Cms Level 3 - Piedmont

Front 1

Example of Barolo of "traditionalist" and 1 "Modernist?

Back 1

Traditionalist (older Technics): Giacomo Conterno, Bartolo Mascarello, Guiseppe Rinaldi.
Modernist (Barriques and Shorter Macerations): Paolo Scavino, Luciano Sandrone, Elio Altare

Front 2

Example of Barbaresco of "traditionalist" and 1 "Modernist?

Back 2

Modernist: Angelo Gaja
Traditionalist: Bruno Giacosa

Front 3

Good and bad vintages since 1995

Back 3

good: 96, 97, 98, 2006
Bad: 95, 99, 2002, 2006

Front 4

the 4 clones of Nebbiolo

Back 4

Michet, Lampia, Bolla, Rose (who is actually not a real clones proved recently genetically)

Front 5

What soil do you find in Barolo and la Morra? about Monforte d'Alba

Back 5

Tortonians and Helvetian (younger)

Front 6

Give me the 5 most important town in Barolo

Back 6

Barolo, Castiglione Falletto, Serralunga D'alba, La Morra and Monforte D'Alba

Front 7

Which appellation has 77 Sori?

Back 7

Diano D'Alba

Front 8

Describe a typical taste of Ruche

Back 8

Medium bodied notes of pepper wild berries floral Aroma

Front 9

Describe a typical taste of Erbaluce

Back 9

Acidic fruity with apple aroma

Front 10

What flavor can you find in Chinato

Back 10

Quinine, Cinnamon, Coriander, Mint, Vanilla,...

Front 11

what the new way of making Barolo?

Back 11

Using Barrique (smaller barrel) and shorter maceration

Front 12

Nebbiolo thick or Thin Skinned grapes

Back 12

Thin Skinned

Front 13

Translate in English Dolcetto and Piedmonte

Back 13

Little sweet one and Feet of the Montain

Front 14

What river goes thru Barolo and Barbaresco?

Back 14

Tanaro River

Front 15

What another important River in Piedmonte

Back 15

Po River

Front 16

Character of a typical Barolo

Back 16

Typical Descriptors and Structure for Barolo

Visual: Ruby/Garnet Color, Significant Garnet/Orange Rim Variation, Moderate Concentration
Aromas/Flavors: High Intensity
Fruit: Tart Red Fruit (Sour Cherry, Red Plum), Blackberry, Mulberry, Dried Plum/Prune and Dried Cherry
Significant Volatile Acidity, Oxidation
Floral: Heady Floral Character, Roses, Violets
Herbal: Tea Leaf, Tobacco, Bitter Root, Tree Bark
Spice: Licorice, Anise, Resin, Slight Clove/Cinnamon Spice
Other: Tar, Leather
Earth: High Minerality, Truffle, Mushroom, Dust, Organic Earth
Oak: Neutral Large Casks (Slavonian Oak and Chestnut Botti are considered traditional casks for Barolo)
Structure: Bone Dry, Moderate Plus to Full Body, High Tannin, Moderate Plus to High Acidity, Moderate Plus to High Alcohol

Front 17

Barolo Important Cru

Back 17

Cannubi, Sarmassa, Brunate (shared with La Morra)

Front 18

La morra Important cru

Back 18

Brunate (shared with Barolo) Cerequio, Le Rocche

Front 19

Serralunga D'Alba important cru

Back 19

Lazzarito, Cerretta

Front 20

Castiglione Falletto important cru

Back 20

Bricco Rocche, Mon privato, Vellero, Bricco Fiasco

Front 21

Monforte D'Alba important Cru

Back 21

Bussia, Ginestra, Santo Stefano

Front 22

Barbaresco important Cru

Back 22

Asili, Roncagliette, Martinenga, Rabaja

Front 23

Neive important Cru

Back 23

Serraboella, Gallina, Basarin

Front 24

Treiso important cru

Back 24

Pajor, Bricco di Treiso

Front 25

Climate in Piedmont

Back 25

Continental Climate with the Alps providing a "rain Shadow" effect Although autumn hail can be a worry in the Lnaghe hills. influence of Po and Tanaro River

Front 26

What is Sori

Back 26

Location in the top of the hill with southern exposure

Front 27

What the most planted grape in Piedmont

Back 27

Barbera

Front 28

What the most planted white grape in Piedmont

Back 28

Moscato Bianco (Muscat a petit grains)

Front 29

All Docg in Piedmont

Back 29

Barolo
Barbaresco
Ghemme
Gattinara
Roero
Barbera del Monferrato Superiore
Barbera d'Asti
Dogliani
Dolcetto di Ovada Superiore
Dolcetto di Diano d'Alba
Brachetto d'Acqui
Ruchè di Castagnole Monferrato
Gavi/Cortese di Gavi
Erbaluce di Caluso
Asti/Moscato d'Asti
Alta Langa

Front 30

Barolo Vs Barbaresco

Back 30

Both zones produce red wines from the Nebbiolo grape; Barolo wines are typically more powerful and long-lived, whereas Barbaresco is slightly softer and regarded as Barolo’s more feminine counterpart, although many individual examples contradict this generalization. The aromas of tar, truffle, rose petals, and dried fruits are classically attributed to both wines, and their color is characteristically moderate in concentration and orange-tinged even in youth.

Front 31

Tortonians soils Vs Helvetian soils

Back 31

Tortonian soils, which contain a higher proportion of calcareous marl, characterize the vineyards of La Morra and Barolo and provide a softer style of wine. Helvetian sandstone soils are more common in Monforte d’Alba and Serralunga d’Alba, and supply more structure in the wine

Front 32

Barbaresco Aging requirements

Back 32

Min 26 months (from november 1stof the harvest year) with minimum 9 months in Wood

Riserva: min 50 months with minimum 9 months in wood

Front 33

Barolo Aging Requirements

Back 33

38 months (from november 1st of the harvest year) including 18 months in wood.

Riserva: 62 months with 18 months in wood

Front 34

Vigna?

Back 34

Single vineyard wine, 100% of Grapes must come form the named vineyard used in Conjunction with a subzone. Must be at least 7 years old or maximum yields decrease

(8 tons/ha, 56hl/ha vs for vigna 7.2 tons/ha, 54 hl/ha0

Front 35

Alta Langa DOCG?

Back 35

Denominazione:
Alta Langa Spumante
Alta Langa Spumante Riserva
Alta Langa Spumante Rosato
Alta Langa Spumante Rosato Riserva
Grape Varieties:
Min. 90% combined Pinot Noir and/or Chardonnay
Max. 10% other non-aromatic varieties suitable for Aging Requirements:
Spumante: Total production process must not be less than 30 months
Spumante Riserva: Total production process must not be less than 36 months

Front 36

Moscato D'asti is base for what aperitif wine?

Back 36

Cocchi Americano is an aperitif wine from the Asti province of Italy. Cocchi Americano is a variety of Americano. The wine was developed by Giulio Cocchi, and production began in 1891.

Cocchi Americano is generally considered to be the nearest contemporary drink to the original recipe Kina Lillet and is often used as a substitute for it in cocktails such as the Vesper Martini and the Corpse Reviver #2.

Front 37

Grapes for
Dogliani
Ghemme
Gattinara
Roero

Back 37

Dogliani 100% Dolcetto
Gattinara 90% Spanna + max 10% Bonarda and Vespolina
Ghemme 75% Spanna combined 25% Vespolina and Bonarda di Gattinara
Roero 95% nebbiolo or 95% Arneis

Front 38

Bornarda and vespolina

Back 38

Bonarda = Uva Rara
Vespolina = PArent offspring of Nebbiolo

Front 39

Back 39

1. Boca
2.Colline Novaresi
3 .Ghemme
4. Sizzano
5. Fara
6. Gattinara
7. Bramaterra
8. Lessona
9. Coste della Sesia
10. Canavesa
11. Erbaluce di Caluso/Caluos Passito
12. Valsusa
13. Freisa di Chieri
14. Collina Tornese
15. Monferrato
16. Malvasia Castelnuovo Don Bosco
17. Albugnano
18. Gabiano
19. Grignolino del Monferrato Casalese
20. Malvasia di Casorzo d’Asti
21. Ruche
22. Colli Tortonesi
23. Gavi
24. Monferrato
25. Asti
26. Loazzola
27.
28. Barbaresco
29. Langhe
30. Barolo
31. Verduno Pelgrave
32.Roero
33. Colline Salluzesi
34.Pinerolese

Front 40

Back 40

1. Barbera del Monferrato
2. Dolcetto di Ovada
3. Dolcetto d’Aqui
4. Brachetto d’Aqui
5. Freisa d’Asti
6. Grignolin d’Asti
7. Rubino di Cantavenna
8. Barbera d’Alba
9. Dolcetto d’Alba
10. Dolcetto di Diano d’Alba
11. Nebbiolo d’Alba
12. Dolcetto di Dogliani
13.Dolcetto delle Langhe Monregalesi