Varieties: SANGUINELLI.
Season: Harvesting and processing (January – March)
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 49,0 - 51,0 |
| Acidity | 3,50 - 4,30 |
| pH | 3,8 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 |