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Terret is an ancient grape family from Languedoc (Southern France), famous for its ability to maintain exceptional freshness even in the hottest climates. These grapes produce very light wines smelling of citrus fruits and sea breeze. Discover true Mediterranean minerality that will surprise you with its structure and subtlety.
Read moreTerret is not a single grape; it is an entire family of genetic mutations. When choosing a wine, it is important to note which specific color mutation (Blanc, Gris, or Noir) dominates the bottle.
The most popular is the white "Terret Blanc," from which very dry, crisp, and floral wines are created, perfect for hot summers. The pink-skinned "Terret Gris" version is mostly used for dry, textured rosé wines featuring grapefruit aromas. Meanwhile, "Terret Noir" is a rare red variant that surprises with soft tannins and spiciness.
Terret Blanc and Terret Gris wines have a subtle salty finish, making them some of the best choices in the world for seafood. Boldly serve them with oysters, lightly fried calamari, mussels in white wine sauce, or fresh vegetable salads. The red Terret Noir pairs perfectly with rustic terrine or poultry.
All three of these varieties share an identical DNA profile and differ only in the color of the berry skin, which developed through natural mutations. They all share late budding, drought resistance, and excellent acidity retention. Sometimes, grape bunches of different colors can even be found on the same vine simultaneously.
In the 19th and early 20th centuries, Terret was one of the most widely planted grapes in the Languedoc region. Due to its neutral aroma, high acidity, and low alcohol content, it was massively used for vermouth production. When the popularity of vermouth plummeted, many Terret vineyards were uprooted to make way for more popular international varieties.
