Phenologic description: Its sprout is medium – late and its maturity is medium – early.
Adaptation: It is a vigorous variety that adapts to every kind of soil with preference to the land oriented a very sunny mid-days. The thermal regions better suited for its cultivation are II, III and IV. It is not that sensitive to the spring frosts but it is sensitive to the hot spring winds.
Pruning: Depending on the zone of the area to prune, we practice a long or short pruning, respecting the equilibrium of production versus quality and having in mind that it is an early production variety.
Resistance in plagues and illnesses: very sensitive to “oídio” and less sensitive to mildew and “erinosis”.
Phenologic description: Its sprout season is early.
Adaptation: It is a very well adapted variety to our area producing grapes of great quality.
Pruning: The pruning is done “in vase” which is traditional in the region. The pruning starts to proliferate into espalier with supporting watering systems.
Resistance in plagues and illnesses: sensitive to I “criptogamic” illnesses. Very sensitive to the green mosquito that provokes defoliation of the plant.
Phenologic description: Late sprout time, same as blooming time. The time the grape changes its colour (from green to purple red) is premature medium. Maturity in grape medium – late.
Adaptation: It adapts to mild climates but its best is in dry and well-aired areas. It does not comply with extremely fertile and humid lands.
Pruning: It adapts well in different types of pruning depending on the climate and the land. In Extremadura it is normally pruned in the espalier system.
Resistance in plagues and illnesses: Its resistance is normal but as it is a vigorous plant there has to be taken extra care with the “criptogamic” diseases.
It is a variety of easy cultivation and its vegetative circle is large adapting to all types of climate and temperature. It needs a lot of sun and high temperatures. It is resistance to the majority of the common diseases of the vine.
It is a mouldable and malleable vine. It permits produce wines of high quality. Even if there is high quantity produced, very good wines can be made. The high quality wines tend to have live deep purple colour with powerful and mature aromas of berries and Tabaco amongst others.
Its stem is medium forming a cylinder and it is compact. The grapes are small, their form is ovoid and its colour is bluish. The skin is relatively thick.
It is one of the native (autoctonous) varieties of Extremadura.
The writer García de los Samones (1914) situates the cultivation of the variety Cayetano in the province of Badajoz. Later, in 1915 he locates the white Cayetana in the Region of Extremadura.
It has a medium sprout and a late maturity. It produces wines of pale white colour with green reflections. In the nose, it has intense and complex aromas that remind of mature fruit like banana and apple as well as green aromas to remind orchard and peppermint. In the mouth, it is fresh with fruity senses that provide a complex aftertaste.
It is a vigorous variety, very fertile from the first buds of the branches. Therefore, it adapts in short pruning.
It is one of the main varieties cultivated in the area of Badajoz, being its characteristics very similar to AIREN, cultivated mainly in La Mancha.
The wines that are produced are franc and fruity with a pale colour.
It is a plant of high productivity. It is very sensitive to “Botrytis cinerea”, it is resistant to the frosts and its cultivation is increasing a lot in our area. Its stems are big and compact. The grapes are big, the skin is fine and the colour is golden. Its aromas are similar to the “palomino grape” but this grape has more colour and more body giving its juice a mellow touch depending on the fermentation time and alcohol content.
It produces a wine of delicate aromas and stawy, pale yellow colour with green reflections.
This grape is used to produce white wines slightly acidy ready for an early consumption. The wine is pale and light with reminds of green fruit. The Macabeo grape is traditionally mixed with Xarel.lo and Parellada for producing cava, the most famous sparkling wine in Spain. It is also the basic variety for the whites from Rioja.