DO/DOP Regulations
Region
- Catalonia (Catalunya)
Hectares Under Vine (2013)
- 314
Styles Produced
- 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
- (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend)
Authorized Grapes
- Blanco:
- Recommended: Pansa Blanca (Xarel·lo), Garnatxa Blanca
- Authorized: Chardonnay, Chenin Blanc, Macabeu, Malvasia, Moscatell de Gra Petit, Parellada, Picapoll Blanc, Sauvignon Blanc
- Tinto:
- Recommended: Garnatxa Negre
- Authorized: Cabernet Sauvignon, Garnatxa Peluda, Merlot, Monastrell, Pinot Noir, Samsó/Carinyena (Carignan), Sumoll, Syrah, Ull de Llebre (Tempranillo)
Minimum/Maximum Alcohol
- Blanco: 10.5-14.5%
- Rosado: 10.5-13.5%
- Tinto: 11.5-14.5%
- Vino de Aguja: 10.5-12.5%
- Vino Espumoso: 10.8-12.8%
- Vino de Licor/Rancio/Mistela/Dolce Natural: 15-20%
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
- 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
Maximum Yields
- White Grapes: 12 tons/ha, 70 liters/100 kg
- Red Grapes: 10 tons/ha, 70 liters/100 kg
DO Established
- 1953
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