Garnacha Tintorera is the quintessential variety in our fields and the hallmark of Tintoralba. It is considered indigenous to our region due to its acclimatisation and adaptation to our soil, altitude and climate conditions, resulting in a unique, distinctive product that is very hard to come by anywhere else in the world. Also known by the name Alicante Bouschet, Garnacha Tintorera has its origins in France, the product of a cross between the Petit Bouschet and Garnacha varieties done by Henri Bouschet in 1855. From France, it spread to several areas such as the Alentejo in Portugal, California in the USA and various regions in Spain, where the D.O. Almansa is the area in which it has achieved its maximum expression, becoming the region’s main grape variety, especially in places at higher altitudes.
Different on the inside
The most striking characteristic of Garnacha Tintorera is its red pulp and intense colouring. It is truly different on the inside, and the wine made from it is produced using 100% must. If you have the chance, take the skin off a red grape and you’ll see that the flesh inside it and its juice are white. The colour of the red wine from a grape like that comes from the skins, which are macerated together with the must. Garnacha Tintorera, however, is the only variety in Spain and one of the few in the world that is red on the inside and can be used to get a superior colour in wines compared with other varieties. This means that it has always been a very well-regarded grape for blends, as well as important for bulk wines.
Much more than colour
Garnacha Tintorera has a wide variety of qualities that can lead to an amazing final product.
Our grapes are grown in poor soils with low yields, producing red wines that achieve impressive strength and expression, with very lively fruity aromas that are powerful, full and fresh on the palate, with a striking flavour and velvety, sensual tannins. The colour is, of course, intense, with a deep opacity that runs the gamut from purplish violet in the young wines to shades of dark cherry in the aged Crianza wines.
Amazing Garnacha Tintorera!
TINTORALBA AND THE SPREAD OF GARNACHA TINTORERA
Pioneers in producing bottled Garnacha Tintorera wines.
The Tinoralba project was born in 2004 within the Santa Quiteria cooperative to enhance the value of all Garnacha Tintorera’s potential, and it was a pioneer in promoting bottled Garnacha Tintorera wines. The first single-variety Garnacha Tintorera wines were bottled under the guidance of our multifaceted, lively and wonderful winemaker Pedro Sarrión.
Producing young wines using carbonic maceration, as well as aged Crianza wines and sweet wines, has highlighted the quality of our grape variety and its potential for making high-quality wines. Numerous national and international awards, good scores and reviews from major wine critics and, most importantly, the loyalty and support of our customers all back the work done over the years and help us to get even better every day.
“DISCOVER GARNACHA TINTORERA. UNCORK A TINTORALBA WINE”
Garnacha Tintorera wine pairing
At Tintoralba we make different styles of wine. From young wines, where fruit and freshness are very present, to more complex wines, aged in oak barrels and from our older vineyards.
The marriage of food and wine is not an exact science and personal and cultural tastes are influenced by it. We give you some guidance but we encourage you to try and develop your own criteria.
Our young wines go perfectly with light dishes, salads, vegetables, rice, pasta, white meat, fish, cheese… Ideal for drinking alone or as a snack at any time.
The wines with 3 or 4 months in barrel, Tintoralba Roble and Tintoralba Ecológico, also combine very well with the previous dishes and will fit perfectly with all kinds of grilled meats, pates, cheeses and barbecues.
Crianza red wines go very well with more hearty dishes such as stews, casseroles, red meat dishes, cured cheeses and Iberian sausages.
Sweet wines are always a delight and you can drink them as an aperitif or to accompany
your favourite desserts. Chocolate is the choice par excellence but we encourage you to try them with fruit, blue cheese and value the contrast.