There are actually only two true white Burgundy varieties (more precisely: Pinot varieties) in Germany: Pinot Blanc and Pinot Gris, which are nothing more than colour mutations of Pinot Noir. This also makes them largely identical to the red Schwarzriesling and Samtrot, which also mutated from Pinot Noir in this sequence. In fact, however, we also count Chardonnay and Auxerrois as Burgundy varieties. Both are natural crosses between Pinot and Heunisch (Gouais Blanc, by the way, also one of the 3 parents of Riesling), so at least they are related.
All varieties are classified as non-aromatic or "neutral" grape varieties, which is a little misleading, as the wines are not distinctly aromatic or fruity, but they do have their own characteristic, non-neutral expression. Nevertheless, their aromatic restraint is probably the most important reason why Burgundy varieties are often treated in the cellar, for example with biological acid reduction, particularly long lees ageing and ageing in more or less large or new wooden barrels, in order to influence their taste in a targeted way, which was largely frowned upon in Germany for more aromatic varieties, especially Riesling, until recently and is only slowly being rediscovered.