||Leaf: Medium, rounded pentagonal, sometimes almost orbicular; Quinquelobata, sometimes almost whole; Closed petiole breast with superimposed edges or very narrow V; Lateral breasts, both upper and lower, not very deep and closed; Flat lobby; Corner at the top of the obtuse terminal lobes; Top page intense green color, flat, glabrous surfaces, slightly glossy; Bottom side light green color, with some rare hair along the 1st order ribs; Green-clear main ribbons, both on the upper and lower pages; Protruding those of 1st, 2nd and 3rd order; Flap of medium consistency, slightly twisted; Teeth at convex and mucron edges; irregular; On an average broad basis.
Bunch: Medium, cylindrical or conical, usually simple, sometimes winged, spotted or moderately compact; Average length of bunch cm 16; Herbaceous peduncle, robust, medium long, light green; Medium peduncle, light green, with clear, greenish, non-verrucal tendons; Medium brush, white.
Acino: medium or large, spheroidal, regular, with regular cross section (circular); Transparent, golden yellow peel with irregularly distributed color (in some areas the color of the foregoing is replaced by rusty patches, very diffuse), slightly pruning, thick and consistent; Persistent and dotted navel; Meaty pulp, sweet and simple flavor; Colorless juice.
|Characteristics of the wine obtained from this grape variety
||Generally, the wines are of straw-colored color, with a fairly good olfactory aroma range, with herbs, with a personal touch of nettle, followed by floral notes with jasmine notes and citrus-peeled citrus notes. The palate is always well-structured, often alcoholic and salty. Good acidity is part of the structure but at the same time it is soft. The resulting dry wines are always astringent, sometimes with terrible scents.