18.1 - Tuscany Flashcards
When was the Chianti appellation expanded? What happened to the name of the area originally designated for Chianti?
1932 - much enlarged with seven different sub-zones
Original area re-lablled Chianti Classico
Describe the growing environment of Tuscany including climate, rainfall, topography and hazards.
Climate Warm, Mediterranean –> more continentality further inland
Rainfall Adequate, mainly in autumn and winter
Topography Some hillier areas further inland
Hazards Spring frost, summer droughts + high temps, hail, rain during harvest
Outline the characteristics of Sangiovese including:
Budding / Ripening
Conditions for successful ripening
Vigourousness
Yield
Vulnerabilities
Appearance
Flavour Characteristics
Structural Characteristics
Early budding, late ripening
Needs adequate sunlight and warmth - S/SE facing, 200-550m for adequate ripening over long season, does best on well-drained limestone, works on clay too
Vigorous
High yielding - although clonal selection has sought to reduce this. Why?
Vulnerable to BBR, Esca, boars
Med ruby
Red cherry, red plum, herbal
High acid, high tannin, med-full body
What are the top five most widely grown grape varieties in Tuscany?
How can growers manage Sangiovese’s a) vigourousness and b) high yields?
Vigour Regular canopy trimming
Yields Green harvesting, clonal selection e.g. Chianti Classico 2000 project*, mass selection of top vines
* Produced seven clones with smaller berries, thick skins, open bunches –> benefits?
How can the threat of Esca be mitigated?
- Gentle pruning
- Clonal selection
Outline the characteristics of Trebbiano Toscano including:
Budding
Vigourousness
Yield
Vulnerabilities / Strengths
Flavour Characteristics
Structural Characteristics
Late budding
Vigorous
Very high yielding
Good disease resistance and happy in hot, sunny conditions but vulnerable to downy mildew, Eutypa dieback
Neutral flavours
High acidity
What is Trebbiano Toscano used for? Why have plantings of Trebbiano Toscano been in decline?
Used in Vin Santo due to high acid - blended with other varieties
More demand for red wine + mediocrity
Which grapes can be used alongside Sangiovese in most Tuscan DOC(G)s?
Local varieties including Canaiolo and int’t varieties like Cab S, Merlot, Syrah
Describe the flavour and structural characteristics of Canaiolo Nero? How is it used?
Red berries, floral
Light-tannin
Minor blending partners to Sangiovese - less dominant in flavour than Merlot/Cab
Outline trends in winemaking including blends, maceration, and vessels for fermentation and ageing.
Traditional Sangiovese blended with some white grapes, very long maceration (>30 days), long ageing in large, neutral oak (3-4 years)
Modern 100% black grapes; 7-10 days maceration for med tannin, early-drinking wines; 15-25 days for high tannin, ageable wine; use of SST for fermentation
- Maturation of cheap wine –> SST –> some cement making a comeback
- Premium –> small, new oak –> neutral 500L oak
Outline the difference between Chianti DOCG and Chianti Classico DOCG in terms of:
Situation
Growing Environment & Soils
Max Yield
Blends
Ageing
Style
Quality-Price
Situation Large area across central Tuscany with some hills but many vineyards <300m vs. Hilly area between Florence and Siena, 200-500m
Growing Environment & Soils Generally warmer with richer soil vs. Variety of soils including rock, galestro (marl), alberese (calcareous clay) N.B. clay = body and structure
Max Yield 63 hL/ha (moderately high) vs. 52.5 hL/ha
Blends 70-100% Sangiovese, <10% white grapes (rarely used), <15% Cab vs. >80% Sangiovese (usually near 90%)
Ageing Short (March after vintage) vs. Med (October after harvest)
Style SST/old oak, light-med intensity, med body and alcohol vs. Trad and int’l styles, med-pronounced intensity
Price/Quality Inexpensive-mid/acceptable-VG vs. Mid-premium/VG-outstanding
Outline the differences between “international” and “traditional” styles of Chianti. (4)
Grapes More Merlot/Cab vs. higher % Sangiovese or locals
Maturation New, small oak vs. old, large oak
Colour Deeper vs. paler
Flavour Plummy vs. sour cherry
How long do “Riserva” wines in Chianti, Chianti sub-zones and Chianti Classico need to be aged? How long in oak?
Chianti - two years before release, no oak ageing required
Chianti sub-zones - two years, six in oak
Chianti Classico - two years from Jan after harvest, no oak required
How do the seven sub-zone regulations differ from Chianti DOCG?
1. Lower yields 56 hL/ha cf. 63 hL/ha
- Riserva wines require six months in oak
Outline how differences in the growing environments of Chianti Rufina and Chianti Colli Senesi affect the style and quality of the wines produced.
Rufina - 350m altitude and cooling air from the Apennines –> high acid, restrained fruit, ageing capacity Mid-priced-premium / Good-Outstanding
Colli Senesi - warm –> more alcohol, richer, fuller bodied Inexpensive-mid-priced / Acceptable-VG
What is Chianti Classico Gran Selezione?
Compare this to Chianti Classico Riserva and Chianti Riserva as well as Chianti Sub-zone Riserva.
Single-vineyard, producer grown, 2yrs+6mnths ageing, no oak requirement
Chianti Classico - two years from Jan after harvest, no oak required
Chianti sub-zones - two years, six in oak
Chianti - two years before release, no oak ageing required
Compare the growing environment of Brunello di Montalcino to Chianti.
Southern Tuscany
Warmer, drier but cooling sea breezes help balance
Hilly like Chianti with variety of elevation - 120-500m
Soils vary like Chianti incl galestro at height and clay lower down
Outline the winemaking requirements for Brunello di Montalcino DOCG.
Describe the flavour, structure, and price/quality.
100% Sangiovese
Max yield 54 hL/ha (similar to Chianti Classico)
5 yrs of ageing from Jan 1 / Riserva is 6 yrs
Two years in oak (for both regular and Riserva)
Intense cherry and tertiary
High acid and tannin
Premium/SP
Compare Rosso di Montalcino DOC to Brunello DOCG
Also 100% Sangiovese
Younger vines / less favourable sites
Brief maturation in SST / oak
Sold after 1 year
Mid-price - Good/VG
Used by Brunello producers to declassify production in poor vintages
Briefly outline the growing environment, winemaking, style, and price-quality of Vino Nobile di Montepulciano.
Growing Environment SE of Tuscany near Umbria, E/SE vineyards 250-600m, heavy clay or sand
Winemaking 70-100% Sangiovese, with moderate max yield (56), two years ageing from Jan with 1-2yrs in oak, shorter extraction and smaller oak being used to make easier drinking wine
Style Varies from traditional, rustic and full-bodied to more youthful styles.
Price/Quality Mid-price-Premium/VG-outstanding
Briefly outline the growing environment, style, and price-quality of Morellino de Scansano DOCG.
Growing environment Warm with coastal and altitude influences
Style Ripe black fruit + sour cherry, med-med(+) acid, ripe med(+) tannin; >85% Sangiovese with moderately-high yields (63)
Price-Quality Inexpensive/mid-priced - Good/VG
Describe the growing environment of Bolgheri DOC (4)
Densely planted
Warm climate w/ sea breeze for moderation even at lower altitudes
Soils vary
Rain is adequate and distributed throughout the year
Is irrigation permitted in Tuscany?
Yes
Outline the factors which account for the high-quality of wine produced in Bolgheri DOC (3)
- Balance growing environment - sea breeze provided moderation
- Cordon-trained, spur-pruned w/ VSP
- High planting density - 6000 VPH
Outline the winemaking regulations for Bolgheri DOC
Up to 100% Cab S, Merlot, Cab F - Cab S usually dominates
Up to 50% Syrah, Sangiovese
Up 30% others e.g. Petit Verdot
Bolgheri Rosso (63) vs. Bolgheri Rosso Superiore (56) - similar to Chianti vs. Chianti Classico
Rosso - one year ageing from Jan, Superiore - two years
Describe the style of wine made in Bolgheri DOC including appearance, flavour, structure, price-quality.
Bordeaux blends dominated by Cab
Oak ageing
Deep in colour
Med(+) - pronounced blackberry, red plum, bell pepper (cooler years), vanilla and sweet spice
Med(+) acid, high tannins
Premium/SP - VG/outstanding
What is Bolgheri Sassicaia DOC?
Single estate DOC for Tenuta San Guide
>80% Cab, 2yrs ageing with 18mnths in small oak
Outline the growth and production structure of Bolgheri DOC (2)
Established in 1983 and plantings/production has grown rapidly since then
Ten largest producers = 70% of vineyards
Describe the situation, grape varieties, yields and price of Maremma Toscana DOC
Situation Large area in coastal Southern Tuscany
Grapes Local and int’l, mainly Sangiovese with Cab S and Vermentino following
Yields Moderately high 77 hL/ha (higher than Chianti)
Style Mostly inexpensive-mid-priced. Handful of estates producing BDX blends at premium/SP prices e.g. Rocca di Frassinello
Describe the situation, growing environment, grapes and yields, and price of Vernaccia di San Gimignano DOCG
Situation west of Chianti
Growing environment Dry summers, windy, hilly, 200-400m, sandstone
Grapes >85% Vernaccia di San Gimignano, Sauvignon and Riesling allowed (reds also made from Sangiovese under San Gimignano DOC)
Yields 63hL/ha (same as Chianti)
Price Inexpensive-mid, some premium e.g. Montenidoli
N.B. An unusually high % is old locally to tourist trade - 30%
Describe the characteristics of Vernaccia di San Gimignano including ripening, yields, flavour, structure and price-quality.
Mid-late ripening
High yielding but yields are now restricted within DOCG of same name
Lemon, floral
Med+ acid
Why might a producer choose to use the Toscana IGT instead of one of the many DOC/DOCGs?
- Higher permitted yields and cheaper sites –> high vol wine
- Freedom to use any registered variety
–> relevant for some of Tuscany’s most prestigious wines include Masseto
What is Vin Santo and where can it be produced?
Amber-coloured sweet wine from appassimento grapes
Usually blend of Trebbiano and Malvasia
DOCs for Vin Santo exists in Chianti, CC, VNM and VdSG
How is Vin Santo usually made? (4)
Describe the style produced including price.
Usually a blend of Trebbiano Toscano and Malvasia (min 60% of one or both in CC)
Grapes are dried off the vine - appassimento
Fermented and aged for an extended period in a loft - traditionally 5-10 yrs, min of 2 yrs in CC
No topping up - oxidation
Style
Amber colour
Dried fruit, nutty, VA
Sweet, high acid, med-high alcohol
Premium-SP
Outline the structure of production in Tuscany in terms of value and volume including DOC/non-DOC wine by production, the top three DOCs by vol and then by value.
DOC/DOCG = 65% of production vol
Top three DOC/DOCGs by vol are Chianti, Classico, Brunello
Top three by val are CC, Chianti, Brunello
To what extent Tuscan wine vary in terms of price and quality?
Hugely - from inexpensive wines made by co-ops to premium/SP wines
Outline differences in production structure between Chianti, CC and Bolgheri.
Chianti - 14% of wine is co-ops
Half as much in CC
None the Bolgheri
To what extent are exports important for Chianti, CC, Brunello and Montepulciano?
Very important for all four
Exports are 70-80% for all four (by value) - the US, Germany, Canada are all important markets
Most Chianti exports are low value
In general, what is the difference in route to market between inexpensive and mid-super premium Tuscan wines.
Inexpensive via supermarkets and bars
Higher-end via wine shops and restaurants
What unique features of Tuscany are used to promote the region’s wine (4)
Wine history - Chianti
World-class quality - Montalcino, Bolgheri
Tourism and architecture - region-wide
Anteprima annual tasting for journalists/buyers - region-wide
