La Mancha
La Mancha is the most extensive natural region in Spain, with an area of ​​30,700 km2, which encompasses 182 municipalities in the provinces of Albacete, Ciudad Real, Cuenca and Toledo. It is also the largest wine region in the world, with 193,000 hectares of vineyards benefiting from the Denomination of Origin La Mancha, flat land, without high...
La Mancha is the most extensive natural region in Spain, with an area of ​​30,700 km2, which encompasses 182 municipalities in the provinces of Albacete, Ciudad Real, Cuenca and Toledo. It is also the largest wine region in the world, with 193,000 hectares of vineyards benefiting from the Denomination of Origin La Mancha, flat land, without high altitudes (between 450 m and 700 m) and with a beautiful red soil sediment fruit miocénicos limestone structure. Their temperatures are extreme due to its continental climate with extreme temperatures and long hours of sunshine and low rainfall. The name "Mancha" owes its origin to the Arabic word "Mantxa" (dry land), although other scholars of the language and the region believe that comes from the contraction of the phrase "wider". La Mancha as a designation of origin dates back to 1932, is therefore one of the oldest in Spain, dating back at least to the Middle Ages, even the Roman Empire. In its vineyards grow the following grape varieties: Varieties - White: Airen, Viura and Macabeo, Chardonnay, Sauvignon Blanc, Verdejo, Moscatel de Grano Menudo, Riesling, Parellada, Viognier, Gewürztraminer, Pedro Ximenez and Torrontés - Varieties: Cencibel or Tempranillo, Garnacha, Moravia, Cabernet Sauvignon, Merlot, Syrah., Petit Verdot, Monastrell, Bobal, Graciano, Cabernet Franc, Malbec, Pinot Noir and Mencia. It produces a wide range of wines, ranging from the Young, Crianza, Reserva and Gran Reserva, other more differentiated, including: - Traditional wines comparable to any other wine aging, although its conservation has been carried out in tanks or vats. - Wines Aged in Oak Barrels, similarl processing to young wines and traditional, but with a minimum time in oak barrels 60 days. - Needle Wines with a small amount of carbon dioxide from the fermentation of sugars. - Sparkling Wines, made by the traditional method, with a minimum of nine months of aging in bottle.
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