Bruñal is a low-yielding, dark-skinned wine grape variety indigenous to the Arribes region in northwest Spain. It generally plays a minor, supporting role as a blending variety alongside the DO's more prominent Juan García, Rufete, Tempranillo and Garnacha (Grenache) varieties, for both red and rosé wine production.
Bruñal is exceptionally well-regarded by those familiar with the grape and its wines. Its thick skins are high in anthocyanins, which give the variety its dense color.
The resulting wines are generally full-bodied, with plenty of red and dark fruits balanced by a good level of tannin and acidity. Indeed, if it weren’t for Bruñal’s low yields, the variety would almost certainly be planted in higher quantities.
Recent studies have suggested that Bruñal is the same grape variety as Portugal's Alfrocheiro Preto.
Food pairings for Bruñal wines include:
- Braised ox tail
- Barbecued lamb chops
- Spicy sausage and lentil stew
