Amur

The Amur grape variety is a late-ripening technical variety created in Moldova by crossing the hybrids Nimrang, Michurina's Memory, and D'Attée de Saint-Valier. The bushes of this variety are vigorous, with large round or transversely oval dark green leaves, light green underneath and densely covered with bristly hairs. The clusters are medium-sized, conical, sometimes with wings, and the berries are round, dark blue with a distinct pruina coating, weighing 3-4 grams. The berry flesh is juicy with a simple taste, reaching a sugar content of 180-190 g/dm³ at an acidity of about 9 g/dm³. The ripening period is about 165 days, corresponding to a sum of active temperatures of 3000-3100°C. The Amur variety is distinguished by high frost resistance, withstanding temperatures down to -28 °C, which allows it to be grown without winter cover. It has tolerance to phylloxera and resistance to downy mildew, although susceptibility to fungal diseases is rated as moderate. The yield of the variety is high and amounts to 160-176 centners per hectare. Thanks to these characteristics, the Amur grape is widely used for producing red table and technical wines, as well as for making juices. Moreover, the Amur variety is valued for its versatility and is suitable for greening gazebos and fences. This grape variety contains health-beneficial substances such as resveratrol. High winter hardiness and disease resistance make it attractive to viticulturists seeking a stable and quality harvest in moderate climate conditions.