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This is a type of sake that is generally bottled immediately after brewing and can be consumed young.

The red wine is aged for 24 months in barrels and bottles (at least 12 months in Rioja, of which at least 6 months in barrels).

The red wines are aged for 30 months in barrels and bottles, with at least 12 months in barrels, while the white and rosé wines are aged for 24 months in barrels and bottles, with at least 6 months in small barrels.

Red wine can only be made in good vintages and must be aged for 24 months in barrels and 36 months in bottles. White and rosé wines must be aged for 48 months, with at least 6 months in barrels.

The grape variety used as the raw material is not the only factor that determines the quality of wine. However, because wine contains, for better or worse, the individual characteristics of the grapes, the grape variety has a significant impact on the quality of the wine. Currently, the Spanish Ministry of Agriculture's "Catalogue of Grape Varieties" lists 146 varieties of wine grapes. Of these, about one-third are considered to be important in terms of the cultivation area and the quality of the wine produced. Here we will introduce 13 varieties native to Spain that are considered to be particularly important.

Native to Aragon. Also known as Mazuelo. However, today, this variety (Carignan) is more widely cultivated in France than in Spain. It is characterized by its deep color, very high acidity and rich tannins, and is suitable for long-term aging. Blending it with Garnacha makes a well-balanced, easy-to-drink wine. It was a variety that was undervalued for a long time, but was reevaluated due to the success of Priorat.

It is believed to have been brought to the northern part of the Iberian Peninsula by pilgrims heading to Santiago de Compostela from northern Europe in the Middle Ages, but its roots have yet to be elucidated by DNA. It is also grown in Galicia, but it was the red wine of DO Bierzo that made this variety famous. Although it has less tannins and acidity than Tempranillo, it produces wines with a firm, concentrated flavor that maintains its freshness.

It is native to the area around the village of Mourvedre in the Valencian Community. It is cultivated in the Mediterranean coastal regions of Valencia, Murcia, Catalonia, and also in parts of Rioja and Aragon. Its cultivation has spread to southern France and Australia, where it is called Mourvedre in France and Mataro in Australia.

It means "early ripening". Native to Rioja and Napala. It is the largest cultivated black grape variety in Spain. It is also called Ur de Llebre, Tinto Fino, or Sesocibelle depending on the region. It has a delicate and very fragrant taste, high acidity, and rich tannins, and can withstand long-term aging. It is the most popular black grape variety, and most of Spain's high-quality wines are made from this variety. Because it is native to northern Spain, it ripens early, and harvesting begins in mid-September.

Native to Angola. Currently, this variety is widely cultivated in France and Australia. It has many advantages, such as being tolerant of drought, strong sunlight, and strong winds, being picky about soil, being resistant to diseases, and producing large amounts of bunches with high sugar content. After the phylloxera plague, it spread throughout Spain. It was not appreciated for a long time, but research has progressed recently, and many excellent wines are being produced.

Native to the northwest of the central Meseta in Spain. A white grape variety used in DO Rueda. Along with Albariño, it is one of the finest white grape varieties. It produces fresh, aromatic wines with deep body and good acidity. This variety has led to the production of delicate, dry white wines that go well with seafood. When aged in barrels, it produces wines with a nutty flavor.

In Rioja, it is called Viura. Fim for young drinking is very fresh and light. It has a slightly high acidity and a pleasant floral aroma. Recently, high-quality wines have been produced that have been fermented and aged in small barrels. It is a high-quality variety that can be drunk young or aged for a long time, and in Catalonia, it is one of the three major varieties of Cava, along with Xarello and Parellada.

Originating from Tarragona province, it is a high-quality white variety that is mainly grown in Catalonia. It is one of the main ingredients of Cava, rich in floral aromas and has sufficient acidity, which adds elegance and softness to Cava. It produces better results when grown in fields at an altitude of 300 to 600 meters. It is now being used to make white wine by itself, but it produces a wine with a slightly sweet aroma and a full body.

A variety native to Catalonia. One of the three main Capa varieties. The grapes are golden yellow in color, small clusters and thick skins, which allow them to reach an ideal maturity. When used alone to make white wines, they have a firm body and can be slightly astringent. They have been blended with Macabeo and Parellada with very good results.

Considered the best white grape variety native to Galicia, it is very fragrant and has a rich acidity. It produces a smooth, well-balanced dry wine. The grapes are jade-colored, and the wine is greenish-yellow. It has a peach blossom aroma and is very refreshing in the mouth, but has a distinctive complexity of flavor. It is the main variety of DO Rias Baixas.

It originates from the Sil River valley, which runs along the border between Galicia and Castilla y Leon. Today, the two DOs of Pierzo and Valdeorras are the main wine-producing areas. The grapes are grown on the slopes, producing a fragrant, highly complex, minerally, and supple dry white wine.

It is widely cultivated in Spain, but it is in the Andalusia DO Jerez that it really shines. The soil there is called Albariza, and is rich in limestone, which is an important factor in creating the unique character of sherry. Thanks to the action of the film yeast, Jerez wine made from Palomino grapes can be the world's finest Fino and Amontillado.

In the Andalusian provinces of Cordoba and Malaga, it is the source of sweet dessert wines such as Montilla-Moriles and Malaga DO. Pedro Ximenez is the source of all Montilla-Moriles DO Fino, Amontillado and vintage wines. The grapes, which have a high sugar content to begin with, are dried in the sun after harvest to further concentrate the sugar.