WSET D3 - Central Italy Flashcards
Summarise the history of Tuscany.
Majority are red with Sangiovese as dominant variety.
First exports of wine from this region to other regions of Italy and to Mediterranean countries go back to Etruscan period (seventh century BCE). However, concerns about consistent quality have been a long-standing feature for the region. In 1444, a prohibition onpicking grapes before a certain date was issued to protect the quality of wine coming from Chianti.
Grand Duke Cosimo III de’Medici designated four regions of wine production in Tuscany in 1716, a precursor of the modern systems of geographical indications.
In 1872 Baron Bettino Ricasoli, later Prime Minister of Italy, recommended that Sangiovese should be the dominant variety in Chianti and that the white variety Malvasia could be used to soften wines for early drinking. This became the standard approach for Chianti with the result that a proportion of white varieties were required by the DOC of 1967.
In 1932, the government’s Dalmasso commission created a much-enlarged area, now called Chianti DOCG, with seven subzones. This was to enable large producers and bottling companies to sell wine from the wider region with the prestigious name of Chianti. It gave the name Chianti Classico to the original, hilly Chianti. Much of the extended Chianti does not share the same soils or elevation as Chianti Classico.
Up to the Second World War, a system known as sharecropping was in place. Landowners allowed farmers the use of the land in return for half of the production, which resulted in
little incentive to improve quality. After the War, aristocratic owners of estates were joined by investors, first from Italy, and then around the world. This transformed the level of investment in the wine business in Tuscany, especially initially in Chianti Classico.
The creation of Sassicaia in 1968 and Tignanello in 1971 inspired the category of Super Tuscans and led to many similar wines in the 1980s. These wines were made from Bordeaux varieties or included Bordeaux varieties and were aged in French oak barriques, not the traditional large cask. They were made in a style that appealed to international markets (deep colour, fruity, with vanilla and sweet spice notes from the use of new French oak barriques). They were released as vino da tavola (lowest classification) as they either came from non- traditional areas or did not follow the rules of the DOCs as they were then. They acted as a stimulus to raise the quality and price of Tuscan wines in general.
Many DOCs were created, and DOCs promoted to DOCG, starting in the 1980s but accelerating from the 1990s. Chianti Classico became an autonomous DOCG in 1996. In other words, it is no longer a sub-zone of Chianti.
Recent decades have seen the focus return to indigenous varieties, especially Sangiovese, and to less evident new oak flavours in the finished wine. This includes the use of larger casks (locally known as botti) and of tonneaux.
What is the climate like in Tuscany?
Generally warm Mediterranean with adequate rainfall for grape growing. Altitude inland areas is important cooling influence. Most rain falls in autumn and winter. Inland, summers can be hot and winters cold. Growing season normally has some rain. Climate hazards are occasional spring frost, hail, and rain during harvest period. Summer drought and prolonged high temperatures (leading to cessation of photosynthesis therefore incomplete ripening of skins and seeds) can be hazards in some years.
What are the top varieties planted here?
Sangiovese
Trebbiano Toscano
Merlot
Cabernet Sauvignon
Canaiolo Nero
Describe Sangiovese.
Widely grown across central and southern Italy ,10%f all vines in Italy, most planted variety. Wines made entirely or mostly from Sangiovese typically M ruby colour, with red cherry, red plum and herbal notes, M to full bodied, with high acidity and high tannins. Acceptable to outstanding, inexpensive to premium with a few super- premium examples. Number of different names in Tuscany, some appear in names of denominations, eg, Morellino di Scansano. In Montepulciano, the variety is known as Prugnolo Gentile.
A reputation as a difficult variety to grow successfully. Buds early (spring frosts) ripens late (early autumn rain). Does best on sunny south and south-east facing slopes where it has best chance to ripen. Grapes for better quality wines tend to be grown 200 - 550m to enable full ripeness achieved over a long season, though risks rain at harvest time. With a warming climate, growers looking to plant on higher sites or less sunny aspects.
Does best on friable, shale and limestone soils (excellent drainage) and reasonably successful on clay. Vigorous, canopy needs to be trimmed regularly to avoid shading. Thin skins, very susceptible to botrytis. Can produce high yields, growers have to decide whether to produce volume or, by pruning, cluster thinning and green harvesting, reduce yield to raise quality. Main types of training are cordons pruned to spurs or cane pruned with VSP. Large choice of clones available. Growers have been replacing their previous choices, planted to produce high yields with moderate yielding, higher-quality clones or, latterly, by mass selection from best performing plants. Chianti Classico 2000 project produced 7 clones widely planted.
Aims were smaller berries, thicker skins, more open bunches to produce wines with deeper colour, more flavour intensity and greater disease resistance. Newer releases from range of sources also popular and vines with less vigour thus less labour intensive desirable.
What are the main hazards in Tuscany vineyards?
Esca become significant hazard recent years, growers learning to avoid large cuts in old wood to reduce vulnerability of vines. Wild boars can do considerable damage in vineyards. More skilled methods of pruning to reduce threat of esca and fencing keep out wild boar add to cost of grape growing.
Describe Trebbiano Toscano.
Late budding white variety therefore not vulnerable to spring frost. Vigorous and high yielding (very popular in past when yield was most highly prized). Prone to downy mildew and eutypa dieback otherwise good disease resistance. Ripens well in sunshine and heat, while retaining high acidity. Flavours are neutral (medium (–) lemon, herbal). In France, same variety called Ugni Blanc and is mainly used for brandy.
Variety declining in popularity. Although previously valued for high yielding and reliable, lack of fruitiness and low flavour intensity led to a reduction in plantings and, because of increased demand for red wine, it has often replaced by black varieties. Its characteristic high acidity makes it an important part of blend for sweet Vin Santo. For that wine, it is regularly blended with other local varieties.
What are the varieties blended with Sangiovese?
Most Tuscan DOC(G)s allow Sangiovese to be blended with small proportion other black varieties. Growers can choose local or international varieties, including CS, CF, Merlot and, latterly, Syrah.
Canaiolo Nero used to be most popular variety in Chianti before 19th century but now merely a blending option in most Tuscan denominations. It provides red-berried fruit and some floral notes with only light tannins. Said to promote floral and red-berried character of Sangiovese when blended.
some think Merlot and especially CS as blending partner are too dominant in terms of taste of final wine, even in small proportions.
What’s winemaking like?
Historically Sangiovese was part of blend could include white varieties. Typically kept on skins for very long periods (30 days+) and aged in large, neutral oak casks for extended time (e.g. 3–4 years) to soften tannins. More recently, in absence of white grapes, maceration times reduced to 7–10 days for early-drinking wines with M tannins and to 15–25 days for wines with high tannins intended for ageing. Investment in 1990s helped spur the change through use of temperature-controlled stainless-steel tanks to preserve primary For some producers, concrete fermentation tanks making a comeback. Trends in maturation in oak for wines intended for ageing have also changed. Latter decades of last century saw widespread use of a proportion new oak barriques, adding layer of vanilla and sweet spice to Sangiovese. Since beginning of the new century, a move to using older barriques, 500-L tonneaux and traditional large, neutral, oak cask. Aim is for subtle sour red cherry to be main point interest of wine, not additional flavour from oak. Inexpensive wine aged for short periods in stainless steel.
Summarise Chianti DOCG.
Modern Chianti DOCG is a large area covers much central Tuscany. Surrounds smaller Chianti Classico. It is an area of hills, though many are at lower elevations (less than 300 m) than Chianti Classico. Producers have a choice of bottling wines either as Chianti or, if they are within 1 of 7 subzones, as Chianti with name of subzone, slightly tighter regulations.
Blend for Chianti DOCG is 70–100% Sangiovese. Blending varieties may be local or international, though CS and/or CF may not exceed 15%. 10% white grapes continues to be allowed (e.g. Trebbiano Toscano) but rarely used. Min alcohol 11.5% abv, with subzones mostly requiring minimum 12%.
Maximum yield 63 hL/ha. This moderately high yield le with less intensive work in the vineyard and short ageing (can be released in March following vintage) in large format stainless steel or old oak contributes to light to M intensity and lower cost (therefore price) of Chianti, as compared such as Chianti Classico. Typically M bodied and M alcohol. Inexpensive to mid-price, acceptable to very good.
Any Chianti to be released as Riserva must be aged for 2 years before release, raising cost producing wine. Apart from wines of certain subzones, no oak ageing required.
Summarise Chianti Subzones.
7 subzones, eg, Chianti Colli Fiorentini (Chianti from Florentine hills). Subzones have yields lower maximum 56 hL/ha, enhancing possibility of higher quality but reducing volumes. For Riserva, in subzones Chianti Colli Fiorentini, Chianti Colli Senesi and Chianti Rufina at least 6 months must in oak barrels.
Summarise Chianti Rufina DOCG.
Small zone and Coolest due to combination of altitude (350 m) and cooling winds descending from a pass in Apennines to north. Results in high acidity and more restrained fruit when young, but capacity to age and develop complexity in bottle (e.g. Selvapiana). Because its proximity to Florence, it has number of aristocratic estates (e.g. Frescobaldi at Nipozzano). However, not attracted same level investment and new owners as Chianti Classico or Montalcino therefore has not seen same raising of quality standards in general. Typically mid-priced with a few premium, good to outstanding.
Summarise Chianti Colli Senesi DOCG.
largest subzones generally warmer than others, producing fuller bodied and richer wines. Requires higher proportion Sangiovese (minimum 75%) and less Cabernets (maximum 10%, singly or together). Inexpensive to mid-price, acceptable to very good.
Summarise Chianti Classico DOCG.
Hilly area between Florence and Siena, with best wines typically from 200–500m (cool nights, lengthening growing season, full ripeness and high acidity). Soils are schistous, crumbly rock with clay and marl (known as galestro); calcareous soils with clay (known as alberese); and sandstone and sandy soils. Soils combine good drainage with sufficient water-holding. Galestro said to give aromatic wines with potential to age. Soils with more clay said to give more structure and body. Some work on hillsides done by hand, raising costs.
Minimum 80% Sangiovese, in practice most wines around 90% Sangiovese with wide choice supplementary varieties, both local (e.g. Canaiolo) or international (especially Merlot). No white varieties permitted in blend. Maximum 52.5 hL/ha. Can be released no sooner than October year after harvest, adding to cost of production. Riserva must be aged for 2 years from 1 January after harvest. Label may mention name of single vineyard. Wine from grapes grown in this area may not bottled as Chianti DOCG. A debate continues about whether names of key villages could appear on labels but not currently allowed. Range of styles. Importance of export markets and prominence of Super Tuscan wines in 1980s and 1990s led to wine being made in international style (deeper colour, plummy fruit from presence of Merlot, evident vanilla from new oak). Recent trend has been towards more traditional style: paler colour, sour cherry fruit from dominant Sangiovese, restrained new oak. M flavour intensity, with some pronounced examples. mid-price to premium, with quality ranging from very good to outstanding. There are numerous significant producers including Fontodi and Castello di Ama.
To promote top tier of Chianti Classico the Consorzio introduced new designation in 2013, Chianti Classico Gran Selezione. Grapes must from a single vineyard or an estate owned by producer and aged for a minimum 30 months (no requirement to age in wood).
Summarise Brunello di Montalcino DOCG.
Southern Tuscany, named after town of same name.
Warmer than Chianti Classico and drier, as protected from rain by Monte Amiata to south but, most years, still adequate rainfall for vines. These conditions allow wines with ripe fruit, full body and high alcohol. Also benefits from cooling breezes at night from Mediterranean Sea, Preserve acidity.
Elevation varies. Vineyards in longest established area south of the town are more than 500m while other parts are much lower (min 120 m). Majority is hilly. Similarly, soils very variable. Northern part has more galestro-based soils with higher elevations leading to more aromatic. More clay in lower, warmer, southern part, produces fuller bodied wines. Many blend grapes from several parts. As in Chianti Classico, a debate about whether or not introduce subzones. Must be 100% Sangiovese. Maximum 54 hL/ha. Brunello requires extended ageing: may not released until 1 January 5 years after harvest, ageing must include 2 years in oak. (Riserva, 6 years including 2 in oak.) Ageing requirements add cost (invest in oak and space to house them). As in Chianti Classico, there was experimentation with new French oak barriques, but trend this century return to large format oak. Label may mention name of a single vineyard. Prices mainly premium and super premium. Typically outstanding with intense sour cherry fruit, high acidity and tannin (giving a capacity to age) and showing complexity, even on release, due to tertiary notes developed in long, initial ageing. Many significant producers - Casanova di Neri and Soldera.
Rosso di Montalcino DOC, 100% Sangiovese, from grapes grown same area as Brunello. Often made from young vines or less promising sites. Aged briefly in stainless steel or oak to preserve primary fruit, can sold after a year. Typically mid-price, good to very good. Also allows producers to declassify to Rosso DOC wine that would normally be Brunello di Montalcino DOCG in very difficult vintages (e.g. 2014).
Summarise Vino Nobile di Montepulciano DOCG.
This region is in south-eastern Tuscany, between Montalcino and the border with Umbria. It is a historic denomination reflected in the name of the top wine, Vino Nobile di Montepulciano. Vineyards are planted on east and south-east
facing slopes at elevations of 250–600 m, with the
higher vineyards producing more aromatic wines due to a longer ripening season. Soils include heavy, cool clay (producing fuller bodied wines) and sand (more aromatic wines).
Wine styles vary. Traditionally, the wines were full bodied and austere, requiring ageing in the bottle. However, some major companies have been working to produce wines that can be drunk in their youth; methods include shorter extraction periods and the use of small format French oak for maturation.
Vino Nobile di Montepulciano must be made from 70–100 per cent Sangiovese. Maximum
yield is 56 hL/ha. The wine must be aged for a minimum of two years from 1 January after the vintage, with a mandatory period of 12–24 months in wood (dependent on the subsequent amount of bottle age, if any, before release.). Moderate yields and ageing requirements add cost to the wine. Riserva wines must be aged for three years (but no additional requirement for ageing in oak). Names of vineyards may be included on the label. As withMontalcino, Rosso di Montepulciano DOC is a category available for less expensive wines for early drinking. Vino Nobile is typically mid-price to premium and very good to outstanding quality. Significant producers include Avignonesi and Contucci.
Due to the success of the major Tuscan denominations, the supply of Sangiovese-based and other wines from other areas of Tuscany has increased.
Summarise Morellino de Scansano DOCG.
Close to the coast of southern Tuscany, this warm area is moderated by altitude (average 250 m) and cooling winds from the sea at night. As a result, the wines have ripe fruit, some black fruit notes alongside sour cherry, medium to medium (+) acidity and ripe medium (+) tannins. Morellino di Scansano requires 85 per cent Sangiovese with a maximum yield of 63 hL/
ha. The wines are good to very good quality and inexpensive to mid-price. A few producers have a track record of outstanding wines at premium prices. Examples include Le Pupille and Morisfarms.
Summarise Bolgheri DOC.
Bolgheri is a compact, now densely planted denomination of 1,200 ha on the Tuscan coast specialising in red Bordeaux blends, though single variety wines, white wines and rosé wines are also made. The red Bordeaux blends represent 80 per cent of the area planted. A warm climate, with cool nights due to the area’s proximity to the sea, leads to fully ripe grapes. Winds from the sea throughout the year help to reduce the risk of fungal diseases. Initially vines were planted at 400 m above sea level but when it was found that lesser altitudes
also experienced cooling winds, planting on lower sites took place. Soils are varied. Rain is sufficient and well distributed throughout the year. As in other Tuscan denominations,irrigation is allowed. As the area has been planted recently irrigation has been widely installed. There is relatively little rain during the harvest period. Vineyards are typically planted as cordon- trained, spur-pruned with VSP, being easy to maintain and to produce high quality fruit. Densities are around 6,000 vines per ha (rather higher than in traditional areas of Tuscany), enabling competition between vines to reduce yields and raise the concentration of the final wine.
The wines were initially bottled as vino da tavola as there was no DOC until 1983. Bolgheri was not an area known for wine and the wines were made predominantly with Bordeaux varieties that were not typical in Tuscany. Bolgheri DOC regulations allow up to 100 per cent of Cabernet Sauvignon, Cabernet Franc and Merlot, up to 50 per cent of Syrah and Sangiovese and up to 30 per cent of other varieties, for example, Petit Verdot. As noted, in practice, Cabernet Sauvignon dominates the blends.
Bolgheri Rosso Superiore has the same options for varieties but more restricted yields, 56 hL/ha, rather than the 63 hL/ha for Bolgheri Rosso. The latter can be released from September of the year after harvest. Bolgheri Rosso Superiore must be aged for two years following January 1 of the year after the harvest, one of which must be in oak. Typically, Rosso Superiore wines are aged in French barriques, with a significant proportion of new oak. Moderate yields and the use of new French oak barrels raises the cost of production. Small amounts of white wines are made, especially from Vermentino, which can also be bottled as a DOC Bolgheri wine.
Bolgheri Rosso Superiore is typically deep ruby in colour, with medium (+) to pronounced intensity blackberry and red plum fruit, sometimes with green bell pepper notes in cooler years, and vanilla and sweet spice from oak, with medium (+) acidity and high tannins. The wines are very good to outstanding in quality and premium to super-premium in price.
Summarise Bolgheri Sassicaia DOC.
This is a separate DOC for the single estate, Tenuta San Guido, which produces Sassicaia. The DOC regulations require a minimum of 80 per cent Cabernet Sauvignon and minimum ageing of two years, 18 months of which must be in 225 litre oak barrels.
The highest quality wines, especially Sassicaia and Ornellaia (owned by the Frescobaldi family), are regarded as world-class examples of Bordeaux style wines, collected and traded around the world. These and other companies also make less-expensive second wines on the Bordeaux model.
The Bolgheri Consortium represents more than 90 per cent of the vineyards planted, with the ten largest producers holding 70 per cent of the vineyards. The amount of wine being bottled has grown rapidly in the decade to 2017, reflecting the success of the DOC.
Summarise Maremma Toscana DOC.
Based on the former IGT of the same name, this denomination covers an extensive area, encompassing the entire province of Grosseto, adjacent to the coast of southern Tuscany. The volume of production has risen rapidly since the DOC was created in 2011. The DOC allows a wide range of varieties, both local and international. Nearly half of the grapes grown are Sangiovese with Cabernet Sauvignon and Vermentino (white) the next most important varieties. Permitted yields are moderately high (e.g. 77 hL/ha for single variety red wines) and prices mostly inexpensive to mid-price. A handful of high-quality estates sell their Bordeaux blends within the DOC at premium and super-premium prices, for example Le Pupille and Rocca di Frassinello.
Summarise Vernaccia di San Gimignano DOCG.
This is an historic white wine region, mentioned several times in the middle ages, within the western side of Chianti DOCG and recipient of Italy’s first ever DOC in 1966 (now DOCG). The region has dry summers and is windy, reducing the presence of fungal diseases. Vines are planted on hillsides between 200–400 m, giving good sunlight interception and drainage. The wine is made from the grape variety of the same name, minimum 85 per cent, with up to 10 per cent of Sauvignon Blanc and Riesling being allowed. The wine is typically of medium intensity on the nose with lemon and floral notes and has medium (+) acidity.The variety, grown on the local sandstone soils, ripens mid to late in the season and can produce very high yields. This may have contributed to a lessening of its reputation as too many wines were produced which lacked concentration. The DOCG now limits production to 63 hL/ha.
Sales of Vernaccia di San Gimignano have remained broadly stable over the 15 years
to 2018. There is a very large local market to the tourists visiting the famous town with its remaining 14 medieval towers; over 30 per cent of all the wine produced is sold locally. Half of the wine produced is exported with the US, Germany and Switzerland being the biggest markets. Prices are mainly inexpensive to mid-priced with a few producers getting premium prices for their highest quality wines (e.g. Panizzi and Montenidoli). Since 2014, the Consorzio has been promoting an initiative to reduce the carbon footprint of its wines (by reducing
the amounts of chemicals used, reducing energy and water consumption, and using lighter bottles).2
Red wines from Sangiovese and international varieties are also made in the area and can be bottled under the separate DOC San Gimignano.
Summarise Toscana IGT.
In addition to the DOC(G)s, producers also have the option of Toscana IGT with higher permitted yields. Any registered grape variety or varieties may be used and the grapes can be grown anywhere in Tuscany. While most of the wines are inexpensive to mid-priced, some of Tuscany’s most expensive and prestigious wines are bottled as Toscana IGT, including Masseto (Merlot from Frescobaldi’s Tenuta dell’Ornellaia) and Solaia (Cabernet Sauvignon/Sangiovese/ Cabernet Franc blend from Antinori).
Summarise Vin Santo.
Vin Santo is an amber coloured sweet wine made by the appassimento method (see the section on Drying Grapes Off The Vine, in Specific Options for Wines with Residual Sugar in D1: Wine Production), most often using a blend of Trebbiano Toscano and Malvasia). It is a style of wine prevalent throughout Tuscany and permitted within many denominations. The DOCG Vernaccia di San Gimignano permits this style, as do three separate DOCs for Vin Santo that correspond to the zones of Chianti, Chianti Classico and Vino Nobile di Montepulciano.
For example, Trebbiano Toscano and Malvasia, singly or combined, must be a minimum of 60 per cent in Vin Santo Chianti Classico DOC. Traditionally the grapes were dried in the loft of the house, their juice fermented, and then the wine aged in small barrels sealed and stored unopened in the loft for many years (5–10 years). Many wineries produce small batches in this way while a few producers, e.g. Avignonesi (Montepulciano), produce significant volumes.
Minimum ageing in barrels is two years in Chianti Classico and three in Montepulciano, but this is often exceeded. The combination of rising and falling temperature and oxidative ageing without topping up leads to the amber colour, and a complex palate of dried fruit (apricot, lemon) flavours, nutty notes, as well as a variable level of volatile acidity. The wines are sweet but with balancing high acidity and medium (+) to high alcohol. Modern production either continues in this way or controls the fermentation temperature to retain some primary fruit. The wines are premium or super-premium in price due to the small batch production and years of ageing before sale.
There is also a much rarer red version, based on Sangiovese, called Occhio di Pernice (‘eye of the partridge’).
In terms of price, most of the Tuscan regions sell both an inexpensive wine that can be released early and premium to super-premium wines some of which must be aged for longer periods. The requirement to age Brunello for a minimum of five years adds additional cost
to production. These include space in the winery and containers to age wine for many years before release, as well as the delay on the return on investment.
Within Tuscany, DOC(G) wines account for around 65 per cent of all wine production. As can be seen in the chart, Chianti accounts for nearly half of all DOC(G) wines and Chianti Classico is the next biggest segment. By contrast, in terms of value, Chianti Classico (€112m) leads, followed by Chianti (€87 m) and then Brunello di Montalcino (€61 m).4
The structure of the industry is very different across the denominations. 14 per cent of Chianti is made by co-operatives, but only 6 per cent of Chianti Classico and one percent of the wine from Montalcino.5 There is no co-operative-made wine from Bolgheri.
For Chianti DOCG, within Italy in supermarkets and deep discounters half of all the wine is sold in bottles up to 0.75 litre and the next most important format is the ‘brick’ (see section on Packaging and Closures in D1: Wine Production), typically 500 mL to 1 L (nearly 30 per cent), reflecting a low average price. It is the highest selling red wine in Italy by volume and value (year-end to August 2018).6
Export markets are very important to some of the Tuscan regions. Chianti Classico exports nearly 80 per cent of its production, with the main markets being the USA (largest single market at 33 per cent of all production), much bigger than Germany and Canada, the next largest (2017 figures).7 Montalcino exports 70 per cent by value, with the USA and Canada as the main markets. Similarly, nearly 80 per cent of Montepulciano is exported, with Germany, the USA and Switzerland being its largest markets.8
Just under 70 per cent of Chianti DOCG wine is exported, mostly at low prices. The most important export markets are Germany followed by USA and UK.9 As has been seen, Chianti Classico and Brunello di Montalcino are successfully exported, with the most important markets being the USA, Germany, Canada, the United Kingdom and Switzerland. As elsewhere, within Italy there is a marked difference between the route to market for inexpensive wines that will be sold through supermarkets and inexpensive bars and restaurants, and mid-price to super-premium wines that will be sold through specialist wine shops and higher priced restaurants.
The marketing of Tuscan wines varies according to the denominations. Broadly, Chianti, Chianti Classico and Montepulciano are promoted with reference to their place in Tuscan wine history, while wines from Montalcino and Bolgheri are promoted as wines of world-class quality. Wine tourism and the construction of architecturally ambitious winerieshave been a marked feature since the 1990s, building on Tuscany’s reputation as a highly desirable holiday destination.
The region as a whole promotes its wine through such as events as the Tuscan anteprima, a once-a-year opportunity for buyers and wine journalists from around the world to taste the new vintage of all the Tuscan regions.
Summarise the history of Marche.
The Marche region (sometimes translated as the Marches) is in central Italy and extends
from the Adriatic Sea to the Apennines. It is bordered by Emilia Romagna to the north, Tuscany to the west and Abruzzo to the south. It mainly produces red wines from blends
of Montepulciano and Sangiovese (for basic information on this variety, see Tuscany: Sangiovese) and white wines from Verdicchio. The two black grapes now produce three times as much wine as is made from Verdicchio, which used to be the region’s main variety. Most of the wines, both white and red, are in the inexpensive to mid-priced range with Riserva wines attracting premium prices.
Land suitable for grape growing is on the low hills rising from the coast, and in some higher zones, with a broadly Mediterranean climate featuring hot summers and little rainfall in summer. Inland, west of Ancona, the climate is more continental in character with helpful dry autumns. As in Tuscany, the soils are principally limestone and clay, with a good balance between being free-draining and retaining sufficient water for vines through the summer. The main grape varieties grown in the Marche region are detailed in the chart.
