[1] It was created in 1911 in the Oberlin Institute in Colmar, Alsace, by the French viticulturist Eugène Kuhlmann (1858–1932) by crossing the hybrid grape Millardet et de Grasset 101-14 O.P.

There are two general approaches to winemaking with Leon Millot: First, if the grapes are pressed at crush and removed from the skins after a few hours of contact time, the juice makes a bright cherry-red wine whose flavor is rich and vivid.

Second, the traditional approach involves long skin contact time, with malolactic fermentation and subsequent tartaric addition.

[3] Léon Millot is cultivated in small amounts in Switzerland (on 9.35 hectares (23.1 acres) in 2009[4]), Alsace, Oregon, New Mexico, Ohio, and Canada.

However, after the regulations were somewhat relaxed, varieties with some Vitis vinifera in their pedigree, such as Léon Millot, are currently allowed to be used for wine production in Europe.