The vintage are those factors that vary from year to year, usually being factors of climate type, where the hand of man can do little to alleviate them or modify them. The expression of all these factors represent the concept of "vintage" or "add" wines.

Within a given climate, the annual variation in climatic conditions, especially lighting, temperature and humidity, modify the development of maturation and therefore features vintage wines obtained and processed.

In wine-growing regions, located in areas where influence over climate type, annual weather can be more variable and therefore accentuated differences crops one campaign to another; then emerging in its true dimension concept vintage on wines produced. By contrast, in those regions where a single type of climate is very defined, inter-annual climatic differences are usually less spacious and the harvest year are homogeneous year and therefore this concept is diluted.

There are so many factors influencing maturation, that today it is impossible to predict or determine the exact conditions that determine the quality of a vintage. Generally good vintages come from an early budding of the vineyard, which gives rise to the possibility of a cycle of vegetation and longer maturity, with the end of winter and spring benign, followed by a not too hot and rainy enough time. Being crucial to have good weather at the time of flowering vines and during the month of grape harvest.

After preparing the wines, the ValdepeƱas performs the rating of the vintage. This rating is performed by the Technical Services of the PDO, which collects samples of wine in the cellars, for further evaluation through blind tastings.