WSET® Level 4 D3 Wines of the World > D3 - Sicily, Sardinia > Flashcards

D3 - Sicily, Sardinia Flashcards

Examines the regions, grapes, methods of production, and styles of Sicily and Sardegna. (38 cards)

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1
Q

What is the climate of Sicily?

A

Warm Mediterranean

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2
Q

The 3 main white grapes of Sicily are:

A
  1. Catarratto
  2. Grillo
  3. Inzolia
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3
Q

All three main white grapes of Sicily are typically fermented at ___ temperatures in this vessel to retain primary fruit flavors.

A

Medium temperatures in stainless steel.

These grapes are also typically aged in stainless steel for 6 months before bottling.

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4
Q

What is the crossing of Grillo?

A

Catarratto x Moscato

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5
Q

Grillo oxidizes easily which means that this kind of winemaking technique is used.

A

Protective

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6
Q

Fill in the blank:

Moscato (Muscat of Alexandria) is known as _____ in Sicily.

A

Zibibbo

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7
Q

Fill in the blanks:

Zibibbo is ____ and ____ resistant, and is used to make a variety of styles of wine.

A

Heat and drought resistant.

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8
Q

How are Zibibbo vines planted on the island of Pantelleria?

A

Low bush vines planted in individual planting holes (to about half their final height) to conserve water and give some protection from the wind.

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9
Q

What are the 3 styles of wine made on the island of Pantelleria?

A
  1. Dry – stainless steel, released early to retain aromatic Muscat character
  2. Late harvest – picked a week later than dry wines with the fermentation being stopped to retain residual sugar
  3. Passito – semi-dried grapes, traditionally sun-dried, with high levels of residual sugar
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10
Q

Because Nero d’Avola is a late ripener, how are some of the vines trained (to help with ripening)?

A

Close to the ground.

Nero d’Avola is an adaptable variety that also grows acceptably in damper, cooler sites.

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11
Q

What are the Nero d’Avola and Frappato percentages in Cerasuolo di Vittoria DOCG?

A
  • 50–70% Nero d’Avola
  • 30–50% Frappato
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12
Q

Nerello Mascalese is at risk of spring frost and autumn rain.

When does it bud and ripen?

A

Buds early, ripens late.

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13
Q

What is the elevation range on Etna?

A

400 - 1000m asl

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14
Q

Is the growing season short or long on Etna?

A

Long – this intensifies flavors.

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15
Q

Nerello Mascalese is moderately high tannic variety.

How long is a typical skin maceration? How long do some producers leave their wine on the skins?

A

Typical: 10 - 15 days

Some (e.g. Graci): 30 - 90 days

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16
Q

Etna Rosso DOC

  1. Minimum ___% Nerello Mascalese.
  2. Maximum yield is ___ hl/ha.
  3. Riserva category must be aged ___ in this type of vessel.
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A
  1. Min. 80% Nerello Mascalese
  2. Max yield 56 hl/ha
  3. 4 years aging (1 in wood) in 500-600L neutral casks
17
Q

Fill in the blank:

The main white grape variety in Etna Bianco DOC is _____.

18
Q

Fill in the blank:

Carricante must be a minimum ___% in Etna Bianco DOC.

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A

Minimum 60%, though most are 100%.

19
Q

What is Carricante blended with in Etna Bianco DOC?

20
Q

Why is Carricante usually put through malo?

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A

It has high acidity from the large diurnal range.

21
Q

Fill in the blanks:

The maximum yield for white Sicilian DOC wines is ___ hl/ha.

The maximum yield for red Sicilian DOC wines is ___ hl/ha.

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A

White – 91 hl/ha

Red – 84 hl/ha

22
Q

Sicily has important co-operatives AND a small number of large and influential private companies (e.g. Planeta, Donnafugata and Tasca d’Almerita).

Is this typical or unusual for Italy?

23
Q

What are the two main white grapes of Sardinia?

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A
  1. Vermentino
  2. Nuragus

Vermentino is the most important white variety, and white Nuragus is grown mainly for local consumption.

24
Q

What are the 3 main red grapes of Sardinia?

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A
  1. Cannonau
  2. Carignano
  3. Monica
25
What is the climate of Sardinia?
Warm Mediterranean
26
What are the cooling influences in Sardinia?
* Elevation (it's a hilly island) * Sea breezes (which keep fungal disease pressure low)
27
# Fill in the blank: The most important DOC for Cannonau on Sardinia is \_\_\_\_\_\_.
Cannonau di Sardegna DOC
28
* The maximum yields for Cannonau di Sardegna DOC is \_\_\_hL/ha for the entire DOC. What can that result in? * What is the maximum yield in the Cannonau di Sardegna Classico zone?
* **77 hl/ha** for entire DOC, which can result in **low concentration** * **63 hl/ha** for Classico zone
29
# Fill in the blanks: Vermentino is early budding making it susceptible to \_\_\_\_\_\_ \_\_\_\_\_\_.
Spring frosts
30
# Fill in the blanks: Vermentino ripens in mid-season, making it less prone to \_\_\_\_\_ \_\_\_\_\_.
Autumn rain
31
Give 2 reasons why Vermentino in Sardinia is mainly aged in stainless steel.
1. To keep costs low. 2. To avoid overwhelming the delicate aromas of the grape.
32
What are the 2 important appellations for Vermentino on Sardinia? What are their maximum yields?
1. **Vermentino di Sardegna DOC** – can be grown anywhere on the island. High yields of up to **112 hl/ha**, leading to some wines of low concentration and flavor. 2. **Vermentino di Gallura DOCG** – the northeast corner of the island is Sardinia’s only DOCG. **63 hl/ha**.
33
# Fill in the blank: The main DOC for Carignano on Sardinia is \_\_\_\_\_\_\_.
Carignano del Sulcis DOC
34
How are most Carignano vines trained on Sardinia?
Bush ## Footnote For the Superiore category, the grapes must come from bush-trained vines (52.5 hl/ha).
35
# Fill in the blank: Both the Superiore and Riserva categories of Carignano del Sulcis DOC must be aged \_\_\_ years.
2 years
36
Both inexpensive and premium Carignano del Sulcis DOC wines are fermented at **these temperatures**. What's the difference in their skin maceration times and vessels?
* **Warm** fermentation temperatures * Inexpensive: **7-10 day** skin maceration (**neutral** vessels) * Premium: **15 day** skin maceration (usually see **French barriques** 12-18 mos)
37
What factors make Grillo very suitable for Sicily’s warm, dry climate?
It is **heat resistant** and has **good disease resistance**.
38
Give a brief description of Grillo.
* Full bodied * Medium intensity lemon and floral notes * Medium alcohol * High acidity
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