# C_2023342EN.01001501.xml

| 28.9.2023 | EN | Official Journal of the European Union | C 342/15 |
| --- | --- | --- | --- |

28.9.2023

EN

Official Journal of the European Union

C 342/15

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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, as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2023/C 342/10)

This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1).

1

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Campo de Borja’

‘Campo de Borja’

PDO-ES-A0180-AM03

PDO-ES-A0180-AM03

Date of communication: 10.7.2023

Date of communication: 10.7.2023

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Amendment to the total alcoholic strength of white, rosé and red wines

Amendment to the total alcoholic strength of white, rosé and red wines

Description

Description

The total alcoholic strength of white, rosé and red wines has been amended in accordance with Part II of Annex VII to Regulation (EU) No 1308/2013 of the European Parliament and of the Council (2), which allows the maximum total alcoholic strength to exceed 15 % volume for wines with a protected designation of origin produced without enrichment.

2

This amendment concerns point 2(a) ‘Analytical characteristics of the product’ of the specification and point 4 ‘Description of the wine(s)’ of the single document.

It is a standard amendment because it does not come within any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (single CMO).

Reason

Reason

The current climatic conditions cause the phenolic ripening of the grapes to take place later than the alcoholic ripening. Nowadays, wineries tend to make their wines from grapes which have achieved phenolic ripening. As a result, harvesting takes place somewhat later and therefore the grapes contain a higher quantity of sugar and, consequently, the wine reaches a higher alcoholic strength.

2.   Amendment of the organoleptic characteristics of quality sparkling wine

Amendment of the organoleptic characteristics of quality sparkling wine

Description

Description

A description of the colour of rosé quality sparkling wines has been added.

This amendment must be considered to be a rectification, given that point 3(c) of the PDO specification, ‘Production of the various types of wine’, states that the quality sparkling wine may be white or rosé. However, in error, it did not lay down the tonality of rosé.

The amendment concerns point 2(b) ‘Organoleptic characteristics’ of the specification and point 4 ‘Description of the wine(s)’ of the single document.

It is a standard amendment because it does not come within any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (single CMO).

Reason

Reason

It is necessary to complete the description of the appearance of the rosé quality sparkling wine.

3.   Increase in the extraction yield

Increase in the extraction yield

Description

Description

The extraction yield has been amended. It is not to exceed 74 litres of wine per 100 kilograms of grapes.

This amendment concerns point 3(b) ‘Specific cultivation practices’ of the specification and point 5.1 ‘Wine-making practices’ of the single document.

It is a standard amendment because it does not come within any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (single CMO).

Reason

Reason

The evolution of the various clones of the grape varieties permitted under the ‘Campo de Borja’ PDO has caused an increase in average productivity, in terms of wine per kilo of berry, over the last 20 years, resulting in a higher actual extraction yield. Moreover, there have been important technological advances at the pressing stage. Compared with the presses used previously, the pneumatic and hydraulic presses used today allow greater fractions of must and wine to be obtained per kilogram of grapes, without altering the quality of the final product.

4.   Amendment of the maximum wine yields per hectare

Amendment of the maximum wine yields per hectare

Description

Description

The maximum wine yields per hectare have been increased to 59,2 hectolitres for wines made from red grape varieties and 74 hectolitres for wine made from white grape varieties.

This amendment concerns point 5 ‘Maximum yields’ of the specification and point 5.2 of the single document.

It is a standard amendment because it does not come within any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (single CMO).

Reason

Reason

The amendment of the pressing yield, described in the previous point, requires an amendment to the maximum wine yield per hectare.

5.   Amendment of the additional production limit requirements

Amendment of the additional production limit requirements

Description

Description

The technical criterion has been amended to allow the maximum grape production per hectare to be increased exceptionally. The quantity of precipitation in the geographical area of the PDO is to determine whether the derogation applies. Accordingly, where the annual rainfall exceeds by 10 % the average amount accumulated over the last 15 years in the area, in the period from November to June, the Regulatory Board may agree that, exceptionally for that harvest, the maximum production limit established for wines covered by the PDO may be exceeded, but never by more than 25 %.

This amendment concerns point 8(b)(i) ‘Additional applicable requirements’ of the specification. It does not affect the single document.

It is a standard amendment because it does not come within any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (single CMO).

Reason

Reason

The current specification provides for the possibility of increasing the production limits (kilograms of grapes per hectare) in those years in which, according to the checks carried out, the fruit set may be considered to have been exceptional.

The technical criterion applied, based on exceptional fruit set, was established when the ‘Campo de Borja’ designation of origin came into being, at which time the vast majority of vineyards were of the Grenache variety, which is very sensitive to blossom drop at fruit set, with years with an exceptional fruit set being infrequent.

At present, there is greater diversity in the varieties grown in the area of vineyards covered by the PDO, although the predominant variety remains Grenache. The new plantations of this variety are based on clones which have been selected because of their lower sensitivity to blossom drop. The other varieties are not susceptible to blossom drop, so their fruit set is always optimal.

However, it has been observed that climatic conditions, and in particular plentiful rainfall, may be associated with increases in grape production per hectare; this is the ‘vintage effect’. Having analysed the data recorded in the PDO area, it has been found that the years with the highest rainfall are commonly the years with the highest production.

Accordingly, it seems to be appropriate and justified to amend the technical criterion to allow, by way of exception, an increase in the production yield by linking it to the amount of rainfall instead of to the fruit set.

6.   Deletion of additional production requirements

Deletion of additional production requirements

Description

Description

The requirements currently laid down in the specification for allowing an increase in the extraction yield to a maximum of 74 litres of wine per 100 kg of grapes for those years in which, according to the checks carried out, the fruit set may be considered to have been exceptional, have been deleted.

This amendment concerns point 8(b) ‘Additional applicable requirements’ of the specification. It does not affect the single document.

It is a standard amendment because it does not come within any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (single CMO).

Reason

Reason

It is no longer necessary to retain the exception since the extraction yield laid down in the PDO specification has been amended so that it may reach 74 litres of wine per 100 kg of grapes, as described and explained in point 3.5.

7.   Updating of references to national legislation

Updating of references to national legislation

Description

Description

The references to national legislation cited in this specification have been updated given that they have been replaced through the approval of the previous amendment.

This amendment concerns point 8 ‘Applicable requirements. Legal framework’ of the specification. It does not affect the single document.

It is a standard amendment because it does not come within any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (single CMO).

Explanation

Explanation

The amendment provides an opportunity to update references to national legislation. A wording has been chosen which cites the framework rule instead of the provisions which approve the amendments being processed, so that the references will not become obsolete.

8.   Review of the additional labelling requirements

Review of the additional labelling requirements

Description

Description

The possibility of using the acronym ‘DO’ in the labelling of wines covered by the ‘Campo de Borja’ PDO as an abbreviated form of the traditional term ‘Designation of origin’ has been removed.

The following sentence has also been deleted: ‘This wording will be used on the wines which meet the requirements laid down in points 2 and 3’.

This amendment concerns point 8(b) ‘Additional applicable requirements’ of the specification and point 9 ‘Essential further conditions relating to labelling’ of the single document.

It is a standard amendment because it does not come within any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (single CMO).

Reason

Reason

It was considered more appropriate to use the term ‘designation of origin’ on the labelling of wines, and to dispense with the use of the abbreviated form ‘DO’.

On the other hand, the sentence indicated is deleted as it is considered unnecessary.

9.   Review of the control procedures

Review of the control procedures

Description

Description

With respect to audits carried out by the control body to check compliance with the specification, it has been laid down that samples are to be taken from wineries which bottle the wine, removing sampling from the wineries which produce it.

This amendment concerns section point 9(b) ‘Checks on compliance with the specification’ of the specification. It does not affect the single document.

It is a standard amendment because it does not come within any of the categories provided for in Article 105(2) of Regulation (EU) No 1308/2013 (single CMO).

Reason

Reason

The sampling procedures have been reviewed in order to bring them into line with standard UNE EN ISO/IEC 17065:2012. The wine obtained at the stage of production cannot be classified, given that it still has to undergo other oenological processes prior to bottling, such as filtering, stabilisation or ageing. Samples should therefore be taken from the wineries which bottle the wine, removing sampling from the wineries producing the wine.

SINGLE DOCUMENT

1.   Name(s)

Name(s)

Campo de Borja

2.   Geographical indication type

Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

Categories of grapevine products

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

1.

Wine

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

3.

Liqueur wine

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

5.

Quality sparkling wine

4.   Description of the wine(s)

Description of the wine(s)

1.   White and rosé wines

White and rosé wines

Concise textual description

White wine:

| | Appearance: clear, crystalline, greenish-yellow. Aroma: floral, fruity, bold. Taste: fresh, acidic. |
| --- | --- |

Appearance: clear, crystalline, greenish-yellow. Aroma: floral, fruity, bold. Taste: fresh, acidic.

Rosé wine:

| | Appearance: clear, crystalline, (deep) pink. Aroma: fruity, floral. Taste: fresh, acidic, fruity.






  — | Maximum sulphur dioxide: 250 mg/l if the sugar content ≥ 5 g/l. |
| --- | --- | --- |

Appearance: clear, crystalline, (deep) pink. Aroma: fruity, floral. Taste: fresh, acidic, fruity.

—

Maximum sulphur dioxide: 250 mg/l if the sugar content ≥ 5 g/l.

| — | Total alcoholic strength by volume: May exceed 15 % volume in wines produced without enrichment. |
| --- | --- |

—

Total alcoholic strength by volume: May exceed 15 % volume in wines produced without enrichment.

| — | The analytical parameters not laid down in this document shall comply with the rules in force.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

—

The analytical parameters not laid down in this document shall comply with the rules in force.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

200

2.   Red wines

Red wines

Concise textual description

Appearance: clear, crystalline, (cherry) red.

Aroma: fruity, ripe, floral.

Taste: long, pleasant, well-structured, fleshy, voluminous.

| — | Maximum sulphur dioxide: 200 mg/l if the sugar content ≥ 5 g/l. |
| --- | --- |

—

Maximum sulphur dioxide: 200 mg/l if the sugar content ≥ 5 g/l.

| — | Total alcoholic strength by volume: May exceed 15 % volume in wines produced without enrichment. |
| --- | --- |

—

Total alcoholic strength by volume: May exceed 15 % volume in wines produced without enrichment.

| — | The analytical parameters not laid down in this document shall comply with the rules in force.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

—

The analytical parameters not laid down in this document shall comply with the rules in force.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

150

3.   Quality sparkling wine

Quality sparkling wine

Concise textual description

Appearance: clear, crystalline, yellow or pink (depending on whether whites or rosés).

Aroma: fruity and/or floral.

Taste: acidic, balanced, fresh.

| — | The analytical parameters not laid down in this document shall comply with the rules in force.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 160 |

—

The analytical parameters not laid down in this document shall comply with the rules in force.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

160

4.   
  ‘Naturally sweet’ wines

‘Naturally sweet’ wines

Concise textual description

Appearance: based on its cuvée (whether whites, rosés or reds), they will present green, violet or red tints.

Aroma: without diverging from the aroma of its cuvée, with clean aromas, more intense.

Taste: intense, pleasant on the palate and with a certain sweetness, characteristic of its sugar levels, with candied or dried fruit notes.

| — | Maximum sulphur dioxide 200 mg/l in whites and rosés and 150 mg/l in reds if the sugar content < 5 g/l. |
| --- | --- |

—

Maximum sulphur dioxide 200 mg/l in whites and rosés and 150 mg/l in reds if the sugar content < 5 g/l.

| — | Maximum sulphur dioxide 250 mg/l in whites and rosés and 200 mg/l in reds if the sugar content ≥ 5 g/l. |
| --- | --- |

—

Maximum sulphur dioxide 250 mg/l in whites and rosés and 200 mg/l in reds if the sugar content ≥ 5 g/l.

| — | The analytical parameters not laid down in this document shall comply with the rules in force.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 13 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 20 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

—

The analytical parameters not laid down in this document shall comply with the rules in force.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

13

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

20

Maximum total sulphur dioxide (in milligrams per litre)

5.   
  ‘Late-harvest’ wines

‘Late-harvest’ wines

Concise textual description

Appearance: based on its cuvée (whether whites, rosés or reds), they will present green, violet or red tints.

Aroma: without diverging from the aroma of its cuvée, with clean aromas, more intense.

Taste: intense, pleasant on the palate and with a certain sweetness, characteristic of its sugar levels, with candied or dried fruit notes.

| — | Maximum sulphur dioxide 200 mg/l in whites and rosés and 150 mg/l in reds if the sugar content < 5 g/l. |
| --- | --- |

—

Maximum sulphur dioxide 200 mg/l in whites and rosés and 150 mg/l in reds if the sugar content < 5 g/l.

| — | Maximum sulphur dioxide 250 mg/l in whites and rosés and 200 mg/l in reds if the sugar content ≥ 5 g/l. |
| --- | --- |

—

Maximum sulphur dioxide 250 mg/l in whites and rosés and 200 mg/l in reds if the sugar content ≥ 5 g/l.

| — | The analytical parameters not laid down in this document shall comply with the rules in force.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 13 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

—

The analytical parameters not laid down in this document shall comply with the rules in force.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

13

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

6.   Liqueur wines

Liqueur wines

Concise textual description

Appearance: based on its cuvée (whether whites, rosés or reds), they will present green, violet or red tints.

Aroma: without diverging from the aroma of its cuvée, with clean aromas, more intense.

Taste: intense, pleasant on the palate and with a certain sweetness, characteristic of its sugar levels, with candied or dried fruit notes.

| — | Sulphur dioxide 200 mg/litre if the sugar content ≥ 5 g/litre. |
| --- | --- |

—

Sulphur dioxide 200 mg/litre if the sugar content ≥ 5 g/litre.

| — | The analytical parameters not laid down in this document shall comply with the rules in force.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | 4,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 15 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

—

The analytical parameters not laid down in this document shall comply with the rules in force.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

4,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

15

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Wine-making pratices

Wine-making pratices

5.1.   Specific oenological practices

Specific oenological practices

Cultivation method

Cultivation method

The planting density will be a minimum of 1 500 plants per hectare and a maximum of 4 000 plants per hectare, distributed uniformly over the whole vine planting area.

Specific oenological practice

Specific oenological practice

When the harvest is carried out, only healthy grapes which are sufficiently ripe, and have a sugar content equal to or more than 170 g/l of must, are used for the production of the protected wines. Grapes not in perfect condition are set aside.

It is necessary to apply sufficient pressure to extract the must or wine and separate it from the marc, so that the yield is not greater than 74 litres of wine per 100 kilograms of grapes.

5.2.   Maximum yields

Maximum yields

| 1. | Red grape varieties

  8 000 kilograms of grapes per hectare
  59,2 hectolitres per hectare |
| --- | --- |

1.

Red grape varieties

8 000 kilograms of grapes per hectare

59,2 hectolitres per hectare

| 2. | White grape varieties

  10 000 kilograms of grapes per hectare
  74 hectolitres per hectare |
| --- | --- |

2.

White grape varieties

10 000 kilograms of grapes per hectare

74 hectolitres per hectare

6.   Demarcated geographical area

Demarcated geographical area

The ‘Campo de Borja’ PDO geographical area is comprised of land located in the following municipalities of the province of Zaragoza in the Autonomous Community of Aragon: Agón, Ainzón, Alberite, Albeta, Ambel, Bisimbre, Borja, Bulbuente, Bureta, El Buste, Fuendejalón, Magallón, Maleján, Pozuelo de Aragón, Tabuenca, and Vera de Moncayo, as well as the cadastral polygons 4, 5, 6, 7, 8, 9, 10 and 11 of the municipality of Mallén, and the cadastral polygons 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 and 19 of the municipality of Fréscano.

7.   Wine grape varieties

| | CHARDONNAY |
| --- | --- |

CHARDONNAY

| | GARNACHA BLANCA |
| --- | --- |

GARNACHA BLANCA

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

GARNACHA TINTA

| | GARNACHA TINTORERA |
| --- | --- |

GARNACHA TINTORERA

| | MACABEO – VIURA |
| --- | --- |

MACABEO – VIURA

| | MAZUELA |
| --- | --- |

MAZUELA

| | MOSCATEL DE ALEJANDRÍA |
| --- | --- |

MOSCATEL DE ALEJANDRÍA

| | MOSCATEL DE GRANO MENUDO (SMALL GRAIN MUSCAT) |
| --- | --- |

MOSCATEL DE GRANO MENUDO (SMALL GRAIN MUSCAT)

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

SYRAH

| | TEMPRANILLO |
| --- | --- |

TEMPRANILLO

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

VERDEJO

8.   Description of the link(s)

Description of the link(s)

Wine

Wine

The link to the geographical area is based on historic tradition which predates 1 203. The Monastery of Veruela greatly influenced the development of winegrowing, helping to preserve, develop and strengthen a tradition which exists to this day. Low precipitation, the wind known as Cierzo wind and sudden changes in temperature affect the organoleptic qualities of the wines. The Cierzo produces intense transpiration which limits moisture in the soil, causing permanent water stress which weakens the vines. Consequently, phenolic ripeness is very slow, which brings out pronounced aromas and intense colour tones in the wines.

Cierzo

Cierzo

Liqueur wine

Liqueur wine

Traditional liqueur wines of the ‘Campo de Borja’ PDO date back several centuries. The geographical and climatic conditions of the area provide a very high degree of ripeness and, together with low production and late harvest in the vineyards, confer a distinctive character in which aromas of very ripe or even overripe fruit, which are highly appropriate qualities for liqueur wines, stand out.

Quality sparkling wine

Quality sparkling wine

The quality sparkling wines are influenced by the natural soil, climate, and wine-making conditions of the area which give them their specific visual, olfactory and gustatory characteristics. As a result of being made according to the traditional method, these sparkling wines are soft and creamy with aromas and tastes typical of wines produced in the geographical area. Secondary fermentation in the bottle and ageing on the fermentation lees give them fine, long-lasting bubbles, as well as a fruity and elegant aroma.

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

Essential further conditions (packaging, labelling, other requirements)

Legal framework

Legal framework

National legislation

Type of further condition

Type of further condition

Additional provisions relating to labelling

Description of the condition

Description of the condition

The commercial labels of each registered company must be communicated to the Regulatory Board to be recorded in the label register, subject to controls for compliance with the requirements of this product specification.

Labels must bear the following wording: Denominación de Origen ‘Campo de Borja’ [Designation of Origin ‘Campo de Borja’]. Products intended for consumption must bear guarantee seals, which are numbered and issued by the Regulatory Board. They must be affixed at the registered winery in such a way that they cannot be reused.

The traditional terms which may be used on wines covered by the ‘Campo de Borja’ PDO are:

Traditional terms referred to in Article 112(a) of Regulation (EU) No 1308/2013: Denominación de Origen [Designation of Origin]

Traditional terms referred to in Article 112(b) of Regulation (EU) No 1308/2013: ‘Crianza’, ‘Reserva’, ‘Gran Reserva’, ‘Añejo’, ‘Noble’, ‘Clásico’, ‘Rancio’, ‘Superior’ and ‘Viejo’.

Additional wording which may be used on the labelling depending on the method of production: ‘Naturalmente dulce’ (naturally sweet), ‘Vendimia tardía’ (late-harvest), ‘Maceración carbónica’ (carbonic maceration), ‘Roble’ (oak), and ‘Fermentado en barrica’ (barrel-fermented).

Legal framework

Legal framework

National legislation

Type of further condition

Type of further condition

Packaging within the demarcated geographical area

Description of the condition

Description of the condition

Packaging must take place in the demarcated geographical area described in point 4 of the product specification, which will guarantee the origin of the product.

Transporting and bottling the wine outside the wine-making area may jeopardise quality, as the wine may be exposed to oxidation-reduction, variations in temperature and other influences. The further the wine travels, the greater the risk. Bottling in the area of origin allows the product’s characteristics and quality to be preserved.

Bottling is an important operation which, if not performed in compliance with rigorous requirements, may seriously undermine product quality and alter the characteristics of the wine.

This, combined with the experience and deep knowledge of the wines’ specific character built up over the years by the wineries of the ‘Campo de Borja’ PDO, make it necessary to bottle in the area of origin so that all the physical, chemical and organoleptic characteristics of these wines are preserved.

Link to the product specification

Link to the product specification

https://www.aragon.es/documents/20127/60698009/PLIEGO_CONDICIONES_DOP_Campo_Borja_cambios.pdf/c542144a-db1e-c608-8cc2-b6f7784385a3?t=1688112722069

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

1

(2)  
  OJ L 347, 20.12.2013, p. 671.

2

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