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, super-

concentrated 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 non-aromatic 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• Tuscany

Bottle Sec. 1&2 total• Fontaleoni, Vernaccia di San Gimignano, 2013 $9.99

$29.97• Coltibuono, Cetamura, Chianti DOCG, 2012 $7.99

$23.97• Caparzo, Morellino di Scansano DOCG, 2011 $11.33

$33.99• La Mozza Aragone, Maremma, 2009

$25.00 $75.00

• Total $162.93• Total spend after 2 classes

$286.48

Wine Expenses Summary• Umbria

Bottle Sec. 1&2 total• Palazzone, Dubini Bianco, 2013

$7.99 $23.97• Palazzone Terre Vineate, Orvieto Classico, 2012 $10.67

$32.01• Sferra Avallo Umbria Rosso, 2011 $8.50

$25.50• Cantina Fratelli Pardi Montefalco Rosso, 2010 $13.99

$41.97

• Total $123.45