||jancolella, janculillo, petit blanche.
||Earliest of october.
|Areas of cultivation
||The vine is quite widespread in the province of Caserta and Naples, with great concentration of vitrified surfaces in Ischia. In addition to Corsica, the vine finds some appreciation among the winemakers in Sardinia, but still has a marginal role.
||On the French island, the vine is raised under the name of Petite Blanche, and from here it would be introduced in very distant times in the island of Ischia, another island where it is highly cultivated and where the first news comes from the middle of the nineteenth century , When in 1868 Guyot was identified as one of the most cultivated in the island of Campania and in the French one, then confirmed by Di Rovasenda and Frojo will describe the vines cultivated in Ischia. Instead, it will be necessary to wait for the next century to have a detailed scientific description thanks to De Vermorel and Viala. Some sources refer to its initial introduction to Corsica by Greek colonists of the 7th and 6th centuries BC, particularly from the island of Euboea.
||Leaf: medium-sized, orbicular, trilobata, and less often quinquelobata with the two slightly pronounced lower lobes, enlarged pectoral breast U, upper narrow side thighs with superimposed edges, lower lateral sinuses just mentioned; Upper page glabra, while lower one is fluffy; Regular flap with revolving lobes, almost bulky flap surface; Corner at the top of the acute terminal lobes; Two green pages of the two pages; Dented edge with irregular teeth, pronounced on a rather broad basis; Ribs of 1 ° -2 ° -3 ° protruding order.
Bunch: almost cylindrical or pyramidal with wide base for the presence of some short wing; Peduncle visible, half-legged, large.
Acino: medium (12 to 15 mm transverse diameter), spheroid, regular but more often irregular by compression; Persistent and prominent navel; Pruinous peel, straw-colored green distributed irregularly, thin, tender; Colorless juice; Juicy pulp with neutral flavor; Medium, green pedicel; Evident searches, green; Medium length brush, straw yellow with greenish reflections; Separation of the pedicle from the easy acina.
|Characteristics of the wine obtained from this grape variety
||In purity, the grapes come with beautiful straw colors, with beautiful verdoline shades. The nose is quite simple, though vinous and aromatic, with flowers and white fruits. In the best products they smell intense fragrances of aromatic herbs and sometimes sweet honeyed veins. On the palate it is a fresh, drinkable and light product, with some productions that offer a good balance of sapidity.
||In the combinations, the Biancolella is a good wine for all meals, ideal for fish, crustaceans or tasty fish such as anchovies. Great also with seafood, clams and fish of some importance, but finds company on the table with even seasoned cheese and mozzarella. The palate is dry, balanced.