Red Varieties Spain

Major varieties of native grape used in Spain for the red wines are:


Typical in Levante and very abundant in the Utiel-Requena area. Intense color and high acidity, fresh aroma, produces good rosé wine. Because it comes from an old vineyard, the taste of wild fruits is more pronounced. Low performance viticulture produces thicker and more tannic wines, very good for aging.


Predominant grapes in Aragón (D.O. Cariñena), of Catalan reds (Ampurdán, Priorato and Tarragona), and it’s part also of Rioja’s wines with the name Mazuelo.

It complements well with Garnacha because it has higher acidity and lower oxidative levels that make it ideal for aging. Its best wines and flavors are acquired with low and careful production.


Very common variety in Spain due to its easy cultivation and good production. Because of its fruity flavor, meatiness and body, it is ideal for balance mixtures. Great tendency to oxidation used to produce “vino rancio” and dessert wines.

Good wines have aromas of leather, black cherry, pepper, coffee and spices. Low vine performance and of a certain age are very important.

There is a sub-variety of garnacha, Garnacha Tintorera. Its pulp is colored and we can find it in many areas in Spain. It is aromatic and fruity D.O. Almansa produces some mono varietal wines.


Important part of Rioja’s wine’s coupage. Fruity aroma and intense color. Even though its cultivation is difficult due to late maturation, it’s increasingly being used more in high quality productions. Mono varietal wines are being produced with it.


Grown in the Canary Islands. Produces bright reds, with a balsamic notes aroma and with soft reminders of eucalyptus and fresh red fruit. With weak tannins, it is more suitable for young wines.

Manto Negro

Native variety of Baleares, abundant in D.O. Benissalem, and present in Pla and Llevant. Ripe fruit flavor and mild caramel touches. Quite balanced taste but very often mixed with Callet, or other international varieties.


Cultivation limited to the northeast of Spain, mainly in the provinces of León and Zamora, closest to Galicia. Very similar to Cabernet Franc, produces fruity wines of great color and strong acidity (when grown in cool and humid areas). Right now, stronger and darker wines are generated, with a low and carefull production.


Variety tipycal from the LLevant area, abundant in D.O. Jumilla, Yecla, Alicante and Almansa. Sweet and productive grape. Traditionally used for sweet and “Rancio wine” or dessert wines.

Great color, ripe grape aroma with a hint of raisins, and a strong flavor, with few tannins. Produces meaty wines. It needs varieties of slower evolution to produce crianza wines.


It is the spanish grape par excellence. Its name changes depending on the area where it grows, Tempranillo in Rioja, Tinto Fino or Tinto del País in Ribera del Duero, Ull de Llebre in Catalonia, Cencibel in La Mancha…

Very smooth and aromatic, provides high quality wines with a fruity taste. The name reflects the nature of its early maturation.

It ages well in oak, and the climate of the cultivation area contributes to giving the wine different shades and typicality. The cultivation of this variety is increasingly extending worldwide.