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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).

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