Ch. 15-19 – Italy Flashcards

1
Q

Italy

A

Italy

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2
Q

Italian wine history

A

back to at least 8th century BCE
- Phoenician and Greek influence

Expansion of Rome created home market for wine

  • export in amphorae to modern day France and Spain
  • wines from Lazio and Campania

Genoa and Venice trading centres of Europe
- wine as part of standard diet

Written report on Italian grape varieties

  • 16th century
  • Andrea Bacci

19th century - modern styles established

  • Chianti
  • International varieties in Northern Italy

After war - focus on high volume

Modernization in 1960s

  • temperature control
  • Bordeaux blends in Tuscany
  • raising ambitions for high quality
  • commercial success of Pinot Grigio and Prosecco
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3
Q

First written report on Italian grape varieties

when and who

A

Andrea Bacci

16th century

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4
Q

Italy general climate

A

Apennines running down mosst of the country
- providing wide range of sites

Most regions are influenced by sea

Inland regions - continental climate

In general warm Mediterranean
- very suitable for viticulture

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5
Q

General - grape varieties

A

between 375 and 500 identified varieties
- some strongly associated with single region

Sangiovese
Pinot Grigio
Trebbiano
Glera
Montepulciano
Cattarato
Merlot
Chardonnay
Primitivo
Barbera
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6
Q

General - winemaking

A

Influence from Germany in white winemaking
- stainless ferment, controlled temp

Red winemaking - influenced by France

  • new French oak (SuperToscans)
  • Traditionally large Slavonian oak - oxidation but no new oak flavours
  • old oak and large vessels are now comming back
  • wine from local varieties does not have new oak flavours
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7
Q

Wine laws and regulations

A

DOC
- Denominazione di Origine Controllata 1967

DOCG

  • Denominazione di Origine Controllata e Grantita 1980
  • stricter rules

IGT

  • Indicazione Geografia Tipica
  • PGI (corresponding to Vin de Pays)
  • wines from defined but larger area
  • wider choice of varieties and styles
  • typically higher yields

Vino
- replacement for ‘vino da tavola’

Legally defined labelling terms:
Classico:
- wines made exclusively from rapes grown within historical area of DOC or DOCG

Superiore

  • Wines with higher minimum alcohol level
  • typically additional 0,5%

Riserva

  • Submitted to certain ageing period
  • at least 2 years for red and 1 year for white
  • some DOC/DOCG specify ageing and part of it in oak
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8
Q

First attempt to define wine production area legally

who and when

A

1716

Grand Duke Cosimo III de’Medici

Geographical limits of Chianti, Pomino (modern Chianti Rufina), Carmignano and Val d’Arno di Sopra

Criminal penalties for fraud

Law has never been used

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9
Q

DOCG

A

Denominazione di Origine Controllata e Garantita

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10
Q

Classico

A

Classico:

- wines made exclusively from rapes grown within historical area of DOC or DOCG

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11
Q

Superiore

A

Superiore

  • Wines with higher minimum alcohol level
  • typically additional 0,5%
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12
Q

Riserva

A

Riserva

  • Submitted to certain ageing period
  • at least 2 years for red and 1 year for white
  • some DOC/DOCG specify ageing and part of it in oak
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13
Q

IGT

A

IGT

  • Indicazione Geografia Tipica
  • PGI (corresponding to Vin de Pays)
  • wines from defined but larger area
  • wider choice of varieties and styles
  • typically higher yields
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14
Q

General Wine business

A

One of two largest wine producing countries

Average size of vineyard is small (less than 2 ha)

  • many cooperatives
  • Caviro, (10% of wine by volume) Cantine Riunite, Gruppo Italiano Vini, Santa Margherita, Zonin

Local wine consumption is in long-term decline

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15
Q

Italian largest companies

A
Caviro, (10% of wine by volume) 
Cantine Riunite
Gruppo Italiano Vini
Santa Margherita
Zonin
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16
Q

Trentino-Alto Adige general

A

influenced by Austrian heritage

  • Trentino italian speaking
  • Alto-Adige (Sudtirol) majority German speaking

At foothills of Alps
- vineyards at lower slopes

Both international and local varieties

Mostry single varietal wines

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17
Q

Most common varieties in Trentino

A

75% white
Pinot Grigio, Chardonnay, Muller-Thurgau, Pinot Bianco, Riesling, Sauvignon Blanc, Gewurztraminer, Nosiola
- mostly unoaked, fresh

Teroldego, Merlot, Marzemino, Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Lagrein

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18
Q

Trentino - growing environment and viticulture

A

Moderate continental climate with cooling influences

  • mountains provide protection from north cold winds
  • moderating influence of Lake Garda
  • heat builds up at valley floor
  • cool air descending from mountains
  • wide diurnal range - higher acidity, longer growing season

Historically pergola trained vines for high yields
- now trellised vineyards

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19
Q

Grapes allowed in Trentino DOC

and max yields

A

white 100 hl/ha
red 90 hl/ha

10 white grapes and 9 black varieties allowed as single varietal

Pinot Grigio, Chardonnay, Muller-Thurgau, Pinot Bianco, Riesling, Sauvignon Blanc, Gewurztraminer

Merlot, Marzemino, Cabernet Sauvignon, Cabernet Franc, Pinot Noir

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20
Q

Teroldego

A

Vigorous
Mid to late ripening

Historically pergola trained for high yields
- now Guyot

Suffers from drying out of stems
Less susceptible to mildew

Deeply coloured, medium tannin, black cherry

Best quality from Teroldego Rotaliano DOC
(sandy and gravelly soils)

Cannot be labelled as Trentino DOC
- but as Vini delle Dolomiti IGT

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21
Q

Marzemino

A

Vigorous
Mid to late ripening

Prone to botrytis bunch rot and powdery mildew

Older vines usually on pergolas, younger vines trained as spurred cordons

Deeply coloured, medium tannin, red cherry

Best wines from Ziresi subzone of Trentino DOC
- full sun exposure, rich calcareous/clay soils and basalt

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22
Q

Lagrein

A

Vigorous
Mid to late ripening

Needs warm site with plenty of sun to fully ripen

Subject to poor fruit set

Bitterness and harshness on finish is addressed by shorter maceration and oak ageing

Used in rose (deep colour)
Can be labelled italian/german
- Lagrein rubino/dunkel or Lagrein rosato/kretzer

Deeply coloured, medium tannin , ripe berry fruit

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23
Q

Best DOC for Teroldego

A

Teroldego Rotaliano DOC

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24
Q

Possible labeling for Teroldego

A

Teroldego Rotaliano DOC
Vini delle Dolomiti IGT

! Cannot be labelled as Trentino DOC

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25
Best sub-zone for Marzemino
Ziresi subzone of Trentino DOC | - full sun exposure, rich calcareous/clay soils and basalt
26
Lagrein Italian and German labelling for red and rose
Lagrein rubino/dunkel Lagrein rosato/kretzer
27
Moscato Rosa
Rose-scented sweet wines - appassimanto method or late harvested - premium priced Poor fruit set and susceptibility to botrytis - difficult to grow successfully
28
Nosiola
Small volume of distinctive white wine with light hazelnut flavour Also made in semi-dried version - Vino Santo (NOT Vin Santo) vulnerable to frost, powdery mildew and sour rot
29
Winemaking in Trentino
Whites - soft pressing - ferment in steel - low temperatures 12-16 - briefly aged on lees - released early - top whites may see some oak Red wines - fresh and fruity - maceration on skins during ferment 5-7 days - moderate temp 17-20 - briefly aged in steel or old oak Premium reds - period of maceration after ferment (additional 7-14 days) - warm ferment 26-32 - aged in small oak (small proportion of new)
30
Trentino Wine Law
Trentino DOC styles: Blanco: min 80% Chardonnay and/or Pinot Grigio Rosso: single variety or blends of Cabernet Sauvignon, Cabernet Franc and Merlot Single varietal wines: min- 85% of named variety Two variety blends: shorter list of varieties Rose: also called Rosato or Kretzer Certain sub-zones can appear on labels together with Trentino DOC
31
Expression for Rose in Trentino
Rosato or Kretzer
32
Single varietal wine in Trentino DOC has to be:
min. 85% of named variety
33
Trentino DOC Bianco must be:
min 80% Chardonnay and/or Pinot Grigio
34
Trentino DOC Rosso must be:
Blend or single-varietal Cabernet Sauvignon, Cabernet Franc and Merlot
35
Trentino Wine business
many small growers (average 1.2 ha) - significant cooperatives (and some merchants) 80% - Cavit 60% Good penetration in restaurant sector in Italy
36
Alternative labelling term for Trentino DOC
Vigneti delle Dolomiti IGT
37
Alto Adige viticulture | Training and management
``` Traditional pergola (usually high volume) now - Guyot ``` Leaf pickeng - better exposure of grapes to sunshine
38
Alto Adige climate
mild Alpine continental climate - protected from cold winds by mountains to the north - 300-700m - warm air currents in valleys - 300 days of sunshine - wide diurnal range - sufficient rainfall (concern at harvest)
39
Soils in Alto Adige
Great variety - volcanic porphyry - quartz - mica rock - Dolomitic limestone
40
Few zones (not accepted as sub-zones) in Alto-Adige
Bassa Atesina - south - warmer - all varieties except Schiava Oltradige - Lake Caldaro area for Schiava - Merlot, Cabernet Sauvignon (valleys) - Pinot Noir and white varieties (higher altitudes)
41
Alto-Adige grape varieties
``` Schiava Pinot Grigio Gewurztraminer Chardonnay Pinot Bianco Lagrein Pinot Noir Sauvignon Blanc ```
42
Schiava
also known as Vernatsch Typically grown on pergola (to cope with natural vigour) Pale ruby Perfumed violet and strawberry Med to light body and low tannins Santa Magdalena DOC - Schiava can be blended with up to 15% of Lagrein - deeper colour and fuller body
43
Winemaking in Alto-Adige
Mostly preserving fruity aroma - fermented at low temp 12-15 with selected yeast - aged in steel - may be kept on fine lees for 4-6 months (premium for up to a year) Some top whites and reds are aged in French barriques
44
Wine law in Alto-Adige
98% is DOC 11 white varieties, 7 black varieties allowed in Alto-Adige DOC Allowed yields are lower than Trentino - max for white around 90 hl/ha Within Alto-Adige DOC wines can be: Bianco - min 75% Chardonnay, Pinot Bianco or Pinot Grigio - 2 varieties must be present, but cannot exceed 70% of blend - no corresponding Rosso category (as in Trentino) Single varietal wines - 85% of named variety Dual variety blends - both varieties must be more than 15% of the blend Also possible to label with one of six sub-zones
45
DOC for Schiava
Lago di Caldaro DOC
46
Alto-Adige DOC Bianco must be:
- min 75% Chardonnay, Pinot Bianco or Pinot Grigio - 2 varieties must be present, but cannot exceed 70% of blend - no corresponding Rosso category (as in Trentino)
47
Alto-Adige DOC single varietal wine must be:
min 85% of named variety
48
Alto-Adige DOC dual variety blends requirements:
Both varieties must be more than 15% of the blend
49
Wine business in Alto-Adige
Typically very small vineyards (average 1 ha) Cooperatives are very important (70%) - also produce high quality wines - Cantina Kaltern - Cantina di Tramin Producers: Alois Lageder, Elena Walch Wines are sold principally in Italy - under half in region itself - important in hospitality sector Export market: Germany, USA Promotional body: Consortium Alto-Adige Wines - Sudtirol logo on the capsule
50
Producers and cooperatives in Alto-Adige
Producers: - Alois Lageder - Elena Walch Cooperatives: - Cantina Kaltern - Cantina di Tramin
51
Promotional body of Alto-Adige
Consortium Alto-Adige Wines - Sudtirol logo on the capsule
52
Veneto climate
Warm and moderately continental climate - moderate rainfall - cooling infuence - altitude, breezes from Lake Garda - Flat plains affected by fog and humidity from River Adige and Po - problem with fungal diseases and Esca Fertile soils - high yields (flat plains) - Veneto IGP Hillside - better drainage and poorer
53
Veneto - Soave terroir
foothills of Alps and flat plains near river Adige - limestone, clay, volcanic rock (basalt) - naturally cool soils - slow down ripening
54
Garganega
Vigorous Late ripening (October) Traditionally pergola trained (now can be trellised) Sensitive to winter cold, mildew and botrytis Capable of producing Very high yield of high quality of grapes on good sites Usually handpicked on hillside and machine harvested on plains high acidity, med body, med intensity (lemon, apple/pear, white pepper, in warm vintage- stone fruits) Usually no oak (some high-end is oaked) Ages well - honey, almond
55
Soave winemaking
High quality - short cold maceration - cool ferment 16-18 - few months on lees - few ferment/age in oak Also vinified by the appassimento
56
Appellations for Soave
Soave DOC Soave Classico DOC Soave Superiore DOCG Recioto di Soave DOCG
57
Soave DOC requirements
grapes from entire Soave region Min 70% Garganega, up to 30% of Trebbiano di Soave (Verdicchio) or Chardonnay (up to 5% of these 30% can be other authorized variety) Max yield 105 hl/ha Can be sold after 1 December of the year of harvest (80% of all Soave)
58
Soave Classico DOC requirements
grapes from hilly Classico region Min 70% Garganega, up to 30% of Trebbiano di Soave (Verdicchio) or Chardonnay (up to 5% of these 30% can be other authorized variety) Max yield 98 hl/ha Can be sold after 1 February of the year after harvest (20% of all Soave)
59
Soave Superiore DOCG requirements
grapes from same zone as Recioto di Soave Min 70% Garganega, up to 30% of Trebbiano di Soave (Verdicchio) or Chardonnay (up to 5% of these 30% can be other authorized variety) Max yield 70 hl/ha Can be sold after 1 September of the year after harvest Tiny production
60
Recioto di Soave DOCG requirements
grapes from delimited hilly zone Min 70% Garganega, up to 30% of Trebbiano di Soave (Verdicchio) or Chardonnay (up to 5% of these 30% can be other authorized variety) Max yield 36 hl/ha (semi-dried) Rich floral, honeyed, sweet wines with high balancing acidity
61
Soave wine business
Region of small growers (average 2 ha) and large bottlers. Largest cooperative - Cantina di Soave Loosing market share to Pinot Grigio - 80% exported (Germany, UK) Producers: Pieropan, Inama Soave Consorzio - classification of single vineyards 'cru' system based on soil, aspect, elevation
62
Valpolicella terroir
Foothills in north - Limestone and clay or volcanic soils - cool soils - slow down ripening, more acidity South - gravel and sand - warmer - fruitier, less acidity, less concentration
63
Grape varieties in Valpolicella
Corvina Veronese Corvinone Rondinella Molinara
64
Corvina Veronese
Vigorous, high yields Mid to late ripening Thick skins (suitable for drying) Prone to downy mildew, botrytis, esca Sensitive to drought and sunburn Well suited to pergola traning - does not carry fruit on first few buds - shade prevents sunburn - air circulations lowers disease pressure - it can also grow on trellises Mostly blended Violet, red cherry, red plum, herbal note Low to med tannins and high acidity Allegrini single varietal Corvina 'La Poja'
65
Corvinone
Not related to Corvina Big clusters Prone to downy mildew Does not ripen uniformly and fruit must be picked bunch over bunch Good blending partner to Corvina as it adds tannins Red cherry Dries well (for appassimento)
66
Rondinella
Reliable and productive, suitable for wide range of soils Good disease resistance (good for drying) Prone to esca Can give rather neutral wines, light simple cherry Accumulates sugar very fast (useful for Recioto)
67
Molinara
high yielding Pale colour, contributes acidity, red-berry fruit, lightness Important part of Bardolino blend (up to 40% Molinara)
68
Valpolicella winemaking
Early consumption - ferment at controlled 20-25 to retain primary - short maceration 5-7 days - aged in steel or large neutral oak for 6-8 months Also produced as appassimento
69
Appassimento method
Passito style Grapes are picked and allowed to reach semi-dried state before they are crushed (3-4 months in well-aerated lofts) Grapes may be picked early at 11% of potential alcohol - maintains acidity - ensures healthy bunches Must be checked regularly and rotated Humidity, temperature and air movements are controlled Grapes loose around one third of their weight - higher level of sugar - higher potential alcohol - higher acidity - higher anthocyanins and tannins - higher flavour concenration - more glycerol (softer, fuller mouthfeel)
70
Outcomes of appassimento method on flavour of wine
Grapes loose around one third of their weight - higher level of sugar - higher potential alcohol - higher acidity - higher anthocyanins and tannins - higher flavour concenration - more glycerol (softer, fuller mouthfeel)
71
Common requirements for all DOC and DOCG in Valpolicella
Corvina must be 45-95% of the blend Corvinone may be up to 50% of the Corvina element Rondinella 5-30% Other authorized varieties including Molinara
72
Possible DOC and DOCGs for Valpolicella
``` Valpolicella DOC Valpolicella Classico DOC Valpolicella Valpantena DOC - all above can be Superiore Recioto della Valpolicella DOCG Amarone della Valpolicella DOCG Valpolicella Ripasso DOC ```
73
Valpolicella DOC Requirements and expression
max yield 84 hl/ha Corvina must be 45-95% of the blend Corvinone may be up to 50% of the Corvina element Rondinella 5-30% Other authorized varieties including Molinara Typically made with short maceration Bright purple tints in youth Red cherry, rose No oak flavours, low to med tannin, med (med+)
74
Valpolicella Classico DOC requirements
Grapes must come from hilly Classico zone max yield 84 hl/ha Corvina must be 45-95% of the blend Corvinone may be up to 50% of the Corvina element Rondinella 5-30% Other authorized varieties including Molinara Greater concentration than Valpolicella DOC
75
Valpolicella Valpantena DOC requirements
Grapes from Valpantena valley max yield 84 hl/ha Corvina must be 45-95% of the blend Corvinone may be up to 50% of the Corvina element Rondinella 5-30% Other authorized varieties including Molinara
76
(Valpolicella) Superiore
Optional specification for: - Valpolicella DOC - Valpolicella Classico DOC - Valpolicella Valpantena DOC Higher min alcohol Often aged in large oak vessels Can be sold from 1 January in the second year after harvest Ruby colour, greater concentraton than basic Valpolicella
77
Valpolicella producers
Quintarelli Romano dal Forno
78
Recioto della Valpolicella DOCG requirements and expression
Grapes can be sourced from anywhere in Valpolicella if classico is stated - must come from Classico zone Grapes must be dried off the vine for 100-120 days The final yield (after drying and pressing) is maximum of 48 hl/ha min 12% abv and aprox. 50 g/l RS Intense red, fresh and dried fruit Full body, medium+ (high) tannins
79
Amarone della Valpolicella DOCG Requirements and expression
dry or off-dry Grapes can be sourced anywhere in Valpolicella The final yield (after drying and pressing) is maximum of 48 hl/ha Usually vinified after 100-120 days of drying Min alcohol 14% abv (often 5-10 g/l RS) Max RS raises in steps for wines with more alcohol Must be aged min 2 years in large casks or barriques (4 years for riserva) Intense cherry, dried fruit spice, wood Med (high) tannins, high acidity May have new oak flavours, nutty volatile notes from oxidation as part of style
80
Valpolicella Ripasso DOC
Unpressed grape skins with some RS are taken from Amarone or Recioto production and macerated in vinified Valpolicella wine. - Yeast ferment the RS - skins give more colour, flavours and tannin 15% of Amarone can be added Min 12.5% abv (13% for Superiore) Can be sold from 1 January two years after the harvest Med (full) body, medium+ tannins Fresh and stewed red cherries and plums
81
Wine business Veneto
Valpolicella Consorzio represents 80% producers of DOC(G) wines - involved in research and sustainability Amarone and Ripasso are extremely popular style 65% of Amarone is exported - Germany, USA, Switzerland, UK
82
Other DOCs in Veneto
``` Pinot Grigio delle Venezie DOC Bardolino DOC Bardolino Superiore DOCG Bianco di Custoza DOC Lugana DOC ```
83
Pinot Grigio delle Venezie DOC
Replaced Pinot Grigio delle Venezie IGP Grapes have to be grown in Veneto, Friuli-Venezia Giulia and Southern Trentino province of Trentino-Alto Adige max yield 126 hl/ha 85% of Italian Pinot Grigio (40% worldwide) Light to med- intensity apple lemon Light to med- body, med alcohol, med+ acidity
84
Bardolino DOC | Bardolino Superiore DOCG
Has a small Classico zone Close to Lake Garda Mainly light bodied reds and rose Corvina blends (35-80%) + up to 20% of other authorized red varieties (10% max for any of those) Merlot can be used Min alcohol 10.5% (DOC) 11% (DOCG) Max yield 91 hl/ha Rose is called Chiaretto
85
Bianco di Custoza DOC
easy drinking, lightly aromatic fresh white Blend of mainly Trebbiano Toscano, Garganega, Friulano and optionally Cortese Mainly sold in Italy (biggest producers are coops)
86
Lugana DOC
crosses boundary to Lombardy ``` Turbiana grape (previosly Trebbiano di Lugana) - same as Verdicchio ``` Ripe apple, citrus, hazelnut Lively acidity, saline finish May be oak aged
87
IGP in Veneto
Venezie IGP
88
Name for Rose in Bardolino DOC
Chiaretto
89
Piemonte grape varieties
``` Barbera Moscato Bianco Dolcetto Nebbiolo Cortese Brachetto Arneis ```
90
Piemonte growing environment
Moderate continental climate - protected from cold northern winds and excessive rain by the Alps - protected from Mediterranean by Apennines - thunderstorms hail and fog are common - late frost can be threat - low rainfall in June and September - allows grapes to ripen and lowers threat of fungal diseases - Rain increases in September and October
91
Nebbiolo
Early budding, very late ripening Vigorous - need regular canopy management - cluster thinning - excessive exposure to sun can be problem Must be trained high - first few buds are infertile - needs to be pruned with more buds - Single Guyot most common Discussion about clonal vs massal selection (Gaja) ``` Pale ruby (turning garnet within 3-5 years) Pronounced intensity of violets, rose, red cherry and red plum Full body, high acidity, can be high alcohol ``` Finest and most perfumed on calcareous marls - south, southwest facing sites in Langhe
92
Nebbiolo Denominations
``` Barolo DOCG Barbaresco DOCG Roero DOCG Gattinara DOCG Ghemme DOCG Langhe Nebbiolo DOC Nebbiolo d'Alba DOC ```
93
Barolo DOCG
``` must be 100% Nebbiolo max 56 hl/ha Barolo DOCG - aged for 3 years and 2 months (38 months) - including 18 months in oak Barolo Riserva DOCG - aged for 5 years and 2 months (62 months) - min 18 months in oak ``` South, South-west facing slopes - 200-400m - good sunlight with cooling influence - pronounced wines with high acidity Often blends of different villages (Bartolo Mascarello) Single vineyards (Gaja, Bruno Giacosa) - status of MGA - vigna (vineyard) cannot appear on label unless certified
94
Soils in Barolo
``` Blue-grey marl - noth and west - lighter more aromatic wines, drinkable faster - La Morra Yellow-grey sand and clay (more fertile) - south and east - closed and tannic in youth - must be cellared for 10-15 years - Serralunga d'Alba ```
95
Single vineyards in Barolo and Barbaresco | certification
status of: - Menzioni Geografiche Aggiuntive - MGA or MeGA - vigna (vineyard) cannot appear on label unless certified Cannubi, Vigna Rionda
96
What is Barolo Chinato
Barolo wine sweetened and infused with herbs and spices
97
Barbaresco DOCG
must be 100% Nebbiolo Barbaresco min 2 years of ageing (4 years for Riserva) max yield 56 hl/ha (same as Barolo) Many single vineyards have MGE status one third of size of Barolo - slightly lower altitude - slightly warmer, - harvest usually a week before - riper style
98
Nebbiolo winemaking
Traditionally - long maceration (3-4 months) - 5-8 years of ageing Elio Altare and Angelo Gaja changed the style - deeper colour, softer tannins, less need to age, new oak Current practise - picking grapes with ripe skins and seeds (eliminating aggressive tannins) - maceration for 3-4 weeks - aging in large format oak (French, Slavonian) - or combination of large and small format oak - only small proportion of new oak
99
Roero DOCG Gattinara DOCG Ghemme DOCG style
continental climate with greater diurnal range than Barolo - higher acidity - light bodied but intensely perfumed Valtelina blends in a small proportion of local varieties
100
Region which produces Nebbiolo blends with local varieties
Valtelina | Lombardy
101
Langhe Nebbiolo DOC | Nebbiolo d'Alba DOC
Nebbiolo for early drinking Typically from younger wines or less favoured sites Maceration for 7-10 days only Aged for up to 1 year in neutral containers Some producers declassify their Barolo or Barbaresco
102
Barbera
Most grown variety in Piemonte less sensitive to site than Nebbiolo Relatively early budding (prone to spring frost) Ripens relatively late very vigorous - high yields - hard pruning for quality wines Disease resistant (but susceptible to fan leaf virus) High in acidity, med tannin, med alcohol Range of styles (also lightly sparkling) Med to deep ruby colour, med intensity red plum, red cherry, sometimes black pepper Usually now new french oak notes Top quality - low yields, old vines, often in small oak barrels to add tannins Highly concentrated new oak aged wines - Giacomo Bologna (gives capacity to age)
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Barbera denominations
Barbera d'Asti DOCG Nizza DOCG Piemonte DOC
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Barbera denominations, yields and requirements
Barbera d'Asti DOCG - max 63 hl/ha - aged min 4 months Nizza DOCG - max 49 hl/ha - aged min 18 months (including 6 months in oak) Piemonte DOC - max 84 hl/ha
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Dolcetto
``` Ripens early (compare to Barbera and Nebbiolo) - can be grown on cooler sites ``` Susceptible to fungal diseases, is fragile (buds get easily broken), low vigour, ripening can be blocked by prolonged cold weather - reducing yields (also because of Nebbiolo prices) Reductive in winery (frequent pump overs) Naturally high tannins - Requires mid-range ferment temp, short maceration and soft extraction methods to avoid extra tannin Typically aged in steel or cement to preserve fruit
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Denominations for Dolcetto | and max yields
``` Dolcetto d'Alba DOC - 63 hl/ha Dolcetto di Ovada DOC - 56 hl/ha Dogliani DOCG - 56 hl/ha Piemonte DOC - 77 hl/ha ```
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Expression of Dolcetto (Dogliani DOCG) And producers
med+ intensity red cherry fruit with floral notes med- adicity med+ tannins ``` Marcarini (Alba) Marziano Abbona (Dogliani) ```
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Freisa
Grape variety planted in Piemonte Highly aromatic as Nebbiolo but without high tannins
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Cortese
High yielding Thin skinned (susceptible to grey rot) Light intensity (lemon, apple, pear, white flowers), high acidity Mostly easy drinking styles ``` Gavi DOCG (or Cortese di Gavi DOCG) Gavi di Gavi DOCG ```
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Gavi DOCG and Gavi di Gavi DOCG
must be 100% Cortese max yield 67 hl/ha Riserva 45 hl/ha (must be aged for one year) Producers: Castellari Bergaglio and La Scolca
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Arneis
Grown in Roero area Must be picked as soon as desired ripeness is reached as acidity drops quickly Oxidases easily Light intensity but complex aroma of white flowers, chamomile, white peach, lemon Med- acidity Roero Arneis DOCG
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Roero Arneis DOCG
minimum 95% Arneis up to 70 hl/ha Producers: Vietti, Bruno Giacosa
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Generic appelation in Piemonte
``` Piemonte DOC (allows wide range of local and international varieties) ``` there is no IGT
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Piemonte wine business
Region of small family-owned farms - many small growers bottle their wines (high value of Nebbiolo) Export - Barolo 85% - Barbaresco 75% - USA, Germany, UK, Scandinavia Investment wines (enforced by raising prices of Burgundy and Bordeaux)
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Key developments in Tuscany
First exports in Etruscan period (7th century BCE) 1444 - prohibition of picking grapes before certain date (Chianti) to protect quality Grand Duke Cosimo III de'Medici 1716 precursor of modern GI system 1932 Government Dalmasso extending Chianti and elevating Chianti Classico Second World War - sharecropping - lowered quality - followed by post-war investments 1968 Sassicaia 1971 Tignanello - raising quality of Tuscan wines 1980s many DOC(G)s created Recent return to indigenous varieties, less evident new oak, large casks (botti)
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Tuscany Climate
Warm mediterranean on the coast - adequate rainfall (autumn, winter) - more continental further inland - spring frost, hail, rain in harvest period - drought, water stress
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Sangiovese
10% of all vines in Italy (also: Morellino, Prugnolo Gentile in Montepulciano) Difficult to grow - buds early (frost) - ripens late (autumn rain) - does best on south, south-east facing slopes - quality wines at 200-550m (long season) - best on shale, limestone with good drainage - only reasonable quality on clay - . vigorous (canopy management for shading) - Thin skins (botrytis) - Esca prone - Can produce high yields (volume or quality choice) Cordon with spurs or cane pruned with VSP Large choice of clones available Medium intensity ruby colour, red cherry, red plum, herbal ntes, medium to full body, high acidity, high tannins
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Synonym for Sangiovese in Montepulciano
Prugnolo Gentile
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Result of Chianti Classico 2000 project
Seven clones with smaller berries, thicker skins, more open bunches
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Trebbiano Toscano
``` Late budding (vulnerable to frost) Vigorous and high yielding ``` Prone to downy mildew and eutypa dieback otherwise good disease resistance Ripens well in sun and heat while retaining acidity Neutral flavours (med- lemon, herbal) In France known as Ugni Blanc Declining popularity Important for Vin Santo
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Varieties used to blend with Sangiovese | + their blending contributions
Canaiolo Nero - red-berried fruit and floral notes - light tannin Merlot,Cabernet Sauvignon - opposit of Canaiolo - dominant in taste Cabernet Franc, Syrah
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Tuscany - Sangiovese winemaking
Historically - blend of white and red varieties - kept on skins for 30+ days - aged in large neutral oak for 3-4 years Modern style - white grapes rarely used - maceration 7-10 days (early drinking) 15-25 days - temperature controlled steel (concrete comeback) - old barriques or large neutral casks - no additional oak flavours
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Chianti DOCG
Vineyards are lower than Classico - less than 300m 70-100% Sangiovese (Cabernet Sauvignon or Franc cannot exceed 15%) 10% of white grapes allowed Min alcohol 11.5% (subzones usually min 12%) Max yield 63 hl/ha Can be released for sale in March following vintage
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Chianti Riserva ageing requirement
2 years before release (no oak ageing required)
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Chianti subzones
7 named subzones (Chianti Colli Fiorentini) Max yield 56 hl/ha Riserva in subzones Colli Fiorentini, Colli Senesi, Rufina - must be aged for 6 months in oak (out of 2 years)
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Chianti Rufina DOCG
Coolest of the subzones - altitude 350m - cool wind descending from Apennines - high acidity, more restrained fruit Producers: Selvapiana, Frescobaldi
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Chianti Colli Senesi DOCG
largest subzones Warmer than others - fuller bodied, richer Min 75% of Sangiovese (max 10% Cabernets)
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Chianti Classico DOCG
Hilly area between Florence and Siena - 200-500m - cool nights Soils - schistous, crumbly rock with clay and marl (galestro) (aromatic with ageing potential) - calcareous soils wih clay (alberese) - sandstone - good drainage and water-holding capacity Min 80% Sangiovese (no white varieties permitted) Max yield 52.5 hl/ha Can be released no sooner than October in the year after the harvest (Riserva - aged for 2 years from 1 January after the harvest) Label may mention name of single vineayrds May not be labelled as Chianti DOCG (Classico is not a subzone but its own appellation) International style (more Merlot, deeper colour, evident vanilla from new oak) and traditional style (paler, sour cherry, restrained new oak) Producers: Fontodi, Castello di Ama
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Soil types in Chianti Classico DOCG
- schistous, crumbly rock with clay and marl (galestro) - calcareous soils wih clay (alberese) - sandstone
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Galestro soil
schistous, crumbly rock with clay and marl - aromatic wines with ageing potential Chianti Classico
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Alberese soil
calcareous soils wih clay Chianti Classico
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Chianti Classico Gran Selezione
since 2013 Grapes must come from single vineyard or an estate owned by the producer Min 30 months of ageing (no oak requirement)
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Brunello di Montalcino DOCG
First bottled by Biondi-Santi in 1865 - expansion in planting by Banfi (USA market) Warmer and drier than Chianti, more protected from rain by Monte Amiata - adequate rainfall - cooling breezes from Mediterranean (acidity) Hilly denomination 120-500m - north - galestro soils (aromatic) - lower, warmer south with more clay (fuller bodied) Must be 100% Sangiovese Max yield 54 hl/ha May not be released until 1 January five years after harvest (must include 2 years in oak) Riserva - 6 years of ageing 3 in oak Label may mention single vineyard. Intense sour cherry, high acidity and tannin (giving longevity), complex aroma even after release (long ageing) Producers: Casanova di Neri, Soldera
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Rosso di Montalcino DOC
Must be 100% Sangiovese Grapes from same area as Brunello Can be sold after a year Often from younger vines or less promising sites or declassified Brunello Aged briefly in steel or oak
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Vino Nobile di Montepulciano DOCG
East and south-east facing slopes (250-600m) - higher vineyards, more aromatic, longer season - heavy cool clay (fuller bodied) or sand (aromatic) Traditional style - full bodied, austere, requiring ageing Modern style - shorter extraction periods - small french oak for maturation - accesible in youth ``` Must be 70-100% Sangiovese Max yield 56 hl/ha Must be aged min 2 years from 1 January after harvest - 12-24 months in oak - 3 years for Riserva (no oak required) ``` Vineyard name may be on label Declassified - Rosso di Montepulciano DOC Producers: Avignonesi, Contucci
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Declassified Vino Nobile di Montepulciano
Rosso di Montepulciano DOC
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Other denominations in Tuscany
``` Morellino di Scansano DOCG Maremma Toscana DOC Bolgheri DOC Bolgheri Sassicaia DOC Vernaccia di San Gimignano DOCG Toscana IGT ```
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Morellino di Scansano DOCG
Warm area moderated by altitude (average 250m) and cooling winds from sea at night - ripe fruit, black fruit notes along sour cherry Min 85% Sangiovese Max yield 63 hl/ha Producers: Le Pupille, Morisfarms
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Maremma Toscana DOC
large denomination (8500ha) DOC allows wide rang eof varieties including international - Sangiovese, Merlot, Vermentino - Bordeaux blends Max yield 77 hl/ha for red wine Producers: Le Pupille, Rocca di Frassinello
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Bolgheri DOC
Specializing in Bordeaux blends Max yield 63 hl/ha Min ageing 1 year Warm climate with cool night (sea proximity) - winds from sea reduce fungal diseases - varied soils - irrigation is allowed - relatively little rain during harvest period Wines were initially bottled as vino da tavola until 1983 Usually significant amount of new French oak DOC allows - up to 100% Cabernet Sauvignon, Franc or Merlot - up to 50% Syrah and Sangiovese - up to 30% other varieties Bolgheri Rosso Superiore - more restricted yields 56 hl/ha - min aged 2 years from 1 January after harvest
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Bolgheri Sassicaia DOC
DOC for single estate - Tenuta San Guido - owned by Frescobaldi family min 80% Cabernet Sauvignon min 2 years of ageing (including 18 month in 225L oak)
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Vernaccia di San Gimignano DOCG
Italy's first DOC 1966 Dry summers, very windy (low disease pressure) - hills 200-400m Min 85% of Vernaccia (up to 10% Sauvignon Blanc or Riesling) max yield 63 hl/ha (vernaccia can produce high yields) Med intensity (lemon, floral) med+ acidity Producers: Panizzi and Montenidoli
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Italy's first DOC
Vernaccia di San Gimignano DOCG 1966
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Toscana IGT
higher permitted yields Any registered grape variety Includes - Masseto (Merlot - Frescobaldi) - Solaia (Cabernet Sauvignon, Sangiovese, Cebernet Franc - Antinori)
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Vin Santo
Made by appassimento method Blend of Trebbiano Toscano and Malvasia - singly or together min 60% of blend in Chianti Classico Permitted within many denominations - Vernaccia di San Gimignano DOCG - Chianti - Chianti Classico - Vino Nobile di Montepulciano Min ageing - 2 years (Chianti Classico) - 3 years (Vino Nobile di Montepulciano) Combination of raising and falling temperature, oxidative ageing without topping up - amber colour - dried fruit (apricot lemon), nutty - volatile acidity - sweet but balanced by high acidity - med+ (high) alcohol Rare red version based on Sangiovese - Occhio di Pernice
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Rare red version of Vin Santo based on Sangiovese
Occhio di Pernice
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Appellations in Tuscany producing Vin Santo
- Vernaccia di San Gimignano DOCG - Chianti - Chianti Classico - Vino Nobile di Montepulciano
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Wine business in Tuscany
50% of production Chianti (30% in bricks) - Chianti classico has the biggest value Cooperatives 14% in Chianti, rest usually farmers Large export - Chianti Classico 80% (USA, Germany, Canada) - Montalcino 70% (USA, Canada) - Montepulciano 80% (Germany, USA) Promotion - as historical, traditional - Montalcino - as world-class - Bolgheri
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Marche most common wine styles
Blends of Montepulciano and Sangiovese Verdicchio
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Marche growing environment and climate
Mediterranean climate - little rainfall - more continental further inland - low hills and higher zones Soils - limestone and clay (similar to Tuscany) - good balance of free-draining and water-retaining
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Verdicchio
Needs to be given space as first four buds are sterile - low densities Late ripening Retains high acidity, but needs a long ripening season to make quality wines (risk of late season rain) Susceptible to both mildews and botrytis bunch rot Pale lemon, med- intensity white flowers, apple, lemon, fennel, almond Slightly bitter finish, high acidity, med body ``` Some Riserva goes through MLF Can produce high concentration and acidity Often aged on lees (but not in new oak - can be aged for decade or more - dried fruit, mushroom notes ```
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Verdicchio denominations
Castelli di Jesi Verdicchio DOC Verdicchio di Matelica DOC
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Castelli di Jesi Verdicchio DOC
Low hills of Ancona - clay ad limestone Includes Classico zone Max yield 98 hl/ha (Classico Superiore zone 77 hl/ha) Castelli di Jesi Verdicchio Riserva is DOCG - requires 18 months of ageing (no oak requirement)
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Verdicchio di Matelica DOC
Higher zone in foothills of Apennines - protected from sea influence by mountains - continental climate - longer season, higher acidity - mixture of sandstone with fossils and less clay - fast draining Max yield 91 hl/ha (fuller bodied, higher acidity, less fruit than Jesi) Verdicchio di Matelica Riserva DOCG - min 12.5% alcohol - min 18 month of ageing (no oak requirement)
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Pecorino
High disease resistance Best trained long (Guyot or pergola) - Sterile buds near trunk Ripens early Tend to have high alcohol (14.5%) - balanced by naturally high acidity ``` Herbal notes (sage, thyme, mint) crisp apple, pear Medum body ``` Can be sold as Marche IGT or Offida Pecorino DOCG
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Denomination for Pecorino in Marche
Offida Pecorino DOCG
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Passerina
Grown mainly in Marche and Abruzzo Good disease resistance, high production Ripens after Pecorino - vulnerable to autumn rain Natural high acidity (which can loose quickly) Ripe lemon, yellow apple Can be labelled Marche IGT or Offida Passerina DOCG
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Grape varieties in Marche
``` Montepulciano Sangiovese Verdicchio Biancame Trebbiano Toscano Pecorino Passerina ```
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Montepulciano
Often blended with Sangiovese (high quality blends often 80% Montepulciano) Resistant to botrytis bunch rot and downy mildew but susceptible to powdery mildew Needs long season to ripen fully (avoid bitterness) - tends to ripen unevenly within bunches - either lower quality or careful sorting Susceptible to reduction Maceration depends on style (careful with tannins!) (5 days simple, 20 days quality) 2 styles - ripe, med intensity, red cherry, no oak, med body short maceration - pronounced, med+ intensity, red cherry and black plum, oak aroma, med+ tannin, long maceration followed by ageing in oak (large)
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Montepulciano (and blends) denominations in Marche
Rosso Piceno DOC - 35-80% Montepulciano Rosso Piceno Superiore DOC - can only be made in 13 townships in Ascoli Piceno - requires higher alcohol and min 1 year of ageing - includes Offida DOCG Offida Rosso DOCG - must be 85-100% Montepulciano - must be aged for 24 months (of which 12 in oak) Rosso Conero DOC Conero Riserva DOCG (only blended with Sangiovese) - min 85% Montepulciano - min 2 years of ageing (of which 1 in oak)
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Wine business in Marche
Promotional body - Istituto Marchigiano di Tutela Vini Producers: Umani Ronchi, Fazi Battaglia Cooperative: Moncaro Mainly sold in Italy One third exported - USA, Canada, China, Japan
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Umbria climate
Warm mildly continental climate - heat stress in summer - 800mm of rain, mainly autumn and winter - low risk of fungal diseases - sufficiently dry autumns to pick late harvested grapes
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Grechetto
Thick skinned - resistant to diseases - suitable for late harvesting Low to med intensity lemon and white flowers High acidity, med body
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Sagrantino
Speciality of Umbria Needs full sunshine to ripen Moderately productive Best grown on hillsites up to 400m - best light interception and drainage Spider mites can live in hairy underside of leaves Vine moths, powdery and downy mildew Very tannic variety, deep ruby, med+ (prononouced) intensity, red plum, high acidity, high tannins Requires long ageing
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Denominations in Umbria
Orvieto DOC Montefalco Rosso DOC Sagrantino di Montefalco DOCG
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Orvieto DOC
Includes Classico zone Stretches into Lazio Must be min 60% Trebbiano Toscano and/or Grechetto Must be grown at 100-550m max yield 77 hl/ha (Superiore max 56 hl/ha) Includes dry, off-dry and sweet wines (vendemia tardiva or muffa nobile) Med- intensity lemon, apple, top end of med alcohol, med+ acidity, light body Producers: Barberani
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Sagrantino di Montefalco DOCG
Must be 100% Sagrantino max yield 52 hl/ha must be aged for 33 months (including 1 year in wood) May be labelled with single vineyard name 2-3 weeks of maceration (not too long to extract too much tannins) Some soften tannins by ageing in barriques (Arnaldo Caprai) or large casks followed by extended bottle ageing.
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Rosso di Montefalco DOC
Sangiovese main variety (60-70%) Sagrantino 10-15% + other varieties max yield 77 hl/ha Min ageing 18 months
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Wine business in Umbria
Large companies which are innovators in - organic viticulture - Barberani - recovery of energy and biomass - Lungarotti - sustainability - Arnaldo Caprai 60% Sagrantino exported - USA, Germany, Canada
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Grape varieties in Lazio
``` Trebbiano Malvasia - Malvasia Bianca di Candia - Malvasia di Lazio Merlot Sangiovese Cesanese ```
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Climate in Lazio
Warm mediterranean - moderated by altitude on low hills up to 300m and cool winds from sea - occasional frost, excessive heat, rain during harvest
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Malvasia Bianca di Candia vs Malvasia di Lazio
Malvasia Bianca di Candia - good disease resistance - high yields - prone to oxidation - med- intensity, lemon, apple, med+ alcohol, light body - amount planted decreases - prefered Malvasia Malvasia di Lazio - cross between Muscat of Alexandria and local variety - grapey and peach flavours - looses acidity fast when ripe - widely replaced because it has lower yields and disease resistance - more flavour
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Cesanese
black semi-aromatic variety very late ripening high yielding but with high quality potential Prone to powdery mildew, Vulnerable to autumn rain and failure to fully ripen Grown inland on higher slopes up to 600m - higher diurnal range Pronounced cherry, rose petal, medium tannins, med acidity, high alcohol DOCG Cesanese di Piglio Producer: Damiano Ciolli
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Frascati DOC and Frascati Superiore DOCG
Malvasia Bianca di Candia and/or Malvasia di Lazio - singly or together min 70% - can include up to 30% Trebbiano Toscano Max yield 105 hl/ha Cool ferment, brief storage in steel Frascati Superiore DOCG - same grape requirements - max 77 hl/ha - one year of ageing required (no oak required) - 20% of vineyards
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Denomination for Cesanese
DOCG Cesanese di Piglio | DOC Cesanese di Affile
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Denominations in Lazio
Frascati DOC Frascati Superiore DOCG Cesanese di Piglio DOCG Castelli Romani DOC
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Castelli Romani DOC
Large area with many DOCs within (including Frascati) up to 120 hl/ha whites must be based on Malvasia or Trebbiano
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Wine business Lazio
``` Mostly high volume Reputation for quality fell and production decreased Cooperatives are important 60% Frascati exported Local demand from Rome ```
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Three main wine styles in Abruzzo
Trebbiano d'Abruzzo - crisp white, high acidity, unoaked Cerasuolo d'Abruzzo - med bodied rose from Montepulciano Montepulciano d'Abruzzo reds
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Abruzzo growing environment and climate
Flat coastal zone and hillside under Apennines Continental climate - cold snowy winter, short summers - cooling influence of moutains - longer season, slow sugar accumulation - spring frost, autumn rain threat Coastal zone maritime and mediterranean climate - lower risk of frost and rain at harvest - higher temperatures - suited to high volume production Historically low densities, pergolas Now denser, cordon or Guyot, lower yields - adjusted to machine harvesting - hand harvesting on slopes
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Trebbiano Abruzzese
Not related to other Trebbianos often called Trebbiano d'Abruzzo Mid to late ripening Vigorous and productive - well suited to pergola Prone to powdery mildew
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Trebbiano d'Abruzzo DOC
both Trebbiano Toscano (lower quality) and Abruzzese allowed max yield 98 hl/ha MLF usually blocked, aged in steel Producer: Valentini, Masciarelli
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Denomination for rose in Abruzzo
Cerasuolo d'Abruzzo DOC
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Cerasuolo d'Abruzzo DOC
med intensity pink (deeper than modern roses) Can be made: - short maceration (usually up to 12h) - direct pressing - saignee (by-product) Med+ bodied
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Montepulciano d'Abruzzo DOC
2 styles - light, short time on skins, light extraction (15% Merlot or Primitivo may be added) - High quality - extended time in barrel to soften tannins, large oak common (some use barriques) ``` 3 levels for red wines: Montepulciano d'Abruzzo - must be on hilly sites - up to 98 hl/ha 5 official subzones - up to 66 hl/ha - min 18 months of ageing (half of which in oak) Colline Teramane Montepulciano d'Abruzzo DOCG - former subzone - up to 66 hl/ha - min 2 years of ageing (1 in oak) ``` Typically aged in oak deep ruby coour, med intensity red cherry, plum, med+ body, high tannin
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3 levels of Montepulciano denominations
Montepulciano d'Abruzzo - must be on hilly sites - up to 98 hl/ha 5 official subzones - up to 66 hl/ha - min 18 months of ageing (half of which in oak) Colline Teramane Montepulciano d'Abruzzo DOCG - former subzone - up to 66 hl/ha - min 2 years of ageing (1 in oak)
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Abruzzo wine business
Dominated by cooperative (75%) - 40 coops -Cantina Tollo Majority inexpensive, small number of premium producers - Valentini, Masciarelli
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Campagna growing environment and main soil types with their DOC(G)s
Between mediterranean sea and apennine mountains - mostly on slopes (200-600m) Warm mediterranean climate - many varieties are late ripening ``` 3 soil types Limestone and clay - hills, balance of drainage and water retention - Fiano di Avelino DOCG - Greco di Tufo DOCG - Taurasi DOCG Volcanic and sandy (around Naples) - Campi Flegrei DOC (Falanghina and Piedirosso) - Vesuvio DOC (Piedirosso and Coda di Volpe) Alluvial sediments - Sannio DOC - Beneventano IGP ```
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Grape varieties in Campagna
``` Aglianico Falanghina Barbera Malvasia Sangiovese Greco ```
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Falanghina + denomination
Most grown white variety in Campagna Good disease resistance Fruit can begin to shrivel in the end of season Mid to late ripening (threaten by rain in autumn) Medium intensity apple, white peach, herbaceous (grass), med+ acidity Mostly unoaked Falanghina del Sannio DOC - max yield 84 hl/ha - Including Campi Flegrei
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Greco + denomination
Challenging to grow - prone to grey rot and both mildews - low vigour and productivity - but tolerant to heat and drought resistant Late ripening (October) Deep lemon colour, high alcohol, oily texture, floral stone fruit, smoky notes Mostly unoaked, ages well Greco di Tufo DOCG - limestone and clay - tufo does not refer to soil type - max yield 70 hl/ha
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Fiano + denomination
Potentially high quality variety with ageing potential Sensitive to both mildews but has thick skin to resist botrytis Late ripening Med- (med) intensity, floral, peach, hazelnut, med+ body, med (med+) acidity, waxy texture Fiano di Avelino DOCG - max yield 70 hl/ha
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Aglianico + denomination
Early budding, late ripening (requires long season) Vigorous (has to be controlled) Prone to botrytis Med+ intensity, red plum, blackberry, high acidity, high tannins (softened by small barrels or long ageing in large casks) High quality wines on cool slopes (200-600m) Taurasi DOCG - min 85% Aglianico - max 70 hl/ha - min 3 years of ageing (inluding 1 year in wood) - (Riserva - 4 years, 18 months in wood) - Long maceration (20+ days) - French barriques or large traditional casks
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Piedirosso + denomination
Pale ruby, fresh medium+ acidity, medium tannins, red plum, red cherry Adapted to heat and drought Open bunches of thick skin berries (resists botrytis) many wines are ungrafted Late harvested but only 12-13% alcohol Also softens Aglianico based blends Campi Flegrei DOC and Vesuvio DOC - including islands of Ischia and Capri - min 50% Piedirosso
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Denominations for whole provinces to 'declassify' wine in Campagna
Irpinia DOC (for Avellino) Sannio DOC (for Benevento) less strict rules and higher yieds
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Wine producers in Campagna
Mastroberandino Terradora Feudi di San Gregorio cooperative - La Guardiense (15% of production)
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Basilicata growing environment
Between Campagna and Puglia Monte Vulture - inactive volcano Most of the wine is IGT or 'wine' quality Warm mediterranean climate - cooling altitude up to 600m - breezes from Balcans - wide diurnal range
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Aglianico del Vulture DOC
must be 100% Aglianico max yield 70 hl/ha min one year of ageing Clay limestone and volcanic soils - excellent drainage on volcanic material, good water retention of limestone and clay Warm mediterranean climate - cooling altitude up to 600m - breezes from Balcans - wide diurnal range Usually aged in French oak barriques (may be new) Red plum, blackberry, full body, high acidity, high alcohol, high tannin Capable of extented bottle ageing Aglianico del Vulture Superiore DOCG - 52 hl/ha - 3 year, 1 year in oak - Riserva 4 years, 2 in oak Producers: d'Angelo, Elena Fucci
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Aglianico del Vulture Superiore DOCG requirements and producers
- 52 hl/ha - 3 years, 1 year in oak - Riserva 4 years, 2 in oak Producers: d'Angelo, Elena Fucci
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Producers of Basilicata
d'Angelo Elena Fucci Paternoster
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Puglia growing environment
``` Surrounded by sea on three sides Hot mediterranean climate - breezes from the sea - suited to high volume production - low rainfall (low disease pressure) - fertile soils (irrigation permitted) ``` Historically wine was exported to other parts of Italy to add alcohol and body to cooler area blends
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Grape varieties in Puglia
``` Sangiovese Primitivo Negroamano Montepulciano Trebbiano Toscano Trebbiano Giallo ```
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Primitivo
Ripens early, early budding High yielding Prone to frost, drought, poor flowering and fruit set in rainy and humid years - large vintage variation of yield Bunches are looser than in Zinfandel - typically contain ripe and unripe grapes within bunch - sorting required Accumulates sugar easily - high alcohol - tendency to dry on vine around harvest - picking early to avoid jammy flavours old bush vines, low density Premium wines often aged in French oak barriques for 12 months Primitivo di Manduria DOC Gioia del Colle DOC Med+ (pronounced) ripe to jammy, red cherry, strawberry, med acidity, med to med+ tannin Producers: Gianfranco Fino, Polvanera
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Producers of Primitivo in Puglia
Gianfranco Fino Polvanera
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Primitivo denominations + requirements
Primitivo di Manduria DOC - min 85% Primitivo - max 63 hl/ha - Riserva must be aged for 2.5 years (including 9 months in wood) - min 14% alcohol Gioia del Colle DOC - must be 50-60% Primitivo, blended with Montepulciano, Sangiovese and/or Negroamaro and up to 10% of Malvasia - max 52 hl/ha - Riserva must be aged for 2 years (no oak required) - min 14% alcohol - slightly cooler than Manduria
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Negroamaro | + denomination in Puglia requirements
High yielding Good resistance to disease and drought Ability to retain acidity (suitable for hot climate) In past it was used to add alcohol and body to wines of cooler climates Salice Salentino DOC - min 75% of Negroamaro (if variety is on label 90%) - max 84 hl/ha - Riserva min 2 years of ageing (6 months in large wooden casks) Typically macerated for 7-10 days. Aged in steel or oak. Black plum, black cherry, med (high) alcohol, med acidity, med+ tannins Also made into Rose (deep pink orange) Producers: Agricola Vallone and Leone de Castris
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Negroamaro producers
Agricola Vallone Leone de Castris
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Nero di Troia + denomination and requirements + producers
also called Uva di Troia Late ripening, needs long season to develop full colour - bunches ripen in different times Prone to downy mildew Med intensity red cherry, red currant, black pepper note, high but fine-grained tannins, med acidity Castel del Monte DOC - min 90% Nero di Troia (if variety is stated) - max 91 hl/ha - DOCG for Riserva max yield 70 hl/ha + 2 years of ageing (one in wood) Producers: Rivera, Torrevento
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Nero di Troia producers
Rivera Torrevento
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Wine business in Puglia
large volumes of inexpensive wine Less than 10% classified as PDO 60% 'wine' Cooperatives are very important - Cantina Due Palme Quality is raising thanks to investments (Antinori and Tormaresca) and local companies
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Sicily growing environment
Warm mediterranean climate (highly suitable for viti) - with variety of mesoclimates Low rainfall - necessity of irrigation
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Sicily grape varieties
``` Catarratto Nero d'Avola Grillo Inzolia Syrah Chardonnay Zibbibo ```
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Cattarato
High yields and disease resistant Light intensity lemon and herbal notes High acidity, med alcohol
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Grillo
Natural cross betwen Catarratto and Moscato Moderately high yielding Heat resistant, good disease resistance over-exposed bunches can loose aroma Oxidises easily (Marsala, not protective vini) Full body, med intensity lemon, floral notes, med alcohol, high acidity Producer Marco de Bartoli
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Grillo producer
Marco de Bartoli
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Inzolia (Ansonica)
early ripening Good drought resistance Needs to be picked early to retain acidity Med- lemon, med acidity, med body Producers Valle dell'Acate, Principi di Butera
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Zibbibo Most famous place where it is grown and its styles
Local name for Moscato (Muscat of Alexandria) in Sicily Heat and drought resistant Wide range of styles Pantelleria - intense sunlight, heat, wind - low bush vines planted in holes - challenge to balance sweetness and acidity 3 styles - dry - late harvest - Passito (deep lemon colour, pronounced cooked orange, apricot and honey. High alcohol and sweet) - Donnafugata
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Nero d'Avola + its denomination
Most planted variety in Sicily (also known as Calabrese) Late ripening, grown close to ground to maximise heat - adaptable variety - very vigorous (requires a lot of canopy management) Susceptible to powdery mildew Uneven flowering (vintage variation) Med (deep) ruby, red cherry, black plum, med+ (high)tannins, med (med+) acidity. Typically aged in small oak barrels Also blended with Frappato Cerasuolo di Vittoria DOCG - 50-70 Nero d'Avola, 30-50 Frappato - 52 hl/ha - Producers: Cos, Planeta
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Synonym for Nero d'Avola
Calabrese
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Producers of Nero d'Avola
Single varietal: Gulfi, Feudo Montoni | Blends: Cos, Planeta
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Frappato blending contribution
strawberry, herbal aromas, fresh red fruit
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Nerello Mascalese
Buds early, late ripening Coulure susceptible (varying yields) Etna's high altitude (400-1000m) gives it long season - adding intensity Prone to powdery mildew and botrytis Deleafing around fruit is common in cooler areas - if done too early, berries can be burnt - if done too late, grapes may fail to ripen Medium to pale ruby colour (depending on level of extraction) High intensity aroma (red cherry, violet, herbal earth) High acidity, med to high tannins (depending on extraction), high end of medium alcohol Relatively short time on skins (10-15 days)
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Etna Rosso DOC
Min 80% Nerello Mascalese + Nerello Cappuccio (for colour and red berry fruit) max yield 56 hl/ha Riserva min 4 years of ageing (one in wood) Many very old vines (60-100 years) Moderate to steep slopes (hand worked) Usually aged in large neutral oak casks or 500-600 l barrels
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Carricante
main part of Etna Bianco DOC Prone to fungal diseases Grows well in high altitudes (up to 1000m) High acidity, usually goes through MLF Typically aged in old oak for texture Med intensity lemon and green apple, high acidity, med alcohol
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Etna Bianco DOC
Min 60% Carricante + Catarratto Usually goes through MLF Typically aged in old oak for texture Med intensity lemon and green apple, high acidity, med alcohol
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Generic denomination in Sicily Max yields for whites and reds
Sicilia DOC (replaced former IGT) - large range of varieties including international - max 91 hl/ha for whites - max 84 hl/ha for reds
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Wine business in Sicily
Led by small number of large and influential private companies - Planeta, Donnafugata, Tasca d'Almerita Also important cooperatives - Settesoli In the past mostly exported in bulk to add alcohol and body to wines from cooler regions - now only 20% of wine is bottled Promotional body: Assovini Sicilia - organises annual tasting - Sicilia En Primeur
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Promotinal body of Sicily
Assovini Sicilia - organises annual tasting - Sicilia En Primeur - founded by: Planeta, Donnafugata, Tasca d'Almerita
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Sardinia growing environment
Warm mediterranean climate Low rainfall during growing season - south-west needs more irrigation Hilly - moderating factor Winds from the sea (less fungal diseases)
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Grape varieties in Sardinia
``` Cannonau (Grenache Noir) Vermentino Carignano Monica Nera Nuragus Sangiovese ```
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French synonym for Cannonau
Grenache Noir
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Cannonau di Sardegna DOC requirements (including producers)
grown in any part of the island - but there is also Classico zone Max yield 77 hl/ha (63 hl/ha in Classico) Riserva must be aged for 2 years (6 months in wood, 12 months for Classico) Dry and sweet fortified wines mainly sold locally Producers: Sella & Mosca, Argiolas
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Vermentino
early budding, ripens in mid-season Prone to downy mildew and European grape moth Grows best on sunny, exposed sites with poor soils Med intensity lemon and acacia aroma, riper examples have tropical aromas. Light to medium body with med alcohol and med+ acidity Typically short period of skin contact (24h) and ferment at cool temp. Some very good wines are aged on lees. Vermentino di Sardegna DOC Vermentino di Gallura DOCG
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French synonym for Vermentino
Rolle
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Denominations for Vermentino in Sardinia
Vermentino di Sardegna DOC - can be grown anywhere in Sardinia - up to 112 hl/ha Vermentino di Gallura DOCG - north-east corner of the island - max 63 hl/ha
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Carignano + denomination
Local name for Carignan Heat and drought resistant variety Low fertility soils also help to restrain its natural vigour Carignano des Sulcis DOC - bush vines (required for Superiore category) - Limited irrigation permitted (not after veraison) - max 77 hl/ha - Superiore max. 52.5 hl/ha - Superiore and Riserva min 2 years of ageing - Producers: Agricola Punica and Santadi
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Carignano des Sulcis DOC
- bush vines (required for Superiore category) - Limited irrigation permitted (not after veraison) - max 77 hl/ha - Superiore max. 52.5 hl/ha - Superiore and Riserva min 2 years of ageing - Producers: Agricola Punica and Santadi
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Wine business in Sardinia
History of bulk wine for blending Cooperative wineries growth thans to EU founding High quality coops - Cantina Santadi
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Why has there been a reduction in plantings of Trebbiano Toscano in recent years?
Because of its lack of fruitiness and low flavour intensity.
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Which soil types has Sangiovese proven to be more successful on?
Limestone and shale Not so good on clay
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Briefly describe the two style of Montepulciano d’Abruzzo DOC that are produced.
One style is ripe with medium intensity red cherry fruit, medium body and medium tannins. This style will not display any oak flavours. The other style is more pronounced intensity of red cherry, black plum and oak aromas. The tannins will be medium (+) and some of the best wines will be aged in small oak vessels.
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briefly describe the three styles of Moscato made on Pantelleria.
Dry: fermented in stainless steel, released early to retain aromatic Muscat character Late harvest: picked a week later than for dry wines with the fermentation being stopped to retain residual sugar for a sweet style Passito: made with semi-dried grapes, traditionally sun-dried, with high levels of residual sugar.
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Which form of vine training is a requirement for Carignano del Sulcis Superiore DOC?
Bush vines