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Distinctive, tannic variety best known as the main ingredient in Madiran but grown in other regions of south-west France and, as Harriague, in Uruguay where it was taken by Basque emigrés. Wine made from it is naturally very astringent because of the thickness of the berries' skins, but the warmth of Uruguay helps to disguise this attribute, and many of Madiran's winemakers have learnt how to tame this tannic monster.