Italy (General) Flashcards
How far back does Italian wine production tradition go?
At least the 8th century BCE
Who were the winemaking civilizations in Italy in ancient times?
Phoenicians in central Italy (in the Etruscan period) and Greeks in their colonies, which covered much of southern Italy
In Roman times, where were the most prestigious wines made in Italy?
Lazio and northern Campania
What happened to wine production in Italy after the fall of the Roman empire?
Consumption continued as part of the standard Mediterranean diet, but export markets and fine wine ceased
What led to the revival of the wine economy in Italy after the Middle Ages?
The rise of Genoa and Venice as trading centers for Europe as a whole (including wine)
When does the “modern period” of Italian wine production begin, and why?
The 19th century, because the styles known today were becoming established
When were international varieties introduced to Italy? Where?
Introduced in the northeast in the 20th century (after phylloxera)
The last three decades of the 20th century saw the standard of Italian wines improve. What were the important innovations that led to this?
Stainless steel tanks and temperature control for white wine in Friuli (1960s) and the success of red Bordeaux blends in Tuscany (Supertuscans, 1970s), which raised ambitions elsewhere
In general, what is Italy’s climate and growing condition?
Warm Mediterranean, oftentimes more influenced by altitude than temperature
In general, how are vineyards managed in Italy?
Almost all vineyards are now modern, specialized operations with vines of trellises, but Pergola and bush training can still be seen in some places
How many different identified grape varieties are there in Italy?
375-500 identified, counts vary
What are the most planted varieties in Italy (by hectares planted)?
Sangiovese, PG, Trebbiano, Glera, Montepulciano, Catarratto, Merlot, Chardonnay, Primitivo, Barbera
How has the use of oak evolved in Italy?
Red winemaking is influenced by France, which introduced new small oak barrels. Traditionally, reds were matured in large casks (often Slavonian), used for many years, which enabled slow controlled oxidation without intrducing new oak. In the 1980s and 1990s new French barriques became trendy with Bordeaux varieties, Sangiovese, and Nebbiolo, but the last two decades have seen reversal of the trend in favor of old, traditional oak
When was Italy’s first wine law introduced?
Grand Duke Cosimo III de’Medici introduced geographical limits for Chianti, Pomino, Carmignano, and Val d’Arno di Sopra in 1716
Besides simple, everyday wines, why might a producer declassify to vino da tavola?
For wines made in areas not covered by a DOC (like Sassicaia) or areas not traditional for high quality, or wines that did not conform to the DOC rules as written (Le Pergole Torte making 100% Sangiovese at a time when CC required blending with white grapes)
