Tempranillo is Spain’s most famous grape, essential to creating classic Rioja wines, and increasingly popular in the world of natural winemaking. Originating in northern Spain, specifically the Rioja region, Tempranillo owes its name to the Spanish word "temprano," meaning "early," as it ripens sooner than many other grape varieties. This early ripening allows winemakers in cooler climates to harvest before seasonal rains, making it highly versatile.

Tempranillo grapes produce medium-sized berries with a moderate thickness of skin, resulting in wines that aren't overly dark but have plenty of character. In natural winemaking, Tempranillo is highly valued for its rustic nature and the subtle, earthy flavors it brings to wine, often including notes of fresh tobacco, leather, cherries, and herbs. When aged naturally, Tempranillo expresses itself authentically, free from heavy oak influences, and offers a smooth, savory character with moderate tannins and balanced acidity.

This grape is not only important in Rioja; it's also central to the wines of Ribera del Duero (where it's called Tinto Fino) and Toro (known as Tinta de Toro). Outside Spain, natural wine producers in regions such as Portugal, Australia, Argentina, and even the United States are experimenting successfully with Tempranillo, highlighting its adaptability and unique flavors.

Tempranillo pairs perfectly with a variety of dishes, especially those featuring roasted meats, grilled vegetables, tapas, and rich, savory cheeses. Its approachable taste and versatile nature make it a favorite among wine enthusiasts exploring the world of natural wines.

Also known as: Ull de Llebre, Cencibel, Aragonez, Tinta Roriz, Tinto Fino, Tinta del País, Tinta de Toro.