The Vrachansky misket is an old white wine grape variety that thrives along the Black Sea coast. The moderate-continental climate, strongly influenced by the proximity of the Black Sea, with its 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.

The Vrachansky misket is a medium-ripening white wine variety. Its grapes ripen in the second half of September. The vines are of moderate growth, medium fertility and yield. It is not prone to combing and millerandage. It is sensitive to downy mildew and oidium. Grapes are practically resistant to gray rot. The vines are highly sensitive to drought and low winter temperatures.

Its leaf is mostly large, five-lobed, wider than long, thick, slightly cut, reticulately wrinkled, and glabrous and sparsely bristly below. The upper lateral incisions are shallow to moderately deep, open, lyre-shaped, with nearly parallel sides. The lower lateral incisions are shallow in the shape of an acute angle. The tail notch is open, arched. The cluster is medium-sized (11.6/8.4 cm), conical, winged, semi-compact, weighing 118 - 156 g. The bean is medium large (13.2/15.3 mm), oval, with a large flat spine, weighing 2.3 to 2.5 g. Skin - thick, tough, greenish-yellow, with a tan, with abundant wax coating, with small rare dots.

Grapes of the Vrachanski Misket variety accumulate enough sugars - 21-24% with relatively low titratable acidity - 4.6-5.8 g/dm3. It is suitable for the production of white wines, and only in certain years for high-quality dessert wines.

The color of Vrachanski Misket wine is straw yellow with greenish hues. Its fragrance is a lush floral bouquet that captivates the attention with a mix of violets, field flowers, petunia, violets and dried herbs. Taste - fine body with good freshness and balance of small yellow fruits and edible flowers and has an aromatic finish. It is suitable for combining with interesting spring salads, fish appetizers, seafood with cream sauce. Good choices are seafood, especially crustaceans and baked or grilled fish, as well as seafood pasta. Of the cheeses, the hard and aromatic goat cheeses are recommended.

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