Vitis vinifera Muscat d'Alexandrie - Grape vine

The  'Muscat d'Alexandrie' grape vine is a variety of medium vigour. It produces large, fairly compact clusters. The large berries are ellipsoidal, with thin and resistant skin, matte green to golden yellow. The flesh is firm, crunchy, juicy, sweet, and very musky. Harvest takes place in October. This variety is quite susceptible to diseases and frost, but it is drought-resistant.

The wine grape vine (Vitis vinifera) grew wild over 5000 years ago. Its introduction to France for cultivation was done by the Romans. Many hybrids were created to vary colours, flavours, and uses. The 'Muscat d'Alexandrie' vine is a variety that appears to be a cross-breeding: 'Muscat blanc à petits grains' x 'Heptakilo'. It is listed in the Official Catalogue of Grapevine Varieties for wine and table grapes.

A vigorous, woody climbing stem bush, the 'Muscat d'Alexandrie' grape vine reaches up to 5m (16ft) in height, trained against a wall. Its final shape will depend on the pruning practiced. The plant attaches itself to its support (trellis, espalier) thanks to its tendrils and prefers well-sunny situations. It has a trailing habit. It prefers deep, well-drained soil and a sunny exposure. Fairly high temperatures are necessary for flowering and for proper fruit ripening: it will be best suited to the south of Continental Europe. Its foliage is serrate, with a deep green colour in summer, and its leaves turn red in autumn. Its flowering in clusters occurs in May with very small white-pink flowers.

Its grapes, in large clusters, ripen more or less early in October depending on the regions. The large berries are elongated spheres, the thin skin is nevertheless resistant, and the appetising colour ranges from matte green to golden yellow. The flesh is firm, crunchy, juicy, sweet, and very musky. When made into wine, the 'Muscat d'Alexandrie' grape variety produces sweet, natural wines with powerful, elegant, and floral aromas.

The grapes are consumed as table fruit, fresh, but also in jam, jelly, fruit juice, pastries, and of course, after vinification, as wine.