Spain Wine

Spain’s wine map is defined by dramatic geography, regional traditions, and strict classifications that protect style and origin. The country has over 70 Denominaciones de Origen (DO) and 19 DOs with higher status (DOCa, DOQ, or Vino de Pago), each shaped by local climate and grape selection.

From the Atlantic breezes of Galicia to the arid plains of Castilla-La Mancha and the Mediterranean coastlines of Catalonia and Valencia, Spanish wine regions reflect a striking range of terroirs. Aging classifications like Crianza, Reserva, and Gran Reserva also influence style, emphasizing the importance of time in Spanish winemaking.

Below is a summary of each autonomous community’s wine identity, followed by a full list of designations.

These northern coastal regions have limited wine production but are home to a handful of small DOs and Vino de la Tierra zones. Asturias features the Cangas VC, producing wines from Mencía and Albarín Blanco in steep, rugged vineyards. Cantabria has two Vino de la Tierra designations—Costa de Cantabria and Liébana—specializing in cool-climate whites and light reds. Production is artisanal and low in volume, but interest in these Atlantic-influenced wines is slowly growing.

Denominación de Origen Protegido (DOP)

• Cangas (VC) (Asturias)

IGP / Vinos de la Tierra (VT)

• Costa de Cantabria (Cantabria)
• Liébana (Cantabria)

Located in north-central Spain, Castile and León is home to some of the country’s most prestigious red wines. Ribera del Duero is the star, producing bold, age-worthy wines from Tempranillo (known here as Tinta del País). Bierzo and Tierra de León offer fresher styles based on Mencía and Prieto Picudo, while Rueda is a white-wine stronghold, producing crisp Verdejo and Sauvignon Blanc. The high elevations and extreme diurnal temperature shifts across this plateau shape wines with intensity and balance. DOs here vary widely in size and reputation but collectively define Spanish fine wine.

Denominación de Origen Protegido (DOP)

• Arlanza
• Arribes
• Bierzo
• Cigales
• Ribera del Duero
• Rueda
• Sierra de Salamanca (VC)
• Tierra de León
• Tierra del Vino de Zamora
• Toro
• Valles de Benavente (VC)
• Valtiendas (VC)
• Cava (multi-regional)

IGP / Vinos de la Tierra (VT)

• Castilla y León

In Spain’s green northwest, Galicia is defined by its cool, rainy climate and Atlantic influence. Rías Baixas is the best-known DO, producing crisp Albariño wines with saline minerality. Ribeiro and Ribeira Sacra are gaining ground with blends of Treixadura, Loureira, and Godello, and elegant Mencía-based reds. Monterrei and Valdeorras round out the region with structured whites and reds grown in warmer, inland zones. Galicia’s steep slopes and granite soils shape wines of freshness, finesse, and site expression.

Denominación de Origen Protegido (DOP)

• Monterrei
• Rías Baixas
• Ribeira Sacra
• Ribeiro
• Valdeorras

IGP / Vinos de la Tierra (VT)

• Barbanza e Iria
• Betanzos
• Ribeiras do Morrazo
• Valle del Miño-Orense

This Mediterranean region includes three DOs—Valencia, Alicante, and Utiel-Requena—each offering different expressions of heat-tolerant grapes like Monastrell, Garnacha Tintorera, and Merseguera. Alicante is known for both structured reds and traditional Fondillón, a historic oxidative wine. Utiel-Requena focuses on Bobal, producing fresh rosés and increasingly respected reds. Valencia DO covers a large area with diverse microclimates. The region also includes Vino de Pago estates and small IGP zones. Warm days and sea breezes define the styles, which are ripe, sunny, and increasingly polished.

Denominación de Origen Protegido (DOP)

• Alicante
• Utiel-Requena
• Valencia
• Cava (multi-regional)
• El Terrerazo (Vino de Pago)
• Los Balagueses (Vino de Pago)

IGP / Vinos de la Tierra (VT)

• Castelló

Spain’s largest wine-producing region by volume, Castile-La Mancha spans the vast central plateau known as the Meseta. Its continental climate—hot summers, cold winters, and low rainfall—favors hardy grape varieties like Airén (once the world’s most planted grape) and Tempranillo (locally known as Cencibel). While historically associated with bulk wine, the region is now home to prestigious single estates with Vino de Pago status, producing structured reds and increasingly refined whites. The La Mancha DO is dominant, but subzones like Manchuela and Valdepeñas are gaining attention for innovation and quality.

Denominación de Origen Protegido (DOP)

• Almansa
• Campo de Calatrava
• Jumilla (multi-regional)
• La Mancha
• Manchuela
• Méntrida
• Mondéjar
• Ribera del Júcar
• Uclés
• Valdepeñas
• Campo de La Guardia (Vino de Pago)
• Casa del Blanco (Vino de Pago)
• Dehesa del Carrizal (Vino de Pago)
• Dominio de Valdepusa (Vino de Pago)
• Finca Élez (Vino de Pago)
• Guijoso (Vino de Pago)
• Pago Calzadilla (Vino de Pago)
• Pago Florentino (Vino de Pago)

IGP / Vinos de la Tierra (VT)

• Castilla

Catalonia in northeastern Spain is diverse in both landscape and wine. Penedès is the center of cava production, making sparkling wines from Xarel·lo, Macabeu, and Parellada. Priorat, one of only two DOCa regions in Spain, produces powerful, mineral-rich reds from Garnacha and Cariñena grown on llicorella (slate) soils. Other regions like Montsant, Terra Alta, and Conca de Barberà explore similar styles at varying altitudes and expressions. The Catalunya DO umbrella allows broader blending across zones, supporting both experimentation and consistency.

Denominación de Origen Protegido (DOP)

• Alella
• Catalunya
• Conca de Barberà
• Costers del Segre
• Empordà
• Montsant
• Penedès
• Pla de Bages
• Priorat (DOCa)
• Tarragona
• Terra Alta
• Cava (multi-regional)

IGP / Vinos de la Tierra (VT)

(none)

Bordering Portugal in western Spain, Extremadura is defined by hot, dry summers and large areas of low-density vineyard plantings. Ribera del Guadiana is the main DO, producing reds from Tempranillo, Garnacha Tintorera, and Cabernet Sauvignon, along with fresh whites from Cayetana Blanca and Pardina. Though lesser known internationally, the region plays a significant role in Spain’s overall wine production, particularly in bulk and cooperative winemaking. Vino de la Tierra zones support a growing number of artisanal producers focused on local identity and sustainability.

Denominación de Origen Protegido (DOP)

• Ribera del Guadiana
• Cava (multi-regional)

IGP / Vinos de la Tierra (VT)

• Extremadura

Navarre lies just northeast of Rioja and shares many of its viticultural traditions. While historically known for rosado (rosé) wines from Garnacha, the region now offers a wide range of reds and whites from both native and international grapes. Tempranillo, Cabernet Sauvignon, and Merlot dominate the reds, while Chardonnay and Viura lead white production. Several prestigious Vino de Pago estates have emerged, and Navarre’s cooler areas are increasingly exploring terroir-driven, single-vineyard wines. Its proximity to Rioja adds both complexity and competition to its wine scene.

Denominación de Origen Protegido (DOP)

• Navarra
• Rioja (DOCa)
• Cava (multi-regional)
• Pago de Arínzano (Vino de Pago)
• Otazu (Vino de Pago)
• Prado de Irache (Vino de Pago)

IGP / Vinos de la Tierra (VT)

• Ribera del Queiles (multi-regional)
• 3 Riberas

The Balearic Islands—especially Mallorca—produce wines on a boutique scale, often from rare native grapes. Callet and Manto Negro form the backbone of red blends, while white wines often feature Prensal Blanc and Giró Ros. The Mediterranean climate is moderated by sea breezes, and producers increasingly emphasize freshness and balance. Binissalem and Plà i Llevant are the primary DOs, while Vino de la Tierra zones support a growing number of experimental or natural winemakers. While still under the radar, the Balearics offer some of Spain’s most characterful wines.

Denominación de Origen Protegido (DOP)

• Binissalem
• Plà i Llevant

IGP / Vinos de la Tierra (VT)

• Formentera
• Ibiza
• Illes Balears
• Mallorca
• Isla de Menorca
• Serra de Tramuntana-Costa Nord

Volcanic soils, high-altitude vineyards, and ungrafted vines make the Canary Islands one of Spain’s most distinctive wine regions. Each island has its own DO, and many produce wines from ancient pre-phylloxera vines using native varieties like Listán Negro, Listán Blanco, and Malvasía. Wines often have a mineral, smoky edge due to the volcanic terroir. The archipelago’s subtropical climate is tempered by elevation and ocean influence, creating ideal conditions for crisp whites and structured reds. Tenerife in particular has become a hotspot for sommelier-favored bottlings.

Denominación de Origen Protegido (DOP)

• Abona
• El Hierro
• Gran Canaria
• La Gomera
• La Palma
• Lanzarote
• Tacoronte-Acentejo
• Valle de Güímar
• Valle de la Orotava
• Ycoden-Daute-Isora

IGP / Vinos de la Tierra (VT)

• Canary Islands

Murcia, in southeastern Spain, is known for powerful red wines made from Monastrell (Mourvèdre). Jumilla, the best-known DO, has transformed from a bulk-wine region into a source of structured, age-worthy reds with international acclaim. Bullas and Yecla offer similar styles but with their own microclimatic nuances, often at higher elevations. The hot, arid climate is challenging for white wine production, though fresh styles from Macabeo and Airén are increasing. Modern techniques and low-intervention viticulture have helped reshape Murcia’s wine identity.

Denominación de Origen Protegido (DOP)

• Bullas
• Jumilla (multi-regional)
• Yecla

IGP / Vinos de la Tierra (VT)

• Campo de Cartagena
• Murcia

Spain’s most internationally renowned wine region, Rioja is the only other DOCa besides Priorat. It spans three subregions—Rioja Alta, Rioja Alavesa, and Rioja Oriental—each with its own climatic and soil profile. Tempranillo dominates red wine production, often blended with Garnacha, Mazuelo, and Graciano, while whites come from Viura and Malvasía. Rioja wines are known for their aging classifications—Crianza, Reserva, and Gran Reserva—which guide both consumer expectations and stylistic choices. Barrel aging, especially in American oak, is a traditional hallmark of the region.

Denominación de Origen Protegido (DOP)

• Rioja (DOCa)
• Cava (multi-regional)

IGP / Vinos de la Tierra (VT)

• Valles de Sadacia

Spain’s vineyards host a broad mix of native and international grape varieties—many of which are cultivated only in specific regions. While Tempranillo, Garnacha, and Albariño are widely known, Spain is also home to lesser-known yet regionally important grapes like Mencía, Godello, and Bobal. These varieties often reflect unique terroirs, with wines ranging from bold and structured reds to crisp, aromatic whites and oxidative styles.

Spain classifies its wines not only by origin but also by aging (Crianza, Reserva, Gran Reserva), and the grapes used must comply with strict DO or DOCa guidelines. This ensures that each variety retains a strong regional identity and expresses a particular style that reflects local tradition and geography.

• Profile: High acidity, citrus, peach, saline finish
• Regions: Rías Baixas (Galicia), northern Portugal (Alvarinho)
• Styles: Crisp, aromatic whites

Spain’s most iconic white grape, Albariño thrives in the coastal vineyards of Galicia. It produces crisp, fragrant wines with citrus, stone fruit, and a distinct saline edge from Atlantic influence. Often vinified in stainless steel, it’s prized for its purity and food-friendly acidity.

• Profile: Medium to full body, pear, herbs, minerality
• Regions: Valdeorras, Bierzo, Monterrei (Galicia, Castile and León)
• Styles: Fresh to barrel-aged whites

A rising star among Spain’s whites, Godello balances richness with tension. It can produce complex wines with herbal and mineral notes, often likened to high-quality Burgundian Chardonnay when barrel-aged. High-altitude vineyards bring freshness and structure.

• Profile: Citrus, fennel, grassy, slightly bitter finish
• Regions: Rueda (Castile and León)
• Styles: Fresh dry whites, some barrel-aged styles

Verdejo is the dominant white in Rueda, delivering zesty, green-fruited wines often compared to Sauvignon Blanc. When oak-aged, it gains texture and depth. The grape’s natural freshness makes it popular for everyday wines across Spain.

• Profile: Apple, floral, occasionally nutty; good acidity
• Regions: Rioja, Catalonia, Aragón
• Styles: Still whites, aged whites, cava base

Used widely in white Rioja and as one of the three main cava grapes, Viura is highly versatile. It produces fresh young wines but can also develop nutty, oxidative notes when aged in oak, as in traditional white Rioja Reservas.

• Profile: Subtle fruit, saline, nutty when aged
• Regions: Jerez (Andalusia)
• Styles: Fortified wines (fino, amontillado, oloroso)

Palomino is the base grape for Spain’s world-famous sherries. Neutral when vinified dry, it transforms through biological (under flor) or oxidative aging into complex, savory fortified wines. Rarely bottled as a still table wine.

• Profile: Floral, stone fruit, spice
• Regions: Canary Islands, Rioja, Valencia
• Styles: Still and sweet whites

A traditional grape found in older Rioja whites and island wines, Malvasía offers heady aromatics and a broad palate. It’s often blended but can also stand alone in expressive, textural wines.

• Profile: Pear, herbs, structure, minerality
• Regions: Penedès (Catalonia)
• Styles: Cava base, still whites

Xarel·lo is a key grape in cava blends, providing body and aging potential. Increasingly used for still wines, it shows saline and herbal notes with notable texture. It’s considered one of Spain’s most terroir-expressive white grapes.

• Profile: Delicate, floral, citrus
• Regions: Catalonia (especially Penedès)
• Styles: Cava base, fresh whites

Often used in cava for its finesse and freshness, Parellada brings lightness and floral aromas. Less common in still wines, but sometimes bottled on its own or blended for light summer whites.

• Profile: Grape-like, floral, sweet
• Regions: Málaga, Alicante, Valencia, Canary Islands
• Styles: Sweet wines, fortified, dry aromatics

Aromatic and often sweet, Moscatel is prominent in Mediterranean coastal regions. It produces both light, floral dry wines and rich, sun-dried dessert styles. Fortified examples are especially prized in Málaga and Alicante.

• Profile: Neutral, light, high alcohol potential
• Regions: Castile-La Mancha
• Styles: Bulk whites, distillation

Once the world’s most planted grape, Airén is still widely grown in central Spain. It’s typically used in blends or for brandy production, though quality-focused producers are beginning to explore its potential for fresh, unoaked wines.

• Profile: Cherry, plum, tobacco, leather, balanced tannins
• Regions: Rioja, Ribera del Duero, Toro, La Mancha, Navarra
• Styles: Structured reds, oak-aged wines, blends

Spain’s flagship red grape, Tempranillo is known for its versatility and affinity for oak aging. In Rioja, it produces elegant, medium-bodied wines, while in Ribera del Duero and Toro, it becomes more intense and full-bodied. It goes by various regional names, such as Tinta del País and Cencibel.

• Profile: Ripe red fruit, spice, high alcohol
• Regions: Aragón (Campo de Borja, Calatayud), Priorat, Rioja, Navarra
• Styles: Bold reds, rosé, blends

Garnacha thrives in warm, dry regions and produces juicy, fruit-forward reds with spice and body. In Priorat, it partners with Cariñena for powerful, age-worthy wines. It’s also widely used in rosado (rosé) wines, particularly in Navarra.

• Profile: Red berry, floral, herbal, fresh acidity
• Regions: Bierzo, Ribeira Sacra, Valdeorras
• Styles: Elegant reds, sometimes age-worthy

Often compared to Pinot Noir or Cabernet Franc, Mencía is gaining popularity for its expressive, floral reds with minerality and finesse. Grown on steep slopes in Galicia and Castile and León, it reflects the region’s cool-climate influence.

• Profile: Dark fruit, earthy, firm tannins
• Regions: Utiel-Requena, Manchuela
• Styles: Structured reds, rosés

Native to eastern Spain, Bobal is known for deep color, high acidity, and rustic character. Long overlooked, it is now being used to craft expressive, terroir-driven wines—often from old vines planted at elevation.

• Profile: Blackberry, spice, gamey, tannic
• Regions: Jumilla, Yecla, Bullas
• Styles: Powerful reds, blends

Monastrell dominates in Murcia and parts of southeastern Spain. It produces robust reds with dark fruit and earthy spice. Recent efforts have focused on balance and restraint, with low-intervention winemaking gaining ground.

• Profile: Blackcurrant, floral, high acidity
• Regions: Rioja, Navarra
• Styles: Blending grape, age-worthy reds

Used primarily in Rioja blends, Graciano adds acidity, perfume, and aging potential. Though yields are low, it’s valued for enhancing complexity in both traditional and modern styles.

• Profile: Dark fruit, tannic, spicy
• Regions: Rioja, Priorat, Aragón (as Cariñena)
• Styles: Blends, robust reds

Known as Cariñena in most regions outside Rioja, this grape brings structure and depth. Often blended with Garnacha and Tempranillo, it features prominently in Priorat and in its namesake DO in Aragón.

• Profile: Red fruit, smoke, volcanic minerality
• Regions: Canary Islands
• Styles: Light-bodied reds, natural wines

Indigenous to the Canaries, Listán Negro grows in volcanic soils and often on ungrafted vines. Wines are typically pale, savory, and smoky, with wild acidity and a distinct island character.

• Profile: Strawberry, pepper, light body
• Regions: Conca de Barberà, Catalonia
• Styles: Light reds, rosés, cava rosado

Trepat is mostly used in sparkling rosés but can also produce delicate reds. Its light body and peppery edge suit fresh styles and have drawn attention from natural winemakers.

• Profile: Cranberry, herbs, sharp acidity
• Regions: Catalonia
• Styles: Natural reds, rosés

Once nearly extinct, Sumoll has returned in artisanal Catalan wines. Naturally high in acidity, it delivers light, punchy reds with character and aging potential when handled carefully.