DO/DOP Regulations
Region
- Castilla-La Mancha
Hectares Under Vine (2013)
- 162,625
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
Minimum Alcohol
- Blanco/Rosado: 10.5%
- Tinto: 11.5%
- Vino Dulce Naturalmente: 15% (13% acquired)
Aging Requirements
- Roble: min. 60 days in oak (max. 600 liter capacity)
- Crianza / Reserva / Gran Reserva
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
- Vino Naturalmente Dulce: min. 45 g/l
Minimum/Maximum Planting Density
- En Vaso: 1,000/1,600 vines per hectare
- Trellised: 1,275/3,333 vines per hectare
Maximum Yields
- En Vaso: 10,000 kg/ha
- Trellised: 13,000 kg/ha
DO Established
- 1976
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