REBO is a red technical grape variety created by the breeder Rebo Rigotti in 1948 in Italy. It is characterized by a medium-late ripening period of about 135-140 days and a hermaphroditic flower. Bunches are medium to medium-large, conical in shape, often winged and compact, with a weight ranging from 150 to 200 grams. Berries are round, dark blue, with medium-thick skin and firm flesh of a neutral taste, which ensures a harmonious flavor for future wines. The vine is vigorous with semi-erect canes, and leaves are of medium size, pentagonal with a characteristic petiole notch in the shape of the Latin letter V. The REBO variety prefers soils of medium density, primarily clayey with a slight limestone content, as well as climatic conditions ranging from moderately hot to hot. For cultivation, formation according to the Guyot type and long pruning are recommended. The time of budburst is late, which helps avoid damage from spring frosts. The variety has abundant yields, and resistance to fungal diseases and winter frosts is at a good level, making it reliable for viticulturists. The enological potential of the REBO variety is high: full-bodied red wines with excellent structure, rich anthocyanin content, and a delicate, pleasant aroma are produced from it. Wines have an excellent polyphenolic profile with round and soft tannins, making them suitable for barrel aging, both short and medium duration. Thanks to these qualities, REBO grapes are widely used for the production of high-quality red wines, which are valued for their harmony and aging ability.
