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Kerazuda
Kerazuda of Keratsuda, meaning ‘girl’ in Greek, is a white indigenous Bulgarian variety that was probably born on the banks of the Struma, which runs through Bulgaria and Greece, where it has traditionally been cultivated.
Fertile and productive. Very compact bunches of medium-sized, thick-skinned berries. Late ripening. Sensitive to low winter temperatures but resistant to drought. Susceptible to downy and powdery mildews but moderately resistant to botrytis bunch rot.
Kerazuda is used to make simple, low-acid wines for early domestic consumption, although it is also made into a semi-sweet Jerez-style fortified wine. There are just 7-8 ha (20 acres) in cultivation in Bulgaria, almost all in the far south west.
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