Wine can be found in the whole region. The DO Cigales disposes of rosé and red quality wines, awarded in different competitions, both national and international ones, in which the most popular is Tempranillo variety, from old vineyards planted on very characteristic ground with boulders.
Since 2011 there are also produced white, sparking and sweet wines, which complete the varied and rich zone of rosés and red wines. There are also used new varieties of Sauvignon Blanc, Cabernet Sauvignon, Merlot and Syrah, which complement the principal wines of Tempranillo, Garnacha, Albillo and Verdejo which had a lot to do with the historical and renowned rosés.
The Cigales rosés appear more modern, aromatic and desirable with strawberry colour, inviting to have a refreshing glass, enjoy their aroma and appreciate the taste, matching with different types of menus. They have adapted themselves to the market needs but haven’t forgotten their origins.
The red wines have shown their power with honours, as they are known for the quality and elegance, undeniable facts, and in great part owed to the validity of their old vineyards, and knowledge and consent of the wine-growers in the region, who know how to treat vine until it’s transported to the wine press.
White wines are made on the basis of the principal white varieties of Verdejo, Albillo Mayor and Sauvignon Blanc, with the minimum of 50% of the principal white variety. The sparkling wines are made on the basis of the principal and licensed white and red varieties, with the minimum of 50% of the principal varieties for dry, semidry, Brut or Brut Nature wines.
Rosé or claret
The rosé wine is produced with the same technology as the white wine vinification, using red grapes or blend of white and red grapes. Traditionally bleeding technique is used: the must from the vats where the grapes are placed is extracted before the fermentation begins, a process which takes place later without contact of liquid with skins and seeds. The more time until the bleeding passes the more colour rosé will have.
When the first regulation regarding DO Cigales was introduced in 1991, the European legislation had established a classification for different wines present on the market, specifying what was considered rosé and claret. In the first case, it is the white wine vinification, a method used in Cigales region since its wine origins. In the second, it was directed that claret is wine made in the same way as red wine but with blend of white must and red grapes harvest.
The European legislation has been changed recently and now both rosé and claret wines are defined in the same way. However, regardless the UE norms, in the present oenology there is a claret vinification, along with a white wine vinification and a red wine vinification, which proceeds from the must of a blend of white and red grapes, and whose partial fermentation takes place in presence of red skins.
Traditionally, the word claret is very much present in the municipalities of the Route due to the existing wine culture.