Brestovitsa

Name and synonyms:

Brestovica

Origin and distribution:

The Brestovitsa variety was obtained at the Pleven Institute of Vine and Wine in 1961 by crossing the varieties Italy x Yanter. It was approved by the DSK in 1982. It is distributed in small areas in almost all wine-growing regions of the country.

Botanical description (Roychev, 2012; IVV):

Young summerrassal. The crown is slightly mossy, waxy yellow. Young leaves are slightly mossy, light bronze to copper-red, shiny. The shoot is slightly mossy, with violet-red stripes.

Mature summerrassal. The internodes are medium long, medium thick to thick. The bark is light brown.

Sheet. The paste is medium-sized, five-pointed, deep-cut, thick, mesh-wrinkled, slightly bristly-moshy underneath, folded up, with each partition curved chute-shaped. The upper threads are very deep, closed with an elliptical opening and a flat, pointed bottom. The lower crests are deep, closed, of the same shape or open, lyrical, with a narrow mouth. The caudal incision is closed, with an elliptical opening, with the partitions often sitting up.

Grapes. Medium size (16.4/10.1 cm), semi-concise to concise, conical, often single-winged. The average mass of one bunch is about 300-350 g.

Grain. Very large (27.4/19.6 mm), oblong-cylindrical in shape, rounded to the tip, fleshy-juicy, with a pleasant and harmonious taste and a slight muscat aroma. The skin is thick, elastic, yellow-green to amber-yellow, with a thick waxy paste. The average mass of the grain is about 7-8 g, some individual grains reach up to 15 g.

Agrobiological characteristic:

Brestovitsa is an early ripening variety. For the region of Pleven, its grapes ripen in the second half of August. The vines are highly growing with good fertility. A suitable system of formation is ground and stem Guyot, but with success it can also be grown on various stem formations. Vineyards are attacked by fungal diseases and enemies. They are sensitive to low winter temperatures. The variety is prone to combing and millerandazh. In order to obtain high and quality yields, Brestovitsa must be grown on humidified, nutrient-rich and deep soils in the warmest microregions of the country. The variety has a very good affinity for the Berlandieri rootstock x Ripparia SO4.

Technological characteristic:

Brestovitsa is a typical dessert variety with a high percentage of grains in the grapes. The skins in the grains make up 5,00% of the structure of the grain, seeds – 1,10%, and the mesocarp 93,90%. Grapes accumulate enough sugars (16-18) %) at a moderate titratable acid content (6.1 – 6.7 g/dm)³). The grapes have very good transportability and storage and after ripening they remain fresh on the vines for a long time.

Variations and Branches. They're not known.