The high acidity of the grape is prone to make the wines excessively tart so winemakers try to pick the grapes as late as possible in order to maximize the sugar balance to offset the acidity.
Druens høje surhedsgrad er tilbøjelig til at gøre vinene overdrevent syrlig, så vinproducenter forsøger at plukke druerne så sent som muligt for at maksimere sukkerbalancen og for at kompensere for surhedsgraden.