Gran Canaria DO

Region

Communes of Production

Subzones

Hectares Under Vine (2010)

Styles Produced

Authorized Grapes

Blanco:
- Recommended: Albillo Criollo, Bermejuela (Marmajuelo), Forastera Blanca, Doradilla, Güal, Malvasía Aromática, Malvasía Volcánica, Moscatel de Alejandría, Sabro, Verdello, Vijariego Blanco or Diego.
- Authorized: Bastardo Blanco (Baboso Blanco), Breval, Burrablanca, Listán Blanco de Canarias, Pedro Ximénez, Torrontés.
  - The variety Breval may be utilized but not replanted
Tinto:
- Recommended: Castellana Negra, Listán Negro (Almuñeco), Malvasía Rosada, Negramoll, Tintilla
- Authorized: Bastardo Negro (Baboso Negro), Listán Prieto, Moscatel Negro, Vijariego Negro

Authorized Labeling Terminology

Minimum Potential / Actual Alcohol

Vino Blanco/Vino Rosado/Vino Espumoso: 10%
Vino Tinto: 11%
Vino Dulce Clásico: 12% at harvest (14% acquired, 16.5% potential after drying )
Vino de Licor: 12% at harvest (15% acquired 17.5% after fortification)

Minimum Acidity

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

Maximum SO₂

Additional Requirements

Vino Espumoso: made from white grapes only and done in the traditional method.
Vino Dulce Clásico: is to be made from grapes dried on the vine or „sunned“ and is to undergo a controlled fermentation not exceeding 25° C

Minimum Pressure