Pinot Gris is one of the premier grape varietals of Alsace, where it has been known as Tokay, and, as Pinot Grigio it is the most ubiquitous variety of northern and Adriatic Italy. In warm vintages it produces rich aromatic, earthy wines with peach and apricot nuances and a nutty, oily palate.
Grown at altitude in northern Italy, this variety retains fresh acidity, is less weighty but offers easy drinking.
The New World is increasingly successful with Pinot Gris, especially across both North and South Islands in New Zealand and also in small pockets of Australia and Argentina.
It is often picked early to gain lemony acidity yet achieves high natural sugar levels. It can also be kept on its lees for 6 weeks to maximise aromas and tropical greengage flavours. Although it is classified as a white grape variety, some clones of Pinot Gris (in northern Italy) have a copper toned skin that allows the production of pale rosé wines.