Forcallat is an indigenous grape variety originating from southeastern Spain, particularly prominent in the regions of Alicante, Jumilla, and neighbouring areas of Murcia and Castilla-La Mancha. This varietal is increasingly recognised for its potential to produce expressive, terroir-driven wines.
Aromatically, Forcallat presents a vibrant bouquet of fresh red berries, such as raspberry and strawberry, intertwined with subtle floral notes, hints of Mediterranean herbs, and a touch of earthy minerality. On the palate, wines made from Forcallat tend to be medium-bodied and delicately structured, characterised by lively acidity and gentle tannins. Flavour profiles include ripe red fruit, gentle spice, and a pleasing savoury undertone, often with a refreshing finish.
Traditionally, Forcallat was used as a blending grape, but recent interest from quality-focused producers has led to a resurgence of single varietal bottlings. These wines are typically crafted in both youthful, unoaked styles—emphasising fruit purity and freshness—and more complex, lightly oaked expressions that highlight the grape's subtle structure and ageing potential.
Forcallat pairs well with a variety of Mediterranean dishes, such as grilled vegetables, roasted poultry, cured meats, and semi-soft cheeses. Its freshness and vibrant fruit make it particularly suitable for lighter fare, tapas, and herb-infused cuisine.
Spain
