Description

AUTHORIZED RETAILER

Lecinaro (10 pcs)

Rootstocks: 1103P - K5BB - S04 - 140RU - 420A (We will send the graft carrier available at the time)

This vine has been cultivated in the Frusinate area since time immemorial. The 1882 census of agricultural resources lists it as a variety commonly grown in the area.

MORPHOLOGICAL DESCRIPTION

  • Plant: open bud apex, curved, poorly downy, whitish with slightly carmine-coloured edges. Shoot habit: erect.
  • Leaf: medium-large, pentagonal, five-lobed with a rounded profile; open V-shaped petiolar sinus; upper lateral sinuses closed in a U shape; upper page blistered.
  • Berry: medium-large, round, with medium-strong, very pruinose dark blue skin; medium-strong flesh with neutral flavour; average berry weight 3.40 g.
  • Bunch: medium-large, pyramidal, averagely compact, tending to sparsely packed; average bunch weight 280 g.

PHENOLOGY

Sprouting in the third ten days of March/first ten days of April; flowering in the third ten days of May; veraison in the third ten days of July; harvesting in the third ten days of September.

AGRONOMIC CHARACTERISTICS

Variety characterised by considerable rusticity, able to adapt to various environmental conditions, growing without problems both in medium compact soils and in calcareous soils with the presence of skeleton. Normally grown as a simple espalier in mixed culture with spurred cordon royat pruning with two bud spurs. Fertilisation with manure; the use of mineral fertiliser is very limited.

  • Production: moderately productive.
  • Average number of inflorescences per bud: one to two.
  • Disease resistance: normal for downy mildew, powdery mildew and botrytis.

TECHNOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS

Chemical characteristics of the wine:

  • Alcohol content 12.01-13.34 vol %.
  • pH 3.30-3.55
  • Total acidity 4.27-5.35 g/l
  • Volatile acidity 0.18-0.60 g/l

Juice characteristics:

  • Average pH 3.31
  • Average sugar percentage 21,06
  • Total acidity 5,09 %.

Easy-drinking wine, delicate red colour with violet hues; fruity with delicate vinous aroma, not very tannic, full-bodied, harmonious.

RULES TO PLANT A VINEYARD

1. PLOW

You must perform this operation always with dry soil
A) On arable land is generally sufficient to ripper + to plow
B) On planting soil is generally sufficient to plow with an escavator and to clean the old roots.
If the previous crop was a vineyard, it is a good idea to leave the soil fallow for at least three years (after plowing). This procedure represents a valid possibility of defence against soil nematodes.

2. SOIL FERTILIZATION
Use organics and if it is a reimplantation, use Calciumocyanamide.
This fertiliser has a protective effect on the soil and the crop, especially against fungi.

3.PROPAGATING GRAPE VINE CUTTINGS
The planting should be carried out in temperate soil. The grafting point should be 8-10 cm above ground. Avoid shaving the redices. As much as possible, put sand and/or peat in contact with the roots (the root fears asphyxiation, while it needs a micro-oxygenation). Never fertilize in a localized manner (near the roots). Never water the rooted cuttings before summer.

4.SPRING WORKS
When sprouting, the root apparatus must be heated as soon as possible. Work the soil repeatedly every 7/10 days at increasing depth (up to 20 cm), taking into account the moisture of the soil. When the apex of the bud starts to grow, it means that the root system is functioning. Only then can we stop watering the soil. Failure to grow due to access to water is often confused with a lack of water. This is why watering is used which is expensive, useless or even worse.

5.SPRING CURE
Protect vegetation from Peronospora. To each treatment add nitrogen (N) and iron (Fe) foliar fertilizer. Do not make any radical fertilization.

6.SUMMER CURE
Continue with the defense against Peronospora by suspending the addition of the foliar fertilizer. This defense should be reinforced in late summer and should be continued until vegetation growth stops.
The September/October blight is destructive, to the point of bringing death to the whole plant (if it has not lignified). The rooted vine lacks clusters, so lignification occurs at the end of the vegetative cycle.

7.TECHNICAL VISIT
If incomprehensible anomalies persist after this procedure, contact an agronomist or the VCR Technical Service promptly before carrying out arbitrary procedures which may be unsuitable, expensive and/or worsening.

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