Sauvignon Blanc
 This variety comes from France and it is spread mainly on the southwestern Atlantic coast and in Pays d'Oc region. It is a constituent part in the production of world famous medium-sweet wines from Sautern and some prestigious dry wines from Entre-de-Mer and Grav. It is cultivated in Austarlia and New Zealand and is known as "Fume Blanc". In Bulgaria it is cultivated in the Burgas, Razgrad and Targovishte districts and some micro regions that are appropriate for it. The bunch is small (11/7 cm), cylindrical or cylindrical-conical and compact. The grape is very small, round and often deformed because of the compactness of the bunch, and is juicy, sweet with a pleasant sour taste. The skin is yellowish-green with a thick waxen bloom.
Sauvignon Blanc is a mid-early wine variety - it ripens around the middle of September. It is attacked by peronospore, oidium and grey mildew. In the region of Sautern it develops noble moulding, which adds an unforgettable taste to the wine. It is not very resilient to low winter temperatures. Humus-carbonate, maroon-wooden and grey wooden soils that are lighter in mechanical content in airy regions are appropriate for it. It has good affinity to rootstocks Shasla x Berlandieri 41 B and SO4. When it ripens it reaches a sugar content of up to 20-24% and very good titratable acids: 8-9 g/dm3.
Depending upon the region and the vintage time, it can be used independently or in mixtures for the production of dry white wines with a fine taste. It is considered to be one of the most difficult varieties for wine production. The most typical flavour characteristics of the wines produced from Sauvignon Blanc are the flavour of hay, tropical fruit and gooseberries. The taste is sweet, delicate and extremely harmonious. The wines should be consumed when they are young.
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