||Mammolo nero, Mammolo di Lucca.
||Last decade of September, early October.
||Abundant and fairly constant.
||Umbria and Tuscany.
||Red varieties grown in central Italy, though not widespread. The name would derive from the characteristic aroma of violet that characterizes the wine that is obtained. Also authorized in Chianti, it can be used in small percentages even in the production of the Nobile Wine of Montepulciano.
||Leaf: almost orbicular, medium in size, trilobata or quinquelobata, with petiole breast closed; Side limbs higher than liver, or overlapping edges; Lower lateral limbs in the liver when present; Smooth or almost flat surface flap; Flat planes but not always; Corner at the top of the lobes with acute terminals, upper leaf glaze of green-colored bottle, but sometimes even dark green; Slightly arachnid-colored lower-light page with green main ribs; Ribs of 1 ° -2 ° -3 ° protruding order; Lateral teeth in general very pronounced but not always, irregular on straight margins sometimes sometimes concave on one side; On a narrow base.
Bunch: Medium size (length 13-20 cm) of longitudinally elongated semicircular aspect with 1 wing, visible, herbaceous, medium-large peduncle.
Acino: medium-large or large (14-18 mm transverse diameter) almost discoid of regular shape; Non-persistent or slightly persistent navel; Very pruinous purple, often reddish, medium-thick skin; Fleshy meat with a neutral or characteristic taste of "mammul"; Medium-sized reddish-colored pedicels; Noticeable reddish look; Medium-long brush, also reddish.
||The wine obtained from the mullet grape is ruby red. On the palate it is intense, floral.
||Resistance to diseases: common vermin pests have a normal resistance.