Understanding Brunello di Montalcino DOCG for WSET L3 with a working written question
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- Опубликовано: 7 июн 2024
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In this video I take you through Brunello di Montalcino DOCG (and Sangiovese) for WSET Level 3. Here you will learn how the town produces premium wine purely from Sangiovese with unique geographical and climatic factors and how they affect the final styles.
At the end of the video there is a working example of a written question so you can understand what to expect if a Brunello di Montalcino question is to arise, and how to correctly answer it.
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Hi Jimmy, I'm watching all your video for my WSET 3 exam on February. I really enjoy your video and find the so useful. I hope to come soon again in London and have a glass (or bottle!) of great wine together. Thanks for your job on RUclips. Mattia from Padova, Italy!
I hope so too! :-)
Thank you for sharing your classes, it really helps me to study ! It’s very clear 👍🏻
Glad to hear that! Being CLEAR is one of my main aims!
Im not evening studying for this test but found myself watching the entire video! Ive grown so found of wine and differentiations in regions so its be fun to dive deeper.
Wonderful!
Excellent thank you. Very fun! As a retailer it’s nice to study. I always get cranberry too in Sangiovese.
Wonderful!
Excellent representation. Thank you.
Glad you enjoyed it!
What a great knowledge you have.. Great jobs.
Thx a lot...
It's my pleasure
Good explanation! Very clear!
My pleasure! :-)
Another great presentation 👏👏
Thank you! Cheers!
Great video !
Thanks!
Great video!! Thanks
You're welcome!
Thank you, very helpful
You're welcome!
nice review
Thank you! Cheers!
thank you very much for your video, help me a lot as the text book is not easy to understand.
Glad it helped!
Thanks!
No problem!
Hi Jimmy, I have a question as I don't understand one thing. 17:10 - the answer states that the variety "contributes high levels of tannin (as a late ripening variety)" to the style of wine. So late ripening varieties mean higher tannins? I thought tannin was biggest early in the grape growing process. I'd really appreciate if you could help me out with this one.
Also, how does lack of rain result in higher alcohol?
Cheers, Balbina from Poland
Thank U. Now I'm waiting for Chianti (Classico)
Cheers 🍷
Coming soon!
Great explanation of this some what confusing topic.
Thanks!
There are a couple of factual errors in this video; most significant is that the regulation for Brunello states that Brunello can only be released for sale on 1st January in the 5th year after harvest. So the 2016 vintage could be released on 1-Jan-2021. Brunello is therefore not required to age for 5 yeas before release as mentioned in the video; but can only be released in the 5th year after harvest. 2 years ageing in botti or barriques is correct, but note that it must be oak and not some of the other sorts of tree you see used for botti and barriques (like cherry or chess-nut).
Its true Palle - this is according to WSET - and for students to pass WSET. It pains me to have to deliver rounded numbers!
@@WineWithJimmy Fair enough 👍 I guess there needs to be a limit to the technicalities for exam purposes ❤️🇮🇹🍷
In general speaking, do late ripening grape varieties = higher tannin?
Generally yes - physiological ripening (such as tannin) ripens later than sugar, therefore tannin will ripen more on later ripening varieties. But, factors such as climate will also have an effect - for example, shorter growing seasons (intense heat/sunshine) will lead to less ripened tannin as the grapes are picked earlier to avoid high sugars/overtly high alcohols/residual sugars.
J. to be precise , Brunello is made with Sangiovese Grosso, so it's not the same Sangiovese used to make wines in Chianti for example.
Hi - it is genetically identical, but a different bio-type (or mututation or clone) - but it is not a requirement for the WSET L3 to know this! ;-)
nice lesson as always, but why do you say Firrrrrrrrenzzzzzze??? :-)
I dooooooooooooooooo