1. The traditional Chianti blend included this number of grapes; _______________.

2. Chianti _______________ is made from grapes grown outside a single subregion.

3. In addition to being designated a DOCG itself, the Chianti zone contains this number of DOCGs: _______________.

4. Name three of those DOCGs: _______________, _______________, _______________.

5. Situated just south of Florence, _______________ is Chianti’s original growing area.

6. _______________ is the collective name for the six zones surrounding the area named in Question 4.

7. Chianti Rufina is a lean, elegant wine noted for its _______________ aroma.

8. In addition to Galestro soils, Sangiovese grows well on _______________, a limestone soil thatreflects light into the vines.

9. The Chianti DOCG allows up to _______% white grapes; the Chianti Classico DOCG allows onlyup to _______%.

10. Chianti Classico’s topography is quite hilly; many of the best wines come from the sunny_______________-facing slopes.

11. Compared to the rest of Tuscany, the temperatures in Chianti are _______________.

12. The two warmer areas within Chianti Classico are around the villages of _______________ and _______________. Their wines tend to be relatively _______________-bodied.

13. Tuscany’s most famous and age-worthy traditional wines are Brunello di _______________.

14. If you compared the color intensity of Tuscany’s Sangiovese-based wines, the wine in Question 13 would be the _______________ in color.

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15. Write in the minimum months of maturation required before release for each of the following wines:

Wine designation in wood in bottle total

Rosso di Montalcino DOCBrunello di Montalcino DOCGBrunello di Montalcino Riserva DOCG

16. Name three factors that affect Montalcino’s climate: _______________, _______________,_______________.

17. The southern areas of Montalcino are lower in altitude and warmer; the wines tend to have_______________ levels of alcohol and _______________ bodies.

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1. 13

2. Normale

3. 7

4. Chianti Classico, Colli Fiorentini, Colli Aretini, Colline Pisane, Colli Senesi, Montalbano,Chianti Rufina

5. Chianti Classico

6. Chianti Putto

7. Perfumed, aromatic

8. Albarese

9. Chianti DOCG allows up to 10%: Chianti Classico allows up to 6%

10. South-facing slopes

11. Cooler

12. Panzano and Castelnuovo Berardenga; full-bodied

13. Montalcino

14. Darkest

15. See the grid below for months of aging required.

Wine designation min wood min bottle for sale

Rosso di Montalcino DOC _ _ September 1st of yearBrunello di Montalcino DOC 2 years 4 months 5 yearsBrunello di Montalcino Riserva DOCG 2 years 6 months 6 years

16. Location, Altitude, Vineyard Exposure/Aspect, Diurnal Temperature Change

17. Higher levels of alcohol; Fuller or bigger bodies

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CHIANTI OVERVIEW

History

• 1880s - traditional Chianti blend of thirteen grapes formulated, including:- Reds: Sangiovese, Canaiolo, Mammolo, Colorino, Ciliegiolo

- Whites: Malvasia and Trebbiano

• 1970s - poor quality wines resulting from:- Mass production- Poor clones - Massive vineyard expansion beyond the original Chianti sites (which now account for only

about 40% of modern-day Chianti)

- Government subsidies - Increased proportion of easy-to-grow but low-quality Malvasia/Trebbiano in blend

• Past 20 years’ attention to the vineyard dramatically improves wine quality

Key Areas, Key Wines

• Wine labeled "Chianti" can come from anywhere in Chianti • Weightier blends of same varieties from Chianti Classico, Chianti Rufina, Colli Fiorentini

• Riservas: fuller-bodied wines aged for a minimum of two years, three months

Chianti DOCGs

• The entire zone of Chianti may use the DOCG appellation • Chianti without a sub-region called Chianti Normale

Chianti contains another seven DOCGs:

• Chianti Classico - Chianti's original growing area

• Chianti Putto is the collective name for the six zones surrounding Chianti Classico:- Colli Fiorentini- Colli Aretini- Colline Pisane- Colli Senesi- Montalbano

- Rufina

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Climate and Geography

• Blend of Mediterranean and Continental climates• Soils for Sangiovese:

- Galestro = shaly clay (Chianti Classico)- Albarese = limestone -- reflects light to ripen grapes (Rufina)

Increasing Quality and the Chianti Blend

• Decreased use of whites

• Replanting in higher altitude vineyards and limiting yields • Wines have added layers of complexity, concentration and power

CHIANTI CLASSICO

• About 19 million cases of wine a year

• Approximately 17,200 acres of vineyards • Best wines usually from vineyards on southern slopes with greatest sun exposure• Vineyard location is less important in truly outstanding vintages

Top Villages

• Best wines from villages of Panzano and Castelnuovo Berardenga - Richer wines due to better grapes from better soils and warmer climates

Other good areas in Chianti Classico around towns of Castellina, Gaiole and Greve

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BRUNELLO DI MONTALCINO

• Some of Tuscany’s most age-worthy reds • 100% Sangiovese• Darkest of the Sangiovese-based wines

• Brunello was the local name for Sangiovese • Brunello is also a Sangiovese clone that has big berries and thick skins • Includes Sangiovese clones such as Sangioveto and Prungnolo Gentile

Regulations

• Awarded DOCG in 1980 • Maturation requirements decreased to make wine more accessible

• Needs to spend at least 2 years in oak with 4 months in the bottle and is ready to be sold 5 years

The Wine

• Traditionally big and tannic, drinkable after 10 years • Still age-worthy, but now more balanced

Rosso di Montalcino

• DOC since 1984

• Lighter-bodied, simpler, fruit-focused wine from vineyards surrounding Montalcino • Outlet for grapes not chosen for DOCG bottlings • Aged only a year in wood • Offers value and early drinking - should be drunk within five years of release • Top Rosso producers same as top Brunello producers

Climate and Geography

• Climate is key to character and quality • Dry heat promotes full ripening and gives fuller, riper grapes for bigger bodied wines • Altitude

- Vineyards in north/higher altitudes = cooler temps = elegant wines, good acidity- Vineyards in south/lower altitudes = warmer temps = bigger wines, riper flavors

• Aspect

- Majority of vineyards are on hillsides - can face north, south, east or west- Southern side is warmest - gives riper grapes and more concentrated wines- Northern side is coolest, less sun/ripening - gives finer and more perfumed wines- Some vineyard owners blend southern and northern side wines for complexity

• Diurnal temperature change - day to night temp change - big effect on structure- Up to 20 degrees F temperature change from day to night

- Vines grow vigorously during the day, then rest at night

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