DO/DOP Regulations
Region
- Tenerife (Canary Islands)
Communes of Production
- Adeje, Arico, Arona, Fasnia, Granadilla de Abona, San Miguel de Abona, Vilaflor.
Hectares Under Vine (2010)
- 1060
Styles Produced
- Blanco
- Rosado
- Tinto
- Vino de Licor
- Vino Espumoso
- Vino de Aguja Gasificado
- Vino de Dulce Clásicos
Authorized Grapes
- Blanco:
- Recommended: Albillo Criollo, Bermejuela (Marmajuelo) Forastera Blanca, Doradilla, Gual, Malvasía Aromática, Malvasía Volcánica, Moscatel de Alejandría, Sabro, Verdello, Vijariego Blanco or Diego
- Authorized: Bastardo Blanco (Baboso Blanco), Listán Blanco de Canarias, Pedro Ximénez, Torrontés
- Tinto:
- Recommended: Castellana Negra, Listán Negro(Almuñeco), Malvasía Rosada, Negramoll, Tintilla
- Authorized: Bastardo Negro (Baboso Negro), Cabernet Sauvignon, Listan Prieto, Merlot, Moscatel Negro, Pinot Noir, Ruby Cabernet, Syrah, Tempranillo, Vijariego Negro
Authorized Labeling Terminology
- DO / Noble / Añejo / Viejo / Crianza / Clásico / Reserva / Gran Reserva
Minimum Potential / Actual Alcohol
- Vino Blanco/Vino de Aguja Gasificado: 9.5%
- Vino Rosado/Vino Espumoso: 10%
- Vino Tinto: 11.5%
- Vino Dulce Clásico: 15%
- Vino de Licor: 15% (17.5% after fortification)
Minimum Acidity
- 4 g/l
Residual Sugar
- Still Wines: wines may be Dry ( < 4g/l RS), Semi-Dry ( 4g/l – 12 g/l RS), Semi-Sweet (12 g/l – 45 g/l RS), Sweet ( > 45 g/l RS)
- Sparkling Wines: follow the traditional levels of RS for Brut Nature, Extra Brut, Brut, Extra Seco, Seco, Semi Seco, Dulce
- Vino Dulce Clásico/Vino de Licor: min. 45 g/l of res. sugar.
Maximum SO2
- Dry Red: 150 mg/l
- Sparkling Wine: 185 mg/l
- Dry White/Sweet Red: 200 mg/l
- Sweet White: 250 mg/l
Additional Requirements
- Vino Dulce Clásico is produced from over mature or „sunned“ Moscatel or Malvasía grapes.
- Vin de Licor: is produced from over mature or „sunned“ Moscatel or Malvasía grapes. Fermentation is arrested by the addition of distilled alcohol of vinous origin.
Minimum Pressure
- Vino Espumoso: 3.5 atm
Elevation
- 400m – 1700m
Minimum/Maximum Planting Density
- Traditional Parral (Pergola) training: 800 – 2200 vines per hectare
- Irregular Head Trained (en vaso): 1200 – 2500 vines per hectare
- Espaldera/Parral Bajo/Vaso Entutorado/Guyot/Cordón Royal: 1600 – 3500 vine per hectare
Maximum Yields
- Traditional Parral (Pergola) training: 20 tons/ha
- Irregular Head Trained (en vaso): 10 tons/ha
DO Established
- 1995 (last updated 2014)
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