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22 Italy > Central Italy > Flashcards

Central Italy Flashcards

1
Q

What are the (8) key areas of Central Italy?

A
  1. Tuscany
    a) Chianti
    b) Southern Tuscany
    c) The Coast
  2. Umbria
  3. Lazio
  4. Marche
  5. Abruzzo
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2
Q

What is the key grape variety in Central Italy?

A

Sangiovese

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3
Q

Describe Central Italy

A

South of Po Valley
Dominated by Apennine Mountains
Grapes are planted in hills and valleys of this mountain range
altitude provides moderating influence on hot climate
coastal regions benefit from sea breezes

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4
Q

Apart from Sangiovese, what other grape played a part in Tuscan wines

A

Malvasia = soften wines for earlier drinking (1800s)

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5
Q

What were the two wines that coined the phrase Super Tuscan and when?

A

Sassicia 1968
Tiganello 1971

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6
Q

Why were these wines so different and how were they labelled?

A

Made from Bordeaux varieties and aged in French Oak, released as vino da tavola (lowest classification)

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7
Q

Describe the area of Tuscany region (3)

A

stretches down the western coast of central Italy, divided into 3 parts: mountainous chianti region in the north, the hills and valleys to the south, and the flat coastal plain.

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8
Q

Describe the climate of Tuscany? hazards?

A

Warm mediterranean, adequate rainfall. Altitude inland = important cooling influence
Hazards are frost, hail and rain during harvest and summer drought in some years (cessation of photosynthesis

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9
Q

Describe the Sangiovese grape

A

dominant grape varieties in Tuscany and across central/southern Italy. Accounts for 10% of all vines grown in Italy
early budding (frost)

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10
Q

What wines does Sangiovese produce?

A

Med intense ruby
red cherry, red plum and herbal notes
med-full-bodied
hi acidity, hi tannins
with bottle ageing can develop meaty and gamey aromas

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11
Q

What is the best soil for Sangiovese?

A

friable shale and limestone = good drainage

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12
Q

Describe Sangiovese in the vineyard

A

Vigorous, canopy trimming hi yield needs pruning/cluster thinning/green harvesting
Training: cordon pruned spus, or cane pruned with VSP
Late ripener (autumn rains)
needs warm climate, does best on south-east facing slopes

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13
Q

What did the Chianti Classico Project do in 2000

A

produced 7 clones, widely planted - aims were smaller berries, thicker skins, more open bunches = deeper colour, more flavour intensity and greater disease resistance

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14
Q

Describe Trebbiano Toscano

A

White grape
late budding
vigorous and hi yielding
ripens well in sunshine and heat, retains hi acidity

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15
Q

what is Trebbiano Toscano aka in France?

A

Ugni Blanc

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16
Q

Describe the style of wine Trebbiano Toscano produces?

A

neutral medium- lemon
declining in popularity due to lack of fruitiness and low flavour intensity, replaced by black varieties
Important for the blend in sweet Vin Santo

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17
Q

Other varieties Sangiovese can be blended with for Tuscan DOCs?

A

Cab Sav
Cab Franc
Merlot
Syrah

18
Q

Describe Canaiolo Nero

A

popular in Chianti before 19th Century
now a blending option
red-berried fruit

19
Q

Describe winemaking using Sangiovese historically

A

Historically part of a blend that could include white varieties
Kept on skin for long periods (30 days)
aged in large neutral oak 3-4 yrs

20
Q

how is Sangiovese made now

A

No white grapes added (ie, 100% Sangiovese
Maceration 7-10 days for early-drinking wines with med tannins
15-25 days for wines with high tannins intended for ageing.

21
Q

What changed in the 1990s?

A

investment helped spur the change
use of temp controlled S/S fermentation tanks to preserve primary fruit
concrete making a comeback
Previous use of new oak, adding vanilla and spice, but now move to older barriques = subtle sour cherry flavour, not oak.

22
Q

Where is Chianti?

A

based in foothills of the Apennines between the cities of Pisa, Florence and Siena.
Covers a wide area and divided in 7 sub-zones

23
Q

Describe Chianti DOCG

A

Large Area, covering much of central Tuscany
Surrounds Chianti Classico
Can use sub-zones on label
Must be 70-100% Sangiovese
can use Cab Sav, Cab Franc (up to 15%)
min abv 11.5%
Subzones min abv 12%
max yield 64 hL/ha

24
Q

Describe wines from Chianti DOCG

A

hi yield = less intensive work in vineyard
short ageing
can be released for sale in March following vintage
S/S or oak = light to med flavour intensity and lower cost.
Med bodied, med alcohol
inexpensive to mid-priced, quality from acceptable to v good.

25
Q

What are the rules for Riserva wines from Chianti DOCG

A

Aged for 2 years before release = added cost, no oak ageing required.

26
Q

Name 3 of the Chianti Sub-Zones? yields? ageing?

A

Chianti Colli Fiorentini (Florentine hills)
Chianti Colli Senesi
Chianti Rufina
Lower max yield 56 hL/ha
6 months in oak barrels

27
Q

Describe Chianti Ruffina DOCG

A

small zone
coolest - altitude 350m and cooling winds from a pass from Apennines
Higher acidity
more restrained fruit character
capacity to age, develop complexity in bottle
proximity to Florence = aristocratic estates (Frescobaldi)

28
Q

Why has there been less investment in Chianti Ruffina DOCG?

A

Chianti Classico has attracted more investment along with Montalcino = less raising of quality standards, tho some outstanding examples are made.

29
Q

List the key DOC/Gs from Tuscany (and IGT)

A

1) Bolgheri DOC
2) Bolgheri Sassicaia DOC
3) Brunello di Montalchino DOCG
4) Chianti DOCG
5) Chianti Classico DOCG
6) Chianti Classico DOCG
7) Chianti Ruffina DOCG
6) Vino Nobile di Montepulciano DOCG
7) Morellino de Scansano DOCG
8) Maremma Toscana DOC
9) Morellino de Scansano DOCG
10) Toscana IGT
11) Vernaccia di San Gimignano DOCG
12) Vin Santo

30
Q

Describe Chianti Colli Senesi DOCG

A

Largest of sub-zones, warmer
Fuller bodied and richer wines
higher proportion of Sangiovese in the blend (75%) and less Cab Sav/Franc (max 10%)
Inexpensive to mid-priced, acceptable to good

31
Q

Describe Chianti Classico DOCG, soil, blend, riserva

A

Hilly area between Florence and Siena, best wines from 200-500m
Elevation = cool nights, lengthens growing season.
Soils are Schistous, crumbly rock with clay and marl (aka Galestro) = more structure/body
Work by hand on hillsides (adds cost)
Min 80% Sangiovese (90% common)
Canaiolo/Merlot often added
Yield 53 hL/ha
Released Oct 1 year after harvest = cost
Riserva 2 yrs from 1 Jan, 3 months bottle ageing
Single vineyard name

32
Q

Describe the style of Classico wine in the last 50 yrs

A

Made in ‘international style’
Deeper colour, plummy, vanilla

33
Q

What is recent trend for Chianti Classico?

A

traditional style:
paler colour, sour cherry fruit
dominant sangiovese
restrained new oak
med flavour

34
Q

What is Chianti Classico Gran Selzione

A

Highest Designation for Chianti Classico
Introduced by Chianti Classico Consorzio in 2013
Single Vineyard or estate owned by producer
Aged minimum 30 months
Oak is not compulsory, up to producer (most are naked)

35
Q

Where is Brunello di Montalcino DOCG? first bottle sold? who now owns?

A

Montalcino is the town, southern Tuscany
first sold in1865
now Banfi-owned - USA import company started with Lambrusco, expanded with Sangiovese after purchasing land

36
Q

What wine company has achieve great success with Brunello di Montalcino?

A

Banfi - wine export company who planted Sangiovese = Banfi’s Brunello di Montalcino

37
Q

What is the climate in Montalcino? altitude?

A

Lower altitude to north, warmer climate, cool maritime breeze (Mediterranean) help moderate temperature

38
Q

What type of wine does Montalcino produce?

A

Ripe fruit, full body, high alcohol, more intense than wines from Chianti

39
Q

Describe the 2 x soil types in Montalcino and effect on wines

A

In hilly area (up to 500m) Galestro-based soils = more aromatic wines
Flatter warmer southern part = more clay = more full-bodied wines

40
Q

How long is the ageing of Brunello di Montalcino DOCG? Riserva?

A

Requires extended ageing:
not released until after 5 years after 1 January after harvest
must include 2 yrs in oak
= considerably to cost of production, storage etc.
Riserva = 6 years incl 2 in oak

41
Q

Describe the wine of Brunello di Montalcino

A

Intense sour cherry, hi acidity and tannin = ageing potential
Tertiary notes developed in long initial ageing.
100% Sangiovese

42
Q

Describe Rosso di Montalcino

A

100% Sangiovese
grapes grown same area as Brunello
made from young vines or less promising sites
S/S or old oak to preserve fruit
good to v good in quality
can be declassified Brunello in difficult years.

22 Italy (7 decks)

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