WSET DIPLOMA D1 CERTIFICATION EXAM
PAPER 2026 QUESTIONS WITH ANSWERS
GRADED A+
◉ List the Characteristics of Asti DOCG (Aromas, alcohol, acidity,
sweetness level) Answer: Aromas of orange blossom, grapes, peach,
Medium acidity, low-alcohol, medium-sweet
◉ What is the climate of Asti? How do the spring and fall impact the
growing season? Answer: Asti is moderate continental, cold winters,
warm, dry summers. Rainy spring and fall can affect fruit set and
harvest.
◉ Where are the grapes of Asti required to grow? Answer: Regulations
require growing on hillside sites, preferences for limestone and clay soils
◉ What are the maximum yields for Asti? Answer: 70 tons per hectare
◉ What are the characteristics of Muscat Blanc a Petit Grains? Answer:
Aromatic, early budding, mid-ripening, and small berry size. Prone to
powdery mildew and botrytis.
,◉ How does limestone affect the growth of MBaPG? Answer: The most
aromatic juice is obtained from limestone sites,
◉ What is the fermentation temperature of Asti? Answer: Temperatures
are kept low to preserve primary fruit: 16-18C
◉ Does Asti typically go through Malolactic Conversion? Why or why
not? Answer: Malolactic Conversion is avoided to preserve acidity.
Acidity balances sweetness of final wine.
◉ Where does the CO2 and sweetness level for Asti come from?
Answer: Asti does not see dosage or tirage. A single fermentation
produces CO2 and leaves behind residual sugar.
◉ How is the fermentation of Asti arrested? Answer: Through filtration
to remove yeast when the wine has reached desired sweetness and CO2
levels
◉ Requirements for Asti Metodo Classico Answer: Minimum nine
months on the lees and must be dolce in sweetness
◉ Regulations for Asti DOCG Answer: Traditionally 6-8% in alc. Now
allowed to be higher. Must be Extra Dry- Sweet in style.
,◉ Regulations for Moscato D'Asti DOCG Answer: Final alcohol must
be 6-8% Must not exceed 2.5 atm in pressure
◉ What is the reason for the addition and marketing of Asti Secco?
Answer: Allows the region to compete in the off-dry sector of sparkling,
such as Prosecco, known for drier, more casual styles.
◉ The Asti Consortium belongs to which body? Answer: Piemonte Land
of Perfection. A promotional body also representing Barolo, Barberesco,
and Gavi.
◉ What is Lambrusco? Answer: Mainly red and tank fermented,
spumante or frizzante, wines produced from Lambrusco varieties mainly
in Emilia-Romagna
◉ General characteristics of Lambrusco (fruit, tannin, acid, sweetness,
colour) Answer: Strawberry fruit, medium-medium + tannin, high acid,
with RS Can be pale pink to deep ruby
◉ Climate of Emilia-Romagna Answer: Warm and continental, adequate
rainfall
◉ Soil types of Emilia-Romagna Answer: Alluvial, predominantly clay
and silt. Good water holding capacity, but prone to compaction.
, ◉ What are the vine training methods used for Lambrusco varieties?
Answer: Cordon trained (Sylvoz) and Geneva Double Curtain. Suitable
for high vigour sites and allowing full mechanisation
◉ Characteristics of Lambrusco Salamino Answer: Most widely planted
variety. Produces fragrant, deep coloured, full bodied wines, with high
acidity, and is mostly blended,
◉ Characteristics of Lambrusco Grasparossa Answer: Does best on clay
and silt, only variety grown on hillsides. Deep coloured, full bodied,
medium + tannins
◉ Characteristics of Lambrusco di Sorbara Answer: Makes pale, lighter
body wines with high acidity
◉ Lambrusco Salamino di Santa Croce DOC Requirements Answer:
85% Lambrusco Salamino. Max yields 133hl/ha
◉ Lambrusco Grasparossa di Castelvetro DOC Requirements Answer:
85% Lambrusco Grasparossa. Max yields 126hl/ha.
◉ Lambrusco di Sorbara DOC Requirements Answer: 60% Lambrusco
di Sorbara. Max yields 126hl/ha.
PAPER 2026 QUESTIONS WITH ANSWERS
GRADED A+
◉ List the Characteristics of Asti DOCG (Aromas, alcohol, acidity,
sweetness level) Answer: Aromas of orange blossom, grapes, peach,
Medium acidity, low-alcohol, medium-sweet
◉ What is the climate of Asti? How do the spring and fall impact the
growing season? Answer: Asti is moderate continental, cold winters,
warm, dry summers. Rainy spring and fall can affect fruit set and
harvest.
◉ Where are the grapes of Asti required to grow? Answer: Regulations
require growing on hillside sites, preferences for limestone and clay soils
◉ What are the maximum yields for Asti? Answer: 70 tons per hectare
◉ What are the characteristics of Muscat Blanc a Petit Grains? Answer:
Aromatic, early budding, mid-ripening, and small berry size. Prone to
powdery mildew and botrytis.
,◉ How does limestone affect the growth of MBaPG? Answer: The most
aromatic juice is obtained from limestone sites,
◉ What is the fermentation temperature of Asti? Answer: Temperatures
are kept low to preserve primary fruit: 16-18C
◉ Does Asti typically go through Malolactic Conversion? Why or why
not? Answer: Malolactic Conversion is avoided to preserve acidity.
Acidity balances sweetness of final wine.
◉ Where does the CO2 and sweetness level for Asti come from?
Answer: Asti does not see dosage or tirage. A single fermentation
produces CO2 and leaves behind residual sugar.
◉ How is the fermentation of Asti arrested? Answer: Through filtration
to remove yeast when the wine has reached desired sweetness and CO2
levels
◉ Requirements for Asti Metodo Classico Answer: Minimum nine
months on the lees and must be dolce in sweetness
◉ Regulations for Asti DOCG Answer: Traditionally 6-8% in alc. Now
allowed to be higher. Must be Extra Dry- Sweet in style.
,◉ Regulations for Moscato D'Asti DOCG Answer: Final alcohol must
be 6-8% Must not exceed 2.5 atm in pressure
◉ What is the reason for the addition and marketing of Asti Secco?
Answer: Allows the region to compete in the off-dry sector of sparkling,
such as Prosecco, known for drier, more casual styles.
◉ The Asti Consortium belongs to which body? Answer: Piemonte Land
of Perfection. A promotional body also representing Barolo, Barberesco,
and Gavi.
◉ What is Lambrusco? Answer: Mainly red and tank fermented,
spumante or frizzante, wines produced from Lambrusco varieties mainly
in Emilia-Romagna
◉ General characteristics of Lambrusco (fruit, tannin, acid, sweetness,
colour) Answer: Strawberry fruit, medium-medium + tannin, high acid,
with RS Can be pale pink to deep ruby
◉ Climate of Emilia-Romagna Answer: Warm and continental, adequate
rainfall
◉ Soil types of Emilia-Romagna Answer: Alluvial, predominantly clay
and silt. Good water holding capacity, but prone to compaction.
, ◉ What are the vine training methods used for Lambrusco varieties?
Answer: Cordon trained (Sylvoz) and Geneva Double Curtain. Suitable
for high vigour sites and allowing full mechanisation
◉ Characteristics of Lambrusco Salamino Answer: Most widely planted
variety. Produces fragrant, deep coloured, full bodied wines, with high
acidity, and is mostly blended,
◉ Characteristics of Lambrusco Grasparossa Answer: Does best on clay
and silt, only variety grown on hillsides. Deep coloured, full bodied,
medium + tannins
◉ Characteristics of Lambrusco di Sorbara Answer: Makes pale, lighter
body wines with high acidity
◉ Lambrusco Salamino di Santa Croce DOC Requirements Answer:
85% Lambrusco Salamino. Max yields 133hl/ha
◉ Lambrusco Grasparossa di Castelvetro DOC Requirements Answer:
85% Lambrusco Grasparossa. Max yields 126hl/ha.
◉ Lambrusco di Sorbara DOC Requirements Answer: 60% Lambrusco
di Sorbara. Max yields 126hl/ha.
