines?
Grapes must be picked as soon as the desired ripeness is reached as the acidity drops very rapidly. Care must be taken in the winery to minimise oxygen contact as it oxidises easily.
56
What are the max. permitted yields for Roero DOCG?
70Hl/ha
57
What are the permitted grape varieties for Roero DOCG?
Rosso: minimum 95% Nebbiolo, Maximum 5% other non-aromatic red grapes of Piemonte Bianco/Bianco Spumante: minimum 95% Arneis, maximum 5% other non-aromatic white grapes of Piemonte
58
Name two significant producers of Arneis in Piemonte.
Vietti Bruno Giacosa
59
Name the PGI (IGT) categories of Piemonte.
Piemonte does not have any PGI (IGT) wines. Wines produced either are within the simple ‘wine’ category or are accommodated within the DOCs/DOCGs.
60
Do co-operatives or smaller estates dominate production of Piemonte?
Smaller estates
61
Outline the export market of Barolo and Barbaresco.
80% Barolo and 60% Barbaresco exported Biggest export markets include USA, UK, Scandinavia and Germany
62
How many DOCGs are there in Piemonte?
19
63
What does the name ' nebbiolo' refer to?
Nebbiolo is believed to take its name from nebbia, the Italian word for “fog,” either because it is traditionally harvested in the late autumn, when thick fog engulfs the Langhe, or because of the fog-like bloom that appears on the dark berries.
64
Name three synonyms of Nebbiolo
* Chiavennasca (in Valtellina) * Picoutener/Picotendro (Vallé d'Aosta/France) * Spanna (Gatinara, Ghemme)
65
Outline the traditionalist view of the Barolo Wars.
* Long macerations in old barrels of chestnut or acacia (often passed down generations). * Stem inclusions, open-vat fermentation, foot trodding, no temperature control. * Wines require decades before ready to drink
66
Outline the modernist view of the Barolo Wars.
* The aim was/is to create a wine that is ready to drink much sooner than before * Some use cold soak/pre maceration to extract colour and flavour * Shorter fermentations with temperature control * Ageing in small oak barrels - often french barriques.
67
Describe the soil of the Langhe.
The Langhe has marine sedimentary soils of calcareous marl and sandstone, with varying percentages of clay, sand, and calcium carbonate.
68
What are the communes of production of Barbaresco DOCG?
* Nieve * Barbaresco * Treiso * Small section in San Rocco Seno d’Elvio
69
What is the coolest area of Barolo and why?
The southeastern part of the Barolo denomination is cooler, as the narrow Serralunga valley funnels cool air from the Apennines.
70
What is the warmest area of Barolo?
The northwestern part is warmer, with a low-lying amphitheater in the village of Barolo and the highest altitudes in the commune of La Morra
71
Why does Barbaresco experience a more warmer climate that Barolo?
Barbaresco is closer to the Tanaro River and receives more of its moderating influence, resulting in a warmer climate where grapes are generally harvested two weeks earlier than in Barolo
72
What are menzioni geografiche aggiuntive (MGAs) in Barolo and Barbaresco?
Additional geographical mentions, aka crus
73
Name three of Barolo's most prestigious cru vineyards.
* Cannubi * Vigna Rionda * Brunate
74
What are the five denominations of Piemonte dedicated to Barbera?
* Barbera d'Asti DOCG * Nizza DOCG * Barbera del Monferrato DOC * Barbera del Monferrato Superiore DOCG * Barbera d’Alba DOC
75
What are the seven denominations of Piemonte dedicated to Dolcetto?
* Dogliani DOCG * Dolcetto d'Alba DOC * Diano d'Alba DOCG * Dolcetto d'Asti DOC * Dolcetto d'Acqui DOC * Dolcetto di Ovada DOC * Ovada DOCG
76
Name two grape varieties playing a lesser role in Piemonte's production.
Freisa Grignolino
77
Name four traditional producers of Barolo
* Giacomo Conterno * Bartolo Mascarello * Guiseppe Mascarello * Cappellano
78
Who were the five 'Barolo Boys'?
* Elio Altare * Chiara Boschis (E.Pira) * Marco de Grazia * Giorgio Rivetti * Roberto Voerzio
79
Name two producers combining traditional and modern methods of Barolo?
Vietti Luciano Sandrone
80
Piemonte vintage 2000
Very good. Some extremes with a cold, wet July and a hot dry August with some hail.
81
Piemonte vintage 2001
Excellent. Hot days, cool nights
82
Piemonte vintage 2003
Heatwave. Some good Barolo and Barbarescos
83
Piemonte vintage 2004
Excellent Cool, wet Spring, warm dry summer
84
Piemonte vintage 2005
Average. Cool, wet spring followed by drought, hailstorms and a rainy autumn. Hit and miss
85
Piemonte vintage 2006
Legendary Cool summer, warm autumn.
86
Piemonte vintage 2007
Low yielding High rainfall in Spring, low yields but excellent quality fruit
87
Piemonte vintage 2008
Excellent - slow to mature Cold wet Spring, warm July
88
Piemonte vintage 2009
Good - slow to mature Rainy spring with disease pressure. Hot and dry august with some water stress
89
Piemonte vintage 2010
Legendary Much cooler than average. Rainy, frosty spring followed by hot, dry July. Cool, foggy August, dry sunny September.
90
Piemonte vintage 2011
Average Cool and damp Spring. August heat wave.
91
Piemonte vintage 2012
Good Hot summer
92
Piemonte vintage 2013
Excellent Rainy spring with delayed budburst and disease pressure (drop in yields). Warm dry summer. Slow maturing.
93
Piemonte vintage 2014
Irregular Cool, wet Spring, unpredictable summer
94
Piemonte vintage 2015
Exceptional. Cool, rainy Spring, hot Summer
95
Piemonte vintage 2016
Exceptional Cool Spring, warm dry Summer
96
Piemonte vintage 2017
Average. Hailstorms and frosts in Spring, early summer. Followed by drought conditions. Different results
97
Piemonte vintage 2018
Good. High yielding. Started cool, finished hot.
98
Piemonte vintage 2019
Good ageing potential. Irregular fruit set. Hot july, some rain relief. Hail in August. Drop in yields but good quality.
99
Piemonte vintage 2020
Good ageing potential. Cool spring, warm summer. Healthy fruit.
100
Name three premium producers of Barbaresco DOCG.
* Bruno Giacosa * Gaja * Roagna
101
Name the most important cooperative of Barbaresco DOCG.
Produttori del Barbaresco

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