White. This variety covers the most surface area of any variety in Spain. Originally from La Mancha and cultivated throughout central Spain, it is the principal variety in PDOs Mancha and Valdepeñas. This vigorous and high-yield vine ripens late and is characterized by large and compact clusters. It is used to make young wines that are pale yellow and dry with fruity aromas. Wines are expansive and full-bodied on the palate.
White. From Extremadura and extremely prolific in the Cañamero area, this variety has extended throughout different regions of Spain. It is highly fertile and ripens early. It is ideal for naturally balancing the acidity found in other varieties. Young wines are crisp and pale yellow with aromatic notes of apple and pear. Also called: Malvasía, Subirat, Malvasía Riojana.
White. Cultivated in Asturias, its fruit is yellowish-green in color. Its flavor is reminiscent of Moscatel, and its crisp acidity makes it extremely interesting for fruity young wines. Also called: Raposo, Blanco Verdin.
White. Considered native to Galicia, it is the main variety in PDOs Rias Baixas, Ribeira Sacra, Valdeorras. Clusters are small, ripen early and are reasonably hearty. Its production is limited by low yield and limited plantings. Wines are high quality, with notable acidity, ample aromas and floral notes.
White. Probably from the Ribera del Duero area. Medium-sized clusters with fruit that is yellow with brown speckles. These wines are characterized by balanced acidity and alcohol levels, as well as fruity aromas and a hearty structure. Also called: Albillo, Mayor, Doradilla, Turruntés.
White. Preferred variety in PDO Vinos de Madrid. Clusters are small, golden and ripen early. It is low yield. Though not very aromatic, it does have delicate notes of honey. When harvested late this variety lends a silkiness and structure to wines. These thin-skinned grapes are also highly valued as table grapes. Also called: Albillo de Madrid, Blanco del país, Castellano.
White. Cultivated in PDO Somontano. Clusters are large and extremely loose, with medium-sized fruit. The resulting wines are rich in alcohol and low in acidity. It is an interesting variety for blending with others.
Red. Cultivated in the Canary Islands in PDOs Abona, El Hierro, Gran Canaria, La Gomera, La Palma, Lanzarote, Valle de Güimar, Tacoronte-Acentejo, Valle de la Orotava and Ycoden-Daute-Isora. Early budding and ripening. Wines have a significant alcohol content and acidity. Also called: Bastardo Negro, Verdejo Negro, Bruñal.
White. Cultivated in the Canary Islands, but orginally from mainland Spain. Found in PDOs Abona, El Hierro, La Palma, Tacoronte-Acentejo, Valle de la Orotava and Ycoden-Daute-Isora. Wines are light with floral and herbaceous notes. Also called: Bastardo Blanco, Calagraño, Baladí Verdejo.
White. Used for making wine and as a table grape. Principal variety in PDO Ribera del Guadiana. Its clusters are large and very compact. The resulting wines are crisp and fruity. Also called: Eva, Montúa.
White. From the Canary Islands. Preferred variety in PDOs Abona, El Hierro, La Palma, Tacoronte-Acentejo, Valle de la Orotava and Ycoden-Daute-Isora. Wines are crisp with notable acidity and aromas of tropical fruit. Also called: Marmajuelo.
Red. From the Levante region (eastern Spain). Preferred variety in PDOs Utiel-Requena, Manchuela, Riber del Júcar and Valencia. Small and compact clusters. Medium-late ripening. It produces dense and complex wines with aromas of black fruit and flowers. It is potent and balanced on the palate. Also called: Aprovechón, Requena, Moravia.
Red. Originally from Galicia. Preferred variety in PDOs Rias Baixas, Ribera Sacra, Ribeiro and Valdeorras. The wines are used for blending and have outstanding acidity and deep color intensity. Also called: Albarello
Red. From southeastern France. Medium-sized clusters. Wines have medium color intensity and are light and pleasant with moderate acidity. Grown primarily in Catalonia.
Red. From the French region of Bordeaux. Widely cultivated in temperate areas all over the world, it has adapted very well to Spain and is found in nearly all the PDOs, including Vinos de Pago. The grapes are small with a particular astringent flavor and dense tannins. The resulting wines are very deeply colored with complex aromas characterized by fruit and floral notes, and an elegant structure that makes them highly suitable for aging.
Red. Native to the Balearic Islands. Found in PDOs Binissalem and Pla i Llevant. This is a vigorous, high-yield vine that is resistant to frost. Medium-sized, compact clusters and large, round grapes. Wines are medium-hued, with aromas of plum preserves and red fruits, and medium-bodied with moderate alcohol content and soft tannins. They are long lasting and linger on the palate.
Red. Cultivated in Asturias. This early ripening variety produces medium-bodied wines that are ruby red in color. Aromas of spices and black and red fruit. Well-balanced acidity and structure.
Red. Cultivated in the Canary Islands. Authorized under DO Ycoden-Daute-Isora
White. Cultivated in Galicia. Preferred variety in PDOs Rias Baixas and Monterrei. Small, compact clusters that bud early. Very limited plantings.
Red. Native to Galicia. Principal variety in PDOs Rias Baixas, Monterrei, Ribeira Sacra and Ribeiro. This late-ripening grape is low-yield and has medium-sized, loose clusters. This variety produces deeply colored wines that have low alcohol content and marked acidity. Also called: Caiño del Pais, Cachón.
White. From Andalusia. Principal variety in PDO Ribera del Guadiana. Large and fairly compact clusters. It is found mainly in Extremadura. High-yield. Also called: Blanco Jaén, Marisancha, Pardina* (the synonymy of Pardina is currently being researched).
Red. The name given to Tempranillo in certain regions in the centre and south of Spain. See Tempranillo.
White. French variety from Burgundy. Cultivated in several regions of Spain. Used in PDO Vinos de Pago wines. Characterized by its small grapes, it is a highly aromatic and fruity variety. In cool climates, wines are light-bodied, with high acidity and notes of apple and green plum. This grape is suitable for oak aging, through which it acquires toasted and nutty aromas, while gaining complexity and structure.
White. French variety from the Loire Valley, found in PDOs Alella and Somontano. Its clusters are medium-sized and compact. Greenish-yellow fruit. Aromas of hazelnuts, honey and fruit preserves. Balanced acidity on the palate. Used to make light and fruity wines.
White. From Extremadura, its vineyards are found along the entire Via de la Plata (Silver Route) from southern to northern Spain. Wines are elegant and aromatic with excellent acidity. Also called: Cigüente, Malvasía Castellana.
Red. From Galicia. Principal variety in PDO Rias Baixas. Wines are cherry colored with fruity and spiced aromas, and marked acidity. Wines have a distinctive personality.
Red. From Galicia. Small clusters. Like other noble Galician grape varieties it has limited plantings. Wines are acidic and have low alcohol content. Used for blending with other varieties like Merenzao or Brancellao. Found in PDO Ribeiro.
Red. Found exclusively in the Balearic Islands. Cultivated in PDO Pla i Llevant. Very high-yield with mid-season ripening. Wines have a deep, intense hue and are very aromatic. Notes of ripe fruit.
White. Widely cultivated in the Canary Islands and considered the principal variety in PDO La Gomera. Its clusters are medium-sized and relatively loose. The fruit is small, round and yellowish-green in color. It is ideal for making young white wines. Early harvest and a gentle cold press produce aromas of rockrose and white flowers. Also called: Forastera Gomera, Gomera blanca, Forastera, Doradilla
Red. From the Levante region (eastern Spain). Cultivated in PDO Valencia. Its clusters are large and compact with cherry colored grapes. Possessing light color intensity, it is frequently used to make rosé wines. Aromas of plum compote and strawberry tones. Very pleasant on the palate due to its crisp acidity and bitter finish. Also called: Forcayat, Planta Forcayá.
Red. The main production areas for this variety are Madrid, Toledo, La Rioja, Tarragona, Navarre and Zaragoza, although it is present in a large number of Spanish PDOs: Campo de Borja, Cariñena, Jumilla, Navarra, Penedés, Mentrida, Vinos de Madrid, Rioja and Priorato. It is the third most cultivated red grape variety in Spain and possibly originates in Aragón. The clusters are medium-sized and compact, with violet-red fruit and thin skin. Intense vermillion in color with aromas of fruit preserves and good acidity, which makes it suitable for oak aging, resulting in mineral wines with balsamic undertones. It is used to make aromatic rosé wines and elegant, high-quality red wines. Also called: Navarro, Gironet, Lladoner, Tinto Aragonés, Tintilla, Grenache Noir (in France), Carignan Rouge (in the United States and France), Toccai Rosso (Italy), Cannonao (Italy).
White. Widely cultivated in Aragón and Catalonia. Clusters are medium-sized, with small, yellow fruit. Wines have a golden hue and floral aromas. The wines are apt for blending with other varieties, contributing acidity. Also called: Grenache Blanc in France, Alicante blanca, Garnacha gris.
Red. Planted in Aragón, Catalonia and La Rioja. The clusters are medium-sized and compact, with thick skin and covered with the fuzz that gives it its name, “Hairy Garnacha”. It’s an aromatic variety with delicate and sweet tannins. The vine’s late ripening results in a low phenol content, making it suitable for young wines or short-term aging in oak barrels. Well-balanced with aromas of strawberries and red fruits. These are vibrant wines.
Red. Widely cultivated in La Mancha, it is considered a principal variety of PDOs Alicante, Almansa, Jumilla, Bullas and Yecla. Clusters are medium-sized and short, with round fruit that is blue-black in color. It has a high phenol content, thanks to the deeply hued skins and pulp. Wines are robust, with dense tannins and a bitter finish reminiscent of plants. Acidity and alcohol are balanced. Wines made from Garnacha Tintorera are dense, with resinous and ripe fruit aromas. They are blended with lighter-bodied wines to give them color. Also called: Alicante, Negral, Moratón, Tinto Basto, Alicante Henri Bouschet (in France), which is where it is from.
White. From Andalusia. Large, compact clusters and large fruit. Low alcohol content and balanced acidity. At times light on the palate with minimal structure.
White variety originally from Central Europe. In Spain it is mainly cultivated in Aragón and Catalonia. The grapes have a characteristic pink color, intense aromas and citrus notes. In cooler climates it attains notable sugar levels. The wines are dry, with floral aromas that are reminiscent of roses and fruit such as litchis and passion fruit. Quality, sweet wines are made from grapes affected by noble rot, and late harvest yields spectacular results.
White. From Galicia, it is related to Castile-Leon’s Verdejo. Preferred variety in PDOs Ribeira Sacra and Valdeorras. Clusters are small, tight and dense. The fruit is small and intensely green in color. A high-quality, extremely aromatic grape. Wines are elegant and delicate, with notable acidity and sweetness, pale in color and perfumed by aromas of citrus fruits and apples. Also called: Verdeja.
Red. From La Rioja and Navarre. Cultivated in PDOs Dominio de Valdepusa, La Mancha, Rioja, Navarra and Ribera del Guadiana. It has good acidity and low alcohol content. Frequently blended with other varieties, lending crispness and longevity. Wines have purple-hues with blue tones, aromas of red fruit and faint bitterness. Also called: Graciana, Morrastel in France.
Red. Cultivated exclusively in Basque Country. Principal variety in PDOs Chacolí de Alava-Arabako Txakolina, Chacolí de Vizcaya-Bizkaiko Txakolina and Chacolí de Guetaria-Getariako Txakolina. Late budding. Clusters are small and loose, with deep crimson-blue colored fruits that are medium-sized and round. Wines have low alcohol content but a high acidity level. They are characterized by aromas of both tree and wild fruits.
White. Cultivated in Basque Country. The clusters are small and compact. Principal variety in PDOs Chacolí de Alava-Arabako Txakolina, Chacolí de Vizcaya-Bizkaiko Txakolina and Chacolí de Guetaria-Getariako Txakolina. The grapes are small to medium-sized. Wines have aromas of citrus fruit, plants and flowers, and well-defined acidity.
Red. This variety is only produced in Extremadura. Found in PDO Ribera del Guadiana. Small, compact clusters and high-yield. Grapes are medium-sized and round with meaty pulp and a very significant total acid content. Wines are soft, crisp and aromatic; acidity is well-balanced and color intensity is medium. Also called: Calagraño Negro, Morisca Negra.
Red. Originates and principal variety in PDO Arribes del Duero. It has extended to Galicia and Castile-Leon. The clusters are medium-sized and compact, with deep crimson, bluish fruit. Low alcohol content and good acidity. Low phenol content results in young wines that are produced using carbonic maceration. Also called: Mouratón, Negreda.
Red. Originates and cultivated exclusively in the Canary Islands. Found in PDOs Abona, El Hierro, Gran Canaria, La Gomera, La Palma, Lanzarote, Valle de Güimar, Tacoronte-Acentejo, Valle de la Orotava and Ycoden-Daute-Isora. Mid-season budding, with medium-sized clusters. Used to make both young and aged wines. Young wines made using carbonic maceration are aromatic and very fruity. They have a marked alcohol intensity and balanced acidity. Notable aromas of black fruit, volcanic soil and mineral notes. Wines have delicate and soft tannins. Also called: Almuñeco, Forestera de Tegueste, Forastero negro, Listán morado, Mollar cano.
Listán de Huelva
White. From Andalusia. Late budding and large fruit. Medium alcohol and acidity levels. Primary aromas of white flowers. Frequently blended with other, sturdier varieties, resulting in crisp and fruity wines. Also used to make traditional fortified wines that are subject to the criaderas (nurseries) and soleras (floors) aging process. Also called: Listán Blanca (in the Canary Islands Listán Blanco is the name of a variety that is the same as Palomino Fino), Castellano.
White. From Galicia. Principal variety in PDOs Monterrei, Rias Baixas, Ribeira Sacra and Ribeiro. The clusters are compact and the fruit round and medium-small. Loureiro wines have a green hue and aromas reminiscent of laurel. They are light on the palate, with good acidity and low alcohol content. Also called: Marqués, Loureiro Blanco.
White. Possibly from Aragón, though it is cultivated throughout Spain. Principal variety in PDOs Cava, Calatayud, Conca de Barberà, Costers del Segre, Navarra, Penedès, Rioja, Somontano, Tarragona and Terra Alta. Large and compact clusters and medium-sized fruit. Wines are delicate and pale yellow in color with tinges of green. Low acidity and plant aromas. It is usually blended with more aromatic varieties, and together with Xarello and Parellada, it forms the base for Cava. Wines made using this variety in La Rioja are frequently barrel fermented. Also called: Viura.
Red. Originally from France, it is cultivated in central Spain and PDO Ribera del Duero. Clusters are medium-sized and loose, and the fruit is small. Wines have bold tannins and color, and are crisp and intense on the palate.
White. Principal variety in PDO Vinos de Madrid. Early ripening and large clusters. Wines are aromatic, greenish in color and give off aromas of bitter almond. They are silky and bold on the palate. These wines have a distinctive personality and form part of the Sobremadre wines, which are found exclusively in Madrid.
Red. From the Canary Islands, it is similar to Malvasía blanco. Its clusters are medium-sized and relatively loose. Medium-sized, round and pink fruit. It is usually used for blending.
White. According to molecular studies, it might be the result of a spontaneous cross between Malvasia Aromática and Bermejuela, from the Canary Islands. Principal variety in PDOs Abona, El Hierro, Gran Canaria, La Gomera, La Palma, Lanzarote, Valle de Güimar, Tacoronte-Acentejo, Valle de la Orotava and Ycoden-Daute-Isora. This early budding vine makes high-alcohol, golden-hued young wines and liquor wines.
Malvasía de Sitges
White. Native to Sitges. Due to the characteristic nature of local vegetation, it is harvested late. Its elevated alcohol and acidity levels, and proximity to the sea, result in a sweet wine with a high alcohol content.
Red. Found only in the Balearic Islands, this is the preferred variety in PDOs Binissalem-Mallorca and Pla i Bages. The clusters are medium and compact, and the grapes are small and round. Wines have good alcohol content and give off characteristic notes of black fruit and blue flowers. Medium-bodied, they are soft and light on the palate.
Red. From La Rioja Alavesa. Principal variety in PDOCa Rioja. Clusters are small, cylindrical and relatively loose, with medium-sized, round grapes that are blue-black in color. Wines have a deep, intense color matter and low acidity. These wines are a beautiful vermillion color and give off aromas of dairy, as well as notes of blue flowers. They are pleasantly structured on the palate.
White. Found in La Rioja. Principal variety in PDOCa Rioja. Clusters are small, compact and bright green in color. Wines are aromatic. When ripe, it gives off lemony aromas. Has good acidity and alcohol content and its low glycerol levels amplify the sour and bitter sensations that linger on the palate.
Red. Extensively cultivated in Aragón, La Rioja and Catalonia. Principal variety in PDOCa Rioja. Clusters are large and compact. The fruit is medium-sized, round and blue-black in color. Abundant tannins make it highly suitable for aging, as does its notable acidity level. Also called: Cariñena, Mazuelo, Samsó and Carignan in France.
Red. Principal variety in PDOs Bierzo and Ribeira Sacra. Characterized by small, compact clusters and thick-skinned fruit. It is an aromatic variety, with notes of red fruit, minerals and slate. Of medium acidity, it is good for making young wines, those with short aging periods and carbonic maceration wines that are spicy on the nose and smooth on the palate. The rosé wines are aromatic, fruity, light and soft.
Red. Its origins are likely the Cantabrian coast. Preferred variety in PDO Ribeira Sacra. Small and compact clusters, medium-sized, blue grapes. Wines have bluish tones, high acidity and potent aromas of minerals, spices and fruits of the forest. Also called: María Ardoña, Verdejo Negro.
Red. From the French region of Bordeaux. Extensively cultivated throughout Spain, it can be found in the following Pagos: Dominio de Valdepusa, Finca Elez and Guijoso. Small clusters and sweet and fruity tannins. Wines are aromatic and intensely ruby colored with medium alcohol content. They are soft and fine on the palate and are used to add softness, elegance and balance to wines.
White. Originally from Valencia. Preferred variety in PDOs Alicante, Utiel-Requena, Valencia and Yecla. The clusters are medium-sized and relatively loose, with medium, yellowish-green grapes. White wines are pale, with herbaceous notes, nutty undertones, and medium acidity. In hot climates it is used to make semi-sweet wines. Also called: Blanqueta, Verema blanco.
White. From the Balearic Islands. Main variety in Binissalem and Pla i Llevant. Wines are light with floral and tropical fruit notes. Alcohol and acidity levels are balanced on the palate. Also called: Prensal blanco.
Red. From Valencia. Clusters are medium and compact. Fruit is medium-sized, round and blue-gray in color. Medium color intensity and balanced acidity and alcohol levels. A very sweet grape variety with aromas of ripe, almost dried, grapes and an intense and fruity flavor. Barrel aging serves to sweeten the tannins. It is also used for carbonic maceration. The liquor wine Fondillón, from Alicante, is made using this variety. Also called: (there are synonymy problems with Graciano, which is known as Morrastrel in France) Alcayata, Monastrel, Morastel, Morastell, Mourvedré in France, Mataro in Australia.
Red. Extensively cultivated in Castile-La Mancha. This is a high-yield variety with large, compact clusters and blue-black fruit. Used for blending with other grapes like Garnacha. Wines are tinted with violet tones. Also called: Moscatel Negro, Brujidera.
Moscatel de Alejandría
White. Of exceptional sensory quality, with particular emphasis on its aromatic intensity and versatility in the making of both white and sparkling wines, as well as a large range of liquor wines. Main variety in PDOs Málaga and Valencia.
Moscatel de Grano Menudo
White. This is perhaps one of the oldest varieties in Spain. Extensively cultivated in Castile-La Mancha, Navarre and Catalonia, its clusters are cylindrical and compact. Grapes are small and sweet, and can range in color from yellow to mahogany. Wines made from this variety are highly aromatic with an elevated alcohol content, making them suitable for dry, sweet, mistelas (fortified must) and liquor wines. When the grapes are dried, the resulting wines are luscious with a liquor-like quality. Also called: Moscatel Blanco, Morisco, Moscatel Romano, Muscat.
Red. Cultivated in the Canary Islands. Principal variety in PDO Tacoronte-Acentejo. This is a high-yield vine. Clusters are small and compact. Fruit is medium and black in color. Used to make light wines, which are of good quality when young. Frequently used for blending with other varieties.
White. Planted along the entire Via de la Plata (Silver Route) to Galicia. Clusters are of medium-high compactness, with round, medium fruit that have fine skin and a yellowish-green color. The fruit is juicy, fragile, sweet and flavorful, with only faintly tinted juice. Preferred variety in PDOs Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda. Also called: Listán, Jerez, Palomilla.
White. The most traditional variety in the Marco de Jerez. Used for producing sherry wines fortified with holandas (base alcohol also used for brandies) and aged through a system of criaderas (nurseries) and soleras (floors). Preferred variety in PDOs Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda. Also called: Listán Blanco de Canarias, Jerezana Fina.
White. Found almost exclusively in Castile-La Mancha. Preferred variety in PDO La Manchuela. The clusters are medium-small in size and very compact. The grapes are medium-sized and have a greenish hue. The variety lends acidity to wines and is frequently used for blending with other grapes to naturally enhance a wine’s acidity. Its strong resistance to oxidation makes it suitable for aging in oak barrels. Also called: Verdoncho and Marisancho.
White. From Catalonia. Its clusters are large and compact. It has a low alcohol content and high acidity level. The wines are crisp, light and silky on the palate, with significant citrus notes. It is blended with other varieties to make Cavas, as well as young wines. Also called: Montonés.
Red. From Aragón. Clusters are medium-sized and very compact with medium, round grapes that are blue-black. Elevated color and acidity. Its main characteristics are its hardiness and balsamic nature, with notes of spices and fruits of the forest. Wines are suitable for aging. Main variety in PDO Somontano. Also called: Ribote.
White. The origins of this variety are unknown and controversial, but it is widely cultivated in Jerez. Very extensive planting throughout Andalusia. Main variety in PDOs Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda, Malaga, Sierra de Málaga and Montilla Moriles. The clusters are large and not very compact, with small or medium-sized round grapes. Wines are made using dried grapes, resulting in sweet wines with ample dry extract that are mahogany colored and aromatically complex, leaving an agreeable sensation of softness and sweetness on the palate. Also cultivated in New World countries such as Argentina, Chile and New Zealand.
Red. From Bordeaux, France. Found in various regions of Spain and particularly Catalonia and Castile La-Mancha. Very intense aromas of spices, graphite. Contributes aromas, color, acidity and elegance to wines.
Red. Cultivated in Catalonia. Mid-season ripening and good yield lead to medium-bodied wines with aromas of red fruit and pomegranate. Wines linger on the palate and are softly tannic.
Red. Originally from the French region of Burgundy. In Spain it is grown mainly in Catalonia. The clusters are small. Young wines have aromas of red fruit including raspberries, strawberries and currants, and violets, as well as soft tannins, resulting in medium-bodied wines that transmit refined and subtle sensations on the palate. Wines are soft, crisp, fruity and delicate. An elegant variety.
Planta Fina de Pedralba
White. From the Levante (eastern Spain). Principal variety in PDOs Valencia and Alicante. It has an extremely large cluster. Wines have aromas of apples and herbs, and average acidity.
White. Originally from Castellón. The clusters are large and conical with medium-sized fruit. The wines have minimal aromas, with notes of green and citrus fruit. Used to make young wines. It is typically blended with other varieties. Also called: Tardana, Pansa Nova.
Red. Extensively cultivated in Castile-Leon. Principal variety in D.O Tierra de Leon. It is easily distinguished by its tightly bunched clusters, pine nut-shaped fruit and dark, bluish-black skin. It has a high aromatic intensity and the wines have aromas of fruits of the forest, strawberries, and floral undertones that linger on the palate. High acidity and good alcohol content. The wines are crisp and fruity. Also used to make an effervescent, semi-sparkling wine with sharp aromas and a creamy mouth feel.
White. Originally from Central Europe and used to make the most prestigious wines of Alsace, Mosel and the Rhine. In Spain it is grown mainly in Catalonia and D.O Somontano. Of small size, yellow color and low production. Riesling grapes that have been affected by noble rot are used to make dessert wines. These wines are notable for their special honeyed and smoky notes and suitability for aging. In the Catalan region of Penedès, a special wine called Vi de gel is produced, in the style of the ice wines of Germany.
Red. Variety native to Andalusia. The clusters are medium-sized and not very compact. Wines typically possess good alcoholic content, but can be lacking in acidity. They tend to be intense in color, with aromatic undertones of plants and red fruit, becoming expressive and creamy when aged in oak.
Red. From California, although it is a cross between Cariñena and Cabernet Sauvignon. In Spain it is cultivated in the Canary Islands. Used for young wines with aromas of red fruit.
Red. Cultivated in Castile-Leon. Principal variety in PDO Arribes. Clusters are small and compact, and alcohol and acidity are well-balanced. Wines are complex with aromas of spices, herbs and fruits of the forest, yielding wonderful results when aged in barrels.
White. Originally from the Canary Islands. Early ripening and small fruit. Produces wines with good alcoholic content and acidity. Has honeyed aromas and is crisp on the palate. It is ideal for making naturally sweet wines.
White. Originally from the Bordeaux region of France. Primarily cultivated in PDO Rueda and PDO Penedès. Produces elegant, dry and acidic wines with fruity aromas. Suitable for late harvest wines.
Red. Authorized variety in PDOs Monterrei, Rias Baixas, Ribera Sacra, Ribeiro and Valdeorras in Galicia. Its wines give off aromas of fruits of the forest and blackberry. Excellent acidity.
Red. Probably originated in Catalonia, although it is also found in the Canary Islands. Clusters are large and compact, with medium-sized grapes. Wines have good acidity, with medium-intense coloring. Also used for making delicate rosés and sparkling wines.
Red. From the French Rhône, its cultivation extends throughout Spain, also forming part of the Vinos de Pago. Clusters are compact and the grapes are small, with an intense boysenberry flavor. The wines are pleasant and flavorful, with intense color, noteworthy acidity and aromas of violets and ripe black fruit.
Red. Originally from the area that lies between La Rioja and Burgos. Principal variety in the following PDOs: Almansa, Calatayud, Campo de Borja, Cariñena, Cigales, Conca de Barberá, Costers del Segre, Jumilla, La Mancha, Méntrida, Navarra, Penedés, PDOCa La Rioja, Ribera del Duero, Somontano, Valdepeñas and Vinos de Madrid. The clusters are large, round and compact, with thick skin. This versatile variety is the most prestigious in Spain and considered the most characteristic Spanish grape variety. Its wines are structured, rich in alcohol and capable of aging well, due to minimal oxidation. Characteristically ruby red in color, with deep aromas of forest berries, boysenberry and current. Fruity on the palate with undertones of blackberries, tobacco, vanilla and leather. Well-balanced. Also called: Aragonés, Cencibel, Tinta de Madrid, Tinta del País, Tinto fino, Ull de Lebre, Tinta Roriz (Portugal).
Tinta de Toro
Red. This grape is officially certified as a native variety with its own name and well-defined agronomic and ampelographic characteristics. Its sale is issued with a blue label and corresponding clone number. Principal variety in PDO Toro. Produces red wines with a distinctive personality, that are structured, crisp and intense. Deeply colored, their broad and balanced expressivity lingers on the palate. The variety’s most notable trait is the astringency of its tannins.
White. Principally cultivated in nearly all of the PDOs in Galicia and the Canary Islands. Its clusters are medium-sized, elongated and loose, and the grapes are medium-large. When harvested early, the wines have good acidity and are crisp, with hints of ripe apples. Also called: Gual, Boal.
White. From Galicia. Preferred variety in PDOs Monterrei, Rias Baixas, Ribeira Sacra and Ribeiro. The grapes are medium-sized, with large and compact clusters. Its flavor is reminiscent of apples. Has high acidity and ripens well. Very tolerant of drying and therefore used to make sweet wines know as tostados (toasted), which are golden-colored and full-bodied with complex aromas of raisins and dates, and a succulent and lingering palate.
Red. Principally cultivated in Catalonia. The clusters are medium-sized and compact. The alcoholic content is moderate and acidity is high. Used to produce base wines for making light, faintly colored rosé Cavas. Also used to produce very good quality Cavas.
White. Originally from the area of Rueda. Cultivated in Castile-Leon, it is the principal variety in PDO Rueda. Clusters are small, as are the grapes. Single-variety Verdejo wines are vibrant greenish-yellow in color and highly aromatic, with good body, luscious and soft. Possesses good acidity and a characteristic, bitter finish. Also called: Verdello, Verdeja and de Gallo Blanco.
White. Originates in the Levante (eastern Spain). Found in PDOs Alicante and Valencia. The clusters are large. Produces straw-yellow colored wines with good acidity, although its alcoholic content is typically not very high. Has aromas reminiscent of lemon, and produces light and crisp wines. Used for both young and sparkling wines.
White. Found in all the PDOs in the Canary Islands. Clusters are large. Typically low alcohol content with balanced acidity, leads to crisp, delicate wines with aromas of mountain plants and desert flowers, which are slightly effervescent and succulent.
Red. From the Canary Islands. The clusters are relatively loose. The wines have a good alcoholic content and heavy tannic overtones, which make them potent, with complex notes of volcanic ash and powder.
White. French grape originally from the Rhône. In Spain it is found in hot climates like Andalusia, Castile-La Mancha, Murcia and the Balearic Islands. This grape has the ability to age elegantly. The wines are fine, complex and very aromatic, with notes of flowers and fruit including apples and mango.
White. Its origin is likely Catalonia. Clusters are medium-sized and tight, with small fruit. Lends body and structure to Cava. Xarello wines are aromatic, with notes of honey and raisins, in addition to well-balanced, sweet and silky. High alcohol content and good acidity.
White. Found in Andalusia. Principal variety in D.O Condado de Huelva. Clusters are compact with large fruit. Wines are light with fruit and plant aromas, good acidity and a finish that is marked by a distinct bitterness on the palate.
Source: Foods and Wines from Spain