In recent years, the Rioja Denomination of Origin has authorized some white varieties not suitable for the DOC Rioja so far, such as sauvignon blanc , chardonnay, verdejo and white tempranillo, adding these to the already existing viura or macabeo, white malvasia, white garnacha, white maturana and rioja turruntés.

1- Origin of the Tempranillo Blanco grape variety.

White tempranillo arose as a result of a natural mutation of a red tempranillo strain , located in 1988 in an old vineyard, in Murillo del Río Leza in La Rioja.

On the same plant, all the thumbs were red grape shoots, except one that produced clusters of white berries. Similar mutations to this already occurred in other grape varieties, such as Pinot Noir and Garnacha Tinta, giving rise to Pinot Gris and Garnacha Blanca. Mutation is a very rare, but natural, natural process.

White tempranillo arose as a result of a natural mutation of red tempranillo

It is an albinism mutation similar to that which occurs in the human race.

The plant in question was put in the hands of the CIDA (Center for Agricultural Research and Development of La Rioja ) so that they could carry out the appropriate studies and begin to multiply it.

The genetic DNA similarity between the red and white varieties is 97.8% .

2- Variety Technical Data Sheet.


– Late sprouting.

– Early ripening. Very short cycle.

Cluster and Berry:

-Medium bunches, loose and with a very short peduncle.

-Small-medium size berries, slightly flattened.

-Semi-straight door.

Ampelographic Description:

  • Adult leaves of medium size, pentagonal and with five to seven lobes.
  • It has a little open petiolar sinus, U-shaped.
  • Its lobes are superimposed.
  • The petiole is short.
  • A medium-density hairiness can be observed on the underside and very high on the nerves.
  • It has teeth with both sides convex, long and with a high length-width ratio.

3- Characteristics of the white tempranillo vine variety.

  • Medium-high vigor.
  • High fertility.
  • Average production. The white tempranillo has an average yield between 7,500 – 9,000 kilos per hectare.
  • Variety not very resistant to water stress and high temperatures.
  • Responds adequately to short pruning system .
  • Sensitive to the wind, which makes it advisable to ride on a trellis.
  • Due to its precocious maturation and in the last phases it accumulates sugars very quickly, so it is not advisable to excessively delay the date of the harvest.

4- Sensitivity and resistance to pests and diseases of the vine.

-The white tempranillo variety is very similar to the red tempranillo in terms of pests and diseases.

-Low sensitivity to botrytis.

-Very sensitive to acariosis.

-Sensitive to cluster moth.

5- Characteristics of white tempranillo, vinification and oenological potential.

The first monovarietals of white tempranillo presented high values ​​of alcoholic degree, total acidity, malic acidity and total polyphenols. These high characteristics are very different from the varieties traditionally made in Rioja such as Malvasia or Garnacha Blanca.

The balance between alcoholic strength, acidity and polyphenolic content that it presents makes it a suitable variety both for the production of young wines and for wines destined for aging in barrels.

White tempranillo wines have high levels of alcoholic strength , total acidity, tartaric and malic acids and total polyphenols, with more moderate potassium content than red tempranillo.

6- Tasting of white tempranillo wine.

In tasting, they are greenish-yellow wines with intense fruity and floral aromas (tropical fruits, banana, apple, citrus).

On the palate, they are balanced wines , with great structure and a medium-long persistence in the mouth.

In the organoleptic analysis it presents an excellent quality, like the red Tempranillo from which it comes.

7- Service and Pairing of white tempranillo wine.

-Serve at a temperature between 6 and 10 ° C.

-Ideal to consume by the glass as an aperitif or with all kinds of tapas.

-It is a good choice to enjoy with soft rice dishes, all kinds of salads, white meats, cold creams, as well as fish and seafood.


Other articles that will interest you:

Dr. Sofia Seccombe

My name is Dr. Sofia Seccombe, and in this small section, I want to tell you who I am and why I started this project. I don't want to bore you, but I consider that it is an important part of godlywine. It serves as an exercise in transparency so that the person who reads the articles can be sure that the information is reliable.

Leave a Reply