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Italy - Tuscany Flashcards

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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
What if Chianti DOCG is labelled as 'riserva'
-minimum aged for 2 years before release
26
What are the 2 out of 7 sub-zones of chianti DOCG named in the book?
-Chianti Rufina DOCG -Chianti colli senesi DOCG
27
What about the min. alcohol of the subzones of chianti? and maximum yields?
-higher: 12% instead of 11.5% -lower: 56 hl/ha instead of 63 hl/ha
28
What is the location of Chianti Rufina DOCG?
North east of Tuscany East of Florence located in a gap between mountains = cold winds
29
What about the topography of chianti rufina? resulting in?
-higher vineyards up to 350 metres -resulting in higher acidity, brighter fruit, floral and ageing capability -mid- premium priced -good-outstanding -Frescobaldi
30
Where is Chianti Colli Senesi located? what makes it different from generic chianti?
-Close to Siena -warmest growing conditions, thus fuller bodied than chianti -min 75% sangiovese instead of 70%
31
For what prices is chianti colli senesi sold?
inexpensive to mid priced acceptable to good quality
32
If the label of one of Chianti's subzones state riserva, what does this mean?
-Min. oak ageing of 6 months
33
Where is Chianti Classico DOCG located?
-the hilly zone between Florence and Siena -5500 ha
34
What is the geology of Chianti Classico? resulting in which styles?
-Galestro = more aromatic wines with ageing capability -albarese: more clay thus rounder, more structured style and fuller bodied
35
What are the regulations of Chianti Classico DOCG?
- min. 80% Sangiovese -NO WHITE permitted -max yields. 52 hl/ha - cannot be sold sooner than October the year following harvest
36
What are the ageing requirements regarding Chianti Classico Riserva DOCG?
-must be ages 2 years as from 1st of january after harvest -no min. OAK AGEING
37
What are the requirements of Chianti Classico Gran Selezione?
- top grapes from a single vineyard -min. 30 months of ageing
38
What is the style of Chianti Classico?
-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
Where is Brunello di Montalcino DOCG located?
-South east of location -25 km east of Siena
40
Who where the pioneers of Montalcino DOCG?
-Banfi -expansion of plantings from 65 ha in 1960s to 2100 ha now
41
What is the climate of Montalcino?
-Warm mediterranean, warmer and drier than chianti -West = marine current = moderating temperatures - Monte Amiata protects region from rain -still adequate rainfall (700 mm)
42
What is the topography of Montalcino?
-hills from 120 - 500 metres -highest around town Montalcino
43
What are the soil types of Montalcino? Where are they located?
-Galestro to the cooler north at higher elevations = more aromatic -Clay in warmer, drier south at lower altitude: fuller bodied, rounder
44
What are the regulations of Montalcino?
-100% sangiovese -min 11.5 % abv -max 54 hl/ha
45
What are the ageing requirements of Montalcino?
- 5 years of which 2 in oak -riserva: 6 years of which 2 in oak -high production costs
46
What is the style of a Brunello di Montalcino DOCG?
-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
Where is Rosso di Montalcino DOC for?
-to be able to release wines sooner -NO docG
48
What are the ageing requirements of rosso di Montalcino and its style?
- 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
Where is Vino Nobile di Montepulciano DOCG located?
-south-east between montalcino& umbria -1000 ha
50
What is the climate of Montepulciano?
-Distinct from others: continental -distance from mediterranean sea -cooler than Montalcino -720 mm rainfall -> closer to appenines
51
What is the topography of Montepulciano?
-east south/east facing slopes to maximise sun exposure -250-600 m -> good aromatic freshness and longer ripening season
52
What is the geology of Montepulciano?
-Cooler clay = fuller bodied wines (to the west) -sand = more aromatic (to the east)
53
What are the requirements of Montepulciano?
-min 70% prugnolo gentile -min 250 metres up to 600 -min. 12.5% alc (higher than chianti and montalcino) - max. 56 hl/ha
54
What are the ageing requirements of Montepulciano?
- 2 years of which 1 in oak -riserva: 3 years of which 1 in oak
55
What is the style of a Montepulciano?
-mid to premiu priced -very good to outstanding -traditionally: full body& austere -now: drunk in youth, shorter extraction, small format french oak
56
Why is rosso di Montepulciano DOC created?
-same reason as Montalcino -same area, less prominent sites -aromatic, high acidity, less structured
57
Where is Morellino di Scansano located?
-Southern part of Italy near coat -1098 ha
58
What is the climate of Morellino di Scansano?
-warm mediterranean -> mild winters, hot and dry summers -drought can be an issue -alti: up to 250 metres + ocean influence can moderate temperature
59
What are the regulations of Morellino di Scansano DOCG?
-min 85% sangiovese -min. 12.5% abv -max 63 hl/ha
60
What is the style of Morellino di Scansano?
-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
Where is Bolgheri DOC located?
-Coastal area near bolgheri river and Ligurian sea -1200 ha
62
Is there high or low density plantings in Bolgheri?
- high (6500) for root competition -reduces yields and higher concentration
63
What is the climate of Bolgheri?
-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
What are the soils of Bolgheri?
-pebbles and gravel -alluvial soils = more fertile
65
What are the requirements of a bolgheri DOC?
- 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
Does white Bolgheri also exists?
-Yes, vermentino
67
What are the requirements of Bolgheri Superiore DOC?
-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
What about Bolgheri Sassacaia DOC?
-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
Where is Vernaccia di San Gimignano DOGC located?
-Near Siena, town of San Gimignano -first italian DOC in 1966 DOCG since 1993
70
what is the climate of San Gimignano?
warm mediterranean warm summers, coastal winds reduce disease pressure
71
What is the topography of San Gimignano?
-200-400 metres altitude = good drainage and sunlight interception
72
What is the soil of San Gimignano?
Sandstone, can produce high yields
73
What are the requirements for Vernaccia dan Gimignano?
-85% vernaccia, max. 10% riesling and sauvignon blanc -max. 63 hl/ha
74
What is the style of Vernaccia?
-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
Where is Maremma Toscana DOC located?
-Southern part of Toscana, bordering the sea and Lazio -2500 ha
76
Which wines are produced in Maremma Toscana? what are the requirements?
-Often Sangiovese, other international varieties also allowed -max. 77 hl/ha = high -inexpensive to mid priced
77
Where can grapes for Toscana IGT be sourced?
- from everywhere, giving producers more flexibility -higher permitted yields -inexpensive to mid-priced -some Super Tuscans (solaia), for super premium prices
78
What is Vin Santo? where is it permitted?
-A sweet amber coloured wine made by the appassimento technique - San gimignano, chianti (classico), vino nobile di montepulciano
79
What are the requirements for vin santo chianti classico DOC?
-min. 60% malvasia or trebbiano toscana -min 2 years of barrel ageing (3 years in montepulciano)
80
What are winemaking techniques for vin santo? what is the style?
-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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