® P D O C o n d a d o d e H u e l v a
DOP

WINES

White Wines , red wines , fortified wines, liqueur wines and sweets wines

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A Condado, Please!

Registered wineries
White Wines

10% minimum alcohol content

Young

This is a dry, refreshing and fruity wine; most are monovarietal and made with the native Zalema grape variety. There is a discrete alcohol content (10/12º) with balanced fixed acidity. This wine is made by applying modern oenological techniques with controlled fermentation (temperatures no higher than 20ºC) in stainless steel vats to maintain the genuine primary aromas. A pale yellow to pale gold colour. Fruity aromas like green apple and floral. Perceivable acidity in the mouth.

Condado de Huelva

This is a wine that is marketed the year it is made following the traditional method; in other words, tumultuous fermentation in cement cones or wooden vessels. The alcohol content acquired is between 10% and 14.5%. A straw yellow to old gold colour. Fruity aromas like stone fruit. Perceivable acidity in the mouth.

Traditional

These are Condado de Huelva wines that are subjected to a traditional one-year aging process. A straw yellow to golden colour. Fruity aromas like stone fruit. Slightly acidic in the mouth.

White Wines

Fortified wines

Fortified wines

A minimum of two years of aging

Wines that need a minimum of TWO years of aging which are made using the classical stacked barrel “criadera-solera” system in properly wine-soaked oak barrels and hogshead casks.
Condado Pálido o Fino

A straw yellow to old gold colour. Aromas inherent to the aging process such as yeast. Slightly bitter and saline in the mouth.

Condado Viejo u Oloroso

Old gold to dark mahogany in colour. Nuts and wood aromas inherent to the oxidative aging; may have varnish-like notes. Persistent in the mouth; may be unctuous at the end.

Amontillado

Golden to mahogany in colour. A nutty aroma with a wooden end due to the double biological and oxidative aging process. Acidic, bitter and persistent in the mouth with an alcohol content of 16% to 22%.

Palo Cortado

Chestnut brown to mahogany in colour. With nuts and wood aromas. Very intense and persistent in the mouth with an alcohol content of 16% to 22%.

Liqueur wines

Dry or sweet

Wines with an alcohol content of 15% to 22%. Dry or sweet, they go through a minimum of two years of aging. They are marketed as “Pale Dry”, “Pale Cream”, “Medium” and “Cream”.
Pale Dry

A pale yellow to golden colour. A yeast aroma of medium intensity. Powerful, savoury and semi-sweet in the mouth.

Pale Cream

A straw yellow to old gold colour. Aromas inherent to the biological aging process such as yeast.

Medium

An amber to intense mahogany coloured wine. Aromas inherent to the aging process; may reflect pacification aromas.

Cream

Old gold to intensive mahogany in colour. Aromas inherent to the aging process; may reflect pacification aromas. Dense in the mouth.

Sweet wines

Characteristics and types

Wines with an alcohol content of 15% to 22% and a reducing sugar content that is higher than 45 grams per litre. They include Mistela.
Sweet

Appearance: golden to intense mahogany in colour. Fruity aromas. Dense in the mouth.

Pedro Ximénez

Mahogany to intense mahogany or black amber in colour. Pacification aromas; may have notes of grazing. Very dense in the mouth.

Muscat

An amber to intense mahogany colour. Aromas inherent to the variety such as floral or fruity notes and possibly pacification aromas. Slightly acidic and dense in the mouth.

Mistela

Golden to intense mahogany in colour. Fruity aromas. Dense in the mouth.

Red Wines

Indications used for red wines

Cherry to tile red in colour. Olfactory intensity and perceptible fruitiness; may have slightly perceptible to perceptible herbaceous aromas. Intense in the mouth, perceptible acidity, with perceptible astringency and density. Intense in the mouth, perceptible acidity, with perceptible astringency and density.
Depending on whether the wine has been aged or not, the indications for red wine may be:

Depending on whether the wine has been aged or not, the indications for red wine may be:

NOT AGED, the indication young and/or harvest is used.

AGED, depending on the aging time and method, the indications may be Roble, Crianza, Reserva and Gran Reserva.

® D O P C o n d a d o d e H u e l v a
DOP
Young

Rigorous fermentation control: an even temperature of 18-20ºC) in stainless steel vats to maintain the genuine primary aromas. An acquired alcohol content of 11% to 14%. Dry wines, with a sugar residual of less than 5 g/l.

Roble

The aging process shall be no less than three months in oak barrels, the capacity of which shall not exceed 330 litres.

Crianza

The aging process shall be no less than 2 years for red wines and 18 months for white and rosé wines beginning on 1 November of the harvest year. The wine must remain in oak barrels of no more than 330 litres for at least 6 months of that time.

Reserva

The aging process shall be no less than 3 years with the wine remaining in oak barrels of no more than 330 litres for at least 12 months and then in bottles for the remaining time. For white and rosé wines, the minimum aging period is twenty-four months with a minimum of six months of aging in oak barrels of a capacity not to exceed 330 litres, and in bottles for the remaining time.

Gran Reserva

The aging process shall be no less than 5 years with the wine remaining in oak barrels of no more than 330 litres for at least 18 months and then in bottles for the remaining time. For white and rosé wines, the minimum aging period is forty-eight months with a minimum of six months of aging in oak barrels of a capacity not to exceed 330 litres, and in bottles for the remaining time.

Rosé Wines

A pale pink to reddish pink colour, fruity and floral on the nose, an intense taste in the mouth, acidity, bitterness and slightly perceptible astringency.

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European Union Aid

The Designations of Origin Huelva and Vino Naranja del Condado de Huelva Regulatory Board has received aid from the European Union through the European Agricultural Fund for Rural Development to promote its protected wines and vinegar.

DOP Condado de Huelva Donde el vino nace cultura

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