IT - Central Italy / Toscana

Answer 1

1. 8th bc: Etruscans brought viticulture to Tuscany.
2. After fall of the Roman Empire & through the Middle Ages: monasteries were main the purveyors of winesoFrom 11th: a growing amount of Tuscan wine were sold in Florence
3. 13-18th: mainly white wine region with Vernaccia from San Gimignano highly praised and prized
4. 1716: first delimitation of the Chianti wine area
5. 19th: statesman Bettino Ricasoli inherited an estate in Broglio, travelled Germany & France to study grapes, experimented w several grapes and established that Sangiovese, Canaiolo & Malvasia made the best wines. Ricasoli’s ‘recipe’ was 70% Sangiovese, 15% Canaiolo nero & 10% white varieties 5% others
6. 1903: Chianti producers association to protect its quality -> 1931: Chianti boundaries established
7. 1950-60s: winemakers not trained to modern and hygiene practices & highly in debt -> demise of share-cropping system and winemakers leaving for the city
8. Late 1960s-late 1980s: DOC system in place & modernisation. Quantity halved, growing international reputation,
9. DOC/DOCG zones widened to face demand
10. 1970s: Super Tuscan revolution w the rise and/or birth of top quality wines that did not fit the legal framework (e.g. Tignanello, Sassicaia) and using Bordeaux blends

Answer 2

1. Warm Mediterranean climate moderated by altitude (e.g. Pomino). Harsh winters. Annual rainfall: 900mm
2. Wide diurnal range brought by altitude also helps maintain the balance of sugars vs. acidity & aromatics

TOPOGRAPHY& SOILS

1. 68% of the terrain is classed as hilly (8% only flat) w majority of vineyard 150-500m hi
2. Very poor soils: calcium-rich marls in best zones

Answer 3

Reds (80% of production)

1. Sangiovese aka Prugnolo, Brunello, Morellino

1. Believed to be half Tuscan, half southern Italian
2. Buds early, slow & late to ripen; vigorous grape
3. Naturally low in anthocyanins so tendency towards lighter colour and hi acidity (esp. if yields not controlled)
4. At best in Tuscany thanks to a better sun exposure (to fully ripen) and poor soils (to temper vine vigour)
5. Canaiolo
   * Used in Chianti blend to sweeten and soften Sangiovese’s asperity
6. Mammolo
7. Heavily perfumed (violet) red grape permitted in Chianti blend
8. Rare but still used in Vino Nobile di Montepulciano
9. Cabernet
10. Planted in Tuscany for over 250yrs; often used to complement Sangiovese or in Supertuscans
11. Maritime sites ideal for Cabernet & Merlot

Others: Colorino, Malvasia Nera, Merlot, Pinot Noir

Answer 4

Whites (20% of production)

1. Trebbiano di Toscana aka Ugni Blanc
2. Ugni blanc in France
3. Toscano: workhorse grape with hi productivity, acid-converving qualities in hot areas and resistance to damp & frost in cooler areas
4. Usually little flavour
5. Most planted grape in Italy w presence in every single region
6. Vernaccia
   * Hi refreshing acidity, medium body & good citrus fruit
7. Vermentino aka Favorita (Pie) Rolle (S.FR)
8. Aromatic white grape w hi acidity & citrus tang similar to Roussanne
9. Scattered plantings around Toscana
10. Malvasia aka Malmsey
    * Usually used for Vin Santo

Others: Chardonnay, Sauvignon Blanc

Answer 5

1. 62,500ha –5th largest area under vine (// Emilia-Romagna) but half the production
2. 50% of vineyard replanted in the last 30 years with improved clones
3. Key hazards: spring frost, hail, summer sunburn, harvest rain. Emergency irrigation allowed in Classico zone.

Answer 6

Chianti

1. In the past, white wine varieties (Malvasia) were added during fermentation to soften the tannins
2. Nowadays, blended with Canaiolo, Colorino, Cabernet, Merlot, Syrah
3. -Ageing usually in large 300l botti or barriques. Riserva wines have min 3 yrs ageing

Brunello di Montalcino / Vino Nobile di Montepulciano

1. Traditionally, extended maceration w skins (for more colour & flavours) and min 2-3yrs ageing in large
2. Slovenian oak botti and then in bottle. Some producers now use small French barrique for oaky flavours.
3. Riserva have one extra year ageing

Vin santo

1. Grapes harvested in September/October & laid out on straw mats in ventilated rooms for drying until March
2. Grapes are then crushed & fermented to different level of dryness using the madre (yeast + small amount of finished Vin Santo from previous years) believed to jumpstart fermentation
3. Wine is then aged in small 50-300l barrels for min 3 years depending on DOC (e.g. 8 years in Montepulciano).
4. Producers use traditional chestnut (to promote oxidisation), juniper, cherry wood and/or oak.

Answer 7

42 DOC and 11 DOCG are spread out across the 10 provinces of Tuscany.

The key DOC/Gs are:

1. Chianti DOCG -17,000ha (R)
   
   • Chianti Rufina DOC:
2. Chianti Classico DOCG – 7,140ha (R)
3. Brunello di Montalcino DOCG -1,200ha (R)
4. Vino Nobile di Montepulciano -1,500ha (R)
5. Rosso di Montalcino (R) &
6. Rosso di Montepulciano DOC (R)
7. Vernaccia di San Gimignano DOCG (W)
8. Bolgheri DOC (R/W/R)
9. Toscana IGT
10. Carmignano DOCG & 11. Pomino DOC
11. Vin santo DOCs

Answer 8

Chianti DOCG -17,000ha (R)

1. Large area stretching from Firenze’s surrounding area down south to Montalcino & Montepulciano
2. 7 different sub-region e.g. Classico, Rufina Colli Senesi w possibility to label zone as suffix to ‘Chianti’
3. Chianti Rufina DOC: cool area a few kms east of Firenze; most long lived tradition of quality wines w mostof the vineyards in altitude (up to 900m) on chalky, marl soils. Frescobaldi & Antinori families dominate
4. DOCG: min 80% Sangiovese, min 3 months ageing & 11.5% abv
5. The wines have hi acidity & tannins, med body w sour cherry and earthy flavours.
6. Chianti, as a region, produces 750,000hl/yr of wine i.e. 25% of the region’s production
7. Growers represented by Chianti Consorzio, which sets the rules on grapes allowed. In 2002, international varieties from 10 to 15% in Chianti. White varieties phased out of the blend.

Answer 9

Chianti Classico DOCG – 7,140ha (R)

1. Original Chianti zone from 1716 delimitation between Firenze and Siena.
2. Ideal growing conditions for Sangiovese: hillside vineyards btw 250-500m hi w good drainage, chalky malaceous soils (galestro) in the north or weathered sandstone (albarese) towards the south
3. Medium-bodied wines with firm tannins, med-hi acidity w floral, cherry and light nutty notes.
4. Best wines come from medium altitude sites south of Greve and north of Radda & Castellina.
5. Production supervised by the Consorzio del Vino Chianti Classico, a union of producers, which sponsors research into viticultural and winemaking practice (esp. clonal selection for project ‘Chianti 2000’). Gallo Nero

Answer 10

Brunello di Montalcino DOCG -1,200ha (R)

1. Area south-east of the Chianti by the border with Umbria; DOCG since 1980
2. One of Toscana’s warmest & driest climates w 700mm w northern slopes less exposed (slower ripening) vs. southern slopes (more exposure + maritime winds). The higher altitude (up to 500m hi), poor soils and climate mean that Sangiovese ripens more consistently than anywhere else in Toscana.
3. Various terroirs w limestone, clay, schist & volcanic soils.
4. 100% Brunello (one of Sangiovese’s clones) released min 4 yrs after harvest & min 2 yrs in cask.
5. Wines have full-bodied w hi but smooth & ripe tannins, hi acidity and intense black fruit flavours (blackberry, black cherry, black raspberry), chocolate, leather & violets. Can age 10-20yrs+.
6. 200 producers for 330,000cs/yr w 1/3 of production exported to the US.
7. 2008 Brunellopoli scandal w 4 producers accused of using international grapes for Brunello wines.

Answer 11

Vino Nobile di Montepulciano -1,500ha (R)

1. First DOCG classified (1980)
2. Warm area, Higher percentage of sandy soils; mainly east to south east facing slopes up to 600m hi although best wines tend to come from the lower vineyards.
3. Min 70% Prugnolo Gentile (another Sangiovese clone), 10-20% Canaiolo Nero & local varieties e.g. Mammolo
4. More full-bodied and alcoholic vs. Chianti

Answer 12

5. Rosso di Montalcino (R) & 6. Rosso di Montepulciano DOC (R)

1. Same grapes and area as Vino Nobile/Montepulciano but only 1yr min ageing before release.
2. Wines are lighter & fruitier & to be drunk younger. Similar to Bordeaux’s 2nd label wine for most producers.

Answer 13

Vernaccia di San Gimignano DOCG (W)

1. Area west of the Chianti Classico; 30kms from Radda; 1st ever DOC (1966) & now only white DOCG in Toscanao Sandstone-based vineyards on high altitude hills w great diurnal range and better exposure in Autumn
2. Best examples have a high crisp acidity, medium body, citrus-flavoured and w a slightly bitter finish.
3. Min 90% Vernaccia & 10% non aromatic white; usually fermented in stainless steel. Some use oak ageing.

Answer 14

Bolgheri DOC (R/W/R)

1. DOC created in 1994 in recognition of super Tuscan in the area but did not comply with DOC regulations
2. More temperate climate (proximity to the sea) & gravelly, chalky soils (known as Sassicaia) are ideal to grow Bordeaux varieties
3. Sangiovese up to 70%, Cabernet 10-80%, Merlot up to 80%. Must be aged for 24 mths.oThe subzone Sassicaia must be aged 26 months and is expected to DOCG status.

Answer 15

9. Toscana IGT

1. Regional appellation introduced in 1992 & used by producers (incl. Antinori w Tignanello) to make prestigious outside the DOC regulations.

10. Carmignano DOCG & 11. Pomino DOC

1. North of Florence. Serious reds made from Sangiovese with a percentage of Cabernet Sauvignon.

Answer 16

11. Vin santo DOCs

1. Dessert wines elevated to DOC in most Tuscan wine regions; produced mainly from Malvasia & Trebbiano
2. Wines have a pale to dark amber colour, nutty or raisin notes with honey and cream attributes

Answer 17

o 1999, 2000, 2001, 2004 & 2006 have all been excellent vintages for the reds.

Answer 18

1. 3m hl/yr production - #7th largest wine producing region rd
2. DOC represents 52% of total and makes Tuscany i.e. the 3 highest volume of DOC/G after Sicily & Puglia.

Key producers:

Marchesi Antinori – 18m btls/yr

1. One of the biggest Italian wine company founded in 1385 & involved in the 70s Super Tuscan revolution
2. Launched a barriques-aged Sangiovese-Cab Sauv-Cab Franc made from the 47ha vineyard of Tignanello
3. in 1971 propelled Tuscany on the international fine wine scene. Solaia followed (80% Cab Sauv)
4. Other signature wines include Peppoli Chianti Classico and the 500ha Umbria’s Castello della Sala (Cervaro)

Marchesi Frescobaldi – 6.7m btls/yr

1. Oldest wine family company in Italy & the world (founded in 1141); has produced Tuscan wine since 1308
2. Entered a joint venture w Mondavi in 95 and has since Constellation’s acquisition of Mondavi regained control of Luce della Vite and Ornellaia
3. Very wide range incl. Nipozzano, Pomino Bianco but no Chianti Classico

Biondi Santi - Montalcino

1. First ‘modern’ Brunello made by Ferruccio Biondi-Santi in 1888
2. Signature wine: the ‘Brunello di Montalcino Riserva Il Greppo’. Super Tuscan from Maremma ‘Schidione’
3. Reputation has been preceding quality since the late 70s as the estate did not keep up w improvements