# C_2023215EN.01002501.xml

| 19.6.2023 | EN | Official Journal of the European Union | C 215/25 |
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19.6.2023

EN

Official Journal of the European Union

C 215/25

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Publication of an application for a Union amendment to a product specification for a name in the wine sector pursuant to Article 97(4) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2023/C 215/09)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

APPLICATION FOR A UNION AMENDMENT TO THE PRODUCT SPECIFICATION

‘ Ribera del Guadiana ’

PDO-ES-A1295-AM04

Date of application: 26.3.2021

1.   Applicant and legitimate interest

CONSEJO REGULADOR DE LA DO RIBERA DEL GUADIANA REGULATORY BOARD FOR THE ‘RIBERA DEL GUADIANA’ DESIGNATION OF ORIGIN

Body representing the economic interests of the operators covered by the PDO.

2.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
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☐

Name of product

| ☒ | Category of the grapevine product |
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☒

Category of the grapevine product

| ☒ | Link |
| --- | --- |

☒

Link

| ☐ | Marketing restrictions |
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☐

Marketing restrictions

3.   Description and reasons for amendment

3.1.   Inclusion of new wine categories

The international market for carbonated wines has increased by 32 % in terms of both volume and value in recent years, in contrast to the more moderate growth rate recorded in the still wines market. The growth rate in Spain is estimated to be about 10 %.

This trend has been a constant on the most important markets, which means that making carbonated wines provides an opportunity to enter new markets.

This category of wine is not unheard of in the area covered by the ‘Ribera del Guadiana’ designation of origin because it has been made there since the 1980s, having been requested by both the operators covered by the designation of origin and the most representative professional associations in the sector.

The specification has therefore been amended to include the following categories: sparkling wine, quality sparkling wine, quality aromatic sparkling wine, semi-sparkling wine and aerated semi-sparkling wine.

Under EU rules, the inclusion of new categories constitutes a Union amendment.

3.2.   Justification of the link with the geographical area for the new categories

This sections needs to be amended to justify the addition of the new categories. The climate and soil conditions, the location of the area, the expertise as producers and the varieties covered by the ‘Ribera del Guadiana’ designation of origin are all well-suited to the production of sparkling and semi-sparkling wines.

3.3.   Reference to new categories in packaging and labelling requirements

The new categories are mentioned in this section and the information has been updated accordingly.

SINGLE DOCUMENT

1.   Name of product

Ribera del Guadiana

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

| 1. | Wine |
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1.

Wine

| 4. | Sparkling wine |
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4.

Sparkling 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

| 9. | Aerated semi-sparkling wine |
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9.

Aerated semi-sparkling wine

4.   Description of the wine(s)

4.1.   White wine

Appearance

Clarity: clear or containing some tartrates

Hue: yellow to golden hues

Nose

Smell: presence of fruity odours and/or floral odours and/or fermentation-derived odours and/or woody and toasty odours

Palate

Aroma: presence of fruity aromas and/or floral aromas and/or fermentation-derived aromas and/or woody and toasty aromas

Flavour-balance: balanced alcohol-to-acidity ratio, possibly some sweetness

Finish: long aromatic aftertaste

| * | Maximum sulphur dioxide limit for wines with a sugar content of 5 g/l or more: 240 mg/l |
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| * | For whites made using wooden containers, maximum volatile acidity, expressed as acetic acid, is 1 gram per litre up to 10 % alcohol by volume, plus an additional 0,06 grams per litre for each percentage point of alcoholic strength in excess of 10 % vol., up to a maximum limit of 1,08 grams per litre. |
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| General analytical characteristics |
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| Maximum total alcoholic strength (in % volume) | 15 |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 180 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

180

4.2.   Rosé wine

Appearance

Clarity: clear or containing some tartrates

Hue: ranging from pink to orange, including reddish tones

Nose

Smell: presence of fruity odours and/or floral odours and/or fermentation-derived odours and/or woody and toasty odours

Palate

Aroma: presence of fruity aromas and/or floral aromas and/or fermentation-derived aromas and/or woody and toasty aromas

Flavour-balance: balanced alcohol-to-acidity ratio, possibly some sweetness

Finish: long aromatic aftertaste.

| * | Maximum sulphur dioxide limit for wines with a sugar content of 5 g/l or more: 240 mg/l. |
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*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15 |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 180 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

180

4.3.   Red wine

Appearance

Clarity: clear or containing some tartrates or colouring substances

Hue: violet to brick-red.

Colour intensity: low, medium or high.

Nose

Smell: presence of fruity odours and/or floral odours and/or fermentation-derived odours and/or woody and toasty odours

Palate

Aroma: presence of fruity aromas and/or floral aromas and/or fermentation-derived aromas and/or woody and toasty aromas

Flavour-balance: balanced alcohol-to-acidity ratio, possibly some sweetness

Finish: long aromatic aftertaste

| * | Maximum sulphur dioxide limit for wines with a sugar content of 5 g/l or more: 190 mg/l |
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*

| * | For reds made using wooden containers, maximum volatile acidity, expressed as acetic acid, is 1 gram per litre up to 10 % alcohol by volume, plus an additional 0,06 grams per litre for each percentage point of alcoholic strength in excess of 10 % vol., up to a maximum limit of 1,2 grams per litre. |
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| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 15 |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

150

4.4.   Sparkling wine, quality sparkling wine, and quality aromatic sparkling wine

Appearance

Clarity: clear and bright with no suspended particles

Hue / tone / colour intensity

White wine:

| | Hue: ranging from yellow to golden. |
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Hue: ranging from yellow to golden.

| | Rosé wine: ranging from pink to orange, including reddish tones. |
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Rosé wine: ranging from pink to orange, including reddish tones.

| | Red wines: violet to brick-red. |
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Red wines: violet to brick-red.

| | Colour intensity: low, medium or high. |
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Colour intensity: low, medium or high.

| | Carbonation: The wine will foam and release a continuous stream of carbon dioxide in a bead-like pattern of small to medium-sized bubbles, sometimes forming a ring around the rim of the surface. The bubbles formed will be persistent. |
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Carbonation: The wine will foam and release a continuous stream of carbon dioxide in a bead-like pattern of small to medium-sized bubbles, sometimes forming a ring around the rim of the surface. The bubbles formed will be persistent.

AROMA

Presence of fruity aromas and/or floral aromas and/or fermentation-derived aromas.

TASTE

Aroma: presence of fruity aromas and/or floral aromas and/or fermentation-derived aromas

Flavour-balance: balanced alcohol-to-acidity ratio, possibly some sweetness and/or carbonation Finish: long aromatic aftertaste.

| * | Minimum carbon dioxide (excess pressure in bars): 3,0 for sparkling wine, 3,5 for quality sparkling wine and 3,0 for quality aromatic sparkling wine. |
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| * | Minimum actual alcoholic strength (% vol.) in quality aromatic sparkling wine: 6,0 % vol. |
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*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 10 |
| 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) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

10

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)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

185

4.5.   Semi-sparkling wine, aerated semi-sparkling wine

Appearance

Clarity: clear and bright with no suspended particles

Hue / tone / colour intensity

White wine: ranging from yellow to golden

Rosé wine: ranging from pink to orange, including reddish tones

Red wines: violet to brick-red.

Colour intensity: low, medium or high.

Carbonation: present

AROMA

Presence of fruity aromas and/or floral aromas and/or fermentation-derived aromas.

TASTE

Aroma: presence of fruity aromas and/or floral aromas and/or fermentation-derived aromas

Flavour-balance: balanced alcohol-to-acidity ratio, possibly some sweetness and/or carbonation

Finish: long aromatic aftertaste.

| * | Carbon dioxide (excess pressure in bars): 1-2,5. |
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| * | Maximum total sulphur dioxide (mg/l): 180-235 (i) 150-190 (ii) The maximum value for each category applies to wines with a residual sugar content in excess of 5 g/l and the minimum applies to wines with a residual sugar content that is equal to or less than 5 g/l. In the case of semi-sparkling wines, the values with (i) apply to white and rosé wines and the values with (ii) apply to red wines. |
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*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 9 |
| Minimum actual alcoholic strength (in % volume) | 7 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | 180 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

9

Minimum actual alcoholic strength (in % volume)

7

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

180

5.   Wine making practices

a.   Specific oenological practices

Specific oenological practice

When extracting must/wine and separating it from the pomace, suitable pressure must be applied to ensure that the extraction rate does not exceed 70 litres of wine per 100 kilograms of harvested grapes.

White and red fermentado en barrica wines are to be fermented in oak containers with a capacity of up to 600 litres.

Tinto roble wines must be aged for 90 days, at least 60 of them in oak containers with a capacity of up to 600 litres.

Vino de guarda wines must be aged for 365 days, at least 60 of them in oak containers with a capacity of up to 600 litres.

These ageing periods begin on 1 October of the harvest year.

b.   Maximum yields

1.   White varieties

12 000 kilograms of grapes per hectare

84 hectolitres per hectare

3.   Red varieties

10 000 kilograms of grapes per hectare

70 hectolitres per hectare

6.   Demarcated geographical area

| — | TIERRA DE BARROS: Aceuchal, Ahillones, Alange, Almendralejo, Arroyo de San Serván, Azuaga, Berlanga, Calamonte, Corte de Peleas, Entrín Bajo, Feria, Fuente del Maestre, Granja de Torrehermosa, Higuera de Llerena, Hinojosa del Valle, Hornachos, La Morera, La Parra, Llera, Llerena, Maguilla, Mérida (left bank of the River Guadiana), Nogales, Palomas, Puebla del Prior, Puebla de la Reina, Ribera del Fresno, Salvatierra de los Barros, Santa Marta de los Barros, Solana de los Barros, Torre de Miguel Sesmero, Torremegía, Valencia de las Torres, Valverde de Llerena, Villafranca de los Barros and Villalba de los Barros. |
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TIERRA DE BARROS: Aceuchal, Ahillones, Alange, Almendralejo, Arroyo de San Serván, Azuaga, Berlanga, Calamonte, Corte de Peleas, Entrín Bajo, Feria, Fuente del Maestre, Granja de Torrehermosa, Higuera de Llerena, Hinojosa del Valle, Hornachos, La Morera, La Parra, Llera, Llerena, Maguilla, Mérida (left bank of the River Guadiana), Nogales, Palomas, Puebla del Prior, Puebla de la Reina, Ribera del Fresno, Salvatierra de los Barros, Santa Marta de los Barros, Solana de los Barros, Torre de Miguel Sesmero, Torremegía, Valencia de las Torres, Valverde de Llerena, Villafranca de los Barros and Villalba de los Barros.

| — | MATANEGRA: Bienvenida, Calzadilla, Fuente de Cantos, Medina de las Torres, Puebla de Sancho Pérez, Los Santos de Maimona, Usagre, Valencia del Ventoso and Zafra. |
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MATANEGRA: Bienvenida, Calzadilla, Fuente de Cantos, Medina de las Torres, Puebla de Sancho Pérez, Los Santos de Maimona, Usagre, Valencia del Ventoso and Zafra.

| — | RIBERA ALTA: Aljucén, Benquerencia, Campanario, Carrascalejo, Castuera, La Coronada, Cristina, Don Álvaro, Don Benito, Esparragalejo, Esparragosa de la Serena, Higuera de la Serena, La Garrovilla, Guareña, La Haba, Magacela, Malpartida de la Serena, Manchita, Medellín, Mengabril, Mérida (right bank of the River Guadiana), Mirandilla, Monterrubio de la Serena, La Nava de Santiago, Navalvillar de Pela, Oliva de Mérida, Quintana de la Serena, Rena, San Pedro de Mérida, Santa Amalia, Trujillanos, Valdetorres, Valverde de Mérida, Valle de la Serena, Villagonzalo, Villanueva de la Serena, Villar de Rena, Zalamea de la Serena and Zarza de Alange. |
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RIBERA ALTA: Aljucén, Benquerencia, Campanario, Carrascalejo, Castuera, La Coronada, Cristina, Don Álvaro, Don Benito, Esparragalejo, Esparragosa de la Serena, Higuera de la Serena, La Garrovilla, Guareña, La Haba, Magacela, Malpartida de la Serena, Manchita, Medellín, Mengabril, Mérida (right bank of the River Guadiana), Mirandilla, Monterrubio de la Serena, La Nava de Santiago, Navalvillar de Pela, Oliva de Mérida, Quintana de la Serena, Rena, San Pedro de Mérida, Santa Amalia, Trujillanos, Valdetorres, Valverde de Mérida, Valle de la Serena, Villagonzalo, Villanueva de la Serena, Villar de Rena, Zalamea de la Serena and Zarza de Alange.

| — | RIBERA BAJA: La Albuera, Almendral, Badajoz, Lobón, Montijo, Olivenza, La Roca de la Sierra, Talavera de la Real, Torremayor, Valverde de Leganés and Villar del Rey. |
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RIBERA BAJA: La Albuera, Almendral, Badajoz, Lobón, Montijo, Olivenza, La Roca de la Sierra, Talavera de la Real, Torremayor, Valverde de Leganés and Villar del Rey.

| — | MONTÁNCHEZ: Albalá, Alcuéscar, Aldea de Trujillo, Aldeacentenera, Almoharín, Arroyomolinos de Montánchez, Casas de Don Antonio, Escurial, Garciaz, Heguijuela, Ibahernando, La Cumbre, Madroñera, Miajadas, Montánchez, Puerto de Santa Cruz, Robledillo de Trujillo, Salvatierra de Santiago, Santa Cruz de la Sierra, Santa Marta de Magasca, Torre de Santa María, Torrecilla de la Tiesa, Trujillo, Valdefuentes, Valdemorales, Villamesías and Zarza de Montánchez. |
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MONTÁNCHEZ: Albalá, Alcuéscar, Aldea de Trujillo, Aldeacentenera, Almoharín, Arroyomolinos de Montánchez, Casas de Don Antonio, Escurial, Garciaz, Heguijuela, Ibahernando, La Cumbre, Madroñera, Miajadas, Montánchez, Puerto de Santa Cruz, Robledillo de Trujillo, Salvatierra de Santiago, Santa Cruz de la Sierra, Santa Marta de Magasca, Torre de Santa María, Torrecilla de la Tiesa, Trujillo, Valdefuentes, Valdemorales, Villamesías and Zarza de Montánchez.

| — | CAÑAMERO: Alía, Berzocana, Cañamero, Guadalupe and Valdecaballeros. |
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CAÑAMERO: Alía, Berzocana, Cañamero, Guadalupe and Valdecaballeros.

7.   Wine grape variety(ies)

CABERNET SAUVIGNON

CAYETANA BLANCA

GRACIANO

MACABEO - VIURA

MERLOT

PARDINA - JAÉN BLANCO

SYRAH

TEMPRANILLO - CENCIBEL

TEMPRANILLO - TINTO FINO

8.   Description of the link(s)

8.1.   Still wines (Category 1)

Thanks to the Mediterranean climate that predominates in the geographical area, with mild average temperatures throughout the year and dry humidity levels, the conditions are suited to the production of grapes with balanced acidity, an alcoholic strength that is not too high and correct phenolic ripeness.

The scant rainfall at crucial times in the vine cultivation cycle is significant, as it greatly reduces the risk of fungal diseases, which has a direct impact on the quality of the resulting wines.

Reddish clay soils are the predominant soil type. Commonly referred to as ‘barros’ (mud), they consist of Mycenaean sediments with significant limestone content which lends a whitish colour to the soil in some areas (known as ‘caleños’ in reference to the lime in the soil).

These conditions result in red wines that are rich in tannins and colouring substances, with good alcoholic strength, a suitable level of acidity and a fruity aromatic profile.

The white and rosé wines are smooth and well-balanced, notable for their very distinctive character – fruity and aromatic – and high average acidity.

8.2.   Sparkling and semi-sparkling wines (categories 4, 5, 6, 8 and 9)

The soil and climate conditions in the area have also influenced the human factors as regards the specific handling of the vines, which have traditionally been grown in goblet systems without irrigation, with low planting density and a limited number of plant protection treatments.

The sparkling and semi-sparkling wines are made from cuvée wines, mainly from the Macabeo, Parellada, Garnacha Tinta and Tempranillo grape varieties, which have the characteristics described in the previous point. Usually produced using the ‘traditional method’, they are very mild, balanced wines with strong aromas.

9.   Specific further requirements (packaging, labelling, other requirements)

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Any packaging used to market ‘Ribera del Guadiana’ Designation of Origin wines must be labelled with the protected name in compliance with the applicable EU legislation.

| — | PACKAGING OF WINES: Crianza, Reserva and Gran Reserva wines may only be placed on the market in glass containers. |
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PACKAGING OF WINES: Crianza, Reserva and Gran Reserva wines may only be placed on the market in glass containers.

| — | SEALING SYSTEMS: Cork stoppers must be used as the sealing system for aged wines. For wines not subject to ageing processes, sealing systems other than cork stoppers may be authorised as long as the Regulatory Board believes that they are not detrimental to the quality or prestige of the wines covered by the protected designation. |
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SEALING SYSTEMS: Cork stoppers must be used as the sealing system for aged wines. For wines not subject to ageing processes, sealing systems other than cork stoppers may be authorised as long as the Regulatory Board believes that they are not detrimental to the quality or prestige of the wines covered by the protected designation.

| — | LABELLING OF WINES The indications ‘Premium’ and ‘Reserva’ may be used for quality sparkling wines |
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LABELLING OF WINES The indications ‘Premium’ and ‘Reserva’ may be used for quality sparkling wines

Link to the product specification

https://www.juntaex.es/documents/77055/621148/Pliego+de+Condiciones+Ed+8+Ver+03+Envio+para+Publicacion.pdf/7d03b40c-6f89-b936-079b-794a1ebdaa6b?t=1666866589413

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(1)  OJ L 347, 20.12.2013, p. 671.

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