Wset Advanced: Italy

Front 1

How are wines classified in Italy?

Back 1

Four classifications. Two at the QWPSR level and two at the Table Wine level. DOCG, DOC, IGT, Vino da Tavola

Front 2

What is DOCG?

Back 2

Meets all DOC requirements, must be bottled in region of production, and subject to tasting.

Front 3

What is DOC?

Back 3

Like AOC. Specifies geographical area, permitted grape varieties and minimum alcohol level. May dictate production methods, including aging.

Front 4

What is IGT?

Back 4

Equivalent of Vin de Pays. Permits more freedom of area and grape. Can be sourced from wider area - important for brands.

Front 5

What is Vino da Tavola?

Back 5

May not state geographical source, variety, or vintage.

Front 6

How are wines labeled in Italy?

Back 6

By Locale, by grape plus locale, and historical.

Front 7

What does Classico mean?

Back 7

Wines made from the original, better (hilly) part of the appellation.

Front 8

What does Riserva mean?

Back 8

Applied to wine of average quality that has been aged longer.

Front 9

What soils exist in Italy?

Back 9

Marine (clay over limestone), Volcanic, Alluvial.

Front 10

Describe viticulture in Italy.

Back 10

In North, high trellising using pergola method, low density; South, bush-trained; others: high density, classic two-wire shoot-positioning trellising (both single and double replacement cane)

Front 11

Describe viniculture in Italy.

Back 11

Older methods: open vat fermentation, old oak, longer maceration times; New methods: temperature control, stainless steel, shorted maceration times, aging in barriques.

Front 12

What are the key regions of Piemonte?

Back 12

Barolo, Barbaresco, Lange, Roero, Ghemme, Gattinara, Barbera d'Asti, Dolcetto d'Alba, Gavi, Moscato d'Asti

Front 13

Describe Barolo.

Back 13

Nebbiolo. Complex aromas of black fruit, rose, liquorice, hay. High in alcohol, tannin, acidity.

Front 14

Describe Barbaresco.

Back 14

Nebbiolo. May not have as much complexity of Barolo.

Front 15

Describe Langhe.

Back 15

Overlaps Barolo and Barbaresco.

Front 16

Describe Roero.

Back 16

Sandy soils. More approachable Nebbiolo. Whites of Arneis (peach and apricot flavors).

Front 17

Describe Ghemme & Gattinara.

Back 17

Nebbiolo.

Front 18

Describe Barbera d'Asti.

Back 18

Barbera. High acidity and low tannin levels.

Front 19

Describe Dolcetto d'Alba.

Back 19

High tannin, little acidity, ripe damson fruit; limestone

Front 20

What is Gavi?

Back 20

Cortese. Steely, good acidity; limestone

Front 21

What are the main regions of Lombardia?

Back 21

Valtellina (Nebbiolo with more acidity and less alcohol than Barolo), Franciacorta (sparkling wines)

Front 22

What are the main regions of Liguria?

Back 22

Mostly whites from Vermentino.

Front 23

Describe Trentino.

Back 23

Italian-speaking region. Crisp, light Pinot Grigio; local red from Terlodego.

Front 24

Describe Alto Adige.

Back 24

German-speaking region. Reds from Schiava and Lagrein; whites from Riesling, Pinot Grigio, Sauvignon Blanc, Traminer Aromatico.

Front 25

What are the main regions of Fruili?

Back 25

Grave del Friuli, Collio.

Front 26

Describe Grave del Friuli.

Back 26

Flat gravelly plain, most wine is red; Refosco and light Bordeaux blends

Front 27

Describe Collio.

Back 27

Red and white wines that may be varietally labeled; some of best whites; high levels of acidity and alcohol. International varieties plus Friulano, Malvasia.

Front 28

What are Picolit and Ramandola?

Back 28

Other DOCGs of Friuli producing expensive dessert wines of Picolit (in Picolit) and Verduzzo (in Ramandola).

Front 29

What are the main regions of Veneto?

Back 29

Valpolicella, Bardolino, Soave

Front 30

Describe Valpolicella.

Back 30

Limestone and granite; Corvina, Rondinella, Molinara. Light and fruity. Duck, ham, charcuterie.

Front 31

Describe Valpolicella Classico.

Back 31

Better vineyards for Valpolicella.

Front 32

Describe Amarone della Valpolicella.

Back 32

Passito style of Valpolicella. Chocolate, dark rum, and leather.

Front 33

Describen Recioto dell Valpolicella.

Back 33

Ripasso technique where unpressed skins from Amarone is added to Valpolicella. Refermentation adds alcohol, tannins, complexity. Good with blue cheese.

Front 34

Describe Bardolino.

Back 34

Light, fruity red made from same grapes as Valpolicella.

Front 35

Describe Bardolino Chiaretto.

Back 35

DOC for rose.

Front 36

Describe Soave.

Back 36

Garganega. Volcanic hills, with basalt subsoil. Good acidity and floral notes of chamomile and iris.

Front 37

Describe Emilia-Romagna.

Back 37

Flat, fertile land. Lambrusco and Sangiovese.

Front 38

Describe Tuscany.

Back 38

Two bands running North and South; coastal strip at low altitude has maritime influence good for Bordeaux varietals; inland with wide range of day and night temperatures develops aromas and retains acidity, higher altitudes

Front 39

What are Super-Tuscans?

Back 39

Wine from Tuscany that blends Sangiovese with Bordeaux varietals (mostly Cabernet Sauvignon and Merlot)

Front 40

Describe Sangiovese in Tuscany.

Back 40

High in acidity and tannin with medium alcohol; earth, blueberry and sour cherry

Front 41

What is Chianti Classico?

Back 41

Greatest examples of Chianti; original place where grown; six satellites

Front 42

What are the main Chianti Classico satellites?

Back 42

Chianti Classico, Ruffina, Colli Senesi

Front 43

Describe Brunello di Monalcino.

Back 43

Sangiovese. Maritime-alpine climate. Minimum aging of five years.

Front 44

Describe Vino Nobile di Montepulciano.

Back 44

Sangiovese. Matures quickly but lacks finesse of Brunello.

Front 45

What is Vernaccia di San Gimignano?

Back 45

White DOCG in Tuscany.

Front 46

What are the main regions of Marche?

Back 46

Conero and Verdicchio dei Castelli di Jessi

Front 47

Describe Conero.

Back 47

Red wine appellation in Marche. Montepulciano.

Front 48

Describe Verdicchio dei Castelli di Jessi.

Back 48

White wine appellation in Marche. Fennel, candied fruit, and minerality.

Front 49

What are the main regions of Umbria?

Back 49

Orvieto and Montefalco Sagrantino.

Front 50

Describe Orvieto.

Back 50

Inexpensive whites from Tebbiano, Grechetto, Malvasia, and Vedello.

Front 51

Describe Motefalco Sagrantino.

Back 51

Reds from Sagrantino. Balance of alcohol, tannins, and acidity similar to Nebbiolo.

Front 52

What are the main regions of Lazio?

Back 52

Frascati

Front 53

Describe Frascati.

Back 53

Whites of Malvasia and Trebbiano. Herbal. Low-priced blends.

Front 54

What are the main grapes of Abruzzo?

Back 54

Montepulciano and Trebbiano.

Front 55

Describe Montepulciano d'Abruzzo.

Back 55

Red of Montepulciano. Gamey nose with high levels of tannin, alcohol, and acidity.

Front 56

What are the main regions of Campania?

Back 56

Turasi, Greco di Tufo, Fiano d'Avellino

Front 57

Describe Turasi.

Back 57

Aglianico. Barolo of the South - high acidity and high tannin. Must be aged for three years. Black berry, black cherry, new oak flavors.

Front 58

Describe Fiano.

Back 58

Whites with quince character.

Front 59

Describe Greco.

Back 59

Whites with spicy, herbal note and citrus.

Front 60

What are the main regions of Puglia?

Back 60

Salice Salentino and Copertino, plus Primitivo di Manduria

Front 61

Describe Salice Salentino and Copertino.

Back 61

Almost Port-like. Blend of Negromaro and Malvasia Nera.

Front 62

What is the main region of Basilicata?

Back 62

Aglianico del Vulture

Front 63

Describe Aglianico del Vulture.

Back 63

Not as refined as wines of Turasi; vulcanic cone of Mt Vulture

Front 64

Describe Sicilia IGT.

Back 64

Traditional varieties of Nero d'Avola, Inzolia, Catarratto with international varietals such as Shiraz and Chardonnay.

Front 65

Describe Avola.

Back 65

Extreme temperatures. Balanced, elegant wines with fine tannins and plum, mulberry notes.

Front 66

What wines are found in Sardegna?

Back 66

Cannonau (Grenache) in single varietal or blended with Carignano (Carignan); plus Vermentino and Vernaccia.