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Trajadura is a white-wine grape originating in Portugal, but also grown considerably in Spain, where it is known as Treixadura. Though it has long been primarily used (in both nations) as a blending grape, the number of monovarietal bottlings is increasing as new winemakers discover the grape’s full potential.
When vinified as a monovarietal, it seems to produce pleasing wines of some distinction and character, with aromas and flavors of peach and other tree fruit (such as apples), with a light overlay of citrus (orange is often mentioned). One of the foremost new makers championing this grape makes a wine that eminent critic Jancis Robinson described thus:
[V]ery appetising with a rather smoky nose and some citrus notes, athough it is definitely bigger and less nervy than a typical Godello. There was substantial fruit on the mid palate without a lot of alcohol – just 13%…There is excellent balance of fruit and acidity and this very well made wine with a good, punchy finish, is bone dry.
Though the grape is more grown in Portugal, it seems to be the Spanish winemakers who are most interested in monovarietal versions: a monovarietal Trajadura is rather less common than a monovarietal Treixadura. Unfortunately, the U.S. seems far behind, say, the U.K. in importing the new generation of monovarietal wines from this grape; there are not many available at all (despite there being quite a few made), and what few there are to be found take some searching out. But, by report, it is worth the effort.
Factoid: In Spain’s Ribeiro region, Treixadura grapes are used to make a distinctive sweet wine known as “Tostado del Ribeiro”; you can read more about it at the Taste of Galicia site.
“The grape is primarily a blending variety that adds body and light lemony aromatics to wines. It is most commonly blended with Loureiro and Alvarinho in Rías Baixas while in Ribeiro it is often blended with Torrontés and Lado.”
“[I]t can be found most often in the wines of Vinho Verde. In Spain, it can be found in Galicia under the name Treixadura. Typically, it is blended with other grapes such as Albarino, Loureiro, Lado or Torrontas depending on where it is grown. However, it can also stand alone producing light body wines with citrus flavors and aromas.”
“Inma Pazos, who started making wine in Rias Baixas after graduating in oenology, believes that Treixadura, like Godello in Valdeorras, has real potential as a single varietal wine. In fact she thinks it is more noble and serious than Albariño.”
“In order to retain the variety’s revered acidity, and because the grape is an early-ripener, it must be picked quite early. Trajadura wines are generally bright yellow, with good aromatics and fresh, balanced acidity. Typical flavors include lemon, apple and pear through to peach and apricot.”
“Trajadura makes wines with lower acidity and higher alcoholic strength than the other Vinho Verde grapes. This makes it a great candidate for blending in this cool, moist part of the country, where excessive acidity and low alcohol can be a problem even with vines trained in an efficient, modern way. Trajadura is a fairly aromatic variety, with gentle flavours of peach, apricot, apple and ripe pear and a pleasant touch of orange blossom. It is used in popular blends with Alvarinho, and with Loureiro and Arinto.”
“Trajadura has a certain plush character, yet only when compared to its super acidic blending partners of Loureira and Alvarinho (Albariño). Across the border in Galicia it is known as Treixadura and is often used to soften the wines of Ribiero and Rueda.”
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Some Descriptions of Trajadura Wines
“The grape is primarily a blending variety that adds body and light lemony aromatics to wines. It is most commonly blended with Loureiro and Alvarinho in Rías Baixas while in Ribeiro it is often blended with Torrontés and Lado.”
“[I]t can be found most often in the wines of Vinho Verde. In Spain, it can be found in Galicia under the name Treixadura. Typically, it is blended with other grapes such as Albarino, Loureiro, Lado or Torrontas depending on where it is grown. However, it can also stand alone producing light body wines with citrus flavors and aromas.”
“Galician variety producing delicately-flavoured wines that are naturally low in acidity, therefore most often encountered in blends.”
“Inma Pazos, who started making wine in Rias Baixas after graduating in oenology, believes that Treixadura, like Godello in Valdeorras, has real potential as a single varietal wine. In fact she thinks it is more noble and serious than Albariño.”
“In order to retain the variety’s revered acidity, and because the grape is an early-ripener, it must be picked quite early. Trajadura wines are generally bright yellow, with good aromatics and fresh, balanced acidity. Typical flavors include lemon, apple and pear through to peach and apricot.”
“Productive, this grape variety produces wines with a delicate and distinctive aroma, flavourous, but sometimes unbalanced.”
“Trajadura makes wines with lower acidity and higher alcoholic strength than the other Vinho Verde grapes. This makes it a great candidate for blending in this cool, moist part of the country, where excessive acidity and low alcohol can be a problem even with vines trained in an efficient, modern way. Trajadura is a fairly aromatic variety, with gentle flavours of peach, apricot, apple and ripe pear and a pleasant touch of orange blossom. It is used in popular blends with Alvarinho, and with Loureiro and Arinto.”
“Trajadura has a certain plush character, yet only when compared to its super acidic blending partners of Loureira and Alvarinho (Albariño). Across the border in Galicia it is known as Treixadura and is often used to soften the wines of Ribiero and Rueda.”