# C_2022341EN.01001201.xml

| 6.9.2022 | EN | Official Journal of the European Union | C 341/12 |
| --- | --- | --- | --- |

6.9.2022

EN

Official Journal of the European Union

C 341/12

---

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 341/06)

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

‘Priorat/Priorato’

PDO-ES-A1560-AM03

Date of communication: 10.6.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Addition of new smaller geographical units

DESCRIPTION:

A number of new smaller geographical units (locations and vineyards) have been added.

This amendment modifies Section 4.2 of the product specification by adding points b) and c). However, it does not affect the single document.

It is a standard amendment as it does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018.

REASONS:

In addition to the smaller geographical units currently recognised in the product specification, the ‘Priorat’ PDO Regulatory Board has been working to identify the names of locations in the PDO area that are included in the land register and/or official maps, in order to preserve and promote local place names.

In this context, the Regulatory Board has used current and historical maps and land register documents to draw up and approve a list of locations in the ‘Priorat’ PDO area, with the aim of ensuring that the locations are ‘well defined’ by means of maps and the references of the corresponding cadastral polygons and parcels, in accordance with Article 55 of Regulation (EU) 2019/33.

We have also noted how, on an even smaller scale, certain vineyards are also given their own specific names, enabling them to be identified. For vineyards known by a specific place name or traditional name to be officially identified by that name, the Regulatory Board must have entered them in the Register of Winegrowers. In accordance with Article 20(2) of the Regulation on the ‘Priorat’ PDO (Catalonian Government Order ARP 188/2006 of 18 April 2006), the Register must include, inter alia: ‘... the name of the vineyard, the place and municipality where the vineyard parcel is located, the production area, the details of the polygon and parcels from the Catalonian Vineyard Register [Registro vitivinícola de Cataluña], the grape variety or varieties grown and whatever information is required to accurately classify and locate the vineyard in question’.

The names designating the places in an area (part of a municipality) have both a technical and a cultural function: technical because they identify the places geographically, and cultural because they convey information about the culture, language or customs of those who named them. In this context, place names constitute collective heritage that should be safeguarded as part of an area’s linguistic and cultural patrimony.

The value of place names as part of a nation’s intangible cultural heritage has been recognised, inter alia, by the Ninth United Nations Conference on the Standardization of Geographical Names (Resolution IX/4, New York, August 2007). This value is also referred to in the preamble to Catalonian Government Decree 59/2001 of 23 January 2001 establishing the Place Names Committee [Comisión de Toponimia] and amending Decree 78/1991 on the use of place names.

In the context of winegrowing, and especially in the area covered by the ‘Priorat’ PDO, the long-standing economic and cultural importance that vineyards have had for local people and linguistic and ethnic groups clearly demonstrates their value as intangible cultural heritage. The option to label a wine with the name of a specific location or vineyard as a ‘smaller geographical unit’ allows the place where the grapes were grown to be identified in precise geographical terms. Furthermore, it helps to preserve and promote the names that previous generations of winegrowers in the ‘Priorat’ PDO area gave to the different places (parts of municipalities) making up the demarcated geographical area.

The intention here is to give the producers of wines authorised to bear the PDO the option to identify – in precise geographical terms – the place where the grapes used to produce a specific wine were grown, thereby providing consumers with as much information as possible and helping to keep alive and promote the names by which the area’s locations and vineyards are known, in accordance with local custom.

2.   New maximum production yields

DESCRIPTION:

The maximum yields for grape production have been reduced for wine to be labelled with any of the following indications, which are linked to the various recognised geographical units: ‘vila’ (village), ‘paraje’ (location), ‘viña clasificada’ (classified vineyard) and ‘gran viña clasificada’ (great classified vineyard).

This amendment modifies Section 8.3(B) of the product specification and Section 5.2 of the single document.

It is a standard amendment as it does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018.

REASONS:

The aim is to improve quality and inform the consumer with greater precision of where the grapes are grown.

3.   Requirements for using new labelling indications in conjunction with smaller geographical units

DESCRIPTION:

The requirements for using the expression ‘vino de vila de’ (village wine from) have been changed, while conditions for using the new indications ‘paraje’, ‘viña clasificada’ and ‘gran viña clasificada’, all in conjunction with the name of a smaller geographical unit, have been laid down.

This amendment modifies Section 8.3(B) of the product specification and Section 9 of the single document.

It is a standard amendment as it does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018.

REASONS:

The proposal is that 100 % of the grapes should come from the smaller geographical unit in question in cases where the above-mentioned optional indications are used in conjunction with smaller geographical units. It is also proposed that limits be imposed with respect to the cultivation and winemaking practices so that smaller geographical units are only referred to when the typical characteristics of ‘Priorat’ PDO wines are expressed to their fullest and the majority of the grapes have come from long-established, low-yielding vines bearing the Garnacha Negra, Garnacha Peluda, Garnacha Blanca or Cariñena varieties, which are those most commonly used to make ‘Priorat’ PDO wines.

SINGLE DOCUMENT

1.   Name of the product

Priorat

Priorato

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

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

3.

Liqueur wine

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

16.

Wine of overripe grapes

4.   Description of the wine(s)

1.   WINE – white and rosé wines and white and rosé vinos de finca (special Catalonian category of high-quality single-vineyard wines)

CONCISE TEXTUAL DESCRIPTION

Clean, clear and bright. The right aromatic intensity and quality.

White wines: bold, fruity, floral or milky aromas. Balanced, smooth and fresh.

Wood-aged white wines: aromas of fruit and/or spices. Balanced and well structured in the mouth.

Rosé wines: fruity and/or floral aromas. Fruity in the mouth, with a satisfyingly long finish, these wines create a good first impression that develops on the palate.

In addition, vinos de finca must have a clean and clear appearance, the right aromatic intensity and a good structure in the mouth.

| * | Volatile acidity: wines under 1 year old: 16,5 milliequivalents per litre; wines over 1 year old: 18 milliequivalents per litre. |
| --- | --- |

*

| * | Maximum sulphur dioxide: 200 mg/l if the sugar content is under 5 g/l and 250 mg/l if it is over or equal to 5 g/l. |
| --- | --- |

*

| * | Where limits are not indicated, the current legal rules apply. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 13 |
| 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) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

13

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)

2.   WINE – red wines and red vinos de finca

CONCISE TEXTUAL DESCRIPTION

Clean, clear and bright. Fruity and/or floral and/or mineral primary aromas. Balanced first impression and development in the mouth, with structure and freshness.

Wood-aged wines: clean and clear appearance. Balance between primary, secondary and tertiary aromas. Intense and pleasant first impression and development in the mouth, with a satisfying tannin structure.

In addition, vinos de finca must have a clean and clear appearance, the right aromatic intensity and a good structure in the mouth.

| * | Volatile acidity: wines under 1 year old: 16,5 milliequivalents per litre; wines over 1 year old: 20 milliequivalents per litre. |
| --- | --- |

*

| * | Maximum sulphur dioxide: 150 mg/l if the sugar content is under 5 g/l and 200 mg/l if it is over or equal to 5 g/l. |
| --- | --- |

*

| * | Where limits are not indicated, the current legal rules apply. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 13,5 |
| 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) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

13,5

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)

3.   LIQUEUR WINE (rancio wine, sweet liqueur wine, white and red mistela wine, naturally sweet wine)

CONCISE TEXTUAL DESCRIPTION

Rancio wine: clean and clear appearance, with a colour ranging from ruby red to brown with terracotta tones. Tertiary aromas specific to ageing. Discernible volatile acidity and possible dried fruit aromas. Balanced acidity and creamy on the palate.

Sweet rancio wine: as above in terms of appearance and aroma. In terms of taste, pronounced unctuosity and discernible sweetness.

Sweet liqueur wine: clean and clear appearance. Aromas of fruit and/or flowers and/or spices and/or dried fruit. Good unctuosity in the mouth and discernible sweetness.

White mistela wine: clean and clear; straw yellow in colour, possibly with golden tints. Aromas of fresh grapes, which are floral, fruity and/or spicy. Good unctuosity, balanced acidity and discernible sweetness.

Red mistela wine: as above but red in colour, possibly with violet hints.

Naturally sweet wine: clean and clear appearance. Aromas of fruit and/or flowers and/or spices and/or dried fruit. Possible tertiary aromas. Good unctuosity in the mouth and discernible sweetness.

| * | Volatile acidity: white and rosé wines: max. 18 milliequivalents per litre; red wines: max. 20 milliequivalents per litre; rancio wines: max. 40 milliequivalents per litre. |
| --- | --- |

*

| * | Maximum sulphur dioxide: 150 mg/l if the sugar content is under 5 g/l and 200 mg/l if it is over or equal to 5 g/l. |
| --- | --- |

*

| * | Where limits are not indicated, the current legal rules apply. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| 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) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

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)

4.   WINE OF OVERRIPE GRAPES

CONCISE TEXTUAL DESCRIPTION

The wines of overripe grapes are made without artificially increasing the natural alcoholic strength, with the alcohol produced entirely by fermentation. They must have a natural alcoholic strength of over 15 % vol. and a minimum actual alcoholic strength of 13,5 % vol.

Within this category of wine, vimblanc is considered to be wine obtained from the must of Garnacha Tinta grapes fermented in tanks, preferably made of oak, each with a maximum capacity of 100 litres.

Clean and clear appearance. Young vimblanc wines should have a purple-red colour, which may vary in intensity, while aged vimblanc wines may even be ruby. Dried fruit aromas. Possible tertiary aromas. Good unctuosity in the mouth and discernible sweetness.

| * | Volatile acidity: wines under 1 year old: max. 16,5 milliequivalents per litre; white and rosé wines over 1 year old: max. 18 milliequivalents per litre; red wines over 1 year old: max. 20 milliequivalents per litre. |
| --- | --- |

*

| * | Maximum sulphur dioxide: white and rosé wines: 200 mg/l; red wines: 150 mg/l. |
| --- | --- |

*

| * | Where limits are not indicated, the current legal rules apply. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 13,5 |
| 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) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

13,5

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)

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Cultivation practice

| — | Traditional cultivation practices must be used in order to obtain grapes with the best qualities.
  All of the cultivation practices must respect the environment and the vines’ physiological balance. Agronomic expertise must be applied in order to obtain grapes in optimal condition for winemaking. |
| --- | --- |

—

Traditional cultivation practices must be used in order to obtain grapes with the best qualities.

All of the cultivation practices must respect the environment and the vines’ physiological balance. Agronomic expertise must be applied in order to obtain grapes in optimal condition for winemaking.

| — | The vine must be trained using the traditional goblet method or any other method that ensures the best quality and aromatic richness of the wines. |
| --- | --- |

—

The vine must be trained using the traditional goblet method or any other method that ensures the best quality and aromatic richness of the wines.

| — | The minimum and maximum planting densities are 2 500 and 9 000 vines per hectare respectively. In the case of vineyards newly planted from 1 January 2013, the minimum and maximum planting densities are 3 000 and 9 000 vines per hectare respectively. |
| --- | --- |

—

The minimum and maximum planting densities are 2 500 and 9 000 vines per hectare respectively. In the case of vineyards newly planted from 1 January 2013, the minimum and maximum planting densities are 3 000 and 9 000 vines per hectare respectively.

| — | Irrigation must be authorised in advance and only carried out if it is necessary for the vines’ survival or to ensure or improve the quality of the grapes. |
| --- | --- |

—

Irrigation must be authorised in advance and only carried out if it is necessary for the vines’ survival or to ensure or improve the quality of the grapes.

| — | Harvesting should preferably be carried out by hand. Protected wines may only be produced from grapes with a minimum potential alcoholic strength of 12,5 % vol. in the case of red varieties and 12 % vol. in the case of white varieties. |
| --- | --- |

—

Harvesting should preferably be carried out by hand. Protected wines may only be produced from grapes with a minimum potential alcoholic strength of 12,5 % vol. in the case of red varieties and 12 % vol. in the case of white varieties.

2.   Relevant restriction on making the wines

| — | Traditional practices must be followed in the production of must, using technology aimed at optimising the quality of the wines. When extracting must or wine and separating it from the skins/marc, appropriate pressure must be applied to ensure that the extraction rate does not exceed 65 litres of wine per 100 kg of harvested grapes. |
| --- | --- |

—

Traditional practices must be followed in the production of must, using technology aimed at optimising the quality of the wines. When extracting must or wine and separating it from the skins/marc, appropriate pressure must be applied to ensure that the extraction rate does not exceed 65 litres of wine per 100 kg of harvested grapes.

| — | Wines that will bear the designation ‘vino de finca’ must be produced and aged completely separately from other wines in the winery and be identifiable at all times. The maximum authorised yield for grapes that will be used to produce vino de finca is 15 % lower than the limit laid down for the PDO. The techniques used in the harvesting, transportation and handling of the grapes, pressing, fermentation control, the oenological practices applied throughout the wine-making process and the ageing of the wine should result in products of the highest quality. |
| --- | --- |

—

Wines that will bear the designation ‘vino de finca’ must be produced and aged completely separately from other wines in the winery and be identifiable at all times. The maximum authorised yield for grapes that will be used to produce vino de finca is 15 % lower than the limit laid down for the PDO. The techniques used in the harvesting, transportation and handling of the grapes, pressing, fermentation control, the oenological practices applied throughout the wine-making process and the ageing of the wine should result in products of the highest quality.

| — | Wines authorised to refer to a smaller geographical unit on their labelling must be produced and aged separately from other wines in the winery and be identifiable at all times. |
| --- | --- |

—

Wines authorised to refer to a smaller geographical unit on their labelling must be produced and aged separately from other wines in the winery and be identifiable at all times.

5.2.   Maximum yields

| 1. | Red varieties
  6 000 kilograms of grapes per hectare |
| --- | --- |

1.

Red varieties

6 000 kilograms of grapes per hectare

| 2. | 39 hectolitres per hectare |
| --- | --- |

2.

39 hectolitres per hectare

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

3.

White varieties

8 000 kilograms of grapes per hectare

| 4. | 52 hectolitres per hectare |
| --- | --- |

4.

52 hectolitres per hectare

| 5. | Red varieties intended to produce vino de finca

  5 100 kilograms of grapes per hectare |
| --- | --- |

5.

Red varieties intended to produce vino de finca

5 100 kilograms of grapes per hectare

| 6. | 33,15 hectolitres per hectare |
| --- | --- |

6.

33,15 hectolitres per hectare

| 7. | White varieties intended to produce vino de finca

  6 800 kilograms of grapes per hectare |
| --- | --- |

7.

White varieties intended to produce vino de finca

6 800 kilograms of grapes per hectare

| 8. | 44,2 hectolitres per hectare |
| --- | --- |

8.

44,2 hectolitres per hectare

| 9. | Red varieties grown in high-density parcels (5 000 to 9 000 vines per hectare). 0,5 kg for each vine planted as part of production exceeding 5 000 vines per hectare has been added to the maximum yield.
  6 000 kilograms of grapes per hectare |
| --- | --- |

9.

Red varieties grown in high-density parcels (5 000 to 9 000 vines per hectare). 0,5 kg for each vine planted as part of production exceeding 5 000 vines per hectare has been added to the maximum yield.

6 000 kilograms of grapes per hectare

| 10. | 39 hectolitres per hectare |
| --- | --- |

10.

39 hectolitres per hectare

| 11. | White varieties grown in high-density parcels (5 000 to 9 000 vines per hectare). 0,5 kg for each vine planted as part of production exceeding 5 000 vines per hectare has been added to the maximum yield.
  8 000 kilograms of grapes per hectare |
| --- | --- |

11.

White varieties grown in high-density parcels (5 000 to 9 000 vines per hectare). 0,5 kg for each vine planted as part of production exceeding 5 000 vines per hectare has been added to the maximum yield.

8 000 kilograms of grapes per hectare

| 12. | 52 hectolitres per hectare |
| --- | --- |

12.

52 hectolitres per hectare

| 13. | Red varieties to be used to produce wine with the indication ‘vila’
  5 000 kilograms of grapes per hectare |
| --- | --- |

13.

Red varieties to be used to produce wine with the indication ‘vila’

5 000 kilograms of grapes per hectare

| 14. | 32,5 hectolitres per hectare |
| --- | --- |

14.

32,5 hectolitres per hectare

| 15. | White varieties to be used to produce wine with the indication ‘vila’
  7 000 kilograms of grapes per hectare |
| --- | --- |

15.

White varieties to be used to produce wine with the indication ‘vila’

7 000 kilograms of grapes per hectare

| 16. | 45,5 hectolitres per hectare |
| --- | --- |

16.

45,5 hectolitres per hectare

| 17. | Red varieties to be used to produce wine with the indication ‘paraje’ or the indication ‘viña clasificada’
  4 000 kilograms of grapes per hectare |
| --- | --- |

17.

Red varieties to be used to produce wine with the indication ‘paraje’ or the indication ‘viña clasificada’

4 000 kilograms of grapes per hectare

| 18. | 26 hectolitres per hectare |
| --- | --- |

18.

26 hectolitres per hectare

| 19. | White varieties to be used to produce wine with the indication ‘paraje’ or the indication ‘viña clasificada’
  6 000 kilograms of grapes per hectare |
| --- | --- |

19.

White varieties to be used to produce wine with the indication ‘paraje’ or the indication ‘viña clasificada’

6 000 kilograms of grapes per hectare

| 20. | 39 hectolitres per hectare |
| --- | --- |

20.

39 hectolitres per hectare

| 21. | Red varieties to be used to produce wine with the indication ‘gran viña clasificada’
  3 000 kilograms of grapes per hectare |
| --- | --- |

21.

Red varieties to be used to produce wine with the indication ‘gran viña clasificada’

3 000 kilograms of grapes per hectare

| 22. | 19,5 hectolitres per hectare |
| --- | --- |

22.

19,5 hectolitres per hectare

| 23. | White varieties to be used to produce wine with the indication ‘gran viña clasificada’
  4 000 kilograms of grapes per hectare |
| --- | --- |

23.

White varieties to be used to produce wine with the indication ‘gran viña clasificada’

4 000 kilograms of grapes per hectare

| 24. | 26 hectolitres per hectare |
| --- | --- |

24.

26 hectolitres per hectare

6.   Demarcated geographical area

Bellmunt del Priorat; Gratallops; El Lloar; La Morera de Montsant and the attached village of Escaladei; Poboleda; Porrera; Torroja del Priorat; La Vilella Alta; La Vilella Baixa; the northern part of Falset municipality comprising cadastral polygons 1, 4, 5, 6, 7, 21 and 25 in their entirety, parcels 38, 39, 40, 71, 92, the western part of 93 (1,69 ha), 96, 97, 98, 99, 100, 101, the northern part of 102 (0,16 ha), 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 120, 121, 122, 123, 124, 126, 128, 129, 130, 146, 147, 149 and 150 in polygon 2, parcels 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 13, 14, 15, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, the northern part of 47 (17 ha), the northern part of 50 (2,6 ha), the northern part of 52 (3 ha), the northern part of 53 (14 ha), 54, 55, 56, 57, 58, 59 and 60 in polygon 3, parcels 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, the northern part of 28 (1,36 ha), the northern part of 29 (3,85 ha), 63, 69, 72, 73, 74 and 75 in polygon 19, parcels 18, 19, 20, 21, the northern part of 27 (1,36 ha), the northern part of 28 (2,04 ha), 31, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, the northern part of 65 (0,85 ha), 67, 69, 70, 71, 75, 76, 77 and 78 in polygon 20, parcels 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 and 40 in polygon 22 and parcels 9, 11, 12, 13, 14, 15, 16, 17, 18, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 36, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47 and 48 in polygon 24; and the eastern part of Molar municipality comprising polygons 5, 6 and 7 in their entirety, the eastern part of parcel 8 (0,45 ha) and parcels 9, 10, 11, 12, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 37, 39, 40, 44, 49, 50, 51, 52, 53, 54, 55, 60, 62, 63, 65 and 68 in polygon 4, parcels 29, 30, 31, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 101,102, 103, 105, 106, 107, 108, 109, 110, 111, 112,113, 114, 115, 116, 117, 118, 119, 120, 121, 122, 123, 124, 125, 126, 127, 128, 129, 130, 131, 132, 133, 134, 135, 136, 137, 138, 139, 140, 141, 142, 143, 144, 145, 146, 147, 148, 149, 150, 151, 152, 153, 154, 155, 156, 157, 158, 159, 160, 161, 162, 163, 164, 165, 166, 167, 169, 170, 171, 172, 173, 174, 176, 194, 197, 198, 201, 203, 204, 205, 206, 207, 208, 209, 211 and 212 in polygon 8, parcels 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 33, 34, 38, 39, 40, 44 and 45 in polygon 9, and parcels 8, 13, 20, 21, 22, 23, 24, 25, 26, 27, 28, 35, 36, 37, 38, 39, 41, 42, 43, 44, 48, 49, 50, 51, 52, 53, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65 and 72 in polygon 10.

7.   Wine grape variety(ies)

GARNACHA TINTA

MAZUELA - CARIÑENA

MAZUELA - SAMSÓ

8.   Description of the link(s)

The land, which is very hilly, consists of material from the Paleozoic Era, mainly slate from the Devonian and Carboniferous Periods. It is the oldest slate that can be found in Catalonia with a connection to winegrowing. The shallow soils, which are low in organic matter, are formed mainly by the breaking up of the slate, called in Catalan llicorell or llicorella. The roots of the vines reach down between the shards of slate in search of water and nutrients, which gives the wines their characteristic mineral notes.

In terms of climate, the area’s relative isolation from the influence of the sea and, at the same time, the protection the Sierra de Montsant provides from the cold northerly winds give rise to an average annual temperature of between 14 and 12 degrees (in the lowest part of the area lying in the foothills of the Sierra de Montsant). There is, however, a notable difference in temperature between day and night, especially in summer, when minimum temperatures can be as low as 12 degrees at night but maximum temperatures can peak at 40 degrees at midday. The surface of the rocky soil can reach even higher temperatures. These variations in temperature are conducive to a gradual ripening process and the desired development of the phenolic compounds in the grapes.

Together with the geological composition of the land and the particular structure of the soil, the low annual rainfall (between 400 and 500 litres per square metre) and the north-westerly winds, which cause the rapid evaporation of surface moisture, are conducive to the slow and complete ripening of the fruit on the vine, allowing it to be harvested at optimum ripeness. Conversely, the hard soils and dry climate generally hinder the growth of the vines. However, this means that there is a low incidence of disease in the plants, which ensures that the grapes are of good quality.

These natural factors and the vineyards’ characteristics give Priorat wines flavour, body and structure.

They also mean that the wines from the first harvests (white, rosé and red wines) are clear and bright, have distinctive fruity aromas and pronounced mineral notes, are fresh in terms of acidity and have a consistent finish.

The high sugar content of certain Priorat grapes determines the specific characteristics of the liqueur wines. Historically, the high sugar content typical of Priorat grapes has encouraged the production of a large number of wines with residual sweetness and/or a high alcoholic strength. The gradual ripening of varieties such as Garnacha allows wines that are high in alcohol to be produced, which retain the complexity and freshness of the underlying variety.

The rancio wines are wines with no residual sugars and a high mineral content, produced by a process of oxidation in oak barrels or glass containers. During the oxidation process, the wines acquire some tertiary aromas, including dried fruit aromas, as well as their characteristic colour ranging from ruby red to brown with terracotta tones.

The sweet liqueur wines are produced through the vinification of grapes with a high concentration of sugar. Once a natural alcoholic strength of 8 % vol. has been obtained, vinous alcohol is added until 15 % vol. is achieved. The wines are characterised by their clean appearance, dried fruit aromas, good structure in the mouth and discernible sweetness.

The mistela wines are produced from must to which vinous alcohol is added until an alcoholic strength of 15 % vol. is achieved. This takes place by means of a process of racking over seven days, which prevents the natural sugars from fermenting. The wines are characterised by their floral, fresh fruit aromas with marked spicy notes.

The naturally sweet wines are produced from musts that are very rich in sugars, which are partially fermented up to a natural minimum strength of 7 % vol. and then supplemented with vinous alcohol up to at least 15 % vol. The wines are characterised by their fruity, spicy aromas with dried fruit notes.

Winegrowing on the hillsides and steep slopes of this area is difficult and costly and produces low yields. However, these are the very conditions that enable the production of top-quality, concentrated wines with a high alcoholic strength – a strength that gives them unmistakable fine and delicate aromas. In the case of the wines made from overripe grapes, either the grapes are dried or the ripe fruit is left on the vine for a long time, which causes the moisture to evaporate. These techniques give rise to grapes with a very high concentration of natural sugars, which is the basis for producing such wines. The wines have a minimum natural alcoholic strength of 15 % vol., which is not artificially increased, and are characterised by their tertiary aromas of dried fruit and good structure in the mouth.

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:

Reasons:

| — | Better traceability: limiting the movement of wines helps ensure they can be identified. |
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Better traceability: limiting the movement of wines helps ensure they can be identified.

| — | To avoid undermining quality. The area’s bottling facilities are tailored to the quality and quantity of wine. By reducing transport time, heat and light damage and delays are avoided. |
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To avoid undermining quality. The area’s bottling facilities are tailored to the quality and quantity of wine. By reducing transport time, heat and light damage and delays are avoided.

| — | The place where the wine is bottled commonly serves to identify its origin. If bottling were to take place both within and outside the area, the confidence of consumers – who believe that all stages in the production of a PDO wine are carried out under the supervision of the protection holders – could be undermined. |
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The place where the wine is bottled commonly serves to identify its origin. If bottling were to take place both within and outside the area, the confidence of consumers – who believe that all stages in the production of a PDO wine are carried out under the supervision of the protection holders – could be undermined.

Bottling outside the area cannot be compared to bottling that takes place within the area, but at a different facility to the one where the wine was produced because:

| — | any shipping of wine in bulk within the area must be authorised; |
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any shipping of wine in bulk within the area must be authorised;

| — | bottling must only be carried out by authorised wineries that meet certain technical requirements; |
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bottling must only be carried out by authorised wineries that meet certain technical requirements;

| — | the authorised wineries may only receive grapes, musts or wines, and produce and bottle wines, that are covered by the PDO; |
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the authorised wineries may only receive grapes, musts or wines, and produce and bottle wines, that are covered by the PDO;

| — | the small size of the demarcated area guarantees that transport times can be kept to a minimum; and |
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the small size of the demarcated area guarantees that transport times can be kept to a minimum; and

| — | the wine remains in its microclimate and is not subjected to changes in temperature and altitude, which could cause it to age prematurely. |
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the wine remains in its microclimate and is not subjected to changes in temperature and altitude, which could cause it to age prematurely.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

All types of packaging must carry a single-use guarantee seal or numbered label, applied in the winery itself.

The traditional term and name ‘Denominación de Origen Calificada Priorat’ (‘Priorat’ PDO) must be prominently displayed on the labelling of bottled wines, in the same visual field as the compulsory information. The characters used to indicate ‘Priorat’ must not exceed 4 mm in height, while those used for ‘Denominación de Origen Calificada’ (PDO) must not exceed 2 mm.

Moreover, the labelling must feature the bottler or shipper’s municipality or postcode. The characters used to indicate the municipality must not exceed 3 mm in height, except where this indication corresponds to and contains the name of a smaller geographical unit that is eligible for use.

The designation ‘vino de finca’ must be included on the labelling if applicable, together with the name of the PDO.

The indications ‘vino de vila de ...’, ‘paraje ...’, ‘viña clasificada ...’ and ‘gran viña clasificada ...’ followed by the name of a smaller geographical unit must not be used on the labelling of products that do not meet the following requirements:

| — | that all of the grapes were grown in the smaller geographical unit in question; |
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that all of the grapes were grown in the smaller geographical unit in question;

| — | that the yield of grapes per hectare does not exceed certain limits; |
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that the yield of grapes per hectare does not exceed certain limits;

| — | that the vines are above a certain age; |
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that the vines are above a certain age;

| — | that at least 60 % of the grapes used to make the wine (90 % in the case of wines bearing the indication ‘gran viña clasificada’) are of the Mazuela, Garnacha Tinta, Garnacha Blanca or Garnacha Peluda varieties. |
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that at least 60 % of the grapes used to make the wine (90 % in the case of wines bearing the indication ‘gran viña clasificada’) are of the Mazuela, Garnacha Tinta, Garnacha Blanca or Garnacha Peluda varieties.

Link to the product specification

http://incavi.gencat.cat/.content/005-normativa/plecs-condicions-do-catalanes/Arxius-plecs/PC-Priorat-DOQ-nov-21-control-de-canvis.pdf

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

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