Mayolet

The red grape variety originates from the border region Italy/Switzerland. Synonyms are Maiolet, Maïolet, Majolet, Majolet bon Vin and Majoletto. According to DNA analyses carried out in 2011, it is a parent of the varieties Neret di Saint-Vincent (Neyret) and the Valais variety Rouge du Pays (Cornalin du Valais) grown close across the border, and there is a parent-offspring relationship with the Prié variety. There is also a colour mutation called Mayolet Gris. In Switzerland, the variety is counted in the grape variety group Alte Gewächse. Mayolet has been known in the Aosta Valley at least since 1787, where it was often grown in mixed form with the Petit Rouge and Vien de Nus varieties. The early to medium ripening, frost-hardy vine is particularly susceptible to botrytis and somewhat less to powdery mildew. It produces fresh, acidic, rather low-tannin red wines with aromas of sour cherries and flowers. It is permitted in the DOC wine Valle d'Aosta Torrette in the Italian Aosta Valley. In 2016, six hectares of vines were designated there (Kym Anderson statistics).

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".
Prof. Dr. Walter Kutscher
Lehrgangsleiter Sommelierausbildung WIFI-Wien

Welcome back!

Mayolet

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU