||Vernaccia Nera di Serrapetrona
||vernaccia nera, vernaccia di Cerreto o cerretana, vernaccia di Teramo.
||The first decade of October.
|Areas of cultivation
||It is spread to Serrapetrona and some neighboring municipalities in the province of Macerata, although it is slowly abandoning its cultivation, due to its great sensitivity to parasitic attacks.
||The term "Vernaccia" seems to come from Latin "ver", Primavera, or "vitis vernacula", or "home", as reported by Columella in his work "De re rustica". According to others, the term could be derived more recently and was traced back to the French-born Grenache vine or its Catalan Garnacha synonym. In fact, there are clear similarities between the latter vine and the Black Vernaccia cultivated in the Marches. In addition, from a genetic point of view, the origin of both the Cannonau Sardinian and the Red Friulano cultivated in Vicenza is now certain, although the three species continue to be distinctly cataloged in the National Register of Vine Varieties. Vernaccia nero is used mainly for the production of Vertaccia di Serrapetrona DOCG, red sparkling wine obtained with the peculiarity of drying about half (40%) of the grapes and spraying after the assembly with wine obtained from unprocessed grapes.
||Leaf: medium size, orbicular, quinquelobata and rarely trilobata; Petiole breast open or semi-closed, in lira, on average; Upper U-side breasts with semi-closed edges or clasps and closed edges and even superimposed, moderately deep; Lateral lateral V below V, open, medium or shallow; Upper page glabra, green load; Bottom page glabra; Wavy, smooth or slightly bulky flap; Corrugated lobes, with angles at the dotted top, the central and rectangular ones; Main ribbons on the bottom green, glabrous or with some hair; Regular teeth, in 1 or 2 series, with medium teeth, convex margins and medium width.
Bunch: medium size, cylindrical-conical, often winged, tight; Peduncle short, large, semi-woody; Medium length and thickness pedicle, green; Average, evident, large, slightly graded; Thick, short, greenish-yellowish brush, slightly blurred with pink.
Acino: medium, round or slightly sub-round; Peel of medium thickness and consistency, of black-violet color, medium-primitive; Navel on average; Melted and almost soft pulp, with a simple or slightly aromatic taste; Separation of the acorn from the middle or very strong pedicle.
|Characteristics of the wine obtained from this grape variety
||The wine obtained from the black vernaccia grape is ruby red, transparent. On the palate it is vinous, round.
||Resistance to adversity: Much to cryptogamic diseases; Grapes are easily preserved without rotation.