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Tempranillo

For the white mutation of this grape variety, see Tempranillo blanco.
Tempranillo
Grape (Vitis)
Tempranillo in Viala & Vermorel
Color of berry skinNoir
SpeciesVitis vinifera
Also calledCencibel, Tinta Roriz (more)
OriginSpain
Original pedigreeBenedicto × Albillo
Pedigree parent 1Benedicto
Pedigree parent 2Albillo
Notable regionsRioja, Spain
Ribera del Duero, Spain (more)
Notable winesVega Sicilia Bodegas López de Heredia
HazardsRot
VIVC number12350
Ripening Tempranillo grapes
Tempranillo leaf

Tempranillo (also known as Ull de Llebre, Cencibel, Tinto Fino and Tinta del Pais in Spain, Aragonez or Tinta Roriz in Portugal, and several other synonyms elsewhere) is a black grape variety widely grown to make full-bodied red wines in its native Spain.[1][2] Its name is the diminutive of the Spanish temprano ("early"), a reference to the fact that it ripens several weeks earlier than most Spanish red grapes. Tempranillo has been grown on the Iberian Peninsula since the time of Phoenician settlements. It is the main grape used in Rioja, and is often referred to as Spain's noble grape. The grape has been planted throughout the globe's wine regions.

In 2015, Tempranillo was the fourth most widely planted wine grape variety worldwide with 232,561 hectares (574,670 acres) under vine, of which 87% was in Spain where it is the most planted red grape variety.

Unlike more aromatic red wine varieties like Cabernet Sauvignon, Sangiovese and Pinot noir, Tempranillo has a relatively neutral profile so it is often blended with other varieties, such as Grenache and Carignan (known in Rioja as Mazuelo), or aged for extended periods in oak where the wine easily takes on the flavor of the barrel. Varietal examples of Tempranillo usually exhibit flavors of plum and strawberries.[3]

Tempranillo is an early ripening variety that tends to thrive in chalky vineyard soils such as those of the Ribera del Duero region of Spain. In Portugal, where the grape is known as Tinta Roriz and Aragonez, it is blended with others to produce port wine.[3]

  1. ^ Manuel, Dennis (25 June 2001). "Tempranillo". Supermarketguru.com. Archived from the original on April 25, 2009.
  2. ^ González-Flores D, Gamero E, Garrido M, Ramírez R, Moreno D, Delgado J, Valdés E, Barriga C, Rodríguez A.B, Paredes S.D. (2012). "Urinary 6-sulfatoxymelatonin and total antioxidant capacity increase after the intake of a grape juice cv. Tempranillo stabilized with HHP". Food & Function 3: 34-39. doi:[10.1039/c1fo10146c].
  3. ^ a b Wine & Spirits Education Trust "Wine and Spirits: Understanding Wine Quality" pgs 6-9, Second Revised Edition (2012), London, ISBN 9781905819157

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