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Termarina rossa
Termarina rossa is a red Italian wine grape variety that is grown in the Emilia-Romagna region of northern Italy. The grape is unique among ''Vitis vinifera'' varieties in that it is naturally seedless. 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.〔J. Robinson, J. Harding and J. Vouillamoz ''Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours'' pg 1047 Allen Lane 2012 ISBN 978-1-846-14446-2 〕
==History and relationship to other grapes==
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''. While Bertozzi also mentioned a white berried version of Termarina (and there is a white Passerina grape grown in the Marche region), DNA profiling has shown not relationship between Termarina and other Emilia-Romagna varieties and the grape doesn't appear to be a color mutation of Passerina or any grape that has been known as Termarina bianca.〔
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.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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