Key takeaways: Tempranillo is a 100% Iberian grape variety, born from natural crossing between Albillo Mayor and Benedicto, confirmed by genetic analyses. Its adaptation to Spanish continental climates allows producing elegant or powerful red wines, cultivated on 200,000 hectares. To discover its complexity, try Casa Rojo Tintafina 2019.
You think you know everything about Tempranillo grape variety when it still hides many mysteries? Behind this pillar of Spanish wines lies a millennial history, unique characteristics, and adaptability that propelled it well beyond Iberian borders. Did you know it also bears varied names according to terroirs, like Tinta Roriz in Portugal or Cencibel in La Mancha? Discover how this early-ripening grape variety, intimately linked to Rioja and Ribera del Duero terroirs, has conquered palates worldwide thanks to its black fruit aromas, elegant structure, and unexpected alliances with other grape varieties.
- Tempranillo grape variety: portrait of a Spanish wine treasure
- Origins and history: Tempranillo's true identity
- Portrait of Tempranillo: characteristics and aromatic profile
- Tempranillo vs Garnacha: the duel of Spanish grape varieties
- A genetic surprise: the discovery of white Tempranillo
- How to taste and pair Tempranillo?
Tempranillo grape variety: portrait of a Spanish wine treasure
What is Tempranillo?
Tempranillo is an emblematic black grape variety of Spain. Its name comes from Spanish "temprano," meaning "early," referring to its early ripening, about two weeks before Grenache. This grape variety produces ruby-colored wines, with balance between silky tannins and moderate acidity.
Young wines reveal cherry, strawberry, and plum aromas. With barrel aging, vanilla, tobacco, and leather notes appear. Cultivated on over 200,000 hectares, it bears varied names according to regions: Cencibel in Castilla-La Mancha, Tinto Fino in Ribera del Duero, or Tinta Roriz in Portugal.
While Rioja remains its most famous region, Tempranillo also flourishes elsewhere. From Ribera del Duero's rigorous climate to La Mancha's limestone soils, this grape variety reveals multiple personalities, adapted to varied terroirs.
Origins and history: Tempranillo's true identity
An Iberian crossing revealed by DNA
Until recently, Tempranillo's origin remained mysterious. Some believed it linked to Pinot Noir, but modern genetic analyses dispelled this myth. This emblematic grape variety was born from natural crossing between Albillo Mayor, white grape variety renowned for its rusticity, and Benedicto, nearly extinct red variety. A major discovery confirmed in 2012 by DNA studies, anchoring its roots in the Iberian Peninsula. This spontaneous crossing explains its total adaptation to Spanish terroirs, giving it robustness and versatility. This 100% indigenous variety status makes it a unique wine treasure.
From Middle Ages to international renown
While Tempranillo has been known since the Middle Ages, it's its marriage with Rioja terroirs in the 19th century that gave it its world icon status.
First written traces of Tempranillo date back to the 12th century, but it's in the 19th century that its destiny shifts. When phylloxera ravages French vineyards, Bordeaux winemakers settle in Rioja, discovering the grape variety adapts perfectly to its clay-limestone soils. This turning point gives birth to structured wines, with black fruit and spice aromas. Subsequently, Ribera del Duero adopts Tempranillo under the name Tinto Fino, producing powerful wines with tight tannins. The grape variety also establishes itself in Toro (Tinta de Toro) and La Mancha, the latter now housing the world's largest area. Even in Portugal, it thrives under names Aragonez or Tinta Roriz, revealing its ability to adapt to varied terroirs. With over 200,000 hectares planted in Spain, 20% of the country's vines, Tempranillo embodies Spanish wine DNA, from the Iberian Peninsula to glasses worldwide.
Portrait of Tempranillo: characteristics and aromatic profile
In the vineyard: a grape variety that loves contrasts
Tempranillo, from Spanish word "temprano" (early), ripens faster than other grape varieties. Originating from the Iberian Peninsula, it results from crossing between Albillo Mayor and Benedicto. Its cylindrical clusters, often compact, bear round berries with thick skin, rich in tannins and pigments. This gives it colored, structured wines with balanced acidity.
It flourishes in continental climate, where temperature differences preserve its balance. Clay-limestone soils and moderate altitudes (300 to 850 meters) optimize its maturity. In Spain, it covers over 200,000 hectares, with dominance in Rioja (78% of grape planting), Ribera del Duero (spicy wines), or Toro (power). Also cultivated in Argentina, it adapts to other terroirs. Clones 770 to 776, approved in France, influence its sugar richness and structure.
In the glass: a complex aroma palette
Crianzas offer red fruit (cherry, strawberry) and black fruit (plum) aromas, ideal with tapas or paella. Aging in American (vanilla, sweet notes) or French (spices) barrel reveals tertiary aromas:
- Fig, cooked fruits
- Leather, tobacco
- Vanilla, coffee, chocolate
Over time, its tannins become silky. In Ribera del Duero, wines display black fruits and spices. In Toro, heat accentuates power, with cocoa. Served between 16 and 18°C, it pairs well with red meats and aged cheeses. Versatility to discover in our selection of red wines, from fruity freshness to aging wines.
| Name | Region/Country | Typical wine style |
|---|---|---|
| Tinta Roriz | Portugal (Douro, Dão) | Structured wines, often in blend for Porto |
| Cencibel | La Mancha (Spain) | Fruity and accessible wines |
| Tinta del País / Tinto Fino | Ribera del Duero (Spain) | Powerful, concentrated, long-aging wines |
| Tinta de Toro | Toro (Spain) | Very full-bodied wines, rich in alcohol and tannins |
| Ull de Llebre | Catalonia (Spain) | Lighter and more aromatic wines |
One grape variety, several names
Tempranillo displays a mosaic of names according to regions. This abundance testifies to its antiquity and adaptation to various terroirs. The table reveals variants like "Tinta Roriz" in Portugal, where it contributes to red Porto structure, or "Cencibel" in La Mancha, associated with fruity wines. In Catalonia, "Ull de Llebre" (hare's eye in Catalan) evokes its ruby robe and aromatic vivacity. Beyond Iberian borders, this grape variety is cultivated in Argentina and Australia, where it integrates into bold blends.
Great Spanish terroirs and its presence in France
In Spain, Rioja remains its historic cradle, where it expresses subtle elegance between ripe fruits and woody notes. Ribera del Duero, with its "Tinto Fino," imposes powerful wines, sometimes aged over 60 months. Conversely, "Tinta del País" in La Mancha covers the largest planted area, but with less prestige.
Its presence across the Pyrenees remains confidential. In Languedoc-Roussillon, it expresses itself under IGP appellation, bringing structure and black fruit aromas. Clay-limestone soils and Mediterranean climate produce fleshier wines, sometimes mixed with local grape varieties. Its cultivation remains anecdotal, like Petit Verdot in Gironde. In Catalonia, some natural and lightly filtered Ull de Llebre wines reveal fresh and juicy expression, close to modern quaffing wines, with raspberry and cherry notes.
Tempranillo vs Garnacha: the duel of Spanish grape varieties
Two pillars, two distinct profiles
Tempranillo and Garnacha compete to embody Spanish wines' soul. One brings structure and complexity, the other roundness and generosity. Their complementarity lies in their differences, reinforced by their distinct regional origins: Tempranillo dominates in Rioja and Ribera del Duero, while Garnacha flourishes in Aragon and Catalonia vineyards.
- Tempranillo: brings tannic structure, more marked acidity, deep color, and black fruit, leather, and tobacco aromas with age.
- Garnacha: offers more roundness, higher alcohol content, lower acidity, and generous aromas of candied red fruits and spices.
Tempranillo is the wine's architect, giving it structure and aging potential, while Garnacha is its decorator, bringing warmth and generosity.
Tempranillo imposes its tannins and acid balance, while Garnacha softens with its fruity maturity. This synergy fully expresses itself in Rioja, but also in Navarra or Catalonia, where blended wines combine body and freshness. Each grape variety, without the other, would remain incomplete.
Their cohabitation is no accident: Tempranillo provides framework, Garnacha the flesh. An improbable yet irresistible duo, capable of adapting to varied terroirs, from Rioja's climate rigor to Priorat's warm soils.
A genetic surprise: the discovery of white Tempranillo
A natural mutation discovered in 1988
In 1988, a winemaker discovers near Murillo de Río Leza (Rioja Baja) a red Tempranillo vine producing yellow-green clusters. This phenomenon, named Tempranillo Blanco, proves to be spontaneous genetic mutation, not a crossing. After thorough studies, it's officially integrated into Rioja DOC in 2007.
The loss of anthocyanin, red pigment, results from chromosomal deletions affecting flavonol genes. Differences with red grape variety include smaller leaves, loose clusters, and flattened berries. Despite reduced pollen viability, this grape variety establishes itself through its unique aromas.
Wines reveal citrus notes (lemon, grapefruit), tropical fruits (pineapple), and white flowers. Thanks to marked malic acidity, they offer balance and freshness. Used in blend or single-varietal, it represents 1.14% of Rioja grape planting, combining tradition and wine innovation.
How to taste and pair Tempranillo?
Perfect food-wine pairings
Tempranillo adapts to various dishes according to its style. Young wines, like Joven or Crianza, pair perfectly with tapas, Iberian charcuterie (chorizo, Serrano ham), or sheep cheeses like Manchego. Their fruity freshness and supple tannins make them allies of simple but flavorful dishes. For unexpected contrast, dare mushroom risotto: its creamy texture harmonizes with the grape variety's velvety notes.
- Young wines: varied tapas (patatas bravas, allioli), chorizo, sheep cheeses, chicken and chorizo paella.
- Aging wines: grilled red meats (beef rib), roasted lamb with herbs, game in sauce like pheasant or wild boar.
- Gourmet pairing: a powerful Tempranillo with spicy finish elevates dark chocolate cake or custard flan.
Service advice and conclusion
Serve Tempranillo between 16 and 18°C to preserve its balance. More structured wines, like Reservas, benefit from one-hour decanting to soften tannins. This grape variety embodies Spanish wines' soul, combining freshness and structure. In Toro region, Tinta de Toro offers powerful wines, perfect with spicy dishes. For first try, Casa Rojo Tintafina offers perfect balance between cherry and spice aromas. Also discover diversity of wines by grape variety to explore other flavors, like Ribera del Duero Tempranillos or Argentine Malbecs.
Tempranillo embodies Spanish viticulture, ancient and adaptable. From its medieval roots to varied terroirs, this early grape variety produces fruity or complex wines, ideal in clay-limestone soils. Its versatility, reinforced by white Tempranillo, makes it a world reference, to taste alone or in blend.
FAQ
What is the best Tempranillo?
The best Tempranillo depends on preferences, but some wines stand out for their excellence. Among essential references, Vega Sicilia Unico (Ribera del Duero) marries Tempranillo and Cabernet Sauvignon for complex and powerful blend. Bodegas Muga Prado Enea Gran Reserva (Rioja) embodies tradition with its leather and ripe fruit aromas. Finally, Tinto Pesquera by Alejandro Fernandez (Ribera del Duero) offers pure and structured Tempranillo. These wines perfectly illustrate the grape variety's ability to produce aging cuvées, thanks to their balance between tannins, acidity, and evolved aromas.
What is Tempranillo wine?
Tempranillo is an emblematic Spanish red grape variety, origin of red wines renowned for their elegance and complexity. Its name, derived from "temprano" ("early" in Spanish), evokes its early ripening. Mainly cultivated in Spain, it produces ruby-robed wines, with red fruit notes (cherry, strawberry) that evolve toward leather, tobacco, and vanilla aromas after barrel aging. Versatile, it produces both fruity and accessible wines and complex cuvées, often associated with Grenache in blends.
Is Tempranillo from Rioja?
Yes, Tempranillo is intimately linked to Rioja, region that gave it its nobility. It's there that this grape variety, once called "Ull de Llebre" in Catalonia, experienced major development in the 19th century. In Rioja, it represents at least 85% of blends, associated with Garnacha, Carignan, or Graciano. Regional wines, whether "Joven" (young) or "Gran Reserva" (long aging), perfectly illustrate Tempranillo's diversity, from its fruity freshness to its tannic structure patinated by time.
Where is Tempranillo grape variety found in France?
In France, Tempranillo is present anecdotally, mainly in Languedoc-Roussillon, under IGP (Protected Geographical Indication) appellation. It brings its structure and black fruit aromas there, although its cultivation remains marginal compared to grape varieties like Syrah or Mourvèdre. Some winemakers experiment with this variety, attracted by its blend potential. This development, though timid, recalls Tempranillo's adaptability to various terroirs, like less common grape varieties like Petit Verdot, also used in the region.
What is the best Spanish grape variety?
The debate on "best" Spanish grape variety often opposes Tempranillo and Garnacha (Grenache). Tempranillo, king of Rioja and Ribera del Duero, excels through its tannic structure, balance, and black fruit and spice aromas. Garnacha, meanwhile, shines through its roundness, generous alcohol, and candied fruit notes. If Tempranillo is a wine's architect, giving it backbone, Garnacha is its decorator, bringing warmth and generosity. Their complementarity in blend remains a pillar.
What are the 5 best red wines?
"Best" red wines remain subjective, but some Spanish icons stand out. Vega Sicilia Unico (Ribera del Duero) blends Tempranillo and Cabernet Sauvignon for mythical wine. Château Mouton Rothschild (Bordeaux) and Château Margaux (Bordeaux) dominate French classics. Château Rayas (Châteauneuf-du-Pape) embodies Grenache finesse, while Sassicaia (Tuscany) combines Cabernet Sauvignon and Italian marvel. These wines, though varied, share common criterion: their ability to marry tradition and excellence.
What does Tempranillo taste like?
Tempranillo offers balanced aromatic profile. Young wines reveal red fruit (cherry, strawberry) and black fruit (plum) aromas, with lively acidity touch. With age or barrel aging, tertiary notes appear: leather, tobacco, vanilla, coffee, and chocolate. This evolution gives wines successive layers of complexity. On the palate, Tempranillo is firm but silky, with present but harmonious tannins. This double register — freshness and depth — explains why it's often associated with Grenache to balance its aromas.
What are Italian grape varieties?
Italy houses a rich mosaic of local grape varieties. Among most known: Nebbiolo (Barolo, Barbaresco) for its powerful tannins and rose and truffle aromas; Sangiovese (Chianti) marked by its freshness and cherry notes; Aglianico (Taurasi) with "brunello" sides; Barbera for its vivacity. Less common, Corvina (Amarone) and Nero d'Avola (Sicily) offer distinct styles. Tempranillo, though minor, is sometimes cultivated under names Malvasia Nera di Basilicata or Malvasia Nera di Brindisi in the south.
What is a good Spanish red wine?
A good Spanish red wine reveals itself in emblematic cuvées. Vega Sicilia Unico (Ribera del Duero) embodies Tempranillo quintessence, with imposing structure and long aging. Viña Tondonia Gran Reserva (Rioja) offers classic style, marked by long aging and tea and leather aromas. El Pison (Dominio de Pingus, Ribera del Duero) is cult wine, produced in limited quantity. For value, Bodegas Muga Prado Enea (Rioja) or Tinto Pesquera (Ribera del Duero) offer accessible but faithful grape variety approach. All these wines evoke Spanish DNA: tradition, terroir, and wine passion.
