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Rskavac, Crnka, Niševka, Zarčin
Serbia
Cober 5 bb
Early October
Prokupac is an indigenous red grape variety that had been neglected but is now regaining popularity. With a history spanning over a thousand years, it originates from Serbia. It produces red and rosé wines, and is also used in blends, as well as for making brandy and traditional grape spirits. The earliest written mention of Prokupac dates back to 1196 in the "Studenica Charter," where it is recorded that Župan Stefan Nemanja gifted vineyard villages to the Studenica Monastery. Travelers of that time, moving between Constantinople and Rome, also confirm its cultivation. In the 1970s, Prokupac covered more than 60% of vineyard areas in Serbia.
The must contains 18–22% sugar and 6–7 g/L acidity. With stronger pressing, the juice takes on a pinkish hue. The wine has a pleasant aroma and taste, is neutral-smelling, refreshing, and ranges in color from red to ruby-red. With prolonged maceration, the wine can become astringent due to tannin extraction. Typically, the must is left unpressed for 24 hours, resulting in a characteristic rosé wine.
The clusters are medium to occasionally large, moderately compact, and cylindrically conical in shape. Cluster weight ranges from 150 to 300 grams. Berries are medium-sized, round, slightly flattened (spheroid), with thick, blue-black skins dotted with abundant bloom. The berry's stalk scar is well defined.
Self-pollinating.
Prokupac has good resistance to gray mold, moderate resistance to downy and powdery mildew, and medium resistance to winter frost.
You can purchase seedlings of Prokupac grape at our garden center in the nursery located at Gornjem Crnjelovu, Glavna 65a.
Upon collection of the goods (seedlings), the Agromedžik nursery no longer has the possibility of supervision or care, and therefore cannot provide any further guarantee. Since seedlings are living beings, it is not possible to give a guarantee even a day after they leave the nursery. We cannot influence their maintenance and care, and consequently their further growth and development.
Our plants regularly undergo phytosanitary and vegetative inspections, therefore we do not have diseased or infected plants.
The depth of the pit is 40-50 cm, and the width is 30-40 cm.
First, a 5-6 cm layer of loose, fertile soil is placed at the bottom of the pit.
Cut the root of the vine seedling to 10 to 12 cm from the main stem (substrate).
Insert the vine seedling into the hole at an angle of 45°. The connection point of the coil should be 2-3 cm above the ground surface.
Once the seedling is placed in the hole, a layer of crumbly, fertile, and moderately moist soil is spread over the roots. The applied soil layer is then firmly pressed down.
The graft is supported by hand below the grafting point so that it does not move during pressing and compacting.
After the pressing and compacting of the soil is completed, the seedling is watered with 5 liters of water.
Then the remaining upper part of the hole is filled with a mixture of soil and organic fertilizer. The soil is first mixed with well-rotted manure, and then this mixture is poured into the hole and firmly compacted by pressing.
In autumn planting, apply finely crumbled soil over the planted seedling and form a mound so that only 1–2 cm of the branches remain exposed. The mound protects the seedling from freezing during the winter.
In spring planting, it is not necessary to form a mound.
