Italia

Main Characteristics

The grape variety Italia was obtained in 1911 in Italy by the famous breeder Alberto Pirovano by crossing the parental pair Bican × Muscat Hamburg. According to its technological properties and cluster structure, it is a typical table grape variety of high value. The vegetative period from the beginning of budburst to the onset of harvest maturity of the berries under the conditions of the southern viticulture zone takes 152–160 days, requiring a significant sum of active temperatures within 3250–3300 °C. The product belongs to the late ripening period, and full maturity of the berries occurs in late September. The vines are characterized by high vigor, while the one-year-old shoots mature well (up to 80% of their length). The grape variety Italia is distinguished by a high but annually fluctuating yield, the indicators of which at variety testing plots average from 135 to 141.6 centners per hectare.

Clusters of this variety are large (length is 18–21 cm, width — 12–14 cm), have a cylindro-conical shape, are often branched, and are characterized by a relatively loose structure. The average bunch weight is 342 g. The cluster stem is non-lignified, fragile; the rachis also breaks very easily, which requires careful handling during harvest. The berries are very large (length 24–28 mm, width 12–14 mm), oval or egg-shaped (ovate), matte, and colored in an attractive yellowish-amber hue. The berry skin is thick and durable, covered with a thick waxy bloom (pruin). The pulp features a fleshy texture and outstanding taste qualities with an original muscat-citron aroma. From 2 to 4 large seeds are inside each berry. The sugar accumulation in the juice during the harvest period reaches 14.8–19.1 g/100 ml with a titratable acidity of 6–10 g/l. The sensory evaluation score of fresh grapes is very high and stands at 8.7–9 points.

Morphological Description of the Grape Variety Italia

• Young shoot (tip): The tip of the young shoot and the first leaf are white due to dense felted pubescence, and they also bear pink spots.
• Young leaves: The first leaves are characterized by a whitish-golden coloration. Subsequent developing leaves become light green with a distinct golden tint.
• One-year-old mature shoot: It has a brown color, while the nodes are colored more intensively.
• Formed leaf: Leaves are very large in size, 5-lobed, deeply lobed, and dark green in color. The leaf blade is coarse, with a strongly wavy, bullate, or coarsely wrinkled surface. The edges of the leaf blade are turned upward, and the central lobe is slightly elongated. The lower surface of the leaf is covered with araneose-bristly pubescence.
• Leaf incisions and sinuses: Upper lateral sinuses are deep, closed, and egg-shaped. Lower sinuses are also deep, open, lyre-shaped with a narrow base, or closed. The petiole sinus is open and lyre-shaped.
• Teeth: The teeth at the ends of the lobes, as well as the marginal teeth, are very large, triangular in shape with a wide base and convex lateral sides.
• Saplings: Saplings form semi-prostrate shoots with pubescent tips and deeply lobed 3-lobed leaves, in which the central lobe is spirally curved. The autumn color of the leaves turns yellow.

Agrotechnical Features

The grape variety Italia is suitable for commercial cultivation in limited, most heat-provided areas, where the isotherm of the average absolute minimum temperature does not drop below minus 18 °C. For stable fruiting, it is advisable to use a covered or semi-covered culture, provide a high agrotechnical background, and promote the gradual accumulation of multi-year perennial wood. A low-stem fan training system with a load of 20–22 green shoots or a double-armed Guyot with mixed pruning and a load of 13–15 shoots is recognized as the optimal bush training system. With the fan system, the canes are pruned long, leaving 10–12 buds per fruitful shoot. The vine spacing is 2.5–3 × 1.5 m. In terms of best rootstocks, the grape variety Italia is well compatible with Riparia × Rupestris 101-14 and Berlandieri × Riparia Kober 5BB. Berry shotting (millerandage) is practically not observed in this variety.

The share of fruitful shoots on a vine ranges from 33% to 46%. The fruiting coefficient is low — 0.2–0.5, while the fruitfulness coefficient is 1.1–1.2. The mechanical properties of the berries are excellent: they are firmly attached to the pedicels, withstanding a separation force of 445 g and a crushing resistance of 1820 g. Thanks to this, the grape variety Italia is highly transportable, handles long-distance transportation well, and is suitable for long-term storage. In addition to fresh consumption, the harvest is used in culinary preparation for high-quality compotes, jams, and marinades.

The variety has a low natural resistance to pathogens: it is moderately affected by downy mildew (mildew) and gray rot of berries, and is highly susceptible to powdery mildew (oidium), which dictates the need for an intensive system of chemical vine protection. The frost resistance of the variety is low: in unfavorable winters, the mortality of main buds in southern regions reached 100%. At the same time, the regenerative capacity to restore the yield due to shoots from replacement and dormant buds is poorly developed.