Grolleau is a high yielding grapevine that ripens reliably and relatively early for the cool climate Loire Valley-often right after Gamay. The vine produces medium-sized clusters clinging to the vine via its long, slender pedicels. The grapes are thin skinned with few phenolic compounds, but after "veraison" they produce color ranging from gray to bluish/black depending on the clone. There are currently five clones of the Grolleau vine authorized for viticulture in France. The vine tends to bud early which renders it susceptible to damage from spring frosts. Its long branches make its susceptible to wind damage, requiring that it be planted near hillside shelter. Grolleau is sensitive to several grape diseases including excoriose and stem rot. Grolleau produces light bodied, fairly neutral wines with noticeably high acidity. It is often produced in off-dry to medium sweet style, leaving some sugars in the wine to balance with the acidity. Grolleau gris is the pink-skinned mutation of Grolleau noir planted primarily in the Loire Valley. It is used mainly for the white wines of the "Vin de Pays du Jardin de la France". Grolleau is also known under the synonyms Bourdalès, Franc noir, Gamay de Châtillon (in Savennières), Gamay-Groslot, Gloire de Tours, Grolleau de Cinq-Mars, Grolleau de Touraine, Grolleau de Tours, Grolleau noir, Grolo Chernyi, Grolot noir, Groslot, Groslot de Cinq-Mars, Groslot de Valère, Groslot de Vallères, Moinard, Moinard Grolleau, Neri, Noir de Saumur, Pineau de Saumur, Plant Boisnard, Plant Mini, and Rosé d'Anjou. Grolleau gris is also known under the synonyms Grolleau, Groslot de la Thibaudière, and Groslot gris.