Schiava Grigia

Schiava Grigia

Information about Schiava Grigia

Grape variety Schiava Grigia
Synonyms grau vernatsch, grauer.
Grape color Red grape
Initial spread Autochthon
Vigor Good
Ripening period Second half of September.
Productivity Medium abundant and constant.
Growing areas It is particularly widespread in Trentino-Alto Adige.
History Around the 13th century slaves were defined as those vines which, unlike the "maiores" or "maroche" raised high, were cultivated on low stumps along the rows and tied together. With this name, very different vines were indicated. This particular vine, "gentle slave of Tyrol", appears in Molon's work (1906) and according to Rigotti (1932) it is native to South Tyrol.
Features ampelographic Leaf: medium, pentagonal, trilobate or almost whole; Petiole breast open to V-U; Shallow upper side breasts; Corner at the top of the rectangular lobe; Little marked lobby; Flap almost flat; Top green, opaque, low bulb; Lower clear green side, with slight flap on the flap, with ribs of 1 ° -2 ° and 3 ° order sublanugginose and green; Not flashy; Medium-pronounced teeth, in two fairly regular, not very sharp orders; mucronati. Bunch: Medium (about 20 cm long), pyramidal, often wavy or compound, elongated, spatula; Long peduncle, herbaceous, thin; Long, red pedicels; Little unknowing, red, tumultuous; Medium brush, violet red. The cluster of "Gray Schiava" constantly shows traces of pitting, which, in addition to the other characteristics (and those of the leaf), make it easy to distinguish this vine from the other "Schiave". Acino: medium, slightly subtropical; Very pebbly, blue-violet, tender, medium-thick, with persistent navel; Juicy flesh; Simple flavor, a bit more acidic than the other "Schiave" in the area.
Features wine The wine that is obtained from the grape Schiava grain is ruby ​​red, clear. On the palate it is fruity, fresh, vinous.
Notes Resistance to diseases and other adversities: normal; It should be subjected to a bit of acinellatura in the vintages in the cold spring.
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