Pinot Grigio
Synonym: Pinot Gris, Petit Gris, Auvernet,
Auxois, Auxerrois Gris, Beurot, Burot, Fauret, Fromentot, Gris Cordelier, Lacrant,
Malvoisie, Muscade, Pinot Cendré, Tokay d’Alsace (france); Borgogna Grigio,
Ruländer, Stahler (Italy); Burgunder Roter, Drusent, Grau Clevnet, Grauer
Burgunder, Rother Clewner, Ruländer, Tokay, Tokayer, Wiliboner (Germany and
Switzerland); Szurkebarat (Hungary).
Commonly mistaken for: none.
Origin: It had its origins in
France (Burgundy). It was famous by 1300
for the aromatic characteristics of its berry, originating from an instable
mutation of Pinot Noir. Pinot Grigio was probably brought through Hungary into Germany, where was called “Spirer”
(1689), this word means spiral, a spiral of diffusion around Germany, promoted by the
farmer: Ruländ, from whom the name “Ruländer” was taken in 1711. At the end of
the 1800’s it was introduced to Italy from France, where it became very common in the Trentino Alto Adige
region. It is also cultivated generally in the north-east of Italy in the Friuli region.
Agronomic and environmental
aspects:
It has a preference for hilly places, with a good percentage of clay it also grows
well in foothill regions, but the soil must be friable. The vine is suitable
for a variety of training systems and pruning techniques. In Italy and France vertical shoot
positioned (VSP) systems are used, such as the Guyot (long cane pruning) or the
spur pruning. The most important thing is to maintain the vine in a good
balance using shoot thinning as a technique to improve the quality of the final
product.
Diseases, pests and disorders: Very susceptible to
botrytis, sour bunch rot, phomopsis cane and leaf spot; susceptible to downy
mildew and powdery mildew. It’s almost resistant to Esca. The vines can also
show iron chlorosis. Good resistance to extreme weather conditions (drought and
strong wind), but it is particularly sensitive to the frosts.
Description:
Growing Tip: full open, cottony, of
yellowish green colour.
Leaf: small size of blade, cordate
shape, 3-lobed. Has a V-shaped petiolar sinus, lateral superior sinuses are V-shaped,
while the inferior (if there are any) are like an open V. The profile is
revolute with a medium blistering of blade in the upper surface. In the mature
leaf the petiole sinus is not limited by veins (as happens in Chardonnay
leaves).
Bunch: small, of cylindrical form,
with one wing, medium-high density of berries.
Berry: of medium-small dimensions,
elliptic; skin of violet yellow colour, medium thick covered by good quantity of bloom.
Vegetation growth habit:
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erect
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Vigour:
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low
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Average bunch weight:
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small-medium (60-180 g.)
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Average bunches per shoot:
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1 or 2
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Growth Stages:
Time of budburst:
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early-medium
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Time of flowering:
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medium
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Time of veraison:
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medium
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Time of harvest:
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early-medium
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Available Clones:
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VCR 5:
Rauscedo clone, selected
in Friuli region (between the
rivers Cellina and Tagliamento); very low vigorous vines, low fertility per
shoot, but with consistent yield. The bunch is small, of cylindrical form,
medium density of berries and with short wing; good resistance to botrytis and
more tolerant to iron chlorosis, so for this reason it can be cultivated in
calcareous soils.
-
D1V7: Davis clone; characterized
by medium vigour vines; the yield is higher than the variety average. The bunch
has a medium-small size with a high density of berries, a not so uniform bluish
grey colour. Medium resistance to botrytis.
Maturity results:
Vintage 2005
VCR 5 (*)
|
|
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11/02/05
|
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20/02/05
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27/02/05
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Baumè
|
|
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11.40
|
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12.05
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12.80
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pH
|
|
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3.49
|
|
3.45
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3.54
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T.A.
|
|
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5.63
|
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5.55
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5.29
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D1V7 (**)
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21/01/05
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5/02/05
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11/02/05
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17/02/05
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20/02/05
|
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Baumè
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7.50
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9.03
|
10.25
|
11.50
|
11.80
|
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pH
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2.96
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3.20
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3.34
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3.36
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3.43
|
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T.A.
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8.90
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7.35
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6.75
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6.34
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6.15
|
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(*): Training system: bilateral
spurs cordon (VSP)
(**): Training system: bilateral
double cordon
Wine
characteristics:
With
normal vinification (white wine method) the wine is straw-yellow in colour,
fragrant, with a dry taste, alcoholic, smooth, well balanced in acidity and
with a short ageing it acquires a very fine bouquet. If the vinification is in
copper, the wine sometimes acquires a slightly bitter taste, is fruity, full
bodied and warming but not good for ageing. Can also be used to make sparking
wine. It is used in several DOC (Alto Adige, Aquileia, Breganze, Collio,
Isonzo, Latisana, Grave del Friuli etc).
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