Serbian new grape wine varieties

In the eighties and nineties of the twentieth century scientific institutes in Beograd
and Novi Sad (the former Yugoslavia , today Serbia) had had some of the best
scientific centers for the agricultural researches. Lots of attention was paid to the
plantation crossing and many new grape varieties were made.
In the grape breeding initial task was improvement of the quality of local grape
varieties cross-breeding with top quality Western European grape varieties.
After that second phase was to improve grape cultivar resistance to low winter
temperatures and in the end in the third phase the target was increase in fungal
disease resistance and better grape and wine quality .
Twenty years of work as a result gave a 9 of internationally renowned grape
variety and more than 20 recommended by the local authority.
Currently, the market has accepted only a few of them. Here we will give a brief
description of those which produce wines that can be found in stores.
New white varieties are mainly used in blends, except Sila and Morava which
used for production of single wine (interesting Sila is very popular in northern
part of country Vojvodina, and Morava in highlands of Central Serbia. ) From red
varieties, currently , the only commercial production is of Probus varieties, these
wines are very good and should be that this variety has excellent future.

There is brief description :

Morava
Morava grape variety is a Serbian local cultivar
created by interspecies crossing ((KUNBARAT X
TRAMIN) X BIANCA)) x Rhone Rishling Weise
(authors: Cindric Korac,)
Ripens in III - IV epoch, high yield (12 000 kg/ha).
Contains 18-20 percent of sugar and I 9 -10g/l
acidity. Winegrower love it because it is resistant to
diseases and very resistant to low temperatures
Gives aromatic and heavy wine with plenty of acid.
Very promising grape variety.
(It was named of Serbian river Morava. )

Neoplanta
Neoplanta grape variety is a Serbian local cultivar
created by crossbreeding from Smederevka x
TRAMINER ROT. (author: Milisavljevic)
Ripens in III epoch, high yield (12 000 kg/ha).
Contains 18-20 percent of sugar and I 5 -6g/l low
acidity. Does not like low temperatures and frosts.
Gives dry and semi-sweet wines with strong
Muscat aroma with height sugar and low acidity.
(It was named of by old Roman name from Novi
Sad town )

Panonia
Panonia grape variety is a Serbian local
cultivar created by interspecies crossing
((KUNBARAT X TRAMIN) X BIANCA)) x
Rhone Rishling Weise (authors: Cindric
Korac, Kovac,)
Ripens in II epoch, middle yield (8 000
kg/ha). Contains 20-22 percent of sugar
and 7-9g/l acidity. Resistant to diseases
and low temperatures.
Gives wine with much sugar and plenty of
acid, very harmonious, but not too
aromatic .
(named after the Pannonian Plain, it
belongs to the northern part of Serbia,
Vojvodina region)

Petra
Petra grape variety is a Serbian local
cultivar created by crossbreeding from
Kumbarit x Pinot Noir (authors: Cindric
Gaji, Kovac,)
Ripens in III epoch, middle yield (8 000
kg/ha). Contains 22-26 percent of sugar
and I 5 -8g/l acidity. Very resistant to low
temperatures.
Due to the large amounts of sugar and
muscat scent suitable for the production of
dessert wines. It is also recommended for
the production of aromatic grape spirits.
(It was named of by of authors first name
name, Petar Cindric)

Sila
Sila grape variety is a Serbian local
cultivar created by crossbreeding from
Kevedinka x Chardonnay (authors:
Cindric Lazic, Kovac,)
Ripens in IIII epoch, high yield (12 000
kg/ha). Contains 12-18 percent of
sugar and I 5 -8g/l acidity. Does not like
low temperatures and frosts.
Gives light wine with plenty of acid,
very refreshing. Popular in the
Vojvodina region ( north part of
country)
(It was named of by initial letters of
authors name Sima Lazic )

ZUPLJANKA
Zupljanka grape variety is a Serbian
local cultivar created by crossbreeding
from Prokupac x Pinot Noir, author:
Milisavljevic .(interesting , red parents
white child).
Ripens in III epoch, very high yield (15
000 kg/ha). Contains 18-20 percent of
sugar and I 7-12 g/l acidity. Middle
resistant to low temperatures. And low
resistant to diseases.
Gives refreshing, full wine with very
pleasant bouquet , but it very prone to
malice fermentation, and because the
most commonly used in the blending
(coupaging)..
(It was named of area Zupa
Aleksandovacka, which is the heart of
the Serbian viticulture. )
Probus
Probus grape variety is a Serbian local
cultivar created by crossbreeding from
Kadarka x Cabernet Sauvignon
(authors: Milisavljevic, Lazic, Kovac,)
Ripens in III epoch, middle yield (8000
kg/ha). Contains 15-25 percent of
sugar and I 5 -12g/l acidity. Does not
like low temperatures and frosts.
Gives rich wine with harmonious
taste and pleasant aroma. Intensely
colored.
(It was named of the Roman emperor
Markus Aurelius Probus who was
reconstructed of vineyards in Fruska
Gora in III century.)