Grolleau (grape)

The variety is productive ( 80 to 120 hectoliters per hectare), and provides acid- driven wines that are not very rich in alcohol. Varietal wine they will be expanded, for example to Rosé Rosé d' Anjou. It is often blended with Gamay and is also part of the sparkling wines.

There are also white versions: the Grolleau Gris is grown in Maine -et -Loire, Vendée and Loire -Atlantique, the Grolleau blanc was found by the ampelographers Chauvigné and Maisonneuve in the appellation Coteaux -du -Layon, but now seems to be extinct.

See also the article Loire ( wine region ), viticulture in France and the list of grape varieties.

Synonyms

Grolleau is also known under the name Bourdalès (erroneously named in Madiran so ), Franc noir, Gamay de Châtillon, Gamay Groslot, Gloire de Tours, Grolleau de Cinq- Mars, Grolleau de Touraine, Grolleau de Tours, Grolo Chernyi, Groslot, Groslot de Cinq- Mars, Groslot de Valere, Groslot de Vallères, Moinard, Moinard Grolleau, neri, Noir de Saumur, Pineau de Saumur, Plant and Plant mini Boisnard known.

Ampelographic varietal characteristics

In the ampelography the habit is described as follows:

• The shoot tip is open. She is white wool with a slightly hairy ruby approach. The bronze-colored young leaves are hairy only spinnwebig and the leaf surface is bubbly.
• The non-corrugated sheets are either not sinuate -lobed or ( very rarely five-lobed ) and weakly sinuate. The petiole is lyrenförmig open. The blade is serrated blunt. The teeth are set moderately dilated in comparison of the varieties. In autumn, the leaves discolored partly reddish.
• The cylindrical to conical cluster is large, shouldered and dichtbeerig. The roundish, very juicy berries are medium in size and of a bluish-black color.

The early sprouting grape ripens about 15 days after Chasselas and is thus within the red grapes early maturing, so that they can mature into relatively cool layers.