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Red wine grape variety, released in 1996 . Genetic formula: 25 . 96% vitis vinifera + 2 . 05% vitis labrusca + 11 . 00% vitis rupestris + 7 . 81% vitis berlandieri + 51 . 27% vitis riparia + 1 . 91% vitis lincecumii . Mid-late ripening . Bushes vigorous, into early fruiting . The clusters are medium, medium density . black berries, small, rounded . The clusters may hang on the bushes for a long time, good to accumulate sugar 24 - 26%, butacidity is high (in northern areas of viticulture) . Even in wet years botrytis fruit damage and cracking almost not observed . Yield abundant, sometimes requires normalization of the harvest . Frost Frontinyaka very high, according to the originator, Minnesota grade fully fruited after winterfrost -30 ° F (-34 ° C) . Grape Frontinyak highly resistant to mildew . wine red garnet color, may be too dark if during fermentation avoid prolonged contact with skin mash berries . Wine from Frontinyaka usually has a pleasant cherry flavor with hints of plum . Grassy aroma V . Riparia are rare . Often comes inblends with low acid grape varieties .
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canteens and technical grade
dining hybrid form
dining hybrid variety
dining raisin varieties
dining room form
dining wine variety
dining-raisin variety
hybrid form
hybrid variety
interspecific hybrid
intraspecific hybrid
isabella grade
isabella table grade
rootstock cultivar
seedless
table
table seedless varieties
technical
universal grade
wine hybrid
wine hybrid form
wine variety
canteens and technical grade
dining hybrid form
dining hybrid variety
dining raisin varieties
dining room form
dining wine variety
dining-raisin variety
hybrid form
hybrid variety
interspecific hybrid
intraspecific hybrid
isabella grade
isabella table grade
rootstock cultivar
seedless
table
table seedless varieties
technical
universal grade
wine hybrid
wine hybrid form
wine variety
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