Originally from the Loire Valley where it is mentioned under its old name of Fiers in 1534 in Rabelais' Gargantua, Sauvignon takes its name from the wild vine whose leaves are similar. DNA testing revealed that it is the offspring of Savagnin Blanc, called Heida in Valais, a brother of Chenin Blanc de la Loire, and a progenitor of Cabernet Sauvignon by natural crossing with Cabernet Franc. In Switzerland, this medium-early variety, very vigorous and susceptible to grey rot, is grown in the vast majority of cantons.

Sauvignon Blanc produces balanced wines with aromas of white-fleshed fruits (peach), citrus and sometimes exotic fruits.