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Tuscany Flashcards

1
Q

8 subzones of Chianti

A

7 subzones created in 1932. An eighth subzone, Montespertoli, was added in a 1997 decree.

Classico, Rufina (Firenze), Colli Fiorentini (Firenze), Montespertoli (Firenze), Montalbano (Prato, Pistoia, Firenze), Senesi (Siena), Colli Aretini (Arezzo), Colline Pisane (Pisa)

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2
Q

Chianti DOCG approved grape varieties

A

70-100% Sangiovese, Colli Senesi subzone min 75%. Trebbiano Toscano and Malvasia now optional rather than mandatory. Other red grapes (Ciliegiolo “Chee-lee-eh-JOH-lo”, Canaiolo (softens sangio attack), Colorino, etc) are remainder of the blend,
Cabernet grapes may not exceed a max 15%.
White grapes may not exceed 10%

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3
Q

Two main soils found in Chianti Classico?

Two other soils found?

A

—Galestro: Marl; soft friable clay/schist; characterizes some of the best vineyards in Chianti
—Albarese: Harden; compact marl/limestone, solid, heavy

Other soils:
—Macigno “ma-CHEEN-yo”: a hard grey/blue sandstone
—Calcareous tufa: found throughout the south

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4
Q 
Chianti DOCG (zone specific)
Aging and min alcohol for:
Normale
Superiore
Riserva
A

Chianti: May not be released until March 1 following harvest ( Colli Aretini, Montalbano, Colline Pisane and Colli Senesi), 11.5%
Montespertoli until June 1
Colli Fiorentini and Rufina until September 1

Chianti Superiore: May not be released until September 1 of the year following the harvest, 12%

Chianti Riserva: Minimum 2 years aging from Jan 1 following harvest; 12%
For Colli Fiorentini Riserva and Rufina Riserva, a minimum 6 months of the total aging period must occur in wood
For Senesi Riserva, a minimum 8 months of the total aging must occur in wood and 4 months in bottle (Senesi also has the highest min alcohol 12/13%)

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5
Q

Montalcino soils

A
  • galestro (marl) for higher-altitude vineyards
  • clay predominant in warmer southern reaches
  • fossilized marine deposits scattered throughout.
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6
Q

11 DOCGS of Tuscany

A

7 Sangio principal grape: Chianti, Chianti Classico, Carmignano, Vino Nobile di Montepulciano, Morellino di Scansano, and Montecucco Sangiovese, Brunello

Val di Cornia Rosso

Non Sagio: Suvereto, Elba Aleatico Passito, and Vernaccia di San Gimignano

Brunello di Montalcino DOCG
Carmignano DOCG
Chianti DOCG
Chianti Classico DOCG
Elba Aleatico Passito (Aleatico Passito dell'Elba) DOCG
Montecucco Sangiovese DOCG
Morellino di Scansano DOCG
Rosso della Val di Cornia (Val di Cornia Rosso) DOCG
Suvereto DOCG
Vernaccia di San Gimignano DOCG
Vino Nobile di Montepulciano DOCG
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7
Q

Who was the first to protect Chianti as a region?

What are the four original villages of Chianti?

What are areas were protected (3)?

A

Grand Duke Cosimo III de’ Medici classified Chianti as a protected region.

The Classico area contains the original Chianti zone delimited by Grand Duke Cosimo III de’ Medici in 1716, including the four original villages of Radda, Gaiole, Castellina, and Greve

Pomino, Valdarno di Sopra, and Carmignano

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8
Q

What is Vin santo?

Name the 4 appellations for Vin Santo wines in Tuscany.

A

“Holy wine” high alcohol, almond and honey-toned dried grape wine produced from Trebbiano and Malvasia. Grechetto is sometimes authorized. The grapes are hung from rafters to dry for a specified time set by each DOC-the grapes are usually raisinated until December 1, at least. Slow fermentation and aging in caratelli (chestnut allows for rapid oxidation) barrels follows, for 3-8 years depending on the style. Barrels are never topped. May be dry or sweet.

Vin Santo del Chianti DOC
Vin Santo del Chianti Classico DOC
Vin Santo di Carmignano DOC
Vin Santo di Montepulciano DOC

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9
Q

What is “Occhio di Pernice”?

A

“Eye of the Patridge”, a rose version of vin santo with a minimum 50% Sangiovese added to the white grapes.

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10
Q

What sea is on the coast of Tuscany?

A

Tyrrhenian Sea

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11
Q

Historically, what were the bottles in Chianti called?

A

Fiasco- squat, straw-covered bottle.

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12
Q

Who released the first commercial Super Tuscan, when, and what was it?

A

Marquis Mario Rochetta released Sassicaia in 1968

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13
Q

Who released the second commercial Super Tuscan, when, and what was it?

A

Piero Antinori, Tignanello, 1971

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14
Q

Who is Giacomo Tachis? (“tok-kees”)

A

One of Italy’s most famous oenologists. He became world-famous as Antinori’s head oenologist from 1961 to 1999 and for his contribution to the creation of Sassicaia. Although Sassicaia was the brainchild of Marchese Mario Incisa della Rocchetta, it was Tachis who modernised the wine and introduced stainless steel for its fermentation. Both Mario and he agreed on making a Bordeaux-style wine aged in barrique, but Tachis’s regular trips to Bordeaux and his encounters with the hugely influential Bordeaux oenologist Émile Peynaud gave him the knowledge to fine-tune the approach and improve the wine.

In Sassicaia’s wake, Tachis was also instrumental in the creation of Antinori’s Tignanello and Solaia.

Tachis’s interest was not confined to Tuscany, however. He also acted as a consultant for Sardinian producers Argiolas and Santadi. The latter, a ‘mere’ co-op, saw its quality soar while its Terre Brune, made from the local Carignano variety and aged in new French barriques, became an instant success.

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15
Q

What is governo?

A

The technique consisted of setting aside and drying grapes from the September and October harvest, pressing them in mid to late November, and introducing the resulting unfermented grape juice into young wines which had just completed their alcoholic fermentation, thereby restarting the fermentation. This practice led to a slight increase in the alcoholic strength of the wines, but its principal and most desirable effect was to encourage the malolactic conversion, which was not always easy in the cold cellars of the past, with wines made from a grape as high in acidity as sangiovese.

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16
Q

Chianti Classico DOCG
Aging and min alcohol for

Classico?
Riserva?
Gran Selezione?

A

—Chianti Classico: May not be released until October 1 of the year following the harvest with min 12 %
—Riserva: Min 24 months aging from Jan 1 year following harvest, 3 months in the bottle with min 12.5%
—Gran Selezione: Wines must be produced from estate fruit. Min 30 months aging from Jan 1 year following the harvest, including at least 3 months in the bottle (new category introduced in 2013) with min 13%

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17
Q

Which producer dominated the Chianti Rufina subzone?

A

Frescobaldi firm

18
Q

Where is Pomino DOC and who are the only two producers?

A

A tiny DOC within Rùfina, an appellation for red and white wines that permits a higher percentage of international grapes than Chianti DOCG, as well as a range of varietal bottlings. The only two producers are Frescobaldi and Fattoria Selvapiana.

19
Q

What is governo?

A

refermentation with the juice of dried grapes, to strengthen the wine and initiate malolactic fermentation, legally permitted in Tuscany. This process must be indicated on labels as Governo all’uso Toscano, although most quality-minded producers avoid it.

20
Q

What was the year of Biondi-Santi’s first Brunello Riserva?

A
  1. Remained minute even through the 1970’s.
21
Q

Chianti Classico communes

A

Siena: Radda in Chianti, Gaiole in Chianti, Castellina in Chianti, Castelnuovo Berardenga, Poggibonsi

Firenze: Greve in Chianti, Barberino Val d’Elsa, San Casciano Val di Pesa, Tavernelle Val di Pesa

22
Q

Describe the Chianti Classico communes

A

Radda: “Radda the Chambolle of Chianti. Its higher slopes, cool nights and stony, limestone-rich soils give the wines an aromatic radiance and feeling of transparency that frame the delectable Sangiovese fruit and Chianti Classico muscularity.”

Add the others

23
Q

What is the minimum percentage of sangiovese for Chianti Classico?

A

80%

24
Q

How many hectares is Montalcino and how much is grown to Brunello (Sangivoese Grosso)?

A

It encompasses 24,000 hectares—although only around 5,000 acres are authorized and planted for Brunello.

25
Q

Brunello di Montalcino aging requirements for Brunello and Bruenllo Riserva.

A

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

26
Q

What are the three unofficial subzones (frazioni/suburbs) of Brunello di Montalcino?

A

Castelnuovo “na-WOVE-OH” dell’Abate, Sant’Angelo in Colle, Torrenieri “TOR-ren-YAIR-ee”

27
Q

What is the capital of Tuscany?

A

Florence

28
Q

Who is credited for creating the original recipe of Chianti and when?

A

Baron Bettino Riscasoli devloped after years of experimentation and outlined in an 1872 letter to Professor Cesare Studiati at the University of Pisaan.

29
Q

Style of Carmignano DOCG?

When was it elevated to DOC and DOCG?

A

Red wine only based on min 50% Sangiovese and 10-20% Cab Sauv/Cab Franc; max 20% Canaiolo Nero; max 10% Malavasia, and/or Trebbiano

  • Normale min 8 monts in oak/chestnuts; may not be sold before June 1 of second year following harvest
  • Riserva min 12 month in oak/chestnut, may not be sold before Sept 29 (Feast of St. Michael) of the third year following harvest.

-formally part of the Chianti DOC Montalbano subzone; became a seperate DOC in 1975 and a DOCG in 1990.

30
Q

Where does Tuscany rank in number of DOCGs in Italy?

A

Third behind Veneto and Piedmont

31
Q

What do the

various blending grapes bring to Chianti blends

A

grapes such as Cabernet Sauvignon or the local Colorino are sometimes used to add color and power to Sangiovese, whereas the Canaiolo grape historically softened Sangiovese’s hard attack.

32
Q

Carmignano DOCG

Style?
Min Alcohol?
Aging?

A

—Carmignano
—Carmignano Riserva

—Min 50% Sangiovese
10-20% combined Cabernet Franc and Cabernet Sauvignon
Maximum 20% Canaiolo Nero
Maximum 10% suitable white grapes
Maximum 10% suitable red (i.e. Merlot, Syrah)
—Minimum Alcohol: 12.5%
—Aging Requirements:
Carmignano: Minimum 8 months in oak or chestnut,not sold before June 1 of the second year
Carmignano Riserva: Minimum 12 months in oak or chestnut barrels, not sold before Sep 29 (Feast of St. Michael) third year

33
Q

Chianti DOCG
Styles?
Aging?
Min Alcohol?

A

—Chianti: May not be released until Mar 1 following harvest, 11.5%
—Chianti Superiore: Sept 1 following harvest; 12%
—Chianti Riserva: Min 2 years aging from Jan 1 following harvest, 12%
—Chianti may be labeled by subzone: varies

34
Q

Montecucco Sangiovese/Riserva DOCG

Grape percentage?
Aging?

A

—Min 90% Sangiovese;
Max. 10% other grapes suitable for cultivation in Tuscany, with the exception of Malvasia Nera and Aleatico

—April 1st of second year, Sept 1 of the third year (min 23 months in oak/6 in bottle)

35
Q 
Vino Nobile di Montepulciano DOCG
Styles?
Min Alcohol?
Soils?
Describe the style.
Two notable producers?
A

—Normale/Riserva
—Min 70% Sangio (locally Prugnolo Gentile), Max 30% other authorized red/white
—12.5% Normale and 13% Riserva

  • *soils is generally higher in sand than either Montalcino and Chianti Classico, combines the elegance of CC with the firm structure of Brunello. Notably deep in color, due to the heavy, cool clay and sandy soils which result in austere, muscular Sangiovese that demands bottle age. Many producers blend in Merlot to accelerate the wine’s evolution but it can blur terroir expression.
  • *Contucci and Boscarelli can yield wines on a par with Brunello and CC.
36
Q

Vino Nobile di Montepulciano DOCG

Aging?

A

—Normale: Min 2 years Jan 1 following harvest, with the following options:

  • 24 months in wood
  • Min 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. Same options for vessel aging as above.

37
Q

What DOC in Tuscany is based on a min 50-60% Syrah?

A

Cortona DOC

38
Q

What DOCG was originally a subzone of Val di Cornia DOC?

A

Suvereto DOCG

—Rosso/Riserva Cab Sauv and/or Merlot, plus 15% authorized

—Varietal (Sangio, Merlot, and Cab Sauv) min 85% stated variety

39
Q

Name three Super Tuscans that are 100% Sangiovese (and their first vintages)

A

Montevertine Le Pergole Torte (100% Sangiovetto) 1977
Isole e Olena Cepparello 1980
Fontodi Flaccianello 1981
Felsina Fontalloro 1983
San Giusto a Rentennano Percarlo 1983

(San Felice Vigorello was the first 100% Sangiovese in 1968, but is now a Bordeaux blend; most associate Le Pergole Torte as the longest running Super Tuscan made of entirely Sangiovese in 1977

40
Q

Name three Super Tuscans that are 100% Merlot (and their first vintages)

A

Castello di Ama L’Apparita 1985
Ornellaia Masseto 1986 (no longer connected to Ornellaia)
San Giusto a Rentennano La Ricolma 1993
Le Macchiole Messorio 1994
Tua Rita Redigaffi 1994

41
Q

Name three Super Tuscans that are 100% Cabernet Franc (and their first vintages)

A

Le Macchiole Paleo 1989
Duemani 2004
Guado al Tasso Matarocchio 2007

Italy (23 decks)

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