Videos part 1 Flashcards
1
Q
deck_18454727 (2)
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2
Q
Question
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Answer
3
Q
Triangle of acclimation vs Magna Graecia
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Triangle: Sicily, Southern Campania, coastal Calabria
Magna Graecia: Puglia, basilicata, calabria, southern Campania, Sicily
4
Q
Etna name
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Comes from Phonecians word attuna which means furnace
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Q
The giant and cyclops of etna
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Enceladus + Polyphenus
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Q
Ancient Roman wine from Sicily
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Marmertinum
7
Q
Traditional Etna wines called
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Vino di pasto- where Nerello wines were foot trodden stone winemaking facilities called palmento
White wine from red grapes
8
Q
Etna (transition from light table wine to structured red)
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Vino di Pasto to Vino di Taglio
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Q
Volcanic soils
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Well draining, natural reduction of vigor, while providing mineral elements
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Q
Allophones
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Clay nutrients that elevate fertility
High water storage capacity and high cation exchange capacity
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Q
Positively charged cations
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Potassium
Calcium
Magnesium
Ammonia
12
Q
How does vine get nutrients from soil?
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Pumps hydrogen into the soil which displaces the nutrient minerals which become available to the vine
13
Q
Where does Allophane come from
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Allophane is amorphous clay mineral derived from volcanic cinders which come from eruptions (pyroclastic lava flows)
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Q
Volcanic ash containing allophane can
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Transform volcanic soils into fertile soils rapidly
15
Q
5 anthocyanins
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Malvin
Delphin
Petunin
Cyanin
Peonin
16
Q
How do norisoprenoids develop
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As a defence against the sun
17
Q
Nerello cappuccio is synoymous with
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Carignan
18
Q
Most important vines of Taurasi area
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Patriarch vines or Piede Franco
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Q
Taurasi area Arbustum Gallicum or Alberata Taurasina
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Tennechia vines trained like trees with a lot of wood
20
Q
Taurasi (ferrovia del vino)
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Train station for wines going north during phylloxera in 1928
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Q
Taurasi river name
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Calore
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Q
Taurasi river name
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Calore
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Q
3 geological complexes of Taurasi
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Marine Sedimentary
Terrigenous Flysch
Pyroclastic deposits
24
Q
Taburno terroir
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Limestone massif
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3 major communes of vulture
Barile
Maschito - red soils
Venosa - brown pebbly
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Scesios
Grottos built into tuff of Vulture
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Vigna a Capanno
Training system from 15th century like a tripod
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Espalier
Newer wire based systems
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Paternoster
Oldest Winery of vulture
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First settlers of Piemonte
Celtic-Ligurian Stazelli
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Barolo comes from the word
Celtic word “bas-ruel” low place
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Alba pompeia
Name given to Barolo area by romans
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Barbaresco name
Barbarians
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Mid 1800 first dry barolos made by
Louis Oudart
Paolo Francesco Staglieno
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3 geologic stages of Langhe
Messinian
Tortonian
Serravallian(oldest)
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Langhe soil PH
Langhe soils have a large amount of Calcium carbonate = alkaline= high PH which helps vine nutrition and ability of the vine to pull nurtrients out of the soil
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Bricco vs sori
Bricco: Top of hill
Sori: South facing slope
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Barolo has two valleys:
* Serralunga valley (narrow and funnels cool air from appenine)
* Barolo Valley (warmer amphitheater)
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Importance of La morra
Protects rest of Barolo from cool weather but itself has some of the coolest microclinmates with exposure and altitude
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Serralungha d'Alba soil types
* Lequio formation to the south
* Saint agathe marls to the north
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Historic vineyards in barolo
Brunate
Cannubi
Cerequio
Monprivato
Rocche
Villero
Lazzarito
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Dominizio Cavazza
founded original coop of barbaresco which became produttori
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Barbaresco river
Tanaro river which has a moderating effect
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Barbaresco soils
* Sandier with less calcium carbonate and more fertile = vigourous and less structured except in Treiso which has lequio formation
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Barolo modernist winemaking
* 1980s from younger winemakers going to france and coming back
* Gaja remembered how hard it was for producers to green harvest
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Barolo traditional winemaking
* Blended wine from several vineyards (hedging)
* Foor strodden
* Stem inclusion
* no temp control
* long maceration
* press wine
* Large wood fermenters
* Haphazard MLF
* Large old barrels of chestnut/acacia and (some austrian and slovenian now)
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Barolo cru trend
* Trend right now that can add cost to consumers even when blended wines might be better
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Roero general
* named after bankers
* Sandier soils
* semi-arid climate
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Alto piedmonte popularity
* 19th century with gattinara being the most famous red from piemonte until economic crisis, great frost, and phylloxera
* People left farms for factories
* Getting a little better since outside investors have come in and other producers buying land
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Alto piemonte rainfall and river
* More rainfall and nebbiolo needs sun so the wines wont be as robust as barolo/barbaresco
* sesia river
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Alto piedmonte areas;
* Boca
* Bramaterra
* fara
* sizzano
* Lessona
* Valli Ossolane
* colline Novaresi
* Gattinara & Ghemme
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Alto piemonte soils
* volcanic and also varied
* Sandy
* Alluvial clay
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soils in Bramattera, Gattinara, and Boca
Volcanic soils
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Why is gattinara slightly warmer
* Gattinara is slightly warmer closer to the sesia
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Lessona soils
Sandy = elegant and floral wines
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Ghemme, Sizzano, and fara soils
* Alluvial clay
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Soil Ph in Alto piemonte
* Acidic soils whereas the Langhe is Alkaline
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Nebbiolo name in alto piedmonte and classic training system
* Spanna
* Maggiorina (looks like BDSM)
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Gattinara vs Ghemme aging
* Gattinara: 35 months with 12 in oak
* Ghemme: 34 months, 18 in oak
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Will the wines of Ghemme and Gattianra be blends or monovarietals?
* Blends with other local grapes: Croatina, Vespolina, Uvarara
* Vespolina gives spicy peppery notes from Rotundone
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Valtellina 3 docs
* Rosso DOC
* Superiore Doc
* Sforzato DOC
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Valtellina river
Adda
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Valtellina is protected by
The alps
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Nebbiolo synonym in Valtellina and origin
* Chiavennasca
* which means suitable for the transformation into wine or from city of Chiavenna
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Valtellina climate
* Temperate climate within alpine climate
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Valtellina soils
* Complex
* Schist rocks covered by Moraines and Alluvial fans
* Acidic soils with no limestone and rarely clay = well drained
* Soils are thin and need to be transported by helicopter or truck
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Valtellina vineyard topography
* Steep south facing terraced slopes which collect sun rays and help prevent against frost
* The terraces also protect against erosion and trap heat
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# topo
What plays the greatest role in Valtellina for grape ripeness
* Altitude which is divided into 3 bands
* 400m asl - High sugar, lower phenolics, lack persistence
* 400-500m asl - Finessed + perfumed, balance, light floral + red fruit
* 500+ m asl - Lacks strucutre but highest phenolics and aromatics
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5 crus in Valtellina
* Marrogia - small, light, soft
* Sassella- Best site with well drianed gravel soils
* Grumello - Lighter and high altitude
* Inferno - Hottest and darker fruit
* valgella- Most delicate, last to ripen
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Sforzato wines of the Valtellina
* Made in amarone style, raisinated dry red that were first to be picked, left on straw mats where they get to 14% abv after 2-2.5 months with 30% of volume lost
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Valtellina food items
* Bresaola di Valtellina
* Pizzoccheri (pasta with sage + butter)
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Piemonte conclusion about soil PH
High PH soils create lower PH wines and Low PH soils create generateh high PH wines-- there is much less clay in Alto Piedmonte and Valtellina compared to Langhe
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Valle d'Aosta + Carema nebbiolo name and what other region does it share characterisitcs with?
* Picotener and the Valtellina with a riverway, dry stone walls, and well drained morainc soils
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Valle d"aosta + Carema training system
Topia: Trellisis trained low to ground to get heat from sun and can protect against sunburn?
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Valle d'Aosta climate and soils and vineyard topography
* Climate is continental
* Rain shadow = driest area which impacts vine vigor leading to canopy management designed to reduce water consumption of plants
* Soils are thin and rocky which is good for root penetration
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Important areas of the Valle d'Aosta
* Donnas
* Arnad-Montjovet
* Carema ( Luigi Ferrando white and black labels)
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Sangiovese History
* 1398- first mention of Chianti
* 1552 - reference to sangiovese
* 1716 - cosimo III deliminated first ever wine region
* 1872- Bettino Ricasoli made formula for chianti
* 1876 - Brunello, Sangiovese, Prugnolo, and Morellino, Nielluccio are identical
* 1924 - conzorsio created
* 1960s - mezzadria abolished
* 1998 - Chanti classico 2000 begins
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Why were sangiovese clones developed?
* TO producer lower yields, deeper color, done privately
* Over 100 clones exist
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Sangiovese anthocyanins, terpenes, and fermentation options
* High Malvin and Cyanin but little acylated (bound) = hard to stabilize
* Terpenes: Damascenone which can be accentuated by cold soak
* Pre ferm maceration can lead to better color and aromas
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Sangiovese training
* Cordone Speronato - Low spur pruned cordon = good for mechanization
* Guyot - can lead to overproductivity but the Capovolto version tuscan arch cane system can make bunch selection easier
* Alberello- Produce ripening 1 week earlier beacuse bunches are equidistant from roots so sap arrives at same time. Can be more useful in well drained and drier vineyards
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Sangiovese winemaking options
* Cold soak
* Blending (chianti)- traditionally trebbiano toscana to soften wine and color stability
* Extraction can be helped with small amounts of Acetaldehyde
* Barriques - Stabliize color, reliable mlf, (not super kosher)
* Bottle age - higher quality
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Sangiovese key winemaking areas
* Chianti/Classico
* Carmignagno
* Montalcino
* Montepulciano
* Maremma
* Romagna
* Piceno
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Toscan history
* Etruscans until 1st century BC
* Rome and then Goths-- lucca became capital
* Middle ages - sharecropping system created surplus
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Toscana climate, topography, soil
* Mediteranean near coast, continental inland
* Hilly area but not mountainous
* Flysch soils inland and volcanic south
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Chianti Rufina
* Only subzone with consistent character with cooler climate from higher altitude
* Clay and limestone soils
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Chianti name origin
* Etruscan word Piante - reference to beating of wings or horns
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Chianti 1716 cosimo III delminiated which zones
* Chianti
* Pomino
* Carmignano
* Valdarno di Sopra
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Chianti Gallo Nero
* Black rooster
* Siena vs Florence
* Raids occurred between the two for 350 years
* Florentines adopted the black rooster as a masacot for vigilence against the enemy
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When was chianti classico named
* 1932
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Bettino Ricasoli chianti recipe
* 70% sangiovese
20% canaiolo Nero
* 10% malvasia bianco lungo
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Chianti Classico Climate, Topography
* Climate: Cool continental with some warm/hot summers
* Topography: Relatively high altitudes with different expositions and diurnal ranges
* Best sites: 250-500m asl
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Chianti Classico Soil
* Determining the ruggedness of the hills: Rugged sandstone steep hills vs rounder limestone and clay rolling hills
* Albarese - Marls derived from Flysch- much harder than Gallestro
* Galestro - Marls derived from Flysch - schist structure + friable
* Macigno - Grey/Blue sandstone that erodes into sand-- drains easily and makes llight colored wines with perfume and soft tannins
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4 townships of Chianti Classico
* Radda
* Gaiole in Chianti
* Castellina in Chianti
* Greve in Chianti
* 5 others are partially included
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Chianti Classico (monte san Michele)
Highest point of chianti classico at 892m asl which means altitude is as important as soil type
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Monte del chianti chain
Blocks continental cooler air from the east
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Tyrrhenian influence in Chianti Classico
* brings warm air from the west vs the northern part which is cooler and wetter than the south
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Chianti classico rainfall
is sufficient buy well drained soils do their work
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Flysch Definition in terms of Chianti Classico
* Material hills sliding into the sea and creating alternating sandstone and clay and wathers and prodcues clay and limestone elements as well as sandy spots
* Gallesto and Albarese are bothe derived from desintigration of Flysch
* a good balance is needed of sand and clay with low fertility to give some water stress in the summer
* Gallestro- Foliated schisty friable marl, marl is between a mudstone and limestone = significant calcium carbonate = medium strucutre savory wines with firm ageworthy tannins
* Albarese - highest limestone content produce more structured savory tannic and high acid wines
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What are the soils of the chianti classico subzones
* Radda + Gaiole - Macigno + Albarese = more aromatic
* Castellina - Richer clay soils = Richer and plush
* Greve - Flysch soils often calcareous = fuller and concentrated
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The quality period of chianti classico is based on:
aging only, none require oak use
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Chianti classico 2000
* Experiment with 16 vineyard site to determine best clones, best cultivations, and share the info (34 clones studied)
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Quality pyramid
* Chianti Classico Gran Selezione DOCG - 30 months and from specific plots
* Chianti classico reserva - 24 months aging
* Chianti classico DOCG - 80% min sangiovese + 12 months aging
* Chianti subzones - Rufina + colli senesi best
* Chianti DOCG - 70% sangiovese + 6 months aging
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Montalcino Name origin and history pre 16th century
* Mount Ilex where Ilex means oak which is related to holly
* Famous Sweet white wine
* Sharecropping system in the 16th - 17th centuries
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Montalcino Rivers
* Orcia in the south
* Ombrone to the west and north
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Montalcino climate
much more mediterranean climate protected by Mt. Amiata from bad weather. North side is more like Chanti (continental) south is warm
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Biondi Santi
* Sangiovese wines
* Discovered best performing and disease resistant vines ( biotype BBS 11)
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Montalcino Bedrock
* Eocene: Highest elevation, stony, sandy, hard limestone at highest elevation which means well draining and alkaline = refined
* Miocene + Oglioscene: Medium elevations: clay with calcareous fossiles (younger)
* Pliocene + Pleistocene Base: Alluvial clay, sand, mud, marine sediments
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Tertiary period + Quarternary Period
* Tertiaty: Eocene, Miocene, Oglioscene, Pliocene
* Quarternary: Pleistocene
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Montalcino North vineyards vs Montalcino South vs Montalcino Southwest
* North: Very steep with cooler sites, some clay hills, with southern exposures = lighter color + perfumed
* South: Classic zones with oldest soils and most refined expression
* Montalcino Southwest: Riper styles from warmth
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Vino Nobile di Montepulciano History
* 14 century first wine
* 1980 DOCG
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Vino Nobile di Montepulciano climate, topography, soils
* Rainier and foggier but changing with climate change
* More even topography made by drying of ancient lakes and rivers = silt + sand and elegant lighter, more acidic styles with less strucutre and power
* Salty Clay
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Vino nobile di Montepulciano sangiovese name and wine
* Sangiovese = Prugnolo Gentile
* Common to blend sangiovese with other varieties
* Aging is similar to Montalcino with emphasis on aging in wood
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Maremma history, rain, and soils
* Originally etruscan
* Alto Maremma = Bolgheri
* Was a march drained by romans and then again by mussolini
* Low rainfall area
* Soils vary between sand and volcanic ash to the west and more calcareous clay further inland like Chianti Classico
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Maremma wine
* Modern winemaking
* only 40% sangiovese required
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Maremma ( Morellino di Scansano)
* More clay and sedimentary soils + higher elevations 300-500m = slow maturation for high quality sangiovese
* min 85% sangiovese
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Sangiovese - Romagna location, topography, and climate, soils
* More access to water so smaller berried sangiovese preferred
* Mostly growin in the southeast from Bologna to the adriatic
* Climate is more influenced by the adriatic and then continental inland
* Soils: marine deposits, no flysch but lots of recent clay = simpler/easier style
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Sangiovese -Romagna viticulture
* Focus on reducing yield and increasing density
* 95% sangiovese
* range of styles including carbonic in some instances
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Sangiovese Marche
* Rosso Conero + Rosso Piceno
* Sangiovese blended with montepulciano = easier, light fruity style
* Can also be made into Vin santo other places
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Verdicchio synonyms
* Trebbiano di Soave
* Trebbiano di Lugana
* Trebbiano Verde
* Verzello
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Verdicchio is not related to:
* Verdiso
* Verdea
* Verdeca
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Verdicchio name origin
* Green color of grapes
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Lugana, Soave, and Verdicchio are really close genetically but
only soave and verdicchio we consider synonyms
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Turbiana=
verdicchio in Lugana
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Lugana name origin
forest
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Lake garda/Lugana
* Both moderating factors
* Garda has mild summers and winters
* 800-1100 mm rain
* Temperate climate similar to Mediteranean
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Lugana soils
* Morainic soils - debris carried by glaciers
* Lugana shared by Veneto and Lombardy
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Wurm Glaciation
* Pliestocene - most recent ice age
* Because of glaciers we have two distinct terroirs in the lugana zone:
1. Low hills: Coarse soils at the edge of glacier (fruity)
2. Flat plains: Clay soils (mineral)
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