Négrette
Négrette is a dark red wine grape grown primarily in South West France in the region between Albi and Toulouse. It is a direct descendant of mavro rootstock, a grape variety cultivated extensively on the island of Cyprus. It is believed to have been carried to France by the Knights of the Order of Saint John of Jerusalem in the 12th century during the crusades[1].
Wine regions
The principal appellation using this variety, Côtes du Frontonnais (red and rose), requires that 50% to 70% of the blend be the Négrette grape. The other 50% to 30% must be Cabernet Franc and Cabernet Sauvignon (maximum 25% together) and/or Côt (maximum 25%) and/or Fer (maximum 25%) and/or Syrah (maximum 25%) and/or Cinsaut, Gamay, Mauzac (a white grape) and Merille (maximum 15% together). At least three grape varieties must be used[2].
Wines
Wine made from this grape tends to show versatility in being able to age moderately well and also be drunk young. In California the vine is known as Pinot St-George. In the Fiefs Vendeens of the Loire Valley, Negrette may be called 'Ragoutant'. The vine has declined in planting in the last century due to its susceptibility to oidium and grey rot. [3]