WSET Level3 Practice Short Written Answer Questions (Italy)

Answer

This wine has a deep color, is dry to off-dry, with medium to high tannins, high alcohol, and full body. It exhibits intensely concentrated flavors of red berries and spices, and is capable of ageing.

Grading Criteria

For describing the style of the wine, award 1 point for each of the following features, up to a maximum of 5 points:

• For stating that the wine has a “deep color,” you get 1 point.
• For mentioning “intensely concentrated red berries” or other concentrated primary aromas, you get 1 point.
• For stating that the wine is “dry” or “off-dry,” you get 1 point.
• For describing the tannins as “medium to high,” you get 1 point.
• For stating that the alcohol level is “high,” you get 1 point.
• For stating that the wine has a “full body,” you get 1 point.
• For mentioning that the wine “is capable of ageing,” you get 1 point.

Answer

The production method used is Ripasso. In the Ripasso method, the grape skins from Amarone della Valpolicella, separated at the final stages of fermentation, are added to a vat of Valpolicella wine that has already completed fermentation. The yeast and residual sugars on the Amarone grape skins undergo a secondary fermentation, which enhances the wine’s color, tannins, and flavors.

Grading Criteria

• For identifying the method as “Ripasso,” you get 1 point.
• For mentioning that Ripasso involves “reusing the grape skins from Amarone della Valpolicella after fermentation,” you get 1 point.
• For explaining that the Amarone grape skins are “added to Valpolicella wine that has already completed fermentation,” you get 1 point.
• For stating that the yeast and residual sugars on the skins “undergo a secondary fermentation,” you get 1 point.
• For explaining that this secondary fermentation “enhances the wine’s color, tannins, and flavors,” you get 1 point.

Answer

The production method used is Passito. In the Passito method, grapes are harvested early while their acidity is still high. The grapes are then dried indoors to concentrate their sugar and flavors. After drying, the concentrated grapes are used to make wine through standard fermentation.

Grading Criteria

• For identifying the method as “Passito,” you get 1 point.
• For mentioning that in Passito, “grapes are harvested early while their acidity is still high,” you get 1 point.
• For stating that the grapes are “dried indoors,” you get 1 point.
• For explaining that drying the grapes “concentrates their sugar and flavors,” you get 1 point.
• For describing that the concentrated grapes are then used in “standard fermentation to make wine,” you get 1 point.

Answer

This wine has a pale color, high acidity, and high tannins, with a full body. It exhibits primary aromas such as sour cherry and dried flowers, secondary aromas such as clove and toast from oak ageing, and tertiary aromas like truffle and leather from bottle ageing. It is a wine capable of long-term ageing.

Grading Criteria

For describing the style of the wine, award 1 point for each of the following features, up to a maximum of 6 points:

• For stating that the wine has a “pale color,” you get 1 point.
• For mentioning primary aromas such as “sour cherry” or “dried flowers,” you get 1 point.
• For mentioning secondary aromas such as “clove” or “toast” from oak, you get 1 point.
• For mentioning tertiary aromas such as “truffle” or “leather” from ageing, you get 1 point.
• For describing the acidity level as “high,” you get 1 point.
• For describing the tannins as “high,” you get 1 point.
• For describing the body as “full-bodied,” you get 1 point.
• For mentioning that the wine is “capable of long-term ageing,” you get 1 point.

Answer

DOCG wines must adhere to several regulations. Like DOC wines, they are restricted to using specific grape varieties and must follow prescribed winemaking methods. Additionally, the grapes must be grown within a defined geographical area. DOCG wines must also be bottled within the production area and undergo a tasting assessment by the agricultural authority.

Grading Criteria

• For stating that DOCG wines must “use only approved grape varieties,” you get 1 point.
• For stating that DOCG wines must “follow regulated winemaking methods,” you get 1 point.
• For stating that DOCG wines must “use grapes grown within a defined geographical area,” you get 1 point.
• For stating that DOCG wines must “be bottled within the production area,” you get 1 point.
• For stating that DOCG wines must “undergo a tasting assessment by the agricultural authority,” you get 1 point.

Answer

A RESERVA wine is one that has undergone a longer ageing period compared to the minimum standards set by the appellation. It typically has a higher alcohol content and reflects enhanced quality due to extended maturation.

Grading Criteria

• For stating that RESERVA wines “have undergone a longer ageing period,” you get 1 point.
• For stating that RESERVA wines “typically have higher alcohol content,” you get 1 point.
• For explaining that the ageing period and alcohol level are “higher compared to the minimum standards set by the appellation,” you get 1 point.

Answer

Post-Fermentation Maceration:
This technique is used to enhance the extraction of tannins, which are a hallmark of Nebbiolo wines. Additionally, post-fermentation maceration can help soften the texture of these tannins, contributing to a smoother mouthfeel.

Oak Barrel Ageing:
Oak barrel ageing helps to soften the harsh tannins in Barolo. The gentle oxygen ingress through the barrels leads to oxidation, which alters and enhances the wine’s flavors, adding complexity. Furthermore, flavors extracted from the oak itself contribute additional layers of complexity to the wine.

Grading Criteria

• Post-Fermentation Maceration
  • For stating that post-fermentation maceration enhances “tannin extraction,” you get 1 point.
  • For explaining that the extracted tannins positively impact Nebbiolo wines, such as “softening their texture” or enhancing their hallmark structure, you get 1 point.
• Oak Barrel Ageing
  • For stating that oak barrel ageing “softens harsh tannins,” you get 1 point.
  • For explaining that oxygen ingress through the oak leads to “oxidation, which changes and enhances flavors, adding complexity,” you get 1 point.
  • For stating that oak ageing allows “flavors to be extracted from the wood, adding complexity,” you get 1 point.

Answer

The wine should be stored horizontally, allowing the liquid to stay in contact with the cork, at a constant low temperature of 10–15°C. The environment should be dark and free from vibrations.

Grading Criteria

• For stating that the wine should be stored at a “low temperature of 10–15°C,” you get 1 point.
• For mentioning that the storage environment should have a “constant temperature,” you get 1 point.
• For specifying that the environment should be “dark,” you get 1 point.
• For stating that the environment should be “free from vibrations,” you get 1 point.
• For stating that the bottle should be stored “horizontally,” you get 1 point.

Answer

Barbaresco’s lower altitude results in higher average temperatures, and the river reflects sunlight, increasing overall sun exposure. These factors cause grapes in Barbaresco to ripen earlier than in Barolo. As a result, Barbaresco wines tend to have more pronounced fruit flavors but less aromatic complexity compared to Barolo.

Grading Criteria

• For stating that Barbaresco has a “lower altitude, resulting in higher average temperatures,” you get 1 point.
• For mentioning that the river increases sunlight exposure through “reflection,” you get 1 point.
• For explaining that these factors lead to “earlier ripening of grapes in Barbaresco compared to Barolo,” you get 1 point.
• For describing the resulting style differences, such as “more pronounced fruit flavors but less aromatic complexity,” you get 1 point.

Answer

Sangiovese is a late-ripening grape variety with flavors of red cherry and plum. It has high acidity and high tannins.

Grading Criteria

• For stating that Sangiovese is a “late-ripening grape variety,” you get 1 point.
• For describing the flavors as “red cherry” or “plum,” indicating red fruit characteristics, you get 1 point.
• For stating that Sangiovese has “high acidity,” you get 1 point.
• For stating that Sangiovese has “high tannins,” you get 1 point.

Answer

The term “Classico” refers to wines made from grapes grown within a specific geographical area traditionally recognized as part of the appellation. This designation became necessary after some Italian appellations expanded their geographical boundaries to increase wine production. “Classico” indicates that the wine originates from the historically recognized core of the appellation, which is generally associated with the highest quality wines from that region.

Grading Criteria

• For stating that “Classico” refers to wines made from grapes grown within a “specific geographical area,” you get 1 point.
• For explaining that this area is the “traditionally recognized core of the appellation,” you get 1 point.
• For mentioning that some Italian appellations expanded their geographical boundaries “to increase wine production,” you get 1 point.
• For stating that “Classico” generally represents the “highest quality wines within the appellation,” you get 1 point.

Answer

The wine should be served in a large glass to allow greater exposure to oxygen, which helps to enhance its aromas and flavors.

Grading Criteria

• For stating that the wine should be served in a “large glass,” you get 1 point.
• For explaining that a large glass allows the wine to “be exposed to more oxygen, enhancing its aromas and flavors,” you get 1 point.