The Marsanne grape variety is a white-berried grape native to the Northern Rhône region. It closely resembles the Roussanne variety, with which it is traditionally cultivated and often confused. Outside of France, it is also grown in Switzerland, Spain, Australia, New Zealand, Canada, and the United States. In Italy, it was introduced by Napoleonic troops and is cultivated in Emilia in the Piacenza area and in Tuscany. Although it is not as sensitive as Roussanne, Marsanne is prone to producing unsatisfactory results if grown in non-ideal sites. For example, in climates that are too warm, the grape can over-ripen and produce a “flabby” wine, with low acidity and freshness, while in places that are too cold, it struggles to fully ripen, resulting in wine that is bland and neutral.

To maintain an adequate level of acidity, viticulturists aim to harvest Marsanne just before it reaches full ripeness. Marsanne produces wines with intense colors, fruity aromas of pear, and hints of spices. Due to the sugar content of the grapes, wines made from Marsanne can be rich in alcohol and have a certain affinity for aging in oak. With aging, Marsanne wine takes on an even darker color, the aromas become more complex, with notes of honey, nuts, and quince, and on the palate, it develops an almost oily texture.