• Biotype: T024.
  • Indigenous/Non-native: Indigenous
  • White/Red/Rosé: Red
  • Original Location: Bargota, La Hontanilla area, Plot 2784, Polygon 2. Bush-trained vineyard, planting spacing 1.30 × 1.30 m.
  • Winegrower: Javier Marquínez Ojanguren

  • Yield: Medium to high

  • Ripening Period: Early

  • Parentage: Albillo Mayor × Benedicto

  • Synonyms: Escobera and Chinchillana in Badajoz; Cencibel in Ciudad Real, Cuenca, Guadalajara and Madrid; Jacibera and Tinto Fino in Madrid; Tinta de Toro in Zamora; Tinta del País in Burgos, Segovia, Soria and Valladolid; Tinta Aragonés; Ull de Llebre in Barcelona; Valdepeñas in the United States; Verdiell and Vid de Aranda in Burgos; Tinta Roriz in Portugal; Negretto in Italy, among others.

Tempranillo T024

Origin:

There are several hypotheses regarding the origin of this variety, although it seems clear that it emerged in the Upper Ebro area and later spread towards the wine-growing regions of Castile and the Central Plateau.

Origin of the variety in Navarre: Tempranillo has been cultivated in Navarre since ancient times. Although the variety has experienced significant growth over the last 40 years, bibliographic records show that as early as the 18th century Tempranillo was already recognised as a cultivated variety of acknowledged quality.

Current cultivation: Today, Tempranillo is the most widely planted grape variety in Navarre. Together with Garnacha, it is one of the most extensively cultivated grape varieties in the world and the most widely used for winemaking in Spain.

Descendants: This variety has generated other varieties through mutations, such as white and grey Tempranillo.

Agronomic characteristics: It has a short growing cycle. It is sensitive to wind and extreme drought, susceptible to powdery mildew and moderately susceptible to Phomopsis cane and leaf spot. The leaf is large and pentagonal, with five or seven slightly overlapping lobes.

Winemaking potential: Depending on yield levels and when production is controlled, it produces excellent wines with relatively low acidity. It is particularly suitable for producing young wines using carbonic maceration. It also responds well to ageing in oak barrels, producing good results.

Tempranillo T024