Spanish Wine Regions | The Complete Guide
Spain is one of the most exciting wine-producing countries in the world. With more land dedicated to vineyards than any other country, Spain offers incredible diversity, from refreshing whites to full-bodied reds and iconic sparkling wines. While it may sit in the shadow of France and Italy in terms of global reputation, Spain has carved out a unique place for itself with distinctive styles and an ever-evolving wine landscape. Here’s your guide to understanding Spanish wines and regions.
Spain’s vast wine landscape is shaped by its geography and climate. While rainfall is scarce, and vines must be spaced widely to survive, the country’s winemaking traditions are deeply rooted and constantly evolving. Spain’s wine classification system, Denominación de Origen (DO), is equivalent to France’s AOC, and new DOs continue to emerge as regions gain recognition for their quality and heritage.
NB: Spanish wine labels can sometimes take a little decoding challenging, so we created a guide to help make sense of them.
Among Spain’s most famous contributions are Tempranillo, Albariño, and Garnacha grapes, as well as Cava, its celebrated sparkling wine, and Sherry, the fortified wine synonymous with Andalusia. Modern winemakers are also embracing native grape varieties, creating unique and innovative wines that reflect the country’s terroir and heritage.
GALICIA AND BIERZO
Red: Mencía, Garnacha
White: Albariño, Godello
Galicia, located in Spain’s lush, damp northwest, is known for its crisp, refreshing wines. The Rías Baixas region, famous for Albariño, produces marine-scented whites with a lively, saline quality. Nearby, Ribeiro and Valdeorras craft whites from Godello, offering a richer, Burgundian profile. The steep, slate-rich valleys of Ribeira Sacra yield fresh, mineral-driven reds, while Bierzo, just over the border in León, is celebrated for its vibrant, fruit-forward Mencía wines.
Key producers:
Raúl Pérez
One of the world’s most visionary winemakers, Pérez is renowned for his dedication to Bierzo’s old vineyards and his ever-evolving portfolio. Since leaving his family estate in 2004, he has redefined the region, inspiring a new generation while remaining humble and deeply connected to the land. His wines have no singular style; instead, they reflect their origins, with Pérez adjusting his approach to suit each vineyard. A hands-off philosophy governs his process—natural fermentations occur in wooden vats, reds see whole-bunch fermentation, and aging happens in neutral casks.
His range spans from the remarkable Ultreia Godello and Ultreia Saint Jacques to the site-specific La Vizcaína de Vinos series and the rare Ultreia bottlings, often made from just a barrel or two. Pérez’s genius lies in his instinctive vineyard understanding and his ability to craft fresh, elegant wines from rustic varieties. Harvesting spans weeks to ensure optimal ripeness, and in the cellar, minimal intervention reigns. Reds undergo extended skin contact without punch-downs or pump-overs, ferment naturally without temperature control or sulfur, then age in neutral barrels without racking. Whites see no bâtonnage, and all wines are bottled unfiltered, allowing purity and terroir to shine through.
RIOJA
Red: Tempranillo, Garnacha
White: Viura (Macabeo)
Rioja is Spain’s historic fine-wine region, famed for its unique aging system. Traditional Gran Reserva wines spend years in American oak barrels, developing a distinct vanilla and oxidative character. While traditional styles remain revered, modern Rioja wines showcase diversity, with single-vineyard expressions, shorter aging in French oak, and darker, more concentrated profiles. Subregions like Rioja Alta and Rioja Alavesa highlight Tempranillo’s elegance, while Rioja Baja leans on juicier, fuller Garnacha.
Key producers:
López de Heredia
A beacon of tradition, López de Heredia has been a stalwart in Rioja's winemaking scene. Their commitment to organic farming and single-vineyard expressions results in wines that often age over a decade before release. The reds harmoniously blend earthy leather tones with soft black cherry nuances, gaining complexity with time. The whites are savoury and herbaceous, offering a refreshing profile without pronounced acidity. Remarkably, these meticulously aged wines remain accessible, typically priced below £40.
Olivier Rivière
Bringing a fresh perspective to Rioja, Olivier Rivière adopts a Burgundian approach, focusing on single-vineyard wines that highlight the valley's diverse terroirs. Eschewing overripe fruit and excessive oak, his wines aim for balance and site expression. The result is clean, chewy, and delectable wines that speak of their origin.
Artadi
Esteemed in Rioja Alavesa, Artadi was among the pioneers advocating for single-vineyard winemaking. Their Tempranillo-based wines boast deep purple hues and rich layers of tannin, delivering pure, precisely crafted expressions meant to age gracefully. The vibrant Viña El Pisón stands out, though their entry-level Tempranillo also offers quality and affordability.
Remelluri
Nestled in Rioja Alavesa's high-altitude vineyards, Remelluri is a symbol of quality single-estate winemaking. With roots tracing back to the Middle Ages, its modern era began in the 1960s under Jaime Rodriguez, who revitalised the vineyards with organic practices. His son, Telmo, returned in 2009, further refining the winemaking process. The Reserva exemplifies their craft, brimming with black fruit and spice, supported by a robust tannic structure.
RIBERA DEL DUERO, RUEDA AND TORO
Red: Tempranillo
White: Verdejo
The Duero River unites these regions, each offering a distinct expression of Spain’s winemaking. Ribera del Duero produces bold, deeply coloured Tempranillo wines, known locally as Tinta del País. Further downriver, Toro delivers riper, more powerful reds, while the neighbouring Rueda region focuses on fresh, aromatic whites made from Verdejo and Sauvignon Blanc.
Key producers:
Dominio del Águila (Jorge Monzón)
Honouring ancestral traditions, Jorge Monzón crafts wines that pay homage to Ribera del Duero's heritage. The Picaro clarete, a blend of red Tempranillo and white Albillo grapes, presents a firmer, denser profile than typical rosés. With flavours of fresh strawberries and raspberries, it offers a serious structure at an approachable price point.
Goyo García Viadero
In pursuit of authenticity, Goyo García Viadero harvests earlier to preserve natural acidity and co-ferments red and white grapes for unique textures. His Finca El Peruco combines 85% Tempranillo with 15% Albillo, resulting in a dark wine with a firm tannic backbone, yet a fluidity reminiscent of Burgundy.
Pingus
A modern icon of Ribera del Duero, Pingus is renowned for its opulent wines. Comparable to Bordeaux's Pétrus, it offers a lavish experience with waves of dark fruit, velvety tannins, and a lingering finish of sweet blackberries and vanilla.
CATALUNYA
Red: Garnacha, Carinyena, Tempranillo, Cabernet Sauvignon, Merlot
White: Macabeo, Xarel-lo, Parellada
The dynamic Catalunya region, centred around Barcelona, offers an impressive variety of wines. Cava, Spain’s sparkling wine, is crafted using traditional methods and blends local grapes like Macabeo, Xarel-lo, and Parellada. The region is also home to Priorat, known for its powerful Garnacha and Carinyena reds, grown on steep, slate soils. Montsant, just next door, produces similarly bold yet approachable wines.
Key producers:
Clos Erasmus
Since its inaugural 1990 vintage, Daphne Glorian's Clos Erasmus has continually evolved. Handcrafted in a cellar beneath her home, this Grenache and Syrah blend epitomises Priorat's essence: silky, ripe black fruit enveloping a firm, mineral core. While premium-priced, the second wine, Laurel, provides a deep-fruited, more affordable alternative.
Álvaro Palacios
Instrumental in catapulting Priorat to global acclaim, Palacios's L'Ermita, first produced in 1993, blends Grenache, Cabernet Sauvignon, and Carignan. It masterfully combines hedonistic fruit richness with the region's signature mineral backbone.
Família Nin-Ortiz
Demonstrating that Priorat wines can be both exceptional and accessible, the husband-and-wife team of Carles Ortiz and Ester Nin focuses on meticulous organic and biodynamic farming. Their Planetes, a Grenache and Carignan blend, is dark-fruited, fresh, and vibrant, showcasing lively acidity.
Terroir al Límit
Winemaker Dominik Huber's Terroir al Límit offers a fresh alternative to Priorat's famed cult wines. By avoiding new oak and emphasising transparent winemaking, Huber crafts wines that reflect their terroirs. Notably, his Pedra de Guix, a blend of native white grapes from old vines, illustrates that Priorat's minerality shines in both reds and whites.
These producers exemplify the diversity and depth of Spain's esteemed wine regions, each contributing to the country's dynamic wine narrative.
ANDALUCIA
White: Palomino Fino, Pedro Ximénez
Andalucia is synonymous with Sherry, a fortified wine made primarily from Palomino Fino. The sherry region, centred around Jerez, produces styles ranging from delicate Fino to dark, nutty Oloroso. Sweet Pedro Ximénez (PX) wines, made in Montilla-Moriles, offer rich, treacly flavours that are perfect for dessert lovers. While sherry’s popularity has fluctuated, its dry styles are now recognised as markers of true connoisseurship.
WHY SPANISH WINE?
Spain’s wine regions are as diverse as the wines themselves. From the Atlantic-cooled whites of Galicia to the sun-baked reds of Rioja and Toro, there’s something for every palate. With exceptional value and a commitment to preserving native grapes, Spain continues to be a treasure trove for wine lovers. So whether you’re discovering crisp Albariños, robust Tempranillos, or effervescent Cavas, Spain is the perfect place to expand your wine horizons.
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