# C_2022179EN.01000601.xml

| 2.5.2022 | EN | Official Journal of the European Union | C 179/6 |
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2.5.2022

EN

Official Journal of the European Union

C 179/6

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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 referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2022/C 179/05)

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

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘Calatayud’

PDO-ES-A0247-AM02

Date of communication: 4 February 2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   New wording in the description of the wines covered by the PDO

DESCRIPTION

The current wording of section 2 of the specification lists the wines covered by the protected designation of origin according to grapevine product categories: white wines, rosé wines, red wines, quality sparkling wines, liqueur wines and semi-sparkling wines. However, an error has been detected in the wording as it includes wines identified by the terms ‘Naturally sweet’ and ‘Late-harvest’ in category 1: ‘Wine’. These terms appear in Spanish legislation as optional indications. Both are applicable to wines of overripe grapes with a protected designation of origin or geographical indication.

In addition, in the paragraph describing the maximum sugar content, the term ‘reducing sugars’ has been replaced by ‘residual sugars’. The wording has also been changed so that the specification only contains information specific to the ‘Calatayud’ PDO.

This amendment concerns section 2 of the specification, ‘Description of the wine(s)’, and sections 3 and 4 of the single document.

It is considered a standard amendment as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not consist of a change, a deletion or an addition of a category of grapevine product. Rather, it is a correction of an error in the wording of the aforementioned sections. Furthermore, this amendment does not correspond to any of the other conditions referred to in Article 14.

REASONS

It is necessary to correct the omission from the specification and the single document of category 16, ‘Wine from overripe grapes’. Category 16 should include the description of the analytical and organoleptic characteristics of ‘Naturally sweet’ and ‘Late-harvest’ wines.

2.   Enlargement of the geographical area

DESCRIPTION

Five municipalities have been incorporated in the demarcated geographical area of the ‘Calatayud’ PDO: Daroca, Machones, Murero, Orcajo and Villafeliche. In addition, the information in this section has been expanded with a reference to the province and Autonomous Community in which the geographical area is located.

This amendment concerns section 4 of the specification, ‘Demarcation of the geographical area’, and section 6 of the single document, ‘Demarcated geographical area’.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not void the link. Furthermore, this amendment does not correspond to any of the other conditions referred to in Article 14.

REASONS

This amendment is justified by the reports issued by the University of Zaragoza (February 2019) and the technical units of the Regional Government of Aragon (November 2019 and June 2021), concerning the extension of the territorial boundaries of the ‘Calatayud’ PDO and the relevant wine-related issues. Extending the boundaries of the PDO area means incorporating the municipalities of Daroca, Manchones, Murero, Orcajo and Villafeliche. The studies and tests conducted concluded that this does not alter the link with the geographical area or the characteristics of the wines with the ‘Calatayud’ PDO.

The studies conducted in the municipalities for inclusion in the PDO covered conditions such as soil types, climate (precipitations and temperatures) and the altitude at which the different vine varieties are planted. The studies show that these are similar to existing conditions in ‘Calatayud’. There is clear natural continuity with the area.

In terms of wine, the studies covered four of the parameters that define the wines of the PDO: grape variety percentages and vineyard yield; basic analysis; sensory analysis and nuclear magnetic resonance (proton NMR). For each of these parameters, it was shown that wines from the new municipalities are comparable to the wines with the ‘Calatayud’ PDO. Of particular importance is the proton NMR fingerprint, which shows that the wines of the municipalities for incorporation are consistent with the model of the PDO. This in turn shows that there is no effect on the link or characteristics of the wines described in the ‘Calatayud’ PDO specification.

3.   Improvement to the wording of the link

DESCRIPTION

The link with the geographical area has been improved and the information expanded. More specifically, the description of the causal link with the geographical area has been added for each of the wine product categories listed in section 2 of the specification, so as to specify the particular characteristics that each of the types of wine with the ‘Calatayud’ PDO owe to the area.

This amendment concerns section 7 of the specification, ‘Link’, and section 8 of the single document, ‘Description of the link(s)’.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not void the link but simply improves the wording. In addition, it does not correspond to any of the other conditions referred to in the aforementioned Article 14.

REASONS

The amendment to the specification is an opportunity to improve the link and, in particular, comply with the legislation requiring proof of the link for each of the categories covered by the PDO.

4.   Amendment to the requirements applicable to the PDO

DESCRIPTION

The reference has been deleted to the Regulatory Board drawing up rules on the harvest, deciding when the harvest starts and sorting and transporting the harvested grapes.

This amendment concerns section 8.b.i) of the specification: ‘Applicable requirements. Supplementary requirements. Cultivation practices’. It does not affect the single document.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not correspond to any of the conditions included in the article.

REASONS

In light of the current growing practices, the ongoing training for staff on the ground and oenologists, and the annual climate variations, it is not considered necessary for the start date of the harvest to be set or for specific requirements on grape transportation to be issued. Based on their technical and oenological criteria for making the various wines, each of the wineries registered with the PDO schedules a staggered harvest based on grape ripeness. The grapes are transported in such a way as not to impair the quality of the fruit.

5.   Deletion of specific requirements for maturing and ageing facilities

DESCRIPTION

The current requirements in the specification referring to facilities used for ageing wines covered by the PDO have been deleted. Similarly, the set periods establishing the lifespans of the barrels have been removed.

This amendment concerns section 8.b.ii) of the specification: ‘Applicable requirements. Supplementary requirements. Facilities for maturing and ageing’. It does not affect the single document.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not correspond to any of the conditions included in the article.

REASONS

The removal of requirements related to the facilities for ageing is justified because these are general temperature, humidity and ventilation conditions with no specific values.

With regard to the barrels, current market demand is for very fruity wines but with certain notes conferred by the wood of the barrels. For this reason, winery workers usually blend wines that have spent time in new barrels with wines that have been in used barrels. It is therefore considered unnecessary to establish a maximum period of use for barrels.

6.   Formal amendment of the term ‘suitable’

DESCRIPTION

The expression ‘wines classified as suitable’ has been replaced by ‘wines eligible for the PDO’ in the section on additional bottling requirements.

This amendment concerns section 8.b.iii) (now subsection ii) of the specification: ‘Applicable requirements. Supplementary requirements. Packaging’. It does not affect the single document.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not correspond to any of the conditions included in the article.

REASONS

This is a terminological amendment for the purposes of alignment with UNE-EN ISO/IEC 17065:2012: ‘Conformity assessment. Requirements for bodies certifying products, processes and services’.

7.   Amendment to labelling requirements

DESCRIPTION

The only additional requirement for wineries registered with the designation is that they have to submit the commercial labels used to identify the wines they place on the market, so that the Regulatory Board can enter them in the Labels Register. The reference to the labels being approved by the Regulatory Board has been deleted.

The wording setting out the optional indications that can be used for the wines of the ‘Calatayud’ PDO has been improved. This is in compliance with the definitions in national legislation, applicable according to the method of production, and also with the specific indications established for this PDO.

Additionally, the references to European legislation in this section have been updated.

This amendment concerns section 8.b.iv) (now subsection iii) of the specification: ‘Applicable requirements. Supplementary requirements. Packaging’. It does not affect the single document.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not correspond to any of the conditions included in the article.

REASONS

The reference to the approval of labels has been deleted, in accordance with the legislation and case-law on intellectual property and trade marks, and taking account of the principles of market unity.

8.   Other amendments

DESCRIPTION

The fax number of the Regulatory Board for the ‘Calatayud’ protected designation of origin has been deleted. The reference to UNE-EN ISO/IEC 17065:2012 has been updated.

This amendment concerns section 9 of the specification: ‘Verification of compliance with the specification. Control body’. It does not affect the single document.

This amendment is considered standard as, under Article 14 of Delegated Regulation (EU) 2019/33, it does not correspond to any of the conditions included in the article.

REASONS

Updating the wording of the specification in this section.

SINGLE DOCUMENT

1.   Name of the product

Calatayud

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 |
| --- | --- |

5.

Quality sparkling wine

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

8.

Semi-sparkling wine

| 16. | Wine of overripe grapes |
| --- | --- |

16.

Wine of overripe grapes

4.   Description of the wine(s)

1.   White wine

CONCISE TEXTUAL DESCRIPTION

Appearance: pale/straw-yellow colours, clear, bright, green tints possible. Aroma: clean and fresh primary aromas, with fruitiness of moderate to high intensity. Taste: fresh, flavoursome and aromatic, lightly acidic and well balanced.

| (*) | Maximum sulphur dioxide: 180 milligrams per litre where the sugar content is less than 5 grams per litre and 240 milligrams per litre where the sugar content is 5 grams per litre or above. |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| 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

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

2.   Rosé wine

CONCISE TEXTUAL DESCRIPTION

Appearance: strawberry/raspberry-pink colour, bright and lively with shimmering violet tones. Aroma: intense aromas, very floral and fruity, evoking strawberry, raspberry, red fruit, rose petals. Taste: fresh, fruity and lightly acidic, flavoursome, powerful.

| (*) | Maximum sulphur dioxide: 180 milligrams per litre where the sugar content is less than 5 grams per litre and 240 milligrams per litre where the sugar content is 5 grams per litre or above. |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

3.   Red wine

CONCISE TEXTUAL DESCRIPTION

Appearance: red cherry, dark garnet or black cherry colour, clear with medium colour intensity, touches of violet at the edges, sign of youth. Aroma: clean aromas, intense variety-typical fruitiness, with floral notes. Taste: flavoursome, fleshy, good balance of acidity and alcohol. Smooth tannin and long aftertaste.

| (*) | Maximum sulphur dioxide: 150 milligrams per litre where the sugar content is less than 5 grams per litre and 180 milligrams per litre where the sugar content is 5 grams per litre or above. |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,5 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,5

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

4.   ‘Calatayud superior’ red wine

CONCISE TEXTUAL DESCRIPTION

Appearance: red colours from black cherry to ruby red, intense colour, clear and bright appearance. Aroma: rich aroma, with fruity and balsamic notes, mineral, toast and spices. Taste: complex, fruity with balsamic touches and a long aftertaste.

| (*) | Maximum sulphur dioxide: 150 milligrams per litre where the sugar content is less than 5 grams per litre and 180 milligrams per litre where the sugar content is 5 grams per litre or above. |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 14 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

14

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

5.   Semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

Appearance (whites, rosés and reds): yellow and pinkish colours with hints of green and violet. Aroma: clean, flawless aromas, fruity and floral. Taste: fresh and light, easy-drinking with a slight fizz.

| (*) | Maximum sulphur dioxide: 180 milligrams per litre for white and rosé wines, and 150 milligrams per litre for red wines where the sugar content is below 5 grams per litre; and 240 milligrams per litre for white and rosé wines, and 180 milligrams per litre for red wines where the sugar content is 5 grams per litre or above. |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 7 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

7

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

6.   Quality sparkling wine

CONCISE TEXTUAL DESCRIPTION

Appearance: white and rosé wines with pale bright tones. Small, sustained bubbles. Aroma: intense, clean aromas with smooth, mild notes from bottle-ageing. Taste: fresh and balanced, with light acidity, pleasant in the mouth. Clean retronasal sensation.

| (*) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(*)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 160 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

160

7.   Liqueur wines

CONCISE TEXTUAL DESCRIPTION

Appearance (whites and reds): clear yellow and violet-tinged red colours. Aroma: clean, flawless and intense aromas with floral and honeyed notes, fruit in liqueur. Taste: flavoursome, fruity with a certain sweetness, powerful in the mouth with good acidity.

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

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| 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

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

8.   Wine of overripe grapes

CONCISE TEXTUAL DESCRIPTION

‘Naturally sweet’ wine:

Appearance (whites, rosés and reds): intense yellow and red colours, with hints of gold or violet. Aroma: ripe fruit, intense, candied fruit. Taste: flavoursome, fleshy, silky, viscous, sweet.

‘Late-harvest’ wines:

Appearance (whites, rosés and reds): colours ranging from golden yellows, orangey-red to dark purples with ruby tones. Aroma: intense, floral, fresh, combining the sweetness of the fruit with the aromas contributed by the oak for the barrel-aged wines. Taste: generous in the mouth, silky, unctuous, flavoursome, very long.

| (*) | Maximum sulphur dioxide: Whites and rosés: 240 milligrams per litre Reds: 180 milligrams per litre |
| --- | --- |

(*)

| (**) | The analytical parameters not laid down in this document shall comply with the rules in force. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 13 |
| Minimum total acidity | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

13

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Cultivation practice

The planting density must be between a minimum of 1 300 plants per hectare and a maximum of 4 500 plants per hectare, distributed evenly over the whole vineyard.

2.   Specific oenological practice

During the harvest, only healthy batches of grape that have reached a suitable stage of ripeness and have a sugar content of at least 170 grams per litre of must are used to make wines covered by the PDO. Any grapes that are not in perfect condition must be set apart.

It is necessary to apply sufficient pressure to extract the must or wine and separate it from the marc, so that the yield is not greater than 70 litres of wine per 100 kilograms of grapes.

3.   Relevant restriction on making the wines

It is not permitted to use techniques that involve preheating the grapes or heating the musts or wines in the presence of the marc in order to force colour extraction.

5.2.   Maximum yields

| 1. | Red varieties
  7 000 kilograms of grapes per hectare |
| --- | --- |

1.

Red varieties

7 000 kilograms of grapes per hectare

| 2. | Red varieties
  49 hectolitres per hectare |
| --- | --- |

2.

Red varieties

49 hectolitres per hectare

| 3. | White varieties
  8 000 kilograms of grapes per hectare |
| --- | --- |

3.

White varieties

8 000 kilograms of grapes per hectare

| 4. | White varieties
  56 hectolitres per hectare |
| --- | --- |

4.

White varieties

56 hectolitres per hectare

6.   Demarcated geographical area

The geographical area of the ‘Calatayud’ PDO comprises the following municipalities located in the province of Zaragoza, in the Autonomous Community of Aragon: Abanto, Acered, Alarba, Alhama de Aragón, Aniñón, Ariza, Atea, Ateca, Belmonte de Gracián, Bubierca, Calatayud, Carenas, Castejón de las Armas, Castejón de Alarba, Cervera de la Cañada, Cetina, Clarés de Ribota, Codos, Daroca, El Frasno, Fuentes de Jiloca, Godojos, Ibdes, Jaraba, La Vilueña, Maluenda, Manchones, Mara, Miedes, Monterde, Montón, Morata de Jiloca, Moros, Munébrega, Murero, Nuévalos, Olvés, Orcajo, Orera, Paracuellos de Jiloca, Ruesca, Sediles, Terrer, Torralba de Ribota, Torrijo de la Cañada, Valtorres, Velilla de Jiloca, Villafeliche, Villalba del Perejil, Villalengua and Villarroya de la Sierra.

7.   Wine grapes variety(ies)

CHARDONNAY

GARNACHA BLANCA

GARNACHA TINTA

MACABEO - VIURA

SYRAH

TEMPRANILLO

8.   Description of the link(s)

WINE

The link between these wines and their geographical area dates from the 2nd century BC. Their fine quality has been spoken of down the centuries.

The extreme continental climate means long, cold winters, hot summers and very low rainfall. Along with the soil characteristics in the geographical area, these conditions confer certain aspects of identity on the wines, which are concentrated with great aromatic richness and touches of minerality.

The vineyards are planted at a high altitude. Therefore, in summer, they can withstand the fierce heat of the day and recover their vigour during the night. This enables them to synthesise sugars in their leaves the following morning. The result is wines of greater complexity and alcoholic strength because the vines do not shut down their metabolism.

The significant differences in temperatures between day and night during the ripening season create the aroma precursors in the grapes. This slow ripening actively affects the development of phenolic compounds, giving colour and structure to the wines and enabling them to be kept for a long time.

All of these conditions are favourable for producing complex, well-structured and elegant red wines.

LIQUEUR WINE

The soil and climate characteristics of the geographical area are ideal for producing the types of wine traditional in the area. It is possible to produce grapes with a high sugar content, which make wines with intense aromas with floral and honeyed notes. All of these qualities are conferred by very ripe grapes from vineyards located on high terrain and with low yields from each plant.

QUALITY SPARKLING WINE

The north-facing vineyards planted on fertile limestone and clay soils produce greater yields. Consequently, the grapes have a lower alcoholic strength. They are also harvested earlier and therefore have a lower sugar content. These factors combine to produce quality sparkling wine, made by the traditional method, with intense aromas and fresh and balanced flavours.

SEMI-SPARKLING WINE

The climate conditions in the area mean that temperatures are mild at harvest time. This, together with the fact that the vineyards of the geographical area are located at a high altitude, means that it is possible to produce fresh grapes with a lower sugar content and good acidity. The result is fresh and light young wines that are easy to drink with a slight fizz.

WINE FROM OVERRIPE GRAPES

To produce this type of wine, it is necessary to delay the harvest, extending the ripening period and exposure of the grapes to sunlight, giving them a higher sugar content. Furthermore, growing the vines in clay soils located in the lowest areas covered by the Calatayud PDO makes it possible to produce wines with hints of ripe fruit, with a silky, rich and unctuous texture and a feeling of quality.

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

Legal framework

In national legislation

Type of further condition

Packaging within the demarcated geographical area

Description of the condition

Packaging must take place in the demarcated geographical area stated in the product specification. There has always been a rule that the wines must be bottled in the wineries within the production area, as successive published orders have shown.

The main reason for this is to maintain the quality and unique nature of the wine, and to prevent oxidation-reduction phenomena during transportation.

Legal framework

In national legislation

Type of further condition

Additional provisions relating to labelling

Description of the condition

Labels must bear the following wording: Designation of Origin ‘Calatayud’.

Products intended for consumption must bear guarantee marks, numbered and issued by the Regulatory Board, which will be attached in the registered winery, ensuring that they cannot be reused.

Link to the product specification

https://www.aragon.es/documents/20127/88928293/Pliego_Condiciones_DOP_Calatayud.pdf/b90b59a9-c693-33f3-92a0-80452ff0d291?t=1643717605363

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

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