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108 Cards in this Set

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Emilia-Romagna
Relatively fertile area capable of high yields. One of the flattest regions in Italy. Home to one of the most commercially successful wines in Italy – Lambrusco. Most opulent cooking. Cream, home of Bolognese sauce. All parts of the pig – sausages and salamis. Parma ham. Balsamic vinegar from Modena. Parmigiano-Reggiano. Primary white grapes: Albana, Sauvignon, Trebbiano, Malvasia. Primary red grapes: Refusco, Barbera, Lambrusco di Sorbara, Lambrusco Grasparossa.
where is Lambrusco Vino da Tavola from?
Emilia-Romagna
• Lambrusco DOC:
Emilia-Romagna
4 DOC’s for Lambrusco. The best known are: Lambrusco di Sorbara and Lambrusco di Grasparossa di Castelvetro. Lambrusco is the ideal partner for the local cuisine. The best Lambrusco subvarieties are Sorbara, Grasparossa, and Salamino.
• Albana di Romagna DOCG
Emilia-Romagna
The first white wine to be awarded DOCG status.
• Sangiovese di Romagna DOC
Emilia-Romagna
Straight-forward reds.
• Trebbiano di Romagna DOC
Emilia-Romagna
Straight-forward whites.
• Colli Bolognesi DOC:
Emilia-Romagna
DOC for Cabernet
Marches
Highest consumption of wine per capita. Annual production of approximately 2 million hl. Roughly 15% is DOC level. Area borders the Adriatic. Very touristy. Vines are grown from sea level up to approximately 500 meters. The region is exposed to cold northeasterly winds. Predominantly white grapes for this reason. A couple of interesting red DOCs.
• Verdicchio dei Castelli di Jesi DOC:
Marches
Most famous dry white wine of the region. Made from Verdicchio. Historically, Verdicchio has been the most important and best-known grape variety in the Marches. Many recent advancements in technology have drastically improved the wines.
• Verdicchio di Metalica DOC:
Marches
A little richer, but not necessarily better than, Verdicchio dei Castelli di Jesi DOC.
• Rosso Piceno DOC
Marches
Red made from Sangiovese and Montepulciano
• Rosso Conero DOC
Marches
Red made almost entirely from Montepulciano. Up to 15% Sangiovese permitted.
• Frascati DOC:
Latium (Lazio)
Most important wine of the region. Light-bodied dry white made from Malvasia and Trebbiano. The ultimate trattoria wine. Often served on draught.
• Est! Est! Est! di Montefiascone DOC
Latium (Lazio)
An unextraordinary wine that trades on its unusual name. Story recap: In 12th century, a German bishop headed for Rome sent a scout to travel villages along the way. Scout marked inns with best wines with word Est! (as in ‘Vinum est bonum’). Scout liked the wines at Montefiascone so much he wrote ‘Est! Est! Est!’.
• Cerveteri DOC:
Latium (Lazio)
Rustic reds made from either Sangiovese or Montepulciano (depending on the source you cite). Dry and semi-sweet whites made from Trebbiano and Malvasia
• Orvieto DOC
Latium (Lazio)
Mainly white made from Trebbiano (known locally as Procanico). Also allowed: Malvasia, Grechetto, Drpeggio, and Verdelho. Dry or off-dry styles.
• Lazio IGT:
Latium (Lazio)
Very interesting wines are made under this appellation.
• Aprilia DOC
Latium (Lazio)
DOC for Merlot
Abruzzo
Vine growing was introduced by the Etruscans around the 7th century. The area has suffered from a depopulation of rural areas. There has been a bit of a revival over the last 20 years. Still mostly about quantity. This area is a major contributor to the Italian ‘wine fountain’. Over 4 million hl/year. Only 12% of wine is DOC. The Apennines peak in Abruzzo. The summit of the Gran Sasso d’Italia is at 3000 meters above sea level. Mostly calcareous soils. Very little rain between June and October. Drought can be an issue some years. Vine training is mostly tendone, leading to lower quality wines. Despite the favorable vineyard sites and warm climate, most of the wines from this region are not that distinguished
• Montepulciano d’Abruzzo DOC
Abruzzo
This is the most important DOC in Abruzzo. Red wines made from Montepulciano that can range from simple, easy-drinking and fruity to quite spicy and full-bodied. Always a good value
• Trebbiano d’Abruzzo DOC
Abruzzo
Simple, easy-drinking white wines made from Trebbiano
Molise
Least well-known Italian area. Least exciting wines. Still antiquated methods of viticulture. One of the most mountainous regions in Italy. Low annual production, of which only 2% is DOC level.
• Pentro di Isernia DOC
Molise
Reds and rosés from Montepulciano and Sangiovese. Whites from Trebbiano and Bombino.
• Biferno DOC
Molise
Similar varieties as above but Aglianico is allowed in the blend for the reds. Apparently there is only one decent producer in the area, Di Majo Norante.
West Central Italy
Located between the Apennines to the north and the Tyrrhenian Sea to the west. The area is sometimes known as Central Tyrrhenia
Climate: Summers are long and dry. Winters are typically less severe than in northern Italy. Excessive heat and lack of rain can present problems during the growing season. Large area with a tremendous variety of microclimates. Mixture of Mediterranean and mild continental climate.
Soil Type(s): Very complex soils. Gravel, limestone, and clay outcroppings. Rocky, schist soils called galestro cover most of the best vineyard areas in Tuscany.
Practices and Special Issues: Famously undulating countryside. 68% of the region is classified as hilly. Use of altitude to offset the heat issues. Most of the red grapes are grown between 250 and 550 meters. Some of the white varieties are grown at altitudes as high as 700 meters.
Varietal(s): Tuscan red wine production is dominated by one main grape variety: Sangiovese. Also, Cabernet Sauvignon, Merlot, and Canaiolo Nero. For the whites, Vermentino, Trebbiano, and Malvasia. Lots of experimentation with international varieties. This had led to a resurgence of interest in the potential of the native varieties. Some recent work on the development of various clones, especially with Sangiovese. Major grapes will be looked at in each area.
Industry Notes: One of Italy’s finest areas for top quality wines. Home to many DOCG wines as well as the super-premium IGT wines. 3 million of hectoliters of wine produced, 45% of which is at DOC or DOCG level. The whole central area is one of the most dynamic parts of Italy. Tuscany is considered to be the barometer of Italy’s oenological renaissance. Modern methods and famous oenologists. This quality-conscious revival has had an effect on the wines of Umbria and Latium
• Super-Tuscans
Started with Sassicaia in 1948. Significant developments by Antinori in 1971 with Tignanello. Several other producers claim to have been the first.
• The Maremma
This is a long, loosely defined strip of the Tuscan coastline extending from Livorno to south of Grosseto. Sangiovese is the dominant red grape. Cillegolo, Canaiolo, Malvasia Nera, and Grenache are also used
• The Tuscan Coast
In the past the coastal areas were considered a no man’s land for vine growing. No real vine-growing tradition to build upon. Most of the coastal region is dominated by sandy soils except in the Bolgheri region. The soils here are gravelly and chalky. Soil is locally known as Sassicaia. After the Second World War, Marchese Incisa della Roccheta planted Cabernet Sauvignon and Cabernet Franc in these soils and developed a barrique-aged wine that became a model for quality wine in the 1980s and essentially initiated the wave of Super Tuscan wines. He named the wine Sassicaia.
what are the 6 Chianti Classico subzones
○ Baorino
○ Greve Ardda
○ San Casciano
○ Castellina
○ Castle Nuovo
○ Eaiole
Chianti is a DOCG but what are the 7 subzones
○ Chianti Rufina: Area for distinctive wines capable of aging. Area is protected by a series of low mountains to the north. Warm, dry climate. Fragrant wines that lack the body or power of Chianti Classico. Can still age well.
○ Colli Fiorentini: This area lies between Florence and the northern section of the Chianti Classico area. Can be similar to wines from that part of Chianti Classico.
○ Chianti Montalbano: Least-known of the subzones. Light-bodied, straight-forward wines. Best consumed young.
○ Colli Senesi: Large and important subzone. Excellent producers and interesting wines, some of which can rival Chianti Classico.
○ Colline Pisane: Simple, straight-forward wines.
○ Colli Aretini: Relatively large production zone. Fairly simple, light-bodied wines with high acidity. Mostly sold within the province.

The two best are Chianti Classico and Chianti Rufina
• Chianti DOCG
Tuscany
One of the first delimited wine areas (1716). Production exceeds 750,000 hl of wine per year. This is the highest of any DOC(G) in Italy. The wine laws have changed in recent years and this has resulted in a marked improvement in quality and in some cases, dramatic price increases. Plan undertaken in the late 1980s by the Consorzio Vino. Chianti Classico. The idea was to address the problems of viticultural quality. Experimental vineyards were set up to assess the following: existing clones, newly-developed clones, rootstocks, planting densities, training systems, and seeding between the rows. Smallest and coldest Chianti district is ___________.
1984: Allowed percentage of Sangiovese in Chianti is raised to 90%, but continued to require 5% white grapes. At this time 10% non-traditional grapes were also allowed. 1995: In an attempt to bring Super Tuscans back into the fold, the DOC allows 100% Sangiovese and up to 15% non-traditional grapes.
Chianti is a DOCG but there are 7 subzones. The two best are Chianti Classico and Chianti Rufina.
The wine styles of Chianti: Chianti ranges in style from light to medium-bodied wines meant for early consumption through full-bodied wines capable of tremendous complexity and age-worthiness. Traditional vs. Modern style. Governo technique. Chianti is now allowed to have up to 10% Cabernet Sauvignon added. Chianti could only be 100% Sangiovese as of 1995. The grapes of Chianti Tinta: Sangiovese, Canaiolo Nero, Trebbiano, Malvasia, up to 10% Cab Sauvignon.
• Chianti Classico:
Tuscany
1984, DOCG conferred. 1996: Recognized as completely separate appellation from Chianti. Allowed up to 20% international grapes, with a maximum combined ratio up to 20% (max Cabernet Sauvignon 15%). White grapes can no longer be used as of the 2006 vintage. Chianti Classico are the best and best-known wines. Cosimo III issued an edict defining the area in 1716. One of the first delimitations of a wine area. Vineyards are at relatively high altitudes, 250-650 meters. Sangiovese has always been more dominant here. Typically 85-100% (min 80%) now. Ripening of tannins and sugars can prove challenging in many years. Varied soils and growing conditions. Clay soils in the south. Chalkier soils in the north. Galestro is the name of a specific type of marl that is abundant in the best vineyards. Also the name of the Trebbiano-based white wine of the area that will more than likely receive DOC status soon. Riserva aged 2 years (1 in cask). Max 52.5 hl/ha. There are 6 Chianti Classico subzones
• Brunello di Montalcino DOCG
Tuscany
Origins date back to 1870 and the work Ferruccio Biondi did at his family estate. His grandfather Clemente Santi had discovered that the Sangiovese in Montalcino had special characteristics different from the Chianti version. Biondi replanted his vineyards with this clone of Sangiovese: Sangiovese Grosso or Brunello. The real breakthrough was to vinify the grapes on their own (as a single varietal). This was essentially the birth of Brunello di Montalcino. Minimum aging requirements: 2 years in cask (originally 3), 1 year in bottle before release. Not to be released before 4 years (5 years for Riservas). New oak barriques are creeping into the picture.
How do the soils of Montalcino change with the altitude? The base slopes are clay marl and as you go up the clay becomes substituted for limestone and finally volcanic stone.
The general characteristic of the wines found in each of Brunello’s sub-districts:
○ Northeast of Montalcino, the wines are noted for their elegance – Altesino, Constanti
○ Southeast of Montalcino, the wines are noted for their balance and intensity – Bondi, Santi, Colombini
○ Southwest of Montalcino, the wines produced are robust, rustic and powerful – Il Casello, Il Poggione
• Rosso di Montalcino DOC
Tuscany
Developed to give Brunello producers a more quickly marketable wine. Most producers treat it as a second label to their Brunello di Montalcino. Usually made from the newly-planted vines. Most is best drunk within 3-5 years of the vintage.
• Sant’Antimo DOC
Tuscany
For wines made in the Brunello zone but with international and native grapes. Whites from: Trebbiano, Pinot Grigio, Malvasia, Chardonnay, and Sauvignon Blanc. Reds from Sangiovese, Malvasia Nera, Cabernet Sauvignon, Pinot Nero, and Merlot. There is also a Vin Santo made.
• Moscadello de Montalcino DOC:
Tuscany
A new DOC. Moscadello has been important in Montalcino for a long time.
• Vino Nobile di Montepulciano DOCG
Tuscany
One of the first wines in Italy to be classified DOCG. Made from another clone of Sangiovese called Prugnolo Gentile. Canaiolo and Mammolo are among the other authorized red varieties. More sandy soils equal more accessible wines. Variable in quality, but can be excellent. Minimum cask aging has been reduced to one year for Riserva and regular wines. Tends to taste like something between Brunello and a good Chianti Classico Riserva. New oak barriques are beginning to be used. The uvaggio of Vino Nobile de Montepulciano: 60-80% Prugnollo Gentile; 10-20% Canaiolo Nero: up to 20% of other grapes with a max of 5% white. Aging requirements for Vino Nobile di Montepulciano Riserva:
• Carmignano DOCG
Tuscany
Small zone. Wines are made from Sangiovese (45-65%), Canaiolo (10-20%), Cabernet Sauvignon (6-10%). Only this style of traditional red can claim the DOCG. The Carmignano DOC is now used for rosato and vin santo. Where is Carmignano, what is its quality level & what are the domiant grapes?
• Barco Reale di Carmignano DOC
Tuscany
: After Carmignano was awarded DOCG status this became the DOC for easy-drinking Sangiovese-based reds. A little Canaiolo and Cabernet Sauvignon are permitted
• Vernaccia di San Gimignano DOCG:
Tuscany
Has a long history. Was a prominent Tuscan wine in 1000 AD. This was the first Italian wine to receive DOC status (1966). DOCG status awarded in 1993. Made from the Vernaccia grape. Most of it is bland and straight-forward. Best drunk young. One of the better whites produced in Italy.
*Special Note: ‘Vernaccia’ has the same root word as the vernacular – it simply indicates a local grape (Oz, pg. 273).
• Pomino DOC
Tuscany
: The wine dates back to 1716. A single-vineyard Chianti named Pomino was sold by Frescobaldi before the individual DOC was resurrected in 1983. Whites are made from: Chardonnay, Pinot Bianco, and Trebbiano (Note: Frescobaldi’s Il Benefizio is 100% Chardonnay). Reds from: Sangiovese, Canaiolo, Merlot, Cabernet Franc, and Cabernet Sauvignon.
• Vin Santo
Tuscany
This is supposed to be a fine dessert wine. Grapes are dried on racks in lofts in winter. Slow fermentation and maturation for about 5 or 6 years. No topping up of casks. Deliberately oxidized style. Many different approaches to making this wine. Typically made from Trebbiano and Malvasia.
• Morellino di Scansano DOCG
Tuscany
: Morellino is the local word for Sangiovese. Very good quality reds that can be quite Brunello-like. Promoted in 2006 to DOCG.
• Bolgheri DOC
Tuscany
This is the home of Sassicaia, but until recently most of the other wines in this DOC were quite ordinary. Reds can be blends of Cabernet Sauvignon, Merlot, and Sangiovese. Whites from Trebbiano, Sauvignon Blanc, and Vermentino. Piero Antinori makes a Vermentino in this DOC. Ornellaia is a significant red from here as well. Sassicaia now has its own DOC.
Umbria
A land-locked area with similar topography and climate to Tuscany. Known historically for the white wines of Orvieto. Some very good red wines.
• Torgiano DOC
Umbria
This DOC was built on the work done by Georgio Lungarotti. The reds are a blend of Sangiovese and Canaiolo. White are mostly blends of Trebbiano, Grechetto, and Malvasia.
• Torgiano Rosso Riserva DOCG
Umbria
Max 85% Sangiovese, max 35% Montepulciano/ Ciligiolo/ Barbera, max 10% Merlot
• Montefalco Sagarantino DOCG
Umbria
Sweet and dry reds made from the Sagrantino grape. Red wine has been made here since the Middle Ages. Arnald Caprai makes outstanding wines. Full-bodied, rich, and sometimes quite tannic. The Montefalco DOC is a basic appellation for simple reds and whites.
• Orvieto DOC
Umbria
Mainly white made from Trebbiano (known locally as Procanico). Also allowed: Malvasia, Grechetto, Drpeggio, and Verdelho. Dry or off-dry styles. Antinori’s Castello della Sala estate (Very Burgundian-style Chardonnay-based wines) is technically in the Orvieto DOC.
Southern Italy and Islands
In the past, southern Italy was known for co-op dominated bulk production. This area is responsible for over 20% of Italian wine production. The percentage of DOC production as a proportion of the regional output remains low (less than 5% in all major areas). Food is more vegetarian. Cooking with olive oil Tomatoes, chilies, and fresh herbs. Fresh fish.
Campania
Historically known for famous wines. Volcanic soils and various climates are ideal for fine wine production, but until fairly recently this potential remained untapped. Very good wines, both red and white, are now being produced.

Grape Varieties: Many are native. Whites include Greco, Fiano, Biancoletta, Coda di Volpe, and Falanghina. Best reds are from Aglianico, also Piedirosso and Guarnaccia.
• Taurasi DOCG:
Campania
Full-bodied red wine made from Aglianico and a maximum of 30% Sangiovese and Barbera. Elevated to DOCG in 1993. Must be aged for 3 years before release (one year minimum in cask). Considered to be the Barolo of the south.
• Greco di Tufo DOCG
Campania
Top quality dry white made from the Greco grape.
• Fiano di Avellino DOCG
Campania
: Excellent dry white made from the Fiano grape.
Puglia (aka Apulia)
The ‘heel of the boot’. Hot climate with very little rain. Along with Sicily, produces more wine than any other region. Traditional source for cheap blending wines. Many changes are now occurring.

Grape Varieties: 80% of the vineyards are planted to red varieties. Many red wines are based on the Negroamaro grape. Other notable reds: Uva di Troia, Montepulciano, Malvasia Nera, Primitivo.
• Salice Salentino, Leverano, Copertino, Alezio, Lizzano, Nardo, Brindisi, Matino DOCs
Puglia (aka Apulia)
Full-bodied reds from Negroamaro
• Squinzano DOC
Puglia (aka Apulia)
Sangiovese and Malvasia Nera.
• Giolia de Colle DOC
Puglia (aka Apulia)
Primitivo, Montepulciano, Sangiovese, and Negroamaro.
• Castel del Monte DOC
Puglia (aka Apulia)
Historically the best-known red of the area, made from Uva di Troia.
• Primitivo di Manduria DOC
Puglia (aka Apulia)
: Full-bodied red wines
• Salento IGT
Puglia (aka Apulia)
: Excellent reds
• Locorotondo, Marina DOCs
Puglia (aka Apulia)
Whites from Verdeca
• Cacc’e Mitte de Lucera, Rosso Barfetto, Rosso di Cerognola, Orta Nova, Rossa Canosa DOCs:
Puglia (aka Apulia)
DOCs in Apulia based on Uva di Troia, Montepulciano, and Sangiovese.
Basilicata
Along with Calabria considered to be the poorhouse of Italy. Major exodus of labor in the 1960s and 1970s. Desolate mountainous region. Only 8% of the region is flat. Volcanic soils.
• Aglianico del Vulture DOC
Basilicata
This is the most famous wine from Basilicata. Made from Aglianico grapes grown in volcanic soils on the slopes of Monte Vulture. One of the best reds from the south. Full-bodied, dry red is the best known style. Can be semi-sweet and spumante.
Calabria
Southernmost tip of Italy. Mountainous region producing mainly red wines.
• Ciro DOC
Calabria
: Reds and rosés from Gaglioppo
• Lamezia DOC
Calabria
Reds from Nerello, Greco Nero, and Gaglioppo. Whites from Greco Bianco, Trebbiano, Malvasia
• Melissa DOC
Calabria
Reds from Nerello, Greco Nero, and Gaglioppo. Whites from Greco Bianco, Trebbiano, Malvasia
Sicily
Largest area under vine in Italy, and typically produces the most wine annually. Production has traditionally been dominated by EC-subsidized cooperatives. Many changes recently. DOCs are known for quantity and currently represent only 2% of production. Excellent IGT and Vino da Tavola are known for quality. Hot, dry Mediterranean climate in the coastal ranges. Temperate and moist inland. Nero d’Avola is the best local red grape. Also: Cabernet, Syrah, and Merlot. Catarrato is the most planted white grape. Also: Muscat, Chardonnay, and Malvasia. Marsala is a famous fortified wine from here.

Bronte is a famous village here.
• Corvo:
Sicily
Non-DOC reds and whites. Probably the best-known wines in Sicily.
• Passito di Pantellaria DOC:
Sicily
Muscat-based dessert wine.
• Etna DOC
Sicily
Full-bodied reds and fruity rosés from the Nerello grape. The whites are made from the native Carricante and Catarratto grapes.
• Faro DOC
Sicily
Medium-bodied reds from the Nerello grape
• Alcamo DOC
Sicily
Dry, frtuiy whites from the Catarrato grape
Sardegna
Mediterranean climate. Lots of rainfall in the winter months. Virtual drought conditions during the summer. Vineyards were not traditionally planted with quality production in mind. Some recent changes. Cooperatives have an important role in production. Mostly white with some very good reds. Vermentino is planted extensively. Some Carignano (Carignan). Cannonau is the local name for Grenache.
Cannonau is what?
the local name for Grenache in Sardegna
• Vermentino di Gallura DOCG
Sardegna
From Vermentino plus up to 10% max other grapes.
what was the first white wine to receive docg status
Albana di Romagna DOCG
what is Governo
wine-making technique consisting of setting aside and drying grapes and pressing them in mid to late November
Then reintroducing this unfermented juice into young wines which had just finished fermentation
This increased alcohol but the primary effect was to encourage malolactic fermentation
Malolactic fermentation was often hard to achieve in the past as the cellars were often too cold
It also made the wines softer and marketable earlier
Not as widely practiced nowadays
RCGM would be used
Vermouth
Name is derived from the German word Wermut
Herb flavoured fortified wine
Available in many styles and qualities
Romans and Greeks made flavoured wines using wormwood (artemesia absinthum)
Became a more commercialized beverage by 18th century in Piedmont
Traditionally flavoured by the infusion of botanicals
Now more likely to be flavoured with the addition of a concentrate for consistency
Marsala DOC
Takes its name from the Sicilian town
Wine was created by English wine merchant John Woodhouse
Made from Grillo, Catarratto and Inzolia grapes
Fortified with grape spirit and sweetened with either:
Mosto cotto – boiled down must
Mistela – stop fermented grape juice
DOC allows the following qualities:
Fine - 1 year ageing
Superiore – 2 years ageing
Superiore Riserva – 4 years ageing
Vergine or Solera – 5 years ageing
Vergine Stravecchio (Riserva) – 10 years
No sweetening allowed for Vergine wines
Also classified by colour
Ambra – amber
Oro – gold (no most cotto allowed)
Rubino – ruby – made from red grapes. New style. Quite rare.
Flavored Marsala are no longer entitled to DOC status
Abboccato means?
slightly sweet
Amabile means?
sweeter than abboccato
Amaro means?
bitter or very dry
Ascuitto means?
bone dry
Azienda means?
estate winery
Bianco means?
white
Cantina Sociale means?
co-operative winery
Conzorzio means?
group of producers who produce and control wine … usually about higher standards
Dolce means?
very sweet
Fattoria means?
farm
Frizzante means?
semi-sparkling (petillant)
Frizzantino means?
very lightly sparkling
Imbottigliato all’Origine means?
estate bottled
Liquoroso means?
Fortified and sweet
Passito means?
Strong, often sweet wine made from semidried grapes
Recioto means?
Strong, sweet wine made from semidried grapes – usually red
Rosato means?
Rosé
Rosso means?
Red
Secco means?
dry
Semi-secco means?
medium sweet
Spumante means?
fully sparkling
Tenuta means?
estate (farm)
Uvaggio means?
wine blended from various grape varieties
Superiore means?
usually refers to longer ageing periods before wine can be sold
Riserva means?
DOC or DOCG wines that have been matured for a statutory number of years (Riserva Speciale means older)
Classico means?
the best or most famous part of a DOC zone; traditional heartland