||Malvasia di Casorzo
||malvasia nera di Piemonte, moscatellina.
||The first decade of October.
||Abundant and constant.
||It is widespread in some areas of the provinces of Asti and Alessandria.
||This vine is probably Greek origin, as is the Malvasia of Castelnuovo Don Bosco both of the slightly aromatic black berries.
||Leaf: pentagonal shape, medium size, quinquelobata; Fairly open U-shaped pectoral breast, with upper and lower closed limbs deep (often overlapping edges); Lateral lower limbs closed; Upper page glabra; Lower side glaze; Light green, opaque color; Flap and lobes folded to the gutter; Corner at the top of the acute terminal lobes; Surface of smooth flap, with green ribs on both protruding pages; Very pronounced side teeth, broad, irregular, slightly convex.
Bunch: medium size, 20-22 cm, medium spatula, pyramidal shape, normally winged; Visible peduncle, herbaceous, large; Medium pedicel with obvious search; Medium brush, red; Acrylic discreetly welded to the pedicle.
Acino: medium thickness, ellipsoid shape, regular; Pruinous peel, uniform bleu-black color, quite thick and consistent; Prominent navel and quite consistent; Soft flesh, colorless juice, slightly aromatic taste (remember Moscato).
||On the palate it is aromatic, fine, intense, tannic.
||Resistance to adversity: On the ground, a remarkable resistance to meteoric adversity, especially hail and frost, is attributed concurrently to the other cultivated vines. On the contrary, it is a bit more receptive to cryptogamism, including peronospora, even with the diffused Barbera.