The Doina grape variety belongs to late-ripening table-wine varieties with a ripening period of about 160 days and a sum of active temperatures of 2850°C. Bushes are vigorous, with satisfactory shoot maturity at 74%. Leaves of this variety are medium-sized, rounded, five-lobed, smooth and shiny, dark green in color, and hairless underneath. The petiolar sinus is open, wide, arched with a pointed bottom, and the flower is perfect. Bunches are medium-sized, cylindrical, dense to very dense, with a cluster mass varying from 200 to 350 grams; berries are oval, dark purple with a slight waxy bloom, weighing about 2.5 grams, and having juicy flesh.
The Doina variety is characterized by increased frost resistance, withstanding temperatures down to -23 to -24°C, as well as high resistance to major grape diseases such as mildew, powdery mildew, and gray rot, as well as phylloxera. However, the variety is susceptible to strong anthracnose attacks. The yield of the variety is 140-180 centners per hectare. For optimal cultivation, high-stem formers with short pruning to 4-5 buds and a medium load of 45-60 buds per bush are recommended, preferably on light loamy soils on southern and south-western slopes.
The Doina grape is widely used for producing white table wines and juices, as well as for making red and blend wines. Its juicy berries and dense bunches make this variety attractive for both winemaking and fresh consumption, highlighting its versatility and value in viticulture.
