Picpoul

Summary

Picpoul (or Piquepoul, meaning “lip stinger” in Occitan, referring to its remarkably high acidity) is a Mediterranean white grape variety producing crisp, refreshing wines from the Languedoc region of southern France. With approximately 1,500 hectares planted, primarily around the Bassin de Thau lagoon near Pinet, Picpoul de Pinet has become one of southern France’s most successful white wine appellations. The variety’s extraordinary ability to retain acidity in a hot Mediterranean climate makes it virtually unique, producing wines perfectly suited to the local oyster industry. Three color mutations exist (blanc, noir, gris), though Picpoul Blanc dominates commercial production.

Identity & Synonyms

VIVC: Entry #9242
Berry Color: BLANC (also noir and gris mutations)

Primary Synonyms:

• Piquepoul (alternate French spelling)
• Piquepoul Blanc (full name)
• Picapoll (Catalonia)
• Avillo (historical)

Name Origin: From Occitan “pica pòu” = “lip stinger,” describing the variety’s high, mouth-puckering acidity

Color Mutations:

Variant	Berry Color	Use
Piquepoul Blanc	Green-yellow	White wine; dominant
Piquepoul Noir	Blue-black	Blending (Châteauneuf-du-Pape)
Piquepoul Gris	Pink-gray	Rare; minor plantings

Genetic Origin

Origin: Southern France (Languedoc region)

Historical: Ancient Mediterranean variety documented since the 17th century. Was more widely planted before phylloxera; the Picpoul de Pinet revival began in the 1980s.

Related Varieties: The three color mutations are genetically identical except for skin color genes. Piquepoul Noir is an authorized variety in Châteauneuf-du-Pape.

Global Distribution

Total Global Plantings: ~1,800 hectares (all colors)

Country	Hectares	Type	Region
France	~1,500	Blanc	Languedoc (Pinet)
France	~200	Noir	Southern Rhône
Spain	~100	Picapoll	Catalonia

Concentration: Over 90% of Picpoul Blanc is planted in the Picpoul de Pinet appellation, making it one of the most geographically concentrated varieties.

Viticulture

Growth Characteristics

• Vigor: Medium to high
• Growth Habit: Semi-erect
• Budbreak: Early to medium
• Flowering: Mid-season
• Véraison: Mid-season
• Harvest: Early to medium (August-September)

Cluster and Berry

• Cluster Size: Medium, cylindrical
• Cluster Density: Medium
• Berry Size: Medium
• Skin Thickness: Medium
• Skin Color: Green-yellow with light bloom

Climate Requirements

• Ideal Climate: Hot Mediterranean
• Heat Summation: 2,000-2,400 GDD (base 10°C)
• Critical Factor: Maintains HIGH acidity despite hot climate
• Maritime Influence: Coastal proximity essential (moderating effect)

The Bassin de Thau Terroir

The unique terroir of Picpoul de Pinet:

• Location: Shores of the Bassin de Thau lagoon
• Climate: Mediterranean with strong maritime influence
• Soils: Limestone, clay-limestone, sandy patches
• Wind: Constant sea breezes moderate temperatures
• Synergy: Oyster beds in lagoon; perfect wine pairing

Soil Preferences

• Ideal: Limestone and clay-limestone
• Acceptable: Sandy-clay with good drainage
• Traditional: “Calcaires coquilliers” (shell-rich limestone)
• Effect: Limestone enhances mineral character

Disease Susceptibility

• Downy Mildew: Moderate susceptibility
• Powdery Mildew: Moderate susceptibility
• Botrytis: Low (early harvest, maritime climate)
• Drought: Good tolerance (Mediterranean adaptation)

Viticultural Management

• Training: Guyot or cordon
• Pruning: Short pruning; moderate bud load
• Yield Control: Maximum 60 hl/ha (AOC regulation)
• Canopy Management: Open canopy for air circulation
• Harvest: Night harvesting common (preserve freshness)

Rootstock Compatibility

• Preferred: 110R, 140Ru (drought tolerance)
• Compatible: SO4, 41B (limestone tolerance)
• Consideration: Mediterranean climate requires drought adaptation

Enology

Must Parameters at Harvest

Parameter	Optimal Range	Notes
Brix	20-22°	Moderate sugar
pH	3.0-3.3	VERY LOW - key characteristic
Titratable Acidity	6-8 g/L	HIGH for Mediterranean
YAN	150-220 mg/L	Can be limiting

The Acidity Phenomenon

Picpoul’s ability to retain acidity in hot climates is remarkable:

• Malic Acid: Maintained at higher levels than most Mediterranean varieties
• Tartaric Acid: High baseline
• Mechanism: Possibly related to enzyme activity under heat stress
• Result: pH 3.0-3.3 in a region where pH 3.5+ is common

Aroma Compounds

• Terpenes: Low to moderate
• Thiols: Moderate (citrus/tropical potential)
• C13-Norisoprenoids: Present
• Esters: Important fermentation-derived aromatics
• Character: Neutral variety; fresh rather than aromatic

Fermentation

• Yeast Selection: Neutral yeasts; enhance freshness
• Temperature: 14-16°C (very cool fermentation)
• Duration: 14-21 days
• Vessel: Stainless steel exclusively
• Lees Contact: Minimal or none (preserve freshness)

Malolactic Fermentation

• Standard Practice: BLOCKED to preserve acidity
• Method: Temperature control, sulfite addition, sterile filtration
• Rationale: High malic acid is the variety’s key attribute
• Result: Maintained freshness and food pairing versatility

Oak Treatment

• Standard: None
• Philosophy: Oak would mask the variety’s crisp character
• Alternative: Very rare experimental cuvées with brief oak

Wine Style

Picpoul de Pinet produces a single, well-defined style:

• Fresh, crisp, unoaked
• High acidity, moderate alcohol
• Citrus and mineral character
• Immediate consumption (within 1-2 years)

Sensory Profile

Visual

• Intensity: Pale
• Hue: Straw with pronounced green hints
• Clarity: Brilliant (filtered)

Aromatic Profile

Category	Descriptors
Citrus	Lemon, grapefruit, lime zest
Floral	White flowers, acacia, subtle
Fruit	Green apple, pear, white peach
Mineral	Oyster shell, saline, flinty
Herbal	Fresh herbs, fennel, anise
Other	Sea spray, iodine (maritime)

Palate

• Body: Light to medium
• Acidity: HIGH (defining characteristic)
• Texture: Crisp, clean, refreshing
• Finish: Clean, moderate length, mineral
• Alcohol: Moderate (12-13%)
• Residual Sugar: Bone dry (<2 g/L)

Winemaker Considerations

Challenges

1. Single Style: Limited stylistic flexibility
2. Short Aging: Must be consumed young
3. YAN Deficiency: May require supplementation
4. Price Point: Value positioning limits margins
5. Seasonal Market: Summer/seafood season demand

Opportunities

1. Perfect Pairing: Unbeatable with oysters
2. Consistency: Reliable quality year-to-year
3. Market Niche: Clear positioning (seafood wine)
4. Volume: Growing export demand
5. Terroir Story: Unique lagoon/oyster narrative

Winemaking Tips

• Harvest at optimal acidity (don’t wait for high Brix)
• Night harvest to preserve freshness
• Very cool fermentation essential
• Block MLF completely
• Early bottling (preserve freshness)
• Drink within 12-18 months

Key Appellation

Picpoul de Pinet AOC

• Established: 1985 (upgraded 2013)
• Location: Around Bassin de Thau, Hérault
• Area: ~1,400 hectares
• Varietal: 100% Picpoul Blanc
• Yield: Maximum 60 hl/ha
• Alcohol: 11-13%

Unique Features:

• Single-variety, single-style appellation
• No oak aging permitted
• Designed specifically for oyster pairing
• Growing fastest of any Languedoc AOC

Communes

The appellation includes:

• Pinet (center)
• Florensac
• Mèze
• Montagnac
• Castelnau-de-Guers
• Pomerols

Southern Rhône (Piquepoul Noir)

• Châteauneuf-du-Pape: Authorized variety (rarely used)
• Tavel: Minor component
• Role: Adds acidity and freshness to blends

Food Pairing

Picpoul de Pinet is the quintessential seafood wine:

Classic Pairings

• Oysters (especially from Bassin de Thau)
• Mussels marinière
• Fresh clams
• Sea urchin
• Grilled sardines
• Bouillabaisse
• Ceviche

The Oyster Connection

The synergy between Picpoul and Thau oysters is legendary:

• Lagoon oysters raised next to vineyards
• Matching saline minerality
• Acidity cuts through richness
• Terroir compatibility (same limestone)

Other Pairings

• Grilled white fish
• Calamari
• Light salads with vinaigrette
• Goat cheese
• Sushi and sashimi

Comparison with Other Crisp Whites

Characteristic	Picpoul	Muscadet	Albariño
Acidity	Very High	High	High
Body	Light-Medium	Light	Medium
Aromatics	Low	Low	Medium
Oak	None	None	Rare
Best Pairing	Oysters	Oysters	Seafood
Price	€	€	€€

Production Statistics

Picpoul de Pinet AOC

• Annual Production: ~10 million bottles
• Export Markets: UK (largest), USA, Belgium, Germany
• Growth: ~5% annually (2015-2025)
• Market Position: Leading Languedoc white AOC

Sources

• Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
• VIVC Database - Vitis International Variety Catalogue
• Syndicat des Vignerons de Picpoul de Pinet
• INAO (Institut National de l’Origine et de la Qualité)
• Flanzy, C. (2000). Œnologie: fondements scientifiques et technologiques. Lavoisier. WorldCat

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Last Updated: January 13, 2026