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Tempranillo is a red grape variety mainly grown in Catalonia and Mallorca Rioja, Ribera del Duero and La Mancha... It is quite delicate, and requires cool climates.


The fruit is oval, thick skinned and inky black in colour. It is a grape with berries in compact bunches. It has a very low tolerance to drought and wind.


Years characterised by heavy spring rains and dry summers generally produce high quality vintages. This is an aromatic variety which produces wines with a good alcohol content.


It can tolerate long ageing periods due to its low oxidative capacity.


This variety produces quality, balanced, stable and full-bodied wines which range from ruby red to cherry in colour and are velvety and full on the palate.




It likewise reflects the minerality of the area, which features calcareous, gravelly soil.


It is typically blended with Garnacha, Merlot, Cabernet Sauvignon and Syrah.









An indigenous varietal which is highly drought-resistant and well-adapted to warmer climates.


It is used in wines known for their flavour capacity – white wines with personality.


It is a late-harvest grape with juicy berries.


While the must has a tendency to oxidize, wines can be barrel fermented to produce mild aromas of herbs and honey. These are silky wines that are very pleasant on the palate.


The dominant aroma is peach.








Garnacha Roja is a scarce variety which is grown almost exclusively in Cornudella and Montsant in the Priorat region, although it may also be found in the Ampurdán and Rosellón regions.


It is a pale-skinned grape that tends to lack colour, so it is often used for white wines.


Its production falls between Garnacha Tinta and Grenache Blanc due to its pale skin.


It offers very good acidity and alcohol content, and it is sensitive to vine diseases such as powdery mildew. It has a high tendency to oxidize easily, but if well-treated it can produce crisp wines with clear minerality and aromas of exotic fruit.









Garnacha Tinta is the most common Mediterranean variety due to its high yield and easy production.


It has a high proclivity to coulure, or shattering when the flowers are not fertilized, producing sparse bunches.


It is highly drought-tolerant.


The grape is very thin-skinned and it has a low tolerance to pests and disease. Overripening produces high concentrations of sugar. This oxidative capacity makes it a perfect grape for producing fortified wines. It provides body, fruitiness and fleshiness. It is used in red wines and rosés, and provides a high alcohol content and low acidity.


Low-yield old-vine grapes can be aged, provided they are highly concentrated. Aromas bring to mind ripe black fruit, jams (plum), raisins and arrope (grape concentrate) with spicy, balsamic bottom notes. When it is cultivated in cool climates it offers mineral notes and hints of pennyroyal.






This is a very hearty variety, but it requires great care.


It ripens in stage two.


Syrah is characterised by their silkiness and well-compensated tannins.


It is distinguished by its penetrating aroma and high acidity, and pairs well with game, fermented and marinated dishes, cured cheese and spicy dishes.

We will discover aromas of violet, cherry, ripe black fruit and bay leaf with herbal.









This is a round, compact, thick-skinned red grape that is and blue-black in colour, juicy and sweet. It is a slow-budding, high yield variety that is resistant to spring freezes but particularly prone to disease (in particular, powdery mildew, which is known in the area as mal de cendrada because it covers the berries with a type of ashy substance). It is also especially vulnerable to humidity. It ripens in stage three.


Cariñena wine is medium-bodied and exhibits different colours. In the Ampurdán region it is dark in colour and has a fruity flavour. It is used in rosés or in Cariñena-Garnacha blends to counteract oxidation. The Cariñena grape in Catalonia has sufficient personality to be the dominant variety in a blend.


Its high tannin content and acidity make it suitable for ageing. In recently fermented wines, Cariñena has a tendency to reduce, therefore making it a good option to combine with Garnacha, which is more oxidative, creating the idea combination for ageing.


Old-vine grapes produce elegant wines, but these may vary widely depending on vine yield. In balanced productions, it produces wines with good pigmentation and tannins, with elegant and delicate aromas and a consistent finish. Fine wines that are pleasant on the palate.


Its primary aroma is prune.





The Macabeo variety originated in Catalonia. In addition to DO Cava, it is one of the primary varieties for white wines from: DO Alacant, DO Benissalem, DO Catalunya, DO Conca de Barberà, AOC Costers del Roselló, DO Costers del Segre, DO Empordà-Costa Brava, AOC Maurí, DO Montsant, DO Penedès, DO Pla de Bages, DO Pla i Llevant, AOC Ribesaltes, DO Terra Alta, DO Utiel -Requena and DO València.


This variety is characterised by large, thick bunches of thin-skinned, golden yellow berries, with good ripening and sugar content. It is a very fragile variety and highly sensitive to fungal diseases, in particular rot and powdery mildew. Harvesting generally begins sometime after the second week of September.


Macabeo is rarely used in varietals.


Alcohol content ranges between 10º and 14º. Macabeo is consumed as a young wine, or after brief barrel ageing.


It is often found in Chardonnay or Garnacha blends.


This variety is nearly essential for cava, together with Xarel.lo and Parellada.