Monovarietal

Monovarietal is a term used in agriculture and food and drink to describe products produced from a single named cultivar or grape variety, rather than from a blend of multiple varieties. The concept highlights the attributes of a specific lineage and environment.

In wine, a monovarietal wine is made predominantly from one grape variety and is typically labeled with that variety's name. Most wines are blends, but monovarietal wines aim to express the distinct character of the cultivar and the region. Labeling rules on varietal content vary by jurisdiction; in many places, a minimum percentage of the named variety is required for the term to appear on the label (for example, in the United States a varietal wine must contain a substantial portion—commonly at least 75%—of the named grape).

In olive oil, monovarietal oils are produced from a single olive cultivar, such as Arbequina or Picual, yielding a more uniform flavor and aroma associated with that cultivar. The concept is also used in other products, including coffee and tea, where a single cultivar or varietal is highlighted.

Advantages of monovarietal products include a clearer expression of varietal character and terroir, while drawbacks can include reduced balance compared with blends and greater sensitivity to vintage variation. Related terms include varietal and single-origin, while field blend describes a product made from multiple varieties grown together.