Sparkling wines of Italy Flashcards
(132 cards)
1
Q
Describe the climate and growing enviroment of Prosecco DOC
A
Generally warm and moderately continental
moderate rainfall
Flat plains affected by moist air from rivers
2
Q
Is malolactic encouraged or blocked within lambrusco?
A
Blocked to reserve acidity
3
Q
What are the disadvantages of Sylvoz?
A
Can encourage overcropping
Requires careful monitoring to avoid shading
Difficult to distribute clusters evenly
4
Q
What are the advantages of Sylvoz?
A
Well suited for high vigour in fertile sites (Prosecco DOC) Inexpensive Minimises winter pruning Machine harvestable Protection from frost due to height
5
Q
What type of soils are found in Lambrusco
A
Alluvial - Predominantly clay and silt.
Good water holding capacity but prone to compaction
High fertility
6
Q
What temperature does second fermentation for Prosecco happen at? How long does this last for?
A
12-15 degrees
1 month
7
Q
What type of vineyard management would you expect of Prosecco DOC
A
Mechanised
8
Q
What are the grape varieties of Lambrusco?
A
Lambrusco Salamino
Lambrusco Grasparossa
Lambrusco di Sorbara
9
Q
What are the two smaller DOC’s of Lambrusco?
A
Reggiano Lambrusco DOC
Lambrusco di Modena DOC
10
Q
What altitudes would you expect for Prosecco DOCG?
A
200-300m
11
Q
What are the two main grape varieties grown for Franciacorta plus the additional variety?
A
Chardonnay
Pinot Noir
Pinot Blanc
12
Q
What temperatures would Prosecco be fermented at? How long does it last?
A
18 degrees - retain fruity aromas
15-20 days
13
Q
How are sweet styles of Lambrusco achieved?
A
By stopping the ferment or sweetened by RCGM
14
Q
What is double arched cane? What are the advantages and disadvantages. Where would it typically be found?
A
It is a form of replacement cane pruning
ADV: Improves evenness of growth, fruitfulness, increases ventilation
DIS: Repeated shoot thinning needed for open canopy
Individual bunches must be tied in on every vine
Typically found in DOCG where fruit quality is a concern.
15
Q
What percentage of Prosecco DOC is Spumante and Frizzante?
A
Spumante 75% - min 3 bar
Frizzante 25% - 1-2.5 bar
16
Q
How many provinces does Prosecco DOC cover? From where to where?
A
9 Provinces
Trieste to Vincenza
17
Q
What is the size of Asolo DOCG?
A
1800Ha
18
Q
What is Charmat lungo?
A
Prosecco that is kept on the lees for minimum 9 months, the lees are agitated to ensure contact.
19
Q
What are the yields of the Lambrusco DOC’s and the minimum requirement of the variety within each?
A
Salamino - 133hL/ha - 85%
Grasparossa di Castelvetro - 126 hL/ha - 85%
Di Sorbara - 126hL/ha - 60%
20
Q
What is the general climate of Prosecco DOCG’s
A
Warm continental
Cooling influences from altitude which contribute higher diurnal ranges
21
Q
Describe Lambrusco di Sorbara
A
Pale, lighter body, high acidity
22
Q
What are the first and second fermentation temperatures for Lambrusco?
A
1st. 18-20 degrees
2nd. 12-15 degrees
23
Q
What are the 5 styles of Franciacorta and their requirements?
A
NV - 18 months on lees, 50% Pinot Blanc allowed
Satèn - White grapes only, 24 months on lees, Brut only
Rose - Min 35% Pinot Noir, 24 months on lees
Millesimato - Vintage, 85% fruit from that year, 30 months on lees
Riserva - Millesimato but with 60 months on lees
24
Q
Where is Lambrusco?
A
Western part of Emilia-Romagna
25
What is Prosecco Col Fondo?
Traditional style producing lightly cloudy, dry wines in a frizzante style.
From 2020 must be labelled as sui lieviti (on the lees)
26
What is Tranquillo?
Tranquillo is the still wine production in Prosecco, production is tiny.
27
For both lighter and fuller bodied Lambrusco's what are the pre-maceration times?
1-2 days for lighter styles
| 3-4 days for more structured full bodied wines
28
Describe the soils of Prosecco DOC
Generally fertile
29
What is similar about Cartizze, Rive and sui lieviti in terms of harvesting?
Must be harvested by hand
30
Who are the top export markets for Prosecco DOCG?
Germany, UK, Switzerland
31
What is unusual about Glera and its fruiting buds? What is the consequence of this?
The first 2 buds do not bear much fruit, so it must be trained long.
32
How is the business of Franciacorta structured?
There is no coops, mostly estate growers with motivation for quality.
33
Traditionally how is sweetness determined in Prosecco? What changed in 2014?
Without dosage. Winemakers calculate how much sugar is needed in Tirage to achieve desired pressure and residual sugar. Since 2014 it has been possible to adjust sweetness.
34
What can spumante and frizzante lambrusco wines also be labeled as?
Emilia IGT
35
What are the attributes of Glera?
Vigorous
semi-aromatic
Capable of high yield
36
What are the minimum abv's for the Lambrusco
Spumante?
Frizzante?
Amabile or Dolce?
Spumante - 11%
Frizzante - 10.5%
Amabile or Dolce - 7% with potential of 10.5-11%
37
What is the biggest challenge for Prosecco DOCG moving forward?
To improve recognition of potentially higher quality wine amongst those who see Prosecco as generic and to achieve a higher price for their wine.
38
What is the yield of Asolo DOCG?
94.5hL/ha
39
What is Cartizze DOCG?
Historic delimited single vineyard of 108Ha in Valdobbiadene. Only spumante is allowed
40
Italy is the largest exporter of Sparkling wine in the world by
A: Volume
B: Value
A - Volume
41
What alignments is Glera susceptible to?
Millerandange, mildew(both)Drought and Grapevine yellows
42
What is the grape variety used in Prosecco?
Glera
43
What two regions produce traditional sparkling wine? What is their size in comparison in production compared to champagne?
Franciacorta - 17.5 million bottles
Tretodoc - 7 million bottles
Together - 1/10th of Champagne
44
Describe the winemaking process of Franciacorta
Whole bunch pressed
Stainless steel for first fermentation and maturation of base, unless millesimato or reserva.
Malolactic varies between producers
Large produces utilise reserve wines
45
What training systems are banned in Franciacorta?
Heavy cropping systems - Pergola/Geneva double curtain
46
What is the climate of Franciacorta?
Warm continental with moderating influences - Cool air from the Alps and Lake Iseo
Adequate rainfall
Little vintage variation - except 2014 which was rainy and cool
47
What is the average land holding in Lambrusco and where is most of the fruit sold?
< 3 Ha
| Co-ops
48
What are the grassy banks of Prosecco DOCG's called, where would these be found?
Ciglione
| The steepest parts of the hills
49
Describe Sylvoz
High cordon system with shoots hanging downwards
50
What percentage of production is Tank method and thus what percentage is Traditional method? Of the tank method, how much of this is Prosecco production?
96% Tank - About 1/2 of this is prosecco production
| 4% Traditional
51
What percentage of vineyards are organic in franciacorta?
75%
52
What is the market share of Lambrusco in terms of domestic and export?
1/3 - Domestic
| 2/3 - Exports
53
What are the plantings of Prosecco DOCG?
7700 ha
54
Describe a typical Franciacorta
```
Ripe apple, peach
Prominent biscuit/autolysis
Medium alcohol
medium+ acidity
Very good/ Outstanding
```
55
What is the max yield of Franciacorta?
65hL/ha
56
Describe a typical Lambrusco wine
```
Strawberry, red cherry, red plum
M - m+ tannins
High acidity
Good levels of RS
Pale Pink to deep Ruby
Acceptable to Good quality
```
57
Is malo encouraged or blocked for Prosecco?
Blocked typically to retain acidity
58
Describe Lambrusco Grasparossa
Deep coloured, full body, m+ tannins
| Does best on clay and silt and only variety to be grown on hillsides.
59
What is the largest region for traditional method sparkling in Italy?
Franciacorta
60
No minimum aging, wine must be sold in bottle. If vintage is labelled then wine must be 85% of that vintage. What am I?
Prosecco
61
Describe Lambrusco Salamino
Most widely planted
| Fragrant, deep coloured, full body, high acidity
62
What are the total plantings of Prosecco DOC?
23000 ha
63
What are some vineyard threats in Lambrusco? How are these managed?
High humidity so need for protective sprays against fungal
| Grapevine yellows - removal of affected plants and control of the vector.
64
What are the 3 main DOC's of Lambrusco?
Lambrusco Salamino Di Santa Croce
Lambrusco Di Sorbara
Lambrusco Grasparossa Di Castelvetro
65
What are the production volumes by percentage of Prosecco DOC, DOCG and Asolo DOCG?
DOC - 82%
DOCG - 16%
Asolo - 2%
66
What type of training systems are found in Lambrusco and why?
Sylvoz & Geneva double curtain
| Suitable for high yields and mechanisation
67
Who are the main exports of Prosecco DOC?
UK, USA & Germany
68
What is the most common style of Prosecco DOCG?
Extra Dry (60%)
69
What other grape variety is allowed for Franciacorta but is rarely planted in new vineyards?
Pinot Blanc
70
Where is Franciacorta located?
Lombardy
71
What is the yield of Conegliano Valdobbiadene DOCG?
94.5hL/ha
72
Where would you find Guyot in Prosecco?
On flatter land as it is possible for machine work
73
What is the climate of Lambrusco?
Warm continental with adequate rainfall (735mm)
74
Who are Cantine Riunite?
They are Italy's largest wine company specialising in Lambrusco and Prosecco
Formed in 1950 due to the merger of 9 local co-ops in Reggio-Emile
It has about 1800 members
75
Where is Asolo DOCG located?
Hilly area south of Valdobbiadene
76
What is a Rive?
Local word for a slope in Prosecco
77
What are the soils in Franciacorta? What do they give to the wine?
6 different kinds of soils caused by glacial action
Gives a range of expressions which are then blended for complexity
Emphasise floral notes, dried fruit, spicy and vegetal notes
78
Where would you expect to find Prosecco DOCG plantings in terms of vineyard management and why?
South facing slopes
Reduced fertility on slopes
Longer season for flavours to develop and higher acidity.
79
Where is the most important place in terms of Prosecco DOC volume?
Treviso
80
What are the training systems used in Franciacorta?
Cordon trained, spur pruned
| Guyot
81
What is the max yield of Prosecco DOC?
125hL/ha
82
What year was the PDO referred to Prosecco instead of the grape?
2009
83
What are the common options for training Glera?
Sylvoz
Doubled arched cane
Guyot (single and double)
84
What is the body that represents Franciacorta?
The Franciacorta Consorzio
85
Name the 3 main companies within Franciacorta, what percentage of production do they represent?
Guido Berlucchi
Ca' del Bosco
Bellavista
33%
86
Who are the main exports for franciacorta?
Switzerland
Japan
Germany
USA
87
What percentage of Franciacorta is exported?
90%
88
What is the landscape of Tretodoc?
Hillside sites below high mountains
89
What is the climate of Trentodoc?
Warm continental with marked cooling influences
90
Describe the effects the mountains have on Trentodocs climate during the day and night.
Day: Mtns protect from cold winds, heat builds up on valleys
Night: Cold air descends from Mtns therefore high diurnal range and retains acidity.
91
What are the soils of Trentodoc?
Stony and well drained with less nutrients on the slopes.
92
How do the soils and altitude of Trentodoc attribute to the style?
Leads to slow steady growth and high flavour intensity.
93
What altitude are the vineyards of Trentodoc planted?
400-700m
94
What training systems are used in Trentodoc?
Guyot
| Pergola
95
What are the grape varieties grown in Trentodoc and where are they grown?
Chardonnay on cooler sites
| Pinot Noir on warmer S, SE facing slopes
96
What are the main hazards in Trento?
Mildew, Botrytis and Frost in Spring
97
Describe the average winemaking choices in Trentodoc (yield, fermentation, malo?, yeast choice?, reserve wines?)
Max yield 105hL/ha - often lower
First ferment usually in steel
Malo encouraged as acidity higher than Franciacorta
Cultured yeats common but also local strains
Some companies make use of reserve wine
98
What are the 3 styles found in Trentodoc?
NV, Vintage, Riserva
99
What are the age requirements for NV, Vintage and Riserva in Trentodoc?
NV- min 15 months on lees (20-20 in practice)
Vintage - Min 24 months
Riserva - min 26 months (5-10yrs frequent)
100
What is the only style allowed for Trentodoc Riserva?
Brut Nature
101
How many companies in Trentodoc produce 95% of all sparkling?
4
102
Who is the largest producer of Trentodoc?
Ferrari
103
Where is most Trentodoc sold?
Domestically 80%
104
Trentodoc is the sponsor for who? What is the purpose of the sponsorship?
Institute of Masters of Wine, to increase knowledge
105
Describe a typical Moscato d'Asti tasting note
```
Pronounced
Orange blossom, grapes, peach
Med acidity
Low alcohol
Sweet
Good to Very Good
```
106
What are the general differences between Asti DOCG and Moscato d' Asti DOCG?
Asti is slightly higher in abv and fully sparkling
| Moscato is lower in abv, slightly sparkling, higher RS
107
What is the minimum abv and sugar content of Asti DOCG?
6% and 12g/L
108
What is the allowed abv range and average sugar content of Moscato d'asti?
4.5-6.5%
| 130g/L
109
What is the climate of Asti?
Moderate continental with cold winters and hot dry summers
110
On what soil does Moscato grow best in Asti?
Limestone and Clay
111
Where do regulations state moscato must be grown and why?
hillside sites for sunlight interception and drainage.
112
What type of training is utilised in Asti?
Guyot with VSP
113
What are the qualities of Moscato Bianco?
```
Aromatic
Early Budding
Mid ripening
Small berries
Prone to Powdery Mildew and botrytis
```
114
When is the harvest typically in Asti? How is this decided?
Generally Mid-September
| Decided on ripeness and acidity
115
How does harvest time typically differ from Asti to Moscato d'Asti?
Asti - Earlier for acidity
| Moscato d'Asti later for aroma intensity
116
What type of planting density would you expect in Asti?
Medium planting density
117
What is the max yield for Moscato d'asti?
75hL/ha
118
How many parts is Asti Production split into?
2
119
Describe the first part of Asti Production
Production, clarification , filtration, chilling, storage
120
At what temperature is Asti kept before fermentation? How long can it be kept like this?
2-3 degrees, 2 years
121
What is the second part of Asti Production?
Single fermentation
122
What are the main costs of producing Asti?
Large investments for presses, flotation tanks, filtration, heat exchangers, refrigerated storage space
Ongoing energy costs to run machines and chilled storage
123
How does fermentation in Asti take place? (vessel, temperature, yeasts, malo)
Pressure resistant temperature controlled steel tanks
Low temps 16-18
Neutral cultured yeasts
Malo blocked to preserve acidity
124
Describe the single fermentation in Asti to produce a sparkling wine?
1. At the start of fermentation, CO2 is released through a valve
2. The must is continuously checked and the amount of sugar needed to give a desired pressure is calculated.
3. Once reached, the valve is closed and CO2 is retained
4. Once desired RS is met, wine is rapidly chilled and filtered under pressure to remove yeast
125
What is Asti Metodo Classico?
Second fermentation in bottle
min 9 months on lees
Dolce in sweetness >50g/L
126
Why do only large producers typically make Moscato d'asti or Asti?
High investment and running costs
127
How many companies make up 60% of Asti and Moscato d'asti production? Who is the largest?
4 companies
| Martini and Rossi
128
What would smaller or more premium producers do with their Moscato grapes?
They will usually send their grapes to specialist sparkling firms and then have them returned to sell under their own label.
129
What are the 3 styles of Moscato produced?
Asti
Asti Secco
Moscato d'Asti
130
What is the purpose of Asti Secco?
It is an off dry variant designed to compete with Prosecco
131
What percentage of production is Moscato d'asti and Asti?
70% Asti
| 30% Moscato d'Asti
132
Who buys the majority of Asti?
Europe
