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WSET Diploma D5 Sparkling > Prosecco > Flashcards

Prosecco Flashcards

1
Q

Production method for Prosecco?

A

Tank Method (charmat)

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2
Q

Key grape for Prosecco?

A

Glera

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3
Q

Where is Prosecco made?

A

North-east Italy

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4
Q

Typical Prosecco DOC flavours?

A

Light to medium (-) intensity apple and pear aromas. Light body, medium to medium (+) acid, low to medium alcohol. Wines range from Brut to Demi-Sec, with Extra Dry being the most common style. Produced in both fully sparkling (spumante) and lightly sparkling (frizzante). Acceptable to good quality in Prosecco DOC, mid-priced to inexpensive

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5
Q

Typical Prosecco Conegliano Valdobbiandene DOCG flavours?

A

Medium intensity, light body, medium to medium (+) acid, low to medium alcohol. Wines range from Brut to Demi-Sec, with Extra Dry being the most common style. Produced in both fully sparkling (spumante) and lightly sparkling (frizzante). Greater definition and range of primary fruit (pear, apple, peach), good to very good in Conegliano Valdobbiadene DOCG. Mid-priced to premium price.

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6
Q

Which year did DOC/DOCG regulations get revised? Why?

A

2009, due to huge commercial success in the category. Principal variety known as Glera, not Prosecco.

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7
Q

Prosecco DOC

A

Formerly IGT covering nine provinces across Veneto and Friuli were combined and expanded from Trieste to Vicenza. Plantings now at 24,000 ha. Treviso most important area.

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8
Q

Conegliano Valdobbiadene DOCG

A

Hilly, historic area between Conegliano and Valdobiadenne (8,100ha) in Veneto. Promoted to DOCG in 2009. Most vineyards 200-320m altitude. ‘Superiore’ can be added and is part of the name, it does not require additional alcohol levels.

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9
Q

Asolo Prosecco DOCG

A

Separate DOCG of more than 2000ha in hilly area south of Valdobiadene. Within Spumante category, ‘Superiore’ may be added.

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10
Q

Climate of Prosecco DOC

A

Warm and moderately continental, moderate rainfall. Flat plain is affected by moist air and fog from rivers. Sprays are used to control disease.

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11
Q

Climate of Conegliano Valdobbiadene and Asolo DOCGs

A

Hillier areas, cooling influence from altitude and higher diurnal temperature ranges, making for longer, slower ripening, higher acidity and more intense fruit flavours.

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12
Q

Glera grape characteristics

A

Vigorous, semi-aromatic, capable of high yields. Susceptible to millerandage, powdery and downy mildew, not good with drought in summer and the grapevine yellows. First two buds do not bear much fruit, the vine has to be trained long, typically on vertical trellising systems.

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13
Q

Vine training in Prosecco?

A

Sylvoz, double-arched cane and single or double guyot

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14
Q

Sylvoz

A

Glera grape vine training. High cordon system with shoots that hang downwards. Well-suited to high-vigour sites. Inexpensive to create, minimises winter pruning and machine harvest suitable. Cordon height provides some frost protection. Can encourage over-cropping, requires careful monitoring and trimming of canopy, difficult to distribute clusters evenly.

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15
Q

Double Arched Cane

A

A form of replacement cane pruning bent into arches. Improves evenness of growth and fruitfulness, while increasing ventilation in canopy. Very common on hillsides of Conegliano Valdobbiadene DOCG. Individual branches must be tied on every plant and care must be taken to open canopy with repeated shoot thinning.

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16
Q

Guyot

A

Training used on flatter land, best for machine harvesting and work

17
Q

Cartizze, Rive and sui lieviti are what?

A

Special categories within Prosecco

18
Q

Prosecco winemaking steps

A

Hand or machine harvest, whole bunch or de-stemming and whole berry pressing if hand harvested. 15-20 day ferment for base wine at 18c. Malo is blocked. Second ferment takes 4 weeks at 12-15c, wines are chilled, filtered and bottled. Typically no sweetness adjustment is made as tirage is calculated for both sweetness and co2 requirements. 2014 brought in sweetness adjustment allowances.

19
Q

What is Charmat lungo?

A

Keeping wine in contact with lees for at least nine months. Lees are agitated with an insert into the tank.

20
Q

Col Fondo/sui lieviti

A

Traditional style, producing lightly cloudy wines. Rifermenazione in bottiglia (ancestral method) must appear on bottle. Wine is left undisgorged and bone dry. Only Conegliano Valdobbiadene requires wines to be called sui lieviti (on the lees).

21
Q

Tranquillo

A

A small amount of wine is made this way. Still wine. (translates to quiet)

22
Q

Yield for Prosecco DOC

A

125 hL/ha

23
Q

Yields for Conegliano Valdobbiadene DOCG

A

94.5 hL/ha
90 hL/ha if with a mention of Rive
85 hL/ha if Superiore di Cartizzi DOCG or Cartizzi

24
Q

Yields for Asolo Prosecco DOCG

A

94.5 hL/Ha

25
Q

Minimum ageing requirements?

A

Niente (nothing). Aim is to express primary fruit. If labelled with a vintage, wine must be 85% stated year.

26
Q

Rive + place name

A

Rive is a local word meaning the slope of a steep hill, followed by a place name (eg Rive di Soglio), name being a single commune or vineyard. Must be grown in one of the 43 Rive, hand harvested at lower yields and vintage stated.

27
Q

Superiore di Cartizzi DOCG or Cartizzi DOCG

A

Historic, delimited single-vineyard of 108 hectares located in Voldobiaddene Cartizze DOCG. Vintage indication is only required on Rive wines and sui lieviti

28
Q

How much did Asolo Prosecco production expand between 2013 and 2020?

A

2013 to 2020 saw a production growth from one million bottles to 18.7 million bottles

29
Q

Prosecco production levels as of 2020

A

500 million bottles, 80% spumante white wine, 17% frizzante semi-sparkling, 3% rosé sparkling

30
Q

Average vineyard holdings for Prosecco growers?

A

2.5ha

31
Q

How many growers vs producers for Prosecco grapes?

A

11,600 growers, 1200 producers of base wine, 350 makers of sparkling wine

32
Q

Key producers

A

Zonin

33
Q

Main export markets for prosecco

A

UK, USA & Germany

34
Q

Export percentage for Prosecco

A

78%, only 22% domestic consumed

35
Q

When was Prosecco Spumante Rosé introduced?

A

2020 - Glera, with up to 20% Pinot Noir made as red wine. Can only be made as Brut Nature to Extra Dry.

36
Q

Common style for Conegliano Valdobbiadene DOCG?

A

Extra Dry 60%, Brut 30%. Extra Brut (0-6g/L) introduced in 2019

37
Q
A

WSET Diploma D5 Sparkling (19 decks)

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