Tempranillo
“Tempranillo”, loosely translated, means “early to ripen” and the reason is that it indeed ripens quite early and its cultivation cycle is rather short.
It certainly raises many eyebrows, since it is found around the globe under so many names (Tinto Fino, Tinto del Pais, Tinta de Toro, Ull del LLebre, Cencibel, Tinta Roriz, Aragonez etc.) but this is probably due to its exceptional adaptability. Before it became widely known and conquered every corner of the planet, its cultivation was limited to the Iberian peninsula. Since the 8thc. BC, when it settled in Spain, it has been a faithful companion to human history and its wine culture.
It is a thick-skinned variety, with high concentrations of anthocyanins, which gives deep colored, medium tannin wines. Despite its lack of a specific aromatic profile, a wide range of aromas can be traced, ranging from strawberries, blackcurrant and cherries to prunes, chocolate and tobacco. The first three types of aromatic notes are characteristic of the new wines of cooler climates, while the latter three are found in mature wines of warmer climates.
Overall, it is a balanced variety without sharp flares, as far as its individual characteristics are concerned. It pairs excellently with oak, whether it be American or French, which adds the desired structure and complexity to the wines and seasons the fruitiness with spices, vanilla, cocoa and coconut, bringing a rich aromatic bouquet to the foreground. The variety does not claim high acidity and that’s why “flat” and “flaccid” wines are not uncommon, especially from warmer climates, while this condition is balanced out in areas of great temperature fluctuations between day and night. The variety is at its best when a vibrant sunshine ripens the thick-skinned grape while the cool nights counterbalance the natural acidity of the fruit. Being a variety of quite high productivity, it needs rigorous pruning, green harvest and low yields to ensure that quality levels remain high.
