An ancient grape varietal that originates and solely grown in France's south-west. This varietal likely gets its name from the hardness of its wood or the firm flesh of the grape. It produces a full-bodied red with flavours of black fruit, pepper, dried herbs and a trace of smoke. ​​

Prunelart remains unique to Gaillac with the grape presumed extinct until recently. It yields a wine with deep flavours and blackberry notes both on the palate and nose. A very bold  and unusual flavour that blends well with other Gaillac grape varietals.

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Believed to have originated from the Spanish Basque country and distributed by pilgrims of Santiago de Compostela, this red grape has become the main varietal in Gaillac. Braucol produces a light-coloured, medium-bodied wine that develops flavours of redcurrant, fig and pepper. 

After an initial distrust and attempted outlaw of this grape varietal by the ruling dukes of Burgundy in the 14th Century, Gamay became a commonly used grape in Beaujolais and Gaillac. It is most famous for producing light wines with flavours of red cherries and strawberries. 

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Whilst not native to Gaillac, this grape has thrived in this region for many years thanks to the Mediterranean climate. This dark-skinned grape produce earthy and savoury wines with hints of blackcurrant and liquorice. 

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Both these grape varieties have strong historic ties to France's south-west and have gained significant global popularity. Merlot wines are typically smooth with notes of plum and black cherry, and whilst Cabernet Sauvignon have similar fruity aromas, they possess darker spices and stronger tannins.