Grape cardinal

Grape cardinal

Main characteristics of the Cardinal grape

The vine of the Cardinal grape variety was created by Harmon and Suyder in 1939. To arrive at this table variety the pure lines of Flame Tokay were crossed with Ribier. It arrived in Europe only after the end of the Second World War. It is one of the best early table grapes ever. The vine is very resistant and offers high productivity. It adapts without problems to the expanded forms of farming. To obtain a better product it is necessary to carry out short pruning. The grape has the remarkable characteristic of being able to be transported easily without the pulp deteriorating thanks to the firm, elastic but not too thick purple skin. The grain is crunchy, has a sugary taste but is not very aromatic.


The cultivation methodology

The Cardinal variety has the characteristic of being highly appreciated by winemakers because the vine that produces it is very vigorous and does not require constant attention. It is possible to obtain excellent yields and there is the possibility of carrying out a breeding with expanded techniques. Pruning must remain short but it is necessary to harvest the ripe clusters immediately otherwise they deteriorate quickly. The Cardinal variety is very suitable for transport as it has only 6% of acinellation. The voluminous clusters have an elongated conical shape. Even the grains are above average in size when compared with other table grapes. The peel can have a color ranging from red to purple through all the shades between these two shades.


The properties of grapes

The Cardinal grape is not only a tasty fruit to eat whenever you want but it is also a concentrate of beneficial substances for our body. Its consumption is indicated in case of chronic fatigue and anemia. The active ingredients present both in the peel and in the pulp help to relieve the discomfort caused by gout and help solve some problems directly attributable to varicose veins. Grapes are an excellent antioxidant thanks to the high content of polyphenols that it contains associated with resveratrol present in considerable quantities in the peel. The consumption of this fruit is indicated for those suffering from constipation and those with aerophagia. On the other hand, those who suffer from gastric disorders would be better off consuming the berries only after having peeled them and deprived of seeds.


Grape cardinal: Substances contained in the berries

The Cardinal variety is rich in sugars that can be assimilated directly such as mannose, glucose and levulose. It also contains large percentages of organic acids and mineral salts in high percentages such as potassium but also calcium and manganese. It is a precious source of vitamins of group A and group B and C. The tannins are present exclusively in the peel as well as the polyphenols. The taste of this table variety varies greatly depending on the production area. Furthermore, if the vintage was particularly dry and sunny, its flavor will be sugary and a little more aromatic. Grapes are an excellent ally to help the body fight water retention and to stimulate diuresis in people who have some kidney problems.




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