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Wine Diploma > North West Italy > Flashcards

North West Italy Flashcards

1
Q

How would you describe the climate in Piemonte?

A

Moderate continental climate

Cold winters and hot summers

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2
Q

What effect do the Alps have on the Piemonte area?

A

They protect the region from northern winds and excessive rainfall

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3
Q

What effect do the Apennine mountains have on the Piemonte area?

A

They protect the region from weather systems coming along the Mediterranean

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4
Q

What types of weather related threats can you expect in the Piemont area?

A

Thunderstorms
Hail
Fog
Late frost

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5
Q

Give the key characteristics of Nebbiolo

A 
Black grape
Pronounced intensity 
Violet, rose, red cherry, red plum
High tannin
High acidity
Full body
High alcohol
Pale ruby in youth
Fade to garnet over time
Vigorous
Early budding
Late ripening
Excessive sun exposure can be an issue
Main grape in Barolo and Barbaresco
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6
Q

Why would growers train Nebbiolo high?

A

The first few buds are infertile

It needs to be pruned with more buds so that those further up will bear fruit

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7
Q

What training system is most common for Nebbiolo in Piemonte and why?

A

Single guyot

Allows mechanisation

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8
Q

Why is canopy management important when growing Nebbiolo?

A

Avoid unripe fruit due to shading

Thin clusters to ensure quality

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9
Q

In Piemonte, what type of soils and aspects are best suited to Nebbiolo?

A

Calcareous marls

South and south west facing

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10
Q

In Piemonte, what is the most common method for propagating Nebbiolo vines?

A

Mass selection

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11
Q

In Barolo DOCG, vineyards are typically found at what altitudes?

A

200 - 400m

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12
Q

In Barolo DOCG, the best vineyards will typically have what aspect?

A

South and south west facing

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13
Q

Barolo’s vineyards typically combine good sunlight interception from the south and south west aspects, and cooling influences from altitude (200m to 400m). What affect does this have on the grapes grown here?

A

Grapes can ripen fully while retaining high levels of acidity and producing intense aromatics

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14
Q

What is the maximum yield for Barolo DOCG?

A

56hl/ha

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15
Q

Between 1980 to 2013, have plantings in Barolo increased or decreased?

A

They have doubled to just short of 2,000ha, reflecting the wine’s popularity

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16
Q

What is the minimum ageing requirement for Barolo DOCG wines?

A

3 years and 2 months

18 months of this must be in oak

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17
Q

What is the minimum ageing requirement for Barolo Riserva DOCG wines?

A

5 years and 2 months

18 months of this must be in oak

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18
Q

What type of soils would you expect to find in the north and west of Barolo? What type of wines do these villages produce?

A

Blue grey marls
Lighter more aromatic wines
These become drinkable after a few years in bottle

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19
Q

What type of soils would you expect to find in the south and east of Barolo? What type of wines do these villages produce?

A

Less fertile soils
Predominantly yellow-grey compacted sand and clay
Wines are more tannic
Require 5 to 10 years ageing in bottle

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20
Q

What is Barolo Chinato?

A

Wine that is sweetened and infused with herbs

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21
Q

Would you expect Barolo wines to be a blend of vineyards or single vineyard only?

A

Both

Historically, top producers blended wines from many vineyards (e.g. Bartolo Mascarello)

Certain single vineyards have a very high reputation (e.g. Cannubi, Vigna Ronda), championed by producers like Gaja and Bruno Giacosa

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22
Q

What is the name of the status awarded to most of the single vineyards in Barolo?

A

Menzione Geografiche Aggiuntive (MGA)

This means that the name of an MGA can appear on a label as an indication of higher quality

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23
Q

In which village would you find the vineyards of Cannubi, Brunate and Cerrequio?

A

Barolo

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24
Q

Is Barbaresco DOCG larger or smaller in size than Barolo DOCG?

A

Smaller - it’s about a third of the size

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25
Q

Are vineyards in Barbaresco DOCG higher or lower altitude than Barolo DOCG? How does this affect the temperature in Barbaresco?

A

Vineyards are typically at lower altitudes in Barbaresco

The climate is therefore slightly warmer

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26
Q

Is harvest in Barbaresco typically before or after harvest in Barolo?

A

It typically begins a week earlier in Barbaresco as it is slightly warmer here

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27
Q

What is the minimum ageing period for Barbaresco DOCG?

A

2 years

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28
Q

What is the minimum ageing period for Barbaresco Riserva DOCG?

A

5 years

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29
Q

What is the maximum yield for Barbaresco DOCG?

A

56hl/ha

30
Q

Traditionally (pre 1970s), how did winemakers in Barolo and Barbaresco make their wines?

A

Long macerations on skins (3 to 4 months)

5 to 8 years in large oak casks to soften tannins

31
Q

In the 70s and 80s, how did Barolo and Barbaresco winemaking change?

A

Producers sought to produce wines with deeper colour, softer tannins and less need to be aged
Wines had more overt new oak flavours
The more international style of winemaking raised recognition of the wines and the prices

32
Q

Describe a typical modern day winemaking approach for Barolo and Barbaresco

A

Most producers seek to pick only grapes with ripe skins and seeds, avoiding aggressive tannins
Macerations for the best wines are for 3 to 4 weeks
Wines are aged in traditional large casks (Slovenian or French oak) or a combination of large and small format
Less new oak is used

33
Q

What is the main grape variety grown in Roero DOCG?

A

Nebbiolo

34
Q

Describe the climate in Ghemme DOCG and Gattinara DOCG

A

Continental climate

35
Q

Is diurnal range in Ghemme DOCG and Gattinara DOCG higher than that of Barolo DOCG? How does this affect the acidity of these wines?

A

Higher diurnal range in Ghemme DOCG and Gattinara DOCG

Higher acidity in the wines

36
Q

What is the main grape variety grown in Ghemme DOCG and Gattinara DOCG?

A

Nebbiolo - this can be blended with other local varieties

37
Q

Nebbiolo d’Alba DOC and Langhe Nebbiolo DOC are less prestigious appellations than Barolo DOCG and Barbaresco DOCG. Give reasons why

A

Use younger vines or vines from less favoured sites
Wines are generally matured for less time
Shorter macerations (7 to 10 days on skins)

38
Q

Name the grape from the following characteristics:

Black grape
Pronounced intensity 
Violet, rose, red cherry, red plum
High tannin
High acidity
Full body
High alcohol
Pale ruby in youth
Fade to garnet over time
Early budding
Late ripening
Excessive sun exposure can be an issue
Main grape in Barolo and Barbaresco
A

Nebbiolo

39
Q

Give the key characteristics of Barbera

A 
Black grape
Medium intensity
Red plum and red cherry fruit, sometimes black pepper
Not usually any new oak
Low to medium tannin
High acidity
Medium body
Medium alcohol
Medium to deep ruby
Made for early drinking
Early budding
Late ripening
Good to very good
Inexpensive to mid priced (some premium examples)
Grown around Asti and Alba
40
Q

Barbera is prone to what?

A 
Fan leaf virus
Spring frost (early ripening)
41
Q

Name the grape from the following characteristics:

Black grape
Medium intensity
Red plum and red cherry fruit, sometimes black pepper
Not usually any new oak
Low to medium tannin
High acidity
Medium body
Medium alcohol
Medium to deep ruby
Made for early drinking
Vigorous
Early budding
Late ripening
Good to very good
Inexpensive to mid priced (some premium examples)
Most grown grape in Piemonte
Grown around Asti and Alba
A

Barbera

42
Q

What is the maximum yield for Barbera d’Asti DOCG?

A

63hl/ha

43
Q

What is the minimum ageing requirement for Barbera d’Asti?

A

4 months

44
Q

What is the main grape in Nizza DOCG?

A

Barbera

45
Q

What is the maximum yield for Nizza DOCG?

A

49hl/ha

46
Q

What is the minimum ageing requirement for Nizza DOCG?

A

18 months

6 of these months must be in oak

47
Q

Barbera is permitted in Piemonte DOC. What is the maximum yield for this appellation?

A

84hl/ha

48
Q

Give the key characteristics of Dolcetto

A 
Black grape
Medium (+) intensity
Red cherry with floral notes
Medium (+) tannin
Medium (-) acidity
Deep ruby
Low vigour
Early ripening (can be grown on cooler sites)
Grown in Alba
49
Q

Typically with Dolcetto, winemakers seek to retain primary fruit character. Describe how this might be done in the winery

A

Mid range fermentation temperatures
Short maceration on skins (7 - 15 days)
Gentle extraction methods
Ageing in stainless steel or cement tanks

50
Q

Dolcetto is a reductive variety. How might winemakers choose to handle such a variety in the winery to avoid off flavours?

A

Frequent pump overs or rack and return may be used to introduce more oxygen to the wine

51
Q

Dolcetto is prone to what?

A

Fungal disease

52
Q

Name four important appellations for Dolcetto in north west Italy

A

Dolcetto d’Alba DOC
Dolcetto di Ovada DOC
Doglaini DOCG
Piemonte DOC

53
Q

What is the maximum yield permitted for Dolcetto d’Alba DOC?

A

63hl/ha

54
Q

What is the maximum yield for Dolcetto di Ovada DOC?

A

56hl/ha

55
Q

What is the maximum yield for Dogliani DOCG?

A

56hl/ha

56
Q

Name the grape from the following characteristics:

Black grape
Medium (+) intensity
Red cherry with floral notes
Medium (+) tannin
Medium (-) acidity
Deep ruby
Low vigour
Early ripening (can be grown on cooler sites)
Grown in Alba
A

Dolcetto

57
Q

Name the grape from the following characteristics:

White grape
Light intensity
Lemon, apple, pear, white flowers
High acidity
Medium (-) body
High yielding
Thin skinned
Wines are typically vinified in stainless steel
Main grape variety in Gavi
A

Cortese

58
Q

Give the key characteristics of Cortese

A 
White grape
Light intensity
Lemon, apple, pear, white flowers
High acidity
Medium (-) body
High yielding
Thin skinned
Wines are typically vinified in stainless steel
Main grape variety grown in Gavi
59
Q

What is the maximum yield for Cortese di Gavi DOCG?

A

67hl/ha

60
Q

What is the maximum yield for Cortese di Gavi Riserva DOCG?

A

45hl/ha

61
Q

What is the minimum ageing requirement for Cortese di Gavi Riserva DOCG?

A

1 year in any vessel

62
Q

Where must grapes for Gavi di Gavi DOCG come from

A

Within the municipality of Gavi

63
Q

Give the key characteristics of Arneis

A 
White grape
Light intensity
White flowers, chamomile, white peach and lemon
Good to very good
Inexpensive to mid priced wines
Mostly grown in Roero
64
Q

Name the grape from the following characteristics:

White grape
Light intensity
White flowers, chamomile, white peach and lemon
Good to very good
Inexpensive to mid priced wines
Mostly grown in Roero
A

Arneis

65
Q

Roero Arneis DOCG must contain a minimum of how much Arneis?

A

95%

66
Q

What is the maximum yield for Roero Arneis DOCG?

A

70hl/ha

67
Q

Are there any PGIs in Piemonte?

A

No

Piemonte DOC has provisions for a wide range of local and international varieties

68
Q

What types of businesses dominate the Langhe and Piemonte region? Why?

A

It has generally remained a region with small family owned farms
With much higher prices for Nebbiolo grapes, familys bottle and market their own wines

69
Q

What percentage of Barolo is exported?

A

85%

70
Q

What percentage of Barbaresco is exported?

A

75%

71
Q

What are the main export markets for Barolo and Barbaresco

A

USA
Germany
UK
Scandinavia

Wine Diploma (62 decks)

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