The 7 grapes most used in Spain to make wine

There are around 5,000 grape varieties in the world, though only a little more than 1% are used to make wine of a certain quality. The grape variety is determined by its ability to adapt to the soil, climate and the harvesting and preparation methods. Until a few decades ago, the great wines were made with varieties used in the main French regions: Bordeaux, Burgundy and Rhone Valley. These are the well-known Cabernet Sauvignon, Pinot Noir, Chardonnay, Merlot and Syrah, familiar varieties for many. However, for some time now this domain has made way for another trend, the recovery of local grapes.

In 2015, the Spanish vineyard register contained 235 varieties of identified grape, but 210 more varieties were discovered in that same year. This placed our country at the top of the European ranking that was until then headed by Italy with 400 varieties, followed by Portugal (300).

TEMPRANILLO

This is the most used variety in our country. It receives this name because the grapes are collected before other varieties. It is a grape with very fruity and aromatic notes that age well in the barrel. This grape is characterised for giving very balanced wines with little colour, and notes of black plum, raspberry and cherry. According to the region where it is harvested, it receives different names such as ‘cencibel’, ‘ull de llebre’, ‘tinta del país’, ‘tinta de Toro’, ‘tinto fino’ and ‘escobera’.

BOBAL

This comes from the Valencian region of Utiel-Requena. This native grape occupies 75% of the total area of the vineyard and adapts perfectly to its climate and territory. It produces fruity aromas reminiscent of black fruits and has a high acidity and powerful tannins. It is mainly used to make red wines, though it also stands out in young rosé wines. Scientific studies have proven that Bobal is one of the grape varieties with the highest content of reservatrol, a heart-healthy and anti-cancerous substance attributed to wine.

GARNACHA TINTA

Garnacha grapes were considered a low quality grape that was used in a mix with other varieties. At the end of the 20th century, the success of Garnacha del Priorat wines in Catalonia revitalised this grape. It is the third most used red grape in Spain, after Tempranillo and Bobal. Garnacha grapes mature late, therefore they need dry and warm conditions. In Spain they are present in La Rioja, Madrid, Navarra, Toledo, Zaragoza and Catalonia. Wines made with Garnacha are powerful, and have a high alcoholic content. They tend to be used to make young and rosé wines, as well as vintage wines.

CARIÑENA

A grape native to the Aragón area, it is one of the oldest varieties in Spain and one of the most harvested worldwide. It is a fruit with a high tannin content that tends to be mixed with other varieties. Single-varietal wines have a light violet aroma and are silky on the palette, with an alcoholic content than may reach 13º. It is known as ‘mazuelo’ or ‘mazuela’ in La Rioja and ‘samsó’ in Catalonia.

MONASTRELL

Monastrell is mainly harvested in Levante, Catalonia and Albacete. The style of wine varies greatly depending on the place where it is produced, but it is distinguished for its earthy notes, as well as soft red fruit aromas. This grape has special roots in the regions of Alicante and Murcia, where it is used as a single-varietal wine, or is mixed with Syrah, Cabernet Sauvignon or Merlot.

GRACIANO 

Very widespread in Navarra and La Rioja where it is used to make 'Gran Reserva' wines. In Andalusia it is known as 'tintilla de Rota'. The wine produced by this grape is characterised for its red colour, a significant acidity, a strong aroma and a great ability to age correctly.

MENCÍA

This is mainly harvested in Asturias, Santander, León and Galicia, and is especially associated with wines from Bierzo. It produces fruity wines with great colour and acidity. It is a grape with a lot of tannin that provides wines with a slight astringency, but much personality.