Central Italy Flashcards
1
Q
Most Tuscan wines are what grape/colour
A
Sangiovese
Red
2
Q
Sharecropping was common in Tuscany until when?
A
Second World War
3
Q
Sassicaia created when? Tignanenllo created when?
A
Sassicaia in 1968
Tignanello in 1971
4
Q
When did Chianti Classico become an autonymous DOCG?
A
1996
No longer a subzone of Chianti
5
Q
Tuscan climate
A
Warm mediterranean
Adequate rainfall for growing
Altitude a cooling influence
6
Q
Climate hazards in Tuscany
A
Spring frost (occasional) Hail rain at harvest Summer drought Prolonged high temperatures
7
Q
Main grape grown in Tuscany?
A
Sangiovese
Over 60% of Tuscan plantings
Over 10% of all grapes in Italy also
8
Q
Sangiovese wine style
A
Medium ruby Red cherry, red plum, herbal Medium to fulll body igh acid High tannin
9
Q
Synonyms for Sangiovese
A
Morellino (di Scansano) Prugnolo Gentile (Montepulciano)
10
Q
Sangiovese “difficult to grow”. Why?
A
Buds early (frost) Ripens late (Rain)
11
Q
Sangiovese best on what exposition
A
Sunny south and south-east facing slopes
200-550m
Full ripeness over a long season
12
Q
Sangiovese is vigorous. So what?
A
Canopy needs regular trimming to avoid shading
13
Q
Sangiovese has very thin skins. So what?
A
Susceptively to botrytis bunch rot
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
15
Q
Main training for Sangiovese in Tuscany?
A
Cordons pruned to spurs or cane pruned with VSP
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
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
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
19
Q
Trebbiano Toscano buds late. So what?
A
Avoids spring frost
20
Q
Trebbiano Toscano buds early or late?
A
Late. Avoids spring frost!
21
Q
Top white grape in Tuscany?
A
Trebbiano Toscano
22
Q
Top 3 black grapes in Tuscany
A
Sangiovese (majority)
Merlot
Cabernet Sauvignon
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
24
Q
Trebbiano Toscano known as what in France
A
Ugni Blanc
25
Trebbiano Toscano style
Neutral-ish
Medium (-) lemon, herbal
High acid
26
Why is Trebbiano Toscano an important part of the blend for Vin Santo?
High acid to balance the sweetness
27
International varieties found in Tuscany? Used for hwat/
Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah
| Blend with Sangiovese in lots of DOC/Gs
28
Canaiolo Nero style
Red berry fruit, floral
| Light tannins
29
What is Canaiolo Nero used for?
Previously, the most popular grape in Chianti (19th century and earlier)
Now a minor blending option
30
Tuscany: investment in the 1990s saw what advances in the winery?
Temperature controlled stainless steel
31
Sangiovese must be what % of Chianti DOCG
70-100%
32
As well as Sangiovese, what grapes can be used for Chianti DOCG?
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
33
Minimum alcohol level for Chianti DOCG
11.5%
| subzones mostly require 12% min
34
Chianti DOCG yield
63hl/ha
35
Account for lower flavour intensity and lower cost in Chianti DOCG than eg Chianti Classico DOCG
Higher yield
| Shorter ageing in large steel/old oak
36
Chianti DOCG style
Medium body
| Medium alcohol
37
How many named subzones in Chianti DOCG?
Seven
| eg Chiainti Colli Fiorentini
38
Examples of Chianti DOCG subzones (3)?
Chianti Rufina DOCG
Chianti Colli Senesi DOCG
Chianti Colli Fiorentini DOCG
39
Key producer in Chianti Rufina DOCG?
Nippozanno (Frescobaldi)
40
Coolest temperature Chianti DOCG subzone? So what?
Chianti Rufina
High acid, restrained fruit when young
Good ageing potential
41
Largest Chianti DOCG subzone?
Colli Senesi
Warmer than the others
Fuller body, richer wines
42
Chianti Classico DOCG is located where?
Hilly area between Florence and Siena
43
Best wines come from what altitude in Chianti Classico? Why?
200-500m
| Cool nights, lengthening growing season => full ripeness, high acidity
44
Soils in Chianti Classico
Schistous, crumbly rock with clay and marl (galestro)
Calcareous soils with clay (alberese)
Sandstonea nd sandy soils
45
Galestro soil said to do what in Chianti Classico?
Produce aromatic wines with ageing potential
46
Chianti Classico must be what % Sangiovese?
80%
47
Apart from Sangiovese (80% min), what other grapes can be used for Chianti Classico?
Wide choice of grapes
Canaiolo
International varieties (Merlot etc)
NO white varieties
48
What % of white varieties are allowed in:
Chianti DOCG
Chianti Classico DOCG
Chianti: up to 10%
| Chianti Classico: not allowed
49
Chianti Classico DOCG max yield
52.5 hl/ha
50
What is the "international style" of Chianti Classico, and what caused it?
Deeper colour, plummy fruit (Merlot), vanilla (new oak)
| Importance of export markets, popularity of Super Tuscans
51
Recently the trend in Chianti Classico has been away from "International style" towards something more traditional. What is that traditional style?
Paler colour
Sour cherry fruit (Sangiovese)
Restrained new oak
52
Key producers in Chianti Classico
Fontodi
| Castello di Ama
53
What is Chianti Classico Gran Selezione?
New category (2013) to promote top tier of Chianti Classico
Single vineyard or estate owned by produced
Min 30 months ageing (no wood requirement)
54
Brunello di Montalcino first bottled when and by who?
1865
| Biondi-Santi
55
Banfi first planted what grape in Montalcino?
Muscat
| Grafted over to Sangiovese
56
How many producers and how much land under vine in Brunello di Montalcino DOCG?
250 producers
| 2,100 ha
57
Climate in Montalcino vs Chianti Classico
Warmer and drier
| Protected from rain by Mt Amiata (but still adequate rainfall)
58
Warm dry conditions in Montalcino yield what level of
body
alcohol
nature of fruit
Full body
High alcohol
Ripe fruit
59
Brunello di Montalcino must be what % Sangiovese
100%
60
Ageing for Brunello di Montalcino
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)
61
Brunello di Montalcino style
```
Outstanding quality
Intense sour cherry
High acid
High tannin
Complex
Tertiary
```
62
Key producers in Brunello di Montalcino
Biondi Santi
Casanova di Neri
Soldera
Ciacci Piccolomini d'Aragona
63
Example of a difficult vintage where a lot of Brunello was declassified to Rosso di Montalcino
2014
64
Vino Nobile di Montepulciano: exposition and elevation
east and south-east
250-600m
Higher vineyards = aromatic wines, longer ripening
65
How to make a Vino Nobile easier to drink in youth?
Shorter extraction
| Small format French oak
66
Vino Nobile must be what % Sangiovese?
70-100%
67
Producers in Vino Nobile di Montepulciano?
Avigonesi
| Contucci
68
Ageing for Vino Nobile?
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)
69
Can names of vineyards be included on the label for Vino Nobile di Montepulciano?
Yes
70
Morellino di Scansano DOCG style
Ripe fruit
Black fruit, sour cherry
Medium to medium (+) acidity
Ripe, medium (+) tannins
71
Producers of Morellino di Scansano DOCG
Le Pupille
| Morisfarms
72
Land under vine in Bolgheri DOC
1,200ha
73
Red Bordeaux blends represent what % of planted area in Bolgheri DOC?
80%
| also white and rosé and single varietal reds made
74
Account for good ripening in Bolgheri DOC
Warm climate, cool nights due to proximity to sea
75
Disease risk low in Bolgheri DOC. Why?
Warm climate by the sea
| Winds from the sea reduce fungal risk
76
Not much rain in Bolgerhi DOC. So what?
Irrigation is permitted
| Area has been planted recently, so irrigation widely installed
77
Vine density in Bolgheri DOC? How does it compare with rest of Tuscany?
6,000 v/ha
| Higher than rest of Tuscany
78
Bolgheri wines were labelled as vino di tavola until when?
1983 (introduction of DOC)
79
Cabernet Sauvignon dominates Bolgheri blends. What else is allowed?
Cbaernet Franc, Merlot, Syrah and Sangiovese
80
What is Bolgheri Rosso Superiore?
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)
81
Bolgheri Rosso Superiore generally aged in what?
New French oak
82
Bolgheri Rosso Superiore style
Deep ruby
Medium (+) to pronounced blackberry, red plum, green bell pepper, vanilla, sweet spice
Medium (+) acidity
High tannin
83
Bolgheri Sassicaia DOC has just one estate. What is it?
Tenuta San Guido
| which produces Sassicaia
84
Ten largest Bolgheri producers own what % of the vineyards
70%
85
Maremma Toscana DOC was created when, replacing what?
2011
| Replacing the IGT of the same name
86
Vernaccia di San Gimignano DOCG climate. So what?
Dry summers
Windy
Reduce fungal threat
87
What was ITaly's first ever DOC? When?
Vernaccia di San Gimignano (1966)
88
Vernaccia di San Gimignano DOCG: grape(s)
White wine
Vernaccia (min 85%)
up to 10% Sauvignon Blanc and Riesling
89
Vernaccia di San Gimignano DOC Gstyle
Medium intensity lemon and floral
| Medium (+) acidity
90
Consorzio of Vernacci di San Gimignano doing what since 2014?
Trying to reduce carbon footprint
Less chemicals
Reducing energy and water use
Lighter bottles
91
Red wines made in the area of Vernaccia di San Gimignano use what DOC/G?
San Gimignano DOC
92
Prestigious wines that use Toscana IGT
Masseto (Merlot from Ornellaia)
| Solaia (Antinori)
93
Most common grapes for Tuscan Vin Santo
Trebbiano Toscano
| Malvasia
94
Is there one denomination for Vin Santo in Tuscany?
No, it's a style permitted in various DOC/Gs eg Chianti Classico, Vino Nobile di Montepulciano, Chianti, etc
95
Example of a producer of Vin Santo that makes large volumes
Avignonesi (Montepulciano)
96
Are there uniform rules for Vin Santo in Tuscany?
No, it varies
| Different ageing, grape requirements etc
97
Vin Santo style
```
Amber colour
Dried fruit (apricot, lemon)
Nutty
Volatile acidity
Sweet
High acid
Medium (+) to high alcohol
```
98
What is Occhio di Pernice?
"eye of the partridge"
| red Vin Santo
99
Red Vin Santo is called what?
Occhio di Pernice
| "eye of the partridge"
100
DOC/G accounts for what % of production in Tuscany?
65%
101
Chianti DOCG accounts for what % of DOC/G wines in Tuscany?
Almost 50%
| Next biggest is Chianti Classico
102
Top categories of Tuscan wine by value?
Chianti Classico (€112m)
Chianti (€87m)
Brunello di Montalcino (€61m)
103
Importance of co-ops in Tuscany?
```
Varies widely by DOC/G, but not huge
Chianti: 14% made by co-ops
Chianti Classico: 6%
Montalcino: 1%
bolgerhi: none!
```
104
Highest selling red wine in Italy by volume and value? How is it sold?
Chianti DOCG
Supermarkets and deep discounters
Bottles and "brick" packaging
105
Chianti Classico exports what % of production?
80% (!)
| USA (33% of all production), Germany, Canada
106
Montalcino exports what % of production
70%
| USA and Canada
107
Export % for Chianti Classico, Montalcino and Montepulciano
Chianti Classico: 80%
Montalcino: 70%
Montepulciano: 80%
108
Export % for Chianti DOCG
70%
109
Top export market for PDO Tuscan wine?
USA (way ahead of Germany, Canada, UK and Switzerland)
110
Tuscany: event for journalists to taste new vintage called what?
Anteprima
111
Marche extends from what to what?
Adriatic sea to the Appennines
112
Marche mainly makes red wines from what grape(s) and white wines from what grape?
Reds: Montepulciano/SAngiovese blends
White: Verdicchio
113
Marche climate
Broadly Mediterranean
| Hot summers, not much rain
114
Why does Verdicchio need space in the vineyard?
First four buds are sterile
| => plant at low density
115
Verdicchio is late ripening. What about its acidity?
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
Verdicchio style
```
Pale lemon
Medium (-) intensity
Blossom, apple, lemon, fennel, almond
Bitter finish
High acid
Medium body
```
117
Malolactic conversion for Verdicchio?
Entry level: no, preserve high acid
| Riserva wines: some do, to give creamier acidity
118
Two main DOCs for Verdicchio in Marche?
Verdicchio dei Castelli di Jesi DOC
| Verdicchio di Matelica DOC
119
With age, what aromas does Verdicchio develop?
Dried fruit, mushroom
120
Verdicchio dei Castelli di Jesi DOC: topography vs Verdicchio di Matelica
Castelli Jesi: low hills west of Anonca
| Matelica: higher zone, foothills of Appenines
121
Which is the bigger of Marche's two Verdicchio DOCs?
Castelli di Jesi
122
What is notable about Verdicchio dei Castelli di Jesi Riserva?
It was promoted to DOCG
| 18 months ageing, can be in oak
123
Yields for Marche's two Verdicchio DOCs
Relatively high
Castelli di Jesi: 98hl/ha
Matelica: 91hl/ha
124
Pecorino and Verdicchio should both be trained long - why?
They have sterile buds near the trunk
| Need lower planting density
125
Pecorino has high alcohol. Why? And how is it balanced?
```
Low productivity (sterile buds near trunk)
Balanced by naturally high acidity
```
126
Pecorino aromas
herbal (sage, thyme, mint)
| crisp apple and pear
127
In Marche, Pecorino can be sold as what IGT and what DOCG?
Marche IGT
| Offida Pecorino DOCG
128
What is notable about Passerina's acidity?
it's naturally high but can lose acid quickly once mature
| Need to schedule harvest accordingly
129
Passerina makes what style of wine
White wine (Marche)
Ripe lemon and yellow apple
High acid
Offida Passerina DOCG/Marche IGT
130
Montepulciano is used for what in Marche?
Blend with Sangiovese
| High quality blends are majority (70-85%) Montepulciano
131
How does Montepulciano ripen?
Needs a long season to ripen fully (to avoid bitterness)
Tends to ripen unevenly within bunches
=> lower quality or need for selection (+ cost)
132
Montepulciano susceptive to reduction. So what?
Susceptible to reductive sulfur compounds in winery
| Needs frequent aeration to avoid off odours
133
What does Sangiovese bring to a Montepulciano/Sangiovese blend in Marche?
Acidity
134
Consortium for Marche?
IMT
| Istituto Marchigiano di Tutela Vini
135
Important private companies in Marche?
Fazi Battaglia
| Umani Ronchi
136
Important co-op in Marche
Moncaro (exports 55%)
137
Marche wine: sold more domestic or export?
Most of it sold domestically
| 1/3 by value is exported: USA, Canada, China, Japan
138
Topography of Umbria?
Landlocked
| Hilly landscape
139
Two most important wines from Umbria
Orvieto DOC
| Montefalco Sagrantino DOCG
140
Most planted grape in Umbria?
Sangiovese
141
Top three planted grapes in Umbria?
Sangiovese
Trebbiano Toscano
Grechetto di Orvieto
142
Climate in Umbria
Warm, mildly continental
| Hot summers -> heat stress
143
What makes Umbria suitable for late harvest and botrytis wines?
Sufficiently dry autumns allow for late picking
144
Why is Grechetto di Orvietto suitable for late harvesting?
Thick skins and resistant to fungal disease
145
Grechetto style
Low to medium intensity lemon and white flower
High acid
Medium body
146
Specialty black grape of Umbria
Sagrantino
147
What does Sagrantino need to ripen?
Full sunshine and heat
| Hillside sites, good sunlight interception and drainage
148
Main pest for Sagrantino?
Tiny spiders that live on the hairy underside of leaves, reducing veg growth
Vine moths
149
Sagrantino style
```
Very tannic
Deep ruby
Medium (+) to pronounced blackberry, red plum
High acid
High tannins
Need long ageing in winery and in bottle
```
150
Where is Orvieto located?
western edge of Umbria, small extension into Lazio
| Classico zone surrounds town of Orvieto
151
Orvieto DOC is a blend of what?
Min 60% Trebbiano Toscano and/or Grechetto
| Better quality wines have more Grechetto
152
Orvieto DOC style
Medium (-) intensity lemon, apple
Medium alcohol (high end of medium)
Medium (+) acidity
Light body
153
Orvieto DOC makes only dry whites. T/F?
False
| Dry, off-dry and sweet (late harvest and noble rot)
154
Name for laste harvest and noble rot wines in Orvieto?
Vendemmia tardiva
| Muffa nobile
155
Important producer in Orvieto?
Barberani
156
What is Rosso di Montefalco DOC?
A blend of mostly Sangiovese (60-70%)
Sagrantino (10-15%)
Other permitted varieties
157
Montelfaco Sagrantino DOCG: what % Sagrantino?
100%
158
Ageing for Montefalco Sagrantino DOCG?
33 months, of which one year in wood
159
What adds to cost of production for Montefalco Sagrantino DOCG?
```
Relatively low yields (52 hl/ha)
Long ageing (33 months w/ 1 year in wood)
```
160
How has maceration changed for Montelfalco Sagrantino?
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
Prodcuer in Montefalco Sagrantino that uses new French oak Barrique?
Arnaldo Caprai
162
Exports for Montefalco Sagrantino: what % of production?
60%
| USA, Germany, Canada
163
Producer in Umbria that is recovering energy from biomass?
Lungarotti
164
White wines are about what % of Lazio production?
70%
165
Most planted grape in Lazio
Trebbiano Toscano
166
Top three grapes in Lazio
Trebbiano Toscano
Malvasia
Merlot
167
Best known DOC in Lazio?
Frascati DOC
168
What is Falesco?
A well known estate in Lazio
High quality wines
Home estate of Riccardo Cottarella, leading consultant oenologist
169
Climate in Lazio?
Warm mediterranean
| Moderated by altitude (low hills up to 300m) and cooling winds from sea
170
What are the two key Malvasia grapes in Lazio?
Malvasia Bianca di Candia
| Malvasia del Lazio
171
Malvasia del lazio is a cross of what?
Muscat of Alexandria and a local variety
172
Malvasia Bianca di Candia is prone to what in the winery?
Oxidation
| Needs to be handled careful to avoid losing freshness/colour becoming too deep
173
Why is timing of harvest very important for Malvasia del Lazio?
It drops acidity quickly once ripe
174
What is Cesanese?
```
Balck grape variety (Lazio)
Semi-aromatic
Very late ripening
High yielding
High quality potential
```
175
Cesanese di Piglio DOCG must be what % Cesanese? What style is it?
```
90%
Pronounced red cherry, rose petal
Medium tannin
Medium acidity
High alcohol
```
176
Which Malvasia was used historically for Frascati DOC? And what's the situation today?
Historically: Malvasia del Lazio
Today: either Malvasia Bianca di Candia and/or Malvasia del Lazio (at least 70% between them)
177
What does Trebbiano Toscano bring to Frascati DOC?
High yields, lower cost
| A bit netural in flavour, lower flavour intensity
178
Higher end version of Frascati DOC?
```
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
Name the big, broad DOC area south of Rome that contains other DOCs (including Frascati)?
Castelli Romani DOC
180
What % of Frascati is exported?
60%
181
Abruzzo is located where?
East coast
| South of Marche, north of Puglia
182
Abruzzo production led by what type of company?
Co-ops
183
Three main wines from Abruzzo?
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
Two main zones in Abruzzo?
Hillside vineyards under high Apennines
| Flatter, coastal zone
185
Climate in Abruzzo's hillside areas?
Warm continental
Cold snwoy winters
Warm, short summer
186
Climate in Abruzzo's flatter coastal zone
Warm Mediterranean
| Low risk of frost or rain at harvest
187
Planting densities in Abruzzo: traditionally and now?
Traditionally: low density (2,500 v/ha), pergola
Now: denser planting, lower yields, higher quality
188
Most planted grape in Abruzzo?
Montepulciano
189
What is Trebbiano Abruzzese?
No relation to other Trebbianos
sometimes called Trebbiano d'Abruzzo (the name of the DOC)
Vigorous and highly productive
190
Which Trebbiano(s) used for Trebbiano d'Abruzzo DOC
Trebbiano Toscano
| Trebbiano Abruzzese
191
Account for low flavour intensity in Trebbiano d'Abruzzo DOC?
```
High yields (98hl/ha)
Neutral character of Trebbiano Toscano
```
192
malolactive conversion in Trebbiano d'Abruzzo?
Blocked to preserve acidity
193
Example of an outstanding Trebbiano d'Abruzzo DOC?
Valentini
| Masciarelli
194
What % of Montepulciano in Cerasuolo d'Abruzo DOC?
Min 85%
195
Cerasuolo d'Abruzzo made how?
```
Short maceration (~12 hrs) or direct pressing
Some do it as saignee (byproduct of Mont d'Abruzzo)
```
196
Why is extraction short for Cerasuolo d'Abruzzo?
Montepulciano is rich in anthocyanins => avoid extracting too mich colour
197
What % of Montepulciano in Montepulciano d'Abruzzo? What else can be added?
85% Montepulciano min
| Some add Merlot, Primitivo
198
What are the three levels of Montepulciano d'Abruzzo?
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
Notable about DOC rules for Montepulciano d'Abruzzo?
Doesn't need to be bottled in region of origin
| Argument: lower quality standards
200
Montepulciano d'Abruzzo style
Deep ruby
Medium intensity red cherry, plum
Medium (+) body
High tannin
201
Co-ops make how much of Abruzzo's wine
3/4s of wine produced here is from (40) co-ops
202
Signifiacnt co-op in Abruzzo?
Cantina Tollo
| There are 40 co-ops here
