DO/DOP Regulations
Region
- Tenerife (Canary Islands)
Communes of Production
- Arafo, Candelaria, Güímar
Hectares Under Vine (2010)
- 570
Styles Produced
- Vino Blanco
- Vino Rosado
- Vino Tinto
- Vino de Licor
- Vino Espumoso de Calidad
- Vino de Aguja
- Vino de Aguja Gasificado
- Mosto de Uva Parcialmente Fermentado
- Vino Dulce Clásico
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: Listán Blanco de Canarias, Pedro Ximénez, Torrontés, Burrablanca
- Tinto:
- Recommended: Castellana Negra, Listán Negro(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
- DO / Noble / Añejo / Viejo / Crianza / Clásico / Reserva / Gran Reserva
Minimum Potential / Actual Alcohol
- Vinos de Aguja/Vino de Aguja Gasificado: 7%
- Mosto de Uva Parcialmente Fermentado: 8%
- Vino Blanco Semi-Seco/Vino Blanco Semi-Dulce/Vino Espumoso de Calidad: 10%
- Vino Blanco Seco/Vino Rosado: 11%
- Vino Tino: 12% (11.5% is permitted for those wines which utilize carbonic maceration)
- Vino Blanco Dulce: 13.5%
- Vino Dulce Clásico: 15%
- Vinos de Licor: 15% (17.5% after fortification)
Minimum Acidity
- 4.5 g/l
- 4 g/l is permitted for those wines which utilize carbonic maceration
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
- Vino Dulce Clásico: requires a minimum 55 g/l residual sugar.
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
- Vino Dulce Clásico is produced from over mature or „sunned“ grapes.
Minimum Pressure
- Vino Espumoso: 3.5 atms
Elevation
- vineyards are found between 300m – 1700m with the best production being found above 800m
Minimum/Maximum Planting Density
- Pie y brazos bajos en rastra (cordón trenzado (rasta)): 800 – 2200 vines per ha.
- Vaso Irregular (Goblet): 1600 – 2500 vines per ha.
- Parrales en plano horizontal (Pergola): 250 – 500 vines per ha.
- „Guyot“ or „Cordón Royal“: 2000 – 6250 vines per ha.
Maximum Yields
- Trained in traditional fashion on the edges of the plot: 30 tons/ha
- Trained in modern methods: 10 tons/ha
DO Established
- 1995 (last updated 2011)
Links