Bical wines are especially soft and aromatic, fresh and well structured, typically with aromas of peach and apricot, while in riper years there may be hints of tropical fruit. They respond well to wood maturation, especially with prolonged lees contact. In Bairrada, Bical is used a lot in the production of sparkling wines, often blended with Arinto. In the vineyard it's an early variety, and although it has good, fresh acidity when picked at the right moment, if picked too late it can become over-alcoholic and a little short on acidity. Despite being highly resistant to rot, it is particularly susceptible to powdery mildew.