I-UBA-RA MP 12
MONTEPULCIANO VARIETY, Red, Clone UBA-RA MP 12
Compiler: : University of Bari and Abruzzo Regional Agricultural Development Agency
Registered in the national grape variety registry
Official Bulletin no. 19 of 24 January 2003.
Origin of clone: aAbruzzo area, Torano (province of Teramo) zone, identified in 1975.
| FIELD OF COMPARISON |
||
|
Location |
Casacanditella area
Vittorito area |
province of Chieti province of L'Aquila |
| Vine training method | Espalier | Trained as bilateral guyot |
| Planting density (wines/ha) | 2.666 | |
| Observation period | 1998 - 2003 | |
| DISTINCTIVE FEATURES WITH RESPECT TO THE AVERAGE | |
|
Cluster: medium-small, conical or cylindrical-conical, often winged, medium straggly, short peduncle |
|
| Grape: medium-small, slightly elliptical, short. | |
| Vigor: Medium |
Fertility: Medium-low |
|
Yield: Medium-low |
|
| PHENOLOGICAL PHASE |
STAGE |
| Budding |
10/04 Medium-Early |
| Flowering |
08/06 Meidium |
| Veraison |
16/08 Medium |
| Ripening |
08/10 Medium |
| SUSCEPTIBILITY TO FUNGAL DISEASES (%) |
CLONE |
| Botrytis |
40% average for the variety |
| Uncinula necator |
50% average for the variety |
| PRODUCTIVE
CHARACTERISTICS |
CLONE |
| Real fertility |
1,35 |
| Yield per trunk (Kg) |
4,64 |
| Number of clusters/trunk |
25,11 |
| Average cluster weight(g) |
185 far below average for the variety |
| Average grape weight (g) |
2,10 far below average for the variety |
| Dormant pruning weight (g/trunk) |
682
|
| Ravaz Index:
|
6,80
|
| |
WINE CHEMISTRY
|
CLONE |
| Must
|
Sugar (° Brix)
|
22,25 |
|
|
pH |
3,53 |
|
|
Total Acidity (g/l) |
6,58 |
|
|
Tartaric Acid (g/l) |
6,96 |
|
|
Malic Acid (g/l) |
1,44
|
| Wine
|
Total anthocyanins (mg/1) |
454,24 |
|
|
Total polyphenols (mg/l) |
1964,37 |
ORGANOLEPTIC DESCRIPTION
Alcoholic, good extract value (27) and medium-high polyphenols, good anthocynanin content. The sensory assessment reveals an intense and complex bouquet featuring floral (violet) and fruity (berries, drupes) notes. To the palate these wines are fairly well structured, harmonious and persistent. They are sufficiently acidic for aging without being aggressive. They are suitable for medium or long aging, which improves the blend by enhancing structure and color.
SENSORY ASSESSMENT
