Central Italy Flashcards
1
Q
Rome is located in which wine region?
A
Lazio
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)
- 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.
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
4
Q
Orvieto DOC is from which region?
Based on which grapes?
A
Umbria
min. 60% Grechetto and Trebbiano
5
Q
Rosso Piceno DOC is from which region?
Based on which grapes?
A
Le Marche
Mainly Montepulciano blended with Sangiovese.
6
Q
What is Trebbiano like and what is it used for?
A
High yield grape, usually simple and fruity for IGT wines
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.
8
Q
White grape of Marche?
A
Verdicchio
9
Q
XXXXX di Montefalco?
A
Sagrantino di Montefalco
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
11
Q
The black grape of Abruzzo?
A
Montepulciano
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
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
14
Q
What mountain range extends across the length of the Italian peninsula?
A
The Apennines
15
Q
Identify the 7 regions of Italy that border the Adriatic Sea, from North to South:
A
- Friuli - Venezia Giulia
- Veneto
- Emilia-Romagna
- Le Marche
- Abbruzzo
- Molise
- Puglia
16
Q
Emidio Pepe and Valentini are top quality producers in which region?
A
Abruzzo
17
Q
Match the following cities to the correct region:
- Perugia
- Ancona
- Pisa
- Genoa
- Siena
- Bologna
A
- Umbria
- Le Marche
- Toscana
- Liguria
- Toscana
- Emilia-Romagna
18
Q
What are the 2 permitted wine styles of Sagrantino di Montefalco DOCG?
A
Dry red (secco)
Sweet red (passito)
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)
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.
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.”
- Crisp, citrusy, similar to Sauvignon Blanc.
- Aromatic, unctuous, similar to Gewürtztraminer.
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+.
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
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
25
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
26
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)
27
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)
28
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
29
Vin Santo is made in 3 DOCs and one DOCG - name them
DOCs - Chianti Classico, Chianti, Montepulciano
DOCG - Vernaccia di San Gimignano
30
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
31
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
32
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
33
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
34
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.
35
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
36
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
37
Name the top DOC in Umbria and describe the wine wine that it is known for in winemaking terms, varietals, and flavours/aromas.
Orvieto DOC (●) - 2,300ha
On the Western edge of Umbria; small extension into Lazio
#1 DOC w 80% of Umbria’s total DOC production
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
38
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
39
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
40
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
41
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
42
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
43
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
44
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
45
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
46
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
47
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
48
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)
49
What are the three levels of Montepulciano based wines in Abruzzo?
_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
50
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
51
Describe the characteristics of Sangiovese wines
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
Sangiovese can be difficult to grow, what are some of the challenges?
* **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
Trebbiano Toscano, describe the varietal and the wines made from it
**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
What can be blended with Sangiovese now?
**Varieties allowed to be Blended with Sangiovese:**
* From Local (Canaiolo), Cab Sav, Cab Franc, Merlot, Syrah
55
How has the vintage treatment of Sangiovese changed in terms of maceration and maturation?
**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
What have been the technology/maturation changes that have occurred in the winery for Sangiovese?
**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
How has the winemaking for Brunello and Vino Nobile changed from traditional to contemporary?
* **_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
The Bolgheri DOC perscribes what varietals as being allowed?
* 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
What are the requirements for Bolgheri Rosso Superiore?
**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
How are the soils of Brunello di Montalcino different?
* Soils and topography:
* Northern - more Galestro soils (a schist/clay based soil), higher elevations, Aromatic,
* Southern (lower & warmer) - Clay based - fuller body
61
1/3rd of Brunello is exported to which market?
USA
62
Describe the wine of Brunello di Montalcino
* 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
Rosso di Montalcino - describe this DOC
**_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
Describe the Morellini di Scansano DOCG region in terms of where, climate, wine laws, and wines
**_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
Maremma Toscana DOC - describe the DOC in terms of location, climate, and what is grown there
**_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
Chianti Classico soils?
and difference do these soils make in the wines?
* 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
The wines of Chianti Classico - the soils they are grown on, the max yield and varietal blending requirements
* 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
Differences between Chianti and Chianti Classico in terms of wine laws?
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
Chianti Reserve min. ageing?
2 years from 1st Jan after harvest
70
How do the wines of Chianti DOCG taste and what is their expected price and quality.
* 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
There are 7 sub regions of Chianti - what are the rules common to them
**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
The only white DOCG in Tuscany?
Vernaccia di San Gimignano DOCG
73
The wine growing environment and yields for Vernaccia di San Gimignano DOCG?
* 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
Vernaccia wines - what are the blending rules, and what do they taste like?
* 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
Toscana IGT - describe the IGT and what is allowed.
**_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
what method is used in making Vin Santo?
Appassimento - drying off the vine - like for Amarone
77
Where can Vin Santo be produced?
* Can be produced in:
* 3 separate DOC’s: zones of Chianti, Chianti Classico, Vino Nobile di Montepulciano
* And DOCG Vernaccia di San Gimignano
78
How is Vin Santo Chianti Classico DOC made?
* **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
Describe the Vin Santo wines
* **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
what else does Ageing a wine do to it other than maturing it?
Pushes up the price significantly - as per Brunello with its extensive ageing requirements
81
Exports of Tuscany?
* 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
Sales of Chianti DOCG in Italy are into what channel mainly and in what formats?
* 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
How do Chianti Classico, Chianti and Brunello di Montalcino compare in value of sales for Tuscany wines?
* 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
describe the Verdicchio varietal
**_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
Montepulciano - what is a key challenge in the winemaking?
susceptible to reduction - and so needs to be kept aerated to avoid these reductive sulphurs
86
Montepulciano varietal wines can be made in two styles, describe them.
* **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
Viticulture in Marche - what are the density and trellis choices made?
* 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
What are the two typical levels of Verdecchio in terms of quality?
**_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
Castelli di Jesi Verdicchio DOC - describe the DOC rules and who are the main producers by category
**_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
describe the Pecorino varietal, and the wine styles made from it
**_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
Describe the Passerina varietal and wines made from it
**_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
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.
**_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
Rosso Piceno DOC - explain the requirements for this DOC
Rosso Piceno Superiore DOC- explain the requirements for this DOC
**_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
Rosso Conero and Rosso Conero Superiore DOCs - describe the DOC requirements
**_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
The Offida DOCG has a few different wines made under its designation, explain what they are.
**_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
What is the main challenge of Marche?
Raising the perception of its wines from a quality perspective
97
What proportion of Marche wine is exported?
1/3rd of Marche wine value is exported
98
What are the two growing environments of Abruzzo?
* **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
Abruzzo is a ............. region?
Mountainous
100
The trellising and viticultural techniques used in Abruzzo?
* 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
What are the three key varietals of Abruzzo?
* Plantings:
* Montepulciano lead variety ~55%!!!
* Trebbiano Toscano (Ugni Blanc)
* Trebbiano Abruzzese
102
Montepulciano d'Abruzzo DOC - what are the two styles made under this DOC, the rules and the winemaking approach
**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
Describe the Trebbiano d'Abruzzo DOC rules and wines
**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
describe Cerasuolo d'Abruzzo DOC, how are the wines made?
**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
Wine Business of Abruzzo, who makes the majority of production, main export markets, price point of majority of production?
_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
The climate of Umbria?
* 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
The location, topography and soil of Umbria
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
Grechetto?
**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
Sagrantino is the key component of Sagrantino di Montefalco DOCG - describe the varietal.
**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
Orvieto DOC - is what % of DOC prodn. in Umbria?
80%
111
DOC rule on Orvieto varietals allowed?
Min. 60% Trebbiano Toscano (Ugni Blanc) and Grechetto
112
Quality conscious producers favour what varietal in Orvieto wines?
Grechetto - more flavour versus Trebbiano Toscano
113
Describe the wines of Orvieto DOC
* 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
Winemaking for Orvieto DOC
* **Winemaking**
* For dry wines:
* ferment in SS, at cool temps to retain primary fruit,
* Brief ageing in SS
* released within 1-2 yrs
115
the wines of Orvieto are what in quality and price terms?
Acceptable to good quality, and inexpensive to mid-priced
116
typically the wines of Sagrantino di Montefalco are?
Full-bodied wines w very hi alcohol (~16%abv) and high tannins.
117
Explain the winemaking of Sagrantino di Montefalco
* **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
Wines of Sagrantino di Montefalco - exported ?
60% - to the USA, Germany, Canada
119
Rosso di Montefalco DOC?
**_Rosso di Montefalco DOC_****:**
* 60-70 % Sangiovese in blend, 10-15 % Sagrantino & other permitted varieties
* 77 hl/ha
* 18 Mths ageing before release
120
White wines of Lazio are ?% of production
70%
121
climate of Lazio?
* 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
Describe the Frascati DOC
**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
Malvasia Biancia di Candia?
**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
Malvasia del Lazio?
**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
Cesanese?
**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
Frascati Superiore DOCG?
**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
Name two Cesanese DOC/DOCGs and briefly describe them
**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
