# C_2023101EN.01005101.xml

| 17.3.2023 | EN | Official Journal of the European Union | C 101/51 |
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17.3.2023

EN

Official Journal of the European Union

C 101/51

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Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2023/C 101/08)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Conca de Barberà’

PDO-ES-A1422-AM04

Date of communication: 20.12.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Reduction of the alcoholic strength and increase in volatile acidity

DESCRIPTION

The minimum actual and total alcoholic strength by volume of wines produced under the ‘Conca de Barberà’ PDO has been reduced.

The actual volatile acidity expressed as acetic acid has been increased.

This amendment concerns point 2.2, Physical and chemical characteristics, of the product specification and point 4 of the single document.

It is a standard amendment as it does not meet any of the criteria laid down in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

REASONS

Historically, the wines produced in Conca de Barberà were low in alcohol, meaning that they were made from grape varieties which produced moderate levels of alcohol.

In the Order of 27 July 1972, Conca de Barberà was already listed as an area for ‘vinos enverados’ [‘green’ low-alcohol wines].

The 1981 reference work Manual de Vinos españoles by José Peñín mentions the moderate alcoholic strength of Conca de Barberà wines (the lowest in Catalonia) among other qualities.

It is true that, historically, the climate conditions of Conca de Barberà meant that grapes did not fully ripen and the wines were of moderate alcoholic strength. Today, however, owing to climate change, harvests are more variable and usually result in wines with low alcoholic strength.

With regard to volatility, registered winegrowers of the Conca de Barberà PDO are increasingly respectful of the environment. Organic vineyards are becoming more common, resulting in a tendency to use fewer plant health products in the vineyard. Consequently, grapes have more micro-organisms. When alcoholic fermentation takes place, the volatile acidity of the wines is increased.

2.   Deletion of the exception applying to red wines made from the single variety Trepat

DESCRIPTION

The exception has been deleted that applied to the minimum alcoholic strength (actual and total) of wines made with the single variety Trepat.

This amendment concerns point 2.2, Physical and chemical characteristics, of the product specification and point 4 of the single document.

It is a standard amendment as it does not meet any of the criteria laid down in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

REASONS

For red wines made with the single variety Trepat, there was a lower minimum actual and total alcoholic strength by volume: 11 % instead of the usual limit of 11.5 %. The minimum actual and total alcoholic strength by volume of all the wines produced, including reds made from the single variety Trepat, has now been reduced. This means that the minimum actual alcoholic strength by volume is the same for all the red wines.

3.   Addition of two varieties

DESCRIPTION

The varieties Querol and Garro have been added.

Point 6 of the product specification has been amended, but the single document is not affected as they have been added as secondary varieties.

It is a standard amendment as it does not meet any of the criteria laid down in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

REASONS

At the request of a winery in the area, and in view of the studies by INCAVI (Catalan Institute of Vine and Wine), it was decided to include the red varieties Querol and Garro in the specification for the Conca de Barberà PDO. Garro is also known as Mandó.

The studies show that, owing to their potential for alcohol and colour, these varieties offer good wine-making possibilities, both as single variety wines and when blended. Querol is known for its intensity of taste and quality of colour, producing high quality wines. Along with plant aromas, Garro offers aromas of fresh fruit and jam. We therefore believe that wines made with these varieties will be quality wines.

SINGLE DOCUMENT

1.   Name(s)

Conca de Barberà

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

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

3.

Liqueur wine

| 5. | Quality sparkling wine |
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5.

Quality sparkling wine

| 8. | Semi-sparkling wine |
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8.

Semi-sparkling wine

4.   Description of the wine(s)

1.   White wine and rosé wine

CONCISE TEXTUAL DESCRIPTION

Produced exclusively by total or partial alcoholic fermentation of fresh grapes, which may or may not be crushed, or of grape must.

White: from greenish pale yellow to intensely golden. Clear and bright, with no cloudiness. Primary aromas are predominant. Light and fresh in the mouth, when young.

Rosé: from intense red with hints of violet and onion-skin hues, through to orange tones, depending on the level of ageing. Bold on the nose, with intense floral and/or fruity notes when young, and possible hints of vanilla when barrel-aged.

| * | Maximum sulphur dioxide: 200 milligrams per litre where the sugar content is less than 5 grams per litre; 250 milligrams per litre where the sugar content is 5 grams per litre or above. |
| --- | --- |

*

| * | The relevant Community legislation will apply for the limits of parameters not covered. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 3.5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 18 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

3.5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

18

Maximum total sulphur dioxide (in milligrams per litre)

2.   Red wine

CONCISE TEXTUAL DESCRIPTION

Produced exclusively by total or partial alcoholic fermentation of fresh grapes, which may or may not be crushed, or of grape must. The colour can vary from intense cherry with violet tinges to ruby with a hint of ochre. It has clean and intense aromas, the young wines being noticeably fruity, and with notes of vanilla, toast and spices increasing with barrel ageing.

| * | Maximum sulphur dioxide: 150 milligrams per litre where the sugar content is less than 5 grams per litre; 200 milligrams per litre where the sugar content is 5 grams per litre or above. |
| --- | --- |

*

| * | The relevant Community legislation will apply for the limits of parameters not covered. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

3.   Liqueur wine

CONCISE TEXTUAL DESCRIPTION

The wines encompass a broad range of hues, developing from the most opaque and intense to the other end of the spectrum for red and white wine, even shading to amber, according to the degree of ageing. The wines have a gentle warmth, with fruitier aromas when not barrel-aged. Wines that have been aged have notes of aldehydes and dried fruit. In the mouth, they are warm, richly textured and persistent.

| * | Maximum sulphur dioxide: 150 milligrams per litre where the sugar content is less than 5 grams per litre; 200 milligrams per litre where the sugar content is 5 grams per litre or above. |
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*

| * | The relevant Community legislation will apply for the limits of parameters not covered. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 33,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

33,33

Maximum total sulphur dioxide (in milligrams per litre)

4.   Quality sparkling wine

CONCISE TEXTUAL DESCRIPTION

The colour must be as expected for the white, rosé and red wines, with fresh and fruity aromas typical of the varieties from which they are produced. In the mouth, they are fresh, creamy and well-balanced.

| * | The relevant Community legislation will apply for the limits of parameters not covered. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9,5 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

185

5.   Semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

The colour must be as described for the white and/or rosé wines, but with the additional presence of carbon dioxide. It must be bold, fruity and/or floral. Balanced and fresh in the mouth, and causing a slight tingling sensation due to the release of carbon dioxide.

| * | Maximum sulphur dioxide: 200 milligrams per litre (white and rosé) and 150 milligrams per litre (red) where the sugar content is below 5 grams per litre; 250 milligrams per litre (white and rosé) and 200 milligrams per litre (red) where the sugar content is 5 grams per litre or above. |
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*

| * | The relevant Community legislation will apply for the limits of parameters not covered. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | in milliequivalents per litre |
| 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

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

Restriction relating to wine-making

The grapes must be harvested with great care. Only grapes that are ripe enough to produce wines with a natural alcoholic strength of at least 9 % may be used for the PDO. The yield may not exceed 70 litres of must or wine for every 100 kg of harvested grapes.

5.2.   Maximum yields

| 1. | 12 000 kilograms of grapes per hectare |
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1.

12 000 kilograms of grapes per hectare

| 2. | 84 hectolitres per hectare |
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2.

84 hectolitres per hectare

6.   Demarcated geographical area

The area is formed of vineyard parcels located within the following municipalities or geographical areas:

| | Barberà de la Conca |
| --- | --- |

Barberà de la Conca

| | Blancafort |
| --- | --- |

Blancafort

| | Conesa |
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Conesa

| | L’Espluga de Francolí |
| --- | --- |

L’Espluga de Francolí

| | Forès |
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Forès

| | Montblanc |
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Montblanc

| | Pira |
| --- | --- |

Pira

| | Rocafort de Queralt |
| --- | --- |

Rocafort de Queralt

| | Sarral |
| --- | --- |

Sarral

| | Senan |
| --- | --- |

Senan

| | Solivella |
| --- | --- |

Solivella

| | Vallclara |
| --- | --- |

Vallclara

| | Vilaverd |
| --- | --- |

Vilaverd

| | Vimbodí |
| --- | --- |

Vimbodí

In the municipality of Vilanova de Prades, the registry parcels 11, 16, 20, 21 and plot 23 of registry parcel 10.

In the municipality of Cabra del Camp, parcel 1, plots 13, 15, 18, 28, 29, 34, 66 and 77. Parcel 4, plots 35 and 51.

In the municipality of Aiguamúrcia, parcel 35, plot 14; parcel 36, plot 1; parcel 41, plot 13.

The plots referred to in the municipalities of Cabra del Camp and Aiguamúrica are outside the boundaries of the Conca de Barbera PDO. However, historically they have been the property of partners in the winery Agrícola de Barbera de la Conca, SCCL and/or suppliers to Bodegas Concavins, SA. They may therefore be used in the production of wines protected by the ‘Conca de Barbera’ PDO where they also meet the following requirements:

| — | The grapes from the aforementioned estates were used in the aforementioned wineries prior to 1 January 1989. |
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The grapes from the aforementioned estates were used in the aforementioned wineries prior to 1 January 1989.

| — | This authorisation will remain in force as long as the current owners or their direct descendants own the aforementioned vines. It will be regarded as an individual authorisation to be checked individually. |
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This authorisation will remain in force as long as the current owners or their direct descendants own the aforementioned vines. It will be regarded as an individual authorisation to be checked individually.

7.   Wine grapes variety(ies)

| | MACABEO – VIURA |
| --- | --- |

MACABEO – VIURA

| | TEMPRANILLO – ULL DE LLEBRE |
| --- | --- |

TEMPRANILLO – ULL DE LLEBRE

| | TREPAT |
| --- | --- |

TREPAT

8.   Description of the link(s)

8.1.   Wine

The Mediterranean climate mitigated by the mildness of the Tarragona coast, the continentality of the districts around Lleida and the marked difference in temperature between day and night help to produce light white wines of exceptional quality, with a delicate fruity aroma and relatively low levels of alcohol. The rosé wines are light, fruity and fresh on account of their relatively low acidity. The young red wines are smooth, light and flavourful in the mouth. The aged red wines have more body and achieve great aromatic complexity and length.

The silty-loam and clay-loam soils of Conca de Barberà give body and structure to the white wines, just as to the reds and rosés. The river terraces make the white and rosé wines softer, while the shale soils, with their abundant slate, give the red wines more colour and structure.

8.2.   Quality sparkling and semi-sparkling wine

The most characteristic soils of Conca de Barberà are clay-limestone. They give body and structure to both the sparkling and semi-sparkling wines. The river terraces, on the other hand, give them greater softness.

8.3.   Liqueur wine

The shale soils of the district give colour and more structure to the liqueur wines.

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

| | Legal framework |
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Legal framework

| | In national legislation |
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In national legislation

| | Type of further condition |
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Type of further condition

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

Additional provisions relating to labelling

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

Description of the condition

Packaging must be individually identified with the established seal of the PDO, and with a unique individual number on each package. The number is assigned according to batch in the winery at the time of packaging.

The height of the characters used to indicate Conca de Barberà must not exceed 4 millimetres, or half that for the words ‘Denominación de Origen’ (designation of origin).

The following must appear on the label:

| — | The name of the municipality mentioned in the information about the bottler or transporter. |
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—

The name of the municipality mentioned in the information about the bottler or transporter.

| — | The actual alcoholic strength by volume expressed in units or half units of its percentage in volume, followed by the abbreviation % vol. |
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—

The actual alcoholic strength by volume expressed in units or half units of its percentage in volume, followed by the abbreviation % vol.

| — | Statement, where applicable, of the presence of sulphites in the bottled product. |
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—

Statement, where applicable, of the presence of sulphites in the bottled product.

| — | The registration number in the Register of Bottlers of the Department of Agriculture, Livestock, Fisheries, Food and the Environment. |
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—

The registration number in the Register of Bottlers of the Department of Agriculture, Livestock, Fisheries, Food and the Environment.

| — | If a trade name is used, it must be located in the visual field and registered, in advance, with the Spanish Office of Patents and Trademarks. This registration must be notified to the Register of Bottlers of the Department of Agriculture, Livestock, Fisheries, Food and the Environment. |
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If a trade name is used, it must be located in the visual field and registered, in advance, with the Spanish Office of Patents and Trademarks. This registration must be notified to the Register of Bottlers of the Department of Agriculture, Livestock, Fisheries, Food and the Environment.

| — | The batch number may be placed outside the visual field in which the compulsory information appears. |
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—

The batch number may be placed outside the visual field in which the compulsory information appears.

| — | The name of a variety, if 85 % or more of the grapes used to produce the wine are of this variety. |
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—

The name of a variety, if 85 % or more of the grapes used to produce the wine are of this variety.

| — | The name of up to three varieties, provided that the wine in question is made entirely of those three varieties, and always in descending order of percentage in the blend. |
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—

The name of up to three varieties, provided that the wine in question is made entirely of those three varieties, and always in descending order of percentage in the blend.

| — | If there are more than three varieties, these may be mentioned outside the visual field in which the compulsory information appears, always in descending order of percentage in the blend. |
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—

If there are more than three varieties, these may be mentioned outside the visual field in which the compulsory information appears, always in descending order of percentage in the blend.

| — | The year of harvest, if 85 % or more of the grapes used to produce the wine were harvested in the year to be stated in the description. |
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—

The year of harvest, if 85 % or more of the grapes used to produce the wine were harvested in the year to be stated in the description.

| — | For designations of wines with the name of the wine-grower or the estate, the wine must come from vines grown by that wine-grower or registered to the estate, and be made solely and exclusively from the wine-grower’s crops and on the estate respectively. |
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For designations of wines with the name of the wine-grower or the estate, the wine must come from vines grown by that wine-grower or registered to the estate, and be made solely and exclusively from the wine-grower’s crops and on the estate respectively.

Link to the product specification

http://incavi.gencat.cat/.content/005-normativa/plecs-condicions-do-catalanes/Arxius-plecs/Plec-de-Condicions-DOCB-control-canvis.pdf

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(1)  OJ L 9, 11.1.2019, p. 2.

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