# C_2019232EN.01001301.xml

| 10.7.2019 | EN | Official Journal of the European Union | C 232/13 |
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10.7.2019

EN

Official Journal of the European Union

C 232/13

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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

(2019/C 232/12)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Penedès’

Reference number: PDO-ES-A1551-AM04

Notification date: 17.1.2019

DESCRIPTION AND REASONS OF THE APPROVED AMENDMENT

1.   Changes to alcoholic content

Description and reasons

DESCRIPTION

For white, rosé and red wines, the maximum limit for actual alcoholic strength has been removed and the minimum limit has been reduced. Section 2.1.1 of the Product Specification and Section 2.4 of the Single Document must be amended accordingly.

REASON(S)

These changes to the minimum and maximum strength are being made on the basis of how wines from the Penedès DO are adapting to climate change. The intention is to guarantee the characteristics and typical properties of wines produced in the Penedès DO.

2.   Correction to wines produced with the ‘dulce de frío’ (ice wine) method

Description and reasons

DESCRIPTION

In the former version of the specification, wines made according to the ‘dulce de frío’ (ice wine) method had been mistakenly included in the section on liqueur wines.

As the Viognier variety has been added, it can also be used for this type of wines.

Section 2.1.1 of the Product Specification and Section 2.4 of the Single Document must be amended accordingly.

REASON(S)

Given that the actual alcoholic strength was a minimum of 9,5 % vol, these are not liqueur wines and therefore the section where they are located has been corrected.

The addition of Viognier as a variety in the previous change means it now needs to be added as a variety for the ‘dulce de frío’ (ice wine) method.

3.   Changes to quality sparkling wines

Description and reasons

DESCRIPTION

| — | To explain to consumers that quality sparkling wines from the Penedès D.O are 100 % organic products. |
| --- | --- |

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To explain to consumers that quality sparkling wines from the Penedès D.O are 100 % organic products.

| — | To extend the period for making and ageing quality sparkling wines from 12 to at least 15 months. |
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To extend the period for making and ageing quality sparkling wines from 12 to at least 15 months.

When making organic quality sparkling wines, it is currently better for the sugar that is used in the bottle fermentation process to be from the organic grapes themselves, i.e. sugar from the cuvée or from the grape must, as this means it is not necessary to add any exogenous organic sugar.

| — | To limit the varieties that can be used to make quality sparkling wines to those that are most suitable. |
| --- | --- |

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To limit the varieties that can be used to make quality sparkling wines to those that are most suitable.

| — | The parameters for sparkling wines have been adapted (maximum limit for actual alcoholic strength removed, total acidity limited to 5 g/l and no more rules on dry extract, ash or pH). |
| --- | --- |

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The parameters for sparkling wines have been adapted (maximum limit for actual alcoholic strength removed, total acidity limited to 5 g/l and no more rules on dry extract, ash or pH).

Section 2.1.2 of the Product Specification and Section 2.4 of the Single Document must be amended accordingly.

REASON(S)

| — | To make progress towards sustainable, organic cultivation practices. |
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To make progress towards sustainable, organic cultivation practices.

| — | To guarantee lysis of yeasts in the second fermentation process, by increasing the number of months of ageing. |
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To guarantee lysis of yeasts in the second fermentation process, by increasing the number of months of ageing.

| — | The varieties best suited to making quality sparkling wines are selected from those that are authorised. |
| --- | --- |

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The varieties best suited to making quality sparkling wines are selected from those that are authorised.

| — | The analytical parameters are changed to adapt the production to higher climate temperatures. For all parameters removed, the terms of standing legislation will apply. |
| --- | --- |

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The analytical parameters are changed to adapt the production to higher climate temperatures. For all parameters removed, the terms of standing legislation will apply.

4.   Correction to wine from overripe grapes

Description and reasons

DESCRIPTION

Wines from overripe grapes have been removed from liqueur wines. Section 2.1.2 of the Product Specification and Section 2.4 of the Single Document must be amended accordingly.

REASON(S)

In the former version of the Product Specification, wines from overripe grapes were featured in the section on liqueur wines. As they constitute a separate category of wine, this error has been corrected.

5.   Changes to maximum limit in volatile acidity of certain wines

Description and reasons

DESCRIPTION

Wines made according to certain methods (in barrel, from overripe grapes, using the ice wine method) can have higher volatile acidity limits. Section 2.1.6 of the Product Specification and Section 2.4 of the Single Document must be amended accordingly.

REASON(S)

Wines which are fermented and/or aged in wooden barrels can exceed 0,7 g/l and therefore they have the same status as wines aged for longer than one year. This is because when fermentation takes place in the barrel, non-negligible amounts of acetic acid can be released into the wine. This is the reason for increasing the volatile acidity limit for these types of wine.

Liqueur wines and those that are made using the ice wine method can have their volatile acidity exceed 1,2 g/l tartaric acid, as long as it does not exceed 2 g/l. Sweet wines made according to the ice wine method are more prone to high volatile acidity levels due to the wine-making process, which includes factors such as the high concentration of sugars from the grapes, the metabolism of the yeasts and the long fermentation periods which favour an increase in volatile acidity.

6.   Changes in planting density and irrigation

Description and reasons

DESCRIPTION

The maximum and minimum limits for planting density have been removed. Irrigation is limited subject to compliance with the sections of the Product Specification concerning yield and grape quality. Section 3.1 of the Product Specification and Section 2.5.1 of the Single Document must be amended accordingly.

REASON(S)

Due to climate change and new growing techniques, planting needs to be adapted to different densities to those currently established. Different planting patterns will have to be used to guarantee the distinctive features of Penedès wines.

As regards irrigation, the new conditions brought about by climate change include longer, more severe drought periods. Irrigation is allowed as a possibility as long as the conditions set out in this Product Specification are met. Failure to comply with these conditions can mean that irrigation may be banned on plots where it had been practised.

7.   Amendments to yields

Description and reasons

DESCRIPTION

The yields of grapes intended for quality sparkling wines and for making this type of wine are the same as those of the white varieties. Sections 5.1 and 5.2 of the Product Specification and Section 2.5.2 of the Single Document must be amended accordingly.

REASON(S)

An amendment has been made to the section on the yield of varieties for making quality sparkling wines. The proposed yield is 12 000 kg per hectare because quality sparkling wines have to have a lower alcohol content than still wines, i.e. around 10 % or 10,5 % volume. Therefore, the yield must be higher given the climate in order to avoid higher alcohol contents.

8.   Addition of varieties

Description and reasons

DESCRIPTION

Sumoll white and Viognier have been added as white varieties and Petit Verdot and Xarello rosé as red varieties. Section 6 of the Product Specification must be amended accordingly. The change does not affect the Single Document.

REASON(S)

Xarello rosé has been added as a variety because it is a native variety that has traditionally been cultivated in the Penedès region.

Sumoi white is a variety that is traditional in the Penedès region, while Viognier and Petit Verdot are varieties that have adapted to the territory and climate of the Penedès region and which are used to make prestigious wines.

9.   Some improvements to wine testing

Description and reasons

DESCRIPTION

The list of laboratories where wine can be tested has been extended. Testing will take place when the wine is finished, immediately before or after bottling. Section 8.2 of the Product Specification must be amended accordingly. This does not affect the Single Document.

REASON(S)

By adding an approved laboratory, we guarantee free competition.

The intention is for the quality control checks on Penedès D.O. wines via the qualification process to be carried out as close as possible to when the wine goes to market.

10.   Changes to type of stoppers allowed

Description and reasons

DESCRIPTION

The rules on the type of stoppers allowed have been relaxed but cork is still considered to be the preferential choice. Section 8.4 of the Product Specification must be amended accordingly. The change does not affect the Single Document.

REASON(S)

This change guarantees the quality of Penedès D.O. wines by adapting and updating the materials that can be used in stoppers.

11.   Changes and improvements to the section on wordings referring to ageing

Description and reasons

DESCRIPTION

Section 2.3 of the Product Specification has been changed to Section 8.6 and extended for quality sparkling wines to include a minimum of 15 months of ageing and the possibility of indicating the number of years between tirage and disgorgement as long as it is more than three.

This does not affect the Single Document.

REASON(S)

The number of months is changed to 15 as this is the minimum needed for the lysis of the yeasts to take place. The information provided to consumers is improved by adding the number of years of the ageing process.

Section 2.2 of the former Product Specification from 2014 has also been added to this section because it concerns indications on the product and how it should be presented.

12.   New labelling requirements

Description and reasons

DESCRIPTION

The name of the PDO must be included in the same visual field as the trademark.

If three varieties are mentioned, the minimum content drops from 15 % to 5 %.

The vintage and the date of disgorgement are mandatory in the case of quality sparkling wines.

Section 8.7 of the Product Specification and Section 2.9 of the Single Document have been amended accordingly.

REASON(S)

This change will provide more visibility to the ‘Penedès’ wording, thus enabling consumers to readily identify the product.

In the case of wines made from three varieties, the content of the minor variety must be at least 5 % in order to guarantee the typical varieties of the wines.

In the case of quality sparkling wines, the vintage and the date of disgorgement are important information for consumers.

13.   Change in the inspection body’s address

Description and reasons

DESCRIPTION

The address of the inspection body has been changed. This amendment affects Section 9.1 of the Product Specification but it does not affect the Single Document.

REASON(S)

As the body in charge of certifying the product covered by the Penedès DO has changed address, it has been decided to include the new address in this application to amend the Product Specification.

14.   Xarello added as variety suitable for making wine according to the ‘dulce de frío’ (ice wine) method

Description and reasons

DESCRIPTION

The Xarello variety has been added as being suitable for making ‘dulce de frío’ (ice wine). This affects Section 2.1.1 of the Product Specification but there is no change to the Single Document.

REASON(S)

The Xarel variety is native to the Penedès region. It is very hardy and it ripens very well in the area. Given its potential alcoholic strength when ripe, this variety easily reaches 240 grams of sugar per litre of must and it is sufficiently rich in aromas to make sweet ice wine. This is confirmed by the experiments conducted in the last five years.

15.   Making quality sparkling wines from qualified wines and wines which are eligible to qualify

Description and reasons

DESCRIPTION

To make quality sparkling wines covered by the Penedès D.O., it is currently necessary for the cuvée to undergo a quality control check by the inspection body for the Penedès D.O. The proposal is for this quality control check to be performed at the time of placing on the market as stated in Section 8.2 of the Product Specification. The addition of the possibility of the tirage being carried out with wines which are eligible to qualify means that organoleptic and analytical quality checks must be performed by the producer.

This change affects Section 2.1.2 of the Product Specification but it does not alter the Single Document.

REASON(S)

Checks on compliance with the Product Specification are sufficiently guaranteed.

16.   Making quality sparkling wines according to the ancient method

Description and reasons

DESCRIPTION

Another method for making quality sparkling wines has been added. This change affects Section 2.1.2 of the Product Specification but it does not alter the Single Document.

REASON(S)

Quality sparkling wines covered by the Penedès D.O. are currently made according to the traditional method, whereby sugar and yeast are added for the tirage after the first fermentation of the cuvée is finished.

The proposal is for this second fermentation or the bottle fermentation stage to be made without adding any sugar other than that of the must or the cuvée and using part of the residual sugar from the first fermentation (approximately 23 g/litre) for the tirage. In this case, all of the conditions and characteristics which apply in the case of the traditional method also apply.

Two characteristics of the quality sparkling wines made under the Penedès D.O. must be taken into account: they must be organic and it is important to remember that climate change will mean that the grapes will have a higher alcoholic strength when ripe and therefore the sugar content in the must will be high enough for this method to be used.

17.   Ownership of vineyards and cuvée production by wineries making quality sparkling wines

Description and reasons

DESCRIPTION

This amendment adds conditions to be met by wineries making quality sparkling wines. This change affects Section 2.1.2 of the Product Specification but it does not alter the Single Document.

REASON(S)

These conditions to be met when making quality sparkling wines are intended to ensure the traceability of quality sparkling wines from the vineyard until the sparkling wines are dispatched to market. In the Penedès region, the wineries that make quality sparkling wines covered by the Penedès D.O. meet these conditions. The quality of sparkling wines is intrinsically linked to the vineyards where the grapes are grown and therefore this link between the vineyards and the cuvée production process as well as the ageing process for quality sparkling wines is necessary.

18.   Making semi-sparkling wine from qualified wines and wines which are eligible to qualify

Description and reasons

DESCRIPTION

To make semi-sparkling wines covered by the Penedès D.O., it is currently necessary for the cuvée to undergo a quality control check by the inspection body for the Penedès D.O. The proposal is for this quality control check to be performed at the time of placing on the market as stated in Section 8.2 of the Product Specification. The addition of this possibility of the bubbles being produced with wines which are eligible to qualify means that organoleptic and analytical quality checks must be performed by the producer.

This change affects Section 2.1.3 of the Product Specification but it does not alter the Single Document.

REASON(S)

Checks on compliance with the Product Specification are sufficiently guaranteed.

19.   Increase in maximum volatile acidity for wines of the year

Description and reasons

DESCRIPTION

The maximum limit on volatile acidity for whites and rosés has been raised.

This change affects Section 2.1.6 of the Product Specification and Section 2.4 of the Single Document.

REASON(S)

Given the tendency to make wines covered by the Penedès D.O. with a smaller amount of SO2, some wines exceed the current 0,5 g/l limit, without this having a negative effect when tasting them.

20.   Adjustments to organoleptic characteristics of wines

Description and reasons

DESCRIPTION

The words ‘ageing notes, if applicable’ for white wines have been added to the table showing the organoleptic characteristics of wines covered by the Penedès D.O..

In the case of semi-sparkling wines, the words ‘pale pink’ have been added.

This change affects Section 2.2 of the Product Specification and Section 2.4 of the Single Document.

REASON(S)

The first change is because white wines are now fermented and aged in wooden barrels.

The second change is because semi-sparkling wines are made with red varieties to produce semi-sparkling rosé wines.

21.   Addition of new varieties

Description and reasons

DESCRIPTION

The Forcada (white) and Moneu (red) varieties have been added.

This change affects Section 6 of the Product Specification but it does not alter the Single Document because they are added as secondary varieties. However, it was not possible to include them as secondary varieties in the Ambrosia application (within the ‘Otras Informaciones’ (Other information) document) because the fact that they have only recently been authorised in Spain means that they have not yet been included in the list of varieties available in the application (for ‘clicking’).

REASON(S)

These are two ancient varieties that have been revived. Experiments have been conducted with them in recent years with very positive results for the wines.

22.   Cultivation practices for new varieties

Description and reasons

DESCRIPTION

A sentence has been added stating that the Forcada and Moneu varieties must be cultivated according to the goblet training or semi-training methods and that they must be organic.

This change affects Section 3.1 of the Product Specification and Section 2.5.1 of the Single Document.

REASON(S)

The experiments conducted revealed that as they are ancient varieties, this is the best way to do it and it enables the best results to be obtained.

23.   Harvesting conditions for new varieties

Description and reasons

DESCRIPTION

A sentence has been added stating that the Forcada and Moneu varieties must be harvested by hand.

This change affects Section 3.2 of the Product Specification and Section 2.5.1 of the Single Document.

REASON(S)

The experiments conducted revealed that as they are ancient varieties, this is the best way to do it and it enables the best results to be obtained.

24.   Changes to yields

Description and reasons

DESCRIPTION

It has been added that the maximum yield for the Forcada and Moneu varieties must be 53,28 hl/ha and 53,55 hl/ha respectively.

The maximum yield for white varieties has also been raised to 79,92 hl/ha.

This change affects Section 5.1 of the Product Specification and Section 2.5.2 of the Single Document.

REASON(S)

The experiments conducted revealed that as they are ancient varieties, this is the best way to do it and it enables the best results to be obtained.

The increase in the white varieties is due to the increase in the extraction yield described below.

25.   Increase in extraction yield

Description and reasons

DESCRIPTION

The maximum quantity of white wine to be obtained per 100 kg of grapes has been amended from 66 litres of wine to 66,6 litres of wine per 100 kg of grapes.

This change affects Section 5.2 of the Product Specification and Section 2.5.1 of the Single Document.

REASON(S)

In this case the extraction has been amended in accordance with the quality of the wines obtained with this extraction.

26.   Changes to sections on ageing

Description and reasons

DESCRIPTION

‘Barrica’ (barrel) and ‘roble’ (oak) have been separated. This means that the word ‘barrica’ (barrel) can be used with any wood and that the word ‘roble’ (oak) can be used when the barrels are made of oak.

This change affects Section 8.6 of the Product Specification but it does not affect the Single Document.

REASON(S)

To adapt it to current European legislation.

SINGLE DOCUMENT

1.   Name of product

Penedès (es)

2.   Type of geographical indication

PDO — Protected Designation of Origin

3.   Categories of grapevine products

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

1.

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

3.

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

5.

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

8.

| 16. | Wine from overripe grapes |
| --- | --- |

16.

4.   Description of the wine(s)

WINE — White and rosé wine

White:

APPEARANCE

Yellow colour, between pale and dark. Without presenting a turbid appearance, clean and bright. In the case of wine produced with the ‘dulce de frío’ (ice wine) method: amber, golden, red and roasted colour.

AROMA

Primary aromas of white, tropical fruit. If it has been kept in a barrel, it will present ripe fruit and tertiary aromas.

For wines produced with the ‘dulce de frío’ (ice wine) method, aromas of candied fruits, unique to the variety. Notes of ageing and time spent in barrels. Without bad odours or defects.

FLAVOUR

Fruity. Mildly acidic; smooth, fresh feel; ageing notes, if applicable. Without defects.

Rosé:

APPEARANCE

Red colour from pale to cherry red. Without presenting a turbid appearance, clean and bright.

AROMA

Fruity aroma, of red fruits. Without bad odours or defects.

FLAVOUR

Fruity, mildly acidic, smooth and fresh feel. Without defects.

| * | In the case of limits that have not been specified, the legislation in force must be complied with. |
| --- | --- |

*

In the case of limits that have not been specified, the legislation in force must be complied with.

| * | Wine made according to the ‘dulce de frío’ (ice wine) method will have an actual alcoholic strength of 9,5 % volume and a reducing sugar content of 70-150 g/l. |
| --- | --- |

*

Wine made according to the ‘dulce de frío’ (ice wine) method will have an actual alcoholic strength of 9,5 % volume and a reducing sugar content of 70-150 g/l.

| * | Wines that are aged or made in a barrel cannot have a volatile acidity of over 20 mEq/l. Wines made according to the ‘dulce de frío’ (ice wine) method cannot exceed 33,33 mEq/l. |
| --- | --- |

*

Wines that are aged or made in a barrel cannot have a volatile acidity of over 20 mEq/l. Wines made according to the ‘dulce de frío’ (ice wine) method cannot exceed 33,33 mEq/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 11,67 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

11,67

Maximum total sulphur dioxide (in milligrams per litre)

WINE — Red wine

APPEARANCE

Deep red colour for young wines. Roasted red colour for aged wines. Without presenting a turbid appearance, clean and bright.

AROMA

Aroma of red fruits. Without bad odours or defects.

FLAVOUR

Fruity, mildly acidic, smooth feel, ageing notes, if applicable. Without defects.

| * | In the case of limits that have not been specified, the legislation in force must be complied with. |
| --- | --- |

*

In the case of limits that have not been specified, the legislation in force must be complied with.

| * | Wines that are aged or made in a barrel cannot have a volatile acidity of over 20 mEq/l. |
| --- | --- |

*

Wines that are aged or made in a barrel cannot have a volatile acidity of over 20 mEq/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 11,67 |
| 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

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

11,67

Maximum total sulphur dioxide (in milligrams per litre)

LIQUEUR WINE

APPEARANCE

Yellow, amber, golden, red, roasted. Without presenting a turbid appearance, clean and bright.

AROMA

Aromas of candied fruit, specific to the variety. Notes of ageing, if it has spent time in barrels. Without bad odours or defects

| * | In the case of limits that have not been specified, the legislation in force must be complied with. |
| --- | --- |

*

In the case of limits that have not been specified, the legislation in force must be complied with.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

QUALITY SPARKLING WINE

APPEARANCE

Yellow to pale red colour, without being amber or cherry red. With continued effervescence and not tumultuous. Without presenting a turbid appearance, clean and bright.

AROMA

Primary aromas of white, tropical fruit. Without bad odours or defects.

FLAVOUR

Fruity, mildly acidic, smooth feel, ageing notes, if applicable. Without defects.

| * | In the case of limits that have not been specified, the legislation in force must be complied with. |
| --- | --- |

*

In the case of limits that have not been specified, the legislation in force must be complied with.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 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) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

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)

185

SEMI-SPARKLING WINE

APPEARANCE

Pale yellow or pale pink, with continued effervescence and not tumultuous. Without presenting a turbid appearance, clean and bright.

AROMA

Primary aromas of white, tropical fruit. Without bad odours or defects.

FLAVOUR

Fruity, mildly acidic, smooth feel, ageing notes, if applicable. Without defects.

| * | In the case of limits that have not been specified, the legislation in force must be complied with. |
| --- | --- |

*

In the case of limits that have not been specified, the legislation in force must be complied with.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9,5 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9,5

Minimum total acidity

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

WINE FROM OVERRIPE GRAPES

APPEARANCE

Yellow, amber, golden, red, roasted. Without presenting a turbid appearance, clean and bright.

AROMA

Aromas of ripe and candied fruit, specific to the variety. Without bad odours or defects.

FLAVOUR

Fruity, mildly acidic, warm unctuous feel and without defects.

| * | In the case of limits that have not been specified, the legislation in force must be complied with. |
| --- | --- |

*

In the case of limits that have not been specified, the legislation in force must be complied with.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 33,33 |
| 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

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

33,33

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Cultivation practice

Irrigation may only be carried out with a view to improving the quality of the grape in circumstances where the water supply to the plots and the ecological conditions of the vine do not enable the optimum quality level to be achieved, meaning there is a need to ensure that the production and yields obtained are in line with the provisions of this specification. If the DO’s managing body considers that this practice adversely affects quality or may cause a breach of the rules, it may prohibit this practice in a specific plot.

The vine plots may be rebalanced in terms of water supply, in line with the moisture conditions of the soil as well as the environmental conditions of the vine.

Irrigation may in no event be authorised after the fruiting of the grapes.

The Forcada and Moneu varieties, in the case of vines newly planted after 1 August 2019, can only be grown using the traditional goblet training or semi-training methods. All Forcada and Moneu variety plantations must be certified by the Consell Català de la Producció Agrària Ecològica [Catalan Organic Farming Board] or another body that is duly accredited to certify organic products.

In the case of Forcada and Moneu varieties, harvesting must be carried out by hand.

Specific oenological practice

The extraction yield must not exceed 66,6 litres of wine for white varieties and 70 litres of wine for red varieties, for every 100 kg harvested.

b.   Maximum yields

White varieties and quality sparkling wine

12 000 kilograms of grapes per hectare

White varieties and quality sparkling wine

79,92 hectolitres per hectare

Red varieties

9 000 kilograms of grapes per hectare

Red varieties

63 hectolitres per hectare

Forcada variety

8 000 kilograms of grapes per hectare

Forcada variety

53,28 hectolitres per hectare

Moneu variety

7 650 kilograms of grapes per hectare

Moneu variety

53,55 hectolitres per hectare

6.   Demarcated geographical area

The production area, which is made up of the following municipalities of the Provinces of Barcelona and Tarragona as given below:

| | Abrera (1) |
| --- | --- |

Abrera (1)

| | Aiguamúrcia (2) |
| --- | --- |

Aiguamúrcia (2)

| | Albinyana (2) |
| --- | --- |

Albinyana (2)

| | L’Arboç (2) |
| --- | --- |

L’Arboç (2)

| | Avinyonet del Penedès (1) |
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Avinyonet del Penedès (1)

| | Banyeres del Penedès (2) |
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Banyeres del Penedès (2)

| | Begues (1) |
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Begues (1)

| | Bellvei (2) |
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Bellvei (2)

| | La Bisbal del Penedès (2) |
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La Bisbal del Penedès (2)

| | Bonastre (2) |
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Bonastre (2)

| | Les Cabanyes (1) |
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Les Cabanyes (1)

| | Calafell (2) |
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Calafell (2)

| | Canyelles (1) |
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Canyelles (1)

| | Cabrera d’Igualada (1) |
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Cabrera d’Igualada (1)

| | Castellet i la Gornal (1) |
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Castellet i la Gornal (1)

| | Castellví de la Marca (1) |
| --- | --- |

Castellví de la Marca (1)

| | Castellví de Rosanes (1) |
| --- | --- |

Castellví de Rosanes (1)

| | Cervelló (1) |
| --- | --- |

Cervelló (1)

| | Corbera de Llobregat (1) |
| --- | --- |

Corbera de Llobregat (1)

| | Cubelles (1) |
| --- | --- |

Cubelles (1)

| | Cunit (2) |
| --- | --- |

Cunit (2)

| | Font-rubí (1) |
| --- | --- |

Font-rubí (1)

| | Gelida (1) |
| --- | --- |

Gelida (1)

| | La Granada (1) |
| --- | --- |

La Granada (1)

| | Els Hostalets de Pierola (1) |
| --- | --- |

Els Hostalets de Pierola (1)

| | La Llacuna (1) |
| --- | --- |

La Llacuna (1)

| | Llorenç del Penedès (2) |
| --- | --- |

Llorenç del Penedès (2)

| | Martorell (1) |
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Martorell (1)

| | Masquefa (1) |
| --- | --- |

Masquefa (1)

| | Mediona (1) |
| --- | --- |

Mediona (1)

| | Montmell (2) |
| --- | --- |

Montmell (2)

| | Olèrdola (1) |
| --- | --- |

Olèrdola (1)

| | Olesa de Bonesvalls (1) |
| --- | --- |

Olesa de Bonesvalls (1)

| | Olivella (1) |
| --- | --- |

Olivella (1)

| | Pacs del Penedès (1) |
| --- | --- |

Pacs del Penedès (1)

| | Piera (1) |
| --- | --- |

Piera (1)

| | El Pla del Penedès (1) |
| --- | --- |

El Pla del Penedès (1)

| | Pontons (1) |
| --- | --- |

Pontons (1)

| | Puigdàlber (1) |
| --- | --- |

Puigdàlber (1)

| | Sant Cugat Sesgarrigues (1) |
| --- | --- |

Sant Cugat Sesgarrigues (1)

| | Sant Esteve Sesrovires (1) |
| --- | --- |

Sant Esteve Sesrovires (1)

| | Sant Jaume dels Domenys (2) |
| --- | --- |

Sant Jaume dels Domenys (2)

| | Sant Llorenç d’Hortons (1) |
| --- | --- |

Sant Llorenç d’Hortons (1)

| | Sant Martí Sarroca (1) |
| --- | --- |

Sant Martí Sarroca (1)

| | Sant Pere de Ribes (1) |
| --- | --- |

Sant Pere de Ribes (1)

| | Sant Pere de Riudebitlles (1) |
| --- | --- |

Sant Pere de Riudebitlles (1)

| | Sant Quintí de Mediona (1) |
| --- | --- |

Sant Quintí de Mediona (1)

| | Sant Sadurní d’Anoia (1) |
| --- | --- |

Sant Sadurní d’Anoia (1)

| | Santa Fe del Penedès (1) |
| --- | --- |

Santa Fe del Penedès (1)

| | Santa Margarida i els Monjos (1) |
| --- | --- |

Santa Margarida i els Monjos (1)

| | Santa Maria de Miralles (1) |
| --- | --- |

Santa Maria de Miralles (1)

| | Santa Oliva (2) |
| --- | --- |

Santa Oliva (2)

| | Sitges (1) |
| --- | --- |

Sitges (1)

| | Subirats (1) |
| --- | --- |

Subirats (1)

| | Torrelavit (1) |
| --- | --- |

Torrelavit (1)

| | Torrelles de Foix (1) |
| --- | --- |

Torrelles de Foix (1)

| | Vallirana (1) |
| --- | --- |

Vallirana (1)

| | El Vendrell (2) |
| --- | --- |

El Vendrell (2)

| | Vilafranca del Penedès (1) |
| --- | --- |

Vilafranca del Penedès (1)

| | Vilanova i la Geltrú (1) |
| --- | --- |

Vilanova i la Geltrú (1)

| | Vilobí del Penedès (1) |
| --- | --- |

Vilobí del Penedès (1)

| (1) | Barcelona Province |
| --- | --- |

(1)

Barcelona Province

| (2) | Tarragona Province |
| --- | --- |

(2)

Tarragona Province

7.   Main wine grapes variety(ies)

| | PARELLADA — MONTONEC |
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PARELLADA — MONTONEC

| | XARELLO — CARTOIXA |
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XARELLO — CARTOIXA

| | MERLOT |
| --- | --- |

MERLOT

| | MACABEO — VIURA |
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MACABEO — VIURA

8.   Description of the link(s)

WINE

White Penedès wines are renowned for their fresh, acidic, fruity taste on account of the type of soil and the unique climate. The human factor of the people that work on the vines means that it is not possible to make the same wines using the same varieties in other areas. Only in the Penedès region can white Penedès grape varieties achieve the optimal ripening required to make these wines. The combination of soil, climate and wine-making practices only occurs in the Penedès region.

In the case of rosé wines of the Penedès region, the recognition they receive is due to the colouring, aroma and fruitiness unique to the varieties used in producing these wines thanks to the soil and climate. The rosé wines of the Penedès region develop these unique characteristics thanks to the input of workers in the vineyards and the wineries.

The red wines of the Penedès region are characterised by their structure and body, anthocyanins, smooth tannins and, above all, intense aroma and a long taste and aftertaste. The combination of the climate and soil of the Penedès region mean that good ripening, due also to the temperature difference between night and day in the months of July and August, results in ripening of red grapes in the Penedès region which have many anthocyanins and tannins and are rich in aromas of red fruits.

QUALITY SPARKLING WINE

Quality sparkling wines of the Penedès PDO are unique and very different from those that are produced in other areas. This difference is due in part to the varieties, but above all due to the climate, sun and production methods used in the first and second fermentation. It is not possible to make these sparkling wines in other areas.

SEMI-SPARKLING WINE

Semi-sparkling wines are traditional in the Penedès region. These wines are very well adapted to the varieties of the Penedès region, as well as to the area’s climate and soil.

LIQUEUR WINE

The climate of the Penedès region, together with the soil type and varieties, mean that ripe must can be used to make liqueur wines and wines from overripe grapes. The ageing involved in the method and the climate conditions at the vineyard mean it is possible to achieve sweet, mild, aged wines, preserving the ripe fruit flavour and the aromas that are typical of the ageing process.

WINE FROM OVERRIPE GRAPES

The climate of the Penedès region, together with the soil type and varieties, allow, through human effort, for the grapes to be over-ripened, resulting in unique wines, with exclusive characteristics.

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

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition

Packaging must be carried out exclusively within the production area for Penedès PDO wines. This is due to the fact that bulk-produced wines cannot be transported over long distances while ensuring that the exclusive quality and characteristics of the wines of the PDO are maintained. Once they are bottled, they maintain their characteristics and quality, which can be appreciated by consumers. This is why bottling must be carried out in the right conditions.

Legal framework:

In national legislation

Type of further condition:

Addition provisions relating to labelling

Description of the condition

The size of the characters used to indicate ‘Penedès’ must be between 3 mm (minimum) and 7 mm (maximum). The wording ‘Denominación de Origen’ [Designation of Origin] must be half that size.

In general, when the mandatory wording is on the back of the bottle (on what is known as the secondary label), including the wording ‘PENEDÈS Denominación de Origen’ [PENEDÈS Designation of Origin], the main label with the trademark must feature the word ‘PENEDÈS’ in lettering sized between 3 mm and 7 mm.

If the mandatory wording is grouped together on the label along with the trademark and the wording ‘PENEDÈS Denominación de Origen’ [PENEDÈS Designation of Origin], it is not mandatory for the word ‘Penedès’ to also be included on the secondary label.

Labels must also feature the vintage of the grapes used to make quality sparkling wines covered by this designation of origin. They must also feature the date of disgorgement in the case of quality sparkling wines covered by this designation of origin.

Link to the product specification

https://bit.ly/2v3x3J7

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(1)  Commission Delegated Regulation (EU) 2019/33 of 17 October 2018 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the objection procedure, restrictions of use, amendments to product specifications, cancellation of protection, and labelling and presentation (OJ L 9, 11.1.2019, p. 2).

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