Torbato

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The white wine variety Torbato comes from Sardinia . There it is believed, however, that it came from Spain to Sardinia as early as the Middle Ages during the occupation . In France it used to be widespread under the name Tourbat in Languedoc-Roussillon , but had almost completely disappeared at the beginning of the 20th century. In 1973, seedlings were reintroduced from Sardinia. Due to the fact that the variety is approved in the appellations of Côtes du Roussillon and Banyuls , the stocks recovered to around 50 hectares.

On the Italian island of Sardinia it is grown today under the name Torbato on about 30 hectares almost exclusively near Alghero in the province of Sassari . A golden yellow, full-bodied, fragrant wine with pronounced acidity is made from Torbato.

See also the articles Viticulture in France , Viticulture in Italy and Viticulture in Spain as well as the list of grape varieties .

Synonyms: Canina or Caninu, Cuscosedda Bianca, Malvoisie des Pyrénées-Orientales, Malvoisie du Roussillon, Malvoisie Tourbat, Razola, Torbat, Torbato bianco, Tourbat, Turbato, Trubat iberico, Turbau.

Ampelographic varietal characteristics

In ampelography , the habitus is described as follows:

  • The shoot tip is open. She is hairy white wool. The shoot tip is colored white-green with a carmine-red tinge. The young leaves are slightly woolly hairy and of a yellow-greenish color and a bronze-colored leaf margin.
  • The medium-sized to large leaves are five-lobed and indented to a medium depth. The stem bay is lyren-shaped open. The blade is bluntly serrated. The teeth are medium in size compared to other varieties. The leaf surface (also called the leaf blade) has a slightly blistered structure.
  • The cylindrical grape is medium-sized and has loose berries. The oval berries are medium-sized and whitish in color. The berries are very juicy.

The moderately vigorous grape variety ripens about 30 days after the Gutedel and is therefore considered to ripen late. The yields are usually high, so that targeted vine training has to reduce the yield in order to achieve good wine quality. It is susceptible to powdery mildew .

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