[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.

Léon Millot ripens early, is blue-skinned, grows with fair vigor, and has high resistance against fungal diseases.

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.