Bianca grape is an early-ripening white grape variety developed in the 1960s by crossing the Villar blanc and Chasselas blanc varieties. This variety features medium-sized vines with upright shoots and an airy canopy. Bianca's clusters are small, cylindrical or pyramidal, weighing approximately 90-120 grams, with moderate density. The berries are medium to small in size, round or slightly oval, yellow-green in color with a pinkish blush, weighing 1.5 to 2.5 grams, and contain 1-3 seeds. The flesh is juicy and fleshy, with a thin skin that imparts a harmonious flavor with floral-honey and muscat notes.
The Bianca variety is characterized by high sugar content, with sugar levels in the juice reaching up to 28%, and acidity of about 7-9 g/l, making it suitable for producing various types of wine — from dry and semi-sweet to fortified and dessert wines. The grapes can remain on the vine for an extended period, accumulating sugar with only a minor reduction in acidity, which broadens winemakers' options for harvest timing and final product type. The fruiting coefficient is approximately 1.8-1.9, and shoot maturation is good.
Bianca exhibits high resistance to fungal diseases such as mildew, oidium, and gray rot, as well as tolerance to phylloxera. The variety’s frost resistance reaches -25-27°С, enabling cultivation in harsh continental climates. It is recommended for non-covered, rootstock-based cultivation without chemical protection. The variety is compatible with most rootstocks and requires pruning to 4-6 buds. Due to its qualities and adaptability, Bianca is successfully cultivated in many viticultural regions, including demanding quality wine regions in Germany.
