Viognier

What Is Viognier?

Viognier is an aromatic white grape from France's northern Rhône Valley, home of Condrieu. In Italy it is grown mainly in Tuscany, Sicily and Lazio, where it makes full-bodied, perfumed whites with apricot, peach and honeysuckle, both on its own and in blends.

Viognier almost disappeared in the 1960s, when only a few hectares were left around Condrieu. It then spread around the world from the 1980s, and Italian producers began planting it in the 1990s, especially on the warm Tuscan coast and in Sicily, where its rich, aromatic style suits a sunny climate.

Where Viognier Grows in Italy

  • Tuscan coast: the Maremma, Bolgheri and the coast near Livorno, often in blends with Vermentino or Sauvignon Blanc.
  • Sicily: in the west and centre of the island, varietal or with native grapes such as Inzolia and Grillo.
  • Lazio: the Agro Pontino, south of Rome, and the area of Lake Bolsena.
  • Piedmont, Umbria and Alto Adige: small plantings.

Viognier needs warmth to ripen and develop its aromas, but it loses acidity quickly, so the timing of the harvest is important.

Viognier and Italian Denominations

Flavor Profile and Tasting Notes

  • Fruit: apricot, peach, mango and tangerine.
  • Other notes: honeysuckle, orange blossom, violets, ginger and sweet spice.
  • Structure: full body, low to moderate acidity, rich and slightly oily texture, often high alcohol.

Viognier is usually best young, while its aromas are fresh. In Italy it often adds perfume and body to blends; varietal wines aged partly in oak are rounder and creamier.

Food Pairing

  • Spiced dishes: mild curries, Moroccan and Middle Eastern food.
  • Fish: rich fish dishes, lobster and crab, fish with butter sauces.
  • White meat: roast chicken, pork with apricots, turkey.
  • Cheese: soft, creamy cheeses.
  • Vegetables: pumpkin risotto and roast root vegetables.

How to Choose and Where to Start

Try a varietal Viognier from Lazio or Sicily, from producers such as Casale del Giglio, Baglio di Pianetto, Planeta, Cottanera, Donnafugata or Rallo, then a Tuscan coastal white blend, from producers such as Castello del Terriccio, Caiarossa, Ca' Marcanda or Ornellaia.

In the Rhône, Viognier is co-fermented with Syrah in Côte-Rôtie; in Italy it is often blended with Vermentino and Chardonnay. Read our best Tuscany wines, the best Sicily wines, or browse the grape varieties index.