Viognier is a white grape variety native to the northern Rhône Valley, specifically the Condrieu area, where it is one of the most celebrated expressions of the local winemaking tradition. Following a period in history when it became increasingly rare, it has enjoyed a significant international revival, spreading to France, Italy, Australia, California, Argentina and other wine-growing regions with temperate or warm climates. From an ampelographic perspective, it has small to medium-sized leaves, generally orbicular, trilobed or pentalobed, with a characteristically open petiole sinus, often shaped like a V or a U. The bunch is small to medium in size, conical and sometimes winged, tending to be compact; the berries, small and spherical, have a thick skin and take on yellow-green hues, ranging up to amber shades when fully ripe. In Italy, it is grown in various areas, particularly where exposure, ventilation and water availability favour balanced ripening. The wines are straw-yellow or golden in colour, sometimes with greenish highlights, and offer intense aromas of peach, apricot, exotic fruit, white flowers, acacia and sweet spices. On the palate, they are smooth, creamy, well-structured and enveloping, with balance and complexity. Generally enjoyable when young, they can develop evolving notes and good ageing potential. It is also interesting to use it in co-fermentation with Syrah, which enriches its aromatic profile and colour.
