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The vine's morphology
By ampelographic studies conducted by Prof. Monaco and others, it result that the variety grape shows an open bud, green colored whose margins are slightly pink. The first three apical leaves (I-III) are downy, green in color with bronzate areas. The basal leaflets (IV-VI) are unfolded, downy, green colored with bronze nuances.
The vine-shoot at the blooming is slightly curved, green colored on one side and green colored with red striae on the other, with circular section.
The tendrils are bifid, lengthy, discontinuous.
The adult leaves are medium sized, cuneiform or pentagonal, trilobated; The top pagina is medium colored green, with green veins; the underside is arachnoid; the petiolar sinus is U-shaped open; the upper lateral sinuses are U-shaped, opened; lower lateral sinuses are V-shaped opened; The flap is little bollous, flat or slightly to the eaves; the teeth are small to straight line sides.
The inflorescence is medium long, cylindrical, sometimes without wing, inserted to the 4° -5° node.
The flower is hermaphroditic.
The berry is medium, about 2 grams, uniform in size, round; the peel is yellow, pruinose, with apparent and protruding navel; the pulp is colourless, juicy, with a neutral taste
The pips, in number of 3-4 to berry, are medium size, globose, with a thin long beak.
The vine shoot is robust, with a striated surface, a colored deep -brown, with circular section.
Phenological and productive characteristics
The vine grape has good vigour and productivity. The values of real and potential fertility during five years of experimentation, were, on average, equal to 1.42 and with peaks 1.64 1.62 and 1.72; These data are always been, however, below those recorded for the variety in comparison (Chardonnay).
The production per vine, plants with 24 buds, it is attested in 6.77 Kg/plant, with an average cluster weight of 233 g and the middleweight bud 1.70 g. The weight of the wood pruning is at 1.58 Kg per plant.
Budding occurs normally in the second ten days of April; it flowers between the third decade of May and the first of June; The veraison falls in the second decade of August, while the full ripeness of the grapes is expected by mid-September.
The "white Pallagrello" show a good tolerance to drought and to botrytis thanks to the skin rather thick grape and for a modest compactness of bunch. It has, finally, a good affinity with the main rootstock.

The wort
For each year of the research, conducted by Prof. Moio, was evaluated the quality of production through the determination of sugars (° Brix), pH, titratable acidity, Malic acid.
Sugar and titratable acidity are always high in "white Pallagrello, compared with the variety" Chardonnay "(23.63 and 21.01 for the° Brix; 5.55 and 4.88 for the titratable acidity respectively for the" white Pallagrello "and" Chardonnay ").

The data show that the sugar concentration of the grape "white Pallagrello “, at full maturity, is between 23.30 24.60° Brix, values that determine a potential alcohol content of between 14.50 and 13.50%. Titratable acidity, is between 5.2 and 5.86 g/L and pH between 3.29 and 3.64.
The data suggest to Moio that "wine produced by the fermentation in purity of white Pallagrello grape is characterized by a balanced taste but trend to the sweet component. This means that the wine from white Pallagrello grapes may appear soft and balanced on the palate, already from the first stages following alcoholic fermentation ".
With regard to the content of polyphenols in grape seed and peel the grapes the "white Pallagrello is characterized by levels comparable to those of other indigenous varieties of grapes that have no problems about easy oxidizability of musts, like the Falanghina and Fiano, and that it allow to have high-quality white wines.
The wine
The wines made from "white Pallagrello " are characterized by the high alcohol content. In fact, in accordance with the data of the must, the wines show a gradation between 13.45 and 14.20%. Predictably The titratable acidity is restrained.
Is therefore, a tendril that allows the production of wines with a good balance of flavors. Finally the dry extract's data, D.O. at 420 nm and total polyphenols in "White Pallagrello ", identified for three consecutive years, are in line with the same values for white wines of quality.
Regarding aromatic characters the studies suggest to Moio that " it is characterised by notes of exotic fruit, Apricot and honey, noticeably .In terms of floral aromas, this wine product with white Pallagrello "is less featured than the one obtained from grapes Fiano. As regards the aromatic comparison with wines made from varieties Sauvignon, muscatel, Traminer, Chardonnay, right with the latter the "white Pallagrello" comparable "appears.
So he draws the following conclusions "The compositional characteristics of the grape" white Pallagrello "are in line with those of other cultivars of white grape varieties used for the production of quality wines." White Pallagrello grapes" is perfectly suited to both the production of fruity and fresh white wines, both white wines with greater concentration and aromatic complexity suitable to be vinified in wood and also for ageing.
The results of studies justify therefore, the impatience with which traders await the definitive consecration of this grape variety that will contribute, if properly protected and used, to the development of this area that has always represented the cradle of cultivation.


Casavecchia historical outline are taken from the "Portale del vino della Regione Campania"
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