18.2 - 18.5 - Marche, Abruzzo, Umbria and Lazio Flashcards
Outline the styles of wine produced in Marche.
- Sangiovese and Montepulciano
- Verdicchio
- inexp to mid-priced
Name the top six grape varieties grown in Marche.
Describe the growing environment of Marche.
- Med, some continentality further inland → summer temps, rainfall
- low hills near the coast
- limestone and clay → drainage vs water retention
Describe the characteristics of Verdicchio including planting densities, ripening, vulnerabilities, colour, aromas and structure.
- Density low→ first four buds sterile→ pruned long
- Ripening late → risk of late rain
- Vulnerable mildew, botrytis bunch rot
- Colour pale
- Aromas med(-) intensity blossom, apple, lemon, fennel, almond
- Structure high acid, med body
Describe the two main winemaking styles of Verdicchio.
- Fruity, inexp no malo, 4-6mnths in SST
- Riserva with late ripened grapes, on lees in old oak, bottle ageing for up to 10yrs
Compare and contrast the rules and style of Verdicchio dei Castelli di Jesi DOC and Verdicchio di Matelica DOC.
- Growing environment CdJ from low hills, VdM from Apennines foothills
- Soils VdM on faster draining sandstone
- Yields VdM slightly lower 91 hL/ha for basic CdJ
- Style CdJ is light, fruity and floral, VdM is higher acid, fuller-bodied, less fruity
How are Riserva rules applied within Verdicchio DOCs.
18mnths ageing and higher min ABV but no oak stipulated
Describe the characteristics of Marche’s other white grapes?
Pecorino
- disease resistant
- early rip
- sterile buds so must be trained long
- apple, pear, herbal
- high acid + alcohol, medium body
- released early or 12-18mnths in old oak with some labelled Offida Pecorino DOCG
Passerina
- disease resistant
- high productivity
- later ripening than Pecorino
- lose acid quick when mature→ must be picked promptly
- lemon, yellow apple; high acid
Biancame and Trebbiano Toscano fresh and crips, local consumption
How are most non-Verdicchio whites labelled? What alternatives are there?
Marche IGT
Offida Pecorino/Passerina DOCG if within Offida area
Describe the characteristics of Montepulciano including ripening, resistances, and vulnerabilities.
Describe the two contrasting styles than can be produced.
- Ripening uneven and needs long season –> quality/cost implications
- Resistance to BBR and downy
- Vulnerable to powdery mildew
- Colour deep ruby
- Style - Short Maceration (4-5 days) med intensity red cherry, no oak, med tannin and body
- Style - Long Maceration (~20 days) med(+)-pronounced red cherry, black plum, oak, large oak vessels
Describe some of the challenges of growing Montepulciano and vinifying it.
Ripens unvenely so either acceptable lower quality or hand-harvest/sort –> cost
Prone to reduction so aerate frequently –> cost
Describe the typical red blends produced in Marche.
Mainly blended with Sangiovese (contributes acidity, tannin, red cherries)
Examples…
Rosso Piceno DOC - up to 85% Monte
Rosso Piceno Superiore DOC - same blends with 1yr of ageing from 13 townships in the south
Offida Rosso DOCG >85% Monte, 12mnths in oak, 24 total
How does the growing environment of Umbria compare to Tuscany?
- Warm climate, more continental
- drought in summer due to continentality
- Mod rainfall but during autumn and winter –> reduces disease risk but risk of disruption to harvest
- Autumns usually dry enough for late harvest and botrytised styles
What are the six most widely planted grape varieties in Umbria?
Describe the two grape varieties unique to Umbria.
- Grechetto di Orvieto thick-skinned (LH), downy mildew, low-med intensity lemon and white flowers, high acid, med body
- Sagrantino requires heat to ripen, spiders →reduce veg growth, vine moths plus downy and powdery mildew, med(+)-pronounced black fruit, high acid and tannin, can age
