Tintilia
This variety is not very diffused, being currently grown only in the Molise region. Molecular analysis confirmed the genetic diversity between Tintilia and the varieties Bovale Sardo and Bovale Grande.
CULTIVATED AREA IN ITALY
|
YEAR |
1970 |
1982 |
1990 |
2000 |
2010 |
|
HECTARES |
– | – | – | 162 | 200 |
Bud-burst period: everage.
Ripening period: late.
Yield: poor.
Ampelographic characters:
the bud has an open arachnoid apex with slight pink shades at the edges. The leaf is medium-sized, pentagonal, or orbicular, five- or seven-lobed, with an open U-shaped petiolar sinus, a sharp flap and a velvety underside with silky ribs. The medium-to-long sparse cluster holds a short elliptical berry with very pruinose, thick skin and uncoloured pulp.
Cultural aptitude:
average vigorous vine with semi-upright growth habit. Well adaptable to warm environments and to clayey-calcareous hilly areas, also dry.
Training system and pruning:
it prefers long pruning and expanded training systems, such as espalier or “tendone”.
Susceptibility to diseases and adverse conditions:
susceptible to downy and powdery mildew as well as botrytis. Very resistant to ferric chlorosis and drought.
Enological potential:
it produces wines of high alcohol content, excellent anthocyanin and polyphenolic content, with an aromatic profile characterized by hints of wood, rose, plum and asparagus. Excellent for aging and blending.
Clones in propagation:
Tintilia VCR134.
Clones undergoing homologation procedure:
Tintilia VCR397.
AGRONOMICAL AND ENOLOGICAL PERFORMANCES OF TINTILIA “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 |
| Tintilia | VCR test plot in Molise | 2007 | Guyot | 5.000 | 2,0 | 10,0 | 24,4 | 7,7 | 3,36 |
| Tintilia | VCR test plot in Molise | 2009 | Guyot | 5.000 | 1,8 | 9,0 | 21,0 | 6,7 | 3,31 |
| Tintilia | VCR test plot in Molise | 2010 | Guyot | 5.000 | 1,7 | 8,5 | 22,2 | 5,9 | 3,63 |
|
EVERAGE DATA |
5.000 | 1,83 | 9,17 | 22,53 | 6,77 | 3,43 |
| WINE TOTAL ACIDITY (g/l) | TARTARIC ACID (g/l) | MALIC ACID (g/l) | WINE Ph | NET DRY EXTRACT (mg/l) | FLAVONOIDS (mg/l) | ANTHOCYANINS (mg/l) | TOTAL POLYPHENOLS (mg/l) | ALCOHOL (% vol.) | REDUCING SUGARS (g/l) | VOLATILE ACIDITY (g/l) | |
| 5 | 1,5 | 0,1 | 3,7 | 28,2 | 1.446 | 1.057 | 3.382 | 14,78 | 4,1 | 0,69 | |
| 5,6 | 1,57 | 0,12 | 3,8 | 29,0 | 2.150 | 780 | 2.110 | 12,76 | 4,5 | 0,62 | |
| 5,21 | 2,82 | 0,420 | 3,88 | 32,97 | 1.680 | 792 | 1.912 | 13,51 | 4,2 | 0,45 | |
|
EVERAGE DATA |
5,27 | 1,96 | 0,21 | 3,79 | 30,06 | 1.759 | 876 | 2.468 | 13,68 | 4,27 | 0,59 |