Wines of Cantabria

In Cantabria, we can find many and very diverse typical products, whose preparation has been passed down to the present day just as it was done hundreds of years ago. Some of these products have the Protected Designation of Origin (PDO) distinction.

Wine «Tierra Costa de Cantabria»

The production area for the wine ‘Tierra Costa de Cantabria’ is made up of land suitable for the production of authorized wine grapes located between the coast and the inland valleys with Atlantic influence, up to an altitude of 600 meters, with the exception of the municipalities that comprise the geographical area of the wine ‘Tierra de Liébana’.

AUTHORIZED GRAPE VARIETIES

  • Red: Ondarribi Belza.
  • White: Albariño, Chardonnay, Godello, Ondarribi Zuri, Riesling y Gewürtztraminer.

GENERAL CHARACTERISTICS

  • Minimum natural volumetric alcoholic strength: 10% vol. in red wines and 9.5% vol. in white wines
  • Total acidity (grams per liter of tartaric acid): Between 5 and 8.5 in red wines and between 5 and 10 in white wines.
  • Volatile acidity (grams per liter of acetic acid): Not exceeding 0.8.
  • Maximum total sulfur dioxide (mg/l): 120 for red wines and 150 for white wines.
  • Maximum residual sugars: 5 grams per liter.

Wine «Tierra de Liébana»

The production area for the wine ‘Tierra de Liébana’ is made up of land suitable for the production of authorized wine grapes and delimited by the municipal districts of: Potes, Pesagüero, Cabezón de Liébana, Camaleño, Cillorigo de Liébana, and Vega de Liébana.

AUTHORIZED GRAPE VARIETIES

  • Red: Mencía, Tempranillo, Garnacha tinta, Graciano, Syrah y Cabernet Sauvignon.
  • White: Palomino, Godello, Chardonnay y Gewürtztraminer.

GENERAL CHARACTERISTICS

  • Minimum natural alcoholic strength by volume: 10% vol. in reds and 9.5% vol. in whites.
  • Total acidity (grams per liter of tartaric acid): between 5 and 8.5 in reds and between 5 and 10 in whites.
  • Volatile acidity (grams per liter of acetic acid): not more than 0.8.
  • Maximum total sulfur dioxide (mg/l): 120 for reds and 150 for whites.
  • Maximum residual sugars: 5 grams per liter.