Happy Saturday! If you haven’t yet, consider participating in Mags’ D3 theory workshops at 7pm GST today and tomorrow.
You’ve been preparing for a while now. You most likely have all the wine knowledge in you to pass the exams. Having better exam techniques and knowing how to write in the Diploma style will safeguard your success. That’s where Mags can add the most value to your Diploma journey.
💪 Warm up time
Often overlooked, Languedoc and Roussillon are the largest region in France by area under vine. Let’s hone our knowledge over the region. Consider the following statements:
The cool, dry Tramontane north-west wind blows in the region for about 200 days per year, helping to reduce fungal disease pressure.
Only 25% of wine produced in Languedoc is AOC, with nearly 60% being IGP. This is in stark contrast with Roussillon, where around 60% of the vineyard area is classified as AOC.
The total area under vine in the former Languedoc-Roussillon region (around 270,000 hectares) is larger than that of individual countries like Argentina, Chile, Australia, or South Africa.
Rosé production in Languedoc increased markedly by +55% between 2010 and 2017.
The answer to this warm up question is at the end of today’s entry.
⏳ Mock exam question
40 minutes. Answer by hand. Let’s go ✍️⏱️
Outline the characteristics of the Sangiovese grape variety. (25% weighting)
Describe the use of this variety in the Tuscany. (75% weighting)
🤖 AI sample answer
By Claude.ai. Note that AI can make mistakes. Please read the following answer with a healthy dose of skeptism.
Characteristics of Sangiovese
Sangiovese is the dominant variety in Tuscany, accounting for 10% of all vines planted in Italy, making it the country's most planted variety. It produces wines with medium intensity ruby color, displaying red cherry, red plum, and herbal notes. The wines are medium to full-bodied with characteristically high acidity and high tannins. Quality ranges from acceptable to outstanding, with prices spanning from inexpensive to super-premium.
Sangiovese is considered a difficult variety to grow successfully. It buds early, making it vulnerable to late spring frosts, and ripens late, risking damage from early autumn rain. It performs best on south and south-east facing slopes at elevations between 200-550m above sea level, which allows for complete ripening over a long growing season. With climate warming, growers increasingly seek higher sites or those with less sunny aspects.
The variety thrives on friable, shale and limestone soils (providing excellent drainage) and performs reasonably well on clay. Being vigorous, its canopy requires regular trimming to prevent shading. Its thin skins make it highly susceptible to botrytis bunch rot. Sangiovese can produce high yields, requiring growers to make decisions about volume versus quality through pruning, cluster thinning, and green harvesting.
Use of Sangiovese in Tuscany
Chianti DOCG
Chianti DOCG covers much of central Tuscany with vineyards typically below 300m elevation. The blend requires 70-100% Sangiovese, with blending varieties including local varieties or international ones (Cabernet Sauvignon/Franc may not exceed 15%). White grapes are allowed up to 10% but rarely used. Maximum yield is set at 63 hl/ha with minimum alcohol of 11.5%. For Riserva classification, wines must age for two years before release. Wines are typically medium-bodied, medium alcohol, inexpensive to mid-price, and quality ranges from acceptable to very good.
Chianti Subzones
Seven named subzones exist within Chianti DOCG, including Chianti Colli Fiorentini and Chianti Rufina. Subzones have more restricted yields of 56 hl/ha. Chianti Rufina, located at higher elevations (around 350m) with cooling winds from the Apennines, produces wines with high acidity and restrained fruit that develop complexity with age.
Chianti Classico DOCG
Chianti Classico became an autonomous DOCG in 1996 and encompasses the hilly area between Florence and Siena. The best wines come from 200-500m above sea level, with soils including galestro (schistous, crumbly rock with clay and marl), alberese (calcareous soils with clay), and sandstone. Regulations require minimum 80% Sangiovese (most contain about 90%), with no white varieties permitted. Maximum yield is restricted to 52.5 hl/ha. Release is permitted no sooner than October in the year after harvest, and Riserva requires two years aging from January 1 after harvest. Gran Selezione designation (introduced 2013) requires grapes from a single vineyard or estate and minimum 30 months aging. Notable producers include Fontodi and Castello di Ama.
Brunello di Montalcino DOCG
Brunello expanded dramatically from 11 producers with 65 ha in the 1960s to over 250 producers with 2,100 ha today. The area is warmer and drier than Chianti Classico, yet benefits from cooling breezes from the Mediterranean Sea (40km away). Vineyards vary from 120m to over 500m elevation, with northern sites on galestro soils producing more aromatic wines, while southern sites with more clay yield fuller-bodied wines. Regulations mandate 100% Sangiovese with maximum yield of 54 hl/ha. Aging requirements are substantial: release is permitted only after January 1 five years after harvest, including two years in oak (Riserva requires six years, two in oak). Premium producers include Casanova di Neri and Soldera. Rosso di Montalcino DOC allows wines from the same area to be released after just one year.
Vino Nobile di Montepulciano DOCG
Located in southeast Tuscany between Montalcino and Umbria, vineyards are planted on east and south-east facing slopes at 250-600m elevation. Soils include heavy, cool clay (producing fuller-bodied wines) and sand (more aromatic wines). Regulations require 70-100% Sangiovese with a maximum yield of 56 hl/ha. Two years of aging from January after harvest is required, including 12-24 months in wood. Notable producers include Avignonesi and Contucci.
Morellino di Scansano DOCG
This coastal southern Tuscan DOCG has moderating altitude (average 250m) and cooling sea winds. Regulations mandate 85% Sangiovese with yields capped at 63 hl/ha. Quality producers include Le Pupille and Morisfarms.
Maremma Toscana DOC
This extensive DOC along the coast has seen rapidly rising production since its 2011 creation. Nearly half of the grapes grown are Sangiovese, with moderately high permitted yields (77 hl/ha for single variety red wines).
Vin Santo
Vin Santo, a traditional sweet Tuscan wine made using the appassimento method, occasionally utilizes Sangiovese in its red variant called Occhio di Pernice ("eye of the partridge"). This rare red version is based on Sangiovese grapes that are dried in lofts, then aged in small sealed barrels for extended periods (often 5-10 years). The result is a complex, sweet wine with dried fruit flavors, nutty notes, and a characteristic balance of high acidity against its sweetness.
Traditional vs. Modern Winemaking
Historically, Sangiovese underwent very long maceration periods (30+ days) and extended aging in large, neutral oak casks (3-4 years) to soften tannins. Modern approaches have reduced maceration to 7-10 days for early-drinking styles and 15-25 days for age-worthy wines. Temperature-controlled stainless steel fermentation became widespread in the 1990s to preserve primary fruit.
Oak aging trends have evolved significantly. The latter 20th century saw widespread use of new French oak barriques, adding vanilla and sweet spice notes. Since 2000, there's been a trend toward older barriques, 500-liter tonneaux, and traditional large, neutral oak casks (botti) to showcase Sangiovese's subtle sour cherry character rather than oak flavors.
Commercial success is substantial: DOC(G) wines account for 65% of Tuscan production, with Chianti (48%) and Chianti Classico leading by volume. Export markets are crucial, with Chianti Classico exporting nearly 80% of production (USA 33%), Montalcino 70% by value, and Montepulciano nearly 80% (top markets USA, Germany, Canada, UK and Switzerland).
🥁 Answer to today’s warm up question
The cool, dry Tramontane north-west wind blows in the region for about 200 days per year, helping to reduce fungal disease pressure.
Only
25%15% of wine produced in Languedoc is AOC, with nearly60%70% being IGP. This is in stark contrast with Roussillon, where around60%70% of the vineyard area is classified as AOC.The total area under vine in the former Languedoc-Roussillon region (around
270,000224,000 hectares) is larger than that of individual countries like Argentina, Chile, Australia, or South Africa.Rosé production in Languedoc increased markedly by
+55%+35% between 2010 and 2017.
Textbook chapters
Roussillon: WSET Diploma in Wines D3 textbook p125-129
Languedoc: textbook p115-125
Three more days to go. You’ve got this 💯
