Tempranillo
/tɛm.pɾaˈni.ʎo/
Tempranillo /tɛm.pɾaˈni.ʎo/ is a major Spanish red grape variety, best known as the backbone of Rioja and Ribera del Duero wines, producing medium- to full-bodied reds with moderate acidity and firm tannins. Typical flavors include red and black fruits (strawberry, cherry, plum) along with tobacco, leather, dried herbs, and, when oak-aged, notes of vanilla, coconut, and sweet spice.
Examples
- A Rioja Crianza made mainly from Tempranillo, showing bright cherry fruit, vanilla from American oak, and moderate tannins suitable for grilled lamb.
- A Ribera del Duero labeled 100% Tinto Fino (Tempranillo), offering dark plum and blackberry flavors, firm structure, and good aging potential.
- A New World varietal Tempranillo from California, highlighting ripe black fruit, subtle spice, and softer tannins in a modern, fruit-forward style.
Etymology
“Tempranillo” comes from the Spanish adjective “temprano,” meaning “early,” plus the diminutive suffix “-illo,” giving the sense of “little early one.” The name reflects the grape’s relatively early ripening compared with other Iberian red varieties such as Garnacha. Cultivated on the Iberian Peninsula for centuries and closely tied to regions like Rioja and later Ribera del Duero, it has accumulated many regional synonyms (e.g., Tinto Fino, Tinta del País, Cencibel, Ull de Llebre, Tinta Roriz, Aragonez), though “Tempranillo” is now the dominant international term in wine literature and labeling.