Unusually hot weather followed by a rainy spring season determined a lower production. Quality-wise, however, the organoleptic quality of table grapes had not been this good in at least five years. The Brix level exceeds expectations with over 24° in some cases, an exceptional fact that actually has its consequences: what happens if sugars exceed the level that grapes can physiologically withstand?
Brix level of the Canicattì Igp grapes currently being harvested
What happens is that russeting forms on the peel, meaning the high sugar concentration combined with the high temperatures form small spots that, unlike what some may think, are guarantee of an incredible sweetness.
Grapes with russeting
"A few spots should not mean our grapes can be considered compromised or second-choice. We are talking mainly about the Italia grapes which, with its muscat aftertaste, confirms itself as one of the tastier varieties at international level," reports Marsello Lo Sardo, president of Consorzio di tutela dell'uva da tavola di Canicattì Igp.
Marsello Lo Sardo
"We need to think of a new way to communicate our grapes. I am thinking about education for final consumers, who must understand that the goodness of a fruit is not measured by aesthetic perfection and that a small defect can, as in this case, be synonym with produce that is nicer to eat. We do not know when a condition such as this one, which I would define as ideal, will occur again in the future. We have the chance to commercialize the sweetest grapes of all time and I do not think it is fair that this could be compromised by distorted consumption models. Fruit is a natural product that must be eaten as supplied, especially when it tastes like it does now."
For further information:
Marsello Lo Sardo
Consorzio per la Tutela e la
Promozione dell'uva da tavola
di Canicattì I.G.P.
92024 Canicattì (AG) - Italy
+39 335 141 8243
uvaigpcanicatti@virgilio.it