A color mutation of Pinot Noir that appeared independently in several places, Pinot Blanc was first mentioned in 1868 in Burgundy (F) where it has long been confused with Chardonnay. In Switzerland, this early grape variety susceptible to fungal diseases was introduced in the 1970s. It produces powerful wines, with moderate acidity, prized for gastronomy.
Information
White
Other names: Pinot Blanc (Weissburgunder)
Allogenic
114 HA
0.8%
Aroma Potential
Produces pleasant, light-bodied wines with generally medium acidity. Aromas of apricot, smoked wood, cocoa, chanterelles, ripe fruits, smoke, grapefruit, undergrowth, vanilla.
Apricot
Smoked Wood
Grapefruit
Undergrowth
Vanilla
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