Tempranillo is Spain’s most important noble red grape and the backbone of the country’s most prestigious wines. Its name derives from temprano — “early” — referencing its tendency to ripen earlier than other Spanish varieties. The grape’s cultivation dates back centuries across the Iberian Peninsula, particularly in Rioja and Ribera del Duero.
Genetically, Tempranillo is indigenous to Spain but has multiple regional synonyms reflecting its spread:
Tinta Roriz (Douro)
Aragonez (Alentejo)
Ull de Llebre (Catalonia)
It plays both varietal and blending roles depending on region.
In the vineyard, Tempranillo is early budding and early ripening, making it suitable for continental climates with shorter growing seasons. It prefers limestone and clay soils, which retain moisture and moderate vine vigor. The grape is moderately susceptible to drought and disease, requiring careful site selection.
Stylistically, Tempranillo produces medium- to full-bodied wines defined as much by oak aging as by fruit character. Traditional Rioja aging classifications (Crianza, Reserva, Gran Reserva) are built around its structure.
In the glass, it shows deep ruby color. Aromatically, red and black cherry, dried fig, tobacco, leather, and dill from American oak are classic markers. The palate balances moderate tannin with fresh acidity. Body is medium-plus. The finish is savory and spice-laden.
Benchmark regions include:
Rioja
Ribera del Duero
Toro
Douro Valley (Portugal blends)
Commercially, Tempranillo is Spain’s flagship grape and a cornerstone of both table wine and fortified Port production.