Grape Isabella

Isabella grape is a late-ripening table and technical variety developed in the 18th century in the USA as a natural hybrid of American and European species. The vines are vigorous with good rooting ability, and shoots mature at a moderate rate. The flowers are perfect and do not require additional pollination. The clusters are cylindrical-conical in shape, medium in weight (140–200 g), and have a loose structure. The berries are medium-sized, round or oval, dark blue or black in color, with a characteristic waxy bloom. The skin of the fruit is thick and tough, providing good storage quality and resistance to mechanical damage. The flesh of Isabella grapes is juicy, slightly acidic-sweet, with a distinct strawberry aroma that gives the berries a unique flavor. The sugar content of the berries is 16–18%, and acidity ranges from 6–7 g/l. The variety is highly resistant to fungal diseases and phylloxera, and can withstand temperatures down to -30°C. It tolerates high humidity well but is less resistant to drought, making it suitable for cultivation under various climatic conditions. Isabella is widely used for fresh consumption as well as for making table wines, compotes, jams, and juices. Due to its low maintenance requirements and disease resistance, this variety is one of the most popular among grape growers. Its distinctive aroma and taste make it highly sought after both in home and industrial winemaking.