Raxao is a medium vigor, upright tree that is slow to produce but productive once mature. Its disease resistance is generally good, but it is somewhat susceptible to scab. The bloom time is late and the ripening time is late October in NY state. Raxao has a tendency to biennialism. Although it is used mainly in cider production in Spain, it is also suitable for fresh eating.

This is an Asturian cider (sidra) apple, approved by The Regulatory Council of Origin Cider of Asturias. The fruit is a large green-yellow apple that is striped red. It yields a sharp (ácido) juice with a high acid content (pH ~ 3.3; TA ~ 7.3 g/L; tannins ~ 0.8 g/L). (The traditional Spanish cider apple classifications are ácido, semiácido, dulce, amargo, ácido-amargo, amargo-ácido semiácido-amargo, amargo-semiácido, dulce-amargo.)

Spanish cider apples have not yet been widely tested in the United States, but the native climate of these apples should be taken into consideration. Asturias enjoys abundant year-round rainfall, mild summers, and temperate winters. Costal winter temperatures are typically in the 50s and summer temperatures are in the 70s.