Trevisana nera

Trevisana nera is a variety of grape native to the Veneto region in Italy. It is primarily used in the production of wine, particularly in the Prosecco and Conegliano-Valdobbiadene DOCG areas.

History

The Trevisana nera grape has a long history in the Veneto region, with records of its cultivation dating back to the Roman Empire. It is believed to have been named after the city of Treviso, which is located in the heart of the grape's growing region.

Viticulture

Trevisana nera is a late-ripening grape, typically harvested in late September or early October. It is known for its resistance to vine diseases, making it a reliable choice for growers in the region. The grape thrives in the cool, hilly terrain of the Veneto region, particularly in the areas around Conegliano and Valdobbiadene.

Wine Production

Trevisana nera is primarily used in the production of sparkling wines, including Prosecco. It contributes a deep color and robust flavor to the wines, often described as having notes of blackberry, cherry, and spice. The grape is typically blended with other varieties, such as Glera and Pinot noir, to create a balanced and complex flavor profile.

Food Pairing

Wines made from Trevisana nera are versatile and can be paired with a variety of foods. They are particularly well-suited to dishes from the Veneto region, such as risotto, polenta, and seafood. The wine's robust flavor and sparkling nature also make it a good match for cheese and charcuterie.

See Also

• List of grape varieties
• Italian wine
• Viticulture in Italy