Bar Enrique

A young drinking type that is bottled shortly after being brewed.

Red wine that has been aged for 24 months in barrels and bottles. (In Rioja, it is aged for a minimum of 12 months, with at least 6 months in small barrels.)

Red wine aged for 30 months in barrel and bottle, with at least 12 months of aging in barrel. White and rosé wines aged for 24 months in barrel and bottle, with a minimum of 6 months of aging in small barrels.

Red wine can only be made from grapes of exceptional vintage, and must be aged for 24 months in barrels and 36 months in bottles. White and rosé wines are aged for 48 months, with a minimum of 6 months in barrels.

The grape varieties used as raw materials are not the only factor that determines the quality of wine. However, since wine inherently contains the personality of the grapes, grape varieties have a significant impact on the quality of wine. Currently, the 'Grape Variety Catalog' of the Spanish Ministry of Agriculture, Fisheries and Food includes 146 varieties for wine production. Among these, it is estimated that about one-third of them are considered important based on factors such as cultivation area and the quality of the wines produced. Here, we introduce 13 grape varieties of Spanish origin that are particularly considered important.

Originally from Aragon, Spain. Also known as Mazuelo. However, nowadays, this variety (Carignan) is more commonly cultivated in France than in Spain. It is characterized by deep color tones, very high acidity, and abundant tannins, making it suitable for long aging. When blended with Garnacha, it creates a well-balanced and easy-to-drink wine. Although this variety has long been underrated, it has been reevaluated thanks to the success of Priorat wines.

It is believed to have been brought to the northern part of the Iberian Peninsula by pilgrims heading to Santiago de Compostela from northern Europe in the Middle Ages, but its roots have not yet been elucidated by DNA. It is also cultivated in the Galicia region, but it was the red wine of DO Bierzo that made this variety famous. Although it has less tannins and acidity compared to Tempranillo, wines with a firm, concentrated flavor that maintains freshness are produced.

Originally from the village of Morvedre in the Valencia region of Spain. Cultivated along the Mediterranean coast in Valencia, Murcia, and Catalonia, with some cultivation in Rioja and Aragon regions as well. Its cultivation has spread to southern France and Australia, where it is known as Mourvèdre and Mataro, respectively.

Meaning 'early ripening'. Originating from the Rioja and Napa Valley regions. It is the most widely planted black grape variety in Spain. Known by various names depending on the region, such as Ull de Llebre, Tinto Fino, and Cencibel. Delicate with a very pleasant aroma, high acidity, rich in tannins, and capable of long aging. It is the most popular black grape variety and is used as the main ingredient in most of Spain's premium wines. Due to its origin in northern Spain, it ripens early, with harvesting taking place from mid-September.

Originally from the province of Angola. Currently, this variety is widely cultivated in France and Australia. It is resistant to drought, strong sunlight, and strong winds, can grow in various types of soil, is disease-resistant, and produces clusters with high sugar content in abundance. After the phylloxera epidemic, it spread throughout Spain. It was not highly regarded for a long time, but recent research has led to the production of many excellent wines.

Originally from the northwestern part of the Spanish Central Meseta. A white grape variety used in the DO Rueda. One of the top-quality white grape varieties alongside Albariño. It produces a wine that is fresh, aromatic, with deep richness and acidity. Thanks to this variety, delicate and dry white wines that pair well with seafood are produced. When aged in barrels, it develops a wine with nutty flavors.

In Rioja, it is called Viura. This wine is very fresh and light, suitable for young drinking. It has a slightly high acidity and a pleasant floral aroma. Recently, high-quality wines have been produced by fermentation and aging in small barrels. It is a premium variety that can withstand both young drinking and long-term aging, and in Catalonia, it is one of the three major grape varieties of Cava along with Xarel-lo and Parellada.

Originally from Tarragona, Valeriana is a premium white grape variety mainly cultivated in Catalonia, Spain. It is one of the main ingredients for Cava, a sparkling wine, known for its floral aroma, sufficient acidity, and adding elegance and softness to Cava. It produces better results when grown in vineyards at elevations of 300 to 600 meters. While it is now used to produce white wines on its own, it gives off a slightly sweet aroma and results in a full-bodied wine.

Variety originating from Catalonia, Spain. One of the three main grape varieties of Cava. The grapes are a golden yellow color, with small clusters and thick skins, reaching ideal ripeness. When used to make white wine as a single variety, it has a firm body and may have a slight bitterness. Blending with Macabeo and Parellada produces excellent results.

Considered the best white grape variety native to Galicia, it is highly aromatic and rich in acidity. It produces a well-balanced, dry wine with a pleasant mouthfeel. The grapes have a jade color, resulting in a wine with a greenish-yellow hue. It has a scent reminiscent of peach blossoms and is very refreshing on the palate, with a notable complexity. It is a primary grape variety in the Rías Baixas DO region.

Originating from the valley of the Sil River, which flows along the border of Galicia and Castile and León. Currently, there are two main wine-producing regions, Pieros and Valdeorras, where the grapes are grown on slopes, resulting in a fragrant, highly complex, mineral-driven, and supple dry white wine with a crisp and elegant taste.

Although it is widely cultivated in Spain, it shows its true value in the Andalusia region, specifically in the DO Jerez. The soil there, known as Albariza, is rich in limestone, which is a crucial element in creating the unique character of Sherry wines. Thanks to the action of the flor yeast, the wines made from Palomino grapes in Jerez become the world's finest Fino and Amontillado sherries.

Pedro Ximenez grapes are used as the raw material for the sweet dessert wines of DO Montilla-Moriles and DO Malaga in the Andalusia region of Cordoba and Malaga. Pedro Ximenez is used as the raw material for all Finos, Amontillados, and vintage wines of DO Montilla-Moriles. Originally, grapes with high sugar content are sun-dried after harvest to further concentrate their flavors.