Its vines ripen early, are productive and are suited to fairly cool climates.

[1] Seyval blanc is grown mainly in England,[2][3] the United States East Coast (specifically the Finger Lakes region of upstate New York, Lake Erie AVA in Pennsylvania, [2] regions in Ohio and Virginia), in the Pacific Northwest (Oregon[4]), as well as to a lesser extent in Canada.

[1] Seyval blanc was created either by Bertille Seyve, or his son-in-law Villard, as a cross of Seibel 5656 and Rayon d'Or (Seibel 4986),[5] and was used to create the hybrid grape St. Pepin.

Seyve and Villard used the same Rayon d'Or x Seibel 5656 crossing to produce the red wine grape Seyval noir.

[1] Seyval blanc has a characteristic citrus element in the aroma and taste, as well as a minerality that may be compared to white Burgundy.