19.4 - 19.5 - Sicily & Sardinia Flashcards
What are the six most widely planted grapes in Sicily?
Describe the growing environment in Sicily.
Warm, Mediterranean
Altitude in areas like Etna provide moderating influence –> 400-1000m
Low rainfall –> irrigation needed esp. in high vol areas
Compare and contrast the wine produced with Catarratto, Grillo, Inzolia and Moscato in terms of flavour and structure, winemaking and price/quality.
Flavour and Structure
Cata - light intensity lemon and herb; dry, high acid and med alcohol
Grillo - medium intensity lemon and floral; dry, high acid, med alcohol, full-bodied –> best examples oaked
Inzolia - medium(-) intensity lemon; dry, med acid, med body
Zibibbo - grape and peach; dry –> late-harvest –> passito, can be low in acid
Winemaking
Cata, Inzolia, Grillo - mid temp ferment, aged in SST 6mnths before, early release
Zibibbo - dry style is fermented in SST and released early; Late Harvest is picked a week late and ferment is stopped early; Passito made with partially dried grapes
Price / Quality
Catarratto, Inzolia - dry, mostly inexpensive
Grillo - dry, mainly inexpensive but Marco de Bartoli makes premium
Zibibbo (Moscato) - VG-outstanding and premium-SP in price
Describe why Catarratto, Grillo, Inzolia and Moscato are well-suited to being grown in Sicily. Are there any challenges with growing each variety?
Cataratto - high yielding and disease resistance –> reduces costs –> volume production
Grillo - high yielding, disease-resistant, heat resistant BUT grapes can oxidise easily
Inzolia - drought resistant
Moscato - heat and drought resistant BUT acid can fall quickly
To what extent are Catarratto, Grillo and Inzolia blended?
Why do these blend often have low flavour intensity?
Frequently e.g. moderate acidity of Inzolia makes it a good blending partner
Alcamo Bianco DOC - min 60% Cata, with rest from local or int’l varieties
High max yield e.g. Alcamo Bianco DOC is 84 hL/ha
Describe how Passito wine is produced.
What is the final style?
Zibibbo grapes are harvested, often early for acid, and then sun-dried for 20-30 days
Dried grapes then added to must from late-harvested
Pronounced cooked orange, apricot, honey –> sweet with high ABV
Premium and SP e.g. Donnafugata
Describe the characteristics of Nero d’Avola including:
- Ripening
- Vigorous
- Vulnerabilities
- Colour
- Flavour
- Quality
Late ripening –> often close to the ground to aid further but happy to cooler, wetter areas too
Vigorous
Vulnerable to powdery mildew and uneven flowering
Deep ruby
Red cherry –> black plum, with oak for premium
Med-med(+) acid with med(+) - high tannins
Inexpensive –> premium
What DOC/DOCG’s is Nero d’Avola often labelled under?
Inexpensive wines may be Vino or IGT
DOC also possible - 70-77 hL/ha
Cerasuolo di Vittoria DOCG blended with Frappato (adds strawberry and herbal) at lower yields (52 hL/ha)
Describe the characteristics of Nerello Mascalese including:
Budding
Ripening
Vulnerabilities
Colour
Flavours
Structure
Winemaking
Early budding
Late ripening
Vulnerable to frost, coulure, autumn rain, powdery mildew, BBR, sunburn
Colour pale-medium ruby
Flavours pronounced red cherry, violet, herbal, earthy
Structure High acid, med-high tannins, med-high ABV
Winemaking potentially high tannins mean many producers limit maceration to 10-15 days, top producers do keep on for longer 30-90 days
Why are wines from Etna Rosso DOC more expensive than IGT wines? (6)
Tend to be VG-outstanding / mid-priced-premium
- >80% Nerello Mascalese which is more difficult to grow
- Many old vines reduce yield
- Sloped vineyards mean labour
- Max yield is a modest 56 hL/ha
- Many wines aged in large oak casks increasing costs
- High quality due to altitude and all of above
Describe wine labelled Etna Bianco DOC.
Wine made from Carricante grown at high altitudes >1000m
High acid despite malo with med intensity lemon and green apple, high acid and med alcohol
Tends to be VG-outstanding / mid-priced-premium
What kind of wines are labelled as Sicilia DOC (3).
Local and int’l varieties, often blended e.g, Grillo Viognier
High max yields (91 for white, 84 for red)
Wine must be bottled in region
What is unusual about the production structure of Sicily’s wine production?
A small number of large businesses control a large chunk of production e.g. Donnafugata
Co-ops also important e.g. Settesoli works with 7% of vineyard area
What is Assovino Sicilia?
A trade group representing 80% of Sicilian wine by value - promotes wine around world including annual tasting of newly released wines
Describe the growing environment of Sardinia.
Warm Mediterranean
Low rainfall during growing season but adequate in north-west
Altitude is key moderating factor
Which two black French varieties are widely planted in Sardinia. Name any relevant wines law or viti/vin practices which apply?
Cannonau Grenache Noir making good-VG quality wines with a high max yield (77) for Cannonau di Sardegna although better quality from Classico (12mnths maturation) and Riserva (2yrs, 6mnths oak)
Carignano bush vines well suited to dry climate, Superiore requires bush vines and limits Carignano del Sulcis DOC from 77 to 53 –> Superiore and Riserva require two yrs of ageing
Describe the difference in the production of inexpensive vs. mid/premium Carignan del Sulcis DOC.
Inexpensive 7-10 maceration at warm temps, 3-4mnths in concrete or large old oak
Mid-priced/premium 15 days maceration, warm temps, French oak barriques 12-18mnths
Describe Vermentino. What kind of wine does it produce and with what winemaking techniques?
Early budding spring frost
Mid-ripening less prone to autumn rain
Prone to downy mildew and grapevine moth - which is more of an issue?
Medium intensity lemon and acacia, sometimes with tropical fruit *delicate*
Medium(+) acid, medium alcohol, medium body
Most are gently pressed, short period on skins, cool-mid temp ferment in SST, short ageing on fine lees –> more lees for fuller body (6mnths)
To what extent is there an improvement in quality between Vermentino di Sardegna DOC and Vermentino di Gallura DOCG?
Can be significant - max yield falls from 112 to 63
What % of production is under PDO in Sardinia?
To what extent have efforts to improve exports been successful?
2/3 - high as producers forced to move away from bulk production with the removal of EU subsidies
Limited success - exports flat for past decade
