Tempranillo is native to northern Spain, and widely cultivated in both northern and central Spain. It is also fairly common in Argentina, and plays a minor role in the wines of two regions of Portugal, the central Alentejo, where it is known as Aragonêz and used in red table wine blends of variable quality, and Douro, where it is known as Tinta Roriz and mainly used in blends to make port wine.

Tempranillo is now grown in many Australian wine regions including McLaren Vale, the Adelaide Hills and the Geographe Region of Western Australia. There are now over 100 Australian wineries making wine from this variety.

Tempranillo does best in cooler grape growing regions, as it does not tolerate hot or dry weather well. Pests and diseases are a serious problem for this grape variety, since it is has little resistance to either.

Tempranillo is usually blended with other grape varieties, being low in both acid level and sugar content. It is the major component of the well-known Rioja wines. Its wines can be consumed when young, but are considered at their best when aged, especially when aged in oak. It is lightly coloured and ages well in American and sometimes French oak.