# C_2023040EN.01000801.xml

| 2.2.2023 | EN | Official Journal of the European Union | C 40/8 |
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2.2.2023

EN

Official Journal of the European Union

C 40/8

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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 40/06)

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

‘Extremadura’

PGI-ES-A1300-AM02

Date of application: 14.7.2015

1.   Rules applicable to the amendment

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

2.   Description and reasons for amendment

1.   
  Introduction of new categories of grapevine product: semi-sparkling wine and aerated semi-sparkling wine

Point 2(a) and (b) of the product specification and points 1.3 and 1.4 of the single document are amended to include new wine categories: semi-sparkling and aerated semi-sparkling wine.

The changes to Commission Regulation (EC) No 753/2002 of 29 April 2002 laying down rules as regards the description, designation, presentation and protection of certain wine sector products regulated in the common market organisation for wine (Council Regulation (EC) No 1493/1999 of 17 May 1999) (2) broadened the use of the traditional indication ‘Vino de la Tierra’ to other categories of wine, in our case ‘Vino de la Tierra de Extremadura’, to include semi-sparkling and aerated semi-sparkling wines.

The distinctive quality designation ‘Extremadura’ needs to be used in marketing these products so that producers can enter new market segments.

2.   
  Introduction of a new category of grapevine product: quality sparkling wine

Point 2(a) and (b) of the product specification and points 1.3, 1.4 and 1.8 of the single document are amended to include a new wine category: quality sparkling wine.

Quality sparkling wines of renown have traditionally been produced in this region for over three decades. This affects a very small area covered by the Cava PDO.

Therefore, producers in Extremadura need a distinctive quality label backed by the EU in order to raise the profile of this category of wines which are already well-known throughout the Extremadura region.

3.   
  The information on the competent authority has been updated

This is due to the changes in the organic structures of the Government of the Autonomous Community of Extremadura.

This affects point 9 a) of the product specification. It does not affect the single document.

4.   
  A winemaking practice has been added

This amendment concerns point 3 (Specific oenological practices) of the product specification and point 1.5.1 of the single document.

The grape-must extraction yield is limited to 75 litres of wine per 100 kg of grapes.

This practice has a direct influence on the quality of the various wine categories covered by this PGI.

5.   
  The maximum yield of goblet-trained vines is brought into line with the maximum for trellised vines

This amendment concerns point 5 (Maximum Yield) of the product specification and point 1.5.2 of the single document.

The sector has requested this amendment because of the improvements in growing techniques, which allow for higher yields in goblet-trained vines.

6.   
  Update to varieties

This amendment concerns point 6 (Grape varieties) of the product specification and point 1.7 of the single document.

The sector has asked for all of the varieties authorised in the rules on wine production potential to be included, so as to bring this section of the specification into line with the actual production potential for the ‘Extremadura’ region.

SINGLE DOCUMENT

1.   Name of product

Extremadura

2.   Geographical indication type

PGI – Protected Geographical Indication

3.   Categories of grapevine products

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

1.

Wine

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

5.

Quality sparkling wine

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

8.

Semi-sparkling wine

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

9.

Aerated semi-sparkling wine

4.   Description of the wine(s)

1.   
  White wines and rosé wines

WHITE WINES

Appearance: Clean and bright, yellow in colour with hues ranging from green to waxy to pale straw yellow.

Aroma: Straightforwardly fruity and/or floral and/or plant aromas reminiscent of the grape variety/ies from which the wine is made.

Taste: Balanced on the palate, with fresh fruity and/or floral and/or plant aromas.

WHITE WINES AGED IN WOOD

Appearance: Clean and bright, pale yellow to golden in colour.

Aroma: Toasted and vanilla hints from the oak.

Taste: Hints of aromas from the oak, acidity combined with the toasted notes from the wood.

ROSÉ WINES

Appearance: Clean and bright, pink in colour with purplish to orange hues.

Aroma: Straightforward aromas with red fruit and floral notes.

Taste: Balanced on the palate with fresh aromas and hints of red fruit.

| — | For any limits not covered, current EU legislation will apply. |
| --- | --- |

—

For any limits not covered, current EU legislation will apply.

| — | For sweet and semi-sweet white and rosé wines with an alcohol content of more than 13 % volume and which have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l). |
| --- | --- |

—

For sweet and semi-sweet white and rosé wines with an alcohol content of more than 13 % volume and which have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l).

| — | Maximum sulphur dioxide 240 mg/l if residual sugar >5 g/l.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | 15 |
| 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) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 180 |

—

Maximum sulphur dioxide 240 mg/l if residual sugar >5 g/l.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

15

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)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

180

2.   
  Red wines and red wines aged in wood

RED WINES

Appearance: Clean and bright, with purplish hues.

Aroma: Straightforwardly fruity and/or floral aromas reminiscent of the grape variety/ies from which the wine is made.

Taste: Balanced on the palate, with fresh fruity and/or floral aromas.

RED WINES AGED IN WOOD

Appearance: Clean and bright, with purplish to terracotta hues.

Aroma: Straightforward aromas with hints of fruit with toasted wood notes, which are reminiscent of the grape variety/ies from which the wine is made.

Taste: Fresh aromas with hints of fruit, wood and toasted notes.

| — | For any limits not covered, current EU legislation will apply. |
| --- | --- |

—

For any limits not covered, current EU legislation will apply.

| — | For wines with an alcohol content over 13 % volume that have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l). |
| --- | --- |

—

For wines with an alcohol content over 13 % volume that have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l).

| — | For wines that have undergone an ageing period of more than two years, the maximum limit for volatile acidity will be 1,2 g/l (20 meq/l). |
| --- | --- |

—

For wines that have undergone an ageing period of more than two years, the maximum limit for volatile acidity will be 1,2 g/l (20 meq/l).

| — | Maximum sulphur dioxide 190 mg/l if residual sugar >5 g/l.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | 16 |
| 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) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

—

Maximum sulphur dioxide 190 mg/l if residual sugar >5 g/l.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

16

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)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

150

3.   
  White and rosé semi-sparkling wine and aerated semi-sparkling wine

WHITES

Appearance: Clean and bright, yellow in colour with hues ranging from yellow to golden. When the bottle is opened, bubbles form without producing any obvious foam.

Aroma: Straightforwardly fruity and/or floral and/or plant aromas reminiscent of the grape variety/ies from which the wine is made.

Taste: Straightforwardly fruity and/or floral and/or plant aromas with balanced acidity and characteristics significantly enhanced by carbon dioxide from fermentation or which has been added.

Maximum CO2 overpressure at 20 oC between 1 and 2,5 bar.

ROSÉ WINES

Appearance: Clean and bright, pink in colour with purplish to orange hues. When the bottle of semi-sparkling wine is opened, bubbles form without producing any obvious foam.

Aroma: Straightforward aromas with red fruit and/or floral notes.

Taste: Balanced on the palate, fresh aromas of red fruit enhanced by the CO2 content.

Maximum CO2 overpressure at 20 oC between 1 and 2,5 bar.

| — | For any limits not covered, current EU legislation will apply. |
| --- | --- |

—

For any limits not covered, current EU legislation will apply.

| — | For sweet and semi-sweet white and rosé wines with an alcohol content of more than 13 % volume and which have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l). |
| --- | --- |

—

For sweet and semi-sweet white and rosé wines with an alcohol content of more than 13 % volume and which have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l).

| — | Maximum sulphur dioxide 235 mg/l if residual sugar >5 g/l.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| 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) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

—

Maximum sulphur dioxide 235 mg/l if residual sugar >5 g/l.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

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)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

200

4.   
  Red semi-sparkling wines

Appearance: Clean and bright, with purplish hues. When the bottle of semi-sparkling wine is opened, bubbles form without producing any obvious foam.

Aroma: Straightforwardly fruity and/or floral aromas reminiscent of the grape variety/ies from which the wine is made.

Taste: Balanced on the palate with fresh fruity and/or floral aromas and characteristics significantly enhanced by CO2 from carbon dioxide or which has been added.

| — | For any limits not covered, current EU legislation will apply. |
| --- | --- |

—

For any limits not covered, current EU legislation will apply.

| — | For wines with an alcohol content over 13 % volume that have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l). |
| --- | --- |

—

For wines with an alcohol content over 13 % volume that have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l).

| — | Maximum sulphur dioxide 200 mg/l if residual sugar >5 g/l.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| 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) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

—

Maximum sulphur dioxide 200 mg/l if residual sugar >5 g/l.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

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)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   
  Quality sparkling wines (white and rosé)

WHITE

Appearance: Clean and bright, yellow in colour with hues ranging from green to waxy to straw yellow.

Nose: Straightforwardly fruity and/or floral and/or plant aromas reminiscent of the grape variety/ies from which the wine is made.

Taste: Balanced on the palate, with fresh fruity and/or floral and/or plant aromas.

ROSÉ WINES

Appearance: Clean and bright, pink in colour with purplish to orange hues.

Nose: Straightforward aromas with red fruit and floral notes.

Taste: Balanced on the palate, fresh red fruit aromas.

In both types, given the very successful inclusion of carbon dioxide, these are wines that display a range of very subtle and highly complex aromas due to the aromatics in the cuvée and the yeast autolysis.

| — | Overpressure at 20 oC > 3,5 bar. |
| --- | --- |

—

Overpressure at 20 oC > 3,5 bar.

| — | For any limits not covered, standing EU legislation will apply. |
| --- | --- |

—

For any limits not covered, standing EU legislation will apply.

| — | For wines with an alcohol content over 13 % volume that have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l). |
| --- | --- |

—

For wines with an alcohol content over 13 % volume that have undergone some form of ageing process, the maximum limit will be 1 g/l (16,7 meq/l).

| — | For wines that have undergone an ageing period of more than two years, the maximum limit for volatile acidity will be 1,2 g/l (20 meq/l). |
| --- | --- |

—

For wines that have undergone an ageing period of more than two years, the maximum limit for volatile acidity will be 1,2 g/l (20 meq/l).

| — | Maximum sulphur dioxide 235 mg/l if residual sugar >5 g/l.






  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) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

—

Maximum sulphur dioxide 235 mg/l if residual sugar >5 g/l.

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)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

185

5.   Wine making practices

a.   
  Essential oenological practices

Specific oenological practice

Appropriate pressure is applied to extract the must or wine so that no more than 75 litres of wine are obtained from every 100 kg of grapes harvested. In the case of aerated semi-sparkling wines, carbon dioxide may be added to that produced naturally by fermentation.

b.   
  Maximum yields

Irrespective of training system used (goblet or trellis)

16 000 kilograms of grapes per hectare

120 hectolitres per hectare

6.   Demarcated geographical area

The production and preparation area of the wines covered by the PGI consists of land located in all of the municipalities of the provinces of Badajoz and Cáceres.

7.   Main wine grapes variety(ies)

Alarije – Subirant Parent

Beba – Eva

Bobal

Borba

Cabernet sauvignon

Cayetana Blanca

Chardonnay

Doña Blanca – Cigüente

Garnacha Tinta

Garnacha Tintorera

Gewürztraminer

Graciano

Jaén Tinto

Macabeo – Viura

Malvar

Mazuela

Merlot

Monastrell

Montúa – Chelva

Morisca

Moscatel de Alejandría

Moscatel de Grano Menudo

Pardina – Jaén Blanco

Parellada

Pedro Ximénez

Perruno

Petit Verdot

Pinot Noir

Riesling

Sauvignon blanc

Syrah

Tempranillo – Cencibel

Tinto de la Pámpana Blanca

Torrontés

Verdejo

Viognier

Xarello

8.   Description of the link(s)

1.   The link is founded on its reputation which has been endorsed by many awards over the years at national and international level.

NATURAL AND HUMAN FACTORS

Natural factors

Extremadura has a prevailing Mediterranean climate tempered by the advection of masses of sea air from the Atlantic. There are over 2 600-3 000 hours of sunshine per year, some of the highest records in the country according to the Spanish meteorological office (AEMET).

Rainfall is scarce, with 3 to 4 months of drought being recorded throughout the region. The average temperature is 16-17 oC.

Winters are mild thanks to the oceanic influence of the Portuguese Atlantic coast which is not hindered by any intermediate natural barriers. The Azores anticyclone keeps the rain away in summer, leading to very hot summers with maximum daily temperatures above 40 oC.

Human factors

Vinegrowing and winemaking are essential to the Extremadura region, as confirmed in numerous testimonies over the course of its history:

Charles I of Spain and V of Germany classified the wine from Extremadura as the best in the world.

Miguel de Cervantes mentioned it in his ‘Novelas Ejemplares’ (Exemplary Novels).

It was the first wine to be made known in the New World when Hernán Cortés and a group of conquistadors from Extremadura took wine from Extremadura as a gift in exchange for gold. He also decided to graft vines from Extremadura onto American rootstocks.

Historical documents from the Order of Saint Jerome that were found at the Monastery of Guadalupe (1 520) include extensive catalogue descriptions of the wines made there. They spread this know-how throughout Extremadura and passed on knowledge of wine to the people of the region.

When Spain joined the EEC in 1986 it adapted to EEC legislation and laid down the rules for ‘Vino de la Tierra’. Wines made in Extremadura and bearing this wording started to appear on the market.

In 1999 the Government of the Autonomous Community of Extremadura approved the Order regulating the wording ‘Vino de la Tierra de Extremadura’ for wines that were made entirely from grapes produced in this geographical area. The goal of this initiative was to allow producers from all over the Autonomous Community to benefit from quality certification for their wines and to make it easier for consumers to identify them.

With the backing of the public institutions, the sector has made major investments in new technologies since then, improving the way that vines are grown and selected and enhancing the oenological techniques employed at the wineries. The result is that although the wines have retained their specific characteristics, they are now of higher quality and deserving of more recognition.

QUALITY AND REPUTATION

The climate and natural conditions in this production zone make up an ecosystem that make these wines very generous on the palate, structured and powerful in taste, with intense aromas and the right balance of acidity. They are fresh and they meet the quality standards of the most demanding markets.

‘Vinos de la Tierra de Extremadura’ are now recognised all over the world. They are sold on every continent and have a strong foothold in countries like Brazil and the U.S. in the Americas or China and Japan in Asia. They also enjoy an excellent reputation in European countries, such as Belgium, Germany and Switzerland.

This is proven by the numerous prizes and distinctions they have won both in Spain and abroad. The following prizes (among many others) should be highlighted in particular as proof of this reputation:

Gold medals in international competitions held in Spain, Europe and third countries:

| — | Concours Mondial de Bruxelles. (Belgium), in 2008. |
| --- | --- |

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Concours Mondial de Bruxelles. (Belgium), in 2008.

| — | Bacchus Gold 2014. |
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Bacchus Gold 2014.

| — | Challenge International du Vin Bordeaux (France) in 2003. |
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Challenge International du Vin Bordeaux (France) in 2003.

| — | GOLD Challenge International du Vin Bordeaux (France) in 2003, 2019 for white wines, 2021 for quality sparkling wines and reds. |
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GOLD Challenge International du Vin Bordeaux (France) in 2003, 2019 for white wines, 2021 for quality sparkling wines and reds.

| — | Wine Masters Challenge (Portugal) in 2003, 2005. |
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Wine Masters Challenge (Portugal) in 2003, 2005.

| — | Sélections Mondiales des Vins (Montreal) in 2004. |
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Sélections Mondiales des Vins (Montreal) in 2004.

| — | Tempranillos del Mundo (Cologne, Germany) in 2006. |
| --- | --- |

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Tempranillos del Mundo (Cologne, Germany) in 2006.

| — | Challenge to the best Spanish wines for USA, Miami, in 2012. |
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Challenge to the best Spanish wines for USA, Miami, in 2012.

| — | International wine and spirits competition (CINVE), Spain 2014. |
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International wine and spirits competition (CINVE), Spain 2014.

| — | GOLD at International wine and spirits competition (CINVE), Spain 2014, SILVER 2020. |
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GOLD at International wine and spirits competition (CINVE), Spain 2014, SILVER 2020.

| — | GOLD at MUNDUS VINI, Germany 2020 and 2021, SILVER for whites and reds 2017. |
| --- | --- |

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GOLD at MUNDUS VINI, Germany 2020 and 2021, SILVER for whites and reds 2017.

| — | SILVER for semi-sparkling and sparkling wines VinEspaña competition 2021. |
| --- | --- |

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SILVER for semi-sparkling and sparkling wines VinEspaña competition 2021.

| — | Several GOLDS for organic wines and for white and red wines. VinEspaña2021. |
| --- | --- |

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Several GOLDS for organic wines and for white and red wines. VinEspaña2021.

| — | 90,91 points and GOLD Gilbert & Gaillard. |
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90,91 points and GOLD Gilbert & Gaillard.

2.   WINE

With its scant rainfall and hot temperatures from the onset of ripening through to the harvest, our climate means that our wines are intensely aromatic compared to those of other winemaking areas, on account of the water stress that affects the plant in spring and in summer. This means that the grapes are very healthy at the time of harvest and that they have a relatively high sugar content.

Red wine

In the red grapes, these conditions facilitate the production of tannins and anthocyanins, which boost the colours and tastes that are typical of the wines obtained.

White and rosé wines

The freshness of the young rosé wines with their particularly fruity character is due to the characteristics of the varieties and most of all to the fact that the grapes are harvested when they are perfectly ripe earlier than in other regions of Spain. That is why these wines are among the first to go on the market.

SEMI-SPARKLING WINES

As described in point 1.4 of the single document, the area has readily adapted to making semi-sparkling wine, resulting in fresh young wines with a lower alcohol content. The organoleptic characteristics of the excellent base wines from which they are made are further enhanced by the CO2 obtained by natural means when the fermentation process is interrupted and this is followed by the fermentation of the residual sugars.

AERATED SEMI-SPARKLING WINE

With characteristics which are similar to those of semi-sparkling wines, the gas in these wines comes from the carbon dioxide which is added to them. These wines have become very popular with significant hikes in sales as an alternative to other wine categories.

QUALITY SPARKLING WINE

As described in point 1.4 of this document, sparkling wines of recognised quality and with very interesting organoleptic characteristics have traditionally been produced in this region. This type of wine has been made according to artisanal techniques for over three decades and therefore is very closely linked with the climate and cultural characteristics of the geographical area covered by this PGI.

The distinctive Mediterranean climate of Extremadura, tempered by the advection of masses of sea air from the Atlantic Ocean, and its hot and very dry summers mean that the cuvées are much more aromatic and fresh than those made in other winemaking regions. This leads to sparkling wines with a broader range of aromas, full-bodied in the mouth with a long finish that sets them apart.

9.   Essential further conditions

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

These wines may be bottled in or outside the demarcated area.

According to point 8(b) ‘Additional applicable requirements’ of the product specification: ‘operators intending to bottle the product outside the production zone must notify the competent authority in advance.

Article 9.4 of the Order of the Regional Department for Economy and Trade of 19 August 2004 laying down rules on the documents which must accompany grapevine products in transport, the records that must be kept in the sector and the designations used: ‘The accompanying documents to be included with “vinos de la tierra” being transported to regions other than that where they are produced must be sent by any means to the control authority the same day that they are issued, at the latest’.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The traditional terms referred to in Article 120(1)(d) of Regulation (EC) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 which may be used on wines covered by the Protected Geographical Indication are ‘Vino de la Tierra’.

Link to the product specification

https://www.juntaex.es/documents/77055/621148/IGP+Extremadura+%28Vino+de+la+Tierra%29.+Pliego+condiciones.pdf/0fd65d6e-1c66-3a58-e0ef-1c6143efe748?t=1665733026927

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

(2)  OJ L 118, 4.5.2002, p. 1.

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