Tempranillo is Rioja’s best known grape and is synonymous with the region, as it occupies over three quarters of total plantings. It is one of the most versatile grape varieties and is capable of producing age worthy wines with balanced alcohol levels, color, content, and acidity. Fruity and smooth when young, as Tempranillo ages, it becomes richer and more velvety in texture. Tempranillo grows best at high altitudes, is sensitive to pests and disease and cannot easily withstand difficult weather conditions, such as drought or heat waves. Tempranillo ripens early and thrives in chalky, mineral rich soil. 


Graciano is native to the Rioja region and is typically blended with Tempranillo in order to complement and facilitate its aging process. Graciano thrives in clay-limestone soils and cool climates and is highly resistant to mildew and powdery mildew. Wines made from this grape are high in acidity and polyphenolic content (tannins), with makes it perfect for aging.


Garnacha, also known as Grenache, is native to Spain and one of the most widely planted grapes in the world. Although used widely in other parts of Spain, in La Rioja, it is used as a blending grape to give Tempranillo more aroma and body. In cooler climates, Garnacha produces well-balanced wines and is known for making exceptional rosés. It is highly resistant to pests and major vine diseases and its strong wood canopy allows it to thrive in windier climates. It has a long ripening season and is usually one of the last grapes to be harvested.


Also known as Macabeo, Viura is the predominant white grape in La Rioja. The Viura grape makes fruit forward whites with lifted floral aromas and high acidity, which is ideal for both young and aged wines. Oak-aged whites are very traditional in the region and wine made using this practice can withstand decades of aging.