Graciano
Also known as: Tinta Miúda, Morrastel, Bovale Sardo, Xérès, Courouillade, Tintilla de Rota
Graciano
Summary
Graciano is a high-quality red grape variety native to Spain, prized for its intense color, remarkably high acidity, and aromatic complexity. Though comprising only about 1% of Rioja plantings (~2,000 hectares), it is considered essential for premium blends, adding freshness, color stability, and floral aromatics to Tempranillo-based wines. The variety’s demanding viticulture (low yields, high disease susceptibility) limited plantings historically, but renewed interest in quality-focused winemaking and climate change (its high acidity valued in warming climates) has sparked a significant revival. DNA analysis has revealed Graciano to be a parent of Carignan, demonstrating its historical importance.
Identity & Synonyms
VIVC: Entry #5073
Berry Color: NOIR
Primary Synonyms:
- Tinta Miúda (Portugal - Dão, Alentejo)
- Morrastel (France - Languedoc)
- Bovale Sardo (Sardinia, Italy)
- Xérès (historical French)
- Courouillade (Provence)
- Tintilla de Rota (Cádiz, Spain - possibly distinct)
Genetic Origin
Origin: Rioja, Spain (documented since 16th century)
Critical Discovery: Parent of Carignan (Graciano × unknown variety confirmed by DNA)
Historical: Graciano was more widely planted before phylloxera, when its quality was highly valued for blending. Post-phylloxera replanting favored higher-yielding varieties, leading to near-extinction by the mid-20th century.
Global Distribution
Total Global Plantings: ~2,500 hectares
| Country | Hectares | Primary Regions |
|---|---|---|
| Spain | ~2,000 | Rioja, Navarra, La Mancha |
| Portugal | ~300 | Dão (as Tinta Miúda) |
| Australia | ~100 | Barossa Valley, McLaren Vale |
| France | ~100 | Languedoc (as Morrastel) |
Viticulture
Growth Characteristics
- Vigor: Moderate to high
- Growth Habit: Semi-erect
- Budbreak: Late (frost avoidance)
- Flowering: Mid-season; susceptible to poor fruit set
- Véraison: Late
- Harvest: Very late (mid-October in Rioja)
Climate Requirements
- Ideal Climate: Warm Mediterranean with continental influence
- Heat Summation: 1,600-2,000 GDD (base 10°C)
- Growing Season: Requires long, warm autumn for full ripeness
- Climate Adaptation: High acidity makes it valuable in warming climates
Soil Preferences
- Ideal: Calcareous clay-limestone (Rioja clay)
- Acceptable: Well-drained gravelly soils
- Avoid: Very fertile soils (excessive vigor)
- Drainage: Essential; susceptible to root diseases
Disease Susceptibility
- Downy Mildew: VERY HIGH susceptibility (critical management issue)
- Powdery Mildew: High susceptibility
- Botrytis: Moderate (compact clusters)
- Esca: Moderate
- Grapevine Fanleaf: Susceptible
Viticultural Management
- Training: VSP or traditional bush vine (gobelet)
- Pruning: Spur pruning; 6-8 buds per vine
- Yield Control: Naturally low yields; green harvest rarely needed
- Canopy Management: Open canopy essential for disease prevention
- Spray Program: Intensive fungicide program required
Rootstock Compatibility
- Preferred: 110R (drought tolerant), 41B (calcareous soils)
- Compatible: SO4, 3309C
- Note: Poor affinity with some rootstocks; graft union failure reported
Enology
Must Parameters at Harvest
| Parameter | Optimal Range | Notes |
|---|---|---|
| Brix | 22-24° | Achieves moderate alcohol |
| pH | 3.1-3.4 | Remarkably LOW for red grape |
| Titratable Acidity | 7-9 g/L | VERY HIGH - key characteristic |
| YAN | 180-250 mg/L | Generally adequate |
Phenolic Profile
- Anthocyanins: VERY HIGH (excellent color)
- Total Tannins: Moderate-high (firm but fine)
- Color Stability: Exceptional (high anthocyanin-tannin polymerization)
- Key Anthocyanins: High malvidin-3-glucoside
Aroma Compounds
- Monoterpenes: Linalool, geraniol (floral notes)
- C13-Norisoprenoids: β-damascenone (floral/honey)
- Methoxypyrazines: Low (minimal green character)
- Rotundone: Absent (no peppery notes)
Fermentation
- Yeast Selection: Neutral yeasts to preserve aromatics
- Temperature: 26-30°C (balance extraction and aroma)
- Duration: 7-14 days
- Maceration: Extended cold maceration enhances color
- Cap Management: Gentle punch-downs preferred
Malolactic Fermentation
- Timing: Post-alcoholic fermentation
- Consideration: High malic acid; complete MLF essential
- Bacteria: Standard Oenococcus oeni strains
Oak Aging
- Typical Duration: 12-24 months
- Preferred Oak: French oak (Allier, Tronçais)
- Toast Level: Medium to medium-plus
- New Oak: 20-50% (preserve variety character)
- Integration: Excellent tannin-oak integration
Blending Considerations
- Primary Role: Quality enhancer in Tempranillo blends
- Typical Proportion: 5-15% in Rioja blends
- Contribution: Color, acidity, aromatics, age-worthiness
- Synergy: Complements Tempranillo, Mazuelo
Sensory Profile
Visual
- Intensity: Deep to opaque
- Hue: Purple-ruby with violet rim
- Aging: Maintains color exceptionally well
Aromatic Profile
| Category | Descriptors |
|---|---|
| Floral | Violet, lavender, dried rose |
| Fruit | Black cherry, blackberry, plum |
| Spice | Black pepper, licorice, clove |
| Herbal | Garrigue, thyme, rosemary |
| Aged | Leather, tobacco, cedar |
Palate
- Body: Medium-full
- Acidity: HIGH (defining characteristic)
- Tannins: Firm, fine-grained
- Finish: Long, persistent, fresh
Winemaker Considerations
Challenges
- Disease Pressure: Requires intensive spray program
- Low Yields: Economic viability concerns
- Late Ripening: Vintage variation
- Fruit Set: Coulure in cool/wet conditions
- Graft Compatibility: Careful rootstock selection
Opportunities
- Climate Adaptation: High acidity valuable as climates warm
- Premium Positioning: Quality-focused market niche
- Varietal Expression: Growing interest in single-variety bottlings
- Color Enhancement: Natural addition to blends
- Age-Worthiness: Extended aging potential
Winemaking Tips
- Harvest at optimal phenolic ripeness despite moderate Brix
- Consider extended cold maceration (5-7 days) for color
- Use gentle extraction techniques
- Preserve natural acidity (avoid excessive MLF)
- French oak enhances complexity without masking variety
Key Appellations
Rioja DOCa
- Role: Authorized variety; blending component
- Typical Use: 5-15% in Gran Reserva blends
- Contribution: Freshness, color stability, aromatics
- Varietal Bottlings: Increasingly available from quality producers
Navarra DO
- Role: Blending variety
- Style: Often more modern, fruit-forward
Portugal (Dão DOC)
- Name: Tinta Miúda
- Role: Minor blending component
- Status: Rare; preservation efforts underway
Food Pairing
- Roasted lamb with herbs
- Aged hard cheeses (Manchego, Idiazábal)
- Game birds (quail, partridge)
- Chorizo and cured meats
- Mushroom-based dishes
Comparison with Related Varieties
| Characteristic | Graciano | Tempranillo | Mazuelo |
|---|---|---|---|
| Acidity | Very High | Medium | High |
| Color | Very High | Medium-High | Very High |
| Tannins | Medium-High | Medium | High |
| Aromatics | High | Medium | Low |
| Yield | Low | Medium-High | High |
Sources
- Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
- VIVC Database - Vitis International Variety Catalogue
- Consejo Regulador DOCa Rioja
- Ibáñez, J., et al. (2012). Genetic origin of cultivated tempranillo and related Spanish varieties. AJEV 63(2). AJEV Link
- Pérez-Magariño, S., & González-San José, M.L. (2006). Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grades. Food Chemistry 96(2). DOI
Last Updated: January 13, 2026