It is an early ripening variety and in central Spain is usually harvested in mid August.

The first written mention of Albillo is from the 15th century in Agricultura General by Gabriel Alonso de Herrera in which he says that the wine made from this variety is described as “very clear, with gentle color and taste”.

He also states that the wine can be kept for quite some time but that it improves in quality if mixed with other varieties such as Cigüente, Moscatel or Hebén.

Simón de Roxas Clemente y Rubio, in Viticultura, published in the 19th century mentions the sweetness of the must.

[citation needed] Ampelographers once believed that the Sardinian wine grape Albaranzeuli Bianco, was a clone of Albillo.