# C_2020437EN.01002601.xml

| 18.12.2020 | EN | Official Journal of the European Union | C 437/26 |
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18.12.2020

EN

Official Journal of the European Union

C 437/26

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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

(2020/C 437/12)

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

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘ARLANZA’

PDO-ES-A0613-AM02

Date of communication: 25 September 2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Amendment to the organoleptic characteristics: changes in sensory descriptors

AMENDMENT:

The organoleptic characteristics of the protected wines have been revised. Point 2(b) of the Product Specification and point 4 of the Single Document have been amended.

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 sensory analysis techniques. 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 any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

The amendment is necessary in order to link these characteristics to descriptors that can be assessed by a tasting panel meeting the criteria laid down in the UNE-EN-ISO 17025 standard.

2.   Updating of the specific oenological practices: growing, processing and ageing

AMENDMENT:

The wording of the sections on growing practices, winemaking conditions and ageing has been revised. Points 3(a) and 3(b) of the Product Specification and point 5(a) of the Single Document have been amended.

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

REASONS:

The aim is to remove some issues that have proved to be unnecessary or which did not actually constitute technical specifications of the product, such as the prohibition of using unauthorised varieties for planting, replacement of plants that failed to thrive, and grafting operations, as Section 6 of the Product Specification already specifies which varieties are authorised for the production of wines covered by the PDO.

The obligation to coat vats or tanks with epoxy resins has also been found to be obsolete.

Lastly, the section on the ageing conditions has been reworded more clearly, since the ageing requirements are established in the definitions of the respective traditional terms and labelling terms, as well as being laid down in the applicable legislation.

3.   Amendment to the restrictions on making the wines

AMENDMENT:

The restrictions on making the wines have been updated by changing the minimum percentages of varieties in the various types of wine.

Point 3(c) of the Product Specification and point 5(a) of the Single Document have been amended.

It is a standard amendment, as the changes do not entail any alteration to the essential properties of the product (‘Arlanza’ PDO wine), which are the result of the interplay between environmental and human factors. They do not invalidate the link and therefore this amendment is not considered to fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

This amendment is to adapt to new production techniques and market tastes. However, this adjustment to the amounts of each variety does not change the substantial characteristics of the protected wines.

4.   Updating of the section on the maximum authorised yields

AMENDMENT:

The yield ceilings per hectare have not been changed. The proposed amendment concerns the introduction of the concept of ‘vineyard parcel’, and the deletion of points 3 and 4 from this section (must or grapes from any excess yield may not be used).

It amends Section 5 of the Product Specification. The change does not affect the Single Document.

It is a standard amendment, as the changes do not entail any alteration to the essential properties of the product. The section has simply been worded more clearly. Therefore, this amendment cannot be classified into any of the categories provided for in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

REASONS:

The concept of ‘vineyard parcel’ is necessary for the application of these yield limits.

The deleted points are not considered necessary as they are obvious.

5.   Reclassification of the wine-making varieties

AMENDMENT:

The varieties have been reclassified, leaving only ‘Tinta del País’ as the main variety and the rest as secondary varieties.

Section 6 of the Product Specification and point 7 of the Single Document have been amended accordingly.

This is a standard amendment, as it does not entail any alteration to the essential properties of the product, ‘Arlanza’ PDO wine, which are the result of the interplay between environmental and human factors, and in which the ‘Tinta del País’ variety will continue to be the basis of the PDO wines, They do not invalidate the link and therefore this amendment is not considered to fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

The ‘Tinta del País’ variety is predominant in the area, accounting for over 90 % of the area under vines, which is why it forms the basis for the ‘Arlanza’ PDO wines. This amendment is merely intended to adapt the Product Specification to the actual situation of wines covered by this PDO.

6.   Amendments to some exceptions

AMENDMENT:

Inclusion of the option to reduce the potential alcoholic strength of the grapes up to a maximum of one percentage point, if there is a technical justification that this will not affect the quality of the raw material. Under no circumstances may this reduction be linked to an increase in the maximum yields.

It amends point 8(b)(1) of the Product Specification. The change does not affect the Single Document.

This is a minor amendment that provides for a means for controlling the quality of the final product. Not only is there no change to the characteristics of the protected product, this allows to guarantee that they are achieved in every year. It is thus considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

Experience has shown that no two wine years are the same and that vines are affected by variable natural factors (temperatures, rainfall, unexpected frost, pests and diseases, etc.) which have an impact on the quantity and quality of the grapes.

It has thus been considered necessary to introduce this option to reduce the potential alcoholic strength of the grapes.

7.   Justification for bottling at the place of origin

AMENDMENT:

New wording to justify why packaging (bottling) must take place in the demarcated area, in accordance with Article 4(2) of the new Commission Delegated Regulation (EU) 2019/33. The point prohibiting the use of packaging which affects the quality or prestige of the PDO has also been deleted.

Point 8(b)(2) of the Product Specification and point 9 of the Single Document have been amended.

This practice was already mandatory and therefore this amendment does not entail any additional restrictions on trade. It is thus considered that this amendment is standard, as it does not fall into any of the categories provided for in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

REASONS:

The first amendment is simply a change in wording to ensure compliance with the legislation in force.

As for the second, as a rule the ‘Arlanza’ PDO wines are marketed in bottles. Only in exceptional cases may they be marketed in other packaging, provided this does not affect their quality characteristics. This allows for a better response to marketing requirements on certain external markets.

8.   Update of labelling provisions

AMENDMENT:

Introduction of the terms ‘vino de pueblo’ (village wine) and ‘fermentado en barrica’ (barrel-fermented), and a new wording for the labelling requirements.

Point 8(b)(3) of the Product Specification and point 9 of the Single Document have been amended.

This is a standard amendment, since these optional labelling particulars give consumers more information on where the product is from and how it is made but they do not under any circumstances entail a restriction on trade. It is thus considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

REASONS:

The competent authority has recently regulated the expressions linked to the use of a smaller geographical unit, including ‘vino de pueblo’ (village wine) for when at least 85 % of the grapes used to make a wine have been harvested from parcels located within the boundaries of a given municipality or ‘smaller local entity’. This amendment is justified by the growing demand from consumers for information specifying the exact provenance from among the municipalities and places that make up the PDO.

In compliance with Article 55(2) of Commission Delegated Regulation (EU) 2019/33, the name of a smaller geographical unit can be featured on the label if it is regulated in the Product Specification and in the Single Document.

With regard to the wines ‘fermentado en barrica’, such wines are produced in the area and were previously unable to make use of this reference.

The new wording does not contain any new requirements, rather the whole section has simply been restructured to make it more comprehensible.

9.   Adaptation of the section on verification of the product specification

AMENDMENT:

Rewording of Section 9 of the Product Specification. The change does not affect the Single Document.

This is a standard amendment, since it cannot be classified into any of the categories provided for in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

REASONS:

Alignment with the provisions of Regulation (EU) No 1306/2013 of the European Parliament and of the Council of 17 December 2013 and Commission Implementing Regulation (EU) 2019/34 of 17 October 2018, in particular Article 19 of the latter, which establishes how the annual verification is to be carried out by the competent authority or control body for the purpose of checking compliance with the Product Specification. This amendment is part of a necessary update that needs to be made to the Product Specification to make sure that it complies with the criteria laid down in the UNE-EN-ISO 17065 standard.

SINGLE DOCUMENT

1.   Name of the product

Arlanza

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

WINE – White Wines

| — | White wines: In appearance, their tones range from silvery yellow to golden yellow, clear and/or brilliant, with no suspended solids. On the nose, they are characterised by fruity aromas. To the taste, they are balanced and fresh wines. |
| --- | --- |

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White wines: In appearance, their tones range from silvery yellow to golden yellow, clear and/or brilliant, with no suspended solids. On the nose, they are characterised by fruity aromas. To the taste, they are balanced and fresh wines.

| — | Aged white wines: In appearance, their tones range from silvery yellow to golden yellow, clear and/or brilliant, with no suspended solids. On the nose, they are characterised by fruity aromas, and may also have woody aromas. To the taste, they are balanced and fresh wines that may be reminiscent of ageing in wood.






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

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Aged white wines: In appearance, their tones range from silvery yellow to golden yellow, clear and/or brilliant, with no suspended solids. On the nose, they are characterised by fruity aromas, and may also have woody aromas. To the taste, they are balanced and fresh wines that may be reminiscent of ageing in wood.

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

150

WINE – Rosé Wines

| — | Rosé wines: In appearance, their tones range from onion skin to strawberry-red; they are clear and/or brilliant, with no suspended solids. |
| --- | --- |

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Rosé wines: In appearance, their tones range from onion skin to strawberry-red; they are clear and/or brilliant, with no suspended solids.

On the nose, they are characterised by aromas of red and/or black fruit. To the taste, they are fresh and balanced.

| — | Aged rosé wines: In appearance, their tones range from onion skin to raspberry-pink with nuances from the ageing, clear and/or brilliant, with no suspended solids. On the nose, they are characterised by aromas of fresh fruits and/or red compotes, and presence of aromas from the wood. To the taste, they are fresh and balanced. |
| --- | --- |

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Aged rosé wines: In appearance, their tones range from onion skin to raspberry-pink with nuances from the ageing, clear and/or brilliant, with no suspended solids. On the nose, they are characterised by aromas of fresh fruits and/or red compotes, and presence of aromas from the wood. To the taste, they are fresh and balanced.

| (*) | Wines aged more than one year must not exceed the ceiling for volatile acidity calculated as follows: 1 gram per litre up to 10 % vol., plus 0,06 grams per litre for each percentage point over 10 %. In any case, the volatile acidity may not exceed 1,08 g/l expressed as acetic acid. |
| --- | --- |

(*)

Wines aged more than one year must not exceed the ceiling for volatile acidity calculated as follows: 1 gram per litre up to 10 % vol., plus 0,06 grams per litre for each percentage point over 10 %. In any case, the volatile acidity may not exceed 1,08 g/l expressed as acetic acid.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| 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) | 13,33 |
| 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

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

150

WINE – Red Wines

In appearance, their tones range from violet red to purple-red, and the colour at the rim implies that they are young wines; the wines are clear, with no suspended solids.

On the nose, they are characterised by aromas of red and/or black fruit with medium or high intensity. To the taste, they are balanced and fresh.

| (*) | Wines aged more than one year must not exceed the ceiling for volatile acidity calculated as follows: 1 gram per litre up to 10 % vol., plus 0,06 grams per litre for each percentage point over 10 %. In any case, the volatile acidity may not exceed 1,2 g/l expressed as acetic acid. |
| --- | --- |

(*)

Wines aged more than one year must not exceed the ceiling for volatile acidity calculated as follows: 1 gram per litre up to 10 % vol., plus 0,06 grams per litre for each percentage point over 10 %. In any case, the volatile acidity may not exceed 1,2 g/l expressed as acetic acid.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| 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) | 13,33 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11,5

Minimum total acidity

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,33

Maximum total sulphur dioxide (in milligrams per litre)

150

WINE – Aged red wines

In appearance, their tones range from garnet-red to brick-red, with nuances from the ageing process; they are clear, with no suspended solids. On the nose, they are characterised by balanced aromas of wood and fruit, depending on the duration of ageing. To the taste, they are dry with a balanced acidity.

| (*) | Wines aged more than one year must not exceed the ceiling for volatile acidity calculated as follows: 1 gram per litre up to 10 % vol., plus 0,06 grams per litre for each percentage point over 10 %. In any case, the volatile acidity may not exceed 1,2 g/l expressed as acetic acid. |
| --- | --- |

(*)

Wines aged more than one year must not exceed the ceiling for volatile acidity calculated as follows: 1 gram per litre up to 10 % vol., plus 0,06 grams per litre for each percentage point over 10 %. In any case, the volatile acidity may not exceed 1,2 g/l expressed as acetic acid.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| 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) | 16,67 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

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)

16,67

Maximum total sulphur dioxide (in milligrams per litre)

150

5.   Wine-making practices

a.   Specific oenological practices

Specific oenological practice

| — | Minimum potential alcoholic strength of the grapes: 10,5 % for white varieties and 11,5 % for red varieties. |
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Minimum potential alcoholic strength of the grapes: 10,5 % for white varieties and 11,5 % for red varieties.

| — | Maximum extraction rate: 72 litres per 100 kilograms of grapes. |
| --- | --- |

—

Maximum extraction rate: 72 litres per 100 kilograms of grapes.

| — | The ageing periods for the wines for which the terms ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’ are used are counted from 1 November of the year of harvest. |
| --- | --- |

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The ageing periods for the wines for which the terms ‘Crianza’, ‘Reserva’ and ‘Gran Reserva’ are used are counted from 1 November of the year of harvest.

Relevant restriction on making the wines

The white wines must be produced exclusively from the white varieties Albillo and Viura.

The rosé wines must be produced from the varieties: Tinta del País, Garnacha Tinta, Mencía, Cabernet Sauvignon, Merlot, Petit Verdot, Albillo Mayor and Viura, with the red varieties making up a minimum of 50 %.

The red wines must be produced exclusively from the red varieties Tinta del País, Garnacha Tinta, Mencía, Cabernet Sauvignon, Merlot and Petit Verdot.

Cultural practice

Minimum vine density: 2 000 vines per hectare.

b.   Maximum yields

White grape varieties

10 000 kilograms of grapes per hectare

72 hectolitres per hectare

Red grape varieties

7 000 kilograms of grapes per hectare

50.40 hectolitres per hectare

6.   Demarcated geographical area

Province of Burgos:

Avellanosa de Muñó and the ‘smaller local entities’: Pinedillo, Paules del Agua and Torrecítores del Enebral; Ciruelos de Cervera (cadastral polygon 518) and the ‘smaller local entity’ of Briongos de Cervera; Cebrecos, Cilleruelo de Abajo, Cilleruelo de Arriba, Covarrubias and the ‘smaller local entity’ of Ura; Fontioso, Iglesiarrubia, Lerma and the ‘smaller local entities’ of: Revilla Cabriada, Castrillo Solarana, Rabé de los Escuderos, Santillán del Agua, Ruyales del Agua and Villoviado; Los Balbases (cadastral polygon 523), Madrigal del Monte, Madrigalejo del Monte and the ‘smaller local entity’ of Montuenga; Mahamud, Nebreda, Peral de Arlanza, Pineda Trasmonte, Pinilla Trasmonte, Puentedura, Quintanilla del Agua, Tordueles, Quintanilla del Coco and the ‘smaller local entity’ of Castroceniza; Quintanilla de la Mata, Retuerta, Revilla Vallejera, Royuela de Riofranco, Santa Cecilia, Santa Inés, Santa María del Campo , Santibáñez del Val, Santo Domingo de Silos, Solarana, Tordomar, Torrecilla del Monte, Torrepadre, Valles de Palenzuela, Villafruela, Villahoz, Villalmanzo, Villamayor de los Montes, Villangómez and the ‘smaller local entity’ of Villafuertes; Villaverde del Monte and Zael.

Province of Palencia:

Baltanás and the ‘smaller local entity’ of Valdecañas de Cerrato, Cobos de Cerrato, Cordovilla la Real, Espinosa de Cerrato, Herrera de Valdecañas, Hornillos de Cerrato, Palenzuela, Quintana del Puente, Tabanera de Cerrato, Torquemada, Villahán and Villodrigo.

In the municipality of Los Balbases, only the area within cadastral polygon 523 is suitable for cultivating vines. In the municipality of Ciruelos de Cervera, only the area within cadastral polygon 518 is suitable for cultivating vines.

7.   Main wine grapes variety(ies)

TEMPRANILLO – TINTA DEL PAIS

8.   Description of the link(s)

The extreme continental climate (significant differences between daytime and nighttime temperatures) and the altitude are the most important physical factors, in particular during the ripening process (slow and delayed). Also the low yields of the area, achieved through a low vine density and major crop thinning. In these conditions, the ‘Tinta del País’ variety acquires very distinctive features that distinguish this area from other areas (accumulation of polyphenols and aromatic precursors and ideal balance between alcohol and pronounced acidity). The wines are rich in polyphenols, of great body and acidity, making them particularly suited to ageing.

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 wine-making process includes bottling and refinement of the wines. Thus, the organoleptic and physical and chemical characteristics described in this Product Specification can only be guaranteed if all of the wine handling operations take place in the area of production. The bottling of wines is one of the factors critical to attaining the characteristics set out in the Product Specification. Consequently, and with a view to ensuring quality and providing a guarantee as to origin and control, bottling must take place in bottling plants in wineries located in the production area.

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

| — | The labels of the protected wines must prominently bear the geographical name of the PDO, ‘Arlanza’. The traditional term referred to in Article 112(a) of Regulation (EU) No 1308/2013 is Denominación de Origen (‘designation of origin’). |
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The labels of the protected wines must prominently bear the geographical name of the PDO, ‘Arlanza’. The traditional term referred to in Article 112(a) of Regulation (EU) No 1308/2013 is Denominación de Origen (‘designation of origin’).

| — | The vintage year must be indicated on the label, even if the wines are not aged. |
| --- | --- |

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The vintage year must be indicated on the label, even if the wines are not aged.

| — | The red and rosé wines may use the following traditional terms on the label: ‘Crianza’, ‘Reserva’, ‘Gran Reserva’ and ‘Roble’, provided they comply with the relevant applicable legislation. |
| --- | --- |

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The red and rosé wines may use the following traditional terms on the label: ‘Crianza’, ‘Reserva’, ‘Gran Reserva’ and ‘Roble’, provided they comply with the relevant applicable legislation.

| — | The red and rosé wines of the ‘Arlanza’ PDO may use the term ‘Roble’ on the label if they comply with the applicable legislation in force. |
| --- | --- |

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The red and rosé wines of the ‘Arlanza’ PDO may use the term ‘Roble’ on the label if they comply with the applicable legislation in force.

| — | The wines may use the expression ‘Fermentado en barrica’ on the main label under the conditions laid down in the legislation in force. |
| --- | --- |

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The wines may use the expression ‘Fermentado en barrica’ on the main label under the conditions laid down in the legislation in force.

| — | Pursuant to Article 120(1)(g) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013, the name of another geographical unit that is smaller than the area underlying the demarcated geographical area defined in point 5 of this Single Document (municipalities and ‘smaller local entities’) may be used, together with the term ‘Vino de Pueblo’, provided that at least 85 % of grapes used to make the wine come from parcels located in that smaller geographical unit. |
| --- | --- |

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Pursuant to Article 120(1)(g) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013, the name of another geographical unit that is smaller than the area underlying the demarcated geographical area defined in point 5 of this Single Document (municipalities and ‘smaller local entities’) may be used, together with the term ‘Vino de Pueblo’, provided that at least 85 % of grapes used to make the wine come from parcels located in that smaller geographical unit.

Link to the product specification

www.itacyl.es/documents/20143/342640/Ppta+PCC+DOP+ARLANZA+Rev+1.docx/6c7b99b4-7da4-273d-cab8-a8a11e3df07d

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

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