Tempranillo: Spain’s versatile vino tinto
There is no wine more Spanish than Tempranillo; no wine that’s more emblematic of the Iberian peninsula on shelves and in wine lists around the world. Tempranillo is the wine that those in the know reach for when sitting down to tapas, the wine most likely to be opened over long Spanish lunches, shared among family under grape vine patios. Tempranillo seems to embody the great Spanish meseta centrale, the hot-in-the-summer, cold-at-night Spanish plateau where Don Quixote and El Cid’s adventures unfolded – likely with a leather bota filled with Tempranillo never too far from their lips.
But it’s that great plateau, and it’s hot summers, cold nights and almost freezing winters that create the perfect conditions for growing this most versatile grape variety. See, Tempranillo has been widely cultivated in Spain for millenia due to its willingness to not just adapt, but thrive in this often harsh environment. And more than that, the Tempranillo that winemakers produce today is versatile – medium body, balanced acids, not too tannic, fruity when young, but with a propensity to age gracefully in oak barrels and cellars. An easy vino joven for drinking when picnicking with jamon and queso manchego, but also perfect for cracking a Gran Reserva to pair with an expensive steak and impress the in-laws.
It is for its versatility and indelible link to Spanish gastronomy and society that Tempranillo is the most widely drunk wine in Spain, and the most widely cultivated red wine grape on the Iberian Peninsula.
Tempranillo is Spain and the Spanish love their Tempranillos, and so will you, so let’s dive in.
When you should drink Tempranillo
When you’re dreaming of Spain. When you want a red wine that’s full-bodied, but not restrictively so; one with enough acidity to pair well with food but not leave your mouth uncomfortable. When you’re going to open a packet of manchego cheese, or your local deli has come into some jamon iberico. You should drink a slightly chilled, joven Tempranillo over a pica-pica with friends, but you must go for the crianza when you’re sharing tapas. Go up to reserva or even gran reserva when you’re eating meat, depending on the quality of the cuts, occasion and company. Put on some Gypsy Kings (Rosalia if you’re younger at heart), open a bottle of the good stuff, let everything but your first glass decant, and start planning your trip to the Camino de Santiago. That’s when you should drink Tempranillo.
Tempranillo Fast Facts
Origins: Typically Spanish, from Spain, and so much so it dates 2000 years back to the times of the Phoenecians (think Hannibal, not Lecter, but Hannibal who crossed the Alps with elephants).
Name: derived the Spanish temprano, meaning early, because our beloved Tempranillos like to ripen prematurely.
Mostly grown in: across the northern Spanish plateau in La Rioja, Ribera del Duero & Toro, but found all over Spain
Otherwise known as: Tinta del Pais (Ribera del Duero), Tinta de Toro (Toro), Tinta Roriz or Aragonez (Portugal)
Flavour profile: you’ll find lots of red fruits – raspberries, cherries, strawberries – and plums in unaged wines, getting more complex with dried fruits and even tobacco as the wines are aged in oak. Personally, I often find pepper in my favourite Tempranillos, but I am strange and have the nose of a heathen.
Body: again depends on ageing (ageing is very important with Tempranillo wines). Medium in the young guys, fuller bodied the more they entomb in oak.
Acidity: moderate to high, which gives you the perfect excuse to cook some delicious fatty meat with your bottle.
Tannins: guess what… depends on the ageing! Moderate in young wines, makes your mouth feel like you’ve sucked on a tea bag in the more aged drops.
Can you age it: absolutely you can, Tempranillo ages exceptionally well, especially the more aged vintages (yawn, this is getting too much now).
Ideal pairings: think Spain’s continental classics – meat, meat and more meat, tomato based sauces and cured hams.
Serving temperatures: cooler for younger wines (14-16°C – 57-61°F), bring that temp up for your older bottles (16-18°C – 61-65°F).
Price range: look, this is Spain and Tempranillos is Spain’s flagship wine, so you can get a drinkable bottle for €2, a decent table wine for €5, you can impress a date with a €15 bottle and butter up your bank manager with something in the €40 range.
Production: Tempranillo is Spain’s second most prolific grape by area farmed, covering 190,000 hectares (or 300,000 football fields).
Global Distribution: Tempranillo wines are shipped to over 100 countries worldwide, with strong markets in the USA, UK, Australia, and across Europe.
What is Tempranillo?
Tempranillo is Spain’s signature grape variety and the one most revered, cellared and exported around the world. Tempranillo, or at least its ancestors, have been in Spain for millenia, since pre-Roman times and likely introduced by the Phonecians. The modern name for the grape stems from the Spanish word temprano, meaning early, because it’s ready before other grapes, and the history of Tempranillo is inextricably linked to Spain’s most celebrated wine regions – La Rioja and Ribera del Duero, both located in continental Spain’s vast, hot in summer, cold in winter, northern plateau.
Tempranillo is known to be able to adapt to different climates and soils and is versatile in how it reacts to ageing, producing a vast array of flavour profiles without being blended with other grapes. Because of this Tempranillo is cultivated outside of the traditional regions and is now grown as far afield in Spain as the northern Navarra province, in Catalunya on the Mediterranean coast, in Somontano up near the Spanish Pyrenees, and down in the La Mancha plains south of Madrid. Abroad you’ll find Tempranillo in Portugal as Tinta Roriz or Aragonez, and even to the New World wineries of Argentina and Australia.
Tempranillo is often aged in oak, which is displayed on labels as (from youngest to most mature) joven, crianza, reserva, and gran reserva. As far as its taste profile is concerned, the younger wines are lighter, with fruitier notes – more akin to a Pinot Noir, while older wines will have more tannins and be fuller bodied and closer to a Cabernet Sauvignon – although always being uniquely and iconically Spanish.
How to identify a Tempranillo?
Look at the label, dummy! But if you happen to come across an unaccompanied, unidentified glass of wine in your travels, and you have an inkling that it might be Tempranillo, but aren’t sure. Here’s how we can determine if it’s a Tempranillo or not.
What does Tempranillo look like?
The Tempranillo grape is medium to thick-skinned, contributing to its deep colour and moderate tannins. The grapes themselves are round and dark blue to black in appearance and appear in mighty bunches as you tear through the La Rioja vineyards on the Barcelona to Logroño/Haro train (leaves around 10am every day and will get you there in time for lunch).
Young Tempranillo wines are typically a bright, deep ruby-red colour. The wine has a vibrant hue that reflects its fresh fruit character that is as playful as you should feel when you pop a slightly chilled bottle with a group of vibrant pals. As Tempranillo ages, especially if it’s been barrel-aged, its colour fades to more garnet or brick-red tones, particularly around the rim of the glass. This colour change is a hallmark of aged Spanish red wines, especially Reserva and Gran Reserva styles.
Tempranillo wines generally have moderate to high viscosity, meaning when you swirl the wine in a glass, it leaves slow-moving “legs” or tears, indicating a higher alcohol or sugar content. Basically, if the liquid drags down the glass slowly, you know that the wine is going to be strong and you’re going to feel like dancing after two glasses.
What does Tempranillo feel like in my mouth?
Tempranillo is medium to full-bodied, depending on the region and how the wine is aged, with younger wines being light and playful in the mouth, getting heavier, fuller and even silky as they age. That said, the versatility of Tempranillo is that even the fuller-bodied versions remain balanced, avoiding an overly heavy feeling.
Moderate tannins provide a firm but smooth structure, giving the wine a pleasant grip on the palate without being too astringent, again getting more noticeable as more aged wines spend longer in connected to skins and stems in the maceration process and pick up some of the tannins of the oak.
Medium to high acidity helps to keep the wine fresh and vibrant, making it food-friendly. The acidity also gives a slight mouth-watering sensation.
Tempranillo can have a long, lingering finish, especially in aged or oak-aged versions. The finish often carries a pleasant blend of fruit, spice, and earthy notes that evolve on the palate. Give it the chance to linger in your mouth before you swallow it down, and never, ever, under any circumstances, spit it out.
What does Tempranillo smell like?
While we’re strongly of the opinion that what your beak finds in wine is entirely subjective and up to your gorgeously unique nose, there are some aromas that you can expect to find in your Tempranillo.
Younger Tempranillo wines will have primary aromas of fresh red fruits, especially cherry, strawberry, plum, and sometimes raspberry; subtle earthy notes with hints of tomato leaf, leather, or subtle minerality can appear even in younger wines; floral hints for those of the advanced snout, who might also detect delicate notes like violet in younger, fresher examples.
As Tempranillo ages the fortunate connoisseur will pick up dried fruit and spice as the oak ageing process encourages the aroma profile to shift towards dried fruits like fig and prune; tobacco and leather as aged Tempranillos often develop savoury, earthy aromas of leather, tobacco, and dried herbs; oak influence (especially from American oak), you’ll likely pick up sweet vanilla, coconut, or spice notes like clove and cinnamon; and earthy complexity as older Tempranillos, particularly from La Rioja, can also offer aromas of forest floor, truffles, or even a slightly smoky character.
Alcohol level of Tempranillo
Why we’re all here, really. A ripping 13% for wines from Le Rioja, going up to a dancing on the tables 14.5% for the drops out of the Toro region (incidentally our favourites). Climate change is affecting the alcohol content of Spanish wines, with higher and more prolonged periods of hear bringing more sugar to the grapes and forcing them to be harvested even more temprano, lest the winemakers be forced to categorise the wines as liquors.
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How is Tempranillo aged?
Ageing is what separates tempranillo from other Spanish reds. Being a well balanced grape, Tempranillo can both be imbibed young – as fruitier, fresher red wines made for fun with friends, as well as aged in oak (and then cellared) to gain more complexity, with acidity and tannins balancing out through the ageing process and .
Why age Tempranillo in oak?
Tempranillo is one of those wines that enjoys being in oak for a variety of stints, and comes out of its time in the wooden clink giving different profiles that all so happen to line up perfectly to different moments in Spanish life. The Tempranillos that are only behind oak bars for a short stint still retain some fresh and fruitiness and are perfect for casual lunches and tapas with friends, while those who are in for the long haul come out balanced, earthy, and even weighty in the mouth and really only deserve to be wheeled out for more sombre occasions over expensive grilled meat.
Tempranillo aged in American oak
Ageing Tempranillo in American oak is the traditional choice and the method still mostly used in the Tempranillo heartland of La Rioja. American oak will lend more intense aromas to the wine, like vanilla and sweeter spices, which can complement the inherent fruitiness of the wine. American oak is also slightly more porous than French oak, meaning that during shorter ageing processes – like for crianzas – more of the oak’s profile can be absorbed by the wine.
Tempranillo aged in French oak
This is found more in regions like Ribera del Duero and Toro where winemakers seek to rival the French Bordeaux reds by using an oak that imparts more subtle aromas and is better suited to longer ageing. You can expect more almond, cedar and spice notes from Tempranillo aged in French oak.
Some winemakers – like Rioja Alta and Muga with their Gran Reserva – use a combination of American and French oak in their barrels, creating wines that are rich in aroma from the American oak, but subtle in profile thanks to the French oak influence.
Ageing classifications for Tempranillo
When approaching a Spanish red wine bottle, one part of the story can be garnered from the grape – in the case of this post Tempranillo – but there is also a very interesting and telling tale told by the ageing classification. The following words are worth learning for any amantes of Spanish vino tinto.
Joven Tempranillo
Joven means young in Spanish and refers to wines that are intended to be consumed soon after bottling. These wines will have little to no oak ageing and as such have an aroma and flavour profile that is fruity and light, with soft tannins and medium acidity. Joven Tempranillos are a great wine to serve as an introduction to Spanish reds – and as proof that not all vino tintos need to be heavy and strong – and are great served chilled and with friends when the meal comes tertiary to the company and the wine.
Roble Tempranillo
Roble, meaning oak, refers to Tempranillo wines that have spent between three and six months in oak, and usually come from RIbera del Duero and Toro and not an official appellation in La Rioja’s red wine canon. A roble Tempranillo starts to take some of the balance of the oak, but is pulled out before they develop too many of the earthy traits of the wood. These wines are still great for social gatherings, pica-pica – which is just an assortment of Spanish snacks intended to pick on, like cheeses, hams, figs, chips and so on, and can be served slightly chilled or at room temperature with no great need to decant.
Crianza Tempranillo
Crianza in Spanish comes from the verb criar meaning to nurture or raise up, and refers to Tempranillo wines that are at least two years old, spending 12 months of those two years in oak in La Rioja and Ribera del Duero, six months in Toro and elsewhere. Due to this moderate amount of time in oak, crianza Tempranillos retain some of the freshness and fruitiness of the original grape juice, but you can really start to notice the oak balancing out the red fruits with some of the earthier aromas associated with oak ageing. Crainzas start to become fuller bodied too, meaning that you get that heavy-in-the-mouth feeling associated with Spanish reds, while retaining the playful freshness that Tempranillo naturally brings with its moderate acidity. Crianza wines are the best value and most versatile wines in the Tempranillo family, and insist on being enjoyed in lighthearted dining situations, like when sharing tapas and stories with friends in bar-restaurants that overflow with ambience and noise.
Reserva Tempranillo
Reserva Tempranillo wines require a minimum of 12 months in oak and then at least a further two years in the bottle. This allows for more of the complex, secondary earthy notes like leather and dried fruits to come through the wines. When choosing wine, you can expect the Reserva to be heavier in the mouth, more balanced, and best served at room temperature after decanting. In addition, winemakers choose older vines for their reservas and let the maceration process, leaving skins and even stems in the wine for longer than with crianzas in order to increase the tannins and colour of the reservas. Bottles of reserva Tempranillo are more expensive than crianzas, but not prohibitively so, and can be enjoyed with great cuts of meat and other celebratory meals, in a more seated dining experience.
Gran Reserva Tempranillo
Reserved for the creme de la creme of the Tempranillo grapes, Gran Reserva Tempranillo wines are aged for at least five years, with 18-24 months of those in oak. The result are wines with complex, earthy notes like tobacco and earth, dark chocolate and some spices, wines with a heavy, full body, silky mouth feel and noticeable tannins, that should be served at room temperature and after decanting. Gran Reserva Tempranillo pairs well with rich, hearty foods like lamb and game meats, and are the option for those who are ready for expensive bottles of fantastic red wine that represent the pinnacle of Spanish wine making. These wines can be kept for years, if not decades, and in most cases will continue to balance out and let those oak aromas develop. This is the wine you pull out to impress your boss or in laws, the wine that you might initially pretend to understand and enjoy, but as you go on through this journey of Spanish wines trust us, they will grow on you.
A personal note on the quality of Tempranillos that are aged
While this isn’t a requirement of the winemaking process, I always assume that a winery will reserve the best grapes with the most potential for the ageing process, because taking up time and space in oak barrels and then in the cellar is an investment on the winemakers’ behalf. If you find a big enough wine store you’ll be able to do a vertical ageing test of wines from the same winemaker and region along the spectrum of ageing and notice that the winemakers put more effort into the bottling and labelling, and thus the pricing. Like all wines, differently aged Tempranillos serve a purpose in social and gastronomic space and time, and the most expensive doesn’t necessarily mean the best choice for what you want to do. Bringing a heavy bottle of Gran Reserva Tempranillo to a houseparty will leave you sullen and broody and nowhere near the dancefloor, for example.
Best years for Spanish Tempranillo
The versatility of Tempranillo, the swathes of land that it’s grown across and its ability to age in oak means that almost any years can be wonderful for Tempranillo, but here are a few that stand out.
Best years for entry-level Tempranillo vintages
These years will provide the best fresh, fruity and fun wines to drink with pals in the park.
2018 created some wonderful crianzas from both La Rioja and Ribera del Duero, which were balanced and beautiful and still around for you to find.
2016 will be a bit more difficult to find, but the jovens from this year are fresh and fruity and dying to be drunk with your squad.
Best years for mid-range Tempranillo vintages
The years that were better for slight ageing…
2019 is one of the best years for Reservas from La Riojas, with full bodied, balanced wines emerging from the cellars in the early 2020s and causing a stir amongst connaiseurs.
2015 Crianzas and to a lesser degree Reservas may be harder to find these days, but wowee were they wonderful. Keep your eyes peeled for good deals from this vintage.
Best years for top-end Tempranillo vintages
2010 was one of the best years in recent decades with wines harvested this year ageing spectacularly well.
Both 2004 and 2001 were amazing years, especially for RIbera del Duero, and if you get the chance to find wines from this year and have the money to spend (or are with people who do) you cannot go wrong.
And if you plan on dining with the King of Spain, try and find a Tempranillo that’s from 1970 or 1964. Spectacular years for Spain’s iconic red wine.
Which Spanish wine regions does Tempranillo grow?
Tempranillo is the most grown Spanish red variety – the only wine that’s more grown in Spain is the vinegary Arien white grapes south of Madrid – and so you’ll find it all over Spain. There are, of course, classic Tempranillo regions, and they’re the ones that you’re most likely to find on supermarket shelves and on wine lists.
What kind of climate conditions are best for growing Tempranillo?
Key Factors For Growing Tempranillo
- Cool nights and warm days are crucial for maintaining acidity while developing full-bodied fruit flavours.
- Altitude is often a significant factor in creating the right balance of temperature for optimal grape ripening.
- Well-draining soils and moderate water stress during the growing season encourage concentration of flavours.
Continental climate
Tempranillo thrives in regions with a continental climate, characterised by hot summers, cold winters, and significant temperature variations between day and night – i.e. the vast Spanish plateau. These temperature shifts help to maintain the grape’s acidity and develop complex flavours.
Moderate rainfall
Tempranillo prefers regions with moderate but well-distributed rainfall. It can handle drought better than many other grape varieties, but too much rain can dilute the grape’s flavours and increase the risk of disease. Vineyards in drier regions, like Toro or Rioja, often benefit from controlled irrigation to balance water needs.
Higher altitude
Higher altitudes are ideal for growing Tempranillo, as they promote cooler nights, which preserve the grape’s acidity and freshness. Vineyards in Ribera del Duero and Rioja are often planted at altitudes of 400-800 metres (1,300-2,600 feet), allowing the grapes to ripen slowly and develop more nuanced flavours, while altitude also helps mitigate the intensity of hot summer days.
Sunny, warm growing season
Tempranillo needs a warm growing season to fully ripen. The grape tends to ripen early (hence its name temprano meaning early), and it needs enough heat to develop rich fruit flavours, but not so much that it loses acidity. Too much heat, however, can over-ripen the grapes, resulting in wines that are too high in alcohol and lacking balance, which is another reason for us to fight climate change on the daily.
Soil types
Chalky, limestone soils are common in regions like Rioja and Ribera del Duero. They offer good drainage and help retain moisture during dry periods, which is ideal for Tempranillo’s balanced growth, while clay and sandy soils in areas like Toro help produce bold, intense Tempranillo wines with firm tannins.
Key Spanish Wine Regions for Tempranillo
La Rioja
Located in the north of Spain, between the Basque Country and Madrid (if you go via Soria) you’ll find the seemingly endless vineyards of La Rioja. The main cities here are Logroño, which has an epic nightlife scene, and Haro, where the smallish village is surrounded by vineyards, filled with restaurants and bars, and where winemakers and hoteliers have made a deal to charge the same price for bottles and glasses in the bodegas, bars, restaurants and vineyards.
Tempranillo is the birthplace and heartland of Tempranillo, and thus Spanish red wine, and is one of two Spanish regions to be given the superior DOCa – or Denominación de Origen Calificada – appellation, meaning that the wines there are of a superior quality and strict quality controls (there are 70 DOs – Denominaciones de Origenes – in Spain, areas where wines are grown to a high quality and under some quality control, and a further 42 zones of Vinos de la Tierra (VTs), where there is more flexibility in the winemaking process.
Ribera del Duero
Heading along the Duero river, which runs from Soria to the Portuguese city of Porto, you’ll find the Ribera del Duero region (also found on the highway from Madrid to Asturias). The main towns here are Aranda del Duero with its underground cellars and Peñafiel with maybe the most famous Ribera del Duero winery in Protos and a beautiful castle.
Winemakers here may refer to Tempranillo as Tinto Fino or Tinta del Pais, and the wines are generally fuller-bodied, with darker fruit and more powerful tannins compared to Rioja. Ribera del Duero Tempranillos are known for their ageing potential, producing some of Spain’s most sought-after and prestigious wines, often with a slightly better price/quality ration than the better known La Rioja wines.
Toro
Continuing along the Duero River from Ribera, we head west and into Spain’s even hotter and drier heartland to the region of Toro and the village of the same name. Here, past Valladolid, but before Zamora, we find the region of Toro – a wilder, more rustic wine region known for its bold wines that are high in alcohol content and tannins.
Toro wines are some of Swallow Don’t Spit’s favourites, offering great value for money on wines that let you know that you’re drinking them. They can be intense, often showing deep, concentrated fruit flavours and earthy, spicy characteristics, and with alcohol content between 14% and 16%, due to the stinking hot summers loading the grapes up with plenty of sugars.
Other Spanish Wine Regions Where You’ll Find Tempranillo
Navarra
Located near Rioja in the north of Spain and (in)famous for Pamplona’s bull run, Navarra produces Tempranillo both as a single-varietal wine and in blends, often with Garnacha or Cabernet Sauvignon. While the region is more famous for its rosados the Tempranillos tend to be fruitier and more approachable than those from Rioja or Ribera del Duero, with less emphasis on oak ageing.
Penedès:
Just outside Barcelona and better known for its Cava production, Penedès also grows Tempranillo, often blending it with international varieties like Cabernet Sauvignon and Merlot to produce lighter, more modern styles of wine. Why not join one of our Camino de Vino adventures through Penedes to try it for yourself?
Other Catalan Districts (Costers del Segre, Priorat):
In Costers del Segre and Priorat, Tempranillo is grown alongside Garnacha and international varieties. These wines can be powerful and structured, with intense minerality from the unique soils, particularly in Priorat, which is Spain’s other DOCa along with La Rioja (but not exclusively for Tempranillo. In Priorat we’re looking more for red wine blends).
La Mancha
The largest wine-growing region in Spain by volume, producing Tempranillo (often called “Cencibel” here) in large quantities. Wines from La Mancha are typically more affordable, offering good value for everyday drinking, with a focus on fruity, young styles, though some are oak-aged.
Valdepeñas
Another region in central Spain, Valdepeñas is known for producing Tempranillo that is similar in style to La Mancha, with a focus on approachable, fruit-driven wines.
Somontano
Located in northern Spain, near the Pyrenees, this lesser-known region grows Tempranillo alongside many other varieties. Somontano’s Tempranillo wines are often fresh and modern, showcasing bright fruit flavours and a more approachable style.
Tempranillo in the New World
Tempranillo in California
Tempranillo is grown in areas like Paso Robles and Santa Barbara, where warm days and cool nights mirror the conditions of Spain’s Ribera del Duero. California Tempranillo tends to be more fruit-forward, with rich dark fruit flavours like blackberry and plum, and often has softer tannins.
Tempranillo in Texas
Tempranillo has gained a strong foothold in Texas, particularly in the Texas High Plains region. The hot, dry climate is ideal for growing Tempranillo, resulting in robust, full-bodied wines with bold fruit flavours and earthy undertones.
Tempranillo in Argentina
While known primarily for Malbec, Argentina is starting to experiment with Tempranillo, particularly in regions like Mendoza. Argentine Tempranillo often shows juicy red fruit and spice, with a smoother texture and a slightly lower tannin profile compared to Spanish versions.
Tempranillo in Australia
In Australia, Tempranillo is gaining popularity in regions like McLaren Vale and Barossa Valley. Australian Tempranillo tends to be more fruit-driven, with ripe red and black fruit flavours, moderate tannins, and a slightly more approachable style than its Spanish counterparts.
Differences between New World and Old World Tempranillo:
New World Tempranillos tend to be more fruit-forward and approachable in their youth, with less emphasis on ageing. They often have riper fruit flavours and less pronounced earthiness or spice compared to traditional Spanish versions.
In contrast, Old World Tempranillo (especially from Rioja and Ribera del Duero) typically focuses on structure, balance, and agieng potential, with more savoury, earthy, and oak-driven flavours.
Some examples of Spanish Tempranillo available around the world
Rioja Tempranillos
Marqués de Riscal Reserva
A classic Rioja Reserva with balanced flavours of red fruit, vanilla, and soft oak tannins. It’s approachable and widely available internationally. Upon opening a bottle you’ll find a smooth red, with a medium body and a refined, complex profile.
La Rioja Alta ‘Viña Ardanza’ Reserva
Known for its elegance and balanced structure, with notes of red fruit, dried herbs, and vanilla. Available in most international markets. This is a higher-end Reserva, showcasing Rioja’s traditional style with refined tannins and a long finish.
Campo Viejo Crianza
One of the most globally recognized Rioja brands, Campo Viejo Crianza is approachable, with fresh red fruit flavours, soft tannins, and a light touch of oak. Campo Viejo Crianza is a fruit-forward, versatile Crianza perfect for everyday drinking.
Bodegas Muga Reserva
Known for its depth, with rich fruit, complex oak integration, and a long, smooth finish. Often found in high-end wine shops internationally. One of the best wines from Haro, this is a full-bodied and structured, ideal for those looking for a refined Reserva.
Cune Crianza
A fresh and lively Rioja Crianza with cherry and raspberry flavours, light spice, and balanced acidity. Widely available globally. This widely available medium-bodied wine is a sure bet with a pleasant balance of fruit and subtle oak. Very easy to enjoy.
Viña Real Gran Reserva
This Gran Reserva Tempranillo offers intense dried fruit, leather, and complex oak notes, with a smooth, lingering finish. Expect a full-bodied and sophisticated, perfect for those seeking an age-worthy Rioja.
Ribera del Duero Tempranillos
Emilio Moro Crianza
A robust Crianza from Ribera del Duero with bold dark fruit, spice, and earthy notes. Emilio Moro is known for producing high-quality wines and is widely available. This crianza is full-bodied with firm tannins and a touch of oak, showcasing the powerful side of Tempranillo.
Protos Reserva
Protos Reserva combines intense fruit flavours with rich tannins and oak influence. It’s complex, structured, and found in many international markets. Perhaps the most famous of Ribera del Duero’s Reservas, this is a full-bodied wine with dark fruit, spice, and earthy complexity.
Vega Sicilia ‘Único’
One of Spain’s most iconic wines, with layers of dried fruit, tobacco, cedar, and spice. This Gran Reserva is among the finest expressions of Ribera del Duero. Extremely complex, age-worthy, and luxurious, with remarkable depth and a long finish.
Pesquera Crianza
A benchmark Crianza from Ribera del Duero, with bold black fruit flavours, earthy tones, and balanced oak influence. Medium to full-bodied with robust tannins, reflecting Ribera del Duero’s powerful profile.
Toro Tempranillos
Numanthia
This iconic Toro wine is intense and full-bodied, with concentrated black fruit, spice, and firm tannins. Numanthia is known for its power and longevity. The Reserva is bold and structured, with a long finish. Ideal for those who enjoy powerful, high-alcohol wines.
San Román
From Bodegas Maurodos, San Román offers a lush profile with ripe black fruit, cocoa, and earthy notes. Widely respected and distributed internationally. Full-bodied and well-structured, with a balance of fruit, spice, and oak.
Teso La Monja ‘Victorino’
A robust Toro wine with concentrated fruit, firm tannins, and a complex, earthy profile. Known for its powerful structure. Intense and age-worthy, with a full-bodied profile suited for seasoned wine lovers.
Tempranillos Around Spain
Enate Crianza (Somontano)
A fresh, modern Tempranillo with bright fruit and a light touch of oak, ideal for casual drinking. Medium-bodied with soft tannins and a vibrant, fruit-forward profile.
Finca Antigua Tempranillo (La Mancha)
An affordable, easy-drinking Tempranillo with ripe fruit flavours, balanced acidity, and minimal oak. The joven is fruit-forward and approachable, perfect for everyday drinking.
Red wine grapes around the world that are similar to Tempranillo
If you like these, you’re going to love Tempranillo
Sangiovese (Italy)
Why it’s similar: Sangiovese, the main grape in Italian Chianti, shares a similar medium body, moderate tannins, and high acidity to Tempranillo. Both can show cherry and tomato leaf flavours, with Sangiovese often exhibiting earthy and herbal notes that Tempranillo drinkers would appreciate.
Recommendation: If you like the savoury, earthy complexity of aged Tempranillo, you’ll likely enjoy a well-made Sangiovese or Brunello di Montalcino.
Grenache (worldwide)
Why it’s similar: Often blended with Tempranillo, Garnacha has a fruit-forward character with flavours of red berries, a smooth texture, and moderate tannins. Garnacha-based wines, especially from Spain, tend to be more fruit-driven but can have similar savoury and spice notes.
Recommendation: If you enjoy the fruitiness of younger Tempranillos, Garnacha wines from regions like Navarra or Priorat in Spain, the Rhône in France, Paso Robles in the USA or Australia’s McLaren Vale are a good match.
Cabernet Sauvignon (France, worldwide)
Why it’s similar: Although fuller-bodied, Cabernet Sauvignon shares the firm tannins and dark fruit profile found in some fuller-bodied Tempranillos (like those from Ribera del Duero or Toro). Both grapes also develop well with oak ageing, bringing out notes of tobacco, leather, and spice.
Recommendation: If you like more structured, bold Tempranillos, particularly with oak ageing, you’ll probably enjoy a well-aged Cabernet Sauvignon from Spain, France, or the New World.
Syrah/Shiraz (France, Australia)
Why it’s similar: Syrah (Shiraz) is known for its dark fruit flavours (blackberry, plum), peppery spice, and earthy notes, which are also found in Tempranillo, especially from regions like Toro. Syrah also has a balance of fruit and savoury notes that’s comparable to Tempranillo’s profile.
Recommendation: If you enjoy the balance of fruit, spice, and earth in Tempranillo, a Syrah or Shiraz could be a perfect fit, especially from regions like the Rhône or Australia.
Merlot (France, worldwide)
Why it’s similar: Merlot tends to be softer and rounder than Tempranillo, but it shares similar red fruit flavours like plum and cherry, with a smooth mouthfeel and moderate tannins. Both grapes can be approachable in their youth but develop complexity with age.
Recommendation: If you enjoy Tempranillo’s softer side, Merlot – especially from Bordeaux or the New World – could be an excellent alternative.
Carignan (Mazuelo in Spain)
Why it’s similar: Often blended with Tempranillo in Rioja, Carignan offers similar earthy, spicy notes with good acidity and tannins. It’s more rustic but still shares the savoury, food-friendly qualities of Tempranillo.
Recommendation: If you like the earthy, rustic side of Tempranillo, Carignan from Spain or southern France will appeal to you.
Malbec (Argentina, France)
Why it’s similar: Malbec offers dark fruit, moderate tannins, and a smooth texture similar to fuller-bodied Tempranillos from regions like Ribera del Duero. Both wines can be rich and robust, with a depth of flavour.
Recommendation: If you’re drawn to the rich, full-bodied style of Tempranillo, particularly from warmer regions, you’ll likely enjoy an Argentinian Malbec.
How to store and serve Tempranillo
How to Store Tempranillo
You want to ideally store Tempranillo in your mouth, briefly, and then for a slightly longer time in your body. If, however, that isn’t immediately prudent here’s how to hold onto – and perhaps even age – your bottles of Tempranillo.
Storage temperature
Ideally, store Tempranillo at around 12-15°C (54-59°F). Consistent temperature is key to preserving the wine, as fluctuations can affect its quality. Most basements and all wine fridges can pull this off for you.
Humidity
Store in an environment with 50-80% humidity to keep the cork from drying out and allowing air to seep in.
Bottle Position
Keep bottles lying horizontally to ensure the cork remains moist, preventing it from shrinking and allowing oxygen to enter.
Store Away From Light
Store Tempranillo in a dark place, as UV light can damage the wine’s flavours. A wine cellar or a dark cupboard works well.
Vibration-Free
Avoid storing the wine in places with constant vibrations (e.g., near appliances or heavy foot traffic) to ensure sediment settles properly and the wine ages gracefully.
How to choose Tempranillo wines that can be aged?
Ageing Potential of Tempranillo by classification
The easiest way to know if a Tempranillo deserves some of your valuable cellar space is to look at how it’s already been aged by the winery. If, at harvest, the vintage looks like one that’s going to appreciate a bit of down time, then they’re going to let it do its thing in oak.
Joven wines generally shouldn’t be aged and you’re best off consuming them within 1-2 years of release if not immediately, directly from the bottle.
Crianza wines are also less age-worthy, but it doesn’t hurt if you’ve got a couple of dusty old bottles ferreted away as they can easily be stored for 3-5 years.
Reserva Tempranillo wines are where we can start thinking about sticking them in our cellars as they can easily age for 5-10 years.
But Gran Reserva wines are the ones that you really want to sit on, and can last 10+ years, sometimes much longer depending on the producer and vintage.
How to Serve Tempranillo
Serving temperature
Young Tempranillo (Joven): Serve slightly chilled at around 14-16°C (57-61°F) to highlight its fruitiness and freshness.
Aged Tempranillo (Crianza, Reserva, Gran Reserva): Serve at 16-18°C (61-65°F) to fully enjoy the complex aromas and flavours of aged wines.
Decanting
Young Tempranillo: Doesn’t usually need decanting. Just open the bottle 15-30 minutes before serving to let it breathe.
Aged Tempranillo (Reserva, Gran Reserva): Decanting is recommended to help release the wine’s aromas and soften its tannins. For Gran Reservas, decant at least 1 hour before serving.
Glassware
Use a large, rounded wine glass to allow the wine to breathe and for the aromas to develop fully. A Bordeaux-style glass is ideal.
Serving tips
Pour wine about one-third full to allow air to interact with it and help release the aromas and hold the glass by the stem to avoid warming the wine with your hand.
Which foods should I pair with Tempranillo?
Food Pairing with Young Tempranillo (Joven or Crianza):
Just snacks. Or pica pica in Spanish. On a hot day in a pàrk, or a cool day in your kitchen, pairing young Tempranillo wines with cheeses and dips and ham and so on is the perfect accompaniment to you and your pals and your time together. Red-wine stained smiles all-round.
Grilled meats are also good. Tempranillo’s moderate tannins and fresh acidity pair perfectly with grilled or roasted meats, like pork, lamb, or beef, making this the perfect backyard BBQ red for a chilled setting. The fruitiness of young Tempranillo complements the smokiness from the grill.
When we say tapas we don’t so much mean snacks as above, but small plates shared amongst chums and best accompanied with a Crianza. As a quintessential Spanish wine, young Tempranillo is ideal for a range of tapas. Think chorizo cooked in cider, pimientos al padrón, blood sausage known as morcilla, or the ubiquitous cooked pork tapas like torreznos (kind of like pig skin but more to it) and morros (pig lips, not for everyone, author usually included). If it comes from the earth and is cooked in a tapas bar then a tempranillo is the go, as the wine’s acidity balances the salt and fat.
Tomato-based dishes: Tomato-forward dishes like pasta with red sauce, pizza, or ratatouille work well with Tempranillo. Its slight tomato leaf note complements these flavours. In Spain look for Pisto Manchego, or the regionals variants depending on where your feet may fall.
We couldn’t be talking about Spain without mentioning Paella. To really let your Tempranillo shine look for mixtos or meat paellas. Swallow Don’t Spit’s local lunch spot does an amazing pork rib and sausage paella. Tempranillo complements the richness of the rice and the various meats and vegetables.
Burgers are getting huge in Spain and Tempranillo offers a casual pairing that works well, especially if the burger has toppings like grilled onions or mushrooms, which complement the wine’s fruit and earth notes.
Food Pairing with Aged Tempranillo (Reserva, Gran Reserva)
Roast lamb or beef: The savoury, earthy notes in aged Tempranillo match beautifully with roast meats like lamb, beef, or even game meats like venison. The wine’s tannins are softened with age, making it a great match for roasted or slow-cooked dishes.
Grilled or braised vegetables: Earthy vegetables like mushrooms, eggplant, or roasted peppers bring out the savoury, smoky notes in aged Tempranillo.
Hard cheeses: Aged Tempranillo works well with mature cheeses like Manchego, Parmesan, or aged cheddar. The wine’s nutty and leathery qualities pair beautifully with these cheeses.
Stews and casseroles: Slow-cooked dishes like lamb stew, beef bourguignon, or a rich bean stew (fabada) complement the depth of flavours in aged Tempranillo.
Charcuterie: Aged Tempranillo pairs well with charcuterie boards featuring cured meats like prosciutto, salami, and cured sausages. The wine’s complexity enhances the flavours of the cured meats.
Regional Spanish Pairings
Jamón Ibérico: The salty, fatty richness of Spain’s famed ham works beautifully with both young and aged Tempranillo. The wine’s acidity cuts through the fat, enhancing the flavours of both.
Chorizo: The spicy, smoky flavours of Spanish chorizo are an ideal match for the fruity, spicy notes in Tempranillo, especially a young Crianza.
Cochinillo (suckling pig): The crispy, fatty roast pork is a great match for an aged Tempranillo, which brings out the dish’s richness while balancing its fattiness.
Patatas Bravas: The acidity and spiciness of this dish pairs well with the fruit-forward character of a younger Tempranillo.
Non-Spanish Pairings
BBQ dishes: Barbecue ribs or pulled pork with smoky, sweet sauces pair well with Tempranillo, especially wines with a bit of oak influence. The wine’s fruity and spicy notes complement the sauce’s sweetness and smokiness.
Mexican food: Dishes like tacos, enchiladas, or mole poblano can work well with Tempranillo. The wine’s spice and fruit balance the richness and spice of Mexican cuisine.
How much should I pay for a tempranillo?
Entry-Level Tempranillo
Supermarket prices: EUR €3-5 | AUD $10-20 | USD $8-15 | GBP £6-12
You can expect these to be typically Joven or young Crianza wines, fresh and fruit-forward, with minimal or no oak ageing. Expect simple flavours of red fruit (cherry, plum) with soft tannins and light body, which are often good for casual drinking or pairing with simple meals like pizza or burgers.
Some examples are brands like Campo Viejo, Marqués de Cáceres, and Torres which often have affordable, easy-to-drink young Tempranillos available in this range. Spanish supermarkets, convenience stores, gas stations and basically anywhere with a cash register usually have a wide enough, very reasonably priced range, as decent wine is considered a human right out here.
Mid-Range Tempranillo
Supermarket prices: EUR €5-15 | AUD $20-50 | USD $15-40 | GBP £12-30
In this range, you can find well-balanced Crianzas and Reservas with a mix of fresh fruit and oak influence (vanilla, spices, leather). These wines will be balanced and show more complexity, with richer fruit flavours, moderate tannins, and a longer finish and are suitable for pairing with grilled meats, roast dishes, and more structured meals.
Look for Marqués de Riscal Reserva, Bodegas Muga Reserva, and Protos Crianza often fall into this price category. These wines offer a great balance between quality and value.
Premium Tempranillo
Supermarket prices: EUR €15-30+ | AUD $50-150+ | USD $40-120+ | GBP £30-100+
Premium Tempranillo wines, including higher-end Reservas and Gran Reservas, are more complex, with deeper flavours of dried fruit, tobacco, leather, and spice and you’re paying for the time taken, care given, cellar space with a little status tax thrown on top. Aged wines from prestigious producers can develop beautifully in the bottle for many years, offering layers of complexity and an elegant, smooth texture. Perfect for special occasions or pairing with fine cuisine, such as roast lamb, game, or aged cheeses.
La Rioja Alta ‘Viña Ardanza’ Reserva, Pesquera Reserva, Vega Sicilia ‘Unico’ (for ultra-premium). Wines from Ribera del Duero and Toro can also command higher prices due to their power and ageing potential.
Collector’s or Ultra-Premium Tempranillo
Probably won’t find these in the supermarket price: EUR €50+ | AUD $150+ | USD $120+ | GBP £100+
Well would you look at you! These wines, often Gran Reserva or special cuvées, are extremely limited and offer exceptional quality. Expect complexity, long ageing potential, and unparalleled balance. These wines are meant for serious collectors or aficionados looking for the best examples of Tempranillo. If you can find one, everyone keeps on telling me about Vega Sicilia ‘Unico’, Pingus (Ribera del Duero), and other limited edition wines from iconic producers.
General Tips for choosing how much to spend on Tempranillo
- For everyday drinking: Look for Crianzas or young Reservas in the AUD $20-40 range (USD $15-30 | GBP £10-25). These offer great value without breaking the bank.
- For special occasions: Reserva and Gran Reserva wines from recognized producers in the AUD $50-100+ range (USD $40-80 | GBP £30-70) will offer a more refined experience.
- Avoid ultra-cheap wines: While Tempranillo is a versatile grape, extremely cheap wines (under AUD $10 | USD $8 | GBP £6) often lack the structure and complexity that makes Tempranillo great, but are great to mix with Gaseosa (an artificially sweetened lemonade-style drink that you’ll see workers mixing with their lunch wine) or even Coca Cola in order to make kalimotxo, which is the ultimate party drink for Spanish youths, especially in the north.
A Short History of Tempranillo
Tempranillo’s Origins
Tempranillo is believed to have been cultivated in Spain for over 2,000 years. Some evidence suggests it was brought to the Iberian Peninsula by the Phoenicians, a seafaring people who traded wine as early as 1000 BCE (you know, Hannibal crossing the Alps with elephants? Those Phoenicians). This means that Tempranillo has predated the Roman Empire in Spain, widely seen as when wine cultivation really took off in Spain. This delicious grape has been a part of Spain’s culinary DNA for a very long time.
Tempranillo Through The Middle Ages
The spread of Tempranillo is linked to Cistercian monks in the Middle Ages, who brought advanced viticulture techniques to Spain. The monks established vineyards, particularly in La Rioja and Ribera del Duero, which became critical regions for the development of Tempranillo wines. Spanish royalty often supported vineyards, which helped the wine industry flourish. Tempranillo became a key grape in the country’s most prestigious wines.
Tempranillo’s Rise in La Rioja During The 19th Century
In the late 19th century, the devastating phylloxera plague destroyed many vineyards in France. This led French winemakers to relocate to Spain, particularly to La Rioja, where they helped refine winemaking techniques and promote Tempranillo’s reputation.
During this time French winemakers introduced the practice of ageing Tempranillo in oak barrels, which became a hallmark of Rioja wines. American oak, in particular, became the standard in Rioja, giving the wines their characteristic vanilla and coconut notes.
In La Rioja, Tempranillo was often blended with other local grapes like Garnacha, Graciano, and Mazuelo (Carignan) to create complex wines with structure and ageing potential.
20th Century Expansion Of Tempranillo
While Tempranillo has long been associated with La Rioja, it expanded significantly throughout Spain in the 20th century. It became the dominant grape in Ribera del Duero, Toro, and Navarra.
In the mid-20th century, Tempranillo began spreading outside Spain, with plantings in Portugal (where it is known as Tinta Roriz or Aragonez), as well as in the United States (particularly in California and Texas), Argentina, and Australia.
21st Century and Global Influence On Tempranillo
In recent decades, Tempranillo has gained recognition globally for its versatility and ability to produce wines with a wide range of styles, from fresh, fruit-forward wines to complex, age-worthy expressions.
Tempranillo remains Spain’s most important and widely planted grape, representing the core of some of the country’s greatest wines, particularly from La Rioja and Ribera del Duero. It is also the main grape in Spain’s Denominación de Origen Calificada (DOCa) wines, the highest classification for Spanish wines.
In regions like California, Texas, and Australia, winemakers have increasingly embraced Tempranillo, experimenting with different terroirs to produce New World versions of this Old World classic. These wines tend to be more fruit-forward, reflecting the warmer climates of these regions.
Evolution of Tempranillo Styles
Focused on long ageing in oak, often leading to wines with secondary and tertiary flavours like leather, tobacco, and dried fruit has evolved – especially in Ribera del Duero and Toro. There, producers are crafting more concentrated, fruit-forward wines with a balance of oak influence. These wines are often bigger and bolder, reflecting the warmer climates and longer growing seasons in these regions.
Tempranillo has evolved from a local variety to an internationally recognized grape, known for its adaptability and capacity to create both approachable and complex wines. Its long history has cemented its place as Spain’s signature red grape, with a growing influence around the world.
How Tempranillo is Made (Winemaking Techniques)
Oak vs. Stainless Steel Fermentation For Tempranillo
Oak fermentation for Tempranillo
Wines fermented or aged in oak (especially American oak) develop richer, more complex flavours like vanilla, coconut, and baking spices. This is common in regions like Rioja and Ribera del Duero, particularly for Crianza, Reserva, and Gran Reserva wines.
Stainless steel fermentation for Tempranillo
Young Tempranillo (Joven) is often fermented in stainless steel tanks, preserving its bright fruit flavours and fresh acidity. This results in fruit-forward wines with minimal oak influence, which are meant to be consumed young.
Maceration and Extraction of Tempranillo
Short maceration of Tempranillo
For fresher, lighter Tempranillos (like Joven), maceration (the time grape skins are left in contact with juice) is short. This keeps tannin levels moderate and emphasizes red fruit flavours like cherry and plum.
Long maceration of Tempranillo
For fuller-bodied, more structured wines (Crianza, Reserva), a longer maceration period extracts more tannins, colour, and flavour compounds from the skins, giving the wine deeper colour and more complex flavours.
Blending Tempranillo
In regions like Rioja, Tempranillo is often blended with other grapes like Garnacha, Graciano, or Mazuelo (Carignan). Each grape brings something different:
- Garnacha: Adds body and ripe red fruit flavours.
- Graciano: Contributes acidity and herbal notes, helping the wine age longer.
- Mazuelo: Adds tannins and structure.
In Ribera del Duero and Toro, Tempranillo is more often produced as a single-varietal wine, showcasing the grape’s pure expression.
Tempranillo Blends vs. Single-Varietal Wines
Blended Tempranillo
In regions like Rioja, Tempranillo is often blended with other native grapes to create wines with greater complexity and balance.
Benefits of blending: Garnacha adds body and richness, while Graciano contributes acidity and freshness, allowing the wine to age gracefully. Mazuelo (Carignan) boosts tannins and structure, giving the wine more backbone.
Styles: Blended wines often display more complexity, with a balance between fruit, acidity, and tannins, making them suitable for longer ageing and pairing with rich foods like stews or roasted meats.
Single-Varietal Tempranillo
In regions like Ribera del Duero and Toro, Tempranillo is frequently bottled as a single varietal wine.
Benefits of single-varietal wines: This approach allows the pure expression of Tempranillo’s unique characteristics—its balance of fruit, tannins, and acidity. These wines tend to have more concentrated fruit flavours and a bolder structure, especially when made in warmer climates.
Styles: Single-varietal wines often show more of the grape’s natural fruit and earthy qualities, with less influence from blending partners. They can range from fresh, youthful wines to highly structured, age-worthy bottles.
Sustainability and Organic Tempranillo Wines
Rising demand for organic and biodynamic wines
As consumers become more eco-conscious, there is a growing interest in wines produced using organic, biodynamic, and sustainable farming methods.
Organic and biodynamic viticulture
Organic farming: This means no synthetic pesticides, herbicides, or fertilizers are used. Many producers in Rioja, Ribera del Duero, and other regions are now certified organic, focusing on protecting the environment and enhancing soil health.
Biodynamic farming: A step beyond organic, biodynamic practices involve holistic approaches to farming, such as using natural composts, following lunar cycles, and creating self-sustaining ecosystems in the vineyard.
Sustainable Tempranillo producers
Marqués de Cáceres and Bodegas Muga are examples of producers that have adopted more sustainable practices.
Albet i Noya in Penedès is a pioneer in organic winemaking and produces exceptional Tempranillo.
Why it matters
Organic and biodynamic wines tend to have purer fruit flavours, often with a more expressive terroir. These wines are also better for the environment, reducing the carbon footprint of winemaking.
Common Myths About Tempranillo
Myth 1: Tempranillo is always heavy and tannic
Fact: Tempranillo can be light and fresh in its youth (as in Joven or some Crianzas), with bright fruit and soft tannins. Aged Tempranillo, like Reserva or Gran Reserva, is where you’ll find the fuller-bodied, more tannic expressions.
Myth 2: Only Rioja makes good Tempranillo
Fact: While Rioja is famous for its Tempranillo, other regions like Ribera del Duero, Toro, and even lesser-known areas like Navarra and La Mancha produce excellent Tempranillo wines with unique regional characteristics.
Myth 3: Spanish wines are less sophisticated than French or Italian wines
Fact: Spain produces some of the world’s most complex and age-worthy wines, including high-end Tempranillo wines like Vega Sicilia’s ‘Unico’ and Pingus from Ribera del Duero, which rival the best Bordeaux or Barolo wines in terms of sophistication and longevity.
How to Read a Spanish Wine Label (with a focus on Tempranillo)
Denominación de Origen (DO) and Denominación de Origen Calificada (DOCa)
These classifications guarantee the wine’s quality and origin. DOCa is the highest classification, currently held only by Rioja and Priorat. Tempranillo from these regions is subject to stricter quality controls. The main DOs for Tempranillo are Ribera del Duero and Toro, but you can find examples from nearly all red-wine producing regions.
Ageing classifications
Joven
No or minimal oak aging. Fresh, fruit-forward wines meant for immediate consumption.
Crianza
Aged for at least 2 years, with at least 6-12 months in oak. Balanced between fruit and oak.
Reserva
Aged for at least 3 years, with 12 months minimum in oak. More complex and structured.
Gran Reserva
Aged for at least 5 years, with a minimum of 18-24 months in oak. Complex, with well-integrated flavours and long aging potential.
Key terms
- “Tinto” means red wine.
- “Bodega” refers to the winery.
- “Vino de Pago”: A designation for wines from single estates with exceptional quality.
Notable Tempranillo Producers
- La Rioja Alta: Known for producing some of the most classic Rioja wines, including their famous ‘Viña Ardanza’ Reserva.
- Marqués de Riscal: A historic Rioja winery, producing everything from affordable Crianzas to highly respected Gran Reservas.
- Vega Sicilia (Ribera del Duero): One of Spain’s most prestigious wineries, known for its iconic ‘Unico’ Tempranillo, a benchmark for quality.
- Pesquera (Ribera del Duero): Produces highly regarded Tempranillo wines with bold fruit and earthy characteristics.
- Bodegas Muga (Rioja): Known for their meticulous oak ageing process and high-quality Reserva and Gran Reserva wines.
- Numanthia (Toro): Produces powerful, structured Tempranillo wines with intense fruit and tannins, ideal for long-term ageing.
