Claret white is an ancient French grape variety traditionally cultivated in Southern France, in regions such as Provence, Languedoc-Roussillon, and the Rhône Valley. This variety belongs to the Western European eco-geographical group and is distinguished by dark green leaves with dense felted pubescence, as well as oval-acuminate berries of greenish-yellow color with a golden tint at full maturity. The berries have a dense and juicy pulp with a pleasant refreshing taste, contain 2-3 seeds, and the average weight of 100 berries is about 180 grams. Claret is a late-maturing variety, resistant to mildew and oidium, but susceptible to damage by tortricid moths.
Historically, Claret was widely distributed in France, but its popularity declined in the 18th–19th centuries due to changing tastes and the emergence of higher-quality varieties. Nevertheless, it is preserved in some wine-growing areas, such as the Rhône Valley and Languedoc, where it is used to produce fresh sparkling and light still wines. Claret grapes are often used for making sparkling wines, including under appellations Claret de Die, Cote de Die, and Crémant de Die, where it can be used both as a single variety and in blends with other varieties, such as Muscat Blanc à Petits Grains. In addition, Claret is used to create table, cognac, and champagne wines.
The variety is grown not only in France but also in Italy, Spain, Greece, Algeria, and in Russia, where it is registered in the Krasnodar Krai. The Claret vine has medium vigor, and the yield depends on growing conditions and is usually not high. Due to its characteristics and versatility of application, white Claret is valued both for fresh consumption and for the production of various types of wines and winemaking materials, as well as for making compotes and juices.
