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Brun Fourca

The red grape variety comes from France. Synonyms are Brun d'Auriol, Brun de Farnous, Brun Fourcat, Brunfourka, Caula, Caula Noir, Caula Noir de Vaucluse, Farnous, Flouron, Mançonnet, Moulan, Moureau, Mourrastel Flourat, Mouzeau, Mulon, Plant de Bordeaux and Tsintsào. It must not be confused with the Chichaud, Cinsaut or Pinot Noir varieties, despite the fact that synonyms or morphological similarities appear to indicate this. According to DNA analyses carried out in 2013, it comes from a presumably natural cross between Paugayen x Bests R 2 V 73, although this is based on only 20 DNA markers (see Molecular Genetics). The name refers to the colour of the stems (brun = brown) and the characteristically forked grapes (fourche = fork). The early to medium ripening vine is susceptible to botrytis and especially to powdery mildew. It produces low-alcohol, not very colourful red wines with moderate acidity, which are mainly used for blending. This variety, which has almost disappeared from the vineyards, is increasingly being supplemented by others such as Cinsaut. It is cultivated in Provence in the palette sector. In 2016, however, no stocks were reported (Kym Anderson)

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