Other Spanish grape varieties


Also known as Parellada, this white grape of Catalan origin is well regarded and has the potential to create high quality wines when grown in poor soil and a cool climate, with a good level of acidity and freshness. Due to its tendency for growing in high yields, fertile soils can result in over-production and a lower quality of wine. Montonega grows in large, loose bunches. It is most commonly blended with young wines, and is one of three grapes used to make Cava. As of 2004, 10,000 hectares of vines were being grown in Spain.   


This Spanish red grape stands out for its deep colour and strong Mulberry-scented notes. It was once a central part of Rioja’s wine production but its propensity for mildew infection (even in warm, dry climates) and its low yields led to a decrease in its production. In France, where it is known as Morrastel, it was widely replaced with a hybrid with Petit Bouschet, Morrastel-Bouschet. It is harvested as late as the end of October. Graciano is still found in limited quantities in southwest France, Rioja, and Mendoza in Argentina (where it is known as Graciana).


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