Varieties: BING, LAMBERT, NAPOLEÓN, MONTMORENCY & VAN.
Season: Harvesting and processing (April to August)
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 64,0 - 66,0 |
| Acidity | 5,50 - 6,50 |
| pH | 4,0 Max |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Aseptic | |
| Total Count | Not detected |
| Yeast | Not detected |
| Moulds | Not detected |
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 31,0 - 33,0 |
| Acidity | 5,5 - 7,0 |
| 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 |