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Wset Diploma (2021) > Central Italy > Flashcards

Central Italy Flashcards

1
Q

Sangiovese grape profile (4)

A
  1. Early budding
  2. Ripens late
  3. Best on friable, shale and limestone
  4. Thin skins
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2
Q

Sangiovese wine profile (5)

A
  1. Med ruby colour
  2. Red cherry, red plum, herbal
  3. Med-full bodied
  4. High acid
  5. High tannin
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3
Q

Trebbiano Toscano grape profile (3)

A
  1. Late budding white
  2. Ripens well and retains acidity
  3. Same as ugni Blanc
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4
Q

Trebbiano Toscano wine flavour

A

Neutral, lemon and herbal

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5
Q

Canaiolo Nero wine profile

A
  1. Red berry and floral
  2. Light tannin
  3. Promotes floral a d red berry character when blended with Sangiovese
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6
Q

Historic Sangiovese wine making (3)

A
  1. Part of the blend could include white
  2. Kept on skins for long periods of time (30 days or more)
  3. Aged in large neutral casks for 3-4 years.
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7
Q

Modern Sangiovese wine making. (2)

A
  1. 7-10 day maceration for early drinking wines

2. 15-25 days for high tannin intended for ageing.

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8
Q

Yields in Chianti DOCG

A

63hl/ha

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9
Q

Blend requirements for Chianti DOCG (4)

A
  1. 70-100% Sangiovese
  2. May be local or international blending partners
  3. Cab sauv/cab franc may not exceed 15%
  4. Min alcohol 11.5% (sub zones min 12%)
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10
Q

Chianti Rufina DOCG subzone profile (3)

A
  1. Smallest subzone
  2. Coolest subzone due to altitude and cooling winds descending from the Apennines
  3. Capacity to age and develop complexity in the bottle
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11
Q

Chianti Colli Senesi DOCG profile

A
  1. Largest subzone
  2. Warmest subzone
  3. Min 75% Sangiovese in blend
  4. Max of 10% for Cabernets
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12
Q

Chianti Classico DOCG profile (4)

A
  1. Hill area between Florence and Siena
  2. Min 80% Sangiovese 52.5hl/ha yields
  3. Can be released no sooner than October in the year after the harvest
  4. Riserva must be aged for 2 years following January 1st after harvest
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13
Q

Galestro soils

A

Schistous, crumbly rock with clay and marl

Aromatic wines for ageing

Chianti Classico

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14
Q

Alberese soils

A

Calcareous soils with clay

Added structure and body

Chianti Classico

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15
Q

Stipulations for Chianti Classico Gran Selezione (3)

A
  1. Single vineyard
  2. Estate owned by producer
  3. Min ageing 30 months (no required wood) for
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16
Q

Brunello di Montalcino DOCG location and climate (4)

A
  1. Hilly area in Southern Tuscany
    (Named after town of the same name)
  2. Warmer and drier than Chianti Classico
  3. 120m - 500m elevation
  4. Protected from rain by Monte Amiata to the south
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17
Q

Brunello di Montalcino DOCG production requirements (5)

A
  1. 100% Sangiovese
  2. Max yield is 54hl/ha
  3. Released January 1st 5 years after harvest
  4. 2 years in oak
  5. Riserva = 6 years, 3 in oak
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18
Q

Rosso Montalcino DOCG requirements (3)

A
  1. 100% Sangiovese
  2. Can be sold after 1 year
  3. (Allows producers to declassify Brunello in difficult vintages, e.g 2014)
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19
Q

Vino Nobile di Montepulciano DOCG growing environment (3)

A
  1. South- east of Tuscany (between Montalcino & Umbria)
  2. 250m-600m elevation
  3. Heavy cool clay soils producing fuller bodied wines and sand producing aromatic wines
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20
Q

Vino di Nobile Montepulciano DOCG requirements

A
  1. 70-100% Sangiovese
  2. max yield 56hl/ha
  3. Aged for 2 years from 1st of January after harvest.
  4. Mandatory 12-24 months in oak
  5. Riserva aged for 3 years (no extra oak time)
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21
Q

Morellino de Scansano DOCG grape growing environment. (2)

A
  1. Close to coast of southern Tuscany

2. Warm area moderated by altitude (250m) and cooling sea breezes

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22
Q

Morellino de Scansano DOCG Wines

A

85% Sangiovese 63hl/ha yield

  1. Ripe fruits, some black alongside sour cherry
  2. Med-med+ acidity
  3. Ripe med+ tannin
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23
Q

Bolgheri DOC growing environment

A
  1. Tuscan coast
  2. Warm climate w cool nights
  3. Altitudes up to 400m
  4. Varied soils with spur-pruned VSP trellising
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24
Q

Bolgheri DOC wine regulations

A
  1. Allow up to 100% Cabernet sauv, franc or merlot. 50% Syrah or Sangiovese.
  2. 63 hl/ha - aged one year
  3. Superiore = 56hl/ha aged two years from 1st of January
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25
Q

Bolgheri Rosso Superiore wine profile (6)

A 
Deep ruby in colour, 
med+ blackberry and red plum, sometimes green bell pepper (cooler years)
Vanilla and sweet spice from oak 
Med (+) acidity 
High tannins
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26
Q

Bolgheri sassicaia DOC regulations

A
  1. Single estate, Tenuta San Guido
    (Produces sassicaia)
  2. 80% min cab sauv
  3. Min 2 years ageing , 18 months in 225 litre barrels
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27
Q

Maremma toscana doc region profile

A
  1. Formerly IGT of same name
  2. 8,500ha
  3. Wide range of varieties both local and international.
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28
Q

Vernaccia di San Gimignano DOCG growing environment (3)

A
  1. Italy’s first ever DOC in 1966
  2. Dry summers and windy
  3. 200-400m altitude on hillsides
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29
Q

Vernnaccia di San Gimignano DOCG wines and regulations

A
  1. Grape variety of same name
  2. Min 85% in blend
  3. Typically med intensity w lemon and floral notes, med + acidity
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30
Q

What is vin santo and how

Is it made?

A

Vin Santa is an amber coloured sweet wine made by the appasimento method. Most often made using Trebbiano Toscano and Malvasia

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31
Q

Wine making for Vin Santo

A

Traditionally, grapes dried in loft, juice fermented, and then stored in small barrels sealed and stored for many years (5-10yrs).

Minimum ageing is 2 years in Chianti Classico and 3 in Montepulciano. (Often exceeded)

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32
Q

Wine profile for Vin Santo

A
  1. Complex palate of dried fruit (apricot and lemon), nutty notes
  2. Sweet but with balanced high acidity
  3. Med+ to high alcohol
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33
Q

Where is the Marche region located?

A

In central Italy.

South of Emilia Romagna
East of Tuscany
North Abruzzo

34
Q

What are the main grapes grown in Marche?

A

Mainly produces red wines from blends of Montepulciano and Sangiovese and whites from Verdicchio.

35
Q

Growing environment for Marche (4)

A
  1. Soils mainly clay and limestone
  2. Grape growing in low hills rising from the coast
  3. Mediterranean climate
  4. Hot summers with limited summer rain
36
Q

Verdicchio growing characteristics (3)

A
  1. First 4 buds are sterile = low planting densities
  2. Late ripening, long time in the vineyard to ripen fully.
  3. Retains acidity levels
37
Q

Verdicchio wine profile (4)

A
  1. Pale lemon colour
  2. Med (-) aromatic intensity blossom, apple, lemon, fennel and almond
  3. High acidity
  4. Med body
38
Q

Verdicchio wine making (2)

A
  1. Most entry level does not go through Malo, aged in stainless steel for early release
  2. Some Riserva go through Malo, often aged on lees in old oak barrels for additional texture
    Can be aged for a decade of more.
39
Q

Name the two main denominations in Marche

A
  1. Castelli di Jesi Verdicchio DOC

2. Verdicchio di Matelica DOC

40
Q

Castelli di Jesi Verdicchio DOC

grape growing and wine making (4)

A
  1. Clay and limestone producing floral and fruity wines
  2. 98 ha/hl permitted yields
  3. Classico is reserved for grapes from the historic heart of the appellation
  4. Classico Superiore for wine from lower yields. (77hl/ha)
41
Q

Castelli di Jesi Verdicchio Riserva DOCG ageing requirements

A

18 months may or may not be in oak

42
Q

Verdicchio di Metelica DOC grape growing and wine making (5)

A
  1. Higher zone in the Apennines
  2. Continental climate, protected from sea by mountains
  3. Sandstone with fossils
  4. 91 ha/hl yields
  5. Fuller bodied with higher acid and less overtly fruity
43
Q

Verdicchio di Matelica Riserva DOCG requirements (2)

A
  1. Min 12.5% abb

2. 18 months of ageing may or may not be in oak.

44
Q

Pecorino grape profile (3)

A
  1. High disease resistance
  2. Has sterile buds (like verdicchio) best trained long (guyot or pergola)
  3. Ripens early
45
Q

What is Offida Pecorino DOCG?

A

Wine made from the Pecorino grape inline with regulations of the Offida area.

46
Q

Pecorino wine profile, (flavour, body, acid)

A

Flavour: herbal notes (sage, thyme, mint) crisp apple and pear

Acidity: high

Body: medium

47
Q

Passerina grape (ripening, acidity, wine flavour)

A

Ripens later than Pecorino.

Can lose acidity quickly once fully mature

Ripe lemon and yellow apple fruited wines

48
Q

Montepulciano grape growing (diseases and ripening)

A

Resistant to botrytis and downy mildew, susceptible to powdery mildew.

Needs long ripening season to avoid bitterness but tends to ripen unevenly within bunches

49
Q

Montepulciano (grape) wine making (reductive? Maceration times)

A

Susceptible to developing reductive Sulfur compounds, therefore requires frequent aeration.

Maceration times for simpler, lighter wines: 4-5 days

Maceration times for higher quality wines :
20 days +

50
Q

Short maceration of montepulciano will give wines with….

A

Ripe, med intensity cherry and no oak flavours. Med body. Med tannin.

51
Q

Long maceration of montepulciano will give wines of…

A

Med(+) - pronounced intensity red cherry and black plum with oak aromas and med(+) tannin.

(Usually aged in large oak vessels)

52
Q

What does Sangiovese add when blended with montepulciano?

A

Contributes acidity

53
Q

Blending requirements for Rosso Piceno DOC..

A

35-85 % Montepulciano

54
Q

Requirements for Offida Rosso DOCG

A

85-100% Montepulciano

Wines must be aged for 24 months, 12 months in oak before release.

55
Q

Umbria climate and location

A

Landlocked region south of Tuscany. Similar climate to inland Tuscany. Warm, mildly continental. Hot summers!

56
Q

What are the two important wines from Umbria?

A

Orvieto DOC

Sagrantino di Montefalco DOCG

57
Q

Grechetto grape profile

A
  1. Thick skinned white

2. Resistance to fungal disease make it suitable for late harvest

58
Q

Grechetto wine profile

A
  1. Low to medium intensity
  2. Lemon and white flower aromas and flavours
  3. High acidity
  4. Medium body
59
Q

What does sagrantino need for effective grape growing?

A

Full sunshine and heat to ripen. For good sunlight and good drainage sites are hillsides 220m-470m.

60
Q

What are sangrantinos main pests?

A

Small spiders that live on the underside of hairy leaves reducing vegetative growth.

61
Q

Describe the wines made using sagrantino

A

Very tannic, deep ruby coloured with med(+) to pronounced blackberry and red plum fruit
High acidity
High tannin

Require long ageing in the production phase.

62
Q

What are the blending requirements for Orvieto DOC?

A

Min 60 % Trebbiano Toscano and/or Grechetto and must be grown at 100-550m altitude.

63
Q

Typical wine profile of Orvieto DOC

A

Med(-) intensity lemon and apple fruit, med alcohol and med(+) acidity. Light body.

64
Q

What is Montefalco Rosso Doc?

A

A blend of which Sangiovese is the main variety (60-70%) with sagrantino (10-15%) and other permitted varieties.

65
Q

What is Sagrantino di Montefalco DOCG made from?

What are the ageing requirements?

A

100% Sagrantino

33 months ageing before release of which 12 months in wood.

66
Q

What is the climate of Lazio and up to what altitude are vines planted?

A
  1. Warm Mediterranean (moderated by altitude)

3. Up to 300m

67
Q

What grape from Lazio is prone to oxidation in the winery?

A

Malvasia Bianca di Candia

68
Q

What does Malvasia Bianca di Candia add to the blend?

A
  1. Contributes med(-) intensity lemon and apple fruit
  2. Med alcohol
  3. Med(+) acidity
  4. Light body
69
Q

What grape is a cross between Muscat of Alexandria and a local variety? And what region is it from!

A
  1. Malvasia del Lazio

2. Lazio

70
Q

What flavours does Malvasia del Lazio produce?

A

Grapey and peach flavours

71
Q

What are the blending requirement for Frascati DOC?

A
  1. 70% min of Malvasia Bianca de Candia or Malvasia del Lazio either blended or singly
  2. Up to 30% of Trebbiano Toscano
72
Q

How is most Frascati DOC wine made?

A

Cool fermentation temps to retain primary fruit. Wines stored briefly in stainless steel before being released for drinking with 1-2 years.

73
Q

Requirements for Frascati Superiore DOCG

A
  1. Same grape rules as Frascati DOC
  2. Max yield 77hl/ha
  3. Aged 1 year before release
74
Q

What is Castelli Romani DOC?

A

An area south of Rome that includes many other DOC’s within it.

75
Q

What are the two growing zones and the climates of each for Abruzzo?

A
  1. Hillsides under the Apennines - warm continental climate with snowy winters, short summers.
  2. Flatter coastal area - warm Mediterranean climate.
76
Q

What are the 3 main wines produced in Abruzzo?

A
  1. Trebbiano d’Abruzzo - a crisp white
  2. Cerasuolo d’Abruzzo - a med(+) bodied rose from Montepulciano
  3. Montepulciano d’Abruzzo - red wine from Montepulciano
77
Q

What is Trebbiano Abruzzese?

A

A white grape grown in Abruzzo. It’s relationship to other varieties called Trebbiano has not been clarified yet.
Mid - late ripening

78
Q

Regulations for Trebbiano d’Abruzzo

A

Either or both of Trebbiano Abruzzese and Trebbiano Toscano

98hl/ha yields

79
Q

Quality level of Trebbiano d’Abruzzo

A

Most is acceptable to food quality.

Although some produce outstanding wines.

E.g Valentini (Trebbiano D’Abruzzo is often regarded as one of Italy’s greatest white wines)

80
Q

Cerasualo D’Abruzzo regulation requirements (2)

A

Min 85% montepulciano

Short maceration or direct pressing

81
Q

What are the 3 levels of red wines made from Montepulciano in Abruzzo?

A
  1. Montepulciano d’Abruzzo DOC. must be grown on hilly sites. Yields up to 98hl/ha
  2. Five official sub-zones of the DOC. 18 months ageing, half ageing in oak
  3. Collins Teramane Montepulciano d’Abruzzo DOCG. Aged 2 years before release. One year in oak.

Wset Diploma (2021) (9 decks)

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