Grape

Pinot Gris

10.08.2026 · Lorenz Verstraete

Pinot Gris is a natural colour mutation of Pinot Noir and is presumed to have originated in Burgundy, where the grape has been known since the Middle Ages. Historically, it was also called Fromenteau, among other names. From Burgundy, Pinot Gris gradually spread throughout Europe.

The name Pinot probably refers to the small, compact bunches that resemble a pine cone in shape. Gris refers to the unique colour of the grape skin, which can vary from grey-blue and pink to copper.

Bone dry

Today, Pinot Gris is planted worldwide. In France, the grape has built an important reputation, especially in Alsace, where it produces rich and gastronomic white wines. In Northern Italy, as Pinot Grigio, it is one of the most important white grapes, with large plantings in Friuli-Venezia Giulia, Veneto, and Trentino-Alto Adige, among other regions.

In Germany, it is known as Grauburgunder and historically as Ruländer. Furthermore, Pinot Gris can be found in Austria, Switzerland, Hungary, and Slovenia, among other places. Outside Europe, the grape is particularly successful in Oregon, California, New Zealand, and Australia.

Terroir

Pinot Gris thrives in cool to moderate climates and can adapt to various soil types. Limestone, clay, marl, and volcanic soils can yield particularly expressive wines.

The climate has a major influence on the final style. In cooler conditions, Pinot Gris retains more acidity, resulting in crisper wines with plenty of freshness. In warmer regions, the grape accumulates sugars more easily, making the wines fuller, riper, and more powerful.

Coolness gives Pinot Gris tension; warmth gives it richness.

Pinot Gris forms small to medium-sized, compact bunches. Although considered a white grape, the berries have a striking grey-blue, pink to copper-coloured skin. The flesh itself is virtually colourless.

Typical aromas include pear, apple, peach, and citrus, complemented by floral notes, almond, honey, and soft spices. Depending on climate, ripeness, and vinification, Pinot Gris can vary from light and refreshing to rich, creamy, and powerful. The grape can also develop considerable extract and alcohol, while its acidity is generally moderate.

RAMATO

The distinctive colour of the skin makes Pinot Gris excellently suited for vinification with skin contact. Especially in Northeast Italy, there is a traditional style known as Ramato, derived from rame, the Italian word for copper.

In this method, the grey-pink grape skins remain in contact with the juice during vinification. This gives the wine a characteristic salmon-pink, copper-coloured, or light orange hue. The skin contact also provides more structure, texture, and spiciness.

Skin-contact Pinot Gris is therefore not a modern hype. The technique aligns with a historical way of winemaking and also demonstrates how special Pinot Gris is: a white wine made from grapes whose skin is not actually white at all.

Pinot Gris has different names depending on the country and wine style. The best known are Pinot Grigio in Italy, Grauburgunder and Ruländer in Germany, and Szürkebarát in Hungary. Historical French names include Fromenteau and Beurot.

Pinot Gris and Pinot Grigio are exactly the same grape, but the names are often associated with a different wine style. Pinot Grigio usually stands for light, fresh, and bone-dry wines, while Pinot Gris is more often used for a riper, fuller, and spicier style.

Pinot Gris is also genetically almost identical to Pinot Noir. A natural mutation altered the pigment formation in the skin and gave the grape its typical grey-pink colour. Pinot Noir, Pinot Gris, and Pinot Blanc are therefore closely related colour variants within the same Pinot family.