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Grape mid-late ripening, wine directions of use . In the context of the berries ripen in mid-August, with full maturity in the second half of September . Bushes vigorous, shoots ripen well . Crown younger escape closed, with strong anthocyanin color, medium pubescence . Ripened annual shoots yellow-brown . Weakly dissected leaves are large, 5-lobed, with bending the blades up and felt weak pubescence on the lower side of the sheet . Cherenkov recess closed with very lean blades . petiole with weak feltpubescence longer midribs . Flower hermaphrodite . Bunch medium, very dense. berry average, round, blue-black berries in 2 - 3 small or medium-sized seed . The skin is thin with an average pruinovym bloom . The flesh is firm and juicy . unpainted juice, flavor neutral . Sugar juice of berries 17.5 - 20.5 g / 100 cm3, and the acidity of 8.9 g / dm3 . Yields of 110 - 140 kg / ha . At 1.48 fruitful shoots develop clusters (at 81 - 88% of the fruit-bearing shoots) . Grade highly productive shoots of renal replacement . Recommended load - 45 - 60 buds per plant and planting scheme - 3.0 x 1.5 or 3.5 x 15.0 - 2.0 m in the conduct of the bush-type long-sleeve floor fan at sheltered culture or a highhorizontal cordon not sheltered in culture . St. Andrew's increased cold hardiness - -25 ° C, resistance to fungal diseases in field conditions within 2 - 3 points . yield used for the preparation of dry and semi-sweet red wine . Tasting score young wine up 7.8 points . St. Andrew transferred to the Statevariety trials in Russia in 2007 .
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m² | Weaving | hectare | |||||
Results | |||||||
10 - 14 kg. | 100 - 140 kg. | 10 - 14 tons |
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m² | Weaving | hectare | |||||
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2 - 3 gram | 0.2 - 0.3 kg. | 20 - 30 kg. |
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m² | Weaving | hectare | |||||
Results | |||||||
0.4 - 0.5 gram | 40 - 50 gram | 4 - 5 kg. |
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m² | Weaving | hectare | |||||
Results | |||||||
40 - 55 pcs | 4.0 - 5.5 thous. pieces | 400 - 550 thous. pieces |
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gram | kg. | ton | |||||
Results | |||||||
3.3 - 4.2 thous. pieces | 3300 - 4200 thous. pieces | 33000 - 42000 thous. pieces |
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