Grolleau is a red wine grape that is primarily grown in the Loire Valley region of France. It is also cultivated in smaller quantities in other regions of France, such as Anjou and Touraine. Grolleau is known for its vibrant acidity and light to medium body, as well as a typical spicy, peppery note. Larger producers tend to use it for Rosé wines.
The Loire Valley is renowned for its diverse range of grape varieties, and Grolleau is no exception. It is often blended with other grapes, such as Cabernet Franc or Gamay, to add complexity and depth to the final wine but of course is used by itself as well-
Popular natural wine producers making good use of Grolleau include Guillaume Noire, Philipp Delmee, Chahut et Prodiges and Francois Saint-Lo.
