1
Q
What percentage of Tuscany’s vineyard area is planted with red grapes, and what percentage of the total is Sangiovese?
A
80% red grapes; Sangiovese accounts for more than 60% of the total vineyard area.
2
Q
Which grape is the most widely planted and most representative variety of Tuscany?
A
Sangiovese.
3
Q
Why is the historical origin of Sangiovese difficult to trace?
A
No mentions before the 16th century and an extensive list of synonyms make it hard to track.
4
Q
What has DNA analysis revealed about the parentage of Sangiovese?
A
It is a natural cross between the Tuscan variety Ciliegiolo and the southern Italian variety Calabrese Montenuovo.
5
Q
What does the DNA evidence suggest about the geographic origin of Sangiovese?
A
It makes a southern Italian origin more plausible.
6
Q
Describe the growth characteristics of Sangiovese in the vineyard.
A
Site-sensitive, demanding, buds early, ripens late, vigorous, prefers south-facing hillsides with poor well-drained soils, highly susceptible to rot and oidium, drought- and wind-resistant.
7
Q
What type of climate does Sangiovese benefit from?
A
A long, warm growing season with substantial diurnal temperature variation.
8
Q
What conditions does Sangiovese dislike?
A
Excessive heat.
9
Q
What are the general wine characteristics of Sangiovese?
A
Light to medium color intensity, high acidity, tannic grip, aromas of violet, sour cherry, plum, and earthy/leathery notes.
10
Q
What is the most likely origin of the name “Sangiovese”?
A
From “Jupiter’s blood” (Latin: Sanguis Jovis), because of its color.
11
Q
Name four important synonyms/biotypes of Sangiovese and where they are found.
A
Brunello in Montalcino; Prugnolo Gentile in Montepulciano; Morellino in Scansano; Sangiovese Grosso across Tuscany (and sometimes “Sangiovese” in Chianti Classico).
12
Q
What did people historically believe about Sangiovese, Brunello, Prugnolo, and Morellino, and what has DNA analysis proven?
A
They were once thought to be different grapes, but DNA has proven they are genetically identical.
13
Q
Where does the name “Toscana” come from?
A
From the Latin ‘Etruria’, derived from the Etruscans who inhabited the region.
14
Q
What role did wine play for the Etruscans?
A
Wine was central in their society, both culturally and commercially; they exported wine to southern France and Spain.
15
Q
What happened to Toscana after the fall of the Roman Empire?
A
The region was invaded by barbarian hordes but monasteries preserved viticulture.
16
Q
What role did monastic orders play in Tuscan viticulture?
A
From the 12th century, monasteries began planting vineyards, spreading vine cultivation widely.
17
Q
Which three Tuscan noble families are among the oldest continuously operating wine producers?
A
Ricasoli, Frescobaldi, and Antinori.
18
Q
What was the significance of the 1716 edict by Grand Duke Cosimo III de’ Medici?
A
It protected the prestige of Tuscan wines by legally defining the boundaries of Chianti, Pomino, Carmignano, and Val d’Arno di Sopra.
19
Q
When was the Grand Duchy of Tuscany annexed into unified Italy?
A
In 1860, becoming part of the Kingdom of Sardinia (and thus the Kingdom of Italy the following year).
20
Q
What does Coltura Promiscua mean?
A
Mixed crop cultivation: vines planted with fruit trees, grains, or vegetables.
21
Q
Why was Coltura Promiscua eventually abandoned?
A
It was uneconomical and prevented modern viticulture; landowners resisted the change for centuries.
22
Q
Who is Giulio Gambelli and why is he important in Tuscan wine history?
A
Known as ‘Il maestro assaggiatore’, he was the master taster and considered the father of Sangiovese wines such as Brunello di Montalcino and Chianti Classico.
23
Q
Who is Giacomo Tachis and what is his contribution?
A
Considered the father of the Italian wine renaissance; creator of Super Tuscan wines such as Sassicaia, Tignanello, and Solaia.
24
Q
What changed in Tuscan viticulture during the 1980s?
A
Producers focused on quality at any cost, introducing higher planting densities, small French oak barrels, and creating the Super Tuscan category.
25
Where is Toscana located and what borders it?
Northwestern central Italy; bordered by the Ligurian and Tyrrhenian Seas (west) and the Northern Apennines (northeast).
26
How much coastline does Toscana have, and what archipelago belongs to it?
600 km of coast; the Tuscan Archipelago, including Elba.
27
What percentage of Toscana’s landscape is hilly, mountainous, and plains?
67% hills, 25% mountains, 8% plains.
28
At what elevations are most Tuscan vineyards planted?
Between 150–550 m above sea level, mostly on hills.
29
What is the Maremma and where is it located?
A large historic-geographic area along the Tuscan coast (shared with Lazio), formerly marshland, drained and reclaimed in the 20th century.
30
Which rivers are most important in Tuscany, and which is the largest?
Arno (largest), Ombrone, Orcia.
31
What are the climate influences on Tuscany?
Mediterranean influence from the Ligurian and Tyrrhenian Seas; more continental inland; Apennines bring cool air and block humidity from Corsica.
32
Which areas of Tuscany are the wettest and which are driest?
Wettest: areas along the Apennines; driest: central and southern Tuscany, especially Maremma and southern parts.
33
What are the general soil types in Tuscany?
Clay, limestone, sandstone (diverse and variable even within one appellation).
34
What is Galestro?
A clayey, schist-like, flaky metamorphic rock with sharp edges, found in central Tuscany (Chianti Classico, Rùfina, Montalcino).
35
What is Alberese?
A fine-grained calcareous marl found in central and southern Tuscany, especially in Chianti Classico.
36
What climatic risks can affect Tuscan vineyards?
Inland: freezing winters, hot summers; drought risk in Maremma and southern Tuscany.
37
What was Canaiolo Nero’s historical importance, and what is its role today?
Once Tuscany’s principal red grape until the 18th century; declined with phylloxera. Today mainly a blending partner with Sangiovese, softening edges and refining perfume/mouthfeel. (2% of vineyard area)
38
What is Trebbiano Toscano’s significance in Tuscany?
Tuscany’s most widely planted white grape, high-yielding and neutral. Formerly in Chianti blends; today used in Vin Santo and as base for Cognac. (6% of vineyard area)
39
What is Malvasia Bianca Lunga mainly used for?
Historic Chianti grape, today mainly used in Vin Santo to give body and perfume. (1% of vineyard area)
40
What is Vernaccia di San Gimignano known for?
An ancient Tuscan white grape producing zesty, dry varietal wines; highly regarded since the Middle Ages.
41
When did international red grape varieties become important in Tuscany?
Present since the 19th century, but significantly increased in the last 30 years, boosted by Super Tuscan success.
42
Which is the second most planted red grape in Tuscany after Sangiovese?
Merlot (8%), followed by Cabernet Sauvignon (6%).
43
What share of Tuscany’s vineyards do international red grapes account for today?
Almost 20% of the total vineyard area.
44
What was the 'Chianti Classico 2000' project?
A project begun in the late 1980s to develop high-quality clones of Sangiovese and other Tuscan varieties like Colorino, Canaiolo, and Malvasia Nera.
45
What are the most common training and pruning systems in Tuscany?
Archetto (Guyot variation), Cordone Speronato (cordon spur), and the Guyot system.
46
What is the average vine density in Tuscany?
Between 5,000 and 7,000 vines per hectare.
47
What are 4 common words found in Tuscan estate names?
Podere (farm), Poggio (knoll), Castello (castle), Fattoria (farm).
48
What is Vin Santo and how is it classified?
A characteristic Tuscan passito wine, traditionally produced across the region, usually sweet but may be made in all sweetness levels (dry Vin Santo is least common).
49
Which grapes are typically used for Vin Santo, and what roles do they play?
Trebbiano Toscano (provides acidity) and Malvasia Bianca Lunga (adds body, texture, and perfume).
50
What is Vin Santo Occhio di Pernice?
A rare pink Vin Santo made from red grapes, usually Sangiovese.
51
How are Vin Santo grapes traditionally dried?
Healthy grapes left to dry (appassimento) on racks, mats, or hanging in well-ventilated rooms until December or as late as March.
52
What are caratelli and what are their characteristics?
Small oak barrels used for Vin Santo fermentation/aging; usually ~50 liters, made of various woods, filled to 4/5 of capacity.
53
What is the role of the madre in Vin Santo production?
A thick deposit of wine-soaked lees and yeast cells from previous fermentations, influencing character and quality of the wine.
54
What is the minimum aging period for Vin Santo?
Usually 2–3 years depending on DOC, though producers often age longer for complexity.
55
How are the wines of Vin Santo typically described?
Intense, velvety, oxidative, with aromas/flavors of nuts, honey, hay, dried fruit, licorice, and spice. Among Italy’s best dessert wines.
56
What is the difference between Tuscany’s Vin Santo and Trentino’s Vino Santo?
Vin Santo (Tuscany): made from Trebbiano/Malvasia or Sangiovese. Vino Santo (Trentino): made from Nosiola, sweeter, lower alcohol, different DOC rules.
57
What proportion of Tuscany’s wine production is red, and how is it distributed by doc(g)-IGT?
About 90% red wine; DOC/G ~65%, IGT ~30% (mostly Toscana IGT), balance white wine.
58
How much vineyard area does Tuscany have, and what share of Italy’s wine production does it represent?
About 58,000 ha; ~6% of Italy’s total wine production (~2.7 million hl).
59
How many DOC/Gs does Tuscany have, and how does it compare nationally?
As of 2016: 11 DOCGs and 41 DOCs. Only Piemonte has more DOC/Gs.
60
Where is Bolgheri located and what is its climate influence?
In the northern coastal Maremma; Mediterranean-influenced climate, more temperate and warmer than inland hills.
61
What are the main soil types in Bolgheri?
Alluvial soils with pebbles and gravel, marine-origin soils of sand, limestone, clay, and some volcanic elements.
62
When did Bolgheri’s reputation as a wine area begin, and with which wine?
In the 1970s, with the first vintage of Sassicaia.
63
Who founded Sassicaia and what inspired it?
Marchese Mario Incisa della Rocchetta in the 1940s, inspired by Bordeaux claret, planted Cabernet Sauvignon and Cabernet Franc.
64
What is unique about Bolgheri Sassicaia DOC?
It is the only DOC in Italy granted to a single estate wine (Tenuta San Guido).
65
What are the legal production rules for Sassicaia DOC wines?
Minimum 80% Cabernet Sauvignon, aged at least 24 months with 18 months in small oak barrels; usually 85% Cabernet Sauvignon, 15% Cabernet Franc.
66
What was the first commercial vintage of Sassicaia, and when was it released?
1968 vintage, released in 1972.
67
When was Sassicaia elevated from Vino da Tavola to DOC status?
In 1994, with its own Bolgheri Sassicaia DOC (subzone of Bolgheri DOC).
68
What are 'Super Tuscans' and why were they important?
An unofficial category of high-quality red wines, emerging in late 1960s/70s, made with international grapes or blends not conforming to DOC rules; bottled as Vino da Tavola but sold at premium prices.
69
Which wine is considered the prototype Super Tuscan?
Sassicaia.
70
What DOC rules exist for Bolgheri Rosso and Bolgheri Rosso Superiore?
Bolgheri Rosso cannot be released before Sept 1 of the year after harvest; Bolgheri Rosso Superiore must age minimum 2 years, including 1 year in oak.
71
What grapes are Bolgheri red wines usually made from?
Primarily Cabernet Sauvignon, Merlot, Cabernet Franc; often with small amounts of Petit Verdot, Syrah, Sangiovese.
72
What are the stylistic hallmarks of Bolgheri red wines?
Bordeaux-style blends, aged in small French oak with varying proportions of new oak; supple, velvety tannins, richness with elegance.
73
What is the role of white wines in Bolgheri production today?
Very small proportion, mostly varietal Vermentino.
74
What are the soils of Val di Cornia like?
They range from light alluvial sand mixes to heavier alluvial soils of silt and clay.
75
What grape varieties are found in Val di Cornia DOC?
Reds: Sangiovese, Cabernet Sauvignon, Merlot, Ciliegiolo. Whites: Vermentino, Ansonica, plus blends.
76
What is Val di Cornia Rosso DOCG and its aging requirements?
A red blend based on Sangiovese + Cabernet Sauvignon and/or Merlot. Riserva must age 24 months (18 in oak + 6 in bottle).
77
What wines are produced in Suvereto DOCG and how must they be aged?
Four types: red blends (Cabernet Sauvignon and/or Merlot), varietal Sangiovese, Cabernet Sauvignon, Merlot. Riserva: 24 months (18 in oak + 6 in bottle).
78
Where is Montecucco DOC located, and how is it geographically defined?
On inland hills northeast of Grosseto, foothills of Mount Amiata. Orcia River separates it from Montalcino.
79
What are the climatic features of Montecucco?
Warm Mediterranean, moderated by elevation, wind currents, and large diurnal temperature swings.
80
What is required for Montecucco Sangiovese DOCG wines?
At least 90% Sangiovese, aged min. 1 year in wood. Riserva: 2 years (18 months in oak + 6 in bottle).
81
How many MGAs does Montecucco Sangiovese DOCG have?
25 additional geographic designations.
82
What is the minimum Sangiovese content in Morellino di Scansano DOCG wines?
At least 85% Sangiovese (locally called Morellino).
83
What grapes can be blended into Morellino di Scansano DOCG besides Sangiovese?
Alicante (Cannonao), Ciliegiolo, Merlot, among others; some wines are 100% Sangiovese.
84
What are the aging rules for Morellino di Scansano Riserva?
A minimum of 2 years total aging, with at least 1 year in oak.
85
When was Maremma Toscana elevated to DOC status, and what was it before?
Elevated in 2011; previously an IGT.
86
What wine categories are allowed under Maremma Toscana DOC?
Sangiovese-based reds, Trebbiano/Vermentino-based whites, and varietals from local & international grapes.
87
What is Elba Aleatico Passito DOCG, and what are its production rules?
Sweet red wines from 100% Aleatico. Grapes must air-dry at least 10 days. Wines are ruby-garnet, aromatic with Muscat notes of rose, violet, cherry, and jam.
88
What is Elba’s historical role in Tuscan wine?
Elba has a long winemaking tradition, with vines cultivated since Etruscan and Roman times; praised by Medici and Napoleon (who was exiled there 1814–1815).
89
What are the appellations on Elba and their main wines?
Elba Aleatico Passito DOCG (sweet wines from Aleatico) and Elba DOC (wide range; includes white wines from Trebbiano and red wines from Sangiovese).
90
How early do documents attest to vine cultivation in Carmignano?
As early as 804 AD.
91
Which Tuscan ruler delimited Carmignano as one of four 'Tuscan zones of superior wine quality' in 1716?
Cosimo III de’ Medici.
92
When was the Carmignano DOC created, and by whom were the wines revived?
Created in 1975; revived by Count Ugo Contini Bonacossi of Tenuta Capezzana.
93
What sets Carmignano apart from other Tuscan appellations in terms of blending?
The traditional use of Cabernet Sauvignon and Cabernet Franc alongside Sangiovese.
94
What is the typical soil composition in Carmignano?
Alberese, clay, shale, and sandstone.
95
What are the base requirements for Carmignano DOCG reds?
Minimum 50% Sangiovese, 10–20% Cabernet Sauvignon and/or Cabernet Franc; sometimes small additions of Canaiolo or Merlot.
96
What are the minimum ageing requirements for Carmignano DOCG reds and riserva?
Regular: at least 8 months in oak/chestnut, released after June 1 of the second year following harvest. Riserva: minimum of 3 years with at least 12 months in wood.
97
What is Barco Reale di Carmignano DOC?
A lighter, younger, fruit-forward version of Carmignano using the same grapes and proportions, but without ageing requirements.
98
What is Vin Ruspo, and how is it produced?
A rosato made from the same grapes and proportions as Carmignano reds; often produced by salasso (bleeding the tank).
99
What grapes are used for Vin Santo di Carmignano DOC, and how are they processed?
Trebbiano and Malvasia; grapes are air-dried for 4–6 months.
100
What are the ageing requirements for Vin Santo di Carmignano and its riserva?
Regular: minimum 3 years; Riserva: minimum 4 years.
101
What is the pink version of Vin Santo di Carmignano called, and what grape is it based on?
Vin Santo Occhio di Pernice, based on Sangiovese.
102
What is the distinction between Chianti and Chianti Classico?
Chianti Classico refers to the historic Chianti area (Chianti Storico) between Firenze and Siena, while Chianti DOCG covers the expanded area created in the 1930s.
103
What does Chianti Storico represent?
The original zone of production officially delineated in the 14th century, now Chianti Classico DOCG.
104
When was the League of Chianti (Lega del Chianti) established and why?
In 1384, by Firenze to establish military and political control over the Chianti territory.
105
Which villages formed the original League of Chianti?
Castellina, Gaiole, and Radda.
106
When was the first official mention of wine called Chianti?
Late 14th century.
107
When were Chianti wines first exported to England?
17th century.
108
By which century were Chianti wines considered among the most prestigious in Tuscany?
By the 18th century.
109
What did Cosimo III de’ Medici do in 1716 regarding Chianti?
He officially delimited the Chianti zone of production, making it one of the first delimited wine appellations in the world.
110
Which villages were included in Cosimo III’s 1716 decree?
Castellina, Gaiole, Radda, Greve, and the hamlet of Panzano.
111
What is the symbol of Chianti Classico?
The Gallo Nero (Black Rooster), originally the symbol of the League of Chianti.
112
What is the legend of the Gallo Nero?
Florence and Siena agreed to settle boundaries by a rooster’s crow; Florence chose a starved black rooster that crowed early, letting their knight depart earlier and win most of Chianti.
113
Who is credited with creating the Chianti formula?
Baron Bettino Ricasoli in the 19th century.
114
What was Ricasoli’s original formula for age-worthy Chianti?
70% Sangiovese, 15% Canaiolo Nero, 15% Malvasia.
115
What happened when Malvasia was replaced with Trebbiano?
It resulted in lighter, more dilute wines, lowering quality.
116
When did the Italian government expand the Chianti zone?
1932
117
When was Chianti DOC created and when was it upgraded to DOCG?
Chianti DOC was created in 1967, upgraded to DOCG in 1984.
118
When did Chianti Classico DOCG become an independent appellation?
1996
119
What significant change occurred in the disciplinare in 2006 for Chianti Classico?
White grapes were definitively banned.
120
Where is Chianti Classico located?
In hilly central Tuscany, between Firenze and Siena.
121
What is the size of the Chianti Classico geographic area and vineyards?
70,000 ha total; about 10,000 ha under vine.
122
What is the elevation range of Chianti Classico hills?
200 m to 450 m.
123
What are the main soils of Chianti Classico?
Galestro (schistous clay) alternating with Alberese (limestone marl) and sandstone (macigno).
124
What is the climate of Chianti Classico?
Continental with Mediterranean influences, marked diurnal swings, cold winters, hot dry summers.
125
What is the minimum Sangiovese requirement for Chianti Classico DOCG?
80% (with up to 20% other authorized red grapes).
126
Which auxiliary red grapes are allowed in Chianti Classico?
Canaiolo, Colorino, Merlot, Cabernet Sauvignon (most producers use 90–100% Sangiovese).
127
What type of oak was traditionally used in Chianti Classico?
Large Slavonian oak or chestnut botti; since the 1980s, small French oak barrels are also used.
128
How long do Chianti Classico wines typically age in oak?
One to two years.
129
What are the three categories of Chianti Classico DOCG?
Annata, Riserva, Gran Selezione.
130
What are the requirements for Chianti Classico annata?
Minimum 12% abv, released after October 1st of the year following harvest.
131
What are the abv and aging requirements for Chianti Classico Riserva?
Minimum 12.5% abv, aged at least 24 months including 3 months in bottle.
132
What are the requirements for Chianti Classico Gran Selezione?
Introduced in 2013, requires estate-grown grapes, minimum 13% abv, aged at least 30 months including 3 months in bottle, plus lab & tasting approval.
133
What is the minimum Sangiovese requirement for Chianti DOCG?
70% (up to 30% other authorized grapes).
134
Which is the only Chianti sub-zone with different requirements?
Colli Senesi – requires minimum 75% Sangiovese; since 2016, white grapes no longer allowed.
135
What is Chianti Superiore DOCG?
A category with lower yields and higher alcohol requirements than standard Chianti DOCG.
136
Which Chianti sub-zone is considered the most prestigious?
Rùfina – smallest sub-zone, highest and coolest, consistently produces high-quality wines.
137
Which Chianti sub-zone is the largest?
Colli Senesi – southernmost, warm, dynamic, produces fuller-bodied wines.
138
What are the grapes used for Vin Santo del Chianti Classico DOC?
Minimum 60% Trebbiano and/or Malvasia; pink version Occhio di Pernice requires 80% Sangiovese.
139
What are the ageing requirements for Vin Santo del Chianti Classico DOC?
Vin Santo must age at least 3 years; Occhio di Pernice follows same rules. Aged in caratelli.
140
What are the grapes used for Vin Santo del Chianti DOC?
Trebbiano and/or Malvasia for white, Sangiovese for pink Occhio di Pernice.
141
What is the ageing requirement for Vin Santo del Chianti DOC riserva?
Minimum 4 years.
142
What is San Gimignano best known for historically and architecturally?
Its medieval skyline with many towers, earning it UNESCO World Heritage status.
143
Which grape is associated with San Gimignano's historic white wine?
Vernaccia di San Gimignano.
144
What is the significance of Vernaccia di San Gimignano in Tuscan wine?
It is Tuscany's most important dry white wine and the only white DOCG in Tuscany.
145
When did Vernaccia di San Gimignano receive DOC status?
In 1966, making it the first Italian wine to be granted DOC status.
146
Where is the production zone of Vernaccia di San Gimignano located?
Within the boundaries of Chianti and Chianti Colli Senesi DOCG.
147
What is the minimum composition requirement for Vernaccia di San Gimignano DOCG wines?
At least 85% Vernaccia di San Gimignano.
148
What is the minimum ageing requirement for Vernaccia di San Gimignano Riserva?
Minimum of 11 months, with at least 3 months in bottle.
149
How was Vernaccia di San Gimignano traditionally made?
Fermented and aged like a red wine, with skin contact and in large wood casks, producing deep golden, oxidative wines.
150
How has modern winemaking changed Vernaccia di San Gimignano wines?
Since the 1980s, stainless steel and temperature control led to clean, light, fresh bottlings, while some producers use barrel fermentation/ageing for riserva.
151
What are the typical tasting notes of Vernaccia di San Gimignano wines?
Refreshing citrus and light fruity-floral aromas with mineral notes and a bitter-almond finish.
152
When did producers in San Gimignano start making red wines under their own DOC?
In the 1990s.
153
Which grapes are used in San Gimignano DOC red wines?
Sangiovese-based blends with Cabernet Sauvignon, Merlot, and other international red grapes.
154
When was Cortona DOC created?
In 1999.
155
Where is Cortona DOC located?
In eastern Tuscany, near Umbria and Lake Trasimeno, in the Val di Chiana.
156
What is the main grape of Cortona DOC and considered its signature variety?
Syrah.
157
What proportion of wine production in Cortona DOC does Syrah account for?
More than half of total production.
158
What other grapes are permitted in Cortona DOC wines?
Sangiovese and Merlot (in blends).
159
What wine styles are produced in Cortona DOC?
Rosso, riserva, vin santo, vin santo occhio di pernice, varietal wines.
160
Where is Montalcino located?
In southeastern Toscana, about 40 km south of Siena.
161
What characterizes the town of Montalcino?
It is a medieval hill town with 13th century walls and a fortress built in 1361.
162
Since when is Montalcino documented as a quality winegrowing area?
Since the 16th century.
163
Which wines were most prominent in Montalcino in the 16th century?
Sweet white wines made from Moscato (Moscadello).
164
When was the name 'Brunello' first mentioned in conjunction with red wine?
In the late 18th and early 19th centuries.
165
Who is considered the pioneer of Brunello production?
Clemente Santi in the 1850s.
166
What innovations did Clemente Santi introduce?
Monoculture vineyards, longer fermentation and maceration times.
167
What happened in 1869 with Santi's Brunello?
Santi’s 1865 vintage won a silver medal at the Montepulciano agricultural fair, the first documented Brunello.
168
Who continued Santi’s work and when?
His grandson Ferruccio Biondi-Santi from 1885.
169
What innovation did Ferruccio Biondi-Santi bring?
Careful selection of Brunello vines, destemming to avoid astringency, and ageing in large Slavonian oak casks.
170
When did Brunello di Montalcino receive DOC status?
In 1966, one of the first Italian wines to do so.
171
When did Brunello di Montalcino achieve DOCG status?
In 1980.
172
What is the climate of Montalcino?
Mostly Mediterranean with some continental influence, marked by diurnal temperature swings.
173
Which mountain protects Montalcino from humid air currents?
Monte Amiata.
174
Why is Sangiovese successful in Montalcino?
Because the warmer climate allows it to ripen more easily and consistently, producing riper, fuller-bodied wines.
175
What is the altitude range of Montalcino vineyards?
From 120 m to 600 m.
176
How much of the Montalcino area is covered by vineyards?
About 15% of the territory, interspersed with olive groves and forests.
177
From which grape is Brunello di Montalcino DOCG produced?
100% Sangiovese.
178
What are the ageing requirements for Brunello di Montalcino DOCG?
Minimum 4 years, including at least 2 years in oak and 4 months in bottle.
179
What are the ageing requirements for Brunello di Montalcino Riserva?
Minimum 5 years, with at least 2 years in oak and 6 months in bottle.
180
From which grape is Rosso di Montalcino DOC produced?
100% Sangiovese.
181
How is Rosso di Montalcino often described?
As a 'second wine' to Brunello, more youthful and approachable.
182
What are the ageing requirements for Rosso di Montalcino?
None in oak; it can be released after September 1st following harvest.
183
What is Montepulciano famous for?
Its ancient winemaking tradition, linked to prestige and noble tables since Roman times.
184
What happened to Montepulciano by the early 20th century?
It lost its reputation, but was revived in the 1930s by Adamo Fanetti.
185
When did Vino Nobile di Montepulciano achieve DOCG status?
In 1980.
186
What is the altitude of vineyards in Montepulciano?
Between 250 and 600 m.
187
What are the soils of Montepulciano like?
Marine origin, consisting of clays and sands, with sandy soils more common at higher altitude.
188
How does Montepulciano’s climate compare to Montalcino?
It is more continental and slightly cooler.
189
From which grape must Vino Nobile di Montepulciano DOCG be made?
A minimum of 70% Sangiovese, locally called Prugnolo Gentile.
190
How much of the blend can be white grapes in Vino Nobile di Montepulciano?
Up to 5% (rarely used today).
191
What are the ageing requirements for Vino Nobile di Montepulciano DOCG?
Minimum 2 years; Riserva requires 3 years with at least 6 months in bottle.
192
What is the minimum alcohol requirement for Vino Nobile di Montepulciano DOCG?
12.5% abv.
193
How does Rosso di Montepulciano compare to Vino Nobile?
It is a more youthful and softer version, with no mandatory oak ageing.
194
When can Rosso di Montepulciano be released?
After March 1st of the year following harvest.
195
What is Vin Santo di Montepulciano made from?
At least 70% Malvasia, Trebbiano, and/or Grechetto Bianco (Pulcincolo).
196
What is Vin Santo Occhio di Pernice made from?
Prugnolo Gentile (Sangiovese).
197
What are the ageing requirements for Vin Santo di Montepulciano DOC?
Minimum of 4 years.
IWS 2
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