Gviane is a technical grape variety of medium maturation period, bred by clonal selection from the Cabernet Sauvignon population at the NIIVV 'Magarach'. This variety is distinguished by high yield, reaching up to 160 centners per hectare, as well as improved sugar accumulation — about 26.6 g/100 cm³, which ensures a high must yield. Gviane is intended for industrial cultivation and is widely used in the winemaking industry for the production of red table, fortified, and dessert wines.
The variety has large clusters of cylindrical or conical shape of medium density, and berries — large, round or oval, dark blue color with a characteristic bluish bloom. The berry flesh is juicy and meaty, with a harmonious balance of sugar and acid, which gives the wine a full-bodied structure and rich taste. In the aroma of wines made from Gviane, notes of black currant, blueberry, cherry, as well as spicy shades of black pepper and cloves are clearly audible. The color of the wine is deep ruby with brick shades appearing over time.
The variety has relative resistance to diseases and pests, however requires preventive treatments to maintain vine health. The winemaking qualities of Gviane allow creating wines with high aging potential, especially when aged in oak barrels, where drinks acquire new taste and aromatic nuances. The versatility of the variety is manifested in the possibility of producing various types of wines — from dry red and rosé to fortified, which makes it a valuable choice for winemakers.
