Sauvignon Blanc

Sauvignon Blanc is a French technical grape variety belonging to the Western European eco-geographical group. The bushes of this variety are characterized by vigorous growth and a sprawling form. Leaves are of medium size, rounded, with wavy-lobed edges and a light green hue with a yellowish tint, almost hairless and with edges raised upward. Young shoots are light brown with intensely colored nodes, while the crown and first leaves are covered with weak web-like fuzz. Bunches are of medium size, cylindro-conical or cylindrical in shape, of medium density or loose, with a long herbaceous petiole. Berries are small to medium-sized, weakly oval, greenish with a golden hue on the sunny side, with medium-density skin and juicy flesh of harmonious taste, sometimes with a weak grassy or nightshade aftertaste. The berries contain from 2 to 4 seeds.

The variety is characterized by good frost resistance up to -21°C and relative resistance to downy mildew, however, it is susceptible to powdery mildew and in rainy seasons is prone to damage by gray mold. Trunks and multi-year arms may be affected by bacterial cancer. Sauvignon Blanc tolerates the close presence of groundwater well and prefers light, cultivated sandy soils, on which it requires systematic application of organic and mineral fertilizers to ensure full nutrition.

The vegetation period of the variety is about 139 days, with harvest maturity arriving in the second or third decade of September. Yield reaches an average of 95 centners per hectare, maximum — 148.1 centners. For bush formation, a fan-shaped multi-arm training system with an optimal load of 35-40 buds and 23-24 shoots is recommended. To improve fruit set, pinching of green shoot tips is performed before flowering. Sauvignon Blanc is widely used for the production of high-quality table and sparkling wine materials, as well as for making juices and fresh consumption due to high juice yield and balanced sugar and acidity content.