Italian Wine - Toscana Flashcards
1
Q
Italian Wine Categories
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Wine without Geographical Indication; PGI Wines; PDO Wines.
2
Q
Wine without Geographical Indication
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Vino; Vini Varietali.
3
Q
Vino
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Vintage may appear on the label. These wines may be red; white; or rosado; and they may be spumante or frizzante.
4
Q
Vini Varietali
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The following varieties may appear on the label for still wines: Cabernet Sauvignon; Cabernet Franc (the two may be blended and called “Cabernet”); Syrah; Merlot; Chardonnay; and Sauvignon.
5
Q
PGI Wines
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Indicazione Geografica Protetta (IGP); Traditional Term was Indicazione Geografica Tipica (IGT).
6
Q
PDO Wines
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Denominazione di Origine Controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG).
7
Q
When was DOC system introduced
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The Denominazione di Origine Controllata (DOC) system was introduced in 1963 as a means of formalizing and protecting Italian wine appellations.
8
Q
When was granted first DOCG
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- Brunello di Montalcino; Barolo and Vino Nobile di Montepulciano were upgraded from DOC to DOCG.
9
Q
When was Goria’s Law introduced
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In 1992. It represented an attempt at reform. This law established the category of Indicazione Geografica Tipica (IGT); a more relaxed regulation; offering winemakers wider freedoms. The first IGTs appeared in 1994. IGT wines are often varietally labeled; and IGT wines range from basic quality to some of Italy’s most sought after bottles.
10
Q
Tuscany
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Although Tuscany as a whole enjoys a dry; maritime influenced climate; winters can be harsh and summers can be long and hot. A wide variation in mesoclimates is present throughout the assorted appellations of the region. The soil structure of the region is similarly diverse; respective to the width of the region and the changing altitudes of Tuscany’s sloped vineyards.
11
Q
Tuscany Location
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Situated in central Italy; Tuscany’s neighbors are Liguria and Emilia Romagna to the north; Umbria and Marche to the east and Lazio to the south. Its western boundary is formed by the Tyrrhenian Sea.
12
Q
Tuscany Topography
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A full 68 per cent of the region is officially classified as hilly (a mere 8 per cent of the land is flat) and hillside vineyards; at altitudes of between 150 and 500 m (500 to 1.600 ft) supply the vast majority of the better quality wines. Better concentration of sunlight that slopes can provide to ripen well in these latitudes; as well as the less fertile soils on the hills; together with the significant temperature variability between day and night as an important factor in developing its aromatic qualities.
13
Q
Italy’s most planted red varietal
A
The thin skinned Sangiovese. Typically; Sangiovese wines are light in color; naturally high in acidity; firmly tannic; and medium to full bodied. Sour cherry notes and herbal undertones are common. When aged; Sangiovese traditionally spends time in large European often Slavonian casks; but modern wines are just as likely to be aged in new barriques; which infuse both flavor and texture into the wines. In appellations where blending is allowed; grapes such as Cabernet Sauvignon or the local Colorino are sometimes used to add color and power to Sangiovese; whereas the Canaiolo grape historically softened Sangiovese’s hard attack.
14
Q
Sangiovese
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The principal red grape in the following DOCGs: Chianti; Chianti Classico; Carmignano; Vino Nobile di Montepulciano; Morellino di Scansano; and Montecucco Sangiovese. It is the sole red grape allowed for Brunello di Montalcino DOCG.
15
Q
Italy’s most planted white grape
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The neutral Trebbiano Toscano; Italy’s most planted white grape; is regularly encountered in the region alongside its common blending partner Malvasia.
16
Q
Chianti DOCG
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The official Chianti wine zone was officially demarcated by Cosimo Medici III in the early 18th Century; and the wine’s defining character came about under the craftsmanship of Barone Ricasoli in the late 19th century. Back then; it was made using a wide range of local varieties; including white wine grapes.
17
Q
Chianti DOCG Subzones
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Rufina (Firenze); Colli Fiorentini (Firenze); Montespertoli (Latest to be added. Firenze); Montalbano (Prato; Pistoia; Firenze); Senesi (Siena); Colli Aretini (Arezzo); Colline Pisane (Pisa).
18
Q
Chianti DOCG Denominazione (Rosso)
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Chianti; Chianti Riserva; Chianti Superiore; Chianti may be labeled by subzone.
19
Q
Chianti DOCG Varieties
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Chianti: 70 up to 100% Sangiovese; Maximum 30% combined other grapes authorized for Toscana; Maximum 10% white grapes; Maximum 15% combined Cabernet Sauvignon and Cabernet Franc. The addition of the white grapes Trebbiano Toscano and Malvasia; a practice dating to the 1870s; is now optional rather than mandatory.
20
Q
Chianti Senesi
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75 up to 100% Sangiovese; Maximum 10% combined Trebbiano Toscano and Malvasia del Chianti until 2015 vintage; Maximum 10% combined Cabernet Sauvignon and Cabernet Franc.
21
Q
Chianti DOCG Minimum Planting Density
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4.000 vines per hectare; Maximum Yields: Chianti: 9 tons/ha; 63 hl/ha; All subzones: 8 tons/ha; 56 hl/ha; Chianti Superiore: 7.5 tons/ha; 52.5 hl/ha. DOCG Established: 1984.
22
Q
Chianti DOCG Other Requirements
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Minimum Alcohol: 11.5%. Aging Requirements: May not be released until March 1 of the year following the harvest.
23
Q
Chianti Riserva Other Requirements
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Minimum Alcohol: 12%. Aging Requirements: Minimum 2 years aging from January 1 of the year following harvest.
24
Q
Chianti Superiore Other Requirements
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Minimum Alcohol: 12%. Aging Requirements: May not be released until September 1 of the year following the harvest; Chianti superiore wines require an additional half degree of alcohol and lowered vineyard yields.
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Chianti Colli Aretini/Chianti Colli Aretini Riserva Other Requirements
Minimum Alcohol: 11.5%/12.5%; Aging Requirements: may not be released until March 1 of the year following the harvest;
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Chianti Colli Fiorentini/Chianti Colli Fiorentini Riserva Other Requirements
Minimum Alcohol: 12%/12.5%; Aging Requirements: may not be released until September 1 of the year following the harvest; For Colli Fiorentini Riserva a minimum 6 months of the total aging period must occur in wood.
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Chianti Senesi/Chianti Senesi Riserva Other Requirements
Minimum Alcohol: 12%/13%; Aging Requirements: may not be released until March 1 of the year following the harvest; For Senesi Riserva; a minimum 8 months of the total aging must occur in wood and 4 months in bottle.
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Chianti Colline Pisane/Chianti Colline Pisane Riserva Other Requirements
Minimum Alcohol: 11.5%/12.5%; Aging Requirements: may not be released until March 1 of the year following the harvest;
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Chianti Montalbano/Chianti Montalbano Riserva Other Requirements
Minimum Alcohol: 11.5%/12.5%; Aging Requirements: may not be released until March 1 of the year following the harvest;
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Chianti Montespertoli/Chianti Montespertoli Riserva Other Requirements
Minimum Alcohol: 12%/12.5%; Aging Requirements: may not be released until June 1 of the year following the harvest;
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Chianti Rufina/Chianti Rufina Riserva Other Requirements
Minimum Alcohol: 12%/12.5%; Aging Requirements: may not be released until September 1 of the year following the harvest; For Rufina Riserva; a minimum 6 months of the total aging period must occur in wood.
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Chianti Wine
Chianti is characterized by its red and black cherry character; intermingled with notes of wild herbs; mint and spice; supported by a racy acidity and mellow tannins.
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Governo
The traditional practice of governo;. refermentation with the juice of dried grapes; to strengthen the wine and initiate malolactic fermentation; legally permitted. This process must be indicated on labels as Governo all’uso Toscano; although most quality minded producers avoid it.
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Chianti Classico DOCG
Heartland of the Chianti zone and consistently provides the best examples of wine in the region. The Classico area contains the original Chianti zone delimited by Grand Duke Cosimo III de’ Medici in 1716; including the four original villages of Radda; Gaiole; Castellina; and Greve; each of which later appended “in Chianti” to their names.
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Chianti Classico DOCG Soils
Although the extremely varied nature of Tuscan soils is evident within Chianti Classico; two soil types are common: the soft; friable; marl like galestro and alberese; or sandstone. Sangiovese thrives on the galestro soils.
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Chianti Classico DOCG
Sangiovesse comprises a minimum 80% of the Chianti Classico blend. Like Chianti; the wines may be pure varietal Sangiovese; or they may be blended with other red grapes of the region. As of the 2006 vintage; white grapes are no longer permitted in the wine.
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Chianti Classico DOCG
The minimum alcohol level for Chianti Classico is 12%; compared to 11.5% for Chianti DOCG; and the wines must be aged for a year prior to release. Riserva wines must be aged for a minimum 24 months; with a minimum 12.5% alcohol level; Gran Selezione wines; a new category introduced in 2013; must be aged for at least 30 months prior to release. Barrique is often the wood vessel of choice for aging riserva Chianti Classico.
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Chianti Classico DOCG Communes of Production: Siena
Radda in Chianti; Gaiole in Chianti; Castellina in Chianti; Castelnuovo Berardenga; Poggibonsi
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Firenze
Greve in Chianti; Barberino Val d'Elsa; San Casciano Val di Pesa; Tavernelle Val di Pesa
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Chianti Classico DOCG Denominazione (Rosso)
Chianti Classico and Chianti Classico Riserva
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Chianti Classico DOCG Varieties
80 up to 100% Sangiovese; Maximum 20% other red grapes authorized by Siena and Firenze (i.e. Colorino; Canaiolo Nero; Cabernet Sauvignon; Merlot); As of the 2006 vintage; Trebbiano Toscano and Malvasia Bianco are no longer allowed.
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Chianti Classico DOCG Minimum Alcohol
Chianti Classico: 12%; Riserva: 12.5%; Gran Selezione: 13%; "Governo all'uso Toscano" is a permitted method of enrichment for Chianti Classico.
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Chianti Classico DOCG Aging Requirements
Chianti Classico: May not be released until October 1 of the year following the harvest.; Riserva: Minimum 24 months aging from January 1 of the year following the harvest; including 3 months in the bottle
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Gran Selezione
Wines must be produced from estate fruit. Minimum 30 months aging from January 1 of the year following the harvest; including at least 3 months in the bottle (new category introduced in 2013).
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Chianti Classico DOCG Other Requirements
Minimum Planting Density: 3.350 vines per hectare; Maximum Yields: 7.5 tons/ha; DOCG Established: 1984.
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Brunello di Montalcino DOCG
History credits Clemente Santi of Tenuta Greppo’s Biondi Santi with the invention of the Brunello style; as the producer was the first to isolate the Brunello clone and bottle it alone in 1865. Biondi Santi’s reputation and the style were immortalized shortly thereafter; with the release of the Brunello Riserva 1888. However; production remained minute even through the 1970s; and only recently has Brunello truly captured the public imagination.
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Brunello di Montalcino DOCG
Produced from 100% Sangiovese Grosso (Brunello); and aged in cask for a minimum two years and bottle for an additional four months; six months for riserva. The wine may not be released until January 1st of the fifth year following harvest; or until the sixth year for riserva bottlings. Brunello is stronger; with more alcohol; extract and tannin; than Chianti. It can be so hard and unforgiving as to be nearly unapproachable upon release; leading some producers toward small barrels and shorter macerations; in the hope of rounding and fleshing out the wine.
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Brunello di Montalcino DOCG Soil
Soil is varied in Montalcino; with galestro characterizing the higher altitude vineyards. Clay is predominant in the warmer southern reaches of the zone; and fossilized marine deposits are scattered throughout Montalcino. Montalcino’s frazioni (suburbs; or sub communes) of Sant Angelo in Colle; Castelnuovo Abate and Torrenieri provide distinctions in the corresponding wines; but the individual winemaking techniques of each producer are of greater importance for the determination of the final style.
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Brunello di Montalcino DOCG Climate
The town of Montalcino; 112 km/70 miles south of Florence; enjoys a warmer; drier climate than the various zones of chianti. Indeed; it is the most arid of all Tuscan DOCG zones; with an annual rainfall of about 700 mm/28 in (compared with over 900 in central Chianti Classico). In addition; a cool maritime breeze from the south west ensures both excellent ventilation and cool evenings and nights. Sangiovese reaches its maximum ripeness here; giving fuller; richer wines than anywhere else in Toscana.
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Brunello di Montalcino DOCG “terroir”
Stylistically; the zone can be split in two. On the galestro soils in the northern part of the zone; the vineyards tend to be at a higher altitude than those in the south; whereas around Sant'Angelo in Colle the soil has more clay and the average temperature is higher. As a result; the harvest in the southern part of the zone is usually a week earlier than in the northern part; and the wines are fuller and more forward than the more aromatic wines from the north. As a result; some of the zone's producers have vineyards in both the north and south to give them the balance they seek.
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Brunello di Montalcino DOCG Producers
Among Montalcino's better producers are Altesino; Argiano; Banfi; Case Basse; Costanti; Eredi Fuligni; Fossacolle; Lisini; Pieve di Santa Restituta (Gaja); and Poggio Antico.
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Brunello di Montalcino DOCG Unofficial Subzones (Montalcino fraziones)
Castelnuovo dell'Abate; Sant'Angelo in Colle; Torrenieri
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Brunello di Montalcino DOCG Denominazione (Rosso)
Brunello di Montalcino; Brunello di Montalcino Riserva.
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Brunello di Montalcino DOCG Aging Requirements
Brunello: Minimum 2 years in wood plus 4 months in bottle; may not be sold before January 1 of the 5th year following the harvest
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Brunello Riserva
Minimum 2 years in wood plus 6 months in bottle; may not be sold before January 1 of the 6th year following the harvest
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Brunello di Montalcino DOCG Other Requirements
Minimum Planting Density: 3.000 vines/ha; Maximum Yields: 8 tons/ha; 54.4 hl/ha; Vineyard Elevation: maximum 600 meters; DOCG Established: 1980.
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Rosso di Montalcino DOC
This DOC was created in 1983 in order to make the most of the fruit from younger vines of new plantings. The idea was to create a fresher style of wine that needed considerably less ageing time than its sibling. This would enable producers of Brunello to make money while waiting for their DOCG wine to age; as well as declassify any Brunello that had been ageing for two to three years but had not quite reached the required standards.
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Rosso di Montalcino DOC Styles
Rosso; Varieties: 100% Sangiovese; Minimum Alcohol: 12%; wines may not be released until September 1 of the year following the harvest. wines must be bottled in "Bordeaux" bottles and be vintage dated.
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Rosso di Montalcino DOC Other Requirements
Minimum Planting Density: 3.000 vines per hectare; Maximum Yields: 9 tons/ha; Maximum Altitude: 600m.
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Sant'Antimo DOC
This DOC covers almost precisely the same production zone as the prestigious Brunello di Montalcino DOCG and its DOC siblings; Rosso di Montalcino and Moscadello di Montalcino and provides Montalcino producers an outlet for “Super Tuscan” wines.
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Sant'Antimo DOC Varietal wines
Chardonnay; Sauvignon; Pinot Grigio; Pinot Nero; Cabernet Sauvignon; Merlot. Here; as everywhere in Italy; to qualify for varietal labeling a wine must comprise 85% of the stated variety. The remainder may be made up of other varieties of the same color sanctioned under Tuscany's wine production laws.
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Sant'Antimo DOC Rosso/Rosso Novello
Red varieties suitable for cultivation in Toscana; Bianco:White varieties suitable for cultivation in Toscana.
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Sant'Antimo DOC White Vin Santo Wine Styles
Vin Santo; Vin Santo Riserva; Varieties: minimum 70% Trebbiano Toscano and/or Malvasia Bianca Lunga; maximum 30% other grapes suitable for cultivation in Toscana.;
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Sant'Antimo DOC Red Vin Santo Wine Styles
Vin Santo Occhio di Pernice; Vin Santo Occhio di Pernice Riserva. Varieties: 50% up to 70% Sangiovese; 30% up to 50% Malvasia Nera; maximum 30% other red grapes suitable for cultivation in Toscana.;
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Vin Santo Aging Requirements
Vin Santo/Vin Santo Occhio di Pernice: wines may not be released until November 1 of the third year following the harvest.
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Vin Santo Riserva/Vin Santo Occhio di Pernice Riserva
wines may not be released until November 1 of the fourth year following the harvest.
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Moscadello di Montalcino DOC
Title exists for white wines from the region; produced from the Moscadello (Moscato Bianco) grape. Moscadello wines are often sweet; and may be still or sparkling.
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Moscadello di Montalcino DOC Styles:(Bianco)
Tranquillo; Frizzante; Vendemmia Tardiva. Varieties: minimum 85% Moscato Bianco.
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Moscadello di Montalcino DOC Additional Requirements
Frizzante wines may only be made by utilizing a natural secondary fermentation either in tank or bottle.
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Vendemmia Tardiva
wines must undergo a period of aging of minimum 1 year from January 1 of the year following the harvest and may not be released until January 1 of the second year following the harvest.
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Vino Nobile di Montepulciano DOCG
To the east of Montalcino; Vino Nobile di Montepulciano DOCG is produced in Montepulciano and several surrounding communes. The zone shares with Brunello di Montalcino the distinction of being one of the first DOCGs in Italy; awarded in 1980. Minimum Planting Density: 3.300 vines per hectare; Maximum Yields: 8 tons/ha.
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Vino Nobile di Montepulciano DOCG Wines
The wines include a minimum 70% Sangiovese (Prugnolo Gentile clone) and; as of 2010; a maximum 30% other varieties of Tuscany; including no more than 5% of white varieties. Vino Nobile di Montepulciano is aged for a minimum of two years; with at least one year in wood. Riserva wines are aged for at least three years. The wines tend to be less firm than Chianti and less aggressively tannic than Brunello; striking a softer balance.
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Vino Nobile di Montepulciano DOCG Requirements
Minimum Alcohol: 12.5%; Aging Requirements: Minimum 2 years aging from January 1 of the year following the harvest; with the following options: 24 months in wood; Minimum 18 months in wood plus 6 months in an alternative container; Minimum 12 months in wood and a minimum 6 months in bottle; with the remainder in an alternative container.;
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Vino Nobile di Montepulciano Riserva DOCG Requirements
Minimum Alcohol: 13%.; Aging Requirements: Minimum 3 years aging; including at least 6 months in bottle; from January 1 of the year following the harvest.
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Rosso di Montepulciano DOC Styles
Rosso; Varieties: minimum 70% Sangiovese (mostly Prugnolo Gentile); maximum 30% other non aromatic grapes (Malvasia Bianca Lunga excepted) suitable for cultivation in Toscana including a maximum 5% white grapes.
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Rosso di Montepulciano DOC Requirements
Minimum Alcohol: 11.5%; Minimum Planting Density: 3.300 vines per hectare; Maximum Yields: 10 tons/ha; Minimum Maximum Altitude: 250 600m.; wines may not be released before March 1 of the year following the harvest unless given special authorization. wines must be bottled in "Bordeaux" bottles and be vintage dated.
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Morellino di Scansano DOCG
The coastal area in the southern Maremma; achieved DOCG status in 2006 for red wines based on a minimum 85% Sangiovese. Riserva wines are aged for a minimum of two years. As a newer appellation and a newer winegrowing region in general; as much of the southern Maremma was an inhospitable swamp until Mussolini drained it in the 1930s the territory of Scansano benefits from the reputation of nearby Bolgheri in the northern Maremma and a corresponding increase in investment and interest throughout the region.
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Morellino di Scansano DOCG
This style of Sangiovese differs from its northern brethren due to the ripeness levels it can achieve in southern Tuscany. The result is a rounder and more savory style of wine. This quality is largely due to Scansano's particular mesoclimate; itself created by a combination of factors: its altitude (roughly 492ft/150m above sea level); its south western orientation; volcanic soils; and climate moderating influences from both the nearby Tyrrhenian coast and the Albegna River; whose waters originate from the geothermal; sulfuric springs around the village of Saturnia.
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Morellino di Scansano DOCG Province
Grosseto.; Minimum Planting Density: 4.000 vines per hectare; Maximum Yields: 9 tons/ha; DOCG Established: 2006.
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Morellino di Scansano DOCG Varieties
Minimum 85% Sangiovese (locally known as Morellino); Maximum 15% other red varieties authorized by the province of Grosseto.
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Morellino di Scansano DOCG
Minimum Alcohol: 12.5%; Aging Requirements: Morellino di Scansano may be released from March 1 of the year following the harvest.
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Morellino di Scansano Riserva DOCG
Minimum Alcohol: 13%; Aging Requirements: Riserva: Minimum 2 years from January 1 of the year following the harvest; including at least one year in wood.
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Carmignano DOCG
Carmignano; the village from which the DOCG takes its name; lies 12 miles west of Firenze; on the eastern slopes of Monte Albano (home of Chianti Montalbano). It was one of Italy's earliest regulated wine names; long before the country's DOC/G system was introduced in the late 1960s. Despite this historical precedent; Carmignano wines were absorbed into the Chianti title (which was more prestigious at that time) and sold as Chianti Montalbano. It was not until 1975; after much campaigning and determined action by several Carmignano vignerons; that Carmignano was granted its own independent DOC.
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Carmignano DOCG
Carmignano wines are produced from vineyards in and around the villages of Poggio a Caiano and Carmignano. The terroir here is ideal for quality viticulture; and particularly for Sangiovese thanks to its lime rich; free draining soils; hot days and cool nights.
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Carmignano DOCG Varieties
Minimum 50% Sangiovese; 10 up to 20% combined Cabernet Franc and Cabernet Sauvignon; Maximum 20% Canaiolo Nero; Maximum 10% combined Trebbiano Toscano; Malvasia del Chianti; Canaiolo Bianco; Maximum 10% other red grapes authorized in the province of Prato (i.e. Merlot; Syrah).
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Carmignano DOCG Aging Requirements
Carmignano: Minimum 8 months in oak or chestnut barrels; may not be sold before June 1 of the second year following the harvest.
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Carmignano Riserva
Minimum 12 months in oak or chestnut barrels; may not be sold before September 29 (Feast of St. Michael) of the third year following the harvest.
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Carmignano DOCG Requirements
Minimum Alcohol: 12.5%; Maximum Yields: 8 tons/ha; Vineyard Elevation: maximum 400 meters. DOCG Established: 1990.
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Barco Reale di Carmignano DOC
More youthful version of the robust red Carmignano; same varieties; but lower yields; alcohol and no ageing required.
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Rosso della Val di Cornia (Val di Cornia Rosso) DOCG
Coastal region located south of Livorno in close proximity to the famed Bolgheri DOC.Province: Livorno and Pisa; Minimum Planting Density: 4.000 vines per hectare; Maximum Yields: 9 tons/ha; DOCG Established: 2011.
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Rosso della Val di Cornia DOCG Varieties
Min. 40% Sangiovese; Max. 60% combined Merlot and Cabernet Sauvignon; Max. 20% other red grapes (except Aleatico) suitable for cultivation in Toscana.
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Rosso della Val di Cornia DOCG
Minimum Alcohol: 12.5%; Aging Requirements: Wines may not be released until May 1 of the second year following the harvest.
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Rosso della Val di Cornia Riserva DOCG
Minimum Alcohol: 13%; Aging Requirements: Wines may not be released until January 1 of the third year following the harvest. Min. 18 months in oak and min. 6 months in bottle.
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Suvereto DOCG
Suvereto was previously a named subzone of the Val di Cornia DOC. DOCG Established: 2011.; Minimum Planting Density: 4.000 vines per hectare.; Maximum Yields: 9 tons/ha.; Minimum Alcohol:Suvereto: 12.5%; Suvereto Riserva: 13%.
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Suvereto DOCG Denominazione
Suvereto Rosso (and Rosso Riserva); Suvereto Sangiovese (and Riserva); Suvereto Merlot (and Riserva); Suvereto Cabernet Sauvignon (and Riserva).
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Suvereto DOCG Varieties
Suvereto Rosso: Cabernet Sauvignon and/or Merlot; plus a max. 15% other red grapes suitable for cultivation in Toscana. Varietal Labeled Wines: Min. 85% of stated variety; plus a max. 15% other red grapes suitable for cultivation in Toscana.
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Suvereto DOCG Aging Requirements
Suvereto: Wines may not be released until June 1 of the second year following the harvest.; Suvereto Riserva: Wines may not be released until January 1 of the third year after harvest. Min. 18 months in oak; and min. 6 months in bottle.
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Val di Cornia DOC
Bianco (minimum 50% Vermentino; maximum 50%; alone or in conjunction; Trebbiano Toscano; Ansonica; Viognier; Malvasia Bianca Lunga; maximum 15% other white grapes suitable for cultivation in Toscana); Rosato (minimum 40% Sangiovese; maximum 60% Cabernet Sauvignon and/or Merlot; maximum 20% other red grapes suitable for cultivation in Toscana); Ansonica Passito (minimum 85% Ansoncia; maximum 15% other white grapes suitable for cultivation in Toscana); Aleatico Passito (100% Aleatico).
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Val di Cornia DOC Varietal wines
Varietal wines from Ansonica; Vermentino; Cabernet Sauvignon; Ciliegiolo; Merlot; Sangiovese. minimum 85% of the stated varietal; maximum 15% other grapes of the same color suitable for cultivation in Toscana. Superiore wines require a minimum of 18 months of aging beginning November 1 of the harvest year.
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Montecucco Sangiovese DOCG
This area is nestled between Montalcino; home of the renowned Brunello di Montalcino DOCG; and Scansano; birthplace of the Morellino di Scansano DOCG. Province: Grosseto. DOCG Established: 2011. Minimum Planting Density: 3.300 vines per hectare.; Maximum Yields: 7 tons/ha.
101
Montecucco Sangiovese DOCG Varieties
Min. 90% Sangiovese; Max. 10% other grapes suitable for cultivation in Tuscany; with the exception of Malvasia Nera and Aleatico.
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Montecucco Sangiovese DOCG
Minimum Alcohol: 13%; Aging Requirements: May not be released before April 1 of the second year after harvest (Min. 1 year in oak and 4 months in bottle).
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Montecucco Sangiovese Riserva DOCG
Minimum Alcohol: 13.5%; Aging Requirements: May not be released before September 1 of the third year after harvest (Min. 24 months in oak and 6 months in bottle).
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Birth of Super Tuscans
Constrained by the DOCG regulations of the time; Marquis Mario Rocchetta’s Tenuta San Guido released the 1968 Sassicaia; a barrique aged Cabernet blend from Bolgheri in the Northern Maremma; as vino da tavola. Antinori followed with the vino da tavola Tignanello 1971; a barrique aged red whose proportion of Sangiovese was set with the 1982 vintage at 85%. More “Super Tuscan” Bordeaux style wines followed: Antinori’s Cabernet based Solaia; the Bordeaux blend Ornellaia and the Merlot based Masseto; and the 100% Cabernet Franc Paleo Rosso from Le Macchiole.
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Birth of 100% Sangiovese “Super Tuscan” Wines
San Felice's Vigorello; Montevertine’s Le Pergole Torte and Isole e Olena’s Cepparello were three of the first 100% Sangiovese “Super Tuscan” wines; released as vino da tavola before Chianti regulations permitted pure varietal bottlings.
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Bolgheri DOC
Province: Livorno; Communes of Production: Castagneto Carducci; DOC Established: 1983 (last modified 2013).; Minimum Planting Density: 4.500 vines per hectare; max. 2.5 meters between rows; Maximum Yields: Bianco: 12 tons/ha; Rosato/Rosso: 9 tons/ha; Rosso Superiore: 8 tons/ha.
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Bolgheri DOC
Located in close proximity to the Tyrrhenian Sea; it has been described as 'the golden oasis of the Maremma' (an area of south western Tuscany and northern Lazio).
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Bolgheri DOC Wine
Bolgheri may produce pure varietal examples of Cabernet Sauvignon; Merlot; and Cabernet Franc. Red wines may also be Bordeaux style blends; and even include Syrah and Sangiovese. Bolgheri Superiore wines are aged for a minimum two years (one year in barrique) and show a minimum alcohol of 12.5%.
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Bolgheri DOC Bianco
maximum 70% Vermentino; maximum 40% Sauvignon; maximum 40% Trebbiano Toscano; maximum 30% other white grapes suitable for cultivation in Toscana.; Minimum Alcohol: 11%.
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Bolgheri DOC Rosso/Rosso Superiore/Rosato
0 up to 100% Cabernet Sauvignon; 0 up to 100% Merlot; 0 up to 100% Cabernet Franc; maximum 50% Syrah; maximum 50% Sangiovese; maximum 30% other red grapes suitable for cultivation in Toscana.; Minimum Alcohol: Rosato/Rosso: 11.5%; Rosso Superiore: 12.5%;
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Bolgheri DOC Varietal Vermentino/Sauvignon
minimum 85% of the stated variety; maximum 15% other white grapes suitable for cultivation in Toscana.; Minimum Alcohol: Sauvignon: 10.5%; Vermentino: 11%.
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Bolgheri DOC Aging Requirements
Rosso may not be released for sale before September 1 of the year following the harvest; Rosso Superiore must be aged a minimum of 2 years from January 1 of the year following the harvest including at least 1 year in oak barrels.
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Bolgheri Sassicaia DOC
In 2013; the Bolgheri Sassicaia DOC officially gained separate status as an appellation; a tribute to the producer's renown and the only true monopole DOC in all of Italy. Commune of Production: Castagneto Carducci.
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Bolgheri Sassicaia DOC
Styles: Rosso.; Varieties: Min. 80% Cabernet Sauvignon; max. 20% other red grapes suitable for cultivation in Tuscany;; Minimum Alcohol: 12%; Minimum Planting Density: 4.000 vines per hectare.; Maximum Yields: 7 tons/ha.
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Bolgheri Sassicaia DOC Aging Requirements
Bolgheri Sassicaia must be aged for a minimum 2 years from January 1 of the year following the harvest; including at least 18 months in 225 liter barriques.
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Maremma Toscana DOC
Maremma Toscana's focus is on varietal wines; both dry and sweet. These may be produced from a wide array of grapes; including the local; traditional varieties and the more widely known 'international' varieties.
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Maremma Toscana DOC Sweet wines
Can be made in dried grape passito styles (for both red and white wines); late harvest vendemmia tardiva styles (for white wines only) and as Maremma Toscana vin santo (produced from Trebbiano Toscano and Malvasia). Although far from a specialty in Tuscany; sparkling spumante wines are also included in the DOC’s broad inventory.
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Elba Aleatico Passito (Aleatico Passito dell'Elba) DOCG
About 12 miles off the coast of Maremma is the isle of Elba; notably the site of the French Emperor Napoleon’s exile in 1814. In 2011; the Elba Aleatico Passito DOCG was finalized for sweet red passito wines made from the Aleatico grape on the island. Aleatico has been genetically linked to the Muscat Blanc à Petits Grains grape; possibly it is a red skinned mutation.
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Elba Aleatico Passito DOCG
Varieties: 100% Aleatico (minimum 10 days of air drying and 30% sugar content); Minimum Alcohol:19% (12% actual); Aging Requirements: May not be released until March 1 of the year following the harvest; Minimum Planting Density: 5.000 vines per hectare; Maximum Yields: 7 tons/ha.; DOCG Established: 2011.
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Vernaccia di San Gimignano DOCG
The only white wine in Tuscany to enjoy DOCG status is Vernaccia di San Gimignano: a crisp; pink grapefruit tinged white wine produced on sandy; rock strewn soils around the hilltop town of San Gimignano in the Siena province.
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Vernaccia di San Gimignano DOCG Varieties
Vernaccia di San Gimignano; Maximum 15% other non aromatic white grapes authorized in Tuscany (Malvasia and Traminer are not allowed; and Riesling and Sauvignon can make up; separately or jointly; a max. 10% of the wine).
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Vernaccia di San Gimignano DOCG
Minimum Alcohol: Vernaccia di San Gimignano: 11.5%; Riserva: 12.5%; Maximum Residual Sugar: 4 g/l; Aging Requirements: Riserva: Minimum 11 months from January 1 of the year following the harvest; including at least 3 months in bottle.
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Vernaccia di San Gimignano DOCG
Minimum Planting Density: 3.000 vines per hectare; Maximum Yields: 9 tons/ha; Vineyard Elevation: maximum 500 meters; Principal Soils: sandy loam; DOCG Established: 1993 (Vernaccia di San Gimignano was Italy's first DOC; awarded in 1966).
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Vin santo
or “holy wine;” is a high alcohol; almond and honey toned dried grape wine produced from Trebbiano and Malvasia grapes. Grechetto is sometimes authorized; and rosé versions called “Occhio di Pernice” are produced with a minimum 50% Sangiovese added to the white grapes.
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Vin santo production
The grapes are hung from rafters to dry for a specified time set by each DOC the grapes are usually raisinated until December 1; at least. A period of slow fermentation and aging in caratelli barrels follows; for a period of between three and eight years; depending on the style.
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Vin santo ageing
Chestnut wood is traditionally used; allowing rapid oxidation; although many modern producers have switched to oak. The barrels are never topped; alcohol is concentrated through evaporation and the wine gains its characteristic amber hue. The final style of vin santo may be dry or sweet; depending on the length of the appassimento process. Vin santo may be fortified; and labeled liquoroso.
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Vin santo appellations
The majority of exported wine is Vin Santo del Chianti DOC (also classico); Vin Santo di Carmignano DOC; Vin Santo di Montepulciano DOC.
