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15 ºC
Jaen
glabra less; teeth average and convex; petiole sinus opened, with the basis in V, lateral sinuses open in V.
Bunch medium, conical, compact, medium length stem.
Bago rounded, medium and dark-blue, medium thick skin, soft flesh.
Sarmento yellowish brown to dark.
Behavior

Abrolhos: season average of 9 days after the 'HIV'.
Flowering: season average of 7 days after 'HIV'.
Painter: Early, 5 days before the 'HIV'.
Maturation: average season, along with the 'HIV', showing low levels of acidity.
Porte semi-erect. Average force. Good and regular productivity.
Little sensitive to desavinho and water stress.
Very sensitive to the mildew, the powdery mildew and rot.

Potential
The alcohol and color of the wine is medium, while the acidity is usually low.

Selection
Clones have certified *.

T Jaen, clone 91 ISA:
Good performance, good environmental stability, with good alcohol content and anthocyanins, total acidity and above average. Global assessment of the wine of 'very good'.

T Jaen, clone 92 ISA:
Good income, alcohol intermediate, excellent content of anthocyanins. Global assessment of the wine of 'very good '.

T Jaen, clone 93 ISA:
Good yield, with good alcohol content and total acidity slightly below average. Excellent level of anthocyanins. Global assessment of the wine of 'very good'.

T Jaen, clone 94 ISA:
Excellent performance, good environmental stability, with alcohol content below the average and with excellent levels of anthocyanins. Global assessment of the wine of 'very good'.

T Jaen, clone 95 ISA:
Excellent income and environmental stability, alcohol intermediate, very good total acidity and good levels of anthocyanins. Overall assessment of the wine to 'good'.

T Jaen, clone 96 ISA:
Good yield, with good alcohol and good acidity total. Good content of anthocyanins. Global assessment of the wine of 'very good'.

T Jaen, clone 97 ISA:
Excellent yield and high environmental stability, relatively low alcohol content, but with excellent total acidity and good content anthocyanins. Overall assessment of the wine to 'good'.

* Data relating to the conditions of the tests.

Source: www.iniap.pt
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