Free Flashcards for DipWSET D4: Sparkling Wines
DECK Number 6
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[qdeck]
[h] DipWSET D4 SET 6 Prosecco
[i] DipWSET D4 – Sparkling WInes Flashcards
SET 6 Prosecco
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] Where is Prosecco DOC?
[a] It is a large, vast region that was once a IGT, but changed in 2009 with the rest of the PDOs. Covers 5 provinces in Veneto and 4 in Friuli
[q] Where are grapes planted in Prosecco DOC?
[a] Mainly on the flats
[q] Describe a typical Prosecco
[a] Light to Med- intensity flavours of apple and pear
Light body
Med to Med+ acid
Low or Med Alc
[q] Where are the vines planted in Conegliano Valdobbiadene – Prosecco?
[a] Mostly between 200-320m
[q] In the Conegliano Valdobbiadene Prosecco DOCG, what is permitted for labelling in the Spumante category?
[a] The addition of the term ‘Superiore’ or the omission of the term ‘Prosecco’
Eg. Valdobbiadene Superiore
[q] What are the two possible named GIs in the Prosecco DOC
[a] Treviso and Trieste
[q] What is the principal grape variety for Prosecco?
[a] Glera
[q] What are the three common trellising methods?
[a] Sylvoz
Double arched cane
Guyot (single or double)
[q] When were the DOC/DOCG regulations changed in Prosecco and why?
[a] 2009, to respond to the huge commercial success of the category in the early 00s
[q] What are the positives for using the Sylvoz trellising method?
[a] Inexpensive to set up
Minimising winter pruning
Suitable for machine harvesting
Gets a high yield
[q] What are the soils like in the Prosecco region?
[a] Varied, it’s so large. But generally more fertile on the plain
[q] What is the most common style of sweetness level for Prosecco?
[a] Extra Dry (12-17 grams / medium dry)
[q] What are the positives of using the Double-arched cane pruning?
[a] Increases ventilation in the canopy
Improves evenness of growth
Suitable for high quality
[q] Describe Sylvoz trellising method
[a] High cordon with canes that hang vertically. Well sutied for DOC area aiming for high yields.
Inexpensive
Minimises winter pruning
Suitable for machine harvesting
[q] Describe the climate in Prosecco
[a] Warm, and moderately continental. Moderate rainfall
[q] What percentage of production do each of the PDOs account for?
[a] Prosecco DOC – 82%
Conegliano Valdobbiadene Prosecco DOCG – 16%
Asolo DOCG – 2%
[q] Describe the Double-arched cane trellising method
[a] Replacement can pruning where the canes are bent into arches
[q] What are the disadvantages of using Double-arched cane pruning?
[a] Every cane has to be hand tied (expensive)
2. Shoot thinning needed to maintain open canopy
[q] What are the negatives for using the Sylvoz trellising method?
[a] Can encourage overcropping
Requires canopy management to avoid over-shading
Difficult to distribute the clusters evenly
[q] What are the three PDOs for Prosecco?
[a] Prosecco DOC
Congeliano Valdobbiadene DOCG
Asolo Prosecco DOCG
[q] What are the key characteristics of Glera?
[a] Vigorous
Semi-aromatic
Susceptible to Millerandage, powdery, downy, drought and grapevine yellows
First two buds don’t bear much fruit, so must be trained long. (8-12 buds)
[q] Describe the secondary fermentation
[a] In tank, cooler stil (12-15C)
About 30 days
[q] How are grapes pressed in Prosecco?
[a] A If picked by hand they can be either whole bunch or destemmed. If machine harvested they must be destemmed and pressed
[q] What are the typical differences between DOC and DOCG levels for Prosecco?
[a] Quality, intensity/complexity, price.
DOC – acceptable to good quality, light intensity, mid-priced but some inexpensive
DOCG – good to very good quality, medium intensity, mid-priced but some premium
[q] What are the differences between vineyard management in the DOC and the DOCG?
[a] DOC – can be machine harvested, cost saving, higher yields, less concentration.
DOCG – Machines allowed, but mostly bu hand for quality but also accessibility
[q] Where are the best sites in the DOCG? Why?
[a] South-facing hillsides.
Reduced fertility (controlling vigour and increasing concentration)
[q] What are the varieties permitted for Prosecco?
[a] Up to 15% other local varieties. There are three different varieties known as Prosecco, but they are generally blended
[q] What are some quality producers choosing for second fermentation?
[a] Longer slower ferment, increased time on lees.
Charmat lungo – typically at least 9 months on lees
[q] What are the ageing requirements for Prosecco?
[a] There are none in either DOC or DOCG appellations. fresh fruit is the focus.
Most are aged on lees for about 3 weeks before filtering and bottling
[q] Where are why would a vineyard manager chose to use Guyot pruning?
[a] On the flats where after winter pruning, mechanisation is possible
[q] What does Rive mean?
[a] Local word meaning ‘slope’
[q] Describe the primary fermentation
[a] Constant, moderate temp (18C) to preserve primary fruit flavour.
About 15-20 days.
No malo
[q] What are the geographical differences between Prosecco DOC and Prosecco DOCG?
[a] The altitude gained in the DOCG areas helps to increase diurnal temperature range. In the DOC the flat lands can have a lot of moisture from fog and therefore disease pressure
[q] What proportion of DOC production is spumante vs frizzante?
[a] spumante – 75%
frizzante – 25%
[q] What are the labelling requirements for vintage?
[a] If a wine is labelled with a vintage it must be 85% of the vintage
[q] How are Rive wines labelled?
What is required?
[a] With the word Rive followed by a place name eg Rive di Soligo.
Hand picked and must be vintage
[q] What is Prosecco Col Fondo?
[a] Typically lightly cloudy, dry, frizzante. Must say:
refermentazione in bottiglia
Second fermentation in bottle and the wine is bone dry, and undisgorged. Crown seal.
Will need to be labelled ‘Sui Lieviti’ in the DOCG from 2020
[q] What are export sales like?
[a] Triple in the decade up to 2014. Markets are UK, USA, Germany (2/3 of all export by volume)
[q] Generally what are the trends for the Prosecco business?
[a] Growth. Even in the smaller categories such as Asolo which has increased production 12-fold in five years up to 2018
[q] When can a Prosecco be labelled Treviso?
[a] When not only the grapes are grown there but the entire production process must occur in the region
[q] Does Prosecco add dosage?
[a] Traditionally no, but it has been allowed since 2014
[q] What is the ownership like in the DOCG regions?
[a] 32 large companies account for nearly 90% of all production.
Just over half consumed locally, 40% exported
[q] What is the name of the grassy banks that seperate the terraces in the DOCG?
[a] Ciglione
[q] What limitations is the DOCG facing?
[a] No more room for planting.
Must gain recognition for increased quality against consumers with a view of Prosecco as a generic brand
[q] What are the maximum yield levels for each PDO?
[a] DOC – 125hL/ha
DOCG – 94.5hL/ha
DOCG Rive – 90hL/ha
DOCG Superiore di Cartizze or Cartizze – 85hL/ha
[q] Describe a typical Prosecco
[a] Light to Med- intensity flavours of apple and pear
Light body
Med to Med+ acid
Low or Med Alc
[q] Where are the vines planted in Conegliano Valdobbiadene – Prosecco?
[a] Mostly between 200-320m
[q] What has contributed to the strength of the Prosecco brand?
[a] Cocktails
A perception of everyday luxury and an alternative to cheap Champagne
[q] What opportunities are being explored as new options for growth of Prosecco?
[a] Brut Nature and Extra Brut which were added in 2019.
Prosecco Spumante Rose – 15% Pinot Noir blended as still, Brut Nature – Extra dry only
[q] Describe the ownership of different parties in Prosecco production
[a] Fragmented. There are roughly 10000 growers but only 1200 producers of base wine and 350 makers of sparkling wine. Including some very big companies
[q] What threats are present to the Prosecco market?
[a] Brand protection – Australian producers using the Prosecco to label their wines. Cheap alternatives being offered on tap and called Prosecco
[q] In the Conegliano Valdobbiadene Prosecco DOCG, what is permitted for labelling in the Spumante category?
[a] The addition of the term ‘Superiore’ or the omission of the term ‘Prosecco’
Eg. Valdobbiadene Superiore
[q] Where is Prosecco DOC?
[a] It is a large, vast region that was once a IGT, but changed in 2009 with the rest of the PDOs. Covers 5 provinces in Veneto and 4 in Friuli
[q] What is Tranquillo?
[a] Still wine made in Prosecco
[q] What are domestic sales like?
[a] Growing steadily, half and half split between on premise and off premise
[q] What are the three common trellising methods?
[a] Sylvoz
Double arched cane
Guyot (single or double)
[q] What are the positives for using the Sylvoz trellising method?
[a] Inexpensive to set up
Minimising winter pruning
Suitable for machine harvesting
Gets a high yield
[q] What percentage of production do each of the PDOs account for?
[a] Prosecco DOC – 82%
Conegliano Valdobbiadene Prosecco DOCG – 16%
Asolo DOCG – 2%
[q] Describe the climate in Prosecco
[a] Warm, and moderately continental. Moderate rainfall
[q] What are the negatives for using the Sylvoz trellising method?
[a] Can encourage overcropping
Requires canopy management to avoid over-shading
Difficult to distribute the clusters evenly
[x] GOOD JOB!! [restart]
[/qdeck]
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