Aghadaï — a Dagestan table grape variety of medium-late ripening, belonging to the eastern eco-geographical group. Bushes are vigorous with good cane maturation. Leaves are large, five-lobed, light green, with sparse hairs along the veins and a closed petiole sinus. Bunches are large, cylindrical-conical, medium density or loose, decorative. Berries are large and very large, oval or elongated, light greenish-yellow with a yellowish-pink hue on the sun-exposed side, covered with a medium layer of waxy bloom (pruina). Skin is medium-thick, firm, and difficult to separate from the flesh, which is dense, slightly juicy, and crisp. Flavor is simple, slightly bitter, sometimes described as quite pleasant but somewhat bland. Berries contain 3-5 large seeds.
The period from bud break to harvest maturity is 138-160 days with a sum of active temperatures around 2955°C. Sugar content reaches 14-15%, sometimes up to 16-21 g/100 cm³, acidity varies from 5 to 9 g/L. Yield is high — 100-130 centners per hectare and above, though it may be inconsistent and depends on pollination conditions. The variety has moderate winter hardiness, good drought tolerance, and relatively high salt tolerance. Cane maturation is rated as good or satisfactory.
Aghadaï is resistant to gray rot and shows high resistance to fungal diseases, but it is weakly resistant to mildew and moderately resistant to oidium, requiring careful cultivation. The grape has high transportability and storability — berries can be stored for up to 2-3 months under home conditions. The variety is widely used for fresh consumption and is suitable for making jams and marinades, making it versatile and popular.
