Sicily

Question 1

When was Marsala DOC created

Answer 1

1969

Question 2

Marsala was famously commercialized by who in which year

Answer 2

Englishman John Woodhouse in 1773

Who first fortified the wine to ensure safe shipment to his home country

Question 3

Style and grape of Marsala

Answer 3

Oro
Ambra
Rubino

Oro / Ambra:
Grillo
Ansonica (Inzolia)
Catarratto
Damaschino

Rubino:
Perricone
Calabrese (Nero d’Avola)
Nerello Mascalese
- plus a max. 30% white grapes

Question 4

Nero d’Avola is also known as what in Sicily

Answer 4

Calabrese

Question 5

Who produces Vecchio Samperi

Answer 5

Marco de Bartoli

Question 6

What are the island-wide DOC and IGT of Sicily

Answer 6

Sicilia DOC

Terre Siciliane IGT

Question 7

Which grape is known as Zibibbo here

Answer 7

Muscat of Alexandria

Question 8

Most planted white and red grape in Sicily

Answer 8

Catarratto

Nero d’Avola

Question 9

Wine style and grape of Etna DOC

Answer 9

Spumante (Rosato or Bianco):
minimum 80% Nerello Mascalese

Bianco:
minimum 60% Carricante
maximum 40% Catarratto Bianco Comune or Catarratto Bianco Lucido

Bianco Superiore:
minimum 80% Carricante
maximum 20% Trebbiano and/or Minella Bianca

Rosso:
minimum 80% Nerello Mascalese
maximum 20% Nerello Mantellato (Nerello Cappuccio)

Question 10

Where is Alcamo DOC

What are the main grape

Answer 10

Sicily

White: Catarratto

Red: Calabrese

Question 11

Where is Faro DOC

What is the wine style and grape

Answer 11

Sicily

Rosso only

45% - 60% Nerello Mascalese
15% - 30% Nerello Cappuccio
5% - 10% Nocera

Question 12

DOCG of Sicily

What is the wine style and grape

Answer 12

Cerasuolo di Vittoria DOCG

Rosso
50-70% Nero d’Avola (Calabrese)
30-50% Frappato

Question 13

Where is Malvasia delle Lipari DOC

What is the wine style

Answer 13

Sicily

Sweet, passito, and fortified styles

Question 14

Where is Pantelleria DOC

What is the main grape

Answer 14

Sicily

Zibibbo

Question 15

Name any two major producers in Sicily

Answer 15

Marco De Bartoli
COS
Donnafugata
Planeta
Benanti
Occhipinti
Gulfi

Question 16

Sicily’s most and second most planted varieties

Answer 16

Most:
- Catarratto

Second:
- Nero d’Avola

Question 17

What was the first DOC of Sicily

Established in which year

Answer 17

Etna DOC in 1968

Question 18

What are the two winds that affect Sicily

Answer 18

The eastern grecale and southeasterly sirocco

Question 19

Common vine training on Etna

Answer 19

Abarello (bush vine)

Question 20

Etna Bianco Superiore must include a minimum of 80% of which grape and can come only from which commune

Answer 20

80% Carricante

Milo

Question 21

Where is Lipari

What is the style of Malvasia delle Lipari DOC

Answer 21

Bianco
Passito
Liquoroso

Malvasia di Lipari

(Note that Malvasia di Lipari is the grape variety, and Malvasia delle Lipari is the DOC)

Question 22

Principal soil of Cerasuolo di Vittoria

Answer 22

Iron-rich clay over limestone with more sand to the east and south

Question 23

Where is Eloro DOC

What is the style and grape

What is the official subzone and requirement to label

Answer 23

Sicily

Rosato & Rosso

Nero d’Avola
Frappato
Pignatello (Perricone)

Pachino
- min. 80% Nero d’Avola

Question 24

Where is Noto

What are the main white and red grape

Answer 24

Sicily

Moscato & Nero d’Avola

(Same as Siracusa)

Question 25

Where is Siracusa DOC What are the main white and red grape

Answer 25

Sicily Moscato & Nero d'Avola (Same as Noto)

Question 26

What is the synonym of Zibibbo

Answer 26

Muscat of Alexandria

Question 27

What are Mosto Cotto, Sifone, and Concia in Marsala production

Answer 27

Mosto Cotto: cooked unfermented grape must Sifone: a sweet and syrupy mistelle Concia: the blending process

Question 28

In Marsala production: Which style must include how many % of mosto cotto Concia isn't permitted for which style Which style may not be sweetened

Answer 28

Ambra must include a min. 1% mosto cotto Concia - the addition of mosto cotto - is not permitted for oro or rubino styles Vergine styles may not be sweetened

Question 29

Aging requirement of the below styles for Marsala: Fine Superiore Superiore Riserva Vergine / Solera Vergine Riserva / Solera Riserva / Stravecchio The first four months may be in what kind of environment

Answer 29

Fine: Min. 1 year in oak or cherry wood Superiore: Min. 2 years in oak or cherry wood Superiore Riserva: Min. 4 years in oak or cherry wood Vergine/Solera: Min. 5 years in oak or cherry wood Vergine Riserva/Solera Riserva/Vergine and Solera Stravecchio: Min. 10 years in oak or cherry wood The first 4 months of all aging designations may be in alternative containers

Question 30

Name the three flavoring or coloring agents of Marsala

Answer 30

Mosto Cotto Sifone Rectified concentrated grape must

Question 31

Meaning of the following authorized historical label indications for Masala: IP SOM LP GD

Answer 31

IP: Italy Particular SOM: Superior Old Marsala LP: London Particular GD: Garibaldi Dulce

Question 32

Min. time spent in barrel for these styles of Marsala

Answer 32

Everything minus 4 months because the first 4 months of all aging designations may be in alternative containers

Question 33

Min. alcohol requirement after fortification of Marsala Fine Superiore, Vergine, Solera, and Riserva styles

Answer 33

Fine: 17.5% (after fortification) Superiore, Vergine, Solera, and Riserva styles: 18% (after fortification)

Question 34

Min. RS requirement of Marsala: Secco Semisecco Dolce True or False: All Vergine wines must be secco

Answer 34

Secco: max. 40 g/l Semisecco: 40-100 g/l Dolce: min. 100 g/l True, Vergine style may not be sweetened

Question 35

If Vergine or Solera style of Marsala is labeled Riserva or Stravecchio, at least how many years of aging are required

Answer 35

10 years

Question 36

What is the traditional method of making sweet wines on Pantelleria Grapes are dried either outdoors in the sun in a walled area known as what, or in drying tunnels known as what

Answer 36

To add dried grapes to a base wine of fresh grapes during fermentation, similar to the method of Tokaji Aszú but without botrytis Stenditoio: outdoors in the sun in a walled area Serre: drying tunnels - intensify the heat and accelerate the pace of drying

Question 37

Name the renowned Passito di Pantelleria wines from the producers below: Marco de Bortoli Donnafugata

Answer 37

Bukkuram Ben Ryé