Tempranillo

Tempranillo is a thick-skinned, early-ripening red grape most closely associated with Spain, where it underpins the great wines of Rioja and Ribera del Duero. The vine shows moderate vigor, producing medium-sized berries in compact clusters, and prefers climates with warm days, cool nights, and relatively short growing seasons—conditions that allow it to achieve full color and flavor development while preserving acidity. Tempranillo thrives in well-drained calcareous, clay-limestone, or alluvial soils and responds well to elevated sites or mesoclimates with significant diurnal variation. While adaptable, it can be sensitive to excessive heat or drought stress, which may lead to lower acidity and diminished aromatic complexity.

Tempranillo wines are typically medium to deeply colored, with moderate acidity and firm but rounded tannins. Aromas often include red and black fruits, plum, cherry, leather, tobacco, dried herbs, and warm spice, with additional complexity from oak aging—a hallmark of many Spanish styles. Expressions range from fresh, fruit-driven joven wines to structured, long-lived reservas and gran reservas that emphasize tertiary notes of cedar, earth, and dried fruit. Its versatility, balance, and affinity for oak make Tempranillo one of the most important and expressive red varieties in the Iberian Peninsula and beyond.