Grolleau, on its own, makes a light, acidic red wine. It is often used in a blend with Gamay Noir and Cabernet Franc to create a dry or semisweet Anjou rosé.
Hardy and vigorous, Grolleau is widely grown in the Anjou district of France’s Loire region. The vine produces deep black berries that yield high quantities of light, acidic wine. It is generally vinified as a rosé.
The first documented planting of Grolleau was in the Charente region of France in the early 19th century. It is likely related to the ancient variety Gouais Blanc. Most vines are being replanted to Gamay and Cabernet Franc.