• Varieties
In the section you will be shown the different types of indigenous grapes, and/or imported ones, used in our region.
  • Bobal

    This is our most representative native variety, together with the Levante area. The grape is medium-sized and round in shape, of medium to large thickness and deep blue in colour. The wines are characterised by their deep cherry colour with hints of garnet and violet; appropriate amount of tannins and moderately acidic. It lends itself to the production of very fruity and freshly-flavoured rosé wines.
  • Macabeo

    White grape variety which is very common in our area. The grape is golden yellow and medium-to-large in size, with thin peel and white flesh. They produce fresh and fruity pale wines of good acidity and fine and delicate aromas.
Some excellent crianzas and reservas are also produced using the carefully grown Bobal variety in the oldest vineyards.
  • Cencibel or Tempranillo

    This is one of the noblest red grape varieties and its Spanish origin is internationally acknowledged. The grapes are of medium size and spherical with small, very round berries that have tough skins and colourless pulp. It produces a must that is well-balanced in sugar and colour and has moderate acidity. The wines are forthright, with well-rounded bouquet and balance in young wines, and are very suitable for medium ageing, both in cask and in bottle.

White varieties

  • Albillo

    This variety, which originated in the Loir Valley in France, is very aromatic and adapted to cold climates.
    In our Autonomous Community, cultivation is on the up due to the importance placed on the aromatic nature of the variety. They bloom early and are resistant to the cold. The wines offer many possibilities for blending with other varieties; they have high acidity and flavours of newly-cut grass and red currant leaves.

  • Chardonnay

    This is an early blooming white variety producing small bunches. It is considered as having the greatest oenological quality worldwide. It has a characteristic pale colour which becomes more intense with time. It has typically tropical aromas of pines, banana and melon. It is considered as the most suitable variety for cask fermentation and yields powerfully, full-bodied aromatic wines which are structured and suitable for ageing.
  • Muscat blanc à Petits Grains

One of the most valued varieties in wine growing around the world. It is also known as Muscat de Frontignan, Muscat d'Alsace, Moscato d´Asti, etc. Sought after by the Romans, it should not be confused with the Muscat of Alexandria, a thick berry which lacks the subtle scent of orange blossom characteristic of Muscat à Petits Grains.
  • Pardillo

    This variety was first grown in Australia and later in California. Since then, it has been cultivated in a large majority of wine-producing countries. The clusters of this variety are small and medium. The wines are light in colour but slightly tinted. Their aroma is reminiscent of violets and has a good body and structure. In other words, they are suitable for ageing.
  • Sauvignon Blanc

    This variety, which originated in the Loire Valley in France, is very aromatic and adapted to cold climates. In our Autonomous Region there has been an important increase in cultivation due to its enhanced aromatic contribution. They bloom early and are resistant to the cold. The wines offer many possibilities for blending with other varieties; they have high acidity and are taste of newly-cut grass and red currant leaves.
  • Verdejo

    Excellent quality. This is one of the best varieties of white in Spain. It grows horizontally with a vigorous vine; it is an early or medium budder with an average ripening period. It has small clusters and the stalk is visible, small-medium sized berry (8-14 mm.), short and oval-shaped, thick, greenish-yellow coloured skin; greenish pulp, ring-shaped leaves which are dark green with a slight sparkle, medium-sized but lobed, open, lyre-shaped petiole sinus.

    They are fruity aromatic wines with a note of aniseed. They are fresh, acidic, soft and velvety, full-bodied and linger in the mouth.

  • Viognier

    Viognier is a variety of white grape (Vitis vinifera), which was recently discovered. Its origin is uncertain and it is difficult to grow although it possesses a great potential for the production of fine wines. Strong in structure, it leaves a long after-taste in the mouth. It gives rise to a very perfumed and fruity wine with flavours of mango, apple, peach and apricot and vanilla, with hints of flowers such as magnolia and honeysuckle. Although the variety isn’t very well known, it is picking up followers due to its structure and complex aromas. In Argentina, there are around only 100 hectares of vineyards producing the wine, although many wine-growers have begun to implement the variety. The main wine-producing regions and countries are France, Australia, and the USA, and New Zealand.

Red Varieties

  • Cabernet Franc

    Cabernet Franc is one of the most well-known black grape varieties worldwide. The bunch is medium in size and elongated. The berry is small and round and has a thin skin. The flesh is moderately astringent. It is also known by the names: Bordo, Bouchet, Bouchy, Breton, Capbreton, Plant Breton and Veron.

  • Cabernet Sauvignon

    This is a quite homogenous variety with certain differences in the shape of the cluster and typical features of the wine. It is characterised by its dense and noble tannins; its deep colour, complex aromas of fruit, its elegant structure and its suitability for ageing. It is quite a vigorous variety with mid-to-late flowering; it is a relatively upright vine and has medium-to-short internodes.
  • Frasco o Tinto Velasco

    Medium size clusters with well-sized grapes, garnet and blue in colour. They have few phenolic compounds and hardly any tannin content (especially when the variety has not fully ripened), although they have pleasant aromas and good acidity. They are used in the preparation of fresh and fruity rosé wines.
  • Garnacha

    The clusters are compact and medium-sized with round berries average in size, reddish-violet coloured and thin skin. It provides a deep vermillion hue, a powerful aroma of jam and spices and good acidity. This allows for ageing in oak casks, which gives the wines a balsamic, roasted and mineral undercurrent. The wines produced are balanced, fleshy and have a moderate tannin content.
  • Garnacha Tintorera

    The clusters are medium-sized and short, with spherical-shaped, medium-sized berries and a bluish-black colour. A particular feature is its dark-purplish-red pulp. It has a high phenolic compound content as not only is its pomace coloured, but also its pulp.
  • Graciano

    The clusters are compact and elongated, with small, spherical-shaped grapes which are wrinkled and have a bluish-black colour. They show good acidity and their alcoholic strength is not too high (which makes it sensitive to oxidation). It is usually employed as a complement for other varieties (for examples, Mazuelo or Tempranillo),

  • Malbec

    Medium-sized, winged and loose clusters. The grapes are small or medium-sized, spherical, bluish-black coloured and have a thin peel and soft pulp.
  • Mazuelo

    This is a very productive plant. It is late flowering, which means the cold springs don’t affect them. They have large, pentagon-shaped leaves and a prominent sinus. They have large and compact clusters. The berries are medium-sized, round and bluish-black. They have a high tannin content, which determines their capacity for ageing and high acidity.
  • Merlot

    This has small, cylindrical clusters which are not very compact. The berries are small, thick-skinned with a blackish-blue colour and sweet pulp. It belongs to the same family as Cabernet Franc and Cabernet Sauvignon. It has sweet and fruity tannins. The wines are aromatic and meaty with an intense ruby red colour and average alcoholic strength.
  • Monastrell

    The bunches are medium-sized, compact and have a cylindrical shape. The berries are medium-sized, round and greyish-blue. They show an average intensity in colour and are balanced in acid and alcohol content. It is a very sweet variety, with aromas of ripe, almost concentrated grapes and a powerful fruity flavour.
  • Moravia Dulce

    This is a very productive variety with large, compact bunches and blackish-blue grapes. It is used to blend with other varieties such as Garnacha. It produces wines with violet tones.
  • Moravia Agria

    As its name indicates, it is high in acidity. This Spanish red variety is indigenous to the provinces of Cuenca and Albacete. The variety is authorised in Castilla-La Mancha and is used to produce varietal wines classified as Vino de la Tierra de Castilla. It is called Moravia Agria to distinguish it from Moravia Dulce.
  • Petit Verdot

    The clusters are compact and the berries are small and round with a deep blue colour verging on purple. It emits strong, spicy aromas with hints of banana and pencil lead. It was mainly used with other varieties (using only 10% of Petit Verdot), to give aroma, colour, acidity, alcoholic strength and elegance, although it is becoming more common to encounter single varietal wines.
  • Pinot Noir

    Its clusters and grapes are small. It has a dark purple skin, a sweet taste and high colouring capacity. In warm climates it loses its complexity and elegance and has therefore basically become acclimatised to Catalonia. The young wines exude a wealth of fruity flavours (raspberries, strawberries, violets, red currants, cherries and cassis.
  • Rojal

    The different varieties can be distinguished by the morphology of the plant, the colour, taste and biochemical composition of the fruit; how early it ripens, its yield and suitability for winegrowing. The vines can be divided into two groups: those with a slight aroma reminiscent of Muscat and others with a simple flavour.
  • Syrah

    The clusters are medium-sized and compact. The berries are small, oblong-shaped and blue in colour with an intense flavour of blackberries. The wines are gentle and tasty, deep in colour, with appreciable acidity and aromas of violets and ripe dark-coloured fruits.

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