The mother plants were recovered in the Città di Castello (Perugia) area, but this variety was widespread in all of central Italy. It used to be propagated mostly by seed and cultivated along rows of grapevine, hence its name. The tree It is not too vigorous, with irregular habit and generally productive. It is very hardy and not very demanding when it comes to soil. The fruit It is small and round. The skin is a greenish and straw yellow, covered with intense down. The flesh is white, juicy and very aromatic, melting when reaching maturation, slightly bitter and semi-attached to the pit. The suture line is not too deep and the beak is medium and at times absent. It is harvested in October, at the same time as grape, for immediate fresh consumption or for drying. There are recipes from the 1700’s indicating that the peach of the vineyard is preserved in brine or vinegar and eaten with meats, especially pork. It is very suitable for alcohol preserves and according to ancient recipes, also in wine or boiled must. It can also be dried in the oven.