These grapes are grown in mineral rich soil which produced a Seyval, light-bodied and crisp with hints of pear and magnolia with a clean finish.
Seyval Blanc is a hybrid wine grape variety used to make white wines. It’s vines ripen early, are productive and are suited to fairly cool climates. Seyval Blanc is grown mainly in England, the United States east coast (specifically the Finger Lakes region of upstate New York, and Virginia), as well as to a lesser extent in Canada. Seyval Blanc was created either by Bertille Seyve, or his son-in-law Villard, as a cross of Seibel 5656 and Rayon d’Or (Seibel 4986), and was used to create the hybrid grape St. Pepin.
Seyval Blanc has a characteristic citrus element in the aroma and taste, as well as a minerality that may be compared to white Burgundy.
An old white disease-resistant hybrid, known now as a Piwi variety. In the UK its main use is for Sparkling Wine, whole bunch pressing is advantageous. Adding gelatine to the must can have positive benefits. There is a tendency to early oxidation so the ageing potential is limited.
IN USA, when harvested at optimal maturity, the wines have attractive grassy, hay, and melon aromas. The body tends to be thin, and malolactic fermentation and barrel fermentation/oak aging are used to enhance quality.