The Dimyat variety is an old local variety and is the leading white variety in the Black Sea region.

The Dimyat is a late, both wine and dessert variety. Its grapes ripen in the second half of September. It has strong growth, high fertility and high yield. It grows well on steeper terrains with calcareous soils. Suffers from drought. According to the specialists, it has a good affinity for all the pads distributed in our country. It is unpretentious and is grown with relatively simple agricultural techniques (regarding pruning). Its main disadvantage is its low resistance to cold, although it has a good recovery ability. The bigger problem is that it is a late ripener and often if the autumn is wet, gray rot develops which destroys the grapes.

The moderate-continental climate, strongly influenced by the proximity of the Black Sea, with the characteristic breeze circulation, the relatively dry summer and the long and warm autumn, influence the development of specific characteristics of the variety in this region, making it suitable for PDO and PGI registration.

Its leaf is medium-sized, longitudinally oval, five-lobed, fluffy. The petura has a reticulate wrinkled, to small-bubbled surface. The middle paw ends with an elongated tooth. The upper incisions are medium deep, lyre-shaped, with parallel sides and a sharp bottom. The lower incisions are open, shallow. The teeth are large, triangular, with a wide base. The veins (neuratura) up to the first branch above, sometimes also below, are colored wine red. The petiole is medium long, slightly downy and strongly bristly. The autumn color of the leaves is yellow.

The bunch is medium-sized, conical, sometimes winged, semi-compact. The handle is thick, woody at the base, fragile. The grain is large, oval, greenish-yellow. The zipper is thin. The meat is juicy, tasty, fresh, with a faint vanilla aftertaste.

As a wine variety, it is used mainly in two directions - to produce pleasant, table, dry white wines that are rich in color with bright greenish hues, complex aroma, with accents of pine honey, roasted nuts and pear with vanilla. The finish is spicy, and the body tight and dense, with a fruity aftertaste.

The variety is extremely suitable for blended wines and goes well with Varna misket.

Due to its aromatic profile, smoke wine pairs well with Asian foods, but also with Balkan stew, fish with denser white meat. Also pasta and risotto with asparagus and/or cream sauces, cheese-based desserts, nuts.

The "Sea and Wine" project aims to raise awareness about the benefits of PDO and PGI registration, thereby increasing the competitiveness of wines from the Black Sea region.

More information can be found on the official website: www.sea-and-wine.com