The grape variety Picapoll

Picapoll, also known as Picpoul, is an ancient white grape variety predominantly cultivated in the Catalonia region of northeastern Spain, where it serves as the hallmark of the Pla de Bages DO. The grape is celebrated for its delicate and refined aromatic profile, offering subtle notes of green apple, citrus zest, and pear, alongside floral undertones and a hint of fresh herbs. On the palate, Picapoll yields wines that are vibrant and crisp, characterized by lively acidity, moderate alcohol, and a refreshing, persistent finish. The varietal typically produces light to medium-bodied white wines noted for their purity and elegance.

Beyond Catalonia, Picapoll can occasionally be found in southern France, where it is related to the Picpoul de Pinet. Typical styles include both monovarietal bottlings and blends, with dry, unoaked expressions being most common. Some winemakers also explore aged or barrel-fermented styles, adding texture and complexity. Picapoll pairs excellently with a range of seafood dishes, including shellfish, grilled fish, and ceviche. It also complements Mediterranean cuisine, fresh goat cheeses, and light salads, making it a versatile partner at the table.