Pinot noir

Synonyms: auvernat, morillon (Burgundy in France), clevner, klävner (Alsace in France), savagnin noir (Jura in France), blauburgunder, blauer spätburgunder (Germany, Switzerland and Austria), pinot nero (Italy).

Early flowering and ripening variety, considered a delicate grape both in its cultivation and processing. It likes cool, temperate climates and does well in calcareous soils, while in hot climates it ripens very quickly and its thin skin tends to burn.

Classic of Champagne and Burgundy, where it has best developed its charm. Its finesse makes it an ideal grape for both sparkling and still wines. The Burgundy style of wine usually has low robe, aromas of red fruit, spices from the barrel; and in the mouth they are fresh, with moderate tannins, and can develop an interesting complexity with age. The variety has spread throughout the world with varying degrees of success. Beyond France, good work has also been found in cool climate producing areas such as Baden and Pfalz (Germany) and Alto Adige (Italy).

In Spain it is grown mainly in Catalonia, especially in sparkling wines, although it is also found in some still single-varietal wines. In the New World, areas such as Australia, New Zealand and Chile stand out, with fresher fruity and floral styles. And the USA, where more opulent and gourmand examples can be found.