Pinot Gris

A color mutation of Pinot Noir that appeared independently in several places, Pinot Gris was first mentioned in 1711 in Baden-Württemberg (D) under the name Ruländer. In Switzerland, this early variety and relatively sensitive to mildew is called Grauburgunder in German Switzerland, and Malvoisie in Valais, borrowing this name from the true Italian Malvasia (Malvasia Bianca) which was renowned for its sweet wines. Its wines can be dry, with aromas of hazelnut and a little bitterness, or sweet (“withered”), with aromas of quince and apricot.

Information

White
Other names: Pinot Gris (Malvoisie, Grauburgunder)
Traditional
233 HA
1.6%

Aroma Potential

Gives high quality, very fine wines, particularly those from late harvests or selection of noble grains: Pinot Gris lends itself well to over-ripening of grapes on stumps.Aromas of apricot, amber, fresh butter, smoked wood, cocoa, cinnamon, ash, mushroom, chanterelles, honeysuckle, beeswax, spices, wheat, white fruits, passion fruit, ripe fruits, smoke, broom, humus, ripe nectarine, fresh hazelnut, honey note, wet straw, grapefruit, burning vine shoots, undergrowth, vanilla.

Apricot
Fresh Butter
Beeswax
Grapefruit
Vanilla

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