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Le Picpoul

A Typical Southern Grape Variety of the Rhône Valley

An emblematic white grape variety of Languedoc and Provence, Picpoul is one of the 13 grape varieties allowed by the Châteauneuf-du-Pape appellation, although it is rarely used today. Its role in blends has become anecdotal, but it can bring freshness and citrus notes to the wines.


A Grape Suited to Hot and Dry Terroirs

Originating likely from Languedoc, Picpoul has perfectly acclimated to the southern Rhône Valley. It thrives in sandy or clay-limestone soils that are hot and dry, like the stony soils of Châteauneuf-du-Pape. It has been present for centuries, even though its cultivation has significantly declined.

Picpoul exists in three varieties: Picpoul Blanc, Picpoul Gris, and Picpoul Noir, but it is the Picpoul Blanc that is most widespread and the only one allowed in the Châteauneuf-du-Pape appellation. It is an early and productive grape variety that requires short pruning to control yields.

The clusters of Picpoul Blanc are medium-sized and compact. The berries, with thin skin, take on a beautiful golden color at maturity. They are juicy and produce dry, lively, and aromatic wines with good acidity.


A Complementary Grape in Blends

In the white wines of Châteauneuf-du-Pape, Picpoul is never vinified alone but always blended with other grape varieties such as Clairette, Roussanne, or Bourboulenc. Not very aromatic but fresh and crisp, it brings liveliness and citrus notes to the wines. It helps to balance the richness of other grape varieties.

Its role in blends has become very marginal, rarely exceeding a few percent. Its influence on the aromatic profile of the wines is therefore quite subtle and more akin to a touch of freshness than a dominating character.


In Languedoc, Picpoul de Pinet is vinified as a single varietal and produces dry, lively, and aromatic white wines, with notes of citrus and white flowers. They are renowned for their freshness and their suitability to pair with seafood and grilled fish.

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