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IVES 9 IVES Conference Series 9 GiESCO 9 «Nektar» -the new red variety wine grape aromatic high quality

«Nektar» -the new red variety wine grape aromatic high quality


Context and purpose of the study – The multi-annual study of the International Genetic Bank of the Grape Vine has shown that red varieties are enough, but the red varieties that produce high-quality red wine are minimal. This paper presents is the create, the study and amplographic description the new red variety “Nektar”. The new red variety “Nektar” was created at the Athens Vineyard Institute in 2012.  

Material and methods – The variety created by crossing by the method of hybridization of the newly Greek variety “Makedonas” (“Ksinomauro” x “Cabernet Sauvignon”) with the newly Greek variety “Tihi” (“Augoulato” with the pollen mix of varieties Cabernet-Sauvignon and Grenache noir).

Results – The “Nektar” is is a new red grape variety wine-making quality aromatic. The duration of the variety from budburst to maturity is 136-145 days. The variety is very strong with large shoots growth (2.1 – 3.0 m). The growth of shoots is higherover 95 %. The average mass of cluster is 360 g and the yield are high, 15-20 t / ha. The “Nektar” grape variety is medium, spheric,middle density, the diameter 15 mm, with anaverage weight of 1,9 g and a blue-black color.The flower is hermaphrodite. The pollen is fertile.The quantity of seeds in berry is3-4. The skin is thick with high strength. The flesh isnone or very weak, with a special flavor of the variety, green paper. The content of sugar in must is greater than 24 %. The “Nektar” variety, based on its ampelographic and natural characteristics, is classified in the group of varieties convarietasponticaNeqr. It is distinguishedfrom by its high resistance to drought and fungal diseases compared to other varieties of Vitis vinifera L. The variety is intended for the production of high-quality red wines, and very aromatic juices. Can be used in the genetic improvement of vitis vinifera varieties as a qualitydonor


Publication date: June 18, 2020

Issue: GiESCO 2019

Type: Poster


P. Zamanidis1, Ch. Paschalidis2, L. Papakonstantinou3, D. Taskos1 and E. Vavoulidou4

(1) Department of Viticulture of Athens. Institute of Olive Tree, Subtropical Cropsand Viticulture. Hellenic Agricultural Organization-DEMETER 1 S. Venizelou Str., 14123, Lykovrisi, Attiki, Greece.
(2) Technological Educational Institute of Peloponnese, School of Agricultural Technology, 24100 Antimalamos, Kalamata
(3) Agricultural University of Athens, 75 IeraOdos str., 11855, Botanikos, Attica
(4) “ELGO DIMITRA” Athens Soil Science Institute. 1 Venizelou St., 14123 Lykovrysi, Attica

Contact the author


Hybridization, variety, shoots, leaves, inflorescence, cluster, berry 


GiESCO | GiESCO 2019 | IVES Conference Series


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