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D3 Wine Law And Regulations > Italy - Tuscany > Flashcards

Italy - Tuscany Flashcards

1
Q

Where does Chianti DOCG cover? What is the topography?

A

A large area covering much of Central Tuscany. It surrounds Chianti Classico.
An area of hills, though many vineyards are at lower elevations (less than 300m) than Classico.

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2
Q

What are the maximum yields in the Sangiovese DOC(G)s?

A

Chianti 63
Subzones 56
Classico 52.5
Brunello 54
Vino Nobile di Montepulciano 56
Morellino de Scansano 63
Maremma Toscana 77 (for single variety red wines)

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3
Q

What are blending options within each of the Sangiovese DOC(G)s?

A

Chianti:
70% Sangiovese minimum. Remainder can be local or international, but the two Cabs can not exceed 15% each. 10% of white grapes are permitted (Trebbiano Toscano).

Chianti Subzones:
Mostly the same.

Chianti Colli Senesi:
75% Sangiovese. The two Cabs can not exceed 10% singly or together.

Classico:
80% Sangiovese, though in practise mostly 90%. Remainder can be local or international (wide choice, but especially Canaiolo and Merlot is used).

Brunello AND Rosso di Montalcino:
100% Sangiovese.

Vino Nobile di Montepulciano:
Minimum 70% Sangiovese

Morellino de Scansano:
Minimum 85% Sangiovese.

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4
Q

What are Minimum ageing requirements within each of the Sangiovese DOC(G)s?

A

Chianti:
Can be released for sale in March following vintage.
Chianti Riserva:
2 years, apart from certain subzones no oak ageing is required.
Riserva wines within Colli Fiorentini, Colli Senesi and Rufina:
6 months of ageing must be in oak

Chianti Classico:
October the year after harvest
Riserva:
Two years from the 1st Jan the year after harvest.
Chianti Classico Gran Selezione:
30m (no requirement for oak)

Brunello:
5 years from the 1st Jan after harvest, including two in oak.
Riserva:
6 years, two of which in oak.

Rosso di Montalcino:
1 year, usually briefly in steel.

Vino Nobile di Montalcino:
2 years from 1st Jan after harvest, 12-24m in oak.
Riserva
3 years, no additional oak ageing required.

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5
Q

What are minimum alcohol levels for Chianti?

A

11.5%, 12% for most subzones.

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6
Q

What do producers in Chianti have a choice of bottling their wines as?

A

Chianti, or within one of the seven subzones, Chianti with the name of the subzone (comes with tighter restrictions).

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7
Q

Why does Chianti come in at a lower price than Classico?

A

Moderately high yields, less intensive work in the vineyards and short ageing in stainless steel or old oak. All also contributing to moderate flavour intensity.

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8
Q

What is the profile of Chianti?

A

Medium bodied and alcohol, inexpensive to mid and acceptable to very good.

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9
Q

What are the three subzones that must see a period of ageing in oak?

A

Colli Fiorentini, Colli Senesi and Rufina.

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10
Q

What is distinctive about Chianti Rufina’s climate? How does this influence wine style?

A

A small zone and the coolest one due to a combination of altitude (350m) and cooling winds descending from a pass in the Appenines to the north.
Higher acidity and more restrained fruit when young, but with a capacity to age and develop complexity in bottle (eg Selvapiana).

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11
Q

What is Rufina home to?

A

Because of its proximity to Florence, a number of aristocratic estates (eg, Frescobaldi at Nipozzano).

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12
Q

Why had Rufina not seen the same rise in quality as other key appellations?

A

It hasn’t attracted the same level of investment and new owners as Chianti Classico or Montalcino.

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13
Q

What is the typical profile of wines from rufina?

A

Mid priced with a few premium examples, good to outstanding.

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14
Q

What is distinctive about Colli Senesi’s climate? How does this influence wine style?

A

The largest and generally the warmest, producing fuller bodied and richer wines.
Inexpensive to mid and acceptable to very good.

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15
Q

Where is Chianti Classico located? How does this influence viticulture.

A

The hilly area between Florence and Siena, the best wines typically come from 200-500m above sea. The elevation contributes to cool nights, lengthening the growing season and promoting full ripeness and high acidity

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16
Q

What are the three soil types of Chianti Classico?

A

• Galestro (schistous, crumbly rock with clay and marl). Said to give aromatic wines with the potential to age
• Alberese (calcerous soil with clay)
• Sandstone and clay
All combine good drainage with sufficient water holding capacity. Soils with more clay are said to give more structure and body.

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17
Q

How does the topography of Chianti Classico affect viticulture?

A

The work on hillsides has to be done by hand.

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18
Q

What else can feature on the label of Chianti Classico?

A

The name of a single vineyard.
A debate is ongoing about whether the names of key villages could appear on labels, but that is currently not allowed.

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19
Q

What can grapes grown within the area of Chainti Classico be declassified to?

A

Not Chianti DOCG.

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20
Q

What are the key different wine styles found within Chianti Classico DOCG?

A

The international style, encouraged by the importance of export market and prominence of super tuscans in the 1980s and 90s. Deep colour, plummy fruit (usually from Merlot), evident Vanilla from new oak.

The traditional style (seen a return in recent times): paler in colour, sour cherry from dominant Sangiovese, restrained new oak. Typically medium intensity, with some pronounced.

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21
Q

What is the typical quality and price of Classico? Who are key producers?

A

Mid to premium, good to outstanding.
Fontodi and Castello di Ama, though there are numerous.

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22
Q

What was introduced to Chianti Classico in 2013?

A

The Consorzio introduced a new designation, Chianti Classico Gran Selezione, to promote the top tier.
Grapes must come from a single vineyard or estate owned by the producer and be aged for a minimum of 30m (no wood requirement).

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23
Q

Where is Montalcino located? Where did it get its name?

A

Southern Tuscany. From the town of the same name.

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24
Q

What role did Biondi-Santi play in Brunello?

A

Wine was first bottles and sold by them in 1865, and they remained the only commercial producer until the Second World War.

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25
Q

What role did Banfi play in Montalcino?

A

Credited for the massive expansion starting in the 1970s. They’re a wine company originating as an import company in the USA, and had great success exporting Lambrusco to the USA and other countries.
Banfi purchased land in southern Montalcino and planted Muscat, but this proved unsuccessful.
The vines were grafted over to Sangiovese which led to the large commercial success for Banfi’s Brunello di Montalcino in the USA and other markets.

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26
Q

How many producers and area under vine was there in the 1960s vs today?

A

11 producers and 65ha, to 250 producers and 2100ha.

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27
Q

What is the general climate of Brunello? How does this affect style?

A

Warmer and drier than Chianti, as it is protected from rain by Monte Amiata to the south but, in most years, there’s still adequate rainfall for vines to flourish.
This allows the production of wines with ripe fruit, full body and high alcohol. The area also benefits from cooling breezes at night from the Mediterranean Sea 40km away, helping preserve acidity.

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28
Q

What is the general topography of Brunello?

A

Elevation varies. The vineyards in the longest established area just south of the town are more than 500m above sea, while other parts of the DOCG are much lower (minimum 120m).
The majority is hilly.

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29
Q

What are the general soils of Brunello?

A

Variable.
The northern part has more galestro based soils with higher elevations leading to more aromatic wines.
There is more clay in the lower, warmer, southern part, which in turn produces fuller bodied wines.

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30
Q

How do winemakers achieve balance in Brunello?

A

Blending across the region from the different soil types.

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31
Q

What is a key feature up for debate in Brunello?

A

Whether or not to introduce subzones, as in Chianti.

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32
Q

What are significant costs in Brunello?

A

Ageing requirements, due to the need to invest in oak containers and to have space to house them.

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33
Q

What has the trend of winemaking been in Brunello?

A

Similar to the region of Tuscany, experimentation with new French barriques, but the trend in this century has been to return to large format oak.

34
Q

What may be featured on the label in Brunello?

A

The name of a single vineyard.

35
Q

What is the general profile of Brunello wines?

A

Mainly premium and super premium.
Outstanding with intense sour cherry, high levels of acidity and tannin (capacity to age), and showing complexity, even on release, due to the tertiary notes developed from the long, initial ageing.

36
Q

Who are significant producers in Brunello?

A

Many, including Casanova di Neri and Soldera.

37
Q

What grapes typically go into Rosso di Montalcino?

A

100% Sangiovese from the same area as Brunello. Often made from young vines or less promising sites, or declassified Brunello in very difficult vintages, eg 2014.

38
Q

How is Rosso di Montalcino typically made? What is the general price and quality?

A

Aged briefly in steel or oak to preserve primary fruit, and can be sold after a year.
Mid price, good to very good in quality.

39
Q

Where is Vino Nobile di Montepulciano DOCG located?

A

SE Tuscany, between Montepulciano and the border of Umbria. A historic denomination reflecting the name of the top wine, Vino Nobile di Montepulciano.

40
Q

What is the general soil type and topography of Vino Nobile di Montepulciano DOCG?

A

Vineyards are planted on E and SE facing slopes ranging from 250-600m. The highest vineyards produce more aromatic wines due to a longer ripening season.
Soils include heavy, cool clay (fuller bodied wines) and sand (more aromatic).

41
Q

What is typical winemaking within Vino Nobile di Montepulciano DOCG?

A

Styles vary.
Traditionally full bodied and austere, requiring bottle ageing.
Some major companies have been working to produce wines that can be drunk in their youth; shorter extraction and use of small format French oak for maturation.

42
Q

What adds to the cost of Vino Nobile di Montepulciano DOCG?

A

Moderate yields and the ageing requirements.

43
Q

What else may feature on the label of Vino Nobile di Montepulciano DOCG?

A

Vineyard name.

44
Q

What is Rosso di Montepulciano DOC?

A

A category for less expensive wines for early drinking.

45
Q

What is typical quality and price of Vino Nobile di Montepulciano DOCG, who are significant producers?

A

Mid to premium, very good to outstanding.
Avignonesi and Contucci.

46
Q

What wine style has been increasing across Tuscany?

A

Sangiovese based, and other wines from other areas, due to the success of major Tuscan denominations.

47
Q

Where is Morellino de Scansano DOCG located, and what is the average climate?

A

Close to the coast of southern Tuscany, this warm area is moderated by altitude (avg 250m) and cooling winds from the sea at night.

48
Q

What is the general profile of wines from Morellino de Scansano DOCG?

A

Ripe fruit, some black fruit alongside sour cherry, medium to medium (+) acidity and ripe medium (+) tannins. Good to very good and inexpensive to mid.
Some producers make outstanding wines at super premium (Le Pupille and Morisfarms)

49
Q

Where is Bolgheri DOC located? How much land is under vine? What style of wine is produced here?

A

A compact, densely planted location of 1200ha on the Tuscan coast.
Specialised in Bordeaux blends, though single variety wines, whites, red and rosés are all made. Bordeaux blends account for 80%.

50
Q

What is the general climate of Bolgheri?

A

A warm climate, with cool nights due to proximity to the sea, leads to fully ripe grapes.
Winds from the sea throughout the year help reduce the risk of fungal diseases.
Rain is sufficient and well distributed throughout the year, though little during the harvest period.

51
Q

Where are vineyards typically planted within Bolgheri? What styles of vineyard management have been deployed?

A

Initially vines were planted at 400m above sea level, but when it was found that lesser altitudes experienced cooling winds, planting on lower sites took place.
As in other Tuscan denominations, irrigation is allowed. As the area has been planted recently, irrigation has been widely installed.
Vineyards are typically planted as cordon trained, spur pruned with VSP, being easy to maintain and to produce high quality fruit. Planting density is at around 6000 vines per ha (higher than traditional areas of Tuscany), enabling concentration between vines to reduce yields and raise the concentration of the final wine.

52
Q

When was the DOC for Bolgheri introduced? What was it labelled before? Which varieties are permitted in the DOC?

A

1983, before this vino da tavola. At this time it was not an area particularly known for wine and the wines were predominantly with Bordeaux varieties that were not typical in Tuscany.
Up to 100% Cab Sauv, Cab Franc and Merlot, up to 50% Syrah and Sangiovese, up to 30% other varieties, eg Petit Verdot.
In practice, Cab Sauv dominates the blend.

53
Q

What is the difference in yields and ageing requirements for Bolgheri Rosso and Bolgheri Rosso Superiore?

A

63 and 56hL/ha.
September the year after harvest and two years from 1st Jan after harvest, one of which must be in oak.

54
Q

How is Bolgheri Rosso Superiore typically made?

A

Aged in French barriques, with a significant proportion of new oak.
Moderate yields and new French oak adds to the cost of production.

55
Q

What white wines come from Bolgheri DOC? How are these labelled?

A

Small amounts, especially from Vermentino, which can be bottled as DOC Bolgheri.

56
Q

What is the typical profile of Bolgheri Rosso Superiore?

A

Deep ruby, medium (+) to pronounced blackberry and red plum, sometimes with green bell pepper notes in cooler years, and vanilla and sweet spice from oak, with medium (+) acidity and high tannins.
Very good to outstanding and premium to super.

57
Q

Which single estate makes up the Bolgheri Sassicaia DOC? What do regulations require?

A

Tenura San Guido, who produces Sassicaia.
Minimum 80% Cab Sauv. Minimum ageing of 2 years, 18m of which must be in 225L oak barrels.

58
Q

What wines are produced in Bolgheri Sassicaia DOC?

A

High quality, especially Sassicaia and Ornellaia (owned by the Frescobaldi family) which are regarded as world-class examples of Bordeaux style wines, collected and traded globally.
These and other companies also make less expensive second wines on the Bordeaux model.

59
Q

Who accounts for plantings in Bolgheri Sassicaia DOC?

A

The Bolgheri Consortium represents 90%.
The 10 largest companies own 70%.
Amount of wine being bottled has grown rapidly in the decade to 2017, reflecting the success of the DOC.

60
Q

When did Maremma Toscana get awarded DOC? What did this mark? Where is it located?

A

2011 and based on the IGT of the same name. The volume of production has risen rapidly since then.
Covers an extensive area, encompassing the entire province of Grosseto, adjacent to the coast of southern Tuscany.

61
Q

What styles of wine are permitted in Maremma Toscana DOC?

A

A wide range, both local and international.
Nearly half of all grapes grown are Sangiovese, with Cab Sauv and Vermentino the next most important.

62
Q

What is the typical quality and price or Maremma Toscana DOC?

A

Inexpensive to mid, with some high quality estates selling Bordeaux style blends within the DOC at premium and super premium prices, eg Le Pupille and Rocca di Frassinello.

63
Q

What are the maximum yields of Maremma Toscana DOC?

A

Moderately high, eg, 77hL/ha for red single varieties.

64
Q

When was Vernaccia di San Gimignano DOCG awarded DOC status? When does the region date back to?

A

A historic white wine region, mentioned several times in the middle ages. It lies within Chianti DOCG and was the first recipient of Italys DOC in 1966.

65
Q

What is the general climate and topography of Vernaccia di San Gimignano DOCG?

A

Dry summers and is windy, reducing the risk of fungal diseases.
Vines are planted on hillsides between 200-400m, offering good sunlight interception and drainage.

66
Q

What varieties and yields are permitted in Vernaccia di San Gimignano DOCG?

A

Minimum 85% Vernaccia, up to 10% Sauv B and Riesling allowed.
63hL/ha.

67
Q

What is the typical profile of Vernaccia di San Gimignano?

A

Medium intensity on the nose with lemon and floral notes, medium (+) acidity.

68
Q

What are the characteristics of Vernaccia?

A

Found on the local sandstone soils, ripens mid to late and can produce high yields, which may have contributed to a decrease in reputation, as too many wines were produced which lacked concentration.

69
Q

How are sales of Vernaccia di San Gimignano divided? What is a key reason for this? What has the trend been over the last 15 years?

A

Remained broadly stable over the 15 years to 2018. There is a very large local market to the tourists visiting the famous town with its remaining 14 medieval towers: over 30% is sold locally.
Half of wine produced is exported, with the US, Germany and Switzerland being the biggest markets.

70
Q

What is the general profile of Vernaccia di San Gimignano?

A

Mainly inexpensive to mid-priced, with a few producers getting premium prices eg Panizzi and Montenidoli.

71
Q

What initiative did the Consorzio launch? When?

A

In 2014 they promoted an itiativw to reduce the carbon footprint of its wines by reducing the amounts of chemicals used, reducing energy and water consumption, and using lighter bottles.

72
Q

What can red wines produced in the area of Vernaccia di San Gimignano be labelled as?

A

Red wines from Sangiovese and international varieties are also made in the area and can be bottled under the separate DOC San Gimignano.

73
Q

What is permitted within Toscana IGT?

A

In addition to the DOC(G)s, producers have the IGT option.
Higher permitted yields, and any registered grape varieties can be used.

74
Q

What styles of wine are produced as Toscana IGT?

A

Mostly inexpensive to mid, some of Tuscanys most prestigious and expensive wines are also from that category, including Masseto (Merlot from Frescobaldi’s Tenuta dell’Ornellaia) and Solaia (Cab Sauv, Franc and Sangiovese from Antinori)

75
Q

How is Vin Santo made, and which appellations can it be made in?

A

An Amber coloured wine made by the appassimento method, most often using a blend of Trebbiano Toscano and Malvasia.
Prevalent throughout Tuscany and permitted within many denominations.
The DOCG Vernaccia di San Gimignano permits it, as do three separate Vin Santo DOCs that correspond to the zones of Chianti, Chianti Classico and Vino Nobile di Montepulciano.

76
Q

What varieties are permitted in Vin Santo Chianti Classico?

A

Trebbiano Toscano and Malvasia, singly or combined, must be minimum 60%.

77
Q

What is traditional and modern winemaking for Vin Santo?

A

Traditionally dried in the loft of the house, juice is fermented, then the wine is aged in small barrels sealed and stored unopened in the loft for many years (5-10)
Modern production either continues in this way or controls the fermentation temperature to retain some primary fruit.

78
Q

What is the size of production of Vin Santo?

A

Many wineries produce small batches, though a few, eg, Avignonesi in Vino Nobile di Montepulciano, produce significant volumes.

79
Q

How does Vin Santo achieve its profile? What is its profile?

A

Long periods of ageing (eg, minimum 2 years in Chianti Classico and 3 in Montepulciano, though often exceeded).
The combination of rising and falling temperatures and oxidative ageing without topping up leads to the amber colour and a complex palate of dried fruit (apricot, lemon) flavours, nutty notes, and a varying level of volatile acidity.
Sweet with balancing high acidity and medium (+) to high alcohol. Premium to super due to small batch production and years of ageing before sale.

80
Q

What is the red version of Vin Santo?

A

Occhio di Pernice ‘eye of the partridge’, based on Sangiovese.

D3 Wine Law And Regulations (19 decks)

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