Black grape variety grown in Apulia

Piedirosso n.

Piedirosso n. is an ancient grape variety from wine to black berry cultivated in South-Italy, historically present in Apulia, suitable throughout the region.

Origin and Historical Outline

For the black grape variety Piedirosso n., its name derives from the red stalk, which resembles a pigeon’s foot. Of very ancient origin, diffused towards the end of the 1800s, starting from the province of Naples, on the slopes of Vesuvius. It has then spread in various southern regions of Italy, where it enters the composition of different DOC. It is present in Puglia, mainly in the territory bordering Campania

Synonyms

Palombina, Palombina nera, Palumbo, Perepalummo, Pere Palummo, Piede di colombo, Piede Colombo, Piedepalumbo, Strepparossa.

Shoot tip: green with purplish shades.

Leaf: medium, circular, pentalobate, or more rarely trilobate. Open lyre or V-shaped petiole sinus. Very deep, closed lyre-shaped upper lateral sinuses, also with overlapping lobes and sometimes a tooth; lyre or V-shaped lower lateral sinuses. Quite thick, bullate blade.

Bunch: medium, short, truncated pyramid-shaped, with two wings, loose, red pedicles and stalk.

Berry: medium or medium-large, spheroid. Pruinose, thick, almost coriaceous skin, bright purple-red colour, sweet flesh with a taste reminiscent of strawberries.

Phenology

Time of bud burst: intermediate

Flowering time: intermediate

Veraison: late

Ripening: intermediate-late

Agronomic and Cultural Characteristics

Vigour: good

Average bunch weight: 190 g (min 130 g – max 250 g)

Average berry weight: 2.2 g (min 1.8 g – max 2.7 g)

Number of seeds per berry: 1 3

Average rachis weight: 11 g

Fertility of buds: 1 – 2

Potential fertility: 1.5

Actual fertility: 1.2

Environmental and Cultural Requirements

Abundant and consistent production; suited for medium-high training with short or long, not abundant pruning. Has no particular climate or soil requirements.

Chemical Features of the Wine

Alcoholic content: 11 – 13.5 % by vol.

pH: 3.1 – 3.4

Total acidity: 6 – 9 g/l

Oenological Use and Sensorial Properties of the Wine

The Piedirosso n. grape is used exclusively for vinification. Normally in Apulia it is not vinified as a single variety, but used in blends with other local grapes (especially with Aglianico) giving elegance and fragrance. The wine is intense ruby red in colour, with good alcohol content, fragrant, acidulous, rich in body, slightly tannic. It has a vinous fragrance when young, with ageing the wine has a characteristic violet scent.

Economic Significance and Geographic Distribution

The Piedirosso vine is present in Apulia. It is registered among the varieties suitable for cultivation throughout the region.

Author and Source

Antonacci Donato
antonacci.dona@gmail.com

The data sheet of the Piedirosso 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.