DO/DOP Regulations
Region
- Canary Islands
Communes of Production
- Island wide
Hectares Under Vine (2010)
- 1963
Styles Produced
- Vino Blanco
- Vino Rosado
- Vino Tinto
- Vino Uva Sobremadurada
- Vino de Licor
- Vino Espumoso de Calidad/Vino Espumoso
Authorized Grapes
- Blanco:
- Recommended:Albillo Criollo, Gual, Malvasía Volcánica, Moscatel de Alejandría, Vijariego Blanco or Diego, Verdello
- Authorized: Burrablanca, Breval, Listán Blanco de Canarias, Pedro Ximénez, Torrontés
- Tinto:
- Recommended: Listán Negra(Almuñeco), Negramoll, Malvasía Rosada, Tintilla
- Authorized: Bastardo Negro (Baboso Negro), Cabernet Sauvignon, Merlot, Moscatel Negro, Pinot Noir, Ruby Cabernet, Syrah Tempranillo, Vijariego Negro
Authorized Labeling Terminology
- DO / Noble / Añejo / Viejo / Crianza / Clásico / Reserva / Gran Reserva
Minimum Potential / Actual Alcohol
- Vino Blanco/Vino Rosado/Vino Tino: 9%
- Vino Espumosos/Espumosos de Calidad: 10%
- Vino Uva Sobremadurada: 13%
- Vino de Licor: 15%
Minimum Acidity
- 3.5g/l
- Vino Espumosos/Vino Espumosos de Calidad: 5.5%
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
- Espumoso wines are made from a min. 85% Malvasía and Moscatel and aged for a min. 9 months on the lees.
- Vino Dulce Clásico is produced from „sunned“ Moscatel or Malvasía grapes.
Minimum Pressure
- Vino Espumoso : 3.5 atms
Elevation
- 400m – 1700m
Maximum Planting Density
- 3000 vines per hectare
Maximum Yields
- 7 tons/ha
DO Established
- 1993 (last updated 2014)
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