Pinot noir is an ancient variety, probably bred by humans over 2000 years ago. There is evidence about growing of Pinot Noir in Burgundy in the 4th century AD. The variety is prone to mutations, as shown by the varieties Pinot Blanc, Pinot Gris and Pinot Meunier and to cloning, as evidenced by the countless Pinot Noir clones in France.

Pinot Noir germinates earlier, and often is exposed to spring frost. Wet, cold soils found in low lands are inappropriate choice for Pinot Noir. Theoretical yields are low, although in Burgundy are selected fairly high yielding clones. The variety is susceptible to disease, decay (the skin is thinner than many other varieties ) and pests. Best results are achieved principally on limestone soils and in relatively cool climates.

Early ripening variety: grapes ripen in late August. Vines grow best when planted in cooler areas on slopes with humus-carbonate and calcareous soils. The vines are resistant to low temperatures. Pinot Noir is one of few red varieties that ripen early enough to thrive in the coldest weather regions such as those in Germany and Switzerland. The vines have an average growth, high fertility and average yield. Moderately resistant to mildew and powdery mildew, slightly resistant to gray mold.

Cluster is small to medium (66-120g) cylindrical compact. Grapes are small (1.3 grams) spherical, deformed, blue-black with abundant bloom. The skin is thin and wiry. The grape inside is juicy, tender, with a harmonious taste.

The sugar content of the must is 21.4 g/100 ml, acidity 7.7g/l. Depending on geographic area grapes are used to produce high quality red wines and champagne wine materials.