Pasta garganega for sale online

Information about Garganega

Grape variety	Garganega
Synonyms	garganega di Gambellara, oro, biancazza d'oro, garganega comune, uve della Madonna.
Grape colour	White grape
Vigour	Medium-Good
Ripening	Second half of September, early October.
Productivity	Abundant and constant; Grapes are suitable for preservation on the plant and fruit (it does not rely on transport).
Areas of cultivation	It is very common in the Veronese, Vicenza and partly on the Euganean Hills. In Sicily, the Grecan is spread, almost identical.
History	Grape probably of Greek origin and quoted in the "Treaty of Agriculture" by Pier de 'Crescenzi and studied by many other ampelographers.
Ampelographic features	Leaf: medium in size and more, quinquelobata, pentagonal, slightly elongated; V-U petiole breast more or less open; Upper, deep, closed or open V; Shallow lower lateral and open (V); Very marked lobby, plans; Corner at the top of the acute terminal lobe; Upper page of light green, somewhat bollosa, opaque, glabra; Gray-gray, arachnoid-bottomed page. Greater nerves in the upper; Green, protruding and aracnoid on the bottom page. Thin tooth, irregular, sharp teeth, wide-base, convex on one side and concave on the other. Bunch: Large, 20-25 cm long, pyramidal cylinder, winged (with a very developed wing), rather spatula (very spatula in old screws); Large peduncle, visible, yellowish green, herbaceous; Medium, thin, yellowish pedicels; Average, obvious, somewhat verrucous, yellow with brilliant punctuation; Small brush, yellowish green. Acino: medium size (mm 15,3), spheroidal and slightly crushed, circular cross section; Yellow-golden skin cargo (in good shows also becomes amber yellow), pruinose, little thick, barky, with persistent navel; Melted pulp, of simple flavor, colorless juice.
Characteristics of the wine obtained from this grape variety	Straw yellow wine, with a fairly intense, floral and fruity scent. The taste is pleasantly balanced between freshness and softness, with medium structure and discreet taste-olfactory persistence.
Notes	Mostly for winemaking, but sometimes also for direct consumption (dual-grade grapes) and, after proper preservation in fruit, for preparing winemakers.