Mavrud

Main Characteristics of the Variety

Mavrud is an ancient autochthonous late-ripening technical red grapevine variety belonging to the Black Sea eco-geographical group. The period from budburst to technological maturity of the berries averages 170–175 days. Under the climatic conditions of Plovdiv and Asenovgrad, the crop ripens in late September or early October, while in the Pleven region, it reaches maturity during the first decade of October. Vineyards demonstrate medium to vigorous shoot growth, showing good overall yield stability. The average cluster weight is approximately 300 grams. This grapevine variety is intended exclusively for winemaking.

Morphological Description of the Variety Features

Based on official ampelographic standards, the following external features have been determined:

• Young shoot (tip): The tip of the young shoot is felted-white with a distinct pink margin. The unfolding leaves have heavy pubescence on both sides, acquiring a grayish-green tint and pink edges. The herbaceous shoot is light green with longitudinal wine-red stripes and is heavily pubescent.
• Mature leaf: The leaf blade is large (20.1 x 19.5 cm), thick, five-lobed, and corrugated or saucer-like upturned along the margins. The lower surface features abundant webbed-bristly pubescence. The upper sinuses are deep, closed, with a wide elliptical opening, often bearing an additional tooth at the base. The lower sinuses are open, of medium depth, and lyre-shaped. The petiolar sinus is open, deep, arched, and wide, with a flat rounded base.
• Mature canes: The annual cane is nearly cylindrical, with medium length and thickness of the internodes. The surface is slightly ribbed, colored chestnut-reddish with brown stripes and a violet tint on the prominent nodes, and covered with bloom.
• Cluster: Of medium size (16.3 x 10.9 cm), conical, and equipped with developed lateral lobes (winged). The density varies from semi-dense to dense.
• Berry: Spherical, small to medium in caliber (12.6 x 12.2 mm), with a mass of 1.5–1.6 grams. The skin is elastic, of medium thickness, dark blue, and covered with an intensive layer of waxy bloom. The pulp is juicy, and the taste is harmonious and fresh.

Agrotechnical Features of the Mavrud Grapevine Variety

The Mavrud grapevine variety shows stable fertility, but productivity fluctuates significantly across years. The vines react sharply to overloading: an excess of clusters drastically degrades must conditions and delays ripening. The plants are highly susceptible to downy mildew and powdery mildew, but the mature crop is practically resistant to botrytis bunch rot. Winter hardiness is low; the grapevine variety is easily damaged by winter frosts. High-stem training of the vines is permissible only in viticultural zones where winter air temperatures guaranteed not to drop below -16°C. The grapevine variety demonstrates poor affinity with most standard rootstocks, forming swelling overgrowth at the graft union. Optimal results regarding the yield of first-class nursery stock are recorded when using the MK 4 rootstock.

Winemaking and Product Characteristics

The mechanical composition of the clusters is characterized by an increased proportion of solid fractions (skin, seeds), which ensures high extract and significant phenolic content in the must. The theoretical juice yield exceeds 82%. The sugar content of the berries fluctuates from 17% to 22% depending on the conditions of the vintage, while titratable acidity holds within 6.5–10.5 g/l. This grapevine variety yields deeply colored ruby and garnet wines with high aging potential. Following maturation in oak barrels, the finished product acquires outstanding organoleptic qualities, balance, and softness.