Pampanuto

Grape variety	Pampanuto
Synonyms	pampanino, rizzulo, verdeca.
Grape colour	White grape
History	Pampanuto, a noteworthy grape variety, was first documented by the renowned professor Frojo in 1875. After two years, another scholar, Ravasanda, discussed the variety in his studies. However, it wasn’t until 1934 that the grape received further attention, thanks to the extensive research by Cavazza. In the modern era, extensive research conducted by the University of Bari established the grape as an expression of Verdeca, albeit considered a distinct variety. The conclusion was drawn after a comprehensive study involving botanical, ampelographic, historical, and genetic aspects of the grapes. Although these varieties are individually identified in the National Register of Varieties, most scholars agree on their close relation. Traditionally, Pampanuto was used in blends, particularly with White Bombino.
Ampelographic features	Leaf: Medium-sized, five-lobed, with a smooth upper surface and a rich, dark green color. Bunch: Medium to large in size, cone-pyramidal in shape. It may be simple or winged, with a fairly compact structure. Berry: Medium to large, round in shape. The skin is reasonably thick and of a greenish-yellow hue.
Characteristics of the wine	Pure Pampanuto wines are light and neutral, boasting a pleasant acidic backbone. The aroma profile is predominantly fruity, making it a charming, easy-drinking wine.