Used in numerous white blends, it is part of the coupage for the cuv?e of several sparkling wines to raise their level of acidity naturally. It produces lively but not very aromatic wines. In Italy, it is known as Trebiano and in France as Saint Emilion Blanc.
Information provided by agronomists Alberto Alcalde and José Rodríguez, and Wines of Argentina. Photos from ‘The World Atlas of Wine’ by Hugh Johnson and Jancis Robinson.