COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

(Article 24 of Regulation (EU) 2024/1143)

‘La Mancha’

EU reference number: PDO-ES-A0045-AM07 – 20.11.2025

1.   Name of product

‘La Mancha’

2.   Geographical indication type

☑

PDO

☐

PGI

☐

GI

3.   Sector

☐	Agricultural products

☑

Wines

☐	Spirit drinks

4.   Country to which the geographical area belongs

Spain

5.   Member State authority communicating the standard amendment

Name

Ministry of Agriculture, Fisheries and Food. Directorate-General for Food. Subdirectorate-General for Quality Control and Agri-Food Laboratories.

6.   Qualification as standard amendment

The competent authority considers this amendment to the ‘La Mancha’ PDO product specification to be a standard amendment in its entirety; it cannot be regarded as a Union amendment since it does not correspond to any of the situations referred to in Article 24(3) of Regulation (EU) 2024/1143 on geographical indications. Specifically, it does not: include a change in the name or in the use of the name, or in the category of product or products designated by the geographical indication; risk voiding the link with the geographical area; entail further restrictions on the marketing of the product.

7.   Description of the approved standard amendment(s)

Heading

INTRODUCTION OF A NEW WINE TYPE

Description

Inclusion of low-strength wines in the wines in category 1, which is already included in the product specification.

The following changes have been made to the specification as a result of the inclusion of this type of wine:

—	In point 2 Description of the wines, including point 2.1 where the minimum actual alcoholic strength and the minimum total alcoholic strength are laid down.

—	Concerning the organoleptic description of this type of wine (point 2.2.1 Young or new wine, and point 2.2.2 Traditional wine), paragraphs (xi) and (xii) have been added, respectively.

—	In point 3 Specific oenological practices, specifically in points 3.2.1 Young or new wine, and point 3.2.2 Traditional wine, paragraphs (vii) and (viii) have been added, respectively.

—	Points 6 and 7.1 of the single document have been amended.

☑	This amendment affects the single document

Heading

INCLUSION OF A NEW METHOD OF PRODUCING WHITE WINES

Description

Inclusion of the production of white wines from red grapes.

The following changes have been made to the specification as a result of the inclusion of this type of wine:

—	In point 2.2 Organoleptic description (points 2.2.1 Young or new wine, and point 2.2.2 Traditional wine), paragraphs (iv) and (v) have been added, respectively.

—	In point 3 Specific oenological practices, changes have been made to points 3.2.1 Young or new wine, and point 3.2.2 Traditional wine, paragraphs (viii) and (ix) have been added, respectively.

—	Points 6 and 7.1 of the single document have been amended.

☑	This amendment affects the single document

SINGLE DOCUMENT

Designations of origin and geographical indications of wine

‘La Mancha’

EU reference number: PDO-ES-A0045-AM07 – 20.11.2025

1.   Name(s)

‘La Mancha’

2.   Geographical indication type

☑

PDO

☐

PGI

☐

GI

3.   Country to which the defined geographical area belongs

Spain

4.   Classification of the agricultural product in accordance with the Combined Nomenclature heading and code, as referred to in Article 6(1) of Regulation (EU) 2024/1143

2204 – Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009

5.   Categories of grapevine product as listed in Part II of Annex VII to Regulation (EU) No 1308/2013

1.

Wine

5.	Quality sparkling wine

8.	Semi-sparkling wine

6.   Description of the wine or wines

Wine product

Young and traditional white and rosé wines (apart from naturally sweet wines), and oaked (‘roble’) white wines

Organoleptic characteristics

Visual appearance

YOUNG OR NEW WINE:

—	Dry white wines: from soft yellow to yellow, but not golden.

—	White wines fermented in barrels in whole or in part: they range from soft yellow to golden.

—	Semi-dry, semi-sweet and sweet white wines: the appearance is the same as for the dry wines.

—	White wines made from red grapes: yellow in colour, possibly with pinkish tints.

—	Dry rosé wines: pink to salmon orange in colour.

—	Semi-dry, semi-sweet and sweet rosé wines: the appearance is the same as for the dry wines.

—	Low-strength wines: clean and bright in appearance, depending on the characteristics of the white, red and rosé wines.

TRADITIONAL WINE:

—	Dry white wines: yellow in its various shades.

—	White wines fermented in barrels in whole or in part: yellow to golden in colour.

—	Semi-dry, semi-sweet and sweet white wines: the appearance is the same as for the dry wines.

—	White wines made from red grapes: yellow in colour, possibly with pinkish tints.

—	Dry rosé wines: pink to salmon orange in colour.

—	Semi-dry, semi-sweet and sweet rosé wines: the appearance is the same as for the dry wines.

—	Low-strength wines: clean and bright in appearance, with the characteristics of the white, red and rosé wines.

WHITE OAKED WINE: yellow to golden in colour.

Aroma

YOUNG OR NEW WINE:

—	Dry white wines: bold, fruity and with primary aromas.

—	White wines fermented in barrels in whole or in part: clean fruit aromas combined with woody and/or toasted aromas.

—	Semi-dry, semi-sweet and sweet white wines: the aromas are the same as for the dry wines.

—	White wines made from red grapes: bold, clean and with primary aromas.

—	Dry rosé wines: bold and with primary aromas.

—	Semi-dry, semi-sweet and sweet rosé wines: the aromas are the same as for the dry wines.

—	Low-strength wines: primary aromas.

TRADITIONAL WINE:

—	Dry white wines: clean and/or slightly developed.

—	White wines fermented in barrels in whole or in part: clean fruit aromas combined with woody and/or toasted aromas.

—	Semi-dry, semi-sweet and sweet white wines: the aromas are the same as for the dry wines.

—	White wines made from red grapes: bold, clean and with primary aromas.

—	Dry rosé wines: bold and clean.

—	Semi-dry, semi-sweet and sweet rosé wines: the aromas are the same as for the dry wines.

—	Low-strength wines: primary aromas.

OAKED WHITE WINE: aromas of fruit and/or jam combined with woody and/or toasted aromas.

Taste

YOUNG OR NEW WINE:

—	Dry white wines: slightly acidic and balanced.

—	White wines fermented in barrels in whole or in part: balanced, with a woody and/or toasted aftertaste.

—	Semi-dry, semi-sweet and sweet wines: balanced in terms of alcoholic strength, acidity and residual sugar content.

—	White wines made from red grapes: balanced with a long finish.

—	Dry rosé wines: slightly acidic and balanced.

—	Semi-dry, semi-sweet and sweet rosé wines: balanced in terms of alcoholic strength, acidity and residual sugar content.

—	Low-strength wines: balanced in terms of alcoholic strength, acidity and residual sugars.

TRADITIONAL WINE:

—	Dry white wines: slightly acidic with a long finish.

—	White wines fermented in barrels in whole or in part: balanced, with a woody and/or toasted aftertaste.

—	Semi-dry, semi-sweet and sweet white wines: balanced in terms of alcoholic strength, acidity and residual sugar content.

—	White wines made from red grapes: balanced with a long finish.

—	Dry rosé wines: slightly acidic and balanced.

—	Semi-dry, semi-sweet and sweet rosé wines: balanced in terms of alcoholic strength, acidity and residual sugar content.

—	Low-strength wines: balanced in terms of alcoholic strength, acidity and residual sugars.

OAKED WHITE WINE: balanced, with woody and/or toasted aromas.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

Maximum total alcoholic strength (in % volume):	—
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	4
Minimum total acidity unit:	in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	—
Maximum total sulphur dioxide (in milligrams per litre):	—

Additional information regarding analytical characteristics

The minimum actual alcoholic strength for low-strength wines shall be: 4,5 % vol.

Maximum volatile acidity:

—	Young or new wine: 9,16 meq/l.

—	Traditional wine and oaked wine: 10,83 meq/l.

Maximum sulphur dioxide: < 200 m/l, and may not exceed 250 m/l where the total sugar content is equal to or greater than 5 g/l.

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

Wine product

Young and traditional red wines (apart from naturally sweet wines), and oaked red wines

Organoleptic characteristics

Visual appearance

YOUNG OR NEW WINE:

—	Dry red wines: violet to cherry red in colour.

—	Red wines fermented in barrels in whole or in part: violet red to ruby in colour.

—	Semi-dry, semi-sweet and sweet red wines: the appearance is the same as for the dry wines.

—	Red wines made using the carbonic maceration technique: violet to cherry red in colour.

—	Low-strength wines: clean and bright in appearance, with the characteristics of the red wines.

TRADITIONAL WINE:

—	Dry red wines: violet red to ruby in colour.

—	Red wines fermented in barrels in whole or in part: violet red to ruby in colour.

—	Semi-dry, semi-sweet and sweet red wines: the appearance is the same as for the dry wines.

—	Red wines made using the carbonic maceration technique: violet red to ruby in colour.

—	Low-strength wines: clean and bright in appearance, with the characteristics of the red wines.

OAKED RED WINE: violet red to ruby in colour.

Aroma

YOUNG OR NEW WINE:

—	Dry red wines: bold, fruity and with primary aromas.

—	Red wines fermented in barrels in whole or in part: clean fruit aromas combined with woody and/or toasted aromas.

—	Semi-dry, semi-sweet and sweet red wines: the appearance is the same as for the dry wines.

—	Red wines made using the carbonic maceration technique: bold, fruity and with primary aromas.

—	Low-strength wines: primary aromas.

TRADITIONAL WINE:

—	Dry red wines: bold and clean.

—	Red wines fermented in barrels in whole or in part: clean fruit aromas combined with woody and/or toasted aromas.

—	Semi-dry, semi-sweet and sweet red wines: the aromas are the same as for the dry wines.

—	Red wines made using the carbonic maceration technique: bold, fruity and with primary aromas.

—	Low-strength wines: primary aromas.

OAKED RED WINE: clean woody and/or toasted aromas.

Taste

YOUNG OR NEW WINE:

—	Dry red wines: tannic and balanced in alcohol/acidity, fruity and with a long finish.

—	Red wines fermented in barrels in whole or in part: balanced, with a woody and/or toasted aftertaste.

—	Semi-dry, semi-sweet and sweet red wines: balanced in terms of alcoholic strength, acidity and residual sugar content.

—	Red wines made using the carbonic maceration technique: tannic and balanced in alcohol/acidity, fruity and with a long finish.

—	Low-strength wines: balanced in terms of alcoholic strength, acidity and residual sugars.

TRADITIONAL WINE:

—	Dry red wines: tannins balanced in alcohol/acidity and with a long finish.

—	Red wines fermented in barrels in whole or in part: balanced, with a woody and/or toasted aftertaste.

—	Semi-dry, semi-sweet and sweet red wines: balanced in terms of alcoholic strength, acidity and total sugar content.

—	Red wines made using the carbonic maceration technique: tannic and balanced in alcohol/acidity, fruity and with a long finish.

—	Low-strength wines: balanced in terms of alcoholic strength, acidity and residual sugars.

OAKED RED WINE: Balanced and with a long finish, with woody and/or toasted touches.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

Maximum total alcoholic strength (in % volume):	—
Minimum actual alcoholic strength (in % volume):	11,5
Minimum total acidity:	4
Minimum total acidity unit:	in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	—
Maximum total sulphur dioxide (in milligrams per litre):	—

Additional information regarding analytical characteristics

The minimum actual alcoholic strength for low-strength wines shall be: 4,5 % vol.

Maximum volatile acidity:

—	Young or new wine: 9,16 meq/l.

—	Traditional wine and oaked wine: 10,83 meq/l.

Maximum sulphur dioxide: < 150, and may not exceed 200 where the total sugar content is equal to or greater than 5 g/l.

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

Wine product

Naturally sweet traditional white and red wines

Organoleptic characteristics

Visual appearance

The full range of white wines, and garnet to brown in colour in the red wines.

Aroma

High aromatic intensity, reminiscent of fruit and/or jam.

Taste

Balanced and full-bodied. Reminiscent of jam.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

Maximum total alcoholic strength (in % volume):	—
Minimum actual alcoholic strength (in % volume):	13
Minimum total acidity:	4
Minimum total acidity unit:	in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	20
Maximum total sulphur dioxide (in milligrams per litre):	—

Additional information regarding analytical characteristics

Maximum sulphur dioxide:

—	Whites: < 200, and may not exceed 250 where the total sugar content is equal to or greater than 5 g/l.

—	Reds: < 150, and may not exceed 200 where the total sugar content is equal to or greater than 5 g/l.

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

Wine product

White and red wine bearing the indications ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’

Organoleptic characteristics

Visual appearance

‘Crianza’ wines:

(i)	White wines: straw yellow with golden highlights.

(ii)	Red wines: with garnet, cherry or ruby tones, possibly with slight terracotta tints.

‘Reserva’ wines:

(i)	White wines: golden yellow in its various shades.

(ii)	Red wines: they range from garnet to terracotta tints.

‘Gran Reserva’ wines:

(i)	White wines: golden yellow in its various shades.

(ii)	Red wines: their colour ranges from tints of cherry red to an orange terracotta.

Aroma

‘Crianza’ wines:

(i)	White wines: woody and/or toasted aromas.

(ii)	Red wines: aromas of fruit and/or jam and woody and/or toasted aromas.

‘Reserva’ wines:

(i)	White wines: woody and/or toasted aromas.

(ii)	Red wines: woody and/or toasted aromas.

‘Gran Reserva’ wines:

(i)	White wines: woody and/or toasted aromas.

(ii)	Red wines: woody and/or toasted aromas.

Taste

‘Crianza’ wines:

(i)	White wines: balanced.

(ii)	Red wines: balanced and full-bodied.

‘Reserva’ wines:

(i)	White wines: balanced and full-bodied.

(ii)	Red wines: balanced and full-bodied.

‘Gran Reserva’ wines:

(i)	White wines: balanced and full-bodied.

(ii)	Red wines: round, smooth, balanced and structured.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

Maximum total alcoholic strength (in % volume):	—
Minimum actual alcoholic strength (in % volume):	—
Minimum total acidity:	4
Minimum total acidity unit:	in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	—
Maximum total sulphur dioxide (in milligrams per litre):	—

Additional information regarding analytical characteristics

—	Minimum actual alcoholic strength: for white wines 9 % vol.; for red wines 11,5 % vol.

—	Maximum volatile acidity: 12,50 meq/l for ‘Crianza’ wines and 16,66 meq/l for ‘Reserva’ and ‘Gran Reserva’ wines.

The volatile acidity expressed as acetic acid may be exceeded by 1 meq/l for each degree of alcohol exceeding 12 % vol., up to a maximum of 20 meq/l for red wines and 18 meq/l for white wines.

—	Total sulphur dioxide (mg/l):

Whites: < 200, and may not exceed 250 where the total sugar content is equal to or greater than 5 g/l.

Reds: < 150, and may not exceed 200 where the total sugar content is equal to or greater than 5 g/l.

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

Wine product

Quality sparkling wine

Organoleptic characteristics

Visual appearance

The white wines have pale to golden and bright tones; the rosé wines are a shade of pale pink. Fine and long-lasting bubbles.

Aroma

Bold and clean.

Taste

Broad and balanced.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

Maximum total alcoholic strength (in % volume):	—
Minimum actual alcoholic strength (in % volume):	9
Minimum total acidity:	4
Minimum total acidity unit:	in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	11,66
Maximum total sulphur dioxide (in milligrams per litre):	185

Additional information regarding analytical characteristics

—

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

Wine product

Semi-sparkling wine

Organoleptic characteristics

Visual appearance

They have bubbles; the whites have various shades of yellow, while the rosés are pinkish and the reds are violet in colour.

Aroma

With primary aromas.

Taste

Full and balanced, with carbon dioxide prominent.

Additional information regarding organoleptic characteristics

—

Analytical characteristics

Maximum total alcoholic strength (in % volume):	—
Minimum actual alcoholic strength (in % volume):	—
Minimum total acidity:	4
Minimum total acidity unit:	in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	10,83
Maximum total sulphur dioxide (in milligrams per litre):	—

Additional information regarding analytical characteristics

Minimum actual alcoholic strength: white and rosé wines 9 % vol., red wines 11,5 % vol.

Maximum sulphur dioxide (mg/l):

—	White and rosé wines: < 200, and may not exceed 250 where the total sugar content is equal to or greater than 5 g/l.

—	Reds: < 150, and may not exceed 200 where the total sugar content is equal to or greater than 5 g/l.

☑	Any analytical characteristics not indicated in this section are within the limits laid down in the applicable EU legislation.

7.   Winemaking practices

7.1.   Specific oenological practices used to make the wine or wines and relevant restrictions on making them

Wine-making practice

—

Type of oenological practice:

Specific oenological practice

Description:

The white, rosé and red wines covered [by this PDO] must be made exclusively from the permitted varieties. Blending white and red grape varieties is not permitted. The maximum conversion rate is 74 litres of wine for every 100 kilogrammes of grapes harvested. The white and rosé wines are produced by crushing the bunches, and draining using the static or dynamic system. They may be macerated beforehand for the extraction of aromas and colour, the must being fermented at a maximum temperature of 22 °C. The red wines must be fermented with the skins for at least three days at a maximum temperature of 28 °C.

The qualities of the low-strength wines produced result from good ripening; although they do not have excessive alcoholic strength, they have the acidity and balanced ripening needed to obtain this type of wine. Meanwhile, to produce white wines from red grapes, the grapes must be given a clean break, avoiding colour extraction.

7.2.   Maximum yields

All wines/category/variety/type

Goblet-trained vineyards

Maximum yield:

Maximum yield:	10 000
Maximum yield per unit:	kilograms of grapes per hectare

All wines/category/variety/type

Goblet-trained vineyards

Maximum yield:

Maximum yield:	74
Maximum yield per unit:	hectolitres per hectare

All wines/category/variety/type

Trellised vineyards

Maximum yield:

Maximum yield:	13 000
Maximum yield per unit:	kilograms of grapes per hectare

All wines/category/variety/type

Trellised vineyards

Maximum yield:

Maximum yield:	96,2
Maximum yield per unit:	hectolitres per hectare

8.   Indication of the wine grape variety or varieties from which the wine or wines are produced

—

AIREN

—

ALBARIÑO

—

BOBAL

—	CABERNET FRANC

—	CABERNET SAUVIGNON

—	CHARDONNAY

—	GARNACHA TINTA

—	GARNACHA TINTORERA

—	GEWÜRZTRAMINER

—

GRACIANO

—	MACABEO – VIURA

—

MALBEC

—

MENCÍA

—

MERLOT

—	MONASTRELL

—	MORAVIA DULCE – CRUDIJERA

—	MOSCATEL DE ALEJANDRÍA

—	MOSCATEL DE GRANO MENUDO

—

PARELLADA

—	PEDRO XIMÉNEZ

—	PETIT VERDOT

—	PINOT NOIR

—

RIESLING

—	SAUVIGNON BLANC

—

SYRAH

—	TEMPRANILLO – CENCIBEL

—

TORRONTÉS

—

VERDEJO

—

VIOGNIER

9.   Concise definition of the demarcated geographical area

The following municipalities:

In the province of Albacete: Barrax, Fuensanta, La Herrera, Lezuza, Minaya, Montalvos, Munera, Ossa de Montiel, La Roda, Tarazona de La Mancha, Villalgordo del Júcar and Villarrobledo, including all their zones and plots. El Bonillo is also included, with the exception of zone 95, parcels 16d, 16da, 16db and 17; zone 97, parcel 24; zone 100, parcels 2, 3 and 8; zone 115 parcels 1ma, 1mb and 1mc; zone 116, parcels 1aa, 1ab and 1af; Zone 119, parcels 22a, 23a, 24b, 24i and 25d; and zone 120, parcel 20d.

In the province of Ciudad Real: Albadalejo, Alcázar de San Juan, Alcolea de Calatrava, Aldea del Rey, Almagro, Almedina, Almodóvar del Campo, Arenales de San Gregorio, Arenas de San Juan, Argamasilla de Alba, Argamasilla de Calatrava, Ballesteros de Calatrava, Bolaños de Calatrava, Calzada de Calatrava, Campo de Criptana, Cañada de Calatrava, Carrión de Calatrava, Carrizosa, Castellar de Santiago, Ciudad Real, Los Cortijos, Cózar, Daimiel, Fernán Caballero, Fuenllana, Fuente el Fresno, Herencia, Malagón, Manzanares, Membrilla, Miguelturra, Las Labores, Llanos del Caudillo, Pedro Muñoz, Picón, Piedrabuena, Poblete, Porzuna, Pozuelo de Calatrava, Puebla del Príncipe, Puerto Lápice, El Robledo, Ruidera, Santa Cruz de los Cáñamos, Socuéllamos, La Solana, Terrinches, Tomelloso, Torralba de Calatrava, Valenzuela de Calatrava, Villahermosa, Villamanrique, Villamayor de Calatrava, Villanueva de la Fuente, Villanueva de los Infantes, Villar del Pozo, Villarta de San Juan and Villarrubia de los Ojos. The following municipalities are also included, with the following exceptions, which are excluded: Alhambra, except zones 50 (parcels 32 to 51); 52 (parcels 8, 9 and 10); 53 to 90; 159 (parcel 1), 162, 163 and 164 (parcels 11 to 20); Granátula de Calatrava, with the exception of zones 8 to 31, 51 to 60, 69 and 70; Montiel, with the exception of zones 62 to 76; and Torre de Juan Abad, with the exception of zones 1 to 9 and 61 to 63.

In the province of Cuenca: El Acebrón, La Alberca de Záncara, Alcázar del Rey, Alconchel de la Estrella, La Almarcha, Almendros, Almonacid del Marquesado, Atalaya del Cañavate, Barajas de Melo, Belinchón, Belmonte, Cañada Juncosa, El Cañavate, Carrascosa de Haro, Casas de Benítez, Casas de Fernando Alonso, Casas de Guijarro, Casas de Haro, Casas de los Pinos, Castillo de Garcimuñoz, Cervera del Llano, Fuente de Pedro Naharro, Fuentelespino de Haro, La Hinojosa, Los Hinojosos, El Hito, Honrubia, Hontanaya, Horcajo de Santiago, Huelves, Leganiel, Las Mesas, Monreal del Llano, Montalbanejo, Mota del Cuervo, Olivares de Júcar, Osa de la Vega, Paredes, El Pedernoso, Las Pedroñeras, Pinarejo, Pozoamargo, Pozorrubio de Santiago, El Provencio, Puebla de Almenara, Rada de Haro, Rozalén del Monte, Saelices, San Clemente, Santa María del Campo Rus, Santa María de los Llanos, Sisante, Tarancón, Torrubia del Campo, Torrubia del Castillo, Tresjuncos, Tribaldos, Uclés, Valverde de Júcar, Vara de Rey, Villaescusa de Haro, Villalgordo del Marquesado, Villamayor de Santiago, Villar de Cañas, Villar de la Encina, Villarejo de Fuente, Villares del Saz, Villarrubio, Villaverde y Pasaconsol and Zarza de Tajo.

In the province of Toledo: Ajofrín, Almonacid de Toledo, Cabañas de Yepes, Cabezamesada, Camuñas, Ciruelos, Consuegra, Corral de Almaguer, Chueca, Dosbarrios, La Guardia, Huerta de Valdecarábanos, Lillo, Madridejos, Manzaneque, Marjaliza, Mascaraque, Miguel Esteban, Mora, Nambroca, Noblejas, Ocaña, Ontígola, Orgaz, La Puebla de Almoradiel, Quero, Quintanar de la Orden, El Romeral, Santa Cruz de la Zarza, Sonseca, Tembleque, El Toboso, Turleque, Urda, Villacañas, La Villa de Don Fadrique, Villafranca de los Caballeros, Villaminaya, Villamuelas, Villanueva de Alcardete, Villanueva de Bogas, Villarrubia de Santiago, Villasequilla, Villatobas, Los Yébenes and Yepes.

10.   Link with the geographical area

Category of grapevine product

1.

Wine

Summary of the link

The soil composition of the Manchegan plain is a product of the Miocene sedimentation of limestone, marl and sand, giving earth of a brown or reddish-brown colour. Indeed, the abundance of limestone soils in La Mancha makes the area ideal for producing full-bodied red wines, suitable for maturing, while the sandy limestone confers a pleasing strength on the wine. The lack of rainfall (300 to 350 mm annually) and the high exposure to sunlight (3 000 hours of sun) produce intensely coloured wines in which aromatic intensity is given a clear boost. The average vineyard yield is low, which also helps to give the wines an excellent balance.

Category of grapevine product

5.	Quality sparkling wine

Summary of the link

The geographical environment enables cultivation of the varieties laid down in the specification, which give the wines breadth and balance. Similarly, the lack of rainfall and hours of sunlight produce a natural alcoholic strength enabling the production of wines with the established levels of alcoholic strength. For the production of the sparkling wines, the wines mentioned in the section on wine are used as base wine. Therefore, the content of that section also applies to the sparkling wines.

Category of grapevine product

8.	Semi-sparkling wine

Summary of the link

The extreme continental climate, the composition of the reddish-brown soil and the high temperatures create the fruity aromas and tones in the semi-sparkling wines. The wines described in the section on wine are used to produce these wines. Therefore, the content of that section also applies to these wines.

11.   Further applicable requirements

Description of the requirement or derogation

LABELLING

Legal framework

In national legislation

Type of additional requirement or derogation

Additional provisions relating to labelling

Description of the requirement/derogation

In order for a specific, single grape variety to be mentioned, at least 85 % of the grapes used must be of that variety; this must be shown in the winery records. The quality sparkling wines of the La Mancha PDO may use the terms ‘Premium’ and ‘Reserva’ on their labels.

Description of the requirement or derogation

PACKAGING AT SOURCE

Legal framework

In national legislation

Type of additional requirement or derogation

Packaging within the demarcated geographical area

Description of the requirement/derogation

Packaging must take place within the demarcated production area. Production of the wines with the designation of origin does not end with the process of transforming must into wine through alcoholic fermentation and other, supplementary processes, but rather with packaging. This must be considered the final stage in the production of these wines, since it involves other wine-making practices that could affect the special characteristics, namely: filtering, stabilisation and various types of corrective measures. Bottling within the production area allows direct control of the packaging operation and avoids possible transport risks such as oxidation and heat stress, which would deteriorate the wines’ physico-chemical and organoleptic characteristics and affect their stability.

Electronic (URL) reference to the publication of the product specification

https://apliagri.castillalamancha.es/sites/default/files/2025-11/Pliego_Consolidado.pdf

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(1)  Commission Delegated Regulation (EU) 2025/27 of 30 October 2024 supplementing Regulation (EU) 2024/1143 of the European Parliament and of the Council with rules concerning the registration and the protection of geographical indications, traditional specialities guaranteed and optional quality terms and repealing Delegated Regulation (EU) No 664/2014 (OJ L, 2025/27, 15.1.2025, ELI: http://data.europa.eu/eli/reg_del/2025/27/oj).