Picapoll
Its clusters are medium-sized, loose, and pyramidal in shape, with elliptical berries. It is used to make sparkling wines (together with Macabeo and Parellada), as it is interesting when blended with wines of low acidity, given that it has a rather energetic acidity. Wines of this variety are light, with moderate alcohol content, fruity aroma, and greenish color. Due to its acidic and spicy character, it is used in the production of vermouth.
Weaknesses
Sensitive to ácaros.
