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Cariñena

Varieties

  • Types of wines protected by the Designation of Origin: red, rosé and white.
  • Other subtypes of wines can be made within these groups of previously mentioned wines, that apart from the characteristics established by the current regulations in each moment, must comply with the requirements indicated in each case:
    1. White wines of carbonic maceration: vatting the whole grapes, without breaking, stored in an area rich in CO2 while the intracellular fermentation takes place. Afterwards, the stemmed, pressed and macerated process starts, or, complete pressing, continuing alcoholic fermentation process at a controlled temperature not higher than  25ºC, until reaching a density (20/20) not greater than 1,080.
    2. Red wines of carbonic maceration: vatting the whole grapes, without breaking, stored in an area rich in CO2 while the intracellular fermentation takes place. Afterwards, the stemmed, pressed and macerated process starts, or, complete pressing, continuing alcoholic fermentation at a controlled temperature not higher than 25ºC, until reaching a density (20/20) not greater than 1,060.
    3. Semi-dry, semi-sweet and sweet: winemaking is done with the same systems as dry wines, having the possibility of interrupting its fermentation, containing residual sugars, or, based on dry wines, by means of sweetening the rectified concentrated must. This practice must be recorded in the Registry Book for Oenological Practices.
    4. Liqueur wines
    5. Naturally sweet wines
    6. Sparkling wines

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