DO Almansa
The magnificent moorish castle Castillo de Almansa guards the vine-growing area DO Almansa that is a transitional area between Iberian plain Meseta and the Mediterranean. Historically this has been a very important area defending the old kingdoms of Castile and Aragon.
The climate is continental here at the edge of the Meseta although not as extreme as in its western neighbour La Mancha due to the Mediterranean influence. Annual rainfall is limited only 350 mm per year and the radical changes of daily temperatures, typical to Meseta, are present also here. The vineyards are concentrated on the plains surrounding the towns of Almansa and Bodete where the soil is calcareous and organically poor. They are located for the most part at the altitude of 700 meters although some vines are found as high as 1000 meters.
The main varieties are Garnacha Tintorera and Monastrell. Cencibel, as Tempranillo is called in Almansa, and other new varieties are planted in increasing quantities. The best wines are traditionally produced from the mixture of Garnacha Tintorera and Monastrell. Presently Syrah can be found more often in the best wines.
Traditionally the full bodied wines that were produced in DO Almansa were sold without bottling. That was the case commonly until the mid 90´s 30 years after the DO statues was obtained in 1966. These days some innovative bodegas have brought with them new production techniques and technology. Nevertheless, the transition has not been completed yet and, for example, it is still common to use concrete-plastic vessels to ferment wine.
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DO Bierzo
The region of Bierzo, which is also called as the gate to Galicia, has been blessed with a climate that makes it one of the most fertile regions of Spain. The vineyards that lie in the height of 450-1000 meters are mostly found in the long and sheltered Sil Valley where mountain-sides prevent the spring frosts. This, combined with the rains that come from Atlantic, and the sun of Castilla, evokes a micro-climate which is the most stable of the regions of Castilla-León.
The main varieties are white Palomino (15%) and red Mencía, the production of which takes up about 65% of the whole cultivation area. All the red wines in Bierzo must have a minimum 75% of the Mencía variety. Another traditional variety in the region is Garnacha (5,5%) that is used mostly to add colour to the wine. However, new varieties are increasingly planted that are successful in the region but have been permissible to plant only recently, such as Tempranillo, Cabernet Sauvignon and Chardonnay.
Most nature of the light and fruity white wines have those that are produced of Godello. In Bierzo red wines have more character than the white wines. Red wines are intensively cherry-red, in the mouth they are fruity and characteristic to the variety (Mencía) that has a taste of red berries, such as raspberry and strawberry. When the wine ripens darker berries come out in the taste.
Thick-peeled, dark-violet Mencía is also known as Negra inside the region. This variety is thought to be an ancestor of Cabernet Franc that the early Roman colonisers brought from France and planted in Bierzo. However, Mencía as it is known nowadays is considered to originate from Bierzo. Earlier it was thought that it would not be possible to produce high-quality oak-aged wines in Mencía but since then young enologis of the region have proved the thought wrong. They have evoked wines that are elegant and fully preserving their fruity nature. The variety can be said to be “found again” among wine enthusiasts.
The year 2005 was the best possible in terms of quality (Consejo Regulador that observes the region granted the value “excelente” to it). Although the region suffered from drought like the rest of Spain, the cool summer nights brought about an excellent evolvement to the grapes’ acidity-sugar balance.
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DO Bullas
DO Bullas is the youngest DO area in Murcia although its traditions of vine cultivation are ancient. The production was aimed mainly to the bulk market when in the end of 1980s investments in to new technology were started. In 1994, being the last region in Murcia, Bullas was granted DO status.
Bullas covers a wide area, almost the whole eastern part of the province of Murcia. The land rises from south to north almost without any valley systems. The soil is very hard, but after being worked by machines, it is suitable for high quality wine cultivation.
The climate is Mediterranean but a little cooler than in the other DO areas of Murcia. Due to its mountainous nature especially the winters can be very cold. Major changes in daily temperatures are typical to DO Bullas. The main variety is Monastrell. Near half on the Monastrell production of Spain comes from Bullas. In Bullas wines have to be made at least 60% of Monastrell and no more than 40% of other allowed varieties: Tempranillo, Cabernet Sauvignon, Syrah, Merlot, Garnacha and Petit Verdot.
As in the other wine areas of Murcia the new type of wines in Bullas is fresher, fruitier, more balanced and less alcoholic than the traditional type. Export of the wines is currently not as big as in the other areas of Murcia due to lesser cultivation of internationally more interesting varieties that have been allowed just lately.
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DO Campo de Borja
From DO Navarra to the south the next vine-growing area that is situated in the valley of Ebro is DO Campo de Borja that got its DO status in 1980.
The vineyards are situated at an altitude of 350-700 meters declining from Sierra de Moncayo to the east. The composition of the soil varies from one altitude to another. The brown calcareous soil that is covered with gravel changes to more clayish and irony soil near the mountain Moncayo. Calcareous and well drained, it is well suited to vine-growing in the whole area.
The climate is, as in other areas of Aragon, continental. Typical are long hot summers and cold winters. The north-eastern cold and dry Cierzo-wind brings Atlantic influence. Average rainfall is limited in lower areas to 350 mm and in higher areas to 450 mm.
Until the 1970s wine was produced to bulk markets for mixing with other wines. It was not until DO status was granted that the bottling of wine started. In 1989 white wines were added to DO and in 1992 a renewal of regulations were concluded that allowed the addition of new varieties as Cabernet Sauvignon, Merlot and Syrah.
The main variety is Garnacha that is cultivated in the area of 5000 Ha from the total cultivation area of 7000 Ha. Administrating Consejo Regulador has even declared a campaign “Kingdom of Garnacha”.
Typical for a wine from DO Campo de Borja is its full and fresh, fruity nature. Garnacha brings notes of strawberry and raspberry. Macabeo that is the same variety as Viura in Rioja is used for making light and fresh young wines. Experiments for caskmaturing white wines have also been made.
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DO Cariñena
Cariñena is the biggest and the oldest DO-region of Aragonia and was among the first regions in Spain that received the DO-status (1932). The past decade has been a period of fast development, thanks to the fusions of small bodegas and cooperatives and developing wines into more modern direction. Wines have become bigger and burlier despite their lower alcohol content. Despite the innovations, the production of the traditional and famous rosés and muscatels has also continued.
Vineyards of the region are situated on the fields south from the Ebro river. The fields rise from 400 meters up to 800 meters when coming south. Red-brownish surface layer that contains limestone covers the loose, stony ground creating an advantegous environment for viticulture.
Climate in the region is continental. Temperatures vary between the 40 degrees heat in the summer and the coolness of winters under 10 degrees. The Northern cierzo-wind keeps the humidity low. In the summer temperature-changes between day and night help the grapes to preserve their intensive taste.
Although the region has given its name to the Cariñena-varietal the most important variety is Garnacha which covers 55% of the plantations. Both red- and rosé-wines are produced of this variety. Besides these, white Viura (20%) is cultivated. The white wines of the region are usually produced of at least 90% of Viura although increasingly new varieties such as Chardonnay are experimented. The cultivation of Tempranillo (15%) has increased as aging the wine has become more common. The amount of Garnacha that is used with Tempranillo is comparative to how long the wine is meant to age. Cabernet Sauvignon on the other hand has adapted to the region exceptionally well.
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DO Cava
Cava is a Spanish sparkling wine. The wine is named after the region, DO Cava. Most of the region of DO Cava is located in Catalonia, in the north-east of Spain. In Catalonia this region consists of parts of Barcelona, Penedès, Tarragona, Girona and Lleida. Over 95% of the Cavas are produced in Penedès and its most important production area is the town of Sant Sadurni d’Anoia and its nearby regions. Here is produced over 75% of all the Cavas in Penedès. Beside Catalonia other regions of DO Cava are in Rioja, Navarra, Valencia, Àlava, Badajoz and Cariñena.
The soil in DO Cava in Catalonia contains a lot of lime and is permeable to water. In Penedès the cultivations are situated at various altitudes which make it possible to cultivate many different varieties of grapes.
The Cava producers’ cultivations are located further from the Mediterranean Sea and are shielded by the Montserrat mountains that are located on the coast. However, the climate is the typical Mediterranean. Winters are sunny and mild and summers are pleasantly warm but not excessively hot for the grapes. This, combined with the rains distributed during the year, produces an optimum microclimate for vineyard cultivation and the ripening of grapes.
The roots of cultivating Cava go all the way to the 19th century when the technique of making Champagne was brought from France, the region of Champagne, to Catalonia. The viticulture of Catalonia has flourished since the mid 20th century, and many progressive wineries have utilized the technique of producing Champagne to produce better Cavas as well as other kinds of wines. Nowadays the best Cavas are on an equal level with quality Champagnes.
In the region many varieties are cultivated and experiments with new varieties are made constantly. However, the three most common white varieties are Macabeo, Xarel-lo and Parellada. Beside these white varieties such as Chardonnay and Subirat (known also as Malvasia Rioja) are popular. Of the red varieties the most used are Garnacha, Monastrell and Trepat.
Harvest time in DO Cava is from August to October. Grapes are normally picked by hand, so that the skins do not break before the onset of fermentation. This way it is possible to avoid oxidization of the grape ahead of time. In the region of Cava sweet as well as very dry Cavas are produced.
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DO Cigales
Just 45 km long DO Cigales is the smallest and the most traditional wine cultivation area of Castilla-León. Traditionally Cigales is known particularly as a producer of rosé-wines. These fresh, fruity and rich rosés, called “claret”, were considered already in the medieval times to be some of the best Spanish wines.
The region of Cigales is situated north from the Duero river and is split by the Pisuerga river. The climate in Cigales is slightly cooler than DO Toro and warmer than DO Ribera del Duero, the two closest regions. Characteristic to the region are big temperature-changes both between day and night and along the year. This helps to produce wines with a good structure and freshness.
Vineyards are located in the altitude of 700-800 meters on a plain. The soil consists of sand, silt, limestone and clay. On the surface is a coarse layer of stone that helps to preserve the warmth. Besides the climate- and soil factors the region benefits from the high age of its vines that can be even a hundred years.
Main variety in Cigales, like its near-by regions, is Tempranillo called Tinta del País which covers 70% of the cultivation area. Another significant red variety is Garnacha, 20%.
Traditionally the wine has been moved from the fermentation vats into clay-pots that are located underground to keep the temperature low. In modern production fermentation takes place in steel tanks. Since the mid-1980s vineyards have been re-cultivated and production practices have been developed both to ensure that the production of rosés is preserved and to produce red and white wines. As a result of the innovations the first DO Cigales reserva came on the market in 1994.
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DO Jumilla
The region of Jumilla that spreads into the provinces of Murcia and Albacete was earlier known as a producer of brutish, easily oxidized wines with high alcohol content. However, since the 20th century a few innovative producers have raised Jumilla to one of the most interesting wine regions in Spain.
A typical Jumillan wine is dark and intensive and it has nuances of dark, ripe fruits. Sandy, gravely ground with limestone and clay combined with a demanding dry climate help the main variety, Monastrell (80%), to evolve its aromas to its peak. Also the Syrah-variety evolves here a fruity and spicy nature maybe better than in any other DO region in Spain.
A late strike of the Phylloxera-pest in cultivations of Jumilla in 1989 led cultivation to a begin from an entirely new basis (in other parts of Spain Phylloxera did the trick already about a hundred years earlier). After the destruction, the vineyards of Jumilla were re-cultivated with original varieties such as Monastrell but also with imported varieties (for example Syrah and Merlot) to produce lighter and fruitier wines. Backdated harvest (less sugar in the grapes – less alcohol in the wine), technical progress like heat-controlled fermentation and investments in new devices, have created a new type of Jumillan wine. These wines are harmonic and toned without losing their traditional concentrated and ripe nature.
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DO Navarra
In the year of 1927 a DO area that would include both Rioja and Navarra began to be established in northern Spain. In 1933, though, when Navarra’s name appeared for the first time in the law of wine, Rioja had been separated to its own area. The Spanish Civil War that started in 1936 froze the plans for a long time and Consejo Regulador was formed at last in 1958.
Navarra’s DO area stretches from the central parts of the Pyrenees to the valley of the Ebro river, through a wide variety of landscapes. Vineyards start from the capital Pamplona, which is located in the centre of Navarra to the south. As the Pyrenees decline slowly to the plain of Ebro-river, the altitude changes from 560 meters to 250 meters. Vines are planted mainly in a brown limestone soil.
DO Navarra is divided in five sub-areas. The rivers running through the first four areas run to the river Ebro whereas southern Ribera Baja is situated on both sides of the river. Valdizarbe is a transitional area between the more humid northern Navarra and the semi-arid south. Western Tierra Estella has calcareous soil in the north that is of marine origin and it produces wines with personality. South is a transitional area with brownish calcareous oil leading to Ribera Alta. In the central Ribera Alta Brown calcareous soil dominates. The climate is dryer than in Tierra Estella. Eastern Baja Montaña has a soil that is yellowish or reddish and very calcareous. The climate of Ribera Baja is the driest of the five sub-areas. The average yearly amount of rain is 450mm compared to 683 mm in Baja Montaña. Nearly 30% of the whole production in DO Navarra is concentrated in this plain where dark limestone covers sandy soil. Most of the replanting has, however, been done in the cooler northern areas.
DO Navarra is an area of red wines. Traditional Garnacha is still cultivated in 32% of area. Tempranillo that used to be grown in the valley of Ebro has reclaimed its popularity and overtaken the production of Garnacha. There has also been intensive planting of newer varieties such as Cabernet Sauvignon and Merlot.
Until the 1980s Navarra was known mainly for its traditional rosé production. The development that has taken place in the last few years has mainly been due to the Navarra’s Institute of Viticulture and Winemaking. The institute has educated vine growers and wine producers and has continuously researched both winemaking and vine growing.
Navarra’s new image, the appearance of new bodegas, research and experiments with better varieties, the renewal of infrastructure and the dramatic rise of wine quality are among the factors that explain Navarra’s success in the last few years.
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DO Penedès
The region of Penedès that is located in Catalonia is considered to be the birth place of modern wine cultivation in Spain. The region has a lot of wine producers who have persistently concentrated on developing both cultivation and technical production of wines. Especially abroad the events of the wine-world of the region of Catalonia are closely followed and they are considered to be a meter of the state of wine production in all of Spain.
The production techniques of Spanish sparkling wine were introduced from France more than 100 years ago. However, before the phylloxera-attack mostly red wines were produced in Catalonia. When vines were reintroduced, mainly white varieties were planted. At the moment 2/3 of the cultivation area is still covered with white variety vines. Over half of the Catalonian still wines and Cavas are produced in Penedès.
The high technical standard of sparkling wine industry has been beneficial also in the production of white and red wines. The modernisation of still wines production began in the 1960s when experiments with French varieties started. For a long time, however, there was a concentration on the technical side of production and this meant wines that were technically satisfactory but without character. In the last years a constantly growing number of smaller bodegas has emerged, that have been able to make wines of high quality and personality. In the area of Penedès research about, for instance, integrated and organic growing methods, preserving native varieties and introducing new varieties is constantly made. An atmosphere that is open to innovations and the flexibility of business practices give wine producers a lot of room to move compared to most other areas of Spain. Penedès is much more than a stiff Demonacion de Origen.
Penedés is divided into three sub-areas depending on the climate.
1. Bajo Penedès. The area closest to the Mediterranean has the most humid and warm climate. Traditional Spanish varieties like Garnacha, Cariñena and Moscatell are grown there.
2. Medio Penedés. About 60% of the area’s grapes are produced here. Most part of the production is white varieties like Xarello and Macabeo. The area is separated from the coast by a line of relatively small hills and the climate is cooler than in Bajo Penedès but still mild. In Medio Penedès the planes and hill slopes are in 200-400 metres. Here in a mild climate such varieties as Chardonnay, Tempranillo and Merlot are grown.
3. Alto Penedès. In the cool climate on the hillslopes reaching to 800 metres the vineyards produce such varieties as Parellada, Riesling and Gewürztraminer.
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DO Rías Baixas
The most isolated of Spanish wine regions, Rías Baixas is located in the north-west corner of Spain. Celts settled there in the first century and Galicia has inherited their language and gastronomic culture.
The climate here is very different compared to other regions for its influence from the sea. Although for the most part of the year it is cool and moist, there is sufficient amount of sun during the summer to guarantee the well-being of white varieties.
The main variety is Albariño. It has a thick skin that prevents fungal diseases, which is a very important characteristic in a moist climate. On the other side of border in Portugal it is called Alvarinho and used to make better quality Vinho Verde.
Albariño covers 90% of the cultivation area in Rías Baixas. It is thought to have originated in the valley of Salnes where almost no other variety is cultivated. Rías Baixas divides in five different sub-zones. The oldest and most important is Val do Salnes. It is also the coolest and most moist due to the nearness of the Atlantic. Two other important areas are second largest and very rough Condado do Tea that is located in the hill-covered inland along the Mino river and O Rosal that lies along the same river.
Other varieties besides Albariño are Treixadura that is cultivated in Condado do Tea, Loureira in O Rosal that contains a high level of acids is most often mixed with Albariño.
Most of the wines from Rías Baixas contain 85-90% of Albariño. If it is defined only as a wine from Rías Baixas it contains at least 70% of Albariño and according to sub-area Loureiro, Torrentes, Caiño or Treixadura.
A typical wine from Rías Baixas has a golden yellow or lemonish colour, a very aromatic nature, lively acidity and extracty texture. They are usually made without barrel maturation and contain about 12% of alcohol. In the last few years it has become common to age the best wines even 8 months in vats so they develop a more refined and balanced nature. However almost all the wines from Rias Baixas should be enjoyed young, inside a few years.
The production has multiplied in the last 25 years. In 1980 they had only five bodegas but nowadays already over 200. The wine making used to be done in co-operatives where the grapes would be bought from farmers and the wines were bottled in huge bottleries. Originally it was going to be allowed to cultivate only the Albariño variety but because the tradition of making cuvee wines was strong it was decided to include also the traditionally grown varieties. The temporary name for the area (Albariño) was changed to Rias Baixas that means lower bays in Galician language.
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DO Ribera del Duero
The factors behind the success of Ribera del Duero are the combination of the soil, the climate and the varieties which gives it the basics to make great and complex wines. In this altitude (750-850m) Tempranillo grows thin skinned and acidic grapes that give both delicious young wines and wines that age to great Gran Reservas.
When Ribera del Duero received the DO status in 1982 many of the wineries were replanted and both small family bodegas and big enterprises invested in new technology. And at the same time the families that had been growing vines and selling the grapes elsewhere started to invest in their own cellars. A great influence has been also that the Consejo Regulador of the area has encouraged new research and development projects. Such projects have varied from computer based harvesting to alternative pesticides. This new collective knowledge has had a great influence on the quality of wine.
Ribera del Duero is located in the great Iberian plain and, as its name states, along the river Ribera. The area is 115 km long by 35 km wide. For the most part the soil consists of layers of sand containing silt or clay. Significant are also layers of limestone and merkel and calcareous concentrations. The soil varies exceptionally much so especially the products of smaller producers are highly personal.
The Golden Mile is the area that stretches along the river Duero starting in the west from Tudela de Duero and continues east to Peñafiel. The bodegas in this area are among the most famous in Spain and produce exclusive wines. The area’s bodegas include such names as Vega Sicilia, Pingus, Abadia Retuerta, Alion Mauro and Hacienda Monasterio. The exceptional climate has a great influence on the development of the wine and maturing of the grapes. Early rainfall varies from medium to low (450mm). Typical are dry summers when the temperature may rise above 40C and long cold winters temperature dropping as low as –18C. The climate is a mixture of continental and Mediterranean. Annual rate of sunshine hours is over 2400.
The main variety is Tempranillo that is very well suited to the conditions of the area. Other well suited red varieties are Garnacha and Cabernet Sauvignon and a little less suitable Merlot and Malbec. The red wines must contain Tempranillo or, as it is called here Tinta del Pais, at least 75%. Albillo is the most commonly cultivated white variety. Although Tempranillo is the main variety also in Rioja the wines of Ribera differ from it greatly. The reason is a shorter maturation period in small oak barrels. That way the wines become darker and the fruitiness reminds of more dark fruits than dark berries typical to Rioja wines. Presently many of the modern wines from Ribera and Duero contain a clear aroma of vanilla from new barrels.
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DOCa Rioja
DO Rioja is without doubt the most famous of Spanish wine regions. Without a few exceptions almost all significant red wines were produced in Rioja until 1980´s.
The quality of Riojas wines is based on environmental factors. The climate is a combination of Atlantic and Mediterranean influences. This delicate balance with mild temperatures, adequate rainfall and local frosts give basic favourable conditions for winemaking. The variation between years is high, though. A lot of famous traditional bodegas don’t cultivate their vines but instead buy the grapes from contract farmers and mix the wines according to the yearly needs. Presently these old and traditional bodegas need to compete with a new generation of winemakers.
Rioja was granted its DO status 1925 and DOCa status 1991. Rioja owes a lot to the winemakers from Bordeaux, France. When Phylloxera destroyed the French vineyards many winemakers came to Rioja to find new cultivation areas. The modern bodega developed after the model of French chateau. French winemaking techniques such as aging in small barrels were brought with them. Some of the finest Spanish wines are produced in Rioja although the quality varies greatly and the whole Rioja-style is being redefined. Rioja wines are based on Tempranillo variety that is mixed with Garnacha, Mazuelo and Graciano. White wines are based on Viura and for some extent Malvasia.
Rioja is divided in three sub-areas. As best areas are considered Rioja Alta and Rioja Alavesa.
1. Rioja Baja. Dry and warm mediterranean climate. Garnacha that can stand the heat better than Tempranillo is the main variety. The soil that contains a high amount of clay produces heavy and rustic wines.
2. Rioja Alavesa. The smallest and hill-covered land that belongs to the Basque country. Drier and warmer than Rioja Alta. The vines that are located in the slopes of the Cantabrian mountains face south and calcareous soil with high clay content produces wines based on Tempranillo that are rich and elegant.
3. Rioja Alta. The highest and coolest area. Best calcareous (although the lime content is not as high as in Alavesa) areas produce Tempranillo – based wines that are thinner but deeper and age better than in Alavesa. Rioja Alta produces wines in its sub-zones that have their own personality and from which the growing area of vines can be sensed. It is an area of old and big bodegas where top quality wines have been produced for centuries.
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DO Somontano
DO Somontano is located in Aragonia, in the centre of the province of Huesca between the Pyrenees and the Ebro river as its name implies, "at the mountains’ feet". Most of the bodegas are located near the capital, Barbastro.
The vineyards lie at the altitude of 350-650 meters in the valleys of smaller rivers running into the river Ebro. The wines of Somontano differ from other wines of Aragonia due to the more balanced, continental climate. During summer nights there is a marked drop in the temperature which causes the grapes to achieve high sugar content and at the same time maintain the acidity and aroma.
Calcareous soil is formed of sandstone and clay. Poor in organic matter and well drained, it is perfectly suited for vine cultivation. All these things together contribute to the character of Somontano-wines which is intensive, fruity and acidic, aging well.
The key to the areas popularity besides environmental and soil- factors is the work and innovativeness the bodegas have put into quality issues. Moreover, in Somontano a lot has been done to reintroduce already forgotten varieties as Parelleta and Moristel and white varieties Macabeo and Alcañon. The traditional varieties have adapted well to the needs of modern production.
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DO Toro
The region of Toro is located in the western part of Castilla-León, in the provinces of Zamora and Valladolid. It has a very dry and continental climate. The Atlantic brings its own impact to the region. Very hot and long summers and short but extremely cold winters are typical to the region. The vineyards are located at the height of 620-750 meters mostly south from the Duero river. The soil consists of poor clay-rich sand layers that have loose, brown limestone on the surface.
Red wines of Toro are made almost exclusively of Tinta de Toro that is a clone of Tempranillo, elaborated by the environment. About 90% of the growth-area is filled with Tinta de Toro. Beneficial circumstances of the region help the grape ripen early and in order to avoid an alcohol content that would be too high, it is harvested already in September. Another red variety, Garnacha, is used to produce young wines and rosés. As it oxidizes easily, Garnacha alone is not suitable for oak aging.
One of the benefits of the climate is that grapes develop a thick skin and become very ripe. The wines of Toro are personal in their strength, fullness, acidity and ability to age. Gran reservas of Toro achieve their peak sometimes not until the age of 20 years.
Earlier the region of Toro was known for its dark, thick and powerful red wines that sometimes reached even the level of 17% of alcohol content. The new coming of the region started in the 1980s when big companies in the wine industry started to invest in the region and produce wines that fit better with the modern taste. During the last 20 years the original family cultivators and cooperatives have reformed their producing devices. Ones that have come to the region as new producers have built up bodegas with top-quality devices. It has been predicted that in the future Toro will be the next wine-wonder after Ribera del Duero and Priorato.
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DO Utiel-Requena
DO Utiel-Requena to which DO status was granted 1999 is named after two towns Utiel and Requena lying 15 km apart. This small DO area (about 45km lengthwise) that lies between the Turia and Cabriel rivers is the most unified of the three Valencian DO areas.
DO Utiel-Requena which is 1800 square meters wide is a united plain in the altitude of 600-900 km. What sets it apart from other Valencian areas is its altitude and distance from the Mediterranean that brings a Continental influence.
The winters are often very cold and long, the summers short and hot. There is a danger of frost both late in spring as well as early in autumn. During summer nights the temperature declines fast due to the influence of Sona-wind. The climate factors force the vine cultivators that are more interested in substance than in quality to start harvesting early, thereby ending up with wines lacking sufficient tannins and thus not aging well.. The dry climate ensures, however, the low level of plant diseases and pests.
The composition of soil varies greatly from area to area. In the northern part it is in the most part alluvial and in the southern part mostly sandstone and clay. The best vine growing areas are in the limestone deposits that are scattered throughout the area.
The main variety is the indigenous Bobal that is cultivated in 80% of the growing area. It is traditionally used as a colouring of the wines. Better known varieties such as Cabernet Sauvignon, Carnacha, Tempranillo, Syrah and Merlot are now widely planted, taking up its space.
Modern wine production is a relatively new phenomenon in DO Utiel-Requena. The first commercial bodegas were born in the beginning of the 1980s and their number grew dramatically in the 90s. So pioneers started to experiment with the later harvested Bobal and with the mixtures of Tempranillo and Cabernet Sauvignon. The results have been encouraging and many experts think the area has a lot of potential. Presently the area has more than 120 bodegas. A major influence in this development has been the export market that has opened after Spain joined the EU.
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DO Vinos de Madrid
DO Vinos de Madrid is a consequence of the long tradition of winemaking that culminated in 1990 with the approval of DO status.
In the beginning of the 1900s there were over 60 000 Ha of vineyards in Madrid but in 1914 came the attack of Phylloxera and most of the vines were lost. After the Civil War and the Second World War the production started to recover in the 1950s. Vines were planted in huge numbers and the emphasis was mainly put on productivity. The varieties that were planted were mainly Garnacha and Airén.
In the 1970s the consumption of cheap bulk-wines started to decline. That forced to renew production practices and to plant new varieties. Still in the middle of 80´s the biggest part of the production was sold without bottling. Wines were also produced for the industry’s needs.
DO Vinos de Madrid is divided in three sub-areas that are located at the altitude of 500-800 meters. About half of the cultivation area is located in Aragande, to the north-east of Madrid. This area is considered to produce the best quality wines. The environmental factors are suitable for high quality wine production. The lime content of the soil is high, plenty of sun is available in summer and there is a great daily difference in temperature. Two other areas are San Martin that is located west from Madrid and south-western Navalcaro. The quality of soil differs greatly between the areas. San Martin that is located in the southern side of Sierra de Gredos is thought to have least favourable soil content.
The evolution has been slow in DO Madrid. Especially red wines have improved greatly in the 90´s. Besides young simple wines have emerged more serious premium-class wines. Especially when they are made of Tinto Fino and come from the area of Arganda.
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