# C_2023215EN.01003201.xml

| 19.6.2023 | EN | Official Journal of the European Union | C 215/32 |
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19.6.2023

EN

Official Journal of the European Union

C 215/32

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Publication of an application for approval of 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 215/10)

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 3 months from the date of this publication.

APPLICATION TO APPROVE UNION AMENDMENT

‘La Mancha’

PDO-ES-A0045-AM05

Date of application: 21.6.2022

1.   Amendment(s)

1.1.   Applicant and legitimate interest

Asociación Interprofesional de la D.O. vitivinícola La Mancha

Represents all the operators who produce the protected wine.

1.2.   Description of and reasons for the amendment

PACKAGING IS LIMITED TO THE DEMARCATED AREA.

DESCRIPTION:

A new paragraph on packaging has been added, to establish that it must take place within the production area defined in point 4 of the product specification.

This amendment concerns point 8 of the product specification and point 9 of the single document.

This amendment is considered to fall under the category of ‘Union amendment’ provided for in Article 14(1) of Regulation (EU) 2019/33, entailing further restrictions on the marketing of the product.

REASON:

In accordance with Article 4 of Commission Delegated Regulation (EU) 2019/33, the reason for including this requirement is to safeguard the quality and reputation of ‘La Mancha’ PDO wines, guarantee their origin and ensure their particular characteristics and qualities, which are linked to the area of origin.

Production of the wines with the designation of origin does not end with the process of transforming must into wine through alcoholic fermentation and other supplementary processes, but rather with packaging. This must be considered the final stage in the production of these wines, since it involves other oenological practices that could affect the special characteristics, namely: filtering, stabilisation and various types of corrective measures.

This obligation avoids the possible risks of transporting the wines outside the area where they are produced, including: oxidation and heat stress due to high or low temperatures and deterioration of the product, which would adversely affect its physico-chemical (acidity, polyphenols and colouring agents) and organoleptic (colour, aroma, taste) characteristics and its stability. It also reduces the risk of microbiological contamination (by bacteria, viruses, fungi, moulds or yeasts).

Similarly, packaging within the geographical production area defined in section 4 of the product specification allows better control of the packaging operations.

SINGLE DOCUMENT

1.   Name of product

La Mancha

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

| 5. | Quality sparkling wine |
| --- | --- |

5.

Quality sparkling wine

| 8. | Semi-sparkling wine |
| --- | --- |

8.

Semi-sparkling wine

4.   Description of the wine(s)

1.   White and rosé wine, young and traditional wines, and ‘oaked’ whites

CONCISE TEXTUAL DESCRIPTION

Low alcoholic strength. The white wines range in shade from greenish to yellow, stopping short of golden. They are bold and fruity with primary aromas, slightly acidic and balanced.

If they have spent time in barrels, their colour is yellow to golden or straw-coloured, with toasted hints against a background of vanilla and long oaky, fruity notes.

The rosé wines vary in colour from rose to salmon orange, with bold and primary aromas. They are slightly acidic, balanced and have a fruity taste.

Barrel-fermented wines have aromas and an after-taste reminiscent of the barrel.

| * | Maximum volatile acidity of the young wines: 8,33 milliequivalents per litre |
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*

| * | Maximum sulphites: 190 mg/l where sugar ≥ 5 g/l (‘oaked’ wines excepted) |
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*

| 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) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 140 |

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)

10

Maximum total sulphur dioxide (in milligrams per litre)

140

2.   Young and traditional red wines and ‘oaked’ reds

CONCISE TEXTUAL DESCRIPTION

Purplish-red to garnet in colour, the wines are bold, fruity, with primary aromas. On tasting, they are tannic, with balanced alcohol/acidity, long and fruity. The wines that have spent time in barrels range from garnet to ruby. They are bold, fruity, with primary and vanilla aromas. In the mouth they are long and balanced, with touches of vanilla. With further ageing, the wines can have terracotta or terracotta-orange tints. They are long and honeyed. In the mouth, they are smooth, harmonious, round and structured. In barrel-fermented wines, aromas and after-taste are provided by the barrel.

| * | Maximum volatile acidity of the young wines: 8,33 milliequivalents per litre |
| --- | --- |

*

| * | Maximum sulphites: 180 mg/l where sugar ≥ 5 g/l (‘oaked’ wines excepted) |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 130 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

130

3.   Traditional naturally sweet wine

CONCISE TEXTUAL DESCRIPTION

Consistent with the dry [sic] in the whites and ranging from garnet to tawny in the reds. Intensely aromatic, reminiscent of fruit and/or jams, balanced and full-bodied.

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

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 13 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

13

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

250

4.   White and red wine bearing the indications ‘crianza’, ‘reserva’ and ‘gran reserva’

CONCISE TEXTUAL DESCRIPTION

The white wines range from straw-coloured to golden with different levels of intensity depending on age. Woody and toasted aromas. Balanced. The red wines range from garnet red to terracotta depending on age. With age, the aromas shift from fruity to woody and/or toasted. In the mouth they are balanced and full-bodied.

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

*

| ** | The minimum actual alcoholic strength by volume is set in the specification depending on whether it is a white or red wine. |
| --- | --- |

**

| *** | Lower limits of volatile acidity depending on level and length of ageing. |
| --- | --- |

***

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Quality sparkling wine

CONCISE TEXTUAL DESCRIPTION

The sparkling white wines vary in shade from pale to golden and bright, while the rosés are pale pink. The bubbles are small and persistent. The aromas are clean and bold. On tasting, they are broad and balanced.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 11,66 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

11,66

Maximum total sulphur dioxide (in milligrams per litre)

6.   Semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

The semi-sparkling wines can be white wines with different yellow tints, rosés in different shades of pink and red wines with a purplish-red colour. In terms of smell, the white wines present primary aromas, while the rosés and reds present intense aromas reminiscent of red fruits. They are broad and balanced wines, with prominent carbon dioxide.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

The white, rosé and red wines covered [by this PDO] must be made exclusively from the permitted varieties. Blending white wine and red wine varieties is not permitted.

The maximum conversion rate is 74 litres of wine for every 100 kilograms of grapes harvested.

The white and rosé wines are made by crushing the bunches and draining using the static or dynamic system. The grapes may be macerated beforehand for the extraction of aromas and colour, the must being fermented at a maximum temperature of 22 °C.

For the red wines, the grapes are fermented with the skins for at least 3 days at a maximum temperature of 28 °C.

5.2.   Maximum yields

| 1. | Gobelet-trained vineyards
  10 000 kilograms of grapes per hectare |
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1.

Gobelet-trained vineyards

10 000 kilograms of grapes per hectare

| 2. | Gobelet-trained vineyards
  74 hectolitres per hectare |
| --- | --- |

2.

Gobelet-trained vineyards

74 hectolitres per hectare

| 3. | Trellised vineyards
  13 000 kilograms of grapes per hectare |
| --- | --- |

3.

Trellised vineyards

13 000 kilograms of grapes per hectare

| 4. | Trellised vineyards
  96,2 hectolitres per hectare |
| --- | --- |

4.

Trellised vineyards

96,2 hectolitres per hectare

6.   Demarcated geographical area

La Mancha is a natural and historic region located in the Autonomous Community of Castile-La Mancha, in the centre of Spain. It covers the northern part of the province of Albacete, the southern and south-western part of Ciudad Real, the eastern part of Toledo and the south-western part of the province of Cuenca.

7.   Wine grapes variety(ies)

AIRÉN

BOBAL

CABERNET SAUVIGNON

GARNACHA TINTA

MACABEO - VIURA

SYRAH

TEMPRANILLO - CENCIBEL

VERDEJO

8.   Description of the link(s)

8.1.   Wine

The soil composition of the Manchegan plain is a product of the Miocene sedimentation of limestone, marl and sand, resulting in earth of a brown or reddish-brown colour. The abundance of limestone soils in La Mancha makes the area ideal for producing full-bodied red wines, suitable for ageing, while the sandy limestone confers a pleasing strength on the wine.

The lack of rainfall (300 to 350 mm annually) and the high exposure to sunlight (3 000 hours of sun) produce intensely coloured wines in which aromatic intensity is given a clear boost.

The average vineyard yield is low, which also helps to give the wines an excellent balance.

8.2.   Semi-sparkling wine

The extreme continental climate, the composition of the reddish brown soil and the high temperatures create the fruity aromas and tints in the semi-sparkling wines. The wines described in the section on wine are used to produce these wines. Therefore the content of that section also applies to these wines.

8.3.   Quality sparkling wine

The geographical environment enables cultivation of the varieties laid down in the specification, which give the wines breadth and balance. Similarly, the lack of rainfall and hours of sunlight produce a natural alcoholic strength enabling the production of wines with the established levels of alcoholic strength. For the production of the sparkling wines, the wines mentioned in the section on wine are used as base wine. Therefore the content of that section also applies to the sparkling wines.

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

Legal framework

In national legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

In order for a specific, single grape variety to be mentioned, at least 85 % of the grapes used must be of that variety, which must be shown in the winery records.

The quality sparkling wines of ‘La Mancha’ PDO can use the terms ‘Premium’ and ‘Reserva’ on their labels.

Legal framework

In national legislation

Type of further condition

Packaging within the demarcated geographical area

Description of the condition

Packaging must take place within the demarcated production area. Production of the wines with the designation of origin does not end with the process of transforming must into wine through alcoholic fermentation and other supplementary processes, but rather with packaging. This must be considered the final stage in the production of these wines, since it involves other oenological practices that could affect the special characteristics, namely: filtering,stabilisation and various types of corrective measures. Bottling within the production area allows direct control of the packaging operation and avoids possible transport risks such as oxidation and heat stress, which would deteriorate the wines’ physico-chemical and organoleptic characteristics and affect their stability.

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/AM05_La_Mancha.pdf

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

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