A small but important red grape variety, Graciano is the backbone of many excellent wines from Spain, especially from Rioja.

Graciano is a dark-skinned grape variety, which gives wines a deep purple/black colour. Its aromas are intense and complex, with red and black fruits, violets, herbs and spices. It produces wines with medium body and high acidity, with flavours of red and black cherry, blackberry and raspberry, as well as smoky and spicy notes.

Graciano is mainly grown in Spain and France. In Spain, it is grown in the region of Rioja, where it is blended with Tempranillo to produce some of the most renowned Spanish wines. In France, the grape is grown in Languedoc-Roussillon as Morrastel or Courouillade. Graciano is a late-ripening variety, which requires a warm climate in order to reach its full potential. Furthermore it is not very resistant to drought and pests, making it a a difficult variety to grow in the vineyards. In the winery, Graciano is usually fermented with indigenous or commericial yeasts and then aged in oak barrels for a few months or years. In Rioja, Graciano is usually blended with Tempranillo to produce wines with intense aromas and flavours, as well as great structure and complexity. While primarily used as a blending partner, some Rioja wineries also produce wines from 100 % Graciano. Graciano pairs well with a wide range of dishes, from grilled meats and stews, to roasted vegetables and hard cheeses.

Due to the difficulties that emerged when cultivating Graciano vines, many Rioja wineries uprooted their Graciano vines in the 20th century and planted their vineyards with grapes such as Tempranillo and Cabernet Sauvignon.

Now the variety is enjoying a come back again and is slowly returning to Rioja's vineyards.