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The red grape variety is a new breed between Ancellotta x Gamay; the name is formed by the initial and final syllable of the parents. It was crossed in 1981 at the Swiss Federal Research Institute Changins near Nyon (Vaud). The medium ripening vine is resistant to botrytis. It produces dark-coloured, tannin-rich red wines, which are used as colour-enhancing blends. The variety is cultivated in the Swiss cantons of Geneva, Vaud and Valais. In 2016, 35 hectares of vineyard area were designated (Kym Anderson statistics).

Source: Kym Anderson: Wine Grapes / J. Robinson, J. Harding, J. Vouillamoz / Penguin Books Ltd. 2012

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