Cinsault, also spelled as
Cinsaut, is widely planted throughout southern
France and Corsica (where it is now being ripped out at a great rate). With its lighter skins and soft perfume it is particularly suitable for rosés and fruity, early-drinking reds, although low yields are needed to eke out much flavour. It has the advantage over
Grenache of being easy to pick by machine. Cinsault is used to add perfume and fruit to wines such as
Minervois and Corbières. The variety withstands drought well and has been important in North Africa,
Lebanon, Israel and
South Africa where it is most famous as a parent of
Pinotage (along with
Pinot Noir). In southern
Italy it is known as
Ottavianello.
