Southern Italy Breakdown Flashcards
Campania
Most viticulture is on slopes and at altitudes of 200–600m. warm Mediterranean climate
the region is known for its three white local varieties – Falanghina, Greco and Fiano – and for the black variety Aglianico, especially from Taurasi DOCG. most varieties late ripening.
3 main soil types in Campania:
Limestone and clay soils in the hills - Fiano di Avellino DOCG, Greco di Tufo DOCG, Taurasi DOCG
Volcanic and sandy soils in the volcanic areas around Naples - Campi Flegrei DOC, Vesuvio DOC
Alluvial sediments in the large area between Naples and Benevento - Sannio DOC, Benevento IGT
Campania has a number of large private companies that have vineyards across multiple denominations and provinces. Mastroberardino played a significant role in the recovery and commercialisation of the Campanian varieties
Basilicata
Most wine production is of IGT or simple ‘wine’ quality. Its most important denomination, Aglianico del Vulture DOC, is to the east of Monte Vulture, an inactive volcano. Here potentially high quality, structured red wine is made from the Aglianico variety, which accounts for nearly one third of all plantings in the region
Aglianico del Vulture Superiore which is a DOCG (maximum yield is restricted to 52 hectolitres per hectare, minimum three years of ageing, one in oak; Riserva, five years of which two in oak).
As noted, Aglianico del Vulture DOC is Basilicata’s most important wine. For the general characteristics of Aglianico, see Campania. The wine must be 100 per cent Aglianico with a maximum yield of 70 hL/ha and one year of ageing. In the Vulture DOC, Aglianico is grown on clay, limestone and volcanic soils (stony, lava, ash layers).
annual rainfall (550 mm). The climate is warm Mediterranean with cooling influences from altitudes up to 600m, resulting in high day/night temperature differences. Breezes from the Balkans are a further cooling factor. These factors help to retain acidity and to extend the growing season, creating wines of high aromatic intensity.
Puglia
surrounded on three sides by the Mediterranean Sea. With a hot Mediterranean climate and moderating breezes from the sea, it is well suited to volume wine production as low rainfall reduces the threat of fungal diseases, soils are fertile and irrigation is permitted. Historically, much wine was exported to cooler areas of Italy and beyond to add alcohol and body to wines. Today, while much inexpensive wine is still made, growers are seeking to raise quality and prices received. A range of mainly black Italian and local grape varieties is grown.
Puglia continues to produce large volumes of inexpensive wine. Less than 10 per cent is classified as PDO and 60 per cent is classified simply as ‘wine’.8 Co-operatives continue to play a very important part
sangiovese - primitivo - negroamaro - montepulciano - trebbiano toscana and giallo - nero di troia
Primitivo di Manduria DOC – As the grape variety is named, there must be a minimum of 85 per cent Primitivo. The maximum yield is 63 hL/ha; Riserva category must be aged for two and a half years, including 9 months in wood, minimum 14% abv.
Gioia del Colle DOC – The red wine must comprise 50–60 per cent Primitivo, blended with Montepulciano, Sangiovese and/or Negroamaro and up to 10 per cent of Malvasia. The maximum yield is 52 hL/ha. The Riserva category must be aged for two years (no requirement for ageing in wood) and have a minimum 14% abv. While this hilly area is slightly cooler (250–500 metres above sea level), both DOCs make full-bodied, high alcohol wines.
For negroamaro, The most important DOC is Salice Salentino. Salice Salentino Rosso DOC requires a minimum of 75 per cent Negroamaro and, if the variety is on label, 90 per cent. The maximum yield is 84 hL/ha, which can result in wines of low concentration and flavour intensity. Riserva wines must be aged for a minimum of two years with at least six months in large wood casks.
The most important PDO for Nero di Troia is Castel del Monte (minimum 90 per cent Nero di Troia if the variety is stated on the label). For Castel del Monte there is both a DOC (maximum yield, 91 hL/ha) and a DOCG for Riserva wines (maximum yield 70 hL/ha, two years of ageing including one in wood)
Sicily
Today it produces both large volumes of bulk wine and distinctive PDO wines. Local grape varieties dominate, especially the white Catarratto and the black Nero d’Avola.
warm Mediterranean climate, highly suitable for grape growing. However, some areas have particular microclimates due to local factors such as altitude (particularly Etna). Low rainfall necessitates irrigation, especially in high volume production areas.
catarratto, grillo, inzolia, moscato/zibibbo, carricante, nero d’avola, nerello mascalese
Catarratto, Grillo and Inzolia are allowed in many of the DOCs within the island
Muscat of Alexandria, locally known as Zibibbo, is a heat and drought resistant variety used to make wines in a range of styles, especially on the island of Pantelleria which is closer to Tunisia than to the rest of Sicily. Dry, late harvest, passito made here
Nero d’avola is also blended with the black Frappato variety in Sicily’s only DOCG wine, Cerasuolo di Vittoria DOCG, and with international varieties
Etna Rosso DOC, the blend is a minimum of 80 per cent Nerello Mascalese, with the remainder being provided by Nerello Cappuccio. The latter provides colour and red berry fruit in blends.
In 2011, the former IGT Sicilia became Sicilia DOC. This DOC covers a large range of varieties and combinations of varieties (e.g. Grillo-Viognier or Nero d’Avola-Syrah). Maximum yields are high (white wines 91 hL/ha, red wines 84 hL/ha. Sicily is unusual in Italy in that the wine business is led by a small number of large and influential private companies
Sardinia
its most important varieties (Cannonau, i.e. Grenache Noir, and Carignano, i.e. Carignan)
Sardinia has a warm Mediterranean climate with low rainfall during the growing season. It has adequate rainfall for grape growing in parts of the island (e.g. in the north-west corner) but low rainfall in the south-east corner makes irrigation more of a requirement. Cooling influences include altitude (most of Sardinia is hilly). Sites which are open to winds from the sea are affected by the drying character of these warm winds but are less susceptible to common fungal diseases.
Cannonau - Vermentino - Carignano
The most important DOC is Cannonau di Sardegna which can be grown in any part of the island, though there is a more restricted Classico zone. Maximum yields are 77 hL/ha for the entire DOC (resulting in some wines of low concentration) and 63 in the Classico zone. Riserva wines must be aged for two years, six months of which must be in wood (12 months in the case of Classico)
Vermentino di Sardegna DOC, which again can be grown anywhere on the island. High yields of up to 112 hL/has are allowed, leading to some wines of low concentration and flavour.
Vermentino di Gallura DOCG, the north-east corner of the island is Sardinia’s only DOCG. This restricts yields to 63 hL/ha.
The main PDO is Carignano del Sulcis DOC. The most common form of training is the bush vine and this is a requirement for the Superiore category within the DOC. 77hl/ha for DOC, 52.5hl/ha for superiore
Sardinia, like other southern Italian regions, has had to change from being a seller of bulk wine for blending. Two thirds of the wine produced is classified as PDO.15 Sardinia has important and high-quality co-operatives
