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WSET Diploma D3 > Central Italy > Flashcards

Central Italy Flashcards

1
Q

What is the source of the “historical” Chianti recipe codified in the 1967 DOC?

A

Bron Bettino Rivcasoli, in 1872, recommended Sangiovese be the dominant variety and that Malvasia (white) could be used to soften wines for early drinking - led to a requirement that white grapes be incorporated when the DOC ewas established

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2
Q

When was the wide area of Chianti first created? What distinguished it from previous use of the term Chianti?

A

Dalmasso commission in 1932 created the much larger Chianti zone (now DOCG), with seven subzones including Classico. Classico is the original, hilly Chianti, and has different soils than the rest of the region

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3
Q

Prior to WW2, what kept the quality of Tuscan wine low?

A

The sharcropping system in which half of produce was given to landowners, incentivizing volume over quality

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4
Q

When were the first Supertuscans produced?

A

Sassicaia in 1968 and Tignanello in 1971

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5
Q

What classification did the first Super Tuscans carry?

A

Vino da tavola (the lowest)

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6
Q

What characteristics made the early Super Tuscans appeal to the international market?

A

Deep color, fruit, vanilla and sweet spice from new French barrique)

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7
Q

Is Chianti Classico part of Chianti?

A

No, it is a separate DOCG and not a subregion of Chianti (anymore, this came about in 1996)

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8
Q

Describe the climate and growing environment of Tuscany

A

Warm Mediterranean with adequate rainfall for grapes. Inland altitude provides important cooling influences. Hazards are spring frost, hail, and rain during harvest, drought and prolonged high temps can occur in some years

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9
Q

What are the top varieties planted in Tuscany?

A

Sangiovese (65%), TRebbiano Toscano, Merlot, Cab Sauv, Canaiolo Nero

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10
Q

What is the most planted vine in Italy? What percentage of plantings does it represent?

A

Sangiovese, at about 10% of all plantings

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11
Q

Describe typical Sangiovese characteristics

A

Medium intense ruby, red cherry, red plum herbal, med to full body, high acid, high tannin

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12
Q

Describe Sangiovese viticulture

A

Difficult to grow successfully. Buds early (prone to frost), ripens late (prone to autumn rain), does best on sunny south- and south-east-facing slopes for full ripeness. Elevation (200-550M) enables full ripening over a long season. As climate warms, growers are looking to plant higher altitudes. Best on friable, shale, and limestone soils, and does alright in clay. Vigorous.

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13
Q

How is Sangiovese trained in Tuscany?

A

Cordons pruned to spurs or cane pruned with VSP

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14
Q

What outcomes can clonal selection of Sangiovese result in?

A

Moderate yielding, higher-quality grapes, or mass production from best performing plants

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15
Q

What was the result of the Chianti Classico 2000 project?

A

Produced seven Sangiovese clones that have been widely planted. Aims were smaller berries, thicker skins, and more open bunches to produce deeper color, more flavor intensity, and greater disease resistance (botrytis)

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16
Q

Describe Trebbiano Toscano viticulture and growing considerations

A

Late budding white, vigorous and high yielding, prone to downy mildew and eutypa but otherwise disease resistant. Ripens in sunshine and heat while retaining high acid. Neutral flavors, same as Ugni Blanc

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17
Q

Which varieties are allowed as blending partners for Sangiovese in most Tuscan DOCGs?

A

Local, like Canaiolo Nero and Colorino, and Cab Sauv, Cab Franc, Merlot and Syrah

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18
Q

What does Canaiolo Nero contribute to Tuscan reds?

A

Red berry and floral notes with only light tannins, promoting lighter expressions of Sangiovese

19
Q

Describe historical Tuscan Sangiovese production

A

Blended with white varieties, kept on skins for 30+ days, aged in large, neutral oak for 3-4 years to soften extracted tanin

20
Q

Describe modern Tuscan Sangiovese production

A

No white grapes, maceration 7-10 days for early-drinking, 15-25 days for ageworthy and high tannin. Investment in the 90s led to more temperature control stainless steel tanks, but concrete is making a comeback

21
Q

Describe the use of oak in Sangiovese production

A

Trends have impacted oak use. 1990s saw widespread use of new French, adding vanilla and sweet spice, but the 2000s and 2010s have seen a move back to older barriques, 500L tonneaux, and traditional large neutral botte. Subtle sour red cherry fruit should be the primary point of interest

22
Q

What are the production regulations for Chianti DOCG?

A

70-100% Sangiovese, can be blended with local or international (but Cab Sauv and/or Cab Franc may not exceed 15%). 10% white grapes allowed but rare. Min alc 11.5%, subzones require 12%. Max yield 63hl/ha

23
Q

What are the aging requirements for Chianti DOCG?

A

Can be released March following harvest, Riserva must be aged for two years with no oak requirement

24
Q

What are the production regulations for the Chianti DOCG subzones?

A

56hl/ha yield for higher quality, must be from the subzone named, Riservas from Chianti Collli Fiorentini, Colli Senesi, and Rufina must see at least six months in oak

25
Q

What distinguishes Chianti Rufina DOCG from other Chianti subzones?

A

Coolest subzone due to altitude and winds from a pass in the Apennines north. Wines of higher acid and more restrained fruit when young, but with capacity to age and develop

26
Q

What distinguishes Chianti Colli Senesi DOCG from other Chianti subzones?

A

Largest subzone and generally the warmest, fuller bodied and richer wines. Requires min 75% Sangiovese and less of the Cabernets (max 10%)

27
Q

Describe Chianti Classico DOCG’s location and climate

A

Hilly area between Florence and Siena, with the best wines at 200-500M above sea level. Elevation contributes to cool nights, longer growing season, and full ripeness with high acidity

28
Q

What are the soils of Chianti Classico DOCG?

A

Galestro (schistous, crumbly rock with clay and marl), calcareous soils with clay (alberese), sandstone, and sand

29
Q

How does Sangiovese respond to planting in Galestro soil?

A

Sangiovese or more aromatics and aging potential

30
Q

How does Sangiovese respond to planting in clay soil?

A

Gives wines with more structure and body

31
Q

What are the production regulations for Chianti Classico DOCG?

A

Min 80% Sangiovese with local or international blending allowed. No whites permitted. Max yield 52.5hl/ha. Released no sooner than October year following ahrvest, Riserva aged at least 2 years. Single vineyard mention allowed. May not be bottled as Chianti DOCG

32
Q

What is Chianti Classico Gran Selezione?

A

Single vineyard Chianti Classico aged minimum 30 months, no requirement for oak. Introduced in 2013

33
Q

When, and by whom, was Brunello di Montalcino first bottled and sold?

A

1865 by the Biondi-Santi family, who were the only commercial producer until WW2

34
Q

What drove the expansion of Brunello plantings and productions post WW2?

A

Banfi, which originated as a US importer (and brought Lambrusco to the States), which then began focusing on Brunello

35
Q

How does the climate of Montalcino compare to that of Chianti Classico?

A

Generally warmer than CC, and drier due to rainfall protection by Monte Amiata in the south. Generally still sufficient rainfall. Also benefits from cooling Mediterranean breezes at night

36
Q

Describe the elevations and soils of Brunello di Montalcino DOCG

A

Elevation varies from 500+M just south of the town to much lower. Minimum is 120M. Appellation is hilly. Soils are very variable, with galestro in the north (and higher elevations) and clay in the lower, warmer, southern part. Blending across the area is common

37
Q

What are the production regulations for Brunello di Montalcino DOCG?

A

100% Sangiovese. Max yield 54hl/ha. May not be released until 1 Jan five years after harvest, and aging must include two years in oak. Riserva requires 6 years aging, 2 in oak. Label may mention single vineyard.

38
Q

What are the production regulations for Rosso di Montalcino DOC?

A

100% Sangiovese grown within the Brunello zone. Can be sold after 1 year, typically stainless or old oak aging.

39
Q

Where is Vino Nobile di Montepulciano DOCG located?

A

Southeastern Tuscany, between Montalcino and Umbria

40
Q

Describe the elevations and soils of Vino Nobile Di Montepulciano

A

Vines planted on east and southeast facing slopes at 250-600M. Higher vineyards produce more aromatic wines due to longer ripening season. Soils are heavy, cool clay (full bodied wines) and sand (more aromatic wines)

41
Q

What are the production regulations for Vino Nobile di Montepulciano?

A

70=100% Sangiovese. Max yield 56hl/ha. Must be aged 2 years from 1 Jan after vintage, 12-24 months in wood (dependent on the susequent amount of bottle age before release). Riserva aged 3 years, no additional oak requirement. Vineyard name allowed on label.

42
Q

What distinguishes Morellino de Scansano DOCG’s growing environment from other parts of Tuscany?

A

Warmer than other areas, moderated by altitude (avg 250M) and cooling fwinds from the sea at night. Resulting in riper fruit, some black notes alongside the sour cherry, sometimes softer acid and riper tannin

43
Q

What are the production regulations for Morellino de Scansano DOCG?

A

Min 85% Sangiovese, max yield 63hl/ha

44
Q

Where is Bolgheri DOC located, and what is grown there?

A

1200ha on the Tuscan coast specializing in red Bordeaux blends (80% of production), but single variety, whites, and roses are also made

WSET Diploma D3 (17 decks)

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