PERERA

History

Variety grown in the last century in the province of Treviso, was used in small quantities in the fermentation of Prosecco especially in the area surrounding Valdobbiadene, to enhance the aroma and flavour. The name is probably due to the particular flavour (pear) of the berry pulp, or the form that evokes an upside-down pear. The vine is very similar to Prosecco, with slightly larger clusters, berries deep yellow and dark green leaves, shiny and smooth.

The long-standing commitment of Foss Marai in the reclamation of disused native vines such as Perera has given the chance to this old grape to be an essential part of the amazing spumante called Marai de Marai.

 

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