Tsimlyansky Black is a red technical grape variety traditionally cultivated in the Don region. It belongs to the ecogeographical group of grape varieties of the Black Sea basin and is the result of crossing the Plechistik and Kukur white varieties. Bushes have medium growth vigor and bisexual flowers. Bunches have a cylindrical-conical shape with a wing, with an average mass of about 140 grams. Berries are round, dark blue in color, weighing approximately 1.2 grams, with a dense, edible skin and juicy, cartilaginous pulp. A characteristic feature is a peduncle in the form of an acute thin spine about 1 mm long, as well as a dense waxy bloom on the surface of the berries. The taste of the berries is distinguished by variety tannin and a specific aroma. The variety ripens at the end of August - beginning of September, the duration of the productive period is 130-135 days. In technological maturity, berries accumulate about 23 Brix sugar, and upon overripening - up to 26 Brix, juice acidity is 6-7 g/l. Tsimlyansky Black is characterized by medium winter hardiness, withstanding temperatures of up to -19-21°C, but has low resistance to fungal diseases, especially downy mildew and powdery mildew, which requires a careful complex of protective measures and winter covering. Yield is average, the variety is demanding on soils and growing conditions, and also has low transportability. The main purpose of the variety is technical, it is widely used for the production of quality still and sparkling wines, including rosé wines with an exquisite and non-trivial aromatic spectrum. Thanks to its characteristics, Tsimlyansky Black is suitable for high-class winemaking, as well as for making juices. Its unique taste qualities and aromas make this variety in demand among winemakers seeking to create wines with a characteristic and rich bouquet.
