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WINE REGIONS

Rueda

Summary

 

 

The Denomination of Origin Rueda was approved by the Ministry of Agriculture on January 12, 1980; it was the first Denomination of Origin to be approved in the Region of Castilla y León, after years of hard work in order to earn acknowledgement and protection for its autochthonous grape variety: the Verdejo.

The Denomination of Origin Rueda possesses exceptional natural resources for the production of top-quality wines. Specialised in making internationally renowned white wines. Also, from the 5 of August of 2008 the red wines and rosé areprotected by the Denomination of Origin Rueda.

The production area included in the Denomination of Origin Rueda is located in the Region of Castilla y León and consists of 74 towns and villages, 53 of which are located south of the province of Valladolid, 17 to the west of Segovia and 4 north of Ávila.

The different grape varieties grown here are irregularly scattered over the several municipal districts comprising Rueda Appellation of Origin. However, it is the area found within the boundaries of La Seca, Rueda and Serrada where vineyards are in a higher proportion and greater intensity.

There is only one D.O. in the region of Rueda, which is “Rueda D.O.”. Within the D.O. there are many styles of wine, and these styles each get their own back label.

The Rueda character: a combination of Verdejo grapes, continental weather and gravelly soils.

 

Verdejo: the autochthonous grape

The Verdejo grape has been grown in the Denomination of Origin Rueda for over centuries. Its origins date back to the 11th century, to the times of king Alfonso VI, when the basin of the river Duero was repopulated with people from Cantabria, the Basque Country and the Muslim southern regions; it was very probably the latter, the so-called mozárabes, who brought the Verdejo variety from North Africa, after a period of adaptation in the south of Spain.

It has a unique flavour, with a hint of scrub herbs, a fruity touch and an excellent level of acidity. The extract, a key factor when assessing the personality of great white wines, is perceived through its volume and its characteristic bitter touch, which leaves a glint of originality in the mouth, accompanied by a rich fruity expression. These wines are harmonious, and their aftertaste invites to go on drinking.

 

The weather

With very long, cold winters, short springs with late frosts, and dry, hot summers, only altered by untimely storms. In terms of latitude, the Rueda region is located within the Mediterranean area. Its altitude, however, corresponds to that of a continental region.

 

The soil

The best  vineyards in the D.O. Rueda have led to the typical “gravelly” soils. Dark grey-brown soils, rich in calcium and magnesium, stony but easy to farm, with good ventilation and draining, and limestone outcrops on the hilltops. Permeable and healthy, their texture varies from sandy-loamy to loamy.

 

Wine Making

Today, provenance and origin-related issues prevail over alcoholic content and aging time.
Grapes are harvested when they are at just the right point of maturity, an important factor for winemaking. The mechanised grape harvesting process avoids the oxidation of the must, and a large part of the harvesting therefore takes place at night, with no sunlight to oxidise the must. The grapes enter the cellars at 10-15°C, as opposed to September’s daytime temperatures of 24-28°C.

Fermentation takes place in stainless steel containers fitted with temperature control devices, cold-treatment machines in some cases, and vacuum filters that clean the must without taking away the nutrients necessary for the yeasts. The wine is now clean and pale, having been filtered and having undergone quick cold decantations.

Three months later the wine has taken on a slightly yellowish colour, with a youthful, greenish hue, and has a fresh, fruity aroma and flavour. We now reach the crucial stage of bottling, Rueda Verdejo wine’s claim to fame: an unaged harvest wine, the result of a completely aseptic process and the implementation of state-of-the-art technology, with the Verdejo grape full of primary, powerful, elegant aromas.

Another example of these “new times”, and an attempt to provide the market with still another choice in the wide variety of Rueda wines, is the barrel fermentation carried out by some wine cellars in the D.O. Rueda, which produces well-structured wines with a strong personality, offering consumers a plethora of sensations thanks to a unique combination of technology and the savoir faire of our winemakers.

FACT FILE
Address:  Real, 8
47490 Rueda
Valladolid
Spain
DO established 1980
Last updated May 2013
Telephone +34-983-868-248
Fax +34-983-868-13  
            

 

E-mail    /                Website comunicacion@dorueda.com     -     www.dorueda.com       
Vineyards:
Area under vine 12.853,88 ha ( 2012 Harvest) of which 12.162,70 ha.are white and 691,18ha. red
Altitude of vineyards 700-800 m
Soil types Gravelly (Cascajosos): Poor in organic materials, with gravels, and with good ventilation and drainage
Principal grapes (w) Verdejo (autochtonous), Sauvignon Blanc, Viura and Palomino Fino
Principal grapes (r) Tempranillo, Cabernet Sauvignon, Merlot and Garnacha 
Climate: Continental
Max. summer temp. 23,06ºC (August, 2012)
Min. winter temp. 2,54ºC (January, 2012)
Average rainfall 318 litres (2012 average)
Average sunshine 2.600 hours anually
Production:
Maximum crop

* White Varieties (Wire-Trained Vines):
-
Verdejo: 10,000 kg/ha
 
- Viura: 12,000 kg/ha.
- Sauvignon Blanc: 10,000 kg/ha
 

* White Varieties (Bushed Vines)
- Verdejo: 8,000 kg/ha.
- Viura: 10,000 kg/ha.
- Sauvignon Blanc: 8,000 kg/ha.
- Palomino Fino: 10,000 kg/ha.
 

* Red Varieties: 7,000 kg/ha. 

Production 2010 (M hl) 76,581,064 kg 
Production 2011 (M hl) 75,129,949 kg 
Production 2012 (M hl) 77,764,696 kg 
Wine alcohol content
White

Rueda Verdejo, At least 85%, but normally they are made with 100%, of Verdejo grape. Straw yellow. Great aromatic potential and very elegant scent. Fruity aromas with anisette-like and fennel hues. Strong body and good palate, with great fruitiness and the bitter touch characteristic of this variety. Dry wines, with a minimum alcohol content of 11.5°  

Rueda: At least 50% of Verdejo grape. In this case the properties of the Verdejo are more diluted, due to the presence of other varieties.Fresh, smooth and floral, with a minimum alcohol content of 11°  

Rueda Sauvignon At least 85% of Sauvignon Blanc grape. Great aromatic intensity and reminiscences of tropical fruits are the main features of this variety. Agreeable on the palate, it has a long aftertaste with a minimum alcohol content of 11°.  

Rueda Espumoso Made according to the traditional method, consisting of a second fermentation in the bottle and a period of aging in the bottle of no less than 9 months. By following this method, the Verdejo develops great fruitiness and smoothness. Dry or semi-dry (at least 50% of Verdejo) and Brut or Brut Nature (at least 85% of Verdejo). Minimum alcohol content of 11.5°  

Rueda Dorado Liquor wine, dry, achieved by means of an oxidizing aging process; must stays in oak barrels for at least two years prior to its being marketed. Golden colour, with slightly toasted aroma and flavour due to the long oxidation in oak barrels. Alcohol content of no less than 15°.  

Red and Rosé Rueda Rosé, Sparkling Rosé, Tinto Joven, Tinto Crianza, Tinto Reserva, Tinto Gran Reserva.
Wineries:
Total 62
Total exports - 2010 7.692.158 bot.3/4 l
Total exports - 2011 9.212.902 bot.3/4 l
Total exports - 2012 11.793.400 bot.3/4 l

 



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