| Grape variety |
Petit Manseng |
| Grape colour |
White grape |
| Aromas |
Neutral |
| Variety |
Allochthonous |
| Vigour |
Excellent |
| Ripening |
Early |
| Productivity |
High |
| Areas of cultivation |
An interest in its potential is growing in Lazio among the producers of Agro Pontino, Tuscany and Sicily, regions for which it is authorized vine. It is observing for the province of Bolzano. |
| History |
Grape Petit Manseng originates in the Jurançon area (Gascogne), near the French Pyrenees (French Basque region). It's a form evolved by Gros Manseng. The Petit Manseng is characterized by its particularly small berry and thick skin, which produces a small amount of must. The bunches can be drenched using the French method known as "passerillage", which is to remain on the plant, which is deprived of leaves at the top until autumn is poured to concentrate the sugar. It is also used for the production of typical liqueur wines. |
| Ampelographic features |
Leaf: medium size; Flat flap, revolving lobes; Upper or slightly brittle head on ribs; Crimson and arachnoid lower page on ribs and flap; Surface with fine bollosity, pure green; Red petiole point; Green or partially red ribs on both pages.
Bunch: small or medium sized, medium compact; Visible peduncle, semi-woody; Axis of the non-colored spine.
Acino: white, uniformly colored, spheroid, medium and irregular; Regular cross section; Navel not infossato; Colorless juice; Medium thickness peel; Juicy flesh, simple flavor; Mid-length, green; Evident searches, green; Short brush, not colored; The vinegar differs hardly from the pedicle. |
| Characteristics of the wine obtained from this grape variety |
The Grape Petit Manseng gives a wine of straw-yellow color, intense and fruity with spicy notes and minerals. The palate is fresh with acidity, savory, good texture, fruity finish. |