# C_2022263EN.01004101.xml

| 8.7.2022 | EN | Official Journal of the European Union | C 263/41 |
| --- | --- | --- | --- |

8.7.2022

EN

Official Journal of the European Union

C 263/41

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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 263/11)

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

‘Cigales’

PDO-ES-A0622-AM03

Date of communication: 12.4.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Changes to physico-chemical characteristics

DESCRIPTION:

This amendment affects the maximum total sulphur dioxide content expressed in milligrams per litre (mg/l), which is equivalent to the ceilings laid down in the applicable legislation. In the case of white and rosé/clarete wines, it is being raised from 150 to 200 mg/l and in the case of red wines, from 140 to 150 mg/l. The method for measuring the sugar content of quality sparkling wines is also being corrected so that it now refers to grams per litre of glucose+fructose+sucrose. The reference to ‘sucrose’ had previously been omitted.

This amendment affects point 2(a) of the product specification and point 4 of the single document.

This is considered to be a standard amendment modifying the single document because it does not entail a substantial change to the characteristics of the product, which continues to have the same properties and profile described in the link, as a result of the interplay between natural and human factors. It is thus considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

It was considered unnecessary for the ceilings for sulphur dioxide to be lower than the ceilings established by law, as it may make storing the wines properly more difficult and it does not enhance the quality.

2.   Addition of the term ‘clarete’ as a synonym for ‘rosé’

DESCRIPTION:

The term ‘clarete’ has been introduced as a synonym for ‘rosé’.

This amendment affects the following sections of the product specification and single document: sections 2(a), 2(b), 3(c), 5 and 7 of the specification and sections 4 and 5 of the single document.

It is considered to be a standard amendment (modifying the single document) because it does not entail a substantial change to the product characteristics, but merely bringing back a traditional term that has always been used to identify the wines from the area. The characteristics and profile described in the link, which are a consequence of the interaction between natural and human factors, are retained. It is thus considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

The word ‘clarete’ was traditionally used to refer to rosé wines made in Cigales and in any other wine-growing area in Spain. Under the applicable legislation when the designation of origin was set up, wines made in that way could only be referred to as ‘rosés’. For that reason, this type of wine was defined as ‘rosé’ and the term ‘clarete’ was left out. Under the legislation that is currently applicable, ‘clarete’ can be used as a synonym of ‘rosé’. The intention is to bring back this traditional term to restore the memory of this type of wine in the early days of this winegrowing district. This has the potential to add value to these wines, as they are different from rosés made elsewhere in the world.

3.   Redrafting the description of the organoleptic characteristics

DESCRIPTION:

Improvement of the organoleptic description of the wines.

This amendment affects point 2(b) of the product specification and point 4 of the single document.

It is considered to be a standard amendment (modifying the single document) because it does not entail a substantial change in the product characteristics, but merely an update to the description of same. It is therefore considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

REASONS:

The Regulatory Board for ‘Cigales’ PDO, which is accredited to the ISO 17065 standard, has subcontracted the organoleptic analysis of the wines to a sensory analysis laboratory, in turn accredited to the ISO 17025 standard. Based on the experience gained over the years, the description of the organoleptic characteristics has been amended to bring it into line with the analysis procedure in accordance with the criteria set out in the ISO 17025 standard. Individual descriptions of sweet white, rosé and red wines have also been included, in order to provide more specific information on their character and enable more detailed analysis.

4.   Amendment to the planting density

DESCRIPTION:

This amendment is to enable existing plantations to be exempt from compliance with the minimum density of 1 000 plants per hectare.

It affects point 3(a) of the product specification and point 5.1 of the single document.

It is considered to be a standard amendment because it does not entail a substantial change to the product characteristics. In fact, the grapes grown in the oldest plantations are the ones from which the most genuine ‘Cigales’ PDO wines are made. It does not fall into any of the categories of Union amendments provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

The reason for this change is to ensure that the old vineyards that remain in this wine-growing district and have less than 1 000 plants per hectare are left intact. As well as their historical and cultural value, these vineyards produce grapes of excellent quality due to the low yield and the age of the vines. It is from this raw material that the highest quality wines with the highest added value are produced.

Moreover, considering that the planting distances are 3 x 3 m in these old vineyards (which has allowed for adaptation to mechanisation), it is not considered logical for these old parcels to be excluded due to non-compliance with the minimum planting density. Excluding them would lead to losses in terms of productive potential and quality.

5.   Inclusion of the possibility to reduce the likely alcoholic strength of the grapes in certain years

DESCRIPTION.

The possibility of reducing the alcoholic strength of the grapes in certain years by 0.5 degrees is being introduced.

This amendment affects point 3(b.1) of the product specification and point 5.1 of the single document.

It is a standard amendment as it does not entail substantial changes, as this possibility has always existed. All that it involves is transferring the regulation (which is now incorporated as an internal operating rule) to the product specification, which is the document that sets out all the technical provisions that affect the product. Therefore, it does not fall into any of the categories of Union amendments provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

This amendment introduces the possibility that the Regulatory Board may allow for the minimum likely alcoholic strength of the grapes to be reduced by up to 0.5o Beaumé in certain years following a technical study to justify such a reduction.

The guidance on reducing the alcoholic strength for certain years was included in the applicable rule, the regulation for the ‘Cigales’ PDO, which pre-dates the product specification. This Regulation has recently been amended and no longer includes this possibility, which as a technical measure, should be included in the product specification.

6.   Inclusion of the possibility of using different types of quality sparkling wines

DESCRIPTION:

This amendment introduces the possibility of quality sparkling wines being produced using methods other than the traditional method.

It affects point 3(b.1) of the product specification and point 5.1 of the single document.

It is a standard amendment modifying the single document. Quality sparkling wines must continue to meet the organoleptic and physico-chemical characteristics set out in the specification, irrespective of the method of production. Therefore, it does not fall into any of the categories of Union amendments provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

Quality sparkling wines may be produced using any authorised method included in category 5 of Annex VII to Regulation (EU) No 1308/2013. The goal is to harness new opportunities to expand the market for this type of product, which started to be produced in 2011. However, the main label must state the method used, to ensure that the consumer is aware of how it was produced.

7.   Redrafting of section on ageing conditions

DESCRIPTION:

This amendment introduces certain conditions for ageing the wines (barrel size and date from which the ageing period is to counted).

It affects point 3(b.2) of the product specification and point 5.1 of the single document.

It is a standard amendment modifying the single document, as it does not entail substantial changes, as the conditions are the same as previously set out in the regulation. This merely entails transferring the regulation (which is now incorporated as an internal operating rule) to the product specification, which is the document that sets out all the technical provisions that affect the product. Therefore, it does not fall into any of the categories of Union amendments provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

This amendment introduces the section on ageing conditions, which only appeared in the old regulation. The reason for it is that all of the technical aspects have been defined in the product specification since the old regulation was amended.

8.   Amendment to the restrictions on winemaking

DESCRIPTION:

The percentages of certain varieties in the blend have been eliminated.

This amendment affects point 3(b.2) of the product specification and point 5.1 of the single document.

It is a standard amendment modifying the single document, as the characteristics and profile of the product, which result from the interplay between natural and human factors, as described in the link, remain unchanged. Therefore, it does not fall into any of the categories of Union amendments provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

It is not considered necessary to maintain these restrictions on winemaking, because the characteristics of ‘Cigales’ PDO wines are due, first and foremost, to how the varieties have adapted to the geographical environment and to how this environment (climate, soil, relief, etc.) has influenced grape production, and not to whether there is a higher percentage of one variety or another.

9.   Maximum yields depending on the type of wine

DESCRIPTION:

The yield is no longer limited by the colour of the grapes. From now on it is limited according to the type of wine being produced. A maximum yield of 7 000 kg per hectare has been established for white and red varieties when used for the production of red wines and 9 000 kg per hectare for other types of wine: whites, rosés/claretes and quality sparkling wines.

This amendment affects point 5 of the product specification and point 5.2 of the single document.

It is a standard amendment modifying the single document, as it does not affect the characteristics of the product. This update does not fall into any of the categories of Union amendments provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

Rosé and clarete wines have traditionally been produced in this area with blends of white and red grapes. It is common for parcels to have a mixture of white and red varieties, so it does not make much sense to establish two different yields for each one.

There is also a technical justification for this amendment: there is currently a demand in the market for rosés, whites and quality sparkling wines that are lighter, with less body and less structure. This necessitates reducing the alcoholic strength and extraction and increasing the acidity. If the harvest is brought forward in order to achieve these characteristics, the other components of the grapes will not have ripened enough. However, using a higher volume allows these parameters to be balanced without detriment to the other components, thereby ensuring that the grapes ripen to perfection.

10.   Inclusion of Garnacha Tintorera and Garnacha Blanca varieties and deletion of the classification of main and authorised varieties

DESCRIPTION:

Two varieties have been introduced and the distinction between main and authorised varieties has been deleted.

This amendment affects point 6 of the product specification and point 7 of the single document.

It is a standard amendment modifying the single document, as it does not affect the characteristics of the product. This update does not fall into any of the categories of Union amendments provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

The classification of authorised and main varieties has been deleted as it is not necessary.

As regards the inclusion of the Garnacha Tintorera variety, although it has traditionally been grown in the ‘Cigales’ PDO area, it had unjustifiably not been considered suitable for quality wines. The technical resources of the wineries 35 years ago did not allow for good winemaking from this variety and the resulting wines were too tannic and coarse, with excessive colour and astringency. This led to its removal from the list of authorised varieties.

However, modern oenology has revealed the virtues of this variety in making quality wines. The technical resources available to wineries now allow for very high quality wine to be made from the Garnacha Tintorera variety, with extraordinary fruitiness and aromatic qualities highly appreciated by today’s consumers.

11.   Update to the wording on the link

DESCRIPTION:

This is not an intrinsic change to the link, but rather an update to the wording of the whole section to ensure consistency with the other amendments introduced. There is no change to the causal link.

This amendment affects point 7 of the product specification and point 8 of the single document.

It is a standard amendment modifying the single document. It is just a drafting change and it does not fall into any of the categories of Union amendments provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

Minor changes are needed to ensure that the section on the link is consistent with the other amendments introduced in the product specification.

12.   Eligibility condition added for simultaneously applying the yield increase derogation and reducing the likely alcoholic strength of the grapes

DESCRIPTION:

It is not allowed to increase the grape yield and reduce its likely alcoholic strength in the same year.

This amendment affects point 8(b.1) of the product specification but does not affect the single document.

It is a standard amendment that does not modify the single document, as it does not affect the characteristics of the product. This update does not fall into any of the categories of Union amendments provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

This eligibility condition is being added as subparagraph 3 of point 8(b.1) of the product specification, so that it is not allowed to apply the yield increase derogation while reducing the likely alcoholic strength. This eligibility condition was also included in the old regulation governing the designation of origin. As with previous amendments, it is necessary to transfer this requirement from the regulation, where is no longer appears, to the product specification.

13.   New wording of the labelling provisions

DESCRIPTION:

This section has been redrafted in order to make the wording more consistent with the legislation in force and to introduce an obligation for the label to indicate the method of production for quality sparkling wines, in line with this same amendment, in order to avoid any confusion for consumers. The term ‘fermentado en barrica’ [barrel-fermented] has been introduced.

This amendment affects point 8(b.3) of the product specification and point 9 of the single document.

It is a standard amendment modifying the single document, but it does not entail any form of restriction or limitation on sale and neither does it fall into any of the categories set out in Article 14(1) of Regulation (EU) 2019/13, which describes the Union amendments.

REASONS:

The purpose of this amendment is to improve the labelling rules.

14.   Update to the section on checks

DESCRIPTION:

The control body to whom the competent authority has delegated tasks is specified and the wording of the section on the checks has been improved.

This amendment affects point 9 of the product specification but does not affect the single document.

It is a standard amendment that does not modify the single document. It does not affect the characteristics of the product and neither does it fall into any of the categories set out in Article 14(1) of Regulation (EU) 2019/13, which describes the Union amendments.

REASONS:

The Regulatory Board for the ‘Cigales’ PDO has obtained ISO/IEC 17065: 2012 standard accreditation. After this accreditation, the Instituto Tecnológico Agrario de Castilla y León [Castile and Leon Institute of Agricultural Technology] delegated tasks pertaining to conformity checks to it in accordance with Article 116a of Regulation (EU) No 1308/2013.

The wording of the section on control tasks has also been updated, as it had become obsolete for certification in accordance with the ISO 17065 standard.

SINGLE DOCUMENT

1.   Name of the product

Cigales

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

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

5.

Quality sparkling wine

4.   Description of the wine(s)

1.   WINE – WHITES AND ROSÉS/CLARETES

CONCISE TEXTUAL DESCRIPTION

Whites:

The appearance of this wine is somewhat clean and bright. It has tones of greenish yellow, straw yellow, pale yellow or golden yellow.

In terms of smell, bold aromas (no defects) of the fruit family (tree fruit, citrus fruit and/or plant aromas). Spicy and/or toasted notes may feature if the wine has spent time in a barrel.

In terms of taste, balanced with good acidity and alcohol. The aromas are in the same range as when smelled (tree fruits and citrus fruit and/or plants). These may appear spicy and/or toasted (wines exposed to wood).

Rosés/Claretes:

The appearance of this wine is somewhat clean and bright. The colour ranges from violet pink, strawberry pink, salmon and onion skin.

In terms of smell, bold aromas (no defects or inadequacies) with evidence of the fruit family (red fruit, tree fruit, citrus fruit and/or fresh plant aromas. Spicy and/or toasted notes if the wine has been in contact with wood).

In terms of taste, balanced, the same aromas as when smelled (red fruit, tree fruit, citrus fruit and/or fresh plants, and spicy and/or toasted aromas if the wine has spent time in a barrel).

The physical and chemical parameters established in this section shall comply with the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

200

2.   WINE — YOUNG RED WINES

CONCISE TEXTUAL DESCRIPTION

In terms of appearance, this wine is between clean and bright, with tones ranging from violet to brick-red.

In terms of smell, bold aromas (no defects or inadequacies) of the fruit tree family (fresh or overripe black or red fruit) and/or plants, with spicy and/or toasted aromas when the wines have been in contact with wood.

In terms of taste, there is a good balance of acidity, alcohol, astringency and bitterness. The finish is similar to the aromas in the nose.

In any event, the physical and chemical parameters established in this section shall comply with the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

150

3.   RED WINES WITH THE INDICATION ‘ROBLE’

CONCISE TEXTUAL DESCRIPTION

In terms of appearance, this wine is between clean and bright, with tones ranging from violet to brick-red.

In terms of smell, bold aromas (no defects or inadequacies) with notes of the fruit family and toasted and/or spicy notes, typical of wines that have been in contact with wood.

In terms of taste, balanced with aromas of the fruit family and toasted and/or spicy notes, typical of wines that have been in contact with wood.

| (*) | For wines placed on the market in the first year after harvest; wines aged more than one year must not exceed the ceiling for volatile acidity calculated as follows: 1 gram per litre up to 10 % vol. and 0,06 grams per litre for each percentage point over 10 %. |
| --- | --- |

(*)

| (**) | In any event, the physical and chemical parameters established in this section shall comply with the ceilings established in EU rules. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

150

4.   ‘CRIANZA’, ‘RESERVA’ AND ‘GRAN RESERVA’ RED WINES

CONCISE TEXTUAL DESCRIPTION

CRIANZA:

In terms of appearance, between clean and bright, with tones ranging from violet to brick-red.

In terms of smell, bold aromas (no defects or inadequacies) with toasted and/or spicy notes, typical of the wood and the fruit family.

In terms of taste, good balance with a spicy and/or toasted and/or fruity and/or mineral finish.

RESERVA:

In terms of appearance, this wine is between clean and bright, with tones ranging from red to amber.

In terms of smell, bold aromas (no defects or inadequacies) with spicy and/or balsamic and/or fruity and/or mineral notes.

In terms of taste, bold and balanced, with a spicy and/or balsamic and/or mineral and/or fruity finish.

GRAN RESERVA:

In terms of appearance, this wine is between clean and bright, with tones ranging from red to amber.

In terms of smell, bold aromas (no defects or inadequacies) with spicy and/or balsamic notes.

In terms of taste, bold with a spicy and/or balsamic and/or mineral and/or fruity finish.

For wines placed on the market in the first year after harvest; for wines aged more than one year, the volatile acidity shall not exceed the following ceiling: 1 gram per litre up to 10 % vol. and 0,06 grams per litre for each percentage point above this.

| (**) | In any event, the physical and chemical parameters established in this section shall comply with the ceilings established in EU rules. |
| --- | --- |

(**)

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   WINES — SWEET WINES (WHITES, ROSÉS/ CLARETES and REDS)

CONCISE TEXTUAL DESCRIPTION

| — | Sweet rosé wines:
  The appearance of this wine is somewhat clean and bright. The colour ranges from violet pink, strawberry pink, salmon and onion skin.
  In terms of smell, bold aromas (no defects or inadequacies) with evidence of the fruit family (red fruit, tree fruit, citrus fruit and/or fresh plant aromas. Spicy and/or toasted notes if the wine has been in contact with wood).
  Taste: balanced, the same aromas as when smelled (red fruit, tree fruit, citrus fruit and/or fresh plants, and spicy and/or toasted aromas if the wine has spent time in a barrel). Volume in the mouth, sweet and structured. |
| --- | --- |

—

Sweet rosé wines:

The appearance of this wine is somewhat clean and bright. The colour ranges from violet pink, strawberry pink, salmon and onion skin.

In terms of smell, bold aromas (no defects or inadequacies) with evidence of the fruit family (red fruit, tree fruit, citrus fruit and/or fresh plant aromas. Spicy and/or toasted notes if the wine has been in contact with wood).

Taste: balanced, the same aromas as when smelled (red fruit, tree fruit, citrus fruit and/or fresh plants, and spicy and/or toasted aromas if the wine has spent time in a barrel). Volume in the mouth, sweet and structured.

| — | Sweet red wines
  The appearance of this wine is between clean and bright, with tones ranging from violet to brick-red.
  In terms of smell, bold aromas (no defects or inadequacies) of the fruit tree family (fresh and/or overripe black and red fruit) and/or plants, with spicy and/or toasted aromas when the wines have been in contact with wood.
  In terms of taste, good balance of acidity and alcohol and a fruity finish similar to the aromas in the noise (black and red fruits, dried fruits, plant aromas), spicy and/or toasted notes. Volume in the mouth, sweet and structured.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

—

Sweet red wines

The appearance of this wine is between clean and bright, with tones ranging from violet to brick-red.

In terms of smell, bold aromas (no defects or inadequacies) of the fruit tree family (fresh and/or overripe black and red fruit) and/or plants, with spicy and/or toasted aromas when the wines have been in contact with wood.

In terms of taste, good balance of acidity and alcohol and a fruity finish similar to the aromas in the noise (black and red fruits, dried fruits, plant aromas), spicy and/or toasted notes. Volume in the mouth, sweet and structured.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

200

6.   QUALITY SPARKLING WINE (WHITE/ROSÉ/CLARETE)

CONCISE TEXTUAL DESCRIPTION

The appearance of this wine is between clean and bright, with yellow tones (from straw-yellow to golden yellow) when made with white or red grapes. The colour is red (pale pink to strawberry pink) when it is made from red, or red and white, varieties. The bubbles are medium in size, frothy, and have a short to medium or medium finish.

In terms of smell, bold aromas (no defects or inadequacies) that are fruity and/or yeasty.

When tasted, the wine is characterised by fruity sensations, with lingering aromas of dried fruits and/or yeasts.

In any event, the physical and chemical parameters established in this section shall comply with the ceilings established in EU rules.

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

9

Minimum total acidity

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

5.   Wine-making practices

5.1.   Specific oenological practices

1.   OENOLOGICAL PRACTICES

Specific oenological practice

Specific oenological practice

Healthy grapes with a minimum likely alcoholic strength: 10 o Beaumé (white varieties) and 10,5 o Beaumé (red varieties).

Maximum extraction yield: 72 litres per 100 kilograms of grapes.

The sweet wines are produced by preserving part of the natural sugar of the grapes, interrupting the fermentation process by authorised systems except by adding alcohol.

Quality sparkling wines shall be produced by any authorised method.

Ageing conditions for wines:

| 1. | The wines must be aged at registered wineries in oak barrels with a maximum capacity of 330 litres. |
| --- | --- |

1.

The wines must be aged at registered wineries in oak barrels with a maximum capacity of 330 litres.

| 2. | The ageing periods for the wines for which the terms ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’ are used are counted from 1 November of the year of harvest. |
| --- | --- |

2.

The ageing periods for the wines for which the terms ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’ are used are counted from 1 November of the year of harvest.

2.   OENOLOGICAL PRACTICES

Cultivation practice

The minimum planting density will be 1 000 plants per hectare for new plantings. The density of existing plantations is respected.

5.2.   Maximum yields

| 1. | For the production of red wines
  7 000 kilograms of grapes per hectare |
| --- | --- |

1.

For the production of red wines

7 000 kilograms of grapes per hectare

| 2. | 50,40 hectolitres per hectare |
| --- | --- |

2.

50,40 hectolitres per hectare

| 3. | For the production of white, rosé/clarete and quality sparkling wines
  9 000 kilograms of grapes per hectare |
| --- | --- |

3.

For the production of white, rosé/clarete and quality sparkling wines

9 000 kilograms of grapes per hectare

| 4. | 64,80 hectolitres per hectare |
| --- | --- |

4.

64,80 hectolitres per hectare

6.   Demarcated geographical area

The geographical area of the PDO ‘Cigales’ extends to the northern area of the Duero Depression on either side of the River Pisuerga. Its surface area is 574 km2.

It includes the following municipalities:

| — | Province of Valladolid:
  Cabezón de Pisuerga, Cigales, Corcos del Valle, Cubillas de Santa Marta, Fuensaldaña, Mucientes, Quintanilla de Trigueros, San Martín de Valvení, Santovenia de Pisuerga, Trigueros del Valle and Valoria la Buena; and the estate known as El Berrocal, bounded by the border of the province of Valladolid, the Valladolid-Fuensaldaña-Mucientes main road and the River Pisuerga. This estate is part of the municipality of Valladolid. |
| --- | --- |

—

Province of Valladolid:

Cabezón de Pisuerga, Cigales, Corcos del Valle, Cubillas de Santa Marta, Fuensaldaña, Mucientes, Quintanilla de Trigueros, San Martín de Valvení, Santovenia de Pisuerga, Trigueros del Valle and Valoria la Buena; and the estate known as El Berrocal, bounded by the border of the province of Valladolid, the Valladolid-Fuensaldaña-Mucientes main road and the River Pisuerga. This estate is part of the municipality of Valladolid.

| — | Province of Palencia:
  Dueñas. |
| --- | --- |

—

Province of Palencia:

Dueñas.

7.   Wine grapes variety(ies)

ALBILLO MAYOR

CABERNET SAUVIGNON

GARNACHA BLANCA

GARNACHA ROJA - GARNACHA GRIS

GARNACHA TINTA

GARNACHA TINTORERA

MACABEO - VIURA

MERLOT

SAUVIGNON BLANC

SYRAH

TEMPRANILLO - TINTA DEL PAIS

VERDEJO

8.   Description of the link(s)

8.1.   Wine

The geographical area covered by the PDO ‘Cigales’ is highly suited to vineyard cultivation: The vineyard is divided in two by the River Pisuerga and is sited near the river’s midpoint between the cold climate upstream and the temperate climate of its estuary. The interplay between climate and soil helps produce grapes with very balanced acidity and sugar levels. The varieties are very well suited to the area and the wine-making practices that have existed for decades. This makes it possible to obtain very balanced wines.

Another characteristic is that 30 % of the vineyard has been in place for over 60 years. Taken together with the conditions mentioned above, this allows for very intense and balanced ripening suited to ‘crianza’ wines.

8.2.   Quality sparkling wine

Various attempts in recent years have led to sparkling wines that maintain the distinguishing characteristics of the wines in the area and are also of very high quality (small bubbles that are long in the finish, presence of secondary aromas, etc.). The varieties specific to the area (major adaptation) enable the production of sparkling wines that are very fine and fresh, both in the mouth and at the back of the palate.

The climate conditions in the area make it possible to obtain a raw material that is balanced in acidity, extract and aromas. This gives the wine a full mouth-feel that compensates for the acidity.

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:

The bottling of wines covered by the PDO ‘Cigales’ is one of the key criteria for ensuring the characteristics acquired during the production and - where appropriate - ageing process defined in the specification. Because of this, bottling must be performed in the bottling facilities of wineries located in the production area laid down in this specification.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The traditional term ‘DESIGNATION OF ORIGIN’ may be used instead of ‘PROTECTED DESIGNATION OF ORIGIN’.

The year of the vintage must be featured on the label, even if the wines are not aged. An exception is made for sweet and quality sparkling wines.

The terms CRIANZA, RESERVA and GRAN RESERVA may be used, provided that the wines meet the requirements laid down in the legislation in force for these traditional terms, and the terms ROBLE and FERMENTADO IN BARRICA may be used, provided that the wines comply with the requirements laid down in the legislation in force.

Link to the product specification

www.itacyl.es/documents/20143/342640/PCC+DOP+CIGALES+en+vigor_Rev+2.docx/319701e4-ff93-9af2-5b81-7acb4a82fdd4

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

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