This resulted in higher resitance for this new variety against fungal diseases and therefore it may be well-suited to organic wine production where limited chemicals are used to protect the vines. 

It is of medium growth, with average density foliage. It requires good positioning and and fertile, clayey, wetter soils. The medium to large bunches are late ripening and the berries are small, rounded and have greyish-red skins. Yields are very good and regular. In order to achieve a better quality wine from the grapes, it is important to carry out careful pruning.

The wine is especially suitable for use in blends, which it enhances. 

Depending on the size of the harvest, the wine is medium-full to full-bodied, its acidity content is medium-high. In young wines made using temperature-controlled fermentation the primary aromatic tones excel. When maturing, the wine rapidly becomes rounder and takes on a typical cinnamon bouquet. In older wines from good vintages one can detect biscuity and bready flavours. The wine is especially suitable for use in blends, which it enhances. 

Basic characteristics of quality wines:

Straw-yellow in colour, spices on the nose with pronounced cinnamon tones and, on occasion, liquorice. Medium-bodied wine of pleasant taste. 

Translation © Helena & John Baker 2004.