Grape Varieties

Vines produce grapes with a wide range of characteristics. The different groups of vines which produce similar grapes represent a variety. The varieties used for the production of grapes for making wine are known as wine-producing varieties. In general terms, each area grows different varieties, but some are remarkable for the little amount of work they require, others for the fine quality of their wine, or for their colour and aroma. They have become important to the world of wine and practice of enology.

The importance of the variety of vine used to obtain wine is considerable; to the extent that it could be said thatmodern enology is the study of different varieties of the vine. It is understood that, strictly, each type of grape should receive a specific treatment to obtain a wine of maximum quality.

There are six basic wine-producing varieties in the Rioja: Tempranillo, Graciano, Mazuelo, Garnacho, Viura, Malvasía y Garnacho Blanco.

There are others which are not so important due to their low proportion in the final blend and due to the fact that they do not have a definitive effect on the quality of the wine.

The distribution of these varieties in La Rioja is irregular. The following chart gives an idea of the intensity of this distribution per area (1995):

Variety	Rioja Alta	Rioja Alavesa	Rioja Baja	Total
Tempranillo	71%	85%	52%	67%
Mazuelo	2%	12%	6%	3%
Garnacho Tinto	9%	1%	31%	15%
Graciano	<1%	1%	1%	1%
Viura	17%	12%	7%	12%
Malvasía	<1%			<1%
Otras variedades	<1%	<1%	1%	<1%

The amount of vine stocks planted in each municipal district of the Rioja is also variable. Vines are not the only crop and the size of these districts is variable. As examples of districts which have more than four million vines, we can mention Aldeanueva, Alfaro, Ausejo, Autol, Cenicero, San Asensio and Tudelilla. With almost three million vines, Alcanadre, Briones, Elciego, Haro, Labastida, Lapuebla and San Vicente, among others.

In very general terms, two different habitats of vines for producing Rioja wine can be distinguished: the domain or habitat of the Tempranillo in the western area (Rioja Alta and Alavesa) and the dominion or habitat of the red Garnacha in the eastern area (Rioja Baja). This distribution into areas has been developed over the centuries due, basically, to factors of climate. The semi-arid eastern area allows for the easy production of the red Garnacha which is hardier than the Tempranillo; this variety being somewhat delicate. On the other hand, the semi-humid western area, is not favourable for the Garnacha as the cold hinders flowering and produces wines with little colour; but it is very easy to produce grapes of an intense colour with the Tempranillo variety.

We should like to offer lovers of Rioja wines a simple method of identifying the different grape varieties in the vineyards. This method is applicable only to maturing grapes, i.e., as of September 10th. We shall describe the typical bunches. In addition, we insist that the fruit be handled to help distinguish between the different varieties. "By their fruit you shall know them" has a just application in order to discern the difference. The vines live up to our beliefs.

Tempranillo

This red variety is considered as being native to the Rioja. It is, perhaps the most highly-esteemed variety.

It gives the red wine of the Rioja its characteristic flavour and has become one of the world's most interesting varieties.

The grape is often very sweet, with low acidity. It provides smooth, velvety wines with an intense colour, appropriate for immediate consumption; also for long-term ageing. Its colour is very stable during ageing and offers very fine characteristic aromas in bottled wines. It is a variety which releases high amounts of glycerine and lactic acid during fermentation; this provides its velvety nature. Nevertheless, due to the low fixed acidity, its processing, and energetic fermentation is difficult, creating problems for the enologist.It reaches its highest quality in the Cenicero-Elciego-San Vicente.

Graciano

This red variety represents an interesting minority in the Rioja; it characterises its wines with a distinctive aroma.

The colouring matter of this grape is intense but with low stability, the red quickly changes to the brown usually associated with old wine.

It seems to reach its highest quality in the Villalba,-Briones-Labastida triangle.

It is, moreover, a grape which provides a must that oxidises easily. For this reason, wines made entirely from Graciano grapes, although being very aromatic, would also have an unstable colour. Before withering, the leaves take on a shade of red and the grapes, although red when fully mature, have an extremely dusty appearance which is very apparent to the touch. This variety is considered as being native to the Rioja.

The forty-five days which precede ripening bring about important variations in this grape. The skin changes from being very hard to very fragile and there is a sharp rise in the sugar content. The must is difficult to clarify.

Garnacho

A red variety with an intense colour which quickly assumes the brown hues of an aged wine. It often causes sediments in the bottle. It is a variety which "oxidises" easily; if the wine is submitted to a long period of ageing in casks it can become rancid..

Due to tartaric acid, which is plentiful in the grape, it possesses a strong fixed acidity, giving the wine a "hard" taste. They are agreeable wines during the first two years but afterwards they lose quality. They reach their best quality in the Ausejo-Arnedo-San Adrián triangle.

This is a hardy variety, i.e., it does not require great care. Nevertheless, the flowering and fructification is more difficult in cold areas.

The characteristic instability of wines made purely from Garnacha is due to the oxidability or browning of its must when in contact with air. The wines tend to age extremely quickly. This means that the wine improves during ageing until it reaches optimum quality; afterwards it declines quickly becoming cloudy and astringent.

In the area around Labastida, it is blended with Tempranillo, to give a stronger quality to the wines. In the more western part of the Rioja, in Sajazarra, Fonzaleche, etc., the colour matures very badly; however excellent rosés can be produced.

Mazuelo

A red variety characterised by its production of grapes with very little colour. Nevertheless, this colour, although moderate, is very stable throughout long years of ageing. It is, perhaps, the Rioja grape which is responsible for the longest-lasting colour in wine. It does not reach a high degree of alcohol but it does have a strong fixed acidity. These conditions of colour stability and intense fixed acidity, give this variety an important role in the production and ageing of red wines known as "Rioja claret". In the strict sense, these are red wines with a lively colour and a strong fruity aroma.

Although the colour of Mazuelo does not lose its intensity during long periods of ageing, it does vary in tone, from ruby-red to brick-red.

It reaches its highest quality in the Haro-Villalba-Tirgo triangle.

Viura

The basic variety for Rioja white wines. It provides very pale-coloured fruity wines with a strong fixed acidity. Very appropriate for drinking when young or for ageing in barrels.

Its wine is highly resistant to oxidation.

Red wine produced exclusively with Tempranillo benefits when blended with 15% Viura.

It reaches its highest quality in the Villalba-Tirgo-Cenicero triangle.

When sold as must, this variety is very attractive due its pale colour and freshness.

The area around Haro produces very agreeable, fresh, light wines. In the area pertaining to the province of Alava and the areas of San Asensio, Cenicero and Fuenmayor, if it is fermented at less than 25·C, it gives a very aromatic, fruity, dense wine, with good body and "extract". On the other hand, when fermented at 30·C it gives wines which are appropriate for ageing.

It is advisable to bring harvesting forward slightly when half a gram of malic acid remains. Its grapes are also very apt for "cava" sparkling wines.

It is the essence of Rioja white wine.

In the area of Oyón and Lapuebla, within the province of Alava, it is used abundantly as a component for red abwines, at a proportion of more than 20%.

Malvasia

White variety which produces wines with distinctive fruity aromas, and a highly-defined golden colour. During long ageing periods the wine tends to maderise and become cloudy when bottled.

They have a smooth taste, with a low acidity level, and are appropriate for consumption during the first two years.

Wines made entirely from Malvasia are very agreeable during the first year or two, but not so in the following years, due to the changes of colour and appearance.

The must is at first greenish-yellow but it quickly takes on a golden hue. When fermented at under 20·C it provides maximum aroma. At more than 25·C these aromas are lost.

It is a delicate grape which is very prone to grey rot.

The wine scarcely has a "green" taste.

In the area around Haro it gives very agreeable fresh, light wines.