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Italy Flashcards

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1
Q

Italy

A

Italy

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2
Q

Italian wine history

A

back to at least 8th century BCE
- Phoenician and Greek influence

Expansion of Rome created home market for wine

  • export in amphorae to modern day France and Spain
  • wines from Lazio and Campania

Genoa and Venice trading centres of Europe
- wine as part of standard diet

Written report on Italian grape varieties

  • 16th century
  • Andrea Bacci

19th century - modern styles established

  • Chianti
  • International varieties in Northern Italy

After war - focus on high volume

Modernization in 1960s

  • temperature control
  • Bordeaux blends in Tuscany
  • raising ambitions for high quality
  • commercial success of Pinot Grigio and Prosecco
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3
Q

First written report on Italian grape varieties

when and who

A

Andrea Bacci

16th century

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4
Q

Italy general climate

A

Apennines running down mosst of the country
- providing wide range of sites

Most regions are influenced by sea

Inland regions - continental climate

In general warm Mediterranean
- very suitable for viticulture

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5
Q

General - grape varieties

A

between 375 and 500 identified varieties
- some strongly associated with single region

Sangiovese
Pinot Grigio
Trebbiano
Glera
Montepulciano
Cattarato
Merlot
Chardonnay
Primitivo
Barbera
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6
Q

General - winemaking

A

Influence from Germany in white winemaking
- stainless ferment, controlled temp

Red winemaking - influenced by France

  • new French oak (SuperToscans)
  • Traditionally large Slavonian oak - oxidation but no new oak flavours
  • old oak and large vessels are now comming back
  • wine from local varieties does not have new oak flavours
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7
Q

Wine laws and regulations

A

DOC
- Denominazione di Origine Controllata 1967

DOCG

  • Denominazione di Origine Controllata e Grantita 1980
  • stricter rules

IGT

  • Indicazione Geografia Tipica
  • PGI (corresponding to Vin de Pays)
  • wines from defined but larger area
  • wider choice of varieties and styles
  • typically higher yields

Vino
- replacement for ‘vino da tavola’

Legally defined labelling terms:
Classico:
- wines made exclusively from rapes grown within historical area of DOC or DOCG

Superiore

  • Wines with higher minimum alcohol level
  • typically additional 0,5%

Riserva

  • Submitted to certain ageing period
  • at least 2 years for red and 1 year for white
  • some DOC/DOCG specify ageing and part of it in oak
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8
Q

First attempt to define wine production area legally

who and when

A

1716

Grand Duke Cosimo III de’Medici

Geographical limits of Chianti, Pomino (modern Chianti Rufina), Carmignano and Val d’Arno di Sopra

Criminal penalties for fraud

Law has never been used

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9
Q

DOCG

A

Denominazione di Origine Controllata e Garantita

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10
Q

Classico

A

Classico:

- wines made exclusively from rapes grown within historical area of DOC or DOCG

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11
Q

Superiore

A

Superiore

  • Wines with higher minimum alcohol level
  • typically additional 0,5%
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12
Q

Riserva

A

Riserva

  • Submitted to certain ageing period
  • at least 2 years for red and 1 year for white
  • some DOC/DOCG specify ageing and part of it in oak
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13
Q

IGT

A

IGT

  • Indicazione Geografia Tipica
  • PGI (corresponding to Vin de Pays)
  • wines from defined but larger area
  • wider choice of varieties and styles
  • typically higher yields
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14
Q

General Wine business

A

One of two largest wine producing countries

Average size of vineyard is small (less than 2 ha)

  • many cooperatives
  • Caviro, (10% of wine by volume) Cantine Riunite, Gruppo Italiano Vini, Santa Margherita, Zonin

Local wine consumption is in long-term decline

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15
Q

Italian largest companies

A 
Caviro, (10% of wine by volume) 
Cantine Riunite
Gruppo Italiano Vini
Santa Margherita
Zonin
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16
Q

Trentino-Alto Adige general

A

influenced by Austrian heritage

  • Trentino italian speaking
  • Alto-Adige (Sudtirol) majority German speaking

At foothills of Alps
- vineyards at lower slopes

Both international and local varieties

Mostry single varietal wines

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17
Q

Most common varieties in Trentino

A

75% white
Pinot Grigio, Chardonnay, Muller-Thurgau, Pinot Bianco, Riesling, Sauvignon Blanc, Gewurztraminer, Nosiola
- mostly unoaked, fresh

Teroldego, Merlot, Marzemino, Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Lagrein

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18
Q

Trentino - growing environment and viticulture

A

Moderate continental climate with cooling influences

  • mountains provide protection from north cold winds
  • moderating influence of Lake Garda
  • heat builds up at valley floor
  • cool air descending from mountains
  • wide diurnal range - higher acidity, longer growing season

Historically pergola trained vines for high yields
- now trellised vineyards

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19
Q

Grapes allowed in Trentino DOC

and max yields

A

white 100 hl/ha
red 90 hl/ha

10 white grapes and 9 black varieties allowed as single varietal

Pinot Grigio, Chardonnay, Muller-Thurgau, Pinot Bianco, Riesling, Sauvignon Blanc, Gewurztraminer

Merlot, Marzemino, Cabernet Sauvignon, Cabernet Franc, Pinot Noir

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20
Q

Teroldego

A

Vigorous
Mid to late ripening

Historically pergola trained for high yields
- now Guyot

Suffers from drying out of stems
Less susceptible to mildew

Deeply coloured, medium tannin, black cherry

Best quality from Teroldego Rotaliano DOC
(sandy and gravelly soils)

Cannot be labelled as Trentino DOC
- but as Vini delle Dolomiti IGT

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21
Q

Marzemino

A

Vigorous
Mid to late ripening

Prone to botrytis bunch rot and powdery mildew

Older vines usually on pergolas, younger vines trained as spurred cordons

Deeply coloured, medium tannin, red cherry

Best wines from Ziresi subzone of Trentino DOC
- full sun exposure, rich calcareous/clay soils and basalt

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22
Q

Lagrein

A

Vigorous
Mid to late ripening

Needs warm site with plenty of sun to fully ripen

Subject to poor fruit set

Bitterness and harshness on finish is addressed by shorter maceration and oak ageing

Used in rose (deep colour)
Can be labelled italian/german
- Lagrein rubino/dunkel or Lagrein rosato/kretzer

Deeply coloured, medium tannin , ripe berry fruit

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23
Q

Best DOC for Teroldego

A

Teroldego Rotaliano DOC

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24
Q

Possible labeling for Teroldego

A

Teroldego Rotaliano DOC
Vini delle Dolomiti IGT

! Cannot be labelled as Trentino DOC

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25
Q

Best sub-zone for Marzemino

A

Ziresi subzone of Trentino DOC

- full sun exposure, rich calcareous/clay soils and basalt

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26
Q

Lagrein Italian and German labelling for red and rose

A

Lagrein rubino/dunkel

Lagrein rosato/kretzer

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27
Q

Moscato Rosa

A

Rose-scented sweet wines

  • appassimanto method or late harvested
  • premium priced

Poor fruit set and susceptibility to botrytis
- difficult to grow successfully

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28
Q

Nosiola

A

Small volume of distinctive white wine with light hazelnut flavour

Also made in semi-dried version - Vino Santo (NOT Vin Santo)

vulnerable to frost, powdery mildew and sour rot

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29
Q

Winemaking in Trentino

A

Whites

  • soft pressing
  • ferment in steel
  • low temperatures 12-16
  • briefly aged on lees
  • released early
  • top whites may see some oak

Red wines

  • fresh and fruity
  • maceration on skins during ferment 5-7 days
  • moderate temp 17-20
  • briefly aged in steel or old oak

Premium reds

  • period of maceration after ferment (additional 7-14 days)
  • warm ferment 26-32
  • aged in small oak (small proportion of new)
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30
Q

Trentino Wine Law

A

Trentino DOC styles:

Blanco: min 80% Chardonnay and/or Pinot Grigio

Rosso: single variety or blends of Cabernet Sauvignon, Cabernet Franc and Merlot

Single varietal wines: min- 85% of named variety

Two variety blends: shorter list of varieties

Rose: also called Rosato or Kretzer

Certain sub-zones can appear on labels together with Trentino DOC

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31
Q

Expression for Rose in Trentino

A

Rosato or Kretzer

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32
Q

Single varietal wine in Trentino DOC has to be:

A

min. 85% of named variety

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33
Q

Trentino DOC Bianco must be:

A

min 80% Chardonnay and/or Pinot Grigio

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34
Q

Trentino DOC Rosso must be:

A

Blend or single-varietal

Cabernet Sauvignon, Cabernet Franc and Merlot

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35
Q

Trentino Wine business

A

many small growers (average 1.2 ha)

  • significant cooperatives (and some merchants) 80%
  • Cavit 60%

Good penetration in restaurant sector in Italy

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36
Q

Alternative labelling term for Trentino DOC

A

Vigneti delle Dolomiti IGT

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37
Q

Alto Adige viticulture

Training and management

A 
Traditional pergola (usually high volume)
now - Guyot

Leaf pickeng - better exposure of grapes to sunshine

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38
Q

Alto Adige climate

A

mild Alpine continental climate

  • protected from cold winds by mountains to the north
  • 300-700m
  • warm air currents in valleys
  • 300 days of sunshine
  • wide diurnal range
  • sufficient rainfall (concern at harvest)
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39
Q

Soils in Alto Adige

A

Great variety

  • volcanic porphyry
  • quartz
  • mica rock
  • Dolomitic limestone
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40
Q

Few zones (not accepted as sub-zones) in Alto-Adige

A

Bassa Atesina

  • south
  • warmer
  • all varieties except Schiava

Oltradige

  • Lake Caldaro area for Schiava
  • Merlot, Cabernet Sauvignon (valleys)
  • Pinot Noir and white varieties (higher altitudes)
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41
Q

Alto-Adige grape varieties

A 
Schiava
Pinot Grigio
Gewurztraminer
Chardonnay
Pinot Bianco
Lagrein 
Pinot Noir
Sauvignon Blanc
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42
Q

Schiava

A

also known as Vernatsch

Typically grown on pergola (to cope with natural vigour)

Pale ruby
Perfumed violet and strawberry
Med to light body and low tannins

Santa Magdalena DOC

  • Schiava can be blended with up to 15% of Lagrein
  • deeper colour and fuller body
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43
Q

Winemaking in Alto-Adige

A

Mostly preserving fruity aroma
- fermented at low temp 12-15 with selected yeast
- aged in steel
- may be kept on fine lees for 4-6 months
(premium for up to a year)

Some top whites and reds are aged in French barriques

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44
Q

Wine law in Alto-Adige

A

98% is DOC
11 white varieties, 7 black varieties allowed in Alto-Adige DOC
Allowed yields are lower than Trentino
- max for white around 90 hl/ha

Within Alto-Adige DOC wines can be:

Bianco

  • min 75% Chardonnay, Pinot Bianco or Pinot Grigio
  • 2 varieties must be present, but cannot exceed 70% of blend
  • no corresponding Rosso category (as in Trentino)

Single varietal wines
- 85% of named variety

Dual variety blends
- both varieties must be more than 15% of the blend

Also possible to label with one of six sub-zones

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45
Q

DOC for Schiava

A

Lago di Caldaro DOC

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46
Q

Alto-Adige DOC Bianco must be:

A
  • min 75% Chardonnay, Pinot Bianco or Pinot Grigio
  • 2 varieties must be present, but cannot exceed 70% of blend
  • no corresponding Rosso category (as in Trentino)
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47
Q

Alto-Adige DOC single varietal wine must be:

A

min 85% of named variety

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48
Q

Alto-Adige DOC dual variety blends requirements:

A

Both varieties must be more than 15% of the blend

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49
Q

Wine business in Alto-Adige

A

Typically very small vineyards (average 1 ha)

Cooperatives are very important (70%)

  • also produce high quality wines
  • Cantina Kaltern
  • Cantina di Tramin

Producers: Alois Lageder, Elena Walch

Wines are sold principally in Italy

  • under half in region itself
  • important in hospitality sector

Export market: Germany, USA

Promotional body: Consortium Alto-Adige Wines
- Sudtirol logo on the capsule

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50
Q

Producers and cooperatives in Alto-Adige

A

Producers:

  • Alois Lageder
  • Elena Walch

Cooperatives:

  • Cantina Kaltern
  • Cantina di Tramin
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51
Q

Promotional body of Alto-Adige

A

Consortium Alto-Adige Wines

  • Sudtirol logo on the capsule
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52
Q

Veneto climate

A

Warm and moderately continental climate

  • moderate rainfall
  • cooling infuence - altitude, breezes from Lake Garda
  • Flat plains affected by fog and humidity from River Adige and Po
  • problem with fungal diseases and Esca

Fertile soils - high yields (flat plains) - Veneto IGP
Hillside - better drainage and poorer

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53
Q

Veneto - Soave terroir

A

foothills of Alps and flat plains near river Adige

  • limestone, clay, volcanic rock (basalt)
  • naturally cool soils - slow down ripening
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54
Q

Garganega

A

Vigorous
Late ripening (October)
Traditionally pergola trained (now can be trellised)

Sensitive to winter cold, mildew and botrytis

Capable of producing Very high yield of high quality of grapes on good sites

Usually handpicked on hillside and machine harvested on plains

high acidity, med body, med intensity (lemon, apple/pear, white pepper, in warm vintage- stone fruits)
Usually no oak (some high-end is oaked)

Ages well - honey, almond

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55
Q

Soave winemaking

A

High quality

  • short cold maceration
  • cool ferment 16-18
  • few months on lees
  • few ferment/age in oak

Also vinified by the appassimento

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56
Q

Appellations for Soave

A

Soave DOC
Soave Classico DOC
Soave Superiore DOCG
Recioto di Soave DOCG

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57
Q

Soave DOC requirements

A

grapes from entire Soave region

Min 70% Garganega, up to 30% of Trebbiano di Soave (Verdicchio) or Chardonnay (up to 5% of these 30% can be other authorized variety)

Max yield 105 hl/ha

Can be sold after 1 December of the year of harvest

(80% of all Soave)

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58
Q

Soave Classico DOC requirements

A

grapes from hilly Classico region

Min 70% Garganega, up to 30% of Trebbiano di Soave (Verdicchio) or Chardonnay (up to 5% of these 30% can be other authorized variety)

Max yield 98 hl/ha

Can be sold after 1 February of the year after harvest

(20% of all Soave)

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59
Q

Soave Superiore DOCG requirements

A

grapes from same zone as Recioto di Soave

Min 70% Garganega, up to 30% of Trebbiano di Soave (Verdicchio) or Chardonnay (up to 5% of these 30% can be other authorized variety)

Max yield 70 hl/ha

Can be sold after 1 September of the year after harvest

Tiny production

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60
Q

Recioto di Soave DOCG requirements

A

grapes from delimited hilly zone

Min 70% Garganega, up to 30% of Trebbiano di Soave (Verdicchio) or Chardonnay (up to 5% of these 30% can be other authorized variety)

Max yield 36 hl/ha (semi-dried)

Rich floral, honeyed, sweet wines with high balancing acidity

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61
Q

Soave wine business

A

Region of small growers (average 2 ha) and large bottlers.

Largest cooperative - Cantina di Soave

Loosing market share to Pinot Grigio
- 80% exported (Germany, UK)

Producers: Pieropan, Inama

Soave Consorzio - classification of single vineyards ‘cru’ system based on soil, aspect, elevation

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62
Q

Valpolicella terroir

A

Foothills in north

  • Limestone and clay or volcanic soils
  • cool soils
  • slow down ripening, more acidity

South

  • gravel and sand
  • warmer
  • fruitier, less acidity, less concentration
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63
Q

Grape varieties in Valpolicella

A

Corvina Veronese
Corvinone
Rondinella
Molinara

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64
Q

Corvina Veronese

A

Vigorous, high yields
Mid to late ripening

Thick skins (suitable for drying)

Prone to downy mildew, botrytis, esca
Sensitive to drought and sunburn

Well suited to pergola traning

  • does not carry fruit on first few buds
  • shade prevents sunburn
  • air circulations lowers disease pressure
  • it can also grow on trellises

Mostly blended
Violet, red cherry, red plum, herbal note
Low to med tannins and high acidity

Allegrini single varietal Corvina ‘La Poja’

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65
Q

Corvinone

A

Not related to Corvina

Big clusters

Prone to downy mildew

Does not ripen uniformly and fruit must be picked bunch over bunch

Good blending partner to Corvina as it adds tannins
Red cherry

Dries well (for appassimento)

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66
Q

Rondinella

A

Reliable and productive, suitable for wide range of soils

Good disease resistance (good for drying)

Prone to esca

Can give rather neutral wines, light simple cherry

Accumulates sugar very fast (useful for Recioto)

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67
Q

Molinara

A

high yielding

Pale colour, contributes acidity, red-berry fruit, lightness

Important part of Bardolino blend (up to 40% Molinara)

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68
Q

Valpolicella winemaking

A

Early consumption

  • ferment at controlled 20-25 to retain primary
  • short maceration 5-7 days
  • aged in steel or large neutral oak for 6-8 months

Also produced as appassimento

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69
Q

Appassimento method

A

Passito style

Grapes are picked and allowed to reach semi-dried state before they are crushed (3-4 months in well-aerated lofts)

Grapes may be picked early at 11% of potential alcohol

  • maintains acidity
  • ensures healthy bunches

Must be checked regularly and rotated
Humidity, temperature and air movements are controlled

Grapes loose around one third of their weight

  • higher level of sugar
  • higher potential alcohol
  • higher acidity
  • higher anthocyanins and tannins
  • higher flavour concenration
  • more glycerol (softer, fuller mouthfeel)
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70
Q

Outcomes of appassimento method on flavour of wine

A

Grapes loose around one third of their weight

  • higher level of sugar
  • higher potential alcohol
  • higher acidity
  • higher anthocyanins and tannins
  • higher flavour concenration
  • more glycerol (softer, fuller mouthfeel)
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71
Q

Common requirements for all DOC and DOCG in Valpolicella

A

Corvina must be 45-95% of the blend

Corvinone may be up to 50% of the Corvina element

Rondinella 5-30%

Other authorized varieties including Molinara

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72
Q

Possible DOC and DOCGs for Valpolicella

A 
Valpolicella DOC
Valpolicella Classico DOC
Valpolicella Valpantena DOC
 - all above can be Superiore
Recioto della Valpolicella DOCG
Amarone della Valpolicella DOCG
Valpolicella Ripasso DOC
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73
Q

Valpolicella DOC

Requirements and expression

A

max yield 84 hl/ha

Corvina must be 45-95% of the blend
Corvinone may be up to 50% of the Corvina element
Rondinella 5-30%
Other authorized varieties including Molinara

Typically made with short maceration

Bright purple tints in youth
Red cherry, rose
No oak flavours, low to med tannin, med (med+)

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74
Q

Valpolicella Classico DOC requirements

A

Grapes must come from hilly Classico zone

max yield 84 hl/ha

Corvina must be 45-95% of the blend
Corvinone may be up to 50% of the Corvina element
Rondinella 5-30%
Other authorized varieties including Molinara

Greater concentration than Valpolicella DOC

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75
Q

Valpolicella Valpantena DOC requirements

A

Grapes from Valpantena valley

max yield 84 hl/ha

Corvina must be 45-95% of the blend
Corvinone may be up to 50% of the Corvina element
Rondinella 5-30%
Other authorized varieties including Molinara

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76
Q

(Valpolicella) Superiore

A

Optional specification for:

  • Valpolicella DOC
  • Valpolicella Classico DOC
  • Valpolicella Valpantena DOC

Higher min alcohol

Often aged in large oak vessels

Can be sold from 1 January in the second year after harvest

Ruby colour, greater concentraton than basic Valpolicella

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77
Q

Valpolicella producers

A

Quintarelli

Romano dal Forno

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78
Q

Recioto della Valpolicella DOCG

requirements and expression

A

Grapes can be sourced from anywhere in Valpolicella
if classico is stated - must come from Classico zone

Grapes must be dried off the vine for 100-120 days

The final yield (after drying and pressing) is maximum of 48 hl/ha

min 12% abv and aprox. 50 g/l RS

Intense red, fresh and dried fruit
Full body, medium+ (high) tannins

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79
Q

Amarone della Valpolicella DOCG

Requirements and expression

A

dry or off-dry
Grapes can be sourced anywhere in Valpolicella

The final yield (after drying and pressing) is maximum of 48 hl/ha

Usually vinified after 100-120 days of drying

Min alcohol 14% abv (often 5-10 g/l RS)
Max RS raises in steps for wines with more alcohol

Must be aged min 2 years in large casks or barriques (4 years for riserva)

Intense cherry, dried fruit spice, wood
Med (high) tannins, high acidity
May have new oak flavours, nutty volatile notes from oxidation as part of style

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80
Q

Valpolicella Ripasso DOC

A

Unpressed grape skins with some RS are taken from Amarone or Recioto production and macerated in vinified Valpolicella wine.

  • Yeast ferment the RS
  • skins give more colour, flavours and tannin

15% of Amarone can be added

Min 12.5% abv (13% for Superiore)

Can be sold from 1 January two years after the harvest

Med (full) body, medium+ tannins
Fresh and stewed red cherries and plums

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81
Q

Wine business Veneto

A

Valpolicella Consorzio represents 80% producers of DOC(G) wines
- involved in research and sustainability

Amarone and Ripasso are extremely popular style

65% of Amarone is exported
- Germany, USA, Switzerland, UK

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82
Q

Other DOCs in Veneto

A 
Pinot Grigio delle Venezie DOC
Bardolino DOC
Bardolino Superiore DOCG
Bianco di Custoza DOC
Lugana DOC
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83
Q

Pinot Grigio delle Venezie DOC

A

Replaced Pinot Grigio delle Venezie IGP

Grapes have to be grown in Veneto, Friuli-Venezia Giulia and Southern Trentino province of Trentino-Alto Adige

max yield 126 hl/ha

85% of Italian Pinot Grigio (40% worldwide)

Light to med- intensity apple lemon
Light to med- body, med alcohol, med+ acidity

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84
Q

Bardolino DOC

Bardolino Superiore DOCG

A

Has a small Classico zone

Close to Lake Garda

Mainly light bodied reds and rose

Corvina blends (35-80%) + up to 20% of other authorized red varieties (10% max for any of those)

Merlot can be used

Min alcohol 10.5% (DOC) 11% (DOCG)

Max yield 91 hl/ha

Rose is called Chiaretto

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85
Q

Bianco di Custoza DOC

A

easy drinking, lightly aromatic fresh white

Blend of mainly Trebbiano Toscano, Garganega, Friulano and optionally Cortese

Mainly sold in Italy (biggest producers are coops)

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86
Q

Lugana DOC

A

crosses boundary to Lombardy

Turbiana grape (previosly Trebbiano di Lugana)
 - same as Verdicchio

Ripe apple, citrus, hazelnut
Lively acidity, saline finish

May be oak aged

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87
Q

IGP in Veneto

A

Venezie IGP

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88
Q

Name for Rose in Bardolino DOC

A

Chiaretto

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89
Q

Piemonte grape varieties

A 
Barbera
Moscato Bianco
Dolcetto
Nebbiolo
Cortese
Brachetto
Arneis
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90
Q

Piemonte growing environment

A

Moderate continental climate

  • protected from cold northern winds and excessive rain by the Alps
  • protected from Mediterranean by Apennines
  • thunderstorms hail and fog are common
  • late frost can be threat
  • low rainfall in June and September - allows grapes to ripen and lowers threat of fungal diseases
  • Rain increases in September and October
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91
Q

Nebbiolo

A

Early budding, very late ripening

Vigorous

  • need regular canopy management
  • cluster thinning
  • excessive exposure to sun can be problem

Must be trained high

  • first few buds are infertile
  • needs to be pruned with more buds
  • Single Guyot most common

Discussion about clonal vs massal selection (Gaja)

Pale ruby (turning garnet within 3-5 years) 
Pronounced intensity of violets, rose, red cherry and red plum
Full body, high acidity, can be high alcohol

Finest and most perfumed on calcareous marls
- south, southwest facing sites in Langhe

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92
Q

Nebbiolo Denominations

A 
Barolo DOCG
Barbaresco DOCG
Roero DOCG
Gattinara DOCG
Ghemme DOCG
Langhe Nebbiolo DOC
Nebbiolo d'Alba DOC
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93
Q

Barolo DOCG

A 
must be 100% Nebbiolo
max 56 hl/ha
Barolo DOCG
 - aged for 3 years and 2 months (38 months)
 - including 18 months in oak
Barolo Riserva DOCG 
 - aged for 5 years and 2 months (62 months)
 - min 18 months in oak

South, South-west facing slopes

  • 200-400m
  • good sunlight with cooling influence
  • pronounced wines with high acidity

Often blends of different villages (Bartolo Mascarello)
Single vineyards (Gaja, Bruno Giacosa)
- status of MGA
- vigna (vineyard) cannot appear on label unless certified

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94
Q

Soils in Barolo

A 
Blue-grey marl
 - noth and west
 - lighter more aromatic wines, drinkable faster
 - La Morra
Yellow-grey sand and clay (more fertile)
 - south and east
 - closed and tannic in youth
 - must be  cellared for 10-15 years
 - Serralunga d'Alba
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95
Q

Single vineyards in Barolo and Barbaresco

certification

A

status of:

  • Menzioni Geografiche Aggiuntive
  • MGA or MeGA
  • vigna (vineyard) cannot appear on label unless certified

Cannubi, Vigna Rionda

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96
Q

What is Barolo Chinato

A

Barolo wine sweetened and infused with herbs and spices

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97
Q

Barbaresco DOCG

A

must be 100% Nebbiolo
Barbaresco min 2 years of ageing (4 years for Riserva)
max yield 56 hl/ha (same as Barolo)

Many single vineyards have MGE status

one third of size of Barolo

  • slightly lower altitude
  • slightly warmer,
  • harvest usually a week before
  • riper style
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98
Q

Nebbiolo winemaking

A

Traditionally

  • long maceration (3-4 months)
  • 5-8 years of ageing

Elio Altare and Angelo Gaja changed the style
- deeper colour, softer tannins, less need to age, new oak

Current practise

  • picking grapes with ripe skins and seeds (eliminating aggressive tannins)
  • maceration for 3-4 weeks
  • aging in large format oak (French, Slavonian)
  • or combination of large and small format oak
  • only small proportion of new oak
99
Q

Roero DOCG
Gattinara DOCG
Ghemme DOCG

style

A

continental climate with greater diurnal range than Barolo

  • higher acidity
  • light bodied but intensely perfumed

Valtelina blends in a small proportion of local varieties

100
Q

Region which produces Nebbiolo blends with local varieties

A

Valtelina

Lombardy

101
Q

Langhe Nebbiolo DOC

Nebbiolo d’Alba DOC

A

Nebbiolo for early drinking

Typically from younger wines or less favoured sites

Maceration for 7-10 days only

Aged for up to 1 year in neutral containers

Some producers declassify their Barolo or Barbaresco

102
Q

Barbera

A

Most grown variety in Piemonte
less sensitive to site than Nebbiolo

Relatively early budding (prone to spring frost)
Ripens relatively late
very vigorous - high yields
- hard pruning for quality wines
Disease resistant (but susceptible to fan leaf virus)

High in acidity, med tannin, med alcohol
Range of styles (also lightly sparkling)
Med to deep ruby colour, med intensity red plum, red cherry, sometimes black pepper
Usually now new french oak notes

Top quality
- low yields, old vines, often in small oak barrels to add tannins

Highly concentrated new oak aged wines - Giacomo Bologna (gives capacity to age)

103
Q

Barbera denominations

A

Barbera d’Asti DOCG
Nizza DOCG
Piemonte DOC

104
Q

Barbera denominations, yields and requirements

A

Barbera d’Asti DOCG

  • max 63 hl/ha
  • aged min 4 months

Nizza DOCG

  • max 49 hl/ha
  • aged min 18 months (including 6 months in oak)

Piemonte DOC
- max 84 hl/ha

105
Q

Dolcetto

A 
Ripens early (compare to Barbera and Nebbiolo)
 - can be grown on cooler sites

Susceptible to fungal diseases, is fragile (buds get easily broken), low vigour, ripening can be blocked by prolonged cold weather
- reducing yields (also because of Nebbiolo prices)

Reductive in winery (frequent pump overs)
Naturally high tannins
- Requires mid-range ferment temp, short maceration and soft extraction methods to avoid extra tannin

Typically aged in steel or cement to preserve fruit

106
Q

Denominations for Dolcetto

and max yields

A 
Dolcetto d'Alba DOC
 - 63 hl/ha
Dolcetto di Ovada DOC
 - 56 hl/ha
Dogliani DOCG
 - 56 hl/ha
Piemonte DOC
 - 77 hl/ha
107
Q

Expression of Dolcetto (Dogliani DOCG)

And producers

A

med+ intensity red cherry fruit with floral notes
med- adicity
med+ tannins

Marcarini (Alba)
Marziano Abbona (Dogliani)
108
Q

Freisa

A

Grape variety planted in Piemonte

Highly aromatic as Nebbiolo but without high tannins

109
Q

Cortese

A

High yielding

Thin skinned (susceptible to grey rot)

Light intensity (lemon, apple, pear, white flowers), high acidity

Mostly easy drinking styles

Gavi DOCG (or Cortese di Gavi DOCG)
Gavi di Gavi DOCG
110
Q

Gavi DOCG and Gavi di Gavi DOCG

A

must be 100% Cortese
max yield 67 hl/ha
Riserva 45 hl/ha (must be aged for one year)

Producers: Castellari Bergaglio and La Scolca

111
Q

Arneis

A

Grown in Roero area

Must be picked as soon as desired ripeness is reached as acidity drops quickly

Oxidases easily

Light intensity but complex aroma of white flowers, chamomile, white peach, lemon
Med- acidity

Roero Arneis DOCG

112
Q

Roero Arneis DOCG

A

minimum 95% Arneis
up to 70 hl/ha

Producers: Vietti, Bruno Giacosa

113
Q

Generic appelation in Piemonte

A 
Piemonte DOC
(allows wide range of local and international varieties)

there is no IGT

114
Q

Piemonte wine business

A

Region of small family-owned farms
- many small growers bottle their wines
(high value of Nebbiolo)

Export

  • Barolo 85%
  • Barbaresco 75%
  • USA, Germany, UK, Scandinavia

Investment wines
(enforced by raising prices of Burgundy and Bordeaux)

115
Q

Key developments in Tuscany

A

First exports in Etruscan period (7th century BCE)

1444 - prohibition of picking grapes before certain date (Chianti) to protect quality

Grand Duke Cosimo III de’Medici 1716 precursor of modern GI system

1932 Government Dalmasso extending Chianti and elevating Chianti Classico

Second World War - sharecropping - lowered quality
- followed by post-war investments

1968 Sassicaia
1971 Tignanello - raising quality of Tuscan wines

1980s many DOC(G)s created

Recent return to indigenous varieties, less evident new oak, large casks (botti)

116
Q

Tuscany Climate

A

Warm mediterranean on the coast

  • adequate rainfall (autumn, winter)
  • more continental further inland
  • spring frost, hail, rain in harvest period
  • drought, water stress
117
Q

Sangiovese

A

10% of all vines in Italy
(also: Morellino, Prugnolo Gentile in Montepulciano)

Difficult to grow

  • buds early (frost)
  • ripens late (autumn rain)
  • does best on south, south-east facing slopes
  • quality wines at 200-550m (long season)
  • best on shale, limestone with good drainage
  • only reasonable quality on clay
  • . vigorous (canopy management for shading)
  • Thin skins (botrytis)
  • Esca prone
  • Can produce high yields (volume or quality choice)

Cordon with spurs or cane pruned with VSP
Large choice of clones available

Medium intensity ruby colour, red cherry, red plum, herbal ntes, medium to full body, high acidity, high tannins

118
Q

Synonym for Sangiovese in Montepulciano

A

Prugnolo Gentile

119
Q

Result of Chianti Classico 2000 project

A

Seven clones with smaller berries, thicker skins, more open bunches

120
Q

Trebbiano Toscano

A 
Late budding (vulnerable to frost)
Vigorous and high yielding

Prone to downy mildew and eutypa dieback otherwise good disease resistance

Ripens well in sun and heat while retaining acidity

Neutral flavours (med- lemon, herbal)

In France known as Ugni Blanc

Declining popularity

Important for Vin Santo

121
Q

Varieties used to blend with Sangiovese

+ their blending contributions

A

Canaiolo Nero

  • red-berried fruit and floral notes
  • light tannin

Merlot,Cabernet Sauvignon
- opposit of Canaiolo - dominant in taste

Cabernet Franc, Syrah

122
Q

Tuscany - Sangiovese winemaking

A

Historically

  • blend of white and red varieties
  • kept on skins for 30+ days
  • aged in large neutral oak for 3-4 years

Modern style

  • white grapes rarely used
  • maceration 7-10 days (early drinking) 15-25 days
  • temperature controlled steel (concrete comeback)
  • old barriques or large neutral casks
  • no additional oak flavours
123
Q

Chianti DOCG

A

Vineyards are lower than Classico - less than 300m

70-100% Sangiovese
(Cabernet Sauvignon or Franc cannot exceed 15%)
10% of white grapes allowed
Min alcohol 11.5% (subzones usually min 12%)

Max yield 63 hl/ha
Can be released for sale in March following vintage

124
Q

Chianti Riserva ageing requirement

A

2 years before release (no oak ageing required)

125
Q

Chianti subzones

A

7 named subzones (Chianti Colli Fiorentini)

Max yield 56 hl/ha

Riserva in subzones Colli Fiorentini, Colli Senesi, Rufina - must be aged for 6 months in oak (out of 2 years)

126
Q

Chianti Rufina DOCG

A

Coolest of the subzones

  • altitude 350m
  • cool wind descending from Apennines
  • high acidity, more restrained fruit

Producers: Selvapiana, Frescobaldi

127
Q

Chianti Colli Senesi DOCG

A

largest subzones

Warmer than others
- fuller bodied, richer

Min 75% of Sangiovese (max 10% Cabernets)

128
Q

Chianti Classico DOCG

A

Hilly area between Florence and Siena

  • 200-500m
  • cool nights

Soils
- schistous, crumbly rock with clay and marl (galestro)
(aromatic with ageing potential)
- calcareous soils wih clay (alberese)
- sandstone
- good drainage and water-holding capacity

Min 80% Sangiovese (no white varieties permitted)
Max yield 52.5 hl/ha
Can be released no sooner than October in the year after the harvest
(Riserva - aged for 2 years from 1 January after the harvest)

Label may mention name of single vineayrds
May not be labelled as Chianti DOCG (Classico is not a subzone but its own appellation)

International style (more Merlot, deeper colour, evident vanilla from new oak) and traditional style (paler, sour cherry, restrained new oak)

Producers: Fontodi, Castello di Ama

129
Q

Soil types in Chianti Classico DOCG

A
  • schistous, crumbly rock with clay and marl (galestro)
  • calcareous soils wih clay (alberese)
  • sandstone
130
Q

Galestro soil

A

schistous, crumbly rock with clay and marl
- aromatic wines with ageing potential

Chianti Classico

131
Q

Alberese soil

A

calcareous soils wih clay

Chianti Classico

132
Q

Chianti Classico Gran Selezione

A

since 2013

Grapes must come from single vineyard or an estate owned by the producer

Min 30 months of ageing (no oak requirement)

133
Q

Brunello di Montalcino DOCG

A

First bottled by Biondi-Santi in 1865
- expansion in planting by Banfi (USA market)

Warmer and drier than Chianti, more protected from rain by Monte Amiata

  • adequate rainfall
  • cooling breezes from Mediterranean (acidity)

Hilly denomination 120-500m

  • north - galestro soils (aromatic)
  • lower, warmer south with more clay (fuller bodied)

Must be 100% Sangiovese
Max yield 54 hl/ha
May not be released until 1 January five years after harvest (must include 2 years in oak)
Riserva - 6 years of ageing 3 in oak

Label may mention single vineyard.

Intense sour cherry, high acidity and tannin (giving longevity), complex aroma even after release (long ageing)

Producers: Casanova di Neri, Soldera

134
Q

Rosso di Montalcino DOC

A

Must be 100% Sangiovese
Grapes from same area as Brunello
Can be sold after a year

Often from younger vines or less promising sites
or declassified Brunello

Aged briefly in steel or oak

135
Q

Vino Nobile di Montepulciano DOCG

A

East and south-east facing slopes (250-600m)

  • higher vineyards, more aromatic, longer season
  • heavy cool clay (fuller bodied) or sand (aromatic)

Traditional style
- full bodied, austere, requiring ageing

Modern style

  • shorter extraction periods
  • small french oak for maturation
  • accesible in youth
Must be 70-100% Sangiovese
Max yield 56 hl/ha
Must be aged min 2 years from 1 January after harvest 
 - 12-24 months in oak 
 - 3 years for Riserva (no oak required)

Vineyard name may be on label

Declassified - Rosso di Montepulciano DOC

Producers: Avignonesi, Contucci

136
Q

Declassified Vino Nobile di Montepulciano

A

Rosso di Montepulciano DOC

137
Q

Other denominations in Tuscany

A 
Morellino di Scansano DOCG
Maremma Toscana DOC
Bolgheri DOC
Bolgheri Sassicaia DOC
Vernaccia di San Gimignano DOCG
Toscana IGT
138
Q

Morellino di Scansano DOCG

A

Warm area moderated by altitude (average 250m) and cooling winds from sea at night
- ripe fruit, black fruit notes along sour cherry

Min 85% Sangiovese
Max yield 63 hl/ha

Producers: Le Pupille, Morisfarms

139
Q

Maremma Toscana DOC

A

large denomination (8500ha)

DOC allows wide rang eof varieties including international

  • Sangiovese, Merlot, Vermentino
  • Bordeaux blends

Max yield 77 hl/ha for red wine

Producers: Le Pupille, Rocca di Frassinello

140
Q

Bolgheri DOC

A

Specializing in Bordeaux blends

Max yield 63 hl/ha
Min ageing 1 year

Warm climate with cool night (sea proximity)

  • winds from sea reduce fungal diseases
  • varied soils
  • irrigation is allowed
  • relatively little rain during harvest period

Wines were initially bottled as vino da tavola until 1983

Usually significant amount of new French oak

DOC allows

  • up to 100% Cabernet Sauvignon, Franc or Merlot
  • up to 50% Syrah and Sangiovese
  • up to 30% other varieties

Bolgheri Rosso Superiore

  • more restricted yields 56 hl/ha
  • min aged 2 years from 1 January after harvest
141
Q

Bolgheri Sassicaia DOC

A

DOC for single estate - Tenuta San Guido
- owned by Frescobaldi family

min 80% Cabernet Sauvignon
min 2 years of ageing (including 18 month in 225L oak)

142
Q

Vernaccia di San Gimignano DOCG

A

Italy’s first DOC 1966

Dry summers, very windy (low disease pressure)
- hills 200-400m

Min 85% of Vernaccia
(up to 10% Sauvignon Blanc or Riesling)
max yield 63 hl/ha (vernaccia can produce high yields)

Med intensity (lemon, floral) med+ acidity

Producers: Panizzi and Montenidoli

143
Q

Italy’s first DOC

A

Vernaccia di San Gimignano DOCG

1966

144
Q

Toscana IGT

A

higher permitted yields

Any registered grape variety

Includes

  • Masseto (Merlot - Frescobaldi)
  • Solaia (Cabernet Sauvignon, Sangiovese, Cebernet Franc - Antinori)
145
Q

Vin Santo

A

Made by appassimento method
Blend of Trebbiano Toscano and Malvasia
- singly or together min 60% of blend in Chianti Classico

Permitted within many denominations

  • Vernaccia di San Gimignano DOCG
  • Chianti
  • Chianti Classico
  • Vino Nobile di Montepulciano

Min ageing

  • 2 years (Chianti Classico)
  • 3 years (Vino Nobile di Montepulciano)

Combination of raising and falling temperature, oxidative ageing without topping up - amber colour

  • dried fruit (apricot lemon), nutty
  • volatile acidity
  • sweet but balanced by high acidity
  • med+ (high) alcohol

Rare red version based on Sangiovese
- Occhio di Pernice

146
Q

Rare red version of Vin Santo based on Sangiovese

A

Occhio di Pernice

147
Q

Appellations in Tuscany producing Vin Santo

A
  • Vernaccia di San Gimignano DOCG
  • Chianti
  • Chianti Classico
  • Vino Nobile di Montepulciano
148
Q

Wine business in Tuscany

A

50% of production Chianti (30% in bricks)
- Chianti classico has the biggest value

Cooperatives 14% in Chianti, rest usually farmers

Large export

  • Chianti Classico 80% (USA, Germany, Canada)
  • Montalcino 70% (USA, Canada)
  • Montepulciano 80% (Germany, USA)

Promotion

  • as historical, traditional - Montalcino
  • as world-class - Bolgheri
149
Q

Marche most common wine styles

A

Blends of Montepulciano and Sangiovese

Verdicchio

150
Q

Marche growing environment and climate

A

Mediterranean climate

  • little rainfall
  • more continental further inland
  • low hills and higher zones

Soils

  • limestone and clay (similar to Tuscany)
  • good balance of free-draining and water-retaining
151
Q

Verdicchio

A

Needs to be given space as first four buds are sterile
- low densities

Late ripening
Retains high acidity, but needs a long ripening season to make quality wines (risk of late season rain)

Susceptible to both mildews and botrytis bunch rot

Pale lemon, med- intensity white flowers, apple, lemon, fennel, almond
Slightly bitter finish, high acidity, med body

Some Riserva goes through MLF
Can produce high concentration and acidity
Often aged on lees (but not in new oak
 - can be aged for decade or more
 - dried fruit, mushroom notes
152
Q

Verdicchio denominations

A

Castelli di Jesi Verdicchio DOC

Verdicchio di Matelica DOC

153
Q

Castelli di Jesi Verdicchio DOC

A

Low hills of Ancona
- clay ad limestone

Includes Classico zone

Max yield 98 hl/ha (Classico Superiore zone 77 hl/ha)
Castelli di Jesi Verdicchio Riserva is DOCG
- requires 18 months of ageing (no oak requirement)

154
Q

Verdicchio di Matelica DOC

A

Higher zone in foothills of Apennines

  • protected from sea influence by mountains
  • continental climate
  • longer season, higher acidity
  • mixture of sandstone with fossils and less clay
  • fast draining

Max yield 91 hl/ha
(fuller bodied, higher acidity, less fruit than Jesi)

Verdicchio di Matelica Riserva DOCG

  • min 12.5% alcohol
  • min 18 month of ageing (no oak requirement)
155
Q

Pecorino

A

High disease resistance

Best trained long (Guyot or pergola)
- Sterile buds near trunk

Ripens early

Tend to have high alcohol (14.5%)
- balanced by naturally high acidity

Herbal notes (sage, thyme, mint) crisp apple, pear
Medum body

Can be sold as Marche IGT or Offida Pecorino DOCG

156
Q

Denomination for Pecorino in Marche

A

Offida Pecorino DOCG

157
Q

Passerina

A

Grown mainly in Marche and Abruzzo

Good disease resistance, high production
Ripens after Pecorino
- vulnerable to autumn rain

Natural high acidity (which can loose quickly)

Ripe lemon, yellow apple

Can be labelled Marche IGT or Offida Passerina DOCG

158
Q

Grape varieties in Marche

A 
Montepulciano
Sangiovese
Verdicchio
Biancame 
Trebbiano Toscano
Pecorino
Passerina
159
Q

Montepulciano

A

Often blended with Sangiovese
(high quality blends often 80% Montepulciano)

Resistant to botrytis bunch rot and downy mildew but susceptible to powdery mildew

Needs long season to ripen fully (avoid bitterness)

  • tends to ripen unevenly within bunches
  • either lower quality or careful sorting

Susceptible to reduction
Maceration depends on style (careful with tannins!)
(5 days simple, 20 days quality)

2 styles

  • ripe, med intensity, red cherry, no oak, med body short maceration
  • pronounced, med+ intensity, red cherry and black plum, oak aroma, med+ tannin, long maceration followed by ageing in oak (large)
160
Q

Montepulciano (and blends) denominations in Marche

A

Rosso Piceno DOC
- 35-80% Montepulciano

Rosso Piceno Superiore DOC

  • can only be made in 13 townships in Ascoli Piceno
  • requires higher alcohol and min 1 year of ageing
  • includes Offida DOCG

Offida Rosso DOCG

  • must be 85-100% Montepulciano
  • must be aged for 24 months (of which 12 in oak)

Rosso Conero DOC
Conero Riserva DOCG (only blended with Sangiovese)
- min 85% Montepulciano
- min 2 years of ageing (of which 1 in oak)

161
Q

Wine business in Marche

A

Promotional body - Istituto Marchigiano di Tutela Vini

Producers: Umani Ronchi, Fazi Battaglia
Cooperative: Moncaro

Mainly sold in Italy
One third exported - USA, Canada, China, Japan

162
Q

Umbria climate

A

Warm mildly continental climate

  • heat stress in summer
  • 800mm of rain, mainly autumn and winter
  • low risk of fungal diseases
  • sufficiently dry autumns to pick late harvested grapes
163
Q

Grechetto

A

Thick skinned

  • resistant to diseases
  • suitable for late harvesting

Low to med intensity lemon and white flowers
High acidity, med body

164
Q

Sagrantino

A

Speciality of Umbria

Needs full sunshine to ripen
Moderately productive
Best grown on hillsites up to 400m
- best light interception and drainage

Spider mites can live in hairy underside of leaves
Vine moths, powdery and downy mildew

Very tannic variety, deep ruby, med+ (prononouced) intensity, red plum, high acidity, high tannins

Requires long ageing

165
Q

Denominations in Umbria

A

Orvieto DOC
Montefalco Rosso DOC
Sagrantino di Montefalco DOCG

166
Q

Orvieto DOC

A

Includes Classico zone
Stretches into Lazio

Must be min 60% Trebbiano Toscano and/or Grechetto
Must be grown at 100-550m
max yield 77 hl/ha
(Superiore max 56 hl/ha)
Includes dry, off-dry and sweet wines (vendemia tardiva or muffa nobile)

Med- intensity lemon, apple, top end of med alcohol, med+ acidity, light body

Producers: Barberani

167
Q

Sagrantino di Montefalco DOCG

A

Must be 100% Sagrantino
max yield 52 hl/ha
must be aged for 33 months (including 1 year in wood)

May be labelled with single vineyard name

2-3 weeks of maceration (not too long to extract too much tannins)
Some soften tannins by ageing in barriques (Arnaldo Caprai) or large casks followed by extended bottle ageing.

168
Q

Rosso di Montefalco DOC

A

Sangiovese main variety (60-70%)
Sagrantino 10-15% + other varieties
max yield 77 hl/ha
Min ageing 18 months

169
Q

Wine business in Umbria

A

Large companies which are innovators in

  • organic viticulture - Barberani
  • recovery of energy and biomass - Lungarotti
  • sustainability - Arnaldo Caprai

60% Sagrantino exported - USA, Germany, Canada

170
Q

Grape varieties in Lazio

A 
Trebbiano
Malvasia
 - Malvasia Bianca di Candia
 - Malvasia di Lazio
Merlot
Sangiovese
Cesanese
171
Q

Climate in Lazio

A

Warm mediterranean

  • moderated by altitude on low hills up to 300m and cool winds from sea
  • occasional frost, excessive heat, rain during harvest
172
Q

Malvasia Bianca di Candia
vs
Malvasia di Lazio

A

Malvasia Bianca di Candia

  • good disease resistance
  • high yields
  • prone to oxidation
  • med- intensity, lemon, apple, med+ alcohol, light body
  • amount planted decreases
  • prefered Malvasia

Malvasia di Lazio

  • cross between Muscat of Alexandria and local variety
  • grapey and peach flavours
  • looses acidity fast when ripe
  • widely replaced because it has lower yields and disease resistance
  • more flavour
173
Q

Cesanese

A

black semi-aromatic variety

very late ripening
high yielding but with high quality potential

Prone to powdery mildew,
Vulnerable to autumn rain and failure to fully ripen
Grown inland on higher slopes up to 600m
- higher diurnal range

Pronounced cherry, rose petal, medium tannins, med acidity, high alcohol

DOCG Cesanese di Piglio
Producer: Damiano Ciolli

174
Q

Frascati DOC
and
Frascati Superiore DOCG

A

Malvasia Bianca di Candia and/or Malvasia di Lazio

  • singly or together min 70%
  • can include up to 30% Trebbiano Toscano

Max yield 105 hl/ha

Cool ferment, brief storage in steel

Frascati Superiore DOCG

  • same grape requirements
  • max 77 hl/ha
  • one year of ageing required (no oak required)
  • 20% of vineyards
175
Q

Denomination for Cesanese

A

DOCG Cesanese di Piglio

DOC Cesanese di Affile

176
Q

Denominations in Lazio

A

Frascati DOC
Frascati Superiore DOCG
Cesanese di Piglio DOCG
Castelli Romani DOC

177
Q

Castelli Romani DOC

A

Large area with many DOCs within (including Frascati)

up to 120 hl/ha
whites must be based on Malvasia or Trebbiano

178
Q

Wine business Lazio

A 
Mostly high volume
Reputation for quality fell and production decreased
Cooperatives are important 
60% Frascati exported
Local demand from Rome
179
Q

Three main wine styles in Abruzzo

A

Trebbiano d’Abruzzo
- crisp white, high acidity, unoaked

Cerasuolo d’Abruzzo
- med bodied rose from Montepulciano

Montepulciano d’Abruzzo reds

180
Q

Abruzzo growing environment and climate

A

Flat coastal zone and hillside under Apennines

Continental climate

  • cold snowy winter, short summers
  • cooling influence of moutains
  • longer season, slow sugar accumulation
  • spring frost, autumn rain threat

Coastal zone maritime and mediterranean climate

  • lower risk of frost and rain at harvest
  • higher temperatures
  • suited to high volume production

Historically low densities, pergolas
Now denser, cordon or Guyot, lower yields
- adjusted to machine harvesting
- hand harvesting on slopes

181
Q

Trebbiano Abruzzese

A

Not related to other Trebbianos
often called Trebbiano d’Abruzzo

Mid to late ripening
Vigorous and productive
- well suited to pergola
Prone to powdery mildew

182
Q

Trebbiano d’Abruzzo DOC

A

both Trebbiano Toscano (lower quality) and Abruzzese allowed

max yield 98 hl/ha

MLF usually blocked, aged in steel

Producer: Valentini, Masciarelli

183
Q

Denomination for rose in Abruzzo

A

Cerasuolo d’Abruzzo DOC

184
Q

Cerasuolo d’Abruzzo DOC

A

med intensity pink (deeper than modern roses)

Can be made:

  • short maceration (usually up to 12h)
  • direct pressing
  • saignee (by-product)

Med+ bodied

185
Q

Montepulciano d’Abruzzo DOC

A

2 styles
- light, short time on skins, light extraction
(15% Merlot or Primitivo may be added)
- High quality - extended time in barrel to soften tannins, large oak common (some use barriques)

3 levels for red wines:
Montepulciano d'Abruzzo 
 - must be on hilly sites
 - up to 98 hl/ha
5 official subzones
 - up to 66 hl/ha
 - min 18 months of ageing (half of which in oak)
Colline Teramane Montepulciano d'Abruzzo DOCG
 -  former subzone
 - up to 66 hl/ha
 - min 2 years of ageing (1 in oak)

Typically aged in oak
deep ruby coour, med intensity red cherry, plum, med+ body, high tannin

186
Q

3 levels of Montepulciano denominations

A

Montepulciano d’Abruzzo

  • must be on hilly sites
  • up to 98 hl/ha

5 official subzones

  • up to 66 hl/ha
  • min 18 months of ageing (half of which in oak)

Colline Teramane Montepulciano d’Abruzzo DOCG

  • former subzone
  • up to 66 hl/ha
  • min 2 years of ageing (1 in oak)
187
Q

Abruzzo wine business

A

Dominated by cooperative (75%) - 40 coops
-Cantina Tollo

Majority inexpensive, small number of premium producers
- Valentini, Masciarelli

188
Q

Campagna growing environment and main soil types with their DOC(G)s

A

Between mediterranean sea and apennine mountains
- mostly on slopes (200-600m)

Warm mediterranean climate
- many varieties are late ripening

3 soil types
Limestone and clay
  - hills, balance of drainage and water retention
  - Fiano di Avelino DOCG
  - Greco di Tufo DOCG
  - Taurasi DOCG
Volcanic and sandy (around Naples)
  - Campi Flegrei DOC (Falanghina and Piedirosso)
  - Vesuvio DOC (Piedirosso and Coda di Volpe)
Alluvial sediments
  - Sannio DOC
  - Beneventano IGP
189
Q

Grape varieties in Campagna

A 
Aglianico
Falanghina
Barbera
Malvasia
Sangiovese
Greco
190
Q

Falanghina

+ denomination

A

Most grown white variety in Campagna

Good disease resistance
Fruit can begin to shrivel in the end of season

Mid to late ripening (threaten by rain in autumn)

Medium intensity apple, white peach, herbaceous (grass), med+ acidity

Mostly unoaked

Falanghina del Sannio DOC

  • max yield 84 hl/ha
  • Including Campi Flegrei
191
Q

Greco

+ denomination

A

Challenging to grow

  • prone to grey rot and both mildews
  • low vigour and productivity
  • but tolerant to heat and drought resistant

Late ripening (October)

Deep lemon colour, high alcohol, oily texture, floral stone fruit, smoky notes
Mostly unoaked, ages well

Greco di Tufo DOCG

  • limestone and clay
  • tufo does not refer to soil type
  • max yield 70 hl/ha
192
Q

Fiano

+ denomination

A

Potentially high quality variety with ageing potential

Sensitive to both mildews but has thick skin to resist botrytis

Late ripening

Med- (med) intensity, floral, peach, hazelnut, med+ body, med (med+) acidity, waxy texture

Fiano di Avelino DOCG
- max yield 70 hl/ha

193
Q

Aglianico

+ denomination

A

Early budding, late ripening (requires long season)

Vigorous (has to be controlled)

Prone to botrytis

Med+ intensity, red plum, blackberry, high acidity, high tannins (softened by small barrels or long ageing in large casks)

High quality wines on cool slopes (200-600m)

Taurasi DOCG

  • min 85% Aglianico
  • max 70 hl/ha
  • min 3 years of ageing (inluding 1 year in wood)
  • (Riserva - 4 years, 18 months in wood)
  • Long maceration (20+ days)
  • French barriques or large traditional casks
194
Q

Piedirosso

+ denomination

A

Pale ruby, fresh medium+ acidity, medium tannins, red plum, red cherry

Adapted to heat and drought
Open bunches of thick skin berries (resists botrytis)
many wines are ungrafted
Late harvested but only 12-13% alcohol

Also softens Aglianico based blends

Campi Flegrei DOC and Vesuvio DOC

  • including islands of Ischia and Capri
  • min 50% Piedirosso
195
Q

Denominations for whole provinces to ‘declassify’ wine in Campagna

A

Irpinia DOC (for Avellino)

Sannio DOC (for Benevento)

less strict rules and higher yieds

196
Q

Wine producers in Campagna

A

Mastroberandino

Terradora

Feudi di San Gregorio

cooperative - La Guardiense (15% of production)

197
Q

Basilicata growing environment

A

Between Campagna and Puglia

Monte Vulture - inactive volcano

Most of the wine is IGT or ‘wine’ quality

Warm mediterranean climate

  • cooling altitude up to 600m
  • breezes from Balcans
  • wide diurnal range
198
Q

Aglianico del Vulture DOC

A

must be 100% Aglianico
max yield 70 hl/ha
min one year of ageing

Clay limestone and volcanic soils
- excellent drainage on volcanic material, good water retention of limestone and clay

Warm mediterranean climate

  • cooling altitude up to 600m
  • breezes from Balcans
  • wide diurnal range

Usually aged in French oak barriques (may be new)

Red plum, blackberry, full body, high acidity, high alcohol, high tannin

Capable of extented bottle ageing

Aglianico del Vulture Superiore DOCG

  • 52 hl/ha
  • 3 year, 1 year in oak
  • Riserva 4 years, 2 in oak

Producers: d’Angelo, Elena Fucci

199
Q

Aglianico del Vulture Superiore DOCG

requirements and producers

A
  • 52 hl/ha
  • 3 years, 1 year in oak
  • Riserva 4 years, 2 in oak

Producers: d’Angelo, Elena Fucci

200
Q

Producers of Basilicata

A

d’Angelo

Elena Fucci

Paternoster

201
Q

Puglia growing environment

A 
Surrounded by sea on three sides
Hot mediterranean climate
 - breezes from the sea
 - suited to high volume production 
 - low rainfall (low disease pressure)
 - fertile soils (irrigation permitted)

Historically wine was exported to other parts of Italy to add alcohol and body to cooler area blends

202
Q

Grape varieties in Puglia

A 
Sangiovese
Primitivo
Negroamano
Montepulciano
Trebbiano Toscano
Trebbiano Giallo
203
Q

Primitivo

A

Ripens early, early budding
High yielding
Prone to frost, drought, poor flowering and fruit set in rainy and humid years
- large vintage variation of yield

Bunches are looser than in Zinfandel

  • typically contain ripe and unripe grapes within bunch
  • sorting required

Accumulates sugar easily

  • high alcohol
  • tendency to dry on vine around harvest
  • picking early to avoid jammy flavours

old bush vines, low density

Premium wines often aged in French oak barriques for 12 months

Primitivo di Manduria DOC
Gioia del Colle DOC

Med+ (pronounced) ripe to jammy, red cherry, strawberry, med acidity, med to med+ tannin

Producers: Gianfranco Fino, Polvanera

204
Q

Producers of Primitivo in Puglia

A

Gianfranco Fino

Polvanera

205
Q

Primitivo denominations

+ requirements

A

Primitivo di Manduria DOC

  • min 85% Primitivo
  • max 63 hl/ha
  • Riserva must be aged for 2.5 years (including 9 months in wood)
  • min 14% alcohol

Gioia del Colle DOC

  • must be 50-60% Primitivo, blended with Montepulciano, Sangiovese and/or Negroamaro and up to 10% of Malvasia
  • max 52 hl/ha
  • Riserva must be aged for 2 years (no oak required)
  • min 14% alcohol
  • slightly cooler than Manduria
206
Q

Negroamaro

+ denomination in Puglia
requirements

A

High yielding
Good resistance to disease and drought
Ability to retain acidity (suitable for hot climate)

In past it was used to add alcohol and body to wines of cooler climates

Salice Salentino DOC

  • min 75% of Negroamaro (if variety is on label 90%)
  • max 84 hl/ha
  • Riserva min 2 years of ageing (6 months in large wooden casks)

Typically macerated for 7-10 days. Aged in steel or oak.

Black plum, black cherry, med (high) alcohol, med acidity, med+ tannins

Also made into Rose (deep pink orange)

Producers: Agricola Vallone and Leone de Castris

207
Q

Negroamaro producers

A

Agricola Vallone

Leone de Castris

208
Q

Nero di Troia

+ denomination and requirements
+ producers

A

also called Uva di Troia

Late ripening, needs long season to develop full colour
- bunches ripen in different times
Prone to downy mildew

Med intensity red cherry, red currant, black pepper note, high but fine-grained tannins, med acidity

Castel del Monte DOC

  • min 90% Nero di Troia (if variety is stated)
  • max 91 hl/ha
  • DOCG for Riserva max yield 70 hl/ha + 2 years of ageing (one in wood)

Producers: Rivera, Torrevento

209
Q

Nero di Troia producers

A

Rivera

Torrevento

210
Q

Wine business in Puglia

A

large volumes of inexpensive wine

Less than 10% classified as PDO
60% ‘wine’

Cooperatives are very important - Cantina Due Palme

Quality is raising thanks to investments (Antinori and Tormaresca) and local companies

211
Q

Sicily growing environment

A

Warm mediterranean climate (highly suitable for viti)
- with variety of mesoclimates

Low rainfall - necessity of irrigation

212
Q

Sicily grape varieties

A 
Catarratto 
Nero d'Avola
Grillo
Inzolia
Syrah
Chardonnay
Zibbibo
213
Q

Cattarato

A

High yields and disease resistant

Light intensity lemon and herbal notes
High acidity, med alcohol

214
Q

Grillo

A

Natural cross betwen Catarratto and Moscato

Moderately high yielding
Heat resistant, good disease resistance
over-exposed bunches can loose aroma

Oxidises easily (Marsala, not protective vini)

Full body, med intensity lemon, floral notes, med alcohol, high acidity

Producer Marco de Bartoli

215
Q

Grillo producer

A

Marco de Bartoli

216
Q

Inzolia (Ansonica)

A

early ripening
Good drought resistance
Needs to be picked early to retain acidity

Med- lemon, med acidity, med body

Producers Valle dell’Acate, Principi di Butera

217
Q

Zibbibo

Most famous place where it is grown and its styles

A

Local name for Moscato (Muscat of Alexandria) in Sicily

Heat and drought resistant

Wide range of styles

Pantelleria

  • intense sunlight, heat, wind
  • low bush vines planted in holes
  • challenge to balance sweetness and acidity

3 styles

  • dry
  • late harvest
  • Passito (deep lemon colour, pronounced cooked orange, apricot and honey. High alcohol and sweet) - Donnafugata
218
Q

Nero d’Avola

+ its denomination

A

Most planted variety in Sicily (also known as Calabrese)

Late ripening, grown close to ground to maximise heat
- adaptable variety
- very vigorous (requires a lot of canopy management)
Susceptible to powdery mildew
Uneven flowering (vintage variation)

Med (deep) ruby, red cherry, black plum, med+ (high)tannins, med (med+) acidity.

Typically aged in small oak barrels

Also blended with Frappato

Cerasuolo di Vittoria DOCG

  • 50-70 Nero d’Avola, 30-50 Frappato
  • 52 hl/ha
  • Producers: Cos, Planeta
219
Q

Synonym for Nero d’Avola

A

Calabrese

220
Q

Producers of Nero d’Avola

A

Single varietal: Gulfi, Feudo Montoni

Blends: Cos, Planeta

221
Q

Frappato blending contribution

A

strawberry, herbal aromas, fresh red fruit

222
Q

Nerello Mascalese

A

Buds early, late ripening

Coulure susceptible (varying yields)

Etna’s high altitude (400-1000m) gives it long season
- adding intensity

Prone to powdery mildew and botrytis

Deleafing around fruit is common in cooler areas

  • if done too early, berries can be burnt
  • if done too late, grapes may fail to ripen

Medium to pale ruby colour (depending on level of extraction)
High intensity aroma (red cherry, violet, herbal earth)
High acidity, med to high tannins (depending on extraction), high end of medium alcohol

Relatively short time on skins (10-15 days)

223
Q

Etna Rosso DOC

A

Min 80% Nerello Mascalese
+ Nerello Cappuccio (for colour and red berry fruit)

max yield 56 hl/ha
Riserva min 4 years of ageing (one in wood)

Many very old vines (60-100 years)

Moderate to steep slopes (hand worked)

Usually aged in large neutral oak casks or 500-600 l barrels

224
Q

Carricante

A

main part of Etna Bianco DOC

Prone to fungal diseases

Grows well in high altitudes (up to 1000m)
High acidity, usually goes through MLF

Typically aged in old oak for texture

Med intensity lemon and green apple, high acidity, med alcohol

225
Q

Etna Bianco DOC

A

Min 60% Carricante
+ Catarratto

Usually goes through MLF

Typically aged in old oak for texture

Med intensity lemon and green apple, high acidity, med alcohol

226
Q

Generic denomination in Sicily

Max yields for whites and reds

A

Sicilia DOC (replaced former IGT)

  • large range of varieties including international
  • max 91 hl/ha for whites
  • max 84 hl/ha for reds
227
Q

Wine business in Sicily

A

Led by small number of large and influential private companies
- Planeta, Donnafugata, Tasca d’Almerita

Also important cooperatives
- Settesoli

In the past mostly exported in bulk to add alcohol and body to wines from cooler regions
- now only 20% of wine is bottled

Promotional body: Assovini Sicilia
- organises annual tasting - Sicilia En Primeur

228
Q

Promotinal body of Sicily

A

Assovini Sicilia

  • organises annual tasting - Sicilia En Primeur
  • founded by: Planeta, Donnafugata, Tasca d’Almerita
229
Q

Sardinia growing environment

A

Warm mediterranean climate

Low rainfall during growing season
- south-west needs more irrigation

Hilly - moderating factor
Winds from the sea (less fungal diseases)

230
Q

Grape varieties in Sardinia

A 
Cannonau (Grenache Noir)
Vermentino
Carignano
Monica Nera
Nuragus
Sangiovese
231
Q

French synonym for Cannonau

A

Grenache Noir

232
Q

Cannonau di Sardegna DOC

requirements (including producers)

A

grown in any part of the island
- but there is also Classico zone

Max yield 77 hl/ha (63 hl/ha in Classico)
Riserva must be aged for 2 years (6 months in wood, 12 months for Classico)

Dry and sweet fortified wines mainly sold locally

Producers: Sella & Mosca, Argiolas

233
Q

Vermentino

A

early budding, ripens in mid-season
Prone to downy mildew and European grape moth

Grows best on sunny, exposed sites with poor soils

Med intensity lemon and acacia aroma, riper examples have tropical aromas. Light to medium body with med alcohol and med+ acidity

Typically short period of skin contact (24h) and ferment at cool temp.
Some very good wines are aged on lees.

Vermentino di Sardegna DOC
Vermentino di Gallura DOCG

234
Q

French synonym for Vermentino

A

Rolle

235
Q

Denominations for Vermentino in Sardinia

A

Vermentino di Sardegna DOC

  • can be grown anywhere in Sardinia
  • up to 112 hl/ha

Vermentino di Gallura DOCG

  • north-east corner of the island
  • max 63 hl/ha
236
Q

Carignano

+ denomination

A

Local name for Carignan

Heat and drought resistant variety
Low fertility soils also help to restrain its natural vigour

Carignano des Sulcis DOC

  • bush vines (required for Superiore category)
  • Limited irrigation permitted (not after veraison)
  • max 77 hl/ha
  • Superiore max. 52.5 hl/ha
  • Superiore and Riserva min 2 years of ageing
  • Producers: Agricola Punica and Santadi
237
Q

Carignano des Sulcis DOC

A
  • bush vines (required for Superiore category)
  • Limited irrigation permitted (not after veraison)
  • max 77 hl/ha
  • Superiore max. 52.5 hl/ha
  • Superiore and Riserva min 2 years of ageing
  • Producers: Agricola Punica and Santadi
238
Q

Wine business in Sardinia

A

History of bulk wine for blending

Cooperative wineries growth thans to EU founding

High quality coops - Cantina Santadi

239
Q

Why has there been a reduction in plantings of Trebbiano Toscano in recent years?

A

Because of its lack of fruitiness and low flavour intensity.

240
Q

Which soil types has Sangiovese proven to be more successful on?

A

Limestone and shale

Not so good on clay

241
Q

Briefly describe the two style of Montepulciano d’Abruzzo DOC that are produced.

A

One style is ripe with medium intensity red cherry fruit, medium body and medium tannins. This style will not display any oak flavours.

The other style is more pronounced intensity of red cherry, black plum and oak aromas. The tannins will be medium (+) and some of the best wines will be aged in small oak vessels.

242
Q

briefly describe the three styles of Moscato made on Pantelleria.

A

Dry: fermented in stainless steel, released early to retain aromatic Muscat character

Late harvest: picked a week later than for dry wines with the fermentation being stopped to retain residual sugar for a sweet style

Passito: made with semi-dried grapes, traditionally sun-dried, with high levels of residual sugar.

243
Q

Which form of vine training is a requirement for Carignano del Sulcis Superiore DOC?

A

Bush vines

WSET 4 (32 decks)

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