{"id":16216,"date":"2017-01-23T00:00:00","date_gmt":"2017-01-22T23:00:00","guid":{"rendered":"https:\/\/www.bodegasmontecillo.com\/novedades\/d-o-ca-rioja-requirements\/"},"modified":"2024-04-25T22:53:19","modified_gmt":"2024-04-25T20:53:19","slug":"d-o-ca-rioja-requirements","status":"publish","type":"post","link":"https:\/\/www.bodegasmontecillo.com\/en\/news\/d-o-ca-rioja-requirements\/","title":{"rendered":"D.O.Ca. Rioja requirements"},"content":{"rendered":"

As now know how things started out, it\u2019s time to look a little deeper.<\/span>
\nWe may have explained, contextualised and defined what a D.O. is, or, in the case of Rioja, what a D.O.Ca. is, but we have still not seen what demands are placed upon, for example Montecillo, to form part of it<\/strong>.<\/span>
\n\"Detalle
\nWe all understand that it is better to be in than out, and that it is a guarantee of quality<\/strong>, aside from the certification of the origin of what we drink, but in this chapter we are going to clarify – the interesting facts, anyway – behind what a D.O. requires of its members, and then, in turn, what a D.O.Ca. requires. \u00a0Our one.<\/span>
\nSo that you can clearly see the difference and we can move beyond the simple concept. <\/span>
\nLet’s get started. For a wine to obtain the category of Designation of Origin it must fulfil the following requirements<\/strong>:<\/span>
\nThe wines must be produced in the given Designation of Origin with grapes coming exclusively from this geographic area<\/strong>. So you can stop believing the sadly very widespread myth that Rioja brings in grapes from elsewhere. <\/span>
\nLet’s continue…<\/span>
\nThey should have some special characteristics and be of a quality that can only be achieved thanks to the geographical environment in which they were produced<\/strong>. \u00a0This part is achieved in an objective manner, so far as possible, with the Regulatory Council demanding certain levels of, let’s say, physical characteristics from the wine (acidity, alcohol level, residual sugar…) or sensorial (colour, clarity.)<\/span>
\nTo be recognised as a Designation of Origin, at least five years should have passed since wine was recognised as a product of said area<\/strong>.<\/span>
\nAchieving all this is not easy and, in fact, there are currently only seventy D.O.s in the whole of Spain. <\/strong><\/span>
\n\"Vineyard
\nBut as we have already said, in the previous chapter, being a D.O.Ca. is even more demanding, with two regions that have this status: Rioja and Priorat.<\/strong><\/span>
\nTo become a D.O.Ca., as well as the meeting the aforementioned requirements to be a Designation of Origin, it must meet the following characteristics:<\/strong><\/span><\/p>\n