DO/DOP Regulations
Region
- Andalucía
Hectares Under Vine (2010)
- 1,320
Subzones
- Axarquía, Montes de Málaga, Manilva, Norte, Serrania de Ronda
Styles Produced
- Vino Seco (not fortified): min. 70% recommended grapes
- Vino de Uvas Sobremaduradas (not fortified): Sweet wines produced from overripe grapes
- Vino Dulce
- Vino Naturalmente Dulce: recommended grapes only, min. 300 g/l must weight
- Vino de Uvas Pasificadas Dulce (not fortified): Sweet wines produced from dried grapes.
- Vino de Licor (fortified Seco, Semiseco/Abocado, Semidulce, Dulce): min. 70% recommended grapes
- Dulce Vino de Licor includes the following categories:
- Vino Maestro: fresh grapes, fortified before fermentation starts
- Vino Dulce Natural: fresh grapes, fortified after fermentation starts with 4-7% naturally acquired alcohol, 212 g/l min. must weight
- Vino Tierno: „sunned“ grapes, fortified after fermentation starts, 350 g/l min. must weight (after „soleo“ drying process
Authorized Grapes
- Recommended: Pedro Ximénez, Moscatel de Alejandría, Moscatel de Grano Menudo (Moscatel Morisco)
- Authorized: Lairén, Doradilla, Romé (Romé is the only red grape authorized.)
Minimum/Maximum Alcohol
- Vino Seco: 15% (minimum 15% potential alcohol)
- Vino de Licor Seco: 15-22% (minimum 15% potential alcohol)
- Vino de Licor Dulce: 15-22% (minimum 17.5% potential alcohol)
- Vino de Licor Dulce Maestro: 15-16%
- Vino de Uvas Sobremaduradas Dulce: 12% (minimum 16% potential alcohol)
- Vino de Uvas Sobremaduradas Naturalmente Dulce: 13% (minimum 17% potential alcohol)
- Vino de Uvas Pasificadas Dulce: 10% (minimum 18% potential alcohol)
Residual Sugar Levels
- Vino Seco: max. 4 g/l
- Vino de Licor Seco: less than 45 g/l
- Vino de Licor Semiseco: 12-45 g/l
- Vino de Licor Semidulce: 45-140 g/l
- Vino de Licor Dulce: min. 45 g/l
- Vino de Licor Dulce Maestro: min. 100 g/l
- Vino de Uvas Sobremaduradas Dulce: min. 45 g/l
- Vino de Uvas Sobremaduradas Naturalmente Dulce: min. 80 g/l
- Vino de Uvas Pasificadas Dulce: min. 140 g/l
- Pajarete: 45-140 g/l (produced without the addition of arrope or pantomima)
- Pale Dry: max. 45 g/l (produced without the addition of arrope or pantomima)
- Pale Cream: 45-100 g/l (produced without the addition of arrope or pantomima)
- Cream/Dulce Crema: 75-125 g/l
- Sweet: min. 140 g/l
Aging Requirements for Vino de Licor
- Málaga Pálido: less than 6 months aging (also 100% recommended varietals)
- Málaga: min. 6 to 24 months in oak
- Málaga Noble: 24 to 36 months in oak
- Málaga Añejo: 36 to 60 months in oak
- Málaga Trasañejo: min. 60 months in oak
Color Indications
- Dorado/Golden: Produced without the addition of arrope
- Rojo Dorado/Rot Gold: Produced with the addition of up to 5% arrope
- Oscuro/Brown: Produced with the addition of between 5-10% arrope
- Color: Produced with the addition of between 10-15% arrope
- Negro/Dunkel: Produced with the addition of at least 15% arrope
Other Label Indications
- Lágrima: A traditional style of Málaga Vino de Licor produced without any mechanical pressing.
- Lacrimae Christi: Lágrima wines aged a min. 2 years in oak.
- Pajarete: A traditional style of Málaga (Vino de Licor or Vino Naturalmente Dulce) produced without the addition of arrope.
- Vendimia Asoleada: Wines produced solely from Pedro Ximénez and/or Moscatel dried through the „soleo“ method.
Minimum/Maximum Planting Density
- 800/5,000 vines per hectare
Maximum Yields
- 12,000 kg/ha, 70 liters/100 kg
Definitions
- Arrope: Concentrated grape must heated and reduced to one-third of its original volume.
- Pantomima: Concentrated grape must heated and reduced to 50% of its original volume.
DO Established
- 1935
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