Tuscana

Question 1

What is the importance of Toscana to the Italian wine industry

Answer 1

• Tuscana has always maintained a very strong regional identity
• Tuscan cities in the middle ages played very prominent roles through the Rinascimento
• Tourism is an enormous source of income for the region today
• Agriculture (viticulture in particular) is an integral part of the regional economy
• Toscana wines are arguably the best internationally-known Italian wines and are some of the most exported; also the only wines able to rival those of Piemonte
• Viticulture and winemaking are usually at the forefront of techniques

Question 2

How did history shape Toscana’s modern-day wine industry

Answer 2

• 9th-3rd century BC - Etruscans
  
  • Possessed advanced know-how of viti/vini and even had a flourishing commercial trade, exporting wine to FRA and ESP
• 3rd BC-476 AD - Rome
  
  • Wine was produced but not popular during the Roman empire
• 5th-12th century - Dark Ages
• 13th-16th century - Toscana (particularly Firenze) was central to the Rinascimento
• 17th - The Grand Duke of Toscana, Cosimo III de’ Medici, issues the Bando
  
  • Edict delimiting geographical boundaries of Chianti, Pomino, Carmignano and Val d’Arno di Sopra
• The creation of the Super Tuscan group in the 80s led to a wine renaissance across the region and then all of Italy

Question 3

Summarize Toscana’s topographical structure

Answer 3

• Alternating and irregular presence of mountains, hills and coastal and inland plains
• 2/3 hilly and contains majority of wine plantsings
• 1/4 mountains
• Maremma area is large coastal region previously a swamp
• Large number of rivers

Question 4

What forces influence Toscana’s climate

Answer 4

• Its position at the head of the peninsula is an area of climatic transition
• Ligurian and Tyrrhenian seas exert a Mediterranean influence
• The Apennines to the north protect from cool air currents and form a rain barrier

Question 5

What are the common synonyms for Sangiovese and where are they used

Answer 5

• Brunello in Montalcino
• Prugnolo Gentile in Montepulciano
• Morellino in Scansano
• Sangiovese Grosso is used all over Toscana
• Sangioveto is sometimes used in Chianti Classico

Question 6

What are the important red varieties of Toscana

Answer 6

• Sangiovese
  
  • Most widely planted in ITA and in Toscana
  • Main component of the great majority of Toscana’s red wines
  • Difficult to cultivate; site-sensitive and high maintenance in the vineyards
  • Early bidding and late ripening; vigorous and prefers south-facing hills with poor and well-drained soils
  • Highly susceptible to bunch rot and oidium
  • Drought- and wind-resistant; benefits from long, warm growing seasons without excessive heat and diurnal temp swings
• Canaiolo (or Canaiolo Nero)
  
  • Previously the main red grape of Toscana
  • Now it is the principal (but minor) blending partner of Sangiovese-based wines

Question 7

What are the important white varieties of Toscana

Answer 7

• Trebbiano Toscano
  
  • Toscana’s most widely planted white grape, but losing ground to other varieties
  • Traditionally used as one of the two white grapes in the Chianti blend
  • Today mostly used for Vin Santo
• Malvasia Bianca Lunga
  
  • aka Malvasia del Chianti
  • Traditionally the other white grape in Chianti blends and now primarily used for Vin Santo
• Vernaccia di San Gimignano
  
  • Long history of high regard

Question 8

What role do international grapes play in Toscana

Answer 8

• Present since the 19th century, but significant expansion over last 30 years
• Growing conditions are ideal
• Popularity boosted by success of Super Tuscans
• Merlot is second most planted grape in Toscana, followed by CS
• International red grapes account for 20% of total Toscana plantings

Question 9

What is Vin Santo

Answer 9

• Passito wine, ancient specialty to the region
• Most are made from white grapes (typically Trebbiano Toscano and Malvasia Bianco Lunga); can be single varietal, but often a blend
  
  • Trebbiano provides acidity and Malvasia provides body, texture, and perfume)
• Rare, pink Vin Santo (Vin Santo Occhio di Pernice or “patridge eye”) is made from red grapes, typically Sangiovese
• Can be made in all sweetness levels; dry is the least common

Question 10

How is Vin Santo made

Answer 10

• Health, ripe grapes are dried (appassimento) on mats or hung in lofts; usually dried until Dec but can go as late as March
• Grapes are pressed once sugar levels are achieved
• The dense, sugary must is placed in old barrels called a caratello where a slow fermentation and long maturation take place (typically only filled 4/5 to top)
  
  • The caratelli are stored in a non-temp controlled area called vinsantaie where they are impacted by seasonal temp changes
• The madre (think deposit of wine-soaked lees and yeast cells) is left over when the caratelli are racked
  
  • Traditionally, the newly pressed must will be put into the caratello with the madre from the previous fermentation
• Min. aging is typically 2-3 years, but many go much longer

Question 11

Explain the difference between Vin Santo and Vino Santo

Answer 11

• Vino Santo is from Trentino and is made from Nosiola
• Vin Santo is from Toscana and is made from Trebbiano Toscana and Malvasia Bianco Lunga (typically)
• Production methods differ
• Vino Santo is typically sweeter and slightly lower in alcohol

Question 12

Give a brief summary of Bolgheri Sassicaia DOC