For white wines (still) Made from at least 50% of the principal grape varieties that are produced in the region (Verdejo and Sauvignon Blanc). The Verdejo  variety typically produces wines that are straw-yellow in colour with great aromatic potential and that are very elegant on the nose. They display fruity aromas with aniseed and fennel notes. The palate is full-bodied and structured with intense fruit flavour and a characteristic touch of bitterness. A Rueda Sauvignon Blanc has great aromatic intensity with tropical fruit notes, very characteristic of this variety. They are pleasant on the palate with a long finish. When these wines are blended with other varietals, the Verdejo and Sauvignon Blanc are less pronounced. The wines should have a minimum ABV of 11º. The Rueda white wines are the most significant and representative of the region: young, light, fresh, and fruity that fill the palate.

A fortified wine made from the Palomino Fino and/or Verdejo varietals. A traditional wine from the region made via oxidative ageing that must be left in oak barrels for at least two years before bottling. Minimum ABV: 15º. It has a golden colour, with slightly toasted aromas and flavours, due to its long oxidative ageing in oak barrels. They are powerful on the palate, glycolic and complex.

A dry, fortified wine made from the Palomino Fino and/or Verdejo varietals. A traditional wine from the region made via biological ageing that must be left in oak barrels for at least three years before bottling. Minimum ABV: 15º. Straw-yellow to pale gold with aromas and flavours of yeast and marzipan, which are a consequence of the biological ageing process. Nut and baked apple flavours and aromas from the ageing in oak. High glycerol content.

Made from at least 75% of the region’s principal varietals (Verdejo and Sauvignon Blanc). The majority are made using the “traditional” method, which guarantees second fermentation in the bottle and an ageing period, in the bottle, of no less than nine months. Minimum ABV: 11.5°. Fresh and fruity and full in the mouth. They may include the designation “Gran Añada” when the production process, from the first bottling step to disgorging, exceeds 36 months. This designation must be accompanied by the year of harvest.

A new category, “Gran Vino de Rueda”, has been created for wines grown in vineyards that are more than 30 years old, with low yields (6,500 kg/Ha) and a transformation ratio of 65%.

Wines that can indicate the village or town where the grapes are produced and when the percentage of grapes from that place is more than 85%.