Varieties: BRILLANT, NERO
Season: Harvesting and processing (August- September)
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 64,5 - 66,5 |
| Acidity | 3,0 - 6,5 |
| pH | 4.0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |