# C_2023280EN.01001301.xml

| 9.8.2023 | EN | Official Journal of the European Union | C 280/13 |
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9.8.2023

EN

Official Journal of the European Union

C 280/13

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

(2023/C 280/05)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Utiel-Requena’

PDO-ES-A0874-AM02

Date of communication: 9 May 2023

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   The description of the wines has been improved

DESCRIPTION

| A) | Specific categories of wine have been added in accordance with the description set out in Part II of Annex VIII to Regulation (EU) No 1308/2013 of the European Parliament and of the Council. |
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A)

Specific categories of wine have been added in accordance with the description set out in Part II of Annex VIII to Regulation (EU) No 1308/2013 of the European Parliament and of the Council.

| B) | With regard to the alcoholic strength of wines to which special terms are applied, different wording is now used in Spanish to express ‘actual alcoholic strength’.
  This amendment concerns Section 2 of the specification and does not affect the single document.
  It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as these are simply adjustments for legal reasons and are not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added: the types of wine covered by the PDO remain the same, but the specification now states the category to which they belong. Similarly, the name of the protected designation of origin is not affected, nor is there any possibility of the link being invalidated. |
| --- | --- |

B)

With regard to the alcoholic strength of wines to which special terms are applied, different wording is now used in Spanish to express ‘actual alcoholic strength’.

This amendment concerns Section 2 of the specification and does not affect the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as these are simply adjustments for legal reasons and are not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added: the types of wine covered by the PDO remain the same, but the specification now states the category to which they belong. Similarly, the name of the protected designation of origin is not affected, nor is there any possibility of the link being invalidated.

REASONS

For point A): to bring the specification into line with Article 4(1) of Delegated Regulation (EU) 2019/33. For point B): to bring it into line with Part IV of Annex II to Regulation (EU) No 1308/2013 and Article 20 of Implementing Regulation (EU) 2019/34.

2.   The organoleptic description of the rosé wines is more detailed

DESCRIPTION

The visual description of these wines has been improved. They are now described as ranging from violet pink to orange pink. Previously the description was limited to noting those made from the grape variety Bobal, and to a generic description of the shades of pink as ‘lively’. In the description of the aromas, the reference to raspberry as a distinguishing feature has been removed.

This amendment affects Section 2 of the specification and point 4.3 of the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the product on the market.

REASONS

The purpose of this amendment is to give a more detailed description of the organoleptic characteristics of rosé wines produced with the Utiel-Requena PDO. The appearance of our wines is now described in all its diversity, which is the result of technical progress and of the grapes used. The amendment means that a range of colours can be highlighted. Raspberry has been removed from the description of the aromas as it is not typical of the wines of this designation of origin. Even the wines made from certain traditional varieties do not have this aroma.

3.   The organoleptic description of the white and rosé quality sparkling wines is more detailed

DESCRIPTION

The description now mentions a dominant note reminiscent of lees contact. It was not mentioned in the original wording of the specification. Nevertheless it is a noted organoleptic characteristic present in this type of white and rosé wine.

This amendment affects Section 2 of the specification and point 4.4 of the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the product on the market.

REASONS

The aim is to give more detail in the product description. This is because the tasting panel of the inspection body for this designation of origin found that lees contact can be detected in the white and rosé wines.

4.   The maximum product yield has been stated

DESCRIPTION

The section on specific oenological practices states that the maximum permitted rate of conversion is 74 litres of wine for every 100 litres [sic] of grapes harvested.

This amendment affects Section 3 of the specification and point 5.1 of the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

The permitted yield has been stated as a specific oenological practice, in accordance with the yields laid down in Section 5 of the specification. The yield amount was already implicit in the specification, stated in kilograms per hectare and hectolitres per hectare. Now it has simply been stated explicitly.

5.   New varieties of vitis vinifera have been introduced, and the main varieties have been named for use of the special term ‘superior’

DESCRIPTION

Graciano and Monastrell have been included in the red grape varieties. Viognier, Xarel-lo, Godello, Garnacha Blanca, Albariño and Tortosí have been included in the white varieties. It is now indicated which are the main varieties, and which are not.

This amendment affects Section 6 of the specification and point 7 of the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

All the new varieties included in the specification are grown in the area covered by the Utiel-Requena PDO. There is a history of quality wines from the area using the varieties newly added [to the specification], either as single varieties or in blends, which means that these varieties are well established. We can therefore acknowledge the tradition of growing these grapes in the area and consequently include them in the protection afforded under the PDO.

The variety Graciano adds structure and aromatic qualities to the varieties already in use. Monastrell is a typically Mediterranean grape which, in the current context of climate change, is adapting to the climate conditions of the designation of origin. The white grape varieties Viognier and Tortosí have been used in the area for some time. It therefore makes sense to accept them as vines suitable for making wines with the PDO. Xarel-lo is also at home in the area. It has adapted to the terrain, producing such magnificent results that it has now become a traditional grape. Both Godello and Albariño, traditionally planted in the area, have been shown to have characteristics which, for quality wines, represent the essence of the local white wines. The same can be said of Garnacha Blanca, which was already being used to enhance other wines, adding structure and body.

The need to identify the main varieties is related to the requirement for certain varieties to be used in order to qualify wines for the special term ‘Superior’. This is covered by point (ii) of Sub-section H ‘Special and traditional terms’, in Section 8 of the specification. It constitutes an update of the production conditions.

6.   Improvements to the wording of the section on the link

DESCRIPTION

In the previous specification, under ‘Human Factors’ in the section on the link, it was stated that the area covered by the Utiel-Requena PDO was to be included in the category ‘landscape of vine and wine’ in the application for UNESCO World Heritage status. The current situation is that this wine-growing area has been included in the indicative list under the heading ‘Wine in Iberia’. In addition, the number of winegrowers has been updated, the new varieties are mentioned, the description of the wines has been adapted in line with the changes to their organoleptic characteristics, and, in the section on the causal link, liqueur wines are also mentioned.

This amendment concerns Section 7 of the specification and does not affect the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

We have taken the opportunity to update the information on the link. In addition, the inadvertent omission of liqueur wines has been corrected.

7.   Cellaring requirements

DESCRIPTION

It is considered appropriate to add a clarification to the specification regarding the cellaring of PDO wines. They remain within the production area although cellaring outside the PDO area will continue to be authorised, in accordance with established rights and subject to appropriate controls. The same applies to the bodegas de embotellado, wine cellars with bottling facilities, provided that they were authorised prior to December 2011. The heading ‘Bottling of wines’ has been changed to ‘Bottling and cellaring of wines’.

Section 8.F of the specification is affected, having become 8.E with the removal of Section 8.A, which referred to obsolete legislation. The single document is not affected.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

Wines that are cellared remain within the geographical area, in wine cellars that must also be registered as such. This is to facilitate checking in order to guarantee the authenticity and quality of the wines, for the benefit of the consumer.

8.   Improved labelling rules

DESCRIPTION

The requirement for labels to be approved before they are put into circulation has been removed. It is now optional to submit them to the management body, which can issue non-binding comments, without prejudice to the legislation applicable once the labels are in circulation. It is the responsibility of the operators to ensure that labels do not confuse consumers.

This amendment affects Section 8.G (now Section 8.F) of the specification but does not affect the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

The change was necessary in order to comply with Article 17 of Law 20/2013 of 9 December 2013 on ensuring market unity, as the ‘principles of necessity and proportionality’ were lacking.

9.   Changes to the requirements for certain terms used on labels

DESCRIPTION

The error regarding the aforementioned legislation has been corrected: Article 93 has been replaced by Article 112(a) of Regulation (EU) No 1308/2013. In addition, the requirements have been amended with regard to the following terms used on labels:

| — | ‘Superior’: the reference to a rule no longer in force has been deleted, and it is stated that the wine is considered to have ‘superior’ organoleptic qualities. |
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—

‘Superior’: the reference to a rule no longer in force has been deleted, and it is stated that the wine is considered to have ‘superior’ organoleptic qualities.

| — | ‘Madurado’ [aged] or ‘Madurado en barrica’ [barrel aged]: the requirement has been included for organoleptic evidence of the wine having had contact with wood. |
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—

‘Madurado’ [aged] or ‘Madurado en barrica’ [barrel aged]: the requirement has been included for organoleptic evidence of the wine having had contact with wood.

| — | ‘Reserva’ and ‘Gran Reserva’: the wording has been corrected to comply with the definition of this term in national legislation. |
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—

‘Reserva’ and ‘Gran Reserva’: the wording has been corrected to comply with the definition of this term in national legislation.

| — | ‘Bobal Alta Expresión’ [Bobal profound expression]: the minimum age of the vines producing the grapes has been raised from 35 to 50 years.
  This amendment affects Section 8.H (now Section 8.G) of the specification and point 9 of the single document.
  It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market. |
| --- | --- |

—

‘Bobal Alta Expresión’ [Bobal profound expression]: the minimum age of the vines producing the grapes has been raised from 35 to 50 years.

This amendment affects Section 8.H (now Section 8.G) of the specification and point 9 of the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

The wording has been corrected and the requirements for the terms have been specified and improved.

In particular, for the term ‘Bobal Alta Expresión’, the vineyards are in fact over 50 years old. While they comply with the current requirement of ‘over 35 years’, the amendment means that the requirement is much more precise and representative of the situation.

10.   Updated details of the competent authority and inspection body

DESCRIPTION

The details of the competent authority and the delegated inspection body have been updated.

This amendment affects Section 9 of the specification but does not affect the single document.

It is a standard amendment under Article 105 of Regulation (EU) No 1308/2013 as it is not on the list of Union amendments. In this specific case, no category of grapevine products has been changed, removed or added. Similarly, the name of the protected designation of origin is not affected, there is no possibility of the link being invalidated, and there are no associated restrictions regarding placing the wines of this PDO on the market.

REASONS

The opportunity has been taken to reflect changes in the details of both bodies.

SINGLE DOCUMENT

1.   Name(s)

Utiel-Requena

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

| 1. | Wine |
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1.

Wine

| 3. | Liqueur wine |
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3.

Liqueur wine

| 5. | Quality sparkling wine |
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5.

Quality sparkling wine

| 6. | Quality aromatic sparkling wine |
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6.

Quality aromatic sparkling wine

| 8. | Semi-sparkling wine |
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8.

Semi-sparkling wine

4.   Description of the wine(s)

1.   Red wine

CONCISE TEXTUAL DESCRIPTION

Appearance: intense shades of red with violet tints, sometimes developing to cherry red with age. In the red wines made from the Bobal grape and intended for ageing, the colour develops very slowly. Aromas: aromas of black and red fruit. Over time, aromas of ripe fruit develop. Taste: wines with body, good intensity and generally balanced acidity.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 20 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for every degree of alcohol over 10 %. |
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*

| ** | Maximum SO2: 150 milligrams per litre for wines with less than 5 grams of sugar per litre; 200 milligrams per litre for wines with 5 grams of sugar or more per litre. |
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**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

150

2.   White wine

CONCISE TEXTUAL DESCRIPTION

Yellow shades of varying intensity, may have hints of green. White wines made from the variety Tardana are more of a golden colour. Floral and white fruit aromas. Wines made from Tardana grapes may have tropical aromas. In the mouth, they have volume along with a touch of acidity that gives them freshness.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for every degree of alcohol over 10 %. |
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*

| ** | Maximum SO2: 200 milligrams per litre for wines with less than 5 grams of sugar per litre; 250 milligrams per litre for wines with 5 grams of sugar or more per litre. |
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**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

200

3.   Rosé wine

CONCISE TEXTUAL DESCRIPTION

Shades of pink, ranging from violet pink to orange pink. Aromas reminiscent of red fruit; strawberry predominates in wines made from Bobal grapes. In the mouth, they have volume and freshness from the natural acidity of the grape variety. The intense aromas of red fruits remain in the aftertaste.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for every degree of alcohol over 10 %. |
| --- | --- |

*

| ** | Maximum SO2: 200 milligrams per litre for wines with less than 5 grams of sugar per litre; 250 milligrams per litre for wines with 5 grams of sugar or more per litre. |
| --- | --- |

**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

200

4.   Quality sparkling wine

CONCISE TEXTUAL DESCRIPTION

Fruity aromas with subtle notes reminiscent of lees contact, with a balance of sugars and acidity in the mouth.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for white and rosé wines, and 20 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for red wines, for every degree of alcohol over 10 %. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

185

5.   Quality aromatic sparkling wines

CONCISE TEXTUAL DESCRIPTION

Shades of yellow; fruity aromas reminiscent of the grapes used; in the mouth a slight touch of sweetness nicely integrated with the acidity.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for every degree of alcohol over 10 %. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 6 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

6

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

185

6.   White, rosé and red semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

In appearance, they present the characteristics already described for white, rosé or red wines, as applicable. The dominant aromas are associated with the grape varieties. In the mouth, they are light and fresh.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for white and rosé wines, and 20 milliequivalents per litre (16.6 + 1 milliequivalents per litre) for red wines, for every degree of alcohol over 10 %. |
| --- | --- |

*

| ** | Maximum SO2 (milligrams per litre): 150 for red wines and 200 for white and rosé wines with less than 5 grams of sugar per litre; 200 for red wines and 250 for white and rosé wines with 5 grams of sugar or more per litre. |
| --- | --- |

**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 7 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

7

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

7.   White and rosé liqueur wines

CONCISE TEXTUAL DESCRIPTION

The appearance and aromas are as described for white wines. In the mouth they are unctuous with an excellent balance of acidity to sugar.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for every degree of alcohol over 10 %. |
| --- | --- |

*

| ** | Maximum SO2: 150 milligrams per litre for wines with less than 5 grams of sugar per litre; 200 milligrams per litre for wines with 5 grams of sugar or more per litre. |
| --- | --- |

**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

150

8.   Red liqueur wine

CONCISE TEXTUAL DESCRIPTION

Appearance and aromas are as described for red wines. In the mouth they are unctuous with an excellent balance of acidity to sugar.

| * | Maximum volatile acidity in wines made prior to the most recent vintage: 20 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for every degree of alcohol over 10 %. |
| --- | --- |

*

| ** | Maximum SO2: 150 milligrams per litre for wines with less than 5 grams of sugar per litre; 200 milligrams per litre for wines with 5 grams of sugar or more per litre. |
| --- | --- |

**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

150

9.   White, rosé and red low-alcohol wines

CONCISE TEXTUAL DESCRIPTION

In appearance, they present the characteristics already described for white, rosé or red wines, as applicable. They are fruity wines reminiscent of the fresh grapes used in their making. In the mouth, they offer a nicely integrated acidity giving them freshness and harmony.

| * | Maximum total acidity: 3,5 grams per litre for red wines, and 4 grams per litre for white and rosé wines. |
| --- | --- |

*

| ** | Maximum volatile acidity in wines made prior to the most recent vintage: 18 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for white and rosé wines, and 20 milliequivalents per litre (16,6 + 1 milliequivalents per litre) for red wines, for every degree of alcohol over 10 %. |
| --- | --- |

**

| ** | Maximum SO2 (milliequivalents per litre): 150 for red wines and 200 for white and rosé wines with less than 5 grams of sugar per litre; 200 for red wines and 250 for white and rosé wines with at least 5 grams of sugar per litre. |
| --- | --- |

**

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | - |
| Minimum actual alcoholic strength (in % volume) | 4,5 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

-

Minimum actual alcoholic strength (in % volume)

4,5

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

Specific oenological practice

Maximum 74 litres of wine for every 100 kilograms of grapes

5.2.   Maximum yields

| 1. | Gobelet-trained red varieties
  7 500 kilograms of grapes per hectare
  55,5 hectolitres per hectare |
| --- | --- |

1.

Gobelet-trained red varieties

7 500 kilograms of grapes per hectare

55,5 hectolitres per hectare

| 2. | Gobelet-trained Bobal grapes
  8 600 kilograms of grapes per hectare
  63,64 hectolitres per hectare |
| --- | --- |

2.

Gobelet-trained Bobal grapes

8 600 kilograms of grapes per hectare

63,64 hectolitres per hectare

| 3. | Gobelet-trained white varieties
  9 900 kilograms of grapes per hectare
  73,26 hectolitres per hectare |
| --- | --- |

3.

Gobelet-trained white varieties

9 900 kilograms of grapes per hectare

73,26 hectolitres per hectare

| 4. | Trellised red varieties
  9 100 kilograms of grapes per hectare
  67,34 hectolitres per hectare |
| --- | --- |

4.

Trellised red varieties

9 100 kilograms of grapes per hectare

67,34 hectolitres per hectare

| 5. | Trellised Bobal grapes
  10 500 kilograms of grapes per hectare
  77,70 hectolitres per hectare |
| --- | --- |

5.

Trellised Bobal grapes

10 500 kilograms of grapes per hectare

77,70 hectolitres per hectare

| 6. | Trellised white varieties
  12 000 kilograms of grapes per hectare
  88,80 hectolitres per hectare |
| --- | --- |

6.

Trellised white varieties

12 000 kilograms of grapes per hectare

88,80 hectolitres per hectare

6.   Demarcated geographical area

The area in which the grapes are grown and wines with the Utiel-Requena PDO made comprises land located in the municipalities of Camporrobles, Caudete de las Fuentes, Fuenterrobles, Requena, Siete Aguas, Sinarcas, Utiel, Venta del Moro and Villargordo del Cabriel, all of which are in the province of Valencia.

The area in which the product is made and aged is the same as the production area.

7.   Wine grape variety(ies)

BOBAL

CABERNET SAUVIGNON

CHARDONNAY

GARNACHA BLANCA

GARNACHA TINTA

GARNACHA TINTORERA

GODELLO

GRACIANO

MACABEO - VIURA

MERLOT

MERSEGUERA

MONASTRELL

PARELLADA

PETIT VERDOT

PINOT NOIR

PLANTA NOVA - TARDANA

SAUVIGNON BLANC

SYRAH

TEMPRANILLO

TORTOSÍ

VERDEJO

8.   Description of the link(s)

8.1.   Red wines

The degree of phenolics obtained in the area, especially from local variety Bobal, together with the high total acidity, are the factors responsible for the red wines being intense shades of red, sometimes with violet tints. It is the terrain that confers the aromatic notes of red and black fruits with touches of balsam, on account of the characteristics previously described. In general, the vineyards of this geographical area produce wines with body on account of the aforementioned concentration of phenolics. These combine aromas that persist in the aftertaste with good volume, length and minerality in the mouth.

8.2.   White wines and rosé wines

For white wines, the largely limestone nature of the soils gives the wines floral and white-fruit aromas, which can be fairly intense if full phenolic ripening is achieved. Their freshness in the mouth, from their natural acidity, is notable.

The rosé wines produced under the PDO can be identified by their characteristic sustained pink colour, especially when made from grapes of the variety Bobal. The red-fruit aromas are characteristic. In the case of Bobal grapes, there are predominant strawberry aromas typical of the variety in the Utiel-Requena terrain.

8.3.   Sparkling, semi-sparkling and low-alcohol wines

Largely owing to the plentiful hours of sunshine when the sugars are developing in the ripening grapes, it is possible to produce the powerful aromatics and balance of sugar and acidity necessary to make these kinds of wine.

8.4.   Quality aromatic sparkling wines

The plentiful hours of sunshine each year allow the grapes to develop their sugars but without resulting in excessive alcoholic strength as the components in the skins ripen effectively.

These wines are characterised by their balance of sugar and acidity and the quality of their powerful aromas. They are pleasing in the mouth while having a certain freshness reminiscent of the fruit from which they are made. The natural acidity of these wines gives them a good capacity for keeping and ageing.

8.5.   Liqueur wines

The specific characteristics of the liqueur wines can be achieved thanks to the low risk of fungal diseases in the PDO area. For this type of wine, late harvests are possible with healthy grapes that have very high sugar levels while naturally preserving a very high total acidity. Their organoleptic qualities are influenced by the different stages leading up to the harvest, the combination of sugars with acidity and the level of ripeness that the grapes reach. It is, of course, the land and the climate conditions of this area that give these grapes their identity.

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

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

Packaging can only be carried out by registered wineries located in the demarcated area of the PDO. There is an exception for bottling facilities located outside the production area authorised by the Regulatory Board prior to December 2011. The exception applies solely for the activity for which such wineries were authorised and with the same conditions under which they were included in the bottling facility register, subject to the inspection procedure laid down by the Regulatory Board.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The name of the Protected Designation of Origin Utiel-Requena, in addition to the information generally required under in the applicable legislation, must feature prominently on the labels of packaged wines.

The vintage must appear prominently on bottled white, rosé and red wines.

Irrespective of the type of packaging in which the wines are released for consumption, they must bear a numbered seal of guarantee, label or back label issued by the Regulatory Board, which must be affixed at the winery itself, in accordance with the standards set by the Regulatory Board, and in such a way that it cannot be re-used. The Regulatory Board can authorise substituting the numbered back label for an equivalent numbering system approved by it.

The following terms can be used:

‘Bobal con mención específica’ [Bobal with special mention] for single-variety rosé and red wines made from Bobal grapes.

‘Madurado’ [aged] or ‘Madurado en barrica’ [barrel aged], for red or white wines held in oak barrels or cone barrels with a maximum capacity of 600 litres, for a period not exceeding 6 months but sufficient to affect the original organoleptic characteristics, thereby altering the primary characteristics of aroma and taste in a way that allows the contact with wood to be identified.

‘Bobal Alta Expresión’ [Bobal profound expression] for single-varietal Bobal wines, with or without ageing, which offer the maximum expression of the terroir through the Bobal variety. The vineyards must be over 50 years old. The yield must be less than 4 000 kilos per hectare (29,60 hectolitres per hectare). They must not be irrigated, except where the Regulatory Board gives prior authorisation. The methods of viticulture used must focus on safeguarding the biological balance of the vineyard and must respect the environment. All agricultural practices followed must be justified in a field log. At all times, the wineries must ensure that these wines are kept entirely separate from other wines made in their facilities, and must state their origin. The labels must state the number of bottles in the batch of wine bearing this term.

Link to the product specification

https://portalagrari.gva.es/documents/366567370/0/00001D+PC+DO+UTIEL-REQUENA+DEFINITIVO.pdf/76ec7286-6eef-f866-3b5f-ab88734cbbed?t=1682418183136

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(1)  OJ L 9, 11.1.2019, p. 2.

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