Pinot grigio (also, as mentioned, genetic mutation of Pinot noir) was for many years a wine more "fashionable" of the Italian production. This success has enabled the plant not only in Veneto, but also in Friuli and Alto Adige. Development that led from one side to the massive reduction of red varieties and the other to a significant qualitative leap (parallel to that of sales).
It is copper in color, it is often vinified in white but if vinified in contact with the skins takes its unique color copper and is theoretically less "with" variant of its white or black. But its spread has also opened the way for the production of great wines fruity, fragrant and well structured. In particular has increased acidity in Alto Adige (and thus lends itself to longer maturity) is very rich in Collio and Colli Orientali del Friuli and finally yielded results in Tuscany. In Alsace instead is vinified in contact with the skins to take up his peculiar coppery color and is known as Tokay Pinot Gris or Tokay d'Alsace, a wine known internationally and of great quality. Same reaches summits in Germany (where it is called Ruländer), in the Valais (where it is called Malvoisie) and Hungary (where it is known as szürkebarat).
