The Pamid bunch is medium in size, while the grape is small, oval and juicy. The skin is thin, red to dark red. Pamid has excellent fertility and usually ripens in middle of September. It is relatively resistant to drought and low winter temperatures and does not need particular types of soils; however, it thrives best in hilly areas with light drained soils.
Pamid is used both for fresh consumption, as well as for the production of light table red wines. It accumulates sufficient sugar, but its acidity is low which makes it not suitable for maturing. Pamid wines could be thought of as the Bulgarian version of Beaujolais wines – they are to be consumed young and have similar light ruby colour with violet nuances. Pamid is also used in blends and to make rosé wines.