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WSET D3 from Jenny > Central Italy > Flashcards

Central Italy Flashcards

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1
Q

Rome is located in which wine region?

A

Lazio

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2
Q

What is the DOCG based on Sagrantino in Umbria and give detail on the wines, production and sales.

A

Sagrantino di Montefalco DOCG (●+sweet)

  • Promoted to DOCG in 1991
  • Single vineyards carry name of vineyard
  • Full-bodied wines w very hi alcohol (~16%abv) and high tannins.
  • Also made into passito.
  • Very Good to outstanding; Mid priced to Premium
  • Winemaking
    • Maceration times
      • Typically long maceration was used, i.e. 2 months!
      • Reduced now, 2-3 weeks, to avoid harsh extraction
    • some use new French Oak to soften the tannins
    • Others use large casks & extended bottle ageing
    • 52 hL/Ha.
    • 100% Sagrantino
    • min 33mths ageing; 1 yr in Oak (adding to cost)
  • Production increased; 650 ha from 2000-2015 (quadrupled)
  • Exports: 60%: USA, Germany, Canada
  • Key producers:
    • Arnaldo Caprai (150ha; 750k btls) and his Sagrantino 25 anni deserve international acclaim ( 2 yrs in Barrique)
    • Cecchi, Antinori and Frescobaldi are amongst the big players who have invested in the area.
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3
Q

Frascati DOC is from which region?

Based on which grapes?

A

Lazio

min. 70% Malvasia (Malvasia del Bianca Candia and Malvasia del Lazio)

usually combined with Trebbiano/Greco

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4
Q

Orvieto DOC is from which region?

Based on which grapes?

A

Umbria

min. 60% Grechetto and Trebbiano

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5
Q

Rosso Piceno DOC is from which region?

Based on which grapes?

A

Le Marche

Mainly Montepulciano blended with Sangiovese.

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6
Q

What is Trebbiano like and what is it used for?

A

High yield grape, usually simple and fruity for IGT wines

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7
Q

Where is Abruzzo, what varietals is predominant, what’s it like and what is the best known DOC?

A

Adriatic coast, south of Marche, north of Molise.

White wines: Trebbiano d’Abruzzo DOC from Trebbiano Toscano and Trebbiano Abruzzese, usually fairly neutral, but can be made into very high quality in the right hands.

Red/rosé wines: Montepulciano d’Abruzzo DOC, Cerasuolo d’Abruzzo DOC made from the 85% Montepulciano grape - deep ruby/purple colour and med-high tannin, med acid, black plum and cherry.

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8
Q

White grape of Marche?

A

Verdicchio

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9
Q

XXXXX di Montefalco?

A

Sagrantino di Montefalco

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10
Q

What is the climate in Umbria, what is the main wine produced and from what grapes?

A

More continental than Tuscany with no sea breeze so Continental. Apennines to the East.

White wines: Grechetto and Trebbiano, Orvieto DOC, Todi DOC, Spoleto DOC.

Red wines: Sagrantino and Sangiovese, Sagrantino di Montefalco DOCG, Torgiano Rosso Riserva DOCG, Basic Montefalco DOC

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11
Q

The black grape of Abruzzo?

A

Montepulciano

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12
Q

Where is Marche, what is produced there and what is the best known DOC?

A

East side of Apennines Verdicchio grape - Hi acid, green apples, lemons and sometimes fennel and almonds Verdicchio di Castelli di Jesi DOC

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13
Q

Where is Lazio, what is the climate and what is the main wine produced there and what grapes are used to make it?

A

Hills south of Rome Cooled by altitude and small lakes Frascati DOC - fresh unoaked, med body, med~hi acid, citrus fruit and blossom. Blend Malvasia (Orange blossom) and Trebbiano

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14
Q

What mountain range extends across the length of the Italian peninsula?

A

The Apennines

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15
Q

Identify the 7 regions of Italy that border the Adriatic Sea, from North to South:

A
  1. Friuli - Venezia Giulia
  2. Veneto
  3. Emilia-Romagna
  4. Le Marche
  5. Abbruzzo
  6. Molise
  7. Puglia
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16
Q

Emidio Pepe and Valentini are top quality producers in which region?

A

Abruzzo

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17
Q

Match the following cities to the correct region:

  1. Perugia
  2. Ancona
  3. Pisa
  4. Genoa
  5. Siena
  6. Bologna
A
  1. Umbria
  2. Le Marche
  3. Toscana
  4. Liguria
  5. Toscana
  6. Emilia-Romagna
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18
Q

What are the 2 permitted wine styles of Sagrantino di Montefalco DOCG?

A

Dry red (secco)

Sweet red (passito)

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19
Q

Where is the Rosso Piceno DOC located?

What grapes are involved?

A

Le Marche

Rosso Piceno DOC

Montepulciano, blended with Sangiovese (contributes acidity)

major part of Rosso Piceno (35-85 % Montepulciano)

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20
Q

Where are Rosso Cónero DOC and Cónero DOCG (Riserva) located?

Whate the differences between the 2 (aging / grapes?)

A

-Marche

Rosso Conero DOC: min. 85% Montepulciano + max. 15% other permitted red varietals. No aging req.

Cónero DOCG Riserva: min 85% Montepulciano + max. 15% Sangiovese. Min. 2 yrs aging before release.

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21
Q

Where is the varietal Trebbiano Spoletino found in Italy?

Where does its name come from?

These wines generally fall into 2 different flavor profiles:

A

Only Umbria, in Perugia.

The name derives from the town of Spoleto; “Spoletino” means “from the town of Spoleto.”

  1. Crisp, citrusy, similar to Sauvignon Blanc.
  2. Aromatic, unctuous, similar to Gewürtztraminer.
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22
Q

Brunello di Montalcino - describe the wines and how they are made

A

Winemaking Brunello di Montalcino

Extended ageing; release after 1 Jan , 5 yrs after harvest;

must include 2 yrs in Oak

Riserva is:

6 years before release

3 years of which must be in barrel

restricted to 54 hL/Ha.

Wine

Outstanding quality;

full Body; High Acidity; High tannins;

intense sour Cherry, black raspberry

complex tertiary notes on release due to initial long ageing

Can age 10-20yrs+.

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23
Q

What is and describe the conditions of the DOC for Sassicaia?

A

Bolgheri Sassicaia DOC

since 2013

Single estate , Tenuta San Guido, produces Sassicaia

Min 80% Cab Sav;

Aged for 2 yrs min; of which 18 mths in 225 Oak barrels

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24
Q

Describe the Super Tuscans - who started them and how they are made and what they are like

A

Super Tuscans:

Sassicaia 1968; Tignanello 1971 - Inspirations to category for Super Tuscans

Made from Bordeaux varieties or included Bordeaux varieties;

Aged in French Oaks Barriques

International style( Deep colour; Fruity; Vanilla; Sweet spice from new French Oak;

They were released as Vino da Tavola as they came from non-traditional areas or did not follow DOC rules

Stimulus in raising quality & price of Tuscan wines

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25
Q

Vino Nobile di Montepulciano DOCG - describe its location, the vineyard differences, the traditional wines and some changes being trailled in the winemaking

A

First DOCG classified (1980)

In SE Tuscany; Bet Montalcino & border with Umbria

Planted E & SE facing slopes

Altitude:250-600m

Higher vineyards = more aromatic wines/longer ripening sason

Soils: Clay ( heavy & cool) = Full body; Sand ( more aromatic)

56 hl/ha

Min70% -100% Sangiovese ( Prugnolo Gentile, Sangiovese clone), 10-20% Canaiolo Nero & local varieties e.g. Mammolo

Aged for min 2 yrs from 1 Jan; 12-24 mths in Oak

Riserva: aged for 3 yrs ; no additional requirement for ageing in Oak

Name of vineyard can be included on label

Traditional: Full Bodied, Austere, require Ageing before bottlings

Current trend: Early drinking, shorter extraction period, small format French Oak

Fuller-bodied and alcoholic // Chianti

AVIGNONESI & CONTUCCI

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26
Q

There are two styles of Chianti Classico DOCG - what are they and why do they exist?

A

Range of styles:Traditional style (and now a trend back to it):

Paler colour; Firm Tannins;

Sour Cherry from dominant Sangiovese,

Floral, restrained new Oak

Medium intensity with some pronounced examples

International Style:

Deeper colour;

Plummy fruit with the presence of Merlot;

Vanilla from new oak

(prominence of the Super Tuscans has led to this)

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27
Q

New Chianti Classico single vineyard/estate designation? Tell me about it

A

Chianti Classico Gran Selezione :

New designation ; Introduced by the Consorzio in 2013;

Single vineyard or Estate owned by producer

Aged for minimum 30 mths (no requirement for wood)

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28
Q

Two key subzones of Chianti DOCG? name them and detail them for growing conditions and winemaking

A

Chianti Colli Senesi DOCG

Largest of subzones: warmer than others

Fuller body; Richer wines

Min 75% Sangiovese, Max 10% Cabernet

Inexpensive to mid priced; Acceptable to very good

Chianti Rufina DOCG:

Few kms east of Firenze

Growing conditions

Coolest sub zone of Chianti

Average altitudue of 350mRL with cooling winds descending from a pass in the Apennines to the North

Vineyards are south west facing

Soils like those of Chianti classico – Galestro, Alberese, Limestone

Wines

Best examples have high Acidity and tannin; restrained fruit when young, capacity to age & develop in bottle (eg: Selvapiana)

Mid priced, some Premium: good to outstanding

Frescobaldi at Nipizzano & Antinori families dominate

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29
Q

Vin Santo is made in 3 DOCs and one DOCG - name them

A

DOCs - Chianti Classico, Chianti, Montepulciano

DOCG - Vernaccia di San Gimignano

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30
Q

Explain the Chianti Classico DOC winemaking rules for Vin Santo

A

Vin Santo Chianti Classico DOC:

Trebbiano Toscana & Malvasia; Singly or combines ; 60%

Grapes dried in loft,

fermented; aged in small barrels; stored & unopened in loft for 5-10 yrs

combination of rising and falling temperatures and oxidative ageing without topping creates some complex notes

Small batch production mostly

Ageing minimum legally is 2 years

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31
Q

describe a Vin Santo wine

A

Vin Santo:

Amber colour

Sweet, high acidity, medium to high alcohol

complex palate of dried fruits (apricot, lemon) with nutty notes

some volatile acidity notes

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32
Q

Exports from Tuscany are very important; what are sales percentages from the key DOCGs? and to where?

A

Exports:

Exports are very important to Tuscany

Chianti DOCG: 70% ; Germany,USA,UK

Chianti Classico: 80%; USA(33%), Germany, Canada

Brunello di Montalcino: 70%; USA, Canada

Vino Nobile di Montepulciano: 80%; Germany,USA, Switzerland

Brunello di Montalcino: USA, Germany ,Canada, UK ,Switzerland

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33
Q

Vernaccia di San Gimignano DOCG - describe the wines and winemaking laws

A

63 hl/ha

Min 85% Vernaccia & 15% others with max 10% Riesling and/or Sv Blanc (aromatic grapes)

Medium Intensity of lemon, floral, apple blossom, pear

Medium (+) crisp Acidity,

Usually fermented in stainless steel.

Some use oak ageing

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34
Q

wine growing conditions for Vernaccia di San Gimignano?

A

Winegrowing

Dry summers; Windy, reducing fungal disease

Altitude: 200-400m; Good sunlight & Drainage

Soils: Local Sandstone; high yields

Vernaccia

Can have very high yields

Can lack concentration

Now limited to 63 hL/ha.

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35
Q

Explain the characteristics of the Verdicchio grape and the wines made from it.

A

Verdicchio:

First 4 Buds are sterile; So planted to low density

Late Ripening: High Acidity

Needs long time to ripen; this exposes crop to late rains

Susceptible to both Mildews & Botrytis bunch rot

Pale Lemon; High Acidity; Medium Body; Medium (-) Intensity; White flowers ,Apple, Lemon ,Fennel; bitter finish

Acceptable to Outstanding

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36
Q

Sagrantino in Umbria, describe the growing conditions and the resultant wine characters

A

Sagrantino:

Only ~7% of total plantings?

Black Variety: speciality of Umbria

Needs sunshine to ripen; moderately productive

220-470m ; on Hillsides; good sunlight interception & good drainage

Guyot or Cordon with spurs & VSP trellised

Tiny spiders, on the hairy underside of leaves that reduce growth; Vine Moths, Powdery Mildew are issues

High Tannins; High Acidity; Medium to Pronounced; Blackberry,Red Plum; need long Ageing. Often bottled before ready to drink: Very Tannic

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37
Q

Name the top DOC in Umbria and describe the wine wine that it is known for in winemaking terms, varietals, and flavours/aromas.

A

1 DOC w 80% of Umbria’s total DOC production

Orvieto DOC (●) - 2,300ha

On the Western edge of Umbria; small extension into Lazio

Classico zone around town

Classico area: tufa, limestone and volcanic soils

Min 60% Trebbiano Toscano and/or Grechetto;

Altitude: 100-550m

Quality-conscious producers tend to favour Grechetto in the blend vs. Trebbiano/Druppegio

Medium (+) Acidity; Medium Alcohol ; Medium (-) Intensity; Light Body: Lemon. Apple

Wines are crisp, refreshing but neutral with apple flavours

77 hl/ha

Vinified Dry, Off dry, Sweet

Dry wines: ferment in SS;Cool Temps retaining primary fruit; Brief ageing in SS;released within 1-2 yrs

Labelling options for Sweet: Late Harvest(Vendemmia tardiva; Noble Rot (Muffa Nobile)

Acceptable to Good; Inexpensive to Mid-Priced

BARBERANI is a top producer

Superiore:

56 hl/ha; more concentrated flavours

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38
Q

Cesanese

A

A local red variety of Lazio

Characteristics

VERY late ripening

HIGH yielding

medium acidity

prefers cooler/moderate sites to maintain acidity

DOCG Cesanese di Piglio = 90%+ of this variety

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39
Q

Frascati? explain the wines from a growing and winemaking point of view, sub divided by the two regional appellations that apply.

A

Frascati DOC:

Historically from Malvasia del Lazio

Today Frascati DOC from Malvasia di Candia and/or Malvasia del Lazio; must be together or singularly- make up min 70%

Malvasia del Lazio give more flavour but Malvasia di Candia preferred for higher yields & resistance

Trebbiano Toscano included up to 30% (neutral high yielding)

Malvasia is the dominant grape in the blend w Trebbiano

105 hl/ha :High yields

Cheaper to produce; Low F Intensity

Cool Ferment (retaining primary fruit) stored in SS; released within 1-2 yrs

Acceptable to Good ; Inexpensive to mid- price

Frascati Superiore DOCG:

Same varieties as Frascati DOC

Estab: 2011; 77 hl/ha; Lower yields to improve quality ( Higher Intensity, Fuller Body)

Most aged in SS; Some may barrel ferment

Aged for 1 yr, no Oak requirement

20% of vineyards for Superiore production

Good to very Good; Mid- priced

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40
Q

Lazio wine region - give some details on the wine business for this region

A

Wine Business

Area for Frascati has dropped by 15% in the last decade

Cooperatives play imp role for Frascati: 20% of Production

Exports: 60 % of Frascati

Markets: USA, Canada, Germany

Key producers: Castel de Paolis w Vigna Adriana Frascati & reds.

Falesco: Estate of Riccardo Cottarella, leading Oenologist & consultant

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41
Q

Name the soil type that has three DOCGs on it in the Campania region.

A

Limestone & Clay soils: (provide good balance; fast drainage; retains water)

Fiano di Avellino DOCG- White made from Fiano

Greco di Tufo DOCG: white made from Greco

Taurasi DOCG: Red made from Aglianico

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42
Q

Greco - state the facts about this grape variety

A

Greco:

Challenging grape to grow

Grey rot; both mildews;

Low vigour & productivity

Drought resistant; Heat tolerant; suitable for warm region

Guyot or Cordon Trained, Spur pruned; Some mechanisation on gentle slopes

Harvested in October

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43
Q

Fiano, state the facts about this grape variety

A

Fiano:

High quality white variety; 1/3 plantings of Falanghia;

Rescued by Mastroberardino family after WW11

Guyot; Cordon with VSP common

Sensitive to Mildew

Thick skins; resists Botrytis even though late ripening

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44
Q

Canailo Nero - describe this variety and how it is used.

A

Canailo Nero:

  • A blending option now in Tuscan red wines
  • Provides light Tannins; Red berried fruit, some Floral notes
  • Promotes floral, red berried character of Sangiovese
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45
Q

Everything you know about Bolgheri DOC.

A

Bolgheri DOC (●●●)

  • DOC created in 1994 in recognition of super Tuscans;
  • Bordeaux blends; 80% of plantings
  • Climate
    • Warm maritime with cool breezes and some altitude up to 400mRL
    • Tuscan coast;
  • Growing environment
    • Initially plantings at 400m; however lower sites have same conditions as higher
    • Soils: Gravelly, chalky soils (known as Sassicaia) are ideal to grow Bordeaux varieties
    • Irrigation permitted
    • Cordon Trained, Spur pruned VSP
    • 1200 ha; 6000 vines /ha
  • The DOC regulations allow:
    • 100% Cab Sav, Cab Franc, or Merlot
    • only up to 50% Syrah, Sangiovese
    • only up to 30% Petit Verdot and other varieties
    • Cab Sav dominates blend in reality
  • Highest quality: esp. Sassicaia & Ornellaia (Frescobaldi family) regd as world class
  • Bolgheri Consortium:
  • represents 90% of vineyards
  • largest producers owning 70% of vineyards
  • Initially bottled as Vino di Tavola as there was no DOC till 1983
  • White Bolgheri DOC: Vermentino, Sv Blc, Trebbiano
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46
Q

Sassicaia has its own DOC, describe it.

A

Bolgheri Sassicaia DOC

  • since 2013
  • Single estate , Tenuta San Guido, produces Sassicaia
  • Min 80% Cab Sav;
  • Aged for 2 yrs min; of which 18 mths in 225 Oak barrels
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47
Q

Cerasuolo d’Abruzzo DOC?

A

Cerasuolo d’Abruzzo DOC: (Rose)

  • Historically darker; now made lighter
  • Short maceration (up to 12 hrs) or direct pressing
  • Many make Rose as a by product of Red wines production (Saignee)
  • Montepulciano rich in Anthocyanins; so short maceration time; avoiding high extraction
  • Medium to Medium (+) Body
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48
Q

Wine business of Abruzzo?

A

Wine Business:

  • ¾ Production from 40 cooperative wineries
  • Exports: Northern Europe, USA, Canada
  • Majority inexpensive
  • Super premium sold in specialist wine stores in Italy

VALENTINI (super premium) & MASCIARELLI & CANTINA TOLLO(Cooperative; Exports 35% production)

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49
Q

What are the three levels of Montepulciano based wines in Abruzzo?

A

3 Levels of Montepulciano:

  1. Montepulciano d’Abruzzo DOC:
    1. must be grown on Hilly sites
    2. 98 hl/ha
    3. Grown at this yield, Wines are Light -Medium
  2. 5 official sub zones of Montepulciano d’Abruzzo DOC:
    1. 66 hl/ha
    2. 18 mths ageing, 50% of which must be in Oak
    3. Wines have more concentration
  3. Colline Teramane Montepulciano d’Abruzzo DOCG:
    1. former sub zone now DOCG
    2. Min 90% Montepulciano 66 hl/ha
    3. aged for 2 yrs before release; 1 yr in Oak
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50
Q

Climate of Tuscany

A
  • Warm Mediterranean on the coast, moderated by altitude (Pomino), Harsh winters
  • Rain: 900mm
  • Wide diurnal range brought by altitude also helps maintain the balance of sugars vs acidity & aromatics
  • Hazards:Sping frost (occasional), Hail, Rain during Harvest period,Summer drought & prolonged high Temps can be hazards in some years
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51
Q

Describe the characteristics of Sangiovese wines

A

Wines

o Medium Ruby colour, Medium to Full Body

o High Acidity, High Tannins

o Red Cherry, Red Plum, Herbal notes

o Acceptable to Outstanding, Inexpensive to Premium, some super premium

52
Q

Sangiovese can be difficult to grow, what are some of the challenges?

A
  • Growing
    • Difficult to grow
    • Early Budding (prone to spring frosts), late Ripening
    • Best on South & SE slopes: 200-550 m
    • With warming climate , growers looking to plant on higher sites
    • Soils: Friable, Shale, limestone and successful on Clay
    • Vigorous, canopy regularly trimmed to avoid shading
    • Thin skins, very susceptible to Botrytis bunch rot
    • High yields – prune to low bud numbers, or bunch thin or cluster thin
    • Cordon pruned to spurs or cane pruned with VSP
53
Q

Trebbiano Toscano, describe the varietal and the wines made from it

A

Trebbiano Toscano (Ugni Blanc)

  • Late budding white, Not vulnerable to Spring Frosts
  • Vigorous , High Yielding
  • Prone to Downy mildew, Eutypa dieback
  • Ripens well in sunshine retaining High Acidity
  • Neutral , Medium (-), Lemon, Herbal
  • Declining in popularity, Lack of fruitiness & Flavour Intensity, reduced plantings, Increased demand for Red
  • High Acidity , imp for part of sweet Vin Santo
54
Q

What can be blended with Sangiovese now?

A

Varieties allowed to be Blended with Sangiovese:

  • From Local (Canaiolo), Cab Sav, Cab Franc, Merlot, Syrah
55
Q

How has the vintage treatment of Sangiovese changed in terms of maceration and maturation?

A

Vintage, maceration and maturation

  • In the past:
    • white wine varieties (Malvasia) added during fermentation to soften the tannins
    • 30 day + macerations!
    • Aged in large neutral oak casks for 3-4 years to soften tannins!!
  • Today:
    • Reduced maceration times to 7-10 days – medium tannins/earlier drinking
    • Maceration times of 15-25 days for high tannins/intended for ageing
    • Nowadays, blended with Canaiolo, Colorino, Cabernet, Merlot, Syrah
56
Q

What have been the technology/maturation changes that have occurred in the winery for Sangiovese?

A

Technology used

  • 1990’s
    • introduction of Temp controlled SS ferment tanks
    • use of a proportion of new French barriques
  • 2000’s onwards
    • Concrete tanks on the rise again
    • move to using older barriques,
    • plus the 500 litre tonneaux,
    • and Traditional large Neutral oak cask
    • Aim to have subtle sour cherry fruit to be focal interest of wine
  • Inexpensive aged for short periods in SS
57
Q

How has the winemaking for Brunello and Vino Nobile changed from traditional to contemporary?

A
  • Brunello di Montalcino / Vino Nobile di Montepulciano
    • Traditionally, extended maceration w skins (for more colour & flavours)
    • min 2-3yrs ageing in large Slovenian oak botti and then in bottle.
    • Some producers now use small French barrique for oaky flavours.
    • Riserva have one extra year ageing
58
Q

The Bolgheri DOC perscribes what varietals as being allowed?

A
  • The DOC regulations allow:
    • 100% Cab Sav, Cab Franc, or Merlot
    • only up to 50% Syrah, Sangiovese
    • only up to 30% Petit Verdot and other varieties
    • Cab Sav dominates blend in reality
59
Q

What are the requirements for Bolgheri Rosso Superiore?

A

Bolgheri Rosso Superiore

  • Same varieties as Bolgheri DOC
  • 56 hl/ha
  • Aged for 2 years 1st Jan following Harvest, in French barriques, some new Oak
  • Wines
    • Deep Ruby, Medium (+) Acidity, High Tannins
    • Pronounced Intensity: Blackberry, Red Plum, some Green bell pepper notes (Cooler years)
    • Vanilla & sweet Spice from Oak
60
Q

How are the soils of Brunello di Montalcino different?

A
  • Soils and topography:
    • Northern - more Galestro soils (a schist/clay based soil), higher elevations, Aromatic,
    • Southern (lower & warmer) - Clay based - fuller body
61
Q

1/3rd of Brunello is exported to which market?

A

USA

62
Q

Describe the wine of Brunello di Montalcino

A
  • Wine
    • Outstanding quality,
    • full Body, High Acidity, High tannins,
    • intense sour Cherry, black raspberry with oak notes depending on producer
    • complex secondary and tertiary notes on release due to initial long ageing
    • Can age 10-20yrs+.
63
Q

Rosso di Montalcino - describe this DOC

A

Rosso di Montalcini DOC

  • 100% Sangiovese , same area as Brunello
  • From young vines
  • Short ageing ,SS or Oak, preserving primary fruit, Sold after 1 yr
  • Allows producers to declassify to Rosso DOC in difficult years
  • Good to very Good
64
Q

Describe the Morellini di Scansano DOCG region in terms of where, climate, wine laws, and wines

A

Morellino di Scansano DOCG:

  • Quality region within Maremma around town of Scansano
  • S Tuscany coast
  • Average Altitude: 250 m (up to 450mRL), Night time cooling winds from Sea
  • 85% Sangiovese
  • 63 hl/ha
  • Wines:
    • Medium (+) Tannins, Medium to Medium (+) Acidity,
    • Ripe Fruit, Black fruit, Sour Cherry
  • Good to Very Good, In expensive to Mid- Priced, Some Outstanding/Premium
65
Q

Maremma Toscana DOC - describe the DOC in terms of location, climate, and what is grown there

A

Maremma Toscana DOC: 8500 ha

  • Former IGT, DOC in 2011
  • Entire province of Grosseto, Coast of S Tuscany
  • Has become very popular because of Sassicaia/Ornellaia fame
  • Climate:
    • Lower plain can be quite warm
    • Varieties ripen up easily
    • Traditionally used to ‘beef up’ some other Tuscan DOCs
  • Local & International varieties
  • 77 hl/ha is a high max yield
  • Plantings are: Sangiovese (50%), Cab Sav, Vermentino and more
  • Some high quality estates sell Bordeaux blends with Premium/Super Premium prices
  • Inexpensive to Mid-Priced priced wines are the norm
66
Q

Chianti Classico soils?

and difference do these soils make in the wines?

A
  • Soils:
    • North: Schistous, crumbly rock with Clay & Marl (galestro)
    • South: Calcareous soils with Clay(albarese) towards the south, Sandstone and Sandy soils
  • Wines

Galestro (schistous soils with clay/marl): Give aromatic wines with ageing potential,

Soils with Clay give more structure and Body

67
Q

The wines of Chianti Classico - the soils they are grown on, the max yield and varietal blending requirements

A
  • Wines
    • Galestro (schistous soils with clay/marl): Give aromatic wines with ageing potential,
    • Soils with Clay give more structure and Body
    • 52.5 hl/ha
    • Min 80% Sangiovese, in blends, local like Canaiolo Nero & International (Merlot)
    • No whites allowed in blend
    • Released no sooner than October after harvest
    • Riserva aged 2 yrs from 1 Jan after Harvest
68
Q

Differences between Chianti and Chianti Classico in terms of wine laws?

A

Yields: Chianti is 63, Chianti Classic is 52.5

Maturation: Chianti is March following year, Chianti Classico October

Sangiovese: Chianti is 70%, Chianti Classico is 80%

69
Q

Chianti Reserve min. ageing?

A

2 years from 1st Jan after harvest

70
Q

How do the wines of Chianti DOCG taste and what is their expected price and quality.

A
  • The wines
    • Medium Body, Medium Alcohol, light to medium flavour intensity
    • Red berry fruits, red cherry, red plum, raspberry
    • Inexpensive to Mid price, Acceptable to Very Good quality
71
Q

There are 7 sub regions of Chianti - what are the rules common to them

A

Chianti Sub Zones:

  • 7 different sub-regions
  • Have set yields, 56 hl/ha (versus 63 for normal Chianti)
  • For Riserva, min 6 mths in Oak for Chianti Colli, Chianti Colli Senesi, Chianti Ruffina
  • Mostly min. of 12% abv
72
Q

The only white DOCG in Tuscany?

A

Vernaccia di San Gimignano DOCG

73
Q

The wine growing environment and yields for Vernaccia di San Gimignano DOCG?

A
  • Winegrowing
    • Dry summers, Windy, reducing fungal disease
    • Altitude: 200-400m, Good sunlight & Drainage
    • Soils: Local Sandstone, high yields
    • Vernaccia
      • Can have very high yields
      • Can lack concentration
      • Now limited to 63 hL/ha.
74
Q

Vernaccia wines - what are the blending rules, and what do they taste like?

A
  • Wines
    • 63 hl/ha
    • Min 85% Vernaccia & 15% others with max 10% Riesling and/or Sv Blanc (aromatic grapes)
    • Medium Intensity of lemon, floral, apple blossom, pear
    • Medium (+) crisp Acidity,
    • Usually fermented in stainless steel.
    • Some use oak ageing
75
Q

Toscana IGT - describe the IGT and what is allowed.

A

Toscana IGT (●●●)

  • Regional appellation introduced in 1992
  • Higher yields,
  • Any grape & grown anywhere in Tuscany
  • In expensive to Mid priced
  • Tuscany’s most expensive & prized wines bottled as Toscana IGT
  • Used by producers (incl. Antinori w Tignanello) to make prestigious outside the DOC regulations

MASSETO (Merlot from Fescobaldi’s Tenuta dell’Ornellaia), SOLAIA (Cab Sav/Sangiovese/Cab Franc blend from ANTINORI

76
Q

what method is used in making Vin Santo?

A

Appassimento - drying off the vine - like for Amarone

77
Q

Where can Vin Santo be produced?

A
  • Can be produced in:
    • 3 separate DOC’s: zones of Chianti, Chianti Classico, Vino Nobile di Montepulciano
    • And DOCG Vernaccia di San Gimignano
78
Q

How is Vin Santo Chianti Classico DOC made?

A
  • Vin Santo Chianti Classico DOC:
    • Trebbiano Toscana & Malvasia, Singly or combined, 60%
    • Grapes dried in loft
    • fermented, aged in small barrels, stored & unopened in loft for 5-10 yrs
    • combination of rising and falling temperatures and oxidative ageing without topping creates some complex notes
    • Small batch production mostly
    • Ageing minimum legally is 2 years
    • AVIGNONESI (Montepulciano) produces large volumes
79
Q

Describe the Vin Santo wines

A
  • Wines
  • Sweet, Amber colour, High Acidity, Medium to High Alcohol,
  • complex palate of dried fruits (Apricot, Lemon), Nutty notes,
  • Variable Volatile Acidity
  • Premium to Super Premium, (small batch & years of aging adding to costs)
  • Rarer Red Version: Sangiovese based- Occhio di Pernice (eye of the Partridge)
80
Q

what else does Ageing a wine do to it other than maturing it?

A

Pushes up the price significantly - as per Brunello with its extensive ageing requirements

81
Q

Exports of Tuscany?

A
  • Exports:
    • Exports are very important to Tuscany
    • Chianti DOCG: 70%, Germany, USA, UK
    • Chianti Classico: 80%, USA (33%), Germany, Canada
    • Brunello di Montalcino: 70%, USA, Canada
    • Vino Nobile di Montepulciano: 80%, Germany, USA, Switzerland
    • The USA is easily the largest export market for Tuscan wines followed by Germany
82
Q

Sales of Chianti DOCG in Italy are into what channel mainly and in what formats?

A
  • Chianti DOCG in Italy:
    • Very big volumes sold in supermarkets/deep discounters
    • 50% sold in 750ml bottles,
    • 30% sold in ‘bricks’ – tetra paks – at low prices
83
Q

How do Chianti Classico, Chianti and Brunello di Montalcino compare in value of sales for Tuscany wines?

A
  • Production & Sales
    • Chianti Classico (112 M Euro) – but only ~15% of production
    • Chianti (87 m Euro), - but ~50% of production!!
    • Brunello Di Montalcini (61m euro)
84
Q

describe the Verdicchio varietal

A

Verdicchio:

  • First 4 Buds are sterile, So planted to low density to get more cordon space
  • Late Ripening: High Acidity
  • Needs long time to ripen, this exposes crop to late rains
  • Susceptible to both Mildews & Botrytis bunch rot
  • Pale Lemon, High Acidity, Medium Body, Medium (-) Intensity, White flowers, Apple, Lemon, Fennel, bitter finish
  • Acceptable to Outstanding
85
Q

Montepulciano - what is a key challenge in the winemaking?

A

susceptible to reduction - and so needs to be kept aerated to avoid these reductive sulphurs

86
Q

Montepulciano varietal wines can be made in two styles, describe them.

A
  • Wines
  • Deep ruby in colour
  • 2 Styles of wines
    • Inexpensive, approachable
      • Ripe, Medium Intensity, Medium Body, Medium Tannins (short maceration)
      • Red Cherry with no Oak flavours
    • More Premium
      • Pronounced Intensity, Medium (+) Tannins,(long maceration),
      • Ageing in Oak, typically large vessels
      • Red Cherry, Black plum
87
Q

Viticulture in Marche - what are the density and trellis choices made?

A
  • Warmer climate – so tendency to lower density plantings – and the sterile early buds on Verdicchio means lower density plantings are necessary
  • Guyot training or even Pergola for Verdicchio due to need for large frames and renewal of canes to assist yields
88
Q

What are the two typical levels of Verdecchio in terms of quality?

A

Entry Level:

  • No MLF, Aged for 4-6 mths in SS, bottled for early releas

​Riserva

  • Some put Riserva wines through MLF for a creamier effect
  • Long ripening can produce high concentration & high Acidity
  • Aged on Lees in old Oak barrels but not oak flavours
  • Can age in bottle for a decade or more developing Dried fruit, Mushroom tertiary notes
  • Regarded as top quality Italian white wines
89
Q

Castelli di Jesi Verdicchio DOC - describe the DOC rules and who are the main producers by category

A

Castelli di Jesi Verdicchio DOC

  • Low hills, west of Anacona in the valley
  • Clay & Limestone
  • Min 85% Verdicchio
  • Larger of the 2 denominations
  • Classico:
    • 98 hl/ha
    • Grapes from the historic heart of appellation
  • Classico Superiore
    • 77 hl/ha
    • Wines with lower yields
  • Riserva:
    • promoted to DOCG
    • 18 mths ageing
    • in any vessel
  • 60% of production controlled by coops and 30% by négociants
90
Q

describe the Pecorino varietal, and the wine styles made from it

A

Pecorino:

  • Planted mostly in the South of Marche, and Abruzzo
  • High resistance to disease
  • Best trained long (Guyot or Pergola), Sterile buds near trunk
  • Clonal selection focused on rectifying low productivity
  • Early Ripening
  • Vinified with other local varieties
  • Tend to be High alcohol - 14.5%ABV due to low productivity, balanced by natural High Acidity
  • Medium Body, Herbal notes (Sage, Thyme, Mint), Apple, Pear
  • Sold as Marche IGT
  • If grown in Offida area, as Offida Pecorino DOCG
  • Some released early to retain primary fruit, some aged 12-18 mths in old oak
91
Q

Describe the Passerina varietal and wines made from it

A

Passerina:

  • Grown in Marche & Abruzzo
  • Good resistance, High production
  • Ripens later than Pecorino, Vulnerable to late season rain
  • Natural High Acidity, can lose acidity very fast, Harvest scheduled accordingly
  • Ripe Lemon, Yellow Apple
  • Sold as Marche IGT or as Offida Passerina DOCG if grown in Offida
92
Q

The other Verdicchio DOC in Marche is Verdicchio di Matelica DOC, where is it, what is the climate?

describe the wines and the DOC rules.

A

Verdicchio di Matelica DOC:

  • Higher, Foothills of the Apennines, protected from Influence of the sea by mountains
  • Continental climate: Hot days/cold nights,
  • Soils: sandstone with fossils, less clay than in Castelli di Jesi, faster draining
  • 91 hl/ha
  • Full Body, Higher Acidity, Less fruity than Castelli di Jesi
  • Riserva DOCG
    • min 12.5% ABV,
    • 18 mths Ageing, any vessel
93
Q

Rosso Piceno DOC - explain the requirements for this DOC

Rosso Piceno Superiore DOC- explain the requirements for this DOC

A

Rosso Piceno DOC

  • Montepulciano, blended with Sangiovese (contributes acidity)
  • major part of Rosso Piceno (35-85 % Montepulciano)

Rosso Piceno Superiore DOC:

  • Higher quality designation
  • fruit grown in 13 townships in Ascoli Piceno province, South of the region

Requires higher alcohol level, min 1 yr ageing

94
Q

Rosso Conero and Rosso Conero Superiore DOCs - describe the DOC requirements

A

Rosso Conero DOC

  • Montepulciano: 85% minimum
  • Rosso Conero: min 11.5%abv

Conero Riserva DOCG

  • 85% Montepulciano minimum
  • With Conero Riserva DOCG, blending only with Sangiovese
  • Min 2 yrs of ageing (1 yr in wood)
  • Deep ruby, dry, full bodied, tannic wines with slightly bitter finish e.g. Garofoli’s Angontano
95
Q

The Offida DOCG has a few different wines made under its designation, explain what they are.

A

Offida Rosso DOCG:

  • 100 kms, south of Ancona
  • 85-100% Montepulciano, Aged 24 mths of which 12 must be in oak

Offida Pecorino DOCG

Pecorino can be labelled as such if grown in Offida

Offida Passerina DOCG

Offida Passerina DOCG if grown in Offida

96
Q

What is the main challenge of Marche?

A

Raising the perception of its wines from a quality perspective

97
Q

What proportion of Marche wine is exported?

A

1/3rd of Marche wine value is exported

98
Q

What are the two growing environments of Abruzzo?

A
  • Hillsides:
    • Continental climate,
    • Cold snowy winters, warm summers, cooling influence from mountains
    • Late Spring Frosts,
    • Autumn Rains at harvest time
  • Coastal Zone:
    • Maritime and Mediterranian
    • Temps higher than hillsides,
    • Suited for high volume production
    • Low risk of Spring Frost & Rain at harvest time
    • Warm Mediterranean climate w dry hot summers & precipitation mostly in winter
99
Q

Abruzzo is a …………. region?

A

Mountainous

100
Q

The trellising and viticultural techniques used in Abruzzo?

A
  • Typically viticulture was:
    • Low density @ 2,500 vines per hectare
    • Pegola form of training
    • Now denser plantings, with different training methods
  • Coastal:
    • Cordon trained, spur pruned or Guyot common,
    • mechanical harvesting, bringing down costs
  • Hillsides:
    • Mostly by hand, some use of tractors,
    • Harvesting by hand, increasing costs
    • Higher use of Pergola training to cope with vigour
101
Q

What are the three key varietals of Abruzzo?

A
  • Plantings:
    • Montepulciano lead variety ~55%!!!
    • Trebbiano Toscano (Ugni Blanc)
    • Trebbiano Abruzzese
102
Q

Montepulciano d’Abruzzo DOC - what are the two styles made under this DOC, the rules and the winemaking approach

A

Montepulciano d’Abruzzo DOC – 7,500ha (●)

  • 2 styles:
    • young, robust fruity & best drunk young
    • deep-coloured w ripe, robust tannins
  • 85% Montepulciano
  • High Tannins may be softened by light extraction, short time on skins
  • Rich in Anthocyanins, brief maceration produces medium colour
  • Some use up to 15% Merlot or Primitivo to 85% of Montepulciano
  • High quality wines: extended time in barrel softening Tannins, benefitting from bottle ageing
  • Large Oak vessels, some use small French Barriques
103
Q

Describe the Trebbiano d’Abruzzo DOC rules and wines

A

Trebbiano d’Abruzzo DOC (●)

  • Allow Trebbiano Abruzzese & Trebbiano Toscano (lower Intensity)
  • 98 hl/ha, Light to Medium Flavour intensity
  • Cool Ferment Temps, Ambient or Cultured Yeasts, MLF blocked
  • Aged in stainless steel to preserve primary fruits
  • Acceptable to Good, Some Outstanding,
  • VALENTINI - whose Trebbiano d’Abruzzo regarded as one of Italy’s greatest whites & MASCIARELLI
104
Q

describe Cerasuolo d’Abruzzo DOC, how are the wines made?

A

Cerasuolo d’Abruzzo DOC: (Rose)

  • Historically darker, now made lighter
  • Short maceration (up to 12 hrs) or direct pressing
  • Many make Rose as a by product of Red wines production (Saignee)
  • Montepulciano rich in Anthocyanins, so short maceration time, avoiding high extraction
  • Medium to Medium (+) Body
105
Q

Wine Business of Abruzzo, who makes the majority of production, main export markets, price point of majority of production?

A

Wine Business:

  • ¾ Production from 40 cooperative wineries
  • Exports: Northern Europe, USA, Canada
  • Majority inexpensive
  • Super premium sold in specialist wine stores in Italy

VALENTINI (super premium) & MASCIARELLI & CANTINA TOLLO(Cooperative, Exports 35% production)

106
Q

The climate of Umbria?

A
  • Warm Mediterranean climate – ‘warm, mildly continental climate’ but more inland so less moderation by the sea
  • Hot summers, Heat stress
  • Rain: 800mm , Enough water in winter stored , Hence disease lessened, Risk of rain in Sept/Oct (affecting harvest)
  • Dry Autumns for Late Harvest & Botrytised styles
107
Q

The location, topography and soil of Umbria

A

o Land locked, Located in the centre of Italy’s ‘boot’, bordering Tuscany, March and Lazio.

o Hilly Landscape, Similar climate to inland Tuscany

o Mainly calcareous clay soils.

108
Q

Grechetto?

A

Grechetto: ~11%

  • White, Thick skinned
  • Resistant to Fungal disease (best for late harvest wines), Downy Mildew
  • High Acidity, Medium Body
  • Low-Medium Intensity: Lemon, White flowers
  • Blended with Trebbiano Toscano in most Umbrian whites
109
Q

Sagrantino is the key component of Sagrantino di Montefalco DOCG - describe the varietal.

A

Sagrantino:

  • Only ~7% of total plantings?
  • Black Variety: speciality of Umbria
  • Needs sunshine to ripen, moderately productive
  • 220-470m, on Hillsides, good sunlight interception & good drainage
  • Guyot or Cordon with spurs & VSP trellised
  • Tiny spiders, on the hairy underside of leaves that reduce growth, Vine Moths, Powdery Mildew are issues
  • High Tannins, High Acidity, Medium to Pronounced, Blackberry, Red Plum, need long Ageing. Often bottled before ready to drink: Very Tannic
110
Q

Orvieto DOC - is what % of DOC prodn. in Umbria?

A

80%

111
Q

DOC rule on Orvieto varietals allowed?

A

Min. 60% Trebbiano Toscano (Ugni Blanc) and Grechetto

112
Q

Quality conscious producers favour what varietal in Orvieto wines?

A

Grechetto - more flavour versus Trebbiano Toscano

113
Q

Describe the wines of Orvieto DOC

A
  • Wines
    • Medium (+) Acidity, Medium Alcohol
    • Medium (-) Intensity, Light Body: Lemon. Apple
    • Wines are crisp, refreshing but neutral with apple flavours
    • 77 hl/ha
    • Superiore:
      • 56 hl/ha, more concentrated flavours
    • Vinified Dry, Off dry, Sweet
114
Q

Winemaking for Orvieto DOC

A
  • Winemaking
    • For dry wines:
      • ferment in SS, at cool temps to retain primary fruit,
      • Brief ageing in SS
      • released within 1-2 yrs
115
Q

the wines of Orvieto are what in quality and price terms?

A

Acceptable to good quality, and inexpensive to mid-priced

116
Q

typically the wines of Sagrantino di Montefalco are?

A

Full-bodied wines w very hi alcohol (~16%abv) and high tannins.

117
Q

Explain the winemaking of Sagrantino di Montefalco

A
  • Winemaking
    • Maceration times
      • Typically long maceration was used, i.e. 2 months!
      • Reduced now, 2-3 weeks, to avoid harsh extraction
    • some use new French Oak to soften the tannins
    • Others use large casks & extended bottle ageing
    • 52 hL/Ha.
    • 100% Sagrantino
    • min 33mths ageing, 1 yr in Oak (adding to cost)
118
Q

Wines of Sagrantino di Montefalco - exported ?

A

60% - to the USA, Germany, Canada

119
Q

Rosso di Montefalco DOC?

A

Rosso di Montefalco DOC:

  • 60-70 % Sangiovese in blend, 10-15 % Sagrantino & other permitted varieties
  • 77 hl/ha
  • 18 Mths ageing before release
120
Q

White wines of Lazio are ?% of production

A

70%

121
Q

climate of Lazio?

A
  • Warm, Mediterranean climate, moderated by Altitude & by cooling Winds from the sea
  • Occasional Spring Frost, Hail, Excessive heat, Rain during Harvest
  • Altitude: 300 m
  • Rain adequate: little in summer, Reduced risk of Fungal diseases
122
Q

Describe the Frascati DOC

A

Frascati DOC:

  • Historically from Malvasia del Lazio
  • Today Frascati DOC from Malvasia di Candia and/or Malvasia del Lazio, must be together or singularly- make up min 70%
  • Malvasia del Lazio give more flavour, but Malvasia di Candia preferred for higher yields & disease resistance
  • Trebbiano Toscano included up to 30% (neutral high yielding)
  • Malvasia is the dominant grape in the blend w Trebbiano
  • 105 hl/ha: High yields
  • Cheaper to produce, Low F Intensity
  • Cool Ferment (retaining primary fruit) stored in SS, released within 1-2 yrs
  • Acceptable to Good, Inexpensive to mid-price
123
Q

Malvasia Biancia di Candia?

A

Malvasia Bianca di Candia:

  • White Variety,
  • Good resistance, High yields
  • Juice prone to oxidation, handled carefully to avoid losing freshness & becoming a deep colour
  • Medium (+) Acidity, Light Body, Medium (+) Alcohol, Medium (-) Intensity, Lemon, Apple
  • Plantings have decreased since 1990’s
124
Q

Malvasia del Lazio?

A

Malvasia del Lazio:

  • Cross between Muscat of Alexandria & a local variety
  • Must be harvested at exact time as acidity drops once ripe
  • Commonly planted in 60’s-70’s, widely replaced due to its lower yields, lower disease resistance
125
Q

Cesanese?

A

Cesanese:

  • Black variety, Semi aromatic
  • Very late ripening, High yielding,
  • Prone to Powdery mildew
  • Vulnerable to Autumn rains
  • fails to ripen fully if season is not warm enough
  • Some grown Inland, Some on higher slopes (up to 600m), hence the diurnal range giving higher Acidity
  • DOCG Cesanese di Piglio: which require 90% of variety
  • Typically the DOCs for Cesanese:
    • Allow up to 65-70 hL/Ha. – light flavour intensity
    • Aged in stainless steel or large format oak
  • The wines have:
    • Medium Acidity, Medium Tannins, High Alcohol,
    • Pronounced Aromas of Red Cherry, Rose Petals, Pepper
    • Mid priced – a few premium examples
  • SouthEast of Rome, 3 Cesanese appellations
126
Q

Frascati Superiore DOCG?

A

Frascati Superiore DOCG:

  • Same varieties as Frascati DOC
  • Estab: 2011, 77 hl/ha, Lower yields to improve quality (Higher Intensity, Fuller Body)
  • Most aged in SS, Some may barrel ferment
  • Aged for 1 yr, no Oak requirement
  • 20% of vineyards for Superiore production
  • Good to very Good, Mid- priced
127
Q

Name two Cesanese DOC/DOCGs and briefly describe them

A

Cesanese di Affile DOC

  • Predominantly Cesanese,
  • 65-70 hl/ha, light Intensity
  • Aged in SS or large format Oak
  • Mid priced, some premium

DAMIANO CIOLLI

Cesanese di Piglio DOCG

  • 90% of Cesanese must be used
  • Pronounced aromas of red cherry, rose-petal scented fruit
  • Medium tannins, medium acidity, high alcohol

WSET D3 from Jenny (33 decks)

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