# C_2022069EN.01002001.xml

| 10.2.2022 | EN | Official Journal of the European Union | C 69/20 |
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10.2.2022

EN

Official Journal of the European Union

C 69/20

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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 69/15)

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

‘Manchuela’

PDO-ES-A0046-AM03

Date of communication: 18 November 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   The terminology used for the analytical parameters of residual sugar has been brought into line with the legislation in force.

Description

The ‘residual sugar’ analytical parameter has been renamed ‘total sugars expressed as glucose plus fructose’ in accordance with Article 20 of Commission Implementing Regulation (EU) 2019/34 of 17 October 2018, which provides for the determination of total sugars expressed in terms of fructose and glucose.

This amendment concerns point 2.1.1 of the product specification but does not affect the single document.

Type of amendment: standard

This amendment adapts the terminology used for the physical and chemical characteristics. It does not entail any change to the final product, which retains the characteristics and profile resulting from the interplay between natural and human factors, as described in the link. It is therefore considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reasons

Bringing into compliance with the aforementioned regulations.

2.   Inclusion of the section on red wine

Description

The category of red wine has been added. The reference to wines more than a year old has been removed from the section on ‘Red wines more than a year old, “Crianzas”, “Reservas” and “Gran Reserva”’, which is now called ‘Red wines, “Crianzas”, “Reservas” and “Gran Reserva”’. This is because a category of wine is being produced which has the analytical characteristics set out in the section on young red wines, but the organoleptic characteristics are different from those of young red wines, and also different from red wines classed as ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’. The particular organoleptic characteristics of this category of red wine have therefore been added.

This amendment affects point 2.1.2 of the product specification and point 4 of the single document.

Type of amendment: standard

This amendment does not entail any change to the final product, which retains its characteristics and profile, a consequence of the interplay between natural and human factors, as described in the link. It is therefore considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reasons

The current market for wine calls for the production of wines with specific characteristics which were not envisaged in the specification. There have been experiments with this type of wine for a number of years. The internal tasting panel of the Designation of Origin ‘Manchuela’ believes that it has the characteristics and profile described in the link for wines covered by DO ‘Manchuela’.

3.   Revision of analytical parameters

Description

Reduction in the minimum colour limit for red wines. Different grape varieties exist in the production area of DO ‘Manchuela’. On the one hand, there is Garnacha Tintorera, which naturally produces wines with a very high colour potential. On the other hand, Monastrell and Garnacha Tinta produce softer wines with medium colour intensity.

This amendment affects point 2 of the product specification, but the single document is not affected.

Type of amendment: standard

This amendment does not entail any change to the final product, which retains its characteristics and profile, a consequence of the interplay between natural and human factors, as described in the link. It is therefore considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reasons

Over the last decade, market demand in general has been for wines made with single grape varieties which have more fruit, in order to appeal to new generations of consumers becoming familiar with wine culture.

Specialists in all wineries must have the necessary tools for making wines which appeal to national and international markets while retaining the characteristics of the production area and grape varieties.

Reducing the minimum colour intensity for red wines does not undermine quality, quite the opposite. It will increase the potential of the different grape varieties of the area, producing more subtle, complex and appealing wines.

4.   Redefinition of the organoleptic characteristics

Description

The wording of the organoleptic descriptions has been changed.

This amendment affects point 2.2 of the product specification and point 4 of the single document.

Type of amendment: standard

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

Reasons

The implementation of the UNE-EN-ISO 17065 standard for the purposes of certification requires a change in the organoleptic description of the protected wines. The purpose is to link their characteristics to descriptors that can be assessed by a sensory panel meeting the criteria laid down in UNE-EN-ISO 17025.

5.   Definition of the organoleptic characteristics following the inclusion of the red wine category

Description

As the new wine category is being added, its organoleptic characteristics need to be defined.

This amendment affects point 2.2 of the product specification, but the single document is not affected.

Type of amendment: standard

This amendment does not entail any change to the final product, which retains its characteristics and profile, a consequence of the interplay between natural and human factors, as described in the link. It is therefore considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reasons

Description of a new wine category included in the PDO.

6.   Adaptation of the specific oenological practices for the white and red wines

Description

This amendment affects point 3 of the product specification and point 5 of the single document.

Point 3.1. White wines: the requirement to make the wines in stainless steel containers has been removed as, in Manchuela, they are made in other types of tanks. The outstanding quality of the wines produced is the same.

Point 3.4. Young red wines: the words ‘without skins’ have been removed as it has been found that the presence of skins [during fermentation] does not diminish the quality of these wines.

Point 3.5. The oenological practices have been added for red wine. As a result of the amendment to the categories of wines, and the addition of red wine, the oenological practices have been specified.

Point 3.13. Oenological practices have been added for ice wine. Ice wines may be white, rosé and red in their different styles, such as young, oaked, aged or barrel-fermented, included in the specification. These wines may be made from any of the varieties authorised in the specification for DO ‘Manchuela’.

Type of amendment: standard

This amendment does not entail any change to the final product, which retains its characteristics and profile, a consequence of the interplay between natural and human factors, as described in the link. It is therefore considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reasons

Ice wines have been in development for some years in Manchuela. The internal tasting panel for DO ‘Manchuela’ has judged this type of wine suitable for inclusion among the wines in our specification. This is due to its high quality and powerful expression of the grape variety from which these wines are produced.

7.   Inclusion of the grape varieties Tardana, also known as Planta Nova, Moscatel de Alejandría, Garnacha Blanca and Touriga Nacional

Description

The following grape varieties used to make the wines have been included: Tardana, also known as Planta Nova, Moscatel de Alejandría, Garnacha Blanca and Touriga Nacional.

Point 6 of the product specification has been amended, but the single document is not affected as they have been added as secondary varieties.

Type of amendment: standard

This amendment does not entail any change to the final product, which retains its characteristics and profile, a consequence of the interplay between natural and human factors, as described in the link. It is therefore considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reasons

The aforementioned varieties have been grown in Manchuela for several years. It has been demonstrated that high quality wines are made from varieties such as Tardana, Moscatel de Alejandría, Garnacha Blanca and Touriga Nacional. The internal tasting panel for DO ‘Manchuela’ has been monitoring the development and quality of these wines for years. The quality required by our specification has been demonstrated, meaning that these grape varieties can be included among the permitted varieties for DO ‘Manchuela’.

8.   Updating of regulatory references and the approved certification bodies

Description

In the first, second and third paragraphs of point 8, and the third and ninth paragraph of point 9.2, the reference to the repealed Regulations has been replaced by a reference to the Regulations in force.

This amendment affects points 8 and 9.2 of the product specification but does not affect the single document.

Type of amendment: standard

This amendment is an update. It is therefore considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

Reasons

Updating of regulatory references.

9.   Amendment of the provisions on labelling to include the term ‘Vino de Hielo’ [ice wine] and remove two traditional terms

Description

The term ‘Vino de Hielo’ has been included for wine produced under the conditions set out at point 3.13 of the specification. The analytical parameters for this wine are those specified for the various types of wine. Ice wines may be white, rosé or red in their various styles as laid down in the specification, such as young, oaked, aged or barrel-fermented. The traditional terms ‘Superior’ and ‘Rancio’ [long aged] have been deleted.

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

Standard amendment.

This amendment does not entail any change to the final product, which retains its characteristics and profile, a consequence of the interplay between natural and human factors, as described in the link. It is therefore considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

Reasons

To establish the conditions for using the term ‘Vino de Hielo’ and remove terms not in use.

SINGLE DOCUMENT

1.   Name of the product

Manchuela

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

| 1. | Wine |
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1.

Wine

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

5.

Quality sparkling wine

4.   Description of the wine(s)

1.   White wine, barrel-fermented white wine and rosés, dry

CONCISE TEXTUAL DESCRIPTION

The white wines are yellow in colour but do not shade into amber. They are clear and bright, and full of primary aromas.

The barrel-fermented wines are clear with primary aromas of medium intensity, balanced by the aromas from the barrel. The aftertaste recalls primary and barrel aromas.

The rosés cover the whole range of pinks. They are clear and transparent. Primary aromas. Balanced, may have a certain sharp-edged acidity and/or sourness.

| * | The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation. |
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| * | The maximum sulphur dioxide content is within the legal limits set by the relevant EU legislation. |
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| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 4,5 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)

10,5

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

2.   White wine, barrel-fermented white wine and rosés, medium dry, semi-sweet and sweet

CONCISE TEXTUAL DESCRIPTION

The appearance and aroma of these wines resemble those of other dry wines of the same type. Balanced flavours, may have a certain sharp-edged acidity and/or sourness, which is neither thin nor excessive.

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

*

| * | The maximum total sulphur dioxide content 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) | 9 |
| Minimum total acidity | 4,5 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)

9

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

3.   Red wines: young, barrel-fermented, oaked, carbonic maceration and red, dry

CONCISE TEXTUAL DESCRIPTION

The reds have character, covering a range of colours from shades of violet to orange, brown and garnet. The aromas include clean primary and vegetable aromas, they have a generous mouthfeel, long finish and big flavours.

The barrel-fermented wines are clear with primary aromas, fruity and/or floral, of medium intensity, balanced by the aromas from the barrel. The aftertaste recalls primary and barrel aromas.

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

*

| * | The maximum total sulphur dioxide content 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 | 4,5 grams per litre, expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

4.   ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’ red wines

CONCISE TEXTUAL DESCRIPTION

The aged wines are red in colour, and may have clear light brown or ochre tints at the rim. The primary and tertiary aromas are clear and may include jammy aromas. Clean and balanced in the mouth, medium to high tannins, long and smooth aftertaste.

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

*

| * | Maximum sulphur content: 160 mg/l if sugar ≥5g/l |
| --- | --- |

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| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| 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) | 140 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

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)

140

5.   White and rosé quality sparkling wines

CONCISE TEXTUAL DESCRIPTION

The wines are white or rosé. They are clear and bright with a foam of small and persistent bubbles. Primary and/or secondary aromas. There may be periods spent in barrels which can produce certain notes. In the mouth, they are balanced, of medium length, with an aftertaste of primary and/or secondary aromas.

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

*

| * | The maximum total sulphur dioxide content 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) | 10,5 |
| Minimum total acidity | 4,5 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)

10,5

Minimum total acidity

4,5 grams per litre, expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

11,66

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

5.1.   Specific oenological practices

Specific oenological practice

White wines, brief cold maceration and settling. Fermentation at controlled temperatures, below 18 °C in tanks or oak barrels, wholly or partially (at least 75 %).

Rosés, maceration for a period of between 4 and 12 hours at temperatures below 24 °C. Settling and slow fermentation for at least five days, at controlled temperatures below 18 oC.

Red wines, maceration with skin contact for a period of at least 48 hours, at controlled temperatures below 28 oC. Devatting and pressing, continuing fermentation at temperatures below 25 °C.

Ice wine: the grapes must be harvested at temperatures on the vine of minus 5 oC or below, i.e. frozen. They are pressed when frozen, without prior destemming.

Ageing in barrels.

5.2.   Maximum yields

| 1. | White grape varieties, head or gobelet trained | 7 860 kilograms of grapes per hectare |
| --- | --- | --- |

1.

White grape varieties, head or gobelet trained

7 860 kilograms of grapes per hectare

| 2. | White grape varieties, head or gobelet trained | 55 hectolitres per hectare |
| --- | --- | --- |

2.

White grape varieties, head or gobelet trained

55 hectolitres per hectare

| 3. | Red grape varieties, head or gobelet trained | 6 430 kilograms of grapes per hectare |
| --- | --- | --- |

3.

Red grape varieties, head or gobelet trained

6 430 kilograms of grapes per hectare

| 4. | Red grape varieties, head or gobelet trained | 45 hectolitres per hectare |
| --- | --- | --- |

4.

Red grape varieties, head or gobelet trained

45 hectolitres per hectare

| 5. | White grape varieties, trellised | 11 430 kilograms of grapes per hectare |
| --- | --- | --- |

5.

White grape varieties, trellised

11 430 kilograms of grapes per hectare

| 6. | White grape varieties, trellised | 80 hectolitres per hectare |
| --- | --- | --- |

6.

White grape varieties, trellised

80 hectolitres per hectare

| 7. | Red grape varieties, trellised | 10 000 kilograms of grapes per hectare |
| --- | --- | --- |

7.

Red grape varieties, trellised

10 000 kilograms of grapes per hectare

| 8. | Red grape varieties, trellised | 70 hectolitres per hectare |
| --- | --- | --- |

8.

Red grape varieties, trellised

70 hectolitres per hectare

6.   Demarcated geographical area

Geographically it comprises the territory in the south-east of the province of Cuenca and the north-west of the province of Albacete, between the Júcar and Cabriel rivers.

7.   Main wine grape variety(ies)

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

BOBAL

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

CABERNET SAUVIGNON

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

GARNACHA TINTA

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

MACABEO - VIURA

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

TEMPRANILLO - CENCIBEL

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

VERDEJO

8.   Description of the link(s)

The production area is located between two river valleys. It is characterised by clay soils based on the limestone sediments of the two rivers. The temperatures are high, with almost no rain between May and September, and the area receives many hours of sunlight. All of these factors give rise to the presence of the local variety Bobal. The result is wines of fine and pronounced aromatic intensity, with fruity and floral notes, excellent acidity and great intensity of colour. The wines do not lose their intense colour, which distinguishes them from other wines due to their abundant polyphenolic load, low pH values and high IPT [total polyphenols index] without long macerations.

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

Where wines have been made as described under point 3.13, the term ‘Vino de Hielo’ can be used. The analytical parameters for this wine are those specified for the various types of wine. Ice wines may be white, rosé or red in their various styles as laid down in the specification, such as young, oaked, aged or barrel-fermented.

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/Pliego_de_condiciones_manchuela_20210421_mp.pdf

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

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