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Technical grape variety with high resistance to disease and frost . Rannesrednego term ripening . Technical maturity comes in mid-September - early October . Productivity is high 180 kg / ha, very tech grade . Bunch weighing 130 g, medium density,conical. black berries, spherical, average weight of 2 - 3.5 g . sugar content of 19.2 - 22% at pH 9 - 12 g / l . resistance to plant parasitic aphids high at its home in the US variety cultivated in own-rooted culture . resistance to viruses . Grape Rubia has sufficient resistance against frost, mildew, botrytis,spotty necrosis almost no damage . Frost resistance is good, 50% of eyes were damaged at lower temperatures from -25 to -29,5 ° C . blooming buds early (in a day or two later, Concord) - which is characteristic of varieties with high frost resistance , so the risk of damage to early spring frosts above . Suitable for mechanizedcleaning . Wines from grapes Rubia well painted, with notes of cherries on the palate, with traces of flavor labrusca (strawberry) . In cool years in the wine appears grassy flavor . It is recommended for the production of wines such as Cahors (heated mash) and vintage ports . The best wines are blended with some red wine varieties, especially havinglow acidity .
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| 92 | 130 | |
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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
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