Piedmont Flashcards

Question

What are the maximum yields of Nebbiolo d'alba doc?

Answer 1

Nebbiolo Spumante/Spumante Rose: 11 tons/ha Nebbiolo/Nebbiolo Superiore: 9 tons/ha With Vigna: 8.1 tons/ha

Answer 2

-Produced far north of Alba in the Alpine foothills with glacial soil and terrain -Generally leaner than Barolo & Barbaresco with simpler flavors and harsh tannins -frequently combined with small % of Bonarda or Vespolina: helps to tone down and soften the nebbiolo

Answer 3

Gattinara Normale and Gattinara Riserva

Answer 4

Minimum 90% spanna, maximum 10% total of Bonarda di Gattinara and Vespolina (vespolina cannot exceed 4%)

Answer 5

Gattinara: 12.5% Riserva: 13%

Answer 6

Gattinara: minimum 35 months, including 24 months in wood, from november 1 of the harvest year Riserva: minimum 47 months, including 36 months in wood, from November 1 of the harvest year

Answer 7

3,000 vines per hectare

Answer 8

7.5 tons/ha

Answer 9

250-550 meters

Answer 10

“The soil in Gattinara is composed of Monte Rosa's sedimentary rocks, granite and iron-rich porphyry of volcanic origin,” says Cinzia Travaglini, the great-granddaughter of Clemente, who manages the winery operations. “Unlike the Barolo and Barbaresco zones, there's no limestone here, and no clay.”

Answer 11

Ghemme & Ghemme Riserva

Answer 12

minimum 85% Spanna, combined with maximum 15% Vespolina and Uva Rara (Bonarda Novarese)

Answer 13

Ghemme: 12% Ghemme Riserva: 12.5%

Answer 14

Ghemme: minimum 34 months, including a minimum 18 months in wood and 6 months in bottle from November 1 of the harvest year Ghemme Riserva: 46 months, including a minimum of 24 months in wood and 6 months in bottle from November 1 of the harvest year

Answer 15

2,900 vines per hectare

Answer 16

220-400 meters with northern exposures prohibited.

Answer 17

Clay, sand, loam, stony

Answer 18

-juicy, straight forward wines -most planted grape in piemonte -Not often given the best hillsides, or treatment in the winery so quality often suffers -Renato Ratti and Giacomo Bologna changed this in 1980s and quality jumped.

Answer 19

85%-100% Barbera max 15% nebbiolo

Answer 20

Normale: none Superiore: minimum 12 months aging including 4 months in wood from November 1 of the harvest year

Answer 21

10tons/ha Superiore: 9 tons/ha

Answer 22

Tinella Astiano (Colli Astiani) Nizza was a subzone but has been promoted to it's own DOCG

Answer 23

Barbera d'asti Barbera d'Asti Superiore Barbera d'Asti Superiore con indicazione della sottozona (with indication of subzone)

Answer 24

90-100% Barbera with a combined maximum 10% Freisa, Grignolino and Dolcetto

Answer 25

Barbera d'Asti: 12% Barbera d'Asti Superiore: 12.5% Barbera d'Asti Superiore con indicazione della sottozona: 13%

Answer 26

Barbera d'Asti: 4 months from November 1 of the harvest year Barbera d'Asti Superiore: 14 months from November 1 of the harvest year, including at least 6 months in oak Barbera d'Asti Superiore Tinella: 24 months from October 1 of the harvest year, including at least 6 months in wood and 6 months in bottle Barbera d'Asti Superiore Colli Astiani: 24 months from October 1 of the harvest year, including at least 6 months in wood and 6 months in bottle

Answer 27

Barbera d'Asti & Superiore: 9 tons/ha Barbera d'Asti Vigna: 8 tons/ha (if the vineyard is less than 7 years old, yield have to be even lower) Barbera d'Asti Superiore con indicazione della sottozona: 7 tons/ha, 49hl/ha

Answer 28

Barbera d'Asti DOCG

Answer 29

Rosso Rosso Riserva Rosso Riserva with Vigna

Answer 30

100% Barbera

Answer 31

Rosso: 13% Rosso with Vigna: 13.5%

Answer 32

Rosso: minimum 18 months including at least 6 months in oak, from January 1 of the year after harvest Rosso w/ Vigna: minimum 18 months, including at least 6 months in oak, from January 1 of the year after harvest Rosso Riserva: Minimum 30 months, including at least 12 months in oak, from January 1 of the year after harvest Rosso Riserva with indication of Vigna: Minimum 30 months, including 12 months in oak, from January 1 of the year after harvest

Answer 33

Manual harvest is required

Answer 34

4000 vines per hectare

Answer 35

7 tons/ha; 49hl/ha

Answer 36

It will still ripen in the coolest, highest sites, so often these less than desirable areas. Tends to dominate vineyards in the hills between Alba and the coast, with the best coming from Alba, Diano d'Alba, Ovada, and Dogliani (it's most potent style)

Answer 37

Dogliani & Dogliani Superiore

Answer 38

100% Dolcetto

Answer 39

Dogliani: 12% Dogliani Superiore: 13%

Answer 40

12 months from October 15 of the harvest year (not released until November 1 of the year following harvest)

Answer 41

4000 vines/ha

Answer 42

Dogliani: 8 tons/ha, 56hl/ha Dogliani Superiore: 7 tons/ha, 47.6 hl/ha Dogliani with Vigna: 7.2tons/ha (vineyard must be at least 7 years of age, or maximum yields decrease) Dogliani Superiore with mention of Vigna: 6.3 tons/ha

Answer 43

calcareous or siliceous clay

Answer 44

Alessandria

Answer 45

Dolcetto di Ovada Superiore Dolcetto di Ovada Superiore Riserva Dolcetto di Ovada Superiore Vigna

Answer 46

100% Dolcetto

Answer 47

Dolcetto di Ovada Superiore: 12.5% Dolcetto di Ovada Superiore Vigna: 13%

Answer 48

Dolcetto di Ovada Superiore: 12 months from November 1 of the harvest year Dolcetto di Ovada Superiore Vigna: 20 months from November 1 of the harvest year Dolcetto di Ovada Superiore Riserva: minimum 24 months

Answer 49

4000 vines/ha

Answer 50

Dolcetto di Ovada Superiore: 7tons/ha, 49hl/ha Dolcetto di Ovada Superiore Vigna: 6 tons/ha, 42hl/ha (if the vineyard is less than 7 years old, yields decrease)

Answer 51

clay, tufa, limestone

Answer 52

consistently lightweight cherry red. Clean and stimulating

Answer 53

Asti (principally) Cuneo Alessandria

Answer 54

Canelli, Strevi, Santa Vittoria d'alba

Answer 55

Asti/Asti spumante Asti/Asti Spumante "Metodo Classico" Moscato d'Asti Moscato d'Asti "Vendemmia Tardiva"

Answer 56

97% moscato bianco with other aromatic grapes

Answer 57

Asti: 11.5% potential (6% acquired) Asti "Metodo Classico": 12% potential (6% acquired) Moscato d'asti: 11% potential (4.5% acquired with a max of 6.5%) Moscato d'asti vendemmia tardiva: 14% potential (11% acquired)

Answer 58

Asti "Metodo Classico" must undergo secondary fermentation in the bottle Asti is fermented in autoclaves (Charmat/Martinotti Method) Moscato d'asti: maximum 2.5 bars (not subject to a secondary fermentation)

Answer 59

Asti "Metodo Classico": minimum 9 months on the lees The process of secondary fermentation for Asti my not last less than a month Moscato d'Asti "Vendemmia Tardiva" must be aged for at least one year from the date of harvest

Answer 60

4000 vines/ha

Answer 61

Asti and Moscato d'Asti: 10 tons/ha, 75hl/ha Asti "Metodo Classico": 8 tons/ha Moscato d'asti Vendemmia Tardiva: 6 tons/ha

Answer 62

Alta Langa Spumante Alta Langa Spumante Riserva Alta Langa Spumante Rosato Alta Langa Spumante Rosato Riserva

Answer 63

Minimum 90% combined Pinot Noir/Chardonnay Maximum 10% other varietals suitable for cultivation in Piedmont

Answer 64

Traditional Method -transvasage is allowed

Answer 65

Spumante: 9 months on lees (the minimum for the EU for traditional method wines) and 30 months total of production. Spumante Riserva: Minimum 9 months on the lees (the minimum for the EU for tradtional method wines) and 36 months total of production \*\*\*All Alta Langa DOCG wines must be vintage dated\*\*\*

Answer 66

Trick question! All must be vintage dated.

Answer 67

Rosso (maximum 2 bars pressure) Rosso Spumante (Traditional or Charmat Method) Rosso Passito

Answer 68

Min 97% Brachetto Max 3% other Piedmontese varieties

Answer 69

Rosso: 11.5% (5% actual) Spumante: 12% (6% actual) Passito: 16% (11% actual)

Answer 70

50 g/l (Passito only) No minimums for the other styles

Answer 71

Bianco Spumante (Traditional Method) Passito Passito Riserva

Answer 72

100% Erbaluce

Answer 73

Bianco 11% Spumante 11.5% Passito 17% (total alcohol after drying)

Answer 74

Roero (rosso) Roero Riserva (rosso) Roero Arneis (bianco) Roero Arneis Spumante

Answer 75

Roero: 95% Nebbiolo and max 5% other non-aromatic red Piedmontese varieties Roero Arneis: 95% Arneis and max 5% other non-aromatic white Piedmontese varieties

Answer 76

Roero: 12.5% Roero Arneis: 11% Roero Arneis Spumante: 11.5%

Answer 77

Roero: minimum 20 months from November 1 of the harvest year, including 6 months in wood. Roero Riserva: minimum 32 months from November 1 of the harvest year, including 6 months in wood.

Answer 78

Sand, Clay, and Limestone

Answer 79

Rosso Rosso with Vigna

Answer 80

Minimum 90% Ruche plus max 10% Brachetto and Barbera

Answer 81

Arneis Nebbiolo

Answer 82

Minimum 85% Arneis or Nebbiolo with a maximum of 15% other non-aromatic grapes of the same color

Answer 83

Arneis: 11.5% Arneis Vigna/Superiore: 12% Arneis Superiore Vigna: 12.5% Nebbiolo: 12% Nebbiolo Superiore/Riserva: 12.5% Nebbiolo Vigna : 13% Nebbiolo Superiore/Riserva Vigna: 13.5%

Answer 84

From November 1 of harvest year: Arneis Superiore: minimum 6months Nebbiolo: minimum 4 months Nebbiolo Superiore: minimum 12 months, including 6 months in wood Nebbiolo Riserva: minimum 24 months, including 12 months in wood

Answer 85

Rosso Rosso Riserva

Answer 86

85-100% Nebbiolo with up to 15% other Piedmontese red grapes

Answer 87

Rosso: 24 months from November 1 of harvest year with 12 months in wood Rosso Riserva: 36 months from November 1 of harvest year with 12 months in wood

Answer 88

Glacial deposits

Answer 89

Rosso Rosso Riserva

Answer 90

50-70% Nebbiolo with 30-50% Uva Rara and/or Vespolina Maximum 10% other non-aromatic red Piedmontese grapes

Answer 91

Rosso: 12% Rosso Riserva: 12.5%

Answer 92

Rosso: 22 months from November 1 of harvest year with 12 months in wood Rosso Riserva: 34 months from November 1 of harvest year with 20 months in wood

Answer 93

Alessandria

Answer 94

Gavi (Cortese di Gavi) Tranquilo Gavi (Cortese di Gavi) Riserva Gavi (Cortese di Gavi) Frizzante Gavi (Cortese di Gavi) Spumante Gavi (Cortese di Gavi) Spumante Metodo Classico Riserva

Answer 95

100% Cortese

Answer 96

Gavi: 10.5% Gavi Riserva: 11%

Answer 97

Tranquillo may only show slight trances of wood influence Gavi Riserva must be aged 1 year minimum (including 6 months in the bottle) from October 15th of the harvest year Spumante Metodo Classico must be aged a minimum 2 years (including at least 18months on lees) from October 15th of the harvest year

Answer 98

Limestone-rich clays "White Earth" for better whites, "Red Earth" more iron rich soils for red wines

Answer 99

* Region of Production: Barolo * Montforte d'Alba * Started in 1908 * Summary * After joining the estate that was founded by Giovanni’s father, Giacomo (who passed away in 1934), Giovanni 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. Giovanni 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. * Principle Holdings: 28ha * Also own Nervi in Gattinara

Answer 100

**Top Wines Produced & Inaugural Vintages:** Barolo Monfortino: Inaugural vintage 1920. Barolo Cascina Francia: Inaugural vintage 1978. Barbera d’Alba Cascina Francia Nebbiolo d’Alba Ceretta

Answer 101

**Brief Description of Style / Vinification Techniques:** Considered the father of the classic Barolo style: grapes have extended maceration periods and are aged in large, old Slavonian oak botti. The Monfortino bottling sees warmer fermentations, longer macerations, and longer ageing than Cascina Francia. Wines are organic.

Answer 102

Giacomo Conterno Monfortino Riserva Barolo $1500

Answer 103

* Commune & Region: Barbaresco * Established in 1958 * Cooperative * Summary: * Produttori del Barbaresco is a cooperative that was founded by the town’s priest when he saw the economic need for small producers in the area to band together. The coop has always been committed to enhancing the reputation of Barbaresco wine. The dedication of the producers has paid off, as Produttori is not only known as one of the greatest coops in the world, but one of the greatest producers of wine in the world. Currently, there are 50 members of Produttori who collectively farm 100 hectares. In great vintages, they produce single cru wines from any of the nine single crus in their holdings: Asili, Rabajà, Pora, Montestefano, Ovello, Pajé, Montefico, Moccagatta, & Rio Sordo. They also produce a general Barbaresco as well as a Langhe Nebbiolo. * Principal Vineyard Holdings: 100ha * Annual Production: 35,000 cases

Answer 104

* Barbaresco Rabajà: Inaugural vintage 1967. * Barbaresco Montestefano * Barbaresco Asili * Barbaresco Pora: Inaugural vintage 1967. * Barbaresco Ovello: Inaugural vintage 1970.

Answer 105

They employ very traditional techniques, including a three week fermentation with maceration, followed by ageing in old oak Botti for up to three years.

Answer 106

Produttori del Barbaresco

Answer 107

* Region of Production: Barolo * Winery Location: Barolo * Year Established: 1918 * Summary: * A 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. * Principal Vineyard Holdings: * Approximately 5 ha of vineyard holdings, spread through Cannubi, Lorenzo, Rue, & Rocche

Answer 108

* Barolo * Barolo Riserva * Barbera d'Alba * Dolcetto d'Alba

Answer 109

**Brief Description of Style & Vinification Techniques:** 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.

Answer 110

Bartolo Mascarello Made by his daughter Maria Teresa

Answer 111

**Region of Production:** Barbaresco **Winery Location:** Neive **Year Established:** As a teenager, Bruno Giacosa learned to make wine from his grandfather and father, but officially took over the estate in 1961. **Summary:** 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. Principal Vineyard Holdings: Roughly 20 ha owned, and an additional 24 ha managed, throughout Barolo and Barbaresco Average Total Production: 33,000 cases

Answer 112

Top Wines Produced & Inaugural Vintages: Barbaresco Santo Stefano di Neive: Inaugural vintage 1964. Barbaresco Asili Barbaresco Rabaja Barolo Falletto Barolo Rocche del Falleto Riserva

Answer 113

**Brief Description of Style & Vinification Techniques:** 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.

Answer 114

Bruno Giacosa

Answer 115

* Estate was founded in 1859: Angelo joined in 1961 * Angelo Gaja is an iconic figure in Piedmont. * Thought of as an innovative thinking, both in the vineyard and the cellar * One of those responsible for bringing barrique aging to Barbaresco in the 1970s * Planted the regions first Cabernet Sauvignon, Sauvignon Blanc, and Chardonnay * Consider pioneer of single vineyard wines in Barbaresco * Wines known for terroir and opulence

Answer 116

* 100 ha in Barbaresco and Serralunga * Does not include his holdings in Brunello di Montalcino or Bolgheri * Top Wines Produced and Blends * Barbaresco * Barbaresco DOC Costa Russi * Barbaresco DOC Sori Tildin * Barbaresco DOC Sori San Lorenzo * Barolo DOC Sperss * Cabernet Darmagi * Chardonnay Gaia y Rey

Answer 117

* Sori San Lorenzo: 1967 * Sori Tildin: 1970 * Costa Russi: 1978 * Darmagi: 1982 * Gaia y Rey: 1984 * Sperss: 1988

Answer 118

* One of the first to start using new barrique in aging and fermentation * 1975 * Top wines spend one year aging in barrique, followed by another year in large oak barrel. * Wines are fermented in stainless steel

Answer 119

Angelo Gaja

Answer 120

Located in Barolo, Castiligione Falleto Familiy winery was founded in 1881 Monprivato purchased in 1904 Mauro Mascarello, who currently runs the estate, took over the family business in 1967

Answer 121

Attributes high quality to the techniques used in the vineyards, including green harvesting, reducing yields, and discarding any bunch that isn't perfect. Considered traditional in winemaking, but do also use modern techinques, including prototype fermenter (reproduces a long fermentation in a more controlled manner).

Answer 122

Monprivato: near monopole of 7ha in Castligione Falleto

Answer 123

Barolo Riserva Monprivato "Ca' d'Morissio" Barolo Monprivato Barolo Sante Stefano Barolo Villero Barolo Codamonte Dolcetto Bricco

Answer 124

Monprivato: 1970 Monprivato Ca'd'Morissio: 1993

Answer 125

Considered very traditional in winemaking and vineyard management, they employ long fermenations and aging in large Slovenian botti. Bottle with no fining or filtration.

Answer 126

Located in Castilgione Falleto Established in 1919 One of the pioneers in single vineyard bottlings in Barolo, selecting fruit from specific vineyards and making site specific wines as early as the 1950's. In the late 1960s, Alfredo Currado, husband of Luciana Vietti, spent a lot of time researching and rediscovering the nearly lost Arneis grape. Called the "father of Arneis"

Answer 127

It varies from wine to wine. Some are extremely traditional while others have modern influences. Barolo Lazzarito is considered the most modern in style, fermented in stainless steel and aged in French barrique. Barolo Roche, is the most traditional and sees a long, slow fermenation followed by aging 31 months in Slavonian oak botti.

Answer 128

1. Barolo Riserva Villero 2. Barolo Brunate 3. Barolo Lazzarito 4. Barolo Rocche 5. Barolo Castiglione 6. Barbera d'Asti Tre Vigne 7. Roero Arneis

Answer 129

* Region of production: Barolo * Commune: Barolo * Established: 1920s * Giuseppe "Beppe" Rinaldi is the fifth generation to run his family's estate, taking over in 1992 following the passing of his father, Battista. Devout traditionalist who believes in making ageworthy Barolo's that take a lot of time to soften. * In addition to his traditional fermentation practices of manual punchdowns and long, slow, macerations he also believes that great 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. * All vineyards are farmed organically.

Answer 130

1. Barolo Brunate-Le Coste 2. Barolo Cannubi San Lorenzo Riserva 3. Barolo 4. Freisa

Answer 131

Very traditional. Wines fermented with indigenous yeasts in ancient tini (tall upright oak vats), without temperature control and punchdowns are down by hand. Wines are aged in old bottle for 3.5 years.

Answer 132

* Region of Production: Barolo * Commune of production: La Morra * Established: 1948 * Founded in 1948 by Giussepe Altare. After a trip to Burgundy in 1976, Elio Altare, his son, came back to the estate and wanted to radically change their methods, both in the vineyards and the cellars, despite ultimately being disinherited by his father for doing so. * Elio spent years purchasing back vineyard holdings from his siblings after his father's death in 1986, and the estate is now owned and run by his daughter Silvia, since 2016. * Elio is considered a founding pioneer of the modernist movement in Barolo, employing shorter macerations, rotary fermenters, and aging in new French barrique. He approaches viticulture using many organic methods.

Answer 133

9 ha 5000 cases

Answer 134

1. Barolo Arborina 2. Barolo Brunate 3. Barolo Brunate Cerretta Vigna Bricco 4. Dolcetto d'alba 5. Langhe Rosso Arborina

Answer 135

A leader in the modernist movement in the 1970s, Elio Altare fermented in temperature controlled rotary fermentators and aged wine in new French barrique.

Answer 136

* Region of production: Barolo * Commune: Monforte d'Alba * Founded in 1969 * Aldo Conterno is Giacomo's son, he left the family business in 1969 to begin his own venture. * His style is a departure from his father's: incorporates both modern and traditional methods of vinification. * Farms 25ha of vineyards in the famed Bussia Soprana vineyard in Monforte. His production is entirely comprised of estate grown grapes. * He isolates the best parcels within Bussia and produces each as its own bottling: Vigna Cicala, Vigna Romirasco, Vigna Colonello. * In the very best years, he produces a selection from within each of these three parcels and calls it granbussia.

Answer 137

25ha, all in Bussia

Answer 138

* Barolo Granbussia * Barolo Vigna Cicala * Barolo Vigna Colonello * Barolo Vigna Romirasco * Barbera d'Alba Conca Tre Pile * Chardonnay Bussiador Inaugural vintage for Granbussia; 1971

Answer 139

Considered the middle ground in Barolo between modern and traditional. He does not employ lengthy macerations, but also does not use new oak.

Piedmont Flashcards

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