The Eastern grape variety is a technical variety of medium ripening, developed by the Potapenko All-Russian Research Institute for Grape Breeding (VNIIViV Potapenko). The bushes are strongly growing, of medium height, hermaphroditic, trained as a two-arm cordons with a cordon height of about 1 meter. Leaves are of medium size, with three or five lobes, medium incision, with a vesicular surface and dome-shaped lateral teeth. Bunches are of medium size, cylindrical-conical or cylindrical in shape, dense, with a moderate surface. Berries are round, dark blue in color, with a thin, firm skin and juicy pulp, possessing a harmonious taste and a mild muscat aroma. The Eastern variety is distinguished by its high yield — about 140-150 centners per hectare at a planting scheme of 3 by 1 meter. Juice sugar content reaches 23.5 g per 100 cm³, acidity — 8.1 g per dm³, which ensures a balanced taste and distinctive aromatic qualities. The grape ripens in the second decade of September and is widely used for the production of red table wines with a tasting score of about 7.7 points. Juice from the berries of this variety is not colored, which is a feature in winemaking. The Eastern grape possesses good frost resistance — withstands temperatures down to minus 27 degrees Celsius, but requires winter covering of bushes. Disease resistance is at the level of parent varieties, which contributes to a stable high yield. Due to its characteristics and taste qualities, the Eastern variety is in demand in winemaking, especially in the climatic conditions of the Lower Donbass.
