WSET D3 - Spain Flashcards
1
Q
What organisation was founded to guarantee the authenticity of Rioja’s wine in exports market and when?
A
1907.
The Rioja Wine Exporters’ Syndicate.
2
Q
When has Rioja become the first Spanish wine region to establish a regulatory council and what is it ?
A
1926.
Consejo Regulador.
3
Q
What is the contribution of Miguel Torres.
A
Miguel Torres of eponymous winery did study winemaking in France and, on returning to family wine business in Penedès, Catalunya early 1960s, was permitted to put his learning into practice; some French and German varieties planted, vineyards trellised, temperature-controlled stainless steel tanks installed and a winery laboratory established. Resulting wines showed what different styles were achievable in Spain and showed many others the path to follow.
4
Q
What is the climate?
A
36-43°N, can be considered a warm country.
An extensive coastline, several significant mountain ranges and a large raised plateau (meseta), climate vary markedly over different regions:
* North west is influenced by Atlantic - maritime climate with high rainfall throughout the year. Many vineyard areas in north and north east sheltered somewhat from Atlantic by mountains and have more continental climate, though with some maritime or, to north east, Mediterranean influences.
* South and east faces directly onto Mediterranean, and vineyards in close proximity to sea have a moderated climate with warm, dry summers and mild winters.
* Meseta (600–900 m), covers a vast area over central Spain. Continental climate, with hot days and cool nights, though altitude can help moderate the heat.
5
Q
What’s the country’s topography?
A
High plateau tilted from north-east (Pyrenees) to south-west (Andalucia), with lower ground formed by several major rivers along which many wine-growing regions are found.
6
Q
How many hectares does Spain have under vine?
A
Spain has largest vineyard plantings with 969,000 ha under production.However, only world’s third largest producer of wine (by volume), behind Italy and France.
7
Q
Spain have the largest planting, why is it not the largest producer by volume?
A
Nature of many Spanish vineyards, made up of bush vines planted at low density.
In La Mancha, largest DO, densities as low as 1,000 vines per hectare.
8
Q
Why is low density planting favourable in many regions?
A
Low annual rainfall (little as 300 mm), helpful to reduce competition between vines for soil water. Although, irrigation nationally legalised in 1996, still controlled by Consejo Regulador. In some regions, it is only permitted in establishment of young vines and extreme cases of drought, while in others it may be permitted during start of growing season but not during ripening period.
In many regions, there are significant plantings old bush vines. Increasingly recognised as an asset, providing good quality fruit, hence limited desire to grub them up and replant at higher densities, even if irrigation would permit that to be done. The very low yields from such vines is another reason for low production volumes for size of vineyard area.
Many areas receive very little rain in growing season. However, can often fall in heavy storms with temperatures rising quickly afterwards, creates a risk of mildew . Spring frosts also a hazard in many areas with continental climates.
9
Q
What are some regions that are not affected by Phylloxera?
A
Some regions with sandy soils, such as areas within Toro and Rueda, were unaffected and have some plantings of incredibly old ungrafted vines.
10
Q
What is the most common pest and how is it being managed?
A
European grapevine moth,
Pheromone traps.
11
Q
Spain remains a country of small vineyard holdings (66% being less than 0.5ha), how can this affect winemaking practices?
A
Despite marked advances in understanding vineyard management over last few decades, level of vineyard mechanisation still relatively limited.
12
Q
What are the top varieties planted in Spain?
A
1.Airén
2.Tempranillo
3.Garnacha
4.Bobal
5.Macabeo
6.Monastrell
13
Q
Describe Airén.
A
Mainly planted in Castilla-La Mancha and, although it makes inexpensive neutral whites for early consumption, much is distilled into Brandy de Jerez.
14
Q
Describe Tempranillo.
A
Although can be used to make inexpensive, fruity reds, is also a leading component in some Spain’s most prestigious wines (most particularly from Rioja, Ribera del Duero and Toro). Its dominance is relatively recent and thought to be associated with growth of Spanish wine in international markets and consumers’ association of Tempranillo with Rioja, widely considered to be Spain’s leading wine region.
M to high yields, depending on site, surely helped its popularity with growers (quality focused growers and producers tend to limit its yields to produce concentrated, structured wines).
Early ripening, produces its finest wines in warm climates where there is some cooling influence, such as altitude or cool winds.
15
Q
Describe Bobal.
A
A black variety mainly grown near east coast Spain producing red and rosé wines.
16
Q
Describe Garnacha Tinta.
A
Both red and rosé predominantly in central north and north east including autonomous communities of Rioja, Navarra, Catalunya and Aragon.
17
Q
Describe Macabeo.
A
Mainly planted in Catalunya where it is used for both still wines, usually early consumption, and in Cava. It is also main white variety in Rioja (Viura) and, although it makes number of inexpensive neutral wines, is also a leading component in many premium-priced wines that fermented and matured in oak.
18
Q
Describe Monastrell.
A
(Mourvèdre in The Rhône Valley)
Produces reds predominantly in regions around Valencia and Murcia. Well suited to warm Mediterranean climate in these regions as is late ripening and needs heat in late growing season to become fully ripe.
19
Q
What the general winemaking like in Spain?
A
Youthful, fruity style made protectively, often in stainless steel, temperature control and use of inert gases, cultured yeasts, fining and/or filtration. Some may undergo carbonic or semi-carbonic maceration.
Temperature-controlled, stainless steel fermentation also common for premium red and whites. Some choose to use concrete tanks or eggs, and, less commonly but on increase, amphorae, both for fermentation and storage.
Oak maturation common for reds, especially mid-priced and above.
Whites that are not matured in oak may stored on lees after fermentation to enhance texture.
20
Q
What’s the national ageing legislation for wines in Spain?
A
Reds: min. aging time. min. time in barrel.
Crianza : 24 6
Reserva : 36 12
Gran Reserva : 60 18
Rosé and white :
Crianza : 18 6
Reserva : 24 6
Gran Reserva : 48 6
legislation for individual DOs may be stricter, but they cannot specify lower min ageing requirements. National legislation also specifies oak vessels must be max capacity 330 L.
21
Q
What is the argument about this ageing legislation for Spanish wine?
A
It has been variously criticised both for being too prescriptiv also not prescriptive enough.
1. It automatically suggests a hierarchy of excellence, setting an expectation that Gran Reserva will be highest quality wine and hence highest quality wines will be those aged for longest periods in oak and bottle. It is not necessarily appropriate for all styles.
2. No quality requirements specified, age or origin of oak not specified and only min ageing requirement given (many age for far longer than minimum). Provides very little indication of style, quality or value for consumer.
Some producers don’t use these terms wine labels. Areas ageing categories are more common (e.g. Rioja, Ribera del Duero) and where they are not (e.g. Bierzo, Priorat).
Term roble (oak) increasingly used, mainly for reds, that matured in oak for an unspecified duration, usually less than Crianza.
Term joven may also used to denote wines that released young, often with no or minimal oak ageing.
22
Q
What type of oak is commonly used in Spain?
A
Many regions traditionally use American oak, originally due to strong trading relationships with America and relatively cheap compared to French oak. Still widely found but use of French oak grown, and is particularly prevalent in DOs such as Penedès, Priorat and Ribera del Duero. Generally, winemakers will choose to use one or the other, or to use a blend.
23
Q
What’s Rosé like in Spain ?
A
Much is inexpensive and sold in bulk. Recent years, Number of very good rosés at mid to premium price points. Better understanding of vineyard management and harvesting times, improvements in winemaking and focus on market trends led to move away from high alcohol, over-ripe, jammy flavours.
Classically, Spanish rosés deep in colour. Number of pale rosés, made in style of Provence, increased recent years in line with consumer preferences, but still many producers continue to make deeper coloured, fruity rosés (longer skin contact).
Spanish rosés fermented in stainless steel and bottled soon after, although most expensive wines may fermented and matured in oak or stored on their lees to enhance texture and complexity.
Some make rosé in a traditional style, most notably Bodegas López de Heredia, typically from mixture of black and white grapes (mainly black) that macerated (sometimes beyond beginning of fermentation), pressed then fermented together. Often, these are matured in oak vessels, sometimes for long time, leads to a reduction in fruit flavours but greater texture and complexity from secondary and tertiary.
24
Q
What’s DO and DOCa/DOCQ?
A
Denominación de Origen (DO) is Spanish term for PDO. 70 DOs in Spain (majority vineyard plantings).
Rioja and Priorat are only two have status of Denominación de Origen Calificada (DOCa) / Denominació d’Origen Qualificada (DOQ).
To apply to be a DOCa/DOQ:
1. DO must established min 10 years.
2. All wines must bottled at producer’s own property.
3. Denomination must have various quality regulations in place including tasting assessment by an external panel and a process to audit these extra restrictions and regulations.
25
What's VP?
Vino de Pago (VP) applies to small number of single estates with high reputations. Majority are in Castilla-La Mancha, others in Navarra, Valencia and Aragon.
Approved estates may only use own grapes, vinified and matured on their estate. These are also within PDO category. They should not be confused with Grandes Pagos de España, an association of prestigious estates which only some qualified to label their wines as Vino de Pago.
26
What's VT?
Vino de la Tierra (VT) commonly used for PGI. Around 40 VTs in Spain, largest being Castilla.
27
What's Vino?
Used for wines without a geographical indication.
28
What's the most important producer type ?
Co-operatives, although negociants also common.
29
Name some largest wine business in Spain.
J. García Carrión
Félix Solís Avantis
Pernod Richard Groupe
Miguel Torres SA
Bodegas Martín Códax SA
Many have wineries within several regions.
30
How is the exporting market for Spanish wine?
World’s largest exporter (volume). However average price per litre is lowest of major exporting country (reflects large proportion inexpensive wines).
World’s largest exporter of wine in bulk and, with some value within supply chain consequently going to foreign bottler than remaining with Spanish producer.
Relatively speaking, Spain produces only handful of super-premium wines and generally most expensive wines from a region’s leading producers sell at lower prices than those from France and Italy.
Unlike those two countries, Spain has not become fashionable on investment market despite quality of top wines.
31
What are the main export markets?
France, Germany, UK, USA, China.
32
What is the promotional body for the entire country?
Foods and Wines from Spain.
Aims to increase awareness of diversity and quality of Spanish products (food and wine) through information, education and promotional activities.
Individual DOs and VTs have own Consejos Reguladores also play a role in marketing their region’s wines.
33
Summarise the business structure and history of Rías Baixas DO.
Largest DO in Galicia. Co-operatives dominant (Bodegas Martín Códax, largest producer).
After phylloxera, much vineyard land replanted with hybrid varieties and high- yielding Palomino vines, and many vineyards were tiny plots of land whose owners would sell on their grapes to local producers; small-scale grape growing continues across region today.
However, 1970s & 1980s, incentives to grow indigenous varieties and modernize winery equipment led to significant improvements in quality of wines. Able to provide quality wines, in desirable style (fresh and fruity) and at affordable price point, Wines quickly became popular, firstly in Spain latterly within export markets.
34
What's the climate like in Rías Baixas DO?
Maritime climate. Atlantic moderates temperatures, giving warm summers and mild winters. Annual rainfall is high (1,700 mm), falls throughout the year. This means fungal diseases and rain just prior to harvest are key hazards can lead to significant vintage variation.
Fortunately, soils (sand over granite bedrock) are free draining.
35
What are the grape varieties used here?
95% from Albariño. Usually made as a single varietal wine. Other grape varieties permitted (sometimes blended), include Loureira (early ripening, M (+) acidity, aromatic citrus, pear, floral and herbal notes), Treixadura (mid-ripening, low acidity, apple and peach flavours) and Caiño Blanco (late ripening, high acidity, citrus flavours).
Small volumes local black grapes: Sousón (Vinhão in Vinho Verde), Caiño Tinto (1% production).
36
Describe Albariño.
Well suited to damp climate, thick skins (less prone to damage from rot).
Early to mid-ripening, with a warming climate and improved viticultural understanding and practices, can become fully ripe in most years.
High in acidity, with M (–) or M body, M alcohol and aromas and flavours of lemon, grapefruit and peach, sometimes a floral note.
37
What are the sub zones in Rías Baixas DO?
1. Val do Salnés - oldest subzone with greatest plantings and concentration of wineries. Directly on coast (coolest and wettest), wines generally with highest acidity.
2. O Rosal - lies along River Miño as it reaches ocean. Position on border of Portugal (and Vinho Verde), wines often blends of Albariño, Loureira, Treixadura and Caiño Blanco. With south-facing sites on north bank of river, Warmer than Val do Salnés. Wines slightly lower acidity with primary flavours depending on blend of grapes.
3. Condado do Tea - inland from O Rosal (even warmer), produce riper wines with more peach and slightly lower acidity (easy to drink when young).
4. Ribeira do Ulla - newest subzone, tends to produce inexpensive and mid-priced wines
5. Soutomaior - smallest subzone.
38
In general term, What are the white wine like in Rías Baixas?
High acidity, M (–) or M body, M alcohol and aromas and flavours of peach, melon and lemon. Good to very good, with some outstanding examples, mid-priced to premium.
Producers known for their quality include Pazo de Senorans and Palacio de Fefiñanes.
39
What is the training and trellising system used here?
Pergola (here called parral) remains a popular trellising system, often using granite stone supports in humid atmosphere.
Allow growth of other agricultural crops underneath and also promotes air circulation under canopy, reducing likelihood of fungal diseases.
Many bigger growers now use VSP trellising, which allows for mechanisation.
40
What is winemaking like in Rías Baixas?
Generally protective to retain fresh fruit.
White grapes may macerated for a few hours to enhance intensity of flavours provide greater texture.
Cool fermentation in stainless steel typical and some may encourage at least partial malo in cool years to reduce malic acidity rather than introduce overtly buttery notes.
More expensive examples often stored on lees (sobre lias) for 1-2 yrs, but some stored for longer. Usually, lees not stirred (or occasionally), which could introduce oxygen, effect is mainly to body and texture although some light creaminess may be evident.
A few ferment most expensive wines in oak, may vary from entirely large, old oak purely giving texture, to a proportion of new oak, giving toasty, vanilla notes.
41
Which are the biggest export markets?
USA, UK.
42
Summarise autonomous community of Galicia.
North west Spain. Proximity to Atlantic mean many regions experience cool and wet weather to a greater or lesser extent.
43
Summaris Ribeiro DO.
Just east of southern Rías Baixas.
Maritime climate with temperate conditions and high rainfall.
Mainly white wines; Treixadura most planted and either as single variety or lead component in white blend with other Galician varieties. It's usual for producers to ferment or mature most expensive wines in oak.
44
Summarise Ribeira Sacra DO.
Further inland, follows valley of River Miño northwards and of River Sil eastwards from their confluence.
Mainly continental, can be maritime influences depends on sites. Many situated on very precipitous and deep valley sides at various altitudes and aspects.
Stony slopes provide good drainage and conduct heat during the day but make viticulture extremely labour intensive.
Most important black grape is Mencía. Tend to show red cherry and raspberry fruit, M body and tannins, and M (+) acidity. Majority mid-priced and made in fresh, early drinking style.
45
Summarise Valdeorras DO.
Further up River Sil.
Continental climate, plentiful rain (700–1,000 mm).
Altitudes of 300 m.
Despite renowned for slate mining, region’s vineyards are planted on diverse range of soils. Valdeorras has gained a reputation of good and very good quality Godello, wines showing citrus and stone fruit, sometimes a herbal or wet stone character, generally M (+) acidity. Premium versions often fermented and/or matured in oak to lend texture and a toasty, spicy complexity.
Mencía is most important black variety here .
46
Summarise Monterrei DO.
On border of Portugal. Being inland and sheltered from ocean influence by Sierra de Larouca mountains, continental climate with hot summers and relatively low rainfall.
Most inexpensive wine sold in bulk, but starting to make some good quality Mencía, usually in a riper style than Ribeira Sacra, and some fruity Godello.
47
Summarise the autonomous community of Castilla y León.
Covers vast area in north Spain.
Made up of a high-altitude plateau (northern part of meseta) with mountains to north and south. Many regions have continental climates, though with some maritime influences towards west.
Within its boundaries is number of internationally recognised DOs as well as large Castilla y León VT.
48
Summarise the wine styles development of Bierzo DO.
Until recently made rather rustic wines.
Arrival of Alvaro Palacios and his nephew Ricardo Pérez in late 1990s, attracted by slate slopes (similar to vineyards that had made their reputations in Priorat), first demonstrated to international market that Bierzo could make high quality wines and gave Bierzo winemakers and growers confidence to strive for quality and higher prices.
49
What's the climate like in Bierzo?
NW Castilla y León. Further inland, it has warmer summers, cooler winters and lower but still adequate rainfall. It has mountains or hills on 3 sides but opens to west, allowing some maritime influence. Some years can be cool and rainy whereas others can be warm and dry (vintage variation).
50
What's the topography like in Bierzo DO?
Best vineyards are on hillside slopes (500– 850m) that have good drainage, together with shallow, poor slate soils, limits vigour. Altitude is a cooling influence, and large diurnal range, helps slow sugar accumulation and retain acidity while flavours and tannins develop.
Steepness of slopes and age of some vineyards means bush vines most common.
Significant proportion old vines, around 80% over 60 years old, poor soils, average yields low and overall costs are high.
51
What is the key variety ? what's the characteristics and regulations for it ?
Mencía is key black grape (75%) with some Godello and other white Galician varieties.
Mencía: early to mid-ripening and can lose its characteristic M (+) or high acidity and quickly accumulate sugar (high alcohol wines if picked too late). Wines can be light bodied, fruity with M tannins, to more concentrated examples with fuller bodies and higher tannins.
Mencía must contribute min 70% to any red blend, with Alicante Bouschet (red-fleshed, giving deep colour, red and black berry fruit, also grown in Castilla La Mancha and Galicia) making up difference, but only 2% plantings in Bierzo and so many wines made from 100% Mencía.
52
What styles of wine are found in different topographic areas?
Flat plain in middle and lower slopes of mountains have fertile silty loam soils, tend to be source of inexpensive or mid-priced wines grown at relatively high yields. Often M (–) in body and tannins with flavours of red fruits (raspberry and cherry). For early consumption sometimes by carbonic or semi-carbonic maceration. Usually not matured in oak. Good quality and mid-priced.
Wines from slopes tend to show more concentration, with M to M (+) body and tannins, higher alcohol and ripe red cherry and plum fruit, sometimes floral or herbal note. Often matured in oak contributing
spicy character, care has to be taken not to mask Mencía’s more delicate aromas.
Very good to outstanding and mid-priced to premium, some super-premium examples. Significant producers - Descendientes de J. Palacios and Raul Perez.
53
In 2017, the Consejo Regulador recognized new classifications within DO Bierzo, What is it like?
Based on specific geographic characteristics, used to designate wines sourced exclusively from villages and vineyards of particular note, with significant restrictions on yields. Similar to classifications recently introduced in DOQ Priorat.
54
What's the climate in Toro DO?
West Castilla y León, River Duero (River Douro in Portugal) running through.
Continental climate with hot summers and cold winters, combined with altitude (620–750m), means large diurnal range, with cool nights help maintain acidity. However, without any moderating influences, spring frosts can be problem.
55
What is the main grape used here?
Tinta de Toro (form of Tempranillo adapted to local climate, by others: autochthonous variety of Toro). Due to intensity of sun, Tinta de Toro thought to have thicker skins than Tempranillo elsewhere in Spain, greater colour and higher tannin. Reds must be min 75% Tinta de Toro, remainder being Garnacha.
Rosé (from either Tinta de Toro or Garnacha) and white wines (from Malvasía or Verdejo) also made.
56
What is grape growing like in Toro DO?
Rainfall is low & irrigation not permitted from June until after harvest.
To manage limited water, low density with a low number of bunches per vine (maximum density is a low 2,700 per hectare).
Bush vines make up vast majority. Sandy soils in region mean phylloxera not a problem and many vines ungrafted. Around 1/5 vines over 50 years old and number of vines over 100 years old.
57
What's the wine like in Toro DO?
Warm growing season, intense sun and low yields all contribute to wines deep in colour, full-bodied, often high alcohol, high tannins and ripe blackberry and blueberry, but cool nights help deliver M (+) or even high acidity.
Cooler sites providing slower ripening can be found at higher-altitude west of region and by choosing north-facing aspects.
Consejo permits a max alcohol of 15% abv for reds, and lower for whites and rosés.
58
What's the winemaking like in Toro DO?
Inexpensive and mid-priced may undergone carbonic maceration. Acceptable to good quality. Premium and super-premium can be of very good or outstanding, matured in oak; concentration able to balance flavours of high proportions new oak.
Both American or French oak (or mixture) used. Producers known for quality -Teso La Monja and Numanthia.
59
Summarise the history of Ribera Del Duero Do.
First winery established was Vega Sicilia in late 19th century, still considered to produce some highest quality wine in the region.
Until 1990s, very few wineries. The winery sparked change was Alejandro Fernandez’s Pesquera. After these wines started to win international acclaim in 1980s, many producers (used to sending their grapes to local co-operatives), were inspired to make wines and bottle under their own labels. relative proximity of Madrid meant it soon became popular amongst Spanish fine-wine drinkers and in other regions, particularly Catalunya and Rioja.
Many relatively newly founded wineries still finding their feet and, with such a rapid expansion of vineyard area, there is potential danger that overall quality could be diluted.
60
What's the climate in Ribera del Duero?
Upper valley River Duero. Similar climate to Toro and Rueda to its west, though summers slightly hotter, winters colder and vineyards can be even higher in altitude (750–1,000 m). Frosts are a problem (both spring and autumn), limiting time grapes can be left on vine and causing serious loss of yield some years; heaters, vine spraying with water, occasionally, helicopters are used.
Rainfall relatively low (400–600 mm), irrigation can be used at certain times (not during ripening period).
61
What's the topography in Ribera del Duero?
As in Toro, range of altitudes and aspects, with eastern side higher and cooler. As many producers grow only, or predominantly, Tempranillo (here Tinto Fino or Tinta del País), use of different sites with slight changes in climate or aspect can be useful in gaining balance, complexity and ensuring consistent yields (eg: flat sites and north-facing sites most at risk of frost).
62
How's the vineyard management like in Ribera del Duero?
Around half vineyards planted bush vines, around 1/4 over 50 years old, number of vines over 100 years old.
Newer vineyards often planted on trellises (quicker to establish).
Vast majority growers have plots of under 1 ha.
63
What are the main grape varieties used here?
Local white variety, Albillo Mayor, min 75% any white blend. Majority are reds and must min 75% Tempranillo, with CS, Merlot, Malbec, Garnacha and Albillo (this white variety contribute freshness to blend, but, in practice, rarely used) also permitted.
64
What styles of wines are made here?
Many entirely from Tempranillo.
Full- bodied, often high alcohol and ripe blackberry and plum, with vanilla and chocolate aromas from new oak. French oak is popular (some use blend of French and American) and is common for premium and super-premium wines matured in 50–100% new oak. There is a general trend for less extraction, with less time on skins post-fermentation, and/or less new oak amongst quality-focused producers.
Good to outstanding, mid-priced to super- premium. As well as Vega Sicilia, significant producers include Dominio de Pingus and Bodegas Aalto.
Ageing categories commonly used, Crianza most produced and Gran Reserva quite rare. However, majority labelled without ageing category specified.
65
What are the main export countries?
Switzerland, Mexico, USA, Germany and China.
66
Summarise the history of Rueda DO.
Amost entirely white wines.
Until around 50 years ago, Rueda produced oxidative fortified wines (no longer favoured by consumers, although a few continue make them).
Early 1970s, Marqués de Riscal winery in Rioja correctly considered local Verdejo could make fresh, fruity white wines that consumers were starting to demand, if it was handled protectively and fermented in temperature-controlled stainless steel. Their investment in Rueda was catalyst for region’s transformation, it is now synonymous with the region.
67
What is the climate in Rueda DO?
Similar climate to Toro and Ribera del Duero, with hot, dry summers, cold winters and low rainfall.
700–800 m altitude, resulting in cool nights (retain acidity).
68
What are the soil types found here?
Bedrock is limestone, with a sandy clay sub-layer and then a topsoil of stones (though some areas topsoil is sand). Tends to be free draining and low in organic matter, reducing vigour of vines.
69
What is the key variety used here and what style o wine does it make?
Verdejo. Relatively drought tolerant therefore able to withstand lack of rainfall. M to M (+) acidity, M alcohol and apple, pear and peach often with herbal note (fennel) and slight bitterness on finish.
SB is next important variety can either blended with Verdejo or as single varietal.
70
How is the vineyard management carried out in the region?
New vineyards tend to be VSP trellised.
Harvesting at night desirable.
Some very old bush vines (including some on sandy soils predate outbreak of phylloxera) account for around 10%.
71
What is winemaking like in Rueda DO?
Most inexpensive wines generally made protectively, bottled to be sold soon after.
Cultured yeast. Acceptable to good quality.
Mid-priced tend to have undergone period lees ageing (a few months up to 1 year), often with regular lees stirring, brings body and texture, often good quality.
Most expensive Rueda (still mid-priced), fermented and/or matured in oak, potentially bringing body, texture and aromatic complexity from toasty, smoky notes. Malo generally avoided in all styles to retain acidity. Good or very good; significant producers - Ossian and Bodega Belondrade y Lurton.
72
What are some winemaking regulations in the region?
To be labelled as either Verdejo or Sauvignon Blanc, must contain at least 85% named variety.
Common for wines entirely from named variety.
DO Rueda can be used for blends do not meet requirements for varietal labelling. However, in reality many use DO Rueda, rather than DO Rueda-Verdejo, to denote their least expensive wine even if it could legally be labelled as DO Rueda-Verdejo.
Small proportion red and rosé wines also produced, mainly from Tempranillo. However number of nearby appellations producing mainly reds, local competition high.
73
Why is Rueda wines becoming popular in recent years ? And what is the challenge?
The fruity, crisp early drinking style and inexpensive price point.
Competition from other regions and countries making this style is high and Rueda producers increasingly looking to produce wines of higher quality with more character.
74
What are the main export markets?
Netherland, Germany, USA and Switzerland
75
What's the business structure ?
60% by producers local to area, a significant proportion from wineries owned by companies outside region, eg: number of Rioja and Ribera del Duero producers have Rueda as a white wine in their portfolio.
76
Summarise Castilla y León VT.
Northern part meseta and protected from any Atlantic influence to north by mountains.
Continental climate with summer temperatures moderated by altitude. Large number different varieties, both local and international, is permitted.
VT permits producers located outside DO boundaries to produce wine with a geographical indication. Also allows producers located within any DO boundaries to make wines in styles or from varieties not permitted in their DO. Actual vineyard plantings is relatively low..
Inexpensive or mid-priced, some premium examples.
77
What is the climate in Rioja DOCa?
North of Spain. North-east main DOs in Castilla y León and bordered to east by Navarra DO, along path of River Ebro.
To north is Sierra de Cantabria, protecting Rioja from worst Atlantic weather, and to south, Sierra de la Demanda, sheltering vineyards from weather from
warmer centre. By comparison, valley of Ebro, as it flows towards Mediterranean broadly from higher north-west to lower south-east, relatively open and hence, while Rioja is far from coast, eastern side gains some Mediterranean influence. Although River Ebro is largest river in the region, it has several tributaries, their valleys providing vineyard sites with varying aspects and soils.
78
What are the topography and soil types here?
Most vineyards lie in La Rioja but some in province of Alava in Basque country and smaller number in province of Navarra.
Rioja divided into 3 zones: Rioja Alta, Rioja Alavesa and Rioja Oriental .
Topography and soils generally so varied that it has been suggested that a re-mapping and renaming of Rioja’s zones could be helpful.
79
What's the significant river affecting the region?
River Ebro.
80
Summarise Rioja Alta.
Largest zone, predominantly to south of River Ebro and to west of city Logroño.
Continental with some maritime influences.
Area around Ebro is relatively low altitudes, hence relatively warm, with range of alluvial soils. North west corner is cooler and wetter soils are calcareous clay.
Southern part at altitudes of 700 m, relatively cool and wet and has patches of ferrous clay.
81
Summerise Rioja Alavesa.
Smallest. North of River Ebro, directly corresponding to vineyards in Basque country.
Relatively cool and wet, similar to north west Rioja Alta. Altitude around 700 m and soils are calcareous clay.
82
Summarise Rioja Oriental.
Slightly smaller than Rioja Alta, east of city Logroño, both north and south of Ebro.
Northern part around River Ebro is relatively low altitude and is warmest and driest area in Rioja. To south (500–1000 m), at highest altitudes, average temperatures can be just as cool as those in Rioja Alta and Rioja Alavesa.
Soils are mixture of calcareous clay and ferrous clay.
83
How does climate change affect the region?
High altitude vineyards more viable (struggle to ripen previously). Area most at risk from climate change thought to be low altitude vineyards in Rioja Oriental, which already warm and suffers from drought.
84
How did the climate affect the wines in the region?
Vintage variation can be marked, as, in any year, parts of Rioja may receive more or less influence from Atlantic (bringing cooler, wetter weather) and Mediterranean (bringing warmer, drier weather). However, it is difficult to generalise any vintage characteristics over such a large and varied region. Some aim to produce consistent products (blending can be important), whereas others look to make wines that represent the vintage.
85
What is the training system used here?
When Spain joined EU, funds became available for restructuring vineyards and now significant proportion trellised with VSP, making mechanisation more viable. However, also has considerable plantings of old bush vines, some over 100 years old.
86
What are the main grape varieties?
90% black varieties:
Tempranillo
Garnacha
Graciano
Mazuelo
Maturana Tinta
Cabernet Sauvignon (small plantings)
White:
Viura
Tempranillo Blanco
Malvasía
Garnacha Blanca
Verdejo
Sauvignon Blanc
87
Describe Tempranillo
Mmost planted (88% black varieties).
High yields, meant many Garnacha, especially in Rioja Oriental, replanted with Tempranillo.
Quality minded Producers in Rioja Oriental begun to replant Garnacha (better suited to warm, dry conditions than early ripening Tempranillo).
By comparison, Tempranillo well suited to Rioja Alta and Rioja Alavesa, where is generally able to ripen even in cooler, high altitude sites with cool clay soils.
Dominant component in most red Rioja, providing raspberry and black plum with M to M (+) tannins and acidity. Some choose to make single varietal Tempranillo Rioja.
Legalisation of irrigation compounded this action, as Garnacha’s suitability to drought conditions became less important.
88
Describe Garnacha.
Second most planted, 8% black varieties.
Well suited to warm, dry conditions of Rioja Oriental. In blends provides ripe strawberry, with lower tannins and fuller body.
89
Describe Graciano.
Late ripening.
Drought resistant.
Small yields.
Susceptible to fungal diseases.
Contributes high acidity, tannin and fresh black fruit to Rioja blend.
Occasionally produced as single varieta.
Makes up just over 2% black varieties.
90
Describe Mazuelo.
AKA Cariñena (outside of Spain, Carignan)
In Rioja, contribute high acidity to blend.
2% black varieties.
Very occasionally produced as a single varietal wine.
91
Describe Maturana Tinta.
AKA Trousseau.
Permitted in Rioja in 2009, plantings are tiny but increasing. Contributes deep purple colour, high acidity and fresh cranberry and blackberry.
92
Describe Viura.
AKA Macabeo, and Macabeu in Roussillon.
Most planted white grape, 70% all white varieties (6.5% total plantings).
Late budding.
Late ripening.
Susceptible to botrytis therefore best suited to warm, dry sites.
Relatively neutral can make broad range of styles. When grown at high yields and fermented in stainless steel can produce simple whites for early consumption. However, when grown for lower yields and matured in oak vessels, can produce concentrated, complex wines with long ageing potential.
93
Describe Tempranillo Blanco.
Plantings risen quickly, approximately 13% white plantings (second most planted white).
Wines with high acidity and flavours of lemon, grapefruit and pineapple.
94
Summarise the use of Malvasía and Garnacha Blanca in Rioja.
Typically as blending components add a greater
diversity of flavours, generally in oak-matured mid-priced and premium wines.
95
Summarise the use of Verdejo and Sauvignon Blanc in Rioja.
Made either into single varietal or lend aromas to blends with Viura typically in inexpensive unoaked styles.
96
What's red winemaking like in Rioja?
Variety of styles through blending of different varieties, different vineyard , and differing winemaking techniques.
Aging regulations led to standard branding hierarchy with young wines at bottom and oldest wines at top. Only barriques can be used.
Practices in vineyard and winery that may be conducive to quality not stipulated.
1990s, some launched premium wines, without labelling ageing category, fitting into ‘generic wine’. Low yields and selected parcels were used to make very ripe-fruited, concentrated and structured wines that aged in new French oak, often termed vinos de autor, were a significant step away from many wines made in previous decades that did not focus so much on concentration and extraction and underwent long ageing in American oak, resulting in wines with dried fruit, mushroom, cured meats, vanilla and coconut.
Majority sit somewhere between these two extremes. Common trend is to highlight characteristics and quality of grapes (harvest dates (often earlier), gentle extraction, older and/ or larger oak or other vessels such as concrete tanks or amphorae, and shorter maturation periods). French oak now more common, though still some use only American oak (or use proportion).
Due to many small growers, few wineries and large number co-operatives, blending parcels been a feature in Rioja.
Garnacha best suited to growing in Rioja Oriental whereas Tempranillo in Rioja Alta and Alavesa, hence very good and outstanding Tempranillo-Garnacha blends often made from grapes across DOCa.
However, many make single variety wines (usually Tempranillo) and number that make at least one single vineyard wine. With new regulations allowing name of a vineyard, village or zone to appear on label, it remains to be seen what reaction of producers and market will be.
97
What's the white winemaking like in Rioja?
Much made in a simple, unoaked style for early drinking.
Wines from high yields Viura can be relatively neutral with M acidity, but varieties such as Verdejo, Tempranillo Blanco and SB, either in a blend with Viura or single varietal, can provide more flavour intensity and acidity. Acceptable to good quality.
Mid-priced and premium white Rioja tends to be made in an oaked style. Until relatively recently, many made in an oxidative style (did not appeal to modern consumers). Wines dramatically changed last 5-10 yrs. Oak maturation still used but more balanced and fresher. Viura often grown at lower yields to give more concentration and body. More minor varieties such as Malvasía and Garnacha Blanca sometimes blended in, giving a greater range of flavours. Wines tend to have M (+) body and acidity, with subtle citrus and some smoky and nutty complexity from oak. Good or very good though outstanding wines exist.
Two wineries release very old bottlings in classic oxidative style, namely Castillo Ygay from Marqués de Murrieta and Viña Tondonia Gran Reserva from López de Heredia. Super premium prices and outstanding quality, with intense, complex tertiary notes of nuts, honey and dried fruits balanced by high acidity.
98
What's Rosé winemaking like in Rioja?
Small volume, but some amongst highest quality and most expensive in Spain.
Made from Tempranillo or Garnacha and made in all Spanish styles..
99
What are the permitted geographical labelling term?
Renowned producer Artadi had left DOCa at end of 2015, just after, Basque Asociación de Bodegas de Rioja Alavesa (ABRA) proposed creation of a separate classification of Viñedos de Alava. This prompted Consejo Regulador to review their regulations; new legislation was approved in 2017 and published in 2018, meaning that producers who meet new specifications can now label their wines with:
* Vino de Zona
* Vino de Municipio
* Viñedo Singular
100
Summarise Vino de Zona.
All grapes must sourced from single zone named (Rioja Alta, Rioja Alavesa or Rioja Oriental). One exception is that 15% may come from vineyard outside the zone, providing that vineyard borders zone mentioned and producer can provide evidence that they have been sourcing grapes from the vineyard for 10 consecutive years. Vinification, ageing and bottling must take place within the zone. Wine labels may indicate zone of production.
101
Summarise Vino de Municipio.
All grapes must sourced from the municipality (such as a village or group of villages) named, with a similar 15% rule. Vinification, ageing and bottling must take place within named municipality (producer must have a winery in that municipality ). Wine labels may indicate municipality of production, with option of zone of production.
102
Summarise Viñedo Singular.
All grapes must sourced from particular vineyards or estates constitute formal Viñedo Singular. Vinification, ageing, storage and bottling must take place within same winery. Producer must have owned vineyard min 10 years, vineyard must be min 35 years old, yields must respect specified max levels. Must hand harvested and treated in sustainable way, with some restrictions on pruning during growing season. Checks on traceability will carried out and wine must authorised by a tasting panel. Wine labels may indicate municipality and zone of production as well as vineyard/ estate and phrase Viñedo Singular.
103
What's the aging requirement for wines with a geographical eliminations?
Reds:
ageing time barrel bottle
Crianza 24 12 none
Reserva 36 12 6
Gran Reserva 60 24 24
Whites and Rosé:
ageing time barrel bottle
Crianza 24 6 none
Reserva 24 6 none
Gran Reserva 48 6 none
104
What's the business structure in Rioja?
Small vineyard plots. over 40% growers sell wines to co-operatives.
Much co-operatives wine sold to merchant, although some sell at least proportion under their brand.
105
What are the main export countries?
UK, Germany and USA.
106
What's the advantages of Rioja wine in Export markets?
Average prices much below wines from most prestigious regions in France and Italy. Relatively cheap land and cheap grapes prices grown on some of warmer, flatter areas of the region, much good value, inexpensive Rioja. Many selling at premium prices, but few at super-premium prices, a relatively small investment market.
107
How is Rioja wines being marketed?
Consejo Regulador puts strong emphasis on marketing Rioja wines, using PR companies in local markets to organise Rioja-focused tastings for trade and consumers and ensure media listings. Key message is highlight Rioja’s value as well as diversity.
108
What are some other wine groups in Rioja ?
Bodegas Familiares de Rioja - group of around 40 small and M-sized producers who promote wines under this heading and campaign on issues particularly effect small producers, such as min stock holding (22,500 L) for wineries registered to age wine for release as Crianza, Reserva, Gran Reserva.
Rioja ’n’ Roll - group of relatively small, first- generation producers focused on quality wines from particular vineyard sites, working in collaboration to promote their wines and different perspective of Rioja.
A further group based in Alava, in Basque country, leading a campaign to break away from La Rioja.
109
Summarise Navarra DO.
It's location and size mean there are many climatic influences including both Atlantic Ocean and Mediterranean Sea and Pyrenees to north east.
DO has 5 sub-regions:
North: hilly sub-regions of Baja Montaña, Valdizarbe and Tierra Estella run east to west. These are cooler and wetter areas with Atlantic influences, (though diffused somewhat by mountains to north) and from Pyrenees in NE.
Middle: Ribera Alta.
South: Ribera Baja (warmer, drier and flatter).
110
What are the main varieties used and what styles of wines are made in Navarra DO?
Tempranillo.
1980s, Consejo Regulador permitted international varieties such as CS, Merlot and Chardonnay.
Tempranillo often made as a single varietal, CS and Merlot usually part of a red blend with Tempranillo sometimes Garnacha. Range of styles from fruity, lighter-bodied, early drinking to fuller- bodied, more concentrated wines typically matured in oak barrels for a year or more, ageing categories widely used. Both French (CS & Merlot) and American (Tempranillo) oak are common.
Chardonnay is principal white and tends to show citrus and peach, M alcohol and M to M (+) acidity, both unoaked and oaked styles. Moscatel de Grano Menudo (Muscat Blanc à Petits Grains), SB, Viura and Malvasía also grown.
When made as single varietal reds, Garnacha able to make lighter bodied wines with red berry and M (+) acidity in cooler Baja Montaña, Valdizarbe and Tierra Estella to fuller- bodied, more tannic examples in warmer Ribera Baja.
Significant volumes M to deep coloured, dry rosé still produced from Garnacha, sometimes in blend with Tempranillo, CS and Merlot, with grapes sourced mainly from cooler, more northerly sub-regions. Navarra DO wines must made by short maceration on skins; direct pressing not permitted. 3–4 hours for paler-wines and 6–12 hours for more deeply coloured. Most in stainless steel, bottled soon after to retain red berry fruit. Some producers choose to ferment and/or mature in barrels.
Navarra wines range from good to very good occasionally outstanding. Inexpensive to mid-priced, some premium wines. Significant producers -Domaines Lupier and Bodegas J. Chivite.
Small vineyard holdings, many sell wines to co-operatives.
111
Summarise the autonomous community of Aragon.
4 principal wine regions:
West: Cariñena, Campo de Borja and Calatayud.
North-east: Somontano .
(close to border of Catalunya and with very different climate).
112
Summarise Cariñena, Campo de Borja and Calatayud.
Far inland, warm continental with hot dry summers; max annual rainfall 450–500 mm. Most vineyards located on high altitude plateaus and slopes moderate daytime temperatures ; Calatayud (500– 900m), Cariñena (400–800 m), and Campo de Borja (350–700 m). High diurnal range - retain acidity.
A cold wind called cierzo blows from north, further moderates temperatures slower ripening.
All 3 DOs mainly produce reds, with each having substantial plantings old Garnacha vines (principal variety). Lack of precipitation and rocky free draining soils means vineyards generally made up bush vines planted at low densities. Dry and windy conditions mean pests and diseases rarely problematic; however, spring frosts can be issue.
Vineyard holdings small and number of wineries low, with co-operatives being major producers. Majority production is high volume, inexpensive reds for early drinking (M to full-bodied with high alcohol, M tannins and ripe red and black fruits).
Some small, quality focused wineries making very good wines from old-vine Garnacha. Aim to showcase quality of fruit from their vines therefore, even for premium wines, time in oak relatively limited, and larger barrels/vessels (500 L and bigger) or high proportions old oak may used. These wines often show concentrated raspberry and plum fruit, with subtle spicy notes from oak, M(+) acidity, M to M (+) tannins and high alcohol. Mid or premium priced.
113
Summarise Somontano DO.
At foot of Pyrenees, warm continental, rainfall slightly higher and more evenly spread throughout year. 350–650 m, altitude of highest vineyards slightly lowering daytime temperatures and giving large diurnal range. Cold breezes coming down from Pyrenees further moderate temperatures.
Wide range varieties, with CS and Chardonnay most planted. Also significant plantings Gewürztraminer.
External investment important. First investment came from a local bank which created a modern, high-technology winery, now known as Viñas del Vero (largest producer) and since 2008 owned by González Byass of Jerez. Barbadillo,, now own a major share of co-operative.
Mid-priced, good or very good quality.
Issue continues to be competition from large number of other, perhaps better known regions across world also produce wines from the same varieties.
114
Summarise the autonomous community of Catalunya.
NE Spain. Eastern border is Mediterranean coast and proximity to sea along with altitude inland are major influences on region’s climate.
Similar to Somontano and Navarra, grows higher proportion international varieties. also been at forefront changes to and innovations in grape growing and winemaking last few decades. Barcelona provides large local market for wines.
11 DOs and 1 DOQ.
Catalunya also has its own scheme for exceptional wines from single estates. Providing strict specifications such as restriction on yields and min length for the wine to be established in market, these wines may labelled Vi de Finca.
115
Summarise Catalunya DO.
Grapes grown anywhere in Catalunya. Widely used, especially largest producers for their inexpensive and mid-priced wines (eg: Torres Viña Sol). Range of international and local varieties are permitted, more recognised in export markets than, eg, Penedès.
116
Summarise Penedés DO.
Covers a diverse area of land stretching from the Mediterranean coast, just down from Barcelona, to the mountains inland and makes a range of various wine styles, including Cava.
117
What's the growing environment and grape growing like in Penedès DO?
Overall warm Mediterranean. However, can be broadly divided into 3 zones with different topography and climatic influences. This climatic diversity allows wide assortment varieties permitted.
White varieties 80% plantings.
Xarel-lo, Macabeo and Parellada most planted and used both for Cava, other local sparkling wine and still white wines, often blended together. Also sizeable plantings of Chardonnay and smaller amounts many different varieties including Moscatel (both Muscat of Alexandria and Muscat Blanc à Petits Grains), SB, Gewurztraminer and Riesling. Merlot is most planted black variety, followed by CS, Tempranillo, PN, Syrah and other.
118
What are the 3 climate zones in Penedès DO?
The 3 climatic zones, from Mediterranean to further inland, are:
* Penedès Marítim - between the sea and coastal range of hills. Due to low altitude and proximity to sea, warm climate without temperature extremes. typically source of full-bodied reds from late ripening varieties such as Monastrell. Some Xarel-lo, Macabeo and Parellada also grown, generally for inexpensive still wines.
* Penedès Central - lies on relatively flat plains (Pre-Coastal Depression), between coastal range and inland mountains, still at moderately high altitudes compared to Penedès Marítim (500 m), providing some cooling influence. Large plantings Xarel-lo, Macabeo and Parellada found here, as well as Merlot, CS, Tempranillo and Chardonnay.
* Penedès Superior at 500–800m in inland mountains (between Montserrat and Montmell). Altitude provides cooling influence during the day and high diurnal range but spring frost often a problem. Cool conditions mean white varieties such as Chardonnay and SB, as well as small amounts Riesling and Gewürztraminer grown here, becoming ripe while retaining acidity. PN also grown.
Rainfall around 500 mm with driest period in summer. Irrigation can be used if vines suffering from lack of water but authorisation must gained from Consejo Regulador. Soils generally loamy with some calcareous components, generally can store enough water through ripening period. Most trellised (mechanisation), but also many plots bush vines.
119
What's winemaking like in Penedès DO?
One of first places in Spain to modernise its wine production practices in 1960s and 70s, led by example of Dijon-educated Miguel Torres. Introduction of temperature-controlled fermentation in stainlesssteel meant Penedès quickly became known as source of clean, fruity wines, both aromatic whites and fruity, early- drinking reds. More expensive reds and some Chardonnay often matured in oak, usually French.
Good to very good, inexpensive to mid-priced, with number of premium wines.
120
Summarise Priorat DOQ.
Long history of winemaking, with Carthusian monks plant and make wine in 12th century. However, only in last few decades received international recognition.
Lack of easy access, challenging topography and some extremes weather always made viticulture challenging, phylloxera and growth of textile industry in Catalunya caused many vineyards abandoned. Wines only continued produced by local co-operative and a couple of estates.
1989, René Barbier, formed a small group viticulturists and winemakers collaboratively re-invigorate several specific vineyards and produce wines, blending in CS, Syrah and Merlot with Priorat’s local varieties, Garnacha and Cariñena. Using French-inspired winemaking techniques, their wines (Clos Mogador, Clos Dofí, Clos de L’Obac, Clos Martinet and Clos Erasmus) received much critical acclaim, sold at premium and super-premium prices.
From late 1990s, number of estates increased dramatically. In 2009, Priorat promoted to a DOQ.
121
What is the climate in Priorat DOQ?
Warm continental. Protected from cold winds by Serra de Montsant in north and from much Mediterranean influence by Serra de Llaberia to south. Summers are hot, but with high diurnal range giving cool nights, and winters are very cold (spring frosts ). Rainfall typically 500–600 mm (heavy storms in winter and spring), with summers being dry. Irrigation permitted in driest years and for establishment of new vineyards.
122
What's the topography like in Priorat DOQ?
River Siurana runs through region and winding valleys carved by river and its many tributaries give broad range of altitudes (100–750 m) and aspects. Topography extremely rugged and although DOQ covers around 17,600 ha, just under 2,000 ha planted.
Many vineyards on slopes, known as costers, ranging in gradient 5% to 60%. Narrow terraces also a common feature, helping reduce soil erosion and allow rainwater better infiltrate soil, as surface run-off reduced. All operations done by hand, increasing costs.
123
What are the soil types found in the region?
Varied, largely poor and stony but with some outcrops of clay. The more common slate-based soils, known locally as llicorella, are thin, rocky and lacking in nutrients, with characteristic particles of mica reflecting both light and heat back onto vines.
Bedrock of slate splits into vertical layers and means vine roots can grow deep in search of limited water available. Low nutrient and water levels lead to low yields per vine, even more so for many old vines in area.
124
What are the trellising system used?
Old vineyards generally planted to low density with bush vines, newer vineyards often VSP trellised; large areas of high-density plantings rare.
125
What's the average and maximum yield?
Average yields can be as little as 5–6 hL/ha, although max permitted yield 39 hL/ha. Such small yields necessarily have implication on production costs and the price of the wines.
126
What are the main varieties used here?
Garnacha and Cariñena make up 2/3 black varieties, with Garnacha being most planted.
Both Garnacha and Cariñena well suited to hot days and dry conditions, Cariñena particularly suited to harsh conditions and generally grown in warmest sites.
CS, Syrah and Merlot make up majority of rest of the plantings. Popularity of these international varieties begun to fall, and some producers use only Garnacha and/or Cariñena.
White varieties, predominantly Garnacha Blanca and Macabeo, make up just 6% plantings, used to make a small amount of whites.
127
What's winemaking like in Priorat DOQ?
From very traditional, using old basket presses and large oak fermentation vats, to modern, stainless steel tanks and optical sorting machines. Cultured yeasts often used (high potential alcohol means ambient yeasts can be slow and last many weeks). Reds typically matured in oak, often French, 1 to 2 years.
Quality-focused typically aiming for freshness in terms of fruit character and acidity. Warm conditions and low yields means alcohol levels 14.5% abv and more are common, but in very good and outstanding wines, balanced by concentrated, ripe, but not jammy fruit with M (+) acidity giving freshness.
128
What are the 4 classifications available based on where the grapes are grown?
* Vi de Vila – Grapes must come from one of Priorat’s 12 sub-zones. Name of sub- zone and ‘Vi de Vila’ appear on label.
* Vi de Paratge – corresponds to grapes grown within a single paratge or named site, equivalent to lieu dit. 459 paratges noted for their terrain, geology and microclimate. Cover entire Priorat DOQ.
* Vinya Classificada – wine from a single vineyard of particular merit within a Paratje, equivalent to a cru.
* Gran Vinya Classificada – wine from a single vineyard of exceptional merit within a Paratje, equivalent to a grand cru.
To qualify for any specific classifications, producers must own the vineyard from which grapes came or have rented the vineyard for min 7 years. The classifications each have own regulations in terms of min proportion of Garnacha and Cariñena in blend, vine age and max yields. Wines classified Vinya Classificada or Gran Vinya Classificada involve critical ‘recognition’ (as an outstanding wine brand) over min 5 years.
Consejo Regulador also certify use of term ‘old vines’ providing grapes come from vineyards that are min 75 years old or planted before 1945.
129
What's the climate in Monstant DO.
Montsant DO forms almost a complete ring around Priorat DOQ. Majority are in south of the region where land flattens out to lower valley of River Ebro.
More Mediterranean influence than Priorat due to proximity to coast (although Serra de Llaberia provide some shelter) hence temperatures in both summer and winter are not so extreme. Summers generally warm and dry, with most rain falling in winter and spring. Some vineyards in more mountainous north with higher altitudes (300–700m) and generally cooler temperatures.
130
What are the soil types found here ?
Mixture of soils ranging from clay-based to sandy. some patches of llicorella particularly towards south, whereas in north and east, soils tend to have higher limestone content. In general, slightly more fertile than Priorat, yields tend to be higher.
131
What's the topography like in Monsanto DO?
Vineyards easier to work than Priorat. Topography less extreme, particularly towards south. Number of vineyards on slopes terraced (reduces erosion and helps better retain water), as also practised in Priorat. Trellised vineyards relatively common permitting mechanisation, though there are also vineyards planted to bush vines.
132
What are the grape varieties used here?
94% are black varieties, 2/3 being Garnacha and Cariñena. Unlike Priorat, Tempranillo is next most planted but also significant plantings of Syrah, Merlot and CS. Although many are blends, single varietal from Garnacha and Cariñena are common.
Small proportion whites is made, generally from Garnacha Blanca and Macabeo.
133
What is winemaking like here?
Typical for reds to be matured 1-2 years in French or American oak barrels.
Styles depends on producers but generally, particularly from south, tend to be ripe, fruity and full-bodied with high alcohol. M (+) acidity can provide freshness made from grapes from coolest areas and sites.
Good to very good, mid-priced with some premium and even super-premium examples. Significant producers- Espectacle and Celler de Capçanes.
134
What are the main export countries in Monstant DO?
45% exported.
Germany, USA, France, Switzerland and UK.
135
What are the soil type and topography in Costers del segre DO.
200–700 m, cooler sites at highest altitudes used for Cava, but also white varieties and early-ripening black varieties for still wines.
Soils generally sandy and free draining, with low rainfall, means irrigation needed in most vineyards.
136
Summarise Costers del Segre DO.
Further north than other Catalunya DOs currently consists of 7 not entirely contiguous sub-zones. Relatively far from Mediterranean coast, continental with hot summers and cold winters. Average rainfall low at 400 mm.
First planted in early 1900s by Manuel Raventós (own Cava producer Codorníu), but decades of establishment work were needed before semi-arid land could support vines. The saline soils gradually improved and irrigation channels were installed. The Raventós’ winery, Raimat, produced its first commercial vintage in 1978, DO was established in mid- 1980s.
137
What are the main varieties used here and what styles of wine do they make?
Wide range of both international and local varieties permitted, including Macabeo, Parellada and Xarel-lo, Chardonnay, Garnacha Blanca and SB for white wines, and Garnacha, Tempranillo, CS and Merlot for red and rosé. Single varietal wines can be found but blends, often combination of international and local varieties, are common.
Generally made in a fresh, fruity style for early drinking. Reds and some Chardonnay wines may aged in French or American oak, producers tend to use less new oak than in past. Usually mid-priced with few premium examples.
138
Name some significant producers in Costers del segre DO.
Raimat owning around 1/3 of land. Aside from Raimat, significant producers include Castell d’Encus.
139
Does the region have any sustainability program?
The region has its own sustainability program concerned with social, environmental and economic parameters; in 2016–17, over 40% wineries were adhering to the programme, accounting for over 70% of production.
140
Summarise the autonomous communities Valencia and Murcia.
Located on or close to the eastern to south-eastern coast of Spain. Depending on exposure to coast, wine regions have either Mediterranean or continental climates, all with hot summers and low rainfall. Given the climate, many vineyards planted with bush vines at low density (also some vineyards trellised with VSP). Large proportion inexpensive wine, often sold in bulk. However, increasing number of producers making very good quality wines can sell at premium prices.
141
Summarise Valencia DO.
2 non-contiguous areas and includes number of smaller sub-zones.
In general, warm Mediterranean climate, with cooling influences either from altitude or proximity to coast. Rainfall low at 450 mm irrigation widely used.
1. Alto Turia sub-zone - in southern foothill Sistema Ibérico mountain range in upper valley of River Turia (700–1100 m), coolest area and almost exclusively produces whites, most notably from Moscatel de Alejandría and Merseguera. When Merseguera's high vigour not controlled, low intensity aromas wines and often blended with characterful varieties. Wines made from dry farmed vines grown at high altitudes in VP El Terrerazo (owned by Bodega Mustiguillo) can show more concentration and texture, particularly when matured in oak.
2. Valentino sub-zone - 200–650 m, warmer than Alto Turia, but cooled by sea breezes. Diverse range of local and international varieties, such as Garnacha Tintorera (Alicante Bouschet), Tempranillo, CS and Monastrell for red and rosé, and Merseguera and Macabeo for whites.
3. Clariano sub-zone -south of Valencia, Similar range varieties as Valentino sub-zone.
4. Moscatel sub-zone - inland from Valentino, concentrates on sweet wine Moscatel de Valencia and vino de licor (grape must fortified with grape spirit) from Moscatel de Alejandría.
Majority made by co-operatives in a fruity style for immediate consumption. Acceptable to good and inexpensive. Number of individual producers producing good and very good quality mid-priced wines. A few working with little-grown local varieties can provide a point of difference on both domestic and export markets.
142
Summarise Utiel-Requena DO.
Continental climate with hot summer days and very cold winters. Average altitude 750 m, cooler summer nights, also risk of spring frost. Rainfall low 450 mm.
87% are black varieties with Bobal most planted (over 70%), many over 40 years old. well suited to the region, being mid to late budding (therefore usually avoiding spring frosts), very drought tolerant and, despite hot climate, able to retain acidity. However, can ripen unevenly and hence lack of ripeness in some bunches (mean its tannins can be a little grippy, even firm). Bobal can be vigorous and high yielding. It gives high colour and is used as blending component in inexpensive wines that lack concentration. It's high acidity and fruity nature means it originally best known for rosé, nowadays, mainly for reds, styles from light-bodied, M-tannin styles, often made by semi-carbonic maceration, to M (+) tannins, M (+) to full body, high acidity and flavours of blackberry, black cherry and often notes of chocolate. The latter often made from old vine matured in oak for complexity. Acceptable to very good, inexpensive to mid-priced.
143
Summarise Alicante DO.
Non-contiguous and most southerly DO of Valencia, near coast around Alicante city . Smallest of Valencia’s DOs. Wines from some vineyards within Jumilla and Yecla in Murcia permitted to be labelled DO Alicante.
Mediterranean climate with hot summers, cold winters. Growing season extremely dry (250 mm).
Zone of Vinalopó - to the west, the main centre of production (from the coast inland to vineyards around 500 m near Sierra de Salinas). Main grape is Monastrell.
Zone of Marina Alta - north east, on coast, humid breezes and receives most rain (around 500 mm). Moscatel de Alejandría is key grape, producing dry and sweet wines.
Like Bobal in Utiel Requena, Monastrell (75% planting) also well suited to the hot, dry climate being late ripening, able to retain acidity and drought tolerant. . Vineyards tend to be low density with bush vines.
Red wines labelled Alicante DO must include at least 80% Monastrell. Others typically blended are Alicante Bouschet, Garnacha and Bobal.
Style generally full-bodied, dry wines with high alcohol, high tannins and ripe black fruit. Maturation in oak common, usually American. Some aiming for fresher fruit and lower or M alcohol. Good to very good and mid-priced, with some premium examples.
144
What's Fondillón?
A historic wine style, protected by DO.
M-sweet reds, max 40 g/L residual sugar, made from late harvested Monastrell; possible due to low rainfall, even in autumn. Min alcohol 16% and solely from grapes with no fortification. Must matured for min 10 yrs in oak, often in traditional old oak (1,200 L). Wines can either be añada (product of one year), or, more typically, made by solera system. Tend to be oxidised character, showing flavours of dried fruit and nuts.
145
Summarise Jumilla DO.
Flat plains and wide valleys between Alicante in east, and La Mancha in west.
Warm continental climate with hot summers and cold winters. (400–800 m), cooling influence and large diurnal range in highest sites. Annual rainfall extremely low (250–300 mm). Soil, generally sand over layer of limestone, aids retention of ground water, enable grape growing.
Monastrell, 80% plantings, well suited to low rainfall and extreme heat.
Jumilla solely producing inexpensive wines sold in bulk. However,1989, devastated by phylloxera, and after that, significant proportion replanted. Vrus-free vines and higher-quality clones of Monastrell planted, together with improved vineyard management and winemaking techniques, led to steady improved quality. Still a proportion old vines that not affected nor grubbed up, produce low yields, high-quality fruit.
Full-bodied with high alcohol and flavours of ripe blackberry and cherry and spice from maturation in oak. In very good examples, ripe concentrated fruit is balanced with M (+) acidity. Other black varieties permitted in DO are Cencibel (Tempranillo), Garnacha Tintorera (Alicante Bouschet), Garnacha, CS Merlot, Syrah and Petit Verdot. Often blended with Monastrell to lower tannin levels. DO also makes rosé wines, often from Monastrell, and tiny amount whites.
Most wines are high volumes inexpensive, though better quality now. Several producers makes very good wines at premium prices. Examples - Bodegas El Nido and Casa Castillo. Majority of wines (especially expensive ones), sold on export markets.
146
Summarise Yecla DO.
Between Jumilla and Alicante. very similar climate to Jumilla, slightly more moderation from Mediterranean. Altitude also a cooling influence (500–900 m). Rainfall low (300 mm).
Soils also similar, mixture of sand with limestone (retain water). Same black varieties permitted, Monastrell is dominant variety.
Similar style to Jumilla, good to very good and inexpensive to mid-priced, some premium examples.
Bulk and bottled wines, one co-operative responsible for around 60% DO’s total. Around 95% exported.
147
Summarise the autonomous community of Castilla-la Mancha.
South and south east of Madrid. Totally landlocked and located on southern part of Spain’s meseta (plateau) giving an extreme continental climate.
148
Summarise La Mancha DO.
Largest DO and largest PDO in Europe. On large, relatively flat meseta (500–700 m). Continental climate with extremely hot summers (up to 45°C). Winters are very cold ( –20°C ). Rainfall low at 300–400 mm.
Limestone and chalk in soils help retention of water but drip irrigation is common (40% being irrigated)
Planting densities are low (as little as 1,000 vines per ha for bush-trained vines without irrigation). Irrigated, trellised vineyards are around 3,000 vines per ha.
Main variety is Airén.
Neutral white variety usually fermented in stainless steel to make a low-intensity, M-acidity for early consumption (much for distillation Brandy de Jerez).
Tempranillo (Cencibel), most planted black grape. Most in fruity style with short contact with oak, though Crianza, Reserva and Gran Reserva wines can be found.
Co-operatives make up majority production; Virgen de las Viñas in Tomelloso is largest co-operative in La Mancha and Spain.
Bulk or bottled, 40% exported. Chinese market grown rapidly and became largest export market in 2016. Then Germany, Russia and the Netherlands.
149
Summarise Valdepeñas DO.
South of La Mancha, similar continental climate with hot, dry summers.
Mainly known as source of reds from Cencibel, ripe red fruit, soft tannins, M acidity and spice from oak.
Good quality and inexpensive or mid-priced.
150
Which autonomous community has the most Vino de Pago? Give an example.
Castilla-La Mancha is home to 9 of Spain’s 18 Vinos de Pago (VP). The first, and most well-known is Dominio de Valdepusa, producing wines from CS, Syrah and Petit Verdot.
151
Summarise Castilla VT.
This Vino de la Tierra covers vast area of Castilla-La Mancha. encompasses both La Mancha DO and Valdepeñas DO and others (cover around half of its area). Climate and soil similar to these two DOs.
Large range local and international grapes permitted. Inexpensive to mid- priced.
152
Summarise the Basque Country.
AKA Euskadi or País Vasco, north coast of Spain. Main vineyard areas split in 2 by the Cantabrian cordillera. Relatively sheltered conditions to south are vineyards of Rioja Alavesa. In north, around Bilbao and San Sebastián, are 3 DOs that make Txakoli.
With influences on Atlantic, Txakoli (Chacoli) DOs have a moderate, maritime climate. Rainfall high as 1600 mm, hence keeping canopy well ventilated is important to avoid fungal disease.
Main white variety for dry wines is Hondarrabi Zuri. Fermented cool in stainless steel and bottled and released few months later, these wines have high acidity, medium (–) body, often low alcohol and fresh apple, pear and lemon flavours, sometimes with a slight spritz. Some making examples with more texture and complexity, either lees contact, oak maturation (old wood or only a small proportion new) or bottle ageing before release.
Though majority is dry whites, rosado, red, sweet whites and sparkling are all made.
153
Summarise Sierra De Gredos.
Mountain range to west of Madrid. Does not have its own DO, depending on location, labelled as Vinos de Madrid DO, Mentrida DO (Castilla-La Mancha), Cebreros DO or Castilla y León VT.
Used to produce inexpensive, high volume wines but number of new producers focused on quality.
Mostly from old vine Garnacha.
Continental but altitude (600-1200 m) provides a cooling influence and diurnal range is high (retain acidity and fresh fruit ).
Style of Garnacha notably different from many those made in Aragon; lighter tannin, with M (+) acidity and fresh strawberry and cherry fruit, alcohol levels can be high. Many made in a low intervention manner, ambient yeasts and low sulphur dioxide. Good to very good and mid- to premium priced.
Most common white variety is Albillo Real, producing full-bodied wines with citrus and floral notes and M to M (+) acidity. Fermentation techniques vary, some fermented and/or matured in oak, others on their skins.
154
Summarise The Islands.
Balearic and Canary Islands - become recognised as sources of high-quality wines from local grapes.
Balearic Islands (Mallorca, Menorca, Ibiza and Formentera) 95 km from eastern coast of Spain. Island of Mallorca has 2 DOs, with number of VTs amongst other islands. Key local grapes include Manto Negro (light coloured, high alcohol, red fruit) and Callet (M to M (+) acidity, M alcohol, red fruit). Monastrell, Tempranillo and Malvasía also common, as are international varieties such as CS, Merlot, Syrah and Chardonnay. Blending are common.
155
Summarise Canary Islands.
Canary Islands - off coast of Morocco, 500 km south of Madeira. 28°N, tropical influence on climate, with hot and humid conditions in growing season. Many islands are mountainous and vineyards up to 1,500 m, leads cooler days and wide diurnal ranges. topography rugged, mechanisation impossible. Range of altitudes and aspects means many varieties can grown, without grafting as phylloxera not present here. Each island has own DO and Tenerife, largest has 5. Here, most common grapes are Listan Negro, Malvasía and Listan Blanco (Palomino), though wide variety of Iberian grapes grown and field blends are common. Listan Negro is light to M bodied, with M tannins and flavours of raspberry and plum. Carbonic maceration often used on Listan Negro, but some undergo traditional fermentation may aged in oak.
Viticulture of Valle de Orotava DO in Tenerife is very distinctive, with several vines twisted together to form long ‘ropes’, trained on low wires and growing up and down hillsides.
156
Summarise Lanzarote Islands.
Relatively flat, covered with layer of dark volcanic ash. Growers plant vines in craters dug into ash and partially surrounded by stone walls to protect vines from winds and capture any moisture. L to very low-density planting and low yields. Malvasía dominant made in dry and sweet styles
