Central Italy

Question 1

What is the dominant black grape variety in Tuscany?

Answer 1

Sangiovese

Question 2

In 1444 Tuscan issued what order to protect the quality of wine coming from Chianti?

Answer 2

A prohibition on picking grapes before a certain date

Question 3

In what year did Grand Duke Cosimo III de’Medici designated four regions of wine production in Tuscany?

Answer 3

1716

Question 4

Who recommended that Sangiovese should be the dominant variety in Chianti, and in what year?

Answer 4

Baron Ricasoli in 1872

Question 5

What did the government’s Dalmasso commission do in 1932?

Answer 5

They created a much-enlarged area now called Chianti with seven subzones.

Question 6

What year was a law is passed decreeing a proportion of white varieties is required by Chianti DOC?

Answer 6

1967

Question 7

When was Sassicaia created?

Answer 7

1968

Question 8

When was Tignanello created?

Answer 8

1971

Question 9

When did Chianti Classico became an autonomous DOCG?

Answer 9

1996

Question 10

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

Answer 10

Limestone and Shale

Question 11

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

Answer 11

Because of its lack of fruitiness and low flavour intensity.

Question 12

Name the most planted grape varieties in Tuscany

Answer 12

Sangiovese
Merlot
Cabernet Sauvignon
Trebbiano Toscano
Vermentino
Syrah

Question 13

Describe Canaiolo Nero

Answer 13

• This used to be the most popular variety in Chianti before the 19th century but now has become merely a blending option in most Tuscan denominations
• On its own, it provides red-berried fruit and some floral notes with only light tannins
• said to promote the floral and red-berried character of Sangiovese when blended with that grape

Question 14

Name the 6 most planted grape varieties in Marche

Answer 14

Verdicchio
Sangiovese
Montepulciano
Trebbiano Toscano
Pecorino
Passerina

Question 15

Name the 5 most planted grapes in Lazio

Answer 15

Trebbiano
Malvasia
Merlot
Sangiovese
Cesanese

Question 16

What is the main grape in Abruzo

Answer 16

Montepulciano

Question 17

What is the aim of Chianti maturation?

Answer 17

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.

Question 18

Give a brief description of Chianti Colli Senesi DOCG

Answer 18

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).

Question 19

Give a brief description of Brunello di Montalcino DOCG

Answer 19

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.

Question 20

Give a brief description of Chianti Rufina DOCG

Answer 20

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.

Question 21

Give a brief description of Vino Nobile di Montepulciano DOCG

Answer 21

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.

Question 22

Give a brief description of Chianti Classico DOCG

Answer 22

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.

Question 23

This question is on Vin Santo. You must identify the following:

1. Which grape varieties are usually used for Vin Santo Chianti Classico DOC.
2. The general style of the wine.
3. How the wine was traditionally made.
4. The minimum ageing requirements.

Answer 23

1. 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.
2. 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.
3. 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).
4. Minimum ageing in barrels is two years in Chianti Classico and three in Montepulciano, but this is often exceeded.

Question 24

As of 2013, which of the following were the top six planted varieties in Marche?

Answer 24

Verdicchio
Sangiovese
Montepulciano
Biancame
Passerina
Trebbiano Toscano

Question 25

Give a description of Marche Pecorino

Answer 25

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.

Question 26

Give a description of Marche Verdicchio

Answer 26

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.

Question 27

Give a description of Marche Passerina

Answer 27

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).

Question 28

Compare Frascati DOC to Frascati Superiore DOCG

Answer 28

• Frascati DOC and Frascati Superiore DOCG must be made from Malvasia Bianca di Candia and/or Malvasia del Lazio, and they must make up 70% of the blend.
• Trebbiano Toscan can then make up the other 30 % of the blend.
• For Frascati DOC, yields are high at 105 hL/ha whereas they’re lower in Frascati Superiore DOCG at 77 hL/ha.
• There are not any ageing requirements for Frascati DOC. Frascati Superiore DOCG must be aged for a minimum of one year before release; this does not have to be in oak.

Question 29

Give a tasting note for a wine from Orvieto DOC that’s good in quality.

Answer 29

• The wines typically have medium (-) intensity lemon and apple fruit
• medium alcohol
• medium (-) acidity
• light body
• Maximum yields are 77 hL/ha.
• The wine must be a minimum 60% of Trebbiano Toscano and/or Grechetto

Question 30

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

Answer 30

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.