568 Journal of Agriculture, Victoria. [11 Sept., 1916. 



improvement by rigorous scion selection. He quotes Rebello da Fonseca 

 as follows : — - 



" It must be borne in mind that the wines of Baixo Corgo are mainly made 

 of Bastardo and Alvarelhao ; in addition to these, throughout the Douro, special 

 wines are made from this grape (Bastardo) ; they are liquorous, sweet, and very 

 choice. Tliose of Lavradio are also made with Bastardo in large proportion." 



The wine of Bastardo appears to be prone to fermentation troubles, 

 according to several different writers. 



Conselheiro Aguiar (1866) states that: — 



'• The must is thick and fermentation tumultous and protracted. It is 

 deficient in colour and body, and produces an over-ripe wine." 



Ferreira (1866) states that: — 



" At Barreiro, Bastardo must for a special wine had a sugar strength of 

 32 per cent, (genuine alcohol strength 1.5.6 per cent.)* In this locality the 

 sweeter tne grapes the longer the fermentation which is given to the must. With 

 Bastardo, for example, if it is not allowed to remain for eight days fermenting 

 on the skin, it turns and is spoilt." 



Apparently fearing that he might disparage the wines of the district, 

 he naively adds — 



" Nevertheless, neither this nor the other wines of the locality are harsh 

 {saem traventos), ratlier are they suave and soft, which is to be explained very 

 naturally, owing to the influence of the sunlight, which causes the skin to lose 

 the bitterness of the tannin " 



Figueiredo (1875) states that Bastardo produces a generous wine, 

 only slightly astringent, remarkably aromatic, though little charged 

 with colour. It requires very thorough trampling and long fermenta- 

 tion. In Beira Alta there are two varieties of this vine which produce a 

 balsamic and generous wine, which forms the best blend possible with 

 TourigO' and Alvarelhao. 



That Bastardo must is remai'kable for high gravity is shown by the 

 determinations cited by the following authors : — 



Ferreira Lapa (1866) — 32 per cent, sugar (16.8 Beaume), 



Conselheiro Aguiar (1866) — 33.18 per cent, sugar (17.5 Beaume), 

 acid 0.47 per cent, (as sulphuric). 



Villa Maior (1875)— S.G. 1.140— acid O. 23 per cent, (as sulphuric). 



Dr. Alberto Sampaio (1878) — mentions that the gravities of Bas- 

 tardo must were as follow:— 12° B. in 1873, 14° in 1874, and 15°f in 

 1875. 



Several authorities consider it to be very liable to Oidium. D. 

 Fernando de Sousa Coutinho states that near Lisbon it is attacked by 

 Anthracnosis, but not with much intensity. 



The following information is abridged from the article on Bastardo 

 by Sr. Cincinnato da Costa in O Portugal Vinicola : — 



" Bastardo is one of the most widespread Portuguese varieties. It is a 

 black grape, especially remarkable for its high sugar strength and the delicacy 

 of its perfume. It is cultivated in nearly all the different viticultural regions 

 of Portugal, and always influences in a marked manner the quality of the wines 

 into the composition of which it enters. 



" On the Douro Bastardo is almost always associated with Alvarelhao, the 

 two constituting the basis of the best vineyards where the excellent wines of 

 Porto are produced ; it is everywhere treated as a choice variety worthy of the 

 best attention of vine growers. 



" At Lavradio, near Lisbon, the same vine appears to be cultivated under the 

 name of Bastardino. It seems here to be slightly different in appearance, no 

 doubt owing to altered surroundings, both bunch and berry being rather smaller. 



* Absohite^alcohol, by vohime. 

 "^t The Beaun? strengths given in brackets have been worked out from the sugar strengths 

 Acoording to the usual French tables. 



