Karaburnu

Karaburnu is an ancient late-ripening table grape variety originating from Anatolia, with a ripening period of approximately 150-160 days, usually reaching full maturity in October. This variety is widely cultivated in countries with a warm climate, especially popular in Bulgaria and successfully grown in southern regions of Ukraine, such as the Odessa region. Karaburnu is characterized by vigorous, strong vines and clusters of medium weight around 600 grams, which can reach up to 1.5 kg. The clusters have medium density and a conical shape with a branched structure.

The berries are large, light green in color, acquiring a matte hue with sun-burnt tones on the side facing the sun upon full ripening. The berry shape is elongated-elliptical, weighing on average 8-10 grams each, containing 1-2 seeds. The skin is fairly dense but easily ruptures. The flesh is dense, fleshy, and juicy, with a harmonious and pleasant taste. Thanks to these qualities, Karaburnu grapes are excellent for fresh consumption, exhibit high transportability, and maintain freshness for up to a month on the vine.

Additionally, this variety is widely used in culinary applications for making jams, compotes, jellies, and marinades. Karaburnu shows good resistance to oidium but is susceptible to mildew, thus requiring mandatory fungicide treatment. For successful cultivation, it is recommended to select southern regions with a warm climate, considering the variety's frost resistance down to -15°C. Pruning should be long, with 10-12 buds, promoting high yield.