||Leaf: medium or even large, five-dimensional or trilobate; Petiole breast generally generally semi-closed and even closed; Upper side elixidally, semi-closed, somewhat deep; Lower side breasts - when there are - to V, open, shallow. Top of the page glabra, greenish, bollosa; Bottom page glabra. Corrugated flap, revolving lobes, corners at the top: obtuse the center, sharp sideburns. Main nerves on the bottom or slightly faded, pinkish at the base, glabrous or with some hair at the insertion. Medium to regular dentition, in 1, 2 or 3 series, with medium-sized teeth, straight edge, narrow-banded.
Bunch: medium size, generally cylindrical-conical, semi-tight or tight, not subject to casting; Peduncle almost short, medium thickness, semi-woody.
Acino: almost large, round or slightly sub-round, smooth cross section; Thick, thick skin, yellow in color, often with brown spots and brownish marks, medium-primitive, medium-noticeable navel; Melted or almost soft pulp, neutral soap. Medium length and thickness and green color; Little unclear, medium-sized, green; Medium and yellowish brush. Separation from the acorn from the pedicle: on average durable.
||The wine produced has a pale straw yellow with greenish, almost crystal hues. Fruity aroma with citrus, delicate hints of green apple and white flowers. It has a lingering and very fresh balanced taste, dry, savoury and with a good structure. it can be successfully matched with hors d’oeuvres and raw fish dishes, all starter and main fish dishes, fresh cheeses.