Tempranillo Blanco

Tempranillo Blanco was discovered in a Tempranillo vineyard in the Rioja region in the late 20th century. This grape variety is a genetic mutation or natural crossbreed of the more common red grape variety, Tempranillo. Here’s a brief overview based on the provided information: 

History of Origin:

Tempranillo Blanco originated as a spontaneous mutation or natural crossbreed in a Tempranillo vineyard in the Rioja region, Spain. The discovery likely occurred in the late 20th century, indicating that it is a relatively recent addition to the world of grape varieties.

Region of Origin:

The Rioja region in Spain is where Tempranillo Blanco was discovered. Rioja is well-known for its traditional Tempranillo red wines, and the emergence of Tempranillo Blanco adds a unique dimension to the viticulture of the region.

Origin of Name:

The name “Tempranillo Blanco” stems from its connection to the Tempranillo red grape variety, with “blanco” indicating its white grape characteristics. The name reflects its origin and distinguishes it from the more common red variant.

Cultivation Regions:

Given its origin in the Rioja region, Tempranillo Blanco is likely primarily cultivated in Spain, particularly in areas where Tempranillo is traditionally grown. As the grape gains recognition, its cultivation may extend to other wine-producing regions that are open to experimenting with new and unique grape varieties.

Characteristics of the Variety:

Details about the specific characteristics of Tempranillo Blanco, such as growth patterns, disease resistance, and other viticultural aspects, may require further research or consultation with local wine experts and growers.

Characteristics of the Wine:

The characteristics of Tempranillo Blanco wines are likely to differ from its red counterpart. As a white grape variety, it may produce white wines with distinct flavors, aromas, and color profiles. Tasting notes, acidity, and overall style would depend on factors such as winemaking techniques, terroir, and climate conditions in the specific regions where it is cultivated.

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