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