Négrette

Négrette's origins reach back to medieval times, with one theory connecting the grape to Mavro, an ancient variety from Cyprus said to have been brought to France by the Knights Templar or the Knights of Saint John around 1000 AD. The variety was documented in Gaillac during the medieval period and reappeared under the name Négrette in the 12th century. By the 15th and 16th centuries it had become the emblematic grape of the Fronton area, established across Haute-Garonne and Tarn-et-Garonne. In California it was sold under the name Pinot St-George until 1997.

• Possibly descended from Mavro, an ancient Cypriot variety
• Documented in Gaillac since medieval times; the name Négrette appears in the 12th century
• Emblematic of Fronton by the 15th to 16th century
• Called Pinot St-George in California until 1997

Négrette is planted on approximately 1,056,1,227 hectares, almost entirely in the area north and east of Toulouse between Albi and Toulouse. The grape thrives in the siliceous clay soils with sand and gravel known locally as Boulbènes, as well as gravelly and alluvial soils. It benefits from iron-rich conditions and performs poorly in clay-limestone soils. The climate is a hot, dry temperate oceanic zone with occasional summer thunderstorms. Outside South West France, small plantings exist in the Loire Valley's Fiefs Vendéens, where the grape is called Ragoutant, and in San Benito County, California.

• Concentrated north and east of Toulouse in the Fronton AOC zone
• Best soils are Boulbènes: siliceous clay with sand and gravel
• Iron-rich soils suit Négrette; clay-limestone soils do not
• Also grown as Ragoutant in Fiefs Vendéens, Loire Valley

Négrette produces soft, medium-bodied red wines with a distinctly perfumed character. Violet aromas are its calling card, layered with red fruit flavors of raspberry, strawberry, and blackberry, alongside notes of licorice and spice. The grape is naturally rich in anthocyanins, giving deep color, but low in tannins and acidity, resulting in wines that are approachable and silky rather than structured. Rosés are also produced, with a fruity and fresh profile. Most wines are best consumed young, though moderate aging is possible. Single-varietal bottlings are increasingly popular; blending partners in Fronton include Cabernet Franc, Cabernet Sauvignon, Syrah, Côt, Fer, Gamay, Cinsaut, and Mauzac.

• Signature aromas: violets, raspberry, strawberry, blackberry, licorice, spice
• Low tannins and low acidity; medium body; silky texture
• Rich in anthocyanins, producing deeply colored wines despite soft structure
• Best consumed young; rosé styles are fruity and fresh

Négrette holds an official A-list classification in France. In the Côtes du Frontonnais, now known as Fronton AOC, it must make up between 50% and 70% of any blend, with a minimum of 40% required in all wines. It is classified as a Period II grape, budding 9 days after Chasselas, and reaching maturity 2 to 2.5 weeks after Chasselas. The vine is vigorous and fertile when pruned short but is susceptible to shatter and coulure, as well as powdery mildew, grey rot, oidium, leafhoppers, and mites. Five certified clones are approved, and a conservatory was established in Fronton in 1997 to preserve genetic diversity.

• Minimum 50,70% required in Fronton AOC blends; minimum 40% in any wine
• Period II grape: buds 9 days after Chasselas
• Five certified clones: 456, 580, 581, 582, 663
• Susceptible to mildew, grey rot, oidium, leafhoppers, and mites