Discover the Castilla y León wine region of Spain

about this region

Castilla y León (also known as Castile and Leon) is a region in northwestern Spain with a rich wine-growing history. The region has an average annual wine production of 2 million hectoliters, which is around 5.5% of the total wine production in Spain. The Castile and Leon wine region shares its western border with Portugal and is home to some of Spain's most renowned wine regions, including Ribera del Duero and Toro.

The region's most widely planted red grape varieties are Tempranillo, Cabernet Sauvignon, and Merlot, while Verdejo is the most cultivated white grape.

Castilla y León's wineries range from small, family-run businesses to large-scale producers, with many committed to environmentally sustainable production methods. The region's wine industry plays a significant role in its economy and culture, attracting visitors from around the world to sample its diverse range of wines. So, grab your glass and join a wine tasting in Castile and Leon to learn more about its amazing wines and producers.

Sustainability

Castilla y León's LIFE HAproWINE project, which ran from 2009 to 2013, is a shining example of the region's commitment to sustainable winemaking. This initiative was aimed at promoting the sustainable and rational use of natural resources, recycling wine waste, and encouraging the production of products with a smaller ecological footprint. The project sought to develop a sustainable approach to the winemaking process, which would reduce waste and increase the efficiency of resource use.

One of the key goals of the LIFE HAproWINE project was to promote the recovery and recycling of wine waste. This was achieved by developing innovative techniques for the treatment and recycling of wine byproducts, which have traditionally been discarded as waste. By extracting high-value compounds from wine waste, the project was able to create new revenue streams for the wine industry while reducing the environmental impact of the production process.

Vineyards of Castilla y León being worked

Discover

Castilla y León is famous for both its red and white grape varieties, each with their own unique personality. When it comes to red grapes, , unlike regions like Navarra, grapes like Pinot Noir are not widespread. Instead, the big players are Tempranillo, Cabernet Sauvignon, Merlot and Grenache:

Tempranillo: This is the king of red grapes in Castilla y León, especially in the Ribera del Duero and Toro regions. Tempranillo loves the hot, dry summers and cold winters, with big temperature swings between day and night. These conditions make the grape ripen slowly, giving it time to develop all sorts of complex flavors while still keeping its acidity in check. Tempranillo is all about well-drained soils, often with a lot of limestone or sand, which help the grape stay healthy and avoid getting too thirsty.
Cabernet Sauvignon: In Castilla y León, Cabernet Sauvignon is often the wingman to other grapes, especially in regions like Ribera del Duero. This grape is happiest in well-drained, gravelly soils and needs a long, warm growing season to get its thick skins fully ripe. The hot days and cool nights help the grape develop a nice balance of acidity and tannins. But watch out for frost - it can be a real party pooper during the growing season!
Merlot: Merlot is another red grape that often teams up with Tempranillo and other varieties in Castilla y León. It likes soils that hold onto a bit of moisture, like clay-limestone blends. Merlot ripens relatively early, so it's less likely to get caught out by the cool autumn weather. It also digs the region's warm summers and cool nights, which help it keep its acidity and aromatic mojo intact.
Grenache (Garnacha): Grenache is a real chameleon of a red grape that thrives in the hotter parts of Castilla y León, like Toro. It's all about those stony, sandy soils that hold onto heat, helping the grapes get super ripe and concentrated. Grenache is one tough cookie when it comes to drought, making it a perfect match for the region's dry conditions. It often plays a supporting role in blends, adding some oomph and fruitiness to the wines.

Now, moving to the white grapes, Verdejo is the star of the show in the Castilla y Leon wine region. This is the signature grape of the Rueda DO of Castilla y León, and itsall about that continental climate, with its hot summers and cool winters, that make the grapes super aromatic and acidic. Verdejo feels right at home in the sandy, gravelly soils of Rueda, which drain really well and keep the grapes healthy. These conditions help the grape make fresh, high-quality wines that often skip the oak to show off their natural acidity and mineral vibe.

Castilla y León is known for producing high-quality red and white wines, but also Rosé. The region is home to several Denominaciones de Origen (DOs), each with its own distinctive characteristics, thus providing greater diversity to Castilian wines.

When it comes to red wines, the Ribera del Duero DO is one of the most renowned in the Castile y León wine region. This region produce wines that are full-bodied and complex, with intense aromas of dark fruit, vanilla, and oak that pair amazingly with delicate dishes like Roast suckling pig. The region's extreme climate, with hot summers and cold winters, results in low yields and highly concentrated grapes, that give the wines from the region rich flavors. The Toro DO, located further to the west, is known for its powerful and structured red wines made primarily from the Tinta de Toro grape variety. These wines have a bold fruit profile, with notes of blackberry, plum, and licorice, and a strong tannic structure.

In contrast, the Rueda DO is renowned for its crisp and refreshing white wines and sparkling wines made primarily from the Verdejo and Sauvignon Blanc grape varieties. These wines have a high level of acidity, which gives them a vibrant and zesty character. They typically have aromas of citrus and green apple, with subtle floral and herbal notes.

History of wine

Castilla y León has a rich and storied history in winemaking, dating back to the Roman Empire's arrival in the region in 221 BC. While Catholic monks and priests who arrived in the region in the 11th century helped develop a wine culture, it was not until the end of the 20th century that the region began prioritizing quality over quantity.

A phylloxera outbreak at the time wreaked havoc on crops, leading to the shift towards a more qualitative production model. In 1982, the first DOP of Castilla y León, Ribera del Duero, was created, marking a turning point in the region's wine production.

Since then, several other DOPs have emerged, with the last three, Arribes del Duero, Tierra del Vino de Zamora, and Arlanza, being established in 2007. Today, Castilla y León continues to produce some of Spain's most highly regarded wines, with a focus on quality and tradition.