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MORAIOLO |
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ALSO KNOWN AS: |
RUZZOLINO, MORINELLO, MORELLIN, ORIOLO MORELLINO |
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AREA OF ORIGIN: |
TUSCANY
and
UMBRIA |
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DIFFUSION AREA: |
Mediterranean area. |
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TREE: |
This is a tree of medium-to-low vigor with branches having a rising,
spreading habit. The crown is gathered and has leaves which are
elliptical-lanceolate in shape, of medium dimension and gray-dark
green color. |
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FRUIT: |
The fruit is rather small (1.5 to 2 grams), rounded and spheroid in
shape. Fully mature, it is purple-black in color, but at the correct
picking time it is generally purple-green. Early production. |
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AGRONOMICAL CHARACTERS: |
This variety has a relatively high and constant fruit production. It
is self-sterile and requires specific pollinators, which are
Pendolino and Maurino. It resists salty winds. |
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OIL CONTENT: |
It’s on average between 17 and 20%, but can often be much higher. It
has usually low acidity and high quantity of poliphenols. The oil is
highly regarded, generally fruity with a slightly bitter aftertaste. |
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HARVEST TIME: |
From mid of October to mid December in Italy. |
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OTHER CHARACTERS: |
Moraiolo is considered a rustic variety, ideal for planting in hilly
zones subject to winds. Because of the small size of its fruits
together with its tightly attached peduncles this cultivar is not
suitable for mechanical harvest. Sensitive to cold and peacock spot
(Cycloconium oleaginum). |
