Southern Italy Flashcards
Name the four main regions of Southern Italy.
Campania, Basilicata, Puglia, Sicily
Describe the climate of Southern Italy.
South of Lazio down to Puglia peninsula and island of Sicily. Climate is hot and dry inland, humid near the coast. Many of the vineyards are located on the slopes of te Apennines, with altitude providing relief from teh heat. Sea breezes cool the vineyards located on the flatter terrain of the Puglian peninsula.
High yield wines made in Pugila and Sicily, vines traditionally bush-trained low to the ground with leaf cover protecting the grapes from sunburn. Old vines are evidence of this but codon training or trellising are most common methods use today, allowing for mechanisation on puglia’s flat plain.
Which region has the most DOCGs in the South?
Campania, with a varied landscape of Mountains, valleys, and coastal plains, range of black and white grape varieties grown.
Which grapes are grown in Campania?
Fiano and Greco produce the best white wines, with Fiano di Avellino DOCG and Greco di Tufo DOCG being two very best appellations.
Aglianico is the best black grape of the south, best appellation in Taurasi DOCG.
Describe the Fiano grape wine.
Medium acid, medium to full body, aromas of stone fruit, melons and mango. Often made for youthful drinkning, but better examples are matured in oak and can be aged in bottle, developing aromas of wax and honey.
Describe the Greco grape wine.
Higher acid than Fiano, lighter body, aromas of green apple, stone fruit, and passion fruit. Most are fermented in stainess steel, but some use old oak and techniques such as lees stirring to enhance the texture of the wines. Best ones can age in bottle to develop aromas of honey and mushrooms.
Describe the Aglianico grape wine.
Deep colour, high acid, high tannin, flavours of black fruit. Matured in oak and can age in bottle, developing earthy, forest floor notes.
Describe the Basilicata region for wines.
Mountainous region, vineyards can reach up to 900 metres, especially on vast high plain that surrounds extinct volcano of Monte Vulture.
Aglianico is the main grape here, with Aglianico del Vulture DOC being considered the best appellation in the region.
Describe the Publia region for wines and name the primary grapes grown here.
Vast agricultural area, hot climate means the region is dominated by black grapes, most notably Negroamaro and Primitivo (Zinfandel).
High yields produce simply fruity wines for early drinking which are sold as Puglia IGT. Controlled yields produce hiqh-qulity wines, with the best coming from Salice Salentino DOC (NegroAmaro).
Describe the Negroamaro grape wines.
Low yield, simply fruity, high yield, full-bodied, medium tannins, medium acid, high alcohol, baked red and black fruit.
Describe the Primitivo grape wines.
High quality will be similar in style to Negroamaro, full-bodied, medium tannins and acid, high alcohol, pronounced flavours of very ripe berry fruit (red and black?).
Low yield, simple and fruity.
Decsribe the Sicily region of wine growing and making.
High yield = IGT Terre di Sicily/Terre Siciliane or lower yield = Sicilia DOC.
Grapes grown here include Nero d’Avola (dominant black grape), local white grape varietlas (not named in book), and international varieties such as Chardonnay and Syrah.
Smaller appelations include Etna DOC, producing old low-yielding vines at high altitudes. Reds are particularly noteworthy, made from Nerello Mascalese and Nerello Cappuccio, blended to create fragrant wines wtih both high acid and tannins, aromas of sour red cherries, cranberries, raspberries, dried herbs. Bottle age with high tannins soften and muchroom like aromas can develop.
High quality white wines are also made here, medium bodied with high acid, citrus fruit with stony/steely character and aromas of honey and wax with bottle age.
Describe Nero d’Avola grape wines.
Medium to full-bodied, medium acid and tannin, aromas of plums, black cherries, fruity early-drinking style but from better producers becomes more concentrated and complex.
How does picking grapes at night (hand harvest) help with harvest?
Picking grapes in the cool of the night slows down oxidation, which can lead to off-flavours.
