# C_2019379EN.01001301.xml

| 8.11.2019 | EN | Official Journal of the European Union | C 379/13 |
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8.11.2019

EN

Official Journal of the European Union

C 379/13

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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 379/08)

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

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT

‘Condado de Huelva’

Reference number: PDO-ES-A1485-AM02

Date of communication: 30.8.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Addition of the traditional terms ‘Fino’ and ‘Oloroso’ to the product specification

Description and reasons

Description

The requested amendment involves the addition to the product specification of the traditional terms ‘Fino’ and ‘Oloroso’, describing certain wines subjected to biological (under the ‘flor’) and oxidative (in contact with oxygen) ageing processes using the ‘criaderas y soleras’ system, which are traditional in the Condado de Huelva area.

The current specification covers these types of wines with other terms (‘Pálido’ and ‘Viejo’), but the terms ‘Fino’ and ‘Oloroso’ are found in numerous marketing documents such as price lists, labels, advertising, wine registers, delivery notes and invoices, etc. dating from the late 19th century until the 1960s. This documentation means that the use of these terms must be considered traditional. The terms have not fallen out of common usage, and are still referred to today, despite not appearing in the product specification.

Reason(s)

The Condado de Huelva is an area renowned for producing wines of exceptional quality. These wines were granted the protection of the ‘Huelva’ Designation of Origin in 1933 by way of the Law on the Vine and Wine Statute, alongside other prestigious Andalusian designations of origin such as ‘Jerez’, ‘Xerez’ or ‘Sherry’, ‘Málaga’, ‘Manzanilla-Sanlúcar de Barrameda’, ‘Montilla’ and ‘Moriles’. In 1962 the Regulatory Board was formed, and the first Regulation governing the Designation of Origin was approved by the Ministerial Order of 27 December 1963. Article 3 of that Regulation listed the wines covered by the Designation of Origin, which included ‘Fino’ and ‘Oloroso’ wines.

It should be noted that the history of winemaking in the Condado de Huelva goes back much further, and the cultural origins of wine production date back to pre-Roman times. Amphorae used to transport and store wine in the Phoenician colonies in Spain have also been found.

Going back to the 18th century, the municipal archives of Villalba del Alcor and Manzanilla attest to casks of wines from the region being transported on carts to the River Tinto, where they were loaded onto large barges and taken to the port of Moguer. From there they were transported to municipalities in Huelva’s sister province of Cádiz, among other destinations, given the similarities between the different traditional wines made in southern Spain.

Throughout the 19th and 20th centuries, the production of these types of wines was widespread among the wineries of the Condado de Huelva. As mentioned above, this is shown in historical documentation, such as price lists, delivery notes, invoices, wine registers and even wine labels, of which there are dozens of examples.

The use of these traditional terms was lost as a result of an action brought by various bodies against the Decision of the Ministry of Agriculture of 27 December 1963, extended on 30 April 1964, approving the Regulation governing the ‘Huelva’ Designation of Origin and its Regulatory Board. The Regulatory Board did not enter an appearance in the proceedings due to a lack of economic resources.

The action in question was brought based on the law in force at that time. In the view of the Regulatory Board of the ‘Condado de Huelva’ Designation of Origin, under current EU law, an application for the right to use these traditional terms may be submitted under Article 27 of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018 supplementing Regulation (EU) No 1308/2013.

SINGLE DOCUMENT

1.   Name of the product

Condado de Huelva

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

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

3.

4.   Description of the wine(s)

White wine

White wines are classified as ‘Joven’, ‘Tradicional’ or ‘Condado de Huelva’ depending on the production process, the sugar content and ageing. They range from a bright straw colour with greenish tones to a more intense yellow, with aromas of fresh fruits and wild herbs, are light-bodied and are intense in the mouth.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10 |
| Minimum total acidity | |
| 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)

10

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Red wine

Red wines are classified as ‘Joven’, ‘Roble’ or ‘Crianza’ depending on the length and method of ageing.

They are a cherry colour with hints of dark crimson, and have a potent and elegant aromatic complex. They are flavoursome and concentrated in the mouth.

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

11

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Reserva’ and ‘Gran Reserva’ red wines

Depending on the length and method of ageing, red wines are classified as:

‘Reserva’: Cherry colour. Potent and spicy aroma. Flavoursome and potent in the mouth.

‘Gran Reserva’: Dark cherry colour. Mineral, complex and elegant aroma. Flavoursome, fleshy and potent in the mouth.

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

12

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

Liqueur wine

These are characterised by the ageing system – which may be dynamic (‘criaderas y soleras’) or static (añadas or single vintages) – the length of ageing and the sugar content. They are classified as ‘Generoso’, ‘Generoso de Licor’ and ‘de Licor Dulce’ (including mistelles). ‘Generoso’ wines are dry, aged biologically (under the ‘flor’) or through oxidation, pale yellow to dark mahogany and have a sharp and saline aroma with very strong nutty notes, and with a long finish in the mouth. ‘Generoso de Licor’ wines range from dry to sweet, are pale yellow to mahogany, range from light to very heavy, and have fruity and toasted caramel aromas ranging from dry to sweet and unctuous. Mistelles are dark, with aromas of macerated fruits, and are creamy in the mouth.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | |
| 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

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

‘Condado Viejo’ or ‘Oloroso’ liqueur wine

Liqueur wines from white grape varieties, amber to mahogany in colour. Potent aroma with toasted almond notes. Bitter and concentrated in the mouth, with high intensity.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 17 |
| Minimum total acidity | |
| 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)

17

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

5.   Wine-making practices

a.   Essential oenological practices

Specific oenological practice

The production area is the geographical area in which the registered vineyards with Albariza, Arenas and Barros soil types are located. After fermentation, the wines may be aged biologically or through oxidation, using either a dynamic system known as ‘criaderas y soleras’ or a static system of añadas [single vintages].

During biological ageing, under a layer of ‘flor’, a floating layer or film of yeast forms on the exposed surface of the wine. In oxidative ageing, the wines are aged through exposure to oxygen. Another practice used is ‘cabeceo’ [blending], which involves mixing or combining different wines or even mixing wines with additional products.

Relevant restriction on making the wines

The pressure applied to extract the must should not result in more than 70 litres of must being obtained from every 100 kg of grapes harvested. In the production of Pedro Ximénez and Moscatel, concentrated must and dry wine of the Zalema, Palomino Fino, Listán and Garrido Fino varieties may be used, provided that together they do not represent more than 30 % of the total final product and that the proportion of dry wine of these varieties does not represent more than 15 % of the total product. Ageing takes place in casks and/or barrels with a maximum capacity of 650 litres for white wines and 330 litres for red wines.

Cultural practice

Cultivation practices must at all times be respectful of the environment and in particular prevent water and soil contamination. Planting density must be between 1 950 and 4 000 vines per hectare. Pruning may done using free methods, goblet pruning, and/or supported methods, such as Guyot pruning, ‘Quarante’ pruning or cordon pruning. Where mixed plantations are to be registered with the Regulatory Board, the crop must be harvested completely separately from other varieties.

b.   Maximum yields

12 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The production area comprises the municipalities of Almonte, Beas, Bollullos Par del Condado, Bonares, Chucena, Gibraleón, Hinojos, La Palma del Condado, Lucena del Puerto, Manzanilla, Moguer, Niebla, Palos de la Frontera, Rociana del Condado, San Juan del Puerto, Trigueros, Villalba del Alcor and Villarrasa, all in the province of Huelva.

The ageing area comprises the municipalities of Almonte, Bollullos Par del Condado, Chucena, Gibraleón, La Palma del Condado, Manzanilla, Moguer, Rociana del Condado, San Juan del Puerto and Villalba del Alcor.

7.   Main wine grape variety(ies)

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

CABERNET SAUVIGNON

| | LISTAN DEL CONDADO |
| --- | --- |

LISTAN DEL CONDADO

| | ZALEMA |
| --- | --- |

ZALEMA

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

TEMPRANILLO

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

SYRAH

| | SAUVIGNON BLANC |
| --- | --- |

SAUVIGNON BLANC

| | PEDRO XIMÉNEZ |
| --- | --- |

PEDRO XIMÉNEZ

| | PALOMINO FINO |
| --- | --- |

PALOMINO FINO

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

MOSCATEL DE ALEJANDRÍA

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

MERLOT

| | GARRIDO FINO |
| --- | --- |

GARRIDO FINO

| | COLOMBARD |
| --- | --- |

COLOMBARD

8.   Description of the link(s)

Link

This PDO corresponds to the Baetic Depression and extends across flat or slightly undulating land. The climate is Mediterranean, although the area’s exposure to the Atlantic, facilitated by the topography, brings oceanic influences which, along with the proximity to the Doñana National Park and the traditional expertise in the area, affect the types of wine produced there. Liqueur wines, including ‘Generoso’ wines, [are aged] using the traditional ‘criaderas y soleras’ system and a static system in which the handling of oak casks and/or barrels is key to the quality of the wines. The architecture and management of the wine cellars provides the optimal microclimate for ageing.

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

Legal framework:

In national legislation

Type of further condition:

Addition provisions relating to labelling

Description of the condition

The labelling must clearly feature the name of the PDO, ‘Condado de Huelva’. Before the labels are put into circulation, they must be checked by the Regulatory Board for compliance with this product specification. Regardless of the legally permitted packaging used to dispatch the wines for consumption, it must be furnished with a guarantee seal, label or secondary label issued by the Regulatory Board. It may also feature an optional reference the larger area of ‘Andalusia’.

Link to the product specification

https://juntadeandalucia.es/export/drupaljda/PC_Condado_modificado.pdf

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

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