# C_2020070EN.01000301.xml

| 4.3.2020 | EN | Official Journal of the European Union | C 70/3 |
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4.3.2020

EN

Official Journal of the European Union

C 70/3

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Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector as referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33

(2020/C 70/03)

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

CIGALES

Reference number: PDO-ES-A0622-AM02

Date of communication: 26 November 2019

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Amendment to the analytical characteristics: reduction in total acidity and increase in total sugars

Description and reasons

This amendment concerns point 2(a) of the Specification and point 1.4 of the Single Document.

The fundamental reason is climate change.

In recent years, low precipitation has led to a general decrease in acidity in all grape varieties, resulting in a hike in residual sugars.

In order to attain optimum phenolic ripeness, the fruit must be harvested in conditions that take account of the decrease in acidity and the hike in residual sugars.

This is considered a standard amendment because it does not imply a substantial change in the characteristics of the product, which retains the characteristics and profile described in the link, which are a consequence of the interaction between natural and human factors. It is thus considered that this amendment does not fall into either of the two categories provided for in Article 14(1) of Regulation (EU) 2019/33.

2.   Amendment to the organoleptic characteristics: change to the sensory descriptors

Description and reasons

This amendment concerns point 2(b) of the Specification and point 1.4 of the Single Document.

The organoleptic characteristics of the wines covered have been revised and amended so that these characteristics can be linked to assessable descriptors using a tasting panel meeting the criteria laid down in the UNE-EN-ISO 17025 standard.

This is a standard amendment since it does not imply a substantial change in the product characteristics. Rather, it provides a more precise description in line with new techniques in sensory analysis. The characteristics and profile described in the link, which are a consequence of the interaction between natural and human factors, are retained. It is thus considered that this amendment does not fall into either of the two categories provided for in Article 14(1) of Regulation (EU) 2019/33.

3.   Amendment to the maximum yield expressed in litres of wine per 100 kilograms of grapes

Description and reasons

This amendment concerns points 3(b)(1) and 5 of the Specification and points 1.5.1 and 1.5.2 of the Single Document.

In recent years, new technologies in wineries, refrigeration and the use of vacuum filters for the classification of must, have led to an increased use of grape juice without causing significant pressure that would impact negatively on quality. The outcome is a higher yield and the same level of quality we require.

This is a standard amendment since it does not imply a substantial change in the product characteristics. It is merely to adapt to technological change. It is thus considered that this amendment does not fall into either of the two categories provided for in Article 14(1) of Regulation (EU) 2019/33.

4.   Amendment to the minimum planting density

Description and reasons

This amendment concerns point 3(a)(1) of the Specification and point 1.5.1 of the Single Document.

In view of the high average age of vineyards in the area and their adaptation in some cases to new mechanisation, it was not considered logical to exclude old parcels with 3x3 planting patterns, given the poverty of the soil. This would lead to a loss of quality potential in wine production in these more longstanding vineyards.

This is a standard amendment since it does not imply a substantial change in the product characteristics. It does not fall into either of the two categories provided for in Article 14(1) of Regulation (EU) 2019/33 on amendments.

5.   Amendment concerning ’Bag in a box’ containers for export

Description and reasons

This amendment concerns point 8(b)(2) of the Specification. The Single Document is unaffected.

In view of marketing requirements in a number of overseas markets, the decision has been taken to use this kind of container, while preserving the quality and characteristics of the product. In this way, our wines will become better known abroad and the part of our production intended for such markets will increase. This should boost the promotion of the quality of our wines overseas. The Regulatory Council made use of Article 16(4) of its own Regulations, which states as follows: ‘The Regulatory Council may authorise other special containers and closures for specific uses, where these do not cause a deterioration in the quality or image of the protected wines.’

This amendment only affects the presentation of the product. Its characteristics are unaffected.

6.   Corrigendum of wine variety/vineyard and vintages/wines

Description and reasons

This amendment affects the terminology used in point 7 of the Specification. This does not affect the Single Document.

The reason for the change is to make the language more generalised and understandable as regards the sector.

This correction only affects the form.

7.   Corrigendum to section 9(b)(2) on control methodology

Description and reasons

This correction concerns the fourth heading of point 9(b)(2) on the control of wines. This does not affect the Single Document.

An error has been noted in the fourth heading of section 9(b)(2) on the Control of Wines. This has been corrected. Where it read:

| — | ‘Qualification of wines |
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‘Qualification of wines

| — | Qualification process.’ |
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Qualification process.’

It should read:

| — | ‘Control of wines |
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‘Control of wines

| — | Verification of the qualification process...’ |
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Verification of the qualification process...’

SINGLE DOCUMENT

1.   Name of the product

Cigales

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

| 5. | Quality sparkling wine |
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5.

Quality sparkling wine

4.   Description of the wine(s)

WINE — WHITES AND ROSÉS

White wines:

| — | The appearance of this wine is somewhat clean and bright. It has tones of greenish yellow, straw yellow, pale yellow or golden yellow. Medium intensity. |
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The appearance of this wine is somewhat clean and bright. It has tones of greenish yellow, straw yellow, pale yellow or golden yellow. Medium intensity.

| — | When smelled, there is medium-low intensity, with straightforward (there are no imperfect aromas) medium aromas of the fruit tree family and citrus fruit and/or plant aromas. These may appear spicy and/or toasted when the wines have spent time in a barrel. |
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When smelled, there is medium-low intensity, with straightforward (there are no imperfect aromas) medium aromas of the fruit tree family and citrus fruit and/or plant aromas. These may appear spicy and/or toasted when the wines have spent time in a barrel.

| — | The taste is of medium intensity, balanced with good acidity and alcohol. The aromas are in the same range as when smelled (tree fruits and citrus fruit and/or plants). These may appear spicy and/or toasted (wines exposed to wood). Medium finish. |
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The taste is of medium intensity, balanced with good acidity and alcohol. The aromas are in the same range as when smelled (tree fruits and citrus fruit and/or plants). These may appear spicy and/or toasted (wines exposed to wood). Medium finish.

Rosé wines:

| — | The appearance of this wine is somewhat clean and bright. It has violet-pink, strawberry-pink or salmon-pink tones. Medium intensity |
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The appearance of this wine is somewhat clean and bright. It has violet-pink, strawberry-pink or salmon-pink tones. Medium intensity

| — | When smelled, there is medium intensity and the wine is straightforward (there are no imperfect or inadequate aromas) with the fruit family (red fruit), fruit trees, citrus fruit and/or fresh plant aromas. Spicy and/or toasted when the wines have spent time in a barrel. |
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When smelled, there is medium intensity and the wine is straightforward (there are no imperfect or inadequate aromas) with the fruit family (red fruit), fruit trees, citrus fruit and/or fresh plant aromas. Spicy and/or toasted when the wines have spent time in a barrel.

| — | Taste: medium intensity, balanced, with a medium intensity of acidity and alcohol and aromas as when smelled (red fruit, tree fruit, citrus fruit and/or fresh plants, and spicy and/or toasted aromas when the wines have spent time in a barrel). Medium finish. |
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Taste: medium intensity, balanced, with a medium intensity of acidity and alcohol and aromas as when smelled (red fruit, tree fruit, citrus fruit and/or fresh plants, and spicy and/or toasted aromas when the wines have spent time in a barrel). Medium finish.

The physico-chemical parameters laid down in this section will meet the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

150

WINE — YOUNG RED WINES

| — | The appearance of this wine is somewhat clean and bright, with tones from garnet red to brick-red. Medium to low intensity. |
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The appearance of this wine is somewhat clean and bright, with tones from garnet red to brick-red. Medium to low intensity.

| — | When smelled, there is medium intensity, with straightforward (there are no imperfect or inadequate aromas) aromas of the fruit tree family (fresh and/or overripe black fruit) and/or plants, with spicy and/or toasted aromas when the wines have been in contact with wood. |
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When smelled, there is medium intensity, with straightforward (there are no imperfect or inadequate aromas) aromas of the fruit tree family (fresh and/or overripe black fruit) and/or plants, with spicy and/or toasted aromas when the wines have been in contact with wood.

| — | The taste is of medium intensity, very balanced in terms of acidity and alcohol with medium astringency. Slight bitterness. Average length, with a fruity aftertaste to match the aroma (black fruits, dry fruits, plants), spicy and/or toasted. |
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The taste is of medium intensity, very balanced in terms of acidity and alcohol with medium astringency. Slight bitterness. Average length, with a fruity aftertaste to match the aroma (black fruits, dry fruits, plants), spicy and/or toasted.

At any event, the physico-chemical parameters laid down in this section will meet the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 140 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

140

RED WINES WITH THE INDICATION ‘ROBLE’

| — | The appearance of this wine is somewhat clean and bright, with tones from violet to garnet red and brick-red. |
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The appearance of this wine is somewhat clean and bright, with tones from violet to garnet red and brick-red.

| — | When smelled, they are straightforward (there are no imperfect or inadequate aromas) with a hint of the fruit family and an average intensity of the toasted and/or spicy families, typical of wines which have been in contact with wood. |
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When smelled, they are straightforward (there are no imperfect or inadequate aromas) with a hint of the fruit family and an average intensity of the toasted and/or spicy families, typical of wines which have been in contact with wood.

| — | The taste is medium intense, dry and with a hint of the fruit family. Medium intensity of the spicy and/or toasted families, typical of wines which have been in contact with wood. Medium finish. |
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The taste is medium intense, dry and with a hint of the fruit family. Medium intensity of the spicy and/or toasted families, typical of wines which have been in contact with wood. Medium finish.

| (*) | For wines placed on the market in the first year after harvest; wines aged more than one year shall not exceed the ceiling calculated as follows: 1 gram per litre up to 10 % vol. and 0,06 grams per litre for each percentage point over 10 %. |
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(*)

For wines placed on the market in the first year after harvest; wines aged more than one year shall not exceed the ceiling calculated as follows: 1 gram per litre up to 10 % vol. and 0,06 grams per litre for each percentage point over 10 %.

At any event, the physico-chemical parameters laid down in this section will meet the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 3,5 in milliequivalents per litre |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| 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

3,5 in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

140

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

‘CRIANZA’:

| — | appearance: somewhat clean and bright, with garnet red and brick-red tones. |
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appearance: somewhat clean and bright, with garnet red and brick-red tones.

| — | aroma: straightforward (there are no imperfect or inadequate aromas) with the medium intensity of the toasted and/or spicy families, typical of wines which have been in contact with wood, and with the very low intensity of the fruit family. |
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aroma: straightforward (there are no imperfect or inadequate aromas) with the medium intensity of the toasted and/or spicy families, typical of wines which have been in contact with wood, and with the very low intensity of the fruit family.

| — | taste: medium intensity, very robust, medium finish with a lingering spicy and/or toasted taste. |
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taste: medium intensity, very robust, medium finish with a lingering spicy and/or toasted taste.

‘RESERVA’:

| — | appearance: It appears (clarity) somewhat clean and bright, with tones from garnet red to ruby red, brick-red, copper red and even amber. |
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appearance: It appears (clarity) somewhat clean and bright, with tones from garnet red to ruby red, brick-red, copper red and even amber.

| — | aroma: straightforward (there are no imperfect or inadequate aromas) and with a medium intensity of the spicy and/or balsamic families. |
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aroma: straightforward (there are no imperfect or inadequate aromas) and with a medium intensity of the spicy and/or balsamic families.

| — | taste: medium intensity, dry, with tannins, very robust and with a medium finish. |
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taste: medium intensity, dry, with tannins, very robust and with a medium finish.

‘GRAN RESERVA’:

| — | appearance: It appears (clarity) somewhat clean and bright, with tones from ruby red to brick-red. |
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appearance: It appears (clarity) somewhat clean and bright, with tones from ruby red to brick-red.

| — | aroma: medium intensity, straightforward (there are no imperfect or inadequate aromas) and with the medium intensity of the spicy and/or balsamic families. |
| --- | --- |

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aroma: medium intensity, straightforward (there are no imperfect or inadequate aromas) and with the medium intensity of the spicy and/or balsamic families.

| — | taste: presence of weak tannins, medium-bodied with a medium finish. |
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taste: presence of weak tannins, medium-bodied with a medium finish.

| (*) | For wines placed on the market in the first year after harvest; wines aged more than one year shall not exceed the following ceiling: 1 gram per litre up to 10 % vol. and 0,06 grams per litre for each percentage point above this. |
| --- | --- |

(*)

For wines placed on the market in the first year after harvest; wines aged more than one year shall not exceed the following ceiling: 1 gram per litre up to 10 % vol. and 0,06 grams per litre for each percentage point above this.

At any event, the physico-chemical parameters laid down in this section will meet the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 140 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

140

WINES — SWEET WINES (WHITES, ROSÉS AND REDS)

These wines have the organoleptic characteristics of the various wine types described in the sections above. The residual sugar they contain also bolsters their aromas and makes them fuller-bodied on the palate.

At any event, the physico-chemical parameters laid down in this section will meet the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 11 |
| Minimum total acidity | 11 |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

11

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

200

QUALITY SPARKLING WINE (WHITE/ROSÉ)

| — | The appearance of this wine (clarity) is somewhat clean and bright, with yellow tones (from straw-yellow to golden yellow) when made with white or red grapes. The colour is red (pale pink to strawberry pink) when it is made from red, or red and white, varieties. The bubbles are medium in size, frothy, and have a short to medium or medium finish. |
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The appearance of this wine (clarity) is somewhat clean and bright, with yellow tones (from straw-yellow to golden yellow) when made with white or red grapes. The colour is red (pale pink to strawberry pink) when it is made from red, or red and white, varieties. The bubbles are medium in size, frothy, and have a short to medium or medium finish.

| — | When smelled, they have a medium intensity and are straightforward (there are no imperfect or inadequate aromas), with the medium intensity of the fruit family. |
| --- | --- |

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When smelled, they have a medium intensity and are straightforward (there are no imperfect or inadequate aromas), with the medium intensity of the fruit family.

| — | When tasted, the wine is characterised by fruity sensations and a medium finish, with lingering aromas of the dry fruit family. |
| --- | --- |

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When tasted, the wine is characterised by fruity sensations and a medium finish, with lingering aromas of the dry fruit family.

At any event, the physico-chemical parameters laid down in this section will meet the ceilings established in EU rules.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity | 3,5 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 10,83 |
| Maximum total sulphur dioxide (in milligrams per litre) | 160 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity

3,5 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10,83

Maximum total sulphur dioxide (in milligrams per litre)

160

5.   Wine-making practices

a.   Essential oenological practices

OENOLOGICAL PRACTICES

Specific oenological practice

Healthy grapes with a minimum likely alcoholic strength: 10o Beaumé (white varieties) and 10,5o Beaumé (red varieties).

Maximum extraction yield: 72 l per 100 kg of grapes.

The sweet wines are produced by preserving part of the natural sugar of the grapes, interrupting the fermentation process by authorised systems except by adding alcohol.

The sparkling wines must be prepared in the traditional method.

OENOLOGICAL PRACTICES

Relevant restriction on making the wines

| — | The whites will be produced exclusively from the main white varieties (Verdejo) and those authorised (Albillo Mayor, Viura and Sauvignon Blanc), with a minimum of 50 % of the main white variety. |
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The whites will be produced exclusively from the main white varieties (Verdejo) and those authorised (Albillo Mayor, Viura and Sauvignon Blanc), with a minimum of 50 % of the main white variety.

| — | The rosés will be produced with the main and authorised white and red varieties, with a minimum of 50 % of the main varieties. |
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The rosés will be produced with the main and authorised white and red varieties, with a minimum of 50 % of the main varieties.

| — | The reds will be produced from the main red varieties (Tempranillo and Red and Grey Grenache) and those authorised (Cabernet Sauvignon, Merlot and Syrah), with a minimum of 50 % of the main varieties. |
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The reds will be produced from the main red varieties (Tempranillo and Red and Grey Grenache) and those authorised (Cabernet Sauvignon, Merlot and Syrah), with a minimum of 50 % of the main varieties.

| — | Sweet wines (white, rosé and red) will be produced from the main authorised white and red varieties, preserving part of the natural sugar of the grapes, with a minimum of 50 % of the main varieties. |
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Sweet wines (white, rosé and red) will be produced from the main authorised white and red varieties, preserving part of the natural sugar of the grapes, with a minimum of 50 % of the main varieties.

| — | Sparkling wine will be produced with the main and authorised white and red varieties, with a minimum of 50 % of the main varieties applying to dry, semi-dry, ‘Brut’ and ‘Brut Nature’ wines. |
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Sparkling wine will be produced with the main and authorised white and red varieties, with a minimum of 50 % of the main varieties applying to dry, semi-dry, ‘Brut’ and ‘Brut Nature’ wines.

OENOLOGICAL PRACTICES

Growing practice

The minimum planting density will be 1 000 vines per hectare.

b.   Maximum yields

RED VARIETIES

7 000 kilograms of grapes per hectare

RED VARIETIES

50,40 hectolitres per hectare

WHITE VARIETIES

9 000 kilograms of grapes per hectare

WHITE VARIETIES

64,80 hectolitres per hectare

6.   Demarcated geographical area

The geographical area of the PDO ‘Cigales’ extends to the northern area of the Duero Depression on either side of the River Pisuerga. Its surface area is 574 km2.

It includes the following municipalities:

| — | Province of Valladolid:





  — | Cabezón de Pisuerga, Cigales, Corcos del Valle, Cubillas de Santa Marta, Fuensaldaña, Mucientes, Quintanilla de Trigueros, San Martín de Valvení, Santovenia de Pisuerga, Trigueros del Valle and Valoria la Buena; and the estate known as El Berrocal, bounded by the border of the province of Valladolid, the Valladolid-Fuensaldaña-Mucientes main road and the River Pisuerga. This estate is part of the municipality of Valladolid. |
| --- | --- | --- |

—

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Cabezón de Pisuerga, Cigales, Corcos del Valle, Cubillas de Santa Marta, Fuensaldaña, Mucientes, Quintanilla de Trigueros, San Martín de Valvení, Santovenia de Pisuerga, Trigueros del Valle and Valoria la Buena; and the estate known as El Berrocal, bounded by the border of the province of Valladolid, the Valladolid-Fuensaldaña-Mucientes main road and the River Pisuerga. This estate is part of the municipality of Valladolid.

| — | Province of Valladolid:





  — | Dueñas. |
| --- | --- | --- |

—

—

Dueñas.

7.   Main wine grape variety(ies)

VERDEJO

TEMPRANILLO - TINTA DEL PAIS

RED GRENACHE

RED GRENACHE - GREY GRENACHE

8.   Description of the link(s)

WINE

The geographical area covered by the PDO ‘Cigales’ is highly suited to vineyard cultivation: The vineyard is divided in two by the River Pisuerga and is sited near the river’s midpoint between the cold climate upstream and the temperate climate of its estuary. The interplay between climate and soil helps produce grapes with very balanced acidity and sugar levels. The varieties are very well suited to the area and the wine-making practices that have existed for decades. This makes it possible to obtain very balanced wines.

Another characteristic is that 30 % of the vineyard has been in place for over 60 years. Taken together with the conditions mentioned above, this allows for very intense and balanced ripening suited to ‘crianza’ wines.

QUALITY SPARKLING WINES

Various attempts in recent years have led to sparkling wines that maintain the distinguishing characteristics of the wines in the area and are also of very high quality (small bubbles that are long in the finish, presence of secondary aromas, etc.). The varieties specific to the area (major adaptation) enable the production of sparkling wines that are very fine and fresh, both in the mouth and at the back of the palate.

The climate conditions in the area make it possible to obtain a raw material that is balanced in acidity, extract and aromas. This gives the wine a full mouth-feel that compensates for the acidity.

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

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

The bottling of wines covered by the PDO ‘Cigales’ is one of the key criteria for ensuring the characteristics acquired during the production and - where appropriate - ageing process defined in the specification. Because of this, bottling must be performed in the bottling facilities of wineries located in the production area laid down in this specification.

Legal framework:

In national legislation

Type of further condition:

Addition provisions relating to labelling

Description of the condition:

The traditional term ‘DESIGNATION OF ORIGIN’ may be used instead of ‘PROTECTED DESIGNATION OF ORIGIN’.

A reference to the year of harvest must be included on the label, even if the wines are not aged. An exception is made for sweet and sparkling wines.

The indications ‘CRIANZA’, ‘RESERVA’, ‘GRAN RESERVA’ and ‘ROBLE’ may be used, provided this complies with applicable legislation.

Link to the product specification

www.itacyl.es/documents/20143/342640/PCC+DOP+CIGALES+en+vigor+%28Rev+1%29_mod+1+BOE+%284%29.pdf/2cc9c566-2d4c-d08b-261d-9c1334822c29?

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

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