Italian Wine - Toscana Flashcards
Italian Wine Categories
Wine without Geographical Indication; PGI Wines; PDO Wines.
Wine without Geographical Indication
Vino; Vini Varietali.
Vino
Vintage may appear on the label. These wines may be red; white; or rosado; and they may be spumante or frizzante.
Vini Varietali
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.
PGI Wines
Indicazione Geografica Protetta (IGP); Traditional Term was Indicazione Geografica Tipica (IGT).
PDO Wines
Denominazione di Origine Controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG).
When was DOC system introduced
The Denominazione di Origine Controllata (DOC) system was introduced in 1963 as a means of formalizing and protecting Italian wine appellations.
When was granted first DOCG
- Brunello di Montalcino; Barolo and Vino Nobile di Montepulciano were upgraded from DOC to DOCG.
When was Goria’s Law introduced
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.
Tuscany
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.
Tuscany Location
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.
Tuscany Topography
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.
Italy’s most planted red varietal
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.
Sangiovese
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.
Italy’s most planted white grape
The neutral Trebbiano Toscano; Italy’s most planted white grape; is regularly encountered in the region alongside its common blending partner Malvasia.
Chianti DOCG
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.
Chianti DOCG Subzones
Rufina (Firenze); Colli Fiorentini (Firenze); Montespertoli (Latest to be added. Firenze); Montalbano (Prato; Pistoia; Firenze); Senesi (Siena); Colli Aretini (Arezzo); Colline Pisane (Pisa).
Chianti DOCG Denominazione (Rosso)
Chianti; Chianti Riserva; Chianti Superiore; Chianti may be labeled by subzone.
Chianti DOCG Varieties
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.
Chianti Senesi
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.
Chianti DOCG Minimum Planting Density
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.
Chianti DOCG Other Requirements
Minimum Alcohol: 11.5%. Aging Requirements: May not be released until March 1 of the year following the harvest.
Chianti Riserva Other Requirements
Minimum Alcohol: 12%. Aging Requirements: Minimum 2 years aging from January 1 of the year following harvest.
Chianti Superiore Other Requirements
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.
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;
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.
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.
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;
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;
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;
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.
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.
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.
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.
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.
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.
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.
Chianti Classico DOCG Communes of Production: Siena
Radda in Chianti; Gaiole in Chianti; Castellina in Chianti; Castelnuovo Berardenga; Poggibonsi
Firenze
Greve in Chianti; Barberino Val d’Elsa; San Casciano Val di Pesa; Tavernelle Val di Pesa
Chianti Classico DOCG Denominazione (Rosso)
Chianti Classico and Chianti Classico Riserva
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.
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.
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
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).
Chianti Classico DOCG Other Requirements
Minimum Planting Density: 3.350 vines per hectare; Maximum Yields: 7.5 tons/ha; DOCG Established: 1984.
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.
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.
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.
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.
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.
