The Acor grape variety is medium-late and was obtained by crossing the Serexia and Cabernet-Sovignon varieties. Harvest is collected in the third decade of September; the variety is distinguished by high yield, reaching 150 c/ha in self-rooted culture. Bunches are loose, medium-sized, conical in shape, while berries are oval, medium-sized with thin but strong blue skin. The berry juice is characterized by intense color and high sugar content — 22.8-23.8 g/100 cm³, while acidity is 7.5-8.0 g/dm³. In terms of anthocyanin content, the variety surpasses Sapera, reaching 1260 mg/100 g.
Acor is characterized by comparative resistance to fungal diseases such as mildew and gray rot, and also has tolerance to root phylloxera with a score of 3.5 points. Frost resistance of the variety is from -20 to -22 degrees Celsius, which requires mandatory covering of bushes for the winter to preserve the harvest and health of the plants.
This grape variety is widely used for the production of high-quality red table and dessert wines. Table wines are distinguished by intense color, delicate aroma, and a full harmonious taste with bell pepper nuances. Dessert and liqueur wines have a balanced and soft taste, and with aging, a delicate bouquet develops with honey and chocolate tones, making them particularly attractive to wine connoisseurs.
