The Gruaja grape variety was historically cultivated in the Bassano area, in the province of Vicenza, and was first mentioned by Acerbi in 1825. Until the end of the century, it was cited in numerous writings, and the name Gruaja was also reported as a synonym for Raboso. In 1925, Marzotto mentioned a grape variety called “Crovaja” or “Cruaja” or “Cruara,” which was not widely grown in the areas around Montebelluna, between Vicenza and Treviso, from which a wine of decent quality could be obtained. More recently also known as “Gruajo,” it has practically disappeared, with its wine still produced in the Breganze area, not far from Bassano, where it originated. It is estimated that the total cultivated area is around 2 hectares. Some wineries vinify Gruaja using traditional methods, including natural drying in fruit cellars.

The Gruaja seems to provide decent oenological results even with white vinification and can be successfully used for sparkling wine production. Gruaja is a grape variety of medium vigor and good, consistent production, but not abundant. The best agronomic results are achieved in hot years and with not overly abundant yields. Gruaja is a rustic grape variety, and as such, it is not very sensitive to the main vine diseases.