Grolleau (grape)

Grolleau or Grolleau Noir is a red French grape variety that is grown primarily in the Loire Valley of France. The name is derived from the French word grolle, meaning "crow" and is said to reflect the deep black berries of the Grolleau vine. The grape is most commonly used in the production of rosé wines, particularly in the Rosé d'Anjou appellation.

History

The Grolleau grape variety was first cultivated in the Anjou region of western France in the mid-19th century. It is believed to have been selected by a vintner named Grolleau from a vine of Gouais blanc, an ancient white grape variety.

Viticulture

Grolleau vines are high-yielding and the grapes, which are harvested in late September, have high acidity but can lack depth of flavor. The variety is most commonly found in the cooler climates of the Loire Valley and is less common in the warmer regions of southern France.

Wine production

Grolleau is used primarily in the production of rosé wines, particularly in the Rosé d'Anjou appellation. It is also used to produce some red wines, and is sometimes blended with Gamay and Cabernet Franc to add acidity and color. The wines produced from Grolleau generally have a light body and low tannins, and are characterized by their fresh, fruity flavors.

Synonyms

Grolleau is also known under the synonyms Groslot de la Thibaudière, Groslot noir, and Grolot de Tours.

See also

• List of grape varieties
• French wine
• Loire Valley (wine)