Somarello nero

Main Characteristics of the Somarello nero Grape

The Somarello nero grape variety has a long history of cultivation in the Apulia region, predominantly in the province of Bari and the Barletta district, from where its plantings spread to the provinces of Foggia and Avellino. The name of the variety is associated with its extremely high productivity that overloads the vines (derived from the local name for a donkey — "somaro"). Commercial interest in the variety significantly increased in connection with the development of the dense wine material industry. The grape prefers well-lit, sunny sites with clay-calcareous soils, but it is also capable of actively developing on flat terrains. The berry ripening period belongs to the medium category and occurs in the first days of October. Somarello nero is characterized by an outstanding sugar accumulation potential, reaching under optimal conditions from 22% to 28.94%, with a balanced titratable acidity level of the berry juice at 5.7 g/l.

Morphological Description of the Somarello nero Grape Variety

Morphological features of the vegetative and generative organs of the variety:

• Mature annual shoot (cane): Characterized by moderate thickness and a light, clean cut during pruning. The bark surface is practically smooth, featuring an uneven speckled coloration with a distinct reddish tint. Internodes are short. Nodes are moderately developed, have no thickenings, and do not differ in color from the main shoot. Buds are protruding and do not have pubescence.
• Young shoot (tip): Covered with a flake-like down of a greenish color with a distinct pink border along the margins. Tendrils form as bifurcated, firm, and reddish in color, and are found in large numbers.
• Formed leaf: Medium in size, with a thin structure and a delicate, smooth, flat surface. A characteristic feature of the variety is that the leaves are practically constantly in a slightly curled (folded) state. The upper side is glabrous, colored dark green; the lower side has a lighter green coloration and is covered with scattered, very short hairs. In autumn, the leaf blade acquires a light yellow tint. The leaf shape is five-lobed with lobes that are elongated at the ends. The petiolar sinus is completely closed, and the lateral sinuses are deep, elliptical, and also closed at the margins. Denticulation along the margin is wide and blunt, with minimal depth of the incisions. Veins are distinct and prominent, without signs of reddening in the central part. The petiole is thin, short, and colored a vinous tint. Leaf fall occurs late.
• Cluster: Has a distinctly large cylindrical shape with well-developed lateral lobes (wings). The cluster structure is loose, highly elongated in length. The berry pedicels are long and light green in color.
• Berry: Has a medium size and regular spherical shape. The skin is glossy, shiny, thin, and semi-soft in structure, colored blackish-red. The pulp is semi-fleshy, and the taste is sweet, balanced, with weak astringency and a fine varietal aroma. Inside the berry, very small elongated seeds of a dark green color are contained. The berries are firmly attached to the cluster and demonstrate absolute resistance to cracking and damage by bunch rot during autumn precipitation.

Agrotechnical Features of the Somarello nero Variety

The Somarello nero grape variety possesses significant growth vigor of the vegetative mass and is prone to forming a dense, bush-like canopy. In the spring period, budburst and flowering occur in late terms. The variety has low natural resistance to late spring frosts. In the vineyards, the vines are traditionally managed as a low-trained bush-like culture without the use of artificial supports, which is why exclusively short pruning is applied. Sometimes Somarello nero vineyards are combined with olive plantations as a transitional crop. Flower fertilization passes easily, ensuring a guaranteed, abundant, and stable yield over the years. The grape is susceptible to powdery mildew (oidium) and requires timely protective treatments.

Winemaking and Product Characteristics

The Somarello nero grape variety is practically never used for the production of single-varietal wines in its pure form, although experiments have proven its capacity to yield a high-quality monovarietal product. The main purpose of the grape is its usage as a high-grade blending component alongside the Uva di Troja variety. Possessing a high sugar content, moderate acidity, and fine varietal aromatics, Somarello nero effectively softens the natural harshness and tartness of Uva di Troja, adding roundness and balance to the finished blended wine, and improving its taste characteristics.

VINEYARD Editorial Note: While many contemporary popular and commercial sources erroneously present the grape varieties Somarello nero and Susumaniello as synonyms due to the similar etymology of their names in local dialects, the VINEYARD Encyclopedia relies strictly on the authentic historical profile published in "Ampelografia Italiana" (1879), as well as official genetic data from the VIVC database. In the VIVC catalogue, Susumaniello and Somarello nero are registered under completely distinct unique identifiers, as they have different origins and constitute two entirely independent genotypes.