ANNEX

‘MÉNTRIDA’

AOP-ES-A0047-AM03

Date of submission of the application: 15 July 2015

Request for amendment of the specification

1.   Rules applicable to the amendment

Article 105 — Non-minor amendment

2.   Description of and reasons for the amendment

2.1.   Product description

In view of the current market demand and consumer demand, it is requested that sparkling white, rosé and red wines be included in the specification in order to:

—	direct part of the production towards a type of market that is less saturated in terms of the products on offer.

—	There has been an increase in the sales of these products, and we consider it appropriate to protect them through differentiated quality standards.

—	International markets demand that products be increasingly diverse and meet consumer needs. If we fail to diversify, we will not be competitive, and for this reason it has been decided to broaden the representation of the products in all ranges and prices, in particular for the purpose of export.

2.2.   Oenological practices used

Specific new oenological practices have been established for the new type of wine product ‘sparkling wines’.

2.3.   Definition of the geographical area

This paragraph contains a request to update the 17 municipalities of the production area, i.e.: Argés (only polygons 3 and 5), Cardiel de los Montes, Carpio del Tajo (El), Carriches, Cazalegas, Erustes, Garciotún, Guadamur (only polygons 17 and 18), Illán de Vacas, Lominchar, Mata (La), Mesegar, Nuño Gómez, Olías del Rey, Palomeque, San Martín de Pusa and Talavera de la Reina.

It is necessary to update these municipalities, because at the beginning they did not have vine plantings and were not covered by the first production standards established. Some of these municipalities were already included in the production area defined in the rules on the designation of origin published in 1966, 1976 and 1992, and these 17 municipalities are located geographically in the defined production area or border it.

There are currently plantings of local vine varieties in the area, authorised in the specification of the PDO ‘Méntrida’ and, as has been shown for all these municipalities, both their soil and their climate are similar to those of the municipalities in the area; therefore one can consider that the municipalities in question belong to the production area of the PDO ‘Méntrida’.

The characteristics of the soils, climate and varieties of these municipalities for which an update is requested are similar to those that already make up the production area of this designation of origin.

2.4.   Link

A new link has been established for the new type of wine product ‘sparkling wine’.

2.5.   Names and addresses of control authorities

The names and addresses of the competent control authorities at the time when the request for amendment was presented have been given, as has a link to the website providing updated information on the control authorities for the PDO ‘Méntrida’.

SINGLE DOCUMENT

1.   Name(s)

Méntrida (es)

2.   Type of geographical indication

PDO — Protected Designation of Origin

3.   Grapevine product categories

1.

Wine

4.

Sparkling wine

4.   Description of the wine(s)

Dry white wine and dry white ‘Roble’ wine

The white wines have a pale yellow/straw yellow colour, occasionally with greenish nuances (during the first few months, after which they disappear), subtly golden depending on the variety and, when applicable, the time spent in the barrel. The aromas are clean and of medium or high intensity. The fruity aromas are highlighted, with fresh fruity or herbal notes. The dominant aromas in white ‘Roble’ wine are those of pastry, such as cream, with a roasted undertone. They are flavoursome and aromatic.

Total sulphur dioxide: to be adapted to the provisions of Annex I B of Commission Regulation (EC) No 606/2009.

General analytical characteristics:

Minimum actual alcoholic strength (in % volume):	11
Minimum total acidity:	5 in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	10

White wine, white ‘Roble’ wine, semi-dry, semi-sweet and sweet wine

The same visual and olfactory phases as for dry wines of the same variety.

Gustative phase: a balanced wine considering the alcoholic strength, acidity and residual sugar content.

Total sulphur dioxide: to be adapted to the provisions of Annex I B of Commission Regulation (EC) No 606/2009.

General analytical characteristics:

Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	5 in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	10

Dry, semi-dry, semi-sweet and sweet rosé wine

Strawberry pink in colour, brilliant and lively, with cardinal red reflections when the wine is young. A strong aroma reminiscent of strawberry, raspberry, red fruits and/or rose petals.

Fresh, fruity (red fruits, strawberry, raspberry), flavoursome, strong.

Wines marketed without filtration or stabilisation are defined in the visual phase as ‘slightly turbid or veiled’, while in the gustative phase their taste may be denser and fleshier.

Minimum actual alcoholic strength for dry wines: 11,5 % vol.

Total sulphur dioxide: to be adapted to the provisions of Annex I B of Commission Regulation (EC) No 606/2009.

General analytical characteristics:

Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	5 in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	10

Young red wine and young red ‘Roble’ wine, dry red wine and red ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’ wine

High titration. Cherry red, deep garnet or bigarreau red in colour, with bright purplish nuances on the edges, or ruby red to cherry red hues with a touch of orange and tile. Fruity (blackberry, redcurrant) or with floral notes that may be spicy or woodsy. A flavoursome and aromatic wine with well-integrated tannins. During its time in the barrel, it is strong on the palate; there is good structure and body, with intense fruity after-tastes and woody notes characteristics of wood. The long and intensive after-taste is slightly bitter.

*Volatile acidity with a possibly exceedance of 1 mEq/l for each degree of alcohol above 11 % vol. and each year of ageing, up to a maximum of 16,6 mEq/l. *Total sulphur: 200 mg/l if sugars > 5 g/l.

General analytical characteristics:

Minimum actual alcoholic strength (in % volume):	12
Minimum total acidity:	4,5 in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	13,3
Maximum total sulphur dioxide content (in milligrams per litre):	150

Young red wine and young red ‘Roble’ wine, semi-dry, semi-sweet and sweet wine

The same visual and olfactory phases as for dry wines of the same variety.

Gustative phase: a balanced wine considering the alcoholic strength, acidity and residual sugar content.

Total sulphur dioxide: to be adapted to the provisions of Annex I B of Commission Regulation (EC) No 606/2009.

General analytical characteristics:

Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	4,5 in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	13,3

Sparkling red, white and rosé wine

Persistent fine bubbles. Its aromas are clean and fruity. ‘Reserva’ wine has intense aromas. A wine that is balanced in the mouth and has a palateful structure.

The white wines have pale gold and golden shades in the case of ‘Reserva’ wines. The rosé wines have pink hues evoking rose petals and tile-coloured hues in the case of ‘Reserva’ wines. The red wines have brilliant violet hues as well as woody hues in the case of ‘Reserva’ wines.

General analytical characteristics:

Minimum actual alcoholic strength (in % volume):	10
Minimum total acidity:	3,5 in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	13,3
Maximum total sulphur dioxide content (in milligrams per litre):	185

5.   Wine-making practices

a.   Essential oenological practices

Pressures lower than 2,5 kg/cm2 are applied to extract the must and the wine and separate it from the marcs, with the yield not exceeding 70 litres of must or wine for 100 kg of grapes.

In the white wines, the musts, from which are absent any solid parts of the bunch of grapes, ferment at temperatures below 20 °C. For the red wines, the minimum duration of the maceration of the must with the skins is 48 hours.

For the wines requiring ageing, the alcoholic fermentation takes place at a temperature not exceeding 30 °C. During the ageing process, they are stored in oak barrels having a maximum capacity of 330 litres.

b.   Maximum yields

Gobelet-trained vines

7 150 kg of grapes per hectare

Gobelet-trained vines

50 hl per hectare

Trellis-trained vines

12 850 kg of grapes per hectare

Trellis-trained vines

90 hl per hectare

6.   Demarcated area

Located to the north of the province of Toledo: province of Toledo: Albarreal de Tajo, Alcabón, Aldeaencabo, Almorox, Arcicollar, Argés (only polygons 3 and 5), Barcience, Bargas, Burujón, Camarena, Camarenilla, Cardiel de los Montes, Carmena, Carpio de Tajo (El), Carranque, Carriches, Casar de Escalona (El), Casarrubios del Monte, Castillo de Bayuela, Cazalegas, Cebolla, Cerralbos (Los), Chozas de Canales, Domingo Pérez, Erustes, Escalona, Escalonilla, Fuensalida, Garciotún, Gerindote, Guadamur (only polygons 17 and 18), Hormigos, Huecas, Illán de Vacas, Lominchar, Lucillos, Malpica de Tajo, Maqueda, Mata (La), Méntrida, Mesegar, Montearagón, Nombela, Novés, Nuño Gómez, Olías del Rey, Otero, Palomeque, Paredes, Pelahustán, Portillo, Quismondo, Real de San Vicente, Recas, Rielves, San Martín de Pusa, Santa Cruz del Retamar, Santa Olalla, Talavera de la Reina, Toledo, Torre de Esteban Hambrán (La), Torrijos, Val de Santo Domingo, Valmojado, Ventas de Retamosa (Las), Villamiel, Viso (El) and Yunclillos.

7.   Main wine grapes

Garnacha Tinta

8.   Description of the link(s)

Wine

The extreme continental climate, characterised by long, cold winters, hot summers and very scarce precipitation as well as sandy, acidic soil containing very little lime, make it possible to obtain wines that have a high alcoholic strength and dry matter content and are fleshy, full-bodied and warm.

Sparkling wine

The geographical environment enables the cultivation of the varieties indicated in point 6 of this specification, varieties that contribute to full-bodied, balanced wines.

Likewise, the drought and hours of sunshine result in a natural alcoholic strength enabling the production of wines with defined alcoholic strengths. The wines listed in the preceding point are used as base wines for the preparation of the sparkling wines. Consequently the designations in that paragraph also apply to the sparkling wines.

9.   Essential further conditions

Legal framework: —

Type of further condition: —

Description of the condition: —

10.   Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/20121108_PLIEGO_DOP_MENTRIDA.pdf