Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties

► Graciano cv. affords to fairly darker and more colorfulness wines. ► Co-vinification led to wines more similar to the monovarietal than co-maceration. ► Grape blending [M] affords more different and stable wines than wine blending [W]. ► The high values of ΔE* point the importance of copigmentation in red wine color.