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WSET Diploma D3 > Central Italy > Flashcards

Central Italy Flashcards

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1
Q

History of Chianti.

A
  1. Grand Duke Cosimo III de Medici created first regions, precursors of GI
  2. 1872 Baron Bettino Ricasoli recommends Sangiovese as main varietal of Chianti and addition of white Malvasia. Base for the 1967 DOC.
  3. 1932 Chianti gets enlarged and the original hilly gets called Classico.
  4. Sharecropping (landowners rent land to farmers in return of half the product) and investments from all over the world pushes business after WWII.
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2
Q

What are the Super Tuscans? Two most famous examples.

A

Bordeaux varietals or blends in French barrique, mostly new.

Release as vino da tavola.

Sassicaia (1968) and Tignanello (1971).

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3
Q

Tuscany climate and moderating influences.

A
  1. Warm mediterranean.
  2. Adequate rainfall and altitude.
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4
Q

Hazards in Tuscany.

A
  1. Spring frost.
  2. Hail.
  3. Rain during harvest.
  4. Summer drought.
  5. High temperatures for too long.
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5
Q

Most planted varietals in Tuscany.

A

Sangiovese (63%)

The rest is Trebbiano Toscano, Merlot, Cabernet Sauvignon, Canaiolo.

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6
Q

Name of Sangiovese in Montepulciano.

A

Prugnolo Gentile.

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7
Q

Sangiovese budding/ripening.

A

Early/late.

Really hard to grow cause is prone to frost and autumn rains at the same time.

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8
Q

What Sangiovese needs to grow properly?

A
  1. Altitude (200 - 550mt).
  2. Shale, limestone soils, also ok on clay.
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9
Q

How to control yields for Sangiovese.

A

High yield.

  1. Canopy management: pruning, cluster thinning, green harvesting.
  2. Better clones with smaller berries and thicker skins (altro protects from fungal as normally they are thin).
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10
Q

Hazards for Sangiovese.

A
  1. Fungal (thin skin).
  2. Esca.
  3. Wild boars.
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11
Q

Sangiovese is blended with?

A
  1. Historically white varietals Trebbiano and Malvasia.
  2. Local such as Colorino, Canaiolo.
  3. International: Syrah, Cabernet Sauvignon, Merlot, Cabernet Franc.
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12
Q

What Canaiolo adds to the blend?

A
  1. Red fruits.
  2. Low tannins.
  3. Floral notes.
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13
Q

Trebbiano Toscano budding and yielding.

A
  1. Late.
  2. High yield.
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14
Q

Trebbiano Toscano hazards and resistance.

A
  1. Downy mildew.
  2. Eutypa dieback.

Is pretty resistant to the rest, especially drought and heat.

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15
Q

Is Trebbiano Toscano popular?

A

No, is in decline. Mostly for low quality whites and Vin Santo production.

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16
Q

Winemaking before and now in Tuscany.

A

Before: long maceration (30+ days) in big botti oak and maturation for 3-4 years.

After: 7-10 days maceration for early drinking, 15-25 for more structure, temp control stainless/concrete. Barriques/tonneaux but now a return to big botti.

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17
Q

Chianti DOCG laws.

A
  1. 70-100% Sangiovese. Cab Franc/Sauv cannot exceed 15% and 10% of white varietals are allowed.
  2. 11.5% min alcohol.
  3. 63hL/ha
  4. Release in March after harvest.
  5. If labeled Riserva needs to be aged for 2 years (no oak required).
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18
Q

Chianti DOCG subzones laws.

A
  1. 12% minimum alcohol.
  2. 56hL/ha.
  3. Riserva six months in oak barrels.
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19
Q

Chianti Rufina moderating influences and famous estates.

A
  1. Altitude (350mt) and cool winds from Apennines.
  2. Selvapiana, Frescobaldi at Nipozzano.
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20
Q

Where is Chianti Classico DOCG located?

A

Hills between Florence and Siena.
Altitude is around 200-500mt (high diurnal.

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21
Q

Soils of Chianti Classico and styles of wine you can make out of them.

A
  1. Galestro (schist, rock, clay, marl) - aromatics.
  2. Alberese (calcareous clay) - structure and body.

Both have good drainage and water holding capacity.

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22
Q

Laws for Chianti Classico DOCG.

A
  1. 80% Sangiovese (mostly blended with Canaiolo or Merlot). No white varietals allowed.
  2. 52.5hL/ha.
  3. October after the harvest. Riserva two years.
  4. Can mention a single vineyard.
  5. Cannot be bottled as Chianti DOCG.
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23
Q

Chianti Classico Gran Selezione DOCG laws.

A
  1. Single Vineyard/Estate owned.
  2. 30 months of ageing (no oak requirements).
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24
Q

History of Brunello di Montalcino.

A
  1. Biondi Santi only produced till WW2 since 1865.
  2. Banfi starts an importing company for Lambrusco and discovers a new strong export through planting Sangiovese in Brunello.
  3. From the 60s till today we went from 11 to 250 producers (65 ha to 2100 ha).
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25
Q

Climate of Brunello di Montalcino and moderating influences.

A

Warm, dry.

  1. Monte Amiata rain shadow effect. Still adequate rainfall.
  2. Cool breezes from Mediterranean sea (far away) at night (diurnal).
  3. Altitude (120-500mt).
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26
Q

Soils in North and South Montalcino.

A
  1. North - galestro based.
  2. South - more clay.

Producers tend to blend from these two areas.

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27
Q

Brunello di Montalcino laws.

A
  1. 100% Sangiovese.
  2. 54hL/ha.
  3. Base: five years/two oak. Riserva: six years/two oak.
  4. Can name a single vineyard.
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28
Q

Rosso di Montalcino DOC. What changes?

A
  1. Vineyard space is the same.
  2. Younger vines or declassify lower vintages e.g. 2014.
  3. 1 year ageing (oak or stainless).
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29
Q

Vino Nobile di Montepulciano main moderating influence.

A

Altitude (250-600mt). East/south-east slopes.

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30
Q

Vino Nobile soils and styles of wine.

A
  1. Clay (heavy, full body).
  2. Sand (lighter).

Shorter extractions and barriques are used for early drinking styles.

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31
Q

Vino Nobile di Montepulciano DOCG laws.

A
  1. 70-100% Sangiovese.
  2. 56 hL/ha.
  3. 12-24 years in wood. Riserva three years no additional oak time.

Also Rosso di Montepulciano DOC for early drinking.

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32
Q

Morellino di Scansano DOCG moderating influences and laws.

A
  1. Altitude (250mt) and cooling winds from the sea at night.
  2. 80% Sangiovese, 63hL/ha.
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33
Q

Bolgheri DOC moderating influences.

A
  1. Proximity to the sea.
  2. Winds (reduce fungal as well).
  3. Rain well spread.
  4. Altitude (up to 400mt).I
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34
Q

Is irrigation allowed in Bolgheri?

A

Yes.

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35
Q

Main trellising system in Bolgheri.

A

Cordon trained, spur pruned with VSP.

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36
Q

Vine density in Bolgheri.

A

6000 per ha.

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37
Q

Bolgheri DOC varietals.

A

Up to 100% of Cabernet Sauvignon. Cabernet Franc, Merlot.

50% Syrah, Sangiovese.
30% other (e.g. Petit Verdot).

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38
Q

Bolgheri vs Bolgheri Superiore yields.

A
  1. 56hL/ha for Superiore.
  2. 63hL/ha for Rosso.
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39
Q

Bolgheri white is mostly made with what grape?

A

Vermentino.

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40
Q

Ageing for Bolgheri Rosso Superiore.

A

2 years after harvest (one in oak).
Mostly French barriques, new oak.

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41
Q

Bolgheri Sassicaia DOC laws.

A
  1. 80% Cabernet Sauvignon
  2. Two years (18 months in barrique).
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42
Q

Maremma Toscana DOC laws.

A

Many grapes permitted but mostly Sangiovese, Cabernet Sauvignon, Vermentino.

77hL/ha.

43
Q

Vernaccia di San Gimignano: moderating influences, laws and soils.

A
  1. Winds and altitude (200-400mt).
  2. Min 85% Vernaccia (high yields), up to 10% Riesling, Sauvignon Blanc.
  3. Sandstone.
  4. 63hL/ha.
44
Q

Sales of San Gimignano and what the Consorzi is doing to raise awareness.

A
  1. Mostly domestic, for tourists visiting the medieval sites.
  2. US, Germany, Switzerland.
  3. Consorzio is trying to reduce carbon footprint, chemicals and use of water and energy, and lighter bottles.
45
Q

Two famous wines labeled as Toscana IGT.

A
  1. Masseto.
  2. Solaia.
46
Q

What is Vin Santo?

A

Amber coloured sweet wine permitted within many denominations of Tuscany made by the appassimento method and mostly produced with Trebbiano and Malvasia.

47
Q

Winemaking of Vin Santo.

A
  1. Dried in the loft of the house.
  2. Fermented.
  3. Aged not topped up (unopened) in small barrels for 5-10 years (Chianti is minimum 2yr, Montepulciano 3yr but always more by default).

Some modern styles uses temperature control to retain more fruit.

48
Q

What is Occhio di Pernice?

A

A rare Vin Santo based on Sangiovese.

49
Q

What appellations are producing more volume in Tuscany?

A
  1. Chianti (45%)
  2. Chianti Classico (15%)
50
Q

Are co-ops big in Tuscany?

A

No really. Much wine is sold by estates.

In Chianti only 14% is mad by co-ops.

51
Q

Tuscan wine is sold in which format mostly?

A
  1. Bottle.
  2. Brick (500ml to 1L).
52
Q

Export market numbers for various appellations. What are the most important markets?

A
  1. Chianti Classico 80%.
  2. Montalcino 70%.
  3. Montepulciano 80%.
  4. Chianti 70%.

USa biggest export followed by Germany, Canada, UK, Switzerland.

53
Q

Marche climate and influences.

A
  1. Mediterranean - close to Adriatic, little rainfall.
  2. Continental - Apennines.
54
Q

Soils in Marche.

A
  1. Limestone.
  2. Clay.
  3. Sandstone (towards Apennines).
55
Q

Most planted varieties in Marche.

A
  1. Sangiovese (20%).
  2. Montepulciano (20%).
  3. Verdicchio (15%).

Also Biancame, Trebbiano Toscano, Passerina.

56
Q

Main problem during budding of Verdicchio and ripening.

A

First four buds are sterile.

Needs low density, Guyot training and long growing season (also late ripening).

57
Q

Verdicchio is susceptible to?

A
  1. Both mildews.
  2. Botrytis bunch rot.
58
Q

Winemaking of Verdicchio.

A
  1. Generally no MLF.
  2. 4-6 mos stainless steel
  3. Riserva might have MLF or mostly lees ageing.
59
Q

Two main Verdicchio denominations: climate and laws.

A
  1. Verdicchio dei Castelli di Jesi - mediterranean, ten times bigger than Matelica. 98hL/ha and 77hL/ha for Classico Zone. Riserva is 18mos of ageing (no oak mandatory).
  2. Verdicchio di Matelica - continental, 91hL/ha, Riserva needs 12.5% min and 18mos ageing (no oak mandatory).
60
Q

Disadvantages and advantages of Pecorino.

A

DISADVANTAGES.
1. Sterile buds (Guyot, low density).
2. Low productivity brings high alcohol. Clonal selection is researched.

ADVANTAGES.
1. Diseases resistant.
2. Ripens early - can create space in the winery later.

61
Q

DOCG for Pecorino and optional ageing.

A
  1. Offida Pecorino.
  2. Usually early, a small selection are 12-18 months in old oak.
62
Q

Specs of the other grape that can grown in Offida and main problem.

A
  1. Pecorino.
  2. Loses acidity quickly when mature.

Good resistance, high yields.
Ripens later.

63
Q

Montepulciano in Marche. Why is planted?

A
  1. High yields.
  2. Good resistance (only problem is powdery mildew).
  3. Blends well with Sangiovese. Usually is 70-85% of the blend.
64
Q

Problems of Montepulciano that add cost to production.

A
  1. Ripens unevenly.
  2. Develops sulphur reductive compounds
65
Q

2 main styles of Montepulciano.

A
  1. Easy drinking - 4-5 days maceration.
  2. Ageing - 20 days + maceration and large oak ageing.
66
Q

DOC/DOCG for Montepulciano in Marche.

A
  1. Rosso Piceno DOC (35-85%),
    2, Rosso Piceno Superiore DOC (only 13 villages allowed, higher min %, 1yr ageing).
  2. Offida Rosso DOCG (85-100% 2yr, 1yr oak).
  3. Rosso Conero DOC. (85%)
  4. Rosso Conero Riserva DOCG. (85% only Sangio rest, 2yr ageing 1yr oak).
67
Q

Who produces most of Verdicchio and where is it sold?

A

Co-ops (Umani Ronchi, Moncaro, Fazi Battaglia).

About 55 to 70% is exported for each company.

68
Q

Why Verdicchio lost space in the market and new possibility.

A
  1. Pinot Grigio took over.
  2. Focus on quality rather than quantity.
69
Q

Umbria climate and hazards.

A

Warm mild continental.

  1. Heat stress.
  2. Rain during harvest (800mm yearly).
70
Q

Most planted varietals in Umbria.

A
  1. Sangiovese 20%
  2. Trebbiano 12%
  3. Grechetto 12%
  4. Merlot 10%
  5. Sagrantino 7%
  6. Cabernet Sauvignon 5%
71
Q

Grechetto is suited for what styles in Umbria and why?

A
  1. Late harvest/botrytis.
  2. Thick skinned, resistance to fungal diseases.
72
Q

Sagrantino main characteristic.

A

Heavily tannic.

Needs long ageing in bottle or barriques to soften.

73
Q

Pests/diseases of Sagrantino.

A
  1. Spiders (reduce vegetative growth).
  2. Vine moths.
  3. Fungal diseases.
74
Q

Where Sagrantino grows and why?

A
  1. Hillsides 220-470mt.
  2. Needs full sunshine and heat, moderate yielding.
75
Q

Orvieto DOC laws.

A
  1. Orvieto DOC - 60% Grechetto/Trebbiano, between 100-550mt. 77hL/ha.
  2. Superiore - 56hL’ha.

Dry, off-dry, sweet in both styles: vendemmia tardiva, muffa nobile.

76
Q

Ageing of Orvieto.

A

No laws. Generally small time in stainless steel at cold temp and released immediately.

To drink in 1-2 years.

77
Q

Montefalco two main appellations and laws.

A
  1. Rosso di Montefalco DOC - Sangiovese (60-70%) and Sagrantino (10=15%). 77hL/ha. 18 months release.
  2. Sagrantino di Montefalco DOCG - 100% Sagrantino. 52hL/ha. 37 months, 12 in wood. Single vineyard can be in labels.
78
Q

Techniques to soften tannins in Sagrantino.

A
  1. Historically long macerations but harsh tannins were also extracted.
  2. French oak barriques (e.g. Arnaldo Caprai).
  3. Long time bottle ageing.
79
Q

The Consorzio of Montefalco is trying to help producers. How?

A

Network of weather stations to collect data and help with impending threats of diseases.

80
Q

What Umbria is focusing on for marketing?

A

Sustainability.

Organic viticulture, recovery of energy from biomass, and sustainable initiatives.

e.g. Sagrantino has grown rapidly, 4 times the production in 20 years. 60% export in USA, Germany, Canada.

81
Q

What are the dominant varieties in Lazio?

A
  1. Trebbiano.
  2. Malvasia.
  3. Merlot.
  4. Sangiovese.
  5. Cesanese.

70% is white.

82
Q

Climate in Lazio and influences.

A

Warm mediterranean.

  1. Altitude on low hills (up to 300mt).
  2. Cooling winds from mediterranean.
  3. Adequate rainfall, rarely in summer.
83
Q

Why Malvasia del Lazio is less used than Malvasia Bianca di Candia?

A
  1. Has low yields and low disease resistance.
  2. Acidity drops quickly as it becomes ripe.
84
Q

Malvasia Bianca di Candia in the winery is prone to?

A

Oxidation.

Can lose freshness and get deep colour.

85
Q

Cesanese grape profile and main DOCG.

A
  1. Semi-aromatic.
  2. Late ripening.
  3. High yielding.
  4. Prone to powdery mildew and autumn rains.

Cesanese del Piglio DOCG (90% by law). 65-70hL/ha.

86
Q

Frascati DOC laws.

A
  1. 70% min of single or blend of the two Malvasia. 30% max of Trebbiano Toscano.
  2. High yields (105hL/ha).
87
Q

Main parent of Malvasia del Lazio.

A

Muscat of Alexandria.

People use this variety to add aromatics to the blend.

88
Q

Frascati general winemaking.

A

Cool fermentation stainless steel.
Released fast. 1-2 years potential.

89
Q

Frascati Superiore DOCG laws.

A
  1. 77hL/ha.
  2. 1 year oak.
90
Q

Winemaking of Frascati Superiore.

A

Stainless steel, temp control.
Some uses barrel ferment.

91
Q

Castelli Romani DOC. Yields and grapes.

A
  1. 120hL/ha.
  2. Malvasia, Trebbiano.
92
Q

Who produces most of wines in Lazio?

A

Co-ops. Simple inexpensive.

93
Q

Lazio wines sales, domestic vs export.

A
  1. Mostly to tourists in Rome.
  2. 60% of Frascati is exported to USA, Canada, Germany.
94
Q

Abruzzo two main areas and different climates and influences.

A
  1. Hillsides - Apennines, warm continental, cooling from altitude, longer growing season and high diurnal range.
  2. Coastal - warm Mediterranean, flat fertile soils.
95
Q

General viticolture status of Abruzzo in the past and today.

A
  1. Low density (2.5k per ha), high yields. Pergola.
  2. Now dense planting, low yields. Guyot or cordon-spur.

Both mechanical and hand harvesting (more common in altitude).

96
Q

Differences between Trebbiano Toscano and Abruzzese.

A

Toscano is thought to be lower in quality.

Abruzzese does well on pergola system. High yield, mid to late ripening.

97
Q

3 main appellation of Abruzzo.

A
  1. Trebbiano d’Abruzzo DOC.
  2. Cerasuolo d’Abruzzo DOC.
  3. Montepulciano d’Abruzzo DOC.
98
Q

Most planted grapes in Abruzzo.

A
  1. Montepulciano 60%
  2. Trebbiano 20%
99
Q

Trebbiano d’Abruzzo yields and winemaking.

A

98hL/ha

Stainless steel, temp control (low), also ageing.
Ambient/cultured yeast.
MLF is blocked.

100
Q

Cerasuolo d’Abruzzo varietals and winemaking.

A

85% min Montepulciano.

  1. Direct pressing.
  2. Short maceration (up to 12hr).

Problem is Montepulciano is full of anthocyanins so extracts colour fast.

101
Q

Montepulciano d’Abruzzo 3 main appellations and laws.

A
  1. DOC 0 hill sites, 98hL/ha.
  2. DOC Sub-zones, 66hL/ha, 18 months, 9 in oak.
  3. Colline Teramane DOCG, 2 years, 1 oak.
102
Q

Controversy in Abruzzo for bottling.

A

Can be bottled outside origin zone. Brings lower quality.

103
Q

Who producers most of the wines in Abruzzo and where it is sold?

A
  1. 40 co-ops.
  2. Split between domestic and export (Northern Europe, USA, Canada) good value for money.

From bulk to super-premium.

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