The black currant variety Sofia represents a high-yield and disease-resistant variety, characterized by a medium-late maturation period and stable yield. Bushes are vigorous, with vertically growing medium-thickness and height shoots, forming a medium-wide crown. Berries are large, round, black in color with a characteristic gloss, weighing from 1.7 to 2.4 grams, and do not shed during ripening. The skin is tightly elastic, of medium thickness, ensuring good preservation and long-term fruit transportation. The flesh is juicy, acid-sweet with a pleasant aroma, possessing high taste qualities and elevated vitamin C content. The variety is distinguished by high resistance to fungal diseases, leaf gall, and mites, as well as good frost hardiness, which allows for cultivation without winter cover. Bushes possess great growth force and medium-dense foliage with five-lobed dark green leaves of medium density. Berry ripening occurs uniformly and almost simultaneously, which facilitates harvest collection. The variety is self-fruitful, does not require special conditions for stable fruiting, which makes it popular both for industrial cultivation and personal farms. The fruits of the Sofia variety are universal in use: they are suitable for fresh consumption, juice preparation, jam, and other culinary products. The chemical composition of the berries is characterized by sugar content within 6.1-7.8%, acidity around 3.5-7.2%, and a high level of ascorbic acid, reaching 308-334 mg per 100 grams. Thanks to these qualities, the black currant Sofia is a valuable variety with an excellent balance of taste and useful properties, as well as high yield and adaptability to various climatic conditions.
