Graciano

Graciano is a red grape with deep roots in Spain, best known for its long association with Rioja and nearby Navarra. Its exact origins are a bit hazy, but it has been grown in northern Spain for centuries, traditionally playing a supporting role alongside Tempranillo and Garnacha. While it’s far less widely planted than those grapes, Graciano has earned a loyal following for the intensity and freshness it brings to wines.

The vine itself can be tricky. Graciano tends to produce low yields and small, thick-skinned berries, and it’s more sensitive to disease than many other Spanish varieties. These challenges led to a decline in plantings for a time, but modern growers have rediscovered its value, especially in warm, dry regions with well-drained soils where it can fully ripen. Small plantings now exist outside Spain, including in Argentina and California, though it remains closely tied to its Spanish homeland.

In the glass, Graciano makes a strong impression. The wines are deeply colored and highly aromatic, often showing dark berries, black cherry, floral notes, and hints of spice. Naturally high acidity gives them freshness and structure, even in warm climates, while firm tannins add backbone. These traits make Graciano especially useful in blends, where it adds lift, aging potential, and complexity.

Although it’s still most often blended, some producers bottle Graciano on its own, revealing a bold, expressive wine with real personality. Structured, aromatic, and food-friendly, it pairs well with grilled meats, stews, and aged cheeses. Despite its challenges in the vineyard, Graciano remains a valued grape for winemakers looking to add depth and character to their wines.