Piquepoul Blanc

The Piquepoul variety group originates from France, namely from the Département Vaucluse in Provence. Synonyms are Avello, Avillo, Fehér Piquepoul, Languedocien, Picapoll, Picabolla, Picapulla, Picboul, Picpoul de Pinet and Piquepoul de Pinet. It is a very old vine, because already in 1384 a variety Picapoll Nigri = Piquepoul noir mentioned. Of these, the two varieties Piquepoul Blanc and Gris piquepoul was created. Although it appears to have synonyms or morphological and name similarities, it should not be confused with the independent varieties Baco Blanc (Piquepoul du Gers), Picapoll Blanco, Folle Blanche (Piquepoul) or Ondenc (Piquepout de Moissac). The medium to late-maturing, high-yielding vine is susceptible to botrytis and both types of mildew. The name "Piquepoul = lip biter" is derived from the high acidity of the white wines with lemon aroma. This makes it ideal for blending and distillation. Until the phylloxera infestation around 1878, it was the most important variety for the Armagnac, but was then replaced by the Ugni Blanc (Trebbiano Toscano) variety. In the Languedoc-Roussillon region, it is a dominant ingredient in the Picpoul de Pinet and on the Rhône it is authorised in the three appellations of Châteauneuf-du-Pape, Lirac and Ventoux. The French area under cultivation is 1.564 hectares. There are also tiny stands in Australia (0.4 ha) and South Africa (0.1 ha). In 2016, a total of 1,565 hectares of vineyard area were designated (statistics Kym Anderson).

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Piquepoul Blanc

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