Objective:

Characterize the parameters that determine quality of wines variety Tempranillo made with berries grown in three geographical zones of Chihuahua, Mexico.

Metodology:

Determination of wine quality from 12 month berry maturity grown in three vineyards: Faciatec, Hacienda Bustillos and Paralelo meridian. Physicochemical analysis, total titratable acidity (ATT), total polyphenol index and color composition were determined in a complete block design with three replicates.

Results:

The values of pH and ATT were optimal for winemaking. However, volatile acidity was low, the wine with the highest alcoholic content and phenolic composition was vinified with the berries from Faciatec vineyard, it is also suitable for aging. Besides, its highest hue value was due to the chromatic and sensory characteristics.

Limitations:

Environmental conditions during the growing season and lack of surveillance to people coming inside the vineyard.

Conclusions:

Height above sea level, temperature and precipitation during maturity influence winemaking because they impact in chromatic and phenolic characteristics of the wine. Therefore, the wine from Faciatec vineyard is the most suitable for aging in barrels and the others for young wines.

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