Grolleau is a historic red grape variety native to France's Loire Valley, particularly prominent in regions like Anjou and Touraine. Its name is believed to derive from the French word "grolle," meaning crow, likely referencing the grape's deep black hue. ​

First documented in the early 19th century, Grolleau gained significant popularity in the mid-20th century as the principal component of the slightly sweet rosé wine, Rosé d'Anjou. During this peak, plantings exceeded 11,400 hectares in 1958. However, its prominence has declined over the decades, with vineyard areas reducing to approximately 2,070 hectares by 2018. 

Despite its thin skins and light color extraction, Grolleau is valued for its high acidity and ability to produce wines with moderate alcohol content. These characteristics make it particularly suitable for crafting refreshing rosé and sparkling wines. While its role in red wine production is limited, some producers experiment with Grolleau to create light, fruity reds.