| Grape variety |
Grolleau |
| Grape colour |
Red grape |
| Synonyms |
Grolleau Noir, Grolleau Gris, and Groslot. |
| History |
Grolleau, a grape variety native to the Loire Valley in France, was first cultivated in the early 19th century. Its name is believed to have been derived from the French word 'Grolle', meaning crow, likely referring to the dark color of the grape. Over the years, it has gained popularity for its role in the production of rosé wines, especially in the Anjou region of the Loire Valley. |
| Ampelographic features |
Grolleau vines are high yielding and resistant to rot. They produce bunches of small, black grapes. The grape is late ripening, and its thin skin makes it susceptible to various grape diseases. The leaves are dark green and medium-sized with a slightly round shape. |
| Characteristics of the wine |
Wines from the Grolleau grape are typically light and fruity, with a refreshing acidity. They often exhibit flavors of red fruit and herbal notes. These wines are typically consumed young. The grape's high acidity and lower sugar content also make it ideal for creating sparkling and rosé wines. |
