Sensorial characteristic of single variety red wines from four local variants of Tempranillo

It is well-known that there is a relationship between the “terroir” and the characteristics of grapes and quality of wines. However, adequate grape variety and other cultural factors should be also taken into account. Among the grape varieties cultivated, large number of local variants names are detected, which usually do reference to the region or zone. Usually vineyards can show some divergences that are correlated with vine adaptation to the medium (soil, climate, topography, etc.). This study was focused on the evaluation of the sensory characteristics of single-variety red wines elaborated with grapes from four different local variants of Tempranillo grapes, one of the most important Spanish red grape varieties. Vineyards were sited on homogenous soil units (Gomez-Miguel and Sotes, 2003) classified as optimal or good. Grapes were harvested in similar ripening stages, and wines were obtained applying the same winemaking processes, which were carried out in the winery of The Oenological Station of Castilla y León.
Obtained wines showed general sensory profiles very similar but some significant differences were found among them. Some aroma components (vegetal and fruity) so as some mouth feel sensations (astringency and green and hard tannins) showed the most notable differences. The effect of microoxygenation treatment of the wines was clearly noted on chromatic, aromatic and mouth feel sensations. Microoxygenated wines were valuated with higher values of colour intensity, violet tones, fruity note, global astringency and hard tannins, and with lower values of dirty, sulphidric and reduction aromas than no microoxygenated ones. After one year of wood aging, differences among microoxygenated wines and control ones were reduced.