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Tuscany Flashcards

1
Q

Who is widely considered the father of Super Tuscan wines? What three iconic wines did he first vinify?

A

The famed oenologist Giacomo Tachis.

Sassicaia, Solaia, and Tignanello

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2
Q

Who is responsible for creating Ornellaia and Masseto?

A

Lodovico Antinori, brother of Piero

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3
Q

Who is credited with the creation of Brunello? In what year was the first bottle produced by the winery? What was the first vintage of Brunello di Montalcino DOCG?

A

Biondi-Santi

1865; 1888 was the first released Brunello by Biondi-Santi by Ferruccio Biondi-Santi

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4
Q

What was bizarre about the creation of the Bolgheri DOC when it was originally established? When was it ammended?

A

When the DOC was established in 1983 it was originally only for rosé and white wine despite Sassicaia’s fame.

Was ammended in 1994 to include red wine and the subzone Sassicaia was created

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5
Q

What are the top 3 producers of Bolgheri DOC?

A

Sassicaia
Ornellaia
Grattamacco

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6
Q

What 3 varietals may be produce varietally in Bolgheri DOC? What is the max % of Sangiovese permitted?

A

Cab, Cab Franc, and Merlot can be produced varietally.

Max 50% Sangiovese permitted.

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7
Q

What DOC was added in 1996 for the production of wines from international varietals in Tuscany?

A

Sant’Antimo DOC; located in Siena

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8
Q

In what year did Brunellogate occur? What happened in this scandal?

A

2008; producers were found to be illegally blending in other grapes to produce Brunello di Montalcino wines.

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9
Q

How does the climate of Montalcino compare to the zones of Chianti production?

A

Warmer and drier than Chianti

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10
Q

What is the dominant soil type of the northern part of the Brunello di Montalcino zone? South? How are wines described generally from the north vs the south?

A

The north is has more galestro and the elevations are higher and for this reason the wines are said to be lighter and more aromatic than wines from the south.

There is more clay in the soils to the south and it tends to be lower in elevation and warmer so the wines are a little more full in style.

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11
Q

What are the aging requirements for Brunello di Montalcino Normale? Riserva:

A

Normale:
min 5 years including 2 years in wood plus 4 months in bottle. Not released until 1/1 of the 5th year following harvest.

Riserva:
min 6 years including 2 years in wood plus 6 months in bottle. Not released until 1/1 of the 6th year following harvest.

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12
Q

What is the practice of governo and what grape was/is most commonly used for it?

A

The practice of drying grapes and adding the pressed juice of these to young fermented wines for the purposes of accelerating malolactic fermentation and boosting alcohol levels. Canaiolo has commonly been the most used grape for this old practice that isn’t as common today.

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13
Q

What is the only Tuscan DOCG that requires Cabernet Sauvignon in the blend? What is the minimum percentage

A

Carmignano DOCG

Requires 10-20% Cabernet Sauvignon combined with a minimum 50% Sangiovese

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14
Q

Cabernet Sauvignon cuttings at Capezzana in Carmignano DOCG originally came from what famous estate?

A

Château Lafite

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15
Q

What is the young vines DOC for Carmignano DOCG?

A

Barco Reale di Carmignano DOC

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16
Q

Who makes Cincinnato and what is the grape?

A

Tenuta di Trinoro; Cesanese d’Affile

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17
Q

What are the 7 subzones of Chianti DOCG?

A 
Colli Fiorentini
Rufina
Montalbano
Colli Senesi
Colline Pisane
Colli Aretini
Montespertoli
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18
Q

In what Chianti subzone is Selvapiana located?

A

Rufina

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19
Q

In what Chianti subzone is Pacina located?

A

Colli Senesi

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20
Q

What is the min % of Sangiovese for Chianti DOCG? Chianti Classico DOCG?

A

Chianti DOCG: Min 70% (min 75% in Colli Senesi)

Chianti Classico DOCG: Min 80%

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21
Q

As of what vintage are white grapes not longer allowed in Chianti Classico DOCG?

A

2006

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22
Q

What are the aging requirements for Chianti Classico DOCG Normale? Riserva? Gran Selezione?

A

Normale:
May not be released until October 1 of the year following harvest

Riserva:
Min 24 months from Jan 1 of the year following harvest including 3 months in bottle

Gran Selezione:
Produced from estate fruit and min 30 months from Jan 1 of the year following harvest with at least 3 months in bottle

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23
Q

What are the soil types of the Chianti Classico DOCG region?

A

Alberese (Sandstone), Galestro (soft marl), clay schist, and sand.

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24
Q

What is the min abv % for Chianti Classico Normale, Riserva, and Gran Selezione?

A

Normale: 12%
Riserva: 12.5%
Gran Selezione: 13%

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25
Q

Which subzone of Chianti DOCG receives the longest time in wood and bottle prior to release and what are these aging requirements?

A

Colli Senesi

min 8 months in wood; 4 months in bottle for a total of 2 years minimum prior to release.

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26
Q

What 4 communes make up the original Chianti Classico zone?

A

Radda
Gaiole
Castellina
Greve

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27
Q

What two white grapes were traditionally a part of the Chianti Blend?

A

Malvazia and Trebbiano

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28
Q

Who is credited with the recipe making Chianti wines produced from mostly Sangiovese?

A

Bettino Ricasoli

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29
Q

In what year was Gran Selezione introduced for Chianti Classico DOCG? What was the first release of these?

A

2014; 2010s were the first to carry this designation but wineries are permitted to submit documentation reflecting the necessary practices were employed and may retroactively redesignate wines produced before that time.

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30
Q

Within what subzone of Chianti is Pomino DOC located and for what reason was this DOC created? What producer owns most of the land here?

A

Rufina; created primarily for the production of wines based on international varietals namely Sauvignon Blanc, Chardonnay, Pinot Noir, and Merlot though Vin Santo is produced here as are red wines from a min 50% Sangiovese.

Frescobaldi owns most of the land here.

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31
Q

Which subzone of Chianti DOCG is said to be most similar to Chianti Classico DOCG in regards to quality? What is said to be the cause of this?

A

Rufina is said to be the most similar due to similar soils (alberese and galestro) combined with limestone and higher elevations with SW exposure.

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32
Q

What are 3 top cantina sociale in Tuscany?

A

Cantine di Montalcino
Cantina di Scansano
Cantine Leonardo da Vinci

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33
Q

What is the volume of a traditional caratelli barrel?

A

50L

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34
Q

What is “madre” and what style of wine is it most associated with?

A

Madre is essentially a starter culture for the fermentation of Vin Santo. It consists of sediment collected from barrels of the previous vintage that is added to the must to kick start fermentation. It typically makes up 5-10% of the must by volume.

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35
Q

What is a vinsantaia?

A

A vinsantaia is an attic where grapes can be hung and dried and Vin Santo is aged where the wine is exposed to temperature changes with seasonality.

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36
Q

What can be said of Vin Santo that is aged in traditional chestnut barrels vs oak?

A

Chestnut is more porous and thus more evaporation occurs during aging giving the wine a more pronounced oxidative character. Additionally chestnut will impart more wood tannin than oak.

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37
Q

Which DOC for Vin Santo Occio di Pernice requires the highest min percentage of Sangiovese?

A

Vin Santo del Chianti Classico DOC

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38
Q

What is Occhio di Pernice?

A

rosé style of Vin Santo requiring a minimum of 50% Sangiovese and more for some DOC plus other traditional Tuscan grapes.

39
Q

What is the difference between Vin Santo, Vino Santo, and Vinsanto?

A

Vin Santo is a dried grape wine made from Malvazia, Trebbiano, and/or Sangiovese mostly in Tuscany but also in Offida in the Marche. It is typically aged in Caratelli barrels and not topped up giving it an oxidative character.

Vino Santo is a dried grape specialty of Trentino DOC and is made from Nosiola grapes. This is topped up and typically not oxidative in character.

Vinsanto is a dried grape specialty of Santorini that must be made of a min 51% Assyrtiko plus Aidani and Athiri that is aged for two years in wood.

40
Q

What are the colors, styles, and sweetness levels of wines produced in the Elba DOC? Grapes?

A

Dry, still red and rosato wine based mostly on Sangiovese.

Dry, still white wines made from Trebbiano Toscana, Ansonica, and/or Vermentino.

White Passito from Moscato Bianco

Vin Santo Bianco from Trebbiano, Ansonica, and Vermentino

Vina Santo Occhio di Pernice

41
Q

Who owns the Ornellaia estate today?

A

Frescobaldi

42
Q

What are the names of Gaja’s estates in both Montalcino and Bolgheri respectively?

A

Montalcino (Pieve di Santa Restituta)

Bolgheri (Ca’ Marcanda)

43
Q

Name for the friable marl-like soil that characterizes many of the best vineyard sites in the Chianti Classico zone? What else is this?

A

Galestro; also a Trebbiano-based white wine produced in Tuscany designed to soak up the surplus of white grapes resulting in producers using less and less in their Chianti wines.

44
Q

What is governo and where is it traditionally used and for what reason?

A

The practice of drying grapes after harvest and 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 fermentation.

Used in Tuscany principally in Chianti but also used in Umbria and the Marche.

While the process of refermentation raises the alcoholic strength of the wine, the principal purpose of this practice is to encourage malolactic fermentation which was not traditionally easy in the cold cellars of old when grapes have higher acidity such as that found in Sangiovese.

45
Q

What is rigoverno?

A

The process of practicing or initiating a third fermentation in the spring of a wine’s development by doing a second round of governo.

46
Q

What appellation uses the quality designation Gran Selezione and what are the requirements for this designation?

A

Chianti Classico DOCG

Min 13% abv
Must be produced from Estate Fruit
Min 30 months aging from Jan 1 of the year following harvest including at least 3 months in bottle.

47
Q

Who produces Pietradonice? What is the grape?

A

Casanova di Neri; 100% Cabernet Sauvignon

48
Q

What is the local clone of Sangiovese called in Montepulciano?

A

Prugno Gentile

49
Q

What appellation of Montalcino permits international varieties?

A

Sant’Antimo DOC

50
Q

What is the minimum percentage of Sangiovese in Chianti DOCG? Chianti Classico DOCG?

A

Min 70% for Chianti DOCG

Min 80% for Chianti Classico DOCG

51
Q

In 2021, what is the current release of Brunello di Montalcino Riserva?

A

2015

52
Q

“La Serra Nuova” is made by what producer?

A

Tenuta delle Ornellaia

53
Q

Why is Chestnut the wood of choice for barrels used for the production of Vin Santo?

A

Because of its porosity, chestnut lends itself well to producing the oxidative influence to Vin Santo during the aging process.

54
Q

What is the name of the traditional barrel used for the aging of Vin Santo and what is its volume?

A

Caratello (singular) or Caratelli (plural); 50L

55
Q

What three grapes historically made up the Chianti blend developed by Barone Ricasoli in the 1800s?

A

70% Sangiovese
15% Canaiolo
15% Malvazia Bianca

56
Q

Who makes Sassicaia and what is the second wine?

A

Tenuta San Guido; Guidalberto (60/40 Cab/Merlot)

57
Q

How do the soils differ in Montalcino in the north compared to the south?

A

More galestro in the north and more clay in the south.

58
Q

What are the aging requirements for Brunello di Montalcino DOCG nomale and riserva?

A

Normale: 2 years in wood plus 4 months in bottle and may not be sold until Jan 1 of the 5th year following harvest

Riserva: 2 years in wood plus 6 months in bottle and may not be sold until Jan 1 of the 6th year following harvest.

59
Q

True or False, Brunello may be bottled in a Burgundy bottle?

A

False; must be BDX bottle and closure must be cork.

60
Q

What is “Vigna” as it applies to Brunello di Montalcino?

A

A wine produced from a single vineyard.

61
Q

When was the IGT category created in Italy?

A

1994

62
Q

What is “mezzadria” as it applies to Tuscan agriculture?

A

System of sharecropping common in the medieval times in Tuscany.

63
Q

What is a “baddia” ?

A

Abbey

64
Q

What are three producers located in Bolgheri?

A

Tenuta San Guido (Sassicaia)
Grattamacco
Orenallaia

65
Q

Which wine claims to be the first Sangiovese aged in barriques?

A

Tignanello

66
Q

What was Bettino Ricasoli’s contribution to Chianti Classico?

A

He came up with the traditional formula of grapes used for producing Chianti with Sangiovese as the dominant grape and using Canaiolo and Malvasia Bianca Lunga as accessory varietals.

He also initiated the practice of shorter post-fermentation macerations and fermentation under sealed rather than open top fermentation vessels.

He advocated for lower vine-training systems and the use of Bordeaux bottles instead of Fiasco for bottling.

67
Q

What were the original 7 sub zones of Chianti established in 1932? What was the 8th added and when?

A

Chianti Classico
Rufina
Montalbano
Colli Fiorentini
Colli Senesi
Colli Aretini
Colline Pisane

Montespertoli was the 8th added in 1997

68
Q

What is the Gallo Nero?

A

This is the mark indicating authentic wines of Chianti Classico. It is the black rooster logo on bottles of Chianti Classico

69
Q

In what year was Chianti DOC established?

A

1967

70
Q

In what DOCG’s boundaries is Tignanello produced?

A

Chianti Classico DOCG

71
Q

What was the first vintage of Tignanello?

A

1971

72
Q

What are 5 100% Sangiovese Super Tuscans located in Chianti?

A

Fontodi Flaccianello delle Pieve
Felsina Fontolloro
Montevertine Le Pergole Torte
San Giusto a Rentennano Percarlo
Isole e Olena Cepparello

73
Q

When did Chianti Classico separate from Chianti DOCG and form its own DOCG?

A

1996

74
Q

In what year was it banned to use white grapes in Chianti Classico DOCG?

A

2005

75
Q

What are the three main soil types of Chianti Classico DOCG?

A

Galestro: Schistous Clay
Alberese: Limestone
Macigno: grayish-blue sandstone

76
Q

Which sub zone of Chianti Classico is home to the highest elevation vineyards?

A

Radda

77
Q

Barberino Tavarnelle and Poggibonsi group together to form what Chianti sub zone?

A

San Donato

78
Q

Which sub zone of Chianti Classico is said to be a transition style between Chianti Classico and Brunello di Montalcino due to its warmer sites?

A

Castelnuovo Berardenga

79
Q

What are three properties of a grape vine that were highly regarded in clonal research from 1988 throughout the Chianti 2000 project?

A

Smaller berries, thicker skins, and loose clusters

80
Q

What is bush vine training called in Italy?

A

Alberello

81
Q

What is the ideal planting density in Chianti Classico DOCG?

A

5,000-7,000 vines per hectare

82
Q

What does Malvasia Nera contribute to Chianti blends?

A

Floral aromatics

83
Q

True or False, Bordeaux varietals are allowed in Chianti Classico and Chianti DOCGs?

A

False; not allowed in Chianti Classico DOCG

Can be added up to 15% max in Chianti DOCG (10% max in Colli Senesi)

84
Q

When was Gran Selezione approved for Chianti Classico DOCG? What was the first vintage it applied to?

A

Approved in 2013; retroactively applied

85
Q

What are three requirements for Gran Selezione?

A

Must be produced exclusively from estate-grown fruit or from fruit acquired through long-term contracts.

Must be aged for a min 30 months from Jan 1 of the year following harvest including at least 3 months aging in bottle

Starting in 2027 there must be min 90% Sangiovese

Min 13% abv

86
Q

In what year was Brunello di Montalcino given DOC status? DOCG status?

A

DOC in 1966
DOCG in 1980

87
Q

Which two DOCs have identical boundaries as Brunello di Montalcino DOCG?

A

Moscadello di Montalcino DOC
Sant’Antimo DOC

88
Q

What is the grape required for Moscadello di Montalcino?

A

Moscato Bianco / Muscat Blanc a Petits Grains

89
Q

What are the styles produced in Moscadello di Montalcino?

A

Dry, still white
Frizzante
Late Harvest

90
Q

What DOC was created in 1996 as an appellation outlet for wines produced from international varietals in Montalcino?

A

Sant’Antimo DOC

91
Q

Why is the hanging of stringed bunches of grapes ideal for the production of passito wines?

A

It allows for 360 degrees of exposure to air which can help prevent rot during the drying process

92
Q

What is the traditional volume of a caratello barrel?

A

50L

93
Q
A

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