Italy Flashcards
1
Q
Name the 20 Italian regions.
A
Valle d'Aosta Piedmont Liguria Lombardy Trentino - Alto Adige Veneto Friuli Emilia Romana Tuscany Umbria Marche Lazio Abruzzo Campania Molise Puglia Basilicata Calabria Sicily Sardinia
2
Q
Explain ‘Classico’ on a label.
A
From the original, historic, zone. - originally used as a distinction for Chianti - now appears in many other areas including: Bardolino Caldaro Ciro Bolognesi Orvieto Soave Valpolicella Verdicchio
3
Q
Explain ‘Riserva’ on a label.
A
‘Nebulous Italian term’ implying extended ageing before release.
Meaning varies from DOC to DOC.
- in most cases does not guarantee higher quality
- generally has to be aged for year or more (up to 62 months in case of Barolo Riserva)
- Chianti Classico Reserva allows chapitalisation to add up to 0.5% alcohol by volume (and requires no oak ageing)
- producers allowed to declare Riserva when they want so in some cases wine they aren’t shifting gets designated it
4
Q
Describe climate of northern Italy.
A
Moderate climate with short, dry summers.
- Alps protect from rain and cold north winds
- rivers (e.g. Po) and glacial lakes (e.g. Lake Garda) provide moderating influences
- higher rainfall in coastal areas can give rise to fungal problems
5
Q
What vine training systems predominate in northern Italy
A
Vertical Shoot Positioning (Guyot) has large superseded pergola. Lower but higher quality yields.
- but many of the local varieties which survive are still trained on pergolas
6
Q
What are the five most important grapes of Alto Adige?
A
Pinot Grigio
Gewurztraminer
Chardonnay
Pinot Blanc
Schiava
Merlot
7
Q
Describe Schiava.
A
An Italian red grape variety - in fact several varieties
- known as Trollinger in Württemberg where it is widely grown
- in Italy widely planted in Trentino-Alto Adige
- most common version is Schiava Grossa (the vine at Hampton Court is this)
- high yielding and not associated with wines of concentration or high quality
- produces light fruity red wines with low to medium tannins- flavours of red plums and raspberries
8
Q
What is Schiava called in Württemberg?
A
Trollinger.
9
Q
Talk about Alto-Adige.
A
South Tyrol in reality: Germanic culture.
3 DOCs and no DOCG
- general impression that Alto Adige is about quntity and not quality
- but as Pinot Grigio produced all over Italy, often more cheaply, AA now beginning to market its diverse terroirs to shake off image of commodity wine producer
10
Q
Where does Trentino lie in relation to Alto Adige?
A
Directly to the south.
11
Q
What is the climate of Trentino?
A
Dry summers and low rainfall, like Alto Adige, but generally warmer than AA due to being further south and more vineyards on the valley floor
12
Q
What are the main varieties of Trentino?
A
Chardonnay and Pinot Grigio.
Merlot and Teroldego (mostly grown on mid-slopes and valley floor)
13
Q
Describe Teroldego
A
Italian red grape variety.
- Trentino almost its only home
- when subjected to low yields and some barrel ageing can be good and interesting (Elizabetta Foradori has pioneered this)
- deep colour
- medium to high tannins
- high acidity
- medium to full body
- aromas of black fruit
- bitter cherry fruit
14
Q
Describe Lagrein.
A
Italian red grape variety
- 653 hectares in Alto Adige and Trentino in 2010
- often over-produced
- but can produce Lagrein Scuro and Lagrein Dunkel which are both somewhat tannic reds of real character
[see Wine Soc Lagrein Alto Adige Hofstätter, 2016 £13.95]
15
Q
Talk about Friuli.
A
otherwise known as Friuli-Venezia Giulia
- north easternmost region of Italy
- borders Austria and Slovenia
- warm maritime climate in south of region on plains next to Adriatic; moderate continental in the north on the foothills of the Alps
- large number of varieties: native, French and German
- main varieties Pinot Grigio (26%), Merlot (15%) and Friulano (9%)
- produces some of the richest Pinot Grigio in Italy
Four important DOCs (out of 4 DOCGs and 12 DOCs):
Collio
Colli Orientali
Grave del Friuli - huge, 50% of Friuli’s output
Isonzo del Fruili
16
Q
Describe Ribolla.
A
Ribolla Gialla White grape variety. Grown Italy (in Friuli) and Slovenia
- not to be confused with Greece’s Robola
- yellow skin
- yellow fruit flavours
- nuttiness
- good acidity
17
Q
Describe Tocai.
A
Tocai Friulano. White grape variety. The main white grape in Friuli. Now officially know as Friulano to appease Hungarians.
- same grape as Chile’s Sauvignonasse
- originally from Bordeaux but hardly found there now
- much less crisp and aromatic than Sauvignon Blanc with which it was confused in Chile
- tends to suffer easily from mildew and rot
18
Q
Describe Picolit.
A
Italian white grape variety, grown in Friuli and gives its name to sweet varietal wine.
- derives its name from the small, or piccolo, number of grapes it produces
- can either be picked in October and raisined on mats (traditional), or, left on vine to raisin and picked later with higher must weight
- sweet rather than luscious
- delicate floral aromas
- flavours of peaches and apricots
Regarded as over-priced by many.
19
Q
Describe Verduzzo.
A
Wine made, principally in Friuli and in Piave in Veneto, from 2 white grape varieties which are unrelated:
Verduzzo Friulano, and
Verduzzo Trevigiano (the duller of the two).
3 types of wine: dry, sparkling and sweet.
- the sweet version is the most interesting
- achieved either by raisining or late harvest
- some oak aged
- often more medium dry than sweet
20
Q
Describe Picolit.
A
Italian white grape variety, grown in Friuli and gives its name to sweet varietal wine.
- derives its name from the small, or piccolo, number of grapes it produces
- can either be picked in October and raisined on mats (traditional), or, left on vine to raisin and picked later with higher must weight
- sweet rather than luscious
- delicate floral aromas
- flavours of peaches and apricots
Regarded as over-priced by non-Italians.
21
Q
Describe Refosco.
A
Group of red varieties grown in north east Italy, Slovenia and Croatia, the finest of which is known in Friuli as:
Refosco dal Peduncolo Rosso
- named after its red stem
- deeply coloured wine
- black and blueberry fruit
- hints of almonds
- medium to full body
- high acidity (notoriously late ripener, acidity can be difficult to control/moderate)
- good resistance to autumn rains and rot
22
Q
Describe Schioppettino.
A
Red variety, perfumed, native to Friuli
- nearly disappeared but now on the increase
- 154 hectares in 2010
- deeply coloured
- light/medium bodied
- high acidity
- aromatic richness hinting at violets
- red and blue fruit
- raspberryish flavour
- certain peppery quality reminiscent of the Rhone (naturally high in rotundone - the compound found in black pepper)
23
Q
Describe Pignolo.
A
Red grape variety native to Friuli and grown there.
- having something of a revival
- good acidity
- blackberry and plum flavours
- silky tannins
- ages well in oak
24
Q
Talk about Grave del Friuli.
A
DOC in Friuli.
- ‘Grave’ means gravel - on alluvial plains
- accounts for 50% of Friuli’s output
- exceptionally high permitted yields
- incorporates other, smaller, DOCs but their rules not much more restrictive
25
Talk about Collio.
Also known as Collio Goriziano.
- DOC in Friuli's north east bordering with Slovenia
- collio comes from corruption of Italian for hills (colline); 1918 larger area divided in two by Italian annexation
- whites 85% of production, have high reputation for quality
- was an early Italian adopter of cold fermentation techniques
- 9 varieties allowed in blend
- classic blends of only local varieties have been revived
- 1767 classification document dividing vineyards into 9 grades has been rediscovered
- Collio reds, overwhelmingly from merlot and Cab Sav are Loire-like in vegetal quality and lightness of body and texture.
26
Talk about Colli Orientali.
DOC in Friuli. Eastern hills of Friuli region.
- dominated in last 40 years by international varieties:
Pinot Grigio
Chardonnay
Sauvignon Blanc
Merlot
Cabernet Sauvignon
Cabernet Franc
Pinot Noir
But more recent interest in indigenous varieties:
Ribolla
Verduzzo
Refosco del Peduncolo Rosso
Schioppettino (there is now an association of 22 producers dedicated to its promotion)
Pignolo
- focus on local terroirs has increased.
2 sweet wines based on Verduzzo and on Picolit.
27
Talk about Veneto.
Italy's most productive wine region. Runaway success of Pinot Grigio and Prosecco in recent years. Home to Soave and Valpolicella.
- warm climate with moderate rainfall
- runs from Lake Garda to Venice
- altitude in Alps foothill vineyards
- mists from river Po (cause rot problems)
- fertile plain a source of fruit for high volume brands based on grapes such as Pinot Grigio, Chardonnay, and Merlot and Corvina, Garganega and Trebbiano
- high yields and much poor quality
- DOCs have yields as high as 95 hectolitres a hectare
- but plenty of good stuff from the hills
- the sparkling Prosecco DOC is mostly in Veneto
28
What are Valpolicella and Soave made from?
Valpolicella: Corvina
Soave: Garganega
29
Talk about Soave.
In Veneto, to the east of Verona. Two distinct parts, foot hills to the north (Classico); alluvial plain of Adige river to the south.
- limestone, clay and volcanic soils in foothills slow down ripening as does altitude. Therefore grapes with full flavour ripeness but high acidity. Steeliest Soave is from volcanic rock of eastern part of Soave Classico, Monteforte d'Alpone.
- vines planted on plain are in sandy alluvial soils, ripen earlier and are fruitier with medium acidity.
- high yields on plain have led to fall in Soave's reputation.
Four official Soave denominations which appear on labels:
1. Soave DOCG - a general Superiore category encompassing whole area. Min alcohol 12%; yield 'only' 10 tonnes a hectare.
2. Soave Classico DOC - covers heartland.
3. Soave Colli Scaligeri - cover all hillside vineyards outside the Classic zone.
4. Soave DOC- an overarching DOC which producers can use for declassifying.
BUT whole Soave area also now divided into 47 subzones, and certain single vineyards, or crus, identified within them - most in Classico zone.
Soave must be at least 70% Garganega and up to 30% Trebbiano di Soave, Chardonnay, Pinot Bianco and/or Sauvignon Blanc
30
Describe Garganega.
Italian white grape variety grown in Veneto.
- vigorous, productive, often over-productive
- thick skin resistant to damp and rot of Po plain
- late ripening
- high acid
- best know as constituent of Soave of which it makes up from 70 to 100%
- best has flavours of lemon and almonds [and nashi pear says James Halliday].
31
Talk about Valpolicella.
DOC in Veneto. To north-west of Verona.
Similar topography to Soave: foothills and a plain into which later planting has expanded.
- foothills have limestone, clay and volcanic soils which, as in Soave, slow down ripening and allow acidity to be maintained
- on warmer gravel and sand of the plain the grapes are fruitier and less acidic.
CORVINA is the main grape.
- thin skin
- low to moderate tannins
- high acidity
- pale colour
- red cherry flavours/aromas
- rarely oaked
Other varieties can be added to blend to increase tannin and colour: Rondinella; Corvinone; Molinara, and others.
- youthful Valpolicella can resemble a good Beaujolais, both can be chilled and have sour-cherry character.
Decline in quality and reputation of Valpolicella has led to rise of Amarone (growers get three times the price for Amarone grapes compared with ordinary Valpolicella ones)
32
Short definitions of passito, amarone, recioto, ripasso.
Passito: the method of picking early when high in acid and drying to concentrate sugars and flavours. Amarone (dry) and Recioto (sweet) are the two resulting styles.
Amarone: dry straw wine
Recioto: sweet straw wine
Ripasso: Valpolicella which when fermenting has had fermenting skins from an Amarone added to it.
- adds colour, flavour, viscosity and tannin
- gives flavours of stewed red cherries and plums
33
Talk about Amarone.
Expanding Valpolicella category
- a wine with no tradition, until 1960s thought of as a faulty Recioto that had fermented to complete dryness
- between 2005 and 2013 production of ordinary Valpolicella fell from 41 million to 19 million bottles largely due to popularity of Amarone
- and Ripasso production has soared as a result
34
Talk about Ripasso.
Means 'repassed'.
- a young Valpolicella is re-fermented on the unpressed skins of a fermented Amarone
- commonly then aged in new oak
- volume of Repasso obtained can be no more than double that of the original Amarone
- Repasso may also contain 15% Amarone, added to beef it up
- hugely popular in last ten years
35
Talk about Recioto.
Recioto di Valpolicella is the most common but you also get
Recioto di Soave, and
Recioto di Gambellara
36
Describe Corvina.
Italian red grape variety. The dominant and best grape of Valopolicella and
Bardolino
- produces fruity red wines with sour cherry twist on finish
- low/medium tannin
- pale colour
- high acidity
- first few buds on cane don't fruit - needs long canes and and pergola or spalliera training
- small berries with thick skins
37
Describe Corvinone.
Italian red grape variety.
Used to be thought to be a clone of Corvina.
- very similar to it
- grown for Valpolicella blend
- loose bunches and large berries make it good for drying
38
Describe Rondinella
Italian red grape variety grown in Veneto
- constituent of Valpolicella blend
- yields profusely
- well coloured
- good perfume
- low sugar
- dries well so good for Aramone
39
Describe Molinara.
```
Italian red grape variety grown in Veneto particularly for Valpolicella.
- light in colour
- prone to oxydation
- high in acid
Losing ground to Corvina and Rondinella.
```
40
Talk about Bardolino DOC.
On south eastern shores of Lake Garda in Veneto.
- like Valpolicella it has Classico zone and extended zone
- like Valpolicella a blend of Corvina, Rondinella and Molinara grapes, plus up to 20% of other authorised grapes
- minimum alcohol level of 10.5%
- Merlot often added to boost alcohol level to 11.5% minimum so it can be aged for additional year and thus become Bardolino Superiore (this has DOCG status)
41
Describe climate and topography of Piedmont.
Mountains to north provide rain shadow.
- moderate continental climate
- long cold winters
- long summers can be prone to thunderstorms, hail and fog
- moderating influences from Po river and Lake Maggiore
42
What are the main grapes of Piedmont?
Nebbiolo
Barbera
Dolcetta
Cortese
Moscato (Muscat)
43
Names of the six main wines of Piedmont:
```
Barolo
Barbaresco
Barbera d'Asti and Barbera d'Alba
Dolcetto d'Alba
Gavi
```
44
What are the two most prestigious appellations in Piedmont?
Barolo DOCG
| Barbaresco DOCG
45
Talk about Barolo.
19th century origin of style. Cavour modernised his estate and planted single variety vineyards with Nebbiolo.
- Barolo DOCG can only contain Nebbiolo
- west/east divide - soils to west like those of Barbaresco (Tortonian calcereous marls) - to the east soils much less fertile and have more sandstone
- Barolo DOCG must be aged for 3 years of which 18 months must be in oak
46
If you declassify a Barolo or Barbaresco what does it become ?
DOC Langhe Nebbiolo. Can contain up to 15% other varieties such as Cabernet Sauvignon, Merlot or Syrah.
47
Describe Nebbiolo.
An Italian red grape variety
- grown in Barolo and Barbaresco in Piedmont
- pale colour
- high acid
- high tannins
- aromas of sour cherries, herbs and dried flowers
- aged in oak
- bottle age gives aromas of tar, truffles and leather
48
What is the ageing requirement for Barolo DOCG/
3 years of which 18 months must be in oak
49
Describe old and modern styles of Barolo.
Traditional style
- heavy extraction
- rough tannins
- long ageing softened this
- but wine not accessible when young
Modern style
- better vineyard management and gentler extraction
- means smoother, riper tannins
- shorter ageing, often in newer oak
- more accessible when young
50
Talk about Barbaresco.
Region close to Barolo.
- lower and therefore warmer and earlier ripening
- consequently fruitier and less perfumed
- Barbaresco DOCG made from Nebbiolo only
- high acid and tannin like Barolo and therefore it too ages in bottle
- must be aged for two years of which 9 months must be in oak
51
What are the ageing rules for Barolo and Barbaresco?
Barolo: 3 years of which 18 months must be in oak.
Barbaresco: 2 years of which 9 months must be in oak.
52
Talk about Asti and Alba.
Towns in Piedmont the wider area around which is home to several DOCs and DOCGs.
- Barbera d'Alba DOC and Barbera d'Asti DOCG
- Dolcetto d'Alba DOC
53
Describe Barbera.
Italian red grape variety.
- late ripening
- medium to deep colour
- low to medium tannins
- high acidity
- red fruit (cherries and plums); sometimes black pepper.
Two styles: youthful and fruity with no oak; barrel-aged with spicy notes.
54
Describe Dolcetta.
Italian red grape variety. Its homeland Asti and Alba in Piedmont.
- earlier ripening than Nebbiolo and Barbera so tends to be planted on the cooler sites
- deep, often purple, colour
- medium/high tannin
- medium acidity
55
Where is Gavi?
South east of Piedmont.
56
What grape is used in Gavi?
Cortese.
57
What is a wine which is labelled Gavi di Gavi DOCG?
One made from grapes which come from the town itself, not just the wider area.
58
What is Cortese used for?
Making Gavi.
59
Describe climate and topography of Gavi.
In south east of Piedmont.
- close enough to Ligurian coast to get cooling effect
- vines are in hills and altitude and sea breezes allow for long slow ripening of Cortese grape and retention of its marked acidity.
60
Describe Cortese.
Italian white grape variety. Used for making Gavi.
- light-bodied
- high acidity
- aromas/flavours of citrus, green apples, pears
61
Is Gavi aged?
The very best can be but most is for drinking on release.
| - lees stirring can be used to give complexity
62
Which regions make up central Italy?
```
Emilia-Romana
Tuscany
Umbria
Lazio
Marche
Abruzzo
```
63
What is the dominant grape of Tuscany?
Sangiovese.
64
Describe Sangiovese.
Italian red grape variety.
- late ripening (so benefits from a warm climate)
- high acid
- high tannin
- red fruit (cherries and plums), dried herbs
65
Describe topography, climate and wine of Chianti.
In the foothills of the Apennines between Pisa, Florence and Siena.
- seven sub-zones
- Sangiovese dominates but the wines often blends with small amounts of other black grapes
- high volume producers source from all over and use Chianti DOCG on labels
- better quality wines made from grapes of one sub-zone hence labels giving Chianti Rufina DOCG or Chianti Colli Senesi DOCG
66
Name two sub-zones of Chianti other than Chianti Classico.
Chianti Rufina DOCG
| Chianti Colli Senesi DOCG
67
Describe Chianti Classico DOCG.
A DOCG in its own right, not a sub-zone.
- original area
- higher altitude, therefore slower ripening giving higher acidity and more herbal aromas
- minimum 80% sangiovese (many 100%)
- 49 black varieties allowed to make up the rest; the main ones usually Canaiolo and Colorino
- must be aged for 12 months before release
- there are 9 sub-zones
Increasingly producers avoid adding international varieties and are doing less barrique ageing - returning to large old oak vessels instead.
68
Where is Schioppettino native to?
Friuli.
69
Name the four important DOCs of Friuli.
Collio
Collio Orientali
Grave del Friuli
Isonzo del Friuli
70
What variety is the Great Vine at Hampton Court?
Schiava Grossa.
71
Describe Chianti Classico Reserva DOCG.
Must be aged for total of 24 months (ordinary Chianti Classico DOCG is 12 months) of which 3 must be in bottle.
72
List the Chianti DOCs/DOCGs
```
Chianti DOCG
then wines from sub-zones, e.g. Chianti Ruffina DOCG
Chianti Classico DOCG
Chianti Classico Riserva DOCG
Chianti Classico Gran Selezione
```
73
Name a quality producer in Chianti Ruffina.
Fattoria Selvapiana.
74
What are the minimum percentages of Sangiovese in Chianti and Chianti Classico.
The minimum alcohol levels.
The maximum yields.
Sangiovese: 70% and 80%.
Since 2006 no white grapes allowed in Chianti Classico.
Alcohol: 10.5% and 12.5%
9 ton/ha and 7.5 ton/ha
75
What are the two best know appellations of southern Tuscany?
Brunello di Montalcino DOCG
| Vino Nobile di Montepulciano DOCG
76
What are the regulations for Brunello di Montalcino?
Brunello di Montalcino
- 100% Sangiovese
- minimum of 5 years ageing of which 2 years must be in oak
-
77
What are the regulations for Vino Nobile di Montepulciano DOCG?
Vino Nobile di Montepulciano
- minimum of 70% Sangiovese
- other 30% can include international varieties (since 2009)[Merlot often blended in to accelerate the wine's evolution]
- minimum of two year ageing
78
What are the two contrasting philosophies employed in the making of Vino Nobile di Montepulciano?
Traditional: Sangiovese either on its own or blended with Canaiolo, then long ageing in large casks of Slavonian oak.
Modern: Blended with international varieties, particularly Merlot and Syrah, and then aged in new oak.
Modern style more common but traditional making something of a comeback.
79
Describe Canaiolo.
Italian red grape variety grown all over central Italy.
- allowed in both Chianti blends and Vino Nobile di Montepulciano
- used to be main constituent of Chianti
- in decline since onset of Phylloxera (didn't take well to grafting)
80
Talk about Bolgheri.
Home of Sassicaia and the other Supertuscans, now a DOCG
| - classic Bordeaux blends of Cabernet Sauvignon and Merlot
81
Talk about Brunello di Montalcino.
Must be made entirely from Sangiovese.
- must be aged for 5 years of which 2 years must be in oak
- producers vary as to whether they use new French oak barriques or old oak casks
- the town of Montalcino, 70 miles south of Florence, is warmer and drier than Chianti
- maritime breeze from the west
- existence of a lesser DOC, Rosso di Montalcino, into which unsatisfactory wine can be declassified has had a positive effect on quality of Brunello di Montalcino
82
Are white grapes allowed in the wine Chianti?
Yes, in straight Chianti, but no longer in Chianti Classico.
83
What are the famous wines of Umbria?
Orvietto - Trebbiano blended with Grechetto and other grapes. Historically it used all to be sweet (now less than 5% of production sweet)
Sagrantino di Montefalco DOCG
84
Why does one get noble rot (muffa nobile) in Orvieto?
Proximity of Lakes Corbara and Bolsano and frequent autumn fogs.
85
In what five levels of sweetness does Orvieto come?
Dry, medium dry, medium sweet, late harvest sweet and botrytized sweet.
86
What are the blending rules of Orvieto DOC?
40 to 60% Trebbiano [too much most would say]
15 to 25 % Verdello
20% maximum Grechetto[is this right??] [not enough], Canaiolo Bianco, and/or Malvasia
87
Describe the extent of Orvieto DOC.
Large DOC that extends out of Umbria into Lazio. There is a Classico section.
Orvietano Rosso is a relatively new DOC for red wines, (blended or single varieties) and covers the same area as Orvieto DOC
88
What are the flavours of Orvieto?
ripe grapefruit and peaches
- almond or hazelnut sometimes
- light body
- medium to high acidity
- does not normally see oak
89
Talk about Sagrantino.
Italian red grape variety. Grown in Umbria around Perugia (some now in Australia)
- red cherry flavours, and smoke
- high tannins
- thick skinned
- used to be used to make a passito sweet red
Now has own DOCG Sagrantino di Montefalco. Better vinification has got the tannins under control and rounded out the fruit.
Outstanding wines from the Arnaldo Caprai winery.
90
Talk about Umbria?
Landlocked. 15 rather boring DOCs, similar in grape varieities (heavily international), yields and minimum alcohol levels
- Sangiovese the most planted red
- Merlot 2nd
- Sagrantino 3rd
- Cabernet Sauvignon 4th
- Trebbiano most planted white
- Grechetto (its superior in quality) is 2nd
- Chardonnay comes 3rd
All these 7 varieties allowed in every DOC.
Orvieto DOC and Sagrantino di Montefalco DOCG the two most important areas.
91
What wine is Lazio best known for?
Frascati.
92
Talk about Frascati DOC.
In hills to south of Rome (suburbs encroaching)
- cooled by altitude and nearby lakes
- blends of Malvasia and Trebbiano [this has debased its quality]
- fresh unoaked style
- flavours of citrus fruit
- floral orange blossom aromas can come from the Malvasia
- yield: 14 tonnes a hectare for the DOC, 11 tonnes for Frascati Superiore DOCG
- min alcohol: 11% for DOC, 11.5% for DOCG
Cannellino di Frascati DOCG is a sweet wine which must have late harvested and partially dried grapes; oak allowed.
93
What two grapes are blended to make Frascati?
Malvasia and Trebbiano.
94
What wine is Marche famous for?
Verdicchio, from the Verdicchio grape.
Verdicchio dei Castelli di Jesi
Verdicchio di Matelica
95
Talk about Verdicchio dei Castelli di Jesi
Marche's largest DOC.
- no distinction made between the hills and the plains except a small Classico section
- 2,762 hectares in total
- 60% of production controlled by co-operatives and negociant houses
- historically was fermented on its skins, now no longer the case, but some small producers trying it out again
96
Describe the grape Verdicchio.
Identical to Trebbiano di Soave
- flavours of nuts and lemons
- in Marche 'the locals like to say it is a red wine dressed up as a white' [Clarke/Rand].
97
Talk about Montepulciano d'Abruzzo.
DOC in Abruzzo
| - Montepulciano grape [no relation to the Tuscan town]
98
Describe Aglianico.
Italian red grape variety. The most prestigious black grape of the south.
- black fruit flavours
- high acidity
- high tannin
- deep colour
Most prestigious DOC is Aglianico del Vulture in Basilicata.
Now grown in McLaren Vale and Margaret River.
99
Talk about Aglianico di Vulture DOC.
Basilicata. 400 hectares. 450 to 600 metres up on side of extinct volcano Mount Vulture.
- Superiore and Riseva versions have DOCG
- quality-focused producers keep yields much lower than those permitted
- oak ageing can be in barrique or cask
100
Describe Grechetto.
Full name Grechetto di Orvieto.
- low yielding
- disease resistant
- adds structure, richness and nuttines
- makes good vin santo
101
What is Occhio di Pernice
'Eye of the partridge'
| - a red Vin Santo produced in Tuscany from Sangiovese.
102
Talk about Vin Santo.
Produced in Tuscany. Sweet wine. Straw wine.
- Malvasia and Trebbiano the usual grapes
- sealed in small wooden barrels
- not topped up and oxidation results
- therefore slight rancio flavour and amber colour
- wide range of styles from ultra-sweet to bone dry
103
What are the two important grapes of Apulia?
Negroamaro
| Primitivo
104
Describe Negroamaro.
Italian red grape variety. 'Black-bitter'. Grown in provinces of Lecce and Brindisi in Apulia.
- perfume
- medium tannins
- medium acidity
- high alcohol
- baked red and black fruit
- earthy bitterness
- usually blended with Malvasia Nera which adds softness
- later ripening than Primitivo with chunkier tannins
2/3 of plantings went under vine pull scheme 1990-2010-
-
105
Talk about Apulia.
Mediterranean climate. 'a-pluvia' means lack of rain.
Soils suited to grape growing: calcareous base with topsoils rich in iron oxide.
- flattest Southern Italian region
- vast quantities produced by high-yielding vines
- unfortunate number of low-yielding bush vines grubbed up thanks to EU money
- most of more interesting wines made in the Salento peninsula which benefits from sea breezes
- Negoramaro and Primitivo the two important grapes
106
Describe Primitivo.
Italian red grape variety. Suffered from EU pull scheme but then news that it was same as Zinfandel promoted its success as a varietal rather than just a blending ingredient
- medium acidity
- medium tannins
- high alcohol
- pronounced flavours of very ripe berry fruit
- careful selection and modern vinification can result in wines of quality and appeal
- not primitive but 'first to ripen'
- Primitivo di Manduria is its main DOC
- now grown in Australia and Chile but known there as Zinfandel
107
Describe Gaglioppo.
Italian red grape variety. Predominant red variety in Calabria. Also found in Marche, Abruzzo and Umbria.
- mid ruby colour
- full-bodied
- high alcohol
- high tannins
- 'hauntingly scented', sometimes of roses
- thrives in dry conditions
- needs time in bottle to soften
- often blended with 10% white wine
108
Talk about Sicily.
Second biggest producing region after Veneto. Producer, like Apulia, of vast quantities of undistinguished grapes. 86% is bulk wine. But decent wine on the up.
- surprisingly varied climate and conditions
- Nero d'Avola is the dominant red grape (16,000 ha)
- Catarratto (34,000 ha) comes 1st
- Chardonnay and Syrah planted. Syrah has worked well in Palermo province.
- Etna DOC produces some of the best wines
- Etna's wines based on Nerello Mascalese and Nerello Cappuccio
IGT Sicilia promoted to DOC without stricter production rules in 2012. A new IGT Terre Siciliane came in underneath.
109
Describe Catarratto.
Italian white grape variety.
Two clones of the same variety:
Catarratto Bianco Comune
Catarratto Bianca Lucido (less common but better quality)
- Catarratto is planted almost exclusively in far west province of Trapani
- can be good quality if yields restrained
- notes of lemon
- in past much used for production of Marsala
- a varietal allowed in Salaparuta DOC (in Trapani)
- EU has reduced size of plantings but vast areas (34,000 ha in 2010) remain
- grape concentrate or distillation the fate of much
110
Describe Nero d'Avola.
Italian red grape variety. Characteristic red variety of southern Sicily
- brings body, deep colour and sweet cherry fruit to a blend
- blackberry and black cherry
- floral aroma
- Varietal Nero d'Avola responds well to ageing in barrel
- likes warmth and low vine training
[now being grown in Australia and California]
111
Which are the two red varieties which blended are a successful product of Etna DOC.
Nerello Mascalese
| Nerello Cappucio
112
Nerello Mascalese and Nerello Cappucio when blended in Etna DOC give wine with what descriptors?
- high acid
- high tannin
- aromas of sour red cherries, cranberries, and raspberries. And sometimes dried herbs
- with bottle age tannins soften and mushroom aromas develop
113
What percentage of vineyard product from Apulia is turned into Apulian wine?
Only about 25%. The rest goes for blending in the north, vermouth, grape concentrate, brandy or commercial alcohol stills.
