La Rioja
Rioja is celebrated predominantly for its red wines, yet the region also produces notable white and rosé wines. The white wines are crafted from Viura and Malvasia grapes, which contribute to their unique character. Rosé wines, on the other hand, are principally made from Garnacha, delivering a distinct style within the Rioja portfolio.
Most wineries, known as bodegas, in Rioja have developed their own signature formulas for red wines. Despite this individuality, the blends typically revolve around a combination of Tempranillo, Garnacha, and occasionally Graciano. Recent changes to the Denominación de Origen Calificada (DOCa) regulations have introduced lesser-known red varieties, such as Maturana Tinta, Maturana Parda, and Monastel (which should not be mistaken for Monastrell), broadening the spectrum of permitted grapes in the region.
Key Grape Varieties
- Tempranillo: Widely regarded as the most important native Spanish variety, Tempranillo is the backbone of Rioja reds. It imparts complex and concentrated fruit flavours, setting the foundation for the region's esteemed reputation.
- Garnacha: This grape variety enriches wines with warm, ripe fruit notes and contributes a notable boost in alcohol content, enhancing the overall profile of the blends.
- Graciano: Serving as an améliorateur grape, Graciano is typically included in small quantities—about two to five percent—primarily in Reserva and Gran Reserva wines. Its role is to provide freshness, aromatic complexity, and to enhance the wine's potential for ageing.