Gyulyabi Dagestani

Gyulyabi Dagestani is a late-ripening grape variety belonging to the eco-geographical group of Eastern Black Sea basin varieties. The bushes are characterized by high vigor, and the leaves have a five-lobed shape, varying from medium to large, with a rounded or transverse-oval shape, weakly hairy on the underside. Flowers are perfect, which promotes good pollination and crop formation. Bunches of this variety are large, cylindrical or cylindrical-conical in shape, dense, sometimes very dense, with deformed berries in dense clusters.

Berries are of medium size, round-oval or heart-shaped, dark pink or dirty pink in color with a waxy bloom and characteristic reddish-brown tubercles, giving a spotted appearance. The skin is thin but not strong, poorly separated from the flesh, which is fleshy and juicy with a simple taste. The berry juice is colorless, the sugar content of the juice is 15-17 g/100 cm³, and acidity is 5-7 g/dm³. Berries usually contain about two seeds.

The variety is characterized by high yield — from 130 to 180 centners per hectare, but its frost resistance is weak, and resistance to fungal diseases such as mildew and gray rot is at a medium level. Shoot ripening is good. Gyulyabi Dagestani is used mainly for the preparation of table wines in mixtures with other varieties, and is also valued for the possibility of fresh consumption. It is recommended for cultivation in the North Caucasus region, especially in the Republic of Dagestan.