Garnacha tintorera, traditionally planted in the La Manchuela area and today spread throughout practically the entire territory. It is the only variety together with the gammay that has the pulp of color, for which it is characterized. It is used to add color and body to the wine.
1- Variety Tintorera. Alicante Bouschet.
A dyer cultivar originally from La Manchuela, whose cultivation was almost lost and which has been partly recovered but has largely been replaced by Alicante Bouschet (small grain Grenache tintorera) obtained in 1855.
Garnacha tintorera is also known as: Alicante vero, Alicant, Moratón and probably Romé negra, Garrut.
4- Characteristics of the Tintorera or Alicante Bouschet grape.
Medium in size, low compact, with pigmented rachis, pedicels and rims, with grains of uniform size and not very uniform in color.
Reddish peduncle, short and difficult to detach from the berries.
- Medium in size, circular in section and spheroid in shape, with very dark blue epidermis.
- With persistent navel.
- Thick skin, with a lot of bloom.
- Strongly pigmented, compact, fleshy and very juicy pulp.
- Neutral in flavor.
The vines are of medium-high vigor, lying down, with good fertility and low production.
Mid-season flare and early maturation.
It is of early fading.
5- Viticulture of La Tintorera:
- Variety very sensitive to mildew and excoriation.
- Sensitive to bacterial necrosis.
- It is sensitive to euthypiosis, tinder and other fungal diseases of the wood.
- Sensitive to bunch moth, leafhoppers and acid rot.
- Not very sensitive to powdery mildew, botrytis and mites.
- It tolerates drought well, but greatly improves production with good water availability since it has high water requirements.
- Prefers deep soils.
- Sensitive to wind and cold spring, it supports the rigors of winter very well.
- Requires good phosphorous fertilizer.
- It produces with short pruning, but as its branches tend to fall, it greatly improves the production and quality of its grapes with trellis formations.
6- Oenology of the Dyer:
Intensely colored musts, with high graduation, very tannic and harsh, with balanced acidity.
Capable of very dense, alcoholic, colored wines with intense red fruit aromas.
It is a variety that is not usually vinified on its own, but is used to add color to the mixture.
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