Cataluña

Styles

Principal grape varieties

Accessory grape varieties

Terroir

• Silts and clays dominate the soil texture, lending body and structure to both white and red wines.
• That same soil texture also contributes greater depth of colour to the red wines in particular.
• Calcareous soils give rise to wines that are bright, aromatic, and of great finesse.
• The pronounced Mediterranean influence favours wines that are supple and full-bodied, with relatively low acidity, high alcoholic strength, and aromas that are enhanced with ageing in the reds.
• The intense sun exposure encourages deep colour development, especially in the red wines.

• Pere Gil noted as early as 1600 that wine was harvested throughout all of Catalonia, both in the maritime part and in the Mediterranean part, and that the wines were strong and very good.
• Fortified wines have traditionally been enjoyed at what are known as "postres de músic" (musician's desserts), paired with nuts such as almonds, hazelnuts, and pine nuts, and dried fruits such as raisins, figs, and apricots.

• Wines produced from an early harvest display lower alcoholic strength and higher acidity, with a refreshing sensation attributable to the presence of endogenous carbon dioxide.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the specification (pliego de condiciones).

All appellations in Spain

Sources

• Specification (EUR-Lex, single document)
• National pliego de condiciones (PDF) — +2 varieties added
• eAmbrosia register (EU) — File number PDO-ES-A1549
• Official trade body site — INCAVI — DO Catalunya