||rheinriesling, gewurztraube, rieslinger in Germania; in Italia riesling renano, riesling bianco, riesling giallo, riesling grosso.
||Discreet and fairly constant.
||It is popular in Trentino-Alto Adige, Friuli-Venezia Giulia, Veneto and Oltrepò Pavese.
||The vine is probably native to the Rhine valley, where it is still widely cultivated. In Italy it was introduced in the 1800s, but perhaps because of the low productivity it did not have much luck, although in recent years it is raising some interest.
||Leaf: medium size, rounded, trilobata (sometimes full), petiole breast narrow V with margins that sometimes cross over; Upper lateral breasts close to narrow and shallow V-U; Shallow lower extremities or just mentioned; Corner at the top of the obtuse medullary lobe; Slightly lobed lobes, a bit to the eaves; Flap thick, wavy, top-page of green-intense, bollosa, opaque; Arachnid side, light green; Green ribs with red-purple base on both sides, protruding; Teeth not marked, dull, with convex margins.
Bunch: compact (when there is no sowing), small (10-15 cm long), slightly bitter, cylindrical-pyramidal; Short peduncle and rosé, medium pedicels, thin, yellowish green; Very obvious, verrucous, brunastro green; Small brush, yellowish green.
Acino: small (diameter 13.5), spheroid, golden skin carved (sometimes also amber), dotted, medium texture, with persistent navel; Juicy pulp, a delicately special aromatic flavor, so much so that in the Rhine valley it is also known as "Gewürztraube", meaning "aromatic grape" (Goethe).
||From the riesling you get a straw-yellow wine with a very intense and fruity scent, with fine citrus notes, fine and particular, with clear hints of vegetables, minerals and hydrocarbons. Great taste and olfactory texture and persistence make a pleasantly pleasing taste on full freshness, flavor and good pseudo-caloric component.
||Resistance to parasites and other adversities: subject to casting; If it is cultivated in places not well exposed, the grapes are easily rotated.