# C_2023274EN.01002701.xml

| 3.8.2023 | EN | Official Journal of the European Union | C 274/27 |
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3.8.2023

EN

Official Journal of the European Union

C 274/27

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Publication of an application for amendment of a specification for a name in the wine sector referred to in Article 105 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2023/C 274/13)

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.

REQUEST FOR AMENDMENT TO THE PRODUCT SPECIFICATION

‘Algarve’

PGI-PT-A1448-AM01

Date of application: 13.3.2017

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.   Information concerning the applicant

Update to information concerning the applicant.

The information is out of date so an update is required. This is necessary to ensure that the specification complies with the applicable legislation and to clarify the previous description provided.

Amended sections in single document: This amendment does not concern the single document.

Amended sections in the product specification: ‘Other information – Details of the applicant’.

2.2.   Information concerning stakeholders

Deletion of information concerning stakeholders.

Due to a misunderstanding, the details of the applicant had been mistakenly entered in this field. This information has now been deleted. This is necessary to ensure that the specification complies with the applicable legislation and to clarify the previous description provided.

Amended sections in single document: This amendment does not concern the single document.

Amended sections in the product specification: ‘Other information - Stakeholders’.

2.3.   Information concerning the control bodies

Update to information concerning the control bodies.

The information is out of date so an update is required. This is necessary to ensure that the specification complies with the applicable legislation and to clarify the previous description provided.

Amended sections in single document: This amendment does not concern the single document.

Amended sections in the product specification: ‘Other information – Information concerning control bodies’.

2.4.   Information concerning competent supervisory authorities

Update to information concerning the competent supervisory authorities.

The information is out of date so an update is required. This is necessary to ensure that the specification complies with the applicable legislation and to clarify the previous description provided.

Amended sections in single document: This amendment does not concern the single document.

Amended sections in the product specification: ‘Other information – Information concerning competent supervisory authorities’.

2.5.   Category of grapevine product - addition of new category of grapevine product

The ‘Sparkling wine’ category has been added.

The intention is to enhance the economic value of a product that already exists in the region, by applying for it to be recognised under the PGI.

This product type, which is noted for its quality and distinctiveness, is already being made by the producers in accordance with the traditional practices in the region. The decision to include this new product under the ‘Algarve’ PGI acknowledges its importance and quality and the value it adds for producers.

Amended sections in single document: ‘Categories of grapevine products’, ‘Description of the wines’, ‘Wine-making practices’, ‘Description of the link(s) with the geographical area’ and ‘Essential further conditions’.

Amended sections in the product specification: ‘Categories of grapevine products’, ‘Description of the wines’, ‘Wine-making practices’, ‘Link with the geographical area’ and ‘Further conditions’.

2.6.   Description of the wines - Review of the text on the characteristics of wines and liqueur wines

The description of the wine and liqueur wine categories has been improved and adapted.

The previous description was identified as being general and not specific enough, so it has been adapted to include the characteristics associated to products covered by the ‘Algarve’ PGI. This is necessary to ensure that the single document and specification comply with the applicable legislation.

Amended sections in single document: ‘Description of the wine(s) – wine and liqueur wine categories’.

Amended sections in the product specification: ‘Description of the wine(s) – wine and liqueur wine categories’.

2.7.   Wine-making practices – Specific oenological practices – restriction relating to winemaking

Change in the minimum natural alcoholic strength by volume of musts for all product categories.

The minimum natural alcoholic strength by volume of the musts is being changed for all product categories, as the previous figures were found to be too strict and this requirement was not relevant to the characteristics of ‘Algarve’ PGI grapevine products.

Amended sections in single document: ‘Wine-making practices’.

Amended sections in the product specification: ‘Wine-making practices’.

2.8.   Main wine grape varieties - inclusion of new varieties

Alignment of the grape varieties with the new national list. Varieties added: Alvarinho, Bical - Borrado-das-Moscas, Carignan, Chambourcin, Chasselas, Chenin – Chenin-Blanc, Corropio, Códega-do-Larinho, Encruzado, Gewürztraminer, Gouveio, Larião, Manteúdo-Preto, Moscatel-Galego-Roxo - Moscatel-Roxo, Mourisco-Branco, Rabigato, Semillon, Sercial - Esgana-Cão, Tannat, Tinta-Miúda, Vinhão – Sousão, Viosinho and Zinfandel.

The varieties defined for the production of wines in the ‘Algarve’ PGI region had to be adapted and updated to bring them into line with the new legal framework of the national list of varieties suitable for wine production in Portugal. This included varieties that existed in the varietal map for the geographical area, which are relevant in determining the characteristics of ‘Algarve’ PGI products. This inclusion does not entail any change to the distinctive character of ‘Algarve’ PGI products; on the contrary, it has the effect of optimising it.

Amended sections in single document: ‘Main wine grape varieties’.

Amended sections in the product specification: ‘Wine grape varieties’.

2.9.   Link with the geographical area - all product categories

The description of the link with the geographical area has been adapted and improved.

As the previous description of the link with the geographical area (Wine and Liqueur Wine categories) was found to be generic and vague, and the link should also be described for the new product categories (Sparkling wine), the contents of this point have been revised and all the product categories included. This improves the objectivity of the content, as the link with the geographical area applies to all of the categories.

Amended sections in single document: ‘Description of the link(s)’.

Amended sections in the product specification: ‘Link with the geographical area’

2.10.   Further conditions - Packaging within the demarcated geographical area

Inclusion of the restriction whereby ‘Algarve’ PGI products must be packaged within the geographical area.

Wine products bearing the ‘Algarve’ PGI may only be transported outside the ‘Algarve’ wine region if they have been bottled and labelled. As this is to ensure the necessary guarantees as to the origin of the products, inspection and control play a key role that could be jeopardised if bulk transportation of the wine and bottling outside the region were permitted. The quality and characteristics of this product are guaranteed by effective control and inspection measures with a view to preventing fraud and other unlawful practices liable that could affect the authenticity and harm its perception as a quality product by consumers. These measures are all the more effective the smaller the scope of the geographical area of implementation. Ensuring that these operations are concentrated within the production area is decisive for their effectiveness. Optimal bottling conditions are more certain to be assured if bottling is done by undertakings established in the region of those entitled to use the geographical indication and operating under their direct control, since they have specialised experience and, what is more, thorough knowledge of the specific characteristics of the wine in question which must not be impaired or lost at the time of bottling. The obligation to bottle in the production region, the objective of which is to preserve the excellent reputation of ‘Algarve’ wines via enhanced control of their specific characteristics and quality, is justified to the extent that it protects the ‘Algarve’ PGI from which all producers benefit and which is very important for them. This is a necessary and proportionate way of carrying out the objective, given that there are no alternative and less restrictive measures likely to achieve it, and that the reputation of the ‘Algarve’ PGI could be compromised without this obligation. Nor is it contested that bulk transport of wine may seriously impair its quality if not undertaken under optimum conditions. If the conditions of transport are not perfect, the wine will be exposed to oxidation reduction, which will increase with distance and may impair the quality of the product. It will also be subject to the risk of variations in temperature. Therefore, it is only by guaranteeing that the product is bottled at origin that producers can guarantee its authenticity to consumers and that the Certification Body can ensure full control of the production chain and attest to the origin of the product.

Amended sections in single document: ‘Essential further conditions - Packaging within the demarcated geographical area’.

Amended sections in the product specification: ‘Further conditions - Packaging within the demarcated geographical area’.

SINGLE DOCUMENT

1.   Name of product

Algarve

2.   Geographical indication type

PGI - Protected Geographical Indication

3.   Categories of grapevine products

Cat. 1. Wine

Cat 3. Liqueur wine

Cat. 4. Sparkling wine

4.   Description of the wine(s)

Cat. 1 Wine

Red wines - The red wines are ruby-garnet of medium to high intensity in colour. On the nose, notes of ripe fruit such as black plums, with secondary notes of red fruit, wood and dried fruit. Aroma of medium to high intensity. Sweet, smooth and alcoholic in the mouth, with medium body and persistence, low acidity, minimum bitterness and slight astringency.

White wines - The white wines are straw yellow of medium intensity in colour. On the nose, notes of ripe, tropical and stone fruit, with secondary notes of citrus and white fruit. Aroma of medium intensity. Sweet, smooth and alcoholic in the mouth, with medium body and persistence, and low acidity.

Rosé wines - The rosés, which are produced from slightly macerated red grapes, are pink of medium intensity in colour. They are aromatic, with fruity and/or floral aromas predominating. They are smooth and sweet in the mouth, with slight acidity.

For the other analytical parameters, the values laid down in the legislation apply.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Cat. 3 Liqueur wines

White wines - The dry white liqueur wines are amber in colour with aroma of dried fruit. The taste is completely dry, complex and elegant, with a long finish. The sweet white liqueur wines are golden in colour, with floral, honeyed and jammy aromas.

Red wines - The red liqueur wines are dark garnet in colour, with aromas of dried and candied fruit, very elegant and smooth in the mouth.

For the other analytical parameters, the values laid down in the legislation apply.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15,5

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Cat. 4 Sparkling wine

In terms of sweetness, they are brut, dry or medium-dry. The younger wines display floral or fruity aromas, whilst the more aged wines display aromas resulting from a more or less prolonged contact with the lees resulting from the second fermentation.

White wines - The white wines are generally bright straw yellow in colour. They are normally delicate, mild and very fruity.

Red wines - The red wines are generally ruby in colour, evolving into a topaz tone with ageing. They are dry, soft, full-bodied and fruity with aromas of tropical fruit and low acidity, with perceptible alcohol.

Rosé wines - Made from slightly macerated red grapes, the rosés are generally pale pink in colour, with fine bubbles forming a persistent stream (perlage). They are delicate, mild, slightly acidic, with rich, fruity aromas and notes of red fruit.

For the other analytical parameters, the values laid down in the legislation apply.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,00 |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,00

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine making practices

a.   Essential oenological practices

For wines, sparkling wines and liqueur wines

Restriction relating to winemaking

The must used for the production of wines, sparkling wines and liqueur wines entitled to the ‘Algarve’ PGI is required to have a minimum natural alcoholic strength by volume of 10 %.

Cultivation method

The growing practices used in vineyards intended for the production wines entitled to the ‘Algarve’ PGI must be those which are traditional in the region or recommended by the Algarve Wine Commission. The vines must be single varieties and trained to grow close to the ground.

b.   Maximum yields

90 hectolitres per hectare

6.   Demarcated geographical area

The geographical area corresponding to the ‘Algarve’ PGI comprises the entire District of Faro.

7.   Main wine grapes variety(ies)

| | Alfrocheiro - Tinta-Bastardinha |
| --- | --- |

Alfrocheiro - Tinta-Bastardinha

| | Alicante-Bouschet |
| --- | --- |

Alicante-Bouschet

| | Alicante-Branco |
| --- | --- |

Alicante-Branco

| | Alvarinho |
| --- | --- |

Alvarinho

| | Antão-Vaz |
| --- | --- |

Antão-Vaz

| | Aragonez - Tinta-Roriz; Tempranillo |
| --- | --- |

Aragonez - Tinta-Roriz; Tempranillo

| | Arinto - Pedernã |
| --- | --- |

Arinto - Pedernã

| | Baga |
| --- | --- |

Baga

| | Bastardo - Graciosa |
| --- | --- |

Bastardo - Graciosa

| | Bical - Borrado-das-Moscas |
| --- | --- |

Bical - Borrado-das-Moscas

| | Cabernet-Sauvignon |
| --- | --- |

Cabernet-Sauvignon

| | Caladoc |
| --- | --- |

Caladoc

| | Carignan |
| --- | --- |

Carignan

| | Castelão - João-de-Santarém(1); Periquita |
| --- | --- |

Castelão - João-de-Santarém(1); Periquita

| | Chambourcin |
| --- | --- |

Chambourcin

| | Chardonnay |
| --- | --- |

Chardonnay

| | Chasselas |
| --- | --- |

Chasselas

| | Chenin - Chenin-Blanc |
| --- | --- |

Chenin - Chenin-Blanc

| | Cinsaut |
| --- | --- |

Cinsaut

| | Corropio |
| --- | --- |

Corropio

| | Códega-do-Larinho |
| --- | --- |

Códega-do-Larinho

| | Diagalves |
| --- | --- |

Diagalves

| | Encruzado |
| --- | --- |

Encruzado

| | Fernão-Pires - Maria-Gomes |
| --- | --- |

Fernão-Pires - Maria-Gomes

| | Gewürztraminer |
| --- | --- |

Gewürztraminer

| | Gouveio |
| --- | --- |

Gouveio

| | Grand-Noir |
| --- | --- |

Grand-Noir

| | Grenache |
| --- | --- |

Grenache

| | Larião |
| --- | --- |

Larião

| | Malvasia-Fina - Boal; Bual |
| --- | --- |

Malvasia-Fina - Boal; Bual

| | Malvasia-Rei |
| --- | --- |

Malvasia-Rei

| | Manteúdo |
| --- | --- |

Manteúdo

| | Manteúdo-Preto |
| --- | --- |

Manteúdo-Preto

| | Merlot |
| --- | --- |

Merlot

| | Monvedro |
| --- | --- |

Monvedro

| | Moreto |
| --- | --- |

Moreto

| | Moscatel-Galego-Roxo - Moscatel-Roxo |
| --- | --- |

Moscatel-Galego-Roxo - Moscatel-Roxo

| | Moscatel-Galego-Tinto |
| --- | --- |

Moscatel-Galego-Tinto

| | Moscatel-Graúdo - Moscatel-de-Setúbal |
| --- | --- |

Moscatel-Graúdo - Moscatel-de-Setúbal

| | Mourisco-Branco |
| --- | --- |

Mourisco-Branco

| | Negra-Mole |
| --- | --- |

Negra-Mole

| | Perrum |
| --- | --- |

Perrum

| | Petit-Verdot |
| --- | --- |

Petit-Verdot

| | Pexem |
| --- | --- |

Pexem

| | Pinot-Noir |
| --- | --- |

Pinot-Noir

| | Rabigato |
| --- | --- |

Rabigato

| | Rabo-de-Ovelha |
| --- | --- |

Rabo-de-Ovelha

| | Riesling |
| --- | --- |

Riesling

| | Sauvignon - Sauvignon-Blanc |
| --- | --- |

Sauvignon - Sauvignon-Blanc

| | Semillon |
| --- | --- |

Semillon

| | Sercial - Esgana-Cão |
| --- | --- |

Sercial - Esgana-Cão

| | Syrah - Shiraz |
| --- | --- |

Syrah - Shiraz

| | Síria - Roupeiro, Códega |
| --- | --- |

Síria - Roupeiro, Códega

| | Tamarez - Molinha |
| --- | --- |

Tamarez - Molinha

| | Tannat |
| --- | --- |

Tannat

| | Terrantez |
| --- | --- |

Terrantez

| | Tinta -Barroca |
| --- | --- |

Tinta -Barroca

| | Tinta -Caiada - Pau-Ferro, Tinta-Lameira |
| --- | --- |

Tinta -Caiada - Pau-Ferro, Tinta-Lameira

| | Tinta -Carvalha |
| --- | --- |

Tinta -Carvalha

| | Tinta-Miúda |
| --- | --- |

Tinta-Miúda

| | Tinto-Cão |
| --- | --- |

Tinto-Cão

| | Touriga-Franca |
| --- | --- |

Touriga-Franca

| | Touriga-Nacional |
| --- | --- |

Touriga-Nacional

| | Trincadeira - Tinta-Amarela, Trincadeira-Preta |
| --- | --- |

Trincadeira - Tinta-Amarela, Trincadeira-Preta

| | Trincadeira-das-Pratas |
| --- | --- |

Trincadeira-das-Pratas

| | Tália - Ugni-Blanc; Trebbiano-Toscano |
| --- | --- |

Tália - Ugni-Blanc; Trebbiano-Toscano

| | Verdelho |
| --- | --- |

Verdelho

| | Vinhão - Sousão |
| --- | --- |

Vinhão - Sousão

| | Viognier |
| --- | --- |

Viognier

| | Viosinho |
| --- | --- |

Viosinho

| | Zinfandel |
| --- | --- |

Zinfandel

8.   Description of the link(s)

Wines, sparkling wines and liqueur wines

The causal link between the geographical area and the products is based on the specific quality of the organoleptic properties attributable to the geographical origin, in particular the influence of climate and soil.

The characteristics of the geographical area (natural and human factors) apply to the wines, sparkling wines and liqueur wines.

Natural factors

In geographical terms, the area is bounded on the south and west by the Atlantic Ocean, with a coastline measuring 155 km.

To the north, it is bounded by an extensive mountain system consisting of three ranges (Caldeirão, Monchique and Espinhaço do Cão).

Vineyards suitable for the production of ‘Algarve’ PGI wines, liqueur wines and sparkling wines tend to be planted on calcareous soils.

It is a region with a mild maritime climate (influence of the Atlantic Ocean) that is also hot and dry, due to the mountains located to the north. The region receives more than 3 000 hours of sunshine a year, particularly in the months leading up to the harvest.

On the other hand, average rainfall is relatively low, in the region of 575 mm per year.

Human factors

The history of winegrowing and winemaking in the geographical area for the ‘Algarve’ PGI goes back over 2 500 years.

The characteristics of the wines are based on the careful selection of varieties and the fact that they have adapted well to the climate and soils of the region. As well the expertise accumulated over the years, this has led to more recent experiences with varieties that have a more international profile and traditional native varieties, resulting in the revival of traditional methods (e.g. ‘palhetes’ and ‘claretes’), innovation and most importantly, higher quality and consistency. This diversity has contributed significantly to the distinctive and typical character of ‘Algarve’ PGI wines, sparkling wines and liqueur wines.

Specific characteristics of the products associated with the geographical area

The wines are smooth, sweet and alcoholic, with low acidity.

The liqueur wines are aromatic, complex and elegant, with perceptible alcohol, a long finish in the mouth and slight acidity.

The sparkling wines are aromatic, smooth and delicate, with low acidity, perceptible alcohol and fine bubbles forming a persistent stream (perlage).

Link with the geographical area

The link with the geographical area applies to the wines, sparkling wines and liqueur wines.

The mountain system forming the boundary of the geographical area serves as a protective barrier against the north winds. The extensive maritime coast to the south contributes towards a climate with Mediterranean characteristics and an Atlantic influence.

Significantly influenced by the relief and the geographical location, the prevailing climatic conditions (low rainfall and long hours of sunshine, particularly in summertime) are very beneficial for the synthesis and build-up of sugars, the development of the terpene compounds that are the precursors to the aromas, and the concentration of colour compounds in the grape skins.

The strong sunshine and high temperatures, particularly in the months leading up to the harvest, are decisive factors in the perfect ripening of the grapes. This is directly reflected in the quality of the wines (smoothness, sweetness and full aromatic expression of the grape varieties) in all three product categories: wines, liqueur wines and sparkling wines.

The high temperatures that characterise the climate in the region, with low temperature variations, play a decisive role in the low acidity for which ‘Algarve’ PGI wines, sparkling wines and liqueur wines are known.

Vines suitable for the production of ‘Algarve’ PGI wines, sparkling wines and liqueur wines are generally planted in calcareous soils, which allow for better control of vine strength and the health of the grapes.

Thanks to the characteristics of the soil, the exposure to the sun, the climate and the mountainous environment in the north, the maritime influence and the human factors behind the growing practices and selection of varieties, ‘Algarve’ PGI wines, sparkling wines and liqueur wines present a wide range of characteristics in terms of analytical and organoleptic properties and colour.

The human factor, which preserves traditions going back thousands of years and is reflected in the choice of varieties that have adapted best to the conditions in the geographical area, is of decisive importance in producing grapes that give the wines, sparkling wines and liqueur wines their characteristics. The varieties suitable for the production of ‘Algarve’ PGI wines, liqueur wines and sparkling wines are of decisive importance in terms of quality, particularly as regards the aromas and flavours.

The link between the characteristics of ‘Algarve’ PGI wines, liqueur wines and sparkling wines and the geographical area is due to the unique soil and climate characteristics in the region and the wine-making process.

9.   Essential further conditions

Wines with the ‘Algarve’ PGI

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Pre-market assessment of the labelling.

The mark is a mandatory indication on the labelling.

Wines, sparkling wines and liqueur wines

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

Ministerial Implementing Order No 72/2014 bans wine bearing the ‘Algarve’ PGI leaving the Algarve wine region in bulk form. The product may not leave the region unless it has been bottled in advance within that geographical region.

Wine products bearing the ‘Algarve’ PGI may only be transported outside the ‘Algarve’ wine region if they have been bottled and labelled. As this is to ensure the necessary guarantees as to the origin of the products, inspection and control play a key role that could be jeopardised if bulk transportation of the wine and bottling outside the region were permitted.

The quality and characteristics of this product are guaranteed by effective control and inspection measures with a view to preventing fraud and other unlawful practices liable that could affect the authenticity and harm its perception as a quality product by consumers. These measures are all the more effective the smaller the scope of the geographical area of implementation. Ensuring that these operations are concentrated within the production area is decisive for their effectiveness.

Optimal bottling conditions are more certain to be assured if bottling is done by undertakings established in the region of those entitled to use the geographical indication and operating under their direct control, since they have specialised experience and, what is more, thorough knowledge of the specific characteristics of the wine in question which must not be impaired or lost at the time of bottling.

The obligation to bottle in the production region, the objective of which is to preserve the excellent reputation of ‘Algarve’ wines via enhanced control of their specific characteristics and quality, is justified to the extent that it protects the ‘Algarve’ PGI from which all producers benefit and which is very important for them. This is a necessary and proportionate way of carrying out the objective, given that there are no alternative and less restrictive measures likely to achieve it, and that the reputation of the ‘Algarve’ PGI could be compromised without this obligation.

Nor is it contested that bulk transport of wine may seriously impair its quality if not undertaken under optimum conditions. If the conditions of transport are not perfect, the wine will be exposed to oxidation reduction, which will increase with distance and may impair the quality of the product. It will also be subject to the risk of variations in temperature.

Therefore, it is only by guaranteeing that the product is bottled at origin that producers can guarantee its authenticity to consumers and that the Certification Body can ensure full control of the production chain and attest to the origin of the product.

Link to the product specification

https://www.ivv.gov.pt/np4/8616.html

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

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