Graciano (grah sih-ahn-oh) is primarily a Spanish variety. Although it is not one of the major varieties used in bulk wines, there are a few thousand hectares of Graciano in the Ebro Valley where, along with Carignan and Tempranillo, it is an important component in the appellation wines of Rioja and Navarra. In France the variety is called Morrastel and is recommended in the south, but little remains, possibly because of its relatively low yield. The area of Graciano in Australia is very small. The variety should not be confused with the so-called Morrastel of South Australia, which is really Mataro, nor with the Mourastel imported from California, which is Carignan. In Algeria, large areas of Mataro were mistakenly called Morrastel. Xeres imported from California proved to be Graciano.
Graciano produces a red wine that is strongly coloured and high in acid and tannin, and ages well. The wines are full-bodied, of high quality and with a delicate bouquet.
Source: Vines for Wines. A Wine Lover’s Guide to the Top Wine Grape Varieties. By George Kerridge and Angela Gackle