Tempranillo

Known as Aragonez. Warm-climate Tempranillo with ripe fruit and soft tannins.

Known as Tinta Roriz. Blended in Port and still Douro reds. Adds structure and dark fruit.

A supporting red across the lower sub-zones, typically blended with Cabernet, Garnatxa or Syrah rather than bottled solo

A blending partner with Monastrell, adds freshness and structure to the warm-climate reds

Known as Ull de Llebre, a supporting grape in some traditional blends

The dominant red grape, producing Rioja-adjacent wines with more fruit-forward, approachable styles

Tempranillo's bolder side. High-altitude vines on the Duero plateau give darker, more concentrated wines: blackberry, cassis, and French-oak spice over powerful tannin.

Spain's noble grape, softened by oak ageing. Cherry and plum lifted by American oak's vanilla, coconut, and dill, mellowing into leather and cedar over time.

Known here as Tinta de Toro, a robust local biotype producing powerful, deeply coloured reds. Many vines are pre-phylloxera and ungrafted

Widely planted for approachable, fruit-driven reds

The dominant red grape of the Arganda subzona, on limestone and clay east of Madrid; more fruit-forward and accessible than Ribera or Rioja styles