Mourvèdre is a Spanish late-ripening technical grape variety widely distributed in southern regions of Spain and France, and successfully cultivated under conditions of the western Mediterranean and Crimea. The vines of this variety are vigorous, with medium-sized leaves that are round or elongated, covered with dense felt-like down on the underside. The clusters of Mourvèdre are medium-sized, conical or cylindrical-conical, and very dense, while the berries are dark-blue, round or slightly oval with a thick and sturdy skin covered with a waxy bloom. The berry pulp is juicy and melting, which gives the wine a special structure and richness. The variety is distinguished by high drought resistance and tolerance to various soils, although it develops best on chalky and clay soils with an abundance of light and heat. Mourvèdre grapes ripen over 127-157 days with a sum of active temperatures of 2650°-3100°, making it a late-ripening variety. Yield varies depending on growing conditions: under arid conditions it amounts to 60-70 centners per hectare, and with irrigation can reach 120-200 centners. Despite good shoot ripening, the variety is not resistant to fungal diseases, which requires careful care and protection of the vineyards. The flowers of Mourvèdre are perfect, which contributes to stable fruiting. Wines from Mourvèdre are characterized by intense color, high tannin content, and alcohol strength, as well as pronounced acidity. Meaty and herbaceous aromas are typical, which make this variety a powerful component for blends. Most often, Mourvèdre is mixed with such varieties as Grenache, Syrah, Carignan, and Cinsault, creating complex and structured wines. In Spain, where the variety is known as Monastrell, it is the second most common and is used for producing wines with some roughness. In Provence, Mourvèdre serves as the basis for the famous Bandol wine. Recently, interest in 100% Mourvèdre wines is growing, which stimulates producers to experiment with single-variety wines of this variety.
