# C_2022339EN.01000501.xml

| 5.9.2022 | EN | Official Journal of the European Union | C 339/5 |
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5.9.2022

EN

Official Journal of the European Union

C 339/5

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

(2022/C 339/05)

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

‘Navarra’

PDO-ES-A0127-AM03

Date of communication: 14.6.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

POSSIBILITY OF BLENDING ROSÉ WINES WITH REDS

The possibility of blending or adding rosé wine from the previous year’s harvest to the current year’s red wine is being introduced, as long as the percentage of rosé does not exceed 15 % of the total resulting capacity.

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

The amendment is considered to be a standard amendment under Article 14(1) of Commission Delegated Regulation (EU) 2019/33, as it does not include a change in the name of the protected designation of origin; It does not consist of a change, a deletion or an addition of a category, of grapevine product, as referred to in Part II of Annex VII to Regulation (EU) No 1308/2013; It could not potentially void the link referred to in point (a)(i) or in point (b)(i) of Article 93(1) of Regulation (EU) No 1308/2013; and it does not entail further restrictions on the marketing of the product.

Following the end of the state of emergency declared by Royal Decree 926/2020 of 25 October 2020 and extended until 9 May 2021 by Royal Decree 956/2020 of 3 November 2020, and the gradual lifting of the exceptional measures adopted by the government (lockdown, total closure of the hospitality industry and border closures, etc.), society has moved towards a normalisation of activity, which will have a positive impact on the wine market and lead to an uptick in consumption.

Given that rosé wines tend to be mostly consumed in the spring and summer months, they were the most affected by the restrictive measures adopted as a result of the COVID health crisis. Rosé consumption tends to drop sharply from autumn onwards. This has continued to be the case, given the ongoing state of emergency and the above-mentioned restrictions. Last year it was possible to offset this drop by introducing an exceptional temporary amendment to point 3.b.c of the product specification at the request of the Regulatory Board, with very positive consequences for our producers.

The positive effect of the above amendment shows that the exceptional temporary measure taken needs to be made permanent in light of the excellent results achieved. Avoiding prolonged rosé sales has ensured quality standards and avoided delays in placing the wine from the next harvest on the market, thus ensuring its competitiveness.

The proposed amendment is in line with European legislation, since point 2 of Article 7[Definition of coupage] of Commission Delegated Regulation (EU) 2019/934 of 12 March 2019 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council states as follows: ‘For the purposes of this paragraph, rosé wine shall be regarded as red wine.’

The quality of the young red wines resulting from the new vintage will be strengthened and their organoleptic characteristics even enhanced; the primary aromas, softening, tannins, etc. all have positive effects on the quality and distinctiveness of ‘Navarra’ PDO wines, in compliance with the analytical characteristics set out in point 2.a.c of the product specification for ‘Navarra’ PDO.

SINGLE DOCUMENT

1.   Name(s)

Navarra

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

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

3.

Liqueur wine

4.   Description of the wine(s)

1.   White wine

Pale yellow to golden yellow in colour, clear and brilliant. Medium to high intensity aroma, with no defects and fruity and/or floral and/or plant tones. In the mouth, it is balanced and with well-integrated acidity, with a fruity retronasal aroma and a medium to high finish.

| * | If the residual sugars exceed 5 g/l the sulphur dioxide content must be less than or equal to 300 g/l. Any analytical limits not covered will comply with existing EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 12,5 |
| Maximum total sulphur dioxide (in milligrams per litre) | 190 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

12,5

Maximum total sulphur dioxide (in milligrams per litre)

190

2.   Wood-aged white wine (fermented in barrel, Crianza, Reserva, Gran Reserva)

Straw yellow to golden yellow in colour, with amber tints, clear and brilliant. Medium to high intensity aroma, with no defects and woody and/or spicy and/or smoky tones. In the mouth, it is balanced and with well-integrated acidity, with a woody retronasal aroma and a medium to high finish.

If the residual sugar content is greater than 5g/l the sulphur dioxide contents will be equal to or less than 300 g/l.

Any analytical limits not covered will comply with existing EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 190 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

190

3.   White wine made from Botrytis-infected grapes

Pale yellow to golden yellow in colour, with amber tints, clear and brilliant. Medium to high intensity aroma, with no defects and fruity and/or floral and/or plant tones. In the mouth, it is balanced and with well-integrated acidity, with a fruity retronasal aroma and a medium to high finish.

The volatile acidity increases by 1 meq/l for each degree of natural actual strength in excess of 10 % by volume.

Any analytical limits not covered will comply with existing EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 13 |
| Maximum total sulphur dioxide (in milligrams per litre) | 190 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

13

Maximum total sulphur dioxide (in milligrams per litre)

190

4.   Rosé wine

Pinkish in colour, clear and brilliant. Medium to high intensity aroma, with no defects and red and black fruit and/or floral aromas. In the mouth, it is balanced and with well-integrated acidity, with a red and black fruit and/or sweet retronasal aroma and a medium to high finish.

Any analytical limits not covered will comply with existing EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 12,5 |
| Maximum total sulphur dioxide (in milligrams per litre) | 190 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

12,5

Maximum total sulphur dioxide (in milligrams per litre)

190

5.   Wood-aged rosé wine (fermented in barrel, Reserva)

Pinkish in colour, clear and brilliant. Medium to high intensity aroma, with no defects and red and black fruit and/or woody aromas. In the mouth, it is balanced and with well-integrated acidity, with a woody retronasal aroma and a medium to high finish.

Any analytical limits not covered will comply with existing EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 190 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

190

6.   Red wine

Purple to ruby red in colour, limpid and brilliant. Medium to high intensity aroma, with no defects and fruity and/or woody tones. In the mouth, it is balanced and with medium body, with a fruity and/or woody retronasal aroma and a medium to high finish.

Any analytical limits not covered will comply with existing EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 12,5 |
| Maximum total sulphur dioxide (in milligrams per litre) | 140 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

12,5

Maximum total sulphur dioxide (in milligrams per litre)

140

7.   Wood-aged red wine (Roble, Crianza, Reserva or Gran Reserva)

Purple-red to red with russet tints in colour, clear and brilliant. Medium to high intensity aroma, with no defects and woody and/or spicy and/or smoky tones. In the mouth, it is balanced, with medium to full body, a woody retronasal aroma and a medium to high finish.

Any analytical limits not covered will comply with existing EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 16,67 |
| Maximum total sulphur dioxide (in milligrams per litre) | 140 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

16,67

Maximum total sulphur dioxide (in milligrams per litre)

140

8.   Liqueur wine

In whites: pale yellow to mahogany brown, clear and brilliant. In reds: Purple-red to red with russet tones, clear and brilliant. Aroma with high intensity, without defects, with ripe or raisined fruity notes. In the mouth, it is balanced, with medium to full body, a retronasal aroma of ripe or raisined fruit and a medium to high finish.

Any analytical limits not covered will comply with existing EU legislation.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | 190 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

190

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Cultivation practice

The density of plantation will be at least 2 400 stocks per hectare.

Irrigation is authorised in the vineyard, using localised systems. Non-localised irrigation systems (irrigation by flooding, sprinkler irrigation) are authorised until 8 August each year.

2.   Specific oenological practice

White: only white grapes. Cold maceration is permitted.

Rosés: only red grapes. the maximum authorised volume of must obtained by bleeding will be 40 litres for each 100 kilograms of grapes.

Reds: only red grapes. Rosé may be blended with or added to the following year’s red wine, as long as the percentage of rosé does not exceed 15 % of the total resulting capacity.

Liqueur wines: The addition of wine alcohol of ≥ 96 % vol., or of a mixture containing this and must, fermenting must, or wine, from Moscatel de Grano Menudo or Garnacha Tinta and Blanca with a natural alcoholic degree of > 12 % vol. Where these are aged, must concentrated by direct heat, Moscatel de Grano Menudo and/or Garnacha Tinta and/or Blanca may be added.

3.   Restriction relating to winemaking

For the preparation of wines covered by the PDO the use of continuous presses remains prohibited.

Ageing shall begin on 1 October in the same year as the harvest.

5.2.   Maximum yields

1.   White varieties

9 200 kilograms of grapes per hectare

64,40 hectolitres per hectare

2.   Red varieties

8 000 kilograms of grapes per hectare

56 hectolitres per hectare

3.   Rosé wine

8 000 kilograms of grapes per hectare

32 hectolitres per hectare

6.   Demarcated geographical area

Municipalities:

District I: None

District II: Lumbier, Lónguida, Romanzado and Urraul Bajo and Urraul Alto.

District III: Obanos, Añorbe, Muruzabal, Tiebas-Muruarte de Reta, Adios, Legarda, Uterga, Guirguillano, Puente la Reina, Artazu, Echauri, Ucar, Tirapu, Vidaurreta, Enériz, Cizur.

District IV: all of the municipalities apart from Genevilla, Cabredo, Marañón, Aras, Bargota, Viana, Aguilar de Codes, Zuñiga, Etayo, Ancín, Salinas de Oro, Lezaún and Abárzuza.

District V: all of the municipalities apart from Petilla de Aragón.

District VI: all apart from Mendavia, San Arian, Azagra, Andosilla and Sartaguda.

District VII: all apart from Cortes, Cabanillas, Fustiñana, Fontellas, Ribaforada and Buñuel.

7.   Wine grapes variety(ies)

CABERNET SAUVIGNON

CHARDONNAY

GARNACHA BLANCA

GARNACHA TINTA

GRACIANO

MACABEO - VIURA

MERLOT

MOSCATEL DE GRANO MENUDO

TEMPRANILLO

8.   Description of the link(s)

8.1.   Wine

The area covered by the ‘Navarra’ PDO is located in a geographical area to the north of the Iberian Peninsula which is ideal for the cultivation of the vine. The climate is Mediterranean with an Atlantic influence in the north-western region, with a cold and dry wind prevailing across the whole area. The average precipitation is between 400 and 500 mm. The soils have high levels of limestone, average levels of stoniness, and a clay-loam texture.

This geographical environment provides wines with medium-to-high acidity, with organoleptic sensations of freshness and a balanced taste and a certain mineral nature as a result of the typology of the soils.

8.2.   Liqueur wine

The wines are essentially produced using the Moscatel de Grano Menudo and Garnacha Tinta and Blanca varieties, which are native to Navarre and characterised by a high sugar content, roundness and unctuousness, with aromas of raisined grapes and a good balance between sweet and acid flavours. This high taste density is the result of specific climatic conditions characterised by a very dry climate, high temperatures during the growing period, low precipitation and a permanent water deficit.

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

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The typographic characters used to indicate the name of the PDO may not under any circumstances be less than 3 mm or more than 9 mm in height and must be clear, legible, indelible and not excessively thick, and the indication may not take up more than half of the total width of the label.

The logo of the PDO is obligatory and may not be less than 8 mm or more than 11 mm in diameter.

Link to the product specification

https://cutt.ly/9H0Dv6L

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

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