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Italian Wine Scholar > Piemonte > Flashcards

Piemonte Flashcards

1
Q

What are the aging requirements in Ghemme

A

85% Nebbiolo
34 total, 18 in oak
Riservas- 46 total, 24 oak

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2
Q

Where is Ghemme?

A

In Piemonte across the Sesia river from
Gattinara
- Vineyards must be planted 720-1300ft (220-400m)

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3
Q

What is the blending requirement for Barolo?

A

100% Nebbiolo

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4
Q

What is the geography of Barolo?

A
  1. Piemonte —> N/W Langhe —> right bank of Tanaro river, southwest of Alba
  2. Hills and slopes planted at 550 - 1800 ft. Often mid-slope plantings
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5
Q

Who was Giulia Falletti?

A

The Marquise of Barolo who produced dry (not sweet) Barolos and spread its popularity

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6
Q

What are the characteristics of Barolo wine?

A

100% Nebbiolo
Aged 38 months, 18 oak
Color: Light ruby or garnet. Ages to orange
Aroma: Rose & violet; Fresh red berries, cherries; Tar; Earth
Tertiary: Dried flowers; dried fruit; nutmeg and cinnamon; mint; leather; tobacco; game; licorice; white truffle
Full alcohol (Min alc 13%)

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7
Q

What is the geography and topography of Baraberesco?

A
  1. Right bank Tanaro river, N/E of Alba. Proximity to river makes it warmer than Barolo
  2. Hills, slopes 160 ft lower than Barolo
  3. Soils: Tortonian = calcareous but with some sand
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8
Q

What are the aging requirement for Barberesco?

A

26 total, 9 in oak
Riserva: 50 total, 9 in oak

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9
Q

Winemaking differences between Barolo and Barbaresco

A
  1. Barolo - more single vineyard focused due to sight variation. Three times area under vine
    Barolo 13million bottles, Barberesco 4 million
  2. Longer aging and high min alcohol in Barolo
  3. Barolo traditional
  4. Barberesco modern
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10
Q

List the characteristics of Barberesco

A

100% Nebbiolo
Aged 26/9 month
imilar to Barolo “queen”
Color: Light ruby or garnet. Ages to orange
Aroma: Less pronounced rose & violet; Fresh red berries, cherries; Tar; Earth
Tertiary: Dried flowers; dried fruit; nutmeg and cinnamon; mint; leather; tobacco; game; licorice; white truffle
Full body (Min alc 12.5%)

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11
Q

Name the red varietals of Piedmont
(6 major)

A

Barbera
Dolcetto
Nebbiolo (fog) called Spanna in the north
Freisa
Brachetto (like red Moscato Bianco, aromatic)
Grignolio (pips)
Ruche (considered aromatic)

Minor: Croatina, Neretta Cuneese, Malvasia( di Schierano etc), Uva Rara, Vespolina

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12
Q

Name the white varietals of Piedmont

A

Moscato Bianco
Cortese (labeled Gavi)
Arneis (translate to difficult person)
Erbaluce

Minor: Timorasso (aka Derthona), Favorita

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13
Q

What are the 3 biotypes and 1 variety of Nebbiolo?

A

Lampia
Michet
Bolla
Variety: Rose

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14
Q

Name the 5 hill clusters in Piemonte

A

Novara & Vercelli
Monferrato
Roero
Langhe
Tortona
(L M N/V R T)

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15
Q

Name the regions of Northern Piemonte: Novarra and Vercilli Hills and Canavese districts (6 Nebbiolo based, 1 Erbaluce)

A

Novarra & Vercelli Hills
-Gattinara
-Ghemme
-Lessona
-Bramaterra
-Boca

Canavese
-Carema (nebbiolo)
-Erbaluce di Caluso

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16
Q

What are the differences between the slopes and styles of Langhe v Roero Hills?

A

Langhe
-Moderately sloped
-High rising
-Calcereous (terre blanche), older soils
-Deep, narrow valleys (tongues/ Langhe)

Roero
-Steep
-Low rising
-Erosion can be an issue
-More recent, sandier soils

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17
Q

What are the most important villages in Barolo?

A
  1. La Morra
  2. Barolo
  3. Castiglione Falletto
  4. Serralunga d’Alba
  5. Monforte d’Alba
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18
Q

Which Barolo regions have Tortonian Soil?

A

La Morra
Barolo
*Tortonian calcaerous marls = more fertile. More perfumed, elegant, fruitier, softer

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19
Q

Which areas of Barolo have Serravallian soils?

A

Monforte d’Alba
Serralunga d’Alba
Some of Castiglione Falletto
*sandstone, sand. Less fertile making more powerful, fuller, robust wines. Need more bottle aging

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20
Q

Who was Domizio Cavazza?

A

Director of the royal school of enology. Founded the first cooperative in Barberesco and helped shape identity of the appellation. (He also bought the castle)

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21
Q

Who was Angelo Gaja?

A

In the 1950s/60s he helped spread renown for Barberesco worldwide

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22
Q

How many MGAs are in Barolo and Barberesco?

A

Barolo: 181, 11 communal

Barberesco: 66. First to designate MGAs

MGA are additional geographic designations NOT a hierarchy of quality

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23
Q

Name the 3 Dolcetto based appellations of Langhe

A

Dolcetto di Diano d’Albe
Dolcetto d’Alba
Dogliani

All 100% Dolcetto

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24
Q

Name the Barbera and Dolcetto based regions of Southeastern Piemonte

A

Monferrato
-Barbera d’Asti
-Nizza

Basso/Alto Monferrato
-Barbera del Monferrato
-Dolcetto di Ovada

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25
Q

What are the Barbera based zones and sub-zones of Monferrato

A

Barbera d’Asti:
Sub-zones: Tinella, Colli Astiani

Nizza

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26
Q

List the 3 largest growing area by volume in Piemonte

A
  1. Asti (Asti & Moscato)
  2. Barbera d’Asti
  3. Barbera del Monferrato
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27
Q

What river flows through Novara and Vercelli Hills?

A

Sesia

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28
Q

What river flows through Alba?

A

Tanaro - seperates Roero Hills from Langhe Hills

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29
Q

Where is Timarasso grown in Piemonte and what is the local name?

A

Colli Tortonesi

Derthona (it is a white grape!)

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30
Q

What are the sub-zones of Colli Tortonesi and what grapes are they associated with?

A

Monleale: Barbera

Terre di Libarna: Timorasso

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31
Q

What river starts in Western Piemonte?

A

Po

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32
Q

What grape is Giacosa associated with?

A

Barberesco

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33
Q

Who are the pioneer producers in Piedmont?

A

Barberesco: Gaja, Giacosa

Aernis/Roero: Vietti, Giacosa

Barbera d;Asti - Braida

Cortèse/Gavi - La Scolca

Timbrasso/Colli Tortonesi - Massa

34
Q

What Friulian districts have the reputation for varietally pure, clean white wines?

A

Collio, Friuli Colli Orientali, Friuli Isonzo
{Friuli Venezia Giulia}

35
Q

What are the soil types and training methods in Monferrato Astigiano?

A

-North Asti: sabbie astiane (sands)
-South Asti: terre bianche
Training: Guyot, cordon

36
Q

What are the blending and aging requirements for Barbera d’Asti?

A

90% Barbera
4 month min
Superiore: 14 mo min, 6 in oak

37
Q

What producers influenced styles of Barbera?

A

Braida
Bersano
Scarpa
Coppo
Charlotte

Helped transform from light, “people’s wine” to richer versions using riper fruit, lower yields and oak

38
Q

What are the blending and aging requirements of Nizza DOCG?

A

100% Barbera
18 month min, 6 in oak
Riserva: 30 mo min, 12 in oak

39
Q

What styles can Brachetto d’Acqui and Freisa d’Asti be made in?

A

Brachetto: still, lightly fizzy, sparkling, passito (Brachetto grape)

Freisa: Still, still superiore, frizzante, Spumante (Freisa grape)

40
Q

What is the difference in style between Asti DOCG and Moscato d’Asti DOCG?

A

Asti: fully sparkling, sweet to Extra Dry, 7% alcohol Moscato Bianco (cork)

Moscato d’Asti: lightly sparkling, sweet 5% alcohol Moscato Bianco (screw cap). Can be vendemmia tardiva
-Only planted on hillsides

-Both grown on terre bianche, trained Guyot, hand-picked

41
Q

What are the differences between Barbera del Monferrato DOC and Superiore DOCG?

A

DOC: still and frizzante. No aging requirements
DOCG: still only. Ripest grapes, lower yields, higher min alcohol. 14 months aged, 6 in oak

Both: hills 500 - 1300ft; wide range of soils; Guyot trained
85% Barbera, up to 15% Freisa and/or Grignolino and/or Dolcetto

42
Q

What styles can Colli Tortonesi be made in? What are the two subzones?

A

Colli Tortonesi: Rosso, Bianco, frizzante, Spumante, blends and single varietal

Sub-zones:
1. Monleale: still Barbera
2. Terre di Libarna: 95 - 100% Timarosso/Derthona still, riserva, Spumante

43
Q

What are the soils, topography, aging requirements and characteristics of Gattinara?

A

Soils:volcanic
Topography: Steep hillsides only (800- 1800ft), good exposure

90% min Nebbiolo (b/c of good growing conditions) 35 month min, 24 in oak
Riserva 47mo/36 oak
Characteristics; longest lived, more acid, light color, lighter body. Used to be most prestigious Nebbiolo

44
Q

Which is the northernmost, east bank Nebbiolo based appellation?

A

Boca

45
Q

What variety is allowed in Bramatterra DOC that allows for smaller amounts of Nebbiolo than other Northern Piedmont regions?

A

Croatina (up to 30%), Vespolina, (20%) and/or UVA Rara
Remaining Nebbiolo 50- 80%
Overall lighter and more approachable at a younger age

46
Q

What is the only northern Nebbiolo-based DOC that can have 100% Nebbiolo?

A

Lessona DOC
85% required, can go to 100%
(Vespolina and UVA Rara blending options)

47
Q

Describe the wine growing techniques in Carema

A

Carema “vino di montagna”
Stony, terraced vineyards 1000 - 2300 ft
Topia (pergola) system held up by stone pillars (pillun) help to retain heat

48
Q

What are the styles of Erbaluce di Caruso DOCG?

A

100% Erbaluce (White)
Dry, traditional method sparkling, or passito
Passito must be aged for 3 years

Traditional: amber, oxidized
Modern: golden, delicate, light oak

49
Q

What are culinary traditions in Alba?

A

Some of Italy’s best cuisine:
Hazelnut
Chocolate (where Nutella comes from)
Truffles

50
Q

Describe the climate and soils of Alba

A

Climate: moderate continental. Cold winters, warm dry summers. Rain & hail. Autumns foggy & mild - growing season can extend to Oct
Tanaro moderates

Soils of plains: from retreat of Padang Sea: clay, marls, sandstone, sand, chalk
Soils of hills: Langhe - marls/terre bianche
Roero - sandier. Érosion an issue

51
Q

Describe wine industry and Langhe hills

A

Like Burgundy, importance on village origin, single-vineyards
Large changes in terroir over small area - variations in altitude, exposure, and soil
Widely planted: Nebbiolo, Dolcetto, Barbera, Moscato Bianco

52
Q

What are the 2 soil types in Barolo?

A

Tortonian: younger, calcaereous marls, more fertile

Serravallian: older; sandstone, silt, sand. Poorer, less compact

53
Q

What are the differences between traditional and modern Barolo production?

A

Traditional - long maceration (1 - 2months) and long aging in old Slovenian oak/botti - 4+ years

Modern methods - shorter maceration and aging in new French oak. more fruit driven, softer style. “Barolo boys” style

54
Q

Name the Nebbiolo based appellations of Langhe Hills

A

Barolo
Barberesco

55
Q

Name the Dolcetto based appellations of the Langhe Hills

A

Dogliani DOCG
Dolcetto di Diano d’Alba or Diano d’Alba DOCG
Dolcetto d’Alba DOC

56
Q

Name the “other” (non-Nebbiolo, Dolcetto) appellations of Langhe Hills

A

-Barbera d’Alba
-Langhe DOC - “fallback” for Nebbiolo, Barbera, Dolcetto, Arnes and international. Younger releases of Barolo & Barberesco
-sub-zone Nascetta from white grape dry & passito
-Alta Langa DOC - traditional method sparkling

57
Q

What is the style and grape of an Alta Langa DOC?

A

Metodo classico Spumante (traditional method, fully sparkling) Bianco or rosato
Must be vintage dated
30 months on lees (Riserva 36 months)
90 - 100% Pinot Nero and/or Chardonnnay

58
Q

Describe the soil, climate, topography and grapes of Roero

A

Climate: arid - mountains block rain, temperature swings
Topography: low altitude hills but steep. La rocche - cliffs
Soils: Marine sandstone, sand, marl - light loose. Rich in minerals, other fruits - peach, pear production

Grapes: Nebbiolo (95%)
Arnies - majority of plantings

59
Q

What DOC is associated with Nascetta grape?

A

Novello

60
Q

What aromatic wine was first produced in Piedmont? By whom?

A

Vermouth
By Carpano

61
Q

Favorita is genetically identical to

A

Vermentino

62
Q

What is UVA Rara called in northern Piedmont?

A

Bonarda

63
Q

What are the sub-zones of Moscato d’Asti from largest to smallest?

A

Canelli
Santa Vittoria d’Alba
Strevi

64
Q

What region was the first to highlight single vineyards?

A

Piedmont

65
Q

What river starts in the Western Alps of Piedmont?

A

The Po. No vineyards are planted on the Po Plain in Piedmont

66
Q

What are the most widely planted grape(s) in Piedmont?
What 4 make up 70% of total plantings?

A
  1. Barbera (30%)
  2. Moscato Bianco (21%)

70% of Barbera, Moscato Bianco, Dolcetto and Nebbiolo

67
Q

What was Piedmonts most prestigious wine in the 16th century?

A

Gattinara (90% Nebbiolo)

68
Q

What is Piedmonts largest appellation by volume?

A

Asti DOCG

69
Q

What is the aromatised wine from Barolo?

A

Barolo Chinato - herbs and spices added to Barolo base wine

70
Q

What appellations can carry MGA in Piedmont?

A

Barolo
Barberesco
Diano d’Alba

71
Q

What is the style in Alta Langa?

A

Fully sparkling

72
Q

Who created Moscato d’Asti?

A

Carlo Gancia

73
Q

What are the appellations of Monferrato Astigiano?

A

Barbera d’Asti
Nizza (100% Barbera)
Ruche di Castagnole Monferrato
Brachetto d’Acqui
Freisa d’Asti
Grignolino d’Asti
Asti DOCG (largest by volume)
Moscato d’Asti

74
Q

What are the appellations of Basso and Alto Monferrato?

A

Barbera del Monferrato
Dolcetto di Ovada
Gavi
Colli Tortonesi - Barbera, Dolcetto, Cortese
Grignolino del Monferrato Casalese

75
Q

What are the blending requirements for Asti appllations:
Barbera
Nizza
Gavi
Grignolino
Ruche

A

Barbera 90%. 14 aged

Nizza - 100% Barbera

Gavi - 100% Cortese

Grignolino 90% (red) 10% Freisa

Ruche - 90%

(Brachetto and Freisa not specified)

Southeast Piedmont

76
Q

What are the non-Nebbiolo, non-Dolcetto appellations of Langhe?

A

Barbera d’Alba 85% (15% Nebb)

Langhe DOC - variety of regional grapes, 85% min

Alta Langa

77
Q

What are the Roero appellations and blending requirements?

A

Roero - Nebbiolo 95%

Roero Arneis - 95%

78
Q

What are the 3 villages of Barberesco?

A

Barberesco
Nerve
Treiso

79
Q

Who were the key producers in Piedmont?

A

Gaja, Giacosa - Barberesco

Vietti, Giacosa, Ceretto - Arneis, Roero

Braida - Barbera

La Scolca - Cortese/Gavi

Massa - Timorasso/Colli Tortonesi

80
Q

Who helped champion Barolo from sweet to dry?

A

Giullia Falletti
Camillo Benso
Ou dart
Paolo F Staglieno

In mid 1800s

Italian Wine Scholar (15 decks)

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