The Chatus grape corresponds phenologically to Bourgnin and probably has French origins. It was once cultivated from Savoie to the Massif Central, but was later abandoned, only to be recently reintroduced in Ardèche. At one time, it was probably also widely spread in Piedmont because it can be found in small quantities throughout the Alpine arc of the region, from the Mondovì area to Canavese, Biellese, and even in Val d’Ossola. Today, it is mainly cultivated around Dronero (hence the synonym “Nebbiolo di Dronero”), on the Colli Saluzzesi and in the Pinerolese. Chatus is one of the most promising ancient traditional grape varieties from an enological perspective. It can be used both in blends with less structured grape varieties or in pure form to produce wines suitable for aging in wood.

Chatus produces wines with bright colors and complex aromas of medlar and ripe fruit. Wines made from Chatus tend to be intense and tannic when young, making the grape suitable for both pure vinification and blending. The Chatus vine is upright and vigorous, preferring hilly and siliceous soils. Its susceptibility to diseases, particularly mold and powdery mildew, increases when grown on calcareous soils. Its maturation occurs in mid-October. Chatus clusters are compact, large, elongated, and conical, without wings, although sometimes with a secondary cluster. The berries are round, uniform, small, and deep black with bluish hues. Their pulp is green, sour, and sweet, without a distinctive odor.