The traditional classification starts by dividing vines into producers of white and black grapes. These are then subdivided according to whether the grapes can be made into wine or are suitable for eating. The varieties described below are exclusively selected for their oenological qualities.
The varieties grown traditionally in specific wine-growing regions where they are perfectly adapted. They give characteristic and clearly differentiated wines. In general, these varieties come from the same region or have been acclimatised there for centuries, with the result that their names are traditional (pinot: grape shaped like a pomme de pin; gewurztraminer: wurzig means spiced) and vary in the different areas where they are grown (tempranillo = ull de llebre) and may even have several names in a single area (parellada = masià).