10 Ji'LY, 1916.] Pottugiietie Varieties of Vines. 403 



It is interesting to note that it lias a good reputation as a quality 

 variety, for the production of wines of totally different character to 

 port, in other parts of Portugal, especially in the north, where the 

 so-called green wines are grown. Those are very light dry red wines of 

 high acidity. 



In Minlio (cxtrcmo nortli of Portugalj, uspecially at Amarante and at Basto, 

 Alvarelliiio, under the name of Locaia, is vory much appreciated. Here it is 

 cultivated on hif;li overliead trellises or iirrriaft, a mode of culture which causes 

 the nature of the grape to differ considerabh' from that of the same variety, 

 trained as a low vine in the centre of tlie liot Douro region. Ne%"ertlielcss, the 

 generous virtues peculiar to this vine are such that the wines of Basto are 

 still iicid, and justly so, to be the best in the province of Minho. 



In the province of Traz os Montes, Alvarelhao is well known under 

 the similar name of Alvarelho. 



According to Villa Maior there are. at least, two varieties; that 

 which is called pe ruxo (red foot) or pe de perdiz (partridge foot) is 

 the best. The other, called pe branro or verde (white or green foot or 

 stalk), being inferior. A third, with a still darker stalk, is sometimes 

 distinguished, under the name of pe preio (black foot), but this is 

 considered to be identical with the first. 



Alvarelhao l)e de perdiz is doubtless one of the best sorts cultivated in 

 Portugal, by the qualities it communicates to the wine, and, in our opinion, it 

 should, on this account, be much more propagated than it has so far been. It 

 •ripens towards the end of August or commencement of September, and is one 

 of the sorts wliich ripen most regularly. Its bunches do not decay in wet years, 

 nor do tliey fear drought much, especially in light soils. On heavier soils it 

 produces abundantly. On the Douro it is trained low and pruned long. It is 

 lather liable to oidiiun. At complete maturity, end of August, it gives, according 

 to Villa Maior, 02 kilos, of juice per 100 kilos, of bunches, this juice containing 

 .131 of acid (estimated as sulphuric) and 20.00 per cent, of sugar (14.4 Bcaum^). 

 it produces bunches of medi 'm size, somewhat branched, usually 18 to 19 cm 

 (7 to 7^ inches) long. Its berries are of rather small size, oval, loose, detaching 

 themselves readilv from the stalk, and of a bluish tint, except a few which tend 

 towards violet. The usual dimensions are 15mm. longitudinal by 13mm. trans- 

 verse section (.59 in. x .51 in.). I have occasionally seen rather larger samples 

 from Mirandella." 



" In Havour this grape is very agreeably sweet, at the same time striking the 

 palate by a peculiar acidity, which gives it quite a characteristic piquancy, making 

 it most acceptable. It is generally used for wine making, thougii it is appre- 

 ciated by some for the table on account (jf tliis peculiar flavour. Tlie special 

 quality of this variety caused Bebello da Fonseca to strongly recommend it, 

 both as a scion for grafting and for new phmtations, near Lisbon, in order to 

 completely correct tlie flat after-taste, for which that author blamed tlie wines 

 of this part of Portugal." 



" The must of .\lv;irclbA > is pale in colour; the yield of juice is fair — 

 HI per cent, by weight — 100 kilos, of grapes gave 74 litres of liquid (162.8 gallons 

 to the ton). This was in 1899 vintage. Villa Maior held the yield to he less, 

 or 62 per cent. (124 gallons to the ton). These discrepancies are not surprising, 

 seeing how grapes from different localities may vary Villa Maior estimates the 

 '•agar content at 20.6 per cent (about 14.4 Bei.ume), whilst my analyses fix it at 

 21.5 per cent, (about 12.1 Beanm^)." 



" It lias not been possible for me to study the wine made from this grape 

 alone; nevertheless, from what I know of the composition of the must T am led 

 to think that AlvarelhAi alone should fjive wines of excellent cliaractor, soft, 

 mellow ciirr/r.s-l, of wellprnportioncd alcriholic "^trencth and delicntely aromatic, 

 if the wine is made by the process known as i/c Feitoria. as is the usual prac- 

 tice on the Douro. it sliould possess considerable fro-^hncss and grace, I'diich will 

 be given to it Vjy the high acidity of the skins. Whilst the acidity of the must 



' TUr wonl " clnn-tp " Is nsnd in Portnirii'^»r to cli'^i-riKo n llnht. dry f«M<' wino — n rlnn-t. 



