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.
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
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.
Red. The name given to Tempranillo in certain regions in the centre and south of Spain. See Tempranillo.
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.