The Art of Blending: Why Great Wines Are Born in Union

Most often, winemakers vinify and age each variety separately. The cellar master determines the final proportion through tasting trials just before bottling. However, there is also the co-fermentation method, where different grape varieties are pressed and fermented together in one vat. This historical technique allows aromatic compounds to integrate at a chemical level at the very start of the wine's life.

A field blend is the oldest method of winemaking. In the old vineyards of Rioja or Douro, different varieties grow intermingled in a single plot. They are harvested on the same day and pressed together. In such wines, the varietal character takes a back seat to a complex portrait of a specific terroir, captured in the historical planting.

European legislation strictly regulates the information on the bottle. If only one variety is indicated on the label, the wine must consist of it by at least 85%. If a winemaker decides to list two or three varieties on the label, they must be listed strictly in descending order of their share in the blend. If there are more varieties, the law often prohibits listing them all on the front label.

In Rioja, the traditional blend is built around dominant Tempranillo, with the addition of Garnacha, Graciano, and Mazuelo. Local winemakers have spent centuries perfecting the art of long ageing of these assemblages in American and French oak, creating silky wines with notes of leather, tobacco, and spices.

On the poor slate soils of llicorella in Priorat, concentrated, deep wines are born. The basis of local blends consists of Garnacha and Cariñena from old vines. To add international elegance, Cabernet Sauvignon or Syrah are often added, providing a powerful tannic structure and mineral character.

Classic Spanish Cava is created using the traditional method of secondary fermentation in the bottle from three indigenous white varieties. Macabeo gives the wine freshness and fruitiness, Xarel·lo is responsible for structure, acidity, and ageing potential, while Parellada brings delicate floral aromas and elegance.