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1)WSET D3 copy+edit > 18.1 - Tuscany > Flashcards

18.1 - Tuscany Flashcards

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1
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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2
Q

Outline the characteristics of Sangiovese including:

  1. Budding / Ripening
  2. Conditions for successful ripening
  3. Vigourousness
  4. Yield
  5. Vulnerabilities
  6. Appearance
  7. Flavour Characteristics
  8. Structural Characteristics
A
  • 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
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3
Q

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

A
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4
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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5
Q

How can the threat of Esca be mitigated?

A
  1. Gentle pruning
  2. Clonal selection
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6
Q

Outline the characteristics of Trebbiano Toscano including:

  1. Budding
  2. Vigourousness
  3. Yield
  4. Vulnerabilities / Strengths
  5. Flavour Characteristics
  6. Structural Characteristics
A
  • Late budding
  • Vigorous
  • Very high yielding
  • Good disease resistance + happy in hot, sunny conditions but vulnerable Eutypa dieback
  • Neutral flavours
  • High acid
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7
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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8
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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9
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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10
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, 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
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11
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 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

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12
Q

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

A
  • 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
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13
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-prem / Good-Outst

Colli Senesi - warm → more alcohol, richer, fuller bodied Inexp-mid-priced / Acc-VG

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14
Q

What is Chianti Classico Gran Selezione?

A

Single-vineyard, producer grown, 2yrs+6mnths ageing, no oak requirement

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15
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
  • Soils vary like Chianti incl galestro at height and clay lower down
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16
Q

Outline the winemaking requirements for Brunello di Montalcino DOCG.

Describe the flavour, structure, and price/quality.

A
  • 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
17
Q

Compare Rosso di Montalcino DOC to Brunello DOCG

A
  • 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
18
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, 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

19
Q

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

A
  • 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
20
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
21
Q

Is irrigation permitted in Tuscany?

A

Yes

22
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
23
Q

Outline the winemaking regulations for Bolgheri DOC

A
  • 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
24
Q

What is Bolgheri Sassicaia DOC?

A

Single estate DOC for Tenuta San Guide

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

25
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

26
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 Mod high (higher than Chianti)
  • Style inexp-mid-priced.
  • BDX blends @ prem/SP
27
Q

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

A
  • 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

28
Q

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

A
  • Mid-late rip
  • High y, but yields are now restricted within DOCG of same name
  • Lemon, floral
  • Med+ acid
29
Q

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

A
  1. Higher permitted y + cheaper sites → high vol wine
  2. Freedom to use any registered variety
30
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
31
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
  • Prem-SP

1)WSET D3 copy+edit (66 decks)

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