18.1 - Tuscany Flashcards
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 bud, late rip
- Needs adequate sunlight + warmth
- Vigorous
- High yielding - although clonal selection has sought to reduce this
- 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 + happy in hot, sunny conditions but vulnerable Eutypa dieback
- Neutral flavours
- High acid
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, long ageing in large, neutral oak
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 with some hills vs. Hilly
Growing Environment & Soils 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 Inexp-mid/acceptable-VG vs. Mid-prem/VG-outst
How long do “Riserva” wines in Chianti, Chianti sub-zones and Chianti Classico need to be aged? How long in oak?
- Chianti - 2 y before release, no oak ageing req
- Chianti sub-zones - 2 y, 6m in oak
- Chianti Classico - 2 y from Jan after harvest, no oak req
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-prem / Good-Outst
Colli Senesi - warm → more alcohol, richer, fuller bodied Inexp-mid-priced / Acc-VG
What is Chianti Classico Gran Selezione?
Single-vineyard, producer grown, 2yrs+6mnths ageing, no oak requirement
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
- 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 similar to Chianti Classico
- 5 yrs of ageing from Jan 1 / Riserva 6 yrs
- 2 y in oak (for both regular and Riserva)
- Intense cherry + tertiary
- High acid + tannin
- Prem/SP
Compare Rosso di Montalcino DOC to Brunello DOCG
- 100% Sangiovese
- Younger vines / less favourable sites
- Brief maturation in SST / oak
- Sold after 1 y
- Mid-price - Good/VG
- Used 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, 2 y 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-Prem/VG-out
Briefly outline the growing environment, style, and price-quality of Morellino de Scansano DOCG.
- Growing environment Warm with coastal + altitude influences
- Style Ripe black fruit + sour cherry, med-med(+) acid, ripe med(+) tannin; >85% Sangiovese with mod-high yields
- Price-Quality Inexp/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
- Up to 50% Syrah, Sang
- Up 30% others
- Rosso - 1 y ageing from Jan, Superiore - 2 y
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 Mod high (higher than Chianti)
- Style inexp-mid-priced.
- BDX blends @ prem/SP
Describe the situation, growing environment, grapes and yields, and price of Vernaccia di San Gimignano DOCG
- W of Chianti
- Dry summers, windy, hilly, 200-400m, sandstone
- 85% Vernaccia di San Gimignano, S.B and Riesling allowed (reds also made from Sangiovese under San Gimignano DOC)
- Yields (same as Chianti)
- Inexp-mid, some prem e.g. Montenidoli
N.B. An unusually high % is sold locally to tourist trade
Describe the characteristics of Vernaccia di San Gimignano including ripening, yields, flavour, structure and price-quality.
- Mid-late rip
- High y, 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 y + cheaper sites → high vol wine
- Freedom to use any registered variety
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
- Prem-SP
