| Grape variety |
Perera |
| Synonyms |
Peverise |
| Grape colour |
White grape |
| Variety |
Autochthonous |
| Vigour |
Very good |
| Ripening |
Late |
| Areas of cultivation |
Treviso |
| History |
The name is probably due to the particular taste (pear) of the acorn pulp, or to the shape that invokes an inverted pear. Variety cultivated already in the last century in the province of Treviso; Was used in small percentages in the vinification of Prosecco, especially in the Valdobbiadene area, to increase its perfume and aroma. The name is probably due to the particular taste (pear) of the acorn pulp, or to the shape that invokes a pivot pivot. |
| Ampelographic features |
Leaf: medium-large, pentagonal, trilobate; Thin flap, smooth, flat with revolving edges; Petiole breast U or closed lira; Upper side V, shallow side.
Bunch: medium or large, conical or pyramidal, winged with one or two wings, medium compact.
Acino: medium, spheroidal; Very pruinous skin, golden yellow; Flavored, aromatic flavorful flesh. |
| Characteristics of the wine obtained from this grape variety |
The wine obtained from the perennial grape is of straw yellow color with golden reflections. On the palate it is fruity, intense, gentle, round. |