BRUSKAM

The Bruskam grape variety was developed by crossing the Bruskovatny and Amur obopolny varieties and was officially bred in 1970. This technical variety is primarily intended for the production of red table wines. Bushes have moderate vigor and high resistance to diseases and pests, particularly downy mildew. Cuttings root easily, and the root system of plants is well-developed, which contributes to high yield and stable fruiting. The recommended planting distance is at least 1.5 meters between bushes and 3 meters between rows.

The clusters of Bruskam are cylindro-conical in shape, of medium density, and winged, while the berries are small, round, with dark blue or black skin covered with a natural waxy bloom. The skin is dense but easy to eat, and the pulp is very juicy and easily separates from the seed. Sugar content in berries reaches 22%, while acidity ranges from 9 to 11 g/L, which ensures a harmonious taste and high quality of winemaking material. The average berry weight is about 1.6 grams.

The maturity period of the variety is average, lasting approximately 125-145 days after bud break, which usually falls in mid-September. The vegetative period lasts about 135 days. The variety has high frost resistance, up to -28...-30°C, allowing it to be grown in regions with a cold climate. Yield varies from 124 to 188 centners per hectare, making it attractive for winemakers focused on producing high-quality winemaking material.