DO/DOP Regulations
Region
- Catalonia (Catalunya)
Hectares Under Vine (2013)
- 19,242
Styles Produced
- Blanco / Blanc
- Rosado / Rosat
- Tinto / Negre
- Vino Dulce Natural / Vi Dolç Natural: Vi de Licor, grapes harvested at a min. must weight of 240 g/l
- Vino Dulce de Uva Sobremadurada (Vi Dolç di Raïm Sobremadurat): Vi de Licor made from overripe grapes
- Vino Aguja / Vi d’Agulla: (semi-sparkling, 1-2.5 bars of pressure)
- Vino Espumoso / Vi Escumós: made by traditional method, min. 3.5 bars of pressure
- (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend)
Authorized Grapes
- Blanco:
- Macabeu, Xarel·lo, Parellada, Subirat Parent (Malvasia), Moscatell d’Alexandria, Moscatell de Gra Petit, Malvasia de Sitges, Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer, Chenin Blanc
- Tinto:
- Ull de Llebre (Tempranillo), Garnatxa Negre, Samsó/Carinyena (Carignan), Monastrell, Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Syrah, Merlot
Minimum/Maximum Alcohol
- Blanco/Rosado: 11-15%
- Tinto: 12-15%
- Vino Dulce Natural: 15-22%
- Vino Dulce Natural de Uva Sobremadurada: min. 12%
- Vino de Aguja: 9.5-12.5%
- Vino Espumoso: 11-12.5%
Aging Requirements
- Crianza:
- Blanco/Rosado: min. 18 months, including at least 6 months in oak
- Tinto: min. 24 months, including at least 6 months in oak
- Reserva:
- Blanco/Rosado: min. 24 months, including at least 6 months in oak
- Tinto: min. 3 years, including at least 1 year in oak
- Gran Reserva:
- Blanco/Rosado: min. 4 years, including at least 6 months in oak
- Tinto: min. 5 years, including at least 24 months in oak
- Vino Espumoso: min. 12 months prior to disgorgement
- Vino Espumoso „Premium“: min. 18 months prior to release
- Vino Espumoso „Reserva“: min. 24 months prior to release
Minimum/Maximum Planting Density
- 1,800/4,500 vines per hectare
Maximum Yields
- White Grapes: 12 tons/ha, 66 liters/100 kg
- Red Grapes: 9 tons/ha, 70 liters/100 kg
DO Established
- 1960
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