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D3 > Italy-South > Flashcards

Italy-South Flashcards

1
Q

Where is Campania located?

A

-In between Lazio and Basilicata
-On mediterranean sea
-Appenines as Northern/Eastern border

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2
Q

How many ha are planted in Campania? What about its DOC(G)s?

A

-quite large area under vine: 20.000 ha
-only 20% doc(g) & 10 IGT, others are table wine

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3
Q

What is the climate of Campania? and Topography?

A

-warm mediterranean = perfect for late ripening varieties
-threat: autumn rain and spring frosts on valley floors
-hills up to 600 metres providing cooling influence, good to prolong growing season

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4
Q

What are the 3 main soil types of Campania? Explain

A

-limestone&clay, good balance between water retention and drainage = Fiano Di Avellino DOCG, Taurasi and Greco di Tufo
- Volcanic soils (phylloxera free)= Campi Flegrei DOC and Vesuvio DOC = fast draining, good for falanghina and piedirosso
-Alluvial = Large area between Naples and Beneventano

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5
Q

What are the features of Aglianico?

A

-early budding&late ripening = needs long growing season to build up tannic structure, otherwise astringent
-vigorous = yield control
-prone to botrytis
-vsp to allow mechanisation

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6
Q

What style does it produce?

A

-pronounced intensity: red plum, blackberry, dried fruits (with age), bramble
-high tannins and acidity -> soften with age

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7
Q

What are the 2 main DOCGs for Aglianico?

A

-Taurasi DOCG
-Aglianico del Taburno DOCG

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8
Q

What is the location and topography of Taurasi DOCG?

A

-inland, North of Avellino, West in foothills of Appenines
-200-600 metres = longer growing season resulting in more pronounced intensity

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9
Q

What are the requirements of Taurasi DOCG regarding grape variety and oak ageing?

A

-min. 85% aglianico, often 100%
-max. yields 70 hl/ha
-min of 36 months (3 years) ageing of which 12 months in oak
-riserva: 4 years of ageing with 18 months in oak
-very good to outstanding in quality

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10
Q

Which soil is common in Taurasi?

A

-clay and limestone

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11
Q

When is Taurasi picked and what about maceration?

A

-late: oct or nov to fully ripen skins and pips
-long maceration of 20+ days in french oak barriques

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12
Q

Where is Aglianico del Taburno DOCG located? and its topography?

A

-Between eastern foothills and limestone Massif near beneventano
-hills from 200-400 metres up north

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13
Q

Is there a climatical difference in Taburno, if so explain

A

-Yes, up north 200-400 metres
-south: cooler, higher elevations, more structured wines

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14
Q

What are the soils of Aglianico del Taburno DOCG? and requirements?

A

-clay and limestone, some volcanic
-min 85% aglianico and 2 years of ageing

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15
Q

What are the features of Greco?

A

-tolerant of heat&drought
-prone to rot&mildews
- low in vigour& yields -> now popular, in the past not because high yielding was preferred
-harvested in october -> long growing season
-less grown than falanghina but more than Fiano

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16
Q

What style can Greco produce?

A

-deep lemon in colour
-high alcohol, oily texture
-floral, stonefruit, blossom, unoaked
-very good to outstanding

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17
Q

What is the altitude and location of Greco di Tufo DOCG?

A

-200-600 metres = cooling = longer growing season
-close to Taurasi, North of Avellino

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18
Q

What is the soil type of Greco di Tufo DOCG?

A

-Limestone&clay

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19
Q

What are the requirements of Greco di Tufo?

A

-min 85% greco, max 15% coda di volpe
-max 70 hl/ha

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20
Q

What are the characteristics of Fiano?

A

-1/3 of falanghina’s plantings
-sensitive to mildew
-thick skin = resistant to botrytis
-late ripening mid to late october

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21
Q

What is the style of Fiano?

A

-med(-) intensity: floral, peach, hazelnut, minerality
-med+ acidity and body with waxy texture
-very good to outstanding, mid-premium priced
-can age better than greco, often in ss sometimes in oak

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22
Q

On what soil types does Fiano Grow?

A

-diversity
-sandy= lighter and fruitier expressions
-clay= heavier expressions

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23
Q

What is the topography and soils of Fiano di Avellino DOCG?

A

-grown at 300-600 metres -> high
-calcareous clay, sand and volcanic

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24
Q

What are the requirements of Fiano di Avellino DOCG?

A

-max. 70 hl/ha
-min. 85% fiano and 15% coda di volpe, greco or Trebbiano Toscana

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25
Q

What are the characteristics of Falanghina ?

A

-Most grown white variety
-good resistance to disease
-fruit can shrivel at end thus good selection of harvest dates important

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26
Q

What style can Falanghina produce?

A

-med intensity: apple, white peach, herbaceous:dried herbs
-med+- high acidity, floral
-unoaked
-acceptable-very good

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27
Q

In which 2 main DOC’s is it grown?

A

-Falanghina de Sannio DOC
-Campi Flegrei DOC

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28
Q

What are the requirements of Falanghina de Sannio DOC?

A

-large area = 1218 ha
-min. 85% falanghina
- min. 84 hl/ha = high yields

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29
Q

Where is Campi Flegrei DOC located? What are the 2 main varieties?

A

-Campania near Coast
-Falanghina and Piedirosso

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30
Q

What are the max yields of campi Flegrei, what makes the wines distinct from other appellations within Campania?

A

= 84 hl/ha
-near coast = windier = wines with lower alcohol
-min 90% falanghina

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31
Q

What is the main soil type of Campi Flegrei DOC?

A

-Volcanic which is fast draining
-said that it brings minerality to the wine

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32
Q

What is the 2nd black grape variety planted in Campania?

A

-Piedirosso

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33
Q

What are the characteristics of Piedirosso?

A

-adapted to heat and drought
-open bunches with thick skin, resistant to botrytis
-low density
-old vines on volcanic soils
-harvest late but still lower in alcohol (12-13% abv)

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34
Q

What is a special feature of Piedirosso?

A

-although it is thick skinned it produces wines which are pale in colour due to low pigmentation

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35
Q

Describe the style of Piedirosso

A

-pale ruby
-high acidity, med tannins, red plum, raspberry, red cherry
-early drinking
-mid to premium priced

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36
Q

Why is Piedirosso often added to Aglianico?

A

-to soften the tannic structure

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37
Q

What are the 2 DOCs where Piedirosso can be found?

A

-Campi Flegrei DOC and Vesuvio DOC
-min 50% piedirosso but often 100%

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38
Q

What are the 2 DOCs where Piedirosso can be found?

A

-Campi Flegrei DOC and Vesuvio DOC
-min 50% piedirosso but often 100%

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39
Q

Where is Basilicata located? What wines does it produce?

A

-Between Campania and Puglia
-simple wines or IGT for domestic market

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40
Q

Which grape variety is mostly planted in Basilicata?

A

Aglianico (1/3 of plantings)

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41
Q

What is the famous DOC of Basilicata? why?

A

-Aglianico del Vulture DOC
- location: to the east of Monte Vulture, an inactive volcano

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42
Q

What type of wines can Aglianico del Vulture DOC produce?

A

-high quality, structured red wine

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43
Q

What are the soil types of Aglianico del Vulture DOC?

A

-Clay, limestone and Vulcanic soils
-volcanic layers: good drainage
-clay&limestone: hold water =
enough access to water, despite of low rainfall (550 mm)

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44
Q

What is the climate of Basilicata? what influences this climate?

A

-Mediterranean
-cooling influences from altitude (up to 600 metres)
-breezes from balkans: cooling
= retain acidity, extend growing season = highly aromatic wines

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45
Q

What are the requirements of Aglianico del Vulture DOC?

A

-100% aglianico
-max 70 hl/ha
-1 year of ageing
-often french oak barriques ageing instead (proportion new) instead of large bottis

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46
Q

What is the style of Aglianico del Vulture DOC?

A

-Powerful
-red plum and blackberry
-full body, high acidity, alcohol and tannins
-capable of ageing
-very good to outstanding, mid to premium priced

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47
Q

What is a DOCG in Basilicata? describe the features

A

-Aglianico del Vulture Superiore DOCG
-max 52 hl/ha
- 3 years of ageing of which 1 in oak
-riserva: 5 years of ageing of which 1 in oak

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48
Q

Where is Puglia located? How many ha?

A

-southern eastern part
-Heel of Italy’s boot
-80.000 ha of which only 10% docg and 35% igt

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49
Q

Where is rosé production the biggest in Italy?

A

-Puglia. often made of negroamaro

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50
Q

What happened historically with grapes from Puglia?

A

-Brought to cooler areas in Italy to blend for addition of alcohol and body

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51
Q

What is the climate of Puglia? Influenced by what?

A

-hot mediterranean
-moderating breezes from sea = low disease pressure and production of high volume of healthy grapes

52
Q

What are the soil types of Puglia?

A

-fertile soils, irrigation permitted
-terra rossa = high in iron oxide, well draining, low capacity of holding water = hydric water stress and irrigation neccessary
-also alluvial soils

53
Q

What is the topography?

A

-least mountaneous of Italy
-large plains with some low hills

54
Q

What are the key features of primitivo?

A

-early ripening, thus avoids autumn rains
-very productive
-prone to drought, issues with poor flowering and fruit set
-uneven ripening, needs monitoring
-accumulates sugars quickly = high alc, needs careful selection dates

55
Q

Describe the style of primitivo

A

-often as a single variety
-inexpensive = short maceration of 7-10 days
-premium= longer maceration and french oak
-pronounced intensity: ripe, jammy fruit, med acidity & tannins (soft), up to high alcohol
-acceptable to good

56
Q

What are the 2 main DOCs for primitivo?

A

-Primitivo di Manduria DOC
-Gioia Del Colle DOC

57
Q

What is the topography and soil type of Primitivo di Manduria DOC?

A

-Terra rossa, oldest DOC for primitivo
-flat and gentle slopes

58
Q

What are the requirements for primitivo di Manduria?

A
  • min 85% primitivo
    -max. 63 hl/ha
    -riserva: 30 months of which 9 in oak
    -min 14% alc
59
Q

What is the topography of Gioia del Colle DOC?

A

-200-450 metres altitude (high for puglia)
=cooler and higher diurnal range = more freshness&elegance in wine

60
Q

What are the requirements of Gioia del Colle DOC?

A

-min 50-60% primitivo (100% if stated on label)
-blended with: montepulciano, sangiovese, negroamar0, up to 10% malvasia
-max 52 hl/ha -> lower than manduria
-riserva: aged 24 months, no oak requirements
-min 14% alc

61
Q

What are the features of Negroamaro?

A

-high yielding
-good resistance to disease and drought
-can retain acidity well
-macerated for 7-10 days, aged in ss, sometimes oak
-mid to premium prices

62
Q

What is the style of Negroamaro?

A

-darket style than primitivo
-dark plum, cherry, med-high alc, med acidity, med+ tannins
-used for rose production

63
Q

Which DOC is famous for Negroamaro?

A

Salice Salentino Roso DOC

64
Q

What are the requirements for Salice Salentino Rosso DOC?

A

-min 75% negroamaro (90% if stated on label)
-max high yields of 84 hl/ha
-riserva: aged for 24 months of which 6 in oak

65
Q

What is another black grape variety in Puglia?

A

-Nero di Troia

66
Q

Explain the features of Troia

A

-in decline
-late ripening (thus, needs longer season than primitivo and negroamaro)
-uneven ripening susceptible to autumn rain
-less easy to cultivate compared to other 2 varieties

67
Q

What is the main style of Nero di Troia?

A

-med intensity
-red currant and cherry, black pepper, floral
-high, fine grained tannins (more structure than others) = ageing capacity, med+ acidity

68
Q

What is the DOC for Nero di Troia?

A

-Castel del Monte DOC

69
Q

What is the topography and the requirements of Castel del Monte DOC?

A

-180-450 m
-shallow stony soils with high clay content
-min 90% nero di troia, mac 91 hl/ha = high
-riserva is classified as DOGC = max 70 hl/ha, ages for 24 months of which 12 in oak

70
Q

What is the climate of Sicily?

A

Warm mediterranean (etna more continental due to altitude)
low rainfall, irrigation neccessary

71
Q

What can dehydrate vines in Sicily?

A

the serraco wind coming from the south west
-hot&dry, can interrupt ripening and reduce crops

72
Q

What is the topography of Sicily?

A

Mostly hills and some mountains
-around etna: plantings from 400 up to 1000 metres

73
Q

What are the main soils of Sicily? Describe them

A

-Volcanic around the etna and in Pantelleria = rich in minerals, good nutrients, no phylloxera ->ungrafted old vines can create somy, grippy tannins
-limestone/terra rossa = mineral tnnins and a fresh character

74
Q

What are the 3 main grape varieties traditionally used for Marsala?

A

-catarratto
-Grillo
-Inzolia

75
Q

What about Catarratto’s vigour and ripening?

A

-high yielding & vigorous
-good disease resistance
-mid-late ripening

76
Q

What is the style of Catarratto?

A

-light intensity: lemon,apple,herbal,white flower,high acidity, med alcohol
-inexpensive acceptable-good

77
Q

What are the features of Grillo?

A

high yielding, heat and disease resistant
-overexposure = reduce aroma’s

78
Q

What about Grillo’s winemaking?

A

-prone to oxidation thus protective winemaking style

79
Q

Describe Grillo’s style

A

-full body, medium intensity, floral notes together with high acidity which is quite special
-lemon,chamomile, med alcohol

80
Q

When does Inzolia ripen?

A

-Early, needs to be picked early to retain acidity
-good drought resistance

81
Q

What style does Inzolia produce?

A

-often blended with cataratto and grillo due to lesser acidity
-med- intensity, lemon,peach,floral, med acidity and body
-inexpensive to mid priced

82
Q

What styles does Moscato produce in Sicily?

A

-Dry
-Late harvest
-passito

83
Q

When does Moscato ripen? Where is it tolerant to?

A

-late ripening
-heat and drought resistant
-picked early to retain acidity

84
Q

What is the style of Moscato?

A

-generally sweet
-apricot, honey, grapey, higher alcohol
-very good to outstanding

85
Q

What is the DOC for Moscato? Where is it located?

A

-Pantelleria DOC
-small island to the west of Sicily, closer to the African shores than to sicily

86
Q

Describe how Passito di Pantelleria is made and the style

A

-made with semi dried grapes = high level of residual sugars
- hand picked in august (whole bunches)
-laid out in sun then in an open air location to further dry
-2nd harvest = september which is vinified after picking
-air dried grapes added to the must

87
Q

Describe how Moscato di Pantelleria is made

A

-later harvest, thus dreid on vine
-vinification is stopped to retain residual sugar for weet style
-less viscous than passito

88
Q

Describe how dry Moscato in is made in Pantelleria?

A

-fermented in stainless steel
-released early to retain aromatic character
-some can be aged in amphora or concrete + skin contact

89
Q

What is the most planted black grape variety of Sicily?

A

Nero d’Avola
velued for its full body and colourful wines

90
Q

When does Nero d’avola ripen? where is it prone to?

A

-late, often trained near the ground to maximise heat
-vigorous and prone to uneven ripening

91
Q

What style does Nero d’avola produces?

A

-med-deep in colour
-red cherry, black plum, can be jammy
-med+ to high ripe tanning
-med(+) acidity
-very good to outstanding when yields are restricted, often aged in small barrels

92
Q

What is the main DOCG for Nero d’avola?

A

-Cerasuolo di Vittoria DOCG
-only DOCG of the island

93
Q

Where is Cerasuolo di Vittoria located? what about its topography?

A

-south of region near city of Vittoria
-flat coastal area and some elevation of hills = hot and arid

94
Q

What are the soils of Cerasuolo di Vittoria?

A

-sandy, terra rossa and calcareous clay soils

95
Q

With what grape variety is nero d’avola often blended? on which soils does it thrive?

A

-frappato
-terra rossa, gives lighter, more aromatic fruits
-blended for elegance

96
Q

What are the requirement of Cerasuolo di Vittoria DOCG?

A

-50-70% nero d’avola
-30-50% frappato
-max 52 hl/ha
-also international varieties allowed

97
Q

What is the main grape variety for Etna Rosso DOC?

A

-Nerello Mascalese

98
Q

When does Nerello Mascalese bud and ripen?

A

-early budding
-late ripening thus long growing season

99
Q

Why is the area around the etna volcano useful for Nerello Mascalese?

A

-Needs a long growing season
-vineyards near etna located on 400-100 metres, gives cooling influences suitable for a longer growing season

100
Q

Why is careful canopy important for Nerello Mascalese?

A
  • it is prone to coulure,mildew and rot
    -needs ripening and not too much shading otherwise herbaceous character
101
Q

What are winemaking techniques commonly used for Nerello Mascalese?

A

-often short maceration for 10-15 days to avoid over extraction
-some producers choose for a long maceration because they believe it smoothens tannins

102
Q

Describe the style of nerello Mascalese

A

-pale-med ruby in colour, sometimes garnet with age
-high intensity: red cherry, cranberry,violet,herbal,earthy,smoky
-can be drunk when young but also suitable for ageing
-sensitive to terroir
-high acidity and medium to high tannins, med alcohol

103
Q

How many ha does the Etna DOC have? What about the climate?

A

-1100 ha
-high altitude = cool style = more continental and alpine climate

104
Q

What about the soils in Etna DOC?

A

-often volcanic, phylloxera does not thrive here resulting in old, ungrafted bush vines

105
Q

What are the requirements for Etna rosso DOC?

A

-min. 80% nerello mascalese max 20% cappuccio (also as a single variety but not in the doc)
-max. 56 hl/ha
-aged in 500-600 l barriques
-riserva: higher min. alcohol levels and 4 years of ageing of which 1 in oak
-very good to outstanding in quality

106
Q

What is the main variety of Etna Bianco DOC?

A

Carricante

107
Q

Where is Carricante prone to and which sites does it prefer?

A

-fungal diseases
-grows well on high altitudes (up to 1000 m) where black varieties fail to ripen
-high diurnal range near etna = high acidity

108
Q

What are the requirements for Etna Bianco DOC?

A

-min 60% carricante
-can be blended with catarratto
-often single variety

109
Q

What style does Carricante produces?

A

-medium intensity: lemon & green apple
-high acidity, med alc
-quality and price ranges same as etna rosso but volumes are much lower

110
Q

What are winemaking techniques commonly used for Carricante?

A

-malolactic conversion to reduce acidity
-often aged in old oak for additional texture

111
Q

Name the biggest DOC of Sicily and its requirement

A

-Sicilia DOC (former IGT)
-Large range of varieties, can also be blended with international varieties
-e.g. viognier/grillo
-max yields are high! white:91 hl/ha and red: 84 hl/ha resulting in low flavour intensity

112
Q

Where is Sardinia located?

A

-An island of the coast of Tuscany
-South of Corsica

113
Q

What are the common grape varieties of Sardinia?

A

-Cannonau (grenache noir)
-carignano (carignan)
-vermentino

114
Q

What is the climate of Sardinia, influenced by what?

A

-Warm mediterranean
-cooling influences from altitude (most of Sardinia is hilly)
-vineyards open to winds from sea: affected by the dry winds but lower disease pressure

115
Q

What about rainfall in Sardinia?

A

-Low rainfall during growing season
-Adequate in North west corner
-low in South East making irrigation neccessary

116
Q

What is the most important DOC in Sardinia for Cannonau? what are the requirements?

A

-Cannonau di Sardegna DOC
-can be grown in any part of the island
-there is a stricted classico zone
-max yields: 77 hl/ha classico: 63 h/ha
-Riserva: 2 years of ageing of which 6 months in oak (for classico 12 months in oak)
-good to very good, inexpensive to mid priced
-dry&sweet fortified also sold locally

117
Q

When does vermentino buds and ripens?

A

-early budding = prone to spring frosts
-mid ripening = less prone to autumnal rain

118
Q

Which sites does Vermentino prefer?

A

-sunny exposed sites with poor soils

119
Q

What are winemaking techniques commonly practised for vermentino?

A

-gentle pressing
-short skin maceration (up to 24 hours)
-fermentation at cool - mid range temperatures in ss to preserve primary aromas
- short period of ageing (3-4 months) in neutral containers on the fine lees
-some lees ageing for 6 months for a fuller body

120
Q

Describe the style of vermentino

A

-medium intensity:lemon and acacia
-riper= tropical
-light-med body, medium alc and med(+) acidity
-good to very good and mid to premium priced

121
Q

What are the 2 most common PDOs for vermentino? what are the requirements?

A

-Vermentino di Sardegna DOC= can be grown anywhere on the island, up to 112 hl/ha = low concentrated wines
-Vermentino di Gallura DOCG = only DOCG, north-east corner, max 63 hl/ha

122
Q

Where does Carignano grows best?

A

-South west corner of Sardinia where it is warm
-late ripening and heat and drought resistant = fine with hot temperatures, low rainfall and warm winds

123
Q

Which soils does Carignano prefer?

A

-Sandy soils which curb vigour

124
Q

What is the main PDO for Carignano? what about it training system?

A

-Carignano del Sulcis DOC
-old bush vines, well suited to dry climate and help to curb vigour
-in superiore category, bush vines are obligatory

125
Q

What are the requirements of Carignano del Sulcis?

A

-irrigation is permitted, but before veraison
- max 77 hl/ha -> low concentration
-superiore:52,5 hl/ha
-superiore&riserva = 2 years of ageing

126
Q

What are some winemaking techniques commonly used for Carignano?

A

-inexpensive: fermented at warm temperatures, macerated on skins for 7-10 days and aged for 3-4 months in large neutral containers
-mid-premium priced: macerated on skins longer (15 days) at warm fermentation temp to extract colour, flavour and tannins + aged in french barriques for 12 to 18 months
-good to very good, inexpensive to premium priced

D3 (12 decks)

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