A red Mediterranean variety of Spanish origin, cultivated in a number of dry and hot regions in the world. In Greece it is recommended for improving wines from other varieties in 18 prefectures in the Dodecannese, Thrace, Thessaly, Macedonia, Crete, the Peloponnese and Central Greece. It ripens in early September.
When grown in suitable soil and with average productivity, this variety yields wine with a good colour, medium body, high alcoholic strength and medium acidity. It does however tend to age quickly and is easily oxidised.
The Grenache Rouge is used in making certain Vins de Pays (Agioreitikos [of Mount Athos], Geranion, Dodekanissiakos [of Dodecanese], Thivaikos [of Thebes], Kissamou [of Kissamos]).
[Text and photos taken from the book 'Wine-producing varieties of the Greek vineyard' by Haroula Spinthiropoulou - Olive Press Publications, 2000 (in Greek)]