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size, conical, slightly shouldered, and rather loose, slender 
peduncle. Berries, small, round, on a long and slender foot-stalk, 
which turns red as the grape ripens. Skin thick, hard, and black, 
covered with a fine blue bloom when ripe, apt to fall off when 
over-ripe. Flesh hard and juicy, with peculiar flavour, which is 
common to the Cabernets. 
Cultural Notes—Requires long rod pruning; rather subject to 
oidium and anthracnose. and should therefore be grown in perfectly 
well-drained soil, such as a rich loamy soil mixed with gravel. 
Does well also on ironstone gravel underlying a rich loam, 
whether light or heavy, and not so well on limestone soil or on 
heavy marl. Does better when grafted on a stronger stock, such 
as Mataro, or better still, on American phylloxera-proof stock. 
Suitable for the cooler districts. It forms in the Bordeaux district 
of France the foundation of the first growths of the world- 
renowned Chateau Lafite, Chateau Margaux, Chateau Latour, ete., 
where it is blended with Malbeck, Merlot, and Verdot. Blended 
with Malbeck and Shiraz, and other good sorts, it makes a most 
suitable wine for either the local or the export market. The wine, 
which possesses a deep and brilliant ruby colour, is rather harsh 
at first, but mellows down with each racking. Keeps very well, 
and is remarkable for its bouquet. A good average yield would 
be 150 gallons to the acre. 
CABERNET GRos (syn. Cabernet Franc, Carmenet).—This 
variety differs but slightly from the Cabernet Sauvignon, from 
which it is difficult to be distinguished; yields a better crop, 
Season: a little earlier than previous one (second period). Merits: 
very nearly as good as Cabernet Sauvignon. Vine: growth 
vigorous. Shoots: semi-erect, of a paler colour, grey, yellowish- 
red. Leaves: medium; similar to C. Sauvignon, but coarser and 
less glossy; holes not so well marked. Fruit: bunches rather 
smaller than C. Sauvignon. Berries: larger with thinner skin; 
ripens a little earlier. 
Cultural Notes.—Is not superior to the Cabernet in any respect, 
and will not do in a limestone country. This is the variety recom- 
mended where autumn rains are frequent, being hardy, and will 
stand a lot of wet before rotting. The wine from this variety is, 
at first, very astringent, but loses that rapidly, and is fit for 
bottling-earlier than that made from C. Sauvignon. 
Doucerro (syn. Uva ad’ Acqui).—This grape does well on the 
moist flats and valley lands of the South-West. It is widely eulti- 
vated on the higher valleys of the Piedmontes Alps, notably at 
Alba and Aqui, where a good commercial red wine is made from its 
‘juice. 
Vine vigorous and fruitful. Wood: filbert colour, short-jointed. 
Buds: large and whitish before bursting, Terminal shoots; the 
