Ugni Blanc is one of the varieties with a centuries-old history. It is known that it was known to people already in Roman times. In the past, adding the varietal to some red wines was thought to improve their color qualities as well as their durability. Today, however, winemakers are not of this opinion.

Ugni Blanc is a late ripening white wine variety. Its grapes ripen in the first half of October. The vines are of strong growth, and the shoots are lush and upright. June blanc is susceptible to blight and oidium. Grapes are practically resistant to gray rot. The variety is sensitive to low winter temperatures, so it is recommended in areas with extreme low temperatures

Its leaf is medium to large, five-lobed, dense, slightly serrated. The petura is bent upwards. The upper surface is reticulately wrinkled with weak cobweb-like downy, and the lower surface is strongly bristly-downy. Upper incisions are medium to deep, closed with an ovoid opening. The lower incisions are shallow to moderately deep, lyre-shaped, or in the form of an acute angle. The caudal notch is open, lyre-shaped or closed with an elliptical opening. The bunch is medium to large (18.8/10.5 mm), conical, winged (with one or two wings), semi-compact, weighing 200-400 g. The grain is small to medium large (12.6/12.3 mm), spherical, weighing 2.0 to 2.6 g. The skin is yellow-green, with a weak wax coating and with rare small dark dots, medium thick and elastic.

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.

Under the soil-climatic conditions of the Black Sea, grapes of the Ugni Blanc variety accumulate 18-21% sugars and high titratable acidity - 7-9.5 g/dm3. The grapes of the variety are suitable for the production of white wines, wine materials for naturally sparkling wines and for wine distillate.

Ugni Blanc gives light, fine and fresh wines that have an unobtrusive aroma with floral notes. The soft and refined taste is immediately recognized by every wine lover. The color of June blanc is light to straw yellow. The balanced delicate taste is quickly felt. Some of the wines have fruity notes reminiscent of citrus fruits such as lemon or grapefruit. They do not improve in quality with aging and therefore aging is not recommended.

Ugni Blanc goes well with different types of food. Fish and seafood dishes are suitable. The preparation can be steamed fish, fish with leek and thyme, fish with milk sauce and baked fish, stuffed squid. You can also combine June blanc with boiled crab, crab souffle, crab salad or stuffed tomatoes with crab and mayonnaise. Some gourmets boldly combine this type of wine with different cheeses. Sticking to hard and fragrant goat cheeses is recommended here. According to many, the wine can also be consumed with various vegetable salads with fresh vegetables or pasta. It is recommended that the food be seasoned with saffron, thyme, marjoram or basil.

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