# C_2022088EN.01004601.xml

| 24.2.2022 | EN | Official Journal of the European Union | C 88/46 |
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24.2.2022

EN

Official Journal of the European Union

C 88/46

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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 88/06)

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

‘Rioja’

PDO-ES-A0117-AM09

Date of communication: 25 November 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Ban on mixed plantations

Description:

Plantations where different grape varieties are grown that predate the entry into force of the Order of 2 June 1976 – where, in practice, it is not possible to harvest the different varieties completely separately – have been banned.

Section 3(a)(1) of the product specification and section 5(a) of the single document have been amended accordingly.

This is a standard amendment, since it does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

Reasons:

These mixed plantations – where varieties cannot be harvested separately – have been banned in connection with the production of ‘Rioja’ PDO wine since 1976. This amendment means the ban is included in the appropriate standard, i.e. the product specification.

2.   Land classification and reporting changes to vineyards

Description:

It has been specified that the ‘Rioja’ PDO Regulatory Board is responsible for classifying land in the production area that is suitable for planting vineyards, and for reporting changes due to new or replanted vineyards and to changed circumstances that could affect compliance with the product specification.

This amendment concerns section 4 of the product specification and does not affect the single document.

This is a standard amendment, since it does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

Reasons:

In its capacity as the management and monitoring body for the ‘Rioja’ PDO, the Regulatory Board must verify the qualities of land on which vineyards whose grapes may be used in the production of the protected wine are to be planted. It must also verify that any changes to those vineyards comply with the specification.

3.   Definition of new smaller geographical units called ‘single vineyards’

Description:

A number of new smaller geographical units have been recognised, and named and defined in the product specification.

This amendment affects section 4 of the product specification and section 6 of the single document.

This is a standard amendment, since it does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

Reasons:

Under EU legislation (Article 55(2) of Commission Delegated Regulation (EU) 2019/33), smaller geographical units must be well defined in the product specification and the single document.

4.   Requirements applicable to ageing facilities

Description:

The product specification has been supplemented to include the requirements applicable to facilities where the wines are to be aged, i.e. vibrations must be avoided, the facilities must be well ventilated, and certain temperature and humidity limits apply. Likewise, requirements have been laid down with regard to minimum stock levels, the minimum number of barrels and the capacity of barrels.

This amendment concerns section 8(b)(10)(11) of the product specification and does not affect the single document.

This is a standard amendment, since it does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

Reasons:

Requirements have been laid down for these ageing facilities for monitoring and quality purposes.

SINGLE DOCUMENT

1.   Name of the product

Rioja

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.   White and rosé wines (dry and semi-dry)

CONCISE TEXTUAL DESCRIPTION

White wines: straw yellow in colour with hints of lime, clean and bright. Aroma of green fruit, flowers and vegetables, typical of the variety. Moderate acidity with a fresh feeling.

Rosé wines: strawberry-coloured with a tinge of raspberry (salmon in the case of ‘Crianza’ wines), bright, clean. Aroma of red fruits and floral notes. Balance between acidity and fruit in the mouth, with a fresh feeling.

In both cases, the ageing process sees the aromas blended with others of oak wood (vanilla, toasted and smoky notes) and the acidity integrated with the toasted wood notes.

| * | The alcohol content varies depending on the sub-area and ageing. |
| --- | --- |

*

| * | Greater volatility in wines that are over a year old. |
| --- | --- |

*

| * | Maximum SO2 180 mg/l if sugar < 5 g/l. |
| --- | --- |

*

| * | For any limits not covered, current legislation will apply. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 3,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 240 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

3,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

240

2.   White and rosé wines (semi-sweet and sweet)

CONCISE TEXTUAL DESCRIPTION

White wines: straw yellow in colour with hints of lime, clean and bright. Aroma of green fruit, flowers and vegetables, typical of the variety. Moderate acidity, a feeling of freshness and sweetness in the mouth depending on the type.

Rosé wines: strawberry-coloured with a tinge of raspberry (salmon in the case of ‘Crianza’ wines), bright, clean. Aroma of red fruits and floral notes. A balance between acidity/fruit, a feeling of freshness and sweetness in the mouth depending on the type.

In both cases, the ageing process sees the aromas blended with others of oak wood (vanilla, toasted and smoky notes) and the acidity integrated with the toasted wood notes.

| * | The alcohol content varies depending on the sub-area and ageing. |
| --- | --- |

*

| * | Greater volatility in wines that are over a year old. |
| --- | --- |

*

| * | Maximum SO2 180 mg/l if sugar < 5 g/l. |
| --- | --- |

*

| * | For any limits not covered, current legislation will apply. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 3,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 25 |
| Maximum total sulphur dioxide (in milligrams per litre) | 240 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

3,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

25

Maximum total sulphur dioxide (in milligrams per litre)

240

3.   Red wines (dry and semi-dry)

CONCISE TEXTUAL DESCRIPTION

Young wines are purple in colour with violet tones. ‘Crianza’ wines are maroon and cherry red. ‘Reserva’ wines are cherry red with hints of ruby. ‘Gran Reserva’ wines are ruby with russet tones. Nose: intensely fruity, varietal, floral, with toasted oak wood aromas in the case of ‘Crianza’ wines. ‘Reserva’ and ‘Gran Reserva’ wines are more complex with spicy aromas. Taste: flavourful with balanced acidity/alcohol/tannin content. Ageing enhances smoothness and extends the persistence in the mouth.

| * | The alcohol content limits vary depending on the area and ageing. |
| --- | --- |

*

| * | Volatile acidity: dry wines more than a year old, maximum 1 g/l up to 10 % vol. and 0,06 g/l for each degree of alcohol above 10 % vol. |
| --- | --- |

*

| * | SO2: maximum 140 mg/l if sugar < 5 g/l. |
| --- | --- |

*

| * | For any limits not covered, current legislation will apply. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 3,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 180 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

3,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

180

4.   Quality sparkling wines (white or rosé)

CONCISE TEXTUAL DESCRIPTION

Wine that continuously releases carbon dioxide, which takes the visual form of fine bubbles when poured.

Quality sparkling wine, like the base wine after the first fermentation, is clear, without particles in suspension, and different shades of yellow and pink in colour.

Its aroma has positive attributes of freshness and fruit, with the complexity resulting from having rested on the lees during the second fermentation. This is most noticeable in ‘Reserva’ and ‘Gran Añada’ wines. It must be free from defects, especially those resulting from oxidisation or reduction.

| * | For any limits not covered, current legislation will apply. |
| --- | --- |

*

| * | Maximum actual alcoholic strength: 13 %. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 5,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 140 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

5,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

140

5.   Wine-making practices

5.1.   Specific oenological practices

Cultivation practice

Vineyards are considered to start producing in their fourth growth cycle (or before that, subject to authorisation).

Mixed plantations where it is not possible to harvest varieties completely separately are prohibited, except in certain cases.

Density: min. 2 850–max. 10 000 vines/ha.

Pruning/training systems: goblet pruning and variants, double cordon, rod and thumb, single or unilateral cordon, double Guyot (only for Chardonnay, Sauvignon Blanc, Verdejo, Maturana Blanca, Tempranillo Blanco and Turruntés).

Maximum load: 12 buds/vine; 16 for white varieties mentioned and 14 for Garnacha. Possible exceptions.

Irrigation: allowed between 15 August and the harvest using only localised systems and subject to submission of a written notification 24 hours in advance; sprinkler irrigation is allowed if permission is granted; other methods are prohibited.

In the case of quality sparkling wines, the grapes must be harvested by hand (mechanical harvesting is prohibited).

Specific oenological practice

Proportion of varieties according to the type of wine:

RED: min. 95 % red varieties if the grapes are destemmed and 85 % if they are in whole bunches.

WHITE: 100 % white grapes.

ROSÉ: min. 25 % red grapes.

QUALITY SPARKLING WINES (WHITE AND ROSÉ): with white and/or red grapes. Rosés must contain at least 25 % red grapes.

The optional mixing of grape colours must be done after delivery.

Grape characteristics: healthy and with a minimum natural strength of 11 % vol. for red wines, 10,5 % vol. for white wines and 9,5 % vol. for quality sparkling wines.

Maximum processing yield:

| — | 70 litres per 100 kg harvested in the case of wines. This can vary within certain limits in exceptional cases. |
| --- | --- |

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70 litres per 100 kg harvested in the case of wines. This can vary within certain limits in exceptional cases.

| — | 62 litres per 100 kg harvested in the case of quality sparkling wines. This can vary within certain limits in exceptional cases. |
| --- | --- |

—

62 litres per 100 kg harvested in the case of quality sparkling wines. This can vary within certain limits in exceptional cases.

| — | 65 litres per 100 kg harvested in the case of wines that will bear the ‘viñedo singular’ (single vineyard) indication. No variation allowed. |
| --- | --- |

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65 litres per 100 kg harvested in the case of wines that will bear the ‘viñedo singular’ (single vineyard) indication. No variation allowed.

Relevant restriction on making the wines

Prohibitions:

| — | Using fractions of must or wine obtained by inadequate pressure in protected wines |
| --- | --- |

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Using fractions of must or wine obtained by inadequate pressure in protected wines

| — | Using continuous screw presses or crushing machines with a centrifugal action, preheating grapes or heating must or wine in the presence of the marc in order to force the extraction of colouring material |
| --- | --- |

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Using continuous screw presses or crushing machines with a centrifugal action, preheating grapes or heating must or wine in the presence of the marc in order to force the extraction of colouring material

| — | Using pieces of oak wood in production, ageing and storage |
| --- | --- |

—

Using pieces of oak wood in production, ageing and storage

| — | Blending different types of wine to obtain wine that is different to the blended wines |
| --- | --- |

—

Blending different types of wine to obtain wine that is different to the blended wines

Specific wine-making conditions:

| — | Barrel fermentation: only in the case of white and rosé wines, which must remain in the barrel for at least a month. |
| --- | --- |

—

Barrel fermentation: only in the case of white and rosé wines, which must remain in the barrel for at least a month.

| — | Carbonic maceration: the maximum percentage of white grapes permitted in the production of red wines is 5 % if the grapes have been destemmed and 15 % if they are in whole bunches. |
| --- | --- |

—

Carbonic maceration: the maximum percentage of white grapes permitted in the production of red wines is 5 % if the grapes have been destemmed and 15 % if they are in whole bunches.

| — | Quality sparkling wine: according to the traditional method. At least 15 consecutive months between tirage and disgorgement, in the same bottle. The entire production process, including labelling, at the same winery. In the secondary fermentation, the actual alcoholic strength must not exceed 1,5 % vol. The expedition liqueur must not increase the actual alcoholic strength by more than 0,5 % vol. After disgorgement, transfer without filtration to glass bottles with a capacity of less than 0,75 l or 3 l or more is allowed. Acidification and decolouring are prohibited. |
| --- | --- |

—

Quality sparkling wine: according to the traditional method. At least 15 consecutive months between tirage and disgorgement, in the same bottle. The entire production process, including labelling, at the same winery. In the secondary fermentation, the actual alcoholic strength must not exceed 1,5 % vol. The expedition liqueur must not increase the actual alcoholic strength by more than 0,5 % vol. After disgorgement, transfer without filtration to glass bottles with a capacity of less than 0,75 l or 3 l or more is allowed. Acidification and decolouring are prohibited.

5.2.   Maximum yields

| 1. | Red grape varieties |
| --- | --- |

1.

Red grape varieties

6 500 kilograms of grapes per hectare

| 2. | Red grape varieties |
| --- | --- |

2.

Red grape varieties

45,5 hectolitres per hectare

| 3. | White grape varieties |
| --- | --- |

3.

White grape varieties

9 000 kilograms of grapes per hectare

| 4. | White grape varieties |
| --- | --- |

4.

White grape varieties

63 hectolitres per hectare

| 5. | Red grapes intended to produce ‘viñedo singular’ (single vineyard) wine |
| --- | --- |

5.

Red grapes intended to produce ‘viñedo singular’ (single vineyard) wine

5 000 kilograms of grapes per hectare

| 6. | Red grapes intended to produce ‘viñedo singular’ wine |
| --- | --- |

6.

Red grapes intended to produce ‘viñedo singular’ wine

32,5 hectolitres per hectare

| 7. | White grapes intended to produce ‘viñedo singular’ wine |
| --- | --- |

7.

White grapes intended to produce ‘viñedo singular’ wine

6 922 kilograms of grapes per hectare

| 8. | White grapes intended to produce ‘viñedo singular’ wine |
| --- | --- |

8.

White grapes intended to produce ‘viñedo singular’ wine

44,99 hectolitres per hectare

6.   Demarcated geographical area

RIOJA ALTA

Autonomous Community of Rioja

Ábalos

Alesanco

Alesón

Anguciana

Arenzana de Abajo

Arenzana de Arriba

Azofra

Badarán

Bañares

Baños de Río Tobía

Baños de Rioja

Berceo

Bezares

Bobadilla

Briñas

Briones

Camprovín

Canillas

Cañas

Cárdenas

Casalarreina

Castañares de Rioja

Cellórigo

Cenicero

Cidamón

Cihuri

Cirueña

Cordovín

Cuzcurrita de Río Tirón

Daroca de Rioja

Entrena

Estollo

Foncea

Fonzaleche

Fuenmayor

Galbárruli

Gimileo

Haro

Hervías

Herramélluri

Hormilla

Hormilleja

Hornos de Moncalvillo

Huércanos

Lardero

Leiva

Logroño

Manjarrés

Matute

Medrano

Nájera

Navarrete

Ochánduri

Ollauri

Rodezno

Sajazarra

San Asensio

San Millán de Yécora

San Torcuato

San Vicente de la Sonsierra

Santa Coloma

Sojuela

Sorzano

Sotés

Tirgo

Tormantos

Torrecilla sobre Alesanco

Torremontalbo

Treviana

Tricio

Uruñuela

Ventosa

Villalba de Rioja

Villar de Torre

Villarejo

Zarratón

Province of Burgos (Miranda de Ebro): El Ternero (enclave)

RIOJA ORIENTAL

Autonomous Community of Rioja

Agoncillo

Aguilar del Río Alhama

Albelda

Alberite

Alcanadre

Aldeanueva de Ebro

Alfaro

Arnedillo

Arnedo

Arrúbal

Ausejo

Autol

Bergasa

Bergasilla

Calahorra

Cervera del Río Alhama

Clavijo

Corera

Cornago

El Redal

El Villar de Arnedo

Galilea

Grávalos

Herce

Igea

Lagunilla de Jubera

Leza del Río Leza

Molinos de Ocón

Murillo de Río Leza

Muro de Aguas

Nalda

Ocón (La Villa)

Pradejón

Préjano

Quel

Ribafrecha

Rincón de Soto

Santa Engracia de Jubera (northern part)

Santa Eulalia Bajera

Tudelilla

Villamediana de Iregua

Villarroya

Autonomous Community of Navarre

Andosilla

Aras

Azagra

Bargota

Mendavia

San Adrián

Sartaguda

Viana

RIOJA ALAVESA

Province of Álava

Baños de Ebro

Barriobusto

Cripán

Elciego

Elvillar de Álava

Labastida

Labraza

Laguardia

Lanciego

Lapuebla de La barca

Leza

Moreda de Álava

Navaridas

Oyón

Salinillas de Buradón

Samaniego

Villabuena de Álava

Yécora

Vineyards located in the municipality of Lodosa on the right bank of the Ebro that were entered on the Board’s vineyard register as at 29 April 1991 will remain registered as long as they continue to exist.

Any change to the boundaries of a municipality included in the production area will not result in registered vineyards being removed from the vineyard register.

The production area includes smaller geographical units that are identified as ‘viñedos singulares’ (single vineyards). These are smaller than a municipality and can consist of a single cadastral parcel or several different ones. The vines must be at least 35 years old.

The single vineyards recognised are demarcated in the Annex to Order APA/816/2019 of 28 June 2019 (Official State Gazette 181 of 30 July 2019) (https://www.boe.es/boe/dias/2019/07/30/pdfs/BOE-A-2019-11186.pdf), the Annex to Order APA/780/2020 of 3 August 2020 (Official State Gazette 214 of 8 August 2020) (https://www.boe.es/boe/dias/2020/08/08/pdfs/BOE-A-2020-9446.pdf), the Annex to Order APA/468/2021 of 5 May 2021 (Official State Gazette 115 of 14 May 2021) (https://www.boe.es/boe/dias/2021/05/14/pdfs/BOE-A-2021-8011.pdf) and the Corrigendum to Order APA/468/2021 of 5 May 2021 (Official State Gazette 137 of 9 June 2021) (https://www.boe.es/boe/dias/2021/06/09/pdfs/BOE-A-2021-9611.pdf).

7.   Main wine grape variety(ies)

ALARIJE - MALVASÍA RIOJANA

ALBILLO MAYOR - TURRUNTÉS

CHARDONNAY

GARNACHA BLANCA

GARNACHA TINTA

GRACIANO

MACABEO - VIURA

MATURANA BLANCA

MATURANA TINTA

MAZUELA

SAUVIGNON BLANC

TEMPRANILLO

TEMPRANILLO BLANCO

VERDEJO

8.   Description of the link(s)

8.1.   Wine

Wines made from grapes grown in Rioja Alta are characterised by the special influence of the Atlantic climate, which gives them moderate alcoholic strength, body and high acidity. These qualities make the wines suitable for barrel-ageing. The area has fewer hours of daylight during the growth cycle than the area further south covered by the designation. It also has higher rainfall, which has a direct bearing on the wines’ acidity. These factors, together with the protection afforded by the Sierra de Cantabria, enhance the characteristics of the wines described above, whether on their own or blended with wines from other areas. In the case of the Rioja Alavesa area, the convergence of the Atlantic and Mediterranean climates means that the wines have a slightly higher alcoholic strength than those previously mentioned. They also have a slightly lower acidity and are more versatile inasmuch as they can be enjoyed young but are also suitable for ageing. This area is even better shielded by the Sierra de Cantabria, to the north. The hours of daylight are similar to those of Rioja Alta while the rainfall is slightly lower. Their versatility also makes them ideal for use in the production of blended wines. Finally, in the case of the southernmost area, Rioja Oriental, we find lower rainfall and a notably Mediterranean climate generally characterised by more sunshine. The wines have a higher alcoholic strength, are rich in extracts and are ideal for blending to produce wines intended for ageing. They can also be enjoyed young.

Analysis of the soils reveals three main types. Firstly, there are the clay-limestone soils found in the northernmost part of the area covered by the designation. These are the basic resource for vine-growing across Rioja Alavesa and Rioja Alta. Then, in the latter area and in Rioja Oriental, there are also alluvial and iron-rich clay soils which produce wines with less body than those previously mentioned.

In economic terms, wine account for 20 % of the region’s GDP. This, together with the fact that wine has been grown in the region since time immemorial, means that the region is dependent on the sustainability of winegrowing and that full advantage is taken of the natural conditions described. In particular, there is the speciality of ageing wines, which has resulted in one of the highest concentrations of oak barrels in the world.

8.2.   Quality sparkling wine

While the designation is mainly associated with the production of still wines, some wineries have nevertheless been producing quality sparkling wines by the traditional method since the mid-nineteenth century, hence the know-how and experience.

Freshness and acidity are two key elements in the production of quality sparkling wines. The area covered by the designation lies within an area of cooler temperatures on the Winkler scale. This contributes to short growing cycles which result in correct phenolic ripeness without high levels of alcoholic strength: features that provide the ideal starting point for the production of these wines.

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:

Wines to be marketed under the ‘Rioja’ qualified designation of origin must be bottled at registered wineries authorised by the Regulatory Board. Otherwise, they will not be allowed to use the designation.

This requirement has been established in response to the fact that there is a greater risk of impairing the quality of the final product if it is transported and bottled outside the production area than if those operations take place within that area. The requirement serves to protect the fine reputation of Rioja wine by strengthening control of its special characteristics and quality. It protects the qualified designation of origin from which all of the producers concerned benefit. The decision was confirmed by a judgment of the Court of Justice of the European Union of 16 May 2000.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

The word ‘RIOJA’ must feature prominently on the labelling. The following items must appear just below the word ‘RIOJA’: the words ‘Denominación de Origen Calificada’ (Qualified Designation of Origin); the Regulatory Board seal; the brand name; the name or business name of a registered winery or a trade name.

The terms ‘barrel’ and ‘wood’ must not be used in the marketing, advertising or labelling of wines until the ageing process is complete.

The name of an area or a municipality may be used if the grapes are from there and the wine has been produced, aged (if applicable) and bottled there. 15 % (max.) of the grapes used to make the wine may come from registered vineyards located in municipalities bordering the area or the municipality where the operator is based. Evidence must be provided that that percentage of grapes will be available on an exclusive basis for a period of at least 10 consecutive years.

In the case of quality sparkling wines, the expression ‘Método Tradicional’ [Traditional Method] must appear immediately below the term referring to the sugar content, in a font size no larger than that used for the name ‘Rioja’.

On the label containing the compulsory information, the font size of the expression ‘Método Tradicional’ must not be smaller than 0,3 cm.

The term ‘viñedo singular’ [single vineyard] must appear immediately below the name of the vineyard registered as a trademark, with a font size, width and colour that are at most equivalent to those used for the name ‘Rioja’.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

Without prejudice to the above, minimum labelling requirements laid down in accordance with Article 17(h)(4) of Law 6/2015 of 12 May 2015 on protected designations of origin and geographical indications at supra-Autonomous-Community level must be complied with.

Link to the product specification

https://www.mapa.gob.es/es/alimentacion/temas/calidad-diferenciada/dop-igp/htm/dop_rioja.aspx

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

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