Central Italy

Question 1

What are the (8) key areas of Central Italy?

Answer 1

1. Tuscany
   a) Chianti
   b) Southern Tuscany
   c) The Coast
2. Umbria
3. Lazio
4. Marche
5. Abruzzo

Question 2

What is the key grape variety in Central Italy?

Answer 2

Sangiovese

Question 3

Describe Central Italy

Answer 3

South of Po Valley
Dominated by Apennine Mountains
Grapes are planted in hills and valleys of this mountain range
altitude provides moderating influence on hot climate
coastal regions benefit from sea breezes

Question 4

Apart from Sangiovese, what other grape played a part in Tuscan wines

Answer 4

Malvasia = soften wines for earlier drinking (1800s)

Question 5

What were the two wines that coined the phrase Super Tuscan and when?

Answer 5

Sassicia 1968
Tiganello 1971

Question 6

Why were these wines so different and how were they labelled?

Answer 6

Made from Bordeaux varieties and aged in French Oak, released as vino da tavola (lowest classification)

Question 7

Describe the area of Tuscany region (3)

Answer 7

stretches down the western coast of central Italy, divided into 3 parts: mountainous chianti region in the north, the hills and valleys to the south, and the flat coastal plain.

Question 8

Describe the climate of Tuscany? hazards?

Answer 8

Warm mediterranean, adequate rainfall. Altitude inland = important cooling influence
Hazards are frost, hail and rain during harvest and summer drought in some years (cessation of photosynthesis

Question 9

Describe the Sangiovese grape

Answer 9

dominant grape varieties in Tuscany and across central/southern Italy. Accounts for 10% of all vines grown in Italy
early budding (frost)

Question 10

What wines does Sangiovese produce?

Answer 10

Med intense ruby
red cherry, red plum and herbal notes
med-full-bodied
hi acidity, hi tannins
with bottle ageing can develop meaty and gamey aromas

Question 11

What is the best soil for Sangiovese?

Answer 11

friable shale and limestone = good drainage

Question 12

Describe Sangiovese in the vineyard

Answer 12

Vigorous, canopy trimming hi yield needs pruning/cluster thinning/green harvesting
Training: cordon pruned spus, or cane pruned with VSP
Late ripener (autumn rains)
needs warm climate, does best on south-east facing slopes

Question 13

What did the Chianti Classico Project do in 2000

Answer 13

produced 7 clones, widely planted - aims were smaller berries, thicker skins, more open bunches = deeper colour, more flavour intensity and greater disease resistance

Question 14

Describe Trebbiano Toscano

Answer 14

White grape
late budding
vigorous and hi yielding
ripens well in sunshine and heat, retains hi acidity

Question 15

what is Trebbiano Toscano aka in France?

Answer 15

Ugni Blanc

Question 16

Describe the style of wine Trebbiano Toscano produces?

Answer 16

neutral medium- lemon
declining in popularity due to lack of fruitiness and low flavour intensity, replaced by black varieties
Important for the blend in sweet Vin Santo

Question 17

Other varieties Sangiovese can be blended with for Tuscan DOCs?

Answer 17

Cab Sav
Cab Franc
Merlot
Syrah

Question 18

Describe Canaiolo Nero

Answer 18

popular in Chianti before 19th Century
now a blending option
red-berried fruit

Question 19

Describe winemaking using Sangiovese historically

Answer 19

Historically part of a blend that could include white varieties
Kept on skin for long periods (30 days)
aged in large neutral oak 3-4 yrs

Question 20

how is Sangiovese made now

Answer 20

No white grapes added (ie, 100% Sangiovese
Maceration 7-10 days for early-drinking wines with med tannins
15-25 days for wines with high tannins intended for ageing.

Question 21

What changed in the 1990s?

Answer 21

investment helped spur the change
use of temp controlled S/S fermentation tanks to preserve primary fruit
concrete making a comeback
Previous use of new oak, adding vanilla and spice, but now move to older barriques = subtle sour cherry flavour, not oak.

Question 22

Where is Chianti?

Answer 22

based in foothills of the Apennines between the cities of Pisa, Florence and Siena.
Covers a wide area and divided in 7 sub-zones

Question 23

Describe Chianti DOCG

Answer 23

Large Area, covering much of central Tuscany
Surrounds Chianti Classico
Can use sub-zones on label
Must be 70-100% Sangiovese
can use Cab Sav, Cab Franc (up to 15%)
min abv 11.5%
Subzones min abv 12%
max yield 64 hL/ha

Question 24

Describe wines from Chianti DOCG

Answer 24

hi yield = less intensive work in vineyard
short ageing
can be released for sale in March following vintage
S/S or oak = light to med flavour intensity and lower cost.
Med bodied, med alcohol
inexpensive to mid-priced, quality from acceptable to v good.

Question 25

What are the rules for Riserva wines from Chianti DOCG

Answer 25

Aged for 2 years before release = added cost, no oak ageing required.

Question 26

Name 3 of the Chianti Sub-Zones? yields? ageing?

Answer 26

Chianti Colli Fiorentini (Florentine hills) Chianti Colli Senesi Chianti Rufina Lower max yield 56 hL/ha 6 months in oak barrels

Question 27

Describe Chianti Ruffina DOCG

Answer 27

small zone coolest - altitude 350m and cooling winds from a pass from Apennines Higher acidity more restrained fruit character capacity to age, develop complexity in bottle proximity to Florence = aristocratic estates (Frescobaldi)

Question 28

Why has there been less investment in Chianti Ruffina DOCG?

Answer 28

Chianti Classico has attracted more investment along with Montalcino = less raising of quality standards, tho some outstanding examples are made.

Question 29

List the key DOC/Gs from Tuscany (and IGT)

Answer 29

1) Bolgheri DOC 2) Bolgheri Sassicaia DOC 3) Brunello di Montalchino DOCG 4) Chianti DOCG 5) Chianti Classico DOCG 6) Chianti Classico DOCG 7) Chianti Ruffina DOCG 6) Vino Nobile di Montepulciano DOCG 7) Morellino de Scansano DOCG 8) Maremma Toscana DOC 9) Morellino de Scansano DOCG 10) Toscana IGT 11) Vernaccia di San Gimignano DOCG 12) Vin Santo

Question 30

Describe Chianti Colli Senesi DOCG

Answer 30

Largest of sub-zones, warmer Fuller bodied and richer wines higher proportion of Sangiovese in the blend (75%) and less Cab Sav/Franc (max 10%) Inexpensive to mid-priced, acceptable to good

Question 31

Describe Chianti Classico DOCG, soil, blend, riserva

Answer 31

Hilly area between Florence and Siena, best wines from 200-500m Elevation = cool nights, lengthens growing season. Soils are Schistous, crumbly rock with clay and marl (aka Galestro) = more structure/body Work by hand on hillsides (adds cost) Min 80% Sangiovese (90% common) Canaiolo/Merlot often added Yield 53 hL/ha Released Oct 1 year after harvest = cost Riserva 2 yrs from 1 Jan, 3 months bottle ageing Single vineyard name

Question 32

Describe the style of Classico wine in the last 50 yrs

Answer 32

Made in 'international style' Deeper colour, plummy, vanilla

Question 33

What is recent trend for Chianti Classico?

Answer 33

traditional style: paler colour, sour cherry fruit dominant sangiovese restrained new oak med flavour

Question 34

What is Chianti Classico Gran Selzione

Answer 34

Highest Designation for Chianti Classico Introduced by Chianti Classico Consorzio in 2013 Single Vineyard or estate owned by producer Aged minimum 30 months Oak is not compulsory, up to producer (most are naked)

Question 35

Where is Brunello di Montalcino DOCG? first bottle sold? who now owns?

Answer 35

Montalcino is the town, southern Tuscany first sold in1865 now Banfi-owned - USA import company started with Lambrusco, expanded with Sangiovese after purchasing land

Question 36

What wine company has achieve great success with Brunello di Montalcino?

Answer 36

Banfi - wine export company who planted Sangiovese = Banfi's Brunello di Montalcino

Question 37

What is the climate in Montalcino? altitude?

Answer 37

Lower altitude to north, warmer climate, cool maritime breeze (Mediterranean) help moderate temperature

Question 38

What type of wine does Montalcino produce?

Answer 38

Ripe fruit, full body, high alcohol, more intense than wines from Chianti

Question 39

Describe the 2 x soil types in Montalcino and effect on wines

Answer 39

In hilly area (up to 500m) Galestro-based soils = more aromatic wines Flatter warmer southern part = more clay = more full-bodied wines

Question 40

How long is the ageing of Brunello di Montalcino DOCG? Riserva?

Answer 40

Requires extended ageing: not released until after 5 years after 1 January after harvest must include 2 yrs in oak = considerably to cost of production, storage etc. Riserva = 6 years incl 2 in oak

Question 41

Describe the wine of Brunello di Montalcino

Answer 41

Intense sour cherry, hi acidity and tannin = ageing potential Tertiary notes developed in long initial ageing. 100% Sangiovese

Question 42

Describe Rosso di Montalcino

Answer 42

100% Sangiovese grapes grown same area as Brunello made from young vines or less promising sites S/S or old oak to preserve fruit good to v good in quality can be declassified Brunello in difficult years.