The bunches are large and loosely compact, with small to medium-sized spherical grapes. It is used to produce the wines of Montilla-Moriles, and its rapid evolution makes it ideal for crafting both dry and sweet fortified wines. The harvest is carried out late, when the bunch shows signs of raisining and the berries are exposed to the sun (for 7 to 20 days), achieving sugar concentrations of around 200 grams per liter. The result is sweet wines that leave a pleasant sensation of smoothness and sweetness on the palate. The aging system is through soleras and criaderas. In Málaga, it is blended with Moscatel to produce the sweet wines of Málaga.
Weaknesses
Very sensitive to endoparasitic fungi (mildew and botrytis) in rainy years and also to wood fungi but resistant to powdery mildew.
96 (2007) Robert Parker (The Wine Advocate)97 (2014 y 2015) Guía Peñín de los vinos de España
97 (2007) Robert Parker (The Wine Advocate)96 (2018) Guía Peñín de los vinos de España
