# C_2019325EN.01002301.xml

| 30.9.2019 | EN | Official Journal of the European Union | C 325/23 |
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30.9.2019

EN

Official Journal of the European Union

C 325/23

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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 325/09)

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

‘Valdepeñas’

Reference number: PDO-ES-A0051-AM02

Notification date: 24.7.2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Amendment of maximum yields (point 5 of the product specification and 1.5.2 of the Single Document)

Description and reasons

The maximum yields per hectare are amended as follows:

| — | White grape varieties: 8 000 kg/ha and 56,00 hl/ha |
| --- | --- |

—

White grape varieties: 8 000 kg/ha and 56,00 hl/ha

| — | Red grape varieties: 7 500 kg/ha and 52,50 hl/ha |
| --- | --- |

—

Red grape varieties: 7 500 kg/ha and 52,50 hl/ha

Where vineyards are registered as being in their first and second year of grafting, the yields cannot be used to produce wines with the Valdepeñas PDO.

The maximum yields allowed per hectare for vineyards with vines in their third year of grafting are as follows:

| — | White grape varieties: 3 750 kg/ha and 26,25 hl/ha |
| --- | --- |

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White grape varieties: 3 750 kg/ha and 26,25 hl/ha

| — | Red grape varieties: 3 000 kg/ha and 21,00 hl/ha |
| --- | --- |

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Red grape varieties: 3 000 kg/ha and 21,00 hl/ha

Should these yields be exceeded, no part of the parcel’s grape production can be used to produce Valdepeñas PDO wines.

Reason(s): the ‘Valdepeñas’ Protected Designation of Origin has one of the lowest maximum yields per hectare in Spain. The cultivation practices of recent years have led to an increase in yields per hectare, mainly due to the introduction of irrigation in most of the existing vineyards, the move from traditional planting systems using the goblet-training method to trellis-training systems and the introduction of new varieties. The increase in yield has made it necessary to alter the maximum yields per hectare in line with the current vine-growing situation in the area, to match production in the surrounding areas more closely.

2.   Annual amendment to the maximum yield due to weather conditions (point 8 of the product specification, the Single Document is unaltered)

Description and reasons

The following has been added to the product specification:

The maximum yield per hectare established in section (5) can be amended on an annual basis by the Interbranch Association of the Valdepeñas Designation of Origin. An increase in the maximum yield per hectare cannot exceed 10 % of the yield established in section (5), i.e. 8 800 kg per hectare for white grape varieties and 8 250 kg per hectare for red grape varieties. Similarly, depending on the circumstances of the wine year, the Interbranch Association of the Valdepeñas Designation of Origin can reduce the maximum permitted production by 10 % of the yield per hectare established in section (5), i.e. 7 200 kg per hectare for white grape varieties and 6 750 kg per hectare for red grape varieties.

Within these limits, the Interbranch Association of the Valdepeñas Designation of Origin can, for each wine year, set a margin of no more than 10 % for surplus production because of weather conditions, i.e. 9 680 kg per hectare for white grape varieties and 9 075 kg per hectare for red grape varieties. Surplus production resulting from weather conditions cannot be placed on the market as Valdepeñas PDO wine.

Reason(s): With the current cultivation systems, which have enhanced the scope for plant growth, in years that have been good in terms of rainfall and hours of sunlight, the foliage density of the vines allows these quantities of grapes to ripen properly, without decreasing the quality. This is because in these conditions the vines are able to complete their life cycle properly.

SINGLE DOCUMENT

1.   Name of the product

Valdepeñas

2.   Geographical indication type

PDO — Protected Designation of Origin

3.   Categories of grapevine product

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

1.

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

5.

4.   Description of the wine(s)

WHITE WINE

Appearance

Pale yellow with greenish or amber shades. Barrel-fermented, straw yellow with golden or greenish tones. Carbonic maceration, pale yellow colour with greenish or amber tones. Oak, straw yellow with golden or greenish tones. ‘Crianza’, yellow colour with amber tones and golden tints.

Aroma

Clean and fresh primary aromas and a moderately intense fruitiness. Barrel-aged, complex aroma with subtle notes reminiscent of the barrel. Carbonic maceration, clean and fresh primary aromas and a moderately intense fruitiness. Oaked, complex aroma with subtle notes reminiscent of the barrel. ‘Crianza’, moderately intense aromas with hints ranging from vanilla to toasted.

Taste

Mild, light and fruity, balanced structure. Barrel-aged and oaked, smooth, balanced and full-bodied with a long finish. Carbonic maceration, smooth, light and fruity, balanced structure. ‘Crianza’, smooth, balanced and full-bodied with a medium finish.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 11 |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 180 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

11

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

180

ROSÉ WINE

Appearance

Pink colour with red and violet hues.

Aroma

Moderately intense aroma, clean, fresh and fruity with red fruit notes.

Taste

Bold on the palate with hints of red fruit and medium-to-high acidity.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 11,5 |
| Minimum actual alcoholic strength (in % volume) | 11,5 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 180 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

11,5

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

180

RED WINE, BARREL-AGED RED, CARBONIC-MACERATED RED, OAKED RED

Appearance

Cherry red/purple colour, clean, bright, with good depth. Barrel-aged: cherry colour with garnet tones, clean, bright, with good depth. Carbonic-macerated: cherry colour with garnet tones, clean, bright, with good depth. Oaked: cherry colour with garnet or violet tones and good depth.

Aroma

Intense aromas of ripe red fruits, typical of the varieties from which they are produced. Barrel-aged: medium-intensity, clean red fruit aromas and subtle barrel aromas. Carbonic macerated: clean, fruity aromas of medium-to-high intensity. Oaked, complex aroma with hints of barrel-ageing.

Taste

Meaty, dry, good tannin balance, medium-to-high acidity and pleasant aftertaste. Barrel-aged: clean medium-intensity aromas of red fruit and light barrel aromas. Carbonic-macerated: intense, fruity and balanced taste. Oaked: mild, balanced and full-bodied with a long finish.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 12,5 |
| Minimum actual alcoholic strength (in % volume) | 12,5 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

12,5

Minimum actual alcoholic strength (in % volume)

12,5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

150

TRADITIONAL RED WINE

Appearance

Clean, violet/garnet red colour.

Aroma

Bold, fruity wines with primary aromas and medium aromatic intensity.

Taste

Moderate tannins, balanced alcohol content/acidity with a long finish.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 12 |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

12

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

150

SPARKLING WINE

Appearance

Pale or golden and bright tones. Fine and long-lasting bubbles.

Aroma

Clean and fruity aromas of moderate intensity.

Taste

Broad and balanced.

| — | Excess CO2 pressure (at 20 °C): above 3,5 atmospheres. |
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—

Excess CO2 pressure (at 20 °C): above 3,5 atmospheres.

| — | Where parameters are not defined, the applicable regulations are to be followed. |
| --- | --- |

—

Where parameters are not defined, the applicable regulations are to be followed.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 11 |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

11

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

‘CRIANZA’, ‘RESERVA’ and ‘GRAN RESERVA’ RED WINES

Appearance

‘Crianza’: intense cherry red with purple tones. ‘Reserva’: garnet-red colour with ochre tones, clear and smooth with medium-high depth. ‘Gran Reserva’: ruby-red with terra cotta tones and medium-high depth.

Aroma

‘Crianza’: clean, bold, intense, ripe fruit aroma with the distinctive aromas of barrel-ageing. ‘Reserva’: intense aroma of ripe fruit and spices, and aromas characteristic of bottle-ageing. ‘Gran Reserva’: intense, complex and spiced, well-aged in the bottle.

Taste

‘Crianza’: intense flavour, pleasant on the palate, with hints of ripe fruit, good tannin balance and a medium finish. ‘Reserva’: Intense aroma of ripe fruit and spices, and aromas characteristic of bottle-ageing. ‘Gran Reserva’: meaty, velvety, well-rounded and harmonious, with a long finish.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | 12,5 |
| Minimum actual alcoholic strength (in % volume) | 12,5 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

12,5

Minimum actual alcoholic strength (in % volume)

12,5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Wine-making practices

a.   Essential oenological practices

Specific oenological practice

Fermentation temperature in white wines must be monitored and must not exceed 18 °C. If maceration is carried out with the grape skins, this must be done over a period of one to six days and the fermentation temperature can reach up to 25 °C.

The maceration period for rosé wines is between 12 and 48 hours and the fermentation temperature must be below 25 °C The static must settling method with slow fermentation for at least five days, at a controlled temperature below 18 °C.

For red wines, the must is macerated with the skins for a period of at least 48 hours, at a controlled temperature below 28 °C.

After devatting and pressing, fermentation continues without the skins at a controlled temperature, which must not exceed 25 °C.

b.   Maximum yields

White grape varieties

8 000 kilograms of grapes per hectare

White grape varieties

56,00 hectolitres per hectare

Red grape varieties

7 500 kilograms of grapes per hectare

Red grape varieties

52,50 hectolitres per hectare

White variety vines in the third year of grafting

3 750 kilograms of grapes per hectare

White variety vines in the third year of grafting

26,25 hectolitres per hectare

Red variety vines in the third year of grafting

3 000 kilograms of grapes per hectare

Red variety vines in the third year of grafting

21 hectolitres per hectare

6.   Demarcated geographical area

Located south of the province of Ciudad Real across the following municipalities:

Valdepeñas, Santa Cruz de Mudela, Moral de Calatrava, Alcubillas, San Carlos del Valle, Torrenueva, and part of the following municipalities: Alhambra, Granátula de Calatrava, Montiel and Torre de Juan Abad.

7.   Main wine grape variety(ies)

| | VERDEJO |
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VERDEJO

| | AIRÉN |
| --- | --- |

AIRÉN

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

CABERNET SAUVIGNON

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

SYRAH

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

TEMPRANILLO — CENCIBEL

| | MACABEO — VIURA |
| --- | --- |

MACABEO — VIURA

8.   Description of the link(s)

The production area’s dry continental climate and the prevalence of limy soils lead to water stressed vines. Consequently, these produce fewer but well ripened grapes. The limy soils (with high pH levels of between 7,5 and 8,5) offer low resistance to root penetration, as well as reflecting sunlight and storing heat from the sun for night-time. These are good conditions for producing well-structured, complex and elegant red wines.

In the summer, high temperatures mellow towards the end, favouring a slower final ripening, which enhances the development of polyphenolic compounds and preserves the aromas.

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

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/modificacion_Pliego_Condiciones_2019_Valdepenas.pdf

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

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