Synonym: Uva Mammola, Mammolone, Mammola Asciutta, Mammolo Nero, Mammolone di Lucca, Mammolo di Montepulciano, Mammolo Serrato, Uva Mammola Tonda.
Commonly mistaken for: Barbarossa.
Origin: According to other authors (Soderoni, 1600; Micheli 1679; Trinci, 1726; Acerbi, 1825; Di Rovasenda, 1877) it is a native vine of Tuscany. The firsts three authors have described more than eight different biotypes of Mammolo; while the last two authors have reassumed in only two different biotypes: Mammolo Nero (Black Mammolo) and Mammolone of Luca. There are still some searches and studies not finish yet, about this variety and its Ampelografic characteristics. In past it was a common variety in the Tuscan province of Grosseto, Siena, Lucca and Pistoia whilst becoming less used from 1960 and now it’s is at the risk of genetic erosion.
Agronomic and environmental aspects: Variety characterized by a good and quite constant production. Being a rustic vine and of good vigour it has a preference for long pruning. It is adaptable to any type of soil and climate.
Diseases, pests and disorders: Good resistance to the common pests and disease, but shows particular sensitivity to botrytis in sensible biotypes.
Growing Tip: half-open to wide open, cottony, of whitish green colour, with coppered reflexes and reddish edges.
Leaf: of medium dimensions, orbicular, 3-lobed or 5-lobed. Has a close lyre shaped petiolar sinus, superior side sinuses shaped like a closed lyre, sometimes strongly overlapping, the inferior (if there are) like a lyre. The profile is flat.
Bunch: medium, long, of cylindrical form, winged, with a medium density of berries.
Berry: medium-large or large, round with a medium thick skin of reddish violet colour, covered by a lot of bloom.
Wine is an intense red ruby in colour, not very alcoholic wine, but with a good body, fresh and well-balanced. With ageing the wine acquires delicacy, developing varietal fragrances of flowers, such as “mammola” (violet), probably the word that gives the name to the variety. Cultivated only in Tuscan provinces, it is losing its popularity, however is still used to blend Sangiovese in some famous Tuscan wine DOC: Carmignano, Pomino, Vino Nobile di Montepulciano, Rosso di Montepulciano, Chianti, Colli dell’Etruria centrale, Morellino di Scansiano, Monteregio di Massa Marittima, Parrina, ect.