Barbera Sarda
| Barbera Sarda | |
|---|---|
| Art | Grape vine ( Vitis vinifera subsp. Vinifera ) |
| Berry color | black |
| use | |
| VIVC no. | 976 |
| List of grape varieties | |
Barbera Sarda is a grape variety that is cultivated in the Italian region of Sardinia . The first complete description was made by the Conegliano Viticulture Institute . It is generally not made into a single variety, but used as a blending partner . The acidic wines usually lack structuring tannins . Its cultivation is recommended in the province of Nuoro and allowed in the provinces of Cagliari , Oristano and Sassari . At the beginning of the 1990s, the area under vines was 525 hectares .
Although a relationship has not yet been established, a closer relationship to the Barbera variety is considered likely.
Synonyms: none known.
Ampelographic varietal characteristics
In ampelography , the habitus is described as follows:
- The shoot tip is open. It is hairy white wool with a slight crimson tinge. The light green young leaves are also hairy with white wool.
- The medium-sized, pentagonal and deep green leaves are five-lobed and deeply indented. The stem bay is open in a V-shape. The sheet is serrated to a point. The teeth are comparatively short.
- The cone-shaped grape is medium-sized and quite dense. The stem of the grape is very short and very woody. The round berries are small and blue-black in color.
The grape variety ripens around 35 days after the Gutedel and is therefore considered to ripen very late.
See also
Web links
- Barbera Sarda in the database Vitis International Variety Catalog of the Institute for Grapevine Breeding Geilweilerhof (English)
literature
- Pierre Galet : Dictionnaire encyclopédique des cépages. Hachette, Paris 2000, ISBN 2-01-236331-8 .