DO/DOP Regulations
Region
- Canary Islands
Communes of Production
- Island wide
Hectares Under Vine (2010)
- 121
Styles Produced
- Vino Blanco
- Vino Rosado
- Vino Tinto
- Vino Tinto Maceración Carbónica
- Vino de Licor
- Vino Espumoso
- Vino Naturalmente Dulce
- Vino Blanco/Rosado Tradicional:
- Varietal wine:
- Forastera Blanca
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, Listán Blanco de Canarias, Pedro Ximénez, Torrontés
- The variety Bastardo Blanco (Baboso Blanco) 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, Cabernet Sauvignon, Merlot, Pinot Noir, Ruby Cabernet, Syrah, Tempranillo
- Vino Blanco Traditional / Vino Rosado Traditional: made from minimum 90% white grapes of which 90% must be Forastera
Authorized Labeling Terminology
- DO / Noble / Añejo / Viejo / Crianza / Clásico / Reserva / Gran Reserva
Minimum Potential / Actual Alcohol
- Vino Blanco: 10.5%
- Vino Rosado/Vino Espumoso: 11%
- Vino Tinto/Vino Tinto Maceración Carbónica/Forastera Blanca: 12%
- Vino Naturalmente Dulce: 15.5% (13% acquired)
- Vino Blanco/Rosado Tradicional: 13% (max. 17%)
- Vino de Licor: 15% (17.5% after fortification)
Minimum Acidity
- 4.5 g/l
- Vino Tinto Maceración Carbónica: 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
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 Naturalmente Dulce is produced from over mature or „sunned“ grapes.
Minimum Pressure
- Vino Espumoso: 3.5 atm
Maximum Planting Density
- 4000 vines per hectare
Maximum Yields
- 12 tons/ha
DO Established
- 2003 (last updated 2014)
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