An ancient grape variety which documents have shown to have existed in the Douro and Alentejo regions since the early 19th century.
It is present is almost all the Wine Regions of the Iberian Peninsula and is often the base for the quality and distinctiveness of the wines. It is currently the second most grown grape variety in the Demarcated Douro Region, surpassed only by the Touriga Francesa. In the Alentejo, where it adopted the name of Aragonêz, it is an essential in all red grape vineyards. In Spain, it is named Tempranillo and is the predominant grape variety in Rioja (70%) and one of the most common in Catalunha (Ojo de Liebre), Ribeira del Duero (Tinto fino), Toro (Tinto de Toro), Mancha and Valdepeñas (Cencibel).
Morphology
The young leaves are yellowy-green which give the idea of chlorosis, a condition particularly noticeable in the cold and rainy springs. They later assume a vibrant green colour when temperatures rise to their normal levels. The adult leaf is large and pentagonal in shape, has five dark green lobes and a wavy leaf blade. It also has long and convex points. During spring, the shoots have red streaks along their dorsal side. It produces medium/large sized coned and medium-compact bunches, although sometimes the number of grapes can be quite low when there is more significant coulure. The grape itself has a uniform rounded shape, a medium size and a thick bluish-black skin.
Enological value
In relatively fresh soils, this grape variety produces increased yields, albeit the colour becomes less intense and the tannins more aggressive with hints of wood and herbaceous. The flavours, which normally evoke red berries (cherry, redcurrant and raspberry), are also less evident in these areas. In dry soils with plenty of sunshine, the grape vine’s quality develops its full potential: despite producing medium alcohol content and relatively low acidity, it possesses an intense colour with potent and noble tannins. The colour and structure are stable over time, permitting the aging in bottle or wood. It is a variety that does not oxidise easily and can maintain its shades of red. Its aroma range encompasses small black fruits (blackberry, black cherry, …), jam and spices.