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Prieto Picudo is a rare, dark-skinned variety grown predominantly in and around its homeland of Leon, northern Spain. The variety is used to create both light rosés and deeply pigmented reds, and can be found as a single-variety wine or in blends with Tempranillo or Mencia.

The aromatic variety gives intense color to wine, more so than most other varieties grown in Castilla y Leon. It is sometimes likened to Tempranillo in this respect. Prieto Picudo has sufficient tannins, retains good acidity and responds well to oak treatments. It makes wines which are intense in terms of both color and flavor, showing redcurrant, blackberry and licorice flavors. These wines often have mineral notes (a trait common to many Tierra de Léon wines), as well as vanilla and toast where oak has been used. Rosé wines tend to show aromas of strawberry and raspberry with touches of peach, citrus and flowers.

Prieto Picudo grows best in difficult terrains, hot and dry being its preference as it has a high degree of drought resistance. The variety is permitted in Tierra de Leon DO wines as well as Vino de la Tierra Castilla y Leon wines, a lower classification.

Prieto means "dark" in Spanish and most likely refers to the variety's dark berries. Picudo means "pointed", which most probably references the vine's small, compact bunches that taper at the end. The word could also reference the pine-nut shape of the grapes themselves.

Prieto Picudo is virtually unique to Castilla y Leon but its wines are slowly gaining prominence outside Spain.

Food matches for Prieto Picudo include:

• Fideuá (paella-style seafood and noodle dish) (rosé)
• Braised venison with polenta (red)
• Rib-eye steak with caramelized onion (red)