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Tempranillo Blanco is a marvel of modern Spanish winemaking—a natural, light-skinned mutation of Spain's most famous red grape. It produces highly refreshing, medium-bodied white wines rich in aromas of tropical fruits, apples, citrus, and white flowers. Looking for an engaging white wine that reflects the spirit of the Rioja region? This variety must find its way into your glass.
Read moreAlthough it is a relatively new variety, winemakers in Spain (especially in the Rioja DOCa) quickly discovered that it responds beautifully to different aging methods.
Tempranillo Blanco fermented in steel tanks is light, crisp, and full of pineapple, passion fruit, and peach aromas. If you are looking for a deeper taste, it is worth choosing wines fermented or aged in oak barrels. When exposed to oak and aged on its lees (sur lie), this wine acquires a wonderful creamy texture reminiscent of a good French Chardonnay, complemented by notes of toasted nuts and honey.
Young, unaged wine is perfect as an aperitif, as well as with light tapas, vegetable salads, and fresh fish. The more structured, oak-aged versions will confidently handle heavier dishes: creamy seafood risotto, roasted poultry with white wine sauce, or aged cheeses.
The history of Tempranillo Blanco's discovery is quite unique. In 1988, in the Rioja region (in the town of Murillo de Río Leza), a winemaker noticed a single branch bearing completely white berries in an old traditional red Tempranillo vineyard. After careful research, it was determined to be a natural genetic mutation (albinism). Following many trials and successful propagation, the variety was officially recognized in the Rioja appellation in 2007.
Compared to its red relative, Tempranillo Blanco generally does not possess immense, decades-long longevity. Fresh, steel-aged versions are best consumed within 1–3 years to maintain their crisp fruitiness. However, premium quality, oak-aged versions can develop beautifully in the bottle for up to 5–7 years, evolving more complex nutty aromas.
