Termarina rossa

Historically Termarina rossa was grown in the provinces of Parma and Reggio Emilia for use in production of jams and saba, a sweet syrup, made from boiling the must but today it is used as a blending variety in some of Indicazione geografica tipica (IGT) wines of the area.

[1] The grape was first mentioned under the synonym Uva Passerina in Vincenzo Bertozzi's 1840 treatise on viticulture titled Viti della Provincia di Reggio Emilia.

[1] There has been some speculation that Termarina rossa may be related to the seedless Greek wine grape Korinthiaki (known in Italy as Corinto nero) but DNA analysis in 2005 demonstrated that the two varieties are distinct with no known relationship.

The grapevine itself can be very vigorous and high yielding requiring diligent canopy management and pruning to insure quality wine grapes.

[1] Ampelographers believe that Termarina rossa is native to the Emilia-Romagna region and today this is where most of the vine's plantings can be found, particularly in the provinces of Parma and Reggio Emilia.

The Emilia-Romagna region where Termarina rossa has been planted since at least the 1840s.
Like Concord (pictured) , Termarina rossa has been historically used in jam and syrup production.