MUSCAT DERBENT

Muscat Derbent is a mid-late grape variety bred in 1949 at the Derbent Experimental Station of Viticulture through cross-breeding the Agadai and Muscat Alexandria varieties. The bushes are vigorous with good shoot ripening; leaves are of medium size and five-lobed shape. Clusters are medium in mass, long, branched, and loose, sometimes with wings; berries are large, round or egg-shaped, greenish-yellow in color with a dense waxy bloom that acquires a pinkish-yellow hue upon overripening and good sunlight. The berry skin is thick and edible, while the flesh is fleshy and juicy with a pronounced muscat aroma. The variety is characterized by high yield – up to 18 tons per hectare, with berries having a sugar content of 16–18% and acidity of 5–6 g/l, making them an excellent raw material for fresh consumption, winter storage, and the production of high-quality dessert wines and juices with a rich muscat taste. Muscat Derbent differs in good transportability and storability, allowing for shipment to distant locations. Shoot ripening on vigorous bushes is good, contributing to stable fruiting. The variety has high resistance to main fungal diseases such as downy mildew, powdery mildew, and gray rot, reducing the need for frequent treatments and increasing yield reliability. Frost resistance is average, and pest damage levels, such as from the grape leafroller and spider mite, are moderate. Due to its qualities and universal application, Muscat Derbent is a popular choice both for fresh grape lovers and winemakers who appreciate a rich muscat aroma and high product quality.