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D3 COPY Stage I > 18.1 - Tuscany > Flashcards

18.1 - Tuscany Flashcards

1
Q

When was the Chianti appellation expanded? What happened to the name of the area originally designated for Chianti?

A

1932 - much enlarged with seven different sub-zones

Original area re-lablled Chianti Classico

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2
Q

Describe the growing environment of Tuscany including climate, rainfall, topography and hazards.

A

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

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3
Q

Outline the characteristics of Sangiovese including:

Budding / Ripening

Conditions for successful ripening

Vigourousness

Yield

Vulnerabilities

Appearance

Flavour Characteristics

Structural Characteristics

A

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

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4
Q

What are the top five most widely grown grape varieties in Tuscany?

A
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5
Q

How can growers manage Sangiovese’s a) vigourousness and b) high yields?

A

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?

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6
Q

How can the threat of Esca be mitigated?

A
  1. Gentle pruning
  2. Clonal selection
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7
Q

Outline the characteristics of Trebbiano Toscano including:

Budding

Vigourousness

Yield

Vulnerabilities / Strengths

Flavour Characteristics

Structural Characteristics

A

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

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8
Q

What is Trebbiano Toscano used for? Why have plantings of Trebbiano Toscano been in decline?

A

Used in Vin Santo due to high acid - blended with other varieties

More demand for red wine + mediocrity

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9
Q

Which grapes can be used alongside Sangiovese in most Tuscan DOC(G)s?

A

Local varieties including Canaiolo and int’t varieties like Cab S, Merlot, Syrah

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10
Q

Describe the flavour and structural characteristics of Canaiolo Nero? How is it used?

A

Red berries, floral

Light-tannin

Minor blending partners to Sangiovese - less dominant in flavour than Merlot/Cab

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11
Q

Outline trends in winemaking including blends, maceration, and vessels for fermentation and ageing.

A

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
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12
Q

Outline the difference between Chianti DOCG and Chianti Classico DOCG in terms of:

Situation

Growing Environment & Soils

Max Yield

Blends

Ageing

Style

Quality-Price

A

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

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13
Q

Outline the differences between “international” and “traditional” styles of Chianti. (4)

A

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

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14
Q

How long do “Riserva” wines in Chianti, Chianti sub-zones and Chianti Classico need to be aged? How long in oak?

A

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

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15
Q

How do the seven sub-zone regulations differ from Chianti DOCG?

A

1. Lower yields 56 hL/ha cf. 63 hL/ha

  1. Riserva wines require six months in oak
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16
Q

Outline how differences in the growing environments of Chianti Rufina and Chianti Colli Senesi affect the style and quality of the wines produced.

A

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

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17
Q

What is Chianti Classico Gran Selezione?

Compare this to Chianti Classico Riserva and Chianti Riserva as well as Chianti Sub-zone Riserva.

A

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

18
Q

Compare the growing environment of Brunello di Montalcino to Chianti.

A

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

19
Q

Outline the winemaking requirements for Brunello di Montalcino DOCG.

Describe the flavour, structure, and price/quality.

A

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

20
Q

Compare Rosso di Montalcino DOC to Brunello DOCG

A

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

21
Q

Briefly outline the growing environment, winemaking, style, and price-quality of Vino Nobile di Montepulciano.

A

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

22
Q

Briefly outline the growing environment, style, and price-quality of Morellino de Scansano DOCG.

A

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

23
Q

Describe the growing environment of Bolgheri DOC (4)

A

Densely planted

Warm climate w/ sea breeze for moderation even at lower altitudes

Soils vary

Rain is adequate and distributed throughout the year

24
Q

Is irrigation permitted in Tuscany?

A

Yes

25
Q

Outline the factors which account for the high-quality of wine produced in Bolgheri DOC (3)

A
  1. Balance growing environment - sea breeze provided moderation
  2. Cordon-trained, spur-pruned w/ VSP
  3. High planting density - 6000 VPH
26
Q

Outline the winemaking regulations for Bolgheri DOC

A

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

27
Q

Describe the style of wine made in Bolgheri DOC including appearance, flavour, structure, price-quality.

A

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

28
Q

What is Bolgheri Sassicaia DOC?

A

Single estate DOC for Tenuta San Guide

>80% Cab, 2yrs ageing with 18mnths in small oak

29
Q

Outline the growth and production structure of Bolgheri DOC (2)

A

Established in 1983 and plantings/production has grown rapidly since then

Ten largest producers = 70% of vineyards

30
Q

Describe the situation, grape varieties, yields and price of Maremma Toscana DOC

A

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

31
Q

Describe the situation, growing environment, grapes and yields, and price of Vernaccia di San Gimignano DOCG

A

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%

32
Q

Describe the characteristics of Vernaccia di San Gimignano including ripening, yields, flavour, structure and price-quality.

A

Mid-late ripening

High yielding but yields are now restricted within DOCG of same name

Lemon, floral

Med+ acid

33
Q

Why might a producer choose to use the Toscana IGT instead of one of the many DOC/DOCGs?

A
  1. Higher permitted yields and cheaper sites –> high vol wine
  2. Freedom to use any registered variety

–> relevant for some of Tuscany’s most prestigious wines include Masseto

34
Q

What is Vin Santo and where can it be produced?

A

Amber-coloured sweet wine from appassimento grapes

Usually blend of Trebbiano and Malvasia

DOCs for Vin Santo exists in Chianti, CC, VNM and VdSG

35
Q

How is Vin Santo usually made? (4)

Describe the style produced including price.

A

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

36
Q

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.

A

DOC/DOCG = 65% of production vol

Top three DOC/DOCGs by vol are Chianti, Classico, Brunello

Top three by val are CC, Chianti, Brunello

37
Q

To what extent Tuscan wine vary in terms of price and quality?

A

Hugely - from inexpensive wines made by co-ops to premium/SP wines

38
Q

Outline differences in production structure between Chianti, CC and Bolgheri.

A

Chianti - 14% of wine is co-ops

Half as much in CC

None the Bolgheri

39
Q

To what extent are exports important for Chianti, CC, Brunello and Montepulciano?

A

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

40
Q

In general, what is the difference in route to market between inexpensive and mid-super premium Tuscan wines.

A

Inexpensive via supermarkets and bars

Higher-end via wine shops and restaurants

41
Q

What unique features of Tuscany are used to promote the region’s wine (4)

A

Wine history - Chianti

World-class quality - Montalcino, Bolgheri

Tourism and architecture - region-wide

Anteprima annual tasting for journalists/buyers - region-wide

D3 COPY Stage I (55 decks)

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