It is one of the oldest Portuguese varietals, with a long tradition, and the third most planted white varietal in the Setúbal Peninsula.

Of great nobility, it confers acidity, structure and an excellent ageing ability to the wines, the so-called ageing potential. It is widely used in batch wine (made with more than one varietal), to which it adds freshness, minerality and longevity, gaining elegance and complexity throughout its development. It is also widely used in sparkling wine production.


  • It is characterised by its naturally high acidity.
  • In its aroma, mineral notes stand out as well as green apple, lime, and lemon.