||borgogna grigio e rulander in Italia; pinot burton, pinot beurot, tokay d'Alsace, malvoise, gris cordelier, fauvet, auvernat gris, petit gris in Francia; grauer burgunder, tokayer in Germania e Svizzera.
||Leaf: small, cordiform, trilobata, with open petiole breast V; Lateral veins above V, lateral lateral ribs just below V; Corner at the top of the dull terminal lobe; Folded flap, with revolving edges, bulging surface; Upper page of green-dark, shiny; Bottom page just pubescent, light green; Protruding ribs, green and slightly pink at the base on the top, green on the bottom; Those of 1st and 2nd order protruding; Little pronounced teeth, convex margins, broad-based.
Bunch: small, short (about 13 cm), squat, cylindrical, often winged, slightly compact; Short peduncle, large, woody to the 1st branch; Short pedicels, thin, green; Evident searches, green; Medium, yellowish brush.
Acino: small, slightly elliptical, regular; Pruinous peel, gray-violet color, irregular, medium thick, consistent with persistent navel; Juicy pulp, soft; Neutral flavor, sweet.
||From the pinot gray you get a straw-yellow wine with golden reflections or rosé onion skin, depending on the winemaking system used. The scent is intense and fruity, sometimes delicately floral, with a taste with clear notes of freshness and alcoholicity, good softness and texture, which make it suitable for sparkling.