The most widely-planted white grape in France, and is an authorised component in many appellations such as Vin de Pays de Côtes de Gascogne. Wines based on it are light, crisp, zesty and refreshing. The majority of grapes, however, don't spend long as wine because Ugni Blanc makes a near-perfect base for distillation, with a naturally high acidity, little aromatic character, delightful compliance in the vineyard and heavy crops. Enormous quantities of neutral wine bubble through the stills of Cognac and Armagnac every year to become those spirits. Genetically it is the same grape as Italy's Trebbiano. In all likelihood it arrived in France in the 14th Century, although it didn't take over as being the principal distillation grape until Phylloxera all-but wiped out its predecessor, Folle Blanche, in the 19th Century.