Pale

Type of vine of low acidity formerly used in midday of the France as bases for the Vermouth, the pale is used in the majority of the white Côtes of the Rhone. It was made famous for the Clairette of Die gross or the Creaming of Die (100% pale).

The pale one of Die is a wine rich in sugar, semi-sparkling, fruity, medium dry with the alcoholic strength relatively low (7 to 8 degree), rather near to the blanquette of Limoux. It is made up of 75% of white Muscat to small grains (at least) and of 25% of pale (to the maximum).

The Clairette pink is a variety of the pale one.

Characters ampelographic

  • End of the young white cottony branch with dyed with carmine edging.
  • Young person fluffy, yellowish sheets
  • adult Sheets, with 5 lobes with narrow side sines and at acute funds, a closed petiolar sine on superimposed board, ogival and small teeth, a cottony-pubescent limb.

Farming aptitudes

Maturity is of third average time: 30 days after the chasselas.

Technological potential

The bunches are average with grosses and the bays are of intermediate size. The bunch is cylindro-conical, little compacts and winged. The type of vine is very vigorous and fertile. It is not very sensitive to the Oïdium and the Excoriose but it fears the Mildiou and the Acarien S. In certified material, 10 clones are approved.

Synonyms

The pale is known under the names of Laffite white, blanquette, Bou Afrara, branquete, cibade, pale white, pale of Limoux, pale pointed, Musquette adhesive, cotticour, Fehér Clairette, strong white, granolata, kleret, kleret Belyi, nutmeg, ondenic, osianka, ovsyanka, small white, small kleret, poop of Spoils, pti blan of Obena, Seidentraube, uva Gijona and Vivsyanka.

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