It was created in Germany by a genetic mutation of Pinot Noir; its spread in Italy, and especially in Tuscany, dates back to the 18th century. It is also cultivated in Friuli, Lombardy and Trentino Alto Adige. It produces a very suitable to be aged in oak barrels wines. It is also particularly suitable for sparkling wine. It presents a wine of straw yellow colour, with a delicate and dry aroma and flavour; aging, it takes a very delicate taste and smell. It is very often confused with Chardonnay.
