Wine grape variety grown in Apulia

Malvasia Nera di Brindisi n.

Black grape variety of ancient cultivation in Apulia, especially in the Salento area. It is one of the varieties suitable for cultivation throughout the region.

Origin and Historical Outline

The Malvasia Nera di Brindisi n. is an old wine grape whose origin is unknown. It has spread in Apulia, especially in the provinces of Brindisi, Lecce and Taranto. It is very similar to the black Malvasia of Lecce. The accessions of the two Malvasie, of Lecce and of Brindisi, submitted to the analysis of the DNA near the Experimental Institute for the Viticulture (currently CREA-VE), have turned out identical. In the present state of knowledge, these results can be considered definitive. Any differences found can be attributed to the intravarietal variability.

Synonyms

Malvasia di Bitonto, Malvasia negra, Malvasia nera, Malvasia nera di Bari, Malvasia nera di Trani.

Shoot tip: expanded, velvety, with carmine edge.

Leaf: medium, pentagonal, pentalobate. Open lyre-shaped petiole sinus; closed lyre-shaped lower and upper lateral sinuses with overlapping lobes. Blade with a thick and smooth surface. Arachnoid upper and lower sides.

Bunch: medium-low weight, cone-shaped, winged, elongated, from dense to fairly loose.

Berry: medium-small, spheroidal; pruinose, medium, compact skin; soft, sweet flesh, coloured juice.

Phenology

Time of bud burst: intermediate

Flowering time: intermediate-late

Veraison: late

Ripening: intermediate-late

Agronomic and Cultural Characteristics

Vigour: medium

Average bunch weight: 170 g (min 140 g – max 200 g)

Average berry weight: 1.7 g (min 1.3 g – max 2.1 g)

Number of seeds per berry: 1 3

Average rachis weight: 7 g

Fertility of buds: 2 – 1

Potential fertility: 1.4

Actual fertility: 1.1

Environmental and Cultural Requirements

Good and consistent production. Prefers medium-texture, not very calcareous soil, high training with medium-long pruning.

Chemical Features of the Wine

Alcoholic content: 11 – 13.5 % by vol.

pH: 3.1 – 3.4

Total acidity: 6 – 8 g/l

Oenological Use and Sensorial Properties of the Wine

The Malvasia Nera di Brindisi n. grape was sometimes used as a grape for consumption in its fresh state. It is rarely made into wine as a single variety; it is usually blended with other local varieties, such as Negroamaro and Susumaniello.

The wine is alcoholic, ruby red in colour, with a pleasant aroma and a well balanced, robust and full-bodied taste.

Economic Significance and Geographic Distribution

The Malvasia Nera di Brindisi n. vine is present in Apulia, especially in Salento. It is registered among the varieties suitable for cultivation in all Apulian production areas. The vine is also present in other Italian regions.

In Apulia, it is used for the production of QWpsr Brindisi, Cacc’e Mmitte di Lucera, Copertino, Lizzano, Nardò, Salice Salentino and Squinzano.

Author and Source

Antonacci Donato
antonacci.dona@gmail.com

The data sheet of the Malvasia Nera di Brindisi n., revised and updated, is extracted from: Antonacci Donato (2006). Viti di Puglia, Adda publisher. Its use is granted by the author citing the source.