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| Country of Origin: |
Spain |
| Region of Origin: |
Rioja |
| Typical Product: |
Red |
| Structure: |
Heavy |
| Climate: |
Warm |
| Soil Type: |
Unknown |
| Serving Temp: |
58 - 63F |
| Ageability: |
2 to 5 |
| Blends: |
Rioja |
| Sauces to Pair: |
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| Meals to Pair: |
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| Other Names*: |
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Graciano hails from the Rioja region of Spain. According to Bokisch Vineyards, the first to produce a Graciano Varietal in the US, its origins go back to before the Roman Empire invaded Spain, roughly 2,200 years ago. It is thought to be the oldest Varietal that is still produced in Spain. Graciano is often paired with Tempranillo in the famous Rioja blends to impart a depth and spiciness that Tempranillo often lacks.
It is rarely produced as a Varietal, not because it's lacking character but because it's so difficult to grow. It has thin skins and yields a relatively small amount of juice,compared to other red Varietals. It buds late, is prone to mildew in moist conditions and generally yields poorly. Growing Graciano is usually a labor of love and not economics. Because there isn't a lot of it, it's generally used as a blending agent. Oz Clark draws the comparison to how Petite Verdot is used in Bordeaux wines.
Although high in acid, it's light in tannins so it's not suitable for extended aging. It oxidizes quickly as well, so if a Graciano is opened, it's best to drink it or use a preservative quickly.
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| * used in California |
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