||malvasia nera di Basilicata
||It is part of the large group of Malvasie, which has different vine varieties. Their name derives from the fact that in the Middle Ages they were used to produce wines with similar organoleptic characteristics, such as an important aromaticity, high residual sugar and alcoholicity. Of Greek origin, it is thought to be less ancient than White Malvasia.
Its morphological characteristics are similar to Black Malvasia in Brindisi.
||Leaf: medium-small, pentagonal, three or penalized.
Bunch: medium-small, conical or cylindrical, sometimes winged, medium-sized.
Acino: small, oval with thick, large black-blue skin.
||It is used solely in the composition of table wines, together with other vines. Its contribution always elevates the aromatic component, the alcoholic degree but, above all, the level of fixed acid which, in the southern environment, is an appreciated quality factor. It is often used for the production of sweet filtered but also for that of the cut wines.