ICE — a new white technical grape variety created by breeders at the Y.I. Potapenko All-Russian Research Institute of Viticulture and Viniculture (VNIIViV) through the crossbreeding of the Gruchevsky Bely and Phoenix varieties. This variety ripens in mid-September; the period from bud break to full berry maturity is 125-135 days. The leaves are of medium and small size, round, weakly lobed, and five-lobed. Bunches are of medium size and have a cylinder-cone shape; berries are oval or weakly oval, golden-white in color with a thick waxy bloom.
The ICE grape variety is distinguished by high juice sugar content — 22-24%, while titratable acidity is 6-7.5 g/l. It has high juice yield and resistance to diseases such as downy mildew and powdery mildew. Additionally, the variety can withstand frosts down to minus 27°C, making it suitable for cultivation in various climatic conditions. Thanks to these characteristics, ICE is widely used for the production of high-quality dry wines.
Saplings of this variety are distinguished by high yield and good taste qualities. They are supplied in packaging that ensures safety during transportation and are suitable for cultivation in different regions. ICE grapes are an excellent choice for winemakers seeking high-quality raw materials for the production of dry wines with rich taste and aroma.
