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108 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Regions of Spain (Autonomías)
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Galicia
Asturias Basque Country/País Vasco Castilla y León La Rioja Navarra Aragón Catalonia (Catalunya) Balearic Islands Extremadura Madrid Castilla-La Mancha Murcia Valencia Andalucía Canary Islands |
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Galicia regions
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Monterrei DO
Rías Baixas DO Ribeira Sacra DO Ribeiro DO Valdeorras DO |
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Monterrei DO
Subzones |
Valle de Monterrei; Ladera de Monterrei
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Rías Baixas
Subzones |
Val do Salnés, Ribeira do Ulla, Soutomaior, O Rosal, Condado do Tea
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Ribeira Sacra DO
Subzones |
Amandi, Chantada, Ribeiras do Miño, Ribeiras do Sil, Quiroga-Bibei
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Asturias
VCIGs |
Cangas VCIG
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Basque Country/País Vasco
regions |
Rioja DOCa
Arabako Txakolina / Chacolí de Álava DO Bizkaiko Txakolina/ Chacolí de Bizcaia DO Getariako Txakolina / Chacolí de Guetaria DO |
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Castilla y León
regions |
Arlanza DO
Arribes DO Bierzo DO Cigales DO Ribera del Duero DO Rueda DO Tierra de León DO Tierra del Vino de Zamora DO Toro DO |
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VCIGs of Castilla y León
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Sierra de Salamanca VCIG
Valles de Benavente VCIG Valtiendas VCIG |
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La Rioja
regions |
Rioja DOCa
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Rioja DOCa
Subzones |
Rioja Alta (La Rioja), Rioja Baja (Navarra), Rioja Alavesa (País Vasco)
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Navarra
regions |
Rioja DOCa
Navarra DO |
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Navarra DO
Subzones |
Ribera Alta, Ribera Baja, Baja Montaña, Tierra Estella, Valdizarbe
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Aragón
regions |
Aragón
Campo de Borja DO Calatayud DO Cariñena DO Somontano DO |
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Catalonia (Catalunya)
regions |
DOCa (DOQ) of Catalonia
Priorat DOCa DOs of Catalonia Alella DO Cataluña DO Cava DO Conca de Barberá DO Costers del Segre DO Empordà DO Montsant DO Penedés DO Plà de Bagés DO Tarragona DO Terra Alta DO Vino Dulce de Hielo DO |
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Costers del Segre DO
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Urgell, Garrigues, Pallars Jussà, Raimat, Artesa de Segre, Segrià, Valls de Riu Corb
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Empordà DO
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Alt Empordà, Baix Empordà
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Balearic Islands
DOs |
Binissalem DO
Pla i Llevant DO |
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Extremadura
DOs |
Ribera del Guadiana DO
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Ribera del Guadiana
Subzones |
Tierra de Barros, Ribera Alta, Ribera Baja, Montánchez, Matanegra, Cañamero
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Madrid
DOs |
Vinos de Madrid DO
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Vinos de Madrid
Subzones |
Arganda, Navalcarnero, San Martín de Valdeiglesias
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Castilla-La Mancha
DOs |
Almansa DO
La Mancha DO Manchuela DO Méntrida DO Mondéjar DO Ribera del Júcar DO Uclés DO Valdepeñas DO |
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Murcia
DOs |
Bullas DO
Jumilla DO Yecla DO |
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Valencia
DOs |
Alicante DO
Utiel-Requena DO Valencia DO |
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Valencia DO
Subzones |
Alto Turia, Clariano, Valentino, Moscatel de Valencia
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Andalucía
DOs |
Condado de Huelva DO
Jerez-Xérès-Sherry DO and Manzanilla Sanlúcar de Barrameda DO Málaga DO Montilla-Moriles DO Sierras de Málaga DO |
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Andalucía
VCIGs |
Granada VCIG
Lebrija VCIG |
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Jerez-Xérès-Sherry DO and Manzanilla Sanlúcar de Barrameda DO
communes |
Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa María, Chipiona, Rota, Trebujena, Puerto Real, Chiclana de la Frontera, Lebrija
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Montilla-Moriles DO
Subzones |
Montilla-Moriles Superior
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Sierras de Málaga DO
Subzones |
Serranía de Ronda
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Canary Islands
DOs / Islands |
Abona
El Hierro Gran Canaria La Gomera La Palma Lanzarote Tacoronte-Acentejo Valle de Güímar Valle de la Orotava Ycoden-Daute-Isora |
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Monterrei DO
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Styles Produced: ◦Blanco: min. 60% recommended white grapes
◦Tinto: min. 60% recommended red grapes ◦Blanco: ■Recommended: Dona Blanca (Moza Fresca), Godello, Treixadura ◦Tinto: ■Recommended: Mencía, Merenzao (Bastardo) Aging Requirements: ◦Crianza: ■Blanco: min. 18 months, including 6 months in wood (max. 330 liter capacity) ■Tinto: min. 2 years, including 6 months in wood (max. 330 liter capacity) ◦Reserva: ■Blanco: min. 2 years, including 6 months in wood ■Tinto: min. 3 years, including 1 year in wood ◦Gran Reserva: ■Blanco: min. 4 years, including 6 months in wood ■Tinto: min. 5 years, including at least 18 months in wood Principal Soils: Mostly alluvial clay in valleys of tributaries of the river Támega 2004, 2005 and 2006 were all classified as excellent by the DO; 2007 very good. |
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Rías Baixas DO
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◦Albariño: 100% Albariño
◦Blanco and Blanco Barrica ◦Blanco with subzone designation: ■Val do Salnés/Ribeira do Ulla: min. 70% Albariño ■O Rosal: min. 70% combined Albariño and Loureira ■Condado do Tea: min. 70% combined Albariño and Treixadura ◦Tinto: authorized red grapes in any combination ◦Espumoso: authorized grapes ◦Blanco: ■Recommended: Albariño, Loureira, Treixadura, Caiña Blanca ◦Tinto: ■Recommended: Caiña Tinta, Espadeiro, Loureira Tinta, Sousón Aging Requirements: ◦Blanco Barrica: min. 3 months in wood (max. 600 liter capacity) Principal Soils: In Val do Salnés, O Rosal and Soutomaior the soils are alluvial over granite. In Condado do Tea both granite and slate appear on the surface with lighter granite subsoil. The soils are mainly alluvial in Ribeira do Ulla 2004-2007 excellent; 2008 good; 2009 very good |
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Ribeira Sacra DO
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◦Blanco, Blanco Barrica, Blanco Súmmum: 100% principal white grapes
◦Tinto, Tinto Barrica: min. 70% principal red grapes ◦Tinto Súmmum: min. 85% principal red grapes, min. 60% Mencía (Súmmum may be varietally labeled with a min. 85% Mencía) ◦Blanco: ■Recommended: Albariño*, Godello*, Treixadura*, Loureira,Torrontés, Dona Branca ◦Tinto: ■Recommended: Mencía*, Merenzao, Brancellao, Sousón, Caiño Tinto, Tempranillo Aging Requirements: ◦Blanco Barrica: min. 3 months in wooden barrels of no more than 600 liters capacity ◦Tinto Barrica: min. 6 months in wooden barrels of no more than 500 liters capacity 2005 and 2006 excellent; 2007 very good. |
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Ribeiro DO
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◦Blanco
◦Tinto ◦Vino Tostado (dried grape wine) ■Vino Tostado Blanco: Treixadura, Loureiro, Torrontés, Albariño, Godello ■Vino Tostado Tinto: Caiño, Ferrón, Brancellao, Mencía, Sousón ◦Blanco: ■Recommended: Treixadura ◦Tinto: ■Recommended: Caiño Tinto (also known as Caiño Bravo or Caiño Longo) •Aging Requirements: ◦Vino Tostado: min. 6 months in oak or cherry cask and at least 3 months in bottle •Additional Requirements for Vino Tostado: ◦Min. must weight of 300 g/l ◦Drying process for grapes must last a min. of 3 months ◦Min. residual sugar: 70 g/l Principal Soils: silt, sand 2003 excellent; 2004 very good; 2005 very good; 2006 very good; 2007 very good. |
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Valdeorras DO
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◦Blanco - Godello
◦Rosado ◦Tinto - Mencia ◦Varietal Godello and Mencía (min. 85% respective variety) ◦Valdeorras Superior (Blanco and Tinto): min. 85% recommended varieties ◦Blanco: ■Recommended: Godello, Dona Branca ◦Tinto: ■Recommended: Mencía, Merenzao, Sousón, Brancellao Aging Requirements: ◦Crianza: Min. 2 years aging (12 months in wood for reds, 6 months in wood for whites Principal Soils: Slate, Granite, Calcareous Clay, Argillo-Ferrous and Alluvial soils 2007, 2008 and 2009 – all very good |
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Rioja DOCa
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Styles Produced: ◦Blanco:
◦Rosado ◦Tinto ◦Principal White Grape: Viura ◦Secondary White Grapes: Malvasía, Garnacha Blanca, Chardonnay, Sauvignon Blanc, Verdejo, Tempranillo Blanca, Maturana Blanca, Turruntés ◦Principal Red Grape: Tempranillo ◦Secondary Red Grapes: Garnacha, Mazuelo, Graciano, Maturana Tinta Chaptalization: Illegal ◦Crianza Blanco/Rosado: min. 2 years, including at least 6 months in oak (remainder may be in bottle, oak or stainless steel) ◦Crianza Tinto: min. 2 years, including at least 1 year in oak ◦Reserva Blanco/Rosado: min. 2 years, including at least 6 months in oak (remainder must be in bottle or oak) ◦Reserva Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva Blanco/Rosado: min. 4 years, including at least 6 months in oak (remainder must be in bottle or oak) ◦Gran Reserva Tinto: min. 24 months in oak and 36 months in bottle Permitted Training Methods: Cordon (single or double), "en vaso" (bush vines), "vara y pulgar", Double Guyot (the latter may be used for all white varieties except Viura, Malvasía, and Garnacha Blanca.) 2001 excellent, 2002 good; 2003 good; 2004 excellent; 2005 excellent; 2006-2009 very good; 2010 and 2011 excellent. |
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Rioja Alta
Soil Structure |
Rioja Alta's northern areas are characterized by yellow calcareous clay (arcillo-calcareo), whereas the lower slopes south of the Ebro River contain reddish, iron-rich clay soils (arcillo-ferroso).
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Rioja Alavesa
Soil Structure |
This subzone has the highest concentration of calcareous clay soils, the dominant soil type between the Cantabrian Mountains and the north bank of the Ebro River.
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Rioja Baja
Soil Structure |
Rioja Baja has some iron-rich clay, but most of the lower, flatter areas in Baja are characterized by alluvial, silty soils.
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Arabako Txakolina / Chacolí de Álava
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◦Blanco
◦Blanco "Fermentado en Barrica": fermented in barrels no larger than 350 liters ◦Rosado: min. 50% Ondarribi Beltza ◦Tinto ◦Vendimia Tardía ◦Vino Espumoso ◦Blanco: ■Recommended: Ondarrabi Zuri (Hondarribi Zuri) ◦Tinto: Ondarrabi Beltza (Hondarribi Beltza) Aging Requirements: ◦Vendemia Tardía: aged in cask for up to December 31 of the year following the harvest (exact aging set each year by the Consejo Regulador) |
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Bizkaiko Txakolina/ Chacolí de Bizkaia
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•Hectares Under Vine (2010): 358
•Styles Produced: ◦Blanco ◦Blanco "Fermentado en Barrica": fermented in barrels of no more than 350 liter capacity ◦Rosado (Ojo de Gallo): min. 50% Ondarrabi Beltza ◦Tinto ◦Vendimia Tardía ◦Vino Espumoso ◦Blanco: ■Recommended: Ondarrabi Zuri (Hondarribi Zuri) ◦Tinto: Ondarrabi Beltza (Hondarribi Beltza) Aging Requirements: ◦Vendemia Tardía: aged in cask for up to December 31 of the year following the harvest (exact aging set each year by the Consejo Regulador) |
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Getariako Txakolina / Chacolí de Guetaria DO
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•Hectares Under Vine (2010): 400
•Styles Produced: ◦Blanco ◦Blanco "Fermentado en Barrica": fermented in barrels no larger than 350 liters ◦Rosado: min. 50% Ondarribi Beltza ◦Tinto ◦Vendimia Tardía ◦Vino Espumoso ◦Blanco: ■Recommended: Ondarrabi Zuri (Hondarribi Zuri) ◦Tinto: Ondarrabi Beltza (Hondarribi Beltza) Aging Requirements: ◦Vendemia Tardía: aged in cask for up to December 31 of the year following the harvest (exact aging set each year by the Consejo Regulador) |
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Arlanza DO
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Styles Produced: ◦Blanco: Albilla, Viura
◦Rosado: 50-100% Tinta del País, plus other red or white authorized grapes ◦Tinto: 50-100% Tinta del País ◦Crianza: ■Blanco/Rosado: Wines must be aged for a min. 18 months, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 2 years, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: Wines must be aged for a min. 2 years, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: Wines must be aged for a min. 4 years, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 5 years, including at least 18 months in oak |
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Arribes DO
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Styles Produced: ◦Blanco: min. 60% Malvasía
◦Rosado: min. 60% recommended red varieties, plus other white and/or red varieties ◦Tinto: min. 60% recommended red varieties ◦Tinto: ■Recommended: Juan García, Rufete, Tempranillo ◦Crianza: ■Blanco/Rosado: Wines must be aged for a min. 18 months, including at least 6 months in oak (max. 330 liter barrels) ■Tinto: Wines must be aged for a min. 2 years, including at least 6 months in oak (max. 330 liter barrels) ◦Reserva: ■Blanco/Rosado: Wines must be aged for a min. 2 years, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: Wines must be aged for a min. 4 years, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 5 years, including at least 24 months in oak ◦Roble: Wines must be aged in oak for a min. 3 months ◦Fermentado en Barrica: Wines must be fermented and kept in oak for a min. 3 months |
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Bierzo DO
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Styles Produced: ◦Blanco
◦Rosado: min. 50% Mencía, plus Garnacha Tintorera and Palomino ◦Tinto: min. 70% Mencía ◦Blanco: ■Recommended: Doña Blanca, Godello Aging Requirements: ◦Crianza: standard aging ◦Reserva: standard aging 2000-2004 very good; 2005 excellent; 2006 very good; 2007 excellent; 2008 and 2009 very good |
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Cigales DO
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Styles Produced: ◦Rosado: min. 60% Tinta del País, min. 20% white varieties
◦Tinto: min. 85% Tinta del País and Garnacha Tinta Authorized Grapes: ◦Blanco: Verdejo, Albillo, Viura ◦Tinto: Tinta del País (Tempranillo), Garnacha Tinta, Garnacha Roja Aging Requirements: ◦Crianza: ■Rosado: min. 2 years, including at least 6 months in oak ■Tinto: min. 2 years, including at least one year in oak 2003 excellent; 2004 excellent; 2005 very good; 2006 very good; 2007 very good. |
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Ribera del Duero DO
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Provinces of Production: Vallodolid, Burgos, Soria, Segovia
◦Rosado: min. 50% authorized red varieties ◦Tinto: min. 75% Tinta del País, max. 5% Garnacha and Albillo Mayor •Maximum Residual Sugar: 4 g/l •Aging Requirements: ◦Crianza: ■Rosado: min. 24 months, including at least 6 months in oak (approx. 225 liter capacity) ■Tinto: min. 24 months, including at least 12 months in oak (approx. 225 liter capacity) ◦Reserva (Tinto only): min. 3 years, including at least 12 months in oak ◦Gran Reserva (Tinto only): min. 24 months in oak and 36 months in bottle 1999 excellent; 2000 very good; 2001 excellent; 2002 very good; 2003 very good; 2004 excellent; 2005 very good; 2006 good; 2007 and 2008 very good; 2009 excellent |
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Rueda DO
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◦Blanco: min. 50% Verdejo
◦Varietal Verdejo and Sauvignon: min. 85% respective grape variety ◦Rosado: min. 50% red varieties ◦Tinto ◦Vino Espumoso: min. 50% Verdejo for seco or semiseco, min. 85% Verdejo for brut or brut nature ◦Rueda Dorado (Vino de Licor) ◦Blanco: ■Recommended: Verdejo ■Authorized: Sauvignon Blanc, Viura, Palomino Fino ◦Tinto: ■Recommended: Tempranillo ■Authorized: Cabernet Sauvignon, Merlot, Garnacha ◦Crianza: ■Blanco/Rosado: Wines must be aged for a min. 18 months, including at least 6 months in oak (max. 330 liter barrels) ■Tinto: Wines must be aged for a min. 2 years, including at least 6 months in oak (max. 330 liter barrels) ◦Reserva: ■Blanco/Rosado: Wines must be aged for a min. 2 years, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: Wines must be aged for a min. 4 years, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 24 months in oak and a min. 36 months in bottle ◦Rueda Dorado: min. 4 years, including at least 2 years in wood •Additional Requirements: ◦"Fermentado en Barrica": White wines that undergo fermentation for at least 3 months in oak casks of no more than 600 liters ◦Vino Espumoso wines must be made by the traditional method, and aged for at least 9 months on the lees 2003-2009 - very good |
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Tierra de León DO
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Styles Produced: ◦Blanco: min. 50% recommended white varieties
◦Rosado: min. 60% recommended red varieties, plus other white and/or red grapes ◦Tinto: min. 60% recommended red varieties ◦Blanco: ■Recommended: Verdejo, Albarín Blanco (Albariño), Godello ◦Tinto: ■Recommended: Prieto Picudo*, Mencía Aging Requirements: ◦Crianza (Tinto only): Wines must be aged for a min. 2 years, including at least 6 months in oak (max. 330 liter barrels) ◦Reserva (Tinto only): Wines must be aged for a min. 3 years, including at least 1 year in oak ◦Gran Reserva (Tinto only): Wines must be aged for a min. 5 years, including at least 18 months in oak 2003 very good; 2004 excellent; 2005-2007 very good. |
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Tierra del Vino de Zamora DO
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◦Blanco: min. 60% recommended white grapes
◦Clarete: min. 30% Tempranillo plus other varieties (max. 40% authorized varieties) ◦Rosado: min. 60% Tempranillo plus other authorized varieties ◦Tinto: min. 75% Tempranillo plus other authorized red varieties ◦Blanco: ■Recommended: Malvasia, Moscatel de Grano Menudo, Verdejo ◦Tinto: ■Recommended: Tempranillo Aging Requirements: ◦Crianza (Tinto only): Wines must be aged for a min. 2 years, including at least 6 months in oak (max. 330 liter barrels) ◦Reserva (Tinto only): Wines must be aged for a min. 3 years, including at least 1 year in oak ◦Gran Reserva (Tinto only): Wines must be aged for a min. 5 years, including at least 18 months in oak |
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Toro DO
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◦Blanco
◦Rosado ◦Tinto: min. 75% Tinta de Toro ◦Blanco: Verdejo, Malvasia ◦Tinto: ■Recommended: Tinta de Toro (Tempranillo) ■Authorized: Garnacha Aging Requirements: ◦Crianza (Tinto only): Wines must be aged for a min. 2 years, including at least 6 months in oak (max. 330 liter barrels) ◦Reserva (Tinto only): Wines must be aged for a min. 3 years, including at least 1 year in oak ◦Gran Reserva (Tinto only): Wines must be aged for a min. 5 years, including at least 18 months in oak 2003-2005 excellent; 2006 and 2007 very good; 2008 excellent; 2009 excellent |
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Navarra DO
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◦Blanco
◦Rosado (Garnacha preferred) ◦Tinto ◦VIno de Licor (Moscatel) Authorized Grapes: ◦Blanco: Garnacha Blanca, Viura, Malvasía, Moscatel de grano menudo, Chardonnay, Sauvignon Blanc ◦Tinto: Tempranillo, Garnacha Tinta, Graciano, Mazuelo, Cabernet Sauvignon, Merlot, Syrah, Pinot Noir Aging Requirements: ◦Crianza: ■Blanco and Rosado: min. 18 months, including 6 months in oak (max. 330 liter capacity) ■Tinto: min. 24 months, including 9 months in oak (max. 330 liter capacity) ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 5 years, including at least 18 months in oak ◦Roble (Tinto only): min. 90 days in oak (max. 330 liter capacity) ◦Envejecido en Roble (Moscatel Vino de Licor): Wines must be aged a min. 24 months, including at least 18 months in oak 2004 and 2005 excellent; 2006-2009 very good |
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Campo de Borja DO
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◦Blanco (Seco, Semiseco, Semidulce, Dulce)
◦Rosado (Seco, Semiseco, Semidulce, Dulce) ◦Tinto (Seco, Semiseco, Semidulce, Dulce) ◦Vino de Licor (Moscatel) ◦Vino Espumoso ◦Vendimia Tardía ◦Blanco: Macabeo, Moscatel de Grano Menudo, Moscatel de Alejandría, Chardonnay, Garnacha Blanca, Sauvignon Blanc, Verdejo ◦Tinto: Garnacha, Tempranillo, Mazuela, Cabernet Sauvignon, Merlot, Syrah, Garnacha Tintorera ◦Crianza: ■Blanco/Rosado: Wines must be aged for a min. 18 months, including at least 6 months in oak (max. 330 liter barrels) ■Tinto: Wines must be aged for a min. 2 years, including at least 6 months in oak (max. 330 liter barrels) ◦Reserva: ■Blanco/Rosado: Wines must be aged for a min. 2 years, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: Wines must be aged for a min. 4 years, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 5 years, including at least 18 months in oak ◦Roble: Wines have been aged in oak (max. 600 liter capacity) for a min. 45 days (Blanco) or a min. 90 days (Tinto) ◦Noble: Wines have been aged for a min. 18 months in either oak (max. 600 liter capacity) or bottle ◦Añejo: Wines have been aged for a min. 24 months in either oak (max. 600 liter capacity) or bottle ◦Vino de Licor: Wines must be aged for a min. 2 years, including at least 18 months in oak. Principal Soils: chalk and clay 2006 good; 2007 very good; 2008 good; 2009 very good |
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Calatayud DO
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•Styles Produced: ◦Blanco (Seco, Semiseco, Semidulce, Dulce)
◦Rosado (Seco, Semiseco, Semidulce, Dulce) ◦Tinto (Seco, Semiseco, Semidulce, Dulce) ■Blanco, Tinto, and Rosado wines may be produced by carbonic maceration ■Blanco, Tinto, and Rosado wines may be dry, semiseco, semidulce, or dulce ◦Vino de Licor: only Garnacha Tinta, Macabeo, and Moscatel de Alejandria are authorized for fortified wine production. ◦Vino Naturalmente Dulce ◦Vino Espumoso ◦Vino de Aguja (semi-sparkling) ◦"Viñas Viejas": old vine designation, wines must come from vineyards of at least 35 years of age ◦Calatayud Superior: min. 85% old vine Garnacha Tinta (min. 50 years of age) •Authorized Grapes: ◦Blanco: Macabeo, Malvasía, Chardonnay, Garnacha Blanca, Gewürztraminer, Sauvignon Blanc, Moscatel de Alejandria ◦Tinto: Bobal, Cabernet Sauvignon, Garnacha Tinta, Mazuela, Merlot, Monastrell, Tempranillo, Syrah Aging Requirements: ◦Crianza: ■Blanco and Rosado: min. 18 months, including 6 months in wood (max. 330 liter barrels) ■Tinto: min. 2 years, including 6 months in wood (max. 330 liter barrels) ◦Reserva: ■Blanco and Rosado: min. 2 years, including 6 months in wood ■Tinto: min. 3 years, including 1 year in wood ◦Gran Reserva: ■Blanco and Rosado: min. 4 years, including 6 months in wood ■Tinto: min. 5 years, including at least 18 months in wood ◦Calatayud Superior: Wines must be aged for a min. 6 months in new or second use barriques, and they may not be released prior to 10 months after the harvest date. ◦Vino de Licor: Wines must be aged for a min. 2 years, including at least 18 months in oak. Principal Soils: Brown limestone 2003 and 2004 very good; 2005 excellent; 2006 good; 2007 prospects very good to excellent |
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Cariñena DO
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•Styles Produced: ◦Blanco (Seco, Semiseco, Semidulce, Dulce)
◦Rosado (Seco, Semiseco, Semidulce, Dulce) ◦Tinto (Seco, Semiseco, Semidulce, Dulce) ■Blanco, Tinto, and Rosado wines may be produced by carbonic maceration ■Blanco, Tinto, and Rosado wines may be dry, semiseco, semidulce, or dulce ◦Vino de Licor: Moscatel de Alejandría, Garnacha Tinta, and Macabeo only ◦Vino Naturalmente Dulce ◦Vino Espumoso ◦Vino de Aguja (semi-sparkling) •Authorized Grapes: ◦Blanco: Chardonnay, Garnacha Blanca, Macabeo, Parallada, Moscatel de Alejandría ◦Tinto: Cariñena (Mazuela), Garnacha Tinta, Cabernet Sauvignon, Juan Ibáñez, Tempranillo, Monastrell, Merlot, Vidadillo, Syrah Aging Requirements: ◦Crianza: ■Blanco/Rosado: Wines must be aged for a min. 18 months, including at least 6 months in oak (max. 330 liter barrels) ■Tinto: Wines must be aged for a min. 2 years, including at least 6 months in oak (max. 330 liter barrels) ◦Reserva: ■Blanco/Rosado: Wines must be aged for a min. 2 years, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: Wines must be aged for a min. 4 years, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 5 years, including at least 18 months in oak ◦Noble: Wines have been aged for a min. 18 months in either oak (max. 600 liter capacity) or bottle ◦Añejo: Wines have been aged for a min. 24 months in either oak (max. 600 liter capacity) or bottle 2003 good; 2004 and 2005 excellent; 2006 very good; 2007 excellent. |
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Somontano DO
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•Styles Produced: ◦Blanco (Seco, Semiseco, Semidulce, Dulce)
◦Rosado (Seco, Semiseco, Semidulce, Dulce) ◦Tinto (Seco, Semiseco, Semidulce, Dulce) ◦Vino de Licor ◦Vino Espumoso ◦Vino Naturalmente Dulce •Authorized Grapes: ◦Blanco: Chardonnay, Gewürztraminer, Macabeo, Garnacha Blanca, Alcañón, Riesling, Sauvignon Blanc ◦Tinto: Cabernet Sauvignon, Merlot, Tempranillo, Syrah, Garnacha Tinta, Moristel, Pinot Noir, Parraleta Aging Requirements: ◦Crianza: ■Blanco/Rosado: Wines must be aged for a min. 18 months, including at least 6 months in oak (max. 330 liter barrels) ■Tinto: Wines must be aged for a min. 2 years, including at least 6 months in oak (max. 330 liter barrels) ◦Reserva: ■Blanco/Rosado: Wines must be aged for a min. 2 years, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: Wines must be aged for a min. 4 years, including at least 6 months in oak ■Tinto: Wines must be aged for a min. 5 years, including at least 18 months in oak ◦Roble: Wines have been aged in oak (max. 600 liter capacity) for a min. 45 days (Blanco) or a min. 90 days (Tinto) ◦Noble: Wines have been aged for a min. 18 months in either oak (max. 600 liter capacity) or bottle ◦Añejo: Wines have been aged for a min. 24 months in either oak (max. 600 liter capacity) or bottle Principal Soils: limestone and clay 2008 and 2009 - very good |
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Priorat DOCa
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Vi de la Vila/Vino de Pueblo (Villages): La Morera de Montsant, Gratallops, Bellmunt del Priorat, Escaladei, Porrera, Poboleda, La Vilella Baixa, La Vilella Alta, El Lloar, Masos del Terme de Falset, Solanes del Terme de El Molar, Torroja del Priorat ◦Village wines are released under the village name followed by "Vi de la Vila" on the label
◦Blanco / Blanc ◦Rosado / Rosat ◦Tinto / Negre ◦Vino Rancio / Vi Ranci (Tinto and Blanco, not fortified) ◦Mistela (Tinto and Blanco) ◦Vino Dulce Natural / Vi Dolç Natural: Vino de Licor, min. must wAuthorized Grapes: ◦Blanco: Garnacha Blanca, Macabeo, Pedro Ximénez, Chenin, Moscatel de Alejandria, Moscatel de Grano Menudo, Pansal (Xarel-lo), Picapoll Blanco ◦Tinto: ■Recommended: Garnacha Tinta, Samsó (Mazuela) (Cariñena) ■Authorized: Garnacha Peluda, Cabernet Sauvignon, Cabernet Franc, Tempranillo, Pinot Noir, Syrah, Merlot, Picapoll Negro ◦"Vi de la Vila" wines must include a min. 60% recommended varieties, or a min. 50% recommended varieties if only one is present eight of 320 g/l ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 24 months in oak and 36 months in bottle ◦Vino de Guarda: min. 12 months in oak (Tinto only) Principal Soils: llicorella 2001 excellent; 2002 good; 2003 very good; 2004 and 2005 excellent; 2006 very good; 2007 - 2008 - all very good. |
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Alella DO
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Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend) ◦Blanco / Blanc
◦Rosado / Rosat ◦Tinto / Negre ◦Vino Rancio / Vi Ranci: Garnatxa (Blanca and/or Negra), Macabeu ◦Vino Dulce Natural / Vi Dolç Natural: grapes harvested at a min. must weight of 250 g/l, fortified wine ◦Mistela (Blanco) ◦Vino Aguja / Vi d'Agulla ◦Vino Espumoso / Vi Escumoso: made by traditional method with a min. 3.5 bars of pressure ◦Vino de Licor / Vi de Licor ◦Blanco: ■Recommended: Pansa Blanca (Xarel-lo), Garnatxa Blanca ◦Tinto: ■Recommended: Garnatxa Negra ◦Vino Rancio: min. 1 year in oak ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ■Rancio: min. 3 years in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 24 months in oak and 36 months in bottle ◦Roble and Barrica: These designations carry no minimum requirement, but the length of oak aging (max. 330 liters capacity) must be stated on the label. ◦VIno Espumoso: min. 9 months lees aging 2004 very good; 2005 excellent; 2006 very good; 2007 very good. |
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Cataluña DO
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Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend) ◦Blanco / Blanc
◦Rosado / Rosat ◦Tinto / Negre ◦Vino de Licor / Vi de licor ◦Vino de Aguja / Vi d'agulla ◦Blanco: ■Recommended: Garnatxa Blanca, Macabeu, Parellada, Sauvignon Blanc, Moscatell de Frontignan, Moscatell de Alejandria, Chardonnay, Riesling, Xarel-lo (Pansa Blanca) ◦Tinto: ■Recommended: Garnatxa Negra (Lladoner), Garnatxa Peluda, Mazuela (Samsó), Ull de Llebre (Tempranillo), Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Noir, Trepat Aging Requirements: ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 24 months in wood and 36 months in bottle ◦Roble and Barrica: These designations carry no minimum requirement, but the length of oak aging (max. 330 liters capacity) must be stated on the label. 1999 very good; 2000 very good; 2001 excellent; 2002 good; years 2003-2007 all very good. |
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Cava DO
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Regions: Aragón, Basque Country, Catalonia (Catalunya), Extremadura, La Rioja, Navarra, Valencia
Styles Produced: Espumoso (Blanco and Rosado) Authorized Grapes: ◦Blanco: ■Recommended: Parellada, Macabeo, Xarel-lo ■Authorized: Chardonnay, Subirat Parent (Malvasia) ◦Tinto: Pinot Noir, Monastrell, Garnacha Tinta, Trepat (Trepat may only be used for rosé) Sweetness Levels: ◦Brut Nature: 0-3 g/l ◦Extra Brut: 0-6 g/l ◦Brut: 0-12 g/l ◦Extra Dry (Extra Seco): 12-17 g/l ◦Dry (Seco): 17-32 g/l ◦Semi-Dry (Semi-Seco): 32-50 g/l ◦Sweet (Dulce): 50+ g/l •Aging Requirements: ◦Cava: min. 9 months on the lees ◦Reserva: min. 15 months on the lees ◦Gran Reserva: min. 30 months on the lees (Brut, Extra Brut, and Brut Nature only) •Minimum/Maximum Planting Density: 1,500/3,500 vines per hectare •Permitted Vine Training/Pruning Systems: ◦En Vaso ◦En Espaldera (Trellis): Cordón (simple or double) or Vara y Pulgar (simple or double) 2000 excellent; 2001 very good; 2002 very good; 2003 good; 2004 good; 2005 very good; 2006 excellent; 2007 prospects very good. |
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Conca de Barberá DO
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Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend) ◦Blanco / Blanc
◦Rosado / Rosat ◦Tinto / Negre ◦Vino de Licor / Vi de licor (fortified) ◦Vino Rancio /Vi Ranci (fortified) ◦Vino Dulce Natural / Vi Dolç Natural (fortified) ◦Mistela ◦Vino de Aguja / Vi d'agulla (semi-sparkling) ◦Vino Espumoso / Vi Escumoso: made by traditional method with a min. 3.5 bars of pressure ◦Blanco: ■Recommended: Macabeu, Chardonnay, Garnatxa Blanca, Chenin Blanc, Moscatel de Grano Menudo, Parellada, Sauvignon Blanc ◦Tinto: ■Recommended: Cabernet Franc, Cabernet Sauvignon, Garnatxa Negra, Monastrell, Pinot Noir, Merlot, Syrah, Trepat, Tempranillo, Mazuela (Samsó) Aging Requirements: ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 24 months in oak and 36 months in bottle ◦Roble and Barrica: These designations carry no minimum requirement, but the length of oak aging (max. 330 liters capacity) must be stated on the label. ◦Reserva Superior (Espumoso only): min. 24 months on its lees |
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Costers del Segre DO
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Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend) ◦Blanco
◦Rosado ◦Tinto ◦Vino de Licor (fortified) ◦Vino de Aguja (semi-sparkling) ◦Vino Espumoso: made by the traditional method with a minimum 3.5 bars of pressure Blanco: ■Recommended: Chardonnay, Garnacha Blanca, Macabeu, Moscatel de Alejandría, Parellada, Riesling, Sauvignon Blanc, Malvasia (Subirat), Gewürztraminer, Pansa (Xarel-lo) Tinto: ■Recommended: Cabernet Sauvignon, Carignane (Samsó), Garnacha Tinta, Merlot, Monastrell, Syrah, Tempranillo, Trepat, Pinot Noir Aging Requirements: ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 24 months in oak and 36 months in bottle ◦Roble and Barrica: These designations carry no minimum requirement, but the length of oak aging (max. 330 liters capacity) must be stated on the label. ◦Vino Espumoso: min. 9 months on the lees ◦Vino Espumoso "Reserva Superior": min. 24 months on the lees 2007, 2008 and 2009 - very good |
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Empordà DO
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Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend) ◦Blanco
◦Rosado ◦Tinto ◦Garnatxa de l'Empordà: Vino de Licor, designated "rubí" if made with Garnacha Tinta, or "ámbar" if made with Garnacha Blanca, may be labeled "vino dulce natural" with a min. must weight of 270 g/l ◦Moscatell de l'Empordà: Vino de Licor, may be labeled "vino dulce natural" with a min. must weight of 270 g/l ◦Vino de Aguja (semi-sparkling) ◦Vino Espumoso ◦Mistela (Blanca/Tinta) ◦Vino de Uvas Sobremadurada: Vino de Licor made from over-ripe grapes (Blanco only) ◦Blanco: ■Recommended: Garnacha Blanca*, Macabeo*, Moscatel de Alejandría ◦Tinto: ■Recommended: Samsó (Mazuela), Garnacha Tinta (Lladoner Tinto) Aging Requirements: ◦Crianza: ■Tinto: min. 24 months, including at least 6 months in oak ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Garnacha del Empordà: min. 3 years, including at least 1 year in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ■Garnacha del Empordà: min. 5 years, including at least 4 years in oak ◦Gran Reserva: ■Tinto: min. 24 months in oak and 36 months in bottle ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Garnacha del Empordà: min. 8 years, including at least 6 years in oak ◦Vino de Guarda: Wines must be aged in oak for a min. 12 months ◦Vino de Licor Rancio: any Vino de Licor may be labeled "Rancio" with a min. 2 years aging in oak and a pronounced oxidative character 2003 very good; 2004 very good; 2005 excellent; 2006 very good; 2007 excellent |
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Montsant DO
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Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend) ◦Blanco / Blanc
◦Rosado / Rosat ◦Tinto / Negre ◦Vino Rancio / Vi Ranci: white or red authorized grapes (fortified) ◦Mistela (Blanca/Negra) ◦Garnatxa de Montsant: Vino de Licor (fortified) ◦Vino Dulce Natural / Vi Dolç Natural: Vino de Licor, min. must weight of 272 g/l (fortified) ◦Vino Vimblanc: Vino de Licor, 100% Pansa (dried grapes, fortified) Authorized Grapes: ◦Blanco Recommended: Chardonnay, Garnatxa Blanca, Macabeo, Pansa (Xarel-lo), Moscatell de Gra Petit, Parellada ◦Tinto Recommended: Cabernet Sauvignon, Samsó (Mazuela), Garnatxa Negra, Garnatxa Peluda, Merlot, Monastrell, Picapoll Negra, Syrah, Ull de Llebre (Tempranillo) ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 24 months in oak and 36 months in bottle 2006 and 2007 excellent; 2008 and 2009 very good |
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Penedès DO
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Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend) ◦Blanco / Blanc
◦Rosado / Rosat ◦Tinto / Negre ◦Vino Dulce Natural / Vi Dolç Natural: Vino de Licor, grapes harvested at a min. must weight of 240 g/l ◦Vino Dulce de Uva Sobremadurada (Vi Dolç di Raïm Sobremadurat): Vino de Licor made from overripe grapes ◦Vino Aguja / Vi d'Agulla: (semi-sparkling, 1-2.5 bars of pressure) ◦Vino Espumoso (Vi Escumós): made by traditional method, min. 3.5 bars of pressure Authorized Grapes: ◦Blanco: Macabeo, Xarel-lo, Parellada, Subirat Parent, Moscatell d'Alexandria, Moscatell de Gra Petit, Malvasia de Sitges, Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer, Chenin ◦Tinto: Ull de Llebre (Tempranillo), Garnatxa, Samsó (Mazuela), Monastrell, Cab. Sauvignon, Cab. Franc, Pinot Noir, Syrah, Merlot Aging Requirements: ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 5 years, including at least 24 months in oak ◦Vino Espumoso: min. 12 months prior to disgorgement ◦Vino Espumoso "Premium": min. 18 months prior to release ◦Vino Espumoso "Reserva": min. 24 months prior to release 1999-2001 very good; 2002 good; 2003 very good; 2004 good; 2005 and 2006 very good; 2007 very good. |
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Plà de Bagés DO
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Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend) ◦Blanca / Blanc
◦Rosado / Rosat ◦Tinta / Negre ◦Vino de Aguja / Vi d'agullo (semi-sparkling, 1-2.5 bars of pressure) ◦Vino Espumoso / Vi Escumoso: min. 3.5 bars of pressure, made by the traditional method ◦Vino Rancio / Vi Ranci: Vino de Licor (fortified) ◦Mistela (fortified) ◦Vino Dulce Natural / Vi Dolç Natural: Vino de Licor, min. must weight of 255 g/l (fortified) Blanco: ■Recommended: Macabeo, Chardonnay, Picapoll Blanc, Parellada Tinto: ■Recommended: Cabernet Sauvignon, Garnatxa Negra, Merlot, Ull de Llebre (Tempranillo), Sumoll Negre ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak (max 330 liters capacity) ■Tinto: min. 24 months, including at least 6 months in oak (max 330 liters capacity) ■Vino Rancio: min. 4 years, including at least 3 years in oak (max 330 liters capacity) ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 5 years, including at least 24 months in oak ◦Vino Espumoso: must not be released before 12 months ◦Vino Rancio: min. one year in oak 2003 very good; 2004 excellent; 2005 and 2006 very good; 2007 very good to excellent. |
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Tarragona DO
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Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend) ◦Blanca / Blanc
◦Rosado / Rosat ◦Tinta / Negre ◦Vino de Aguja / Vi d'agullo (semi-sparkling) ◦Vino Espumoso / Vi Escumoso ◦Vino Rancio / Vi Ranci (fortified) ◦Mistela (Blanca/Negra, fortified) ◦Moscatell de Tarragona (Vino de Licor produced from Moscatell de Alexandria and Moscatell de Gra Petit) ◦Garnatxa de Tarragona (Vino de Licor produced from Garnatxa Blanca and Negra) ◦Vino Vimblanc (Vino de Licor made from overripe grapes) Authorized Grapes: ◦Blanco: Chardonnay, Garnatxa Blanca, Macabeo, Pansa (Xarel-lo), Moscatell de Gra Petit, Moscatell de Alexandria, Parellada, Sauvignon Blanc, Malvasia (Subirat Parent) ◦Tinto: Cabernet Sauvignon, Sumoll, Samsó (Mazuela), Garnatxa, Merlot, Monastrell (Garrut), Syrah, Ull de Llebre, Pinot Noir ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ■Garnatxa de Tarragona: min. 3 years, including at least 1 year in oak ■Vino Rancio: min. 4 years, including at least 3 years in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 24 months in oak and 36 months in bottle ◦Roble and Tonel: These designations carry no minimum requirement, but the length of oak aging (max. 330 liters capacity) must be stated on the label. ◦Garnatxa de Tarragona: min. 2 years ◦Vino Rancio: min. one year in oak 2003 very good; 2004 good; 2005, 2006 and 2007 very good. |
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Terra Alta DO
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Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend) ◦Blanco / Blanc
◦Rosado / Rosat ◦Tinto / Negre ◦Vino Rancio / Vi Ranci: Garnacha (Blanca or Tinta) and Macabeo ◦Vino Dulce Natural / Vi Dolç Natural (fortified, grapes harvested at a min. must weight of 250 g/l) ◦Mistela (Blanca/Tinta, fortified) ◦Vino Garnacha (Vino de Licor produced from overripe grapes) ◦Vino Aguja / Vi d'Agulla: (semi-sparkling with 1-2.5 bars of pressure) ◦Vino Espumoso / Vi Escumoso (made by traditional method, min. 3.5 bars of pressure) Aging Requirements: ◦Vino Rancio: min. 1 year in oak ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ■Vino Rancio: min. 4 years, including at least 3 years in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 24 months in wood and 36 months in bottle 2003 and 2004 very good; 2005 good; 2006 very good; 2007 very good. |
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Vino Dulce de Hielo DO
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The harvested grapes - Chardonnay, Gewurztraminer, Malvasia de Sitges, Moscatel de Grano Menudo, Moscatel de Alejandría, Riesling, Sauvignon Blanc and/or Merlot – must have a minimum of 240 grams per litre of sugar
The final wine must contain 70-150g/l residual sugar and an alcohol content of 9.5-13.5%. Read more at http://www.decanter.com/news/wine-news/493950/penedes-approves-icewine#tGZHIPLPZ22tR72p.99 |
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Binissalem DO
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•Styles Produced: ◦Blanco (Blanc): min. 50% Moll OR min. 50% Moscatel
◦Rosado (Rosat) ◦Tinto (Negre): min. 50% Manto Negro ◦Vino Espumoso (Escúmos): min. 50% Moll for white sparkling wines, rosé sparkling wines may be made from any variety •Authorized Grapes: ◦Blanco: Moll (Prensal Blanco), Macabeo, Parellada, Chardonnay, Moscatel ◦Tinto: Manto Negro, Callet, Ojo de Liebre (Tempranillo), Cabernet Sauvignon, Merlot, Syrah Principal Soils: brown limestone Binissalem-Mallorca: 2003 very good; 2004 excellent; 2005 and 2006 very good. |
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Pla i Llevant DO
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•Styles Produced: ◦Blanco
◦Rosado ◦Tinto ◦Vino de Licor ◦Vino de Aguja (semi-sparkling) ◦Vino Espumoso •Authorized Grapes: ◦Blanco: Moscatel, Moll (Prensal Blanco), Macabeo, Parellada, Chardonnay, Riesling ◦Tinto: Callet, Fogoneu, Tempranillo, Manto Negro, Monastrell, Cabernet Sauvignon, Merlot, Syrah, Pinot Noir Aging Requirements: none |
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Ribera del Guadiana DO
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Styles Produced: ◦Blanco
◦Rosado ◦Tinto Authorized Grapes: ◦Blanco: Alarije, Borba, Cayetana Blanca*, Cigüente, Pardina*, Viura, Chardonnay, Montúa (Chelva), Eva (Beba de los Santos), Malvar, Moscatel de Alejandría, Moscatel de grano menudo, Parellada, Perruno, Sauvignon Blanc, Verdejo, Pedro Ximénez ◦Tinto: Bobal, Cabernet Sauvignon, Garnacha Tinta, Graciano, Garnacha Tintorera, Jaen, Mazuela, Merlot, Monastrell, Pinot Noir, Petit Verdot, Tempranillo*, Syrah Aging Requirements: ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 5 years, including at least 18 months in oak 2003 and 2004 good; 2005 very good; 2006 good; 2007 very good. |
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Vinos de Madrid DO
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Styles Produced: ◦Blanco
◦Rosado ◦Tinto: min. 85% authorized varieties ◦Vino Espumoso (blanco/rosado): only Albillo, Torrontés, Viura, Garnacha Tinta, Tinto Fino, Parellada, and Malvar are authorized, traditional method, min. 9 months on the lees ◦Sobremadre (blanco/tinto): traditional wines produced by long maceration (skin contact for up to 180 days) Aging Requirements: ◦Crianza: min. 2 years, including at least six months in oak (all wines) ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: standard aging ■Tinto: min. 24 months in oak and 36 months in bottle |
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Almansa DO
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Styles Produced: ◦Blanco (Seco, Semiseco, Semidulce, Dulce)
◦Blanco "Fermentado en Barrica" ◦Rosado (Seco, Semiseco, Semidulce, Dulce) ◦Tinto (Seco, Semiseco, Semidulce, Dulce) Authorized Grapes: ◦Blanco: Chardonnay, Sauvignon Blanc, Verdejo, Moscatel de Grano Menudo ◦Tinto: Garnacha Tintorera, Monastrell, Tempranillo, Cabernet Sauvignon, Syrah, Merlot, Petit Verdot, Garnacha •Aging Requirements: ◦Tinto Roble: min. 3 months in oak (max. 500 liter capacity) ◦Crianza: ■Blanco: min. 18 months, including 6 months in wood (max. 330 liter capacity) ■Tinto: min. 2 years, including 6 months in wood (max. 330 liter capacity) ◦Reserva (Tinto only): Tinto: min. 3 years, including 1 year in wood ◦Gran Reserva (Tinto only): min. 5 years, including at least 18 months in wood •Sweetness Designations: ◦Seco: max. 4 g/l residual sugar ◦Semiseco: 4-12 g/l residual sugar ◦Semidulce: 12-45 g/l residual sugar ◦Dulce: min. 45 g/l residual sugar 2003 very good; 2004 excellent; 2005 very good; 2006 very good; 2007 very good. |
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La Mancha DO
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•Styles Produced: ◦Blanco (Seco, Semiseco, Semidulce, Dulce)
◦Blanco "Fermentado en Barrica" ◦Rosado (Seco, Semiseco, Semidulce, Dulce) ◦Tinto (Seco, Semiseco, Semidulce, Dulce) ◦Tinto "Fermentado en Barrica" ◦Vino Dulce Naturalmente (produced from dried grapes with a min. must weight of 300 g/l) ◦Vino de Aguja (semi-sparkling blanco, tinto, or rosado with 1-2.5 bars of pressure) ◦Vino Espumoso (blanco and rosado) (if made by a method other than the traditional method, it must be indicated on the label) •Authorized Grapes: ◦Blanco: Airén*, Chardonnay, Gewürztraminer, Macabeo, Moscatel de Grano Menudo, Parellada, Pedro Ximénez, Riesling, Sauvignon Blanc, Torrontés, Verdejo, Viognier ◦Tinto: Bobal, Cabernet Franc, Cabernet Sauvignon, Cencibel*, Garnacha Tinta, Graciano, Malbec, Merlot, Mencía, Monastrell, Moravía Dulce (Crujidera), Petit Verdot, Pinot Noir, Syrah Aging Requirements: ◦Roble: min. 60 days in oak (max. 600 liter capacity) ◦Crianza: ■Blanco and Rosado: min. 18 months, including 6 months in wood (max. 330 liter capacity) ■Tinto: min. 2 years, including 6 months in wood (max. 330 liter capacity) ◦Reserva: ■Blanco and Rosado: min. 2 years, including 6 months in wood ■Tinto: min. 3 years, including 1 year in wood ◦Gran Reserva: ■Blanco and Rosado: min. 4 years, including 6 months in wood ■Tinto: min. 5 years, including at least 18 months in wood Residual Sugar: ◦Seco: max. 4 g/l residual sugar ◦Semiseco: 4-12 g/l residual sugar ◦Semidulce: 12-45 g/l residual sugar ◦Dulce: min. min. 45 g/l residual sugar ◦Vino Naturalmente Dulce: min. 45 g/l 2008 and 2009 – very good |
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Manchuela DO
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•Styles Produced: ◦Blanco
◦Blanco "Fermentado en Barrica" ◦Rosado: min. 85% red varieties ◦Tinto ◦Tinto "Fermentado en Barrica" ◦Vino Espumoso •Authorized Grapes: ◦Blanco: Albillo*, Chardonnay*, Macabeo*, Sauvignon Blanc, Verdejo, Pardillo, Viognier, Moscatel de Grano Menudo ◦Tinto: Bobal*, Cab. Sauvignon, Cencibel, Garnacha, Merlot, Monastrell, Moravía Dulce, Moravía Agria, Syrah, Garnacha Tintorera, Malbec, Mazuelo, Graciano, Rojal, Frasco, Petit Verdot, Cab. Franc, Pinot Noir Aging Requirements: ◦Crianza: ■Blanco/Rosado: Wines must be aged for a min. 18 months, including at least 6 months in wood ■Tinto: Wines must be aged for a min. 2 years, including at least 6 months in wood ◦Reserva: ■Blanco/Rosado: Wines must be aged for a min. 2 years, including at least 6 months in wood ■Tinto: Wines must be aged for a min. 3 years, including at least 1 year in wood ◦Gran Reserva: ■Blanco/Rosado: Wines must be aged for a min. 4 years, including at least 6 months in wood ■Tinto: Wines must be aged for a min. 5 years, including at least 18 months in wood ◦Roble: Wines must be aged for a min. 2 months in oak (max. 600 liter capacity) 2003 very good; 2004 good; 2005, 2006 and 2007 very good. |
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Mondéjar DO
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•Styles Produced: ◦Blanco
◦Blanco Semiseco ◦Blanco "Fermentado en Barrica" ◦Rosado: 100% red varieties ◦Tinto •Authorized Grapes: ◦Blanco: Malvar*, Macabeo*, Torrontés*, Sauvignon Blanc, Moscatel, Verdejo ◦Tinto: Cencibel* (Tempranillo), Cabernet Sauvignon, Merlot, Syrah Aging Requirements: ◦Crianza (Tinto only): Wines must be aged for a min. 2 years, including at least 6 months in oak (max. 330 liter barrels) ◦Reserva (Tinto only): Wines must be aged for a min. 3 years, including at least 1 year in oak ◦Gran Reserva (Tinto only): Wines must be aged for a min. 5 years, including at least 18 months in oak Residual Sugar: ◦Blanco Semiseco: max. 18 g/l |
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Ribera del Júcar DO
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•Styles Produced: ◦Blanco (Seco,Semiseco, Semidulce, Dulce)
◦Blanco "Fermentado en Barrica" ◦Rosado (Seco, Semiseco, Semidulce, Dulce) ◦Tinto •Authorized Grapes: ◦Blanco: Moscatel de Grano Menudo, Sauvignon Blanc ◦Tinto: Cencibel, Bobal, Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Petit Verdot Aging Requirements: ◦Vino Tradición Tinto: either min. 2 months in barricas or min. 4 months in large casks (tinas) ◦Crianza (Tinto only): Wines must be aged for a min. 2 years, including at least 6 months in wood ◦Reserva (Tinto only): Wines must be aged for a min. 3 years, including at least 1 year in wood |
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Uclés DO
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•Styles Produced: ◦Blanco (Seco, Semiseco, Semidulce, Dulce)
◦Blanco "Fermentado en Barrica" ◦Rosado ◦Tinto ◦Vino Espumoso (blanco only) •Authorized Grapes: ◦Blanco: Verdejo, Chardonnay, Moscatel de Grano Menudo, Sauvignon Blanc, Macabeo ◦Tinto: Cencibel (Tempranillo), Cabernet Sauvignon, Merlot, Garnacha Tinta, Syrah •Aging Requirements: ◦Crianza (Tinto only): Wines must be aged for a min. 2 years, including at least 6 months in wood (max. 330 liter capacity) ◦Reserva (Tinto only): Wines must be aged for a min. 3 years, including at least 1 year in wood •Residual Sugar: ◦Seco: max. 4 g/l residual sugar ◦Semiseco: 4-12 g/l residual sugar ◦Semidulce: 12-45 g/l residual sugar ◦Dulce: min. 45 g/l residual sugar 2007 excellent |
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Valdepeñas DO
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•Styles Produced: ◦Blanco (Seco, Semiseco, Semidulce, Dulce)
◦Blanco "Fermentado en Barrica" ◦Rosado: min. 25% red varieties (Seco, Semiseco, Semidulce, Dulce) ◦Tinto: min. 85% red varieties (Seco, Semiseco, Semidulce, Dulce) ◦Tinto "Tradicional": min. 50% authorized red varieties ◦Vino Espumoso (Blanco and Rosado) •Authorized Grapes: ◦Blanco: Airén*, Macabeo, Chardonnay, Sauvignon Blanc, Moscatel de Grano Menudo, Verdejo ◦Tinto: Cencibel* (Tempranillo), Cabernet Sauvignon, Garnacha, Merlot, Petit Verdot, Syrah •Aging Requirements: ◦Crianza (Tinto only): Wines must be aged for a min. 2 years, including at least 6 months in oak (max. 330 liter barrels) ◦Reserva (Tinto only): Wines must be aged for a min. 3 years, including at least 1 year in oak ◦Gran Reserva (Tinto only): Wines must be aged for a min. 5 years, including at least 18 months in oak ◦Roble: Wines must be aged for a min. 45 days (Blanco) or 90 days (Tinto) in Bordeaux barrels •Residual Sugar: ◦Seco: max. 4 g/l residual sugar ◦Semiseco: 4-12 g/l residual sugar ◦Semidulce: 12-45 g/l residual sugar ◦Dulce: min. 45 g/l residual sugar Principal Soils: Chalk bedrock 2005-2007 very good; 2008 excellent; 2009 very good |
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Bullas DO
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Styles Produced: ◦Blanco
◦Rosado: min. 60% Monastrell ◦Tinto: min. 60% Monastrell ◦Vino de Licor: 100% Monastrell ◦Vino Espumoso (traditional method, min. 9 months on the lees, Monastrell makes up a min. 65% of any rosado or tinto espumoso wine) ◦Blanco: ■Recommended: Macabeo ◦Tinto: ■Recommended: Monastrell Aging Requirements: ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 5 years, including at least 18 months in oak 2003 good; 2004, 2005, 2006 and 2007 very good. |
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Jumilla DO
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Styles Produced: ◦Blanco
◦Rosado ◦Tinto ◦Monastrell Tinto: min. 85% Monastrell ◦Monastrell Rosado: min. 85% Monastrell ◦Dulce (Blanco/Rosado/Tinto) ◦Vino de Licor: 100% Monastrell Authorized Grapes: ◦Blanco: Airén, Macabeo, Malvasía, Pedro Ximénez, Chardonnay, Sauvignon Blanc, Moscatel de Grano Menudo ◦Tinto: Monastrell, Garnacha Tintorera, Cencibel, Cabernet Sauvignon, Petit Verdot, Syrah, Merlot, Garnacha Aging Requirements: ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months 2005 excellent; 2006 and 2007 very good; 2008 very good; 2009 very good |
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Yecla DO
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Styles Produced: ◦Blanco
◦Rosado ◦Tinto ◦Vino Espumoso (traditional method, min. 9 months on the lees, Monastrell makes up a min. 85% of any rosado or tinto espumoso wine) ◦Vino de Licor ◦Blanco: Macabeo, Airén*, Merseguera*, Malvasía*, Chardonnay, Moscatel de Grano Menudo, Sauvignon Blanc ◦Tinto: ■Recommended: Monastrell* ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 5 years, including at least 18 months in oak 2003 and 2004 very good; 2005, 2006 and 2007 good |
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Alicante DO
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◦Blanco (Seco, Semiseco, Dulce)
◦Rosado (Seco, Semiseco, Dulce) ◦Tinto (Seco, Semiseco, Dulce) ◦Vino Doble Pasta: Wines fermented and macerated with double the amount of solids ◦Vino Rancio ◦Vino Noble: Wines must be produced exclusively from recommended varieties and may not be fortified ◦Fondillón: 100% Monastrell (overripe grapes, not fortified) ◦Moscatel de Alicante: Vino de Licor and Vino Dulce, 100% Moscatel de Alejandría ◦Blanco: ■Recommended: Merseguera, Airén, Macabeo, Moscatel de Alejandría ◦Tinto: ■Recommended: Garnacha Tinta, Garnacha Tintorera, Tempranillo, Monastrell* Aging Requirements: ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 5 years, including at least 18 months in oak ◦Vino Rancio: min. 2 years in wood or glass containers, stored in the sun ◦Noble Alicante: min. 30 months in wood ◦Vino Añejo: min. 36 months in wood ◦Fondillón: min. 10 years in wood Subzones: Alicante, La Marina 2004 very good; 2005 very good; 2006 excellent; 2007 prospects good to very good. |
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Utiel-Requena DO
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Styles Produced: ◦Blanco
◦Rosado ◦Tinto ◦"Superior": ■Blanco: Macabeo and/or Chardonnay ■Rosado: 100% Bobal ■Tinto: Tempranillo and/or Grenache ◦Vino Espumoso: traditional method ◦Espumoso Aromáticos ◦Vino de Aguja (semi-sparkling) ◦Vino de Licor: native varieties only (Bobal and Planta Nova) ◦Vendemia Inicial: nouveau wines Authorized Grapes: ◦Blanco: Planta Nova (Tardana), Macabeo, Merseguera, Chardonnay, Sauvignon Blanc (combined white varieties may account for a maximum 15% of vineyard acreage) ◦Tinto: Bobal, Tempranillo, Garnacha, Cabernet Sauvignon, Merlot, Syrah Aging Requirements: ◦Reserva (all wines): min. 3 years, including at least 1 year in oak (max. 1000 liter capacity) ◦Gran Reserva (all wines): min. 24 months in oak and 36 months in bottle 2003 and 2004 good; 2005 and 2006 excellent; 2007 very good (permitted yields for white varieties were increased by 15% in view of the favourable weather conditions). |
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Valencia DO
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Styles Produced: ◦Blanco
◦Rosado ◦Tinto ◦Vino de Licor and Vino Rancio ◦Vino Espumoso ◦Vino Espumoso Aromático ◦Vino de Misa/Vino Consagrar Valencia (Vino de Licor, sacramental wine) ◦Alto Turia: ■Blanco Seco ◦Valencia: ■Blanco ■Rosado ■Tinto ■Vino de Licor ◦Clariano: ■Blanco ■Rosado ■Tinto ◦Moscatel de Valencia ■Vino Dulce ■Vino de Licor ◦Blanco: ■Recommended: Macabeo, Malvasia, Merseguera, Moscatel de Alejandria, Pedro Ximénez, Planta Fina de Pedralba, Chardonnay ◦Tinto: ■Recommended: Garnacha, Tempranillo, Monastrell, Tintorera, Cabernet Sauvignon, Merlot Aging Requirements: ◦Crianza: ■Blanco/Rosado: min. 18 months, including at least 6 months in oak ■Tinto: min. 24 months, including at least 6 months in oak ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 5 years, including at least 18 months in oak 2003 and 2004 very good; 2005 and 2006 excellent; 2007 very good. |
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Condado de Huelva DO
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Styles Produced: ◦Blanco
◦Blanco Joven: fermentation temp. cannot exceed 20°C ◦Blanco Tradicional: traditional fermentation ◦Condado Pálido: Generoso style produced in a solera, biological aging ◦Condado Viejo: Generoso style produced in a solera, oxidative aging ◦Vino Generoso de Licor: Generoso style produced in solera, may be released as "pale dry", "cream", "pale cream", and "medium" Authorized Grapes: ◦Blanco: ■Recommended: Zalema Aging Requirements: ◦Blanco Tradicional: min. one year ◦Vino Pálido/Viejo: min. 3 years in wood ◦Vino Generoso de Licor: min. 2 years in wood 2003 good; 2004 to 2006 very good; 2007 average. |
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Jerez-Xérès-Sherry DO and Manzanilla Sanlúcar de Barrameda DO
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•Styles Produced: ◦Vino Generoso: dry in style (max. 5 g/l of residual sugar) ■Fino: matured by biological aging
■Amontillado: mature Fino, oxidative aging follows biological aging ■Palo Cortado: a Fino, redirected toward oxidative aging during the second classification ■Oloroso: matured by oxidative aging ◦Manzanilla Vino Generoso ■Fina ■Pasada (Fino-Amontillado style) ■Olorosa ◦Vino Generoso de Licor: Vino Generoso blended with Vino Dulce Natural or concentrated must ■Dry: 5-45 g/l residual sugar ■Medium: 5-115 g/l residual sugar, usually produced from Amontillado ■Pale Cream: 45-115 g/l residual sugar, usually produced from Fino ■Cream: 45-115 g/l residual sugar, usually produced from Oloroso ◦Vino Dulce Natural: naturally sweet wine fortified after partial fermentation of "sunned" (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel •Authorized Grapes: Palomino Fino, Palomino de Jerez, Pedro Ximénez, Moscatel (only allowed for varietal Moscatel wines) ◦Aging for Jerez-Xérès-Sherry DO must be carried out in Jerez de la Frontera, Sanlúcar de Barrameda, or El Puerto de Santa María ◦Aging for Manzanilla Sanlúcar de Barrameda DO must be carried out in Sanlúcar de Barrameda •Minimum/Maximum Alcohol: ◦Fino: 15-17% (the process of biological aging may reduce alcohol content below 15%) ◦Amontillado: 16-22% ◦Oloroso and Palo Cortado: 17-22% ◦Medium/Dry: 15-22% ◦Pale Cream/Cream: 15.5-22% •Aging Requirements: ◦All wines must be aged i solera for a min. 2 years prior to release (prior to 2010, wines were aged for a minimum of 3 years) ◦Sherry with Certified Age Designation: only Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez Vino Dulce Natural are authorized ■VOS (Vinum Optimum Signatum/Very Old Sherry): min. 20 years average age ■VORS (Vinum Optimum Rare Signatum/Very Old Rare Sherry): min. 30 years average age •Maximum Planting Density: 4,100 vines per hectare •Pruning System: vara y pulgar ("stick and thumb") 2003 very good; 2004 excellent; 2005 and 2006 very good; 2007 excellent |
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Málaga DO
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•Styles Produced: ◦Vino de Licor (Seco, Semiseco/Abocado, Semidulce, Dulce): min. 70% recommended grapes
◦Dulce Vino de Licor includes the following categories: ■Vino Maestro: fresh grapes, fortified before fermentation starts ■Vino Dulce Natural: fresh grapes, fortified after fermentation starts, 212 g/l min. must weight ■Vino Tierno: "sunned" grapes, fortified after fermentation starts, 350 g/l min. must weight (after soleo drying process) ◦Vino Naturalmente Dulce (not fortified): recommended grapes only, min. 300 g/l must weight ◦Lágrima: traditional style of Málaga Vino de Licor produced without any mechanical pressing ◦Pajarete: traditional style of Málaga (Vino de Licor or Vino Naturalmente Dulce) produced without the addition of arrope •Authorized Grapes: ◦Recommended: Pedro Ximénez, Moscatel de Alejandría, Moscatel de Grano Menudo (Moscatel Morisco) •Aging Requirements: ◦Málaga Pálido: less than 6 months aging (also 100% recommended varietals) ◦Málaga: min. 6 to 24 months in oak ◦Málaga Noble: 24 to 36 months in oak ◦Málaga Añejo: 36 to 60 months in oak ◦Málaga Transañejo: min. 60 months in oak ◦Lacrimae Christi: Lágrima wines aged a min. 2 years in oak •Sweetness Designations: ◦Seco: max. 4 g/l residual sugar ◦Semiseco/Abocado: 4-12 g/l residual sugar ◦Semidulce: 12-45 g/l residual sugar ◦Dulce: min. 45 g/l residual sugar ◦Pajarete: 45-140 g/l residual sugar, produced without the addition of arrope ◦Pale Dry: max. 45 g/l residual sugar, produced without the addition of arrope ◦Pale Cream: min. 45 g/l residual sugar, produced without the addition of arrope ◦Cream/Sweet Cream: 100-140 g/l residual sugar ◦Sweet: min. 140 g/l residual sugar •Color Indications: ◦Dorado/Golden: Produced without the addition of arrope ◦Rojo Dorado/Rot Gold: Produced with the addition of up to 5% arrope ◦Oscuro/Brown: Produced with the addition of between 5-10% arrope ◦Color: Produced with the addition of between 10-15% arrope ◦Negro/Dunkel: Produced with the addition of at least 15% arrope 2003 and 2004 very good; 2005 excellent |
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Montilla-Moriles DO
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•Styles Produced: ◦Vino Generoso (not always fortified)\ ■Fino
■Amontillado ■Oloroso ■Palo Cortado ■Raya: similar to, but less quality than Oloroso ■Ruedos: Raya style without aging ◦Vino Dulce Natural (fortified) ■Pedro Ximénez: min. 272 g/l must weight ■Moscatel: min. 212 g/l must weight ◦Blanco •Authorized Grapes: ◦Recommended: Pedro Ximénez (planted in approximately 75% of the DO vineyards) Aging Requirements: ◦Aged Blanco Wines: min. 1 year in oak ◦Vino Generoso: min. 2 years in oak (solera) |
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Sierras de Málaga DO
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Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend) ◦Blanco
◦Rosado ◦Tinto ◦Blanco: ■Recommended: Chardonnay, Pedro Ximénez, Moscatel de Alejandría, Moscatel de Grano Menudo (Moscatel Morisco), Sauvignon Blanc, Macabeo ◦Tinto: ■Recommended: Romé, Cabernet Sauvignon, Merlot, Syrah, Tempranillo •Aging Requirements: ◦Crianza: min. 2 years, including at least 6 months in oak (all wines) ◦Reserva: ■Blanco/Rosado: min. 24 months, including at least 6 months in oak ■Tinto: min. 3 years, including at least 1 year in oak ◦Gran Reserva: ■Blanco/Rosado: min. 4 years, including at least 6 months in oak ■Tinto: min. 24 months in oak and 36 months in bottle •Minimum/Maximum Planting Density: 800/5,000 vines per hectare |
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Abona
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Tenerife
Blanco, Rosado, Tinto, Vino Dulce Clásico, Vino de Licor Recommended Blanco: Bermejuela, Moscatel, Gual, Verdello, Malvasía; Recommended Tinto: Listán Negro, Negramoll (Tinta Negra), Moscatel Negro Vino Dulce Clásico is produced from "sunned" Moscatel or Malvasía grapes, and has a min. 45 g/l of res. sugar. |
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El Hierro
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Blanco,
Rosado, Tinto, Vino Dulce Clásico, Vino de Licor Recommended Blanco: Bermejuela, Gual, Malvasía, Moscatel de Alejandría, Vijariego; Recommended Tinto: Listán Negro, Negramoll, Tintilla El Hierro is the westernmost island in the Canary Islands. |
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Gran Canaria
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Blanco, Rosado, Tinto, Vino de Licor, Vino Espumoso, Vino Dulce Clásico
Recommended Blanco: Albillo, Bermejuela, Forastera Blanca, Gual, Malvasía Blanca, Moscatel de Alejandría, Sabro, Verdello, Vijariego; Recommended Tinto: Castellana Negra, Listán Negro, Malvasía Rosada, Negramoll, Tintilla Vino Dulce Clásico is produced in the same manner as within Abona DO. The former Monte Lentiscal DO was incorporated into Gran Canaria. |
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La Gomera
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Blanco, Blanco "Tradicional", Rosado, Rosado "Tradicional", Tinto, Vino de Licor, Vino Naturalmente Dulce, Vino Espumoso, Varietal Forastera Blanca
Recommended Blanco: Albillo, Bermejuela, Forastera Blanca, Gual, Malvasía Blanca, Moscatel de Alejandría, Sabro, Verdello, Vijariego; Recommended Tinto: Castellana Negra, Listán Negro, Malvasía Rosada, Negramoll, Tintilla La Gomera is the Canary Islands' newest DO as of 2009. "Tradicional" indicates a min. 90% Forastera Blanca. |
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La Palma
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Blanco, Rosado, Clarete, Tinto, Varietal Negramoll and Malvasía (Seco and Clásico), Vino do Tea, Vino Dulce
Recommended Blanco: Albillo, Bermejuela, Forastera Blanca, Gual, Malvasía Blanca, Moscatel de Alejandría, Sabro, Verdello, Vijariego; Recommended Tinto: Castellana Negra, Listán Negro, Malvasía Rosada, Negramoll, Tintilla La Palma DO has three subzones: Hoyo del Mazo, Fuencaliente, and Norte de La Palma. Vinos de Tea are traditional white, red, and rosado wines of Norte de La Palma, aged for a max. 6 months in Canario Pine wood |
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Lanzarote
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Blanco, Rosado, Tinto, Vino Dulce Clásico, Vino Espumoso, Vino de Licor
Blanco: Burrablanca, Breval, Diego, Listán Blanca, Malvasía (recommended), Moscatel, Pedro Ximénez; Tinto: Listán Negra, Negramoll Vino Dulce Clásico is produced in the same manner as within Abona DO. Espumoso wines are made from a min. 85% Malvasía and Moscatel and aged for a min. 9 months on the lees. Lanzarote is the easternmost island in the Canary Islands. |
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Tacoronte-Acentejo
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Tenerife
Blanco, Rosado, Tinto, Vino de Licor, Vino Naturalmente Dulce, Vino de Uva Sobremadurada, Vino Espumoso Recommended Blanco: Gual, Malvasía, Bermejuela, Verdello, Moscatel de Alejandría, Vijariego, Forastera Blanca, Albillo, Sabro; Recommended Tinto: Listán Negro, Negramoll, Tintilla, Malvasía Rosada, Castellana Negra Tacaronte-Acentejo was the first DO approved in the Canary Islands, in 1992. Rosado wines must include a min. 50% red grapes, and Tinto wines must include a min. 90% red grapes. |
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Valle de Güímar
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Tenerife
Blanco, Rosado, Tinto, Vino Dulce Clásico, Vino de Licor, Vino Espumoso Blanco, Rosado, Tinto, Vino Dulce Clásico, Vino de Licor, Vino Espumoso Vino Dulce Clásico is produced in the same manner as within Abona DO. |
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Valle de la Orotava
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Tenerife
Blanco, Rosado, Tinto, Vino Dulce Clásico, Vino de Licor, Vino Espumoso Recommended Blanco: Gual, Malvasía, Verdello, Vijariego; Recommended Tinto: Listán Negro, Malvasía Rosada, Negramoll |
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Ycoden-Daute-Isora
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Tenerife
Blanco, Rosado, Tinto, Malvasía Clásico Recommended Blanco: Malvasía, Gual, Verdello; Recommended Tinto: Listán Negro, Negramoll Malvasía Clásico wines are produced from dried/sunned grapes. |
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Canary Island Basic Grapes
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Red wines are usually produced from Listán Negro, Negramoll (Tinta Negra), Malvasía Rosada, and Listán Prieto (Mission),
whites may result from a larger combination of grapes, including Malvasía, Gual, Forastera Blanca, Moscatel, and Listán Blanco (Palomino). |
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Vino de Pago Castilla-La Mancha
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Dominio de Valdepusa 2003
Finca Élez 2003 Guijoso 2005 Dehesa del Carrizal 2006 Campo de la Guardia 2009 Florentino 2009 Casa del Blanco 2010 Calzadilla 2011 |
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Vino de Pago Navarra
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Arínzano 2007 (Tierra Estella)
Prado de Irache 2008 (Tierra Estella) Otazu 2009 (Valdizarbe) |
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Vino de Pago Valencia, Cariñena
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El Terrerazo 2010 Utiel-Requena
Los Balagueses 2011 Valencia (Utiel-Requena) Aylés 2011 Cariñena Chozas Carrascal 2012 Valencia (Utiel-Requena) |
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General Aging Requirements
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Noble
Minimum 18 months in a cask of less than 600 L or bottle Añejo Minimum 24 months in a cask of less than 600 L or bottle Viejo Minimum 36 months, demonstrates marked oxidative character Crianza Minimum 24 months, including at least 6 months in oak - Red Minimum 18 months, including at least 6 months in oak - White and Rosé Reserva Minimum 36 months, including at least 12 months in oak - Red Minimum 24 months, including at least 6 months in oak - White and Rosé Gran Reserva Minimum 60 months, including at least 18 months in oak - Red Minimum 48 months, including at least 6 months in oak - White and Rosé |
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