Grolleau

Grolleau (or Grolleau noir) is a dark-skinned grape variety native to the Loire Valley, France. It is used to produce light, fruity, fresh red wines with low tannins or dry and off-dry rosé wines.

Grolleau grapes have a dark blue-black skin and produce wines that are ruby red in colour. On the nose, the wines offer aromas of red fruits, such as raspberry, blackberry, and cherry. The palate is light and fresh with notes of red fruits, low tannins and a short finish.

Grolleau is primarily cultivated in the Loire Valley in France, where it is used to produce light red wines or rosés. Grolleau is a vigorous and mid-ripening variety that can adapt to a variety of soils. It is best suited to well-drained soils and is relatively resistant to disease. Grolleau wines can be made using carbonic maceration, resulting in light, fruity wines or fermented for a short period on its skins. In the Loire Valley, Grolleau is often blended with other local varieties, such as Gamay and Cabernet Franc, to make light, fruity red wines. Grolleau is also used to make off-dry rosé wines in Anjou and drier styles in Touraine. Grolleau wines are best enjoyed with lighter dishes, such as salads, seafood and white meats. They also pair well with cheeses such as Brie and Camembert.

Grolleau Gris (pink-berried) and Grolleau Blanc are colour mutations of Grolleau Noir and can also be found in the Loire Valley in France but to a lesser extent.