Valles de Benavente is a Spanish Vino de Calidad, (VC) title of Castilla y Leon, north-western Spain. Valles de Benavente achieved VC status in 2005 and the VT draws its name from the comarca (region) of Benavente y Los Valles.
The Valles de Benavente viticultural area lies halfway between the cities of Zamora and Leon, within an hour's drive of the Portuguese border. It overlaps with that of the expansive Castilla y Leon VT and borders the Tierra de Leon DO to the north. The Valles de Benavente area has evidence of winemaking dating back to the Middle Ages; a large number of vineyards in the area are mentioned in one of King Alfonso XI's Royal Priveleges in 1338. The area was traditionally an important supplier of wines to neighboring Asturias and Galicia, where very wet conditions make for very different wine styles.
Valles de Benavente VC encompasses four rivers; Tera, Orbigo, Cea and Esla, all of which eventually flow into the Duero, the renowned wine river. The terrain here is varied; the northeast is relatively flat, the south alternates between undulating and flat and drainage can be slow here. Soils include brown limestone and sandy loams with poor fertility, that are well suited to viticulture. The climate is continental overall, hot and dry in summer and below freezing in winter. Rainfall is scarce totalling between 13 and 20 inches (350-500mm) annually.
White wines from the region are based on Verdejo and Malvasia, with Verdejo wines showing the most promise. Red wines are more prevalent than whites with the principal varieties being Mencia, Tempranillo and Prieto Picudo. Smaller amounts of Garnacha and Cabernet Sauvignon are grown to complement the primary grapes.
The region was formerly known for its lightly-sparkling rosado de aguja rosé wines, but modern-day Valles de Benaventes wines of all colors are typically still (non-sparkling). The whites are fresh, light and floral with aromas of green apple, while the rosés (some of which still retain a slight sparkle) are characterized by fruty notes of stawberry and raspberry. The reds, particularly in their youth typically have bramble and berry aromas, particularly that of ripe blackberries. Aged reds, crianzas and reservas can also be produced and labeled as such, provided they meet the minimum aging requirements; minimum two years with six months in oak for crianzas or 36 months for reservas with 12 months in oak.
