Tuscany

Question 1

Bolgheri

Answer 1

• Made famous by Sassicaia, and later Ornellaia, success
• creation of Super Tuscan, prior to 1984 these were Vino di Tavola
• Geography and climate
  
  • Mediterranean climate with maritime influence
  • Much more coastal than the rest of Tuscany, hence the Bordeaux blends
  • Proximity to sea leads to a more temperate climate and early ripening
• Cab and Merlot with Sangiovese not allowed over 50%
• Barrique aging
• International style

Question 2

Vin Santo

Answer 2

• Dessert wine from dried grapes
• Oxidative aging in cask for multiple years, barrels not topped off
• Malvasia and Trebbiano
• Central Tuscany
• Range of styles from dry/fino-like to sweet
• Very expensive
• Final abs above 15%
• Quality varies
  
  • Wines can often have faults because of long oxidative aging
  • Small growers feeling obliged to make it
• Long made under Vino da Tavola now allowed to be made under certain DOC like Chianti Classico

Question 3

Vino da Tavola/Toscana IGT

Answer 3

• Lowest vinous destination until Vino in 2009
• Vaulted into quality heights with Antinori debuting of Tignanello and Sassicaia in 1974
  
  • Sangio and CS, respectively
  • Chianti Classico and Bulgheri, rspectively
  • Idea was to give more body, intensity and longevity to Tuscan wines
    
    • No white grapes
    • Barrique aging
• Led to huge uptick in quality and a variety
  
  • Merlot, Syrah, 100% Sangioves, Chardonnay now all planted with varying elevage
• With success of Super tuscans, more regional Toscana IGT was introduced in 1995
• Allows growers to work outside the strict and often outdated DOC rules