SUPAGA Table Grape Vine

The Supaga grape variety is an excellent one for the grower who otherwise gives up caring for the vines. Originally a Latvian variety from breeder Paul Sukatnieks, it is suitable for growing in any growing area. A major advantage of the Supaga variety is its resistance to frost, which is particularly pleasing for growers in difficult locations. The variety is popular in its Latvian homeland, but also in other Baltic countries. It can be marketed as a green grape variety for universal use, as a table grape, for cider and wine production. However, its flavour characteristics predestine it mainly for direct consumption as a table grape.

Caring for the Supaga vine

Planting container-grown vines is easy, while open-rooted vines are recommended to be planted in spring. The ideal location is the slopes of the southern hills. In a normal garden, do not plant them in places where trees have grown in the past and the remains of their roots are rotting in the soil. The soil is undemanding, but if we want to be consistent and offer maximum favourable conditions, a slightly acidic soil with a pH of 6 - 6.5 is ideal. Plant the young plant in a conventional garden with mulch on top. It will prevent overcrowding, retain moisture and increase its visibility.

Supaga enjoys resistance to frosts quoted as low as -28°C, but also to many diseases and common ailments. Compared to many others, it will require less intervention and care. The above-ground part is also resistant to mildew. It grows densely and can easily reach 4 metres. The fruiting shoots are roughly 80% and the flowers are self-pollinating, being a good pollinator of other varieties as well. Do not be afraid to remove excess leaves. They can be noticeably large and can be an unnecessary energy sink for the plant. It has abundant annual growth, so removing large leaves is no worry.

Grape harvest

In spring (February to March) leave 6 buds (buds) on the table variety. They bear well, bunches with very good flavour and aromatic qualities. The clusters can be about 350 grams, medium thick with round to slightly oval green, greenish-yellow to amber berries when fully ripe. They are of the same size as each other. It takes about 120 days from budding to maturity. Harvesting is possible at the end of July or, at higher altitudes, during August.

The berries weigh around 5 grams and are tasty, with a firm skin, but easily digestible. The flesh is not slimy and the fruit is pleasantly aromatic. The mature plant produces a really rich crop which, with good care, can be in excess of 50 kilograms. According to some sources, more than 60 kilograms. The fruit is hardy and can withstand transport, making it a suitable variety for industrial cultivation, distribution and sale.

Interesting final fact: the Asian-sounding name Supaga is actually based on the first two letters of the breeder's surname, followed by the first two letters of his first name and his wife's first name.