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Document 52022XC0126(03)

Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 2022/C 40/04

PUB/2021/872

OJ C 40, 26.1.2022, p. 20–27 (BG, ES, CS, DA, DE, ET, EL, EN, FR, GA, HR, IT, LV, LT, HU, MT, NL, PL, PT, RO, SK, SL, FI, SV)

26.1.2022   

EN

Official Journal of the European Union

C 40/20


Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2022/C 40/04)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘Almansa’

PDO-ES-A0044-AM04

Date of communication: 26 October 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   The terminology used for the analytical parameters of residual sugar has been brought into line with the legislation in force

Description:

The ‘residual sugar’ analytical parameter has been renamed ‘total sugars expressed as glucose plus fructose’ in accordance with Article 20 of Commission Implementing Regulation (EU) 2019/34 of 17 October 2018, which provides for the determination of total sugars expressed in terms of fructose and glucose.

Point 2.1 of the product specification has been amended, but the single document is not affected.

This is a standard amendment as it adapts the terminology used for the physical and chemical characteristics, but does not entail any change to the final product. The product retains the characteristics and profile described in the link, which result from the interplay between natural and human factors. This amendment therefore does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reason:

It was necessary to specify the way in which the wines’ sugar content is expressed.

2.   Revision of analytical parameters

Description:

The following changes have been made: reduction of the acidity and reduction of the colour limit for red wines.

The types of wines have also been changed to the following: dry white and rosé wines, dry red wine, semi-dry, semi-sweet and sweet wines, and quality sparkling wines.

Point 2 of the product specification and point 4 of the single document have been amended.

This is a standard amendment as it does not entail any changes to the final product. The product retains the characteristics and profile described in the link, which result from the interplay between natural and human factors. This amendment therefore does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reason:

Total acidity reduced by 0,5 g/l: In recent years average temperatures have increased, which has led to a general decline in acidity for all grape varieties. As a result, the wines present lower total acidity levels, which decrease even further during the prolonged time they spend in the barrel due to the precipitation of salts from the tartaric acid. It is therefore necessary to adjust the physico-chemical parameters.

Lower minimum colour limit for red wines: Different grape varieties coexist in the production area of the ‘Almansa’ designation of origin. On the one hand, Garnacha Tintorera naturally results in wines with a very high colour potential, while on the other hand, Monastrell and Garnacha Tinta produce smoother wines with medium colour intensity. In general, over the last decade, markets have been demanding fruitier monovarietal wines, which appeal to new generations of consumers entering wine culture. The oenologists at each winery must have the tools necessary to produce wines that appeal to national and international markets while retaining the characteristics offered by our production area and varieties.

Lowering the minimum colour intensity limit for red wines does not lead to a drop in quality; on the contrary, it broadens the range of options provided by the different grape varieties in the area, producing more subtle, complex and attractive wines.

3.   Redefinition of the organoleptic characteristics

Description:

The organoleptic descriptions of the different types of wine have been rewritten.

Point 2.2 of the product specification and point 4 of the single document have been amended.

This is a standard amendment as it adapts the organoleptic characteristics so that they can be better assessed in sensory analysis, and it does not entail a change to the product. The product retains the characteristics and profile described in the link, which result from the interplay between environmental and human factors. This amendment therefore does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reason:

The implementation of standard UNE-EN-ISO 17065 in the verification of the specification makes it necessary to amend the organoleptic description of the wines covered so that their characteristics can be linked to descriptors that can be assessed by a tasting panel meeting the criteria laid down in the UNE-EN-ISO 17025 standard.

4.   Adaptation of specific oenological practices

Description:

Certain oenological requirements have been removed and the rate for processing red grapes into wine has been increased so that the yield does not exceed 74 litres of wine per 100 kilograms of grapes; in white grape varieties, the yield is kept at 70 litres of wine per 100 kilograms of grapes.

The mixing of white and red grape varieties has been prohibited.

Limits have been set on the grapes’ alcoholic potential.

Heating techniques to force colour extraction have been prohibited.

Points 3 and 5 of the product specification and point 5 of the single document have been amended.

This is a standard amendment as it does not entail any changes to the product. The product retains the characteristics and profile described in the link, which result from the interplay between natural and human factors. This amendment therefore does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reason:

Like any agri-food industry, the wine sector has undergone technological developments in recent years. These developments offer new tools to oenologists to make wines more attractive, sustainable and environmentally friendly. The oenological practices set out in the specification are outdated in many respects and do not take into account new oenological technologies, new types of production or the new types of wine currently demanded by the markets. These oenological practices include fully fermenting sugars, setting minimum maceration times, placing limits on fermentation temperatures and limiting wine extraction to 70 %, which not only help to improve the quality of the wine, but in many respects require the technicians to extract only the best from the grapes in each production batch. In view of the above, oenological practices must be geared towards the production of quality wine, so that each team of technicians’ knowledge, experience and ability contribute to the application of the best techniques that comply with the characteristics of the wines covered by the ‘Almansa’ designation of origin as laid down in the specification.

The increase in yield from 70 litres to 74 litres per 100 kilograms of red grapes is based on the fact that, when subjected to slightly higher pressure in the presses, some of the varieties in this production area, such as Monastrell, Cabernet, Garnacha and Merlot, produce musts with a concentration of very high-quality polyphenols, which under the existing rules must be discarded in order not to exceed the established limit.

The quality of the wines produced from some varieties under the ‘Almansa’ PDO which are less rich in anthocyanins and polyphenols would be improved by this increase of 4 %, resulting in a wine with a higher concentration of these compounds.

As regards the ban on mixing red and white grapes, the aim is to maintain the expressiveness and character of the red wines from our area, the high concentration of colour, tannins and aroma provided by our red grapes being a fundamental and distinguishing characteristic of our designation of origin. This type of mixing is therefore considered to undermine this character and to distance us from the essential differentiating factor on which our designation of origin is based by removing one of our most important hallmarks.

As regards the potential alcoholic strength of the grapes, it has been shown in oenological terms that the ripeness of the grapes is a key factor in the production of quality wines. The grapes that are below the set limits when harvested will produce wines with qualities that do not reflect the true character of our designation of origin, undermining the image and prestige of this wine-growing area.

Likewise, one of the aims of this designation of origin is to distinguish our wines from those of other areas. This would not be possible without trying to extract the full potential our grapes have to offer.

As regards heating techniques, the period of macerating the skins with the must is essential for extracting the characteristics of each grape variety. The techniques used to extract colour by heating do not preserve the skins for long enough to imbue the wines with the aromas and flavours obtained in traditional maceration. They produce wines of good quality but which lose the distinctive character of the ‘Almansa’ PDO. For this reason, these techniques have been prohibited.

5.   Addition of new wine grape variety(ies)

Description:

Two new varieties have been added: Macabeo under white varieties and Cabernet Franc under red varieties.

Point 6 of the product specification has been amended. The single document is not affected as they have been added as secondary varieties.

This is a standard amendment resulting in the production of the same types of wine with the same characteristics and profile as described in the link, which derive from the interplay between natural and human factors. This amendment therefore does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reason:

These varieties are already planted within the ‘Almansa’ PDO production area, producing wines that maintain the characteristics laid down in the specification for wines covered by this designation of origin, and their inclusion is justified on the basis of current market demand.

6.   Redrafting of further conditions (labelling)

Description:

The percentage of a variety required in order to mention only that variety has been changed. Two traditional terms (‘Superior’ and ‘Rancio’) have also been deleted.

Point 8 of the product specification and point 9 of the single document have been amended.

This is a standard amendment as it constitutes an update to the legislation and adaptation to the applicable requirements. This amendment allows production of the same types of wine with the same characteristics as those of the protected product. This amendment therefore does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reason:

In the first paragraph, the percentage of a specific vine variety required in order to mention only that variety has been amended to 85 %. This has therefore been brought into line with the applicable legislation (Article 50(a)(i) of Delegated Regulation (EU) 2019/33). In the third paragraph, two traditional terms have been deleted as they are not used.

7.   Update to the certification bodies and the legislation in force

Description:

The list of approved control bodies and the reference to the EU regulations in force have been updated.

Points 8 and 9 of the product specification have been amended, but the single document is not affected.

This is a standard amendment as it constitutes an update of the list of certification bodies and of the legislation in force. This amendment therefore does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reason:

This information required updating.

SINGLE DOCUMENT

1.   Name(s)

Almansa

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

1.

Wine

5.

Quality sparkling wine

4.   Description of the wine(s)

1.   Dry white and rosé wines

CONCISE TEXTUAL DESCRIPTION

The white wines are light, of moderate alcoholic strength, and range from paler yellow to more golden yellow in colour. Fruit sensations dominate, but can combine with woody and toasted aromas. Good acidity, fresh and fruity flavours. Light woody and toasted flavours may appear.

The rosé wines are strawberry pink to raspberry or salmon in colour. They are fresh and light with medium acidity. In the mouth, they are lively and fruity.

*

The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

180

2.   Semi-dry, semi-sweet and sweet white, rosé and red wines

CONCISE TEXTUAL DESCRIPTION

The appearance and aroma of these wines resemble those of other dry wines produced from the same variety.

Their flavour is balanced in terms of alcoholic strength, acidity and residual sugar content.

*

The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.

*

Maximum total sulphur dioxide: 180 mg/l if the total sugar content exceeds 5 g/l expressed as fructose plus glucose, and the limit laid down in legislation if the total sugar content is less than 5 g/l expressed as fructose plus glucose.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

16,7

Maximum total sulphur dioxide (in milligrams per litre)

3.   Dry red wine

CONCISE TEXTUAL DESCRIPTION

These may range from medium to high colour intensity, with shades ranging from red to violet, purple, garnet, cherry or ruby, and may present brick-red tones.

Medium to high intensity with clean aromas, while also allowing for woody and toasted aromas.

Medium to high intensity, well-balanced and well-structured, these wines may present characteristic woody flavours with toasted hints.

*

The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

11,7

Maximum total sulphur dioxide (in milligrams per litre)

150

4.   Quality sparkling wine

CONCISE TEXTUAL DESCRIPTION

Fine and long-lasting bubbles, pale to golden and brilliant shades for white wines, pink to tile-coloured shades for rosé wines. Aromas are clean and fruity. ‘Reserva’ wines have intense aromas. Balanced in the mouth, with a structure that is easy on the palate.

*

The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

185

5.   Wine-making practices

5.1.    Specific oenological practices

Specific oenological practice

When extracting the must or wine and separating it from the pomace, the right pressure must be applied to ensure that the yield does not exceed 74 litres of wine per 100 kilograms of red grapes and 70 litres of wine per 100 kilograms of white grapes.

For the production of red wines, the minimum maceration time is 48 hours.

Blending white wine and red wine varieties is not permitted.

The wooden containers used in the ageing processes must be made of oak and have a capacity that complies with the volume limits laid down by the legislation in force for the use of certain traditional terms.

Ageing in barrels.

5.2.    Maximum yields

Goblet-trained white varieties

7 860 kilograms of grapes per hectare

55 hectolitres per hectare

Goblet-trained red varieties

6 430 kilograms of grapes per hectare

47,58 hectolitres per hectare

Trellised white varieties

11 430 kilograms of grapes per hectare

80 hectolitres per hectare

Trellised red varieties

10 000 kilograms of grapes per hectare

74 hectolitres per hectare

6.   Demarcated geographical area

The area includes parcels and sub-parcels located in the following municipalities:

Almansa

Alpera

Bonete

Corral Rubio

Higueruela

Hoya Gonzalo

Pétrola

Chinchilla: the area bounded by service road AB-402 (going from Horna to Venta de Alhama) and bordering on one side the municipalities of Pétrola and Corral Rubio and on the other the municipalities of Bonete, Higueruela and Hoya Gonzalo.

7.   Main wine grape variety(ies)

GARNACHA TINTORERA

MONASTRELL

VERDEJO

8.   Description of the link(s)

8.1.    Wine

The production area of the ‘Almansa’ designation of origin is located in a climate transition zone. The vineyards are situated on lowlands characterised by permeable soils that are rich in limestone and low in nutrients. The average precipitation is low, at 250 mm/year. The low rainfall, permeability of the soil and low yield allow the production of wines with a strong aroma and intense colour.

8.2.    Quality sparkling wine

The extreme temperatures and the richness of the limestone soil enables cultivation of the authorised varieties, which give the wines body and balance. Similarly the lack of rainfall and the hours of sunlight produce a natural alcoholic strength enabling the production of wines with the established levels of alcoholic strength. For the production of sparkling wines, the wines referred to in the preceding paragraph are used as the cuvée, so the description of their link also applies to sparkling wines.

9.   Essential further conditions (packaging, labelling, other requirements)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

In order to use the name of a single specific vine variety, it is necessary for at least 85 % of the grapes to come from that variety and for this to be recorded in the wine registers.

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/Mod_AM04%20_ALMANSA_cc_20210423.pdf


(1)  OJ L 9, 11.1.2019, p. 2.


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