CHOCOLATE

Choclate is a medium-ripening table grape variety, characterized by large, dense clusters weighing from 400 to 1200 grams and large oval or elongated berries weighing 7-10 grams each. The berry color ranges from dark red and dark purple to almost black, covered with a bright waxy bloom. The flesh is fleshy, juicy, dense, and crisp, offering a harmonious taste with a distinct chocolate note. The skin is firm, ensuring good transportability and long-term storage, allowing enjoyment of the grapes during the winter-spring period.

Choclate vines are powerful with high growth vigor, and canes ripen well. Leaves are round, medium-sized, deeply lobed, with a smooth, shiny surface. The variety shows good compatibility with most rootstocks and high fruitfulness, supporting a load of 35-45 buds and pruning canes to 8-12 buds. Grapes begin bearing fruit already in the first or second year after planting, making it attractive to gardeners.

Choclate is highly resistant to major grape diseases such as downy mildew, powdery mildew, and gray mold, as well as frost hardiness down to -22...-23 °C, allowing cultivation even in northern regions with covered forms. The variety is not susceptible to cracking or damage from insects, further enhancing its commercial qualities. Thanks to the combination of excellent taste, high resistance, and good transportability, Choclate grapes are deservedly popular among both enthusiasts and professionals.