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WSET Level 4 - D3 > Italy - Tuscany > Flashcards

Italy - Tuscany Flashcards

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1
Q

Describe the major milestones in the history of Tuscany

A
  • 1932: Creation of larger Chianti DOCG area -> historic area was then called “Chianti Classico”
  • Until WWII: Sharecropping was common -> low quality
  • 1970: Creation of Sassicaia and Tignanello as Super Tuscans -> Bordeaux blends
  • Today: Focus on indigenous varieties (esp. Sangiovese) with less new oak
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2
Q

Climate
What is the climate, rainfall, and climatic influences?

A
  • Warm Mediterranean
  • Adequate rainfall
  • Altitude as cooling influence
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3
Q

Climate
What are potential hazards?

A
  • Spring frost
  • Hail
  • Rain during harvest
  • Summer drought
  • Prolonged high temperatures
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4
Q

What are the 4 most important varieties (in descending order), and what are their rough plantings?

A
  • Sangiovese (64%)
  • Trebbiano Toscano (<= 5%)
  • Merlot (<= 5%)
  • Cabernet Sauvignon (<= 5%)
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5
Q

Sangiovese
What is the typical style of a 100% Sangiovese wine? (color, aromas, acidity, body, tannin, quality, price)

A
  • Medium intensity ruby
  • Red cherry, red plum and herbal notes
  • High acidity
  • Medium to full body
  • High tannins
  • Acceptable to outstanding
  • Inexpensive to premium priced (few super- premium)
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6
Q

Sangiovese
Where in Italy is it mostly grown and for how much of total plantings in Italy does it account?

A
  • Central and Southern Italy
  • 10% of all vines grown in Italy
  • Most planted variety in Italy
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7
Q

Sangiovese
What are characteristics of the variety? (budding, ripening, vineyard sites, soil, vigor, yields, skin)

A
  • Overall, a difficult variety to grow successfully
  • Early budding -> spring frosts
  • Late ripening -> autumn rain
  • Best on well exposed sites (to fully ripen)
  • Best on shale and limestone soils (providing excellent drainage)
  • High vigor -> canopy mgmt. needed
  • Can produce high yields (decision regarding quality needs to be made)
  • Thin skin -> susceptible to botrytis
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8
Q

Sangiovese
What are newly developed clones aiming at?

A
  • Moderate yielding, higher-quality
  • Smaller berries
  • Thicker skins
  • More open bunches
  • Less vigor
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9
Q

Sangiovese
What are the two major hazards in the vineyard?

A
  • Esca
  • Wild boars
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10
Q

Trebbiano Toscano
Under what name is it elsewhere known and what are characteristics of the variety? (budding, vigor, diseases, flavors)

A
  • Ugni Blanc (in France)
  • Late budding -> not vulnerable to spring frost
  • High vigor and high yielding
  • Prone to downy mildew and eutypa dieback (otherwise good disease resistance)
  • Ripens well in sunshine and heat, while retaining high acidity
  • Mostly neutral flavors
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11
Q

Trebbiano Toscano
What is the trend and why?

A
  • Declining in popularity
  • High yielding (so popular in the past), but lack of fruitiness and low flavor intensity
  • Still important part of the blend of Vin Santo because of the high acidity
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12
Q

Winemaking
How did the winemaking of Sangiovese dominant wines evolve (blending, time on skin, ageing)?

A
  • Historically
  • Sangiovese as part of a blend with white varieties
  • Very long time on skins and long ageing times in neutral vessels
  • More recently
  • No blending with white varieties
  • Shorter time on skins (7-10 days for early-drinking, 15-25 for wines intended to age)
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13
Q

Winemaking
How did the ageing of Sangiovese wines develop?

A
  • In the latter decades: proportion of new oak -> vanilla and sweet spice
  • Since 2000s: more neutral vessels used -> sour red cherry fruit as the main point of interest
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14
Q

What are the most important denominations?

A
  • Chianti DOCG
  • Chianti Classico DOCG
  • Brunello di Montalcino DOCG
  • Vino Nobile di Montepulciano DOCG
  • Morellino de Scansano DOCG
  • Bolgheri DOC
  • Bolgheri Sassicaia DOC
  • Maremma Toscana DOC
  • Vernaccia di San Gimignano DOCG
  • Toscana IGT
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15
Q

Chianti DOCG
Where are vineyards located?

A

Around the smaller Chianti Classico (higher elevation)

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16
Q

Chianti DOCG
What are requirements regarding varieties?

A
  • 70-100% Sangiovese
  • Other local or international varieties as blending components
  • Max 15% Cabernet Sauvignon and/or Cabernet Franc
  • Up to 10% white grapes (e.g. Trebbiano Toscano), but they are rarely used
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17
Q

Chianti DOCG
What are further requirements regarding min alc, max yield, ageing?

A
  • Min 11.5% alc
  • Max yield: 63 hL/ha
  • No ageing requirements
  • Riserva: 2 years of ageing
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18
Q

Chianti DOCG
Describe the typical style of wine (intensity, body, alcohol, quality, price)

A
  • Light to medium intensity
  • Medium body
  • Medium alcohol
  • Acceptable to very good
  • Inexpensive to mid-priced
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19
Q

Chianti DOCG
How many sub-zones are there? Name two important sub-zones and their characteristics (climate, effect on wine, quality, price)

A
  • 7 sub-zones (max yield: 56 hL/ha)
  • Chianti Rufina DOCG
  • Small sub-zone and coolest climate
  • -> high acidity and more restrained fruit
  • -> capacity to age and develop complexity
  • Good to outstanding quality
  • Mid-priced (few premium)
  • Chianti Colli Senesi DOCG
  • Largest sub-zone and warmer
  • -> fuller bodied and richer wines
  • Acceptable to very good quality
  • Inexpensive to mid-priced
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20
Q

Chianti Classico DOCG
Where are vineyards located, what are characteristics of the soil, what are climatic influences and what effect does it have on the final wine?

A
  • Hilly area between Florence and Siena
  • Hillside adds to cost (more by hand)
  • Soils with good drainage and sufficient water-holding capacity
  • Altitude mostly 200-500m
  • -> cool nights
  • -> longer growing season
  • -> full ripeness and high acidity
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21
Q

Chianti Classico DOCG
Describe how the different soil types influence the final wine

A
  • Galestro (schist, rock, clay, marl): aromatic wines with the potential to age
  • More clay: more structure and body
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22
Q

Chianti Classico DOCG
What are the requirements regarding varieties, max yield, and ageing?

A
  • Min 80% Sangiovese
  • No white varieties allowed
  • Max yield: 52.5 hL/ha
  • Can only be released after 1 year
  • Riserva: min 2 years of ageing
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23
Q

Chianti Classico DOCG
Describe the typical style of wine (color, intensity, aromas, quality, price)

A
  • Traditional style
  • Paler color
  • Medium intensity (some pronounced)
  • Sour cherry fruit, restrained new oak
  • Very good to outstanding quality
  • Mid- to premium priced
24
Q

Chianti Classico DOCG
What category was recently (2013) introduced to promote quality?

A
  • Chianti Classico Gran Selezione
  • Single vineyard or estate owned by the producer
  • Aged for min 30 months
25
Q

Chianti Classico DOCG
Name two significant producers

A
  • Fontodi
  • Castello di Ama
26
Q

Brunello di Montalcino DOCG
Describe the climate, climatic influences and soils as well as their impact on the final wine

A
  • Warmer and drier than Chianti Classico
  • Adequate rainfall
  • -> ripe fruit, full body and high alcohol
  • Cooling breezes at night from the Mediterranean Sea -> preserve acidity
  • Range of altitudes between 120-500
  • Soils:
  • -> Galestro-based soils with higher elevations (aromatic)
  • -> More clay in the lower, warmer parts -> fuller body
27
Q

Brunello di Montalcino DOCG
What are the requirements regarding varieties, max yield, and ageing?

A
  • 100% Sangiovese
  • Max yield: 54 hL/ha
  • Ageing: min 5 years ageing (min 2 years in oak)
  • Riserva: 6 years (2 in oak)
28
Q

Brunello di Montalcino DOCG
Describe the typical style of wine (intensity, aromas, acidity, tannin, quality, price)

A
  • Pronounced intensity
  • Sour cherry fruit
  • High acidity
  • High tannin
  • Outstanding quality
  • Premium to super premium priced
29
Q

Brunello di Montalcino DOCG
Name two significant producers

A
  • Casanova di Neri
  • Soldera
30
Q

Brunello di Montalcino DOCG
What DOC allows the wines to be declassified in difficult vintages? What are requirements and typical quality and price?

A
  • Rosso di Montalcino DOC
  • 100% Sangiovese
  • Only briefly aged and sold after 1 year
  • Good to very good quality
  • Mid-priced
31
Q

Vino Nobile di Montepulciano DOCG
Where are vineyards located, what are the soils, and what is the influence on the final wine?

A
  • East and south-east facing slopes
  • Altitude: 250-600 m
  • The higher, the more aromatic the wines
  • Soils: heavy, cool clay (producing fuller bodied wines) and sand (more aromatic wines)
32
Q

Vino Nobile di Montepulciano DOCG
What are the two styles of wine and what is the overall quality and price?

A
  • Traditional style: full bodied and austere, requiring ageing in bottle
  • Some work on newer style: can be drunk in their youth
  • Very good to outstanding quality
  • Mid- to premium priced
33
Q

Vino Nobile di Montepulciano DOCG
What are the requirements regarding varieties, max yield, and ageing?

A
  • 70-100% Sangiovese
  • Max yield: 56 hL/ha
  • Min 2 years of ageing (min 1 year in oak)
  • Riserva: 3 years ageing
34
Q

Vino Nobile di Montepulciano DOCG
What DOC allows the wines to be declassified in difficult vintages? What is the typical style?

A
  • Rosso di Montepulciano DOC
  • Less expensive and early drinking
35
Q

Vino Nobile di Montepulciano DOCG
Name two significant producers

A
  • Avignonesi
  • Contucci
36
Q

Morellino de Scansano DOCG
What is the climate and requirements regarding varieties and max yields?

A
  • Warm area moderated by altitude and cooling winds at night
  • Min 85% Sangiovese
  • Max yield: 63 hL/ha
37
Q

Morellino de Scansano DOCG
Describe the typical style of wine (aromas, acidity, tannins, quality, price)

A
  • Sour cherry and black fruit
  • Medium to medium(+) acidity
  • Ripe medium(+) tannins
  • Good to very good quality (some outstanding)
  • Inexpensive to mid-priced (some premium)
38
Q

Morellino de Scansano DOCG
Name two significant producers

A
  • Le Pupille
  • Morisfarms
39
Q

Bolgheri DOC
What style of wine is mostly produced and how much is its share in terms of area planted?

A
  • Red Bordeaux blends
  • 80%
40
Q

Bolgheri DOC
Describe the climate, climatic influences and rainfall

A
  • Warm climate
  • Cool nights (proximity to sea)
  • Winds reduce risk of fungal diseases, leads to fully ripe grapes
  • Sufficient rainfall (still irrigation is widely installed)
41
Q

Bolgheri DOC
What varieties and what proportions of them are allowed in the wine?

A
  • Up to 100%: Cabernet Sauvignon, Cabernet Franc and Merlot
  • Up to 50%: Syrah and Sangiovese
  • Up to 30%: Other varieties, e.g., Petit Verdot
42
Q

Bolgheri DOC
What are the two labling terms and what are the regulations for each?

A
  • Bolgheri Rosso Superiore: max yield 56 hL/ha, aged for min 2 years (incl. 1 on oak)
  • Bolgheri Rosso: max yield 63 hL/ha
43
Q

Bolgheri DOC
Describe the typical style of Bolgheri Rosso Superiore (color, intensity, aromas, acidity, tannins, quality, price)

A
  • Deep ruby
  • Medium(+) to pronounced intensity
  • Blackberry, red plum, sometimes green bell pepper notes and vanilla and sweet spice from oak
  • Medium(+) acidity
  • High tannins
  • Very good to outstanding quality
  • Premium to super-premium priced
44
Q

Bolgheri Sassicaia DOC
What was the DOC created for and what are the regulations regarding varieties and ageing?

A
  • DOC for the single estate Tenuta San Guido that produces Sassicaia
  • Min 80% Cabernet Sauvignon
  • Min 2 years ageing (incl. 18 months in 225 barriques)
45
Q

Maremma Toscana DOC
What varieties are allowed and planted?

A
  • Wide range of varieties: local and international
  • 50% is Sangiovese
  • Next important are Cabernet Sauvignon and Vermentino (white)
46
Q

Maremma Toscana DOC
What are rough yields and the resulting prices? What is the exception? (incl. significant producers)

A
  • High yields and mostly inexpensive to mid-priced
  • Few high-quality estates reach premium and super-premium prices
  • E.g., Le Pupille and Rocca di Frassinello
47
Q

Vernaccia di San Gimignano DOCG
Where is it located and what is it known for?

A
  • Western side of Chianti DOCG
  • Historic white wine region
48
Q

Vernaccia di San Gimignano DOCG
What is the main variety of this wine and what are other permitted varieties? What is the typical style of wine? (intensity, aromas, acidity)

A
  • Min 85% Vernaccia di San Gimignano
  • Up to 10% of Sauvignon Blanc and Riesling
  • Medium intensity
  • Lemon and floral notes
  • Medium(+) acidity
49
Q

What is another option next to the DOC(G)s? What is the typical quality and price of wine?

A
  • Toscana IGT
  • Mostly inexpensive to mid-priced
  • AND some of Tuscany’s most expensive and prestigious wines:
  • Masseto (Merlot from Frescobaldi’s Tenuta dell’Ornellaia)
  • Solaia (Cabernet Sauvignon/Sangiovese/ Cabernet Franc blend from Antinori)
50
Q

Vin Santo
What is it, how are the grapes processed, what are the varieties and where is it permitted?

A
  • Amber colored sweet wine
  • Made by the appassimento method
  • Mostly a blend of Trebbiano Toscano and Malvasia
  • Permitted in many denominations, e.g., Chianti, Chianti Classico and Vino Nobile di Montepulciano
51
Q

Vin Santo
How is the wine handled in the cellar and what is the typical style? (color, aromas, acidity, alcohol, ageing, price)

A
  • Rising and falling temperature in combination with oxidative ageing without topping
  • Amber color
  • Complex palate of dried fruit (apricot, lemon), nutty notes, as well as a variable level of volatile acidity
  • High acidity
  • Medium(+) to high alcohol
  • Min ageing times vary (at least 2 years, but often longer)
  • Premium or super-premium price
52
Q

Wine Business
How much of the production is DOC(G)? Within that category, what are the most important DOC(G)s in terms of volume?

A
  • 65%
  • Chianti
  • Chianti Classico
  • Brunello di Montalcino
53
Q

Wine Business
What is the structure of businesse across the denominations

A
  • Very different
  • Roughly 14% of wine in Chianti is made by co-ops
  • No co-ops produce wine in Bolgheri
54
Q

Wine Business
For which regions are exports very important? How much do they roughly export? What are the main export markets?

A
  • Chianti, Chianti Classico, Montalcino, Montepulciano
  • 70-80%
  • USA, Germany, Canada
55
Q

Wine Business
What is the route to market of the different wines?

A
  • Inexpensive wines: supermarkets, cheap bars and restaurants
  • Mid-price to super-premium: specialist wine shops and higher-priced restaurants
56
Q

Wine Business
How are wines marketed?

A
  • Some with reference to their place in Tuscan wine history (e.g., Chianti)
  • Some are promoted as world-class quality (e.g., Montalcino, Bolgheri)
  • Wine tourism is promoted through the construction of architecturally ambitious wineries

WSET Level 4 - D3 (56 decks)

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