Red grenache

This variety of Garnacha is one of the most used worldwide and can process red, sweet and rosé wines. It is sensitive to pests, has little tolerance to wet and cold soils, but very resistant to wind and drought.

It produces wines of high alcohol content, great aromatic vigor and hints of raspberries. These wines are not too intense in color, medium-bodied and have moderate-low acidity, they, also, are sensitive to oxidation and age quickly.


Cured and fresh deli meats, as well as cheeses, are the best pairings for wines made of Garnacha Tinta (Red). This variety of Garnacha accepts any kind of cheese, but the best one for it is goat cheese.

It also pairs really well with any dish that has been flavored with a cheese or tomato sauce, such as pasta. In addition, of course, what better combines with it is meats: from white meats, such as grilled lamb, to red meats, as stews and casseroles of beef and pork, or barbecue meat. However, meat can be accompanied with another type of garnacha, Alicante Bouschet (Garnacha Tintorera). The latter is also a perfect pairing for roast, fried or grilled meats.

Synonyms: Garnacha Tinta R Cannonau; Garnacha; Garnacha Tinta; Grenache Noir; Grenache; Tinto Basto; Tocai Rosso; Vernaccia Nera; Vernaccia Nera Grossa; Vernaccina Nero.







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