Italy - Marche Flashcards
What winemaking is common for entry level Verdicchio?
Does not go through MLC, aged for 4-6m in stainless steel and bottled for early release and consumption.
What winemaking is common for Riserva Verdicchio?
Some go through MLC for creamier acidity. (A long ripening season can produce wines with high fruit concentration and high acidity).
Often aged on the lees in old oak barrels for additional texture, but not oak flavours.
These wines can be aged for a decade or more, developing dried fruit and mushroom tertiary notes.
What winemaking is common for Pecorino?
Some Offida Pecorino DOCG wines are released early to retain primary fruit, while a minority are aged for 12-18m in old oak for additional texture.
How much of the blend does Montepulciano usually make up?
While often blended with Sangiovese, the high quality wines tend to be 70-85% Montepulciano (key black variety for quality and quantity)
What care needs to be taken around Montepulciano in the winery?
It is prone to reduction, so it requires frequent aeration to avoid development of off aromas.
What are the two key styles of Montepulciano? How are they made and what’s the profile?
• Simpler, lighter wines. 4-5 days maceration. Ripe, medium intensity red-cherry fruit with no oak. Medium body and tannins.
• higher quality. 20 days maceration (care has to be taken to not extract too much tannin). Medium (+) to pronounced intensity red cherry and black plum with oak aromas. Medium (+) tannins (from long maceration and ageing in oak)
