- 1. In which French region did 'young wine' originate?
A) Champagne
B) Provence
C) Beaujolais
D) Bordeaux
- 2. Who is credited with developing the novel wine making technique in the 1930s?
A) Louis Pasteur
B) M. Flanzy
C) Marchesi Antinori
D) Angelo Gaja
- 3. What is a key characteristic of the grapes used for Vino novello production?
A) They are frozen
B) They are sun-dried
C) They are not crushed
D) They are peeled
- 4. When did Italy first start producing Vino novello?
A) The 1980s
B) The 1930s
C) The 1970s
D) The 1960s
- 5. Which producer created the 'Vinot' Vino novello?
A) Bottega
B) Marchesi Antinori
C) M. Flanzy
D) Angelo Gaja
- 6. In what year was Vino novello officially recognized in Italy?
A) 1990
B) 1980
C) 1987
D) 1975
- 7. On what date is Vino novello marketed?
A) October 1
B) Third Thursday of November
C) October 30
D) December 1
- 8. Which grape variety is used to produce Beaujolais nouveau?
A) Pinot Noir
B) Gamay
C) Merlot
D) Sangiovese
- 9. What is the most used grape variety for Italian Vino novello?
A) Merlot
B) Gamay
C) Nebbiolo
D) Barbera
- 10. What harvesting method is mandatory for Beaujolais nouveau?
A) Manual
B) Automated
C) Chemical
D) Mechanical
- 11. What percentage of carbonic maceration must be used for Beaujolais nouveau?
A) 30%
B) 75%
C) 50%
D) 100%
- 12. What is the common minimum percentage of carbonic maceration for Vino novello?
A) 30%
B) 100%
C) 10%
D) 50%
- 13. How many grape varieties does Italy use for Vino novello production?
A) Over 60
B) 1
C) 10
D) 30
- 14. Approximately how many bottles of Beaujolais were produced in 2004?
A) 45 million
B) 100 million
C) 17 million
D) 65 million
- 15. Approximately how many bottles of Vino novello were produced in 2004?
A) 30 million
B) 65 million
C) 17 million
D) 5 million
- 16. What does 'Vino novello' literally translate to in English?
A) Fresh grapes
B) Early harvest
C) Liquid gold
D) New wine
- 17. What is the typical alcohol content of Vino novello?
A) 15%
B) 5%
C) 20%
D) 11%
- 18. Which component is notably absent in Vino novello?
A) Tannins
B) Yeast
C) Alcohol
D) Sugar
- 19. What is the traditional last day to consume Vino novello?
A) 31 December
B) 31 January
C) 6 November
D) 30 October
- 20. What production process is used for Vino novello?
A) Carbonic maceration
B) Malolactic fermentation
C) Sur lie aging
D) Cold stabilization
- 21. In which decade was the carbonic maceration method developed?
A) 1950s
B) 1980s
C) 1920s
D) 1930s
- 22. How long does the intracellular fermentation process last in the tanks?
A) 20 days
B) 30 days
C) 3–4 days
D) 7–14 days
- 23. What gas is used to eliminate air in the fermentation vats?
A) Helium
B) Oxygen
C) CO2
D) Nitrogen
- 24. Which region produces almost half of Italy's Vino novello?
A) Veneto
B) Tuscany
C) Puglia
D) Sardinia
- 25. What is the deadline for bottling Vino novello?
A) 30 October
B) 31 January
C) 31 December
D) 6 November
- 26. Which of these is a common grape variety used in Vino novello?
A) Viognier
B) Sangiovese
C) Chardonnay
D) Syrah
- 27. What characterizes the body of Vino novello?
A) Full-bodied
B) Syrupy
C) Heavy
D) Lightweight
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