In Spain, the Spanish; Castilian: denominación de origen (pronounced as /es/;)[1] is part of a regulatory geographical indication system used primarily for foodstuffs such as cheeses, condiments, honey, and meats, among others. In wines, it parallels the hierarchical systems of France (1935) and Italy (1963), although Rioja (1925) and Jerez (1933) preceded the full system. In foods, it performs a similar role, regulation of quality and geographical origin of products from Spain. There are five other designated categories solely for wine and a further three specifically covering food and condiments, all recognised by the European Union (EU). In Catalonia, two further categories – labelled A and Q – cover traditional Catalan artisan food products, but were not recognised by the EU In recent decades, the concept of the has been adopted by other countries, primarily in Latin America. In 2016, the use of the (DO) for wines was registered as a European Union Protected Designations of Origin/ (PDO/DOP), but the traditional Portuguese term of DO can still be used legally on labels.
The Spanish Ministry of Agriculture, Fisheries and Food regulates the quality of Spanish foodstuffs via a labelling system which establishes, among other things, a for the country's highest-quality produce. There is a semi-autonomous governing body (Consejo Regulador) for each region and for each food type, comprising skilled, impartial members who investigate the quality, ingredients and production process of each product, ensuring they attain specific quality levels. They report to a central council at national government level, but are normally based in the largest population centre of a given region and are responsible for ensuring labelling reflects geographical region. Products labelled, apart from being of superior quality, are expected to carry specific characteristics of geographical region or individual producer and be derived from raw materials originating within the region. Like most of these designations, a fundamental tenet of a DO label is that no product outside of that region is permitted to bear the name.
Food and wine are inseparable from Spanish culture, historically bound to the social, economic, literary and even mystical fabric of society over thousands of years, so it is perhaps not surprising that attempts to regulate and normalise activities related to them have proven highly elusive. It was not until the seventeenth century, when legislative authorities became sufficiently interested in issues such as public health, public order and economic regulation, that laws begin to be formulated with regard to wine, initially prohibiting, later encouraging and ultimately regulating its production, commercialisation and consumption. Food regulation waited even longer, until Spain's entry into the EU and signing up to the Common Agricultural Policy during the latter part of the twentieth century.
A series of Royal Decrees on wine were issued during the eighteenth and nineteenth centuries, focussing on ad hoc issues which arose due to new tendencies at home and abroad and often dealing more with maverick suppliers than any concern with comprehensive regulation. Gradually though, concern shifted from issues related to supply towards the need to regulate quality, especially for foreign markets. During the 1920s serious attempts were made to formulate some kind of classification along the lines of the French appellation system. Following the establishment of the Rioja as the first Spanish denominación in 1925, the Estatuto de vino ('wine statute') of 1932 coincided with national and international recognition of the sherry-producing region of Jerez.
Despite being thorough and wide-ranging, the Estatuto was quickly overwhelmed by technological advances in agriculture. By the time the EEC became influential in this area. it was clear that the law would require fundamental re-drafting. A new Estatuto, the Ley del Vino y de los Alcoholes (25/1970) came into place in December 1970 but was again undermined, this time by two important events: the new Spanish Constitution (inaugurated in 1978) that restated geographical considerations with the Estado de las Autonomías, and Spain's pending membership of the European Community (1986) that brought about a rapid classification of all Spanish produce in line with other member states.
Finally, in March 1996, the Spanish government unveiled its own multi-tier sub-classifications, consistent with EU regulation but more pertinent to Spanish agriculture. Hence, for example, the EU's Quality Wines Produced in Specified Regions (QWPSR) covers all Spanish wines graded above the basic vino de mesa ('table wine'). The Spanish forms a subset of the QWPSR.[2] This has coincided with a rise in the perceived quality of Spanish produce generally and has been widely acclaimed, although some areas, like the super-strict denominación de pago, remain controversial and liable to future amendment.[3]
Denominaciones de origen status can be applied to a wide range of foods and condiments, specifically:
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Quality foods may be designated a range of classifications, of which is the recognition of superior quality, with identifiable characteristics and specific ingredients, derived from an identifiable and verifiable source. Other classifications, not necessarily mutually exclusive, are as follows, under the general heading of Spanish; Castilian: alimentos de calidad diferenciada ('foods of distinguished quality'):
By 2004, Spain had 250 denominaciones de origen and indicaciones geográficas protegidas, over half of which related to food. The following list of better-known denominaciónes de origen is by no means exhaustive:
The denominaciones de origen for olive oil include:
See also: Jamón. The famous jamón ibérico has several denominaciones de origen, including:
There are just four protected appellations for vinegar in the EU, of which three are in Spain:
See also: Spanish wine regions. Wine region classification in Spain takes a quite complex hierarchical form in which the is a mainstream grading, equivalent to the French AOC and the Italian DOC.As of 2019, Spain has 138 identifiable wine regions under some form of geographical classification (2 DOCa/DOQ, 68 DO, 7 VC, 19 VP, and 42 VT). The Spanish DO is actually a subset of the EU-sponsored QWPSR (Quality Wine Produced in Specific Regions) regulatory code (vino de calidad producido en región determinada (VCPRD) in Spanish) which Spain formally adopted in 1986, upon accession to the (then) EEC.[6] The Spanish appellation hierarchy was most recently updated in 2016, and is as follows:
DOP – ('protected denomination of origin'), is the mainstay of Spain's wine quality control system. Each region is governed by a consejo regulador, which decides on the boundaries of the region, permitted varietals, maximum yields, limits of alcoholic strength and other quality standards or production limitations pertaining to the zone. As of 2019 there are 96 DOPs that are subdivided into DOCa, DO, VP, and VC. The sub-categories can be called DOP, or they can use the traditional terms of DOCa, DO, VP, and VC.
DOCa – denominación de origen calificada ('denomination of qualified origin'), is the highest category in Spanish wine regulations, reserved for regions with above-average grape prices and particularly stringent quality controls. Rioja was the first Spanish region to be awarded DOCa status in 1991, followed by Priorat in 2003. Priorat uses the Catalan language DOQ, for denominació d'origen qualificada. These are the only two regions considered "above" DO status.
DO – denominación de origin, the mainstay of Spain's wine quality control system. Each region is governed by a consejo regulador, which decides on the boundaries of the region, permitted varietals, maximum yields, limits of alcoholic strength and other quality standards or production limitations pertaining to the zone.
VP – vino de pago ('estate wine'), a special term for high-quality, single-estate wines (pago is a Spanish term for a vineyard estate) which in some cases also have DO or VC or IGP appellations. This category was formed in 2003.
VC – vino de Calidad con indicación geográfica ('quality wine with geographic indication'), a category formed in 2003 along with VP. The VC category is used for wines that do not fully meet the stringent standards of the DO category, but are above the standards of the IGP category.
IGP – indicación geográfica protegida (protected geographical indication (PGI)). This is part of the EU PGI scheme, which includes wines below the DOP level, and is wine originating from a specific place, a region or a country, which has a certain quality, reputation or other characteristic - including production phases - that can be essentially attributed to its geographical origin, at least one of which takes place in the defined geographical area. These can use the traditional term Vino de la Tierra (VT).
VdM – vino de mesa ('table wine'), the catch-all at the bottom of the pyramid, for all wine from unclassified vineyards, and wine that has been declassified by blending. This includes both inexpensive jug wines and some expensive wines that are not yet classified due to innovation outside traditional lines.
The two DOCa/DOQ regions are Priorat (Tarragona) and Rioja, the two highest-regarded wine-producing regions in Spain, which carry the special denominación de origen calificada.
The more prominent DO regions include:
Along with the DO appellations, the Jerez-Xérès-Sherry DO of Spain uses the following categories: