Introduction
Marselan: A Successful Hybrid
Origin and History: A French Creation
The Versatility of Marselan: From Red to Rosé
Marselan Sensory Profile
Characteristic Aromas: Red and Black Fruits, Spices, Vegetables and Floral Notes
Flavors: Soft to Robust Tannins, Medium to Full Body and Balanced Acidity
Evolution in Mouth and Aging Potential
The viticulture of Marselan
Climatic and Edaphic Requirements
Planting and Cultivation of the Vine
Pruning and Defoliation
Fighting Pests and Diseases
Grape Ripening: The Search for Balance
Marselan Producing Regions
France: The Birthplace of Marselan
Languedoc-Roussillon, Rhône
Other Regions: Brazil, Spain, China, United States, Australia, Chile and More
Renowned Marselan Producers
Great Names of Languedoc-Roussillon
Marselan Pioneers in New Regions
Featured Brazilian Producers
Featured Marselan Wines
Marselan Reds: Versatility and Complexity
Marselan Rosés: Freshness and Elegance
Marselan in Blends: The Discreet Force
Marselan Sparkling Wines
Marselan production in Brazil
Challenges and Potential in Brazil
Producing Regions
Varieties and Clones
Featured Brazilian Producers
Enogastronomic Harmonization with Marselan
Roasted and Grilled Red Meat
Cured and Pleasant Cheeses
Spicy and Tasty Dishes
Roasted Vegetables
Pasta with Rich Sauces
Other Creative Pairings
The Evolution of Marselan
The Future of Marselan: Trends and Challenges
Marselan Organic and Biodynamic
The Influence of Climate Change
Marselan: A Promising Hybrid
