Grolleau traces its historical roots to Touraine and the historic Poitou province, where it has been documented since the early 19th century. Its name is believed to derive from “grolle”, an archaic French term for crow, in reference to the lustrous blue-black color of its ripe grape clusters. Its natural color mutation, Grolleau Gris, produces pale pink berries endowed with charming floral aromatics.

Vigorous and naturally high-yielding, Grolleau has long served as a vital building block for Loire Valley rosés—most famously in Rosé d’Anjou and Touraine Azay-le-Rideau—as well as in traditional sparkling blends like Crémant de Loire, where its lively acidity lends freshness and delicate effervescence.

Enthusiastically reclaimed by contemporary natural winemakers, Grolleau has found a glorious new identity as a standalone single-varietal red (often bottled under the Vin de France designation). Crafted through carbonic or semi-carbonic maceration, it yields an irresistibly juicy, low-alcohol wine packed with fresh red currants, wild raspberries, and gentle floral spices—the consummate convivial bistro wine.