La Palma DO

Region

Communes of Production

Subzones

Hoyo de Mazo (Breñas): Santa Cruz de La Palma, Breña Alta, Breña Baja, Villa de Mazo.
Fuencaliente: Fuencaliente, Los Llanos, El Paso, Tazacorte
Subzona Norte (Puntallana-Barlovento): Tijarafe, Puntagorda, Garafía, Barlovento, San Andrés y Sauces, Puntallana

Hectares Under Vine (2010)

Styles Produced

Vino Blanco
Vino Rosado
Vino Clarete
Vino Tinto
Vino de Tea (White, Rosé, Red)
Vino Naturalmente Dulce
Vino Espumoso
Vino de Aguja
Vino de Licor
Varietal Wine: (min 85% of the stated varietal)
- Vino Negramoll
- Vino Malvasía Seco
- Vino Malvasía Dulce

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 o 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

Minimum Potential / Actual Alcohol

Vino Blanco/Vino de Aguja/Vino Rosado/Vino Clarete/Tintos/Espumoso/Malvasia Secos/Negramoll: 10%
Vino de Tea
- Blancos: 11% – 14.5%
- Rosados: 11% – 13%
- Tintos: 12% – 14%
Vinos Naturalmente Dulces/Malvasías Dulce: 13%
Vino de Licor: 15% (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 Clarete: mixture of red and white grapes. Minimum 25% of the blend must be red grapes which have been fermented on the skins. May also be non-vintage.
Vino de Tea: wines come from the northern sub zone of the island. Must spend a minimum 6 months in Canary Pine (Pinus Canariensis) vessels.
Vino Espumoso is to be made in the traditional method and must spend a minimum of 9 months on the lees. The base wine must have a minimum 9% alc and maximum 12% alc prior to the secondary fermentation.

Minimum Pressure