These are pretty similar to most of the wine regions in Spain that classify the wines according to the ageing process:
This means ‘young wine’ and works for whites, rosés and reds. They are considered Young because there is no barrel period before bottleing or it is shorter than Crianza.
Two conditions for whites, rosés and reds: first, at least 6 months in 225 litres oak barrel. Second, at least 24 months by adding the barrel and the bottle ageing.
Red wines
Two conditions: first, at least 12 months ageing in 225 litres oak barrel. Second, at least 36 months by adding the barrel and the bottle ageing.
White and Rosé wines
Two conditions: first, at least 6 months in 225 litres oak barrel. Second, at least 24 months by adding the barrel and the bottle ageing.
Red wines
At least 24 months ageing in 225 litres oak barrel plus at least 36 more months ageing in the bottle.
White and Rosé wines
Two conditions: first, at least 6 months in 225 litres oak barrel. Second, at least 48 months by adding the barrel and the bottle ageing.
For those wines that contain endogenous CO2 remaining from the alcoholic fermentation of the grape juice and its berries (grapes) as well (they call this process Sobremadre that means the juice is fermenting over its own mother (the berries) and kept together in the tank (no rackings) for no longer than 6 months. The wine will be bottled directly from the tank by despising the top (in contact with oxigen) and the bottom (where the grape leftovers are). This is a very traditional Madrid wine elaboration method, common for whites.
They could be made by following the traditional method (champenoise) from white and rosé grapes, for instance: Albillo Real, Malvar, Parellada, Torrontes, Macabeo (Viura), Garnacha (Grenache) and Tempranillo. The bottle ageing process should last at least 9 months.