Central Italy Flashcards
1
Q
Legislation delimiting the Chianti zone dates to ?
A
1716
2
Q
Chianti historically bottled in a?
A
fiasco bottle
3
Q
Marquis Mario Rocchetta, who released the first commercial vintage of Sassicaia in?
A
1968
4
Q
Which is the first vintage of Tignanello?
A
1971
5
Q
Grape composition of Tignanello?
A
After the first experiment in 1975, the white grape was completely removed. Now the composition is 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc and the gradation of 13.50%.
6
Q
Grape composition of Sassicaia?
A
The flag-ship, Sassicaia, is an invariable blend of 85% Cabernet Sauvignon, 15% Cabernet Franc and has an annual production of 180,000 to 20,000 bottles.
7
Q
Italy’s most planted white grape is?
A
Trebbiano Toscano
8
Q
The large Chianti DOCG is Tuscany’s most famous wine region and one of the first delimited zones in Europe. Although Chianti was not elevated to DOCG until 1984, the limits of the modern Chianti zone were established in?
A
1932
9
Q
Name the 7 sub-zones of Chianti
A
Classico, Rùfina, Colli Fiorentini, Colli Senesi, Colline Pisane, Colli Aretini, and Montalbano. Another subzone, Montespertoli, was added in a 1997 decree
10
Q
Which are the top producers in the tiny Pomino DOC within Rùfina?
A
Frescobaldi and the highly regarded Fattoria Selvapiana
11
Q
Sassicaia translates to?
A
“the place of many stones,” Sassicaia mirrors the Graves region of Bordeaux
12
Q
when the San Guido estate was awarded its own appellation?
A
Sassicaia’s prestige was further acknowledged in 1994, when the San Guido estate was awarded its own appellation, Bolgheri Sassicaia DOC
13
Q
Name the 3 wines of Tenuta San Guido
A
Sassicaia
Guildalberto
La Difense
14
Q
Name the best vintages of Sassicaia
A
1968
1972
1985 best vintage
1988
1990
1997
1998
2001
2004
2008
2013
2015 top
2016
2019
15
Q
Name the Chianti denominations
A
Chianti
Chianti Riserva
Chianti Superiore
Chianti may be labeled by subzone
16
Q
Name the grape composition for Chianti
A
Chianti:
70-100% Sangiovese
Maximum 30% combined other grapes authorized for Toscana
Maximum 10% white grapes (Trebbiano, Malvasia)
Maximum 15% combined Cabernet Sauvignon and Cabernet Franc
Chianti Colli Senesi:
75-100% Sangiovese
Maximum 25% combined other grapes authorized for Toscana
Maximum 10% white grapes
Maximum 10% combined Cabernet Sauvignon and Cabernet Franc
17
Q
Chianti ageing requirements?
A
Chianti: May not be released until March 1 of the year following the harvest
Subzones
Colli Aretini, Montalbano, Colline Pisane and Colli Senesi may not be released until March 1 of the year following the harvest
Montespertoli may not be released until June 1 of the year following the harvest
Colli Fiorentini and Rufina may not be released until September 1 of the year following the harvest
Chianti Superiore: May not be released until September 1 of the year following the harvest
Chianti Riserva: Minimum 2 years aging from January 1 of the year following harvest
For Colli Fiorentini Riserva and Rufina Riserva, a minimum 6 months of the total aging period must occur in wood
For Colli Senesi Riserva, a minimum 8 months of the total aging must occur in wood and 4 months in bottle
18
Q
Yields for Chianti?
A
Chianti: 9 tons/ha, 63 hl/ha
All subzones: 8 tons/ha, 56 hl/ha
Chianti Superiore: 7.5 tons/ha, 52.5 hl/ha
19
Q
Chianti DOCG established in?
A
1984
20
Q
Who is credited with defining the classic blend of Chianti?
A
Baron Bettino Ricasoli in 1872
21
Q
Chianti min alc?
A
Rosso/Colli Aretini/Colline Pisane/Montalbano: 11.5%
Colli Fiorentini/Colli Senesi/Montespertoli/Rufina: 12%
Superiore/Riserva without a subzone: 12%
Riserva with a subzone excluding Colli Senesi: 12.5%
Colli Senesi Riserva: 13%
“Governo all’uso Toscano” is an accepted practice, but it must be noted on the label
22
Q
What is governo?
A
The traditional practice of governo—refermentation with the juice of dried grapes, to strengthen the wine and initiate malolactic fermentation—is legally permitted. This process must be indicated on labels as Governo all’uso Toscano, although most quality-minded producers avoid it.
23
Q
Chianti Classico, upgraded to DOCG alongside Chianti in ?
A
1984
24
Q
The Classico area contains the original Chianti zone delimited by?
A
Grand Duke Cosimo III de’ Medici in 1716
25
Name the villages of Chianti
Communes of Production:
Siena: Castellina in Chianti, Radda in Chianti, Gaiole in Chianti, Castelnuovo Berardenga, Poggibonsi
Firenze: Greve in Chianti, San Casciano Val di Pesa, Barberino Tavarnelle
Subzones (Gran Selezione only):
Castellina, Castelnuovo Berardenga, Gaiole, Greve, Lamole, Montefioralle, Panzano, Radda, San Casciano, San Donato in Poggio, and Vagliagli
26
Name the denominations of Chianti Classico
Chianti Classico
Chianti Classico Riserva
Chianti Classico Gran Selezione
27
Chianti Classico grapes?
80-100% Sangiovese
Maximum 20% other red grapes authorized by Siena and Firenze (including, among others, Colorino, Canaiolo Nero, Cabernet Sauvignon, Merlot)
As of the 2006 vintage, Trebbiano Toscano and Malvasia Bianco are no longer allowed
Gran Selezione: (2027 will be the 1st vintage of these requirements)
min. 90% Sangiovese
max. 10% other red grapes traditional to the region
28
Chianti Classico min alc?
Chianti Classico: 12%
Riserva: 12.5%
Gran Selezione: 13%
29
Chianti Classico ageing requirements?
Chianti Classico: May not be released until October 1 of the year following the harvest
Riserva: Minimum 24 months aging from January 1 of the year following the harvest, including 3 months in the bottle
Gran Selezione: Wines must be produced from estate fruit. Minimum 30 months aging from January 1 of the year following the harvest, including at least 3 months in the bottle (new category was approved in 2014 for wines beginning with the 2010 vintage, though wines from an earlier vintage can apply for this recognition pending they can provide documentation that demonstrates all requirements have been met)
30
Chianti Classico max yields?
52.5 hL/ha
31
Chianti Classico soils?
Galestro (friable clay-schist), Alberese (white calcareous marl), Macigno (sandstone)
32
Name the mountains of Chianti
Apennines
33
Name the provinces of Chianti Classico
Firenze and Siena
34
Name some top producers from Chianti
Fontodi (Flaccianello)
Castello di Ama
Mazzei Castello di Fonterutoli
Castello di Volpaia
Castello di Monsanto
Isole e Olena (Cepparello)
Marchesi Antinori
Tenuta di Bibbiano
Querciabella
Felsina Berardenga
Brancaia
35
Chianti Classico is grown is eight communes:
Greve in Chianti, Barberino Tavarnelle, and San Casciano Val di Pesa are located in the province of Florence, while Radda in Chianti, Gaiole in Chianti, Castellina in Chianti, Castelnuovo Berardenga, and Poggibonsi are found just south in the province of Siena. The subzones mirror these, though Barberino Tavarnelle and Poggibonsi are grouped together to form the subzone of San Donato. Additional subzones include the hamlets of Lamole, Montefioralle, Panzano, and Vagliagli.
36
Which sub-zone of Chianti Classico has the highest elevations?
Radda above 650m
Castellina, too, contains several high-elevation sites exceeding 500 meters, especially in its western sector
37
Who is the winemaker of Isole e Olena?
Fourth-generation winemaker Paolo De Marchi studied Agriculture at the University of Turin and worked several harvests in California and France. When he first arrived at the family estate in 1976 from his home in Piemonte, he found much need for improvement and modernization in the Chianti Classico region.
38
Which is the training system being used in Chianti?
Since the late 1990s, more than 60% of Chianti Classico vineyards have undergone replanting. The project also provided critical research into ideal rootstocks to reduce vigor while increasing sugar production, increased vine density (5,000 to 7,000 vines per hectare is now considered ideal), and vine training, with a move toward Guyot systems rather than the more historic bush vine, or alberello, training.
39
Colorino is actually a group of anthocyanin-rich grapes, and its role is similar to that of?
Petit Verdot in Bordeaux
40
Brunello di Montalcino was granted early DOC status in?
1966, elevated to Italy’s first DOCG in 1980
41
Rosso di Montalcino ageing requierements?
May not be resleased until September 1 of the year following the harvest
42
Brunello di Montalcino DOC lies in which province?
Siena
43
Brunello di Montalcino DOCG ageing requierements?
Minimum 2 years in wood plus 4 months in bottle, may not be sold before January 1 of the 5th year following the harvest
44
Brunello di Montalcino Riserva DOCG ageing requierements?
Minimum 2 years in wood plus 6 months in bottle, may not be sold before January 1 of the 6th year following the harvest
45
Yields for Brunello?
54.4 hl/ha
Vigna: 47.6 hl/ha
46
Name the other DOCs of Montalcino
Moscadello di Montalcino and Sant’Antimo
Moscadello di Montalcino wines were sparkling, today’s Moscadello wines can also be late harvest (or often made using appassimento techniques) as well as still from minimum 85% Moscato Bianco
Sant’Antimo offers much looser regulations than Brunello di Montalcino, allowing, most consequentially, the inclusion of French grape varieties.
47
Vino Nobile di Montepulciano became a DOCG in?
1980
48
Vino Nobile grape varieties required?
Minimum 70% Sangiovese (known locally as Prugnolo Gentile)
Maximum 30% combined other red and white authorized grapes of Tuscany (maximum 5% of non-aromatic white grapes and Malvasia Bianca Lunga)
49
Vino Nobile di Montepulciano ageing requierements?
Minimum 2 years aging from January 1 of the year following the harvest, with the following options:
24 months in wood
Minimum 18 months in wood plus 6 months in an alternative container
Minimum 12 months in wood and a minimum 6 months in bottle, with the remainder in an alternative container
50
Vino Nobile di Montepulciano Riserva ageing requierements?
Minimum 3 years aging, including at least 6 months in bottle, from January 1 of the year following the harvest
51
Vino Nobile di Montepulciano min alc?
Vino Nobile di Montepulciano: 12.5%
Riserva: 13%
52
Montepulciano also fits within the boundaries of the?
Chianti Colli Senesi subzone
53
Rosso di Montepulciano DOC ageing requierements?
May not be released until March 1 of the year following the harvest
54
Name the DOCs for Vin Santo
Vin Santo di Carmignano DOC
Vin Santo del Chianti DOC
Vin Santo del Chianti Classico DOC
Vin Santo di Montepulciano DOC
55
Name the styles of Vin Santo
Vin Santo
Vin Santo Riserva
Vin Santo Occhio di Pernice
Vin Santo Occhio di Pernice Riserva
56
Which varieties are used for Vin Santo?
Vin Santo/Vin Santo Riserva
minimum 70% Trebbiano Toscano and/or Malvasia Bianca Lunga
maximum 30% other white grapes suitable for cultivation in Toscana
Vin Santo Occhio di Pernice/Vin Santo Occhio di Pernice Riserva
minimum 50% Sangiovese
maximum 50% other red or white grapes suitable for cultivation in Toscana
with the exception of Carmignano and Chianti Classico which produce only Vin Santo and Vin Santo Occhio di Pernice
Vin Santo/Vin Santo Riserva for Carmognano
minimum 75% Trebbiano Toscano and/or Malvasia Bianca Lunga
maximum 25% other white grapes suitable for cultivation in Toscana
Vin Santo Occhio di Pernice/Vin Santo Occhio di Pernice Riserva
minimum 50% Sangiovese
maximum 50% other red or white grapes suitable for cultivation in Toscana
Vin Santo for Chianti Classico
minimum 60% Trebbiano Toscano, Malvasia Bianca Lunga, and/or Malvasia Bianca di Candia
maximum 40% other white grapes suitable for cultivation in Toscana
Vin Santo Occhio di Pernice
minimum 80% Sangiovese
maximum 20% other red or white grapes suitable for cultivation in Toscana
57
Occhio di Pernice, which means?
“eye of the partridge
58
Vin Santo di Montepulciano DOC ageing requierements?
Vin Santo: wine must be aged a minimum 3 years in wood
Vin Santo Riserva: wine must be aged a minimum 5 years in wood
Vin Santo Occhio di Pernice: wine must be aged a minimum 6 years in wood
59
Vin Santo del Chianti DOC ageing requierements?
Vin Santo/Vin Santo Occhio di Pernice: wines may not be released until November 1 of the third year following the harvest
Vin Santo Riserva/Vin Santo Occhio di Pernice Riserva: wines may not be released until November 1 of the fourth year following the harvest
60
Vin Santo del Chianti Classico DOC ageing requierements?
Vin Santo/Vin Santo Occhio di Pernice: wines may not be released until November 1 of the third year following the harvest after being aged a minimum of 24 months in wood from January 1 of the year following the harvest
61
Vin Santo di Carmignano DOC ageing requierements?
Vin Santo/Vin Santo Occhio di Pernice: wines may not be released until November 1 of the third year following the harvest
Vin Santo Riserva/Vin Santo Occhio di Pernice Riserva: wines may not be released until November 1 of the fourth year following the harvest
62
Vin Santo wines are aged in?
caratelli, small barrels historically 50 liters in size. The type of wood varies broadly and can include acacia, cherry, peach, mulberry, or mixed-stave barrels, but the most traditional is chestnut. Some are 100y old
caratelli are traditionally sealed with wax for the duration of the vin santo’s maturation.
63
Vernaccia di San Gimignano DOCG varieties?
Vernaccia di San Gimignano
Maximum 15% other non-aromatic white grapes authorized in Tuscany (Malvasia and Traminer are not allowed, and Riesling and Sauvignon can make up, separately or jointly, a max. 10% of the wine)
64
Vernaccia di San Gimignano DOCG ageing requierements?
only for Riserva: Minimum 11 months from January 1 of the year following the harvest, including at least 3 months in bottle
65
San Gimignano DOC allows for ?
Sangiovese-based red and rosato wines as well as vin santo.
66
Describe the style of Vernaccia di San Gimignano DOCG wines
Vernaccia di San Gimignano is typically a somewhat neutral wine, with orchard fruit flavors and a subtly bitter marzipan character
can exhibit a semioxidative quality, more prominent in the Riserva wines that often spend time in oak. Vernaccia shows an affinity for wood, taking well to a fuller body and nuanced barrel flavors, though heavy-handed use of oak can dull many Vernaccia wines
wines are dry
67
Who was the winemaker of Sassicaia?
Giacomo Tachis who worked for Antinori
68
Which was the first vintage of Ornellaia?
1985
69
Ornellaia grape varieties and ageing requirements?
Cabernet Sauvignon, Merlot and Cabernet Franc, as well as a small plot of Petit Verdot
It ages in barrique for 18 months followed by another 12 months in bottle.
70
Bolgheri subsequently achieved DOC status in?
1984
71
Bolgheri Sassicaia, which encompasses a portion of Tenuta San Guido, was named an official Bolgheri subzone in?
1994 and elevated to its own monopole DOC in 2013.
72
Bolgheri Sassicaia DOC ageing requierements?
Bolgheri Sassicaia must be aged for a minimum 2 years from January 1 of the year following the harvest, including at least 18 months in 225-liter barriques.
73
Bolgheri DOC grape varieties?
Bianco: any blend of Vermentino, Sauvignon Blanc, and/or Viognier with maximum 40% other white grapes suitable for cultivation in Toscana
Rosso/Rosso Superiore/Rosato:
0 - 100% Cabernet Sauvignon
0 - 100% Merlot
0 - 100% Cabernet Franc
maximum 50% Syrah
maximum 50% Sangiovese
maximum 30% other red grapes suitable for cultivation in Toscana
Varietal Vermentino/Sauvignon:
minimum 85% of the stated variety
maximum 15% other white grapes suitable for cultivation in Toscana
74
Bolgheri DOC ageing reuierements?
Rosso may not be released for sale before September 1 of the year following the harvest
Rosso Superiore must be aged a minimum of 2 years from January 1 of the year following the harvest including at least 1 year in oak barrels.
75
Rosso della Val di Cornia DOCG produces?
reds based on Sangiovese (a minimum 40%), while the DOC allows for a number of styles.
76
Montecucco Sangiovese DOCG requires?
90% Sangiovese
77
Name some top producers from Maremma
Fattoria de Pupille (Safredi)
Tenuta Belguardo
Guado al Tasso (Antinori)
Castello di Vicarello
78
Morellino di Scansano DOCG grapes and ageing requirements?
Minimum 85% Sangiovese (locally known as Morellino)
Maximum 15% other red varieties authorized by the province of Grosseto
Morellino di Scansano may be released from March 1 of the year following the harvest.
Riserva: Minimum 2 years from January 1 of the year following the harvest, including at least one year in wood.
79
Paleo Rosso from Le Macchiole is ?
100% Cabernet Franc
80
Elba Aleatico Passito DOCG is made of?
100% Aleatico (minimum 10 days of air drying and 30% sugar content)
May not be released until March 1 of the year following the harvest
81
Which was the first vintage of Solaia?
1978
75% Cab. S, 5% Cab. F, 20% Sangiovese;
82
Castello di Ama L’Apparita is made of?
100% Merlot
83
Which is the top wine of Banfi?
Summus
Cab. S, Sangiovese, Syrah
84
Which was the first vintage of Masseto?
1986
85
Cortona Rosso DOC requires?
minimum 50% - 60% Syrah
minimum 10% - 20% Merlot
maximum 30% other, non aromatic, red grapes suitable for cultivation in Toscana
Stefano Amerighi is a top producer for Syrah
86
Carmignano DOCG grapes and ageing requirements?
Minimum 50% Sangiovese
10-20% combined Cabernet Franc and Cabernet Sauvignon
Maximum 20% Canaiolo Nero
Maximum 10% combined Trebbiano Toscano, Malvasia del Chianti, Canaiolo Bianco
Maximum 10% combined other red varieties suitable for cultivation in Toscana (including, among others, Merlot, Syrah)
Carmignano: Minimum 8 months in oak or chestnut barrels, may not be sold before June 1 of the second year following the harvest
Carmignano Riserva: Minimum 12 months in oak or chestnut barrels, may not be sold before September 29 (Feast of St. Michael) of the third year following the harvest
87
Name the grape varieties for Orvieto DOC
minimum 60% Trebbiano Toscano (Procanico) and Grechetto
maximum 40% other white grapes suitable for cultivation in Umbria and the province of Viterbo
Grechetto di Orvieto and Grechetto di Todi (Pignoletto) are two discrete varieties, and both are usually blended for the wines of Orvieto
88
Within the territory of Orvieto, solid red wines are produced on the tuffeau soils of?
Lago di Corbara DOC.
89
The most celebrated red wines of Umbria are the ageworthy?
Sagrantino di Montefalco DOCG and Torgiano Rosso Riserva DOCG
90
Montefalco Sagrantino DOCG styles, grapes and ageing requierements?
Montefalco Sagrantino Secco
Montefalco Sagrantino Passito
100% Sagrantino
Secco: Minimum 37 months from December 1 of the harvest year, including at least 12 months in wood and 4 months in bottle
Passito: Minimum 37 months from December 1 of the harvest year, including at least 4 months in bottle
80-180g/l
91
Torgiano Rosso Riserva DOCG grapes and ageing requirements?
Minimum 70% Sangiovese
Maximum 30% other red grapes suitable for cultivation in Perugia
Minimum 3 years from November 1 of the harvest year, including at least 6 months in bottle
92
Who was instrumental in the elevation of Torgiano Rosso Riserva to DOCG in 1990?
Lungarotti
93
Best white wines from Orvieto come from the?
Classico zone
94
The Sagrantino di Montefalco appellation was upgraded to DOCG status in ?
1992
95
Montefalco soils?
a combination of fluvial and alluvial clay soils with high calcareous content
96
Name the best communes of Montefalco
Montefalco and Bevagna yield the most serious wines. Examples from the hilltop township of Montefalco are more stoic, while Bevagna’s are more floral and elegant
97
Name the best wine of Lungarotti in Torgiano
Rubesco
98
Which river flows through Emilia-Romagna?
Po river
99
Name the DOCs for Lambrusco in Emilia-Romagna
Several Emilia appellations allow for Lambrusco styles, including, from west to east, Colli di Parma DOC, Colli di Scandiano e di Canossa DOC, Reggiano DOC, and Modena DOC. The most famous wines, however, are from the varietally named DOCs of Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro, and Lambrusco Salamino di Santa Croce, all near the city of Modena.
100
Lambrusco Salamino di Santa Croce DOC grapes and styles?
Rosato Frizzante
Rosato Spumante
Rosso Frizzante
Rosso Spumante
Varieties:
min. 85% Lambrusco Salamino
max. 15% combined other Lambrusco grape varieties, Ancellotta, and/or Fortana
Lambrusco Salamino wines might be considered a midpoint between Lambrusco di Sorbara and Grasparossa, though the variety is typically used for sweeter styles.
101
Lambrusco Grasparossa di Castelvetro DOC grapes and styles?
Rosato Frizzante
Rosato Spumante
Rosso Frizzante
Rosse Spumante
Varieties:
min. 85% Lambrusco Grasparossa
max. 15% combined other Lambrusco grape varieties, and/or Malbo Gentile
Hillier than the other appellations, with clay soils that have large limestone deposits, the land is difficult to farm, and, accordingly, some argue that it yields the finest Lambrusco wines. They are the most structured, dark, and tannic.
102
Lambrusco di Sorbara DOC grapes and styles?
Rosato Frizzante
Rosato Spumante
Rosso Frizzante
Rosso Spumante
Varieties:
min. 60% Lambrusco di Sorbara
max. 40% Lambrusco Salamino
max. 15% other Lambrusco grape varieties
The lightest in both color and flavor, wines from Lambrusco di Sorbara offer finesse and brightness
103
Lambrusco wines are generally produced using the?
Charmat method (some producers will also bottle historically minded metodo ancestrale Lambrusco wines), and both frizzante and spumante versions are made, though the former is more common
104
Lambrusco wines can be made?
red or rosato, as well as secco or asciutto (dry), semi-secco or abboccato (off-dry), amabile (gently sweet), or dolce (sweet). The wines are usually nonvintage
105
Colli Bolognesi Pignoletto DOCG styles, grapes and ageing requirements?
Frizzante
Spumante
Bianco Superiore
Bianco Classico Superiore
Frizzante, Spumante, and Superiore = Min. 85% Pignoletto (Grechetto Gentile, or Alionzina) Max: 15% non-aromatic white grapes, Pinot Grigio, and Pinot Nero (must be vinified as white wines).
Classico Superiore =Min. 95% Pignoletto (Grechetto di Todi, or Alionzina)
May not be sold until April 1 of the year after harvest
Classico Superiore may not be sold until October 4th of the year after harvest
106
Romagna, stretching east of Emilia to the Adriatic, is home to Italy’s first DOCG for white wine?
Romagna Albana, awarded in 1987
107
Romagna Albana DOCG styles and grapes?
Bianco
Bianco Passito
Bianco Passito Riserva
Varieties:
Min. 95% Albana
Max. 5% other white grapes suitable for cultivation in Emilia-Romagna
An old variety with a long history of cultivation in Emilia-Romagna, Albana has been proven to share a parent-offspring dynamic with Garganega
108
Name the DOCs and DOCGs for Verdicchio in Marche
Verdicchio di Matelica DOC
Verdicchio dei Castelli di Jesi DOC
Verdicchio di Matelica Riserva DOCG
Castelli di Jesi Verdicchio Riserva DOCG
109
Castelli di Jesi Verdicchio Riserva DOCG varieties and ageing requierements?
Minimum 85% Verdicchio
Maximum 15% other non-aromatic white grapes authorized in Macerata and Ancona
Minimum Alcohol: 12.5%
Aging Requirements: 18 months from December 1 of the harvest year, including at least 6 months in the bottle
110
Verdicchio di Matelica Riserva DOCG varieties and ageing requierements?
Minimum 85% Verdicchio
Maximum 15% other white grapes suitable for cultivation in Marche
Minimum Alcohol: 12.5%
Aging Requirements: 18 months from December 1 of the harvest year
111
Verdicchio dei Castelli di Jesi DOC styles and grapes?
Verdicchio
Verdicchio Spumante
Verdicchio Passito
Verdicchio Classico
Verdicchio Classico Superiore
Varieties:
Verdicchio
minimum 85% Verdicchio
maximum 15% other white grapes suitable for cultivation in Marche
112
Verdicchio di Matelica DOC styles and grapes?
Verdicchio
Verdicchio Spumante
Verdicchio Passito
Varieties:
Verdicchio
minimum 85% Verdicchio
maximum 15% other white grapes suitable for cultivation in Marche
113
Castelli di Jesi topography?
Castelli di Jesi is the larger of the two, located in north-central Marche, just outside the town of Jesi
The majority of the DOCG, which covers 3,000 hectares, is cultivated on a series of hills on the banks of the Esino River. Elevations stretch between 100 and 700 meters, though most vineyards sit toward the lower end of this range. Nested between and moderated by both the Adriatic Sea and the Apennines, Castelli di Jesi has a relatively warm climate, despite its susceptibility to spring frost.
114
Matelica topography?
Matelica is found southwest and further inland, with one-tenth of Castelli di Jesi’s hectarage. Wines are grown in the Alta Vallesina, a high valley with a rare north-south orientation, protected from the maritime influence experienced by Castelli di Jesi. Vineyards rest at an average 350 meters but reach as high as 720. Much of the vinescape is harvested from steep inclines, with complex, limestone-based soils. Verdicchio di Matelica wines typically show higher alcohol, higher acid, and more structure, as well as a distinct “mineral” quality, while Verdicchio dei Castelli di Jesi is softer and more fragrant.
115
Offida DOCG styles, grapes and ageing requierements?
Pecorino (Bianco)
Passerina (Bianco)
Offida Rosso
Varieties:
Varietal White Wines: min. 85% of the stated variety (Pecorino or Passerina), max. 15% non-aromatic white grapes suitable for cultivation in Marches
Rosso: min. 85% Montepulciano, max. 15% non-aromatic red grapes suitable for cultivation in Marches
Bianco: Released from March 1 in the year following harvest
Rosso: Must be aged for a min. 24 months from November 1 of the harvest year, including at least 12 months in wood and 3 months in the bottle
116
Terre di Offida DOC styles, varieties and ageing requierements?
Passerina Spumante
Passerina Vin Santo
Passerina Passito
Varieties:
Passerina
minimum 85% Passerina
maximum 15% other non-aromatic white grapes suitable for cultivation in Marche
Passito: wine requires a minimum 18 months of aging including 1 year of aging in wooden vessels no larger than 500L from December 1 of the harvest year.
Vin Santo: wine requires a minimum 36 months of aging including 2 years of aging in wooden vessels no larger than 500L from December 1 of the harvest year.
Spumante: wine requires a minimum 6 months of lees contact.
117
Cònero (Cònero Riserva) DOCG styles, varieties and ageing requierements?
Cònero Riserva
Varieties:
Minimum 85% Montepulciano
Maximum 15% Sangiovese
Minimum 2 years from November 1 of the harvest year
118
Lacrima di Morro d'Alba / Lacrima di Morro DOC styles and grapes?
Rosso
Rosso Superiore
Rosso Passito
Varieties:
Rosso:
minimum 85% Lacrima,
maximum 15% other black grapes suitable for cultivation in Marche
119
Vernaccia di Serrapetrona DOCG styles, grapes and ageing requierements?
Vernaccia di Serrapetrona (Secco or Dolce)
Varieties:
Minimum 85% Vernaccia Nera, a minimum 40% of the Vernaccia grapes must be dried to obtain at least 13% potential alcohol
Maximum 15% other non-aromatic red grapes authorized in Macerata (such as Sangiovese, Montepulciano, Ciliegiolo)
May not be released until June 30 of the year following the grape harvest
120
Which is the broader zone of Lazio?
Castelli Romani DOC
121
Castelli Romani DOC styles and grape varieties?
Bianco
Bianco Frizzante
Rosato
Rosato Frizzante
Rosso
Rosso Novello
Rosso Frizzante
Varieties:
Bianco:
min. 70% combined Malvasia di Candi, Malvasia del Lazio (locally aka: Malvasia Puntinata), Trebbiano Toscano, Trebbiano di Soave, Trebbiano Verde, and/or Trebbiano Giallo
max. 30% other white grapes approved for production in Lazio
Rosato:
any mix of Cesanese, Merlot, Montepulciano, Nero Buono, Sangiovese, Malvasia di Candi, Malvasia Puntinata, Trebbiano Toscano, Trebbiano di Soave, Trebbiano Verde, and/or Trebbiano Giallo
Rosso:
min. 85% combined Cesanese, Merlot, Montepulciano, Nero Buono, and/or Sangiovese
max. 15% other red grapes approved for production in Lazio
122
Among the subzones of the Castelli Romani is the Frascati DOC, name it's styles and grapes
Bianco (secco, amabile, or abboccato)
Spumante (brut, or extra dry)
Varieties:
min. 70% combined Malvasia di Candia and/or Malvasia del Lazio
max. 30% combined Bellone, Bombino Bianco, Greco Bianco, Trebbiano Toscano, and/or Trebbiano Giallo
max. 15% other white grapes suitable for production in Lazio.
123
Frascati Superiore DOCG styles, grapes and ageing requierements?
Frascati Superiore
Frascati Superiore Riserva
Varieties:
Minimum 70% combined Malvasia Bianca di Candia and/or Malvasia del Lazio
Maximum 30% Bellone, Bombino Bianco, Greco Bianco, Trebbiano Toscano, and/or Trebbiano Giallo
Maximum 15% other white grapes suitable for cultivation in Lazio
Riserva: Wines must be aged for a min. 1 year from November 1 of the year of harvest, including at least 3 months in the bottle.
124
Cannellino di Frascati DOCG (late harvest) styles and grapes?
Vendemmia Tardiva
Varieties:
Minimum 70% combined Malvasia Bianca di Candia and/or Malvasia del Lazio
Maximum 30% Bellone, Bombino Bianco, Greco Bianco, Trebbiano Toscano, and/or Trebbiano Giallo
Maximum 15% other white grapes suitable for cultivation in Lazio
125
Est! Est!! Est!!! di Montefiascone DOC styles and grapes?
Bianco (secco, abboccato, or amabile)
Bianco Classico (secco, abboccato, or amabile)
Spumante (secco only)
Varieties:
50-65% Trebbiano Toscano (locally aka: Procanico)
25-40% Trebbiano Giallo (locally aka: Rossetto)
10-20% combined Malvasia Bianco Lunga and/or Malvasia del Lazio
max. 15% other non-aromatic white grapes suitable for production in Lazio
126
Cesanese del Piglio (Piglio) DOCG styles, grapes and ageing requirements?
Rosso
Rosso Superiore
Rosso Riserva
Minimum 90% combined Cesanese di Affile and/or Cesanese comune (common)
Maximum 10% other red grapes of Lazio
Cesanese del Piglio: May not be sold until February 1 of the year following the harvest
Cesanese del Piglio Superiore: May not be sold until July 1 of the year following the harvest
Cesanese del Piglio Riserva: Minimum 20 months of aging, including 6 months in the bottle
127
Zagarolo DOC styles and grapes?
Bianco
Bianco Superiore
Varieties:
max. 70% combined Malvasia di Candia and/or Puntinata
min. 30% combined Trebbiano Toscano, Trebbiano Verde, and/or Trebbiano Giallo
max. 10% combined Bellone and/or Bombino
127
Cesanese di Affile (Affile) DOC styles, grapes and ageing requierements?
Rosso
Rosso Dolce
Rosso Riserva
Varieties:
min. 90% Cesanese di Affile
max. 10% other red grapes suitable for production
Rosso/Rosso Dolce: Wines may be released July 1 of the year after harvest.
Riserva: Wines must be aged min. 24 months, including min. 6 months in wood, from November 1 of the year of harvest.
