# C_2022369EN.01000701.xml

| 27.9.2022 | EN | Official Journal of the European Union | C 369/7 |
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27.9.2022

EN

Official Journal of the European Union

C 369/7

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Publication of an application for approval of a Union amendment to a product specification for a name in the wine sector pursuant to Article 97(4) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council

(2022/C 369/06)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR A UNION AMENDMENT TO THE PRODUCT SPECIFICATION

‘Almansa’

PDO-ES-A0044-AM05

Date of application: 11 May 2022

1.   Applicant and legitimate interest

Agrupación de Productores de Vino con D.O. Almansa [Producer organisation for wines with the designation of origin ‘Almansa’]

It includes all operators that produce wine covered by the PDO and produce grapes for that purpose.

2.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☐ | Category of the grapevine product |
| --- | --- |

☐

Category of the grapevine product

| ☐ | Link |
| --- | --- |

☐

Link

| ☒ | Marketing restrictions |
| --- | --- |

☒

Marketing restrictions

3.   Description and reasons for amendment

A new paragraph on packaging has been added, indicating that bottling must take place in the demarcated area.

This amendment concerns point 8 of the product specification and point 9 of the single document.

This amendment is considered to fall under the types of Union amendment provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

In accordance with Article 4 of Commission Delegated Regulation (EU) 2019/33, the reason for including this requirement is to safeguard the quality and reputation of ‘Almansa’ PDO wines, guarantee their origin and ensure their particular characteristics and qualities, which are linked to the area of origin.

Production of the wines with the designation of origin does not end with the process of transforming must into wine through alcoholic fermentation and other, supplementary processes, but rather with packaging. This must be considered the final stage in the production of these wines, since it involves other oenological practices that could affect the special characteristics, namely: filtering, stabilisation and various types of corrective measures.

This obligation avoids the possible risks of transporting the wines outside the area where they are produced, including: oxidation and heat stress due to high or low temperatures and deterioration of the product, which would adversely affect its physico-chemical (acidity, polyphenols and colouring agents) and organoleptic (colour, aroma, taste) characteristics and its stability. It also reduces the risk of microbiological contamination (by bacteria, viruses, fungi, moulds or yeasts).

This requirement benefits operators, who are aware of the risks and are responsible for preserving the quality of the PDO, and provides consumers with guarantees as to the origin and quality of the wines and their compliance with the product specification.

SINGLE DOCUMENT

1.   New name(s)

Almansa

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.   Dry white and rosé wines

CONCISE TEXTUAL DESCRIPTION

The white wines are light, of moderate alcoholic strength, and range from paler yellow to more golden yellow in colour. Fruit sensations dominate, but can combine with woody and toasted aromas. Good acidity, fresh and fruity flavours. Light woody and toasted flavours may appear.

The rosé wines are strawberry pink to raspberry or salmon in colour. They are fresh and light with medium acidity. In the mouth, they are lively and fruity.

| * | 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) | 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) | 180 |

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)

180

2.   Semi-dry, semi-sweet and sweet white, rosé and red wines

CONCISE TEXTUAL DESCRIPTION

The appearance and aroma of these wines resemble those of other dry wines produced from the same variety.

Their flavour is balanced in terms of alcoholic strength, acidity and residual sugar content.

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

*

| * | Maximum total sulphur dioxide: 180 mg/l if the total sugar content exceeds 5 g/l expressed as fructose plus glucose, and the limit laid down in legislation if the total sugar content is less than 5 g/l expressed as fructose plus glucose. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 16,7 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

16,7

Maximum total sulphur dioxide (in milligrams per litre)

3.   Dry red wine

CONCISE TEXTUAL DESCRIPTION

These wines may range from medium to high colour intensity, with shades ranging from red to violet, purple, garnet, cherry or ruby, and may present brick-red tones.

Medium to high intensity with clean aromas, while also allowing for woody and toasted aromas.

Medium to high intensity, well-balanced and well-structured, these wines may present characteristic woody flavours with toasted hints.

| * | 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) | 12 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 11,7 |
| 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

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

11,7

Maximum total sulphur dioxide (in milligrams per litre)

150

4.   Quality sparkling wine

CONCISE TEXTUAL DESCRIPTION

Fine and long-lasting bubbles, pale to golden and brilliant shades for white wines, pink to tile-coloured shades for rosé wines. Aromas are clean and fruity. ‘Reserva’ wines have intense aromas. Balanced in the mouth, with a structure that is easy on the palate.

| * | 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) | 10 |
| 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) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

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)

185

5.   Wine-making practices

5.1.   Specific oenological practices

When extracting the must or wine and separating it from the pomace, the right pressure must be applied to ensure that the yield does not exceed 74 litres of wine per 100 kilograms of red grapes and 70 litres of wine per 100 kilograms of white grapes.

For the production of red wines, the minimum maceration time is 48 hours.

Blending white wine and red wine varieties is not permitted.

The wooden containers used in the ageing processes must be made of oak and have a capacity that complies with the volume limits laid down by the legislation in force for the use of certain traditional terms.

Ageing in barrels.

5.2.   Maximum yields

Goblet-trained white varieties

7 860 kilograms of grapes per hectare

55 hectolitres per hectare

Goblet-trained red varieties

6 430 kilograms of grapes per hectare

47,58 hectolitres per hectare

Trellised white varieties

11 430 kilograms of grapes per hectare

80 hectolitres per hectare

Trellised red varieties

10 000 kilograms of grapes per hectare

74 hectolitres per hectare

6.   Demarcated geographical area

The area includes parcels and sub-parcels located in the following municipalities:

| — | Almansa |
| --- | --- |

—

Almansa

| — | Alpera |
| --- | --- |

—

Alpera

| — | Bonete |
| --- | --- |

—

Bonete

| — | Corral Rubio |
| --- | --- |

—

Corral Rubio

| — | Higueruela |
| --- | --- |

—

Higueruela

| — | Hoya Gonzalo |
| --- | --- |

—

Hoya Gonzalo

| — | Pétrola |
| --- | --- |

—

Pétrola

| — | Chinchilla: the area bounded by service road AB-402 (going from Horna to Venta de Alhama) and bordering on one side the municipalities of Pétrola and Corral Rubio and on the other the municipalities of Bonete, Higueruela and Hoya Gonzalo. |
| --- | --- |

—

Chinchilla: the area bounded by service road AB-402 (going from Horna to Venta de Alhama) and bordering on one side the municipalities of Pétrola and Corral Rubio and on the other the municipalities of Bonete, Higueruela and Hoya Gonzalo.

7.   Wine grapes variety(ies)

GARNACHA TINTORERA

MONASTRELL

VERDEJO

8.   Description of the link(s)

8.1.   Wine

The production area of the ‘Almansa’ designation of origin is located in a climate transition zone. The vineyards are situated on lowlands characterised by permeable soils that are rich in limestone and low in nutrients. The average precipitation is low, at 250 mm/year. The low rainfall, permeability of the soil and low yield allow the production of wines with a strong aroma and intense colour.

8.2.   Quality sparkling wine

The extreme temperatures and the limestone-rich soil enable cultivation of the authorised varieties, which give the wines body and balance. Similarly the lack of rainfall and the hours of sunlight produce a natural alcoholic strength enabling the production of wines with the established levels of alcoholic strength. For the production of sparkling wines, the wines referred to in the preceding paragraph are used as the cuvée, so the description of their link also applies to sparkling wines.

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

Legal framework:

| | In national legislation |
| --- | --- |

In national legislation

Type of further condition:

| | Additional provisions relating to labelling |
| --- | --- |

Additional provisions relating to labelling

Description of the condition:

| | In order to use the name of a single specific vine variety, it is necessary for at least 85 % of the grapes to come from that variety and for this to be recorded in the wine registers. |
| --- | --- |

In order to use the name of a single specific vine variety, it is necessary for at least 85 % of the grapes to come from that variety and for this to be recorded in the wine registers.

Legal framework:

| | In national legislation |
| --- | --- |

In national legislation

Type of further condition:

| | Packaging within the demarcated geographical area |
| --- | --- |

Packaging within the demarcated geographical area

Description of the condition:

| | In order to ensure appropriate use of the PDO, all protected wines must be dispatched in the packaging. Production of the wines with the designation of origin does not end with the process of transforming must into wine through alcoholic fermentation and other, supplementary processes, but rather with packaging. This must be considered the final stage in the production of these wines, since it involves other oenological practices that could affect the special characteristics, namely: filtering, stabilisation and various types of corrective measures. |
| --- | --- |

In order to ensure appropriate use of the PDO, all protected wines must be dispatched in the packaging. Production of the wines with the designation of origin does not end with the process of transforming must into wine through alcoholic fermentation and other, supplementary processes, but rather with packaging. This must be considered the final stage in the production of these wines, since it involves other oenological practices that could affect the special characteristics, namely: filtering, stabilisation and various types of corrective measures.

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/Mod_AM04%20_ALMANSA_cc_20210423.pdf

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(1)  OJ L 347, 20.12.2013, p. 671.

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