Tuscany Flashcards
What Malvasia is msot commonly grown in Tuscany?
Malvasia Bianca Lunga
What is the main grape of Vin santo production?
Malvasia Bianca Lunga
Which Malvasia grapes are most commonly planted in central Italy?
Malvasia Bianca Lunga
Malvasia del Lazio (Malvasia Puntinata)
Malvasia Bianca di Candia
Malvasia di Candia Aromatica
What are the Grechetto Grapes?
Which is higher quality?
Grechetto di Orvietto -
Grechetto di Todi - Pignoletto, Rebloa
- Pignoletto is perceived as higher in quality than Grechetto di Orvieto and is planted in higher concentrations near the Todi and Colli Martani DOCs, though the two Grechettos are frequently blended in each of these and a number of Umbrian appellations
What is Vernaccia also called?
What are the varieties and which one is most planted in Tuscany?
Granaccia
- Some scholars claim the variety is related to Spain’s Garnacha (Grenache), especially in light of Vernaccia’s synonym Granaccia. Yet despite the shared etymology, those assertions seem unfounded.
- The name Vernaccia is used for an abundance of grapes with seemingly no common genetic link as well as, confusingly, a selection of wines made from non-Vernaccia varieties
Vernaccia di San Gimignano and Vernaccia Nera - Vernaccia di San Gimignano has it’s own DOCG in Tuscany, Vernaccia Nera is red, as the name implies, and harvested primarily in the Marche. It is known for its flamboyant, violet quality.
Who drew the first boundaries of Chianti and when?
- In 1716, Cosimo III de’ Medici, Grand Duke of Tuscany, officially issued a bando, or “edict,” that drew the boundaries of the Chianti wine region, roughly corresponding to the modern Classico zone, as well as of Pomino, Carmignano, and Valdarno.
- Collectively, these four are considered the earliest examples of demarcated wine regions, predating those of the Douro and Tokaj by several decades
How was Chianti stored in Fiasco often protected?
Who weaved the baskets around the Fiasco?
By pouring a layer of olive oil into the wine
fiascaie (flask dressers), who were often peasant women
Who was the first producer to bottle Chianti in Bordeaux bottles?
In the 1870s, Bettino Ricasoli began to use Bordeaux-shaped bottles for his Castello di Brolio wines to distinguish them as superlative
What did Ricasoli contribute to the “recipe” of Chianti?
- inverted the typical blend by vinifying Sangiovese as the dominant variety, using the then more popular Canaiolo instead as an accessory
- For younger-drinking wines, he also suggested a small addition of the white grape Malvasia Bianca Lunga
When and why did the black roster (gallo nero) become a symbol of Chianti Classico?
- Tuscan producers outside the Chianti region began to label wines as vino tipo di Chianti (wine of the Chianti type), and copycat wines were produced as far away as California, where the Italian Swiss Colony sold Tipo Chianti in fiasco
- In 1924, an Italian law legalized the labeling of a wine type rather than a specific region, a blow to Chianti producers determined to protect their exclusive right to market their region of origin
- In response, Chianti winegrowers organized the Consorzio per la difesa del vino tipico del Chianti e della sua marca di origine (Consortium for the Defense of Typical Wine of Chianti and of Its Mark of Origin), a forerunner of today’s Consorzio Vino Chianti Classico
- These producers also began to use a black rooster, or gallo nero, on their bottles, which is a mandatory symbol for Chianti Classico today
- The gallo nero, a sign of vigilance, has been the emblem of Radda from as early as the 1300s
When was Chianti given DOC status? DOCG?
When was was Chianti Classico given DOCG status?
Chianti DOC - 1967, DOCG - 1984 included the change to adding up to 10% French varieties
- In 2000, changes to varietal breakdown to allow for 100% Sangiovese wines and the addition of 15% French varieties, then raised to 20%
- 2005, white grape varieties were prohibited entirely in Chianti Classico
- 2010, Chianti cannot be produced within Chianti Classico Boundaries
Chianti Classic DOCG - 1996
What are the subzones of Chianti and which is considered best?
Rùfina
Montalbano
Colli Fiorentini
Colli Senesi
Colli Aretini
Colline Pisane
Montespertoli - 1997
What river flows through Rufina?
What are the most notable producers in Rufina?
Sieve - tributary to the Arno
- Selvapiana and Frescobaldi
What river flows through Rufina?
What are the most notable producers in Rufina?
Sieve - tributary to the Arno
- Selvapiana and Frescobaldi
What are the main soil types in Chianti Classico?
Galestro - friable schistic clay
Alberese - harder marlstone analogous to limestone
Macigno - grayish-blue sandstone
Calcareous tufa
What are the communes in Chianti Classico?
Florence
Greve in Chianti
Barberino
Tavarnelle
San Casciano Val di Pesa
Siena
Radda in Chianti
Gaiole in Chianti
Castellina in Chianti
Castelnuovo Berardenga
Poggibonsi
-
What is a UGA and when were they allowed to be added to Chianti Classico Labels?
unità geografiche aggiuntive
- As of 2021, producers can label their Gran Selezione wines with a unità geografiche aggiuntive (UGA), or “additional geographical unit.” The UGAs identify specific villages or communes, and 11 have been approved
What UGAs are allowed to be added to Chianti Classico labels?
Florence
Greve in Chianti
San Donato - Barberino & Tavarnelle communes
San Casciano Val di Pesa
Lamole
Montefioralle
Panzano
Siena
Radda in Chianti
Gaiole in Chianti
Castellina in Chianti
Castelnuovo Berardenga
Poggibonsi
Vagliagli
Where is the highest elevation in Chianti Classico?
What is the soil type?
Radda at 650 meters
Castellina at 500 meters
- High concentrations of alberese
What is Conca d’Oro and where is it?
A famous South-facing Galestro rich slope in Panzano UGA in Greve
What is Conca d’Oro and where is it?
A famous South-facing Galestro rich slope in Panzano UGA in Greve
What was the Chianti Classico 2000 initiative?
- In 1988, the Consorzio Vino Chianti Classico launched the Chianti Classico 2000 initiative, in search of superior clonal material that would provide thicker skins and smaller berries to increase the skin-to-juice ratio; produce looser clusters to minimize disease pressure; and ripen earlier
- They commissioned 14 experimental vineyards under the guidance of the famous winemaker Carlo Ferrini and ultimately isolated seven new Sangiovese clones, widely used both in Chianti Classico and outside the region
- Since the late 1990s, more than 60% of Chianti Classico vineyards have undergone replanting
- The project also provided critical research into ideal rootstocks to reduce vigor while increasing sugar production, increased vine density (5,000 to 7,000 vines per hectare is now considered ideal), and vine training, with a move toward Guyot systems rather than the more historic bush vine, or alberello, training
How do Canaiolo, Colorino and Malvasia Nera behave in Chianti blends?
- Canaiolo, medium weight, enhances Sangiovese-based wines through greater finesse and precision
- Malvasia Nera’s impact can be similar to Canaiolo’s, but with heightened floral aromatics
- Colorino is often employed to add pigment to Chianti and Chianti Classico wines, darkening the otherwise light-red Sangiovese
-Colorino is actually a group of anthocyanin-rich grapes, and its role is similar to that of Petit Verdot in Bordeaux
What is Ciliegiolo?
A red grape that likely shares a parent-offspring relationship with Sangiovese, for which it has often been mistaken
- Its name derives from the Italian word for cherry, an apt descriptor for this elegant, fruity variety
What is governo and where is it allowed to be used?
Chianti DOCG as long as Governo all’uso Toscano is noted on the label
- partially dried grapes (or potentially fresh grapes or must) are added midway through fermentation, particularly if it is stuck
What are the aging requirements of Chianti DOCG?
What are the aging requirements of Chianti Classico DOCG?
When Chianti Classico add Gran Selezione?
What are the requirements?
2013 for 2010 vintage
- 30-month period of maturation
- exclusively estate grown or acquired through long-term contracts
- harvested from a single vineyard or a selection of top parcels
- As of 2021, they must contain at least 90% Sangiovese
- The wines must also pass a tasting panel
When Chianti Classico add Gran Selezione?
What are the requirements?
2013 for 2010 vintage
- 30-month period of maturation
- exclusively estate grown or acquired through long-term contracts
- harvested from a single vineyard or a selection of top parcels
- As of 2021, they must contain at least 90% Sangiovese
- The wines must also pass a tasting panel
What was Montalcino known for before Brunello di Montalcino?
white Moscadello wines, both sparkling and sweet
What does Brunello translate too?
Small, dark one in reference to the berries of Sangiovese
Who invented Brunello?
Clemente Santi
- he would win an honorable mention for Moscadello from his Il Greppo estate at the Exposition Universelle of 1867 in Paris, Santi began bottling experimental red wines as early as the 1850s
- In 1854, at the Exhibition of Natural and Industrial Products of Tuscany, in Florence, he presented what was likely a wine blended exclusively from red grapes
- An astute agriculturalist, Santi pioneered several vineyard practices that made quality red winegrowing possible in Montalcino, such as delaying harvest to increase ripeness.
- His 1865 red wine, at this point labeled as “brunello,” won two silver medals at the 1869 agricultural fair in Montepulciano.
How did Clementi Santi’s grandson impact Brunello winemaking?
- Ferruccio Biondi Santi, who further modernized Montalcino’s wine industry in the face of oidium and phylloxera and isolated the Sangiovese Grosso biotype.
- Biondi Santi dedicated himself to producing red wines with long aging potential, bottling his “riserva” wines after several years of maturation in botti
- He set aside bottles of the outstanding 1888 and 1891 vintages, a handful of which remain in the Biondi Santi cellar
Where is Slavonian oak from?
Slavonia refers to a northern Balkan, or former Yugoslavian, region, divided between several modern countries but most associated with Croatia
What was Italy’s first DOCG?
Brunello in 1980
Gained DOC status in 1966
What is Brunello gate?
- 2008, after several of Montalcino’s largest producers came under investigation for the potential inclusion of other grape varieties in their 2003 wines
- On top of meticulous government oversight and the forced declassification of more than one million liters of Brunello and Rosso wine, the circumstances temporarily damaged
- Montalcino’s reputation in many of its international markets. Some producers surmise that Brunellogate actually encouraged many of their colleagues to retreat to more restrained and traditional practices.
What is Italy’s most expensive wine per HL?
€1,085 for Brunello
€665 for Barolo
€272.50 for Chianti Classico
What are different barrels used in Italy?
What must a new producer do to be allowed to produce Brunello or Rosso di Montalcino?
Montalcino winegrowers must obtain rights to vinify Brunello or Rosso wines, the total of which have also been doled out by the Consorzio. A new producer wishing to bottle Brunello would need to purchase both the land and rights from another winery, which would then forfeit its production of Brunello.
What clones are allowed in Brunello?
the disciplinare authorizes all Sangiovese clones, and contemporary Montalcino vineyards make use of an assortment of them, including the CCL 2000 suite
- Brunello is famously taught to be harvested from Sangiovese Grosso, a larger-berried, thick-skinned set of Sangiovese biotypes
What clones are allowed in Brunello?
the disciplinare authorizes all Sangiovese clones, and contemporary Montalcino vineyards make use of an assortment of them, including the CCL 2000 suite
- Brunello is famously taught to be harvested from Sangiovese Grosso, a larger-berried, thick-skinned set of Sangiovese biotypes
What are the agiing requirements of Brunello?
How bottles of Brunello di Montalcino (and riserva) and Rosso di Montalcino are produced annually?
4.5 million bottles of Rosso di Montalcino
8 million bottles of Brunello
1 million of Riserva
What grape is used in Moscadello di Montalcino?
Moscadello is vinified from a clone of Moscato Bianco (Muscat Blanc à Petits Grains)
What is Sant’Antimo, when was it created and what is it named after?
- created in 1996 as a reaction to the success of Super Tuscan wines
- It takes its name from the Benedictine monastery in the southern end of the appellation
What is the grape of Montepulciano?
Sangiovese (known locally as Prugnolo Gentile)
Where does Montepulciano’s boundaries fit within?
Montepulciano also fits within the boundaries of the Chianti Colli Senesi subzone
What are the aging requirements of Montepulciano?
Which DOCGs have seperate DOCGs for Vin Santo?
Chianti
Chianti Classico
Montepulciano
Carmignano
What caused Vin Santo production in Chianti Classico to nearly double in 2006?
White grapes were made illegal in Chianti Classico blends causing many producers to begin or ramp up Vin Santo production
What caused Vin Santo production in Chianti Classico to nearly double in 2006?
White grapes were made illegal in Chianti Classico blends causing many producers to begin or ramp up Vin Santo production
How was Vin Santo traditionally used in Tuscany?
Sharecroppers were allowed to make a small of Vin Santo to keep themselves. They stored it in attics and poured it at special occassions or used it to greet guests
What are the most commonly used grapes in Vin Santo blends?
Trebbiano Toscano and Malvasia Bianca Lunga
- Whereas Trebbiano is more acidic, Malvasia provides richness to the vin santo blend, as well as aromatic complexity
- Sangiovese, which might also be blended into some vin santo wines, is the predominant grape in Occhio di Pernice, which means “eye of the partridge,” a reference to the reddish hue of this rare subcategory
How is Vin Santo produced?
- Following harvest, clusters are left to desiccate in a drying room, or appassitoio
- Typically, these rooms are on the upper story or in the attic of an outbuilding, with open windows on opposite walls to maximize ventilation
- As with a Sherry bodega, the terroir of the appossitoio and the character of the extended drying season are said to contribute to the expression of any given vin santo
- While indoors, grapes remain vulnerable to rot during the post-harvest period
- For top-quality vin santo production, the most common tactic is either hanging garlands of the clusters vertically or laying them on bamboo shelves
- caratello barrels holds a madre (mother). This sludgy mass of yeast and old wine is employed to induce fermentation and remains at the bottom of the caratello between fills
- Some wineries can trace the origins of their madre back several generations
- The duration of drying is a key indicator of vin santo style. While minimum requirements vary based on the appellation—Vin Santo di Montepulciano, for example, necessitates that clusters remain in the appassitoio until December 1 for standard vin santo, and January 1 for Riserva and Occhio di Pernice—some producers will exceed regulations by several months, leaving the grapes to dry until as late as early spring
What is Vin Santo traditionally stored in?
Caratelli - 50 L barrels
- acacia, cherry, peach, mulberry, or mixed-stave barrels, but the most traditional is chestnut
- Juniper has been widely abandoned due to the astringency it can impart on the wines
- Wineries take pride in the age of their caratelli, which can be nearly 100 years old
- preferred cooperage for caratelli is Renzi Francesco, better known for the manufacture of similar barrels used for Modena balsamic vinegar.
What is Vin Santo Traditionally served?
antucci, small biscotti-like cookies that can be dunked into the wine.
What the first DOC in Italy?
Vernaccia di San Gimignano was awarded Italy’s first DOC in 1966, elevated to DOCG in 1993
Who first planted Cabernet in Tuscany?
Marchese Mario Incisa della Rocchetta - from Piedmont
- marrying Marchesa Clarice della Gherardesca, a member of the Tuscan nobility, the Piemontese Mario Incisa moved to Tenuta San Guido, a 3,000-hectacre property owned by his wife’s family and included in her dowry
- first Cabernet Sauvignon vines on the property in 1944, after noting a gravelly soil structure similar to that of Bordeaux’s Left Bank
- Though he began as a hobbyist, Mario Incisa harvested his first commercial vintage of Sassicaia, meaning “place of many stones,” in 1968
- In the 1970s, winemaker Giacomo Tachis, who already worked further inland for Gherardesca’s cousins, the Antinoris, was hired and introduced the permanent Sassicaia blend, which includes approximately 85% Cabernet Sauvignon, with Cabernet Franc accounting for the balance.
Who first planted Cabernet in Tuscany?
Marchese Mario Incisa della Rocchetta - from Piedmont
- marrying Marchesa Clarice della Gherardesca, a member of the Tuscan nobility, the Piemontese Mario Incisa moved to Tenuta San Guido, a 3,000-hectacre property owned by his wife’s family and included in her dowry
- first Cabernet Sauvignon vines on the property in 1944, after noting a gravelly soil structure similar to that of Bordeaux’s Left Bank
- Though he began as a hobbyist, Mario Incisa harvested his first commercial vintage of Sassicaia, meaning “place of many stones,” in 1968
- In the 1970s, winemaker Giacomo Tachis, who already worked further inland for Gherardesca’s cousins, the Antinoris, was hired and introduced the permanent Sassicaia blend, which includes approximately 85% Cabernet Sauvignon, with Cabernet Franc accounting for the balance.
What rivers help moderate Bolgheri?
Cecina and Cornia Rivers, to the north and south of the appellation, respectively
What are the most planted red grapes in Bolgheri?
Cab Sauv - 37%
Merlot - 23%
Cab Franc - 12%
Syrah, Petit Verdot, and Sangiovese
What are the most planted white grapes in Bolgheri?
Vermentino
- Sauvignon Blanc, Viognier, and Chardonnay
What are varietal requirements of White Bolgheri?
White Bolgheri wines can be blended from multiple varieties, with Vermentino at a maximum of 70%, and Sauvignon Blanc and Trebbiano Toscano at up to 40% each
- Given these restrictions, among others, several IGT wines continue to be bottled within Bolgheri’s boundaries
What was Suvreto a subzone of until it was upgraged in 2011?
What are both areas well known for?
Val di Cornia
- Merlot
What was Maremma before Musslini ordered it drained in the 1930s
Swampland
Where is Mount Amiata and the Volsini Mountains?
Maremma DOC
What is the main grape of Morellino di Scansano DOCG?
Sangiovese locally called Morellino
Who helped make relavent Carmigiano DOCG?
- Cosimo III de’ Medici in his 1716 edict adding it Chianti
- Ugo Contini Bonacossi of Capezzana, who planted his vineyard partly to Cabernet Sauvignon cuttings from Château Lafite-Rothschild
- Carmignano has a long history with Cabernet Sauvignon, with the first vines purportedly arriving in the 16th century at the behest of Catherine de’ Medici, who served as queen of France
What is the grape of Elba Aleatico Passito (Aleatico Passito dell’Elba) DOCG?
Aleatico - red grape
- For Elba Aleatico Passito DOCG, producers choose whether to dry the Aleatico bunches in the sun or shade, some opting for the latter to maintain freshness
- In either case, drying must continue for a minimum of 10 days. The wine ferments on the skins before aging in either stainless steel or wooden vessels.
How many DOC(G)s allow Vin Santo?
How many allow Occhio di Pernice?
26
14
What style is allowed in Ansonica Costa dell’Argentario DOC?
Bianco - Min 85% Ansonica
Bolgheri Sassicaia DOC
- Province
- Commune
- Style
- Alcohol
- Aging
- Date
Bolgheri Sassicaia DOC
- Livorno
- Castagneto Carducci
- Rosso - Min. 80% Cabernet Sauvignon, max. 20% other red grapes suitable for cultivation in Tuscany
- 12%
- Bolgheri Sassicaia must be aged for a minimum 2 years from January 1 of the year following the harvest, including at least 18 months in 225-liter barriques
- 2013 (Bolgheri Sassicaia was originally named as a subzone of Bolgheri DOC in 1994) (last updated 2015)
Bolgheri DOC
- Province
- Commune
- Style
Bolgheri DOC
- Livorno
- Castagneto Carducci
- Styles:
- Bianco
- Rosato
- Rosso
- Rosso Superiore
- Vermentino
- Sauvignon
- Varieties:
- Bianco: any blend of Vermentino, Sauvignon Blanc, and/or Viognier with maximum 40% other white grapes suitable for cultivation in Toscana
- Rosso/Rosso Superiore/Rosato:
- 0 - 100% Cabernet Sauvignon
- 0 - 100% Merlot
- 0 - 100% Cabernet Franc
- maximum 50% Syrah
- maximum 50% Sangiovese
- maximum 30% other red grapes suitable for cultivation in Toscana
- Varietal Vermentino/Sauvignon:
- minimum 85% of the stated variety
- maximum 15% other white grapes suitable for cultivation in Toscana
Brunello di Montalcino DOCG
- Province
- Commune
- Style
- Alcohol
- Aging
- Soil
Brunello di Montalcino DOCG
- Siena
- Montalcino
- Denominazione (Rosso): 100% Sangiovese (locally known as Brunello)
- Brunello di Montalcino
- Brunello di Montalcino Riserva
- Brunello di Montalcino “Vigna” (single vineyard wine)
- 12.5%
- Aging Requirements:
- Brunello: Minimum 2 years in wood plus 4 months in bottle, may not be sold before January 1 of the 5th year following the harvest
- Brunello Riserva: Minimum 2 years in wood plus 6 months in bottle, may not be sold before January 1 of the 6th year following the harvest
- Additional Requirements:
- the addition of rectified grape must is not allowed for the production of Brunello di Montalcino “Vigna”
- the finished wine must be bottled in a Bordelaise bottle with a cork stopper
- Clay and marine sediments at lower elevation, galestro at higher elevation.
What is Barsaglina and where is it grown?
A red grape AKA Massaretta
- Candia dei Colli Apuani DOC
- Varietal Vermentino Bianco/Vermentino Nero/Barsaglina:
- minimum 85% of the stated varietal
Carmignano DOCG
- Province
- Commune
- Style
- Alcohol
Carmignano DOCG
- Prato
- Carmignano, Poggio a Caiano
- Denominazione (Rosso):
- Carmignano
- Carmignano Riserva
- Varieties:
- Minimum 50% Sangiovese
- 10-20% combined Cabernet Franc and Cabernet Sauvignon
- Maximum 20% Canaiolo Nero
- Maximum 10% combined Trebbiano Toscano, Malvasia del Chianti, Canaiolo Bianco
- Maximum 10% combined other red varieties suitable for cultivation in Toscana (i.e. Merlot, Syrah)
- 12.5%
- Aging Requirements:
- Carmignano: Minimum 8 months in oak or chestnut barrels, may not be sold before June 1 of the second year following the harvest
- Carmignano Riserva: Minimum 12 months in oak or chestnut barrels, may not be sold before September 29 (Feast of St. Michael) of the third year following the harvest
Chianti Classico DOCG
- Province
- Commune
- Subzone
- Style
- Alcohol
- Aging
Chianti Classico DOCG
- Firenze and Siena
- Communes of Production:
- Siena: Castellina in Chianti, Radda in Chianti, Gaiole in Chianti, Castelnuovo Berardenga, Poggibonsi
- Firenze: Greve in Chianti, San Casciano Val di Pesa, Barberino Tavarnelle
- Subzones (Gran Selezione only): Approved by the Consortium in 2021, not yet published officially
- Castellina, Castelnuovo Berardenga, Gaiole, Greve, Lamole, Montefioralle, Panzano, Radda, San Casciano, San Donato in Poggio, and Vagliagli
- Denominazione (Rosso):
- Chianti Classico
- Chianti Classico Riserva
- Chianti Classico Gran Selezione
- Varieties:
- 80-100% Sangiovese
- Maximum 20% other red grapes authorized by Siena and Firenze (i.e. Colorino, Canaiolo Nero, Cabernet Sauvignon, Merlot)
- As of the 2006 vintage, Trebbiano Toscano and Malvasia Bianco are no longer allowed
- Gran Selezione: (Approved by the Consortium in 2021, not yet published officially)
- min. 90% Sangiovese
- max. 10% other red grapes traditional to the region
- Minimum Alcohol:
- Chianti Classico: 12%
- Riserva: 12.5%
- Gran Selezione: 13%
- Aging Requirements:
- Chianti Classico: May not be released until October 1 of the year following the harvest
- Riserva: Minimum 24 months aging from January 1 of the year following the harvest, including 3 months in the bottle
- Gran Selezione: Wines must be produced from estate fruit. Minimum 30 months aging from January 1 of the year following the harvest, including at least 3 months in the bottle (new category was approved in 2014 for wines beginning with the 2010 vintage, though wines from an earlier vintage can apply for this recognition pending they can provide documentation that demonstrates all requirements have been met)
Chianti DOCG
- Province
- Subzone
- Style
- Alcohol
- Aging
Chianti DOCG
- Firenze, Siena, Arezzo, Prato, Pisa, Pistoia
- Rufina (Firenze), Colli Fiorentini (Firenze), Montespertoli (Firenze), Montalbano (Prato, Pistoia, Firenze), Colli Senesi (Siena), Colli Aretini (Arezzo), Colline Pisane (Pisa)
- Denominazione (Rosso):
- Chianti
- Chianti Riserva
- Chianti Superiore
- Chianti may be labeled by subzone
- Varieties:
- Chianti:
- 70-100% Sangiovese
- Maximum 30% combined other grapes authorized for Toscana
- Maximum 10% white grapes
- Maximum 15% combined Cabernet Sauvignon and Cabernet Franc
- Chianti Colli Senesi:
- 75-100% Sangiovese
- Maximum 25% combined other grapes authorized for Toscana
- Maximum 10% white grapes
- Maximum 10% combined Cabernet Sauvignon and Cabernet Franc
- Minimum Alcohol:
- Rosso/Colli Aretini/Colline Pisane/Montalbano: 11.5%
- Colli Fiorentini/Colli Senesi/Montespertoli/Rufina: 12%
- Superiore/Riserva without a subzone: 12%
- Riserva with a subzone excluding Colli Senesi: 12.5%
- Colli Senesi Riserva: 13%
- “Governo all’uso Toscano” is an accepted practice, but it must be noted on the label
- Aging Requirements:
- Chianti: May not be released until March 1 of the year following the harvest
- Subzones
- Colli Aretini, Montalbano, Colline Pisane and Colli Senesi may not be released until March 1 of the year following the harvest
- Montespertoli may not be released until June 1 of the year following the harvest
- Colli Fiorentini and Rufina may not be released until September 1 of the year following the harvest
- Chianti Superiore: May not be released until September 1 of the year following the harvest
- Chianti Riserva: Minimum 2 years aging from January 1 of the year following harvest
- For Colli Fiorentini Riserva and Rufina Riserva, a minimum 6 months of the total aging period must occur in wood
- For Colli Senesi Riserva, a minimum 8 months of the total aging must occur in wood and 4 months in bottle
The boundaries of Colli dell’Etruria Centrale DOC are identical to which DOC?
Chianti DOC
Colli dell’Etruria Centrale DOC
- Province
- Style
- Aging
Colli dell’Etruria Centrale DOC
- Arezzo, Firenze, Pisa, Pistoia, Prato, Siena
- Styles
- Rosso/Rosato:
- minimum 50% Sangiovese
- maximum 50% other grapes suitable for cultivation in Toscana including 25% white grapes
- Bianco
- minimum 50% Trebbiano Toscano
- maximum 50% other grapes suitable for cultivation in Toscana including 15% red grapes
- Novello
- minimum 50% Sangiovese
- maximum 50% other grapes suitable for cultivation in Toscana including 15% white grapes
- Vin Santo/Vin Santo Riserva:
- minimum 70%, alone or in conjunction, Trebbiano Toscano, Malvasia Bianco Lunga
- maximum 30% other grapes suitable for cultivation in Toscana
- Vin Santo Occhio di Pernice/Vin Santo Occhio di Pernice Riserva:
- minimum 50% Sangiovese
- maximum 50% other grapes suitable for cultivation in Toscana
- Aging Requirements:
- Rosso may not be released for sale until February 1 of the year following the harvest.
- Vin Santo/Vin Santo Occhio di Pernice: wines must undergo a period of aging, in wooden caratelli of less than 500L, concluded on October 1st of the third year and not released for sale until November 1 of the same year.
- Vin Santo Riserva/Vin Santo Occhio di Pernice Riserva: wines must undergo a period of aging, in wooden caratelli of less than 500L, concluded on October 1st of the fourth year and not released for sale until November 1 of the same year.
What is Albarola and where is it grown?
A White grape
- Colli di Luni DOC (Tuscany & Liguria) - Varietal min 85%
- Colline di Levanto DOC - Bianco min 20%
- Cinque Terre DOC (Liguria) - Bianco Max. 40% combined Albarola and/or Vermentino
- Val Polcävera DOC (Liguria) - Min. 60% combined Vermentino, Bianchetto Genovese and/or Albarola
What are the grape and aging requirements of Colline Lucchesi DOC Vin Santo and Vin Santo Occhio di Pernice?
Vin Santo: approved white grapes suitable for cultivation in Toscana
Vin Santo Occhio di Pernice: approved red grapes suitable for cultivation in Toscana
_____
Grapes for the production of Vin Santo must obtain a minimum sugar content of 27% after drying and may not be pressed before December 1 of the harvest year and not after March 31 of the year following the harvest
Vin Santo/Vin Santo Occhio di Pernice must be aged in wooded vessels (caratelli) of no more than 500L and may not be released until November 1 of the third year.
What are the grape and aging requirements of Colline Lucchesi DOC Vin Santo and Vin Santo Occhio di Pernice?
Vin Santo: approved white grapes suitable for cultivation in Toscana
Vin Santo Occhio di Pernice: approved red grapes suitable for cultivation in Toscana
_____
Grapes for the production of Vin Santo must obtain a minimum sugar content of 27% after drying and may not be pressed before December 1 of the harvest year and not after March 31 of the year following the harvest
Vin Santo/Vin Santo Occhio di Pernice must be aged in wooded vessels (caratelli) of no more than 500L and may not be released until November 1 of the third year.
What are the grape and aging requirements of Cortona DOC
Vin Santo and Vin Santo Occhio di Pernice?
Vin Santo:
- minimum 70%, combined or separately, Trebbiano Toscano, Grechetto, Malvasia Bianca
- maximum 30% Sangiovese vinified as a white wine
Vin Santo di Occhio di Pernice:
- 100%, combined or separately, Sangiovese or Malvasia Nera
______
- Vin Santo: wines may not be released for sale before December 16 of the third year following the harvest including minimum 3 months in bottle.
- Vin Santo Riserva: wines may not be released for sale before December 16 of the fourth year following the harvest including minimum 6 months in bottle.
- Vin Santo Occhio di Pernice: wines may not be released for sale before February 29 of the eighth year following the harvest including minimum 6 months in bottle
- Grapes for the production of Vin Santo Occhio di Pernice may not be pressed before February 28 of the year following the harvest and not later than April 30 of the same year. They must be aged in wooden vessels no larger than 75 L
Elba Aleatico Passito (Aleatico Passito dell’Elba) DOCG
- Province
- Commune
- Style
- Alcohol
Elba Aleatico Passito (Aleatico Passito dell’Elba) DOCG
- Livorno
- All communes on the isle of Elba
- Elba Aleatico Passito: 100% Aleatico (minimum 10 days of air drying and 30% sugar content)
- 19% (12% actual)
What styles are made in Elba DOC?
Styles:
- Rosso - minimum 60% Sangiovese
- Rosso Riserva- minimum 60% Sangiovese
- Rosato - minimum 60% Sangiovese
- Bianco - minimum 10% - 70% Trebbianco Toscano
- Bianco Spumante - minimum 10% - 70% Trebbianco Toscano
- Bianco Passito - minimum 70%, combined or separately, Ansonica, Moscato, Trebbiano Toscano, Vermentino.
- Moscato Passito - 100% Moscato
- Vin Santo - minimum 10% - 70% Trebbianco Toscano
- Vin Santo Occhio di Pernice - minimum 60% Sangiovese
- Sangiovese (Sangioveto) - 85%
- Ansonica - 85%
- Ansonica Passito - 85%
- Vermentino - 85%
- Trebbiano (Procanico) - 85%
Montecucco Sangiovese DOCG
- Province
- Style
- Aging
Montecucco Sangiovese DOCG
- Grosseto
- Denominazione (Rosso): Min. 90% Sangiovese
- Montecucco Sangiovese
- Montecucco Sangiovese Riserva
- Aging Requirements:
- Montecucco Sangiovese: May not be released before April 1 of the second year after harvest (Min. 1 year in oak)
- Montecucco Sangiovese Riserva: May not be released before September 1 of the third year after harvest (Min. 24 months in oak and 6 months in bottle)
Morellino di Scansano DOCG
- Province
- Style
- Alcohol
- Aging
Morellino di Scansano DOCG
- Grosseto
- Denominazione (Rosso): Minimum 85% Sangiovese (locally known as Morellino)
- Morellino di Scansano
- Morellino di Scansano Riserva
- Minimum Alcohol:
- Morellino di Scansano: 12.5%
- Riserva: 13%
- Aging Requirements:
- Morellino di Scansano may be released from March 1 of the year following the harvest.
- Riserva: Minimum 2 years from January 1 of the year following the harvest, including at least one year in wood.
Pomino DOC
- Province
- Commune
- Style
Pomino DOC
- Firenze
- Rufina
- Styles:
- Bianco/Bianco Riserva/Bianco Vendemmia Tardiva - minimum 70%, alone or in conjunction, Pinot Bianco, Pinot Grigio, Chardonnay
- Vin Santo - minimum 70%, alone or in conjunction, Pinot Bianco, Pinot Grigio, Chardonnay, Trebbiano
- Rosso/Rosso Riserva/Rosso Vendemmia Tardiva - minimum 50% Sangiovese
- Vin Santo Occhio di Pernice - minimum 50% Sangiovese
- Spumante Bianco/Rosato (also Riserva) - minimum 70%, alone or in conjunction, Chardonnay, Pinot Bianco, Pinot Nero
- Varietal wines: Chardonnay, Sauvignon, Pinot Nero, Merlot - min 85%
Rosso della Val di Cornia (Val di Cornia Rosso) DOCG
- Province
- Style
- Alcohol
- Agigin
Rosso della Val di Cornia (Val di Cornia Rosso) DOCG
- Livorno and Pisa
- Denominazione: Min. 40% Sangiovese, Max. 60% combined Merlot and Cabernet Sauvignon, Max. 20% other red grapes (except Aleatico)
- Rosso della Val di Cornia
- Rosso della Val di Cornia Riserva
- Minimum Alcohol:
- Rosso della Val di Cornia: 12.5%
- Rosso della Val di Cornia Riserva: 13%
- Aging Requirements:
- Rosso della Val di Cornia: Wines may not be released until May 1 of the second year following the harvest.
- Rosso della Val di Cornia Riserva: Wines may not be released until January 1 of the third year following the harvest. Min. 18 months in oak and min. 6 months in bottle.
Rosso di Montalcino DOC
- Province
- Commune
- Style
- Alcohol
- Aging
Rosso di Montalcino DOC
- Siena
- Montalcino
- Styles:
- Rosso di Montalcino
- Rosso di Montalcino “Vigna” (single vineyard wine)
- Wines may not be released until September 1 of the year following the harvest.
- Additional Requirements:
- Wines must be bottled in “Bordeaux” bottles and must be vintage-dated.
- “Vigna” wines may not be enriched with concentrated must.
Rosso di Montepulciano DOC
- Province
- Commune
- Style
- Alcohol
- Aging
Rosso di Montepulciano DOC
- Siena
- Montepulciano
- Rosso
- minimum 70% Sangiovese (mostly Prugnolo Gentile)
- maximum 30% other non-aromatic grapes (Malvasia Bianca Lunga excepted) suitable for cultivation in Toscana including a maximum 5% white grapes.
- 11.5%
- wines may not be released before March 1 of the year following the harvest unless given special authorization.
- wines must be bottled in “Bordeaux” bottles and be vintage dated
San Gimignano DOC
- Province
- Commune
- Style
San Gimignano DOC
- Siena
- San Gimignano
- Varieties:
- Rosso/Rosato:
- minimum 50% Sangiovese
- maximum 40%, alone or in conjunction, Cabernet Sauvignon, Merlot, Syrah, Pinot Nero
- maximum 15% non-aromatic grapes suitable for cultivation in Toscana
- Vin Santo:
- minimum 30% Trebbiano Toscano
- maximum 50% Malvasia del Chianti
- maximum 20% Vernaccia di San Gimignano
- maximum 10% other white grapes suitable for cultivation in Toscana
- Vin Santo Occhio di Pernica:
- minimum 50% Sangiovese
- maximum 50% other grapes suitable for cultivation in Toscana
- Varietal wines: Cabernet Sauvignon, Merlot, Sangiovese, Pinot Nero, Syrah
- minimum 85% of the stated varietal
- maximum 15% non-aromatic red grapes suitable for cultivation in Toscana
Sant’Antimo DOC
- Province
- Commune
- Style
Sant’Antimo DOC
- Siena
- Montalcino
- Styles:
- Rosso - all Tuscan reds
- Rosso Novello - all Tuscan Reds
- Bianco - all Tuscan whites
- Vin Santo - minimum 70% Trebbiano Toscano and/or Malvasia Bianca Lunga
- Vin Santo Riserva - minimum 70% Trebbiano Toscano and/or Malvasia Bianca Lunga
- Vin Santo Occhio di Pernice - 50% - 70% Sangiovese, 30% - 50% Malvasia Nera
- Vin Santo Occhio di Pernice Riserva - 50% - 70% Sangiovese, 30% - 50% Malvasia Nera
- Varietal wines: - 85%
- Chardonnay
- Sauvignon
- Pinot Grigio
- Pinot Nero
- Cabernet Sauvignon
- Merlot
Suvereto DOCG
- Province
- Commune
- Style
- Alcohol
- Aging
- Date
Suvereto DOCG
- Livorno
- Suvereto
- Denominazione:
- Suvereto Rosso (and Rosso Riserva) - Cabernet and Merlot plus max 15% other red grapes
- Suvereto Sangiovese (and Riserva) - min 85%
- Suvereto Merlot (and Riserva) - min 85%
- Suvereto Cabernet Sauvignon (and Riserva) - min 85%
- Minimum Alcohol:
- Suvereto: 12.5%
- Suvereto Riserva: 13%
- Aging Requirements:
- Suvereto: Wines may not be released until June 1 of the second year following the harvest
- Suvereto Riserva: Wines may not be released until January 1 of the third year after harvest. Min. 18 months in oak, and min. 6 months in bottle.
- 2011 (Suvereto was previously a named subzone of the Val di Cornia DOC) (last modified 2013)
Vernaccia di San Gimignano DOCG
- Province
- Commune
- Style
- Alcohol
- Aging
- Date
Vernaccia di San Gimignano DOCG
- Siena
- San Gimignano
- Denominazione (Bianco): 85% Vernaccia di San Gimignano, Maximum 15% other non-aromatic white grapes authorized in Tuscany (Malvasia and Traminer are not allowed, and Riesling and Sauvignon can make up, separately or jointly, a max. 10% of the wine)
- Vernaccia di San Gimignano
- Vernaccia di San Gimignano Riserva
- Minimum Alcohol:
- Vernaccia di San Gimignano: 11.5%
- Riserva: 12.5%
- Riserva: Minimum 11 months from January 1 of the year following the harvest, including at least 3 months in bottle
- 1993 (Vernaccia di San Gimignano was Italy’s first DOC, awarded in 1966) (last modified 2014)
Vin Santo del Chianti Classico DOC
- Province
- Style
- Alcohol
- Aging
- Date
Vin Santo del Chianti Classico DOC
- Siena and Firenze
- Styles:
- Vin Santo - minimum 60% Trebbiano Toscano and/or Malvasia, maximum 40% other white grapes suitable for cultivation in Toscana
- Vin Santo Occhio di Pernice - minimum 80% Sangiovese, maximum 20% other red or white grapes suitable for cultivation in Toscana
- Vin Santo/Vin Santo Occhio di Pernice: 16% (12% acquired)
- Vin Santo/Vin Santo Occhio di Pernice: wines may not be released until November 1 of the third year following the harvest after being aged a minimum of 24 months in wood from January 1 of the year following the harvest
- Vin Santo/Vin Santo Occhio di Pernice:
- grapes must obtain a minimum 27% sugar content through the drying process.
- aging must take place in wooden vessels no larger than 300L.
Vin Santo del Chianti DOC
- Province
- Subzone
- Style
- Alcohol
- Aging
- Date
Vin Santo del Chianti DOC
- Arezzo, Firenze, Prato, Pisa, Pistoia, Siena
- Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Montespertoli, Rufina
- Styles:
- Vin Santo - minimum 70% Trebbiano Toscano and/or Malvasia Bianca Lunga
- Vin Santo Riserva - minimum 70% Trebbiano Toscano and/or Malvasia Bianca Lunga
- Vin Santo Occhio di Pernice - minimum 50% Sangiovese
- Vin Santo Occhio di Pernice Riserva - minimum 50% Sangiovese
- Minimum Alcohol:
- Vin Santo del Chianti: 15.5% (13% acquired)
- Vin Santo from a subzone: 16% (13% acquired)
- Vin Santo Occhio di Pernice: 16.5% (14% acquired)
- Vin Santo Occhio di Pernice from a subzone: 17% (14% acquired)
- Aging Requirements:
- Vin Santo/Vin Santo Occhio di Pernice: wines may not be released until November 1 of the third year following the harvest
- Vin Santo Riserva/Vin Santo Occhio di Pernice Riserva: wines may not be released until November 1 of the fourth year following the harvest
- Vin Santo/Vin Santo Occhio di Pernice:
- grapes must obtain a minimum 26% sugar content through the drying process for Vin
- Santo del Chianti and 27% for Vin Santo Occhio di Pernice or Vin Santo from a subzone.
aging must take place in wooden vessels no larger than 500L.
- 1997
Vin Santo di Carmignano DOC
- Province
- Commune
- Style
- Alcohol
- Aging
- Date
Vin Santo di Carmignano DOC
- Prato
- Carmignano, Poggio a Caiano
- Styles:
- Vin Santo - minimum 75% Trebbiano Toscano and/or Malvasia Bianca Lunga
- Vin Santo Riserva - minimum 75% Trebbiano Toscano and/or Malvasia Bianca Lunga
- Vin Santo Occhio di Pernice - minimum 50% Sangiovese
- Vin Santo Occhio di Pernice Riserva - minimum 50% Sangiovese
- Vin Santo/Vin Santo Occhio di Pernice: 16% (13% acquired)
- Aging Requirements:
- Vin Santo/Vin Santo Occhio di Pernice: wines may not be released until November 1 of the third year following the harvest
- Vin Santo Riserva/Vin Santo Occhio di Pernice Riserva: wines may not be released until November 1 of the fourth year following the harvest
- Additional Requirements:
- Vin Santo/Vin Santo Occhio di Pernice:
- grapes must obtain a minimum 26.6% sugar content through the drying process.
- must may not be pressed before December 1 of the harvest year or after March 31 of the year following the harvest.
- aging must take place in wooden vessels no larger than 300L.
Vin Santo di Montepulciano DOC
- Province
- Montepulciano
- Style
- Alcohol
- Aging
- Additional Requirements
- Date
Vin Santo di Montepulciano DOC
- Siena
- Montepulciano
- Styles:
- Vin Santo - minimum 70% Trebbiano Toscano and/or Malvasia Bianca and/or Grechetto
- Vin Santo Riserva - minimum 70% Trebbiano Toscano and/or Malvasia Bianca and/or Grechetto
- Vin Santo Occhio di Pernice - minimum 50% Sangiovese
- Minimum Alcohol:
- 12% actual for all categories
- Vin Santo: 17% potential with at least 2% undeveloped
- Vin Santo Riserva: 20% potential with at least 3.5% undeveloped
- Vin Santo Occhio di Pernice: 21% potential with at least 4% undeveloped
- Aging Requirements:
- Vin Santo: wine must be aged a minimum 3 years in wood
- Vin Santo Riserva: wine must be aged a minimum 5 years in wood
- Vin Santo Occhio di Pernice: wine must be aged a minimum 6 years in wood
- Additional Requirements:
- Vin Santo/Vin Santo Occhio di Pernice:
- grapes must obtain a minimum 28% sugar content through the drying process, 33% for Vin Santo Riserva and Vin Santo Occhio di Pernice
- must may not be pressed before December 1 of the harvest year for Vin Santo and
- not before January 1 of the following year for Vin Santo Riserva and Vin Santo Occhio di Pernice
- aging must take place in wooden vessels no larger than 300L for Vin Santo, 125L for Vin Santo Riserva and 75L for Vin Santo Occhio di Pernice
Vino Nobile di Montepulciano DOCG
- Province
- Commune
- Style
- Alcohol
- Aging
- Elevation
- Date
Vino Nobile di Montepulciano DOCG
- Siena
- Montepulciano
- Denominazione (Rosso): Minimum 70% Sangiovese (known locally as Prugnolo Gentile). Maximum 30% combined other red and white authorized grapes of Tuscany (maximum 5% of non-aromatic white grapes and Malvasia Bianca Lunga)
- Vino Nobile di Montepulciano
- Vino Nobile di Montepulciano Riserva
- Minimum Alcohol:
- Vino Nobile di Montepulciano: 12.5%
- Riserva: 13%
- Aging Requirements:
- Vino Nobile di Montepulciano: Minimum 2 years aging from January 1 of the year following the harvest, with the following options:
- 24 months in wood
- Minimum 18 months in wood plus 6 months in an alternative container
- Minimum 12 months in wood and a minimum 6 months in bottle, with the remainder in an alternative container
- Riserva: Minimum 3 years aging, including at least 6 months in bottle, from January 1 of the year following the harvest
- Minimum 250 meters; maximum 600 meters
- 1980
Name 3 of the Chianti Classico subzones named after the villages.
11 total
