Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

Arrufiac, also known as Arrufiat, is a light-skinned, quite tannic grape variety enjoying a modest renaissance in Gascony in south west france. An ingredient in pacherenc du vic-bilh and Côtes de st-mont, it was rescued from obscurity in the 1980s by André Dubosc of the Plaimont co-operative. It is typically blended with the mansengs, courbu blanc, and petit courbu.