One resistant variety, three winemaking strategies
As resistant grape varieties continue to expand across Europe, Souvignier Gris has emerged as one of the most promising white PIWI cultivars. Its disease resistance is only part of the story. Recent research has also highlighted its remarkable aromatic potential, making it an increasingly attractive option for quality-oriented winemakers.
Download this technical resource
One grape. Three disctinct wine styles
- White fruits and fermentative esters
- Thiol expression
- Green and balsamic character
Why is Souvignier Gris attracting attention?
Developed in 1983 at the Staatliches Weinbauinstitut Freiburg from Seyval Blanc × Zähringer, Souvignier Gris is now included in the European list of authorised wine grape varieties.
Several recent studies have shown that it differs from many traditional varieties by its aromatic precursor composition:
- high concentrations of thiol precursors
- significant levels of 1-hexanol and n-hexyl acetate
- the presence of glycosylated methyl salicylate (MeSA) precursors.
These characteristics offer considerable flexibility for winemakers wishing to produce different wine styles from the same grape variety.
The role of methyl salicylate
One of the most distinctive features of Souvignier Gris is its content of glycosylated methyl salicylate (MeSA) precursors.
During fermentation, glycosidase activity can release MeSA, contributing minty, balsamic and wintergreen notes to the wine. This makes enzyme selection an important factor when aiming to enhance this particular aromatic profile.
Three winemaking strategies for Souvignier gris
Rather than proposing a single protocol, we explored three different stylistic expressions based on current scientific knowledge and our practical experience.
White fruit & fermentative esters
Designed to enhance freshness and fruit cleanliness. Typical choices include the following:
- non-reductive juice handling
- Rapidase® Extra Press
- Rapidase® Flotation or Clear if needed
- Fermivin® AR2 or Anchor® Legacy Vin 13
- Natuferm® Bright
- Fermentation around 15 °C
- Extraferm® D’fend
- Rapidase® Vinofast
- Final touch® TONIC
Thiol expression
For more tropical and varietal aromatic intensity. The itinerary includes:
- 1 to 6 h skin contact and/or stabulation. both with Rapidase® Expression Aroma
- Rapidase® Flotation or Clear if needed
- Fermivin® 4F9 or PRIMATHIOL or Anchor® Legacy ThiolBloom
- Natuferm® Bright
- Fermentation around 18 °C
- Extraferm® D’fend
- Rapidase® Vinofast
- Final touch® TONIC
Green / balsamic profile
To enhance the distinctive methyl salicylate expression naturally present in Souvignier Gris. The proposed itinerary combines:
- Rapidase® Extra Press
- Rapidase® Flotation or Clear if needed
- Fermivin® TS28 or LVCB or Anchor® Legacy NT 116
- Natuferm® Bright
- Fermentation around 16-18 °C
- Rapidase® Revelation Aroma
- Extraferm® D’fend
- Rapidase® Vinofast
- Final touch® TONIC
A variety that deserves dedicated winemaking decisions
Resistant grape varieties should not simply be considered as more sustainable alternatives.
Their specific aromatic composition also opens new opportunities for style differentiation. Choosing the right enzymes, yeast, nutrition and ageing strategy allows winemakers to fully express the potential of these resistant grape varieties.