Black grape variety grown in Apulia

Pinot Nero n.

Pinot Nero n. is a grape of important international and national diffusion, diffused also in Apulia, where it is suitable for cultivation in the whole region.

Origin and Historical Outline

The grape variety Pinot Nero n. has French origin, once spread in the regions of Burgundy and Champagne. It is the progenitor of the Pinots family, from which, by mutation, Pinot bianco, Pinot grigio and Meunier have taken origin, besides many other morphological and chromatic biotypes. It has worldwide diffusion and it is present also in Apulia.

Synonyms

Blauburgunder, Borgogna nero, Pinot noir, Spatburgunder.

Shoot tip: medium expanded, whitish, medium density of prostrate hairs at the tip.

Leaf: medium, generally trilobate, medium bullate blade. V or U-shaped petiole sinus. Barely marked U or V-shaped upper lateral sinuses, not very deep lower lateral sinuses, if present. Slightly involute blade with slightly cone-shaped margin.

Bunch: small, cylindrical, often winged, dense.

Berry: medium-small, spheroid or slightly oval. Pruinose, fairly thick and compact, blue-black skin. Sweet flesh with a plain taste, colourless.

Phenology

Time of bud burst: intermediate-early

Flowering time: intermediate-early

Veraison: early

Ripening: early-intermediate

Isoenzymes

GPI: 4

PGM: 6

Agronomic and Cultural Characteristics

Vigour: fair

Average bunch weight: 140 g (min 110 g – max 180 g)

Average berry weight: 1.5 g (min 1.2 g – max 2 g)

Number of seeds per berry: 2 5

Average rachis weight: 10 g

Fertility of buds: 2 – 1

Potential fertility: 1.7

Actual fertility: 1.5

Environmental and Cultural Requirements

Fair production, sometimes prone to coulure. Prefers fresh, hilly, sandy soils, with medium or little fertility. Recommended high or medium-high training systems with short pruning.

Very susceptible to rot and excoriose, to oidium and ferric chlorosis.

Chemical Features of the Wine

Alcoholic content: 11 – 14 % by vol.

pH: 3.1 – 3.6

Total acidity: 5 – 8.5 g/l

Oenological Use and Sensorial Properties of the Wine

Grapes of the Pinot Noir variety are used exclusively for vinification. Its wine is light ruby red in colour, fragrant, savoury, bitterish, rather alcoholic, pleasant and well balanced. With ageing it becomes brick red, rich in aroma. Vinified in white, it is the basis for the production of excellent spumante charmat method wine.

Economic Significance and Geographic Distribution

The vine is grown in almost all wine-growing regions of the world. It is widespread in many regions of Italy and is present in Apulia, where it is registered among the varieties suitable for cultivation throughout the region and is used for the production of Castel del Monte and Lizzano PDO wines.

Author and Source

Antonacci Donato
antonacci.dona@gmail.com

The data sheet of the Pinot Nero 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.