REKSAVI

Reksavi — late-ripening technical grape variety intended for the production of high-quality red table and dessert wines. Bushes are vigorous with medium-sized five-lobed leaves having medium cobwebby pubescence on the underside. Bunches are of conical shape with medium density and mass of about 190 grams; berries are small, blue-black, slightly flattened, with juicy flesh and colorless juice. Flowers are hermaphroditic, contributing to stable fruit set. Shoot maturation is good, ensuring harvest reliability. The variety shows increased resistance to major fungal diseases — downy mildew, powdery mildew, and grey rot — as well as tolerance to the root form of phylloxera, outperforming the control variety Cabernet-Sauvignon in these indicators. Frost resistance reaches -22 °C, allowing cultivation under various climatic conditions. Yield is stable at 7-8 kg per bush, equivalent to approximately 103 centners per hectare. Fruitfulness and fruit-bearing coefficients are at a high level, ensuring regular and abundant fruiting. Reksavi grapes are characterized by high sugar content in berries — about 20.4-21.6 g/100 cm³ and acidity of 7.5-7.9 g/dm³, imparting a harmonious and balanced taste to the wine. Wines from this variety have deep ruby color with pronounced varietal fruity-stony tones, making them appealing to connoisseurs of quality table and liqueur wines. Tasting score for dry wines reaches 7.9 points, confirming their high quality and unique taste characteristics.