Garnacha Gris, also known as Grenache Gris in France, is a lesser-known but valuable grape in natural winemaking. It’s a pink-skinned mutation of the red Grenache grape, sharing family ties with Garnacha Blanca and Garnacha Tinta. Though genetically close to these, Garnacha Gris stands out for its ability to produce wines with a balance of weight, texture, and freshness.

This grape is grown mainly in southern France (especially Roussillon) and parts of Spain, where it’s often called Garnacha Roja. Most vineyards are older and yield fewer grapes, which naturally leads to more concentrated and characterful wines—something that suits the natural wine approach, where minimal intervention allows the grape to speak for itself.

In natural wine circles, Garnacha Gris is often used for orange wines or skin-contact whites. Thanks to its thicker, grey-pink skins and higher sugar levels, it can bring good structure, a touch of tannin, and moderate alcohol to these wines. The result is usually a savory, textured wine that might show herbal or nutty tones and a slightly oxidative style, depending on the winemaking.

You’ll also find Garnacha Gris in some rosés and dry white blends, especially from Roussillon and Collioure. Its versatility, drought resistance, and ability to handle warm climates make it an attractive choice for low-intervention growers working with older vines in Mediterranean regions.

Though not widely planted, Garnacha Gris is gaining more attention from winemakers looking for authenticity and old-vine character. If you're exploring natural wines and enjoy skin-contact whites or wines with a bit of depth and texture, this grape is worth trying.

Also known as: Grenache Gris, Garnacha Roja.