DO MONDEJAR
Vintages of the wine region
Area | 2024 | 2023 | 2022 | 2021 | 2020 | 2019 | 2018 | 2017 | 2016 | 2015 | 2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | 2001 | 2000 | 1999 | 1998 | 1997 | 1996 | 1995 | 1994 | 1993 | 1992 | 1991 | 1990 | 1989 | 1988 | 1987 | 1986 | 1985 | 1984 | 1983 | 1982 | 1981 | 1980 | 1979 | 1978 | 1977 | 1976 | 1975 | 1974 | 1973 | 1972 | 1971 |
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MONDEJAR | VG | VG | VG | VG | E | G | G | G | G | E | G | E | G | VG | G | R | G | E |
Zone of production
Guadalajara:Albalate de Zorita, Albares, Almoguera, Almonacid de Zorita, Driebes, Escariche, Escopete, Fuentenovilla, Illana, Loranca de Tajuña, Mazuecos, Mondéjar, Pastrana, Pioz, Pozo de Almoguera, Sacedón, Sayatón, Valde-Concha, Yebra, Zorita de los Canes.
Climate
In a year considered climatological as way, the number of rainy days is 108,6, with rainfalls of 501,28 mm. With regard to those of frosts, in a normal year, the danger of frosts spreads from the middle of November until beginning of April. In an extreme year the frosts can begin from October spreading until beginning of May. Due to the climatology typical of the zone, the brotación of the leaves of the grapevine begins in the middle of March, producing his fall to him in the first fortnight of November.
Stained Varieties
Authorized: Cabernet Sauvignon, Syrah, Merlot.
Preferential: Cencibel.
White Varieties
Authorized: Macabeo, Torrontés, Sauvignon Blanc, Muscatel, Verdejo.
Preferential: Malvar.
Types of wine
- White Wine. Light maceration of husks and must in cold to obtain major aromatic Intensity, drained and later static desfangado. Fermentation to controlled temperature < 18°C.
- White Semiseco Wine. white wines Will Be able to be obtained by identical process of production that before mentioned, but by a maximum concentration of azúcares residual of 18 g/l.
- White Wine Fermentado in Cask. Process similar to the previous one, except that the fermentation is realized partially in casks of oak, being able to remain on his you tie die, once concluded the fermentation during certain time with periodic processes of batonage.
- Pink Wine. Obtained from 100 % of stained varieties.Maceration during a period of time understood between 4 and 12 hours to temperature < 24°C, desfangado static from the must and fermentation to temperature < 18°C.
- Stained Young Wine. Despalillado and squeezed of grapes exclusively of stained varieties. Maceration and partial fermentation of the must in presence of the husks to a controlled temperature < 26°C, up to obtaining the wished polyphenolic and aromatic extraction. Descubado, pressing and ending without presence of husks to temperature controlled (not Superior to 22°C).
- Stained Wine of Carbonic Maceration. Encubado of clusters of entire grapes, without breaking remaining in an environment saturated of C02 while the fermentation takes place intrace-lular. Later despalillado and squeezed or direct pressing, continuing the alcoholic fermentation already without presence of husks to controlled temperature <20°C.
- Stained Wine Upbringing, Reservation and Great Reservation. Obtained to departing exclusively from stained varieties of good ripeness.Maceration and fermentation in presence of the husks to controlled not top temperature to 32°C extending the above mentioned maceration the necessary time to obtain a good concentration antociánica, polyphenolic and aromatic that assures a positive evolution of each one of these types of wine during the process of aging, that it will take place in the packings and during the minimal periods legally established.
Regulatory Advice
Regulatory Advice of the D.O. "MONDÉJAR"
Plaza Mayor, s/n.
19110 - Mondéjar
Guadalajara - Spain
Tel.: 949 385 284 - Fax: 949 385 284
Wineries List
Bodegas Tío Cayo Mondéjar, S.L.
Designation of Origin MONDEJAR
Mondéjar -GuadalajaraCastilla La Mancha
Cooperativa Santa María Magdalena
Designation of Origin MONDEJAR
Mondéjar -GuadalajaraCastilla La Mancha