Pardillo

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Pardillo is a Spanish white wine variety . In a survey conducted in 2000, this variety was ranked 6th among the most widely used grape varieties in Spain with a planted area of ​​51,750  ha . It is mainly used in the wine-growing regions of La Mancha , Albacete , Badajoz , Cuenca , Extremadura , Ribeira del Guardiana and Tierra de Baros . The grape variety was described in full for the first time by the ampelographers Candella and Hidalgo.

It is believed that Pardilla is related to the Albillo grape variety , but this is very unlikely, according to Pierre Galet. In the literature, Pardillo is often equated with the grape variety Pardina . However, this is an error that is nurtured by similar synonym names.

See also the article Viticulture in Spain and the list of grape varieties .

Ampelographic varietal characteristics

In ampelography , the habitus is described as follows:

  • The shoot tip is open. She is hairy white wool. The tip of the shoot is colored white-green with a carmine-red tinge. The young leaves are almost hairless and greenish in color.
  • The medium-sized leaves are five-lobed and deeply indented. The stalk bay is lyre-shaped and closed. The blade is bluntly serrated. The teeth are medium to large in size compared to other varieties.
  • The cone-shaped grape is medium-sized, shouldered and dense berries. The round berries are small and yellowish in color. The taste of the berries is neutral.

The moderately vigorous grape variety ripens around 30 days after the Gutedel and is therefore considered to ripen late.

Synonyms

The Pardillo variety is also known under the names Cayatano or Cayetano parda Hoja Vuelta, Marisancha, Marisancho, Pardilla, Pardina (not to be confused with the Pardina grape variety ) and Parino.

literature