Tuscany - Introduction to Italian Wines

Tuscany
Pyramid of Quality
Climate of Tuscany
DOCGs of Tuscany
1.Aleatico passito dell’Elba
2.Brunello di Montalcino
3.Carmignano
4.Chianti
5.Chianti Classico
6. Montecucco Sangiovese
7. Morellino di Scansano
8. Val di Cornia Rosso 9. Vernaccia di San Gimignano
10. Vino Nobile di Montepulciano
11. Suvereto
Chianti Classico DOCG
• Chianti Classico is a DOCG wine and shows
unique peculiarities and characteristics. To be
named "Classico" is not enough to be
produced within the Chianti region. In fact
Classico wine has to respect specific rules. Its
blend is 80% for Sangiovese, red grape typical
of this area, 20% for other grapes that can
native grapes such as Canaiolo and Colorino,
as well as other international varieties such
as Cabernet Sauvignon and Merlot.
Gallo Nero
• Often you will find a picture of a black rooster (Gallo Nero) on the
neck of a bottle of Chianti, denoting that the wine was produced by
the area's main cooperative of wine producers. This black rooster is
also generally a symbol of Chianti, and there is an interesting story
about its origins. In the Middle Ages, during the struggle for
territory between Florence and Siena, the first fierce battle took
place in 1082. In order to settle the boundary dispute, it was agreed
that two horsemen should set out at cock's crow galloping toward
each other from their respective communities. The place where
they would meet would become the frontier. For this purpose the
Sienese selected a well-fed much pampered white rooster. The
clever Florentines, however, chose a black rooster and fed him
almost nothing so that, on the appointed day, he crowed long
before dawn. The two horsemen met only a short distance outside
of Siena. As a result, almost the entire area including the towns of
Radda and Castellina came to be ruled by Florence.
Chianti DOCG
• Chianti (Rosso as normale and Riserva), produced in the provinces of
Arezzo, Firenze, Pisa, Pistoia, Prato and Siena; with the option to indicate
one of the
• sub-regions:
• Colli Aretini as normale and Riserva produced in the province of Arezzo
• Colli Senesi as normale and Riserva, produced in the province of Siena
• Colli Fiorentini as normale and Riserva, produced in the province of
Firenze
• Colline Pisane as normale and Riserva, produced in the province of Pisa
• Montalbano as normale and Riserva, produced in the provinces of Firenze,
Pistoia and Prato
• Montespertoli as normale and Riserva, produced in the province of Pisa
• Rufina as normale and Riserva, produced in the province of Firenze
Carmignano DOCG
• Carmignano is an Italian Wine region located in the
Tuscany region and centered on the city of
Carmignano, about 10 miles (16 kilometers) northwest
of Florence.
• The Carmignano DOCG zones covers roughly 270 acres
(110 ha) of planted land producing nearly 71,500
gallons (2,700 hl) of DOCG wine a year. Current DOCG
regulations mandate that Sangiovese must constitute
at least 50% of the blend, allowing up to 10–20%
Cabernet Sauvignon or Cabernet Franc, up to 20%
Canaiolo Nero, up to 5% Mammolo and Colorino as
well as up to 10% white grape varieties like Trebbiano
or Malvasia to make up the rest of the blend
Brunello di Montalcino DOCG
•
•
Brunello being a local strain of Sangiovese, also know as Sangiovese Grosso, superconcentrated by the warmer climate here, that is solely responsible for this, potentially one
of Italy’s greatest wines. South of Chianti and with usefully poor, infertile soils, the almost
square Montalcino zone has no trouble ripening the vines’ relatively low charge of grapes in
its much milder climate. In fact Brunello di Montalcino is not released before it is four years
old and rarely drunk for pleasure in its first decade.
If Chianti Classico is generally best at between four and eight years, Brunello can evolve for a
decade or sometimes two. The lighter (and in many ways more useful) wines of the zone are
sold as Rosso di Montalcino. Their wines can be an especially good buy and are drinkable at
three to seven years.
Brunello di Montalcino is made 100% from Sangiovese. Traditionally, the wine goes through
an extended period where color and flavor are extracted from the skins. Following
fermentation the wine is then aged in oak. Traditionally, the wines are aged 3 years or more
"in botte"-large Slavonian oak casks that impart little oak flavor and generally produce more
austere wines. Some winemakers will use small French barrique which impart a more
pronounced vanilla oak flavor.
Montecucco DOCG
• The Montecucco DOCG zone is located in the most northerly part of the
province of Grosseto. To the south are the coastal hills of Morellino di
Scansano, while to the north, across the river Orcia, lies Montalcino.
Although the DOC takes in a vast area, most of the wine growing is
concentrated in three of the seven comunes entitled to use the name
Montecucco: Castel del Piano, Cinigiano and Seggiano. There are also
smaller producers around the villages of Civitella Paganico and
Campagnatico. Castel del Piano, on the lower slopes of Monte Amiata, has
vineyards which stretch up to 450 metres above sea level, but the typical
elevation for the DOCG goes from 300 metres to about 380 metres. Soils
around Cinigiano, at the heart of Montecucco, are generally lean, dry
and stony, with large areas of fragmented sandstone similar to that
found in Chianti. Montecucco uses the same clone of Sangiovese that
Brunello uses, the Sangiovese Grosso. The comparisons between the two
wines are common.
Morellino di Scansano DOCG
• Morellino di Scansano DOCG is an Italian red wine made in the hilly
environs of the village of Scansano, in the Maremma region of
coastal Tuscany, which has an ancient but obscure tradition of
winemaking. Morellino is the local name for the Sangiovese grape
variety. Many people think that the name Morellino comes from
morello (brown), the colour of the region's horses. The name may
also come from the morella cherry, a dark red cherry with great
tartness and acidity. The wine, which was granted DOC status in
1978, then upgraded to DOCG status beginning with the 2007
vintage, is made from at least 85% Sangiovese, which is also the
basis of the Tuscan wines Chianti, Brunello di Montalcino, and Vino
di Montepulciano. The remaining 15% can comprise any nonaromatic black grape varieties included in a list made and
periodically updated by Tuscan wine authorities.
Vernaccia di San Gimignano DOCG
• Vernaccia di San Gimignano- Vernaccia is a white Italian wine.
made from the Vernaccia grape, produced in and around the Italian
hill town of San Gimignano in Tuscany.Since the renaissance it has
been considered one of Italy's finest white wines.It was the first
Italian wine to be awarded DOC status in 1966; on July 9th, 1993 it
was upgraded to DOCG
•
• The earliest recorded mention of the wine appear in the archives of
record of San Gimignano from 1276. Due to the difficulties in
cultivating the Vernaccia grape, the wine fell out of favor in the
early 20th century as the more prolific Trebbiano and Malvasia
grapes were planted. By the 1960s, Vernaccia di San Gimignano
experienced a resurgence as its distinctive, crisp qualities
established it as a popular alternative to the blander wines
produced from Trebbiano and Malvasia blends
Vino Nobile di Montepulciano DOCG
• Vino Nobile di Montepulciano is a red wine with DOCG
status produced in the vineyards surrounding the town
of Montepulciano Italy. The wine is made primarily
from the Sangiovese grape varietal (known locally as
Prugnolo gentile) (minimum 70%), blended with
Canaiolo Nero(10%–20%) and small amounts of other
local varieties such as Mammolo. The wine is aged in
oak barrels for 2 years; three years if it is a riserva. The
wine should not be confused with Montepulaciano
d’Abruzzo. a red wine made from the Montepulaciano
grape in the Abruzzo region of east-central Italy.
Super Tuscans
• Super Tuscans are an unofficial category of Tuscan wines,
not recognized within the Italian wine classification system.
The origin of Super Tuscans is rooted in the restrictive DOC
practices of the Chianti zone prior to the 1990s. During this
time Chianti could be composed of no more than 70%
Sangiovese and had to include at least 10% of one of the
local white wine grapes. Producers who deviated from
these regulations could not use the Chianti name on their
wine labels and would classified as vino da tavola – Italy’s
lowest wine designation. By the 1972 the consumer market
for Chianti wines was suffering and the wines were widely
perceived to be lacking quality. Many Tuscan wine
producers thought they could produce a better quality wine
if they were not hindered by the DOC regulations.
Time to Taste!
Fontaleoni, Vernaccia di San
Gimignano, 2013
Coltibuono, Cetamura, Chianti DOCG,
2012
Caparzo, Doga delle Clavule, Morellino
di Scansano DOCG, 2011
La Mozza Aragone, Maremma, 2009
Wine Expenses Summary
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Tuscany
Fontaleoni, Vernaccia di San Gimignano, 2013
Coltibuono, Cetamura, Chianti DOCG, 2012
Caparzo, Morellino di Scansano DOCG, 2011
La Mozza Aragone, Maremma, 2009
Bottle Sec. 1&2 total
$9.99
$29.97
$7.99
$23.97
$11.33
$33.99
$25.00
$75.00
• Total $162.93
• Total spend after 2 classes
$286.48
Wine Expenses Summary
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Umbria
Palazzone, Dubini Bianco, 2013
Palazzone Terre Vineate, Orvieto Classico, 2012
Sferra Avallo Umbria Rosso, 2011
Cantina Fratelli Pardi Montefalco Rosso, 2010
Bottle Sec. 1&2 total
$7.99
$23.97
$10.67
$32.01
$8.50
$25.50
$13.99
$41.97
• Total $123.45