Valle de la Orotava DO

Region

Communes of Production

Hectares Under Vine (2010)

Styles Produced

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: Bastardo Blanco (Baboso Blanco), Listán Blanco de Canarias, Pedro Ximénez, Torrontés, Brevel, 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

Minimum Acquired / Actual Alcohol

Vino Blanco/Vino Rosado: 10.5% / 11.12%
Vino Tinto: 11% / 11.62%
Vino de Licor: 15% / 18.24%
Vino Dulce Clásico: 15% / 17.65%
Vino Espumoso/Vino Espumoso de Calidad/Vino Espumoso Aromático de Calidad: 10%
- Minimum alcohol by volume for the base wine for Vino Espumoso and Vino Espumoso de Calidad may not be less than 8.5% after the primary fermentation and not less than 9.5% after the secondary fermentation.

Minimum Acidity

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

Additional Requirements

Vino Tinto may also be produced by carbonic maceration.
The following grapes may not be used to make varietal wines: Cabernet Sauvignon, Merlot, Pinot Noir, Ruby Cabernet, Syrah and Tempranillo.

Minimum Pressure