Free Flashcards for DipWSET D4: Sparkling Wines
DECK Number 7
Instructions before starting:
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Read the Term on the Card and give your answer Click on “Check the Answer” button to check your knowledge Click on “Got It!” if your answer was correct
Click on “Need more practice” to review the card at the end of the deck and try answering another time
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GOOD LUCK!!
[qdeck]
[h] DipWSET D4 SET 7 Asti
[i] DipWSET D4 – Sparkling WInes Flashcards
SET 7 Asti
I RECOMMEND YOU LEAVE THE CARDS IN THE INITIAL ORDER AND USE THE “SHUFFLE” OPTION ONLY WHEN YOU MASTER THE WHOLE DECK (= 0 MISTAKE)
– Read the Term on the Card and give your answer
– Click on “Check the Answer” button to check your knowledge
– Click on “Got It!” if your answer was correct
– Click on “Need more practice” to review the card at the end of the deck and try answering another time
– Click on “Shuffle” button to change cards order
[start]
[q] What are the maximum yields?
[a] 75hL/ha for tank method wines
[q] Describe the climate in Asti DOCG
[a] Moderate continental.
Cold winters, hot dry summers.
Adequate rainfall, most in spring and autumn causing a risk at fruit set
[q] What kind of landscape are the grapes grown on?
[a] Hillsides, for better sunlight interception and better drainage.
Preference for limestone and clay soils
[q] What is the grape variety for used for Moscato?
[a] Moscato Bianco (Italian)
Muscat Blanc a Petit Grains (French)
[q] Describe the characteristics of a typical Moscato
[a] Pronounced orange blossom, grapes and peach.
Medium acidity, low alcohol and sweet.
Good to very good quality, inexpensive or mid-priced.
Moscato d’Asti – lower alcohol, semi-sparkling and higher RS than Asti
Asti Spumante – higher alcohol and fully sparkling
[q] What are the three provinces that the Asti and Moscato d’Asti DOCG area covers?
[a] Asti, Alexandria and Cuneo (all in Piemonte)
[q] When is harvest typically?
[a] Early-mid September, before the October autumn rains.
Asti Spumante – Slightly earlier to retain more acidity
Moscat d’Asti – slightly later for aromatic intensity
[q] Describe the typical training and trellising method.
Why is this suitable?
[a] Medium density planting
Guyot trained with VSP.
Suitable because Guyot can help with over-cropping.
VSP ensures good exposure and helps reduce humidity and therefore disease pressure
[q] What is the typical harvest method?
[a] It must be by hand when the slopes are steep, or when whole bunches are desired, but is increasingly mechanical when possible
[q] What kind of soils are vines planted on?
[a] Most aromatic juice comes from limestone, but commercial success means that vines are also grown on clay
[q] What are the negative outcomes for the two phase winemaking approach?
[a] Large investment is required for presses, flotation tanks, filtration/centrifuge and refrigeration space. Ongoing energy costs are large.
Mostly large companies are responsible for production
[q] What happens to the grapes when the enter the winery?
[a] Whole pressed if picked by hand, or pressed quickly to retain freshness if already destemmed/crushed.
The must will then be clarified
[q] Describe typical characteristics of Moscato Bianco (6)
[a] Early budding
Mid-ripening
Small berries
Prone to powdery and botrytis
Thin skins, and attracts insects
Clonal selection used to make more disease resistant, perfumed, higher yielding
[q] Describe the fermentation process
[a] Pressure resistant, temperature controlled. Long and cool at 16-18C to retain primary aromas.
Fermentation begins with CO2 escaping through a valve, then when desired pressure/sugar level is reached the valve is closed.
Sweetness comes from grape sugar and not dosage
[q] How is the wine to be consumed?
[a] It is released after a few weeks and intended to be drunk young
[q] How is harvest date decided?
[a] The desired ripeness and importantly how much acidity remains in the grapes. (important for balance)
[q] What happens to the must after it is clarified?
[a] It is chilled, and stored at 2-3C in order to maintain as much freshness as possible. It can be kept for up to two years
[q] What are the two different phases of production for Asti Spumante and Moscato d’Asti?
[a] Production, clarification and filtration of the must followed by chilling and storage
A single fermentation of the warmed up must when required by demand
[q] Describe the ownership of production
[a] Four companies produce more than 60% of all wine.
Martini & Rossi is the largest
[q] What are the production methods allowed for Asti Metodo Classico?
[a] Second fermentation in bottle.
Minimum nine months on lees.
Dolce in sweetness (50g/L)
[q] Yeast? MLF? Why?
[a] Neutral, cultured yeasts. No MLF. Preserving primary aromas
[q] What are the alcohol, pressure and sweetness level requirements for Moscato d’Asti?
[a] 4.5-6.5% ABV
Sweeter that Asti, at around 130g/L.
Pressure must not exceed 2.5 atmospheres (frizzante)
[q] What are the three kinds of Asti wines being promoted by the Asti Consorzio?
[a] Moscato d’Asti
Asti Secco
Asti/Asti Dolce
[q] Where are Asti and Moscato d’Asti mostly sold?
[a] Asti – Europe
Moscato d’Asti – USA
[q] What is the production balance between Asti and Moscato d’Asti?
[a] 70/30 Asti/Moscato d’Asti
[q] What role to co-ops play in the region?
[a]
An important one. They provide the chilled, clarified juice to big producers who then carry out fermentation
[q] What was the traditional alcohol and sweetness level fro Asti DOCG and what is it now?
[a] Traditionally – 6-8% ABV and sweet at approx 100g/L
Now – open ended, at least 6% ABV allowing for drier styles – Extra Dry – Dolce, effectively 12g/L and above. Brut Nature is being developed
[q] Who is the marketing/promotional body for Asti?
[a] The Asti Consorzio (consortium) which is part of the Piemonte Land of Perfection
[q] What kind of landscape are the grapes grown on?
[a] Hillsides, for better sunlight interception and better drainage.
Preference for limestone and clay soils
[q] Describe the climate in Asti DOCG
[a] Moderate continental.
Cold winters, hot dry summers
Adequate rainfall, most in spring and autumn causing a risk at fruit set
[q] What are the maximum yields?
[a] 75hL/ha for tank method wines
[q] What do smaller producers do with their Moscato grapes?
[a] Quality minded producers will send their grapes to a specialist to be made and sold under their own label, or will sell their Moscato grapes to sparkling wine firms
[q] What is the grape variety for used for Moscato?
[a] Moscato Bianco (Italian)
Muscat Blanc a Petit Grains (French)
[q] What are the three provinces that the Asti and Moscato d’Asti DOCG area covers?
[a] Asti, Alexandria and Cuneo (all in Piemonte)
[x] GOOD JOB!! [restart]
[/qdeck]
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