Graciano

Its thick berry skin and loose grapes make it amazingly resistant to disease - an invaluable advantage, especially in organic viticulture.
In the hands of visionary winemakers, Graciano reveals its true potential. Its pronounced acidity and intense tannins form an impressive backbone for long-lasting wines. The aromatic spectrum ranges from wild black fruits to spicy notes and a characteristic peppery component reminiscent of the great Syrahs of the northern Rhône.

The low yields and late ripening require maximum precision and patience from the winemaker. The grapes must be perfectly ripe in order to develop their full complexity. Harvested too early, the wines show an almost aggressive acidity; harvested too late, they risk losing their characteristic freshness. But harvested at the perfect moment, they produce wines of impressive intensity and longevity.

The high acidity of Graciano makes it an ideal partner for ageing in barriques. Unlike Tempranillo, which is often dominated by wood, Graciano always retains its own personality. The wood flavours are Remirez de Ganuza elegantly integrated and support the natural structure of the wine without masking it.

The potential of Graciano is particularly impressive in the higher altitudes of Rioja Alta and Alavesa. On the calcareous soils at altitudes between 400 and 600 metres, the grape variety develops at Artuke a fascinating mineral component. The cool nights ensure slow, even ripening and help to preserve the characteristic acidity.

The rediscovery of Graciano marks a significant turning point in Spanish wine history. What was once considered a stubborn grape variety is now proving to be the key to a new Spanish wine style. Its natural acid structure, moderate alcohol yield and complex flavour make it the perfect interpreter for terroir-emphasised wines of captivating precision. Graciano impressively proves that Spain's oenological future lies not only in strength, but above all in finesse.