Italian Wine Label Information
Italian Wine Label Information
Italian wine laws are comparatively straightforward, as all the wines are classified under four designations.
Denominazione di Origine Controllata e Garantita (DOCG): the highest classification for quality Italian wines, established in 1963. The word 'Garantita' signifies that the production and quality of these wines are not only controlled but also guaranteed. As with other quality wines of Europe, there are strict rules governing the production of DOCG wines, including the permitted grape varieties, yield limits, restrictions on additions during winemaking, minimum/maximum alcohol levels and ageing specifications, to name a few.
Each DOCG wine goes through a strict goverment-approved tasting procedure before being bottled. To prevent any further manipulation or counterfeiting, the bottles have a numbered government seal across the neck.
As at January 2011, there were 56 Italian DOCGs spread across the country, although not all of Italy's 20 wine regions produced these wines.
Denominazione di Origine Controllata (DOC): below DOCG and equivalent to the French AOC level, the DOC classification accounts for the majority of wine production in Italy. It encompasses almost all the legal specifications applicable to French AOC wines, such as restrictions on the use of grape varieties, permitted yields, alcohol levels, ageing specifications, and processing techniques during wine making.
Indicazione Geografica Tipica (IGT): The IGT classification was brought into being as part of the 1992 wine legislation which came to be known as the 'Goria Law' – after Giovanni Goria, the then minister of agriculture. Its aim was to accomodate those wines which did not qualify for any of the quality wine designations (DOCG & DOC), mostly due to the use of grape varieties other than those specified for quality wines. Therefore they were labeled as Vino da Tavolas (VDT).
Another important reason behind the creation of this classification was that European Union wine laws did not allow labels to mention grape varieties, vintage or estate names, which formed an intrinsic part of the identity of these wines.
Vino da Tavola (VDT): Italian table wine. This is not always synonymous with other countries' legal definitions of 'table wine'. The appellation indicates either an inferior quaffing wine, or one that does not follow current wine law. Some quality wines do carry this appellation (see Super Tuscans, below).
Tuscany (Toscana in Italian) is perhaps the most famous of all Italian wine regions. This fact has no doubt been perpetuated by the romance of the region's endless rolling hills and cypress-lined country roads, but it is nonetheless home to some of the world’s most prestigious wines. 
Situated in central Italy, Tuscany's neighbors are Emilia-Romagna to the north and Umbria and Lazio to the south and east. It also shares a short border with Liguria as it stretches up the Tyrrhenian coast, and Marche as it pushes eastwards towards the Apennine Mountains and the Adriatic Sea on the other side of the Italian Peninsula. As is the case with almost all of Italy's 20 regions, Tuscan wine has a rich, diverse history and origins which can be traced back as far as the fifth century BC.
Today, Tuscany is at the forefront of oenological excellence and offers the world an array of internationally acclaimed wines such as the archetypal Chianti, as well as the renowned Brunello di Montalcino and Vino Nobile di Montepulciano. Alongside Piedmont and Veneto, this region houses a strong complement of DOCGs (there are currently eight) and more than 30 DOCs, including the likes of Rosso di Montalcino, Bolgheri and Pomino.
Key to the area's prestige is its distinctive terroir. Several factors contribute to an ideal environment for the cultivation of grapes: coastal and mountain climates, a mixture of well-drained and dry soils, predominantly rich in sand and clay, moderately hilly terrain extending towards the Apennine Mountains and excellent topography.
The warm temperatures coming off the coast, combined with the cool breezes from the hills, create a multitude of microclimates. The vineyards planted on hillsides at altitudes of 500–1600ft (150–500m) enjoy increased diurnal temperature variation, thus helping maintain the grape’s balance of sugars, acidity and aromatic qualities. One such variety that particularly thrives on these hillside vineyards, performing best in direct sunlight, is Tuscany’s signature red grape Sangiovese.
Considered one of 'Italy's greats', Sangiovese is the mainstay in all but one of Tuscany's seven red-wine DOCGs. In Montalcino it goes by the name Brunello, hence the name Brunello di Montalcino; it also comes under the guise of Sangiovese Grosso, and in Vino Nobile di Montepulciano it is locally known as Prugnolo Gentile, accompanied by small amounts of native varieties Canaiolo and Mammolo. Chianti, famed the world over, also features Sangiovese, as well as permitting the addition of small amounts of Canaiolo and Colorino, and international gems Cabernet Sauvignon and Merlot. It is also the basis for Morellino di Scansano (Morellino is the name Scansano locals use for this grape).
With the rise of the 'Super Tuscans', a modern style of wine synonymous with quality, Cabernet Sauvignon has become a much more prominent variety in this region. Despite the internationals finding their way into Tuscan wines, native varieties still reign. Another Tuscan treasure is the notable sweet red wine Elba Aleatico Passito, which features the Aleatico grape.
As well as being famed for its reds, Tuscany produces some distinguished whites, one of which has achieved DOCG status (Vernaccia di San Gimignano). The region is also home to the eminent dessert wine Vin Santo (which translates as 'holy wine'), usually comprising Trebbiano grapes which have been air-dried until the start of Holy Week before being made into wine. Moreover, there are red versions which come under the DOC labels Vin Santo del Chianti, Vin Santo del Chianti Classico and Vin Santo di Montepulciano.
Vernaccia di San Gimignano Wine
Tuscany in central Italy is generally renowned for its red DOCGs; however, one supreme white wine arrived on the DOCG scene in 1993 under the name of Vernaccia di San Gimignano. It had already become the first Italian wine to be honored with the DOC classification in 1966.
The wine itself is rich in history and has been considered one of Italy’s oldest and most noble wines since the Renaissance period, although some believe it dates back to the Etruscans. It is named after the town of San Gimignano (famed for its medieval towers), where it is produced, and the ancient grape from which it is made. Vernaccia is mentioned as early as 1276 in San Gimignano’s records and in Dante’s Divine Comedy. Its name is thought to originate from the word vernaculum ('of the place'). Although there are several other Vernaccias in the country, such as in Marches and Sardinia, Vernaccia di San Gimignano is unique to this area in Tuscany. It was a wine considered to be fit for a king; Pope Martin IV was said to be especially partial to eels cooked in Vernaccia.
Despite its eminence, Vernaccia di San Gimignano does not seem to be as internationally renowned as many other prestigious Italian wines, particularly the limelight-grabbing reds. Nevertheless it is one of the most charismatic and distinctive Italian whites. It is recognized for its golden-hued color, powerful and full-bodied nature, heady floral bouquet, dry, crisp and persistent flavors, high levels of acidity and a characteristic bitter aftertaste. It also reflects its terroir, offering mineral characteristics of stone (particularly flint) from the sandstone soils where the grapes are grown.
DOCG rules stipulate that this white must be made from at least 90% Vernaccia and a maximum of 10% non-aromatic white grapes that are permitted in this region. It is also produced in three versions: tradizonale (made with extended maceration of the skins), fiore (from free-run must, the juice that runs from a press before it is turned on) and carato (barrel fermented). It is made with a potential alcohol of 11%, or 11.5% for a riserva. The riserva wine is made from the best grapes and must spend at least one year ageing in the cellar, either in stainless steel or oak, as well as a further period of four months in bottle before release
Chianti, situated in Tuscany in central Italy, is home to probably the best-known and most iconic Italian wines in the world. Although a wine of ancient origin, Chianti has only been recognized by its geographical area since the Middle Ages. The zone was officially demarcated by Cosimo Medici III in the early 18th century, and the wine’s defining character came about under the craftsmanship of Barone Ricasoli in the late 19th century. Back then it was made using a wide range of local varieties, including white grapes, and eventually became the Chianti DOC in 1967.
Its success as a DOC wine fell in the 1970s, as many producers reacted against its mass production and created their wines outside this classification's broad rules; wines were produced as a Vino da Tavola to enable the winemaker to make pure Sangiovese reds, or to add a touch of Cabernet Sauvignon. This affected the whole classification system and in order for the system to overcome this disarray, a new designation was introduced under the guise of IGT, to make way for a new 'trend' of wine which allowed the different blends or varietals not within the rules of the DOC. Even the DOC regulations were eventually adapted, and Chianti was promoted to the higher classification of DOCG in 1984.
Today, Chianti is a source of world-class wines. It has begun to move away from its long-associated image of fiaschi (the squat, straw-covered bottles), with most producers using the traditional Bordeaux-style bottles which tend to indicate higher-quality wines. DOCG regulations also permit wines to be made from higher percentages of Sangiovese (a minimum of 70%) with the addition of native varieties Caniolo and Colorino, as well as the classics Cabernet Sauvignon and Merlot to a total maximum of 30%. In 2006, the use of white grapes Trebbiano and Malvasia was prohibited (except in Chianti Colli Senesi until the 2015 vintage).
Chianti's winemaking zone stretches into the provinces of Prato, Florence, Arezzo, Pistoia, Pisa and Siena. Its vineyards yield more than any other Italian DOC, equating to more than 26 million gallons (750,000hL) a year. The area’s most highly regarded wines come from the Chianti Classico zone, which was awarded a separate DOCG status in 1996, and Chianti Rufina. Rufina and the other six Chianti sub-zones (Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano and Chianti Montespertoli) come under the Chianti DOCG, and any wine made in these zones is permitted to use either the name of the sub-zone or simply Chianti.
Chianti is characterized by its red and black cherry character, intermingled with notes of wild herbs, mint and spice, supported by a racy acidity and mellow tannins. It must be aged for a minimum of four months and for the added designation of superiore, it has to age for an additional three months before release. The label riserva indicates that the wine has been aged for at least 38 months. Another label that can be seen on the market is Chianti Putto, from growers in the Chianti DOCG: the wine's distinctive label features a pink cherub known as Putto.
Sub-regions of Chianti
Chianti Colli Aretini Chianti Colli Senesi Chianti Montalbano Chianti Rufina
Chianti Colli Fiorentini Chianti Colline Pisane Chianti Montespertoli
Chianti Classico is synonymous with both prestige and beauty; a wine of outstanding quality, it is also an area located in the heart of central Italy's Tuscany region, which is considered to offer one of the most stunning landscapes in the world. This DOCG zone sits at the epicenter of the Chianti region and unlike the rest of Chianti's sub-zones, the Classico area was awarded its own DOCG classification in 1996, having first been integrated into Chianti’s DOCG in 1984. This zone is rich in history, as the rolling hills have seen several battles over the centuries. History also tells us the Classico area was the original Chianti demarcated zone, the term classico referring to the old and original production area of Chianti.
Legend tells how the burghers of Florence and Siena came to an agreement in the 13th century to end their constant wars. They outlined their own areas of influence, a task undertaken by two riders who each left the provinces of Florence and Siena at cock-crow to meet at a place which would form the boundary of the two zones. The devious Florentine side starved their black cockerel so it crowed much earlier, meaning they got a headstart on their Sienese rivals and managed to meet them at Fonterutoli, only nine miles (15km) from Siena – this is a possible reason why the classico wine labels feature the black rooster, gallo nero. In the early 18th century, Cosimo III de' Medici drew up an edict to demarcate the Chianti zones and ensure the Chianti Classico name was protected.
Chianti Classico has seven 'cousins' (Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Senesi, Chianti Colline Pisane, Chianti Montalbano, Chianti Montespertoli and Chianti Rufina), which all come under the Chianti DOCG label. Of all the Chianti wines, Classico and Rufina are the area's jewels in the crown.
One reason for this wine's supreme reputation is the area's terroir. The Classico wine-production zone benefits from a whole host of microclimates, excellent altitude and varied soils. Although similar to Chianti with its stony, dry soils, the Classico region is further blessed with a unique light that reflects from the limestone rocks, radiating heat around the region. Its close proximity to the coast also brings in warm, humid sea breezes, while its separation from Valdarno by the mountains provides cool air.
The production methods also make the Classico wine stand apart from its Chianti sibling, through rules around specific colors, aromas and flavors. Additionally, the grapes from which it is made are grown in a strictly defined area of the Chianti hills between Florence and Siena, centered around Castellina, Gaiole, Radda and Greve. A minimum of 80% (compared to 70% for Chianti) is the stipulated amount of Sangiovese, although both can be made as a pure varietal. Like its counterpart, it is allowed to add other indigenous varieties, such as Canaiolo and Colorino, and/or top international grapes Cabernet Sauvignon and Merlot to a maximum total ratio of 20%. White varieties Trebbiano and Malvasia are no longer allowed in any Chianti wine. Having the iconic black rooster on the label also guarantees the wine is the authentic Chianti Classico.
The wine is usually noted for its brilliant ruby-red color, which turns more garnet with age. It displays distinctive aromas of violets and irises in conjunction with wild berry notes, while the flavors are reminiscent of red and black cherries with a hint of earthy spiciness.
Rosso di Montalcino is found in the same defined area as its bigger brother, the Brunello di Montalcino DOCG. Both are situated in the heart of Tuscany, in central Italy. This DOC was created in 1984 in order to make the most of the fruit from younger vines of new plantings. The idea was to create a fresher style of wine that needed considerably less ageing time (one year with only six months in oak) than its sibling. This would enable producers of Brunello to make money while waiting for their DOCG wine to age, as well as declassify any Brunello that had been ageing for two to three years but had not quite reached the required standards. A similar enterprise was undertaken in Montepulciano, with the Rosso di Montepulciano DOC helping out producers of Vino Nobile di Montepulciano DOCG.
Today this wine is revered for its great distinction, depth of black cherry and wild-berry fruit, and careful use of oak revealed in a hint of spice and vanilla. Like its Montalcino sibling, it is a full-bodied wine crafted from pure Sangiovese (in this case, the local 'Grosso' form). However it is considered a more vivacious style of wine, combining freshness with structure, and can be approached at a much earlier age.
Vino Nobile di Montepulciano is one of the leading Italian wines that have put Tuscany, central Italy, on the world map. Its name derives from the picturesque hill town of Montepulciano, south-east of Siena. This area is centuries old and dates back to the Etruscans, if not earlier. In its prime during the 15th century, it was a favorite among the local Sienese aristocracy, and in the 16th century it was revered by Pope Paul III, who spoke of the wine's excellent qualities. Vino Nobile di Montepulciano was written about in the poem 'Bacco in Toscana' (Bacchus in Tuscany) by Francesco Redi, who described it as 'the king of all wines', and the wine was also mentioned by renowned French writer Voltaire in his book Candide.