Castilla y León

DO named after the city of Rueda (Rad), located north-west of Madrid in the heart of the wine-growing region of Castilia-Léon in Spain. It was classified as a DO only for white wine in 1980. The climate is characterised by hot, dry summers and long cold winters. The vineyard area totals 7.500 hectares. The soil is limestone-rich, and consists mainly of alluvial soils with clay, mixed with some gravel terraces. Together with the continental climate this enhances the fresh acidity and fruitiness of the wines. The largest vineyard area is to be found around the regional capital Valladolid. Huge wheat fields dominate the landscape, and the region is also known as the breadbasket of Spain. The ancient rock cellars with labyrinthine passages sometimes kilometres long are worth a visit. The vineyards lie on the southern bank of the Duero river at an altitude of 600 to 800 metres above sea level, the region borders on the DO Toro to the west. Vines have been grown here for a thousand years. Following the Moorish occupation, king Alfonso VI. encouraged viticulture here in the 11th century. The white wine had such a good reputation in the 17th century that the Spanish royal court had half the production reserved for its own use. Practically all the vines on what were then 90.000 hectares of vineyards were destroyed by phylloxera around 1900.

The vineyards were replanted initially with Palomino and Viura vines. However, since the 1980’s the main variety grown here has again been the white Verdejo (makes 90% of the white wines), as well as Sauvignon Blanc, Viura and Palomino (however, the last of these may no longer be planted). The Bodega Marqués de Riscal, known from Rioja, settled in Rueda in 1972, and was successful in its efforts to gain acceptance for Sauvignon Blanc. The estate started experimenting with white wines (only red wines are produced by the estate in Rioja), and introduced new techniques, such as covering the grapes with inert gas, and temperature-controlled fermentation in stainless steel tanks. This contributed to the rapid growth in the region. Today the white wines, which have very high extract levels, are among the best in Spain. Regulations require that they consist of a minimum of 50% Verdejo, other permitted varieties are Sauvignon Blanc, Viura and Palomino. Rueda Verdejo (Superior no longer exists as a classification) must contain a minimum of 85% Verdejo (remainder made up of all other permitted varieties), although most producers make it as a straight varietal wine. Sparkling Rueda Espumoso, made in accordance with the champagne method, was introduced in 1992, it contains a minimum of 75% of Verdejo), and is matured on the yeast for a minimum of 9 months. The red wines made from Tempranillo grapes by the Medina del Campo estate were only classified as DO in 2004.Well-known producers include Bodega Antaño, Bodegas Aura, Bodegas de Crianza de Castilla La Vieja, Bodega Hermanos de Villar, Marqués de Riscal, Sitios de Bodega, Naia, Náiades, Jose Pariente and Vinos Sanz.