Chapter 3- Central Italian Reds Flashcards
What are the regions of Central Italy and what do they have in common?
Emilia Romagna, Tuscany, Marche, Lazio, Umbria, Abruzzo, Molise
- All regions are connected by the Apennine Mountains- too high and rugged for viticulture, non-mountain areas tend to be very hilly
- Temperatures in summer quite warm, not as hot as south except in Po Valley
- Temperature in winter fall into range between cold north and mild south
- Moderate temperatures and ample sunshine
- Wines have moderate acidity and high alcohol
What are the unique qualities of each of the central regions?
- Emilia Romagna is transitional region between north and central, more like north economically and climactically
- Tuscany, Umbria, and Lazio have more Mediterranean climate, little rain in summer and relatively mild winters
- Regions on Adriatic coast, northeast of Apennines, get more rain in summer and have cold winters
- Umbria is landlocked
- Tuscany, Emilia Romagna, and Lazio are more populated and have larger economies than other four central regions
- Marche, Umbria, Molise, and Abruzzo more rural and relatively less affluent
What is the primary red grape of Central Italy?
Sangiovese- most planted grape variety in Italy overall, red or white, grown in almost every region but most of it is in Central Italy
What percentage of Tuscany’s vineyards are planted with Sangiovese?
2/3
Where is most Sangiovese planted outside of Tuscany?
Emilia Romagna, Marche, Umbria, and Puglia
What is the other principle grape variety in Central Italy, outside of Sangiovese?
Montepulciano
What is the second most planted red grape variety in Italy?
Montepulciano, grown in every region of Italy but home is Adriatic coast of central Italy
What regions have the most Multipulciano?
Majority is in Abruzzo, also in other Adriatic regions of Marche, Molise, and Puglia
What are the significant red varieties in Central Italy outside of Sangiovese and Montepuliciano?
Lambrusco in Emilia Romagna, Sagrantino in Umbria, Cesanese in Lazio
Cesanese:
- Main region?
- What are the two distinct varieties?
- Wine characteristics?
- Aromas and Flavors?
- Lazio
- Cesanese Comune and Cesanese di Affile (latter considered better)
- Moderate in color and tannin
- Red cherry, spices (cinnamon, white pepper), rose petals
Lambrusco:
- Family of how many varieties?
- Primary family members?
- 8 related varieties, one of Italy’s oldest
- Lambrusco Grasparossa (di Castelevetro), Lambrusco di Sorbara, Lambrusco Salamino, Lambrusco Maestri, Lambrusco Mariani, Lambrusco Viadenese
Lambrusco Grasparossa (di Castelvetro) - characteristics and flavors/aromas
Full bodied, tanic
Ripe black cherry, dark plum, sometimes almond
Lambrusco di Sorbano - characteristics, aromas/flavors
Light bodied, high in acidity
Violet, red currant, strawberry
Lambrusco Salamino - Characteristics, aromas/flavors
Midway between Sorbara and Grasparossa, moderately tannic
Violet, rose, red berries
Lambrusco Maestri - Aromas/flavors
Plum, black cherry, chocolate, violet, bubblegum
Lambrusco Marani - characteristics, aromas/flavors
Tannic
Violet, iris, peony, black currant, red cherry
Lambrusco Viadanese also known as
Lambrusco Montovano
Montepulciano
- Wine characteristics?
- Flavors/aromas?
- Light to full body, soft tannins
2. Red cherry, herbs
Sagrantino
- Wine characteristics?
- Flavors/aromas?
- Italy’s most tannic native grape variety
2. black fruit, herbs
Sangiovese:
- Biotypes?
- Wine characteristics?
- Flavors/aromas?
- Brunello, Morellino, Nieluccio, Prugnolo Gentile, Sangiovese Grosso di Lamole, Sangiovese Marchigiano, Sangiovese Montanino, Sangiovese Romagnolo
- Light in color
- In warmer areas: sweet red cherry, plum, herbs
In cooler areas: sour red cherry, red berries, licorice, violet, tea
With age: underbrush, leather, tobacco
Where does Emilia Romagna rank in wine production in Italy
Third after Veneto and Puglia, doesn’t have high profile in export market
How many DOCs, DOCGs, and IGTs in Emilia Romagna?
2 DOCGs, 19 DOCs, and 9 IGPs
What are the primary red grape varieties in Emilia Romagna?
Lambrusco and Sangiovese
What are the most famous red wine denominations in Emilia Romagna?
- What wines do they produce?
- Wine characteristics?
From north to south: Lambrusco Salamino di Santa Croce, Lambrusco di Sorbano, Lambrusco Grasparossa di Castelvetro
- Varietal Lambrusco wines
- Always either frizzante or fully sparkling; red/rosato, dry or sweet
How many DOCs, DOCGs, and IGPs are in Tuscany?
11 DOCGs, 41 DOCs, and 6 IGPs
What percent of wines produced in Tuscany are red?
90%, mainly Sangiovese
What are noteworthy varieties in Tuscany outside of Sangiovese?
Cabernet Sauvignon, Merlot, and Syrah
In which region are most well-known wines made from Sangiovese produced?
Tuscany
What are the most renowned Sangiovese-based DOCGs?
Brunello di Montalcino, Carmignano, Chianti, Chianti Classico, Morellino di Scansano, Vino Nobile di Montepulciano
What are the most familiar DOCs that make Sangiovese based wines
Rosso di Montalcino and Rosso di Montepuliciano
How far back do references to Chianti date?
Back to the 14th century
How was Sangiovese traditionally made and how has that changed recently?
Traditionally made primarily from Sangiovese, blended with other grapes- only recently able to be made from 100% Sangiovese, requirement to contain white grapes dropped, new varieties like Cabernet Sauvignon and Cabernet Franc added to allowed blending varieties
What other grape varieties were traditionally blended with Sangiovese in Chianti?
Canaiolo Nero, white varieties Trebbiano and Malvasia, requirement to contain white grapes
What happened to the size of Chianti over time?
size of area increased as fame increased to keep up with demand