BLACK PEARL — a wine grape variety with mid-early ripening period, reaching technical maturity in the first decade of September. Bunches have a cylinder-conical shape with 1-2 wings, medium density and a weight of about 300 grams. Berries are dark blue, medium-sized, slightly oval, covered with a purine bloom. The pulp is fleshy and juicy, the juice is uncolored, and the taste is distinguished by harmony and intense muscat aroma. Sugar content of berries reaches 23-24 g/100 cm³, acidity is within 6-7 g/dm³.
The variety has vigorous bushes with high rooting ability of cuttings and good grafting compatibility. Training is done with a two-arm cordons with a trunk height of about 1 meter, cluster load per bush is 16-17 shoots, and pruning is done to 3-4 buds. Yield is stable and high — 120-130 hundredweight per hectare with a planting scheme of 3x1 meters. Frost resistance of the variety is good: at winter temperatures down to -26°C, the yield is fully preserved, and at a drop to -28°C, about 20-25% of the yield is preserved.
The variety has sufficient resistance to fungal diseases such as downy mildew and powdery mildew, however, preventive treatments are necessary to maintain plant health. BLACK PEARL is widely used for producing wines with a bright and rich muscat aroma. The tasting score for young table wine is 7.6 points, and for dessert aged wine it is 9.0 points, which confirms the high quality and value of this variety for winemaking.
