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WSET Level 4 Diploma D3 > Central Italy > Flashcards

Central Italy Flashcards

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1
Q

What is the dominant black grape variety in Tuscany?

A

Sangiovese

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2
Q

A prohibition on picking grapes before a certain date was issued to protect the quality of wine coming from Chianti.

A

1444

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3
Q

Grand Duke Cosimo III de’Medici designated four regions of wine production in Tuscany.

A

1716

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4
Q

Baron Ricasoli recommended that Sangiovese should be the dominant variety in Chianti

A

1872

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5
Q

The government’s Dalmasso commission created a much-enlarged area now called Chianti with seven subzones.

A

1932

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6
Q

A law is passed decreeing a proportion of white varieties is required by Chianti DOC.

A

1967

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7
Q

Sassicaia is created.

A

1968

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8
Q

Tignanello is created.

A

1971

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9
Q

Chianti Classico became an autonomous DOCG.

A

1996

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10
Q

Which soil types has Sangiovese proven to be more successful on?

A

Limestone, Shale (providing excellent drainage) and clay

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11
Q

Why has there been a reduction in plantings of Trebbiano Toscano in recent years?

A

Because of its lack of fruitiness and low flavour intensity.

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12
Q

What varieties are widely grown in Tuscany?

A

Sangiovese
Trebbiano Toscano
Merlot
Cabernet Sauvignon
Canaiolo Nero

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13
Q

True or false?

The aim of Chianti maturation is to add a pronounced layer of vanilla and spice to the wine.

A

False.

The aim of Chianti maturation is to allow the sour cherry flavours of Sangiovese to be the main flavour in the wine. Therefore, older, 500 litre barriques are often used.

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14
Q

The largest of the subzones and generally warmer than the others, producing fuller bodied and richer wines. It requires a higher proportion of Sangiovese in the blend (minimum 75 per cent) and less of the Cabernets (maximum 10 per cent, singly or together).

A

Chianti Colli Senesi

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15
Q

The area is generally warmer and drier than Chianti Classico. Wines must be 100% Sangiovese and may not be released until 1 January five years after the harvest, and ageing must include two years in oak containers.

A

Brunello di Montalcino

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16
Q

The coolest Chianti subzone due to altitude and cooling winds from the north. The wines have high acidity and more restrained fruit character when young, but with a capacity to age and develop complexity in the bottle.

A

Chianto Rufina

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17
Q

Wine styles vary in this DOCG. Traditionally, the wines were full bodied and austere, requiring ageing in the bottle. However, some major companies have been working to produce wines that can be drunk in their youth; methods include shorter extraction periods and the use of small French oak vessels for maturation.

A

Vino Nobile di Montepulciano

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18
Q

Located in the hilly area between Florence and Siena, with the best wines typically coming from 200–500m above sea level. The wines must have a minimum 80 per cent Sangiovese, though in practice most wines are around 90 per cent Sangiovese. No white varieties are permitted in the blend.

A

Chianti Classico

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19
Q

Which grape varieties are usually used for Vin Santo Chianti Classico DOC.

A

Trebbiano Toscano and Malvasia are the typical varieties used. Singly or combined, they must make up a minimum of 60% in Vin Santo Chianti Classico DOC.

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20
Q

The general style of the wine Vin Santo.

A

The wines are sweet with high acidity and medium (+) to high alcohol. Amber coloured, and a complex palate of dried fruit (apricot, lemon) flavours, nutty notes.

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21
Q

How the wine of Vin Santo was traditionally made.

A

Made by the appassimento method and traditionally the grapes were dried in the lofts of houses. After fermentation, the wines are aged in small barrels sealed and stored unopened in the loft for many years (5–10 years).

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22
Q

The minimum ageing requirements of Vin Santo?

A

Minimum ageing in barrels is two years in Chianti Classico and three in Montepulciano, but this is often exceeded.

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23
Q

What are the climate of Tuscany?

A

warm Mediterranean with adequate rainfall

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24
Q

What diseases Trebbiano Toscano is prone to?

A

Downy mildew and eutipa dieback

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25
Q

How much of Sangiovese are required for Chianti DOCG? How much Cabernet Sauvignon and/or Cabernet Franc can be blended?

A

70-100%
up to 15%

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26
Q

What are the subzones of Chianti Classico (7)?

A

Colli Fiorentini
Colli Senesi
Rufina

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27
Q

What are the elevations of Chianti Classico?

A

200-500m

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28
Q

What are the 2 main soils of Chianti Classico?

A
  • Galestro: Shichstous, crumbly rock with clay and marl
  • Albarese: calcareous soils with clay, sandstone, sandy soils
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29
Q

What % of Sangioese is required for Chianti Classico DOCG?

A

80-100%

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30
Q

What are the aging requirements of Chianti Classico DOCG?

A
  • Normale: October in the first year after harvest
  • Reserva; 2 years from Jan 1st after harvest
  • Gran Selezione (2013): min 30 months
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31
Q

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

A

1865 by the Biondi-Santi family, who remained the only commercial producer until the Second World War

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32
Q

What is the climate of Brunello di Montalcino compared to Chianti Classico?

A

warmer and drier as it is protected from rain by Monte Amiata

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33
Q

What is the elevation of Brunello di Montalcino?

A

more than 500m above sea level

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34
Q

What are the aging requirement of Brunello di Montalcino?

A

Normale: not be released until Jan 1 five years after the harvest, including 2 years in oak containers
Reserva: six years after the harvest, including 2 years in oak

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35
Q

Who are some of the significant producers?

A

Casanova de Neri
Soldera

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36
Q

What % of Sangiovese is required for Vino Nobile di Montelpulciano?

A

70-100%

37
Q

What are the aspect and elevation of Vino Nobile di Montepulciano?

A

East and South-east facing slopes at elevations of 250-600m

38
Q

What are the soils of Vino Nobile di Montepulciano?

A

heavy, cool clay (producing fuller bodied wines) and sand (more aromatic wines)

39
Q

What is the aging requirements of Vino Nobile di Montepulciano?

A

a min 2 years from Jan 1st with 12-24 months in wood

40
Q

Who is the producer behind Sassicaia?

A

Tenuta San Guido

41
Q

What are the varieties and aging requirements of Bolgheri Sassicaia DOC?

A

a min 80% Cabernet Sauvignon
min aging of 2 years, 18 months of which must be in 225 litre oak barrel

42
Q

What is the Italy’s first DOC

A

Vernacia di San Gimignano in 1966

43
Q

What is the varieties requirements of Vernacia di San Gimignano DOCG?

A

min 85% Vernaccia, up to 10% of Sauvignon Blanc and Riesling

44
Q

What is the soil type of Vernacia di San Gimignano?

A

Sandstone

45
Q

What is rose vin santo called?

A

Occhio di Pernice

46
Q

What are the 2 main DOC of Verdicchio in Marche?

A

Verdicchio del Castellii di Jesi DOC
Cerdicchio di Matelica DOC

47
Q

What are the aging requirements of Verdicchio DOCG?

A

18 months of aging

48
Q

What diseases Verdicchio is susceptible to?

A

mildew and botrytis bunch rot

49
Q

What are the typical winemaking process for entry level Verdicchio?

A
  • No malolactic conversion
  • aged for 4-6 months in stainless steel and bottled for early release and consumption
50
Q

What are the typical winemaking process for Verdicchio reserva?

A
  • Malolactic conversion
  • aged on the lees in old oak barrels for additional texture
51
Q

What are the soil types of Verdicchio del Castelli di Jesi?

A

Clay and limestone

52
Q

What are the soil types of Verdicchio di Matelica?

A

sandstone with fossils and contain less clay than Castelli di Jesi

53
Q

What are the differences between Verdicchio dei Castelli di Jesi and Verdicchio di Matelica?

A

The locations, Castello di Jesi in the low hills west of Ancona, and di Metalica is in higher zone in the foothills of the Apenninnes

54
Q

What are the characteristics of Pecorino?

A

The wines have herbal notes (sage, thyme, mint), with crisp apple and pear fruit and are medium bodied. It ripens early, thus avoiding late season rain.

55
Q

What are the characteristics of Verdicchio?

A

The wines have a pale lemon colour, medium (-) aromatic intensity with apple, lemon and fennel and almond notes with a slightly bitter finish, high acidity and a medium body. The wines range in quality from acceptable to outstanding.

56
Q

What were the top six planted varieties in Marche in 2013?

A

Sangiovese
Montepulciano
Verdicchio
Biancame
Trebbiano Toscano
Passerina

57
Q

What are the characteristics of Passerina?

A

It produces ripe lemon and yellow apple fruited wines with naturally high acidity (acidity can diminish quickly in the grapes if not picked at the optimum time).

58
Q

What is a DOCG of Pecorino?

A

Offida Pectorino, or sold as Marche IGT

59
Q

What kind of faults is Montepulciano susceptible to develop?

A

reductive sulfur compounds

60
Q

How do winemaker avoid the development of off odors?

A

it requires frequent aeration

61
Q

What the DOC and DOCG of Montepulciano in Marche?

A

Rosso Picero DOC
Rosso Piceno Superiore DOC
Offida Rosso DOCG
Rosso Conero DOC
Conero Riserva DOCG

62
Q

What is the aging requirement for Offida Rosso DOCG?

A

24 months and 12 months in oak

63
Q

How much Montepulciano is required for Offida Rosso DOCG and Conero Riserva DOCG?

A

85-100% Montepulciano for Offida
85% Montepulciano for Conero Rosso

64
Q

Who are the significant producers of Marche?

A

Umani Ronchi
Fazi Barraglia
Moncaro

65
Q

What is the climate of Umbiria?

A

a warm, mild continental climate with 800mm of rainfall

66
Q

What are the top 6 most planted varieties in Umbria?

A

Sangiovese
Trebbiano Toscano
Grechetto di Orvieto
Merlot
Sagrantino
Cabernet Sauvignon

67
Q

What are the characteristics of Grechetto?

A

Low to medium intensity of lemon and white flower aromas with high acidity and a medium body

68
Q

What diseases Grechetto has good resistance?

A

Fungal diseases, it has thick-skins
Downy mildew

69
Q

What are the climatic condition Sagrantino requires?

A

It needs full sunshine and hear to ripen and is moderately productive. The vineyards are principally on hillside sites, 220-470m.
It is trained with either Guot or cordon with spurs and VSP trellised

70
Q

What are the main pests of Sagrantino?

A

tyny spiders that can live on the hairy underside of its leaves and reduce vegetative growth, vine moths and downy mildew

71
Q

What are the variety requirements of Orvieto DOC?

A

must be a min 60% Trebbiano Toscano and/or Grechetto

72
Q

What are the characteristics of Orvieto DOC?

A

The wines typically have medium (-) intensity lemon and apple fruit, medium alcohol and medium (+) acidity and a light body. Maximum 60% of Trebbiano Toscano and/or Grechetto

73
Q

What are the variety requirements of Montefalco Rosso DOC and Montefalco Sagrantino DOCG?

A

60-70% Sangiovese and 10-15% Sagrantino for DOC
100% Sagrantino for DOCG

74
Q

What are the aging requirements of Montefalco Rosso DOC?

A

Min 18 months before release

75
Q

What are the aging requirements of Montefalco Sagrantino DOCG?

A

must be aged for 37 months and 1 year must be in wood

76
Q

How long is the maceration period for Montefalco Sagrantino?

A

2-3 weeks

77
Q

Who is the significant producers of Montefalco Sagrantino?

A

Arnaldo Caprai - sustanablity
Barberani - organic
Lungrotti - biomess

78
Q

What varieties are widely grown in Lazio?

A

Trebbiano
Malvasia Bianca di Candia
Malvasia del Lazio
Merlot
Sangiovese
Cesanese

79
Q

What are the cliamte of Lazio?

A

A warm, Mediterranean climate

80
Q

What are the climatic hazard in Lazio?

A

Spring frost
Hail
Excessive hear in summer
rain during the harvest

81
Q

What are the varieties of Frascati and Frascati Superiore? How much of the varieties are required of the blend?

A

Malvasia Bianca di Candia and/or Malvasia del Lazio
70%

82
Q

What are 3 main wines from Abruzzo?

A
  • Trebbiano d’Abruzzo
  • Cerasuolo d’Abruzzo, rose wines from the Montepulciano variety
  • Montepulciano d’Abruzzo
83
Q

What are the climate of Abruzzo?

A

The Hillside: A warm continental climate with cold snowy winter and warm, short summers
The Coastal (flatter): a warm Mediterranean climate

84
Q

What varieties are the widely grown in Abruzzo?

A

Montepulciano
Trebbiano Toscano
Trebbiano Abruzzese
Chardonnay
Sangiovese
Pecorino

85
Q

What are the typical winemaking process for Trebbiano d’Abruzzo?

A
  • cool fermentation temperatures
  • ambient or cultured yeast
  • Malolactic conversion is blocked
  • aged in stainless steel
86
Q

What is the variety requirement for Cerasuolo d’Abruzzo?

A

a min 85% Montepulciano

87
Q

How is Cerasuolo d’Abruzzo made as rose?

A

Short maceration up to 12 hours or direct pressing

88
Q

Briefly describe the two style of Montepulciano d’Abruzzo DOC that are produced.

A

One style is ripe with medium intensity red cherry fruit, medium body and medium tannins. This style will not display any oak flavours.

The other style is more pronounced intensity of red cherry, black plum and oak aromas. The tannins will be medium (+) and some of the best wines will be aged in small oak vessels.

WSET Level 4 Diploma D3 (31 decks)

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