Website > What is > The Malaga Wine
Introduction to the MALAGA Wine
PROTECTED DENOMINATIONS OF ORIGIN
The D.O. “Malaga”:
· Liquor wines; 15% vol. to 22% vol.
· Naturally sweet wines; from 13% vol. manufactured with overripe grapes with alcohol content produced entirely during fermentation.
The D.O. “Sierras de Málaga”:
· White, rosé and red wines with less that 15% alcohol content
TYPES OF D.O. MALAGA
The wines elaborated under the D.O. MALAGA are classified as:
· Liquor wines,
· Naturally Sweet Wines
Variety names may be used when the wine has at least an 85% grape content corresponding to the variety in question, after deducting the amount of product employed in any possible sweetening process.
Liquors Wines:
Liquor wines are considered those obtained from the varieties "Pedro Ximénez" and/or "Moscatel" in accordance with the local, traditional and consistent customs, with the addition of wine alcohol, with an acquired alcoholic strength no lower than 15% vol. and no higher than 22% vol., and a total alcoholic strength of no less than 17.5% vol., except in the case of dry liquor wines, which may have a minimum of 15% vol.
Concentrated wine must and dry wines of the "Doradilla", "Lairen" and "Romé" wines may also be used in their production, as long as they do not represent, as a whole, more than 30% of the total in the final product.
DESIGNATIONS
Designation and period of aging:
· Malaga, 6 to 24 months.
· Malaga Noble, 2 to 3 years.
· Malaga Añejo, 3 to 5 years.
· Malaga Trasañejo, more than 5 years.
Notwithstanding the aforementioned, Pedro Ximénez and/or Moscatel white wines that have been produced with no addition of grape syrup may be consumed without undergoing the ageing and maturing process, and shall be called “Malaga Pálido” (Malaga Pale).
Depending on their sugar content, protected wines may be called:
· Sweet (sugar content in excess of 45 g/l),
· Semi-sweet (sugar content between 12 and 45 g/l),
· Semi-dry (sugar content between 4 and 12 g/l) and
· Dry (sugar content of less than 4 g/l).
Apart of the above mentioned characteristics that define the these wines there are the traditional designations that may be given to the wines protected by the “Malaga” Designation of Origin, as follows:
· "Lágrima": Meaning literally “tear”, it designates wine that has been produced using must obtained without any mechanical treatment, that is, it flows spontaneously when the grapes are trod. These wines are aged for two years and may be called “Lacrimae Christi”.
· "Pajarete": This is an aged liquor wine, or an aged natural sweet wine, with a total sugar content of between 45 g/l and 140 g/l, produced without the addition of grape syrup. Its color runs from amber to dark amber.
According to the variety of grape used, wines may be called:
· "Pedro Ximénez":
Wines produced using a variety of grapes of the same name.
· "Moscatel":
Wines produced using a variety of grapes of the same name.
According to their color, wines may be called:
· "Dorado or Golden": Designates an aged natural sweet or naturally sweet liquor wine, produced with no added grape syrup.
· "Rojo dorado or Rot gold" (Tawny):
Designates an aged liquor wine produced with up to 5% vol. of added grape syrup.
· "Oscuro or Brown":
Designates an aged liquor wine produced with between to 5% vol. to 10% vol. of added grape syrup.
· "Color" (Coloured):
Designates an aged liquor wine produced with between to 10% vol. to 15% vol. of added grape syrup.
· "Negro o Dunkel" (Dark):
Designates an aged liquor wine produced with over 15% vol. of added grape syrup.
According to the sugar content, wines may be called:
· "Dulce Crema or Cream":
Designates an aged liquor wine, or an aged natural sweet wine with sugar content of between 100 g/l and 140 g/l. Its colour runs from amber to dark amber.
· "Dry Pale or Pale Dry":
Designates a liquor wine with total sugar content no higher than 45 g/l, produced without added grape syrup.
· "Pale Cream":
Designates an aged liquor wine with sugar content in excess of 45 g/l, produced without the addition of grape syrup, sweet natural wine or naturally sweet wine.
· "Sweet":
Designates an aged liqueur wine or an aged natural sweet wine with total sugar content in excess of 140 g/l. Its colour runs from amber to black.
The designations "Vino Maestro" (Master wine) and "Vino Tierno" (Young wine) are given to those wines produced as described under article 13 of the Regulations.
PROTECTED DENOMINATIONS OF ORIGIN
The D.O. “Malaga”:
· Liquor wines; 15% vol. to 22% vol.
· Naturally sweet wines; from 13% vol. manufactured with overripe grapes with alcohol content produced entirely during fermentation.
The D.O. “Sierras de Málaga”:
· White, rosé and red wines with less that 15% alcohol content
TYPES OF D.O. MALAGA
The wines elaborated under the D.O. MALAGA are classified as:
· Liquor wines,
· Naturally Sweet Wines
Variety names may be used when the wine has at least an 85% grape content corresponding to the variety in question, after deducting the amount of product employed in any possible sweetening process.
Liquors Wines:
Liquor wines are considered those obtained from the varieties "Pedro Ximénez" and/or "Moscatel" in accordance with the local, traditional and consistent customs, with the addition of wine alcohol, with an acquired alcoholic strength no lower than 15% vol. and no higher than 22% vol., and a total alcoholic strength of no less than 17.5% vol., except in the case of dry liquor wines, which may have a minimum of 15% vol.
Concentrated wine must and dry wines of the "Doradilla", "Lairen" and "Romé" wines may also be used in their production, as long as they do not represent, as a whole, more than 30% of the total in the final product.
DESIGNATIONS
Designation and period of aging:
· Malaga, 6 to 24 months.
· Malaga Noble, 2 to 3 years.
· Malaga Añejo, 3 to 5 years.
· Malaga Trasañejo, more than 5 years.
Notwithstanding the aforementioned, Pedro Ximénez and/or Moscatel white wines that have been produced with no addition of grape syrup may be consumed without undergoing the ageing and maturing process, and shall be called “Malaga Pálido” (Malaga Pale).
Depending on their sugar content, protected wines may be called:
· Sweet (sugar content in excess of 45 g/l),
· Semi-sweet (sugar content between 12 and 45 g/l),
· Semi-dry (sugar content between 4 and 12 g/l) and
· Dry (sugar content of less than 4 g/l).
Apart of the above mentioned characteristics that define the these wines there are the traditional designations that may be given to the wines protected by the “Malaga” Designation of Origin, as follows:
· "Lágrima": Meaning literally “tear”, it designates wine that has been produced using must obtained without any mechanical treatment, that is, it flows spontaneously when the grapes are trod. These wines are aged for two years and may be called “Lacrimae Christi”.
· "Pajarete": This is an aged liquor wine, or an aged natural sweet wine, with a total sugar content of between 45 g/l and 140 g/l, produced without the addition of grape syrup. Its color runs from amber to dark amber.
According to the variety of grape used, wines may be called:
· "Pedro Ximénez":
Wines produced using a variety of grapes of the same name.
· "Moscatel":
Wines produced using a variety of grapes of the same name.
According to their color, wines may be called:
· "Dorado or Golden": Designates an aged natural sweet or naturally sweet liquor wine, produced with no added grape syrup.
· "Rojo dorado or Rot gold" (Tawny):
Designates an aged liquor wine produced with up to 5% vol. of added grape syrup.
· "Oscuro or Brown":
Designates an aged liquor wine produced with between to 5% vol. to 10% vol. of added grape syrup.
· "Color" (Coloured):
Designates an aged liquor wine produced with between to 10% vol. to 15% vol. of added grape syrup.
· "Negro o Dunkel" (Dark):
Designates an aged liquor wine produced with over 15% vol. of added grape syrup.
According to the sugar content, wines may be called:
· "Dulce Crema or Cream":
Designates an aged liquor wine, or an aged natural sweet wine with sugar content of between 100 g/l and 140 g/l. Its colour runs from amber to dark amber.
· "Dry Pale or Pale Dry":
Designates a liquor wine with total sugar content no higher than 45 g/l, produced without added grape syrup.
· "Pale Cream":
Designates an aged liquor wine with sugar content in excess of 45 g/l, produced without the addition of grape syrup, sweet natural wine or naturally sweet wine.
· "Sweet":
Designates an aged liqueur wine or an aged natural sweet wine with total sugar content in excess of 140 g/l. Its colour runs from amber to black.
The designations "Vino Maestro" (Master wine) and "Vino Tierno" (Young wine) are given to those wines produced as described under article 13 of the Regulations.