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