Valles de Benavente
Styles
Principal grape varieties
Accessory grape varieties
Terroir
Natural factors
- Brown calcareous soils, loamy-sandy texture, pH 7–8, depth 50–60 cm, low fertility, good drainage and aeration.
- Extreme continental and arid climate: rainfall 350–550 mm, winters with frosts and persistent fog, dry and short summers.
- Variable morphology: from gently rolling terrain (Tierra de Campos) to clayey plains with very slow internal drainage.
- Benavente at ~740 m elevation, 80–100 m lower than León, a difference of 3–4 °C that distinguishes the ripening profile of Prieto Picudo.
Human factors
- In 1338, Alfonso XI confirmed ordinances prohibiting foreign wine in Benavente, acknowledging the abundance of local vineyards.
- Prieto Picudo, the zone's native variety, produces wines with a slight spritz, a singular trait that has endured to the present day.
Product characteristics
- Prieto Picudo: wines with a slight spritz, red fruit aromas, silky textures, sweet and supple tannins, wild notes, and great tannic structure.
- Alcohol 13–14%; acidity 4.8–5.2 g/l (rosés) and 5.4–5.8 g/l (reds); maximum residual sugar 6 g/l.
Terroir / wine link
- Loamy-sandy brown calcareous soils, pH 7–8, with good drainage: the arid continental climate shapes wines with color, freshness, and balanced acidity.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the specification.
Sources
- eAmbrosia register (EU) — File number PDO-ES-A0646
- Official trade body site — Consejo Regulador VC Valles de Benavente