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D3 KID > Central Italy > Flashcards

Central Italy Flashcards

1
Q

Most Tuscan wines are what grape/colour

A

Sangiovese

Red

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2
Q

Sharecropping was common in Tuscany until when?

A

Second World War

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3
Q

Sassicaia created when? Tignanenllo created when?

A

Sassicaia in 1968

Tignanello in 1971

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4
Q

When did Chianti Classico become an autonymous DOCG?

A

1996

No longer a subzone of Chianti

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5
Q

Tuscan climate

A

Warm mediterranean
Adequate rainfall for growing
Altitude a cooling influence

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6
Q

Climate hazards in Tuscany

A 
Spring frost (occasional)
Hail
rain at harvest
Summer drought
Prolonged high temperatures
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7
Q

Main grape grown in Tuscany?

A

Sangiovese
Over 60% of Tuscan plantings
Over 10% of all grapes in Italy also

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8
Q

Sangiovese wine style

A 
Medium ruby
Red cherry, red plum, herbal
Medium to fulll body
igh acid
High tannin
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9
Q

Synonyms for Sangiovese

A 
Morellino (di Scansano)
Prugnolo Gentile (Montepulciano)
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10
Q

Sangiovese “difficult to grow”. Why?

A 
Buds early (frost)
Ripens late (Rain)
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11
Q

Sangiovese best on what exposition

A

Sunny south and south-east facing slopes
200-550m
Full ripeness over a long season

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12
Q

Sangiovese is vigorous. So what?

A

Canopy needs regular trimming to avoid shading

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13
Q

Sangiovese has very thin skins. So what?

A

Susceptively to botrytis bunch rot

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14
Q

Sangiovese can produce high yields. So what?

A

Growers decide to produce volume OR reduce yield (pruning, cluster thinning, green harvesting) to raise quality

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15
Q

Main training for Sangiovese in Tuscany?

A

Cordons pruned to spurs or cane pruned with VSP

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16
Q

What is the Chianti Classico 2000 project?

A

Produced 7 clones of SAngiovese, widely planted

Smaller berries, thicker skins, more open bunches => deeper colour, more intense flavour, better disease resistance

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17
Q

Esca is an issue with Sangiovese in Tuscany. So what?

A

Growers avoid large cuts in old wood, reduce the vulnerability of vines
More skilled methods of pruning reduces threat of esca

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18
Q

Wild boars an issue in Tuscany. What do they do, how is it dealt with?

A

Rampage in the vineyards

Fencing keeps them out

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19
Q

Trebbiano Toscano buds late. So what?

A

Avoids spring frost

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20
Q

Trebbiano Toscano buds early or late?

A

Late. Avoids spring frost!

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21
Q

Top white grape in Tuscany?

A

Trebbiano Toscano

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22
Q

Top 3 black grapes in Tuscany

A

Sangiovese (majority)
Merlot
Cabernet Sauvignon

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23
Q

Account for the popularity of Trebbiano Toscano in the past?

Account for its lack in popularity now

A

Vigorous and high yielding
Popular with growers when yield was the most desired characteristic

Neutral character, lack of fruitiness

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24
Q

Trebbiano Toscano known as what in France

A

Ugni Blanc

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25
Q

Trebbiano Toscano style

A

Neutral-ish
Medium (-) lemon, herbal
High acid

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26
Q

Why is Trebbiano Toscano an important part of the blend for Vin Santo?

A

High acid to balance the sweetness

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27
Q

International varieties found in Tuscany? Used for hwat/

A

Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah

Blend with Sangiovese in lots of DOC/Gs

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28
Q

Canaiolo Nero style

A

Red berry fruit, floral

Light tannins

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29
Q

What is Canaiolo Nero used for?

A

Previously, the most popular grape in Chianti (19th century and earlier)
Now a minor blending option

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30
Q

Tuscany: investment in the 1990s saw what advances in the winery?

A

Temperature controlled stainless steel

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31
Q

Sangiovese must be what % of Chianti DOCG

A

70-100%

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32
Q

As well as Sangiovese, what grapes can be used for Chianti DOCG?

A

70-100% Sangiovese

Local or international varieties can be blended. If CAbernet Sauv/Franc: no more than 15%

10% of white grapes permitted (eg Trebbiano Toscano) but rare

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33
Q

Minimum alcohol level for Chianti DOCG

A

11.5%

subzones mostly require 12% min

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34
Q

Chianti DOCG yield

A

63hl/ha

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35
Q

Account for lower flavour intensity and lower cost in Chianti DOCG than eg Chianti Classico DOCG

A

Higher yield

Shorter ageing in large steel/old oak

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36
Q

Chianti DOCG style

A

Medium body

Medium alcohol

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37
Q

How many named subzones in Chianti DOCG?

A

Seven

eg Chiainti Colli Fiorentini

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38
Q

Examples of Chianti DOCG subzones (3)?

A

Chianti Rufina DOCG
Chianti Colli Senesi DOCG
Chianti Colli Fiorentini DOCG

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39
Q

Key producer in Chianti Rufina DOCG?

A

Nippozanno (Frescobaldi)

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40
Q

Coolest temperature Chianti DOCG subzone? So what?

A

Chianti Rufina
High acid, restrained fruit when young
Good ageing potential

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41
Q

Largest Chianti DOCG subzone?

A

Colli Senesi
Warmer than the others
Fuller body, richer wines

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42
Q

Chianti Classico DOCG is located where?

A

Hilly area between Florence and Siena

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43
Q

Best wines come from what altitude in Chianti Classico? Why?

A

200-500m

Cool nights, lengthening growing season => full ripeness, high acidity

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44
Q

Soils in Chianti Classico

A

Schistous, crumbly rock with clay and marl (galestro)
Calcareous soils with clay (alberese)
Sandstonea nd sandy soils

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45
Q

Galestro soil said to do what in Chianti Classico?

A

Produce aromatic wines with ageing potential

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46
Q

Chianti Classico must be what % Sangiovese?

A

80%

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47
Q

Apart from Sangiovese (80% min), what other grapes can be used for Chianti Classico?

A

Wide choice of grapes
Canaiolo
International varieties (Merlot etc)
NO white varieties

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48
Q

What % of white varieties are allowed in:
Chianti DOCG
Chianti Classico DOCG

A

Chianti: up to 10%

Chianti Classico: not allowed

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49
Q

Chianti Classico DOCG max yield

A

52.5 hl/ha

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50
Q

What is the “international style” of Chianti Classico, and what caused it?

A

Deeper colour, plummy fruit (Merlot), vanilla (new oak)

Importance of export markets, popularity of Super Tuscans

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51
Q

Recently the trend in Chianti Classico has been away from “International style” towards something more traditional. What is that traditional style?

A

Paler colour
Sour cherry fruit (Sangiovese)
Restrained new oak

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52
Q

Key producers in Chianti Classico

A

Fontodi

Castello di Ama

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53
Q

What is Chianti Classico Gran Selezione?

A

New category (2013) to promote top tier of Chianti Classico
Single vineyard or estate owned by produced
Min 30 months ageing (no wood requirement)

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54
Q

Brunello di Montalcino first bottled when and by who?

A

1865

Biondi-Santi

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55
Q

Banfi first planted what grape in Montalcino?

A

Muscat

Grafted over to Sangiovese

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56
Q

How many producers and how much land under vine in Brunello di Montalcino DOCG?

A

250 producers

2,100 ha

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57
Q

Climate in Montalcino vs Chianti Classico

A

Warmer and drier

Protected from rain by Mt Amiata (but still adequate rainfall)

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58
Q

Warm dry conditions in Montalcino yield what level of
body
alcohol
nature of fruit

A

Full body
High alcohol
Ripe fruit

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59
Q

Brunello di Montalcino must be what % Sangiovese

A

100%

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60
Q

Ageing for Brunello di Montalcino

A

May not be released until 1st January five years after harvest
Inc. two years in oak

Riserva: six years, two in oak

Add considerably to cost (containers and space)

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61
Q

Brunello di Montalcino style

A 
Outstanding quality
Intense sour cherry
High acid
High tannin
Complex
Tertiary
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62
Q

Key producers in Brunello di Montalcino

A

Biondi Santi
Casanova di Neri
Soldera
Ciacci Piccolomini d’Aragona

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63
Q

Example of a difficult vintage where a lot of Brunello was declassified to Rosso di Montalcino

A

2014

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64
Q

Vino Nobile di Montepulciano: exposition and elevation

A

east and south-east
250-600m

Higher vineyards = aromatic wines, longer ripening

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65
Q

How to make a Vino Nobile easier to drink in youth?

A

Shorter extraction

Small format French oak

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66
Q

Vino Nobile must be what % Sangiovese?

A

70-100%

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67
Q

Producers in Vino Nobile di Montepulciano?

A

Avigonesi

Contucci

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68
Q

Ageing for Vino Nobile?

A

Aged for min two years from 1st Jan after the vintage

Mandatory 12-24 mths in wood (dependent on subsequent amount of bottle age before release)

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69
Q

Can names of vineyards be included on the label for Vino Nobile di Montepulciano?

A

Yes

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70
Q

Morellino di Scansano DOCG style

A

Ripe fruit
Black fruit, sour cherry
Medium to medium (+) acidity
Ripe, medium (+) tannins

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71
Q

Producers of Morellino di Scansano DOCG

A

Le Pupille

Morisfarms

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72
Q

Land under vine in Bolgheri DOC

A

1,200ha

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73
Q

Red Bordeaux blends represent what % of planted area in Bolgheri DOC?

A

80%

also white and rosé and single varietal reds made

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74
Q

Account for good ripening in Bolgheri DOC

A

Warm climate, cool nights due to proximity to sea

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75
Q

Disease risk low in Bolgheri DOC. Why?

A

Warm climate by the sea

Winds from the sea reduce fungal risk

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76
Q

Not much rain in Bolgerhi DOC. So what?

A

Irrigation is permitted

Area has been planted recently, so irrigation widely installed

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77
Q

Vine density in Bolgheri DOC? How does it compare with rest of Tuscany?

A

6,000 v/ha

Higher than rest of Tuscany

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78
Q

Bolgheri wines were labelled as vino di tavola until when?

A

1983 (introduction of DOC)

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79
Q

Cabernet Sauvignon dominates Bolgheri blends. What else is allowed?

A

Cbaernet Franc, Merlot, Syrah and Sangiovese

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80
Q

What is Bolgheri Rosso Superiore?

A

Same as Bolgheri DOC but with tighter yields (56 hl/ha vs 63 hl/ha)
Ageing for 2 years (vs. one year for standard Rosso)

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81
Q

Bolgheri Rosso Superiore generally aged in what?

A

New French oak

82
Q

Bolgheri Rosso Superiore style

A

Deep ruby
Medium (+) to pronounced blackberry, red plum, green bell pepper, vanilla, sweet spice
Medium (+) acidity
High tannin

83
Q

Bolgheri Sassicaia DOC has just one estate. What is it?

A

Tenuta San Guido

which produces Sassicaia

84
Q

Ten largest Bolgheri producers own what % of the vineyards

A

70%

85
Q

Maremma Toscana DOC was created when, replacing what?

A

2011

Replacing the IGT of the same name

86
Q

Vernaccia di San Gimignano DOCG climate. So what?

A

Dry summers
Windy
Reduce fungal threat

87
Q

What was ITaly’s first ever DOC? When?

A

Vernaccia di San Gimignano (1966)

88
Q

Vernaccia di San Gimignano DOCG: grape(s)

A

White wine
Vernaccia (min 85%)
up to 10% Sauvignon Blanc and Riesling

89
Q

Vernaccia di San Gimignano DOC Gstyle

A

Medium intensity lemon and floral

Medium (+) acidity

90
Q

Consorzio of Vernacci di San Gimignano doing what since 2014?

A

Trying to reduce carbon footprint
Less chemicals
Reducing energy and water use
Lighter bottles

91
Q

Red wines made in the area of Vernaccia di San Gimignano use what DOC/G?

A

San Gimignano DOC

92
Q

Prestigious wines that use Toscana IGT

A

Masseto (Merlot from Ornellaia)

Solaia (Antinori)

93
Q

Most common grapes for Tuscan Vin Santo

A

Trebbiano Toscano

Malvasia

94
Q

Is there one denomination for Vin Santo in Tuscany?

A

No, it’s a style permitted in various DOC/Gs eg Chianti Classico, Vino Nobile di Montepulciano, Chianti, etc

95
Q

Example of a producer of Vin Santo that makes large volumes

A

Avignonesi (Montepulciano)

96
Q

Are there uniform rules for Vin Santo in Tuscany?

A

No, it varies

Different ageing, grape requirements etc

97
Q

Vin Santo style

A 
Amber colour
Dried fruit (apricot, lemon)
Nutty
Volatile acidity
Sweet
High acid
Medium (+) to high alcohol
98
Q

What is Occhio di Pernice?

A

“eye of the partridge”

red Vin Santo

99
Q

Red Vin Santo is called what?

A

Occhio di Pernice

“eye of the partridge”

100
Q

DOC/G accounts for what % of production in Tuscany?

A

65%

101
Q

Chianti DOCG accounts for what % of DOC/G wines in Tuscany?

A

Almost 50%

Next biggest is Chianti Classico

102
Q

Top categories of Tuscan wine by value?

A

Chianti Classico (€112m)
Chianti (€87m)
Brunello di Montalcino (€61m)

103
Q

Importance of co-ops in Tuscany?

A 
Varies widely by DOC/G, but not huge
Chianti: 14% made by co-ops
Chianti Classico: 6%
Montalcino: 1%
bolgerhi: none!
104
Q

Highest selling red wine in Italy by volume and value? How is it sold?

A

Chianti DOCG
Supermarkets and deep discounters
Bottles and “brick” packaging

105
Q

Chianti Classico exports what % of production?

A

80% (!)

USA (33% of all production), Germany, Canada

106
Q

Montalcino exports what % of production

A

70%

USA and Canada

107
Q

Export % for Chianti Classico, Montalcino and Montepulciano

A

Chianti Classico: 80%
Montalcino: 70%
Montepulciano: 80%

108
Q

Export % for Chianti DOCG

A

70%

109
Q

Top export market for PDO Tuscan wine?

A

USA (way ahead of Germany, Canada, UK and Switzerland)

110
Q

Tuscany: event for journalists to taste new vintage called what?

A

Anteprima

111
Q

Marche extends from what to what?

A

Adriatic sea to the Appennines

112
Q

Marche mainly makes red wines from what grape(s) and white wines from what grape?

A

Reds: Montepulciano/SAngiovese blends
White: Verdicchio

113
Q

Marche climate

A

Broadly Mediterranean

Hot summers, not much rain

114
Q

Why does Verdicchio need space in the vineyard?

A

First four buds are sterile

=> plant at low density

115
Q

Verdicchio is late ripening. What about its acidity?

A

Ripens alte but maintains high acid
Needs a long time to ripen fully for quality wines
Risk of late season rain
Susceptible to mildew and BBR

116
Q

Verdicchio style

A 
Pale lemon
Medium (-) intensity
Blossom, apple, lemon, fennel, almond
Bitter finish
High acid
Medium body
117
Q

Malolactic conversion for Verdicchio?

A

Entry level: no, preserve high acid

Riserva wines: some do, to give creamier acidity

118
Q

Two main DOCs for Verdicchio in Marche?

A

Verdicchio dei Castelli di Jesi DOC

Verdicchio di Matelica DOC

119
Q

With age, what aromas does Verdicchio develop?

A

Dried fruit, mushroom

120
Q

Verdicchio dei Castelli di Jesi DOC: topography vs Verdicchio di Matelica

A

Castelli Jesi: low hills west of Anonca

Matelica: higher zone, foothills of Appenines

121
Q

Which is the bigger of Marche’s two Verdicchio DOCs?

A

Castelli di Jesi

122
Q

What is notable about Verdicchio dei Castelli di Jesi Riserva?

A

It was promoted to DOCG

18 months ageing, can be in oak

123
Q

Yields for Marche’s two Verdicchio DOCs

A

Relatively high
Castelli di Jesi: 98hl/ha
Matelica: 91hl/ha

124
Q

Pecorino and Verdicchio should both be trained long - why?

A

They have sterile buds near the trunk

Need lower planting density

125
Q

Pecorino has high alcohol. Why? And how is it balanced?

A 
Low productivity (sterile buds near trunk)
Balanced by naturally high acidity
126
Q

Pecorino aromas

A

herbal (sage, thyme, mint)

crisp apple and pear

127
Q

In Marche, Pecorino can be sold as what IGT and what DOCG?

A

Marche IGT

Offida Pecorino DOCG

128
Q

What is notable about Passerina’s acidity?

A

it’s naturally high but can lose acid quickly once mature

Need to schedule harvest accordingly

129
Q

Passerina makes what style of wine

A

White wine (Marche)
Ripe lemon and yellow apple
High acid
Offida Passerina DOCG/Marche IGT

130
Q

Montepulciano is used for what in Marche?

A

Blend with Sangiovese

High quality blends are majority (70-85%) Montepulciano

131
Q

How does Montepulciano ripen?

A

Needs a long season to ripen fully (to avoid bitterness)
Tends to ripen unevenly within bunches
=> lower quality or need for selection (+ cost)

132
Q

Montepulciano susceptive to reduction. So what?

A

Susceptible to reductive sulfur compounds in winery

Needs frequent aeration to avoid off odours

133
Q

What does Sangiovese bring to a Montepulciano/Sangiovese blend in Marche?

A

Acidity

134
Q

Consortium for Marche?

A

IMT

Istituto Marchigiano di Tutela Vini

135
Q

Important private companies in Marche?

A

Fazi Battaglia

Umani Ronchi

136
Q

Important co-op in Marche

A

Moncaro (exports 55%)

137
Q

Marche wine: sold more domestic or export?

A

Most of it sold domestically

1/3 by value is exported: USA, Canada, China, Japan

138
Q

Topography of Umbria?

A

Landlocked

Hilly landscape

139
Q

Two most important wines from Umbria

A

Orvieto DOC

Montefalco Sagrantino DOCG

140
Q

Most planted grape in Umbria?

A

Sangiovese

141
Q

Top three planted grapes in Umbria?

A

Sangiovese
Trebbiano Toscano
Grechetto di Orvieto

142
Q

Climate in Umbria

A

Warm, mildly continental

Hot summers -> heat stress

143
Q

What makes Umbria suitable for late harvest and botrytis wines?

A

Sufficiently dry autumns allow for late picking

144
Q

Why is Grechetto di Orvietto suitable for late harvesting?

A

Thick skins and resistant to fungal disease

145
Q

Grechetto style

A

Low to medium intensity lemon and white flower
High acid
Medium body

146
Q

Specialty black grape of Umbria

A

Sagrantino

147
Q

What does Sagrantino need to ripen?

A

Full sunshine and heat

Hillside sites, good sunlight interception and drainage

148
Q

Main pest for Sagrantino?

A

Tiny spiders that live on the hairy underside of leaves, reducing veg growth
Vine moths

149
Q

Sagrantino style

A 
Very tannic
Deep ruby
Medium (+) to pronounced blackberry, red plum
High acid
High tannins
Need long ageing in winery and in bottle
150
Q

Where is Orvieto located?

A

western edge of Umbria, small extension into Lazio

Classico zone surrounds town of Orvieto

151
Q

Orvieto DOC is a blend of what?

A

Min 60% Trebbiano Toscano and/or Grechetto

Better quality wines have more Grechetto

152
Q

Orvieto DOC style

A

Medium (-) intensity lemon, apple
Medium alcohol (high end of medium)
Medium (+) acidity
Light body

153
Q

Orvieto DOC makes only dry whites. T/F?

A

False

Dry, off-dry and sweet (late harvest and noble rot)

154
Q

Name for laste harvest and noble rot wines in Orvieto?

A

Vendemmia tardiva

Muffa nobile

155
Q

Important producer in Orvieto?

A

Barberani

156
Q

What is Rosso di Montefalco DOC?

A

A blend of mostly Sangiovese (60-70%)
Sagrantino (10-15%)
Other permitted varieties

157
Q

Montelfaco Sagrantino DOCG: what % Sagrantino?

A

100%

158
Q

Ageing for Montefalco Sagrantino DOCG?

A

33 months, of which one year in wood

159
Q

What adds to cost of production for Montefalco Sagrantino DOCG?

A 
Relatively low yields (52 hl/ha)
Long ageing (33 months w/ 1 year in wood)
160
Q

How has maceration changed for Montelfalco Sagrantino?

A

Traditionally; very long (2 months)
Now: 2-3 weeks, avoid harsh tannin extraction
Some soften tannins further with new French oak barrique
Others use large casks

161
Q

Prodcuer in Montefalco Sagrantino that uses new French oak Barrique?

A

Arnaldo Caprai

162
Q

Exports for Montefalco Sagrantino: what % of production?

A

60%

USA, Germany, Canada

163
Q

Producer in Umbria that is recovering energy from biomass?

A

Lungarotti

164
Q

White wines are about what % of Lazio production?

A

70%

165
Q

Most planted grape in Lazio

A

Trebbiano Toscano

166
Q

Top three grapes in Lazio

A

Trebbiano Toscano
Malvasia
Merlot

167
Q

Best known DOC in Lazio?

A

Frascati DOC

168
Q

What is Falesco?

A

A well known estate in Lazio
High quality wines
Home estate of Riccardo Cottarella, leading consultant oenologist

169
Q

Climate in Lazio?

A

Warm mediterranean

Moderated by altitude (low hills up to 300m) and cooling winds from sea

170
Q

What are the two key Malvasia grapes in Lazio?

A

Malvasia Bianca di Candia

Malvasia del Lazio

171
Q

Malvasia del lazio is a cross of what?

A

Muscat of Alexandria and a local variety

172
Q

Malvasia Bianca di Candia is prone to what in the winery?

A

Oxidation

Needs to be handled careful to avoid losing freshness/colour becoming too deep

173
Q

Why is timing of harvest very important for Malvasia del Lazio?

A

It drops acidity quickly once ripe

174
Q

What is Cesanese?

A 
Balck grape variety (Lazio)
Semi-aromatic
Very late ripening
High yielding
High quality potential
175
Q

Cesanese di Piglio DOCG must be what % Cesanese? What style is it?

A 
90%
Pronounced red cherry, rose petal
Medium tannin
Medium acidity
High alcohol
176
Q

Which Malvasia was used historically for Frascati DOC? And what’s the situation today?

A

Historically: Malvasia del Lazio
Today: either Malvasia Bianca di Candia and/or Malvasia del Lazio (at least 70% between them)

177
Q

What does Trebbiano Toscano bring to Frascati DOC?

A

High yields, lower cost

A bit netural in flavour, lower flavour intensity

178
Q

Higher end version of Frascati DOC?

A 
Frascati Superiore DOCG
Same grape rules (Malvasias must be min 70% etc)
Fuller body
More intensity
lower yields
Aged for a year before release
179
Q

Name the big, broad DOC area south of Rome that contains other DOCs (including Frascati)?

A

Castelli Romani DOC

180
Q

What % of Frascati is exported?

A

60%

181
Q

Abruzzo is located where?

A

East coast

South of Marche, north of Puglia

182
Q

Abruzzo production led by what type of company?

A

Co-ops

183
Q

Three main wines from Abruzzo?

A

Trebbiano d’Abruzzo: crisp white, high acid, unoaked
Cerasuolo d’Abruzzo: mid to full body rose
Montepulciano d’Abruzzo

also single varietal Pecorino and Passerina

184
Q

Two main zones in Abruzzo?

A

Hillside vineyards under high Apennines

Flatter, coastal zone

185
Q

Climate in Abruzzo’s hillside areas?

A

Warm continental
Cold snwoy winters
Warm, short summer

186
Q

Climate in Abruzzo’s flatter coastal zone

A

Warm Mediterranean

Low risk of frost or rain at harvest

187
Q

Planting densities in Abruzzo: traditionally and now?

A

Traditionally: low density (2,500 v/ha), pergola
Now: denser planting, lower yields, higher quality

188
Q

Most planted grape in Abruzzo?

A

Montepulciano

189
Q

What is Trebbiano Abruzzese?

A

No relation to other Trebbianos
sometimes called Trebbiano d’Abruzzo (the name of the DOC)
Vigorous and highly productive

190
Q

Which Trebbiano(s) used for Trebbiano d’Abruzzo DOC

A

Trebbiano Toscano

Trebbiano Abruzzese

191
Q

Account for low flavour intensity in Trebbiano d’Abruzzo DOC?

A 
High yields (98hl/ha)
Neutral character of Trebbiano Toscano
192
Q

malolactive conversion in Trebbiano d’Abruzzo?

A

Blocked to preserve acidity

193
Q

Example of an outstanding Trebbiano d’Abruzzo DOC?

A

Valentini

Masciarelli

194
Q

What % of Montepulciano in Cerasuolo d’Abruzo DOC?

A

Min 85%

195
Q

Cerasuolo d’Abruzzo made how?

A 
Short maceration (~12 hrs) or direct pressing
Some do it as saignee (byproduct of Mont d'Abruzzo)
196
Q

Why is extraction short for Cerasuolo d’Abruzzo?

A

Montepulciano is rich in anthocyanins => avoid extracting too mich colour

197
Q

What % of Montepulciano in Montepulciano d’Abruzzo? What else can be added?

A

85% Montepulciano min

Some add Merlot, Primitivo

198
Q

What are the three levels of Montepulciano d’Abruzzo?

A
  1. Standard: hilly sites, 98hl/ha
  2. Five sub zones: 66hl/ha, 18 months ageing, half in oak
  3. Colline Teramane Montepulciano d’Abruzzo DOCG: former subzone, now a separate DOCG. 66l/ha, two years ageing, 1 year in oak
199
Q

Notable about DOC rules for Montepulciano d’Abruzzo?

A

Doesn’t need to be bottled in region of origin

Argument: lower quality standards

200
Q

Montepulciano d’Abruzzo style

A

Deep ruby
Medium intensity red cherry, plum
Medium (+) body
High tannin

201
Q

Co-ops make how much of Abruzzo’s wine

A

3/4s of wine produced here is from (40) co-ops

202
Q

Signifiacnt co-op in Abruzzo?

A

Cantina Tollo

There are 40 co-ops here

D3 KID (35 decks)

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