# C_2023222EN.01005701.xml

| 26.6.2023 | EN | Official Journal of the European Union | C 222/57 |
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26.6.2023

EN

Official Journal of the European Union

C 222/57

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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 222/20)

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

‘Graciosa’

PDO-PT-A1447-AM01

Date of application: 21.3.2017

1.   Rules applicable to the amendment

Article 105 of Regulation (EU) n° 1308/2013 – Non-minor modification

2.   Description and reasons for amendment

2.1.   Information concerning the applicant

Description: Updating the information concerning the applicant.

Reasons: The information concerning the applicant is out of date and therefore needs updating. This amendment is necessary to bring the single document and the product specification into line with the rules in force, while also being intended to improve and clarify the information provided previously.

Points amended in the single document: This amendment does not affect the single document.

Points amended in the product specification: ‘Other information’ – Applicant details.

2.2.   Information concerning the interested parties

Description: Removal of the information concerning the interested parties.

Reasons: As the meaning of ‘the interested parties’ was interpreted incorrectly, the applicant’s details were inserted in this field by mistake. This information has therefore been removed. This amendment is necessary to bring the single document and the product specification into line with the rules in force, while also being intended to improve and clarify the information provided previously.

Points amended in the single document: This amendment does not affect the single document.

Points amended in the product specification: ‘Other information’ – Interested parties.

2.3.   Information concerning the monitoring bodies

Description: Updating the information concerning the monitoring bodies.

Reasons: The information concerning the applicant is out of date and therefore needs updating. This amendment is necessary to bring the single document and the product specification into line with the rules in force, while also being intended to improve and clarify the information provided previously.

Points amended in the single document: This amendment does not affect the single document.

Points amended in the product specification: ‘Other information’ – Information about the monitoring bodies.

2.4.   Information concerning the competent monitoring authorities

Description: Updating the information concerning the competent monitoring authorities.

Reasons: The information concerning the competent monitoring authorities is out of date and therefore needs updating. This amendment is necessary to bring the single document and the product specification into line with the rules in force, while also being intended to improve and clarify the information provided previously.

Points amended in the single document: This amendment does not affect the single document.

Points amended in the product specification: ‘Other information’ – Information about the competent monitoring authorities.

2.5.   Product category – addition of a new category of grapevine product

Description: The category ‘Liqueur wine’ has been added.

Reasons: This amendment serves to increase the economic value of a product that already exists in the region, by recognising it under the PDO.

This type of wine is already being made by producers following the region’s traditional practices, and is noted for its quality and distinctiveness. Thus, including it under the ‘Graciosa’ PDO recognises its importance and quality, and the added value for its producers.

Points amended in the single document: ‘Categories of grapevine product’, ‘Description of the wines’, ‘Specific oenological practices’, ‘Link with the geographical area’ and ‘Further conditions’.

Points amended in the product specification: ‘Categories of grapevine product’, ‘Description of the wines’, ‘Specific oenological practices’, ‘Link with the geographical area’ and ‘Further conditions’.

2.6.   Product category – addition of a new category of grapevine product

Description: The category ‘Sparkling wine’ has been added.

Reasons: This amendment serves to increase the economic value of a product that already exists in the region, by recognising it under the PDO.

This type of wine is already being made by producers following the region’s traditional practices, and is noted for its quality and distinctiveness. Thus, including it under the ‘Graciosa’ PDO recognises its importance and quality, and the added value for its producers.

Points amended in the single document: ‘Categories of grapevine product’, ‘Description of the wines’, ‘Specific oenological practices’, ‘Link with the geographical area’ and ‘Further conditions’.

Points amended in the product specification: ‘Categories of grapevine product’, ‘Description of the wines’, ‘Specific oenological practices’, ‘Link with the geographical area’ and ‘Further conditions’.

2.7.   Description of the wines – category ‘Wine’

Description: The description of the wines has been improved and amended.

Reasons: As the previous description of the wines was found to be generic and vague, it should be amended to set out the characteristics associated with ‘Graciosa’ PDO wines. This amendment is necessary to bring the single document and the product specification into line with the rules in force.

Points amended in the single document: ‘Description of the wines’ – category ‘Wine’.

Points amended in the product specification: ‘Description of the wines’ – category ‘Wine’.

2.8.   Wine-making practices – maximum yields

Description: Removal of the exception.

Reasons: A clear and objective requirement has been established for this parameter, thereby guaranteeing the uniformity and predictability of the production conditions.

Points amended in the single document: ‘Wine-making practices’.

Points amended in the product specification: ‘Wine-making practices’.

2.9.   Wine-making practices – oenological practices – category ‘Wine’

Description: The oenological practices set out previously have been streamlined and amended. The minimum ageing requirement for wines in this category has also been removed.

Reasons: The requirements and restrictions that were previously applicable to the product category ‘Wine’ have been simplified and clarified, without compromising the characteristics associated with ‘Graciosa’ PDO wines. The requirement to age the wines for a minimum period has been removed, as it has not proved to be a significant factor in guaranteeing the characteristics of ‘Graciosa’ PDO wines.

Points amended in the single document: ‘Wine-making practices’.

Points amended in the product specification: ‘Wine-making practices’.

2.10.   Wine-making practices – oenological practices – all categories

Description: Inclusion of a wine-making restriction applicable to all product categories: 85 % of the total volume of must has to originate from the main grape varieties, while the remainder may originate from secondary varieties.

Reasons: Establishing a limited list of grape varieties that are essential for guaranteeing the authenticity and distinctive character of ‘Graciosa’ PDO wines has led to a minimum percentage being defined for the total volume of must that has to originate from those main varieties. Nevertheless, as the secondary varieties are also among the traditional varieties cultivated in the geographical area, allowing them to be used to a limited extent does not undermine the distinctive character of ‘Graciosa’ PDO wines.

Points amended in the single document: ‘Wine-making practices’ – Wine-making restriction.

Points amended in the product specification: ‘Wine-making practices’ – Wine-making restriction.

2.11.   Main grape varieties – modification/alignment of the list of varieties

Description: Alignment of the grape varieties with the new national list. Removal of the Bical, Fernão Pires, Generosa, Malvasia, Rio Grande, Seara Nova and Sercial varieties. Varieties that have become secondary varieties: Malvasia Fina (Boal).

Reasons: The list of grape varieties that may be used to produce wines in the Graciosa region should be updated and aligned with the new legal framework constituted by the national list of varieties suitable for winegrowing in Portugal.

The restriction on the varieties that may be used has arisen from the establishment of a limited list of varieties that are essential for guaranteeing the authenticity and distinctive character of ‘Graciosa’ PDO wines. This process has also resulted in one variety that was previously considered a main variety being moved to the list of secondary varieties.

Points amended in the single document: ‘Main grape varieties’.

Points amended in the product specification: ‘Main grape varieties’.

2.12.   Inclusion of secondary grape varieties

Description: Two secondary varieties have been established, namely Malvasia Fina (Boal), which has been removed from the list of main varieties; and Galego Dourado, which has been added.

Reasons: As these varieties are among the traditional varieties cultivated in the geographical area, including them as secondary varieties does not undermine the distinctive character of ‘Graciosa’ PDO wines.

Points amended in the single document: The single document is not affected.

Points amended in the product specification: ‘Secondary grape varieties’.

2.13.   Link with the geographical area – all categories

Description: The description of the link with the geographical area has been improved and amended.

Reasons: As the previous description of the link with the geographical area (category: ‘Wine’) was found to be generic and vague, and the link should also be described for the new product categories (‘Sparkling wine’ and ‘Liqueur wine’), the contents of this point have been revised and all the product categories included. Thus, the content has been made more accurate, taking account of the fact that the link with the geographical area covers all categories.

Points amended in the single document: ‘Link with the geographical area’.

Points amended in the product specification: ‘Link with the geographical area’.

SINGLE DOCUMENT

1.   Name of product

Graciosa

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

| 1. | Wine |
| --- | --- |

1.

Wine

| 3. | Liqueur wine |
| --- | --- |

3.

Liqueur wine

| 5. | Sparkling wine |
| --- | --- |

5.

Sparkling wine

4.   Description of the wine(s)

4.1.   Wines

BRIEF WRITTEN DESCRIPTION

White wines

The wines are pale to intense yellow in colour, with an aroma that combines citrus and marine notes with hints of tropical fruit. On the palate, they have a marked saltiness and minerality, pronounced acidity, are moderately alcoholic, and leave a fresh aftertaste.

The other analytical characteristics are as laid down by the relevant legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 46,6 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

46,6 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

200

4.2.   Liqueur wines

BRIEF WRITTEN DESCRIPTION

White wines

The wines are amber to brown in colour, with golden glints. Their bouquet is characterised by notes of stone fruits and may also include notes of honey, caramel and spices. Ageing in barrels may give rise to toasted and smoky aromas.

They have a rich taste, ranging from dry to medium-sweet, with palpable acidity and salinity. They are fruity wines (stone fruit), which may also have notes of dried fruit, honey, caramel and spices.

The other analytical characteristics are as laid down by the relevant legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 16 |
| Minimum total acidity | 46,6 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 30 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

16

Minimum total acidity

46,6 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

30

Maximum total sulphur dioxide (in milligrams per litre)

150

4.3.   Sparkling wines

BRIEF WRITTEN DESCRIPTION

White wines

The sparkling white wines are pale to intense yellow in colour, with an aroma that combines citrus and marine notes with hints of tropical fruit. They have fine, persistent bubbles and are fruity and mineral in the mouth, with marine notes and pronounced acidity, and leave a fresh aftertaste.

The other analytical characteristics are as laid down by the relevant legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 46,6 milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

46,6 milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

185

5.   Wine making practices

5.1.   Specific oenological practices

1.   Wines, sparkling wines and liqueur wines – vineyard management and soils

Cultivation methods

The grapes used to produce ‘Graciosa’ PDO wines must come from vinhas estremes (vineyard parcels with no more than 20 trees per hectare), where the vines are trained in the field using the goblet or cordon systems.

Vineyards intended for the production of ‘Graciosa’ PDO wines must be planted on thin, standard andic brown soils or on regolic soils formed from basalt rock or pyroclastic material located over shallow basalt rock.

2.   Wines, sparkling wines and liqueur wines – traditional practices

Wine-making restriction

The legally authorised traditional oenological methods and practices must be followed when making ‘Graciosa’ PDO wines.

3.   Wines – natural alcoholic strength by volume

Wine-making restriction

The musts used are required to have a minimum potential natural alcoholic strength by volume of 10 %.

4.   Sparkling wines – natural alcoholic strength by volume

Wine-making restriction

The musts used for the base wines of the sparkling wines are required to have a minimum potential natural alcoholic strength by volume of 9 %.

5.   Liqueur wines – natural alcoholic strength by volume

Wine-making restriction

The musts used for the liqueur wines are required to have a minimum potential natural alcoholic strength by volume of 12 %.

6.   Wines, sparkling wines and liqueur wines – grape varieties

Wine-making restriction

When making wines, sparkling wines and liqueur wines under the ‘Graciosa’ PDO, the grape varieties identified as main varieties must account for 85 % of the total volume of must. The remainder of the total volume of must may come from varieties appearing in the list of secondary varieties.

7.   Liqueur wines – ageing period

Specific oenological practice

Liqueur wines bearing the ‘Graciosa’ PDO may only be bottled after a minimum ageing period of 36 months.

5.2.   Maximum yields

Wines, sparkling wines and liqueur wines

70 hectolitres per hectare

6.   Demarcated geographical area

The geographical area of the ‘Graciosa’ PDO covers areas with an altitude not exceeding 150 metres in the parishes of Santa Cruz, Guadalupe, Praia and Luz in the municipality of Santa Cruz.

7.   Main wine grapes variety(ies)

| | Arinto dos Açores - Terrantez da Terceira |
| --- | --- |

Arinto dos Açores - Terrantez da Terceira

| | Terrantez do Pico |
| --- | --- |

Terrantez do Pico

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

Verdelho

8.   Description of the link(s)

Wines, sparkling wines and liqueur wines

Details of the geographical area:

This information applies to wines, sparkling wines and liqueur wines.

Natural factors

The geographical area of the ‘Graciosa’ PDO corresponds to the island of Graciosa. It has a surface area of approximately 61 km2, is 12,5 km in length and has a maximum width of 7,5 km. Graciosa is an island located in the far north-west of the Central Group of the Azores archipelago. It is the least mountainous of the Azorean islands, with a maximum altitude of 402 metres.

Its characteristic topography means that there are fewer clouds and thus lower rainfall and lower relative humidity compared to the archipelago’s other islands. These conditions are beneficial for growing vines and for producing wines with a distinctive identity.

The island has a temperate maritime climate, with mild temperatures ranging from 16 oC to 26 oC in summer. The influence of the Gulf Stream means that the sea temperature is also mild, averaging between 14 oC and 22 oC.

On average, there are around 3 to 4 hours of sunshine per day in winter, and around 7 to 8 hours in summer. The annual average relative humidity is approximately 75 %.

There is regular rainfall throughout the year, but it is generally stronger and more frequent in winter. In each of the wettest months (October to March), rainfall exceeds 100 mm, with an average of around 20 days of rain.

The wind, which is caused by the collision of Atlantic air masses, is an important aspect of the climate, due to the humidity and salinity it brings.

The soils are of volcanic origin and are derived mainly from basalt rock. They have broken down to some degree, but a certain amount of coarse matter (stoniness) remains.

Human factors

As a remote and rural island, Graciosa has always had a clear and longstanding vocation for agriculture: as early as the 16th century, the island was already exporting a number of agricultural products, including wine. Indeed, wine production continued to be recognised as an economic asset for many years to come.

The vines are planted in locations where they are naturally shielded from the influence of the sea or are protected by human intervention, which takes a distinctive form. In other words, in order to ensure protection from the Atlantic winds, the parcels where the vines are planted are constructed by removing lava rocks to uncover the soil and then using the rocks to build the parcel walls. These parcels – known as curraletas – give the landscape a very unique appearance. Owing to the regularity of the terrain, these structures are nicely laid out in geometric terms.

Specific product characteristics associated with the geographical area:

Wines, sparkling wines and liqueur wines

Key attributes of wines, liqueur wines and sparkling wines bearing the ‘Graciosa’ PDO are their minerality and salinity, which set them apart from other wines.

Wines, liqueur wines and sparkling wines bearing the ‘Graciosa’ PDO are fresh, moderately alcoholic wines with a bouquet reminiscent of fruit, pronounced acidity and mineral notes.

Link with the geographical area:

The positive development over time of Graciosa’s soils, which have few large rocks (stoniness), encourages the reflection of heat and thus the gentle ripening of the grapes and gives rise to wines, sparkling wines and liqueur wines that are fresh and, when compared to wines from other islands, slightly more acidic and less alcoholic.

The high levels of rainfall and air humidity contribute to a gentle ripening process leading to a relatively low sugar content in the grapes, which results in moderately alcoholic wines with pronounced acidity.

The volcanic soils, combined with the strong influence of the Atlantic caused by Graciosa’s insularity, give ‘Graciosa’ PDO wines their characteristic minerality and salinity.

Having preserved traditions going back hundreds of years, the human factor is reflected in the construction of the parcels (curraletas), which is essential for protecting the vines from the Atlantic winds and for creating the best growing conditions. This allows for the gentle ripening of the grapes and ensures a balance of aromas in the wines, sparkling wines and liqueur wines produced. The very limited number of vine varieties that are best suited to the conditions of the geographical area is a decisive and distinguishing factor for the quality characteristics of the area’s wines (wines, sparkling wines and liqueur wines) and is a reflection of the expertise built up over the years.

9.   Essential further conditions

Wines, sparkling wines and liqueur wines

| | Legal framework: |
| --- | --- |

Legal framework:

| | In national legislation. |
| --- | --- |

In national legislation.

| | Type of further condition: |
| --- | --- |

Type of further condition:

| | Additional provisions relating to labelling. |
| --- | --- |

Additional provisions relating to labelling.

| | Description of the condition: |
| --- | --- |

Description of the condition:

| | Assessment of the labelling prior to marketing. |
| --- | --- |

Assessment of the labelling prior to marketing.

| | The PDO logo must appear on the labelling. |
| --- | --- |

The PDO logo must appear on the labelling.

Link to the product specification

https://www.ivv.gov.pt/np4/8617.html

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

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