Grisa nera is a redItalian winegrape variety that is grown in thePiedmont wine region of northwest Italy where it is used in bothwinemaking and as atable grape. The grape is most often used as a minor blending component with wines made fromBarbera,Neretta Cuneese andPlassa.[1]
In the early 21st century,DNA profiling showed that Grisa nera had a parent-offspring relationship with another red Piedmontese wine grape,Avarengo, though it is not yet known which grape is the parent and which is the offspring. However, this strong relationship between two grapes that are grown almost exclusively in the Piedmont region strongly suggest that both varieties are native to Piedmont.[1]
Grisa nera is amid to late ripening variety that is used for both wine and table grape production. The vine can be very vigorous, producing large foliage but often has low fertility and is generallylow yielding. While Grisa nera has good resistance to most fungal diseases, such asdowny andpowdery mildew, it is susceptible to theviticultural hazard ofcoulure.[1]
Grisa nera is almost exclusively found in the foothills of theAlps in the Piedmont wine region of Italy. Here it is grown around the town ofPinerolo in theprovince of Turin and along the lower reaches of theSusa Valley. A few plantings of Grisa nera can also be found in theprovince of Cuneo. Throughout Piedmont, the grape is most often found in thefield blends in the vineyard and in the winery is often blended with other local Piedmontese wine grapes including Barbera, Neretta Cuneese and Barbera.[1]
Over the years, Grisa nera has been known under a variety of synonyms including: Bigia, Grigia, Grisa, Grisa di Cumiana (in Pinerolo) and Uva Bigia.[1][2]