|De 1 a 10 uds.||3,99 €/ud.||0 %|
|De 11 a 24 uds.||2,99 €/ud.||26 %|
|De 25 a 99 uds.||1,99 €/ud.||51 %|
|De 100 a 199 uds.||1,84 €/ud.||54 %|
|+200||1,79 €/ud.||56 %|
This variety was originally Spanish and was introduced to France in the Middle ages.
There is no officially recognized synonym for this variety in France.in the European Union, Grenache N can officially be called by other names: Alicante (Italy, Bulgaria), Alikante (Bulgaria), Cannonau (Italy, Malta), Cannonao (Italy), Tocai rosso (Italy), Garnacha Tinta (Spain, Italy), Gironet (Spain), Granaccia (Italy), Grenache noir (Cyprus, Bulgaria), Grenache rouge (Greece), Guarnaccia (Italy), Gamay (under certain conditions in Italy), Lladoner (Spain).
In France, Grenache N is officially listed in the "Catalogue of vine varieties".
This variety is likewise listed in the Catalogues of other European Union member countries: Austria, Bulgaria, Cyprus, Spain, Greece, Italy, Malta and Portugal.
Wine vine variety
Bud burst: 6 days after Chasselas.
Grape maturity: period III, 4 weeks after Chasselas.
This variety is very vigorous (strong tree trunk) and sometimes sensitive to shot berries and difficulties with lignification; growth is upright and must be short pruned in gobelet or cordon under trellis. It easily displays symptoms of magnesium deficiency. It is better adapted to slightly acidic, gravel or stony (pebble) terroirs rather than to very limestone white soil.
This variety is very sensitive to downy mildew and phomopsis and and rather sensitive to bacterial necrosis, grey rot and vine moths. On the other hand, it is not very sensitive to mites and resists well against, ungrafted, to Meloidogyne arenaria nematodes in the sands along the coast.
Grenache N clusters are moderate to large size with moderate-size berries. There is very high sugar accumulation potential but the color decreases as the yields increase. Acidity is generally low. Grenache N produces natural sweet wine and very structured and aromatic ageing wines, provided that they are planted in quality terroirs. The yield must be perfectly managed to obtain the proper color.