DO/DOP Regulations
Region
- Castilla-La Mancha
Hectares Under Vine (2010)
- 25,433
Styles Produced
- Blanco (Seco, Semiseco, Semidulce, Dulce)
- Blanco „Fermentado en Barrica“
- Rosado: min. 25% red varieties (Seco, Semiseco, Semidulce, Dulce)
- Tinto: min. 85% red varieties (Seco, Semiseco, Semidulce, Dulce)
- Tinto „Tradicional“: min. 50% authorized red varieties
- Vino Espumoso (Blanco and Rosado)
Authorized Grapes
- Blanco:
- Airén, Macabeo, Chardonnay, Sauvignon Blanc, Moscatel de Grano Menudo, Verdejo
- Tinto:
- Cencibel (Tempranillo), Cabernet Sauvignon, Garnacha, Merlot, Petit Verdot, Syrah
Minimum Alcohol
- Blanco: 11%
- Rosado: 11.5%
- Tinto Tradicional: 12%
- Tinto: 12.5%
- Vino Espumoso: 11%
Aging Requirements
- Crianza (Tinto only):
- Wines must be aged for a min. 2 years, including at least 6 months in oak (max. 330 liter barrels)
- Reserva (Tinto only):
- Wines must be aged for a min. 3 years, including at least 1 year in oak
- Gran Reserva (Tinto only):
- Wines must be aged for a min. 5 years, including at least 18 months in oak
- Roble:
- Wines must be aged for a min. 45 days (Blanco) or 90 days (Tinto) in Bordeaux barrels
Residual Sugar
- Seco: max. 4 g/l residual sugar
- Semiseco: 4-12 g/l residual sugar
- Semidulce: 12-45 g/l residual sugar
- Dulce: min. 45 g/l residual sugar
Minimum/Maximum Planting Density
- 1,200/3,200 vines per hectare
Maximum Yields
- White Grapes: 7,500 kg/ha, 70 liters/100 kg
Red Grapes: 6,000 kg/ha, 70 liters/100 kg
Principal Soils
- Chalk bedrock
DO Established
- 1932
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