Lomanto is an interspecific hybrid (Vitis spp.) red wine grape variety with Pierce’s Disease (Xylella fastidiosa) tolerance. Vines are moderate vigor with an upright, spindly growth habit. Clusters are small to medium with medium sized berries. Lomanto produces intensely colored juice and wine. Although Lomanto is primarily grown as a backyard grape, limited commercial acreage exists in Texas and in other states in the Southeastern U.S. Lomanto was developed by Thomas Volney Munson in Denison, Texas in 1902.
Origins and History
Lomanto originated from a cross between ‘Salado’ and ‘Pense’. It contains V. champini, V. labrusca, V. vinifera, V. bourguiniana in its background.
Lomanto is fruitful on basal nodes and can be cordon-trained and spur pruned. It is moderately vigorous on its own roots and may benefit from grafting on low vigor sites. Clusters are small to medium sized. Yield potential is low to medium (Table 1). Leaves are medium-sized, with 3 lobes and internode length can be long resulting in a lanky growth habit. Anthocyanins are present in shoots, most noticeably at shoot tips. Berries are medium, spherical. At maturity, Lomanto grapes can stain the tongue and skin purple/dark red due to its intense coloration.
In Texas, vines trained to bilateral cordons and pruned to 2-bud spurs averaged 53.6 clusters/vine (Table 1). Clusters were small to medium sized, well filled, with medium spherical berries averaging 2.5 g. At the vine spacing used in the trial (6’ x 10’), yield was estimated at 2.6 tons/acre.
Lomanto can produce densely colored, red wines, even in hot climate regions. Lomanto wines have low tannin concentrations either due to low tannin production in fruit and/or protein precipitation. Wine often have a pronounced jammy flavor. Due to low soluble solids in fruit, chaptalization may be required.
Munson, Thomas Volney. Foundations of American grape culture. Orange Judd Company, 1909.