# C_2023116EN.01003401.xml

| 31.3.2023 | EN | Official Journal of the European Union | C 116/34 |
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31.3.2023

EN

Official Journal of the European Union

C 116/34

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Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2023/C 116/14)

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.

SINGLE DOCUMENT

’ Terras da Beira '

PGI-PT-02355

Date of application: 22.3.2017

1.   Name to be registered

Terras da Beira

2.   Geographical indication type

PGI - Protected Geographical Indication

3.   Categories of grapevine products

| 1. | Wine |
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1.

| 4. | Sparkling wine |
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4.

| 8. | Semi-sparkling wine |
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8.

4.   Description of the wine(s)

1.   Wine (white, rosé and red)

The white wines are clear, bright and pale yellow to straw yellow in appearance. Their primary aromas are of white, tropical and citrus fruit; when aged in barrels they have ripe fruit aromas. They have a fruity, acidic and fresh taste, with mineral notes.

The rosé wines are clear and bright in appearance, with shades ranging from red and cherry red to light pink. They have fruity to red fruit aromas. They have a fruity, acidic and fresh taste, with mineral notes.

The red wines are clear and bright, with tones ranging from bright to brick red. They have red fruit aromas. They have a fruity, acidic and fresh taste, with mineral notes.

The remaining analytical characteristics comply with the limits laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9,0 |
| 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)

9,0

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

2.   Sparkling wine (white, rosé and red)

The sparkling white wine is greenish white to straw yellow in appearance, and is clear with fine and long-lasting bubbles. It has primary aromas of white and tropical fruit and a fruity, acidic and fresh taste, with notes of ageing where applicable.

The sparkling rosé wine is cherry-red to light pink in appearance, and is clear with fine and long-lasting bubbles. It has primary aromas of red fruits and a fruity, acidic and fresh taste, with notes of ageing where applicable.

The sparkling red wine is bright red to ruby red in appearance, and is clear with fine and long-lasting bubbles. It has primary aromas of red fruit. It has a fruity, acidic and fresh taste, with notes of ageing where applicable.

All analytical characteristics comply with the limits laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| 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)

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

3.   Semi-sparkling wine (white, red and rosé)

The semi-sparkling white wine is greenish white to straw yellow in appearance, and is clear with short-lasting bubbles. It has primary aromas of white and tropical fruit and a fruity, acidic and fresh taste.

The semi-sparkling rosé wine is cherry-red to light pink in appearance, and is clear with short-lasting bubbles. It has primary aromas of red fruit and a fruity, acidic and fresh taste.

The semi-sparkling red wine is bright red to lighter red in appearance, and is clear with short-lasting bubbles. It has primary aromas of red fruit and a fruity, acidic and fresh taste.

All analytical characteristics comply with the limits laid down in EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| 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)

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

1.   Wine – natural alcoholic strength by volume – minimum level

Restriction relating to winemaking

Wine

The must of wines that may use the ‘Terras da Beira’ GI must have a minimum natural alcoholic strength by volume of 9 %.

2.   Winemaking technique – rosé wines

Specific oenological practice

Wine, sparking wine and semi-sparkling wine

Rosé wine must be produced using the ‘off skins’ process or with a light fermentation ‘on skins’.

3.   Soils and growing methods

Growing methods

Wine, sparking wine and semi-sparkling wine

The growing practices used in vineyards intended for the production of wines entitled to use the ‘Terras da Beira’ GI must be the traditional practices of the region or recommended by the certifying authority.

Vines intended for the production of wines with the ‘Terras de Beira’ GI must be planted in soils of the following types:

| — | humic litholic schist and granite soils |
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—

humic litholic schist and granite soils

| — | litholic granite soils |
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—

litholic granite soils

| — | brown and red Mediterranean schist soils. |
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—

brown and red Mediterranean schist soils.

b.   Maximum yields

1.   Wine (white and rosé), sparking wine and semi-sparkling wine

90 hectolitres per hectare

2.   Wine (red)

85 hectolitres per hectare

6.   Demarcated geographical area

The geographical area for the production of the ‘Terras da Beira’ GI covers:

| — | all parishes in all municipalities in the district of Castelo Branco; |
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—

all parishes in all municipalities in the district of Castelo Branco;

| — | in the district of Guarda, the municipalities of Almeida, Celorico da Beira, Figueira de Castelo Rodrigo (excluding the parish of Escalhão), Guarda, Manteigas, Meda (excluding the parishes of Fonte Longa, Longroiva, Meda and Poço do Canto), Pinhel, Sabugal and Trancoso. |
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in the district of Guarda, the municipalities of Almeida, Celorico da Beira, Figueira de Castelo Rodrigo (excluding the parish of Escalhão), Guarda, Manteigas, Meda (excluding the parishes of Fonte Longa, Longroiva, Meda and Poço do Canto), Pinhel, Sabugal and Trancoso.

7.   Main wine grapes variety(ies)

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

| | Alicante-Bouschet |
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Alicante-Bouschet

| | Alicante-Branco |
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Alicante-Branco

| | Alvar |
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Alvar

| | Alvarelhão - Brancelho |
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Alvarelhão - Brancelho

| | Alvarinho |
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Alvarinho

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

| | Arinto - Pedernã |
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Arinto - Pedernã

| | Arinto-do-Interior |
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Arinto-do-Interior

| | Azal |
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Azal

| | Baga |
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Baga

| | Barcelo |
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Barcelo

| | Bastardo - Graciosa |
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Bastardo - Graciosa

| | Batoca - Alvaraça |
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Batoca - Alvaraça

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

| | Cabernet Franc |
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Cabernet Franc

| | Cabernet-Sauvignon |
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Cabernet-Sauvignon

| | Caladoc |
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Caladoc

| | Camarate |
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Camarate

| | Campanario |
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Campanario

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

| | Cercial - Cercial-da-Bairrada |
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Cercial - Cercial-da-Bairrada

| | Chardonnay |
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Chardonnay

| | Chasselas |
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Chasselas

| | Códega-do-Larinho |
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Códega-do-Larinho

| | Durif - Petite-Syrah |
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Durif - Petite-Syrah

| | Encruzado |
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Encruzado

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

| | Folgasão - Terrantez |
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Folgasão - Terrantez

| | Folha de Figueira - Dona-Branca |
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Folha de Figueira - Dona-Branca

| | Fonte Cal |
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Fonte Cal

| | Gewürztraminer |
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Gewürztraminer

| | Gouveio |
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Gouveio

| | Grand-Noir |
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Grand-Noir

| | Jaen - Mencía |
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Jaen - Mencía

| | Loureiro |
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Loureiro

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

| | Malvasia Fina Roxa |
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Malvasia Fina Roxa

| | Malvasia Preta |
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Malvasia Preta

| | Malvasia Rei |
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Malvasia Rei

| | Marufo - Mourisco-Roxo |
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Marufo - Mourisco-Roxo

| | Merlot |
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Merlot

| | Monvedro |
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Monvedro

| | Moreto |
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Moreto

| | Moscatel-Galego-Branco - Muscat-à-Petits-Grains |
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Moscatel-Galego-Branco - Muscat-à-Petits-Grains

| | Mourisco |
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Mourisco

| | Nebbiolo |
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Nebbiolo

| | Petit-Bouschet |
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Petit-Bouschet

| | Petit-Verdot |
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Petit-Verdot

| | Pilongo |
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Pilongo

| | Pinot-Blanc |
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Pinot-Blanc

| | Pinot-Noir |
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Pinot-Noir

| | Português-Azul - Blauer-Portugieser |
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Português-Azul - Blauer-Portugieser

| | Rabigato |
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Rabigato

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

| | Riesling |
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Riesling

| | Rufete - Tinta-Pinheira |
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Rufete - Tinta-Pinheira

| | Sangiovese |
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Sangiovese

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

| | Semillon |
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Semillon

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

| | Sercialinho |
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Sercialinho

| | Syrah - Shiraz |
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Syrah - Shiraz

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

| | Tamarez - Molinha |
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Tamarez - Molinha

| | Terrantez |
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Terrantez

| | Tinta -Barroca |
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Tinta -Barroca

| | Tinta -Carvalha |
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Tinta -Carvalha

| | Tinta-Francisca |
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Tinta-Francisca

| | Tinta-Negra - Mole, Saborinho |
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Tinta-Negra - Mole, Saborinho

| | Tinto-Cão |
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Tinto-Cão

| | Touriga-Franca |
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Touriga-Franca

| | Touriga-Fêmea |
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Touriga-Fêmea

| | Touriga-Nacional |
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Touriga-Nacional

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

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

| | Uva-Cão |
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Uva-Cão

| | Verdejo |
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Verdejo

| | Verdelho |
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Verdelho

| | Verdial-Branco |
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Verdial-Branco

| | Vinhão - Sousão |
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Vinhão - Sousão

| | Viognier |
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Viognier

| | Viosinho |
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Viosinho

| | Vital |
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Vital

| | Água -Santa |
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Água -Santa

8.   Description of the link(s)

Wine, sparking wine and semi-sparkling wine

Natural factors

Located in the centre/north of inland Portugal, the ‘Terras da Beira’ GI is the highest winegrowing region in Portugal, with vines planted between 300 and 750 metres above sea level. The region’s landscape is dominated by the Estrela, Gardunha, Açor, Marofa and Malcata mountains.

The far north of the ‘Terras da Beira’ GI is occupied by the Côa and Águeda river basins, and the far south by the Zêzere and Alto Tejo (upper Tagus) river basins.

Most soils are granitic in origin, the remainder being mainly schist, with some seams of quartz between the two.

The climate of the region is very harsh, falling to below zero in winter and with very hot and dry summers. Average annual precipitation is between 400 and 700 mm/m2, but concentrated in the winter and spring months. This usually gives rise to excess water in the soil during this period. In summer, on the other hand, it hardly rains. The months of July and August are the driest of the year, with an average rainfall of less than 10 mm/m2.

Human factors

This vast region of Portugal, once an integral part of Roman Lusitania (25 BC), has been closely associated with vineyards and wine production ever since. The presence of presses carved in the granite is clear proof that wine has held major significance and importance for this region ever since Roman times. However, at the turn of the 12th century, it was at the hands of the monks of the Santa Maria de Aguiar Monastery in Figueira de Castelo Rodrigo that winegrowing underwent some very significant developments.

The characteristics of the wines are attributable to the range of varieties used in the region and to these being well adapted to the local climate and soils, which is reflected in the expertise accumulated over the years as well as from more recent experiences.

Specific characteristics of the products associated with the geographical area

The white wines are fresh and aromatic, with noticeable acidity and minerality.

The rosé wines are fruity, with mineral, acidic and fresh notes.

The red wines are full-bodied, fresh, acidic, and aromatic, with mineral notes and red fruit aromas.

The sparkling wines are fruity, acidic and fresh, with a fine and long-lasting bubble.

The semi-sparkling wines are fruity, fresh and acidic.

Causal link

The link between soil and climatic factors on the one hand and the region's grape varieties on the other gives rise to wines with distinctive characteristics, marked by minerality, acidity and freshness.

The granitic soils of the region give a distinctive minerality to the wines, semi-sparkling wines and sparkling wines produced here.

The mountainous landscape of the region calls for the practice of mountain winegrowing, with vines planted at considerable altitudes. This slows the ripening process, which is important for the development of the phenolic compounds and aromatic precursors found in the grapes. As a result, the wines, the semi-sparkling wines and the sparkling wines are more aromatic.

In turn, the wide variation in daily temperatures in summer, with hot, dry days and cool nights, influences the slow and smooth ripening of the grapes. This results in a lower natural sugar content and ensures a good level of acidity, giving a characteristic freshness to the region’s wines, semi-sparkling wines and sparkling wines.

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 region’s wines, semi-sparkling wines and sparkling wines their salient characteristics.

9.   Essential further conditions

Production outside the geographical area – derogation

Legal framework:

National legislation

Type of further condition:

Derogation concerning production in the demarcated geographical area

Description of the condition:

It is permissible to produce wines with the ‘Terras da Beira’ GI from grapes produced within that geographical area but processed outside it, if the area where the wines are produced is adjacent to the ‘Terras da Beira’ region.

All GI Terras da Beira wines

Legal framework:

National legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Additional provisions relating to labelling

| — | Prior approval of labelling. The labels to be used on ‘Terras da Beira’ GI products must first be submitted for approval by the certifying authority. |
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Prior approval of labelling. The labels to be used on ‘Terras da Beira’ GI products must first be submitted for approval by the certifying authority.

| — | The trade mark must be registered with the INPI [National Institute for Industrial Property], but is not exclusive to the GI. |
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—

The trade mark must be registered with the INPI [National Institute for Industrial Property], but is not exclusive to the GI.

Link to the product specification

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

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

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