<strong>Spanish Denominaciones de Or&iacute;gen (DO)<br /></strong><div><br /><u>DO Rioja<br /></u><div><br />Rioja is considered the classic wine region of Spain and found fame long before any other.&nbsp; It was the first Denominaci&oacute;n de Origen (DO) and was created in 1926, and was the first region promoted to DOCa, a higher category, in 1991.&nbsp; It was during the phylloxera outbreak in France in the late 19<sup>th</sup> century that French winemakers sought refuge in Rioja, bringing their equipment and techniques.&nbsp; Rioja is divided between 3 provinces, La Rioja, Navarra, and Basque Country. <br /><div><br />Rioja is made up of over 65,000 ha of vineyards with a production of 2,984,187 hl (2003).&nbsp; There are over 1,391 wineries<br /><div><br />It was traditionally known for reserve wines with long oak aging.&nbsp; These wines are still made but more wines are spending less time in cask and more in bottle, meaning a more fruit driven style.<br /><div><br />There are three viticultural areas:&nbsp; Rioja Baja known for heartier Grenache-based wines, and Rioja Alta and Alavesa, known for more elegant Tempranillo-based wines.<br /><div><br />The primary red grapes are Tempranillo, Graciano, Mazuelo, and Garnacha.&nbsp; For whites: Viura, Malvasia, Garnacha Blanca.<br /><div><br />Soils are a mixture of clays and alluvial silt.&nbsp; Calcareous clay dominates in Rioja Alavesa.<br /><div><br />The climate is temperate and generally mild in Rioja Alavesa and Alta, while Rioja Baja is classified as semi-arid.<br /><div><br />The traditional vine format is still often followed:&nbsp; low, without a trellis, and goblet pruned.<br /><div><br /><strong>Castilla Leon<br /></strong>Despite a decline in many traditional wine-producing regions due to the climatic difficulties of the meseta, Castilla Leon produces some of Spain's finest in 5 DO area.&nbsp; Also of growing importance is the new wine category Vino de la Tierra de Castilla Leon.<br /><div><br /><u>DO Rueda<br /></u><div><br />This is a small wine region with over 6000ha planted making largely white wines from Verdejo, Viura and recently, Sauvignon Blance.&nbsp; Originally the DO, which was created in 1980, was only for white wines but since 2001 has been opened to ros&eacute;s and reds made from Tempranillo, Garnacha, and French varieties.&nbsp; It is a region famous for whites since the 17<sup>th</sup> century, though for rustic whites, similar to a rough sherry.<br /><div><br />There is a production of just over 300,000hl and there are 36 wineries.<br /><div><br />The wines are attractive modern, cold-fermented whites.<br /><div><br />Soils are largely calcareous clays.&nbsp; <br /><div><br />The climate is wind-swept continental and frosts are a danger.&nbsp; Rain is a key factor as year-round drought can occur. <br /><div><br /><u>DO Ribera del Duero<br /></u><div><br />A DO since 1982, this region is considered to produce some of the finest red wines in Spain.&nbsp; This is one of the most trendy and fast-growing areas, with capital flowing in from all quarters.&nbsp; This means prices can be quite high.&nbsp; <br /><div><br />There are over 18,000 ha of vineyards, producing over 76 million kg in 2003.&nbsp; There are over 178 wineries.<br /><div><br />The wines are produced from Tinto Fino, a variant of Tempranillo, which is well suited to oak aging.&nbsp; <br /><div><br />The key factor in the quality of the vineyard's soil is the limestone and chalk content, which makes up 33% of the soil in the west and over 50% in the east. Some vineyards have such chalky soils they are almost white.<br />The Duero valley's climate balances the continental influences of the <em>meseta</em>'s extreme winter cold with some Mediterranean characteristics: it is generally warm and dry, protected from cold winds and has moderate to low rainfall and <strong>hot, dry summers</strong>.&nbsp; Frost is a worry and winds can damage exposed vineyards.<br />DO Toro<br /><div><br />Powerful reds are made from the Tinta de Toro grape on 5,500 ha of vineyards.&nbsp; The DO was created in 1987.&nbsp; Before modern wine-making techniques became widespread, the wines were often overly strong and rustic.&nbsp; Reflecting the growing interest in the region, many wineries from other regions are starting wineries in Toro.<br /><div><br />Production in 2003 was over 16 million kg, and there are 34 wineries.<br /><div><br />Tinta de Toro is a long-adapted version of Tempranillo, and it gives thick skinned berries that ripen much earlier than in Rioja.&nbsp; 75% of the wines are for jovenes, but the percentage going for crianza is rising rapidly.<br /><div><br />Soils are varied with many that are of alluvial and sandy soils.<br /><div><br /><strong>The climate here is&nbsp;continental</strong> with long, hot and sometimes very dry summers, and shorter but very cold winters.&nbsp; Rainfall levels are amongst the lowest in Spain.&nbsp; Frost and winds are risks.<br /><div><br /><u>DO Bierzo</u><br /><div><br />Bierzo is called the &quot;gateway to Galicia&quot; because it is locates in the far northwest of Castile-Leon.&nbsp; The reds here are fruity and elegant reds from the Menc&iacute;a grape that age well in barrels, while the best whites are fruity and mineral whites from Godello.&nbsp; The area is seeing a dramatic rise in popularity and this is reflected in increasingly complex wines.<br /><div><br />There are over 3500 ha of vineyards planted and there are 39 wineries.&nbsp; The DO was created 1989.<br />Soils are loose, slaty, alluvial soils, which are reasonably fertile.<br />The valley has a sheltered microclimate&nbsp;which&nbsp;softens the edges of the meseta&nbsp;continental climate and keeps away the worst of the harsh winter temperatures. There&nbsp;is only occasional frost and hail. Occasional wind and excessive summer heat can occur.<br /><div><br /><u>DO Cigales</u><br /><div><br />Cigales was once famous for its &quot;clarets&quot; a dark ros&eacute; made by fermenting red and white grapes together.&nbsp; When the DO was created in 1991, efforts started to focus more on reds from Tinto el Pa&iacute;s (Tempranillo) and Garnacha.&nbsp; This remains one of the most traditional wine areas in Spain but slowly outside investment is being attracted.<br /><div><br />This small DO has just under 3000 ha under vine and produced 78,000 hl in 2003.&nbsp; There are 36 wineries.<br /><div><br />The soils are largely sand and limestone over clay.<br />This area has the characteristic continental climate of the central <em>meseta</em>, or tableland, with some Atlantic influences and highly fluctuating temperatures.&nbsp; Frosts are a serious problem and rainfall is low.<br /><strong><br />Catalu&ntilde;a<br /></strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <br />There is a great deal of geographic and climatic variety in the nine denominations of Catalu&ntilde;a.&nbsp; In 1999 a regional DO was created, DO Catalu&ntilde;a, as a catch-all to draw in 4000 ha of scattered vineyards.&nbsp; It also gives the option to wineries in pre-existing DO's to choose to make wine under the wider one.&nbsp; Like much of Spain Catalun&ntilde;a used to be known for its bulk wines, but it has transformed its image creating some of the best red and white wines in Spain.&nbsp; It is also the heart of the nation-wide Cava DO for quality sparkling wine.&nbsp; Besides using many indigenous grapes, Catalu&ntilde;a has become known for the widespread use of French varietals.&nbsp; Including cava, there are 12 Dos in Catalu&ntilde;a.<br /><div><br /><u>DO Pened&eacute;s</u><br /><div><br />Pened&eacute;s is known for many things:&nbsp; first use of stainless steel in the Spanish wine industry in the 70s, a lot of experimental techniques, introduction of French varieties, first organic vineyards in Spain, and centre of cava production.&nbsp; <br /><div><br />Today Pened&egrave;s white wines are often made from a mix of local and French varieties. These wines tend to be light, fresh, clean and ripe, with plenty of fruit and flavour. There are some varietal and barrel fermented wines, often made from Chardonnay.&nbsp;In the last few years the red wines have also established a great reputation, also with characteristic blends of native and imported grape varieties such as Tempranillo, Garnacha and Cabernet Sauvignon. These are lighter, smoother, more elegant red wines than the majority of Spanish reds. <br /><div><br />A huge variety of grapes have accumulated here over centuries of planting: over 121 varieties, as well as those&nbsp;that have run wild,&nbsp;which are also being recovered.<br />The DO was created in 1960 and the area under vine is more than 27,000 ha.&nbsp; There are more than 153 wineries.<br /><div><br />Soils are predominantly sandy at lower altitudes and at higher one, limestone and clay.<br /><div><br />The climate is Mediterranean with a year-round average of 14&deg;C. Rainfall averages 525 mm&nbsp;annually. Summers are warm and winters are mild. However, with such varied growing terrain, there are many microclimates.&nbsp; There is little vintage variation.<br /><div><br /><u>DO Priorat</u><br /><div><br />Priorato is a small mountainous enclave within the larger DO Tarragona.&nbsp; It is famous for its robust, mineral red wines made on volcanic soils.&nbsp;&nbsp; The wines are extremely dark in color and high in alcohol.&nbsp; Until 1985 it was known for jug wine, but since then the region has become very trendy and is growing very fast.&nbsp; Because of the demand, especially in export markets, and small quantity of wines, prices are very high.&nbsp; <br />The wines are blends made from Garnacha Tinta, Garnacha Peluda, Cari&ntilde;ena, Cabernet Sauvignon, Merlot and Syrah.&nbsp; <br /><div><br />The DO was created in 1954 and covers 1,800 ha of vineyards.&nbsp; There are 27 wineries.<br /><div><br />The area is of volcanic origin, which gives its soils unique features. The bedrock, called licorella, consists of reddish and black slate with small particles of mica that reflect and conserve the heat. The topsoil, made up of decayed slate and mica, is 50 cm thick, causing the roots of the vines to plunge deep into the bedrock in search of rainwater, nutrients and trace minerals.<br />Although Priorato is a small growing area, it encompasses several different microclimates. Generally, the climate is more extreme than most continental areas although there are marked contrasts between valleys and highlands. There are many dangerous winds and summers are long, dry and hot.&nbsp;&nbsp;&nbsp;<br /><br /><u>DO Alella</u><br /><div><br />This tiny DO has a long history but today it encompasses less than 400 ha.&nbsp; It is known mostly for whites made from Xarel-lo, Garnacha Blanca, and Chardonnay.&nbsp; The reds are made form Tempranillo and Garnacha.&nbsp; The vineyards are generally tiny and owned by people dedicated to preserving the wine industry.&nbsp; There are only five wineries.<br /><div><br /><u>DO Ampurd&aacute;n-Costa Brava</u><br /><div><br />This DO has 3000 ha under vine and is known for its ros&eacute;s, which make of 70% of its production.&nbsp; The area is beginning to make a name for itself with modern young reds. Red grapes are Garnacha and Cari&ntilde;ena and white grapes are Macabeo and Garnacha Blanca.&nbsp; The latest trend is to make primeur wines using carbonic maceration techniques. Most wines are made in cooperatives, but there are 32 wineries.<br /><div><br /><u>DO Conca de Barber&aacute;<br /></u><div><br />This relatively new 6000 ha DO has been know for its white wines, many of which are used in the cava industry.&nbsp; Some high quality reds are now being made as well.&nbsp; Whites are made from Macabeo and Parellada, while reds are made from Garnacha and Tempranillo.&nbsp; French varieties are becoming increasingly important. <br /><div><br /><u>DO Costers del Segre</u><br /><div><br />This 4200 ha DO is dominated by the 3000 ha estate Raimat.&nbsp; The success of that estate led to the creation of the DO in 1988.&nbsp; Most of the grape production goes either to Raimat or to the cava industry.&nbsp; There is some interesting experimental with grape varieties and there are numerous different types.&nbsp; The primary white varietals are the three cava grapes and the primary red varietals are: Garnacha, Tempranillo, Cabernet Sauvignon and Merlot.&nbsp; There are 25 wineries.<br /><div><br /><u>DO Montsant<br /></u><div><br />Approved as a DO in 2001, this young denomination had already&nbsp;acquired considerable prestige as the Falset subzone of&nbsp;Tarragona DO.&nbsp; The Do has 2000 ha under vine.&nbsp; The reds are hearty, made from blends of Garnacha and Cari&ntilde;ena with French varietals.&nbsp; The whites are mostly Chardonnay and Grenache.&nbsp; There is also a tradition of fortified wine production, called rancios, that still survives today.<br /><div><br /><u>DO Pl&aacute; de Bag&eacute;s</u><br /><div><br />This small DO of 600 ha was created in 1995, based on the reputation of a few good wineries and cooperatives.&nbsp; There are only eight wineries in the area.&nbsp; Bag&eacute;s is best known for its crisp whites made from Picapoll, Macabeo, and Parellada.&nbsp; The reds are generally blends of Garnacha and Tempranillo.<br /><div><br /><u>DO Tarragona</u><br /><div><br />Tarragona is one of the largest of Catalonia's wine DOs with the right soils and climate to produce anything from young red, ros&eacute; and white wines to&nbsp;others approaching&nbsp;good port in their&nbsp;style and maturity. Today its full-bodied aromatic whites, which make up nearly three-quarters of production, and younger red wines are finding their way on to the market.&nbsp; The 7500 ha DO makes whites from the principal cava grapes and Chardonnnay.&nbsp; The reds are made from Tempranillo, Cari&ntilde;ena and French varieties.&nbsp; <br /><br /><u>DO Terra Alta</u><br /><div><br />This rural&nbsp;denomination is comprised of both new wineries and long-established and experienced cooperatives that cultivate both native and imported grape varieties. There has been considerable investment in new technology in recent years.&nbsp; This DO of 8000 ha makes robust and easy drinking wine s of all colors.&nbsp; White wines are made of Garnacha Blanca, Parellada, and Macabeo.&nbsp; Red wines are made from Tempranillo and French varieties.&nbsp;<br /><br /><strong>Aragon<br /></strong><div><br /><u>DO Somontano<br /></u><div><br />Since earning its DO rating in 1984, this region has made impressive strides, creating a wide range of wines from both indigenous and imported grapes. The wines tend to be elegant and well-structured and often age very well.&nbsp; This area remains small and has only 4000 ha under vine with 15 wineries, but it is a trendy, fast-growing area.&nbsp; <br /><div><br />Historically it was a region dominated by monasteries that developed the wine trade.&nbsp; Today has developed a reputation for high-quality, inexpensive wines, as well as won critical acclaim for its high-end range.<br /><div><br />The primary red grapes are: Moristel, Tempranillo, Garnacha Tinta, Cabernet-Sauvignon, Merlot, Pinot Noir and Syrah<br />The primary white grapes are: Macabeo, Garnacha Blanca, Chardonnay and Gew&uuml;rztraminer<br />The vineyards of Somontano are mainly set on limestone soils over soft materials, which allow the vine roots to penetrate. They are low fertility soils that are very healthy, thus allowing for quality wine production.<br />Somontano is a rugged area that is a transitional area between the Pyrenees foothills and the Ebro river valley.&nbsp; Vineyards are generally set on hilly slopes.&nbsp; Somontano has a mild continental climate as it is protected by the mountains from many extremes.&nbsp; However, there are extreme temperature drops between night and day, a factor that is conducive to high quality grapes.&nbsp; <br />DO Calatayud<br />A fairly new DO (1990) that makes a lot of everyday drinking wine.&nbsp; The best wines are red made from Grenache. There are also some interesting old vine Grenache vineyards that give low yields and thus very concentrated grapes. There are 13 wineries and almost 8000 hectares of vines. There has been some considerable investment and this is reflected in improved quality in the wines. The soils are generally poor with high levels of limestone.&nbsp; The typical continental climate includes very low rainfall levels, high winds, and extreme temperature changes.<br /><div><br /><u>DO Campo de Borja</u><br /><br />This region won its DO in 1977 and has over 7000 hectares of vines.&nbsp;&nbsp; It produces very full-bodied reds from Grenache that are generally more acidic and astringent than the wines from its neighbours.&nbsp; Historically a lot of the wine was sold in bulk to beef up blends.&nbsp; Now there have been dramatic improvements mad in both facilities and the wines.&nbsp;&nbsp; There are currently 16 wineries.&nbsp;&nbsp; The basic production is still mostly young red, but the number of crianzas is increasing.&nbsp; The soils are mainly sand over limestone and are very poor.&nbsp; There is an extreme continental climate, with high winds and low rainfall.<br /><br /><u>DO Cari&ntilde;ena</u><br /><br />Cari&ntilde;ena is the biggest wine producing zone in Aragon, with over 18,000 ha planted.&nbsp; The DO is one of Spain's oldest, and was created in 1932.&nbsp; The dominant varieties are Grenache (61% of vines) and the white Viura (21% of vines). &nbsp;The use of Tempranillo is growing.&nbsp; &nbsp;The typical wine of Cari&ntilde;ena remains a very hearty, high alcohol, deep-flavored red wine.&nbsp; Thanks to modern technology, lighter styles are now being made.&nbsp; Cavas are also produced.&nbsp; There are 54 wineries.&nbsp; The soils are mostly calcareous clay. The climate is extreme continental with dramatic temperature changes between night and day.<br /><br /><strong>Balearics and Canaries</strong><br /><br /><u>Balearics</u><br /><br />More wine is consumed in the Balearics than is produced, so it is rare to see the wines outside of the island.&nbsp; However some cutting edge wineries are making some high quality wine that are winning national and international recognition.&nbsp; There used to be a much more robust wine production, but now the vines that qualify for DO are only around 640 ha.&nbsp;&nbsp; The vines are generally interspersed between vine sand other crops and the soils are mainly ferruginous clays.&nbsp; The typical varieties are native ones:&nbsp; Manto Negro, Callet and Fogoneu.&nbsp; Besides the few fine wines made by a determined few, most wines are young reds adn ros&eacute;s made for immediate consumption on the islands.&nbsp; <br /><br /><u>Canaries<br /><br /></u>The canaries were historically known for sack or sherry, while today light, easy-drinking wines are produced mainly for the tourist industry.&nbsp;&nbsp;&nbsp; The islands of Tenerife, La Palma, and Lanzarote are the main areas of production.&nbsp; The soils are volcanic and the main varieties are Malvasia and Listan Blanco for whites, and Listan and Negramoll for reds.&nbsp;&nbsp;&nbsp; The whites are much better than the reds and have gained some fame.&nbsp; But since the 80s improvement in all areas have been noted.&nbsp; Some very good young red are being made by carbonic maceration.&nbsp;&nbsp; There are nine Dos, but most of the wine made is consumed on the islands.&nbsp; <br /><br /><strong>Castilla La Mancha</strong><br /><br />Castilla La Mancha is a huge wine-producing area and has nine DOs, including one Vino de Pago, Dominio de Valdepusa.&nbsp; It also has a growing reputation for Vinos de la Tierra de la Mancha.<br /><br /><u>DO La Mancha</u><br /><br />The largest DO in Spain and possibly the World. &nbsp;It is the largest in size and in hectares planted, almost 200,000 ha.&nbsp; It is doing much to overcome a long-standing and well deserved reputation for jug wine.&nbsp; A lot the wine produced still goes to blending and distilling.&nbsp; The white grape Airen dominates and produces, with modern wine techniques, a pleasant but unremarkable white wine.&nbsp; La Mancha is now gaining a reputation for higher quality red wines made from Cencibel (Tempranillo) and Grenache.&nbsp; The use of imported varieties is on the rise. There are 303 wineries, many of which are cooperatives.&nbsp; The soils are generally red-brown sandy clay and there is an extreme continental climate.&nbsp; It is a very arid area.<br /><br /><u>DO Valdepe&ntilde;as</u><br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <br />Another large DO of La Mancha, Valdepe&ntilde;as has almost 30,000 ha planted.&nbsp; Though the area is a DO since 1964, it is only in recent years that modern wine-making techniques have meant higher quality wines. The top grape planted is Airen, though the typical wines are reds made from Cencibel and Grenache.&nbsp; Sometimes some Airen is added to the hearty reds to tone them down.&nbsp; There is a long history of making young, easy-drinking wines here, though some bodegas are now making crianzas and reserves.&nbsp; In the old days, most wines from here were not even bottled, just sold in bulk.&nbsp; There are 35 wineries.&nbsp; The soils are mostly limestone over chalk.&nbsp; The climate is extreme continental.&nbsp; <br /><div><br /><u>DO Almansa</u>&nbsp; <br /><div><br />A DO of 7000 ha that is mostly known for it high alcohol, full-bodied, low-acid wines from Monastrell and Grenache.&nbsp; Most of the wines are sold in bulk and the highest quality ones are usually a blend of Tempranillo and Monastrell.&nbsp; Most of the vines are ungrafted as the area was largely spared the phylloxera blight.&nbsp; There are only five wineries.&nbsp; The climate is a transitional one between the meseta and the Mediterranean. <br /><div><br /><u>DO Manchuela</u><br /><div><br />An unremarkable 3000 ha DO that was originally elected for DO in 1982, but whose status was not confirmed until 2000.&nbsp; It produces mainly bulk wines and has not developed a distinct personality from La Mancha.&nbsp; Like all Spanish Dos, modern wine-making techniques are improving the product.&nbsp; The style of doble pasta is popular and there are 28 wineries.&nbsp; <br /><br /><u>DO M&eacute;ntrida</u><br /><div><br />A 13000 ha area that is known for its bulk red wines made from Grenache (70% of vines).&nbsp; The wines are robust, high-alcohol and deep in color.&nbsp; Modernization has produced some significant improvements in certain bodegas.&nbsp; There are 41 wineries.&nbsp; There is potential here, but it has not been realized yet.&nbsp; <br /><div><br /><u>DO Mond&eacute;jar</u><br /><div><br />Upgraded from Vino de la Tierra in 1997, this 3000 ha DO provides a lot of bulk red wines to the bars of Madrid.&nbsp; The main grapes are Tempranillo and Grenache.&nbsp; <br /><div><br /><u>DO Ribera del J&uacute;car</u><br /><div><br />One of the most recent DOs, it was created in 2003.&nbsp; There are 6 cooperative sand 3 bodegas producing robust, deeply colored wines from Cencibel (Tempranillo).&nbsp;&nbsp; There are 9000 ha planted. <br /><div><br /><u>Dominio de Valdepusa</u><br /><div><br />This Vino de Pago was the first to achieve national status in 2003.&nbsp; It is owned by the famous wine-making family of the Marques de Gri&ntilde;on, and is cited as one of the definite examples of terroir in Spain.&nbsp; Its clay and limestone soils are planted to Petit Verdot, Cabernet Sauvignon, Merlot and Syrah.&nbsp; It covers 40 ha.&nbsp; The property has been owned by the family since the 13th century.&nbsp; The vineyards are drip-irrigated and the Australian Smart-Dyson canopy management system is used to protect the grapes from direct sunlight.&nbsp; The wines are aged in French aok and only lightly filtered. The wines are great examples of the potential of Castilla La Mancha when modern viticultural and wine-making techniques are used. The wines are powerful and structured, carrying deep fruit flavours, with present, but smooth tannins and long finishes.<br /><div><br /><u>DO Vinos de Madrid</u><br /><div><br />Not really a Castilla La Mancha DO, it fits best in this category.&nbsp; Its 12000 ha produce sturdy red wines for immediate consumption.&nbsp; &nbsp;There are 39 wineries.&nbsp; Local grapes and Tempranillo and Grenache dominate.&nbsp; Some experimentation with imported varieties is underway.&nbsp; Also some improvements have created the production of higher quality crianza wines.&nbsp; <br /><br /><strong>Extremadura<br /></strong><div><br /><u>DO Ribera del Guadiana</u><br /><div><br />This has been a DO since 1999 and there are 13000 ha planted.&nbsp; It is known for its, very inexpensive, easy-drinking wines, though there have been many recent improvements.&nbsp; There are over 29 diffrent grape varieties, both indigenous and imported.&nbsp; The primary reds are Tempranillo and Garnacha, while local varieties dominate the whites.&nbsp; Increasingly oak-aged reds are being produced, though the greatest improvements with modern technology have been seen in the whites.&nbsp; There are 11 wineries.&nbsp; The climate is a variant of continental with very hot summers and generally mild winters. <br /><div><br /><strong>Galicia</strong><br /><div><br />There are 5 DOs in Galicia all of which produce high-quality whites.&nbsp; In the inland DOs there are also some fine reds produced.&nbsp; &nbsp;<br /><div><br /><u>DO Rias Baixas</u> <br /><div><br />A high quality DO created in 1988, in which Albari&ntilde;o is the star.&nbsp; The grape produces fragrant, yet steely whites from about 2500 ha spread over several sub-zones.&nbsp; There 181 wineries.&nbsp; The DO has extremely modern equipment and technology and the wine in the area cannot be sold in bulk.&nbsp; High humidity and strong Atlantic winds can be a problem.&nbsp; The traditional trellis was on pergolas, and they are still used today, though in many areas they have been replaced by more modern trellis systems.<br /><div><br /><u>DO Valdeorras</u><br /><div><br />The most eastern of Galicia's DOs, it borders on Castilla Leon.&nbsp; It makes high quality whites from Godello and high quality reds from Menc&iacute;a.&nbsp; It covers 3000 ha and was created in 1957.&nbsp; There are 18 wineries.&nbsp; The climate is Atlantic ,but more continental than many areas in Galicia.&nbsp; <br /><div><br /><div><u>DO Monterrei</u><br /><div><br />It is the most sheltered of the Galician DOs and produces mostly red wine (70%) from Alicante Negro, Garnacha, and Mencia.&nbsp; The main white grapes are Godello and Palomino.&nbsp; It is a small DO of 500 ha, which was granted status in 1996.&nbsp; There are four wineries and some very interesting wines are now being produced.&nbsp; <br /><div><br /><u>DO Ribeiro</u><br /><div><br />This has been a DO since 1957 and covers some 3000 ha.&nbsp; There are many different su-zone sand some produce high quality white wine from Treixadura, Torront&eacute;s, Godello, Macabeo, Albari&ntilde;o, and Loureiro.&nbsp; The whites account for 80% of production.&nbsp; The reds are from Menc&iacute;a.&nbsp; There 100 wineries.&nbsp; The whites are aromatic and fruit, some with slight residual carbonic.&nbsp; They are meant to be drunk young. <br /><div><br /><u>DO Ribeira Sacra</u><br /><div><br />A new DO (199) of 1500 ha that produces mostly whites from the traditional Galician grapes.&nbsp; Small-scale artisanal production remains the norm here.<br /><div><br /><strong>Andaluc&iacute;a<br /></strong><div><br /><u>DO Montilla-Moriles</u><br /><div><br />Famous for fortified wines similar, but not exactly like sherries.&nbsp; The main grape,&nbsp;Pedro Xim&eacute;nez, makes it distinct from sherry. There are three basic types of Montilla wine: young fruity wines, aged (<em>crianza</em>) wines and&nbsp;<em>generosos</em><em>,</em> which have&nbsp;aged in&nbsp;a&nbsp;Solera system&nbsp;and include a wide range of styles from <em>fino</em><em> </em>to&nbsp;<em><em>amontillado</em></em> to oloroso. Its PX wines, Pedro Xim&eacute;nez, are of increasing importance. <br /><div><br /><u>DO Malaga-Sierra de Malaga</u><br /><div><br />Malaga is historically famous for its sweet wines from Moscatel and Pedro Ximenez, which still dominate production.&nbsp; Some interesting table wines are now being made in certain areas.&nbsp; <br /><div><br /><div><u>Jerez</u><br /><div><br />Jerez-X&eacute;r&egrave;s-Sherry and Manzanilla-Sanl&uacute;car de Barrameda, both situated in the province of Cadiz, are separate DOs that share the same vineyards and Regulatory Council (<em>Consejo Regulador</em>), established in 1933. They also share similar traditional methods of winemaking based on the Solera and Criaderas system, a method of ageing in butts (oak barrels) which allows young wines to take on the characteristics of older ones.&nbsp; This region has been famous fro its wine since the Middle Ages.&nbsp; The Palomino grape serves are the base grape for the dry wines.&nbsp; Sweeter versions of Sherry have Moscatel or PX added to them.&nbsp; The styles are multiple, the primary one being Fino, Manzanilla, Amontillado, Palo Cortado and Oloroso. There over 10,000 ha planted.<br />DO Condado de Huelva<br />A 6000 ha DO created in 1962 that makes mostly white table wines and fortified wines. &nbsp;Historically it supply Jerez with grapes.<br /><br /><strong>Navarra and the Basque Country<br /></strong><br /><u>DO Navarra<br /></u><br />A large DO of 15,000 ha, it was created in 1933.&nbsp; A historical wine-producing are, it has often been overshadowed by its neighbour Rioja.&nbsp; Today it is quickly building a fine reputation for multiple styles of wines.&nbsp; The region was historically known for robust reds.&nbsp; More recently its reputation was built on good value ros&eacute; wines, but today more emphasis is being put on quality red wine production.&nbsp; Grenache is the traditional grape, but many winemakers have turned to Tempranillo and imported grape varieties to improve quality.&nbsp; This DO is taking a very modern approach, encouraging experimentation and quality production.&nbsp; This evolution was due, to a large degree, to the work of the <strong>Estaci&oacute;n de Viticultura y Enolog&iacute;a de Navarra</strong> (Navarra Viticulture and Oenological Research Station). This centre, established by the Regional Government&nbsp;near Olite, undertakes research and training in the area of viticulture and winemaking and has contributed to turning the DO into a quality wine producer.<br />There are 109 wineries.&nbsp;&nbsp; There are numerous styles of wine produced in all colors.<br />The soils are generally chalky, and are well suited to viticulture.&nbsp; The climate is a cross between continental and Atlantic, and is generally mild.&nbsp; <br /><br /><u>DO Chacoli</u><br /><br />There are actually three Chacolis:&nbsp; Getaria, Vizcaya and &Aacute;lava.&nbsp; A wine in the style of Vino Verde, slightly petillant, that is generally low in alcohol.&nbsp; These are easy drinking wines meant to be consumed locally in the pintxos bars.&nbsp; The best whites are made from Ondarrubi Zuri and the much rrarer reds from Ondarrubi Beltza.&nbsp; The Getaria area was demarcated in 1990 and still produces the best quality wines.&nbsp; Some wineries are experimenting with more serious styles. <br /><br /><strong>Valencia and Murcia</strong><br /><br />The six DOs of Valencia and Murcia used to be known only for jug wine and rustic dessert wines.&nbsp; Now their reputation is quickly changing, though the majority of wines are still sold in bulk.<br /><br /><u>DO Jumilla<br /></u><br />This large DO of 41,000 ha was created in 1996.&nbsp; The traditional wines were dark robust red wines of up to 18 percent alcohol!&nbsp; Modern wine-making techniques are refining and lightening the wines.&nbsp; Many of the vines remain ungrafted as the area was not hit by phylloxera until 1989.&nbsp; The best reds are being made with the Monastrell grape, which makes up 85% of the vineyards.&nbsp; The whites are fairly undistinguished, but many fine reds are being produced.&nbsp; Dessert wines remain a small but important style.&nbsp; <br />The soils are limestone based and retain water well. The climate is a blend of continental and Mediterranean, with very high average temperatures. <br /><br /><u>DO Bullas</u><br /><br />This DO was created in 1994 and has 3000 ha.&nbsp; Traditionally known for hearty reds and ros&eacute;s, modernization has brought experimentation and higher quality wines.&nbsp; Monastrell is the main grape, with Macabeo for whites. Because of its altitude and inland position, it has a cooler climate than the other Murcian DOs, a factor that has a positive influence on quality.<br /><div><br /><u>DO Yecla</u><br /><br />This DO has 4300 ha and produces very similar wines to its neighbour, Jumilla. Full-bodied Monastrell reds dominate.&nbsp; Bulk-wine production is down and the search for quality is on.&nbsp; Bodegas Casta&ntilde;o have been pioneers here.&nbsp; The DO was created in 1975 and there are just 6 wineries.<br /><br /><u>DO Valencia<br /><br /></u>This a large DO created in 1957 that encompasses &nbsp;over 17,000 ha.&nbsp; It produces mostly whites, which are high alcohol and low acid, but they are generally pleasant due to modern wine-making techniques.&nbsp; The area was traditionally known for fortified dessert wines, especially those from Moscatel. <br />Merseguera is the main white variety and Monastrell the main red.&nbsp; Tempranillo is being introduced for quality reds.<br />Most of the wines are used for bulk or easy-drinking.&nbsp; Some better quality red wines are being produced in a crianza style.<br />The coastal vineyards have a clearly Mediterranean climate, but some of the inland vineyards have a more continental climate.&nbsp; <br /><br /><u>DO Utiel-Requena</u><br /><br />This is a large DO of 40,000 ha and is the most inland of Valencia's DOs. Most of the wine is bulk red wine made from the Bobal grape.&nbsp; But the Bobal can also make high quality wine when carefully handled and some wineries are doing just that. Strangely, the robust Bobal can be sold in bulk to DO Valencia to bulk up its wines.&nbsp; The style of doble pasta is still around.&nbsp; Ros&eacute;s are of major importance as well. The DO was created in 1957 and there are over 100 wineries. This is one of the most extreme climates in Spain with cold winters and extremely hot summers.&nbsp; <br /><u><br />DO Alicante</u><br /><br />Traditionally known only for sweet wines and doble pastas, the large region of over 14,000 ha has seen major improvement.&nbsp; It is a red wine area, with the full-bodied reds made from Monastrell.&nbsp; The new style wines are much lighter and fresher. The classic Fondillon, a red dessert wine made from passified grapes is still very present.&nbsp; The DO was established in 1957 and has 47 wineries.<br /><br /><u>DO Cava <br /></u><br />Cava is a high quality sparkling wine made with the same methods used in Champagne.&nbsp; Cava is second to Champagne in world sparkling wine sales.&nbsp; It is not a geographic DO, but rather a style-based DO.<br />The heartland of Cava making is the country around Sant Sadurn&iacute; d'Anoia in southern Barcelona province, where specialised bodegas have been producing on a commercial scale since the end of the 19th century. Today this area makes 85% of all Cava. However,&nbsp;today's regulated growing area includes 160 municipalities in seven Spanish regions.&nbsp; <br />The primary white grapes are Xarel-lo, Parellada and Macabeo. The primary red is Monastrell.&nbsp; More and more Pinot Noir and Chardonnay, the traditional Champagne grapes, are being used.&nbsp; <br />There over 32,000 hectares planted in the following regions:&nbsp; Catalu&ntilde;a, Rioja, Burgos, Navarra, Valencia, Zaragoza, and Badajoz.&nbsp; There are a total of 271 cava producers.<br />The key element of production is that the second fermentation occurs in the bottle that eventually reaches the consumer.&nbsp; Many cavas spend far more time resting on their lees&nbsp;before the deguelle than the minimum nine months laid down by DO regulations. A good mid-range export brand might be expected to have one to two years in the bottle. Quality cuv&eacute;es may have three to five years in the bottle, and some top-of-the-range models may have anything up to ten years, often with a bit of cask-ageing at the pre-bottling stage. Cava which has spent a minimum of thirty months on its lees is allowed to call itself Gran Reserva. After aging on the lees, the remuage and deguelle process removes the yeast sediment from the bottle.&nbsp;&nbsp; Then the licor de expedition is added to top off the bottle.&nbsp; This is wine and a variable amount of sugar, depending on the level of sweetness required. The driest wines are Brut de Brut or Brut Nature.&nbsp; Then comes Brut, seco, semiseco, semidulce, and dulce.&nbsp; Most cavas, like Champagnes, are non-vintage to preserve a house-style.&nbsp; Vintage wines are generally only made in great years and are considered higher quality.</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>