# C_2022170EN.01001501.xml

| 25.4.2022 | EN | Official Journal of the European Union | C 170/15 |
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25.4.2022

EN

Official Journal of the European Union

C 170/15

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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 170/09)

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

‘La Mancha’

PDO-ES-A0045-AM04

Date of communication: 27.1.2022

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Redefinition of the organoleptic characteristics

DESCRIPTION

The following changes have been made to the organoleptic descriptions:

In dry and young rosé wine: the colour ‘reddish’ is changed to ‘salmon orange’ and the ‘fruity or floral’ aromas is changed to ‘primary’ aromas.

In traditional dry rosé wine: the colour ‘reddish’ is changed to ‘salmon orange’ and the ‘primary’ aromas is changed to ‘clean’ aromas.

In traditional dry red wine: ‘fruity with primary aromas’ is changed to ‘clean’.

In semi-sparkling wine: ‘fruity’ aromas is changed to ‘primary’ aromas and ‘with a fruity aftertaste’ has been deleted.

In quality sparkling wine: ‘fruity’ aromas is changed to ‘bold’ aromas.

Points 2.2.1.iv, 2.2.2.v and vii, 2.2.7 and 2.2.8 of the product specification and point 4 of the single document are amended.

These are standard amendments as they adapt the organoleptic characteristics so that they can be better assessed in sensory analysis, and do not entail a change to the product. The product retains the characteristics and profile described in the link, which result from the interplay between environmental and human factors. It is therefore considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Delegated Regulation (EU) 2019/33.

REASONS

The change in young rosé wines is due to the colour and to current trends in the production of such wines on the market; and the aroma, since it has been found that there may be young rosé wines with hints of herbaceous or other primary aromas that were not included in the previous wording and that do not affect the characteristics of this type of wine.

The change in traditional dry red and rosé wines is due to their ageing in barrels or in vats, which means that the organoleptic descriptions must be redefined because such wines do not have primary and fruity aromas. As far as the colour of the rosé is concerned, the change is for the reason stated above.

Similarly, the organoleptic descriptions of the semi-sparkling and sparkling wines made from several varieties must be redefined, since at the olfactory stage they do not have fruity aromas but rather floral or other aromas.

2.   Addition of a new packaging format

DESCRIPTION

A new packaging format is included for wines with the ‘La Mancha’ PDO. The use of 18-40 cl food-grade cans is authorised for young red, rosé and white wines, in accordance with the relevant legislation.

The word ‘bottled’ is changed to ‘packaging’ to correct an error. The paragraph dealing with the type of closure now makes an exception for cans and boxed wine (‘bag in box’).

This amendment affects point 8 of the product specification, but the single document is not affected.

This amendment is a standard amendment, since it does not fall under any of the categories provided for in Article 14(1) of Delegated Regulation (EU) 2019/33.

REASONS

The aim is to expand the range of packaging of ‘La Mancha’ PDO wines, as current market trends indicate a growing demand for this type of packaging. Moreover, the packaging of this type of wine has no impact on the characteristics of the wine.

The other two changes are corrections to the text.

SINGLE DOCUMENT

1.   Name(s)

La Mancha

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

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

8.

Semi-sparkling wine

4.   Description of the wine(s)

1.   White and rosé wine, young and traditional wines, and ‘oaked’ whites

CONCISE TEXTUAL DESCRIPTION

Low alcoholic strength. The white wines range in shade from greenish to yellow, stopping short of golden. They are bold and fruity with primary aromas, slightly acidic and balanced.

If they have spent time in barrels, their colour is yellow to golden or straw-coloured, with toasted hints against a background of vanilla and long oaky, fruity notes.

The rosé wines vary in colour from rose to salmon orange, with bold and primary aromas. They are slightly acidic, balanced and have a fruity taste.

Barrel-fermented wines have aromas and an after-taste reminiscent of the barrel.

| * | Maximum volatile [acidity] of the young wines: 8,33 milliequivalents per litre |
| --- | --- |

*

| * | Maximum sulphites: 190 mg/l where sugar ≥ 5 g/l (‘oaked’ wines excepted) |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 140 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

140

2.   Young and traditional red wines and ‘oaked’ reds

CONCISE TEXTUAL DESCRIPTION

Purplish-red to pomegranate in colour, the wines are bold, fruity, with primary aromas. On tasting, they are tannic, with balanced alcohol/acidity, long and fruity. The wines that have spent time in barrels range from pomegranate to ruby. They are bold, fruity, with primary and vanilla aromas. In the mouth they are long and balanced, with touches of vanilla. With further ageing, the wines can have terracotta or orange tints. They are long and honeyed. In the mouth, they are smooth, harmonious, round and structured. In barrel-fermented wines, aromas and after-taste are provided by the barrel.

| * | Maximum volatile [acidity] of the young wines: 8,33 milliequivalents per litre |
| --- | --- |

*

| * | Maximum sulphites: 180 mg/l where sugar ≥ 5 g/l (‘oaked’ wines excepted) |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 130 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

130

3.   Traditional naturally sweet wine

CONCISE TEXTUAL DESCRIPTION

Consistent with the dry [sic] in the whites and ranging from garnet to tawny in the reds. Intensely aromatic, reminiscent of fruit and/or jams, balanced and full-bodied.

| * | The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 13 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

13

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

250

4.   White and red wine called ‘crianza’, ‘reserva’ and ‘gran reserva’

CONCISE TEXTUAL DESCRIPTION

The white wines range from straw-coloured to golden with different levels of intensity depending on age. Woody and toasted aromas. Balanced. The red wines range from garnet red to terracotta depending on age. With age, the aromas shift from fruity to woody and/or toasted. In the mouth they are balanced and full-bodied.

| * | The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation. |
| --- | --- |

*

| ** | The minimum actual alcoholic strength by volume is set in the specification depending on whether it is a white or red wine. |
| --- | --- |

**

| *** | Lower limits of volatile [acidity] depending on level and length of ageing. |
| --- | --- |

***

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Quality sparkling wine

CONCISE TEXTUAL DESCRIPTION

The sparkling white wines vary in shade from pale to golden and bright, while the shades in the rosés are pale pink. The bubbles are small and persistent. The aromas are clean and fruity. On tasting, they are broad and balanced.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 11,66 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

11,66

Maximum total sulphur dioxide (in milligrams per litre)

6.   Semi-sparkling wine

CONCISE TEXTUAL DESCRIPTION

The semi-sparkling wines can be white wines with different yellow tints, rosés in different shades of pink and red wines with a purplish-red colour. To the nose, the white wines present primary aromas, while the rosés and reds present intense aromas reminiscent of red fruits. They are broad and balanced wines, with prominent carbon dioxide.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Specific oenological practice

The white, rosé and red wines covered [by this PDO] must be made exclusively from the permitted varieties. Blending white wine and red grape varieties is not permitted.

The maximum conversion rate is 74 litres of wine for every 100 kilogrammes of grapes harvested.

The white and rosé wines are made by crushing the bunches and draining using the static or dynamic system. They may be macerated beforehand for the extraction of aromas and colour, the must being fermented at a maximum temperature of 22 °C.

The red wines must be fermented with the skins for at least 3 days at a maximum temperature of 28 °C.

5.2.   Maximum yields

| 1. | Gobelet-trained vineyards |
| --- | --- |

1.

Gobelet-trained vineyards

10 000 kilograms of grapes per hectare

| 2. | Gobelet-trained vineyards |
| --- | --- |

2.

Gobelet-trained vineyards

74 hectolitres per hectare

| 3. | Trellised vineyards |
| --- | --- |

3.

Trellised vineyards

13 000 kilograms of grapes per hectare

| 4. | Trellised vineyards |
| --- | --- |

4.

Trellised vineyards

96,2 hectolitres per hectare

6.   Demarcated geographical area

La Mancha is a natural and historic region located in the Autonomous Community of Castile-La Mancha, in the centre of Spain. It covers the northern part of the province of Albacete, the southern and south-western part of Ciudad Real, the eastern part of Toledo and the south-western part of the province of Cuenca.

7.   Main wine grape variety(ies)

| | AIRÉN |
| --- | --- |

AIRÉN

| | BOBAL |
| --- | --- |

BOBAL

| | CABERNET SAUVIGNON |
| --- | --- |

CABERNET SAUVIGNON

| | GARNACHA TINTA |
| --- | --- |

GARNACHA TINTA

| | MACABEO - VIURA |
| --- | --- |

MACABEO - VIURA

| | SYRAH |
| --- | --- |

SYRAH

| | TEMPRANILLO - CENCIBEL |
| --- | --- |

TEMPRANILLO - CENCIBEL

| | VERDEJO |
| --- | --- |

VERDEJO

8.   Description of the link(s)

8.1.   Wine

The soil composition of the Manchegan plain is a product of the Miocene sedimentation of limestone, marl and sand, giving earth of a brown or reddish-brown colour. Indeed, the abundance of limestone soils in La Mancha makes the area ideal for producing full-bodied red wines, suitable for maturing, while the sandy limestone confers a pleasing strength on the wine.

The lack of rainfall (300 to 350 mm annually) and the high exposure to sunlight (3 000 hours of sun) produce intensely coloured wines in which aromatic intensity is given a clear boost.

The average vineyard yield is low, which also helps to give the wines an excellent balance.

8.2.   Semi-sparkling wine

The extreme continental climate, the composition of the reddish brown soil and the high temperatures create the fruity aromas and tints in the semi-sparkling wines. The wines described in the section on wine are used to produce these wines. Therefore the content of that section also applies to these wines.

8.3.   Quality sparkling wine

The geographical environment enables cultivation of the varieties laid down in the specification, which give the wines breadth and balance. Similarly the lack of rainfall and hours of sunlight produce a natural alcoholic strength enabling the production of wines with the established levels of alcoholic strength. For the production of the sparkling wines, the wines mentioned in the section on wine are used as base wine. Therefore the content of that section also applies to the sparkling wines.

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

In order for a specific, single grape variety to be mentioned, at least 85 % of the grapes used must be of that variety, which must be shown in the winery records.

The quality sparkling wines of the La Mancha PDO can use the terms ‘Premium’ and ‘Reserva’ on their labels.

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/Mod_pliego_La-Mancha.pdf

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

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