Italy: Tuscany Flashcards

Question

Chianti Classico Gran Selezione aging abv

Answer 1

Minimum 30 months aging from January 1 of the year following the harvest, including at least 3 months in the bottle (new category was approved in 2014 for wines beginning with the 2010 vintage) 13%

Answer 2

Chianti Classico: 12% Riserva: 12.5% Gran Selezione: 13% Chianti DOCG starts at 11.5%

Answer 3

Rosso/Colli Aretini/Colline Pisane/Montalbano: 11.5% Colli Fiorentini/Colli Senesi/Montespertoli/Rufina: 12% Superiore/Riserva without a subzone: 12% Riserva with a subzone excluding Colli Senesi: 12.5% Colli Senesi Riserva: 13%

Answer 4

Clemente Santi, of Tenuta Greppo's Biondi Santi

Answer 5

100% Sangiovese Grosso (Brunello) min 12.5% abv

Answer 6

Brunello: 54.4 hl/ha (8 tons) Brunello Vigna: 47.6 hl/ha (7 tons)

Answer 7

Minimum 2 years in wood plus 4 months in bottle, may not be sold before January 1 of the 5th year following the harvest (so, 2018 harvest released Jan 2023 at earliest)

Answer 8

Minimum 2 years in wood plus 6 months in bottle, may not be sold before January 1 of the 6th year following the harvest

Answer 9

rivers: Asso, Orcia, and Ombrone soils: Galestro (marl) in higher altitude vineyards, clay in the southern reaches, + schist, volcanic

Answer 10

single vineyard wine reduced yields - 7 tons instead of 8 tons no rectified grape must may be added

Answer 11

top vineyards on Galestro: rocky schistous clay; and Albarese: harder marl, similar to limestone macigno, is a grayish-blue sandstone calcareous tufa, found in the south.

Answer 12

grey-blue sandstone found in Chianti

Answer 13

Galestro (rocky, schistous clay) in higher altitude vineyards Clay in the southern reaches Fossilized marine desposits throughout

Answer 14

also called frazione (like a suburb) Sant Angelo Castelnuovo Abate Torrenieri Tavernelle

Answer 15

Casanova di Neri Mastrojanni both use shorter (warmer) fermentations, and small barrique

Answer 16

(longer fermentations, larget barrels) Biondi-Santi Talenti Soldera

Answer 17

Sant'Antimo DOC- allows, but not required. Created 1996

Answer 18

Moscadello di Montalcino. (moscato bianco) Often sweet, may be still or sparkling.

Answer 19

min 70% Sangiovese max 30% other varieties, including max 5% white varieties min 12.5% abv; 13% Riserva

Answer 20

min 250 m, max 600 m elevation between Orcia and the Chiana Rivers volcanic and sandstone soils

Answer 21

Normale: 24 months, with options: - all 24 m in wood - 18 m in wood, 6m in alternate container -12 m in wood, 6m in bottle, 6m in alternate container Riserva: 3 years

Answer 22

Morellino di Scansano DOCG - 85% Carmignano DOCG - 50% Rosso della Val di Cornia DOCG - 40%

Answer 23

1968 Sassicaia - made by Marquis Mario Rocchetta's Tenuta San Guido. 85% CS 15% CF 1971 Tignanello - made by Antinori, 85% Sangiovese with Cabernet, new barrique Also: Ornellaia- bdx blend Solaia (Antinori) 85% Cab with Sangiovese Masseto (Ornellaia) - Merlot Paleo Rosso (Le Macchiole) - Cab Franc

Answer 24

Isole e Olena 'Cepparello' Montevertine 'La Pergole Torte' San Felice 'Vigorello' (although its now a bdx blend) Felsina Fontolloro San Giusto a Rentennario- Percarlo

Answer 25

grapes allowed to be bottled varietally: Cabernet, Merlot, Cab Franc, Vermentino, Sauvignon grapes allowed in blends: Sangiovese, Syrah, other red Tuscan grapes

Answer 26

Min. 80% Cabernet Sauvignon, max. 20% other red grapes suitable for cultivation in Tuscany aged min 2 years, incl 18m in 225L barrique was previously a subzone of Bolgheri, made it's own DOC in 2013

Answer 27

ages 2 years including 18 months in 225L barrique

Answer 28

Vernaccia di San Gimignano 85% Vernaccia

Answer 29

Trebbiano and Malvasia. Grechetto sometimes allowed Sangiovese allowed in rose (Occhio di Pernice)

Answer 30

Tenuta dell'Ornellaia "Masseto" Le Macchiole "Messorio" Tua Rita "Redigaffi" Castello di Ama "L'Apparita" Barone Ricasoli "Casalferro" Boscarelli "Boscarelli" La Capella "Cantico" Frescobaldi "Lamaione" Petrolo "Galatrona" San Giusto a Rentennano "La Ricolma"

Answer 31

Felsina "Fontolloro" Isole e Olena "Cepparello" Montevertine "Le Pergole Torte" (sangioveto) Fontodi "Flaccianello della Pieve" Poggio Scalette "Il Carbonaione" Vecchie Terre de Montefili "Anfiteatro" Antinori "Tignanello" - 75-85% w/CS and CF Riecine "La Gioia" (predominantly Sangiovese)

Answer 32

Tenimenti d'Allesandro "Il Bosco" Le Macchiole "Scrio"

Answer 33

Felsina "Maestro Raro" Monsanto "Nemo" Montepeloso "Gabbro"

Answer 34

Duemani "Duemani" Le Macchiole "Paleo Rosso"

Answer 35

was previously bottled as Chianti Cls Ris, changed in 1971 when they added Cabernet, and bottled as Vino de Tavola 75-85% Sangiovese with CS & CF

Answer 36

75% Cabernet w/CF and Sangiovese 1978 first vintage

Answer 37

50-65% Cabernet 30-40% Merlot + others

Answer 38

100% Sangioveto, traditional name for Sangiovese in Chianti.

Answer 39

Cabernet, Merlot, CF, Petit Verdot 1985 first vintage

Answer 40

100% Merlot

Answer 41

85% Cab Sauv 15% Cab Franc 1969 first vintage

Answer 42

In 1716, Cosimo III de’ Medici, Grand Duke of Tuscany, officially issued a bando, or “edict,” that drew the boundaries of the Chianti wine region, roughly corresponding to the modern Classico zone, as well as of Pomino, Carmignano, and Valdarno

Answer 43

Bettino Ricasoli.- inverted the (then) classic blend by vinifying a majority of Sangiovese with Canaiolo (previously, Canaiolo was the majority)

Answer 44

- inverted the (then) classic blend by vinifying a majority of Sangiovese with Canaiolo (previously, Canaiolo was the majority) - recommended blending in white grapes (Malvasia) - toured Burgundy and Bordeaux and adopted several winemaking practices. He shortened post-fermentation maceration periods and switched from using open-top to sealed fermentation vessels. - advocated for lower vine-training systems. - transitioned his wines from Fiasco to Bordeaux-shaped bottles

Answer 45

1967. It was upgraded to DOCG in 1984

Answer 46

It separated from Chianti in 1996 In 2005, white grape varieties were prohibited entirely in Chianti Classico. Since 2010, it has been forbidden to produce Chianti within the bounds of Chianti Classico

Answer 47

hills in the Tuscan countryside

Answer 48

Min 90% Sangiovese, no white grapes Min 13% alcohol (12% Cls, 12.5 Ris) Wines must be produced from estate fruit. Minimum 30 months aging from January 1 of the year following the harvest, including at least 3 months in the bottle (new category was approved in 2014 for wines beginning with the 2010 vintage, though wines from an earlier vintage can apply for this recognition pending they can provide documentation that demonstrates all requirements have been met)

Answer 49

Castellina, Castelnuovo Berardenga, Gaiole, Greve, Lamole, Montefioralle, Panzano, Radda - high elevation San Casciano, San Donato in Poggio, Vagliagli

Answer 50

Radda, at above 650 meters

Answer 51

it was a search for superior clonal material that would provide thicker skins and smaller berries to increase the skin-to-juice ratio; produce looser clusters to minimize disease pressure; and ripen earlier Also provided critical research into ideal rootstocks to reduce vigor while increasing sugar production, increased vine density (5,000 to 7,000 vines per hectare is now considered ideal), and vine training, with a move toward Guyot systems rather than the more historic bush vine, or alberello, training

Answer 52

It enhances "finesse and precision," - it's light and pretty, doesn't make the wine more intense or structured

Answer 53

Colorino is often employed to add pigment to Chianti and Chianti Classico wines, darkening the otherwise light-red Sangioves

Answer 54

Avignonesi Boscarelli Contucci Mullinvecchio Marchesi Antinori Poliziano Asinone Salcheto

Answer 55

Vernaccia di San Gimignano, awarded in 1966. Upgraded to DOCG in 1993

Answer 56

room where grapes are dried for Vin Santo

Answer 57

fermentation and aging of Vin Santo Traditional vessel for aging Vin Santo. Caratelli, usually 50L could be cherry, acacia, peach, mulberry, or mixed stave barrels, most traditional is chestnuts

Answer 58

Castellina in Chianti, Radda in Chianti, Gaiole in Chianti, Castelnuovo Berardenga, Poggibonsi

Answer 59

Greve in Chianti, San Casciano Val di Pesa, Barberino Tavarnelle

Answer 60

commune of production / subzone of Chianti Classico highest elevation at 650 m producers: Montevertine, Volpaia, Poggerino

Answer 61

commune of production / subzone of Chianti Classico producers: Badia a Coltibuono, Castello di Ama, Riecine

Answer 62

commune of production / subzone of Chianti Classico producers: Fontodi, Quercibella

Answer 63

commune of production / subzone of Chianti Classico producer: Fattoria Rodano, Castellare

Answer 64

rosso 100% Aleatico (minimum 10 days of air drying and 30% sugar content) Min 19% potential, 12% actual ABV

Answer 65

1. Chianti DOCG 720,400 hl 2. Chianti Classico DOCG 413,200 hl 3. Morellino di Scansanso DOCG 69,400 hl 4. Brunello di Montalcino DOCG 63,000 hl 5. Vino Nobile di Montepulciano DOCG 53,500 hl top 5 are all DOCG- DOC produce less wine

Answer 66

in Tuscany Minimum 50% Sangiovese 10-20% combined CF & CS Maximum 20% Canaiolo Nero Maximum 10% combined Trebbiano Toscano, Malvasia del Chianti, Canaiolo Bianco Maximum 10% combined other red varieties suitable for cultivation in Toscana (including, among others, Merlot, Syrah) first DOC to require Cabernet in Tuscany, elevated to DOCG in 1990

Answer 67

Vin Santo del Chianti DOC Vin Santo del Chianti Classico DOC Vin Santo del Carmignano DOC Vin Santo del Montepulciano DOC

Answer 68

Slavonian Oak - tighter grained than French oak, thus the larger barrel sizes. Slavonia refers to a northern Balkan/former Yugoslavian region, now shared by several countries but most notably Croatia

Answer 69

overlaps some with Chianti Ruffina high elevation- so some different grapes here: Chardonnay, PG, PB, PN, Merlot Varietal: Pinot Bianco, Pinot Grigio, Chardonnay, Pinot Nero, Sangiovese, (Trebbiano for Vin Santo) Red grapes: MAX 650m White grapes: MAX 800m Frescobaldi, Selvapiana producers

Answer 70

San Felice "Vigorello" was 100% Sangiovese, first vintage 1968. now a Cabernet - Merlot blend

Answer 71

Monte Amiata dominates the landscape of Montecucco DOC

Answer 72

white super tuscan! Vermentino, Viognier, Fiano

Answer 73

Poggio alla Gazze: Sauvignon blanc, viognier, vermentino, verdicchio (varieties and percentages vary by vintage) Bolgheri Gaja vistamare. Also from Bolgheri a blend of vermentino and viognier with the viognier seeing some oak. More recent vintages have added fiano too. It’s the only white made at the Ca Marcanda estate. Querciabella 'Batar', Chardonnay and Pinot Bianco from Greve in Chianti Ornellaia Toscana Bianco, Sauvignon Blanc and Viognier from Bolgheri

Answer 74

Sauvignon Blanc and Viognier from Bolgheri

Answer 75

Greve, Chianti Chardonnay and Pinot Bianco

Answer 76

1716, by Cosimo III de'Medici Chianti Pomino Valdarno Carmignano

Answer 77

Montalcino Montepulciano

Answer 78

Tuscany Rosso, Riserva Vin Santo / Vin Santo Riserva Vin Santo Occhio di Pernice Varietal wines from: Chardonnay, Grechetto, Sauvignon, Cabernet Sauvignon, Merlot, Sangiovese, Syrah minimum 50% - 60% Syrah minimum 10% - 20% Merlot maximum 30% other, non aromatic, red grapes suitable for cultivation in Toscana

Answer 79

A Pieve is the local word for a parish, and Montepulciano has 12 of them. Starting with the 2021 vintage, a Vino Nobile may bear the name of its Pieve if: grapes come entirely from that Pieve 85% Sangiovese no foreign varieties it meets the aging requirements for a Riserva (three years) vines min 15 years old The first Pieves, from the 2021 vintage, will come on to the marketplace in 2025.

Answer 80

Ascianello, Badia, Caggiole, Cerliana, Cervognano, Gracciano, Le Grazie, San Biagio, Sant’Albino, Sant’Ilario, Valardegna, Valiano

Answer 81

Montepulciano sits on a 600m high limestone ridge soils are a mix of sand and clay

Answer 82

not until the 1980s. before then it was a blend of Canaiolo, Mammolo, and Trebbiano, with some Gamay

Answer 83

min 90% Sangiovese Monte Amiata is here

Answer 84

min 85% Sangiovese Morellino is local name for Sangiovese here

Answer 85

Min. 40% Sangiovese Max. 60% combined Merlot and Cabernet Sauvignon Max. 20% other red grapes (except Aleatico) suitable for cultivation in Toscana

Answer 86

Suvereto Rosso: Cabernet Sauvignon and/or Merlot, plus a max. 15% other red grapes suitable for cultivation in Toscana Varietal-Labeled Wines: Min. 85% of stated variety - Sangiovese, CS, Merlot

Answer 87

min 85% Vernaccia (white grape here) max 15% non-aromatic white grapes (no Malvasia or Traminer) Italy's first DOC, awarded in 1966. today it is a dry wine, but historically it was liqueur like and very well known

Answer 88

Castello di Brolio

Answer 89

Chianti Montalbano

Answer 90

Biondi Santi Case Basse (Soldera) Poggio di Sotto Ciacci Piccolomini Altesino Valdicava Il Poggione Casanova di Neri La Cerbaiola Uccelliera

Answer 91

Arno - flows through Firenze Orcia - marks the southern border of Montalcino

Answer 92

Benefizio- Chardonnay Pomino Blanc - Chardonnay & Pinot Blanc Pinot Nero Vin Santo Leonia Brut & Rose

Answer 93

Pian delle Vigne

Answer 94

Pieve di Santa Restituta

Answer 95

Employing better clones, reducing yields, increasing planting density, employing stainless steel, sealed tank fermentations

Answer 96

Tignanello (sangio), Solaia (CS), Guado al Tasso (CS)

Answer 97

Montenidoli (skin maceration) Il Colombaio di Santa Chiara

Answer 98

Carmignano

Answer 99

Isole e Olena Badia e Coltibuona Avignonesi

Answer 100

Matellifere

Answer 101

Colli Senesi (75% vs 70%)

Answer 102

70% for regular, 80% for classico As of 2021 Gran Selezione 90%

Answer 103

ciliegiolo x calabrese de montenuovo

Answer 104

production of vin santo - must is put into old barrels still containing old slurry (lees, must) “mother”

Answer 105

Altesino - Montosoli vyd - 1970 other bottling: Baricci (all in Montosoli), Caparzo, Canalicchio di Sopra

Answer 106

Sirocco- warm wind from south, can dry out mildew Tramontane- cool wind from north

Answer 107

The Gallo Nero- or black rooster, with the words Chianti Classico dal 1716 it has long been the symbol of the area, but has been required on bottles since 2005

Answer 108

Firenze Siena Arezzo Prato Pisa Pistoia

Answer 109

IGT 1992 DOC 1963 DOCG 1980

Answer 110

Province: Siena Commune: Montalcino

Answer 111

basically it didn't go far enough. only a little more aging than CC Riserva, producers can retroactively release older wines as GS. no real quality requirements- requiring estate fruit is good, but lots of large producers here couldn't label with commune. now, UGAs can be labelled retroactively to 2022

Answer 112

19th century movement for Italian unification independent states became the kingdom of Italy

Answer 113

Malvsia Bianca Lunga - Tuscan Vin Santo Malvasia del Lazio Malvasia Bianca di Candia (also in Lazio) Malvasia di Candia Aromatica - Emilia Romagna

Answer 114

Vernaculum - base of word vernaccia

Answer 115

or "bando" - Cosimo III de Medici, Grand Duke of Tuscany drew boundaries of Chianti- what is now the Classico subzone + Pomino, Carmignano, Valdarno earliest demarcated wine region- predates Douro and Tokaj

Answer 116

founded to protect the Chianti name- added Gallo Nero to bottles (now mandatory for Classico) a 1924 law allowed Italian wines to be labelled by type rather than region

Answer 117

Chianti grew in 1932 to include: Classico, Rufina, Montalbano, Colli Fiorentini, Colli Senesi, Colli Aretini, Colli Pisani again in 1997 to include Montespertoli

Answer 118

1984 new disciplinaire allowed up to 10% French varieties

Answer 119

NO! since 2010 this is not allowed

Answer 120

east of Florence, close to Sieve river, a tributary of the Arno 200-500m elevation generally. closer to Apennines than rest of Chianti Intersects w/Pomino DOC

Answer 121

friable, schistic clay Chianti Classico

Answer 122

harder marlstone, similar to limestone Chianti Classico

Answer 123

steep hills block harsh eastern winds southern end is flatter, more exposed

Answer 124

Castellina Gaiole Radda Greve San Casciano Val di Pesa San Donato in Poggio Panzano Greve

Answer 125

a frazione of Greve, in Chianti Classico eastern part faces the Monti del Chianti mountains, lower temps western part- conca d'Oro

Answer 126

Poggibonsi + Barberino Tavernelle - combined to make a UGA of CC GS

Answer 127

Brunello di Montalcino and Vino Nobile di Montepulciano both upgraded in 1980

Answer 128

iconic consulting winemaker in Brunello in the 1980s

Answer 129

originally Villa Banfi- founded in 1978 by American-Italian brothers John and Harry Mariani. Brought attention to the appellation- large scale investment at a time the vineyard area was rapidly expanding

Answer 130

scandal erupted in 2008, after several of Montalcino’s largest producers came under investigation for the potential inclusion of other grape varieties in their 2003 wines. Rumors spread about tanks of Nero d’Avola and bulk Spanish wine entering the region by night government forced declassification of a bunch of wine, harmed the reputation of the region. possibly encouraged a more restrained/ traditional style

Answer 131

"year" in Italian- might refer to the basic/ normale release

Answer 132

Moscadello di Montalcino Sant'Antimo

Answer 133

same boundaries as Brunello Moscato Bianco (blanc a petit grains) traditionally sparkling, but now also late harvest, still

Answer 134

same boundaries as Brunello. lots of cgrapes allowed created in 1996 as a reaction to success of super tuscans

Answer 135

vyd: Rancia, was once a Benedictine monastery, SW facing in Castelnuovo Berardenga 400m CC Berardenga CC Riserva Vigna Rancia CC GS Colonia Fontalloro - Sangiovese Maestro Raro CS uses french oak!

Answer 136

Grapes for red wines are hand-picked and fully destemmed. Fermentation occurs with indigenous yeasts and, with maceration, may reach up to 20 days. The winery is built on multiple levels to encourage gravity flow, and only French oak is used, ranging from neutral to 100% new barrels, some of which are not toasted.

Answer 137

Grapes are hand-harvested and destemmed before a 16- to 20-day fermentation. Skin macerated wines see daily punchdowns or pumpovers to extract as much structure as possible. Wines are aged 18 to 22 months in barrel before up to an additional year in bottle. Vigna Rancia, Gran Selezione, Fontalloro, Maestro Raro all see NFO

Answer 138

fermented in large cement tanks. daily pumpovers and punchdowns = long slow extraction slavonian oak of various sizes

Answer 139

a galestro rich, south facing concave slope Panzano, Greve, Chianti Classico

Answer 140

clusters are left to desiccate in a drying room, or appassitoio. Typically, these rooms are on the upper story or in the attic of an outbuilding, with open windows on opposite walls to maximize ventilation. clusters are either hung in garlands or laid on bamboo shelves grapes are dried for several months (sometimes until the sprint), then pressed in a basket press and transferred to caratelli. the caratelli contain the madre (mother), a sludgy mass of yeast and old wine is employed to induce fermentation and remains at the bottom of the caratello between fills

Answer 141

most planted 200-400 m elevation Soils consist mostly of sandy-clay yellow tuff, loose in structure and with high drainage

Answer 142

Marchese Mario Incisa della Rocchetta he planted Cabernet Sauvignon on the property in 1944, after noting a gravelly soil structure similar to that of Bordeaux’s Left Bank first commercial vintage of Sassicaia, meaning “place of many stones,” in 1968 Gaja, Antinori, and Cavallari followed

Italy: Tuscany Flashcards

(170 cards)