DARDAGAN

The Dardagan grape variety is a local variety of the Republic of Crimea, intended for technical use, in particular for the production of table and dessert wines, as well as for fresh consumption. The ripening period occurs at the end of August, which falls into the medium category. Bushes are medium-sized, while clusters are large, conical or cylinder-conical, often loose and highly branched, which contributes to high yield. The average cluster weight is about 335 grams, and berries have an oval or wide-elliptical shape, greenish-yellow in color with brown tan spots on the sun-exposed side and a weak waxy bloom. Leaves of the variety are medium-sized, rounded, three- or five-lobed, with dense cobwebby pubescence on the underside or with very weak bristly pubescence, the petiole cleft is open and most often equilateral. Berries have an average weight of about 2.9 grams, are juicy with a thin skin of medium strength. The pulp is crisp, with a pleasant refreshing taste. The juice is colorless, with a sugar content of 18 to 21.2 g per 100 cm³ and acidity of 5-6 g per dm³, which ensures a harmonious taste and a good basis for winemaking. The variety differs in medium resistance to fungal diseases, such as oidium and gray rot, and weak susceptibility to downy mildew. It is winter-hardy and capable of withstanding temperatures down to -20 degrees Celsius. Winemaking material from Dardagan is characterized by transparency, light straw color, and a moderate floral aroma with shades of crushed greens. The wine taste is of moderate fullness and freshness, which makes this variety valuable for winemakers and lovers of quality table grapes.