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WSET Diploma D3 - Wines of the World > 18. Central Italy > Flashcards

18. Central Italy Flashcards

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1
Q

What is the general climate of Tuscany?

A

Warm Mediterranean with adequate rainfall for grape
growing.

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2
Q

When does the most rain fall in Tuscany?

A

Autumn and winter

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3
Q

What is the most important cooling aspect for inland Tuscan vineyards?

A

Altitude

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4
Q

What are the four main weather hazards in Tuscany?

A

1) Spring frost
2) Hail
3) Rain during harvest
4) Summer drought and prolonged high temperatures

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5
Q

What is Sangiovese called in Montepulciano?

A

Prugnolo Gentile

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6
Q

When does Sangiovese bud?

A

Early

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7
Q

When does Sangiovese ripen?

A

Late

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8
Q

Where do grapes for the better quality wines tend to be
grown?

A

1) South, south-east facing slopes
2) 200-550m

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9
Q

On what two soils does Sangiovese perform best?

A

1) Friable, shale and limestone soils
2) Clay

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10
Q

What are the main characteristics of Sangiovese vines?

A

1) It is a vigorous variety
2) Thin skins make it is very susceptible to botrytis
3) It can produce high yields

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11
Q

What are the two common vine training methods of Sangiovese?

A

1) Cordons pruned to spurs
2) Cane pruned with vertical shoot
positioning.

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12
Q

What were the four aims of the Chianti Classico 2000 project?

A

To produce clones with:

1) Smaller
berries
2) Thicker skins
3) More open bunches
4) Wines with deeper colour, more
flavour intensity and greater disease resistance.

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13
Q

In what wine style is Trebbiano Toscano an important component?

A

Vin Santo

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14
Q

When does Trebbiano Toscano bud?

A

Late

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15
Q

What is Trebbiano Toscano prone to? (2)

A

1) Downy mildew
2) Eutypa dieback

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16
Q

Why is Trebbiano Toscano declining in popularity?

A

Its lack of fruitiness and low flavour intensity has led to a reduction in
plantings and because of increased demand for red wine

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17
Q

What is the main local black variety blended with Sangiovese in Chianti?

A

Canaiolo Nero

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18
Q

When blended with Sangiovese it is said that Canaiolo Nero does what?

A

Promote the floral and red-berried character of Sangiovese

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19
Q

What is a French synonym for Trebbiano Toscano?

A

Ugni Blanc

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20
Q

How was Sangiovese historically made?

A

1) 30 days + on skins
2) Aged in large, neutral oak
casks for an extended time (e.g. 3–4 years) to soften the tannins
3) Blended with white varieties

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21
Q

Contemporary Sangiovese spends how long on skins (depending on quality level)?

A

1) 7–10 days for early-drinking
wines with medium tannins
2) 15–25 days for wines with high tannins intended for ageing.

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22
Q

What are the current trends for Sangiovese maturation vessels?

A

Older barriques, 500-litre tonneaux and the traditional large, neutral, oak casks

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23
Q

Cabernet Sauvignon and/or Cabernet Franc may not exceed what per cent in a Chianti blend?

A

15%

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24
Q

What 3 factors contribute to the generally light to medium flavour intensity and the lower cost of Chianti compared with Chianti Classico?

A

1) Moderately high yield (63 hL/ha)
2) Kess intensive
work in the vineyard (flatter land)
3) Short ageing (Chianti DOCG can be released for sale in March following the vintage) in large format stainless steel or old oak

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25
Q

Chianti Riserva must be aged for how long?

A

Two years before release

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26
Q

Provide two examples of Chianti sub-zones

A

1) Chianti Rufina DOCG
2) Chianti Colli Senesi DOCG

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27
Q

What enhances the possibility of higher quality wine but reduces production volumes of Chianti sub-zones compared with Chianti?

A

Lower maximum yield of 56 hL/ha

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28
Q

Generic Chianti and Chianti Riserva must see how long in oak?

A

0 months

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29
Q

Chianti Colli Fiorentini, Chianti Colli Senesi and Chianti Rufina must be aged for how long in oak?

A

6 months

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30
Q

Why is the coolest Chianti sub-zone and why?

A

1) Chianti Rufina DOCG
2) 350m altitude with cooling winds descending from a pass in the Apennines to the
north

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31
Q

Which Chianti sub-zone produces fuller bodied and richer wines and why?

A

1) Chianti Colli Senesi DOCG
2) Generally warmer
than the others

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32
Q

At what altitude are the best wines of Chianti Classico typically grown?

A

200–500m

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33
Q

What are the three soil types of Chianti Classico?

A

1) Schistous, crumbly rock with clay and marl (known as galestro)
2) Calcareous soils with clay (known as alberese)
3) Sandstone and sandy soils.

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34
Q

Galestro is said to give wines what two characteristics?

A

Aromatic wines with the potential to age

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35
Q

Chianti Classico must be a minimum what per cent Sangiovese?

A

80%

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36
Q

Are white varieties permitted in Chianti Classico?

A

No

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37
Q

When is Chianti Classico permitted to be released?

A

No sooner than October in the year after the harvest

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38
Q

How long must Chianti Classico Riserva be matured?

A

For two years from 1 January after the harvest

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39
Q

What is the top tier of Chianti Classico?

A

Chianti Classico Gran Selezione

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40
Q

What are the two requirements for Chianti Classico Gran Selezione?

A

1) Grapes must come from a single vineyard or an
estate owned by the producer
2) Be aged for a minimum of 30 months (no requirement to
age in wood).

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41
Q

What is the maximum yield for Chianti Classico?

A

52.5 hL/ha

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42
Q

Why is Montalcino generally warmer and drier than Chianti? (2)

A

1) It is protected from rain by Monte Amiata to the south
2) Cooling breezes at night from the Mediterranean Sea 40km away

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43
Q

What is the elevation of Montalcino’s vineyards?

A

120-500m with the oldest vineyards at the higher elevations

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44
Q

What are the two general soil types in Montalcino?

A

1) North - galetro (perfume)
2) South - more clay (fuller body)

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45
Q

Brunello di Montalcino must be what per cent Sangiovese?

A

100%

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46
Q

What are the ageing requirements of Brunello di Montalcino?

A

It may not be released until 1
January five years after the harvest, and ageing must include two years in oak containers.

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47
Q

Name two significant producers of Brunello di Montalcino

A

Casanova di Neri and Soldera.

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48
Q

What is Rosso di Montalcino?

A

1) 100% Sangoivese
2) From young vines or from less
promising sites.
3) It is aged briefly in stainless steel or oak to preserve primary fruit
4) Can be sold after a year.

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49
Q

How are Vino Nobile di Montepulciano’s vineyards planted?

A

On east and south-east facing slopes at elevations of 250–600 m

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50
Q

Why are Vino Nobile di Montepulciano’s higher altitude wines more aromatic?

A

Due to a longer ripening season

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51
Q

What are the soils of Vino Nobile di Montepulciano?

A

Heavy, cool clay and
sand

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52
Q

Vino Nobile di Montepulciano must be what per cent Sangiovese?

A

70-100

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53
Q

What are the ageing requirements of Vino Nobile di Montepulciano?

A

The wine must be aged for a minimum of two years from 1 January after the
vintage, with a mandatory period of 12–24 months
in wood (dependent on the subsequent amount of
bottle age, if any, before release.)

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54
Q

What are the ageing requirements of Vino Nobile di Montepulciano Riserva?

A

Three years (but no
additional requirement for ageing in oak)

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55
Q

Name two significant producers of Vino Nobile di Montepulciano

A

Avignonesi and Contucci.

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56
Q

Morellino di Scansano must be what per cent Sangiovese?

A

85%

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57
Q

Describe the climate and location of Morellino di Scansano (2)

A

1) Close to the coast of southern Tuscany
2) A warm area is moderated by altitude (average 250m) and cooling winds from the sea at night

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58
Q

Describe the growing conditions of Bolgheri

A

A warm climate, with cool nights due to the area’s proximity to the sea, leads to fully ripe grapes.
Winds from the sea throughout the year help to reduce the risk of fungal diseases

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59
Q

How are Bolgheri’s vines trained and trellised and why?

A

1) Cordon trained,
spur-pruned with VSP
2) Easy to maintain and to produce high quality fruit.

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60
Q

What is unique about how Bolgheri’s vineyards are planted?

A

Densities
are around 6,000 vines per ha

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61
Q

What varieties are permitted to be in a Bolgheri blend? (3)

A

1) Up to 100 per cent Cabernet Sauvignon, Cabernet Franc and Merlot
2) Up to 50 per cent of Syrah and Sangiovese
3) Up to 30 per cent of other varieties, for example, Petit Verdot.

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62
Q

White Bolgheri is typically made from what variety?

A

Vermentino

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63
Q

What are the ageing requirements of Bolgheri Rosso?

A

Released from September
of the year after harvest.

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64
Q

What are the ageing requirements of Bolgheri Rosso Superiore?

A

Must be aged for two years following
January 1 of the year after the harvest, one of which must be in oak.

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65
Q

Bolgheri Sassicaia DOC requires a minimum what per cent of what variety?

A

1) 80%
2) Cabernet Sauvignon

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66
Q

What are the ageing requirements of Bolgheri Sassicaia DOC?

A

Minimum ageing of two years, 18 months of which must be in 225 litre oak barrels.

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67
Q

Maremma Toscana DOC is centred around which Tuscan provience?

A

Grosseto

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68
Q

Describe the growing environment of San Gimignano (3)

A

1) Dry summers and is windy
2) Vines are
planted on hillsides between 200–400 m
3) Sandstone soils

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69
Q

San Gimignano must be what per cent Vernaccia?

A

85%

70
Q

What other varieties are permitted in San Gimignano?

A

1) Sauvignon Blanc
2) Riesling

71
Q

Why does Vernaccia di San Gimignano DOCG now limit production to
63 hL/ha?

A

The variety can
produce very high yields, which may contributed to a lessening of its reputation as too
many wines were produced which lacked concentration.

72
Q

Vin Santo is most often a blend of what two varieties?

A

Trebbiano Toscano and Malvasia

73
Q

In which four DOC(G)s is Vin Santo permitted?

A

1) Vernaccia di San Gimignano
2) Chianti
3) Chianti Classico
4) Vino Nobile di Montepulciano

74
Q

What is the traditional method of making Vin Santo?

A

1) Grapes were dried in the loft of the house
2) Their juice fermented
3) Aged in small barrels sealed and stored unopened in the loft for many years (5–10 years)

75
Q

What is the rarer Sangiovese-based Vin Santo known as?

A

Occhio di Pernice/eye of the partridge

76
Q

What is the minimum barrel ageing period for Vin Santo in:
1) Chianti
2) Montepulciano?

A

1) Two years in Chianti Classico
2) Three in Montepulciano

77
Q

DOC(G) wines account for around what per cent of all wine production in Tuscany?

A

65%

78
Q

What is the largest DOC(G) by sales volume in Tuscany?

A

Chianti DOCG

79
Q

What is the largest DOC(G) in terms of sales value in Tuscany?

A

Chianti Classico DOCG

80
Q

What per cent of Chianti Classico is exported?

A

80%

81
Q

What per cent of Montalcino is exported?

A

70%

82
Q

What per cent of Montepulciano is exported?

A

80%

83
Q

What is the top export market for PDO wines from Tuscany?

A

USA

84
Q

What is the climate types of Verdicchio dei Castelli di Jesi DOC?

A

Broadly Mediterranean climate featuring hot summers and little rainfall in summer.

85
Q

What is the climate types of Verdicchio di Matelica DOC?

A

Protected from the influence of the sea by mountains and hence with a continental climate of hot days and cold nights,

86
Q

What are the main three grape varieties of Marche?

A

1) Sangiovese
2) Montepulciano
3) Verdicchio

87
Q

Why does Verdicchio need to be planted at low densities?

A

The first four buds are sterile

88
Q

When does Verdicchio ripen?

A

Late

89
Q

What is Verdicchio susceptible to?

A

Both forms of mildew and to botrytis

90
Q

Does entry-level Verdicchio undergo MLC?

A

No

91
Q

What winemaking techniques are employed for Riserva Verdicchio?

A

1) MLC
2) Lees ageing
3) Old oak

92
Q

What are the two main Verdicchio denominations in Marche?

A

1) Verdicchio dei Castelli di Jesi DOC
2) Verdicchio di Matelica DOC

93
Q

What are the soils of Verdicchio di Matelica DOC?

A

A mixture of sandstone with fossils and contain less clay than in Castelli di Jesi; they are therefore faster draining

94
Q

What are the soils of Verdicchio dei Castelli di Jesi DOC?

A

Clay and limestone

95
Q

Which of the two Marche Verdicchio DOCs is larger?

A

Verdicchio dei Castelli di Jesi DOC

96
Q

How do yields for Verdicchio dei Castelli di Jesi DOC compared with Classico Superiore?

A

98 vs 77 hL/ha

97
Q

What are the ageing requirements of Verdicchio dei Castelli di Jesi Riserva DOCG?

A

A minimum 18 months of ageing, which may be, but does not have to be, in oak.

98
Q

What are the requirements of Verdicchio di Matelica Riserva DOCG?

A

Minimum 12.5% abv and 18 months of ageing, which may
be, but does not have to be, in oak

99
Q

How do the wines of Verdicchio di
Matelica DOC compare with Verdicchio dei Castelli di Jesi DOC?

A

The wines are fuller bodied but with higher acidity and are less overtly fruity

100
Q

Why is Pecorino best trained long (Guyot or pergola)?

A

It has sterile buds near the trunk

101
Q

When does Pecorino ripen?

A

Early

102
Q

What is an advantage of Pecorino’s ripening time?

A

It can be vinified before other local varieties creating space in the winery

103
Q

What is Marche’s Pecorino denomination?

A

Offida Pecorino DOCG

104
Q

What is Biancame?

A

A local Marche variety making fresh and crisp white wines for local consumption

105
Q

What is Passerina? (3)

A

1) Ripens later than Pecorino, thus making it more vulnerable to late season
rain.
2) Naturally high acidity, but can lose acidity quickly once fully mature, and
therefore harvest needs to be scheduled with this in mind.
3) It produces ripe lemon and yellow
apple fruited wines

106
Q

What is Montepulciano resistant to?

A

Botrytis and downy mildew

107
Q

What is Montepulciano susceptible to?

A

Powdery mildew

108
Q

What is it about Montepulciano bunches that leads to either lower quality or to the need to select carefully?

A

It tends to ripen unevenly within individual bunches

109
Q

Why does Montepulciano require frequent aeration during winemaking?

A

It is susceptible
to developing reductive sulfur compounds during winemaking

110
Q

What are the two contrasting styles of Montepulciano in Marche?

A

1) Ripe, medium intensity red-cherry fruited wines with no oak flavours with a medium body
and medium tannins (short maceration)

2) Medium (+) to pronounced intensity red cherry and black plum fruited wines with oak aromas and medium (+) tannins (long maceration of top quality fruit followed by ageing in
oak, typically large oak vessels).

111
Q

Rosso Piceno DOC must be what per cent Montepulciano?

A

35-85%

112
Q

Rosso Piceno Superiore DOC is a higher quality designation. What are its three requirements?

A

1) Can only be made from fruit grown in 13 townships in the Ascoli Piceno province in the south of the region
2) higher alcohol
3) One year ageing

113
Q

What are the three requirements of Offida Rosso DOCG?

A

1) 85–100 per cent Montepulciano
2) Must be aged for 24 months
3) 12 months must
be in oak before release

114
Q

What are two other Marche denominations for Montepulciano-dominant wines?

A

Rosso Conero DOC and Conero Riserva DOCG

115
Q

What is the name of the consortium dedicated to the promotion of the
wines of Marche?

A

Istituto Marchigiano di Tutela Vini

116
Q

What is the key challenge facing Marche producers?

A

To build an international reputation for quality,
rather than quantity

117
Q

What has contributed to a decline in plantings of Verdicchio in Marche?

A

The sales growth of Pinot Grigio from other regions

118
Q

What are the two main denominations of Umbria?

A

1) Orvieto DOC
2) Montefalco Sagrantino DOCG

119
Q

What is the climate of Umbria?

A

Warm, mildly continental climate

120
Q

What are the key white grape varieties of Umbria?

A

1) Trebbiano Toscana
2) Grechetto di Orvieto

121
Q

What are the main four black grape varieties of Umbria?

A

1) Sangiovse
2) Merlot
3) Sagrantino
4) Cabernet Sauvignon

122
Q

Describe three characteristics of Grechetto in the vineyard

A

1) Thick-skinned variety
2) Resistance to fungal disease that makes it suitable for late harvesting
3) Good resistance to downy mildew

123
Q

Where is Sagrantino best planted?

A

On hillside sites, 220–470m, for the best sunlight interception and good drainage.

124
Q

What are the three main vineyard concerns for Sagrantino?

A

1) Tiny spiders that can live on the hairy
underside of its leaves and reduce vegetative growth
2) Vine moths
3) Downy and powdery mildew

125
Q

Orvieto DOC must be a minimum what per cent of what variety/varieties?

A

60 per cent of Trebbiano Toscano and/or Grechetto

126
Q

Orvieto DOC must be grown at what altitude?

A

100–550 m above sea level

127
Q

How does Orvieto DOC and Superiore’s yield limits differ?

A

77 vs 56 hL/ha

128
Q

Name a significant producer of Orvieto DOC

A

Barberani.

129
Q

Orvieto DOC includes provision for what wine style?

A

Dry, off-dry and sweet wines including late harvest wines and noble rot

130
Q

What is the typical Rosso di Montefalco DOC blend?

A

Sangiovese is the main variety (60–70 per cent), with Sagrantino (10–15 per cent) and other permitted varieties

131
Q

What are the ageing requirements of Rosso di Montefalco DOC?

A

Minimum ageing is 18 months before release

132
Q

Montefalco
Sagrantino DOCG must what 100% what variety?

A

Sagrantino

133
Q

How do yields compared between Rosso di Montefalco DOC and Montefalco
Sagrantino DOCG

A

77 vs 52 hL/ha

134
Q

What are the ageing requirements of Montefalco
Sagrantino DOCG?

A

Must be aged for 37 months before release, of which one year must be in wood

135
Q

What has enabled Montefalco growers to reduce the number of treatments in the vineyard and
the amount of chemicals used?

A

The Montefalco consortium has created a network of weather stations, collected and processed the data and made it available so that growers can be informed of impending threats of disease.

136
Q

What are the leading two varieties of Lazio?

A

Malvasia and Trebbiano Toscano

137
Q

What is Lazio’s local black variety?

A

Cesanese

138
Q

Describe Lazio’s climate

A

Warm, Mediterranean moderated by altitude on low hills (up to
300m) and by cooling winds from the sea

139
Q

What are Lazio’s four weather hazards?

A

1) Occasional spring frost
2) Hail
3) Excessive heat in summer
4) Rain during
the harvest period.

140
Q

What is Malvasia di Lazio?

A

A cross between Muscat of Alexandria and a local
variety

141
Q

Why has Malvasia di Lazio fallen from favour?

A

Due to its lower yields and lower disease resistance in
comparison with Malvasia Bianco di Candida and Trebbiano Toscano

142
Q

Describe Malvasia Bianca di Candia (3)

A

1) A white variety with good resistance to disease
2) Produces
high yields
3) Its juice is prone to oxidation in the winery

143
Q

Describe Cesanese (3)

A

1) Semi-aromatic
2) Very late ripening
3) High yielding but with high quality potential

144
Q

What is Cesanese vulnerable to? (2)

A

1) Powdery mildew
2) Autumn rains

145
Q

What DOCG requires 90% Cesanese?

A

Cesanese di Piglio

146
Q

Frascati DOC can be made from which varieties?

A

Malvasia Bianca di Candia and/or Malvasia del Lazio,
provided these two varieties singly or together make up at least 70 per cent of the wine

147
Q

How is most Frascati DOC made?

A

1) Cool fermentation temperatures to retain primary fruit.
2) The wines are stored briefly in stainless steel tanks

148
Q

How might volume be achieved in Frascati DOC?

A

The wine can include up to 30 per cent of the high yielding Trebbiano Toscano

149
Q

How is greater quality achieved in Frascati Superiore DOCG

A

1) Lower yields (maximum 77 hL/ha)
2) Aged for one year
before release, with no requirement to age in oak.

150
Q

What is the name of the Lazio DOC that permits 120 hL/ha from Malvasia del
Lazio, Malvasia Bianca di Candia or Trebbiano Toscano?

A

Castelli Romani DOC

151
Q

What are the two leading black varieties in Lazio?

A

Merlot and Sangiovese

152
Q

Describe the wine business of Frascati

A

1) The area of hectares under vine has dropped by 15 per cent in the ten years
to 2017-18
2) Co-operatives play an important role responsible for around 20 per cent of production.
3) 60% of Frascati is exported

153
Q

What are the three main wines of Abruzzo?

A

1) Trebbiano d’Abruzzo, a crisp white with high acidity, typically unoaked
2) Cerasuolo d’Abruzzo, a rose made from the Montepulciano
variety
3) Montepulciano d’Abruzzo, also made from the Montepulciano variety.

154
Q

What are the two broad growing environments within Abruzzo?

A

Hillside vineyards under the high Apennines and the flatter, coastal zone.

155
Q

Describe the growing environment of the hillside vineyards of Abruzzo

A

A warm continental climate with cold snowy winters and warm, short summers with cooling influences from the mountains.

156
Q

Describe the growing environment of the coastal vineyards of Abruzzo

A

A warm Mediterranean climate.

157
Q

Which part of Abruzzo is best suited to volume production?

A

The lower, more fertile coastal vineyard sites

158
Q

What is Abruzzo’s traditional planting density and training type?

A

Planting density used to be low (2,500 vines per hectare) and
pergola the typical form of training.

159
Q

Why is cordon-trained spur-pruned or Guyot is more common in the coastal zones of Abruzzo?

A

Allows working with machines and mechanical harvesting, bringing down the price of wine.

160
Q

What are three characteristsics of Trebbiano Abruzzese in the vineyard?

A

1) Late ripening
2) Vigorous
3) Highly productive

161
Q

What training method is Trebbiano Abruzzese best suited to and why?

A

1) Pergola systems as high training
2) It is appropriate to the size the vines and provides the fruit
with shade.

162
Q

What two varieties might Trebbiano d’Abruzzo DOC be made from?

A

Trebbiano Abruzzese and Trebbiano Toscano.

163
Q

Name two producers of high quality Trebbiano d’Abruzzo DOC

A

Valentini
Masciarelli.

164
Q

Cerasuolo d’Abruzzo DOC must be made from a minimum what per cent of what variety?

A

1) 85%
2) Montepulciano

165
Q

Why are the maceration times for Cerasuolo d’Abruzzo DOC often short?

A

To avoid the extraction of too much colour as Montepulciano is rich in anthocyanins

166
Q

What are the three levels of red wines made from Montepulciano?

A

1) Montepulciano d’Abruzzo DOC
2) From five official sub-zones that restrict yields
3) Colline Teramane Montepulciano d’Abruzzo DOCG

167
Q

What are the ageing requirements of Montepulciano d’Abruzzo if from one of the five official sub-zones?

A

18 months of ageing, half of which must be in oak

168
Q

What are the ageing requirements of Colline Teramane Montepulciano d’Abruzzo DOCG?

A

Must be aged for two years before release, of which one must be in wood.

169
Q

What is unusual about the packaging of wines from Abruzzo?

A

The DOC wines do not have to be bottled in the region of origin

170
Q

What is a criticism of Abruzzo’s packaging leniency

A

The freedom has contributed to lower quality standards and to the use of wine from Abruzzo to add colour and alcohol to red wines in other regions and countries

171
Q

What business type is responsible for 40% of Abruzzo’s production?

A

Co-operatives

172
Q

Name a significant Abruzzo co-op

A

Cantina Tollo

WSET Diploma D3 - Wines of the World (40 decks)

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