Not everyone is familiar with Madrid's main wines. Beyond being one of the most modern, cosmopolitan and historical cities in Europe, in its province there are ideal grounds for grapes to grow and become delicious drinks. In fact, since 1990, the autonomous community has enjoyed its own origin's appellation. Here we are going to tell you everything you need to know about this city's delicious wines and which types are the ones you should try.
The characteristics of Madrid's wine production
In the capital of Spain, wine production is divided mainly in three different regions, which are: Navalcarnero, San Martín de Valdeiglesias and Arganda. This is because the subsoil and climate of each of these places has its own characteristics and thus produce very different wines, even though they all belong to the same region.
So special are these wines that, at the moment, both nationally and internationally, they are able to compete with the great classics of our geography such as Riberadel Duero and Rioja. In addition, within the production you can find white, red and rosé wines that are marketed by a total of 45 different wineries, each one specialising in a different type of grape.
What types of wine does the capital offer?
Among the wines that are produced in the province of the capital of Spain, it is necessary to distinguish between the two types. These are formed by sparkling wines, which have red varieties made from tempranillo and garnacha tinta (50% of one of the two), and white varieties, which must be made by malvar, albillo (must contain 50% of any of these two), viura, parellada and torrontés..
The other types are the reds, the pinks and the whites. Specifically, reds must have at least 85% of the tempranillo, merlot, garnacha tinta, syrah and cabernet sauvignon varieties in their composition in order to receive the denomination of origin. Likewise, rosés must have 60% red or tempranillo garnacha, while white must have 60% of albillo and / or malvar.
Once brewed, it is time to age them in oak barrels and in the bottle itself. They can have three different denominations, according to how long they are left to mature.
1. Fermentation. They must have been fermented for at least two years between the barrel and the bottle. This means the minimum time the wine is left in the barrel must be 6 months.
2. Clarification. The reds have to be in the barrel for at least one year and, in total, three years for aging. The whites and rosés only need six months in the barrel and a year and a half in the bottle.
3. Ageing. Red wines of this type should be aged for at least two years in the barrel and three years in the bottle. In the case of whites and rosés, it is reduced to four years, with six months of maturing in the barrel.
We hope that, from now on, whenever you go to drink a Madrid wine, you know by looking at its label what to expect from the taste and enjoy it like it deserves.