(Seyve-Villard 5-276, commonly marketed as Seyval blanc) is one of the most widely planted hybrid grapes east of the Rocky Mountains. When harvested at optimal maturity, its wines have attractive grassy, hay, and melon aromas. The body tends to be thin, and malolactic fermentation and barrel fermentation/oak aging are used to enhance quality. The vine tends to overbear and must be thinned to ensure proper ripening and to maintain vine size. Grafting is also recommended on all but the most fertile sites. Fruit clusters are very susceptible to Botrytis bunch rot.