General: Belonging to the Burgundy family, Auxerrois is a cross between Burgundy x White Heunisch and may have originated in Burgundy in the Middle Ages. It takes its name from a French county, Auxerre, in north-eastern France. This is also the main cultivation area with about 1,600 ha. In addition, the variety has a high cultural value in Luxembourg with 190 ha and also increasingly in Germany with 180 ha.
Cluster: The grapes are medium sized, slightly shouldered and of loose structure. The medium-sized berries are round to oval, with a yellow-green skin that turns brown when fully ripe. Typical are increased shoots at the base of the cane with medium vigour.
Wine: Due to the soft and round structure of its wines, the Auxerrois is very well suited for dry vinification and still has sufficient fullness and body even at moderate alcohol levels. The wines are full-bodied and bouquet-rich with pleasant acidity. Typical aromas are quince, melon and mirabelle plum and spicy aromas.
Cultivation: In terms of growing conditions, the variety is comparable to the "White Burgundy". The thin berry skin and early ripeness require a well-timed harvest to avoid rot.