Italy Flashcards
Italy Climate
Mostly warm Mediterranean
Varied, long thin country - many parts have a maritime influence
Apennines
Mountain range running down the country
Vineyard Management
Traditionally pergola training for high volume in the north, mixed planting in Tuscany, and bush vines in south
Grape Varieties
375-500 identified varieties
Top 10:
Sangiovese, Pinot Grigio, Trebbiano, Glera, Montepulciano, Catarratto, Merlot, Charddonay, Primitivo, Barbera
Winemaking
Traditional: large 1000-5000L oak casks from Slavonian oak
DOC/DOCG
DOC in 1967
DOCG in 1980, with stricter rules
Classico
Wines made exclusively from grapes grown within historic area of DOC or DOCG
Superiore
Wines with a higher minimum alcohol level, usually +.5% abv
Riserva
Wines with certain ageing periods, usually 2 years for reds and 1 year for whites
IGT
Indicazione Geografica Tipica
For defined but larger geographical area with higher yields
Wine Production
One of two largest producing nations
2018: 55 million hL
average vineyard holding less than 2ha
Large wine companies
Caviro
Cantine Riunite
Gruppo Italiano Vini
Santa Margherita
Zonin
Export
2/5 wine exported split equally between still and sparkling
USA, Germany, UK, Canada, Switzerland
Trentino-Alto Adige
Influenced by Austria
Foothills of the alps, vineyards in plains between mountains
Trentino wines
Unoaked, fresh Pinot Grigio, Chardonnay, Muller-Thurgau
Reds from Teroldego, Merlot, Marzemino
Good to very good & inexpensive to mid-priced. Some premium to super-premium wines.
80% made by cooperatives
Trentino Climate
Moderate continental
Cooling from Lake Garda, large diurnal range from cool air coming down from the mountains
Trentino Yields
High
100 hL/ha for whites
90 hL/ha for reds
Trentino DOC
10 white varieties to be bottle as single variety white wines
9 black varieties to be bottled as single variety
Teroldego
Most common black variety in Trentino
Historically on pergolas, now Guyot
Less susceptible to mildew
Best clones 145 and 152 for intense aromas
Bottles as Vini Delle Dolomiti IGT outside of Teroldego Rotaliano DOC
Teroldego Rotaliano DOC
Sandy, gravelly soils in far north of Trentino
Best quality Teroldego
Marzemino
Best come from Ziresi subzone of Trentino DOC (highest sun exposure and rich calcareous clay & basalt soils)
Prone to botrytis bunch rot and powdery mildew
Previously pergolas, now spurred cordons
Lagrein
Black variety in Trentino & Alto Adige
Needs warmth and sunshine
Poor fruit set/low yields
Some harshness on finish, needs shorter maceration and oak ageing
Deep colour
Used for rose
Lagrein rubino/dunkel (red or rose) or Lagrein rosato/kretzer
Moscato Rosa
Trentino grape
Moscato family, rose-scented sweet wine
Poor fruit set/botrytis bunch rot
Appassimento or late-harvest
Premium
Nosiola
Trentino white variety
Grown in Valley of the Lakes, warmest area with sub-continental climate
White wine with hazelnut flavour
Vino Santo (semi dried fruit)
Spring frost, powdery mildew, sour rot
Mid-priced dry, premium priced Vino Santo
Trentino White Winemaking
Mostly soft pressing, stainless steel, low ferment temperatures (12-16C) to retain primary fruit.
Maybe some lees
Top whites in small oak barrels
Trentino Red Winemaking
Fresh and Fruity with medium tannin and medium body. Maceration on skins before ferment, moderate ferment temperatures (17-20C).
Premium reds maceration after fermentation, warm ferment temperatures (26-32C), aged in small oak barrels
Trentino Wine Law
Bianco (min 80% Chardonnay and/or Pinot Bianco)
Rosso: Single variety or blend of Cab Sauv, Sab Franc, Carmenere, Merlot
SIngle Variety: min 85% named variety
Two variety blends from shorter list of varieties
Rose: also called Rosato or Kretzer
DOCs for sweet wines
Trentino cooperatives
many small growers who send their fruit to coops.
Cavit makes 60% of the wines in province
Alto-Adige wines
in the valleys and lower slopes of the Dolomites
Red Schiava, plus international varieties.
Good to very good for the most part
Some outstanding and mid priced to premium
60% white/40% red
Alto Adige Climate
mild Alpine continental climate
Protected from winds by mountains
300-700m altitude
Warm air currents in the valleys, 300 sunshine days, diurnal range
Alto Adige Soils
Volcanic porphyry
Quartz
Mica
Dolomite Limestone
Alto Adige Training Systems
Traditional pergola
Guyot
Alto Adige growing zones
Bassa Atesina
Oltradige
Bassa Atesina
Alto Adige growing zone
in south of province with warmer climate. All the main varieties except Schiava grown here
Oltradige
Alto Adige growing zone
Including Lake Caldara (Schiava area), Merlot and CS in valleys, Pinot Noir and whites at higher altitude
Shiava
German name Vernatsch
4 separate varieties grown and vinified together
Pergola for natural vigour and high yield
Pale ruby with perfumed violet and strawberry
Medium to light body, low tannin
Santa Magdelena DOC: blended with up to 15% Lagrein for deeper colour and fuller body
Alto Adige DOC regulations
Bianco: min 75% Chardonnay, Pinot Bianco, Pinot Grigio, and 2 of the three must be present. None can exceed 70%
Single Variety: 85% named variety
Two variety blends: both varieties more than 15% each of the blend
lower yields than Trentino: 90 hL/ha for whites
Alto Adige coops
70% of production
Cantina Kaltern and Cantina di Tramin
Alto Adige sales
75% sold in Italy, just under half sold in the province
Hospitality, then specialist wine shops
Alto Adige exports
Germany, USA
Schiava sold to German-speaking countries
Consortium Alto Adige Wines is the promotional body
Friuli-Venezia Giulia
most north-easterly region, borders Austria and Slovenia
4% Italian wine productions
Quality white single-variety wines
75% white wines
Friuli Climate
in south of region: flat plain near Adriatic Sea - Warm Maritime climate with high rainfall (1200mm)
Friuli DOCs
Grave del Friuli DOC
Friuli Isonzo DOC
Collio ODC
Collio Orientali del Friuli DOC
Grave del Friuli DOC
Friuli DOC
volume wines
Friuli Isonzo DOC
Best quality from sites on right back of river Isonzo which neighbours Collio
Higher yield on plain
Collio DOC
Collio Orientali del Firuli DOC
Friuli DOC
Collio DOC more recent - 1914
Calcareous marl and sandstone
ponca soil: compacted marl with excellent drainage
Slopes and wind exposure –> lower yields and higher quality
Friuli Local Varieties
Ribolla Gailla
Malvasia di Istria
Verduzzo
Picolit
Refosco
Schiopettino
Pignolo
Tazzalenghe
Friuli Varieties - common with French and Austria
RIesling
Welshriesling/Riesling Italico
Gewurztraminer
Muller-Thurgau
Blaufrankisch/Franconia
Merlot
Sauvignonasse/Friulano
Chard
SB
Cab Franc
Pinot Blanc
Cab Sauv
Pinot Noir
Carmenere
Friulano
Friuli variety
Sauvignon Vert/Sauvignonasse
Disease Resistant
Medium (-) floral and apple flavours, medium to high alcohol, medium (+) acidity
Stainless steel or lightly oaked
Good to very good/mid-priced to premium
Ribolla Gialla
Collio and Colli Orientali
Needs hillside sites to prevent high vigour
Shot berries
Citrus, pepper, high acidity
Refosco
Friuli variety
Most planted local black variety
Vigorous
Late ripening, resistant to botrytis
Red cherry, herbal, small berries and high tannin
Friuli White Winemaking
Clean unoaked white style popularised by Mario Schiopetti
Stainless steel
Temperature control
cultivated yeasts
pneumatic presses
Friuli Red Winemaking
International reds
High tannin local red
Friuli Orange Wines
Oslavia sub region of COllio
8 days to 6-8 months maceration
2-6 years in large oak barrel
Often Ribolla Gialla
Josko Gravner, Stanki Radikon, Dario Princic
Natural
Pronounced flavours, dried fruit, dried herbs, hay, nuts, medium tannin
Premium price
Colli Orientali del Friuli Picolit DOCG
historic sweet wine, competition for Tokaj
Picolit - problems with berry set, small yield
Ramandolo DOCG
air dried Verduzzo grapes
Friuli DOC
2016
DOC standard across Friuli
high 98 hl/ha max yield
Veneto
southern end of Lake Garda to Venice in east
Foothills of the Alps in the north to plains of the Po delta in the south
Prosecco & Pinot Grigio high volume
Valpolicella & Soave
Veneto Climate
Warm and moderately continental, moderate rainfall
Cooling influences: Altitude, foothills, breezes from Lake Garda, flat plain gets fog from River Adige and Po River vally
Veneto hazards
Moist air from River Adige and Po River
Esca increasing threat
Veneto Soil
very fertile on plains
Soave
east of Verona, with two areas:
Foothills in north
flat plain in soul
Limestone and clay or basalt
Soils naturally cool
Garganega
Soave
Vigorous, productive, late ripening
Traditionally pergolas, now trelissed
sensitive to winter cold, mildew, botrytis
High acidity, medium body, medium intensity, lemon, apple/pear, white pepper, stone fruit
short cold maceration, cool ferment 16-18C, small amount of lees
Soave DOC
min 70% Garganega, up to 30% Trebbiano di Soave (Verdicchio)
105 hl/ha
80% of all Soave
release 1 Dec year after harvest
Soave Classico DOC
from hilly classico region, same varieties
98 hl/ha
release 1 feb year after harvest
Soave Superiore DOCG
hilly zone
1 sept year after harvest
70 hl/ha
Recioto di Soave DOCG
hilly zone
semi dried grapes
36 hl/ha
Rich, floral, honeyes, sweet with high acidity
Soave Consorzio
research body
Classification of single vineyards
“cru” vineyards on hilly sites and mostly in Classico zone
Soave Business
Pinot Grigio a threat
average 2 ha vineyards
Large bottlers - Cantina di Soave
Inama/Pieropan high quality producers
Valpolicella
north of Verona
Foothills with limestone and clay or volcanic soil, cooler than south
Corvina Veronese
Valpolicella
vigorous, high yield, thick skins
Prone to downy mildew, botrytis, esca, sensitive to drought
Mid to late ripening
Pergola for shade and first few buds do not fruit
Violet, red cherry, red plum, herbal, low to medium tannin, high acidity
Corvinone
Valpolicella
Prone to downy mildew, berries do not ripen evenly
supplies tannins and red cherry fruit, dried well for appassimento styles
Rondinella
Valpolicella
reliable and productive, disease resistant, prone to esca
Neutral, light simple cherry fruit
Accumulates sugar fast
Molinara
Valpolicella
High yielding, pale, acidity & red berry fruit
Fresh fruity Valpolicella winemaking
20-25C fermentation
Short maceration, 5-7 days
Stainless steel or neutral oak 6-8 months
Valpolicella Appassimento Style
Passito wines
Grapes picked and stored in drying lofts 3-4 months
Concentrates, raises abv, sweet
Grapes must be checked and rotated to prevent mould
Lose 1/3 their weight
More glycerol
All Valpolicella DOCs must have:
45-95% Corvina and/or Corvinone
5-30% Rondinella
Other authorized like Molinara
Valpolicella DOC
84 hl/ha
Bright purple in youth, red cherry and rode, no oak, low to medium tannin, medium to medium (+) acidity, good and some very good
Valpolicella Classico DOC
From historic Classico zone
Higher concentration
Good to very good, inexpensive to mid-priced
Valpolicella Valpantena DOC
From Valpantena Valley
Valpolicella Superiore DOC
higher min alcohol
large oak vessels for 1 year
Greater concentration
Recioto della Valpolicella DOC
historic, sweet, semi-dried grape wine
can be Classico
Dried off vine 100-120 days
48 hl/ha
Intense red fruit fresh & dried, full body, medium (+) to high tannin.
min 12% abv and 50g/l rs
Very good to outstanding, premium price
Amarone della Valpolicella DOC
Dry or just off-dry semi-dried grape wine
48 hl/ha
100-120 days of drying
14%abv min, 5-9g/l
Min 2 years in large casks or 4 years for Riserva
Intense cherry and dried fruit, spice, wood, med to high tannin, high acidity
Good to outstanding, mid priced to super premium
Valpolicella Ripasso DOC
unpressed grape skins with residual taken from Amarone/Recioto wine and macerated with regular Valpolicella
Yeast ferments this sugar and skins give more colour, flavour, tannin
12.5% abv min or 13% for Superiore
Aged for one year after 1 Jan harvest year
Medium to full, med (+) tannin, freshed and stewed red cherries and plums
Good to very good
Valpolicella Consorzio
80% of producers
Marketing and research, sustainability initiative
Valpolicella Exports
65% Amarone exported to Germany, US, Switzerland, UK
Pinot Grigio delle Venezie DOC
2017
Veneto, Friuli-Venezia Giulia, Trentino
85% all Italian Pinot Grigio, 40% of the world’s Pinot Grigio
126 hl/ha
light to med (-) intensity, apply and lemon, light to med (-) body, med alcohol, med acidity
Good quality
Bardolino DOC
Bardolino Superiore DOC
also Classico sub zone
Lake Garda
Light reds and roses
Corvina and sometimes Merlot
91 hl/ha
Chiaretto - light fresh rose with medium salmon colour
Bianca di Custoza DOC
between Verona and Lake Garda
Easy drinking aromatic whites from Trebbiano Toscana, Garganega, Friulano, Cortese
Lugana DOC
south of lake Garda into Lobardy
Turbiana/ (Verdicchio)
Moderately aromatic with ripe apple, citrus, hazelnut, high acidity and saline
Piedmont
In the Langhe, part of the Cuneo province
Nebbiolo
Barbera
Dolcetto
Cortese
Arneis
Piedmont Climate
Moderate continental climate with colde winters and hot summers
Protected from cold northern winds and rain by Alps to the north
Warm weather from the Mediterranean by the Appenines
Low rainfall June to September
Piedmont Hazards
Thunderstorms, hail, fog, late frost
Rain in Sept and Oct threathens late ripening Nebbiolo
Nebbiolo
Piedmont
Early budding
Pale ruby to pale garnet, pronounced, violet, rose, cherry, red plum, full body, high tannins, high acidity, high alcohol
Best on calcareous marls
Pruned high - first few buds are infertile
Clones: deeper colour, but less aromatic intensity
Mostly massale selection
Barolo DOCG
village of Barolo and villages to the sw of Alba
200-400m, s and sw slopes
56 hl/ha
Barolo DOCG aged for 3 years and 2 months after harvest, 18 mo in oak
Barolo Riserva DOCG aged for 5 years and 2 months after harvest, 18 mo in oak
Soils of Barolo DOCG
Blue-grey marl in north and west (like La Morra): lighter, more aromatic wines, can be drunk after a few years
Yellow-grey compacted sand and clay, mess fertile (like Serralunga d’Alba): more closed and tannic in youth, need ageing 10-15 years
Menzioni Geografiche Aggiuntive (MGA or MeGA)
sub zones within Barolo DOCG:
Villages like La Morra
Single Vineyards like Bussia & Cannubi
Several vineyards grouped in a single MGA
Barolo Chinato
Barolo, sweetened and infused with herbs and spices
Barbaresco DOCG
100% Nebbiolo
Barbaresco village and villages east of Alba
1/3 size of Barolo
lower altitude, warmer than Barolo, harvest a week earlier
2 years ageing Barbaresco DOCG
4 years ageing Barbaresto Riserva DOCG
56 hl/ha
MGA system
Traditional long maceration + 5- 8 years in large wood vessels
Roero DOCG
Nebbiolo grown north of Tanaro river
Gattinara DOCG & Ghemme DOCG
Nebbiolo
continental climate with higher diurnal range than Barolo, higher acidity
south facing slopes
light bodied, but perfumed
Langhe Nebbiolo DOC
Nebbiolo d’Alba DOC
young fines, less favoured sites
earlier drinking
7-10 days maceration, up to 1 year ageing in neutral vessels
Barbera
most grown black variety
Asti and Alba and Monferrato
best from Asti and sub zones like Nizza
Early budding, vigorous and disease resistant, susceptible to fan leaf virus
high yields, ripens late (earlier than Nebbiolo)
High acidity, low tannin
Barbera Styles
For early drinking: Medium to deep ruby, medium intensity red plum and cherry and black pepper, high acidity, medium tannin, medium alcohol. Good to very good, some outstanding
Highly concentrated: lower yields, old vines, French barriques
Barbera d’Asti DOCG
63 hl/ha, min 4 months ageing
Nizza DOCG
Barbera
49hl/ha
18 months age, 6 of which in oak
Piemonte DOC
84 hl/ha for Barbera, low concentration
77hl/ha for Dolcetto
Dolcetto
Early ripening
cooler sites
fragile, fungal disease, low vigour
Reductive, needs pumpovers to introduce oxygen
mid range ferment temps, short skin contact, soft extraction
high tannin
stainless steel for primary fruit
Good to very good, inexpensive to mid price. Some outstanding
Dolcetto d’Alba DOC
63 hl/ha
Deep ruby, medium (+) intensity, red cerry, floral, medium (-) acidity, medium (+) tannin.
Dolcetto di Ovada DOC
56 hl/ha
Deep ruby, medium (+) intensity, red cerry, floral, medium (-) acidity, medium (+) tannin.
Dogliani DOCG
56n hl/ha
Deep ruby, medium (+) intensity, red cerry, floral, medium (-) acidity, medium (+) tannin.
Freisa
local Piemonte black variety. Highly aromatic but lower tannin
Cortese
High yielding white variety
Light intensity, lemon, apple/pear, white flowers, high acidity medium body
thin skin, grey rot
mid range ferment
Gavi DOCG or Cortese di Gavi DOCG 100% Cortese with 67 hl/ha max
Gavi di Gavi DOCG from all within Gavi
Riserva 45 hl/Ha, aged for 1 year
Arneis
Roero area
Light but complex aromas of white flower, chamomile, white peach, lemon, medium (-) acidity
Good to very good, inexpensive to mid prices
acidity drops quickly
Roero Arneis DOCG 95% min Arneis, 70 hl/ha
Barolo and Barbaresco export
85% Barolo and 75% Barbaresco exported
USA, Germany, UK, Scandinavia
Focus on named sub zones
Tuscany History
1716 Grand Duke Cosimo III de’Medici: four regions of production
1872 Baron Betino Ricasoli -recommended Sangio as the main varieity with Malvasia allowed
1932 Dalmasso commission created what is now Chianti DOCG
Sharecropping during WWII
Tuscany Climate
Warm Mediterranean
Altitude in inland areas important
spring frost, hail, rain during harvest, summer drought, prolonged high temperatures
Sangiovese
Most planted variety in ITaly
Medium ruby, red cherry & plum, herbal, medium to full body, high acidity, high tannin.
Also called Morellino and Prugnolo Gentile
Difficult to grow, early budding, late ripening
Best on friable, shale, limestone soil with drainage, sometime clay
Vigorous, thin skin, can be high yield
Large choice of clones
Esca & wild boars
Chianti Classico 2000 Project
7 clones
smaller berries, thicker skins, more open bunches, more moderate yield
Trebbiano Toscano
Late budding white
Ugni Blanc
Vigorous and high yielding
Downy mildew and eutypa dieback, otherwise disease resistant
neutral, med (-) aromas of lemon, herbal, high acidity
Vin Santo
Canaiolo Nero
Blended with Sangiovese
red berry, floral, light tannin
Chianti DOCG
Chianti DOCG + subzone
70-100% Sangio
Not more than 15% Cab Sauv or Cab Franc
10% white allowed
11.5% min abv, subzones 12%
63 hl/ha
Medium body, medium alcohol, acceptable to very good
Riserva 2 years aging
Chianti DOCG Riserva Ageing
2 years
Chianti Sub Zones
56 hl/ha
Colli Fiorentini, Colli Senesi, Rufina,
Chianti Rufina DOCG
Small, coolest sub zone
350m, cool winds from pass in the Apennines
Aristocratic estates from Florenctine families, but not as much investment as Chianti Classico
Mid-priced, good to outstanding
Chianti Colli Senesi DOCG
Largest subzone, warmer
75% Sangiovese
Acceptable to Very Good
Chianti Classico DOCG
hilly area between Florence and Siena
Best wines 200-500m
Schistous, crumbly rock with clay and marl (galestro) - more aromatic
calcareaus soils with clay (alberese) -
Sandstone & sandy
80% sangiovese
no white
52.5 hl/ha
released Oct year after harvest
Riserva: 2 years from 1Jan after harvest
International style vs traditional style
Chianti Classico Gran Selezione
Chianti Classico Gran Selezione
Introduced in 2013
Single Vineyard or estate
30 months ageing minimum
Brunello di Montalcino DOCG
Southern Tuscany
Warmer, protected from rain by Monte Amiata
Cooling breezes from Mediterraneam
120-500m elevation
Northern: Galestro soil with higher elevation
100% Sangiovese
54 hl/ha
1 Jan five years after harvest, 2 of them in oak
Riserva: six years including 3 in oak
Premium to Super Premium
Albarese Soil
calcareaus soils with clay - more structured
Galestro Soil
Schistous, crumbly rock with clay and marl - more aromatic and ageing potential
Brunello di Montalcino Tasting Note
Outstanding quality, intese sour cherry fruit, high acidity and tannin
Vino Nobile di Montepulciano DOCG
South-eastern Tuscany,
East and SE slopes 250-600m
Heavy clay (fuller bodied wines) and sand (aromatic)
Now shorter extraction for more youthful drinking wines
70-100% Sangiovese, 56 hl/ha
min 2 years from 1 Jan with 12-24 months in wood
Riserva: aged for 3 years
Vino Nobile di Montepulciano
Top wines, very good to outstanding
Morellino de Scansano DOCG
cost of southern Tuscany, 250m and cool wines from sea
ripe black and red cherry, med to med (+) acidity, med tannin
85% Sangiovese
63 hl/ha
Bolgheri DOC
1200 ha on coast
Bordeaux red blends
warm climate with cool nights from sea, winds from sea prevent disease
Cordon-trained and spur pruned with VSP so it is easy to maintain
Higher density than traditional in Tuscany, to enable competition and redule yields
Bolgheri Rosso Superiore vs
Bolghero Rosso
Bolgheri Rosso Superiore vs
Bolghero Rosso
Superiore: 56 hl/ha, aged for 2 years following Jan 1 the year after harvest, aged in French barriques
Rosso: 63 hl/ha, aged for 1 year
Bolgheri Rosso Superiore Tasting Note
Deep ruby, with medium (+) to pronounced intensity blackberry and red plut, green pepper in cooler years, vanilla and sweet spice, medium (+) acidity and high tannin
Bolgheri Sassicaia DOC
For single estate:
Tenuta San Guido
Min 80% Cabernet Sauvignon, ageing 2 years (18 m in 225L oak barrels)
Maremma Toscana DOC
8500 ha, large
province of Grosseto on cost
wide range of local and international varieties
Sangiovese, Cabernet Sauvignon, Vermentino
77 hl/ha
Vernaccia di San Gimignano DOC
West of Chianti DOCG
Dry, windy summers, 200-400m altitude, good sunlight and drainage
Vernaccia must be 85% min, up to 10% SB and Riesling
Medium intensity with lemon and floral notes, medium (+) acidity
Mid to late ripening, can produce high yields - DOCG limited to 63 hl/ha
Toscana IGT
higher permitted yields
Vin Santo
Amber coloured sweet wine made using appassimento method
In Vernaccia di San Grimignano, Chianti, Chianti Classico (2 years barrel age), and Vino Nobile de Montepulciano (3 years barrel age)
Trebbiano Toscano & Malvasia must be min 60%
Sweet, dried fruit, nutty, VA, high acidity, med (+) to high alcohol.
Occhio di Pernice
Eye of the Partridge
Red Vin Santo
Brick packaging
500ml to 1L, nearly 30% of all Chianti DOCG sold
Chianti Exports
Chianti CLassico exports 80% to USA (majority), Germany, Canada
Chianti DOCG 70% exported, mostly to Germany, then USA and UK
Marche
Central Italy from Adriatic sea to Appenines
Reds from blends of Montepulciano and Sangiovese, and whites from Verdicchio
Low hills off coast, some higher
Mediterranean
Limestone and clay, good balance between retention and drainage
Verdicchio
Marche variety
First four buds are sterile, planted at low density to give enough space
Late ripening, retains acidity well. Needs a long hang time, but risks harvest rain
Susceptible to mildew and botrytis bunch rot
Pale lemon, med (-) aroma, blossom, apple, lemon, fennel, almond, high acidity, medium body
Castelli di Jesi Verdicchio DOC
low hills west of Ancona, clay and limestone soiks
10x as much vineyard land as Matelica
98 hl/Ha
Classico area
Classico Superiore for lower yields
Castelli di Jesi Verdicchio Riserva now DOCG: 18 mo ageing
Verdicchio di Matelica DOC
Higher, in foothills of Apennines, protected from maritime influence
Hot days, cold nights, longer season and more acidity
Mixture of sandstone with fossiles, less clay, faster training
91 hl/ha
Fuller-bodied, higher acidity, less fruity
Riserva DOCG 12.5% min abv and 18 mo ageing
Pecorino
South of Marche and in Abruzzo
High disease resistance
Best trained long (guyot or pergola) bc of sterile buds near trunk
Ripens early
high alcohol bc of low productivity, but high acidity
herbal, apple, pear, medium bodied
Marche IGT or Offida Pecorino DOCG
Passerina
Variety grown in Marche and Abruzzo
Disease resistant, high production later ripening, high acidity but loses it quickly at ripeness
lemon and yellow apple
Marche IGT or Offida Passerina DOCG
Biancame
Local variety, fresh crisp whites for local consumption
Trebbiano Toscano
consumed locally
Montepulciano
Often blended with Sangiovese
Resistant to botrytis bunch rot and downy mildew, but susceptible to powdery mildew
Needs long ripening season, tends to ripen unevenly
Deep ruby, reductive sulfur compounds (needs aeration)
Montepulciano Tasting Note
- Ripe, medium intensity, red cherry, medium body, medium tannin
OR
- Medium (+) to pronounced red cherry and black plum, oak, medium (+) tannin
Rosso Piceno DOC
Rosso Piceno Superiore DOC
35-85% Montepulciano, blended with Sangiovese
Middle of Marche
Superiore: from 13 townships, higher alcohol level, 1 year ageing
Offida Rosso DOCG
85+% Montepulciano
24 mo ageing, of which 12 in oak
Rosso Conero DOC
Conero Riserva DOC
Min 85% Montepulciano
Riserva 2 years ageing, of which 1 year in oak
IMT
Istituto Marchigiano di Tutela Vini
Promotion of wines of Marche
Marche exports
Only 1/3 by value exported
USA, Canada, China, Japan
Umbria
Landlocked south of Tuscany
Hilly
Orvieto DOC and Sagratino di Montefalco DOCG
Umbria Climate
Warm, mildly continental with hot summers
800mm in autumn and winter
harvest rain
Grechetto
Grechetto di Orvieto - Umbria
Thick skinned, fungal-resistant, suitable for late harvest
Low to medium intensity lemon and white flower, high acidity, medium body
Sagratino
Specialty of Umbria
Needs lots of sun and heat, moderately productive
Guyot or cordon with spurs & VSP
Pests: tiny spiders that reduce vegetative growth, vine moths, downy & powdery mildew
Tannic, deep ruby, med (+) to pronounced blackberry and red plum, high acidity & tannins
Orvieto DOC
western edge of Umbria, into Lazio
Classico zone
60% Trebbiano Toscano and/or Grechetto, 100-550m
Better quality - more Grechetto
Medium (-) intensity lemon and apple, medium alcohol, medium (+) acidity, light body
max 77 hl/ha
Acceptable to good
Superiore: 56 hl/ha
Dry, off-dry, sweet
Montefalco Rosso DOC
Rosso di Montefalco DOC- 60-70% Sangiovese and some Sangrantino
Sagrantino di Montefalco DOCG
Sagrantino di Montefalco DOCG - 100% Sagrantino
52 gl/ha
Single vineyard may carry name of vineyard
Very good to outstanding
Used to have 2 month maceration, now 2-3 weeks
Rapid growth, 60% exported to USA, Germany and Canada
Umbria innovations
Organic viticulture (Barberani), recovery of energy from biomass (Lungarotti) and sustainability (Arnaldo Caprai)
Montefalco Grape Assistance
Lazio
Includes city of Rome
Mostly whites (70%)
Malvasia and Trebbiano Toscano, Merlot, Sangiovese, Cesanese
Lazio Climate
Warm, Mediterranean
Moderated by altitude in low hills up to 300m and cooling sea winds
spring frost, hail, excessive summer heat, harvest rain
Lazio Varieties
Trebbiano di Toscano
Malvasia Bianca di Candia
Malvasia del Lazio
Cesanese
Frascati DOC
Lazio
historically Malvasia del Lazio
today, must be 70% singly or together Malvasia Bianca di Candia or Malvasia del Lazio
Malvasia Bianca di Candia
resistance to disease
high yield
prone to oxidation
Medium (-) intensity lemon and apple, medium alcohol, medium (+) acidity, light body
Malvasia del Lazio
cross between Muscat of Alexandria and local variety
grape and peach
acidity drops quickly
Cesanese
semi aromatic black variety
high yielding, but high quality potential
Cesanese di Piglio (90%) Cesanese
pronounced aromas of red cherry and rose petal, medium tannin/acidity, high alcohol
Frascati Superiore DOCG
lower yields (77 hl/ha)
aged for 1 year before release, no oak requirement
20% of total Frascati production
Good to very good, mid priced
USually stainless stell and some barrel fermented
Castelli Romani DOC
large area south of Rome, includes Frascasti
Mostly white from Malcasia del Lazio/Bianca di Candia and Trebbiano Toscano
120 hl/ha
Cesanese DOCs
Cesanese di Affile DOC
65-70 hl/ha, light intensity
stainless steel or large format oak
Lazio exports
60% Frascati exported to USA, Canada, Germany
Rome and tourists
Abruzzo
hillside vineyards under Apennines and flat coastal zone
Hillsides: warm continental climate with mountain cooling incluence
Coastal: warm Mediterranean
Main Abruzzo Wines
Trebbiano d’Abruzzo
Cerasuoli d’Abruzzo
Montepulciano d’Abruzzo
Trebbiano d’Abruzzo
Crisp white with high acidity, usually unoaked
Cerasuoli d’Abruzzo
Medium to Medium (+) bodied rose from Montepulciano grape
Montepulciano d’Abruzzo
Red wine from Montepulciano grape
Deep ruby, medium intensity red fruit, medium (+) body, high tannin, inexpensive to mid priced. DOCG very good quality and premium priced
Abruzzo Vineyard areas
Hillside vineyards under the Appenines:
warm continental with snowy winters and short hot summers. Spring frost and autumn rain. Longer ripening from cooling influence of mountains.
Flatter coastal zone:
warm Mediterranean, fertile and warm
Abruzzo vineyard management
Traditionally low planting density, pergola-trained for high yield growing.
Now higher density and new training, lower yields.
Coastal zone: VSP and Guyot or cordon with spur pruning for mechanisation
Trebbiano Abruzzese grape
mid to late ripening, vigorous, highly productive. Prone to powdery mildew.
Trebbiano d’Abruzzo DOC
Trebbiano Abruzzese or Trebbiano Toscano
98 hl/ha max - light to medium flavour at best
Mostly acceptable to good, some outstanding (like Valenti)
Cerasuoli d’Abruzzo DOC
85% Montepulciano
historically medium pink, now often lighter
Short maceration up to 12 hours or direct pressing
High in anthocyanins, so maceration must be short
Montepulciano d’Abruzzo DOC
Two styles: lighter, short maceration, red fruity OR big, higher tannin, oak, black and red fruit
up to 15% Merlot or Primitivo
DOC: on hilly vineyards, 98 hl/ha
5 subzones: 66 hl/ha and require 18 mo ageing, half in oak
Colline Teramane Montepulciano d’Abruzzo DOCG: 66 hl/ha and aged 2 years, half in oak
Abruzzo wine business
40 cooperatives make 3/4 wines
Small premium and super-premium segment
Valenti (premium), Mascierelli, Cantina Tollo (35% production)
Campania
south of Lazio, between Mediterranean and Appenines
Warm Mediterranean
Hazards: Spring frost in pockets or valley floor, autumn rain and cold
200-600m
Whites: Falanghina, Fiano, and Greco
Reds: Aglianico
Campania soils
Limestone and Clay in hills: Fiano di Avellino DOCG, Greco di Tufo DOCG, Taurasi DOCG
Volcanic and sandy soils near Naples: Campi Flegrei DOC, Vesuvio DOC
Alluvial sediments in large area around Naples and Benevento: Sannio DOC and Beneventano IGP
Falanghina
Campania variety
Most grown white variety in Campania
Good resistance to disease, shrivels at end of season
Mid to late ripening, medium intensity peach and apple, herbaceous, medium (+) acidity
Falanghina del Sannio
Campania
Largest DOC featuring Falanghina
84 hl/ha
1/3 Falanghina plantings
Campi Flegrei Falanghina
Campania
11-12 abv, windier conditions
84 hl/ha
Greco
Campania variety
Less than Falanghina, more than Fiano
Prone to grey rot and mildew, low vigour and productivity, tolerant of heat and drought-resistant
Guyot or cordon with spurs, allowing for mechanisation
Long growing season into October to allow for full flavour development
Deep lemon, oily texture, high alcohol, floral, stone fruit, smoky, unoaked and some can age, Very Good to Outstanding
Greco di Tufo DOCG
Campania
small but densely planted area with limestone and clay soils, good balance between retention and drainage
70 hl/ha
Fiano
Campania variety
high quality potential, Guyot and cordons with VSP,
Mildew sensitive, but resistant to botrytis bc of thick skins
Late ripening (October)
Fiano di Avellino DOCG
Campania
70 hl/ha
Medium (-) to medium (+) acidity, waxy texture, floral, peach, hazelnut, medium (+) body and medium to medium (+) acidity
Lighter from sandy soils, weightier from clay soils, Very good to Outstanding, age 8-10 years in bottle. Some in oak.
Aglianico
Campania variety
early budding, vulnerable to spring frosts,
Needs long season to ripen tannins
Vigorous, needs to be restricted for quality, prone to botrytis bunch rot
Spurred cordons or cane-pruned with VSP, at medium density
Medium (+) to pronounced intensity, red plum and blackberry, high acidity and high tannin
Cool sites to fully develop flavours and tannin
Taurasi DOCG
Campania
85% Aglianico
70 hl/ha
3 years of ageing, 1 of which in oak
Riserva needs 4 years of age, 18 mo in oak
harvested end of Oct early Nov
Long maceration - 20 days - and barriques or oak casks.
Very Good to Outstanding
50/50 domestic and export, USA most important export
Piedirosso
Campania variety
Old variety, pale ruby, fresh, medium (+) acidity, red fruit,
Grown around Naples in Campi Flegrei DOC and Vesuvio DOC (must be 50% of the blend, in practice 100%)
Suited for heat and drought, thick skinned so no botrytis, no powdery or downy mildew because of the wind. Own rootstocks because grown in phyllox-resistant sandy soils.
Used to be trained high with many bunches for yield, now guyot or spurred cordon for higher quality
Early drinking varietal wines, or add freshness to Aglianico
Mostly stainless steel or old oak, some new oak for premium wines
Campania wine business
Large private companies with vineyards across multiple DOCs/regions
Mastroberardino, Terredora, Feudi di San Gregorio
Some cooperatives like La Guardiense in Benevento
Exports increased greatly in last decade at twice the rate of other Italian regions
Basilicata
Between Campania and Puglia
IGT or table wine
Aglianico del Vulture DOC
Aglianico del Vulture DOC
Basilicata
Warm mediterranean, breezes from Balkans
100% Aglianico
70 hl/ha
Clay (retention), limestone, volcanic soil (drainage)
Long ripening season into October
Red and black fruit, pronounced intensity, full body, high acidity, alcohol, and tannin, Very Good to Outstanding, Mid-priced to Premium
Divided between Italy and Export (USA, Japan, China, Northern Europe)
Aglianico del Vulture Superiore DOCG
Basilicata
52 hl/ha
3 years ageing, 1 of them in oak
Riserva: 5 years ageing, 2 in oak
Puglia
Heel of Italy, south of Abruzzo
hot Mediterranean with sea breezes, surrounded by Med on 3 sides
high volume wines as fungal threat low, fertile soils, and irrigation permitted
Primitivo
Puglia variety
High-yielding, ripens early, prone to spring frost (early budding), poor flowering and fruit set in rainy years, variable production level is an issue, accumulates sugar quickly
Looser with smaller berries than CA, so lower fungal disease risk, but still uneven ripening
Some old bush-vines, some newer VSP trellised
Inexpensive: higher temps 7-10 days for extraction, aged in steel or large old casks.
Premium: longer maceration, barriques
DOCs: Primitivo di Manduria DOC and Gioia del Colle DOC
Lots pulled up under EU vine pull scheme
Primitivo di Manduria DOC
Puglia
85% Primitivo
63 hl/ha
Riserva must be aged 2.5 years incl 9 mo oak, 14% abv min
Full-bodied, high alcohol, medium (+) to pronounced, ripe red cherry fruit, medium acidity, medium to medium (+) tannin, range of quality levels
Gioia del Colle DOC
Puglia
50-60% Primitivo, blended with Montepulciano, Negroamaro, Sangiovese, up to 10% Malvasia
52 hl/ha
Riserva must be aged for 2 years, 14% abv
Full-bodied, high alcohol, medium (+) to pronounced, ripe red cherry fruit, medium acidity, medium to medium (+) tannin, range of quality levels
Negroamaro
Puglia variety
Eastern side of the Salento peninsula
High yielding, drought- and disease-resistant, retains acidity well, add alcohol to blends
Salice Salento DOC
Salice Salento Rosso DOC
Puglia
75% Negroamaro, 90% if on the label
84 hl/ha, can be low concentration
Riserva must be aged 2 years with 6 months in oak casks
7-10 day maceration, aged in stainless steel for 6 mo or oak for 1 year,
Black fruit, medium to high alcohol, medium acidity and medium (+) tannin,
Salice Salento Rose DOC
Puglia
Rosato, deep orange, good to very good, inexpensive to mid-priced, some premium
Nero di Troia
Puglia variety, grown in central parts
Also called Uvi di Troia
Late ripening, prone to downy mildew, needs long season to develop colour so it is prone to autumn rain
Bunches ripen at different times
Medium intensity red cherry and redcurrent, black pepper, high fine-grained tannins, medium (+) acidity
Castel de Monte DOC/DOCG
Castel de Monte DOC/DOCG
Puglia
90% Nero di Troia if stated on label
DOC: 91 hl/ha
DOCG/Riserva: 70 hl/ha and 2 years ageing (one in wood)
Puglia wine business
Mainly large quantities of inexpensive wine, less than 10% PDO
Cooperatives v important (Cantine Due Palme)
Investment from big players like Antinori as potential for quality
Sicily
Warm Mediterranean climate with lots of microclimates and irrigation necessary
Catarratto
Sicily
High yielding and disease-resistant
Light intensity lemon and herbal notes, high acidity, medium alcohol
Inexpensive, acceptable to good
Grillo
Sicily
Natural cross between Catarratto and Moscato
Naturally high-yielding and heat resistant, disease resistant
Over-exposed bunches leads to loss of aromas, easily oxidised
Full bodied, medium intensity lemon and floral, medium alcohol, high acidity
Good to very good, inexpensive to mid price.
Marco de Bartoli makes premium oak-aged
Inzolia
Sicily
Also known as Ansonica
Early ripening with good disease resistance
Picked early to retain acidity
Medium (-) intensity lemon, medium acidity, medium body.
Inexpensive to mid priced, acceptableto good.
Moscato
In Sicily, locally known as Zibbibo, grown on island of Pantelleria (closer to Tunisia)
Dry - stainless, aromatic, early release
Late Harvest - picked one week later, stop fermentation early
Passito - semi dried grapes, sun dried with high residual sugar
Donnafugata is a top producer
Passito Moscato
In Sicily on island of Pantelleria
Deep lemon, pronounced cooked orange, apricot, and honey. Sweet with high alcohol. Very good to Outstanding, premium to super-premium
Nero d’Avola
Sicily variety
Most planted black grape, also known as Calabrese
Late ripening, grown close to ground for heat
Very vigorous, susceptible to powdery mildew
Uneven flowering, variable yields
Medium to deep ruby, red and black fruit, medium (+) to high tannin, medium to medium (+) acidity
Moderate yields make very good to outstanding, or acceptable to good in hoigh yield
Cerasuolo di Vittoria DOCG
Sicily’s only DOCG
Nero d’Avola blended with 30-50% Frappato
52 hl/ha
Producers: Gulfi, Feudo Montoni, Cos, Planeta
Nerello Mascalese
Sicily variety
Often in high yields for volume wine, lately better quality
Early-budding, spring frost risk, Long season at Etna’s altitude
Coulure, powdery mildew, botrytis bunch rot
Deleafing timed right for sunburn
Moderately high tannin, short maceration (10-15 days
Medium to pale ruby, high intensity of red cherry and violet, herbal, earthy, high acidity, medium to0 high tannins, medium alcohol.
Etna Rosso DOC
Sicily
80% Nerello Mascalese, up to 20% Nerello Cappuccio (for colour and red berry fruit)
Best wines from 60-100 yr old vines
Moderate to steep slopes
56 hl/ha
Riserva requires 4 years of age, 1 in wood
Pale ruby, medium intensity red fruit, high acidity, medium (+) to high tannina
Aged in large neutral casks
Carricante
Sicily variety
Main grape in Etna Bianco DOC
60% required, often 100% in better wines
Prone to fungal disease, better at high altitudes for high acisity
MLF
Old oak ageing for texture
Medium intensity lemon and green apple, high acidity, medium alcohol
Sicilia DOC
previously IGT Sicilia until 2011
Max 91 hl/ha whites and 84 hl/ha reds
Sicily Wine Business
Small number of large private companies like Planeta, Donnafugata, Tasca d’Almerita
Coops like Settesoli 7% all vineyards
Previously wine transported to Italy for blending with other regions or bottling in bulk
1990’s Nero d’Avola popular
Etna Rosso in 2000’s
Assovini Sicilia promotes wines and coordinates EP for 70 wine businesses
Sardinia
Island off the coast of Tuscany, south of Corsica
Cannonau (Grenache Noir) and Carignano for reds, Vermentino for white
Warm Mediterranean, low rainfall but adequate in NW corner - SE corner needs irrigation
Altitude, sea winds
Cannonau
Sardinia
Grenache Noir
Cannonau di Sardegna can be grown in any part of island. Restricted Classico area.
77 hl/ha for DOC, 63 hl/ha in Classico
Riserva must be aged 2 years, 6 mo in wood (12 for Classico)
Good to very good, inexpensive to mid-priced. Dry and sweet fortified.
Sella & Mosca, Argiolas are top producers
Vermentino
Sardinia
Also known as Rolle
Early budding, spring frosts
Downy mildew and European grape moth
Ripens mid-season, misses autumn rain
Best on sunny exposed sites with poor soils
Medium lemon and acacia, sometimes tropical, medium body with medium alcohol, medium (+) acidity. Good to very good and mid to premium.
Gentle pressing, 24 hr skins, cool to mid temps in stainless, 3-4 mo lees. Some longer on lees.
PDOs for Vermentino in Sicily
Vermentino di Sardegna DOC - 112 hl/ha
Vermentino di Gallura DOCG in NE corner, 63 hl/ha. Only DOCG in Sardinia
