||Uva d'oro (nel Ferrarese ed altre Provincie); "Dallora nera" (Aggazzotti, 1867); "Prungentile" o "Brungentile" (Bull. Ampel., 1875); "Uva francese nera" e "Uva d'aceto" (Goethe, 1876) ; "Costa d'oro" (Maddalozzo, 1878), "Dora" e "Fruttano" nel Piacentino e Pavese (Bull. Ampel., 1884); "Uva d'oro sgaravella" (Alberti, 1896). Il Molon (1906) la descrive come "Prungentile", mentre il Marzotto (1925) descrive una "Fruttana" o "Fortana" ed una "Prungentile". Presenta una spiccata somiglianza con il vitigno francese "Enfariné"
||The Fortana, the main grape of the coastal strip outlined by dunes, woods, saline and salt marshes, is also called Uva D'Oro, from Còte d'Or in Burgundy, from where Renee of France would have taken it as a dowry to the Duke of Este. It is cultivated since the 11th century. thanks to the reclamation of the Pomposa monks. Therefore, in the rows there are low and centuries-old vines.
||Leaf: medium-sized, pentagonal, slightly elongated with the upper lance-shaped lobe; pentalobata or trilobata; petiolar sinus to V-U which tends to close. Upper sinuses superior to V deep enough tending to close; shallow lower lateral U-shaped sinuses; top corner of the right upper lobe; slightly revolved lobes, flap folded a little to eaves; upper page of an intense green color, a bit bulky, glabrous; lower page of light green, felted (with light velvet on the ribs); green ribs, red at the insertion, protruding from the lower page those of the 1st -2nd-3rd order. Pronounced, acute, irregular teeth.
Bunch: large (20-25 cm long), elongated, pyramidal, sometimes winged (with 1 wing), somewhat compact, short peduncle, coarse, medium pedicels, green; evident, brownish-green, wrinkly medium brush.
Berry: large, ellipsoidal, regular, very pruinose skin, blue-black (sometimes reddish due to incomplete maturation), thick, consistent, tannic; persistent navel; juicy pulp, simple, sour taste.