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Grape form Dining , the average period of maturation, ripening in mid-September (130 - 135 days) . Bushes vigorous . Bunchescylindric, large, 600 - 800 g, some up to 1.2 kg, the average density . elongated berries, 26,6 x 20,8 mm, bright red, large, average weight of 8 - 9 g . Flesh firm , fleshy juicy . The taste is harmonious. Sugar 17 - 18 g / 100%, acidity 7 - 8 g / l . Flower functionally female . Maturing shoots good. Percentage of productive shoots 60 - 65% . Fruiting coefficient 1.2 - 1.4 . Frost to -24 ° C, requires shelter for the winter . Form grapes VI-1 - 7-5 moderately susceptible to frost, mildew, resistant to botrytis . Portability good . Tasting of fresh grapes score 8.2 points .
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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