Central Italy Flashcards
Rome is located in which wine region?
Lazio
What is the DOCG based on Sagrantino in Umbria and give detail on the wines, production and sales.
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)
- Maceration times
- 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.
Frascati DOC is from which region?
Based on which grapes?
Lazio
min. 70% Malvasia (Malvasia del Bianca Candia and Malvasia del Lazio)
usually combined with Trebbiano/Greco
Orvieto DOC is from which region?
Based on which grapes?
Umbria
min. 60% Grechetto and Trebbiano
Rosso Piceno DOC is from which region?
Based on which grapes?
Le Marche
Mainly Montepulciano blended with Sangiovese.
What is Trebbiano like and what is it used for?
High yield grape, usually simple and fruity for IGT wines
Where is Abruzzo, what varietals is predominant, what’s it like and what is the best known DOC?
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.
White grape of Marche?
Verdicchio
XXXXX di Montefalco?
Sagrantino di Montefalco
What is the climate in Umbria, what is the main wine produced and from what grapes?
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
The black grape of Abruzzo?
Montepulciano
Where is Marche, what is produced there and what is the best known DOC?
East side of Apennines Verdicchio grape - Hi acid, green apples, lemons and sometimes fennel and almonds Verdicchio di Castelli di Jesi DOC
Where is Lazio, what is the climate and what is the main wine produced there and what grapes are used to make it?
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
What mountain range extends across the length of the Italian peninsula?
The Apennines
Identify the 7 regions of Italy that border the Adriatic Sea, from North to South:
- Friuli - Venezia Giulia
- Veneto
- Emilia-Romagna
- Le Marche
- Abbruzzo
- Molise
- Puglia
Emidio Pepe and Valentini are top quality producers in which region?
Abruzzo
Match the following cities to the correct region:
- Perugia
- Ancona
- Pisa
- Genoa
- Siena
- Bologna
- Umbria
- Le Marche
- Toscana
- Liguria
- Toscana
- Emilia-Romagna
What are the 2 permitted wine styles of Sagrantino di Montefalco DOCG?
Dry red (secco)
Sweet red (passito)
Where is the Rosso Piceno DOC located?
What grapes are involved?
Le Marche
Rosso Piceno DOC
Montepulciano, blended with Sangiovese (contributes acidity)
major part of Rosso Piceno (35-85 % Montepulciano)
Where are Rosso Cónero DOC and Cónero DOCG (Riserva) located?
Whate the differences between the 2 (aging / grapes?)
-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.
Where is the varietal Trebbiano Spoletino found in Italy?
Where does its name come from?
These wines generally fall into 2 different flavor profiles:
Only Umbria, in Perugia.
The name derives from the town of Spoleto; “Spoletino” means “from the town of Spoleto.”
- Crisp, citrusy, similar to Sauvignon Blanc.
- Aromatic, unctuous, similar to Gewürtztraminer.
Brunello di Montalcino - describe the wines and how they are made
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+.
What is and describe the conditions of the DOC for Sassicaia?
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
Describe the Super Tuscans - who started them and how they are made and what they are like
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
Vino Nobile di Montepulciano DOCG - describe its location, the vineyard differences, the traditional wines and some changes being trailled in the winemaking
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
There are two styles of Chianti Classico DOCG - what are they and why do they exist?
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)
New Chianti Classico single vineyard/estate designation? Tell me about it
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)
Two key subzones of Chianti DOCG? name them and detail them for growing conditions and winemaking
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
Vin Santo is made in 3 DOCs and one DOCG - name them
DOCs - Chianti Classico, Chianti, Montepulciano
DOCG - Vernaccia di San Gimignano
Explain the Chianti Classico DOC winemaking rules for Vin Santo
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
describe a Vin Santo wine
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
Exports from Tuscany are very important; what are sales percentages from the key DOCGs? and to where?
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
Vernaccia di San Gimignano DOCG - describe the wines and winemaking laws
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
wine growing conditions for Vernaccia di San Gimignano?
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.
Explain the characteristics of the Verdicchio grape and the wines made from it.
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
Sagrantino in Umbria, describe the growing conditions and the resultant wine characters
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
Name the top DOC in Umbria and describe the wine wine that it is known for in winemaking terms, varietals, and flavours/aromas.
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
Cesanese
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
Frascati? explain the wines from a growing and winemaking point of view, sub divided by the two regional appellations that apply.
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
Lazio wine region - give some details on the wine business for this region
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
Name the soil type that has three DOCGs on it in the Campania region.
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
Greco - state the facts about this grape variety
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
Fiano, state the facts about this grape variety
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
Canailo Nero - describe this variety and how it is used.
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
Everything you know about Bolgheri DOC.
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
Sassicaia has its own DOC, describe it.
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
Cerasuolo d’Abruzzo DOC?
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
Wine business of Abruzzo?
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)
What are the three levels of Montepulciano based wines in Abruzzo?
3 Levels of Montepulciano:
- Montepulciano d’Abruzzo DOC:
- must be grown on Hilly sites
- 98 hl/ha
- Grown at this yield, Wines are Light -Medium
- 5 official sub zones of Montepulciano d’Abruzzo DOC:
- 66 hl/ha
- 18 mths ageing, 50% of which must be in Oak
- Wines have more concentration
- Colline Teramane Montepulciano d’Abruzzo DOCG:
- former sub zone now DOCG
- Min 90% Montepulciano 66 hl/ha
- aged for 2 yrs before release; 1 yr in Oak
Climate of Tuscany
- 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
