Sabro

Found only in token amounts on all the islands except La Palma, where it is one of the most prominent varieties. No synonyms are known outside the Canary Islands. Medium bunch (about 173 g), good health, medium ripening and high acidity (6.1 g/l). Only sweet wines of great quality are made from it, which keep their freshness thanks to the acidity; ICIA suggests studying its potential in dry wines too.

Source: Rodríguez-Torres, «Variedades de vid cultivadas en Canarias» (ICIA, 2nd ed., 2017); agronomic and oenological data from the ICIA collection at Valle de Guerra (Tenerife).