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The Albillo grape is a native white grape variety known for providing freshness and mellowness to wines. Its history, cultivation, and characteristics make it a strain of great interest in several regions of Spain, where it is valued both in the production of single-variety wines and in blends. The Albillo grape has a rich history dating back to the 15th century. The first known mention of this variety appears in the work "Agricultura General" by Gabriel Alonso de Herrera. In this treatise, Albillo white wines are described as "very clear, with a soft color and flavor," recommending against long-term storage and suggesting that they improve when blended with other varieties such as Cigüente, Moscatel, or Hebén. The Albillo grape variety is characterized by its semi-erect shoot and small, compact bunches with loose shoulders. The berries are spherical, medium to small in size, with a yellowish-brown color and freckles. The skin of these grapes is thin, which contributes to the production of a must with a high sugar content and low acidity. Albillo grape cultivation is concentrated mainly in the Ribera del Duero region, but also extends to Madrid, Ávila, and Galicia. In the province of Zamora, it is known as Albillo Común or Albillo Temprano.