Picpoul can trace its history back to the 17th century when, along with Clairette, it was the basis of the then hugely popular Picardan that was exported from the Languedoc to Northern Europe. Its plantings dwindled after the onslaught of phylloxera at the end of the 19th century as growers resorted to hardier and more disease resistant grapes.

Picpoul Noir is rarely used - by 1990 there were a mere 200 hectares of Picpoul Noir vines left in France.

Picpoul Blanc has fared better.  It produces crisp, citrussy wines with subtle mineral and nutty overtones.

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