Name of the variety in France
Viognier B
Use
Wine grape variety
Phenology
Bud burst: same as Chasselas.
Grape maturity: mid-season, 2 weeks and a half after Chasselas.
Technological potential
The bunches of The Viognier B grapevine are small and compact. The berries are also small. Under favorable conditions, the varietal characteristics of Viognier allows for the production of very aromatic (abricot, peach, etc.), complex and powerful good quality wines. Viognier gives warm wines (high sugar accumulation potential): full-bodied but lacking a bit of acidity and occasionally presenting a slight bitterness. It can also be used to produce sweet or sparkling wines or blended (5, 10 % or more) with other grapes (particularly Syrah) to add finesse and aromas to red wines.
Cultivation and agronomic skills
This variety is usually trained (it is sometimes sensitive to the wind), pruned moderately long and with a fairly high planting density. Traditionally grown in acidic terroirs, this variety is well adapted to sufficiently deep soils (but not too fertile) in southern areas, to avoid the risk of drought. Its early budburst exposes it to spring frosts.
Description elements
The identification is based on:
– the tip of the young shoot with a medium to high density of prostrate hairs,
– the green young leaves with slightly bronze spots,
– the small to medium, circular, light to medium green adult leaves, with three or five lobes, with shallow lower lateral sinuses, an open or slightly open petiole sinus, medium teeth with straight or convex sides or with one side convex and one side concave, no anthocyanin coloration of veins, a blistered leaf blade, curly on the edges, and on the lower side on the leaves, a low to medium density of erect and prostrate hairs,
– the round-shaped berries.