Tempranillo

Summary

Tempranillo is Spain’s most prestigious and widely planted indigenous red grape variety, with approximately 231,000 hectares under cultivation in Spain alone (OIV 2017), making it the world’s fourth most planted red variety. The name derives from “temprano” (Spanish for “early”), referencing its earlier ripening compared to other Spanish varieties. Tempranillo forms the backbone of Spain’s most celebrated wines, including Rioja and Ribera del Duero, and plays a significant role in Portugal’s Douro Valley (as Tinta Roriz) for both Port and table wine production. The variety is characterized by thick skins, moderate acidity, moderate-to-high tannins, and excellent affinity for oak aging—particularly American oak, which contributes distinctive coconut and dill notes to traditional Rioja. Climate change is increasingly challenging traditional regions, with earlier harvest dates and higher alcohol levels requiring adaptation strategies.

Identity & Synonyms

Official Name: Tempranillo
VIVC Database: VIVC Entry #12350
Prime Name: TEMPRANILLO (VIVC)
Berry Color: NOIR (Black/Blue-black)

Synonyms (reflecting regional importance):

• Tinta Roriz (Douro Valley, Portugal - for Port and table wines)
• Aragonez (Alentejo, Portugal)
• Tinto Fino or Tinta Fina (Ribera del Duero)
• Tinta del País (historical Ribera del Duero)
• Cencibel (La Mancha, Valdepeñas)
• Ull de Llebre (Catalonia - “eye of the hare”)
• Tinta de Toro (Toro - distinct biotype with smaller berries)

The variety’s multiple synonyms reflect its historical spread across Iberian regions before DNA analysis confirmed identity.

Genetic Origin / Pedigree

Origin: Northern Spain (likely Rioja or Ribera del Duero region)

Parentage:

• ALBILLO MAYOR × BENEDICTO (DNA-confirmed; Ibáñez et al., 2012)
• Albillo Mayor: White grape still cultivated in Ribera del Duero
• Benedicto: Rare, nearly extinct variety from Aragón
• First documented references date to 13th century in Rioja

DNA Verification: Yes - microsatellite (SSR) marker analysis confirmed both parents.

Offspring: Tempranillo has been confirmed as a parent of Tempranillo Blanco (white mutation discovered 1988).

Clonal Diversity: Moderate diversity; notable biotypes include:

• Tinta de Toro: Smaller berries, thicker skins, more concentrated (distinct from standard Tempranillo)
• Regional selections adapted to local conditions

Global Distribution

Total Area Planted: ~231,000 hectares in Spain (2017); ~260,000 hectares globally

Top Producing Countries/Regions (ha):

1. Spain - ~231,000 ha (OIV 2017; most planted variety in Spain)
   • Castilla-La Mancha: ~100,000+ ha
   • Rioja: ~40,000 ha
   • Ribera del Duero: ~22,000 ha
   • Toro, Navarra, Catalonia, other DO regions
2. Portugal - ~20,000 ha (as Tinta Roriz/Aragonez; Douro, Alentejo)
3. Argentina - ~6,000 ha (Mendoza)
4. USA - ~3,000 ha (California, Texas, Oregon)
5. Australia - ~1,000 ha (McLaren Vale, Barossa)
6. Mexico - ~500 ha (Valle de Guadalupe)

Planting Trends:

• Increasing: Portugal (quality focus), Argentina, USA
• Stable to declining: Spain (quality over quantity focus in premium regions)
• Expansion: Australia, South Africa experimenting

Viticulture

Phenology:

• Bud burst: Early to medium
• Flowering: Medium
• Véraison: Medium
• Harvest: Early to medium (hence “Tempranillo” - “little early one”)
• Growing season: 160-180 days from bud burst to harvest

Vigor: Medium to high - requires canopy management; responds well to controlled water stress.

Fertility: High - typically 1.5-2.0 clusters per shoot; crop thinning important for quality.

Typical Yield:

• Rioja DOCa: Maximum 6,500 kg/ha (~45 hl/ha); quality estates: 4,000-5,000 kg/ha
• Ribera del Duero DO: Maximum 7,000 kg/ha (~49 hl/ha)
• Commercial Castilla-La Mancha: Up to 10,000+ kg/ha

Disease Sensitivities:

• Powdery mildew (Oidium): Medium susceptibility
• Downy mildew (Peronospora): Medium susceptibility
• Botrytis bunch rot: Medium susceptibility (thick skins provide some protection)
• Eutypa dieback: Moderate susceptibility
• Grapevine leafroll virus: Susceptible

Climate Fit:

• Optimal: Continental climates with hot days, cool nights; moderate rainfall
• Growing Degree Days: 2,400-3,200 GDD (base 10°C)
• Elevation: Benefits from high elevation (600-1,000m in Ribera del Duero) for diurnal variation and acidity retention
• Heat tolerance: Moderate; excessive heat reduces acidity, accelerates ripening
• Drought tolerance: Good once established; benefits from controlled water stress

Soil Preferences:

• Calcareous clay (Rioja Alta, Ribera del Duero): Produces structured, age-worthy wines
• Alluvial (Rioja Baja): Earlier-ripening, softer wines
• Iron-rich clay (Rioja Alavesa): Aromatic complexity
• Sandy soils (Toro): Produces concentrated, tannic wines
• Prefers well-drained soils; tolerates limestone, chalk

Training Systems: Gobelet (bush vine) traditional in old vineyards; VSP and wire-training increasingly common; cordon for mechanization.

Enology

Typical Must Parameters at Harvest:

• Sugar content: 22-25 °Brix (Ribera del Duero often higher due to elevation/climate)
• pH: 3.4-3.7 (moderate; can be high in warm vintages)
• Titratable acidity: 4.5-6.5 g/L (as tartaric acid; lower than Sangiovese)
• Potential alcohol: 13.0-15.0% ABV

Maceration & Extraction:

• Duration: 14-21 days (longer for Reserva/Gran Reserva wines)
• Temperature: 26-30°C during fermentation
• Thick skins: Allow extended maceration without excessive harshness
• Cold soak: 3-5 days optional; enhances color and fruit extraction
• Post-fermentation maceration: 7-14 days for tannin integration

Oak Aging (defining characteristic of traditional styles):

American Oak (Traditional Rioja):

• Imparts: Coconut, dill, vanilla, sweet spice
• Creates distinctive “traditional Rioja” profile
• Duration: 12-36 months for Reserva/Gran Reserva

French Oak (Modern Style):

• Imparts: More subtle toast, cedar, chocolate
• Growing preference among modernist producers
• Perceived as more “international” style

Rioja Classification by Aging:

• Joven: No oak or minimal oak
• Crianza: Minimum 2 years aging (1 year in oak)
• Reserva: Minimum 3 years aging (1 year in oak)
• Gran Reserva: Minimum 5 years aging (2 years in oak)

Blending Role:

• Rioja DOCa: Typically 80-100% Tempranillo; blended with Grenache (fruit, alcohol), Graciano (color, acidity), Mazuelo (tannins)
• Ribera del Duero DO: Minimum 75% Tempranillo (Tinto Fino)
• Douro (Portugal): Blending component in Port and table wine field blends
• Toro DO: Minimum 75% Tinta de Toro

Aging Potential:

• Rioja Gran Reserva: 15-40+ years
• Ribera del Duero top producers: 15-30+ years
• Toro: 10-25 years
• Reserva quality: 10-20 years

Sensory & Chemical Markers

Chemical Composition:

• Total anthocyanins: 400-800 mg/L (moderate to high)
• Dominant anthocyanin: Malvidin-3-glucoside
• Total tannins: 2.5-4.5 g/L catechin equivalents
• Total polyphenols: 2,500-4,000 mg/L GAE

Key Aroma Compounds:

• Esters: Ethyl hexanoate (cherry, red fruit)
• Oak-derived (American oak): Whiskey lactone (coconut), eugenol (clove), vanillin
• Oak-derived (French oak): Guaiacol (smoke), furfural (toast)
• Terpenes: Low levels (not aromatic variety)

Sensory Profile:

Young Tempranillo (Joven):

• Visual: Deep ruby to purple
• Aromatic: Red cherry, strawberry, plum, fresh herbs
• Palate: Medium body, moderate tannins, medium acidity, fresh fruit

Traditional Rioja (Reserva/Gran Reserva):

• Visual: Garnet to brick rim with age
• Aromatic: Dried cherry, leather, tobacco, vanilla, coconut, dill (American oak), cedar
• Palate: Medium body, soft tannins (oxidative aging), integrated oak, savory, long finish

Modern Ribera del Duero:

• Visual: Deep ruby to purple
• Aromatic: Black cherry, blackberry, coffee, chocolate, toast (French oak)
• Palate: Full body, firm tannins, concentrated, powerful, structured

Tinta de Toro Style:

• Visual: Inky, deep purple
• Aromatic: Intense dark fruit, espresso, graphite, mineral
• Palate: Very full body, powerful tannins, high alcohol, concentrated

Common Enological Issues

Moderate Acidity and pH Drift

• Cause: Tempranillo produces moderate-to-low acidity compared to varieties like Sangiovese or Pinot Noir; pH tends toward 3.5-3.7 in warm vintages.
• Risk: Microbial instability at high pH; requires higher sulfur dioxide levels; potential for malolactic bacteria issues.
• Decision point: Monitor pH carefully; tartaric acid addition where legal and necessary; earlier harvest to preserve acidity; blending with higher-acid varieties (Graciano contributes acidity in Rioja).

Climate Change and Over-Ripeness

• Cause: Warming temperatures in traditional regions accelerate sugar accumulation; harvest dates advancing significantly.
• Risk: High alcohol wines (15%+ ABV); loss of varietal freshness; reduced aging potential; balance issues.
• Decision point: Earlier harvest accepting lower phenolic ripeness; higher-elevation site selection; night harvesting; alcohol reduction technologies where permitted; stylistic adaptation.

Oxidative Aging Risks

• Cause: Traditional Rioja production involves extended aging in oak with deliberate oxidative exposure; extended time in old barrels. See Oxygen Management During Aging for protocols.
• Risk: Premature oxidation; excessive browning; loss of fruit character; volatile acidity development.
• Decision point: Cellar hygiene; sulfur dioxide monitoring during aging; barrel condition assessment; topping protocols; balance between oxidative style and freshness preservation.

Tannin Management

• Cause: Thick skins contain substantial tannins; extended maceration increases extraction.
• Risk: Over-extracted, astringent wines in youth; imbalanced tannin structure.
• Decision point: Maceration duration based on daily tasting; fruit quality determines extraction intensity; gentle extraction for early-drinking styles; extended maceration reserved for age-worthy wines.

Oak Dominance

• Cause: Traditional extended oak aging (2+ years for Gran Reserva); American oak’s pronounced flavor compounds. See Oak Integration and Tannin Management for protocols.
• Risk: Oak aromas masking varietal character; coconut/dill dominating over fruit; loss of freshness.
• Decision point: Oak type selection (American vs. French); new oak percentage; aging duration; trend toward shorter oak, more fruit-forward styles.

Drought Stress and Shutdown

• Cause: Continental climate with hot, dry summers; climate change intensifying water stress.
• Risk: Vine shutdown before phenolic ripeness; green tannins despite high sugar; unbalanced wines.
• Decision point: Irrigation management (where permitted); rootstock selection for drought tolerance; canopy management to reduce water demand; deficit irrigation strategies.

Operational Considerations

Harvest timing:

• “Tempranillo” (early) is relative—still requires adequate hang time for tannin ripeness
• Balance between sugar accumulation (target 23-25 °Brix) and tannin maturation
• Night harvesting in warm regions preserves acidity and aromatics
• Phenolic ripeness assessment via seed color and taste

Fermentation management:

• Temperature: 26-30°C optimal for color and tannin extraction
• Duration: 7-10 days primary fermentation
• Cap management: 2-3× daily pump-overs or punch-downs
• MLF: complete conversion standard; monitor VA during extended aging

Maceration decisions:

• Cold soak: 3-5 days at 10-15°C optional; enhances color
• Total skin contact: 14-21 days for standard wines; up to 28 days for age-worthy
• Post-fermentation maceration: 7-14 days with daily tasting
• Press timing based on tannin evolution

Oak program (critical decision):

• Traditional Rioja: American oak (90%+); 225L barriques; extended aging
• Modern/International: French oak majority; shorter aging; more fruit preservation
• Hybrid: Initial French oak (12 months), then American oak (6-12 months)
• New oak percentage: 10-50% depending on style
• Barrel age: traditional uses older barrels (5-10 years); modern prefers younger

Blending decisions (Rioja):

• Garnacha: adds alcohol, body, red fruit (typically 5-15%)
• Graciano: adds acidity, color stability, aromatic lift (typically 3-8%)
• Mazuelo (Carignan): adds tannin structure, color (typically 2-5%)
• Clone/vineyard blending for complexity

Aging classification compliance:

• Crianza, Reserva, Gran Reserva require specific minimum aging periods
• Economic considerations: capital tied up in extended aging
• Market positioning: traditional vs. modern style

Key Regions & Appellations

Rioja DOCa (Spain)

Official Regulation: Consejo Regulador DOCa Rioja

• Varietal requirement: No minimum, but Tempranillo dominates (~85% of red plantings)
• Area under vine: ~65,000 ha total; ~40,000 ha Tempranillo
• Sub-zones: Rioja Alta (continental, higher elevation), Rioja Alavesa (clay-limestone), Rioja Oriental (formerly Baja; warmer, Mediterranean)
• Classification: Joven, Crianza, Reserva, Gran Reserva; also single-vineyard (Viñedo Singular)
• Characteristics: Wide stylistic range from traditional oxidative to modern fruit-forward

Ribera del Duero DO (Spain)

Official Regulation: Consejo Regulador DO Ribera del Duero

• Varietal requirement: Minimum 75% Tempranillo (Tinto Fino)
• Area under vine: ~23,000 ha
• Elevation: 700-1,000m (highest major Spanish wine region)
• Characteristics: More powerful, concentrated than Rioja; extreme diurnal variation; French oak increasingly used

Toro DO (Spain)

Official Regulation: DO Toro regulations

• Varietal requirement: Minimum 75% Tinta de Toro (Tempranillo biotype)
• Area under vine: ~5,500 ha
• Soil: Sandy, phylloxera-resistant (many ungrafted old vines)
• Characteristics: Most powerful Spanish Tempranillo; inky, concentrated, high alcohol; thick-skinned Tinta de Toro biotype

Douro DOC (Portugal)

Official Regulation: Instituto dos Vinhos do Douro e Porto

• Varietal name: Tinta Roriz
• Role: Major component in Port blends and increasingly in unfortified Douro reds
• Area under vine: ~6,000 ha Tinta Roriz
• Characteristics: Contributes structure, color, and aging potential to blends

Alentejo DOC (Portugal)

Official Regulation: Portuguese DOC system

• Varietal name: Aragonez
• Role: Often blended with Trincadeira, Alicante Bouschet
• Characteristics: Ripe fruit, softer tannins than Douro; warmer climate expression

Notable Benchmark Producers

Reference Examples (not commercial endorsements):

1. Vega Sicilia - Ribera del Duero, Spain
   Spain’s most prestigious wine estate (est. 1864); Único is benchmark for age-worthy Tempranillo; 10+ years aging before release; demonstrates variety’s longevity.

2. López de Heredia - Rioja, Spain
   Ultra-traditional producer; Viña Tondonia; extended oxidative aging in American oak; defines traditional Rioja style; releases wines only when ready.

3. La Rioja Alta - Rioja, Spain
   Traditional producer; 890 and 904 Gran Reserva bottlings; demonstrates classic Rioja elegance and aging; American oak program.

4. Pingus - Ribera del Duero, Spain
   Modern cult producer (est. 1995); tiny production; old-vine Tempranillo; French oak; demonstrates international-style potential.

5. Numanthia - Toro, Spain
   Old-vine Tinta de Toro specialist; Termanthia top cuvée; shows Toro’s power and concentration.

6. Quinta do Vale Meão - Douro, Portugal
   Historic estate (original Barca Velha vineyard); demonstrates Tinta Roriz in Portuguese context; both Port and unfortified wines.

Research & References

• Ibáñez, J., Vélez, M.D., de Andrés, M.T., & Borrego, J. (2012). “Molecular markers for establishing the genetic origin of Tempranillo.” Vitis, 51(2), 51-58. Vitis Journal

• VIVC (2025). “Tempranillo - Vitis International Variety Catalogue.” Julius Kühn Institute. Entry #12350

• OIV (2017). “Distribution of the World’s Grapevine Varieties.” International Organisation of Vine and Wine. PDF

• Consejo Regulador DOCa Rioja (2025). “Pliego de Condiciones DOCa Rioja.” https://www.riojawine.com

• Consejo Regulador DO Ribera del Duero (2025). “Reglamento DO Ribera del Duero.” https://www.riberadelduero.es

• Fernández de Simón, B., Cadahía, E., del Álamo, M., & Nevares, I. (2010). “Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them.” Analytica Chimica Acta, 660, 211-220. DOI: 10.1016/j.aca.2009.09.031

• Garde-Cerdán, T., & Ancín-Azpilicueta, C. (2006). “Review of quality factors on wine ageing in oak barrels.” Trends in Food Science & Technology, 17, 438-447. DOI

• IVDP (2025). “Instituto dos Vinhos do Douro e Porto - Variety Information.” https://www.ivdp.pt

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Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level