Northern Italy Flashcards

Question

What are the DOCG ageing laws in Barbaresco?

Answer 1

* Normale * 26 mo., including 9 mo. in cask * (2 yrs, + 2 mo after harvest) * Releases Jan. 1 * Riserva * 50 mo., including 9 mo. in cask * (4 yrs + 2 mo after harvest) * Releases Jan. 1

Answer 2

Battle of "Old school" vs. "New School", modernist vs. traditionalist.

Answer 3

* **Modernists** * Want a sweeter, less tannic, earlier drinking wine. * Favour shorter macerations and more overt fruitiness, and often use barrique ageing to give the wine its structure and additional flavours. * **Traditional** * "the guardians of the authentic Barolo" * long, slow vinification followed by prolonged ageing in large, oak casks.

Answer 4

* Elio Altare * Ranato Ratti * Paolo Cordero di Montezemolo

Answer 5

* Traditionalist! * History * After joining the estate that was founded by Giacomo’s father, Giovanni (who passed away in 1934), Giacomo began his career with a vision to make Barolo with exceptional aging potential. In the 1920’s he achieved acclaim with his first bottling of Monfortino, a wine that lived up to his vision and was made with what today is considered traditional techniques, though at the time were avant garde. He prolonged the maceration period and aged the wine in large, old wooden botti. The estate made wine exclusively with purchased fruit until they acquired the Francia vineyard in 1974. From 1978, this vineyard has supplied both the Monfortino and the Cascina Francia bottlings. For the second time ever, in 2008, the estate purchased new vineyard—the Ceretta cru, also in Serralunga d’Alba. Giacomo passed away in 2003 and the estate is operated by his son, Roberto, who continues the tradition of making superb, powerful, long-lived wines. In 2018 Roberto purchased the historical estate Nervi in the northern appellation of Gattinara, also know as Piemonte Alto. Nervi was established in 1906 and adds 28 ha of Nebbiolo to their overall holdings, which will be continued to be made by the same winemaker for Nervi since 1983, with the assistance of Roberto's son Gabriele. * Style * Considered the father of the classic Barolo style * Long maceration (5-6 weeks) * Extended ageing (6-7 yrs) in large old oak barrels * Intensity, power, longevity. * The Monfortino bottling sees warmer fermentations, longer macerations, and longer ageing than Cascina Francia. * Wines are organic. * Recommended bottles * Barolo Riserva Monfortino DOCG\*\*\* * **$800 retail** * Barolo Cascina Francia DOCG\*\*\* * **$150 retail** * Langhe Nebbiolo Ceretta * Barbera d'Alba DOC * Importer * Rare Wine. Co (Great resource!\*\*\*)

Answer 6

* Traditionalist! * History * Devout traditionalist, Bartolo Mascarello considered himself one of the self-proclaimed "last Mohicans of the old guard" in Barolo (along with Cappellano and Rinaldi). His ideals were centered upon the principle that, despite having vineyards in some of the best crus of Barolo, the most classic and complete Barolo was a blend of various sites. Today, the estate is run by the late Bartolo’s daughter, Maria Teresa. Her approach, like her father’s, is to honor traditional, historical styles of Barolo while using ripe fruit from low yielding vines. * Style * A staunch traditionalist, Bartolo Mascarello ferments with indigenous yeasts in concrete vat without the aid of temperature control. * The old technique of “cappello sommerso” is used, where the cap of seeds and skins is held within the fermenting wine instead of punched down. * Wines are aged in old, large botti, including some made from chestnut. * "Not for wimps" * always powerful, broad and firmly tannic, yet harmonious and superbly expressive wines with age. * NEEDS 10-15 years to settle down. MIN. * Wines * Barolo DOCG * **$200 Retail** * Barbera d'Alba Vigna San Lorenzo DOC * **$80 retail** * Dolcetto d'Alba Monrobiolo e Rue DOC * **$75 Retail** * Importer * Rare Wine Co. (Great resource\*\*)

Answer 7

* Traditionalist! * History * Giuseppe "Beppe" Rinaldi is currently the fifth generation to run his family’s estate, taking over in 1992 following the passing of his father, Battista. He is a devout traditionalist who believes in making age worthy Barolo’s that require a lot of time to soften. In addition to his traditional fermentation practices of manual punchdowns and long, slow, macerations, he also believes that classic Barolo is a blend of various sites. Thus, despite having vineyards in some of Barolo’s most highly regarded crus, he does not make any single vineyard bottlings. The vineyards are farmed organically. * Style * Winemaking is very traditional. Wines are fermented with indigenous yeasts in ancient tini, tall upright oak vats, without temperature control and punchdowns are carried out by hand. * Wines are aged in old botti for around 3 ½ years. * Can age 15 years, min. * * Wines * Barolo Brunate-Le Cost * (Brunate since 2010\*\*\*) * equal blend of two sites. * **$225 Retail** * Barolo Cannubi San Lorenzo-Ravera * (Tre Tine since 2010\*\*\*) * likely to be more austere, but has similar ageing potential. * **$199 Retail**

Answer 8

* Modernist! * History * The Paolo Scavino estate uniquely farms 19 different crus throughout 6 of the 11 Barolo villages. Such fragmentation gives them an opportunity to show off the differences in terrior between sites, and they subsequently offer a diverse range of Barolos. They were one of the first estates to produce a single vineyard Barolo, from their Bric dël Fiasc cru, in 1978, ushering in a new era of single vineyard bottling. * Works with his Daughters Enrica and Elisa * Style * Paolo Scavino utilizes modernist philosophies in their winemaking. * Fermentations occur in temperature controlled stainless steel, and the Barolos are aged in new French barrique and later transferred to large oak barrels. * Wines * Barolo Riserva Rocche dell'Annunziata\*\* * **$75 retail** * Barolo Bric del Fiasc\*\* * **$60 retail** * Barolo Canubi * Barolo Carobric

Answer 9

* Modernist! * History * Luciano Sandrone started his career in winemaking with the 1978 vintage, producing just 1500 bottles of Barolo in his parent’s garage. Despite the small beginnings, he quickly became known as one of the superstars in Barolo. His philosophy was and is to make the best Nebbiolo from various terriors throughout the Langhe, and to do so at various price points. His basic wines are made with the same care and attention as the top Barolos in his portfolio. The aim of his winemaking is to respect the traditions of Barolo while employing technological innovations. * Progressive and open-minded, continues to bring out greatness of both place and grape. * Style * Luciano Sandrone uses a combination of traditional and modern practices in his winemaking. Wines are fermented in open top, stainless steel fermenters and then aged in French tonneau of 500 L capacity for 2 years. * Wines * Barolo Aleste -Cannubi Boschis\*\*\* * Barolo Le Vigne\*\* * Barbera d'Alba * Nebbiolo d'Alba Valmaggiore * Dolcetto d'Alba

Answer 10

* Modernist * History * Giuseppe Altare founded the estate in 1948. After a trip to Burgundy in 1976, Elio Altare, his son, came back to the estate and began to radically change their methods, both in the vineyard and in the cellar, despite ultimately being disinherited by his father for doing so. Elio spent years purchasing back vineyard holdings from his siblings following Giuseppe's death in 1986, and the estate is now owned entirely and run by his daughter, Silvia, since 2016. He is considered a founding pioneer in the modernist movement in Barolo, employing shorter macerations, rotary fermenters, and ageing in new French barrique. He approaches viticulture using many organic methods. * BAROLO'S GREATEST MODERNISER * Mentor to groups of small growers * LOW YEILDS * The Altare family originally comes from the town of Dogliani, then in 1948 they bought the farm in La Morra. Back then, the estate covered 5 hectares of nebbiolo, barbera and dolcetto vineyards, along with some peach, hazelnut and apple trees, but those were times when orchards gave higher yield and more profit than vineyards. Faced with a severe and long lasting economic crisis in Italy, Elio along with other curious barolisti, decided to learn more about winemaking beyond the borders of Piedmont in an attempt to emulate the success that those regions were enjoying. In January 1976, they made their first trip to Burgundy and it was a revelation. When Elio got back home he knew there were major changes to be made. He wasn’t afraid: he grabbed a chainsaw as if it were a sword, and first cut down the fruit trees in the orchard. Then in the cellar he chopped up the large, traditional botti into firewood which made way for the next big revolution: Barrique. His father Giovanni didn’t understand him. Being from an older generation and poorer times, Elios radical decisions were too far removed from his own fathers way of thinking. Giuseppe was not able to accept what he thought was an offence against common sense and tradition, and therefore sought comfort in silence. Giovanni died in 1985 and tragically disinherited Elio. Determined to fight for his beliefs, Elio continued to work to buy back the winery and vineyards from his siblings. Elio stood firm then and still does today. * Style * A leader in the modernist movement since the 70s, Elio Altare ferments in temperature control rotary fermenters and ages the wines in new French barriques. * Wines * Barolo Brunate * Barolo Arborina * Barolo\*\*\* * Lange * Insieme * Barber d'Alba * Dolcetto d'Alba

Answer 11

* Bruno Giacosa

Answer 12

* Angelo Gaja * Often declassifies wines to Langhe DOC to play with less stringent rules.

Answer 13

* Produttori del Barbaresco

Answer 14

* Modernist * History * Angelo Gaja is an iconic figure in Piemonte. He is credited for his innovative thinking, both in the vineyard and cellar. He was responsible for bringing the practice of barrique ageing to Barbaresco in the 1970’s, and also planting the region’s first Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc of the 20th century. He is also considered a pioneer of single vineyard wines, and consequently, his wines are known for resonating with terrior and opulence. * "Numero uno" in Piedmont * The first made was "Sori San Lorenzo" in 1967 * Style * Gaja was the first to bring the practice of barrique ageing to Piemonte, in 1975. His top red wines spend one year ageing in barrique, following by an additional year in large oak barrel. Wines are fermented in stainless steel. * Darmagi = 100% cabernet * Sito Moresco = nebbiolo, merlot, barbera * Wines * Langhe Nebbiolo Sori Tildin * Langhe Nebbiolo Sori San Lorenzo * Langhe Nebbiolo Sperss

Answer 15

* Traditionalist! * History * Known for producing excellent renditions of both Barolo and Barbaresco, Bruno Giacosa is considered a legendary winemaker in Piemonte. Originally, he made his reputation by sourcing excellent fruit throughout Barolo and Barbaresco. It wasn’t until 1982 that he even purchased his own vineyard. Prior to this, he was best known for his single vineyard Barbaresco’s, all made from fruit sourced from Santo Stefano, Montefico, Rio Sordo, Albesani, Asili, and San Cristoforo. With the rise in estate bottling in the 1980’s, Giacosa was faced with the prospect of losing his cherished sources, so purchased his own vineyards in Rabajà and Asili. The methods were the same for his Barolo offerings—made exclusively from sourced fruit until 1982, when he purchased the Falletto vineyard in Serralunga d’Alba. He produces two bottlings from this vineyard, the Falletto and the riserva bottling, Rocche del Falletto. "Casa Vinicola Bruno Giacosa" appears on labels for wines that are made from purchased grapes. * Style * Considered a traditionalist, Giacosa has a 2-3 week maceration of Nebbiolo in temperature controlled stainless steel, followed by 3-4 years ageing in French Oak botti. * Wines * Azienda Agricola Falletto (Owned Vineyards) * Barbaresco "Asili" * one of the BEST sites in Barbaresco * "Barolo Rocche del Faletto di Serralunga" - FABULOUS * Casa Vinicola Bruno Giacosa (purchased fruit) * Barbaresco "Santo Stefano di Nieve"

Answer 16

* Reds = 95% Nebbiolo * Whites = 100% Arneis * fresh, cirsp and floral whites.

Answer 17

* Sandier soil = lighter style, fresher, more delicate, and quicker to mature. * Lighter than Barolo / Barbaresco

Answer 18

Across the Tanaro River

Answer 19

* Nebbiolo based reds * Mimics Barolo, but is lighter and more approachable in style * Due to more acidic soil! * Basically Value Nebbiolo!

Answer 20

* Nebbiolo based * can add: * Vepolina * Bonarda

Answer 21

* 100% Barbera - NO BLEND * Normale * 4 mo. in barel * Sees new oak.

Answer 22

* 100% Barbera * By law, HAS to be superiore! * 14 mo. in barrel * Sees new oak

Answer 23

* DOC * Dolcetto di Diano d'Alba * mey be either normale or superiore * DOCG * Dolcetto di Ovada Superiore * Dogliani

Answer 24

* Cortese based white wines!! * Almost all still, but some frizzante/spumante exists * First Italian white wine to garner acclaim! * aka, Gavi di Gavi!

Answer 25

* Gavi DOCG!! * aka, Cortese/ Gavi di Gavi

Answer 26

* "Little Rascal" * difficult to grow, naturally lacking in acidity and prone to oxidation. * functions to soften and perfume Nebbiolo * Found * Roero Hills * Roero Arneis DOCG * Langhe DOCG

Answer 27

* Moscato bianco wines * chartmat method, previously known as Asti Spumante

Answer 28

* Sparkling RED, similar to Moscato * 100% Brachetto

Answer 29

* Franciacorta DOCG * Traditional method sparkling! * DOCG status in 1995

Answer 30

* Max. 50% Pinot Bianco * Chardonnay * Pinot Nero (Noir)

Answer 31

* Non-vintage * 18 mo. on lees * Not released until 25 mo. (2 years, +1 mo.) after Harvest

Answer 32

White grapes ONLY

Answer 33

* 25% Pinot Nero MIN. * ALWAYS BLENDED. * NEVER SAIGNEE

Answer 34

* Millesimanto * Released AFTER 37 mo. min. (3 yrs. + 1mo) * many age much longer. * only 85% grapes must be from stated year.

Answer 35

* 5 years on lees * released after 67 months. * (5 yrs +7 mo).

Answer 36

* Valtellina * Oltrepo Pavese * Franciacorta

Answer 37

* Metodo Classico Wines * Min. 70% Pinot Nero * NV = 15 mo. on lees, * Vintage = 24 mo. on lees

Answer 38

* Nebbiolo!

Answer 39

* Valgella * Inferno * Frumello * Sassella * Maroggia

Answer 40

* Lighter, more angular style. Notably less tannic! * Higher altitude, steep south facing slopes.

Answer 41

* Sforzato di Valtellina * Grapes are dried prior to fermentation.

Answer 42

* Alto Adige (Sudtirol) in the N * German Speaking * Extremely mountainous, terraced vineyards * Trentino to the S * Italian Speaking

Answer 43

* Chardonnay * Pinot Grigio * Pinot Bianco * Muller-Thurgau * Sauv. Blanc * Gewurtztraminer * (the village of Tramin/ Termino is in * Silvaner * Veltliner * Kerner

Answer 44

* International Varietals * Cabernet Sauv. * Merlot Cab. Franc * PN * Native Varietals * Lagrein * Schiava * Teroldego * Marzeminoi

Answer 45

* Elena Walch * Santa Margherita

Answer 46

* History * Elena Wlach's 30ha of vineyards are comprised mostly of Castel Ringberg and Kastelaz with most of the varietals still labeled for one site of the other. * Elena Walch is a leading Alto Adige wine estate, in family hands, and belongs to the elite in Italian wine production, with international success. Encouraging quality and innovation, Elena Walch stood at the head of the Alto Adige quality revolution and has gained local and international esteem for her efforts. * The philosophy of the estate is dedicated to its terroir – the idea that wines must be the individual expression of their soil, climate and cultivation in the vineyard – and that this must be maintained according to principles of sustainability and passed on to the next generation. * The picturesque single estates of Castel Ringberg and Kastelaz are the heart of Elena Walch's vineyards, now working on a vineyard surface of 55ha. With sustainability being one of the core values at Elena Walch, the wines reflect the various terroirs they originate from. Finally, with the aim of making only the highest quality wines, Elena Walch has been honored with several national as well as international awards. * An architect by trade, Elena Walch married into one of the oldest and most significant wine families of the region and brought new, modern concepts to the traditional establishment. Promoting quality and innovation, Elena Walch stood at the head of the Alto Adige quality revolution and has gained local and international esteem for her efforts. Today, the responsibility for the family business is being put into the hands of the daughters, Julia and Karoline Walch, already the fifth generation, who carry on their mother’s philosophy – dedication to terroir and sustainability. * Wines * PG!

Answer 47

* Known for their whites * unoaked, emphasize varietal characteristics, freshness and fruitiness. * Also made * sweet passito wines * some red

Answer 48

* Friuli Grave DOC = MORE THAN 50% of ALL DOC * Collio DOC * Colli Orientali

Answer 49

* Ramandolo DOCG * Made from Verduzzo Gialla (Ramandolo) (W) * Colli Orientali del Friuli-Picoli * Made from Picolit (W)

Answer 50

* Veneto * Lots of cheap, low quality wines and lots of PG

Answer 51

* Alps to the N * Adriatic sea to the E * Lake Garda to W

Answer 52

* "Land of many cellars"

Answer 53

* Corvina = 45-95% * Min. 5% Rondinella * Optional: * Max. 25% of any other grape grown in Verona: * Molinara, Negrara, Oselta

Answer 54

* The grapes must be dried Appassimento on FRUITTAI (lofts) to concentrate sugar

Answer 55

* LARGE oak barrel, used for ageing amarone * French barriques = 225 litres. * Botti = 1,500 - 10,000 litres! * usually slovenian oak

Answer 56

* 45-95% Corvina * Min. 5 % Rondinella * Max 15% of: * Molinara * Negrara * Oseleta * Similar to Amarone, but fermented to retain more RS, and therefore is sweeter than Amarone. * Can sometimes be frizzante * Min. 12% alcohol (aka, more sugar leftover)

Answer 57

* 14% ABV, but can be much higher.

Answer 58

* Valpolicella wine is "re-passed" over already pressed and fermented appasimento grapes, then undergos another fermentation * adds body, texture and additional alcohol.

Answer 59

* In Veneto, on the easter side of Valpolicella. * DOCGs * Soave Superiore * 1 yr. aging * stailess fermentations * grapes are from a more delimited area. * made in attempt to save area's reputation * Recioto di Soave * made same way as Recioto Valpolicella * Grapes from same delimited superiore area * Dried for 4-6 mo. * Botrytis encouraged.

Answer 60

* Recioto della Valpolicella DOCG * Corvina, Rondinella, Moliara * Recioto di Soave DOCG * min. 70% Garganega * 30% max combined Trebbiano + and any other white variety. * (SWEET WHITE WINE) * Recioto di Gambellara DOCG * 100% Garganega * (SWEET WHITE WINE)

Answer 61

* Soave! (Veneto) * Made from Glera

Answer 62

* Garganega * Trebbiano di Soave * Chardonnay \*\* Most important white zone of veneto

Answer 63

* Grapes must be dried appassimento for min. 3 months.

Answer 64

* Known for crisp white! * Generally unoaked, and emphasize varietal characteristic, freshness and fruitiness.

Answer 65

* Located in the NE corner of Italy, it's naighbors have given them lots of influence * Italian from the S * Germanic from the N * Slavic from the E

Answer 66

* Friuli Grave = more than 50% of all DOC

Answer 67

* Collio DOC * Colli Orientali These two are hills near the Slovenian border that have more calcerous marl with alternating layers of sandstone.

Answer 68

* Roszzo DOCG * Blend of Fruilano + others * Ramandolo DOCG * Passito from Verduzzo (ramandolo (white)) * Colli Orientalli del Picolit * Passito made from Picolit (white)

Answer 69

* Pinot Bianco * Chard * PG * SB * Verduzzo Giala (Ramandolo) * Picolit

Answer 70

* International * Merlot * Cab Franc * Cab Sauv * Indigenous * Refosco * Schioppetino * Pignolo

Answer 71

**Region****Sub-Region****Variety Nomenclature****Langhe** Barolo Nebbiolo Barbaresco Nebbiolo **Alba** Nebbiolo **Roero** Nebbiolo **Alta Piemonte** Gattinara, Ghemme + Spanna Val d’Ossola Prunent **Lombardy** Valtellina Chiavennasca **Valle d’Aosta** Donnaz, Arnand-Montjovet Picotendro **Sardinia** Gallura Nebbiolo

Answer 72

* European Union Common Market Organization law * Reforms came through and the jurisdiction to approve or deny new appellations moved from Rome to Brussels - HEADQUARTERS FOR THE EU * NEW WAVE OF DOC/DOCG APPLICANTS * DOCG= less than 50 to 73 between 2009 and 2011 * Now 76

Answer 73

* 17 * _Nebbiolo_ * Barbaresco * 100% Nebbiolo * Barolo * 100% Nebbiolo * Gattinara * 90% Spanna (Nebbiolo) * Bonarda/ Vespolina * Ghemme * 85% Spanna (Nebbiolo) * Vespolina / Uva Rara (Bonarda) * Roero * 95% Nebbiolo OR * 95% Arneis * _Barbera_ * Barbera d'Asti * 90-100% Barbera * Dolchetto/ others * Barbera del Monferrato Superiore * 85% Barbera * Dolcetto / others * Nizza!!!!! * 100% Barbera * Est. 2014 * _Dolcetto_ * Brachetto d'Aqui * Brachetto * Rosso, Spumante or Passito * Dolcetto di Diano d'Alba * 100% Dolcetto * Only Rosso * Dolcetto di Dogliani Superiore * 100% Dolchetto * Only Rosso * Dolcetto di Ovada Superiore * 100% Dolcetto * Only Rosso * _Other Reds:_ * Ruche di Castagnole Monferrato * 90% Ruche * Rosso * _Other Whites_ * Alta Langa * Spumante PN/Chard * traditional method * Erbaluce de Caluso * 100% Erbaluce * Bianco, Spumate (traditional) or Passito * Gavi * 100% Cortese * Bianco, Frizzante, Spumate/ metodo classico * Moscato d'Asti * 100% Moscato Bianco * Spumante charmat OR metodo classico

Answer 74

* 14 * Bardolino Superiore * Corina, Rondinella, Molinara * Amarone della Valpolicella * Corvina, Rondinella, Molinara * Recioto della Valpolicella * Corvina, Rondinella, Molinara * sweet red wine, dried * Conegliano-Valdobbiadene Prosecco * Glera/ native varietals * Tranquilo, frizzante, spumate * Asolo/ Colli Asolani Prosecco * Glera/ native varietals * Spumante or frizzante * Reioto di Soave * Garganega/ Trebbiano * sweet white, dried grapes * Soave Superiore * Garganega/ Trebbiano * Recioto di Gambellara * sweet white, dried grapes * 100% Garganega * Lison * 85% Tai (Friulano) * Bianco * Piave Malanotte * Raboso Piave/ Raboso Veronese * 15-30% of grapes must be dried appassimento * Colli Euganei Fior d'Arancio * Moscato Giallo * Tranquillo, Spumate & Passito * Colli di Conegliano * W: Manzoni BIanco/ Char or PB blends * R: Cab Sauv, Cab Franc, & native varietal Blends * Makes W, R, & passito of both * Friularo di Bagnoli * Raboso Piave * Rosso * Montello Rosso * Cab Sauv, Merlot, Cab Franc, Carmenere

Answer 75

* Tullum DOCG = #75 * 2019 * Located in Abruzzo * Primary output = montepulciano * Nizza DOCG = #74 * 2014 * Located in Piedmont * in the monferatto hills * previously a sub region within Barbera * Concentrated on Barbara production

Answer 76

* 0 * TRICK QUESTION, BITCH

Answer 77

* 0 * TRICK QUESTION, BITCH

Answer 78

* 5 * _Sparkling_ * Franciacorta * PN/ Chard/ PB * Metodo Classico * Saten, Rose, Millesimato or Riserva * Oltrepo Pavese Metodo Classico * PN/ Chard/ PG/ PB * Metodo Classico * Classico, Rose, PN, PN Rose * _Nebbiolo_ * Sforzato di Valtellina * Chiavannasca (Nebbiolo) * Valtellina Superiore * Chiavannasca (Nebbiolo) * _Passito_ * Scanzo or Moscato di Scanzo * 100% Moscato di Scanzo (R) * Passito!

Answer 79

* 0 * TRICK QUESTION, BITCH

Answer 80

* 4 * Ramandolo * 100% Verduzzo Friulano * Bianco Passito * Colli Orientali del Friuli Picolit & Colli Orientali del Friuli Picolit-Cialla (Passito) * min. 85% Picolit * 15% max other white grapes - excluding gewurtz * OR * Cialla: 100% Picolit * Lison (Shared with Veneto) * 85% tai (Friulano) * Rosazzo * Friulano (Tai) blend

Answer 81

* 2 * Albana di Romagna * 95% albana * secco, amabile, dolce, passito * Colli Bolognesi Pignoletto * 95% Pignoletto * white, slightly sparkling

Answer 82

* Emilia-Romagna * Lambrusco * Sparkling Red * Entirely DOC

Northern Italy Flashcards

(109 cards)