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Wine Diploma > Tuscany > Flashcards

Tuscany Flashcards

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1
Q

In 1872, Baron Bettino Ricasoli, later prime minister of Italy, recommended that which variety should dominate in Chianti, and which variety should be used to soften blends

A

Sangiovese, softened with Malvasia

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2
Q

In which year did the Dalmasso commission create an enlarged area, named Chianti, covering 7 subzones?

A

1932

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3
Q

Why did the Dalmasso commission enlarge the Chianti area in 1932?

A

It enabled large producers and bottling companies to sell wine from a larger area with the prestigious name

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4
Q

Up until the Second World War, sharecropping was common in Tuscany. Explain how sharecropping worked and what this meant for quality.

A

Landowners would let farmers use their land in return for half of the production. This meant that there was little incentive to improve the quality of the wines

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5
Q

What happened in Tuscany after the Second World War that led to a rise in quality?

A

There was more investment in the area, particularly in Chianti Classico DOCG

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6
Q

In what year was Sassacaia from Tenuta San Guido first made?

A

1968

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7
Q

In what year was Tignanello first made?

A

1971

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8
Q

Explain how Super Tuscan’s of the 80s were different to the Tuscan wines before them (5)

A

Included international grapes like Cabernet Sauvignon

International style (deep, fruity, vanilla and sweet spice)

New oak barriques rather than the large traditional botti

They were released as Vino da Tavola

Stimulus to raise the price and quality in general

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9
Q

Why were Super Tuscans initially released as Vino da Tavola wines? (2)

A

They came from outside traditional growing areas

They did not follow the rules of the DOCs

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10
Q

Are indigenous or international grapes dominant in Tuscany today?

A

Recent decades have seen the return of indigenous varieties, especially Sangiovese

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11
Q

Is use of oak in Tuscan wines more or less restrained in wines today?

A

More restrained - producers are using more botti and tonneaux for ageing rather than barriques

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12
Q

How would you describe the climate in Tuscany?

A

Warm Mediterranean climate

Its location close to the coast allows adequate rainfall

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13
Q

When does most rain in Tuscany fall?

A

Autumn and winter

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14
Q

Name five common climate hazards in Tuscany

A 
Occasional spring frost
Hail
Rain at harvest
Drought
Prolonged high temperatures (causing cessation of photosynthesis)
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15
Q

Give a typical tasting note for Sangiovese

A 
Medium intensity
Red cherry, red plum, herbal notes
Medium to full bodied 
High acidity
High tannin

Acceptable to outstanding
Inexpensive to premium
Main black grape in Tuscany

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16
Q

On what aspect slopes does Sangiovese generally ripen best?

A

South and south east facing

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17
Q

Is Sangiovese a late or early budding variety? Does this present any problems?

A

It’s an early budding variety, leaving it prone to spring frosts

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18
Q

Is Sangiovese a late or early ripening variety? Does this present any problems?

A

It’s a late ripening variety, meaning it can be affected by autumn rains

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19
Q

Does Sangiovese have thick or thin skins? Does this present any problems?

A

It has thin skins, meaning botrytis bunch rot can be an issue

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20
Q

What vineyard management techniques can be employed to manage Sangiovese vines’ vigour? (5)

A

Green harvest

Cluster thinning

Trim canopy to avoid shading

Pruning for lower yield

Using lower yielding, higher quality clones

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21
Q

Name the grape from the following characteristics:

Black grape
Medium intensity
Red cherry, red plum, herbal notes
Medium to full bodied 
High acidity
High tannin
Thin skins
Vigorous
Early budding
Late ripening
Acceptable to outstanding
Inexpensive to premium
Main black grape in Tuscany
A

Sangiovese

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22
Q

Give a tasting note for Trebbiano Toscano

A

Medium minus intensity
Lemon with herbal notes
Neutral

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23
Q

Name the grape from the following characteristics:

White grape
Medium minus intensity
Lemon with herbal notes
Neutral
Ripens well in heat while retaining acidity
Late budding 
Vigorous
High yielding
Decreasing in popularity
Used for neutral whites and Vin Santo
A

Trebbiano Toscano

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24
Q

Give a typical tasting note for Canaiolo Nero

A

Black grape
Red berried fruit, floral notes
Light tannin

Often used to smooth out Sangiovese blends

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25
Q

Name the grape from the following characteristics:

Black grape
Red berried fruit, floral notes
Light tannin
Often used to smooth out Sangiovese blends

A

Canaiolo Nero

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26
Q

What type of soils are best suited to Sangiovese?

A

Friable shale and limestone soils

Also does well on clay

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27
Q

Describe Galestro soils and where these are found

A

Schistous clay and marl
Gives aromatic wines with ageing potential
Main soil in Chianti Classico

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28
Q

Describe Albarese soils and where these are found

A

Compact calcareous soils with clay

Found throughout the Chianti region

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29
Q

What type of soils are found in the coastal region of Maremma?

A

Clay and gravel soils

These are similar to soils found in Bordeaux, and as such are suited to Bordeaux grapes

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30
Q

What is the name given to compact calcareous soils that are found throughout the Chianti region?

A

Albarese

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31
Q

What is the name given to the schistous clay and marl soils that are found predominantly in the Chianti Classico

A

Galestro

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32
Q

How long would you typically macerate Sangiovese on skins if making an early drinking wine? Why?

A

7-10 days on skins

Less tannin is extracted, giving wines with medium tannins

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33
Q

How long would you typically macerate Sangiovese on skins if making an ageworthy wine? Why?

A

15 to 25 days

More tannin is extracted, giving the wine more structure for ageing

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34
Q

What is the name of the large appellation covering the central area of Tuscany? It surrounds the Classico appellation of the same name

A

Chianti DOCG

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35
Q

How would you describe the terrain of Chianti DOCG and at what altitude would you find most vineyards?

A

It is a hilly area, although most vineyards are at lower elevations (less than 300m above sea level)

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36
Q

What are the minimum and maximum proportions of Sangiovese permitted in Chianti DOCG?

A

70 - 100%

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37
Q

What percentage of white grapes are permitted in Chianti DOCG?

A

up to 10%

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38
Q

What grapes are considered blending partners in Chianti DOCG?

A

Canaiolo
Cabernet Franc
Cabernet Sauvignon

Cabernet Franc and Cabernet Sauvignon must not exceed 15% of the blend

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39
Q

What is the minimum ABV for Chianti DOCG?

A

11.5%

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40
Q

When is the earliest that producers can release Chianti DOCG wines?

A

March following the vintage

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41
Q

Give a typical tasting note for an inexpensive to mid priced Chianti DOCG wine

A 
Light to medium flavour intensity
Red cherry fruit
High acidity
Medium body
Medium alcohol
Acceptable to very good
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42
Q

What is the minimum ageing requirement for Chiant Riserva DOCG?

A

2 years

Apart from wines in certain subzones, oak is not a requirement

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43
Q

What is the maximum yield for Chianti DOCG?

A

63hl/ha

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44
Q

What is the maximum yield for Chianti DOCG if a subzone is mentioned on the label?

A

56 hl/ha

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45
Q

What is the altitude in Chianti Rufina DOCG?

A

350m above sea level

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46
Q

Give two reasons why Chianti Rufina DOCG is the coolest subzone in Chianti

A

Altitude (350m)

Cooling winds descend from a pass in the Apennine Mountains in the north

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47
Q

Compare how a Chianti Rufina DOCG might taste in comparison with Chianti DOCG

A

Higher acidity from higher elevations than Chianti DOCG
Fruit is more restrained when young than Chianti DOCG
More capacity to age than Chianti DOCG

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48
Q

Describe the price and quality of a typical Chianti Rufina DOCG wine

A

Mid priced

Good to outstanding

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49
Q

Name the largest and warmest Chianti subzone

A

Chianti Colli Senesi DOCG

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50
Q

Name the coolest Chianti subzone

A

Chianti Rufina DOCG

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51
Q

What are the minimum and maximum proportions of Sangiovese permitted in Chianti Colli Senesi DOCG?

A

75% - 100%

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52
Q

What proportion of Chianti Colli Senesi DOCG can be made up of Cabernet Franc and Cabernet Sauvignon?

A

Up to 10%

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53
Q

What proportion of Chianti DOCG can be made up of Cabernet Franc and Cabernet Sauvignon?

A

Up to 15%

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54
Q

Describe the price and quality of a typical Chianti Colli Senesi DOCG wine

A

Inexpensive to mid priced

Acceptable to very good

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55
Q

Compared to Chianti DOCG, describe the wines of Chianti Colli Senesi DOCG in terms of body

A

Chianti Colli Senesi DOCG wines are fuller and richer as they are from a warmer site

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56
Q

Where is Chianti Classico DOCG located?

A

Within the Chianti region, between Florence and Siena

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57
Q

At what elevations are the best Chianti Classico DOCG wines grown at?

A

Between 200 and 500m

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58
Q

How does the elevation in Chianti Classico aid ripening?

A

Provides high diurnal range

Helps slow ripening, meaning flavours develop fully and acidity is retained

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59
Q

What are the minimum and maximum proportions of Sangiovese permitted in Chianti Classico DOCG?

A

80% - 100%

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60
Q

What percentage of white grapes are permitted in Chianti Classico DOCG?

A

None!

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61
Q

What is the maximum yield for Chianti Classico DOCG?

A

52.5 hl/ha

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62
Q

When is the earliest that producers can release Chianti Classico DOCG wines?

A

October the year after harvest

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63
Q

How long must Chianti Classico Riserva DOCG be aged for?

A

2 years from the January following the harvest

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64
Q

Can Chianti Classico wines name the village and vineyard on the label?

A

The name of a single vineyard may be mentioned

The name of key villages cannot be mentioned on labels

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65
Q

How has the style of Chianti Classico wines changed since the 1980s?

A

Following the prominence of Super Tuscan wines, many producers in the 80s and 90s made an international style of wine: deeper colour, more plummy and with lots of vanilla new oak character.

Recent trends have seen producers move towards a more traditional approach with more restrained oak character: paler colour, sour cherry and more use of Sangiovese

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66
Q

What is Chianti Classico Gran Selezione?

A

A new designation introduced in 2013
Grapes must come from a single vineyards
Wines must be estate made
Wines are aged for a minimum of 30 months before release

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67
Q

What is the name of the new designation, introduced by the Chianti Classico Consorzio in 2013, to promote the top tier wines in the region?

A

Chianti Classico Gran Selezione

68
Q

How many hectares of vines are there in Montalcino?

A

2,100ha

69
Q

How many producers are based in Montalcino?

A

More than 250

70
Q

Who was the first producer to bottle and sell wines in Brunello di Montalcino?

A

Biondi Santi

71
Q

Where is the town of Montalcino?

A

In southern Tuscany

72
Q

In comparison to Chianti Classico, describe the climate in Brunello di Montalcino

A

It is warmer and drier

It is one of the warmest ad driest areas in Tuscany

73
Q

How does Monte Amiata, south of Montalcino, affect the weather in Brunello di Montalcino DOCG?

A

It protects the region from rainfall

There is still adequate rainfall for vines to flourish

74
Q

What effect does the Mediterranean, 40km away, have on Brunello di Montalcino DOCG?

A

Cooling breezes from the sea at night help to preserve acidity

75
Q

Give a tasting note for a typical Brunello di Montalcino DOCG wine

A 
Pronounced flavour intensity
Sour cherry
Riper fruit flavour than Chianti Classico
High acidity
High tannin
Full bodied
High alcohol
Complex
Excellent ageing potential
Outstanding
Premium to super premium
76
Q

At what elevations would you expect to find Brunello di Montalcino DOCG vineyards?

A

120m to 500m

Elevation varies

77
Q

What are the minimum and maximum proportions of Sangiovese permitted in Brunello di Montalcino DOCG?

A

100%

78
Q

Where in Brunello di Montalcino DOCG would you expect to find more Galestro soils? How does this affect the final wines?

A

There are more Galestro soils in the north

Wines here are more aromatic

79
Q

Describe the topography and soils in the north of Brunello di Montalcino DOCG, and how this affects the final wines

A

There are more galestro soils and vines are at higher elevations
This leads to more aromatic wines

80
Q

Describe the soils in the south of Brunello di Montalcino DOCG. How does this affect the final wine?

A

There is more clay in the warmer, southern part

Wines from here are fuller bodied and richer

81
Q

What is the maximum yield for Brunello di Montalcino DOCG?

A

54hl/ha

82
Q

What are the ageing requirements for Brunello di Montalcino DOCG?

A

5 years from January after harvest

2 years of this must be in oak

83
Q

What are the ageing requirements for Brunello di Montalcino Riserva DOCG?

A

6 years from January after harvest

3 years of this must be in oak

84
Q

Can single vineyards appear on the label of Brunello di Montalcino?

A

Yes

85
Q

Rosso di Montalcino DOC shares its delimited area with which DOCG?

A

Brunello di Montalcino

86
Q

What are the minimum and maximum proportions of Sangiovese permitted in Rosso di Montalcino DOCG?

A

100%

87
Q

What are the ageing requirements for Rosso di Montalcino DOC?

A

Can be sold after one year

88
Q

Explain how Rosso di Montalcino DOC and Brunello di Montalcino DOCG differ

A

Rosso is often made with fruit from younger vines or lesser sites
Rosso is aged for less time and is more fruit forward
Rosso is intended for earlier drinking
Rosso allows Brunello producers to declassify fruit in lesser vintages

89
Q

Describe the price and quality of a typical Rosso di Montalcino DOC wine

A

Mid priced

Good to very good

90
Q

Where would you find Vino Nobile di Montepulciano DOCG?

A

South eastern Tuscany

Between Montalcino and Umbria

91
Q

What aspect are most vineyards in Vino Nobile di Montepulciano DOCG?

A

East and south eastern

92
Q

Between what elevations would you expect to find vines in Vino Nobile di Montepulciano DOCG?

A

250m to 600m

93
Q

What types of soils are in Vino Nobile di Montepulciano DOCG? How do these affect the wines produced here?

A

Heavy, cool, clay soils produce fuller bodied wines

Sandier soils produce aromatic wines

94
Q

What are the minimum and maximum proportions of Sangiovese permitted in Vino Nobile di Montepulciano DOCG?

A

70% - 100%

95
Q

What is the maximum yield for Vino Nobile di Montepulciano DOCG?

A

56 hl/ha

96
Q

What is the minimum ageing requirement for Vino Nobile di Montepulciano DOCG?

A

2 years from January following the harvest

Minimum 1 year in oak

97
Q

What is the minimum ageing requirement for Vino Nobile di Montepulciano Riserva DOCG?

A

3 years from January following the harvest

98
Q

Can a vineyard name be added to the label of Vino Nobile di Montepulciano DOCG wines?

A

Yes

99
Q

Describe the price and quality of a typical Vino Nobile di Montepulciano DOCG.

A

Very good to outstanding

Mid priced to premium

100
Q

How do Rosso di Montepulciano DOC wines compare with Vino Nobile di Montepulciano DOCG?

A

They are made for earlier drinking and are cheaper

101
Q

Where would you find Morellino di Scansano DOCG?

A

Close to the coast of southern Tuscany

102
Q

Name two moderating influences on the temperatures in Morellino di Scansano DOCG

A

Altitude (250m)

Cooling sea breezes at night

103
Q

At what altitude would you expect to find most Morellino di Scansano DOCG vineyards?

A

250m

104
Q

What are the minimum and maximum proportions of Sangiovese permitted in Morellino di Scansano DOCG?

A

85% - 100%

105
Q

What is the maximum yield for Morellino di Scansano DOCG?

A

63hl/ha

106
Q

Give a tasting note for a typical Morellino di Scansano DOCG wine

A 
Medium (+) intensity
Ripe fruit flavours
Black sour cherry
Medium to medium (+) acidity
Ripe, medium (+) tannins
107
Q

Describe the price and quality of a typical Morellino di Scansano DOCG wine

A

Good to very good

Inexpensive to mid priced

108
Q

Give the area in ha covered by Maremma DOC

A

8,500ha

109
Q

Has production of Maremma DOC wine increased or decreased since its inauguration in 2011?

A

Increased

110
Q

What are the three main grapes grown in Maremma DOC?

A

Sangiovese (50%)
Cabernet Sauvignon
Vermentino

A wide range of both local and international varieties are grown here

111
Q

What is the maximum yield for single varietal red wines in Maremma DOC?

A

77hl/ha

112
Q

Where would you find Bolgheri DOC?

A

On the Tuscan coast

113
Q

What is the area in ha under vine in Bogheri DOC?

A

1200ha

114
Q

What type of wines does Bolgheri DOC specialise in?

A

Bordeaux blends

115
Q

Describe the climate in Bolgheri DOC and any moderating effects

A

Warm Mediterranean climate

Proximity to the sea means there are cool breezes are night (winds also reduce risk of fungal disease)

116
Q

Describe rain patterns in Bolgheri DOC

A

Sufficient and well distributed throughout the year, with relatively little rain around harvest time

Irrigation is however permitted and widely installed

117
Q

At what densities are vines typically planted in Bolgheri DOC and why?

A

6000 vines per ha

This is higher density than most other parts of Tuscany, meaning more competition, lower yields and higher concentration

118
Q

How are vines typically trained in Bolgheri DOC?

A

Cordon trained and spur pruned with VSP

119
Q

What is the maximum yield for Bolgheri DOC wines?

A

63hl/ha

120
Q

What is the minimum ageing requirement for Bolgheri DOC wines?

A

1 year

121
Q

Originally bottled as Vino da Tavola, when was the Bolgheri DOC appellation inaugurated?

A

1983

122
Q

Bolgheri DOC regulations allow up to 100% of which three varietals in the wine?

A

Cabernet Sauvignon
Cabernet Franc
Merlot

123
Q

Bolgheri DOC regulations allow up to 50% of which two varietals in the wine?

A

Sangiovese

Syrah

124
Q

In practice, what variety tends to dominate Bolgheri DOC wines?

A

Cabernet Sauvignon

125
Q

What is the maximum yield for Bolgheri Superiore DOC?

A

56hl/ha

126
Q

What is the minimum ageing requirement for Bolgheri Superiore DOC?

A

2 years from January following the harvest

127
Q

Give a typical tasting note for a Bolgheri Superiore DOC wine

A 
Medium (+) to pronounced intensity
Blackberry and red plum, some green bell pepper in cooler years
Vanilla and sweet spice from oak
Medium (+) acidity
High tannins
128
Q

Describe the price and quality for a typical Bolgheri Superiore DOC wine

A

Very good to outstanding

Premium to super premium price

129
Q

What area does Bolgheri Sassicaia DOC cover?

A

It is a separate DOC for single estate Tenuta San Guido that produces Sassicaia

130
Q

What is the minimum proportion of Cabernet Sauvignon required in Bolgheri Sassicaia DOC?

A

80%

131
Q

What is the minimum ageing requirement for Bolgheri Sassicaia DOC wines?

A

2 years

18 months must be in 225l oak barrels

132
Q

Where would you find Vernaccia di San Gimignano DOCG?

A

On the western side of Chianti DOCG

133
Q

Vines in Vernaccia di San Gimignano DOCG are planted on hillsides at what elevations? What affect does this have?

A

200 to 400m

Good drainage
Good sunlight interception

134
Q

What types of weather in Vernaccia di San Gimignano DOCG help reduce risk of fungal disease?

A

Dry summers

Windy weather

135
Q

What grapes, and in which proportions, are permitted in Vernaccia di San Gimignano DOCG?

A

Minimum 85% Vernaccia

Up to 10% Riesling and Sauvignon Blanc permitted

136
Q

On what type of soils is Vernaccia grown in Vernaccia di San Gimignano DOCG?

A

Sandstone soils

137
Q

Give a tasting note for a typical Vernaccia di San Gimignano DOCG

A

Medium intensity
Lemon and floral notes
Medium (+) acidity

138
Q

What is the maximum yield for Vernaccia di San Gimignano DOCG?

A

63hl/ha

139
Q

What pecentage of Vernaccia di San Gimignano DOCG is exported?

A

50%

140
Q

Name the three most important export markets for Vernaccia di San Gimignano DOCG

A

USA
Germany
Switzerland

141
Q

What wine making method is used to make Vin Santo in Tuscany?

A

Apassimento

142
Q

What are the main grape varieties used in Vin Santo?

A

Trebbiano Toscano

Malvasia

143
Q

What is the minimum proportion of Vin Santo Chianti Classico DOC that must be made up of Trebbiano Toscano and Malvasia, singly or combined?

A

Minimum 60%

144
Q

What gives Vin Santo Chianti Classico DOC wines an amber colour?

A

Wines are aged in sealed barrels for many years
Wines are not topped up (oxidative ageing)
Rising and falling temperatures

145
Q

Give a tasting note for a typical Vin Santo Chianti Classico DOC wine

A 
Pronounced intensity
Dried lemon and apricot, nutty, VA
Sweet
High acidity
Medium to high alcohol
Full bodied
146
Q

Describe the price and quality of a typical Vin Santo Chianti Classico DOC wine

A

Outstanding

Premium to super premium

147
Q

What is the name of the rarer red version of Vin Santo made in Tuscany? What grape is used?

A

Occhio di Pernice

Sangiovese

148
Q

What percentage of production do DOC and DOCG wines account for in Tuscany?

A

65%

Chianti DOCG accounts for half this figure

149
Q

Which DOCGs are the most important in terms of production by value in Tuscany?

A

Chianti Classico (€112m)
Chianti (€87m)
Brunello di Montalcino (€61m)

150
Q

What percentage of wine in Chianti DOCG is made by co-ops?

A

14%

151
Q

What percentage of wine in Chianti Classico DOCG is made by co-ops?

A

6%

152
Q

What percentage of wine in Brunello di Montalcino DOCG is made by co-ops?

A

1%

153
Q

What percentage of wine in Bolgheri DOC is made by co-ops?

A

None

154
Q

What percentage of Chianti Classico wine is exported?

A

80%

155
Q

What are the most important export markets for Chianti Classico?

A

USA (33%)
Germany
Canada

156
Q

What are the most important export markets for Brunello di Montalcino?

A

USA

Canada

157
Q

What percentage of Brunello di Montalcino is exported?

A

70%

158
Q

What percentage of Vino Nobile di Montepulciano are exported?

A

80%

159
Q

What are the most important export markets for Vino Nobile di Montepulciano?

A

Germany
USA
Canada

160
Q

What percentage of Chianti DOCG wines are exported?

A

70%

161
Q

What are the main export markets for Chianti DOCG?

A

Germany
USA
UK

Lower end of the market wines

162
Q

What is the Tuscan version of en primeur called?

A

Ante Prima

163
Q

Give the key characteristics of the Sangiovese vine (4)

A

Thin skins
Vigorous
Early budding
Late ripening

164
Q

Give the key characteristics of Trebbiano Toscano (4)

A

Ripens well in heat while retaining acidity
Late budding
Vigorous
High yielding

165
Q

What styles of wine are produced from Trebbiano Toscano?

A

Inexpensive neutral whites

Vin Santo

Wine Diploma (62 decks)

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