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Italy-Piemonte Flashcards

(68 cards)

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1
Q

What is the general elevation of Piemonte?

A

Between 150-400 metres

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2
Q

What is the general climate of Piemonte?

A

-moderate continental
-hazards = storms, hail, fog and late frosts
-low rainfall -> grapes can ripen well, less risk of fungal disease

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3
Q

Piemonte has a wide range of soil types, what is the soil type in Roero and in Langhe?

A

-softer sandier soils
-langhe = terre bianche at higher elevation = calcareous marl and sand stone

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4
Q

What are the 2 main soil types of Barolo? Explain the wine styles produced from these soil types

A

-Tortonian = more approachable in youth, less tannic
-helvatian= more tannic and ageing potential

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5
Q

Does Piemonte have IGTs?

A

-No

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6
Q

How much of barolo and barbaresco is exported? what are the key markets?

A

-85% barolo, 75% barbaresco
-USA, Germany, Scandinavia, UK

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7
Q

What about the budding and ripening of Nebbiolo?

A

-early budding and late ripening = long growing season
-can be prone to autumnal rains

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8
Q

On which soils does nebbiolo tend to have the freshest expressions?

A

-limestone and clay
-finest and perfumed & complex

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9
Q

What is the best exposure of nebbiolo?

A

-South, south-west facing sites

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10
Q

What about training Nebbiolo?

A

-high trained, because first few buds are infertile
-excessive exposure to sun = sunburn
-vigorous, needs canopy management

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11
Q

What is the main style of Nebbiolo?

A

-pale or pale garnet with ageing
-pronounced intensity: floral:rose,violet, red fruit:cherry, raspberry, cedar,smoke,spice, mushroom
-full body and big high tannic structure despite light colour
-high acidity and high alcohol

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12
Q

Where is Barolo located? how many ha?

A

-Right bank of river Tanaro
-South west of Alba
-1800 ha, doubled since 1980s

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13
Q

What are the requirements of Barolo DOCG?

A

-100% nebbiolo, max yield 56 hl/ha
-min 38 months of total ageing of which 18 months in oak = often botti or barrique
-riserva: total 62 months of which 18 in oak

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14
Q

What is the topography of Barolo?

A

-200-400 metres = longer growig season and fully ripen grapes = more aromatic intensity and high acidity

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15
Q

Which soil type can be found in La Morra (Barolo)? explain the type of wines coming out from this

A

-north and west of Barolo
-blue grey marl a.k.a. tortonian
-lighter, more approachable wines, drinkable in a few years

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16
Q

What is the soil type in the South and East of Barolo?

A

-yellow grey compacted sand and clay:closed and tannic in youth and should be cellared for 10-15 years, more structured
-Serralunga d’alba, Monforte d’alba, Castigliane Falletto
-a.k.a. helvatian

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17
Q

What is the quality of Barolo?

A

-good to outstanding
-preium to super premium priced

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18
Q

Is blending common in Barolo, why or why not?

A

-Yes, from different sites to create complexity

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19
Q

What is MGA (menzioni Geografiche Aggiuntive)?

A

-created in 2010
-system of sub-zones
-can be an entire village (la morra)
-single vineyards
-or specified vineyards with own MGA

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20
Q

What is Barolo Chinato?

A

-Barolo which is sweetened and infused with herbs and spices

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21
Q

Where is Barbaresco located? how many ha?

A

-Right bank of river Tanaro
-near Alba
-more up North-east and closer to river than barolo
-677

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22
Q

What are the requirements of Barbaresco?

A

-100% nebbiolo
- max. 56 hl/ha (same as barolo)
-ageing: min 26 (12 months less than barolo) months of which 9 months in oak
-riserva= 50 months (also 12 months less than barolo) of which 9 in oak
-shorter ageing requirements also due to a riper style

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23
Q

What are the differences between Barbaresco and Barolo?

A

-the vineyards of Barbaresco are sligthly lower and a bit warmer climate
-grapes ripen a bit quicker (1 week earlier harvest)
= less structured tannins and more approachable wines
also closer to the river

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24
Q

What are the soils of Barbaresco?

A

-Tortonian = calcareous marl with sand
-similar to north and west of barolo

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25
What is the quality of Barbaresco?
very good to outstanding -premium to super premium priced
26
What was the traditional winemaking approach of Barolo/Barbaresco?
- long skin maceration for 2-4 months and 5 to 8 years of ageing in bottis to soften tannins
27
What are winemaking techniques nowadays in Barolo/barbaresco?
-ripe skins and seeds to avoid astringency -macerate for 3-4 weeks, age in botti and barriques, often a combination of both
28
Where is Roero DOCG located? How many ha?
-North to the left of the tanaro river -arid region, rainfall blocked to west and south -843 ha
29
Which grape varieties are allowed in Roero?
-Nebbiolo & arneis (95% nebbiolo) -when Arneis called Roero Arneis DOCG
30
What is the soil type of Roero?
-higher sand content than right bank -looser, poor water retention, lighter organic matter but good minerality
31
What are the ageing regulations of Roero?
-minimum 20 months ageing of which 6 in oak
32
Which part does Langhe Nebbiolo DOC covers? what does this mean in terms of grape growing
-Lange hills and covers roero -1743 ha -more freedom to source grapes, often 100% nebbiolo
33
Which part does Nebbiolo d'alba DOC covers? what about the style of wine?
-roero and langhe hills neear alba -555 ha -less good sites than barolo and barbaresco
34
What are they key differences between barolo/barbaresco and the other nebbiolo doc(g)s?
other docs: -younger vines of less favoured sites -maceration ongly 7-10 days -+/- 1 year of ageing in neutral vessels -barolo producers can label their wines as other DOC for earlier consumption
35
What is the other name of Northern Piemonte and the climate?
-Alto Piemonte -also continental with greater diurnal variation than barolo -> fresher and higher acidity, can be earlier consumed than barolo, not as concentrated -close to Milan -Near Sesia river
36
What are the slopes in Alto Piemonte?
-300 metres, just enough for nebbiolo -south facing
37
Which DOCGs are located in Alto Piemonte? briefly explain the docgs
-Gattinara and Ghemme -min 90% nebbiolo, can be topped with vespolina and uva rara -Gattinara more prestigeous -light in body wines but very perfumed
38
What is the largest black grape variety produced of Piemonte? where is it mostly grown?
-Barbera -near asti and alba -asti best barbera, alba less, because best sites go to nebbiolo
39
When does Barbera buds and ripen?
-earl ripening = spring frost -late ripening, but picked before nebbiolo -productive and vigorous -less sensitive to site than nebbiolo
40
Which soils are best for Barbera? why?
-limestone,clay or sands -reduces productivity due to less water supply
41
What is the style of Barbera?
-Retains acidity well -mostly a single varietal -lower tannis than nebbiolo (medium) = more approachable early drinking style -med-deep ruby in colour, black fruit: plum, black pepper, med alc -good-very good, inexpensive to mid priced
42
What are the characteristics of an outstanding Barbera?
-lots of oak, more powerful, lower yielding and older vines -often aged in French oak with more ageing capability
43
What are the key appellations for Barbera?
-Barbera d'asti DOCG -Barbera d'asti Superiore DOCG -Nizza DOCG -Barbera d'alba -Piemonte DOC
44
How many ha under vine does Barbera d'asti have?
-3500 ha, largest red production from Piemonte -20 million bottles per year
45
What is the topography and geology of Barbera d'Asti?
-hills between 150-400 metres -calcareous marls&asti sands
46
What are the requirements for a Barbera d'Asti DOCG?
-min 90% barbera and 4 months ageing, no requirements for oak ageing -max yields 63 hl/ha
47
What is Barbera d'Asti Superiore DOCG?
-has 2 subzones, Nizza was also an subzone but than promoted to own DOCG -Lower maximum yields, higher min. alcohol& longer ageing requirements - min 90% barbera, 1.5€ alcohol, 14 months of ageing of which 6 in barrel
48
What makes Nizza DOCG special? What are the requirements?
-most powerful expression, only 244 ha -min. 13% alc or 13.5 when single vineyard 'vigna' -18 months ageing of which 6 months in oak -lower yields: 49 hl/ha -100% barbera -riserva: 30 months ageing of which 12 months in oak
49
What about Barbera from Piemonte DOC?
-Less concentrated, larger max yields. 84 hl/ha
50
What about the ripening of Dolcetto? what does this mean?
-low natural acidity, good picking date otherwise looses acidity -ripens early = suitable for cooler, high altitude sites (1 month before nebbiolo) -susceptible to fungal diseases
51
Which soils in Alba does Dolcetto prefer?
-White marl soils
52
Why is there a reduction in vineyard area of Dolcetto?
-fragility of buds = less yields and low vigour -restricted ripening due to cold weather -nebbiolo can also grow on cooler parts, take over dolcetto sites
53
What is Dolcetto like in the winery?
-Reductive = off-flavours = frequent pump overs to introduce oxygen and reduce reduction (desired for fresh wines) -mid range temperatures and short skin maceration (7-15 days) -soft extraction methods due to high tannin -aged in steel or cement
54
What is the style of Dolcetto?
-good-very good -inexpensive to mid-priced -deep ruby/purple in colour, good intensity of violet and cherry, some with spice and liquorice -med- acidity, med+ to high tannins with bitter finish -not as balanced as nebbiolo&barbera
55
What are the main DOC(G)s for dolcetto?
-Dogliani DOCG -Dolcetto di Ovada DOC -dolcetto d'Alba DOC -Piemonte DOC
56
Explain the features of Dogliani DOCG
-since 2005 -387 ha, 76 MGA's -max. yield 56 hl/ha -soils: sand stone and marl -intense/dense expressions of dolcetto -Dolcetto di Ovada have same max yields
57
What is Dolcetto's position in alba? and max yields?
-800 ha -max yield 63 hl/ha = higher than other 2 -3rd position due to nebbiolo and barbera
58
Name a white variety of Piemonte which is not Arneis
Cortese
59
What about the productiveness of Cortese?
-High vigorous and productive = needs to be pruned otherwise neutral wines without character -can struggle to ripen in cooler years
60
What about the skins and acidity of Cortese?
-High acidity, used as blending partner in the past, malo can mitigate high acidity -thin skins, prone to grey rot
61
How are most Cortese made?
-at mid-ranged temperatures in stainless steel -top wines can have some skin contact to increase aromatic profile
62
Describe the style of Cortese
-light intensity: lemon,apple,pear,white flowers, high acidity, ligt-med body -for early consumption -acceptable-good, inexpensive-midpriced
63
What is the main DOCG for Cortese?
-Gavi DOCG -Again, also Piemonte DOC, large yields = lower concentration
64
Where is Gavi DOCG located? how many ha?
-1500 ha -south/east of Piemonte -85% exported: uk,usa,germany,austria
65
What are the requirements of Gavi DOCG?
-100% cortese -max. 67 hl/ha -gavi di gavi when exclusively from the commune of gavi -Riserva= 45 hl/ha, aged for 12 months
66
When does Arneis ripen? what is a downside of arneis
-mid ripening (2nd half of september) -can lack acidity if picked too late
67
What is the style of Arneis?
-light-med intensity: white flowers, chamomile, white peach, lemon&pear, med(-) acidity -good mid priced
68
What are the requirements of Roero Arneis DOCG?
-min 95% arneis -max yields 70 hl/ha -850 ha total vineyard land: also for other varieties such as nebbiolo

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