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WSET Diploma > Central Italy > Flashcards

Central Italy Flashcards

1
Q

Which regions are considered Central Italy?

A
  • Tuscany
  • Marche
  • Umbria
  • Lazio
  • Abruzzo
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2
Q

When started export of wine Tuscany?

A

Etruscan period, 7BCE

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3
Q

What happened in 1444 in Chianti?
And why?

A

A prohibition was issued on picking grapes before a certain date to protect quality of the wines

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4
Q

Who designated 4 regions of wine production in Tuscany in 1716?

A

Grand Duke Cosimo III de ‘Medici

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5
Q

What did Baron Ricasoli recommend in 1872?

A

Recommended that Sangiovese should be the dominant variety and that white Malvasia should be used to soften the wines.

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6
Q

What happened in 1932 in Chianti?

A

The 7 subzones were created that are now chianti DOCG and named the original Chianti hill, Chianti Classico

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7
Q

What are super Tuscans and when was the category created?

A

After the creation of Tignanello en Sassicaia, category super Tuscan was created in the 80s. These are wines that are (completely/partially) based on French varieties and matured in French oak barriques.

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8
Q

Describe the climate in Tuscany.

A

Mediterranean climate with adequate rainfall

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9
Q

What are influences that can effect grape growing in Tuscany?

A
  • Altitude as a cooling influence for inland areas
  • Most rain falls in autumn & winter
  • Some rain during growing season
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10
Q

Give the potential hazards during the growing season in Tuscany.

A
  • spring frost, hail & rain during growing season
  • summer drought & prolonged high temperatures can lead to cessation of photosynthesis & incomplete ripening of skins and seeds
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11
Q

What are the characteristics of Sangiovese?

A
  • Med int ruby
  • red cherry, red plum & herbal notes (black tea)
  • med to full bodied
  • high acid
  • high tannins
  • acceptable to outstanding quality
  • inexpensive to super-premium
  • can produce high yields
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12
Q

What is a local name for Sangiovese?

A

Prugnolo Gentile

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13
Q

What are the difficulties of growing Sangiovese?

A
  • early budding => prone to spring frosts
  • late ripening => danger of early autumn rains
  • vigorous => canopy management to avoid shading
  • thin skins => susceptible to botrytis bunch rot
  • esca => danger for pruning
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14
Q

What are the ideal circumstances for growing Sangiovese?

A

Sunny south / south-east facing slopes
better quality grapes are grown on 200-550m altitude to prolong the ripening season (risk of rain)

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15
Q

Which grape grows well on friable, shale and limestone soil? and why?

A

Sangiovese
provides excellent drainage

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16
Q

What are the main 2 types of training Sangiovese?

A
  • Cordon spur pruned
  • Cane prunes with VSP
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17
Q

What are the characteristics of Trebbiano Toscano?

A
  • neutral (medium(-) lemon, herbal)
  • late budding
  • high yielding
  • vigorous
  • prone to Eutypa Dieback & Downy Mildew but otherwise good disease resistance
  • ripens well in sunshine and heat while retaining high acid
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18
Q

What is Trebbiano Toscano called in France?

A

Ugni Blanc

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19
Q

Which Varieties are often blended with Sangiovese in Tuscany?

A
  • Canaiolo
  • Cabernet Sauvignon
  • Merlot
  • Cabernet Franc
  • Syrah
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20
Q

Describe Caniolo Nero.

A
  • red berried fruit & floral
  • light tannins
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21
Q

How has winemaking evolved in Tuscany?

A

Long maceration times (included white grapes in blend) 30 days+ and aged in large neutral casks for 3-4 years
=> maceration 7-10 days for low quality and 15-25 days for high tannins wines made for ageing
investments in 90s increased use of temp controlled stainless steel fermentation tanks + concrete making comeback

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22
Q

How has wood maturation changed in Tuscany?

A

end of 20th century: new oak barriques for vanilla and spice
now more older barriques, 500 L tonneaux and neutral oak casks

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23
Q

Which grapes grow in Tuscany?

A
  • Sangiovese
  • Canaiolo
  • Cabernet Sauvignon
  • Merlot
  • Cabernet Franc
  • Syrah
  • Trebbiano Toscano
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24
Q

Which grapes can be used in which proportion Chianti DOCG?

A
  • 70-100% Sangiovese
  • max 15% Cab. Sauvignon or Franc
  • max 10% white varieties
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25
Q

What are the ageing, yield and alcohol requirements for Chianti DOCG?

A
  • max yield 65hL/ha
  • min 11,5% abv (subzones min 12% abv)
  • can be released for sale march following the vintage, no further ageing requirements
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26
Q

Describe a classic Chianti DOCG.

A

Med body, med alc, light to med flavour int
inexpensive - mid prices, acceptable to very good quality

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27
Q

Ageing requirements Chianti Riserva DOCG

A

2y, no wood requirements

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28
Q

What is the maximum yield for Chianti Subzones?

A

56hL/ha

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29
Q

Where do the ageing requirements for some Chianti riserva subzones differ from chianti riserva?

A

Chianti subzones: Chianti Colli Fiorentini, Chianti Colli Senesi and Chianti Rufina require 6m maturation in oak barrels

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30
Q

What are the cooling influences in Chianti Rufina DOCG?

A
  • Altitude 300m
  • Cooling winds descending from a pass in the Apennines in the N
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31
Q

Give a general description of the wines of Chianti Rufina DOCG.

A
  • high acid and restrained fruit character when young
  • capacity to age and develop in bottle
  • mid priced with some premium examples
  • good to outstanding quality
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32
Q

Give an overview of Chianti Colli Senesi DOCG.

A
  • largest and warmest subzone
  • fuller bodied and richer wines
  • min 75% Sangiovese and max 10% cabernets
  • inexpensive to mid prices
  • acceptable to very good quality
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33
Q

What is Galestro?

A

schistous, crumbly rock with clay and marl
(aromatic wines with potential to age)

34
Q

What is Albarese?

A

Calcareous soil with clay
(structure and body)

35
Q

Give the regulations and characteristics of Chianti Classico DOCG.

A
  • 200 - 500m above sea level
    => cool nights, lengthening the growing season and promoting ripeniess and high acid
  • Galestro and Albarese soils
  • min 80% sangiovese, no white varieties allowed
  • Max 52,5 hL/ha
  • only released October year after harvest
  • riserva: 2y maturation from 1 January after harvest
  • mid - premium price
  • good - outstanding quality
36
Q

Describe the recent trends in Chianti Classico DOCG.

A

80-90s after the Super Tuscan rise: wines were made in “international” style, deeper and darker with more plum from Merlot and vanilla from new oak
Now: traditional style, paler in colour, sour cherry, restrained new oak, dominant Sangiovese

37
Q

What does UGA stand for?

A

Unità Geografische Aggiuntive

38
Q

What denomination did the Chianti Consorzio add in 2013?

A

Chianti Classico Gran Selezione: single vineyard or estate owned by producer & 30 months aged (& 90% Sangiovese since 2021)

39
Q

Who bottled and sold the first Brunello di Montalcino DOCG in 1865?

A

Biondi-Santi family

40
Q

Which company led the expansion of Brunello di Montalcino since 1970s?

A

Banfi

41
Q

Why is Brunello di Montalcino warmer & drier than Chianti Classico?

A

Protected from rainfall by Monte Amiata to the south

42
Q

Give a general description of a Brunello di Montalcino.

A

Ripe fruit (sour cherry),, high tannin, high acid, full body, high alcohol, tertiary notes due to long ageing
premium- super premium
outstanding quality

43
Q

Give possible influences and differentiate soil types in Brunello di Montalcino DOCG.

A
  • Cooling influence from mediterranean at night
  • Altitude varies between 120M and 500m +
  • Northern part has more elevation with Galestro soils => more aromatic
  • Southern part more clay soils => fuller bodied wines
    often producers blend 2 areas
44
Q

requirements of Brunello di Montalcino DOCG

A
  • 100% Sangiovese
  • max 54 hL/ha
  • Released 1 January 4 years after harvest, 2y oak
    riserva: 5y, 2y oak
45
Q

Describe Rosso di Montalcino DOC

A
  • 100 Sangiovese
  • young vines or less promising site
  • briefly aged in oak or stainless steel to preserve fruit aromas
  • can be sold after 1y
  • mid priced, good to very good quality
46
Q

Name 3 significant producers in Brunello di Montalcino DOCG

A
  • Biondi Santi
  • Soldera
  • Casanova di Neri
47
Q

Describe aspect, altitude and soil of Vino Nobile di Montepulciano DOCG

A
  • 250 - 600m altitude
  • east / south-east facing slopes
  • heavy cool clay (fuller bodied wines) and sand (more aromatic)
48
Q

Describe the 2 different styles of Vino Nobile di Montepulciano DOCG

A
  • traditionally: full bodied, austere, requiring bottle ageing
  • trying to: can be drunk in youth; shorter extraction periods and use of small format French oak
49
Q

Give the Vino Nobile di Montepulciano DOCG requirements

A
  • 70-100% Sangiovese
  • max 56 hL/ha
  • 2y from 1 January after vintage, 12-24m in oak
  • riserva 3y, 12-24m in oak
50
Q

When can Rossi di Montepulciano DOC be released?

A

1 march of the year after vintage

51
Q

Give quality and price range of Vino Nobile

A
  • mid-premium priced
  • good to outstanding quality
52
Q

Give 2 significant producers of Vino Nobile

A
  • Avignonesi
  • Contucci
53
Q

What are the standards of the upcoming higher quality category for Vino Nobile

A
  • min 85% Sangiovese
  • no international varieties
  • name 1 of 12 Pieve (UGA)
54
Q

Where is Morello di Scansano DOCG located and which influences can be found?

A
  • Southern Tuscany close to the coast
  • cooling winds from sea at night
  • altitude (average 250m)
55
Q

Describe wines from Morello de Scansano DOCG

A
  • min 85% Sangiovese
  • ripe fruit, black fruit and sour cherry
  • med to med+ acid
  • ripe med (+) tannins
  • max yield 63 hL/ha
  • good - very good
  • inexpensive to mid-price
56
Q

what are 2 outstanding producers of Morelle de Scansano DOCG

A

Le Pupille
Morisfarms

57
Q

Describe climate and influences for Bolgheri DOC

A
  • Warm climate with cool nights due to the sea
  • cooling winds that prevent fungal diseases
  • rain is sufficient and well distributed
58
Q

Describe planting and training techniques in Bolgheri DOC

A
  • Densely planted (6000 vines per ha) to enable competition to reduce yield and raise concentration of final wine
  • cordon trained, spur pruned and vsp
59
Q

Which grapes are allowed in Bolgheri DOC?

A
  • up to 100% Cabernets & merlot
  • up to 50% Syrah & Sangiovese
  • up to 30% other varieties e.g. petit verdot
    in practice Cabernet Sauvignon dominates blend
    Vermentino
60
Q

What are the requirements for Bolgheri Rosso Superiore?

A
  • max 56hL/ha
  • 2y aged from 1 January, 1y oak
    often matured in French oak with significant new oak
61
Q

Describe Bolgheri Rosso Superiore characteristics.

A

Deep ruby
med- pronounced aromas of blackberry, red plum, green bell pepper, vanilla and sweet spice from oak
med acid
high tannins
good- outstanding
premium -super premium

61
Q

Bolgheri Sassicaia DOC regulations?

A
  • min 80% Cab Sauv
  • 2y, 18 m in 225l oak
62
Q

What are the characteristics of Maremma Toscana DOC

A
  • Extensive area
  • local & international varieties
    => over half is Sangiovese with Cab Saul and Vermentino representing the other most important quantities
  • moderately high yield 77 hL/ha
    inexpensive to mid priced
63
Q

What was the first ever DOC in Italy

A

Vernaccia di San Gimignano (now DOCG)

64
Q

Requirements of Vernaccia di San Gimignano DOCG & influences & climate

A
  • hillsides slopes (200-400m) = good drainage & sunlight interception
  • dry summers & windy (reduces risk fungal)
  • sandstone soils
  • min 85% Vernaccia
    up to 10% riesling or sauvignon bl
  • 63 hL/ha
65
Q

Describe style and characteristics of Vernaccia di San Gimignano

A
  • Med int lemon & floral notes
    med (+) acid
  • ripens mid to late
  • high yields
  • inexpensive to mid priced
66
Q

How are red wins labelled that are grown within San Gimignano region?

A

DOC San Gimignano
mostly Sangiovese and international varieties

67
Q

Why would a producer use Toscana IGT?

A
  • Higher permitted yields
  • any registered variety can be used
  • grapes can be grown anywhere in Tuscany
  • mostly inexpensive to mid priced but there are exceptions eg Masseto (100% Merlot form Ornellaia)
68
Q

What is Vin Santo?

A

Amber coloured sweet wine made by appassimento method, often a blend of Trebbiano Toscano & Malvasia

69
Q

Where is Vin Santo Permitted?

A

Vernaccia di SanGimignano DOCG
+ 3 separate DOCs: Chianti, Chianti Classico, Vino Nobile di Montepulciano

70
Q

Describe Vin Santo

A

rising and falling temperatures and oxidative ageing without topping up leads to
=> amber colour, complex palate of dried fruit, nutty and volatile acidity
high acid
med - high alcohol
premium - super premium

71
Q

Where is Marche Located?

A

Between Adriatic Sea and Apennines
Emilia Romagna to the N
Tuscany to the W
Abruzzo to the S

72
Q

What are the most used grape varieties in Marche?

A
  • Verdicchio
  • Montepulciano & Sangiovese
73
Q

What is the climate in marche?

A

Mediterranean climate with hot summers and little rain during summer
=> South of Ancona more continental with dry autumns

74
Q

Main soil types in marche?

A

Limestone & clay
=> Balance between free draining and sufficient water retention capacity

75
Q

What are the difficulties of growing Verdicchio?

A
  • First 4 buds are sterile (needs place in vineyards = low density planting)
  • late ripening (late season rains)
  • prone to grey rot and both mildews
76
Q

describe characteristics of Verdicchio

A
  • pale lemon colour
  • medium (-) aromatic intensity with blossom, apple, lemon, fennel & almonds ( bitter finish)
  • high acid
  • medium body
  • acceptable to outstanding
77
Q

How is entry level Verdicchio made versus Riserva?

A

entry level: no Malo, 4-6m in steel and bottled
Riserva: malo for creamier acidity, longer ripening, lees in old oak for texture but no oak flavours

78
Q

What are the 2 main denominations for Verdicchio in Marche?

A
  • Verdicchio dei Castelli di Jesi DOC
  • Verdicchio di Matelica DOC
79
Q

What are the main differences btw Verdicchio dei Castelli di Jesi DOC and Verdicchio di Matelica DOC?

A

Castelli di Jesi produces a fruity floral style based clay and limestone soil (riserva has to be aged 18m)
where Di Matelica is located more inlands and is protected by mountains from the sea (more continental climate, hot day cold night) and more sandstone with fossils( free draining) resulting in fuller bodied wines with higher acidity and less fruity

80
Q
A

WSET Diploma (2 decks)

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