ANNEX

SINGLE DOCUMENT

‘RIBEIRAS DO MORRAZO’

PGI-ES-02238

Date of application: 24.11.2016

1.   Name(s) to be registered

Ribeiras do Morrazo

2.   Geographical indication type

PGI — protected geographical indication

3.   Categories of grapevine products

1.

Wine

4.   Description of the wine(s)

White wine

A wine that is dry, fresh, and smooth on the palate, clean and bright with distinctive aromas in which the characteristics of the raw material from which it is made can be discerned. It has moderate alcoholic strength, floral and fruity aromas, and finally, good and balanced acidity. It has powerfully intense aromas.

General analytical characteristics

Minimum actual alcoholic strength (in % volume):	11,5
Minimum total acidity:	5 in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	17,9
Maximum total sulphur dioxide (in milligrams per litre):	200

Red wine

A wine that is dry, fresh, and smooth on the palate, clean and bright with distinctive aromas in which the characteristics of the raw material from which it is made can be discerned. It has moderate alcoholic strength, floral and fruity aromas, and finally, good and balanced acidity. Very dark in appearance.

General analytical characteristics

Minimum actual alcoholic strength (in % volume):	10
Minimum total acidity:	5 in grams per litre expressed as tartaric acid
Maximum volatile acidity (in milliequivalents per litre):	17,9
Maximum total sulphur dioxide (in milligrams per litre):	150

5.   Wine-making practices

a.   Essential oenological practices

Cultivation practice

The grapes must be harvested using harvesting-crates or other containers authorised by the competent authority.

Specific oenological practice

The maximum yield when making the wine must be 68 litres for every 100 kg of grapes.

b.   Maximum yields

White varieties

10 000 kg of grapes per ha

White varieties

68 hl/ha

Red varieties

8 000 kg of grapes per ha

Red varieties

54,4 hl/ha

6.   Demarcated area

Land suitable for grape production, less than 300 metres in altitude in the municipalities of Bueu, Cangas, Marín, Moaña, Poio, Pontevedra, Redondela and Vilaboa; all of which are in the province of Pontevedra in the Autonomous Community of Galicia.

7.   Main wine grapes

Branco Lexitimo synonym of: Albarin Blanco

Caiño Tinto

Caiño Blanco

Brancellao

Albariño

Mencia

Godello

Espadeiro

Pedral

Loureiro Tinto

Loureira

Souson

Treixadura

Torrontes

8.   Description of the link(s)

The area has a humid-oceanic climate, with 2 100 hours of sunshine a year, mild temperatures and a narrow temperature range (between 7,3 °C and 25,7 °C) during the growing season, with high temperatures during the winter, an almost total absence of frosts, and precipitation of between 1 300 and 1 800 mm. The area is shielded by several mountain formations, which lead to reduced summer rainfall. This, combined with the relatively high summer temperatures, produces high levels of evapotranspiration. As a result, there is a pronounced Mediterranean aspect at that time of year, with average temperatures of around 18 °C. This clearly favours vine cultivation.

It is a coastal area, where vines are cultivated on hilly lands, with smooth slopes and sheltered aspects, nearly always located less than 150 m above sea level. Most of the soils are mildly acidic and permeable, with low water-retention capacity and limited organic-matter content in their top level. The soils are mostly ancient, with sufficient depth, and well-heated by sunshine. This makes them suitable for growing. The lithological substrate is mostly made up of granite outcrops from the Hercynian period and slightly metamorphosed sedimentary rocks. There is a moderate amount of coarse matter, which makes the soils highly permeable and easy to work. The most common soil types are sandy-loamy or loamy, with a light texture, good drainage and optimal aeration. In addition, these soils are loose and mildly acidic, particularly on shallow slopes. This makes them suitable for achieving excellent quality grapes.

The wines are fresh, with a balanced alcoholic strength. The white wines have brilliant golden-yellow tones, and pronounced floral and fruity aromas. They are light and fresh on the palate, with good aromatic potential and a finish with hints of citrus. The red wines are of medium colour-intensity, with cherry-red tones and touches of violet. They have medium structure and pass smoothly on the palate, with aromas of red and wild fruits, and a slightly tannic finish.

The wines are a clear reflection of the effects of the temperature, rainfall and agronomical conditions, to which the effects of the human factor should be added. This can be seen in the well-suited varieties that are used (all of which are native varieties suited to this environment), the planting of vines in well-exposed areas with warm and permeable soils or in unique conditions, such as sandy and dune soils or granite rock slopes that are characteristic of this geographical area. The traditional systems for training and pruning tend to create low-pruned and high-density vineyards, thus better exposing the vines to the influences of the sea. All these conditions tend to give the wines produced in this area balance and harmony, excellent aromatic expression, and good storage qualities.

9.   Essential further conditions

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated area

Description of the condition:

The wines must be produced and bottled in the defined geographical production area. Transporting and bottling outside of the production area poses a risk to the quality of the wine, which can be seen in the phenomena of oxide-reduction, variations in temperature and others. This risk is all the more serious the greater the distance covered. Bottling in the area of origin enables the product's characteristics and qualities to be preserved. This, combined with the experience and deep knowledge of the wines' particular qualities, built up over the years by the local producers, make it necessary to bottle in the area of origin. This conserves all the physico-chemical and organoleptic characteristics of these wines.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

All the bottles must bear a numbered label, provided by the control authority, which must be affixed in the winery itself. This label must include the geographical indication logo, which features in Annex II of the product specification.

Link to the product specification

http://mediorural.xunta.gal/uploads/media/Pliego_Condiciones_Ribeiras_do_Morrazo_abril_2016_C.pdf