Vitis vinifera

About Vitis vinifera

Vitis vinifera, Grapevines are vining plants predominantly from the Northern Hemisphere, including North America and Eastern Asia. Many grape species have tasty fruit harvested in autumn for fresh fruit or fermentation into wine. Vitis vinifera, also known as the common grape vine, is a grape native to the Mediterranean region, Central Europe and southwestern Asia. The deciduous grapevine has been cultivated since ancient times and is now the world’s most widely planted grape species. Vitis vinifera grows to 30m (100ft) in length with sweet, juicy and delicious fruit; it is also used for dried fruits, including raisins, sultanas and currants. It bears fruit within three years. Fox Grape (V. labrusca) is a better choice for colder conditions. Eat the red fruit raw, dry for winter use or in pies and preserves. The fruit, best after a frost, has a distinctive musky aroma and taste that is only acceptable to some. Oil is obtained from the seed if large amounts of grapes are available from winemaking. Riverbank Grape (V. riparia) is indigenous to North America and very hardy. Muscadine Grape (V. rotundifolia) needs more heat and is well-adapted to its native warm and humid southern US climate, requiring fewer chilling hours. The fruit has a pleasant musky flavour, is good to eat raw and is excellent in jellies and pies. Grapevines produce fruit on shoots from the previous growing season. Grapes need a sheltered site in full sun. Grapevine roots are not aggressive and do not produce as vigorously as many tree roots. The roots are multi-branching, growing to various depths in the soil. Harvesting: Late summer to early autumn. Bloom Color: Yellow. Main Bloom Time: Late spring, Mid spring. Form: Irregular or sprawling, Spreading or horizontal, Variable spread.

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