L3: Italy Flashcards
Italy Climate
Mediterranean
Appinine Mountain Range
Mountain range running down the center of Italy; creates many hillsides which are ideal for wine production
Oenotria
Land of staked vines
Greek term for Italy
North Italy: General
Cooler
Stronger European Influences (e.g., France, Germany)
Piedmont, Veneto
South Italy: General
Warmer
Stronger Greek influence; more rustic wines
Abruzzo, Apullia, Basilicata
Climate
Warmer mediterranean
Grapes
Primitivo
Montepulciano
Anglianico
Notable Wines / Sub-Regions
Basiliata: Aglianco - Barolo of south; long aging
Montepuliciano d’ Abruzzo
Piedmont (general)
North: More industrial; tied to central europe; reflects french / german style
Climate
Mediterranean
Grapes
Nebbiolo
Muscat (W)
Arneis (W) - similar to Chablis
Barberra (R)
Dolcetto (R)
Notable Wines / Sub-Regions
Barolo
Barberesco
Langhe–region that contains Barolo / Barberesco
Asti - Muscat (W) grape; moscato = sparkling white
Barolo
Piedmont region
Nebbiolo
One of three “Killer Bs”
Barberesco
Piedmont region
Nebbiolo
One of three “Killer Bs”
Langhe
Piedmont
DoC containining Barolo and Barberesco
Great value!
Asti
DOCG producing Moscato in frizzante (fizzy) and spumante (sparkling) styles
Southern Piedmont
Veneto
North: More industrial; tied to central europe; reflects french / german style
Climate
Mediterranean
Grapes
Garganega (W)
Notable Wines / Sub-Regions
Soave: Garganega - Light and delicate, with aromas of white peach, citrus, mild spices
Amarone: Red wine made using appassimento method. Corvina grape
Prosecco: Glera grape
Amarone
Red wine made using appassimento method. Corvina grape. Veneto region
Appassimento method
Mehtod of drying grapes to increase concentration and alcohol content. Used in Amarone. Veneto region
Soave
North Italian White
Garganega grape
Veneto region
- Light and delicate, with aromas of white peach, citrus, mild spices
Glera
Italian grape used in prosecco
Prosecco
Sparkling wine
Secondary fermentation in large tanks
Glera grape
Veneto (North) region
Abruzzo
South Italy
Abruzzo is a region on the Adriatic coast, halfway up the part of the peninsula known as the “boot”. For most of the 20th century Abruzzo has been known as a “wine lake” where 80-90% of commercial production is handled by co-ops that churn out low-quality juice. The region historically depended on two ubiquitous grapes for its production: Trebbiano and Montepulciano.
Abruzzo’s profile is improving with a rapidly growing number of private estates and an increasing focus on quality over quantity. There is currently one DOCG, Montepulciano d’Abruzzo Colline Teramane. Montepulciano here is an oaky red exhibiting lush fruit and a rustic backbone.
Montepulciano d’Abruzzo
Abruzzo (southern Italy)
Montepulciano here is an oaky red exhibiting lush fruit and a rustic backbone.
Basilicata
Southern Italy
Known for Aglianico di Vulture
The most isolated area of southern Italy, Basilicata is landlocked between the Ionian and Tyrrhenian Seas. Its remoteness and terrain limit production to only 3% of Italy’s total output. Its wine fortunes are based on a single DOC: Aglianico di Vulture, surrounding the extinct Mount Vulture. A small band of dedicated producers hand-harvest their grapes on steep terrains to make these quality wines. Their efforts have earned the area the name “Barolo of the South”.
Aglianico
“Barolo of the South”
From Basilicata. High quality wines. Long lasting / age worthy.
From Vulture–area surrounding extinct Mt. Vulture
Puglia
South Italy - “Boot heel”
This hot, fertile region has undergone a revolution from bulk producer of value-priced red wine to a regional powerhouse focusing on appealing reds made from Negroamaro, Primitivo, and Malvasia Nera. Affordable, authentic, and drinkable when young, these reds are building a solid reputation in the marketplace. White wines, while interesting, are confined to limited production zones. The first DOCG from the region, designated in 2010, is for the region’s sweet red wine, Primitivo di Manduria Dolce Naturale. Winemakers are hoping to become equally regarded for their dry reds, particularly Negroamaro from the Salice Salentino DOC.
Tuscany
Central Italy
Near Florence, Center of Wealth and Culture
Liked to Bordeaux – aristocratic roots, iconic wines
Sangiovese is king
Chianti / Chianti Classico
Brunello di Montalcino
Vino Nobile di Monetpulciano
Kill Bs of Italy
Brunello di Montalcino (Tuscany, Saniovese)
Barolo (Piedmont, Nebbiolo)
Barberesco (Piedmont, Nebbiolo)
Chianti
Tuscany
Sangiovese
70% Sangiovese Requirement
Chianti DOCG it must come from one of the eight Chianti subzones and be comprised of a minimum of 70% Sangiovese. The additional of white grapes, such as Trebbiano and Malvasia, is optional, along with its traditional blending partner, Canaiolo.
Chianto Classico
Tuscany
Sangiovese
80% Sangiovese Requirement; no white grapes
Classico DOCG, comprised of nine subzones, was identified as a special winemaking region in 1716. Today, Sangiovese must comprise at least 80% of any blend, and no white grapes are permitted. The minimum alcohol level for Chianti Classico is 12% (compared to 11.5% for Chianti DOCG) and the wines must age for one year prior to release. A Riserva wine must be aged for two years at the winery before release.
Classico (Italy)
More traditional winemaking area
Brunello di Montalcino
Tuscany, Sangiovese
One of 3 Killer Bs of Italian Wine
Brunello di Montalcino must be made from 100% Sangiovese grapes grown on a hillside vineyard around the southern Tuscan town of Montalcino. In its traditional form, it is an intensely concentrated, tannic wine that can age up to 20 years or more. Many producers use barriques to age their wines, but some prefer traditional large oak casks, or “botti,” that tend to emphasize varietal characteristics over wood. The wines must receive at least four years of aging (five years for Riserva). The “junior” version of Brunello comes from the Rosso di Montalcino appellation.
Vino Nobile di Monetpulciano
Tuscany - Sangiovese
Vino Nobile di Montepulciano requires 70% of the wine to be comprised of the Prugnolo Gentile clone of Sangiovese. However, many producers make their top Nobile from 100% Sangiovese. The wine is aged for a minimum of two years. It must be aged for three years total for the wine to be labeled Riserva.
Super Tuscan
Tuscan
Blend of Sangiovese and Bordeaux Varietals (Cab, Merlot) or other international varieties
More recent appears; largely IGT.
Sicily
Southernmost region
Many local grapes
Nero ‘Avola is notable
Italian Wine Law
GI System, Run Centrally
DOC - introduced 1963
DOCG - Introduced 1984
Italian Wine Law Pyramid
VdT (Vin di Tavola)
IGT (Indicazione Geographica Typica)
DOC (Denominazione de Origine Controlle)
DOCG (Denominazione de Origine Controlle E Garantita)
DOC (Italy)
Denominazione di Origine Controllata
The primary purpose of Italian wine law, devised in 1963 and called Denominazione di Origine Controllata (DOC), is to authenticate wine and give consumers a rudimentary sense of origin and production. A secondary consideration was to establish an identity in the marketplace to compete with French wines. These two needs were met by adopting the French AOC method of classification.
DOCG (Italy)
Denominazione di Origine Controllata e Garantita
Regional laws were established to define critical factors such as grape yields, grape varieties, geographical boundaries, aging requirements, viticultural practices, and vinification techniques. Though sometimes confusing and ambiguous, the Italian classification system has been clarified over the years to reflect changes in winemaking and the market. In 1984, a more stringent system, called the Denominazione di Origine Contrallata e Garantita (DOCG), was instituted. The new laws required approval by a government tasting panel on an annual basis. Initially, six DOCGs existed, but now there are more than 70, with several expected to come online in the next few years.
Arneis (Italy)
Piedmont
Arneis is not as acidic as other Italian white grapes. Floral aromatics, sometimes with a subtle hint of anise on the nose, complement mildly citric flavors of white grapefruit, ripe pear, and green apple, and some hints of white peaches. The finish can give off a touch of almond, like Verdicchio.
Garganega (Italy)
Veneto (Soave) (Northeast Italy)
Light and delicate, with aromas of white peach, citrus, mild spices, and wildflowers. This grape has vigorous acidity and picks up “green” elements and bitter almonds. It is a white that does well with moderate barrel aging.
Glera (Italy)
Prosecco Grape
Northeast Italy (Veneto)
Pinot Grigio (Italy)
Veneto (Northeast)
Pinot Grigio aromas run the gamut with components of lemon-lime, apple, and pear, or stone fruit factors like peach and apricot. Pinot Grigio is typically a pale, straw-like yellow with some golden hues thrown in. High in acidity, Italy’s version of this white grape is leaner and more mineral-driven than those found in France and the U.S.
Trebbiano (Italy)
Everywhere!
Widely planted family of grapes. Pale, watery color. Crisp, citrus acidity. Neutral flavors make this a good white grape for blending.
Verdicchio
Marches (Central)
This white grape can be piney and resinous, with high acidity. Savory pears, apricot, green apple, and green herbs hit the palate, with a distinctive finish of almonds.
Barberra
Piedmont
This is the most widely planted grape in Piedmont. A medium-bodied red, with dry roses, dark berry, and cherry scents. Soft tannins accompany flavors of plum and forest berries. Barbera does well in barrel, adding heft and depth to a blend.
Dolcetto
Piedmont
The “little sweet one” is anything but! Sweet refers to the hills where these red grapes are grown, not the wine itself. Aromas of blackberry and plum on the nose, it is usually fruity with a light to medium body. Dolcetto exhibits moderate tannic structure and mouthfeel.
Nebbiolo
Piedmont
Scents of cherries, plum, red fruits, violets, roses, and licorice dominate. This red can be mildly tarry with undertones of herbs. Noticeable tannins along with the fresh acidity are its calling card.
Main grape of Langhe DoC (Barbaresco and Barolo)
Sangiovese
Everywhere!
Dozens of clones of Sangiovese exist, some finer than others. Red wines tend to exhibit the grape’s naturally high acidity as well as moderate to high tannin content and light color. Young Sangiovese has fresh fruity flavors of sour cherry and spice, but readily takes on oaky, even tarry, flavors when aged in barrels. Not overly tannic, but it’s acidity allows it to age well.
Primitivo
Puglia (South)
This red is typified by jammy flavors of plum, blackberry, and dark raspberry, with undertones of tobacco and Asian spices. The depth of color is a good indication of age.
Montepulciano
Marche, Molise, Abruzzo (Southern Italy)
Deeply pigmented, crimson-purple, and opaque, with soft tannins and a full mouthfeel. Aromas of cherry, dark plum, spices, and roasted almonds accompany flavors of plum, blackberry, red cherries, and dark raspberry. This red wine usually has a rustic edge.
**NOT Vino Nobile di Montepulciano (which is Sangiovese)
** IS Montepulciano d’ Abruzzo
Aglianico
Basilicata, Campania (Southern Italy)
Barolo of the South
An inky black, opaque color identifies this firmly-structured grape with high levels of tannin and acidity. Harsh in its youth, it will develop layers of game, earth, and more mature darker fruits with age. It also shows elements of smoke, dark chocolate, pepper, and iron.
Who are the largest consumers of Italian Wine?
Americans
What is the main grape in Amarone?
Corvina
Goes through the apassamiento process to “raisin” the grapes
What does Superiore mean on an Italian label?
Higher alcohol levels than is traditional for the DOC
What does Reserva mean on an Italian wine label?
Aged for ~2 years before release - considered higher quality wines
What region is known for Aglianaco
Basilicata (Southern Italy)
Known as “Barolo of the South”. Long lived, inkly black, high tanin and acid
What region produces Glera?
Veneto (North East Italy)
Used in Prosecco
What region produces Nero d’ Avola
Siciliy
(Lighter tanins; can be reminiscent of some pinot.
Dark and intense red grape. Fresh nose of clove, licorice, wild berries, earthy tar, and minor nut skin scents. Fruit flavors are full-bore, texture can be jammy-chewy, highlighting rich ripeness with raspberries predominating. Mildly tannic finish with some bitter chocolate.)
Where is Arneis grown?
Piedmont (North West Italy)
Arneis is not as acidic as other Italian white grapes. Floral aromatics, sometimes with a subtle hint of anise on the nose, complement mildly citric flavors of white grapefruit, ripe pear, and green apple, and some hints of white peaches. The finish can give off a touch of almond, like Verdicchio.
