It is the third most representated native white grape in the zone, the variety is complex with a great contribution to the tasting stage of Ribeiro wine. It is usually used as a complementary component or as a base for the mixture.
It is the first variety to be harvested, its sprouting is early so it is very susceptible to late frosts and has a short maturity period. It is vigorous and fertile, with an average production of 13 - 15 Ton/Ha. The best appropriate soil for it must be warm and it tolerates well the water stress. It is susceptible to over-exposure to the sun, to odium and Botrytis and moderately susceptible to mildew and excoriose.
It produces wines that are intense, unctuous and tasty in the mouth, easily reaching 14º of alcohol with a good acidity of about 6gr/l expressed as tartaric acid, producing balanced musts, giving taste power to the mixtures. In the Certificate of Origin Ribeiro it is usually added to give volume, oily texture and smoothness but it is also appreciated as a single-variety or as a base.