Grapevines Pinot Noir

Name of the variety 

Pinot noir

Origin

This variety is originally from Burgundy.

Synonyms

In the European Union, Pinot noir is officially called by other names: Blauer Burgunder (Austria), Blauer Spätburgunder (Germany), Modri pinot (Slovenia), Pinot Nero (Italy), Pinot crni (Croatia) and Rulandské modré (Czech republic, Slovakia). These synonyms are officially recognized in France regarding plant propagation material.

Use

Wine grape variety.

Phenology

Bud burst: 2 days after Chasselas.
Grape maturity: early-season, half a week to 1 week after Chasselas

Suitability for cultivation and agronomic production

• Pinot noir is particularly adapted to temperate climate zones.
• This variety gives best results in clay-limestone terroirs. 
• In hot climates, grape maturation is very fast.
• It is sensitive to heat and the berries tend to shrivel quickly when over ripe. 
• Pinot noir is generally trained.
• It expresses its fulfilment when its vigor is low to moderate and yields are limited. 
• This variety, which requires careful debudding tends to produce a large number of grappillons.

Susceptibility to diseases and pests

Pinot noir is a delicate variety, sensitive to the main diseases, particularly downy mildew, rotbrenner, grey rot (on clusters and leaves), and vine leafhoppers.

Technological potentiality

• The bunches and berries are very small to small in size.
• Pinot noir, under favorable conditions, can produce extremely high quality red wines, combining finesse, intensity and aromatic complexity, that are suited for ageing. 
• The sugar accumulation potential is high for a moderate acidity (sometimes insufficient when ripe) and a color which is often not very intense, but can be maintained over time. 
• Pinot noir also makes quality base wines for the production of sparkling wines.

Clonal selection

The certified Pinot noir clones carry the numbers 667