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Flashcards in Spain Deck (69):
1

Define the following terms for Spanish DOP wines:

Noble:
Añejo:
Viejo:

Noble: 18 months aging in a cask of less than 600 L or bottle
Añejo: 24 months aging in a cask of less than 600 L or bottle
Viejo: 36 months aging, demonstrates marked oxidative character

2

Which river flows on a southeasterly course toward the Mediterranean, passing though the historic Rioja DOCa and what is the name of its tributary that Rioja is named after?

Ebro River and its tributary, the Oja.

3

What are the sub zones of Rias Baixas DO?

Val do Salnés
Ribeira do Ulla
Soutomaior
O Rosal
Condado do Tea

4

Ribeiro DO is located along what river?

Miño River

5

What are the sub regions of Ribeira Sacra

Amandi
Chantada
Quiroga-Bibei
Riberas do Sil
Riberas do Miño

6

What is the southernmost DO in Galicia?

Monterrei DO

7

What is Galicia’s easternmost zone?

Valdeorras DO

8

What DO is located directly north of Ribera del Duero?

Arlanza DO

9

What DO is located to the West of Ribera del Douro?

Cigales DO

10

What are the aging requirements in Ribera del Douro?

Crianza wines must age for two years prior to release (including one year in cask), Reserva wines must age for three years prior to release (including one year in cask), and Gran Reserva wines must age for a minimum two years in cask and three years in bottle, for a total of five years. Rosados and red wines that do not fulfill the minimum aging requirement for crianza are considered vino joven, or young wines. Most commercial rosados today are vino joven .

11

What is the name for the mix of black slate and quartzite found in Priorat?

Llicorella

12

What is Vino de Pueblo?

Village category for Priorat established in 2009.

13

Priorat DOQ is almost entirely surrounded by what DO?

Montsant DO

14

What are the aging requirements for Cava?

nine months for basic bottlings, fifteen months for reserva, and thirty months for gran reserva

15

What are the autonomías (autonomous communities) of Spain?


Andalucía
Aragón
Asturias
Balearic Islands
Basque Country/País Vasco
Canary Islands
Castilla-La Mancha
Castilla y León
Catalonia (Catalunya)
Extremadura
Galicia
La Rioja
Madrid
Murcia
Navarra
Valencia

16

What is a Vino de Pago (VP)?

VPs are single-estate appellations. If the VP is located within an existing DO, VP appellation requirements must be stricter than those of the larger DO. Estates may apply for a VP after 10 years of production. Wines must be estate-bottled.

17

What are the Pagos of Castilla-La Mancha?

Dominio de Valdepusa
Finca Élez
Guijoso
Dehesa del Carrizal
Campo de la Guardia
Florentino
Casa del Blanco
Calzadilla

18

What are the Pagos of Navarra (Tierra Estella)?

Arínzano
Prado de Irache

19

What are the Pagos of Navarra (Valdizarbe)?

Otazu

20

What are the Pagos of Valencia (Utiel-Requena)?

El Terrerazo
Los Balagueses
Chozas Carrascal

21

What are the Pagos of Cariñena?

Aylés

22

What are the DOs of Andalucía?


Condado de Huelva DO
Jerez-Xérès-Sherry DO and Manzanilla Sanlúcar de Barrameda DO
Málaga DO
Montilla-Moriles DO
Sierras de Málaga DO



23

What are the VCIGs of Andalucía?

Granada VCIG
Lebrija VCIG

24

Aging for Jerez-Xérès-Sherry DO must be carried out where?

Jerez de la Frontera, Sanlúcar de Barrameda, or El Puerto de Santa María

25

Aging for Manzanilla Sanlúcar de Barrameda DO must be carried out where?

Sanlúcar de Barrameda

26

What are the styles produced Jerez-Xérès-Sherry DO and Manzanilla Sanlúcar de Barrameda DO?


Vino Generoso: dry in style (max. 5 g/l of residual sugar)
Fino: matured by biological aging
Amontillado: mature Fino, oxidative aging follows biological aging
Palo Cortado: a Fino, redirected toward oxidative aging during the second classification
Oloroso: matured by oxidative aging
Manzanilla Vino Generoso
Fina
Pasada (Fino-Amontillado style)
Olorosa
Vino Generoso de Licor: Vino Generoso blended with Vino Dulce Natural or concentrated must
Dry: 5-45 g/l residual sugar
Medium: 5-115 g/l residual sugar, usually produced from Amontillado
Pale Cream: 45-115 g/l residual sugar, usually produced from Fino
Cream: 115-140 g/l residual sugar, usually produced from Oloroso

Vino Dulce Natural: naturally sweet wine fortified after partial fermentation of "sunned" (soleo) grapes, often bottled varietally as Pedro Ximénez or Moscatel

27

What are the aging requirements for Jerez-Xérès-Sherry DO and Manzanilla Sanlúcar de Barrameda DO?


All wines must be aged in solera for a min. 2 years prior to release (prior to 2010, wines were aged for a minimum of 3 years)
Sherry with Certified Age Designation: only Amontillado, Oloroso, Palo Cortado, and Pedro Ximénez Vino Dulce Natural are authorized
VOS (Vinum Optimum Signatum/Very Old Sherry): min. 20 years average age
VORS (Vinum Optimum Rare Signatum/Very Old Rare Sherry): min. 30 years average age

28

What pruning system do they use in Jerez-Xérès-Sherry DO and Manzanilla Sanlúcar de Barrameda DO?

vara y pulgar ("stick and thumb")

29

What are the principal soils of Jerez-Xérès-Sherry DO and Manzanilla Sanlúcar de Barrameda DO?

albariza (limestone)
barros (clay)
arenas (sand)

30

What are the sub zones of Malaga DO?

Axarquía
Montes de Málaga
Manilva
Norte
Serrania de Ronda

31

Malaga DO styles, grapes, and minimum alcohol:

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 Transañejo: 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

32

What is Arrope and Pantomima?

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.

33

What is the sub zone for Montilla-Moriles DO?

Montilla-Moriles Superior (higher concentration of albariza)

34

Montilla-Moriles DO regulations

Styles Produced:

Vino Generoso (not always fortified)
Fino
Amontillado
Oloroso
Palo Cortado
Raya: similar to, but less quality than Oloroso
Ruedos: Raya style without aging

Vino Dulce Natural (fortified)
Pedro Ximénez: min. 272 g/l must weight
Moscatel: min. 212 g/l must weight
Blanco

Authorized Grapes:

Recommended: Pedro Ximénez (planted in approximately 75% of the DO vineyards)
Authorized: Layren (Airén), Baladí (Verdejo), Moscatel, Torrontés

Minimum/Maximum Alcohol:

Blanco (without aging): 10/12%
Blanco (with aging): 13%
Fino: 15-17.5%
Amontillado: 16-22%
Oloroso: 16-18% (up to 20% with age)
Palo Cortado: 16-18%
Raya: 16-20%
Rueda: 14%

Aging Requirements:

Aged Blanco Wines: min. 1 year in oak
Vino Generoso: min. 2 years in oak (solera)

Maximum Planting Density: 3,600 vines per hectare
Maximum Yields:

Montilla-Moriles Superior: 60 hl/ha
Other Vineyards: 80 hl/ha
70 liters/100 kg

Principal Soils:
DO Established: 1945

35

What is the sub zone for Sierras de Málaga DO?

Serranía de Ronda

36

Sierras de Málaga DO regulations

Styles Produced: (wines may be labeled by authorized varieties if the variety is present as a min. 85% of the blend)

Blanco
Rosado
Tinto

Authorized Grapes:

Blanco:
Recommended: Chardonnay, Pedro Ximénez, Moscatel de Alejandría, Moscatel de Grano Menudo (Moscatel Morisco), Sauvignon Blanc, Macabeo
Authorized: Lairén (Airen), Doradilla
Tinto:
Recommended: Romé, Cabernet Sauvignon, Merlot, Syrah, Tempranillo
Authorized: Garnacha, Cabernet Franc, Pinot Noir, Petit Verdot

Minimum/Maximum Alcohol:

Blanco: 10-15%
Rosado: 11-15%
Tinto: 12-15%

Aging Requirements:

Crianza: min. 2 years, including at least 6 months in oak (all wines)
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. 24 months in oak and 36 months in bottle

Minimum/Maximum Planting Density: 800/5,000 vines per hectare
Maximum Yields:

Pedro Ximénez and Moscatel: 11.5 tons/ha
Other White Grapes: 12 tons/ha
Red Grapes: 9 tons/ha
Serranía de Ronda (white and red grapes): 9 tons/ha (manual harvest required)
70 liters/100 kg

Principal Soils:
DO Established: 2001

37

What are the DOs of Aragón?

Campo de Borja DO
Calatayud DO
Cariñena DO
Somontano DO

38

Campo de Borja DO regulations

Styles Produced:

Blanco (Seco, Semiseco, Semidulce, Dulce)
Rosado (Seco, Semiseco, Semidulce, Dulce)
Tinto (Seco, Semiseco, Semidulce, Dulce)
Vino de Licor (Moscatel)
Vino Espumoso
Vendimia Tardía

Authorized Grapes:

Blanco: Macabeo, Moscatel de Grano Menudo, Moscatel de Alejandría, Chardonnay, Garnacha Blanca, Sauvignon Blanc, Verdejo
Tinto: Garnacha, Tempranillo, Mazuela, Cabernet Sauvignon, Merlot, Syrah, Garnacha Tintorera

Minimum Alcohol:

Blanco/Rosado: 10%
Tinto: 11%
Vino de Licor: 15% (22% maximum)
Vendimia Tardía: 15% (13% acquired)

Aging Requirements:

Noble / Añejo / Viejo / Crianza / Clásico / Reserva / Gran Reserva
Roble: Wines have been aged in oak (max. 600 liter capacity) for a min. 45 days (Blanco) or a min. 90 days (Tinto)
Vino de Licor: Wines must be aged for a min. 2 years, including at least 18 months in oak.

Minimum/Maximum Planting Density: 1,500/4,000 vines per hectare
Maximum Yields:

White Grapes: 8,000 kg/ha, 70 liters/100 kg
Red Grapes: 7,000 kg/ha, 70 liters/100 kg

Principal Soils: chalk and clay
DO Established: 1980

39

Calatayud DO regulations

Styles Produced:

Blanco (Seco, Semiseco, Semidulce, Dulce)
Rosado (Seco, Semiseco, Semidulce, Dulce)
Tinto (Seco, Semiseco, Semidulce, Dulce)
Blanco, Tinto, and Rosado wines may be produced by carbonic maceration
Blanco, Tinto, and Rosado wines may be dry, semiseco, semidulce, or dulce
Vino de Licor: only Garnacha Tinta, Macabeo, and Moscatel de Alejandria are authorized for fortified wine production.
Vino Naturalmente Dulce
Vino Espumoso
Vino de Aguja (semi-sparkling)
"Viñas Viejas": old vine designation, wines must come from vineyards of at least 35 years of age
Calatayud Superior: min. 85% old vine Garnacha Tinta (min. 50 years of age)

Authorized Grapes:

Blanco: Macabeo, Malvasía, Chardonnay, Garnacha Blanca, Gewürztraminer, Sauvignon Blanc, Moscatel de Alejandria
Tinto: Bobal, Cabernet Sauvignon, Garnacha Tinta, Mazuela, Merlot, Monastrell, Tempranillo, Syrah

Minimum Alcohol:

Blanco: 10.5%
Rosado: 11.5%
Tinto: 12.5%
Vino de Licor: 15% (max. 22%)
Vino Espumoso: 10.5%
Calatayud Superior: 14%

Aging Requirements:

Noble / Añejo / Viejo / Crianza / Clásico / Reserva / Gran Reserva
Calatayud Superior: Wines must be aged for a min. 6 months in new or second use barriques, and they may not be released prior to 10 months after the harvest date.
Vino de Licor: Wines must be aged for a min. 2 years, including at least 18 months in oak.

Minimum/Maximum Planting Density: 1,300/4,500 vines per hectare
Maximum Yields:

White Grapes: 8,000 kg/ha, 70 liters/100 kg
Red Grapes: 7,000 kg/ha, 70 liters/100 kg
"Viñas Viejas": 4,500 kg/ha

Principal Soils: Brown limestone
DO Established: 1989

40

Cariñena DO regulations

Styles Produced:

Blanco (Seco, Semiseco, Semidulce, Dulce)
Rosado (Seco, Semiseco, Semidulce, Dulce)
Tinto (Seco, Semiseco, Semidulce, Dulce)
Blanco, Tinto, and Rosado wines may be produced by carbonic maceration
Blanco, Tinto, and Rosado wines may be dry, semiseco, semidulce, or dulce
Vino de Licor: Moscatel de Alejandría, Garnacha Tinta, and Macabeo only
Vino Naturalmente Dulce
Vino Espumoso
Vino de Aguja (semi-sparkling)

Authorized Grapes:

Blanco: Chardonnay, Garnacha Blanca, Macabeo, Parallada, Moscatel de Alejandría
Tinto: Cariñena (Mazuela), Garnacha Tinta, Cabernet Sauvignon, Juan Ibáñez, Tempranillo, Monastrell, Merlot, Vidadillo, Syrah

Minimum Alcohol:

Tinto/Blanco/Rosado: 9%
Vino de Licor: 15% (22% max.)
Naturalmente Dulce: 15% (13% acquired)
Vino Espumoso: 10%

Aging Requirements:

Noble / Añejo / Viejo / Crianza / Clásico / Reserva / Gran Reserva

Minimum/Maximum Planting Density: 1,500/4,000 vines per hectare
Maximum Yields:

White Grapes: 9,000 kg/ha, 74 liters/100 kg
Red Grapes: 8,500 kg/ha, 74 liters/100 kg

Principle Soils: predominantly Miocene clay soils, with gravel, brown limestone, and slate

DO Established: 1932

41

Somontano DO regulations

Styles Produced:

Blanco (Seco, Semiseco, Semidulce, Dulce)
Rosado (Seco, Semiseco, Semidulce, Dulce)
Tinto (Seco, Semiseco, Semidulce, Dulce)
Vino de Licor
Vino Espumoso
Vino Naturalmente Dulce

Authorized Grapes:

Blanco: Chardonnay, Gewürztraminer, Garnacha Blanca, Alcañón, Riesling, Sauvignon Blanc
Tinto: Cabernet Sauvignon, Merlot, Tempranillo, Syrah, Garnacha Tinta, Moristel, Pinot Noir, Parraleta

Minimum Alcohol:

Blanco: 10%
Rosado: 11%
Tinto: 11.5%
Vino de Licor: 15% (22% max.)

Aging Requirements:

Noble / Añejo / Viejo / Crianza / Clásico / Reserva / Gran Reserva
Roble: Wines have been aged in oak (max. 600 liter capacity) for a min. 45 days (Blanco) or a min. 90 days (Tinto)

Minimum Planting Density: 1,500 vines per hectare
Maximum Yields:

White Grapes: 9,000 kg/ha, 70 liters/100 kg
Red Grapes: 8,000 kg/ha, 70 liters/100 kg

Principal Soils: limestone and clay
DO Established: 1984

42

What are the VCIGs of Asturias?

Cangas VCIG

43

What are the DOs of the Balearic Islands (Baleares)?

Binissalem DO
Pla i Llevant DO

44

What is the DOCa of Basque Country/País Vasco?

Rioja DOCa

45

What are the DOs of Basque Country/País Vasco?

Arabako Txakolina / Chacolí de Álava DO
Bizkaiko Txakolina/ Chacolí de Bizcaia DO
Getariako Txakolina / Chacolí de Guetaria DO

46

What are the sub zones of Rioja DOCa?

Rioja Alta (La Rioja)
Rioja Baja (Navarra)
Rioja Alavesa (País Vasco)

47

Rioja DOCa Aging Requirements:


Crianza Blanco/Rosado: min. 2 years, including at least 6 months in oak (remainder may be in bottle, oak or stainless steel)
Crianza Tinto: min. 2 years, including at least 1 year in oak
Reserva Blanco/Rosado: min. 2 years, including at least 6 months in oak (remainder must be in bottle or oak)
Reserva 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 (remainder must be in bottle or oak)
Gran Reserva Tinto: min. 24 months in oak and 36 months in bottle

48

Rioja DOCa Permitted Training Methods:

Cordon (single or double)
"en vaso" (bush vines)
"vara y pulgar"
Double Guyot (the latter may be used for all white varieties except Viura, Malvasía, and Garnacha Blanca.)

49

What provence is Getariako Txakolina / Chacolí de Guetaria DO located in?

Gipuzkoa

50

What are the DOs of the Canary Islands?


Abona DO
El Hierro DO
Gran Canaria DO
La Gomera DO
La Palma DO
Lanzarote DO
Tacoronte-Acentejo DO
Valle de Güímar DO
Valle de la Orotava DO
Ycoden-Daute-Isora DO

51

What are the sub zones of La Palma DO?


Hoyo de Mazo (Breñas): Santa Cruz de La Palma, Breña Alta, Breña Baja, Villa de Mazo.
Fuencaliente: Fuencaliente, Los Llanos, El Paso, Tazacorte
Subzona Norte (Puntallana-Barlovento): Tijarafe, Puntagorda, Garafía, Barlovento, San Andrés y Sauces, Puntallana

52

What is the sub zone of Tacoronte-Acentejo DO?

Anaga

53

What are the DOs of Castilla-La Mancha?


Almansa DO
La Mancha DO
Manchuela DO
Méntrida DO
Mondéjar DO
Ribera del Júcar DO
Uclés DO
Valdepeñas DO


54

What are the DOs of Castilla y León?


Arlanza DO
Arribes DO
Bierzo DO
Cigales DO
Ribera del Duero DO
Rueda DO
Tierra de León DO
Tierra del Vino de Zamora DO
Toro DO

55

What are the provinces of production for Ribera del Duero DO?

Valladolid
Burgos
Soria
Segovia

56

What is "Fermentado en Barrica" signify in Rueda DO?

White wines that undergo fermentation for at least 3 months in oak casks of no more than 600 liters

57

What are the aging requirements for Rueda DO?


Crianza:
Blanco/Rosado: Wines must be aged for a min. 18 months, including at least 6 months in oak (max. 330 liter barrels)
Tinto: Wines must be aged for a min. 2 years, including at least 6 months in oak (max. 330 liter barrels)
Reserva:
Blanco/Rosado: Wines must be aged for a min. 2 years, including at least 6 months in oak
Tinto: Wines must be aged for a min. 3 years, including at least 1 year in oak
Gran Reserva:
Blanco/Rosado: Wines must be aged for a min. 4 years, including at least 6 months in oak
Tinto: Wines must be aged for a min. 24 months in oak and a min. 36 months in bottle

Rueda Dorado: min. 4 years, including at least 2 years in wood

58

What are the aging requirements for Toro DO?


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

59

What is the DOCa (DOQ) of Catalonia?

Priorat DOCa

60

What are the DOs of Catalonia?


Alella DO
Cataluña DO
Cava DO
Conca de Barberá DO
Costers del Segre DO
Empordà DO
Montsant DO
Penedés DO
Plà de Bagés DO
Tarragona DO
Terra Alta DO
Vino Dulce de Hielo DO

61

Traditional grapes of Cava

Parellada, Macabeo, Xarel-lo

62

Cava sweetness levels


Brut Nature: 0-3 g/l
Extra Brut: 0-6 g/l
Brut: 0-12 g/l
Extra Dry (Extra Seco): 12-17 g/l
Dry (Seco): 17-32 g/l
Semi-Dry (Semi-Seco): 32-50 g/l
Sweet (Dulce): 50+ g/l

63

What are the Cava aging requirements?


Cava: min. 9 months on the lees
Reserva: min. 15 months on the lees
Gran Reserva: min. 30 months on the lees (Brut, Extra Brut, and Brut Nature only)

64

What are the sub zones of Costers del Segre DO?

Urgell
Garrigues
Pallars Jussà
Raimat
Artesa de Segre
Segrià
Valls de Riu Corb

65

What are the sub zones of Empordà DO?

Alt Empordà
Baix Empordà

66

What does "rubi" and "ámbar" signify with Garnatxa de l'Empordà?

Garnatxa de l'Empordà: Vino de Licor, designated "rubí" if made with Garnacha Tinta, or "ámbar" if made with Garnacha Blanca

67

What does "vino dulce natural" signify with Moscatell de l'Empordà?

min. must weight of 270 g/l

68

What is a Vino de Uvas Sobremadurada?

Vino de Licor made from over-ripe grapes (Blanco only)

69

What are the aging requirements for Empordà DO?


Crianza:
Tinto: min. 24 months, including at least 6 months in oak
Blanco/Rosado: min. 18 months, including at least 6 months in oak
Garnacha del Empordà: min. 3 years, including at least 1 year 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
Garnacha del Empordà: min. 5 years, including at least 4 years in oak
Gran Reserva:
Tinto: min. 24 months in oak and 36 months in bottle
Blanco/Rosado: min. 4 years, including at least 6 months in oak
Garnacha del Empordà: min. 8 years, including at least 6 years in oak

Vino de Guarda: Wines must be aged in oak for a min. 12 months
Vino de Licor Rancio: any Vino de Licor may be labeled "Rancio" with a min. 2 years aging in oak and a pronounced oxidative character