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D3 > Italy-Piemonte > Flashcards

Italy-Piemonte Flashcards

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
Q

What is the quality of Barbaresco?

A

very good to outstanding
-premium to super premium priced

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26
Q

What was the traditional winemaking approach of Barolo/Barbaresco?

A
  • long skin maceration for 2-4 months and 5 to 8 years of ageing in bottis to soften tannins
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27
Q

What are winemaking techniques nowadays in Barolo/barbaresco?

A

-ripe skins and seeds to avoid astringency
-macerate for 3-4 weeks, age in botti and barriques, often a combination of both

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28
Q

Where is Roero DOCG located? How many ha?

A

-North to the left of the tanaro river
-arid region, rainfall blocked to west and south
-843 ha

29
Q

Which grape varieties are allowed in Roero?

A

-Nebbiolo & arneis (95% nebbiolo)
-when Arneis called Roero Arneis DOCG

30
Q

What is the soil type of Roero?

A

-higher sand content than right bank
-looser, poor water retention, lighter organic matter but good minerality

31
Q

What are the ageing regulations of Roero?

A

-minimum 20 months ageing of which 6 in oak

32
Q

Which part does Langhe Nebbiolo DOC covers? what does this mean in terms of grape growing

A

-Lange hills and covers roero
-1743 ha
-more freedom to source grapes, often 100% nebbiolo

33
Q

Which part does Nebbiolo d’alba DOC covers? what about the style of wine?

A

-roero and langhe hills neear alba
-555 ha
-less good sites than barolo and barbaresco

34
Q

What are they key differences between barolo/barbaresco and the other nebbiolo doc(g)s?

A

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
Q

What is the other name of Northern Piemonte and the climate?

A

-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
Q

What are the slopes in Alto Piemonte?

A

-300 metres, just enough for nebbiolo
-south facing

37
Q

Which DOCGs are located in Alto Piemonte? briefly explain the docgs

A

-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
Q

What is the largest black grape variety produced of Piemonte? where is it mostly grown?

A

-Barbera
-near asti and alba
-asti best barbera, alba less, because best sites go to nebbiolo

39
Q

When does Barbera buds and ripen?

A

-earl ripening = spring frost
-late ripening, but picked before nebbiolo
-productive and vigorous
-less sensitive to site than nebbiolo

40
Q

Which soils are best for Barbera? why?

A

-limestone,clay or sands
-reduces productivity due to less water supply

41
Q

What is the style of Barbera?

A

-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
Q

What are the characteristics of an outstanding Barbera?

A

-lots of oak, more powerful, lower yielding and older vines
-often aged in French oak with more ageing capability

43
Q

What are the key appellations for Barbera?

A

-Barbera d’asti DOCG
-Barbera d’asti Superiore DOCG
-Nizza DOCG
-Barbera d’alba
-Piemonte DOC

44
Q

How many ha under vine does Barbera d’asti have?

A

-3500 ha, largest red production from Piemonte
-20 million bottles per year

45
Q

What is the topography and geology of Barbera d’Asti?

A

-hills between 150-400 metres
-calcareous marls&asti sands

46
Q

What are the requirements for a Barbera d’Asti DOCG?

A

-min 90% barbera and 4 months ageing, no requirements for oak ageing
-max yields 63 hl/ha

47
Q

What is Barbera d’Asti Superiore DOCG?

A

-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
Q

What makes Nizza DOCG special? What are the requirements?

A

-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
Q

What about Barbera from Piemonte DOC?

A

-Less concentrated, larger max yields. 84 hl/ha

50
Q

What about the ripening of Dolcetto? what does this mean?

A

-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
Q

Which soils in Alba does Dolcetto prefer?

A

-White marl soils

52
Q

Why is there a reduction in vineyard area of Dolcetto?

A

-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
Q

What is Dolcetto like in the winery?

A

-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
Q

What is the style of Dolcetto?

A

-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
Q

What are the main DOC(G)s for dolcetto?

A

-Dogliani DOCG
-Dolcetto di Ovada DOC
-dolcetto d’Alba DOC
-Piemonte DOC

56
Q

Explain the features of Dogliani DOCG

A

-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
Q

What is Dolcetto’s position in alba? and max yields?

A

-800 ha
-max yield 63 hl/ha = higher than other 2
-3rd position due to nebbiolo and barbera

58
Q

Name a white variety of Piemonte which is not Arneis

A

Cortese

59
Q

What about the productiveness of Cortese?

A

-High vigorous and productive = needs to be pruned otherwise neutral wines without character
-can struggle to ripen in cooler years

60
Q

What about the skins and acidity of Cortese?

A

-High acidity, used as blending partner in the past, malo can mitigate high acidity
-thin skins, prone to grey rot

61
Q

How are most Cortese made?

A

-at mid-ranged temperatures in stainless steel
-top wines can have some skin contact to increase aromatic profile

62
Q

Describe the style of Cortese

A

-light intensity: lemon,apple,pear,white flowers, high acidity, ligt-med body
-for early consumption
-acceptable-good, inexpensive-midpriced

63
Q

What is the main DOCG for Cortese?

A

-Gavi DOCG
-Again, also Piemonte DOC, large yields = lower concentration

64
Q

Where is Gavi DOCG located? how many ha?

A

-1500 ha
-south/east of Piemonte
-85% exported: uk,usa,germany,austria

65
Q

What are the requirements of Gavi DOCG?

A

-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
Q

When does Arneis ripen? what is a downside of arneis

A

-mid ripening (2nd half of september)
-can lack acidity if picked too late

67
Q

What is the style of Arneis?

A

-light-med intensity: white flowers, chamomile, white peach, lemon&pear, med(-) acidity
-good mid priced

68
Q

What are the requirements of Roero Arneis DOCG?

A

-min 95% arneis
-max yields 70 hl/ha
-850 ha total vineyard land: also for other varieties such as nebbiolo

D3 (12 decks)

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