Semillon blanc
It is a golden-skinned grape used to produce white wine, both dry and sweet. It has the virtue (like Riesling) of "noble rot": under certain temperature and humidity conditions, the botrytis cinerea fungus softens the grape's skin and allows it to dehydrate, taking on the appearance of a raisin with high sugar and acidity content, which serves as the base for crafting a creamy sweet wine, perfectly balanced in acidity, sugar, and alcohol, with intense floral aromas and a honeyed flavor. These wines can age for a long time (when aged in oak, they develop a very interesting spicy bouquet). It is key in the production of sweet whites such as Sauternes. This variety has many uses: from being used to produce dry or sweet wines, Sherry, or brandy; to being blended with other varieties (especially Sauvignon Blanc), resulting in high-quality wines. It unfolds aromas of honey, fruits, toast, freshly cut grass, and some citrus notes. When harvested early and aged in oak, it reveals aromas of banana and pastry. Visually, it presents a pale yellow-green color with golden reflections. On the palate, its dry wines are balanced and full of personality, with flavors of green apple, cream, honey, toast, and citrus.
Weaknesses
Easy to cultivate and highly productive variety, quite resistant to disease, except when it comes to rot (botrytis). The grape matures early, acquiring a pinkish tone in temperate climates. It is suitable for areas with sunny days and cool nights.
