Grenache

Its origins and worldwide development

Grenache originated in Spain, most probably in the Aragonese region in the northeast of the peninsula. The first mention of this variety dates back to 1513 and more or less corresponds to the description of today's Grenache. Its spread across Europe began with that of the Aragonese kingdom, which extended its territory from Roussillon to Sardinia. Grenache - and its variants - can be found in many Iberian regions (Aragon, Catalonia, Rioja, Extremadura, Basque Country, Navarre, etc.) as well as in France (Languedoc, Roussillon, Provence, Southern Rhône Valley) and elsewhere in Europe. For example, it is found in Italy (Sardinia, Sicily and Calabria), Greece, Portugal (Alentejo, Ribatejo, Oeste), Austria, Bulgaria, Cyprus, Malta and Madeira.

Viticultural characteristics

Grenache bunches are medium to large, truncated, winged and compact. The berries are medium-sized, spherical or slightly ovoid, with a thick, bluish-black skin - although they also come in white, gray and pink - a melting pulp and abundant juice, colorless or red in the case of garnacha tintorera, found in Spain. Grenache has an upright growth habit and vigorous branches, making it resistant to drought and strong winds. Although it is resistant to powdery mildew, this variety remains delicate due to its susceptibility to various diseases (mildew, gray mold, grape berry worms, etc.). Grenache's sugar-accumulation potential is very high, but its color fades rapidly at high yields, and its acidity is low. As a high-yielding variety, it works best on dry, stony slopes.

Aromas and wine type

It can be used to produce vins doux naturels (Banyuls, Maury) and very fine, structured and aromatic vins de garde (Châteauneuf-du-Pape, Gigondas, Vaqueyras, etc.), provided that it is planted on quality terroirs and that yields and color are perfectly controlled. If these parameters are respected, the result is dry red wines with a beautiful golden-brown color, powerful and generous. They express notes of red fruit and spice, with round, mellow tannins. Natural sweet wines are garnet-red or tile-red in color, turning mahogany after several years of cellaring. They express aromas of cherry, blackcurrant, blackberry and kirsch when aged in an airtight environment, or reveal spicy, dried fig and empyreumatic (coffee, cocoa, tobacco) nuances after careful oxidation.