Dispatch from Soave (and 33 New Crus)

Map of the traditional regions of Soave/credit: Casa del Vino (own work) via Wikimedia Commons

Map of the traditional regions of Soave/credit: Casa del Vino (own work) via Wikimedia Commons

Soave DOC—Veneto’s beloved Garganega-based white wine—has entered a new phase with the approval of 33 new subzones. The new geographical indications were approved by the Italian Ministry of Agriculture in October of 2019—and as of March 2020, they have been approved and published in the Official Journal of the European Union.

The Soave zone has traditionally contained two subzones: Soave Classico and Soave Colli Scaligeri. The Classico zone—the original, central part of the region located about 10 miles east of the city of Verona—consists of an expanse of rolling hills within the communes of Soave and Monteforte d’Alpone. The discontinuous Colli Scaligeri subzone contains a series of hillsides surrounding the city of Verona. The name is a reference to the Della Scala family (the Scaligeri)—former Lords of Verona and once-upon-a-time owners of the land.

Vigne del Soave—a comprehensive project to map the Soave region by soil types, elevation, micro-climate, topography, and historical usage—has been in the works via the Soave Consortium for over a decade. The project was completed in 2019 with the formal designation of 33 unique geographical subzones officially known as “Additional Geographical Units” or Unità Geografica Aggiuntiva.  

Photo via: https://ilsoave.com/

Photo via: https://ilsoave.com/

The 33 new Crus of Soave are as follows: Castelcerino, Colombara, Froscà, Fittà, Foscarino, Volpare, Tremenalto, Carbonare, Tent, Corte Durlo, Rugate, Croce, Costalunga, Coste, Zoppega, Menini, Monte Grande, Ca ‘del Vento, Castellaro, Pressoni, Broia, Brognoligo, Costalta , Paradiso, Costeggiola, Casarsa, Monte di Colognola, Campagnola, Pigno, Duello, Sengialta, Ponsarà, Roncà–Monte Calvarina.

Of the 33 newly-designated areas, 28 are located within the Classico Zone. Two—resting atop volcanic soils—are located near the commune of ​​Roncà (to the north and east of the Classico Zone), and three are in the limestone hills located in the western portion of the region.

The new designations are approved for use beginning with the wines of the 2019 vintage.

Click here for an interactive map of the 33 crus of Soave, via the website of the Consorzio Soave.

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Dispatch from Empordà: Carignan Blanc is Official

Graphic via: https://www.doemporda.cat/

Graphic via: https://www.doemporda.cat/

Empordà—a Spanish wine region (denominación de origen/DO)—is located in the northern reaches of Catalonia, just to the south of the Banyuls AOC in France’s Roussillon region. Viticulture and wine production in the area surrounding modern-day Empordà can be traced back to Greek settlements in the area (circa 600 BCE), and is known to have flourished throughout the Middle Ages.

Viticulture and winemaking in the area took quite a blow from phylloxera, in the late 1800s, but by the middle of the 20th century vineyards had been re-planted and wine from Empordà was flowing once again. The area first received DO status in 1975, when it was known as Empordà–Costa Brava, in order to take advantage of the area’s reputation as a beautiful beach-side destination and food-and-wine hotspot. While the area’s reputation remains intact, the name of the wine region was changed to simply Empordà DO in 2006.

The Empordà DO is approved for a long list of grape varieties and an equally impressive list of allowed wine styles. These include still (non-sparkling) wines in red (tinto), white (blanco) and rosé (rosado), as well as sparkling wines (vino espumoso), fizzy/slightly sparkling wines (vino de aguja) and fortified wines (vino de licor). Specialties of the region include Garnatxa del Empordà, a sweet, fortified wine made from sun-dried Garnacha grapes, and Moscatell del Empordà, produced using Moscatel de Alejandría and/or Moscatel de Grano Menudo (Muscat of Alexandria and/or Muscat Blanc à Petits Grains).

Photo via: https://www.doemporda.cat/

Photo via: https://www.doemporda.cat/

The white wines of Empordà are in the news this week. Just yesterday (March 3, 2020) it was announced that an amendment to the region’s pliego de condiciones had been approved and published in the Boletín Oficial del Estado de Espana (Official Bulletin of Spain). This proposal had been in the works for several years; and allows for the use of the Cariñena Blanca (Carignan Blanc) grape variety to be used in the wines of the region. The Empordà DO is the first to allow the use of Cariñena Blanca in its wines.

Cariñena Blanca is a white-skinned mutation of Carignan Noir (also known as Cariñena, Samsó, or Mazuelo). By all accounts, it has been grown and used in the white blends of the region for generations —the region even boasts some 100-year-old Cariñena Blanca vines—despite the fact that it was never entered into the list of official varieties for Spain. This has all changed now, as the official list of recommended grape varieties for the DO now includes Cariñena Blanca, in addition to Garnatxa Blanca (Grenache Blanc), Macabeu (Macabeo/Viura), and Moscatel d’Alexandria. Other authorized white varieties include Chardonnay, Gewürztraminer, Sauvignon Blanc, and Xarel·lo

There are currently about 55 wine-producing estates and just over 1,825 hectares/4,510 acres planted to vine in the Empordà DO.  Perhaps one of the estates will produced a varietal Cariñena Blanca in 2020—it could happen!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Dispatch from Valdepeñas

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The Valdepeñas DO (located in Castilla-La Mancha, Spain) is making some changes! The EU has recently approved a modification to the Pliego de Condiciones for the region, as announced and published in the January 9, 2020 edition of the Official Journal of the European Union.

The wines approved for production in the Valdepeñas DO make up a long list. Red, white, rosé, and sparkling wines are all produced—and most of these may be made in a range of styles relating to aging (including roble, crianza, reserva, and gran reserva), as well as in differing levels of sweetness (seco, semi-seco, semi-dulce, or dulce).

The red and rosé wines of the Valdepeñas DO are based on Tempranillo (Cencibel) and are also allowed to include Cabernet Sauvignon, Garnacha, Merlot, Petit Verdot, and/or Syrah. White wines are typically based on Verdejo and may also include Macabeo, Chardonnay, Sauvignon Blanc, Airén, and/or Muscat (Moscatel).

Image via: http://vinosvaldepenas.com/en/#!/up

Image via: http://vinosvaldepenas.com/en/#!/up

Today’s story, however, applies to just one style of wine, defined on the Pliego de Condiciones as Tinto Tradicional. This “traditional” style of wine—once considered the signature version of the region’s wines—is light red in color (clarete) and produced using a mixture of red and white grapes. Previously, Tinto Tradicional was required to be produced using a minimum of 50% red grapes. With the modification, the new standard requires a minimum of 85% red grapes in the blend.

According to Florencio Rodríguez, Provincial Secretary of the Asociación Agraria Jóvenes Agricultores–Ciudad Real (ASAJA Ciudad Real), the change was needed to in order to modernize the image of the Valdepeñas DO and to keep up with the increasing demand for more flavorful wines with distinct varietal character.

The Valdepeñas DO is almost completely surround by the much larger La Mancha DO. The climate of Valdepeñas is warm/hot continental, and the region is quite dry—the mountains of the Sierra Morena located just to the west (defining the edge of the Meseta Central) provide a significant rain shadow.

The name of the region translates to “Valley of the Rocks” and refers to the region’s unique rock formations and rocky topsoil.

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Welcome to the World, Vino de Pago Vera de Estenas!

Photo of Bodegas Vera de Estenas via: http://veradeestenas.es/

Photo of Bodegas Vera de Estenas via: http://veradeestenas.es/

Spain has a new Vino de Pago! The new geographic indication—Vino de Pago Vera de Estenas—was published in the Official Journal of the European Union on November 4, 2019, and the appellation will be in effect as of November 24, 2019.

The newly-registered Pago is located in the comunidad autónoma of Valencia, and is surrounded by the Utiel-Requena DO. This is the fourth vino de pago to be registered in Valencia. The demarcated area extends over a gentle slope that descends from Sierra Juan Navarro towards the valley of the Magro River and the Estenas Stream.

According to the fresh-off-the-presses documentation, the wines produced in the Vino de Pago Vera de Estenas will include the following:

  • Red Wines:
    • Based on Bobal, Cabernet Sauvignon, Tempranillo, and/or Merlot
    • Minimum abv: 12.5%
    • Maximum RS: 4 g/L
    • According to the pliego de condiciones, the red wines should be deep red in color, dry in taste, with aromas of warm red fruit and vanilla when young. Gran Reserva wines should be garnet in appearance and show aromas of ripe red fruit, wood, spice, vanilla, and roasted oak.
    • Red wiines are fermented in temperature-controlled stainless steel tanks.
    • Ageing takes place in oak casks with a capacity of 225 or 300 litres. Wines that are aged in oak for less than six months may use the label term “Cask-aged” (Madurado en Barrica); those that are barrel-aged for longer may use the terms “Crianza,” “Reserva,” or “Gran Reserva” in accordance with the general regulations for the wines of Spain.
  • Rosé/Rosado Wines:
    • May be based on on Bobal, Cabernet Sauvignon, Tempranillo, and/or Merlot; however, most rosé is produced using Bobal
    • Minimum abv: 12%
    • According to the pliego de condiciones, the rosado wines should be red in appearance with strawberry tones and hints of purple. These wines should have intensely fruity aromas and lively, well-balanced flavors.
    • Rosado wines are fermented in temperature-controlled stainless steel tanks.
  • Barrel-fermented White Wines:
    • Produced using Chardonnay
    • White wines are fermented in new oak casks of 225 or 300 liters.
    • Minimum abv: 12%
    • According to the pliego de condiciones, the white wines should have a brilliant straw-yellow color, intensely fruity aromas and a round, full bodied texture.
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It seems there is only one winery currently located within the demarcated area: Bodega Vera de Estenas. However, a group of vineyard owners in the area formed a coalition in order to support and apply for the PDO. If new wineries open in the area, they will be eligible to apply for the rights to use the term “Vino de Pago Vera de Estenas.

Welcome to the world, Vino de Pago Vera de Estenas!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Welcome to the world, Eastern Connecticut Highlands AVA!

Map via: www.ttb.gov/wine/ava-map-explorer

Map via: www.ttb.gov/wine/ava-map-explorer

On Friday, October 11 2019, the Alcohol and Tobacco Tax and Trade Bureau (TTB) of the United States announced the establishment of the Eastern Connecticut Highlands American Viticultural Area (AVA) via publication in the Daily Federal Register.

The newly-approved AVA is located in Hartford, New Haven, Tolland, Windham, New London, and Middlesex Counties in the state of Connecticut. The Eastern Connecticut Highlands AVA does not overlap any other established AVAs; it is, however, adjacent—and immediately to the north of—the multi-state Southeastern New England AVA (covering parts of Connecticut, Massachusetts, and Rhode Island).

The Eastern Connecticut Highlands AVA encompasses a total of approximately 1,246 square-miles of land and is home to 16 commercial vineyards and 115 acres/47 ha of vines (with 20.5 additional acres/8 additional hectares planned for the near future.

  • According to the AVA petition (originally accepted in August of 2016), the region is differentiated from the surrounding area in terms of topography, soils, and climate:
    • Topography: The area within the boundaries of the AVA sit atop a rock formation—known as the Iapetus Terrane—which is composed of metamorphic rocks that resist erosion. As a result, the area consists of hilly and mountainous terrain with elevations ranging from 200 to 1,000 feet/61 to 305 meters in elevation (as opposed to the broad, flatter lands the surround it).
    • Soils: The soils within the newly-defined AVA contain a large amount of lodgement till—material deposited by glaciers—and can be characterized as thick sandy-to-silty loam. These soils contain higher levels of iron, magnesium, and zinc, and lower levels of potassium than the surrounding areas.
    • Climate: The area within the new AVA has an average annual temperature that is similar to the surrounding areas; however, there are some significant differences, such as warmer overall temperatures during the growing season. In addition, the area has a later last-spring-frost date and earlier first-fall-frost date; these combine to make for a shorter growing season than most of the surrounding areas.

The Eastern Connecticut Highlands AVA is home to at least six bonded wineries, including Lebanon Green Vineyards, Arrigoni Winery, and Preston Ridge Vineyard. The Eastern Connecticut Highlands AVA will be effective as of November 12, 2019; at this time there will be a total of 246 AVAs in the United States.

Welcome to the world, Eastern Connecticut Highlands AVA!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Congratulations on your Promotion: Carnuntum DAC!

Map via www.austrianwine.com

Map via www.austrianwine.com

The Carnuntum wine growing region— located in Austria’s  Niederösterreich (state of Lower Austria)—has been promoted to Districtus Austriae Controllatus (DAC) status! With this new announcement, effective today (October 1, 2019), Austria has a total of 14 DAC wine-producing regions—described by the Austrian Wine Marketing Board  as areas with “specific protections in place for regionally typical wines.”

Wine produced under the Carnuntum DAC will fall under three distinct quality levels, to include the following:

  • Gebietswein (regional wine)
  • Ortswein (wine from a specific village)
  • Riedenwein (single-vineyard wine)

The Carnuntum DAC will produce both red and white wines in accordance with the following standards:

  • The Heidentor (Heathens' Gate) archway, built during the Roman Empire, is a symbol of the locality of Petronell-Carnuntum as well as the Rubin Carnuntum wine producers.

    The Heidentor (Heathens’ Gate) archway, built during the Roman Empire, is a symbol of the locality of Petronell-Carnuntum as well as the Rubin Carnuntum wine producers.

    All wines must be dry

  • Red wines must have a minimum of 12% abv
  • White single-variety wines (monovarietals) may be 100% Chardonnay, Weissburgunder, or Grüner Veltliner
  • Red monovarietals may be 100% Zweigelt or Blaufränkisch.
  • Blended wines must contain a minimum of 67% (two-thirds) preferred grape varieties (Chardonnay, Weissburgunder [Pinot Blanc], Grüner Veltliner, Zweigelt, or Blaufränkisch). The remainder may contain any other grapes approved for cultivation in the region.

Red wines are particular specialty of the Carnuntum region, as witnessed by the 25 members of red-wine-specialty group known as Die Rubin Carnuntum Weingüter. The Zweigelt–based red wines of the Rubin Carnuntum wine growers’ society will continue to be produced and promoted under the new rules of the Carnuntum DAC .

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

 

Welcome to the world, Côtes de Provence Notre-Dame des Anges!

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As of August 10, 2019, the Côtes de Provence AOC has a new official sub-region: Notre-Dame des Anges. This makes for a total of five sub-regions assigned to the appellation, including those previously named—Sainte-Victoire, Fréjus, La Londe, and Pierrefeu. The name Notre-Dame des Anges refers to one of the highest peaks in the Massif des Maures. The peak of the mountain is visible throughout the appellation and—for those willing to make the climb—is adorned with the 19th-century Chapel of Notre-Dames des Anges (Our Lady of the Angels).

The defined region consists of ten communes—Les Arcs/Argens, Carnoules, Taradeau, Vidauban, Le Cannet-des-Maures, La Garde-Freinet, Le Luc, Les Mayons, Gonfaron and Pignans—located somewhat in the center area of the Var Department of Southeastern France. The area currently has 9,640 acres (3,900 ha) planted to vine, but for the time being only a portion of the established vineyards have been approved for use of the Notre-Dame des Anges designation. The area is unique from the surrounding terrain due to slope, aspect, and elevation, and well as soils dominated by sandstone, limestone, and schist.

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The Côtes de Provence Notre-Dame des Anges AOC is approved for red and rosé wines. The specifications include the following:

  • Principal varieties: Cinsault, Grenache Noir, and Syrah
    • At least 80% of the blend must be made using principal varieties, and no single grape may comprise more than 80% of the total blend
  • Accessory varieties: Cabernet Sauvignon, Carignan, Clairette Blanc, Mourvèdre, Sémillon, Tibouren, Ugni Blanc, and Vermentino
    • Carignan is limited to a maximum of 10% of the blend
    • Clairette Blanc, Sémillon, and Ugni Blanc are limited to a combined maximum of 10% of the blend—and—the combination of Clairette Blanc, Sémillon, Ugni Blanc, and Vermentino is limited to a maximum of 20% of the blend
  • For red wines:
    • Minimum 12% abv
    • Date of first allowed release: September 1 of the year following harvest
  • For rosé:
    • Minimum 11.5% abv
    • Date of first allowed release:  December 15 of the harvest year

This modification to the Cahier des Charges for the Côtes de Provence AOC was approved by the INAO on February 14, 2019 and published in the Official Journal of France on August 10, 2019. Wines labeled with the appellation Côtes de Provence Notre-Dame des Anges AOC will be allowed as of the 2019 vintage release; however, the modification will still need to seek the final approval of the European Union.

Welcome to the world, Côtes de Provence Notre-Dame des Anges!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Welcome to the World, Vino de Pago El Vicario!

Photo via: https://pagodelvicario.com/

Photo via: https://pagodelvicario.com/

On Tuesday, August 6, 2019 the EU-approved Vino de Pago el Vicario protected designation of origin/PDO wine of Spain came into force.

The newly-registered Pago is located in the comunidad autónoma of Castilla-La Mancha, and is surrounded by the larger La Mancha DO. The registration of the Vino de Pago el Vicario makes a total of 19 Pagos registered in Spain (of which 12 are located in the region of Castilla-La Mancha). According to the fresh-off-the-presses documentation, the details concerning the Vino de Pago el Vicario PDO includes the following:

Location: 86 parcels are approved for use in the wines of the Vino de Pago El Vicario; all of these are located in the municipality of ciudad Real (Castilla–La Mancha, Spain).

Allowed grape varieties: Tempranillo, Syrah, Garnacha Tinta, Cabernet Sauvignon, Graciano, Petit Verdot Merlot, Chardonnay, Sauvignon Blanc

Photo via: https://pagodelvicario.com/

Photo via: https://pagodelvicario.com/

Types/styles of wine:

  • Vino blanco parcialmente fermentado en barrica (partially barrel-fermented white wine)
    • Produced from Chardonnay and/or Sauvignon Blanc, macerated on the grape skins for 12 to 24 hours prior to pressing; small amounts of Tempranillo and/or Garnacha Tinta may be used as well
    • At least 15% of the must is barrel-fermented and allowed to rest on the lees (in the barrels) for 4 to 8 months. Barrels must be European Oak and no older than two years of age. The remainder of the must may be fermented in stainless steel.
  • Vino blanco de uva tinta (white wine from black grapes/blanc de noir)
    • Produced using Tempranillo and/or Garnacha Tinta
    • Fermented in stainless steel
  • Vino rosado (rosé)
    • Produced using Petit Verdot
    • Stainless steel fermentation
  • Vino blanco semidulce (semi-sweet white wine)
    • Produced from Chardonnay and/or Sauvignon Blanc, macerated on the grape skins for 12 to 24 hours prior to pressing
    • Fermented in stainless steel
    • 1.2% to 4.5% residual sugar
  • Vinos tintos elaborados con mezcla de variedades autóctonas y foráneas (blended red wines made with indigenous and international varieties)
    • Produced using Tempranillo, Graciano, Garnacha Tinta, Cabernet Sauvignon, Syrah, Merlot, and/or Petit Verdot
    • Maceration lasts between 5 and 22 days, grapes may be separately or co-fermented, fermentation is followed by barrel aging (no time specified)
  • Vinos tintos elaborados con mezcla de variedades autóctonas foráneas (blended red wines made with indigenous varieties)
    • Produced using Tempranillo, Graciano, and/or Garnacha Tinta
    • Maceration lasts between 5 and 22 days, grapes may be separately or co-fermented, fermentation is followed by barrel aging (no time specified)
  • Vino tinto dulce (sweet red wine)
    • Produced solely using Merlot
    • Maceration lasts between 6 and 15 days, minimum of 4.5% residual sugar

The area is named for the Vicario Dam, located along the River Guadiana. The demarcated area is located about 2 km (1.2 miles) from the river itself and consists of gently rolling hills leading to the banks of the river. The limestone soil is shallow and contains an exceptionally high level of calcium. The proximity to the river (and its temperature-moderating effects) as well as the unique soil of the area help to differentiate the Pago del Vicario PDO from the remainder of the La Mancha DO.

Welcome to the world, Vino de Pago el Vicario!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Welcome to the World, Absinthe de Pontarlier PGI!

Photo via: https://www.inao.gouv.fr

Photo via: https://www.inao.gouv.fr

On August 19 2019, the EU registered a protected geographical indication (PGI) for Absinthe de Pontarlier.

Absinthe is a well-known spirit drink with a fascinating and somewhat checkered history. By most accounts, it best-known for the period of time (1915 – 1990 and beyond) during which it was outlawed! Even in its modern incarnation, absinthe remains a mystery that has defied standardization and definition. It may be green, clear, or yellow in appearance; it is sometimes considered a flavored spirit drink and at other times may be referred to as a liqueur. While this disparity may continue into the future, as of now we have one absinthe product that is legally (and specifically) defined: Absinthe de Pontarlier PGI.

Absinthe de Pontarlier is a product of France and may only be produced in the French Departement of Doubs. (Doubs is located in the Alps of central-east France, along the border with Switzerland and surrounded by the French departments of Jura and Haute-Saône.) Historical records make mention of an “elixir d’Absinthe” being made in the region since the 18th century, when Major Henri Dubied moved his production facility—originally located in the Swiss town of Couvet (now a part of Val-de-Travers)—about 20 miles (32 km) west to Pontarlier, France.

 Map of Doubs, France (By Marmelad - based on: Départements de France-simple.svg)


Map of Doubs, France (By Marmelad – based on: Départements de France-simple.svg)

Absinthe de Pontarlier may be produced using an unspecified base spirit, but the use of locally-grown wormwood (Artemisia abinsthium) is mandatory. In addition, the drying of the wormwood, the maceration of the botanicals, the re-distillation of the macerate, any post-distillation procedures, and the bottling of the spirit must all be carried out at a single location within the defined region of origin.

Other regulations for the production of Absinthe de Pontarlier include the following:

  • The spirit must be clear and pale-yellow with greenish hues. When water is added, it becomes cloudy and opaque.
  • It must contain a minimum 45% abv.
  • In addition to Artemisia abinsthium, it must contain anise seed (Pimpinella anisum), both of which must be macerated in a base spirit. Roman wormwood (Artemisia pontica) and hyssop (Hyssopus officinalis) may be used for coloring. Lemon balm, fennel, and mint are specifically allowed to be used in limited proportations, as are “other aromatic plants with the exception of star anise.”
  • The base spirit must be re-distilled after maceration with the required botanicals (wormwood and anise seed).
  • No flavorings or extracts may be used, although some colorings are permitted.
  • Sugar (up to 35 grams per liter of finished product) may be added, but is not required.
  • Aging is allowed but is not required. A declaration of aging may appear on the product label if it is aged for a minimum of six months in oak.

Across the globe, absinthe is strictly regulated and the rules regarding its composition (mainly focusing on allowed levels of thujone) vary greatly across countries and regions. In the United States, the Alcohol and Tobacco Trade and Tax Bureau (TTB) has a proposal in the works that will require absinthe distributed in the United States to meet certain requirements for a maximum level of thujone and—although this has not yet been ratified into law—it remains to be seen whether or not Absinthe de Pontalier will be allowed to be exported into the United States. We might just need to take a trip to Pontarlier in order to have a sip!

Welcome to the world, Absinthe de Pontarlier PGI!

References/for more information:

Post authored by Jane A. Nickles, your blog administrator…

Rioja has spoken: First List of Viñedos Singulares Announced

Image via: riojawine.com

Image via: riojawine.com

Rioja has spoken: the first list of wine estates qualified for the Rioja DOCa Viñedos Singulares classification has been published. The list was published in the July 30, 2019 edition of Boletín Oficial del Estado (Official State Gazette) of the Kingdom of Spain, and posted on the website of the Spanish Ministry of Agriculture, Food, Fisheries, and the Environment.

A total of 84 vineyards were identified, totaling about 155 hectares in total (out of the total 65,000 hectares that constitute the entirety of the Rioja DOCa.

The Viñedo Singular designation, as created in 2017, represents the highest tier of geographical indications of the Rioja DOCa and sits stop a quality ladder of three designations—including Vinos de Zona, Vinos de Municipio, and topped off with Viñedo Singular—each of which represents wines produced via more specific areas and according to stricter standards.

Sample label - image via riojawine.com

Sample label – image via riojawine.com

In order to qualify for use of the Viñedo Singular designation, grapes must be 100% from the named vineyard, and the wine must be produced, aged, and bottled at the named winery. All grapes must be hand-harvested, and the nominated wineries must have had complete control over the designated vineyard for at least ten years. The wines are also subject to sensory evaluation and approval by the regulatory board of the Rioja DOCa.

The list of approved areas—which includes vineyards owned by many of the best-known estates of Rioja (such as Bodegas Marqués de Riscal and Bodegas Ysios)—contains the names/numbers of the specific vineyard parcels that have been approved for use as Viñedos Singulares. Click here for a copy of the list: Rioja DOCa- Vinedos Singulares – July 30 2019

References/for more information:

Post authored by Jane A. Nickles, your blog administrator…