Rebo
Vine variety obtained in the 1920s by Rebo Rigotti at the Experimental Station of San Michele all’Adige institute by crossing Merlot and Teroldego.
CULTIVATED AREA IN ITALY
|
YEAR |
1970 |
1982 |
1990 |
2000 |
2010 |
|
HECTARES |
n.d. | n.d. | 34 | 39 | 270 |
Bud-burst period: late.
Ripening period:everage-late.
Yield: copious.
Ampelographic characters:
the bud apex is open, cottony and greenish-white. The medium-sized, pentagonal, three- or five-lobed leaves have a V-shaped petiolar sinus and a sub-woolly underside. The medium-large, compact, winged, averagely compact cluster carries a medium-sized berry with averagely thick, consistent skin and a neutrally flavoured flesh.
Cultural aptitude:
vine of high vigour with a semi-upright growth habit. It prefers medium-textured, generally clayey and slightly calcareous soils, and climates ranging from warm to hot.
Training system and pruning:
it prefers the Guyot training system and long pruning.
Susceptibility to diseases and adverse conditions:
normal. Good resistance to winter cold and spring frosts.
Enological potential:
it gives wines with excellent structure and high anthocyanin content, with a delicate and agreeable scent. Excellent polyphenolic profile with round and soft tannins. Suitable for short to medium aging.
Clones in propagation:
Rebo ISMA583, ISMA590.
Clones undergoing homologation procedure:
Rebo VCR403, VCR404.
AGRONOMICAL AND ENOLOGICAL PERFORMANCES OF REBO “VCR”
|
VARIETY |
ORIGIN |
HARVEST |
TRAINING SYSTEM |
NUMBER OF VINES/ha |
AVERAGE PLANT WEIGHT Kg |
YIELD t/ha |
BRIX DEGREE |
AC. TOT. in ac. tart. (g/l) |
MUST ph |
| Rebo | VCR test plot in Coriano | 2008 | Spur. Cord | 4.000 | 2,25 | 9,0 | 25,5 | 6,4 | 3,61 |
| Rebo | VCR test plot in Coriano | 2009 | Spur. Cord | 4.000 | 2,40 | 9,6 | 24,6 | 6,8 | 3,65 |
| Rebo | VCR test plot in Coriano | 2010 | Spur. Cord | 4.000 | 2,20 | 8,8 | 25,1 | 6,2 | 3,58 |
|
EVERAGE DATA |
4.000 | 2,28 | 9,13 | 25,07 | 6,47 | 3,61 |
| WINE TOTAL ACIDITY (g/l) | TARTARIC ACID (g/l) | MALIC ACID (g/l) | WINE Ph | NET DRY EXTRACT (g/l) | FLAVONOIDS (mg/l) | ANTHOCYANINS (mg/l) | TOTAL POLYPHENOLS (mg/l) | ALCOHOL (% vol.) | REDUCING SUGARS (g/l) | VOLATILE ACIDITY (g/l) | |
| 5,8 | 2,15 | 0,68 | 3,6 | 30,6 | 2.270 | 680 | 3.340 | 15,49 | 6,8 | 0,56 | |
| 5,3 | 1,80 | 0,21 | 3,58 | 29,6 | 1.910 | 690 | 2.040 | 14,91 | 4,5 | 0,37 | |
| 5,8 | 2,27 | 0,66 | 3,8 | 32,59 | 2.130 | 736 |
2.167
|
15,24 | 5,1 | 0,54 | |
| EVERAGE DATA | 5,63 | 2,07 | 0,52 | 3,66 | 30,93 | 2.103 | 702 | 2.516 | 15,21 | 5.47 | 0,49 |