||Neretto di Bario, Neretto di San Giorgio
||End of September - early October.
||Pretty abundant and regular; But easy to sift in the vintages when the season is adverse.
|Areas of cultivation
||The vine, as well as in Canavese (Bairo, Valperga, San Giorgio) is also present in Pinerolese, albeit with more modest extensions.
||The vine of Bairo (also known as "Neretto") has long been immature in Canavese, but its origins are unknown. It is a grape that presents objective difficulties in terms of cultivation, mainly due to its inadequacy in production and low yields. Nevertheless, Bairro Neretto is a variety that can provide quality grapes which, when vinification is less acidic and more balanced than the Barbera cultivated in the same areas.
||Leaf: medium, pentagonal, quinquelobata, with accentuated lobes; Mostly U-shaped petiole breast; Lateral U-shaped upper breasts; Inferior to U open and yet deep enough; Upper page glabra; Brilliant inferior; Flat and thin limbs, thin; Smooth, matt; The main green ribs on the two pages; Teeth of medium size and small, irregular, convex, broad-based; Light green color.
Bunch: medium size, conical pyramidal shape, winged (with two short wings), medium compact, peduncle visible almost herbaceous; Green short pedicels; Medium brush, red; Separation of the acines from the easy pediment.
Acino: medium size (approximately 15 mm in diameter), between subrotond and subovale; Non-persistent navel, well-pruned skin, loaded with blue color; Of regular distribution; Of medium consistency; Juicy flesh, with colorless juice, with simple flavor.
|Characteristics of the wine obtained from this grape variety
||The wine obtained from the vine is ruby red, intense. On the palate it is warm, of body.
||Resistance to adversity: normal to colds and frostbite; Enough to cryptogamic diseases; Less than the tinnitus.