Northwest Italy Flashcards
(36 cards)
By percentage of plantings, what are the top varieties in Piemonte?
Barbera (30%), Moscato Bianco, Dolcetto, Nebbiolo, Cortese, Brachetto
Describe the climate and growing environment of Piemonte
Moderate continental climate, cold winters and hot summers. Protection from cold northern winds and excessive rainfall by Alps to the north, Mediterranean weather systems by the Apennines
Describe Nebbiolo viticulture
Early-budding (vulnerable to spring frost), vigorous variety that ripens very late (danger of rainfall). Most perfumed on calcareous marl. Because of market value receives the best south- and southwest-facing sites in the Langhe to ripen fully. Pruned high because first few buds are infertile. Single Guyot training to facilitate mechanical canopy managemnt
Describe Barolo DOCG viticulture
100% Nebbiolo planted on south- and southwest-facing slopes 200-400 M above sea level, with good sunlight interception and cooling influences. 56hl/ha max yields.
Describe Barolo DOCG production regs
3 years and 2 months of aging, 18 months in oak. Riserva must be aged 5 years and 2 months, min 18 months in oak. Adds to production cost
What is the main soil contrast made within Barolo DOCG?
Blue-grey marls in the north and west (ex. La Morra) producing lighter, more aromatic wines with less bottle age required, and less fertile, yellow-grey compact sand and clay in the south and east (ex. Serralunga d’Alba), producing closed, tannic wines requiring 1-15 years in the cellar
Two examples of prized single vineyards in Barolo DOCG
Cannubi and Vigna Rionda
Producer who champions blending across Barolo vineyards for complexity
Bartolo Mascarello
Producers who champion single vineyard Barolo (and Barbaresco)
Angelo Gaja and Bruno Giacosa
What does Menzioni Geografiche Aggiuntive mean in Barolo DOCG?
Official system of subzones, coering entire villages (like La Morra), specified single vineyards (Bussia or Cannubi), or a group of specified vineyards made into a single MGA (Via Nuova vineyard included within Terlo MGA). Also, “vigna” can now only appear as a labelling term with MGA stated
What is Barolo Chinato?
Sweetened, herb- and spice-infused Barolo made in small quantities
What are the main geographic and viticultural differences between Barolo and Barbaresco DOCGs?
Barolo is west of Alba, Barbaresco is east. Barbaresco is 1/3 the size of Barolo, vineyards are slightly lower in altitude, climate is slightly warmer, harvest is typically a week earlier
What are the aging and yield requirements for Barbaresco DOCG?
2 years for DOCG, 4 years for Riserva. Max yield is 56hl/ha, as with Barolo
What does “traditional” Nebbiolo vinification entail?
Very long maceration (3-4 months), 5-8 years aging in large old wood,
What did “modernizing” Nebbiolo vinification entail?
More extraction for deeper color, softer tannins with new oak and micro ox
What is typical of current, “moderated” Nebbiolo vinification?
Less extreme methods, with harvest focused on ripe grapes (to eliminate aggressive tannin), maceration 3-4 weeks, aging in large format oak or combo large and barrique with only a small proportion new. Generally eschewing overt vanilla / barrel spice
Besides Barolo and Barbaresco DOCGs, where else is Nebbiolo produced in Italy?
Roero DOCG, north of the Tanaro, Gattinara and Ghemme DOCGs near Milan (continental climate, greater diurnal variation, higher acidity), and Valtellina in Lombardy. Sometimes blended with local varieties
Describe Langhe Nebbiolo and Nebbiolo d’Alba DOCs winemaking
Early drinking wines made from young vines or less favored sites. Maceration 7-10 days, aged up to 1 year in neutral containers, sometimes including parcels from Barolo or Barbaresco that do not meet expected quality
What is the most grown black variety in Piemonte?
Barbera (3x the plntings of Nebbiolo)
Where is most Barbera grown in the Piemonte?
Around Asti, Alba, and Monferrato, with the best in Asti (and Nizza, its sa DOCG subzone)
Describe Barbera viticulture
Early budding, prone to spring frost, very vigorous and disease-resistant, but susceptible to fan leaf virus. Grows on a range of sites and aspects and is less sensitive than Nebbiolo. Can produce very high yields or highly-concentrated wines depending on pruning decisions
What is the typical style of Barbera from Piemonte?
High acid, low tannin, early-drinking with red plum and red cherry fruit
What distinguishes the ‘highly concentrated’ Barbera style from the traditional Piemontese expression?
Lower yields for more intensity of flavor and aging in French oak barriques, which further adds to the body and adds ageworthiness
What are the production regulations for Barbera d’Asti DOCG, Nizza DOCG, and Piemonte DOC?
d’Asti max yield 63hl/ha, aged four months before release, Nizza 49hl/ha aged for 18 months, six of which in oak, Piemonte 84hl/ha (can result in low concentration)
