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Brun Fourca

The red variety comes from France, Synonyms include Brun d'Auriol, Brun de Farnous, Brun Fourcat, Brunfourka, Caula, Caula Noir de Vaucluse, Farnous, Flouron, Manconnet, Moulan, Moureau, Mourrastel Flourat, Mouzeau, Mulon, Plant de Bordeaux and Tsintsào. It may, despite seemingly suggestive synonyms or morphological Similarities do not match the varieties Chichaud. Cinsault or Pinot Noir be confused. According to done in 2013 DNA analysis it comes from a presumably natural crossing Paugayen x Bests R 2 V 73. However, this is based on only 20 DNA markers (see under molecular Genetics ).

The name refers to the color of the stems (brun = brown) and the characteristic forked split grapes (fourche = fork). The early to mid-seasoning vine is prone to Botrytis and especially for real ones mildew, It provides low-alcohol, not particularly bright red wines with moderate acidity, which are mainly used for blending. The variety almost disappearing from the vineyards is increasingly being replaced by others Cinsault added. She will be in the Provence in the area palette grown on one hectare.

Source: Wine Grapes / J. Robinson, J. Harding, J. Vouillamoz / Penguin Books Ltd. 2012

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