The fifth most planted grape in the world, this is probably our desert island white grape in the JiC office and the main grape for old world areas from Champagne & Chablis to northern Italian regions such as  Trentino-Alto Adige/Südtirol. However new world areas such as New Zealand, Australia, Canada, California and New York also take advantage of the very adaptable grape. Styles can vary from light, fresh zesty apple flavours through to rich buttery, toasty characters when malolatic fermentation has occurred, this is when the malic acid (think citrus acidity) changes to latic acid (creamy, dairy flavours) - this is typical in high quality Burgundy that have been fermented/aged in oak.

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