Central Italy Copied & Amended Flashcards

Question

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

Answer 1

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

Answer 2

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

Answer 3

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

Answer 4

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

Answer 5

**Frascati DOC:** Acceptable to Good ; Inexpensive to mid- price Made mainly w/Malvasia Bianca di Candia = Med (-) intensity lemon, apple, med alc, med (+) acidity. **Frascati Superiore DOCG:** Same varieties as Frascati DOC Higher Intensity, Fuller Body Most aged in SS; Some may barrel ferment Good to very Good; Mid- priced

Answer 6

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

Answer 7

**_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

Answer 8

**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

Answer 9

_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)

Answer 10

* 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

Answer 11

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

Answer 12

* **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

Answer 13

**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

Answer 14

**Varieties allowed to be Blended with Sangiovese:** * From Local (Canaiolo), Cab Sav, Cab Franc, Merlot, Syrah

Answer 15

**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

Answer 16

* 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

Answer 17

**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

Answer 18

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

Answer 19

* 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+.

Answer 20

**_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

Answer 21

**_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

Answer 22

**_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

Answer 23

* 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

Answer 24

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%

Answer 25

2 years from 1st Jan after harvest

Answer 26

* 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

Answer 27

Vernaccia di San Gimignano DOCG

Answer 28

* 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.

Answer 29

**_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**

Answer 30

Appassimento - drying off the vine - like for Amarone

Answer 31

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

Answer 32

**_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

Answer 33

* **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

Answer 34

**_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

Answer 35

**_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

Answer 36

**_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

Answer 37

**_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

Answer 38

Raising the perception of its wines from a quality perspective

Answer 39

1/3rd of Marche wine value is exported

Answer 40

* **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

Answer 41

* Plantings: * Montepulciano lead variety ~55%!!! * Trebbiano Toscano (Ugni Blanc) * Trebbiano Abruzzese

Answer 42

**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

Answer 43

_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)

Answer 44

* 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

Answer 45

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.

Answer 46

**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

Answer 47

**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

Answer 48

Grechetto - more flavour versus Trebbiano Toscano

Answer 49

* 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

Answer 50

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

Answer 51

Acceptable to good quality, and inexpensive to mid-priced

Answer 52

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

Answer 53

* **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)

Answer 54

60% - to the USA, Germany, Canada

Answer 55

**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