WINES OF THE WORLD 🇮🇹 Italy - Central Flashcards
Climate of Tuscany
Warm Mediterranean. Adequate rainfall (mainly in autumn and winter).
Hazards in Tuscany
Spring frost, hail, rain during harvest. Summer drought (not always). Esca and wild boars.
Main grape varieties of Tuscany
Sangiovese, Trebbiano Toscano. Local options (Canaiolo Nero) and international varieties (Cabernets, Merlot, Syrah).
Main training systems in Tuscany
Cordons pruned to spurs or cane pruned with VSP.
Ideal growing environment for Sangiovese
Sangiovese gives its best on sunny S and SE facing slopes, better at 200-550 m, on friable, shale and limestone soils (also clay).
Key winemaking operations for Sangiovese wines in Tuscany
Traditionally, Sangiovese was blended with white varieties (Chianti area). Very long maceration and ageing in large and neutral casks for an extended time (to soften tannin). Now, shorter maceration (7-10 days) for early drinking wines and longer (15-25 days) for more structured wines. Stainless steel with temperature control to preserve primary fruit. Some producers use concrete for fermentation.
Key maturation practices for Sangiovese wines in Tuscany
A change, from large use of new French barriques to the use of older barriques, tonneaux and large oak casks. Short period in stainless steel for inexpensive wines.
Main sub-regions of Tuscany
- Chianti
- Chianti Classico
- Montalcino
- Montepulciano
- Bolgheri
Morellino di Scansano DOCG
Tuscany’s appellation. Near the coast of S Tuscany, warm area moderated by altitude and cooling winds from the sea. Same max yields of Chianti. 85+% Sangiovese. Le Pupille and Morisfarms as significant producers.
- Maremma Toscana DOC - Extensive area covering the Grosseto province, adjacent to the coast of S Tuscany. Many varieties (mainly Sangiovese, Cabernet Sauvignon and Vermentino). Yields are moderately high. Le Pupille and Rocca di Frassinello as significant producers (Bordeaux blends).
Vernaccia di San Gimignano DOCG
Tuscany’s appellation. On the W side of Chianti DOCG, first DOC in 1966. Dry summers, wind reduces fungal diseases. Vines at 200-400 m, local sandstone soils. 85+% Vernaccia and max 10% Sauvignon Blanc and Riesling. Initiative by Consorzio to reduce the carbon footprint (2014). Also red wines as San Gimignano DOC.
Toscana IGT
Tuscany’s appellation. Higher yields from grapes grown in Tuscany. Some prestigious wines (Masseto and Solaia).
Chianti Classico 2000
Project to produce seven clones that have smaller berries, thicker skins, more open bunches, more concentration, deeper colour, more disease resistance. All this to have less vigorous vines and so less labour in the vineyards.
Vin Santo
Amber coloured sweet wine made by the appassimento method. Grapes are dried in the loft of the house, fermentation (some use temperature control to preserve primary) and long ageing (5-10 years) in small barrels sealed and stored unopened. Usually blend of Trebbiano Toscano and Malvasia. Allowed within Vernaccia di San Gimignano DOCG, Chianti DOCG, Chianti Classico DOCG, and Vino Nobile di Montepulciano DOCG. Different regulations between DOCGs. Usually small batches, Avignonesi produces significant volumes. Occhio di Pernice is the rare red version from Sangiovese.
Chianti DOCG
Tuscany’s appellation. Large area in the central Tuscany, surrounding Chianti Classico. Lower hills than Chianti Classico. Alcohol 11.5+% abv. 70-100% Sangiovese + local and/or international grapes (Cabernets max 15%), max 10% whites. Seven subzones (alcohol 12+% abv, lower max yields). Riserva - 2+ years ageing (no oak indication). Chianti Colli Fiorentini, Chianti Colli Senesi and Chianti Rufina Riserva - 6+ months ageing in oak.
Chianti Rufina DOCG
Chianti’s subzone. Small area, the coolest (altitudes and winds from Appennines). High acidity, able to age and develop complexity in the bottle (Selvapiana). Aristoctatic estates (Frescobaldi Nipozzano).
Chianti Colli Senesi DOCG
The largest Chianti’s subzone, warmer, fuller bodied and richer wines. Higher % of Sangiovese and less Cabernets.
Chianti Classico DOCG
Tuscany’s appellation. Hilly area between Siena and Firenze, 200-500 m. Soils are schistous, crumbly rock with clay and marl (galestro), calcareous soils with clay (alberese), and sandstone and sandy soils. Good drainage. Lower max yields than Chianti. 80+% Sangiovese (no white varieties). On the market from October after the harvest. Riserva aged 2+ years from 1 January after harvest. Mention of name of single vineyard on the label. Gan Selezione as top tier in 2013 (grapes from single vineyard owned by producer, 30+ months ageing).
Brunello di Montalcino DOCG
Tuscany’s appellation. S Tuscany. Hilly area. More galestro soil in the N and more clay in the S. Warmer and drier than Chianti Classico. Adequate rainfall, protection by Monte Amiata. Many producers blend grapes from several parts. 100% Sangiovese. On the market, from 1 January after 5 years the harvest (2 years in oak). Riserva is 6 years and 3 in oak. In the past, experimentation with French oak barriques but now more large formats. On the label, possibility of the name of the single vineyard.
Rosso di Montalcino DOC
100% Sangiovese, same area of Brunello, young vines, primary fruit, on the market after a year, also used for declassed Brunello.
Vino Nobile di Montepulciano DOCG
Tuscany’s appellation. Between Montalcino and Umbria. Vineyards on east and south-east facing slopes, 250-600 m. Soils with heavy, cool clay, and sand. 70-100% Sangiovese. Small French oak. On the market, from 1 January after 2 years the harvest (1-2 years in oak). Riserva is 3 years and always 1-2 in oak. Names of the vineyards may be on the label. Traditionally, full bodied and austere, now more drinkable in youth. Rosso di Montepulciano DOC is less expensive for early drinking.
