Vinos de Madrid D.O. / D.O.P.

Classification of young wine vintages

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See detail of Vinos de Madrid D.O. / D.O.P.

DATA

Nº of hectares under vine: 8.391 - Nº of vine growers: 2.890 - Nº of wineries: 50 - Harvest 21: No information - Production 21: 7.027.203 liters - Marketing: No information

SITUATION

In the southern area of the province of Madrid, it includes three different producing regions: Arganda, Navalcarnero and San Martín de Valdeiglesias. In the north, the Molar region, which includes 11 municipalities.

SUB-ZONES

San Martín. It includes nine municipalities and has more than 3,821 hectares of vineyards with a predominance of garnacha (red) and albillo (white).
Navalcarnero. It includes 19 municipalities with a total of 2,107 hectares. The most typical wines are garnacha reds and rosés.
Arganda. With 5,830 hectares and 26 municipalities, it is the largest sub-zone of the wine region. The dominant varieties are white malvar and red tempranillo or tinta fino.
El Molar. With 600 hectares and 11 municipalities. Red Grenache and Malvar are grown. The area is characterized by its altitude and its granite and slate soils.

CLIMATE

Extreme continental type, with harsh winters and hot summers. Annual rainfall ranges from 461 mm in Arganda to 658 mm in San Martín.

SOILS

In the San Martín de Valdeiglesias subzone, the soils are not very fertile and have a granitic subsoil; in Navalcarnero there are poor brown soils, with a subsoil of coarse sand and clay; the Arganda subzone is characterized by brown soils, acid pH and granitic subsoil. El Molar is distinguished by its granite and slate soils.

VARIETIES

Whites: malvar, airén, albillo, parellada, macabeo, torrontés, muscatel de grano menudo and sauvignon blanc.

Reds: tinto fino, garnacha, garnacha tintorera, merlot, cabernet sauvignon, syrah and petit verdot.

GENERAL CHARACTERISTICS OF THE WINES

WHITES 
They respond to different typologies according to their subzone and variety. In Arganda the most characteristic are those made with malvar. Fruity and pleasant, they sometimes present wild notes; in the mouth they are fresh, tasty and smooth. Traditional "sobremadre" wines are also made (they follow a three-month vatting process with the skins) and, in line with the most modern trends, barrel-fermented whites. In San Martín de Valdeiglesias the albillo whites stand out for their multifaceted aromas, where herbal nuances appear together with floral hints, and all this on a mineral background offered by the characteristic soil of the area.
 
ROSÉS 
Mostly made from Grenache, they have a pinkish color; in nose they are fresh, powerful and fruity; in mouth they have the typical tastiness of this variety.
 
RED WINE 
On one hand are those made from tinto fino, mainly from Arganda. Most of them are young, fresh and fruity wines in line with those from La Mancha. In Navalcarnero, the variety used is garnacha, as in San Martín. In the latter area, the balsamic and fresh notes of garnacha predominate, they show important notes of terroir and are especially mineral, fleshy and tasty.
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