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D3 > Italy - Tuscany > Flashcards

Italy - Tuscany Flashcards

1
Q

Regarding business in Tuscany, which wine is mostly exported?

A

-chianti in terms of volume
-chianti classico in terms of value

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2
Q

How much production is from DOC(G)s in Tuscany?

A

65%

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3
Q

What about co-operatives?

A
  • Not very large in Tuscany
    -only 14% in chianti 6% chianti classico and 1% in brunello
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4
Q

What is the climate?

A

-Warm Mediterrenean
-Adequate rainfall (500-700 mm), falls in autumn and winter
-problems: summer drought and prolonged heat = photosynthesis stops -> incomplete ripening

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5
Q

What is the climate in more inland areas?

A

-more continental: hot summers and cooler winters
-altitude offers cooling influence

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6
Q

What are the main soil types? describe

A

-Galestro: Schistous, crumbly rocks with Clay and Marl = Montalcino, chianti classico and Ruffina
-Albarese: finer grained calcareous marl with clay
-both good balance between water retention and good drainage
-sand, more aromatic, found at higher sites in Montepulciano
-Gravels&pebbles: Bolgheri, cs does well on warm soils

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7
Q

Where does Sangiovese thrives well?

A

In warm climates, sunny, south (east) facing slopes
-200-550 metres: full ripeness with a bit of cooling influence = longer and more gentle growing season

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8
Q

Name the characteristics of Sangiovese

A

-Early budding (spring frost)
-late ripening (autumnal rain)
-needs long season
-can produce high yields, canopy management: cluster thinning and green harvest, and less fertile soils
-resistant to drought
-thin skin: paler in colour, susceptible to botrytis, esca and wild boars

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9
Q

Why was Sangiovese blended in the past?

A

-with white grapes to soften sangiovese
-now: more as single varietal
-cs& merlot can overpower delicacy

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10
Q

What is the main style of Sangiovese?

A

-medium ruby (or garnet) with age
-red fruit: cherries, plum, herbal
-med to full body
-high acidity and tannins
-acceptable to outstanding

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11
Q

Name an Italian blending partner for Sangiovese and why its blended

A

-Canaiolo Nero
-adds red fruit, floral notes and lighter tannins
-can curb rustic and astringency in Sangiocese

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12
Q

How was Sangiovese traditionally made?

A

-Long skin contact, over 30 days
-aged in large neutral oak to soften tannin (3-4 years)

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13
Q

How is Sangiovese now made?

A

-More elegance, lesser extraction
-7-10 days for early drinking, med tannin wines
-12-25 days for high tannins and intended to age

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14
Q

What about fermentation vessels for Sangiovese?

A

-Often temp. controlled stainless steel to preserve primary fruit
-trend: concrete

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15
Q

What about maturation of Sangiovese?

A

-from new oak barriques to older bigger barriques and large neutral oak
-aim: to keep sour cherry, no oak flavours to dominate
-inexpensive: matured in SS and released early for sale

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16
Q

Which white grape variety is mostly planted in Tuscany?

A

-Trebbiano Toscano (ugni blanc)

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17
Q

what are the features of trebbiano Toscano

A

-late budding (no spring frost)
-mid to late ripening = picked earlier to retain high acidity
-vigorous and high yielding

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18
Q

For which wine is trebbiano Toscano often used?

A

-Vin Santo due to high acidity
-blended with other varieties

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19
Q

What is the style of trebbiano Toscano?

A

-neutral= med- intensity: lemon, pear, herbal
-med+-high acidity
-lack of fruitiness and intensity = reduction in plantings

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20
Q

What is the location of Chianti DOCG?

A

-Very large area, surround chianti classico area
-expansion

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21
Q

What is the topography of Chianti DOCG compared to Chianti Classico DOCG

A

-low hills up to 300 metres
-chianti classico = 200 -500 metres = cooler nights which lenghtens the growing season and results in more concentration and acidity
-some work in chianti classico on hills need to be done by hand, adding to costs

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22
Q

What are the regulations of Chianti DOCG?

A

-min 70% Sangiovese
-max 10% white
-max 15% cabernet sauvignon and cabernet franc
-max yields = 63 hl/ha
-min alcohol 11.5%

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23
Q

What is the style of Chianti DOCG?

A

-higher yields, less intensive vineyard work, shorter ageing = light to medium intensity = lower costs = affordable wine
-medium alc&body, medium tannins
-acceptable to very good
-no oak or just a bit

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24
Q

What are the soils like in chianti compared to chianti DOCG

A
  • more fertile, higher yields and larger volume resulting in less concentrated wines
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25
Q

What if Chianti DOCG is labelled as ‘riserva’

A

-minimum aged for 2 years before release

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26
Q

What are the 2 out of 7 sub-zones of chianti DOCG named in the book?

A

-Chianti Rufina DOCG
-Chianti colli senesi DOCG

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27
Q

What about the min. alcohol of the subzones of chianti? and maximum yields?

A

-higher: 12% instead of 11.5%
-lower: 56 hl/ha instead of 63 hl/ha

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28
Q

What is the location of Chianti Rufina DOCG?

A

North east of Tuscany
East of Florence
located in a gap between mountains = cold winds

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29
Q

What about the topography of chianti rufina? resulting in?

A

-higher vineyards up to 350 metres
-resulting in higher acidity, brighter fruit, floral and ageing capability
-mid- premium priced
-good-outstanding
-Frescobaldi

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30
Q

Where is Chianti Colli Senesi located? what makes it different from generic chianti?

A

-Close to Siena
-warmest growing conditions, thus fuller bodied than chianti
-min 75% sangiovese instead of 70%

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31
Q

For what prices is chianti colli senesi sold?

A

inexpensive to mid priced
acceptable to good quality

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32
Q

If the label of one of Chianti’s subzones state riserva, what does this mean?

A

-Min. oak ageing of 6 months

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33
Q

Where is Chianti Classico DOCG located?

A

-the hilly zone between Florence and Siena
-5500 ha

34
Q

What is the geology of Chianti Classico? resulting in which styles?

A

-Galestro = more aromatic wines with ageing capability
-albarese: more clay thus rounder, more structured style and fuller bodied

35
Q

What are the regulations of Chianti Classico DOCG?

A
  • min. 80% Sangiovese
    -NO WHITE permitted
    -max yields. 52 hl/ha
  • cannot be sold sooner than October the year following harvest
36
Q

What are the ageing requirements regarding Chianti Classico Riserva DOCG?

A

-must be ages 2 years as from 1st of january after harvest
-no min. OAK AGEING

37
Q

What are the requirements of Chianti Classico Gran Selezione?

A
  • top grapes from a single vineyard
    -min. 30 months of ageing
38
Q

What is the style of Chianti Classico?

A

-past: deep coloured, international varieties, plum
-now: sour cherry, paler in colour, restrained oak
-med to pronounced intensity
-very good - outstanding
-mid to premium priced

39
Q

Where is Brunello di Montalcino DOCG located?

A

-South east of location
-25 km east of Siena

40
Q

Who where the pioneers of Montalcino DOCG?

A

-Banfi
-expansion of plantings from 65 ha in 1960s to 2100 ha now

41
Q

What is the climate of Montalcino?

A

-Warm mediterranean, warmer and drier than chianti
-West = marine current = moderating temperatures
- Monte Amiata protects region from rain
-still adequate rainfall (700 mm)

42
Q

What is the topography of Montalcino?

A

-hills from 120 - 500 metres
-highest around town Montalcino

43
Q

What are the soil types of Montalcino? Where are they located?

A

-Galestro to the cooler north at higher elevations = more aromatic
-Clay in warmer, drier south at lower altitude: fuller bodied, rounder

44
Q

What are the regulations of Montalcino?

A

-100% sangiovese
-min 11.5 % abv
-max 54 hl/ha

45
Q

What are the ageing requirements of Montalcino?

A
  • 5 years of which 2 in oak
    -riserva: 6 years of which 2 in oak
    -high production costs
46
Q

What is the style of a Brunello di Montalcino DOCG?

A

-traditionally aged in small new french barriques, now: large format oak
-label may state single vineyard
-premium to super premium priced and to outstanding quality
-sour cherry, high acidity&tannin, complexity, good ageing capacity, garnet when aged and tertiary notes

47
Q

Where is Rosso di Montalcino DOC for?

A

-to be able to release wines sooner
-NO docG

48
Q

What are the ageing requirements of rosso di Montalcino and its style?

A
  • also 100% sangiovese from the same area
    -younger vines, less promising sites: aged in ss or old oak with primary fruit
    -sold after 1 year
    -mid to premium priced
    -good to very good, good value for money
49
Q

Where is Vino Nobile di Montepulciano DOCG located?

A

-south-east between montalcino& umbria
-1000 ha

50
Q

What is the climate of Montepulciano?

A

-Distinct from others: continental
-distance from mediterranean sea
-cooler than Montalcino
-720 mm rainfall -> closer to appenines

51
Q

What is the topography of Montepulciano?

A

-east south/east facing slopes to maximise sun exposure
-250-600 m -> good aromatic freshness and longer ripening season

52
Q

What is the geology of Montepulciano?

A

-Cooler clay = fuller bodied wines (to the west)
-sand = more aromatic (to the east)

53
Q

What are the requirements of Montepulciano?

A

-min 70% prugnolo gentile
-min 250 metres up to 600
-min. 12.5% alc (higher than chianti and montalcino)
- max. 56 hl/ha

54
Q

What are the ageing requirements of Montepulciano?

A
  • 2 years of which 1 in oak
    -riserva: 3 years of which 1 in oak
55
Q

What is the style of a Montepulciano?

A

-mid to premiu priced
-very good to outstanding
-traditionally: full body& austere
-now: drunk in youth, shorter extraction, small format french oak

56
Q

Why is rosso di Montepulciano DOC created?

A

-same reason as Montalcino
-same area, less prominent sites
-aromatic, high acidity, less structured

57
Q

Where is Morellino di Scansano located?

A

-Southern part of Italy near coat
-1098 ha

58
Q

What is the climate of Morellino di Scansano?

A

-warm mediterranean -> mild winters, hot and dry summers
-drought can be an issue
-alti: up to 250 metres + ocean influence can moderate temperature

59
Q

What are the regulations of Morellino di Scansano DOCG?

A

-min 85% sangiovese
-min. 12.5% abv
-max 63 hl/ha

60
Q

What is the style of Morellino di Scansano?

A

-ripe black fruit and sour cherry
-med + acidity, med + tannins
-less altitude, less diurnal range, warmer part, less structured than brunello
-good to very good, inexpensive to mid priced

61
Q

Where is Bolgheri DOC located?

A

-Coastal area near bolgheri river and Ligurian sea
-1200 ha

62
Q

Is there high or low density plantings in Bolgheri?

A
  • high (6500) for root competition
    -reduces yields and higher concentration
63
Q

What is the climate of Bolgheri?

A

-warm mediterranean -> cool nights due to ocean -> good ripe grapes
-winds from sea = low disease pressure
-altitude up to 400 metres, now lower sites because too cool winds at altitude
-sufficient rain

64
Q

What are the soils of Bolgheri?

A

-pebbles and gravel
-alluvial soils = more fertile

65
Q

What are the requirements of a bolgheri DOC?

A
  • up to 100% cs,cf or merlot
  • up to 50% syrah, sangiovese
    -30% others = malbec, petit verdot
    -max. 63 hl/ha
    -min, 1 year ageing in french new oak
66
Q

Does white Bolgheri also exists?

A

-Yes, vermentino

67
Q

What are the requirements of Bolgheri Superiore DOC?

A

-same requirements for grape varieties
-lower yields = 56 hl/ha
-min ageing of 2 years
-style: deep in colour, intense blackberry, black plum, vanilla, sweet spice, high tannins, med (+) acidity
-very good to outstanding
-premium to super premium priced

68
Q

What about Bolgheri Sassacaia DOC?

A

-A DOC created for a single estate (tenut san guido)
-minimum 80% cabernet sauvignon
-24 months of ageing of which 18 months in 225 litres barriques

69
Q

Where is Vernaccia di San Gimignano DOGC located?

A

-Near Siena, town of San Gimignano
-first italian DOC in 1966 DOCG since 1993

70
Q

what is the climate of San Gimignano?

A

warm mediterranean
warm summers, coastal winds reduce disease pressure

71
Q

What is the topography of San Gimignano?

A

-200-400 metres altitude = good drainage and sunlight interception

72
Q

What is the soil of San Gimignano?

A

Sandstone, can produce high yields

73
Q

What are the requirements for Vernaccia dan Gimignano?

A

-85% vernaccia, max. 10% riesling and sauvignon blanc
-max. 63 hl/ha

74
Q

What is the style of Vernaccia?

A

-Mostly inexpensive, fresh, stainless steel
-also examples with skin contact and fermentation in amphora
-med intensity of lemon and floral notes, med (+) to high acidity
-large local market due to tourism
-DOC san Gimignano can also produce red wines

75
Q

Where is Maremma Toscana DOC located?

A

-Southern part of Toscana, bordering the sea and Lazio
-2500 ha

76
Q

Which wines are produced in Maremma Toscana? what are the requirements?

A

-Often Sangiovese, other international varieties also allowed
-max. 77 hl/ha = high
-inexpensive to mid priced

77
Q

Where can grapes for Toscana IGT be sourced?

A
  • from everywhere, giving producers more flexibility
    -higher permitted yields
    -inexpensive to mid-priced
    -some Super Tuscans (solaia), for super premium prices
78
Q

What is Vin Santo? where is it permitted?

A

-A sweet amber coloured wine made by the appassimento technique
- San gimignano, chianti (classico), vino nobile di montepulciano

79
Q

What are the requirements for vin santo chianti classico DOC?

A

-min. 60% malvasia or trebbiano toscana
-min 2 years of barrel ageing (3 years in montepulciano)

80
Q

What are winemaking techniques for vin santo? what is the style?

A

-Rising and falling temperatures + oxidative ageind without topping up = amber colour, palate of dried fruit (lemon, apricot), nutty, sweet balances the high acidity, med (+) to high alcohol
-modern way: controlled fermentation temp. to retain primary fruit
-premium to super premium due to small production and years of ageing before sale

D3 (12 decks)

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