The second most commonly used native white variety in Ribeiro and is typically grown in the area;
it is reasonably well-rounded with some distinctive tasting features. It is normally used to give complexity
to different blends, as monovarietals are rare.
It produces very aromatic and distinctive wines, with mainly fruit and floral aromas and can easily reach
12 - 13% alcohol content and a moderate total acidity of around 4 - 5 g/l expressed in tartaric acid.
In the mouth they are quite light and leave an elegant and faintly sour aftertaste.
It has a slight tendency to age quickly and needs the contribution of varieties with greater structure and
acid content. It is normally used to complement a blend of other native varieties to provide aromatic
complexity and lightness.