ANNEX

‘PLA I LLEVANT’

PDO-ES-A1038-AM03

Date of application: 11.2.2016

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) No 1308/2013 — Non-minor modification

2.   Description and reasons for amendment

2.1.   Delegation of verification of the product specification to an inspection body

The competent authority delegated the verification of compliance with the product specification applicable to this PDO to the Governing Council of the ‘Pla i Llevant’ DO, once it had been accredited by the Spanish National Accreditation and Certification Authority (ENAC) in February 2012.

This change relates only to point 9 of the product specification, and not to the single document.

2.2.   Expansion of the demarcated area

The amendment consists of expanding the demarcated area to include the municipality of Santanyi.

Point 4 of the product specification and point 5 of the single document are therefore changed.

The reasons for the amendment are as follows:

—	The municipality of Santanyi borders municipalities protected by the ‘Pla i Llevant’ PDO, specifically Campos and Felanitx.

—	The wine-making tradition of the municipality of Santanyi has been demonstrated throughout its history.

—	The municipality’s environmental and soil characteristics are no different from those in the remainder of the current geographical area of the ‘Pla i Llevant’ PDO.

—	Previous experimental studies have been conducted with grapes from vines grown in Santanyi, under the rules of the ‘Pla i Llevant’ PDO.

—	These studies have shown that wine made with grapes obtained in Santanyi meet the quality requirements (physical, chemical and organoleptic) laid down for the ‘Pla i Llevant’ designation of origin.

Its inclusion as a protected municipality for the production of wines of the ‘Pla i Llevant’ PDO is fully justified.

SINGLE DOCUMENT

1.   Registered name

Pla I Llevant

2.   Geographical indication type

PDO — protected designation of origin

3.   Categories of grapevine products

1.

Wine

3.

Liqueur wine

4.

Sparkling wine

8.

Semi-sparkling wine

4.   Description of the wine(s)

Wine — White and Rosé Wines

White and rosé wines are clear, transparent and bright. With fresh, fruity flavours. In the mouth they are fresh, open and fruity. The casked white wines have the flavours characteristic of the cask method. In the mouth they are full, creamy, structured and persistent.

Sulphur dioxide: 240 si > 5 grs/l glucose and fructose.

The limits for analytical parameters not mentioned here must comply with the relevant EU regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10,5
Minimum total acidity	4,5 milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)	13,3
Maximum total sulphur dioxide (in milligrams per litre)	180

Wine — Red Wines

The red wines are clear, lively and bright, with a high- to mid-depth colour. The young wines have fresh fruity flavours, while the aged wines have flavours of ripe fruit, enriched through the contribution of the cask. In the mouth they are elegant, pleasant, full-bodied, balanced and velvety, with a warm, lingering finish.

Sulphur dioxide: 180 si > 5 grs/l glucose and fructose.

The limits for analytical parameters not mentioned here must comply with the relevant EU regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity	4,5 in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)	13,3
Maximum total sulphur dioxide (in milligrams per litre)	140

Liqueur wine

The liqueur wines are straw-yellow in colour, with a green to gold meniscus. In the reds, the colour ranges from intense red to purple. They are clear and bright. In the whites, floral flavours and flavours reminiscent of fruit in syrup can be discerned, with tones of ripeness. The reds have flavours of preserves, raisins and nuts. They have a good acidity level, and are balanced and elegant.

Sulphur dioxide: 175 si > 5 grs/l glucose and fructose.

The maximum volatile acid content is 25 milliequivalents per litre, as these are wines with a total alcoholic strength by volume of 15 % vol. or more. This is in accordance with the derogation laid down in point 3 of Annex I C to Regulation (EC) No 606/2009.

The limits for analytical parameters not mentioned here must comply with the relevant EU legislation.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	15
Minimum total acidity	4,5 in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)	25
Maximum total sulphur dioxide (in milligrams per litre)	130

Sparkling wine

The young sparkling wines are practically colourless. For the sparkling wines which have been casked, the colour is more intense. In the rosé sparkling wines, the colour is between onion skin and a pinkish purple.

In all cases, the wine has a bright appearance. The bubbles are tiny, and are released slowly, for a prolonged period, forming long chains. The flavours call to mind the way that they are made from the previous wines, from the autolysis of the lees. On the palate, the wine has a balanced acidity, without roughness. The aftertaste is clean and lingering.

The limits for analytical parameters not mentioned here must comply with the relevant EU regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	11
Minimum total acidity	4,5 in milliequivalents per litre
Maximum volatile acidity (in milliequivalents per litre)	13,3
Maximum total sulphur dioxide (in milligrams per litre)	160

Semi-sparkling wine

The white sparkling wines are straw yellow in colour, with a light gold meniscus. The rosés have a mid-depth colour, of pinkish violet.

They are clear and bright. The bubbles and columns of bubbles are small. The aroma is fruity, with flavours of the second fermentation. In the mouth, the wine is fresh and fruity, with a lingering aftertaste.

The limits for analytical parameters not mentioned here must comply with the relevant EU regulations.

General analytical characteristics

Maximum total alcoholic strength (in % volume)
Minimum actual alcoholic strength (in % volume)	10
Minimum total acidity	4,5 in milliequivalents per litre,
Maximum volatile acidity (in milliequivalents per litre)	13,3
Maximum total sulphur dioxide (in milligrams per litre)	160

5.   Wine making practices

a.   Essential oenological practices

Specific oenological practice

The techniques used in handling the grapes, the must and the wine, the control of fermentation and the processing must be designed to produce products of the highest quality. For the extraction of the must or wine, only mechanical systems which do not damage or displace the solid parts of the bunch may be used. No use may be made of practices involving pre-heating the grapes or heating the musts or wines in the presence of the marc, which aim to force the extraction of the colouring material. Appropriate pressure should be applied for the extraction of the must or the wine and its separation from the marc, so that the yield is no greater than 70 litres of wine for every 100 kilograms of harvested crop.

b.   Maximum yields

11 000 hectolitres per hectare

77 hectolitres per hectare

6.   Demarcated area

The production area of the ‘Pla i Llevant’ designation of origin is made up of the following municipalities, located on the island of Majorca: Algaida, Ariany, Arta, Campos, Capdepera, Felanitx, Llucmajor, Manacor, Maria de la Salut, Montuíri, Muro, Petra, Porreres, Sant Joan, Sant Llorenc des Cardassar, Santa Margalida, Santanyi, Sineu and Vilafranca de Bonany, which the Governing Council has classified as suitable for the production of grapes of the varieties indicated.

7.   Main wine grapes

PENSAL BLANCA, synonym of: MOLL

CALLET

GORGOLLASSA

GIRO ROS

FOGONEU

MANTO NEGRO

8.   Description of the link(s)

Wine

The vines are characterised by the island nature of the region and their location, almost at sea level. The region’s ‘Embat’ wind provides coolness, humidity and salinity. It affects the type of vine-growing, as it leaves the fruit exposed to the air through green pruning and by providing a high level of salts. High sunshine levels promote the synthesis of phenolic compounds, provide a high concentration of flavours and a high alcohol content, red wines with high- to mid-depth colour and white wines with a clear appearance. The chalky soils foster the presence of aromatics. This set of factors means that the wines of ‘Pla i Llevant’ have a unique character, featuring a well-integrated acidity that gives wines their typical structure and strength.

Sparkling, semi-sparkling and liqueur wine

The differentiating characteristics of sparkling, semi-sparkling and liqueur wines of the ‘Pla i Llevant’ PDO are conferred upon them by the differential quality of the base wines used to make them.

9.   Essential further conditions

Legal framework:

In national legislation

Type of further condition: Additional provisions relating to labelling

Description of the condition:

The label must bear the name and logo of the ‘Pla i Llevant’ DO.

Legal framework:

In national legislation

Type of further condition: Packaging in the demarcated area

Description of the condition:

Bottling must take place in the production area, given the importance that it has for the quality of the resulting product. The best conditions are more certain to be assured if bottling is done by undertakings established in the same region as the wineries covered by the designation and operating under their direct control, as they have specialised experience and, what is more, thorough knowledge of the specific characteristics of the wine in question. The bottles in which the wine is sold for consumption must bear guarantee seals, label or numbered secondary label issued by the inspection body, which must be affixed at the winery itself. The inspection body must be give advance written notification if wine from other geographical regions is to be stored. Storage will be authorised subject to the following conditions: Wine in bottles with a capacity < 15 L. Bottles labelled at place of origin.

Link to the product specification

http://www.caib.es/sites/qualitatagroalimentaria/es/pla_i_llevant-46239/