Varieties: ALBARIÑO, MOSCATEL, VERDEJO
Season: Harvesting and processing (August- October)
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 67,0 - 69,0 |
| Acidity | 0,5 - 1,5 |
| pH | 4,2 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 66,0 - 68,0 |
| Acidity | 0,2 Max |
| pH | 5,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |