The red grape variety originates from the border region Italy/Switzerland. Synonyms are Maiolet, Maïolet, Majolet, Majolet bon Vin and Majoletto. According to DNA analyses, it is a parent of the varieties Neret di Saint-Vincent (Neyret) and the Valais variety Rouge du Pays (Cornalin du Valais), which is grown close to the border. A parent-offspring relationship exists with the Prié variety. There is also a colour mutation called Mayolet Gris. In Switzerland, this variety is counted in the Old Growths grape variety group.
Mayolet has been known in Valle d'Aosta at least since 1787, where it was often cultivated in mixed form with the Petit Rouge and Vien de Nus varieties. The early to medium ripening, frost-hardy vine is particularly susceptible to botrytis and somewhat less to powdery mildew. It produces fresh, acidic, rather low-tannin red wines with aromas of sour cherries and flowers. It is registered in the Italian Aosta Valley in the DOC wine Valle d'Aosta Torrette. In 2010, seven hectares of vineyards were designated there (Kym Anderson).