Dimyat
| Variety Passport | |
| Country of origin: | Bulgaria |
| Breeder: | Institute of Viticulture, Pleven |
| Variety number VIVC: | 5716 |
| Prime name: | Dimyat |
| Breeding number: | 4/24 |
| Principal Synonyms: | Dimiat, Grobweisser, Smederevka, Smederevka Bianka, Szemendriai Feher, Semendru, Zoumiatico Dertonia, Galan, Damyat |
| Year of obtaining / registration: | Clone 4/24 was approved by IASAS in 2009 |
| Pedigree confirmed by markers: | Coarna Alba x Heunisch Weiss |
| Species: | Vitis vinifera |
| Ripening period: | Late |
| Classification and Use: | Wine, Fresh consumption, Dry Table Wines, Sparkling Wines, Distillates and Brandy |
| Resistance group: | Susceptible |
| Data Sources: | Vitis International Variety Catalogue (VIVC), Институт по лозарство и винарство — Плевен |
| Agrobiology | |
| Flower type: | hermaphrodite |
| Downy mildew susceptibility: | 4 points (highly susceptible) |
| Powdery mildew susceptibility: | 4 points (highly susceptible) |
| Botrytis susceptibility: | 2 points (resistant) |
| Winter hardiness: | Non-hardy (-15...-17°C) |
| Pruning length: | short, 2-4 buds |
| Clusters and berries | |
| Bunch shape: | conical |
| Bunch density: | medium |
| Average bunch weight: | 300-400 g |
| Berry shape: | oval |
| Berry skin color: | white |
| Average berry weight: | 3,95 g |
| Seed development: | seeded |
| Flesh texture: | juicy |
| Berry skin thickness: | medium |
| Berry skin texture: | tender |
| Sugar content: | 18-20% |
| Total acidity: | 7-8 g/l |
| Berry Flesh Color: | Non-colored |
| Flavor type: | Varietal |
| Ampelographic overview |
Main Characteristics of the Variety
Dimyat is an ancient late-ripening white technical grapevine variety. The vines possess moderate to vigorous growth, and the vegetative period from budburst to technological maturity lasts approximately 170 days. Full ripening of the crop occurs in late September or early October in the Pleven region, and during the first half of October in the Black Sea region. The average cluster weight varies from 300 to 400 grams. The yield capacity is high. Berries accumulate 18–20% sugars with a titratable acidity of 7–8 g/l. This grapevine variety is used primarily for winemaking, though it is also suitable for fresh consumption.
Morphological Description of the Variety Features
Based on ampelographic research, the following morphological parameters have been documented:
- Young shoot (tip): The tip is heavily pubescent, felted, with a faint rusty coloration and a pale pink margin along the edges. The shoot is colored violet, decreasing in intensity downwards.
- Mature leaf: The size is medium to large, the blade is thick, wide, and saucer-like upturned. The indentation is medium, and the leaf is five-lobed or occasionally three-lobed. Upper sinuses are lyre-shaped, open, with a medium base. The petiolar sinus is closed, often with overlapping lobes or a narrow elliptical opening.
- Mature canes: Internodes are of medium length (6–7 cm) and medium thickness, with a light chestnut color. The nodes are prominent, of a darker chestnut hue with a violet tint.
- Cluster: The shape is conical, often featuring a single wing. The density is medium to loose. A periodic non-uniformity of berry size within a single cluster is observed.
- Berry: The shape is oval, and the size is medium to large (18.13 x 16.78 mm). The skin is greenish-yellow with a tan on the sun-exposed side, of medium thickness, fragile, and covered with a thin layer of bloom. The pulp has a juicy-fleshy texture.
Agrotechnical Features of the Dimyat Grapevine Variety
The Dimyat grapevine variety is characterized by a very high potential fertility, including the lower eyes on annual shoots. Consequently, short pruning to spurs is recommended. The plants are vulnerable to downy mildew and powdery mildew but demonstrate practical resistance to botrytis bunch rot. Winter hardiness is low, and the grapevine variety is severely damaged by winter frosts. High-stem training of the vines is permissible only in regions with mild winters that guarantee the absence of critical temperatures. The regeneration capacity after freezing is rated as very good. The grapevine variety shows compatibility with standard rootstocks.
Winemaking and Product Characteristics
White dry wines, distillation wine materials, and sparkling wines are produced from the raw material of the Dimyat variety. Finished dry wines have a straw-yellow color, characterized by a harmonious taste with pronounced freshness and a delicate vanilla aroma. When cultivated in warmer wine-growing zones, the grapevine variety allows for obtaining a harmonious wine material with a balanced ratio of sugar content and juice acidity.