Central Italy Flashcards
What is the dominant black grape variety in Tuscany?
Sangiovese
A prohibition on picking grapes before a certain date was issued to protect the quality of wine coming from Chianti.
1444
Grand Duke Cosimo III de’Medici designated four regions of wine production in Tuscany.
1716
Baron Ricasoli recommended that Sangiovese should be the dominant variety in Chianti
1872
The government’s Dalmasso commission created a much-enlarged area now called Chianti with seven subzones.
1932
A law is passed decreeing a proportion of white varieties is required by Chianti DOC.
1967
Sassicaia is created.
1968
Tignanello is created.
1971
Chianti Classico became an autonomous DOCG.
1996
Which soil types has Sangiovese proven to be more successful on?
Limestone, Shale (providing excellent drainage) and clay
Why has there been a reduction in plantings of Trebbiano Toscano in recent years?
Because of its lack of fruitiness and low flavour intensity.
Increased demand for red wine.
What varieties are widely grown in Tuscany?
Sangiovese
Trebbiano Toscano
Merlot
Cabernet Sauvignon
Canaiolo Nero
True or false?
The aim of Chianti maturation is to add a pronounced layer of vanilla and spice to the wine.
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.
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).
Chianti Colli Senesi
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.
Brunello di Montalcino
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.
Chianto Rufina
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.
Vino Nobile di Montepulciano
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.
Chianti Classico
Which grape varieties are usually used for Vin Santo Chianti Classico DOC.
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.
The general style of the wine Vin Santo.
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.
How the wine of Vin Santo was traditionally made.
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).
The minimum ageing requirements of Vin Santo?
Minimum ageing in barrels is two years in Chianti Classico and three in Montepulciano, but this is often exceeded.
What are the climate of Tuscany?
warm Mediterranean with adequate rainfall
What diseases Trebbiano Toscano is prone to?
Downy mildew and eutipa dieback
