# C_2020298EN.01003401.xml

| 8.9.2020 | EN | Official Journal of the European Union | C 298/34 |
| --- | --- | --- | --- |

8.9.2020

EN

Official Journal of the European Union

C 298/34

---

Publication of an application for approval of non-minor amendments to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2020/C 298/15)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

‘Vinagre del Condado de Huelva’

EU No: PDO-ES-0724-AM01 – 19.7.2017

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Name: Consejo Regulador de las denominaciones de origen «Condado de Huelva», «Vinagre del Condado de Huelva» y «Vino Naranja del Condado de Huelva» [Regulatory Board for the ‘Condado de Huelva’, ‘Vinagre del Condado de Huelva’ and ‘Vino Naranja del Condado de Huelva’ designations of origin].

| Address: | Plaza Ildefonso Pinto, s/n. |
| --- | --- |
| 21710 Bollullos Par del Condado (Huelva) |
| ESPAÑA |

Address:

Plaza Ildefonso Pinto, s/n.

21710 Bollullos Par del Condado (Huelva)

ESPAÑA

Tel.

+34 959410322

Fax

+34 959413859

Email:

cr@condadodehuelva.es

The legitimate interest of the applicant group is based on the fact that it is the body responsible for managing the Protected Designation of Origin ‘Vinagre del Condado de Huelva’ and was the original applicant to register the name.

2.   Member State or third country

Spain

3.   Heading in the product specification affected by the amendment

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☐ | Geographical area |
| --- | --- |

☐

Geographical area

| ☒ | Proof of origin |
| --- | --- |

☒

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☒ | Link |
| --- | --- |

☒

Link

| ☒ | Labelling |
| --- | --- |

☒

Labelling

| ☒ | Other (Inspection body and legislative requirements) |
| --- | --- |

☒

Other (Inspection body and legislative requirements)

4.   Type of amendment(s)

☒ Amendment to product specification of a registered PDO or PGI not regarded as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

☐ Amendment to product specification of registered PDO or PGI for which a single document (or equivalent) has not been published, not regarded as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

5.1.   Description of product

| 1. | The following paragraph in section B.1. ‘Definition’ of the specification and point 3.2 of the single document has been amended:






  (i) | Original text: |
| --- | --- | --- |

1.

(i)

Original text:

‘Vinagre del Condado de Huelva’ is a wine vinegar obtained by acetous fermentation of a wine certified by the Regulatory Board of the ‘Condado de Huelva’ designation of origin.

| (ii) | New wording: |
| --- | --- |

(ii)

New wording:

‘Vinagre del Condado de Huelva’ is a wine vinegar obtained by acetous fermentation of a certified wine with the ‘Condado de Huelva’ designation of origin.

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The reference to certification of the wine by the Regulatory Board has been deleted so that compliance with the product specification can be certified by any another body that is accredited for this task.

These changes also need to be made in all of the sections of the product specification which concern these aspects.

| 2. | Point 1 in section B.3. ‘Characteristics of the vinegars’ and point 3.2.1 of the single document has been amended:






  (i) | Original text:






  ‘1. | The values obtained in analyses of protected vinegars must be within the following limits:’ |
| --- | --- | --- | --- |

2.

(i)

Original text:

‘1.

| (ii) | New wording:






  ‘1. | The values obtained in analyses of aged protected vinegars must be within the following limits:’ |
| --- | --- | --- |

(ii)

New wording:

‘1.

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

Under the current product specification, compliance with the conditions is difficult in the case of young vinegars as very few of them are certified, despite the fact that these vinegars have all the characteristics and typical features associated with the geographical origin.

The characteristics included in the current description were based on analysis of aged vinegars, which means that there is no guarantee that unaged vinegars will be able to comply with them. For unaged vinegars, the link is guaranteed because they are made from the same raw material as the aged vinegars, i.e. wines with the ‘Condado de Huelva’ designation of origin.

| 3. | Point 1(e) in section B.3. of the specification and point 3.2.1(e) of the single document has been deleted:






  (i) | Original text:






  ‘(e) | Proline content: not less than 300 mg/l.’ |
| --- | --- | --- | --- |

3.

(i)

Original text:

‘(e)

Proline content: not less than 300 mg/l.’

| (ii) | New wording:
  ‘Point 1(e) of section B.3 has been deleted.’ |
| --- | --- |

(ii)

New wording:

‘Point 1(e) of section B.3 has been deleted.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The specification of the proline parameter has been deleted. This is an index for detecting processes that are prohibited for making vinegar, given that its presence and concentration are directly linked to the origin of the raw material, i.e. the wine. This index therefore differentiates between fermentation vinegar and artificial vinegar from sources other than wine. The specification of the dry extract and ash can perform the same function, since both parameters also relate to the purity of the vinegar’s origin. Specifying the proline content is therefore redundant.

This argument is supported by the fact that the chemical assessment of the proline content is not contained in the OIV’s compendium of analysis methods for wine vinegar, and no official analysis methods exist, unlike for dry extract and ash.

| 4. | Point 2 in section B.3. of the specification and point 3.2.2 of the single document has been deleted:






  (i) | Original text:






  ‘2. | The maximum quantities of the following shall be as indicated below:






  (a) | Mercury: 0,05 ppm. |
| --- | --- | --- | --- | --- |

4.

(i)

Original text:

‘2.

(a)

Mercury: 0,05 ppm.

| (b) | Arsenic: 0,5 ppm. |
| --- | --- |

(b)

Arsenic: 0,5 ppm.

| (c) | Lead: 0,5 ppm. |
| --- | --- |

(c)

Lead: 0,5 ppm.

| (d) | Copper and zinc content: 10 mg/l |
| --- | --- |

(d)

Copper and zinc content: 10 mg/l

| (e) | Iron: 10 mg/l |
| --- | --- |

(e)

Iron: 10 mg/l

| (f) | Sulphate: 2 g/l, expressed as potassium sulphate. |
| --- | --- |

(f)

Sulphate: 2 g/l, expressed as potassium sulphate.

| (g) | Chloride: 1 g/l, expressed as sodium chloride.’ |
| --- | --- |

(g)

Chloride: 1 g/l, expressed as sodium chloride.’

| (ii) | New wording:
  ‘Point 2 of section B.3 has been deleted.’ |
| --- | --- |

(ii)

New wording:

‘Point 2 of section B.3 has been deleted.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

When the ‘Vinagre del Condado de Huelva’ designation of origin was registered, the legal framework for vinegar in Spain corresponding to the deleted information was laid down by Royal Decree 2070/1993 of 26 November 1993 approving technical and health regulations for the production and marketing of vinegars.

Since the hygiene and health requirements under Royal Decree 2070/1993 of 26 November 1993 have been harmonised by a number of cross-cutting EU provisions, the articles of this standard that refer to those requirements have been abrogated de facto.

Producers of ‘Vinagre del Condado de Huelva’ are required to comply with the specific requirements set out in the specification for the vinegars and, as regards hygiene and health requirements not covered by the specification, with the relevant Spanish legislation.

| 5. | Point 3 in section B.3. of the specification and point 3.2.3 of the single document has been deleted:






  (i) | Original text:






  ‘3. | Chromatic analysis using transmission colorimetry gives the following values:






  (a) | Maximum clarity value (L*): 93 %. |
| --- | --- | --- | --- | --- |

5.

(i)

Original text:

‘3.

(a)

Maximum clarity value (L*): 93 %.

| (b) | Average colour intensity, expressed in terms of chroma (C ab): greater than 20 units.’ |
| --- | --- |

(b)

Average colour intensity, expressed in terms of chroma (C ab): greater than 20 units.’

| (ii) | New wording:
  ‘Point 3 of section B has been deleted.’ |
| --- | --- |

(ii)

New wording:

‘Point 3 of section B has been deleted.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The chemical assessment of the intensity and clarity of the colour has also been deleted. These specifications, which are not contained in the OIV’s compendium of analysis methods for wine vinegar, meaning that no official analysis methods exist, are therefore considered redundant with regard to the organoleptic characterisation of the colour.

| 6. | A new point 2 has been added to section B.3. of the specification and a new point 3.2.2 has been added to the single document:






  (i) | Original text: |
| --- | --- | --- |

6.

(i)

Original text:

‘There is no original text.’

| (ii) | New wording:






  ‘2. | The values obtained in analyses of unaged protected vinegars must be within the following limits:






  (a) | Minimum total acetic acid content: 60 g/l. |
| --- | --- | --- | --- |

(ii)

New wording:

‘2.

(a)

Minimum total acetic acid content: 60 g/l.

| (b) | Soluble dry extract: not less than 1,3 g per litre and percentage point of acetic acid. |
| --- | --- |

(b)

Soluble dry extract: not less than 1,3 g per litre and percentage point of acetic acid.

| (c) | Acetoin content: not less than 35 mg/l.’ |
| --- | --- |

(c)

Acetoin content: not less than 35 mg/l.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

As stated in amendment 2 of this application, the specification only described aged vinegars. Unaged vinegars will therefore now also be described.

For unaged vinegars, the link is guaranteed because they are made from the same raw material, i.e. wines from the ‘Condado de Huelva’ designation of origin made from the Zalema grape variety, which is native and exclusive to the ‘Condado de Huelva’ designation of origin. Both the soluble dry extract and the acetoin are present in higher quantities than required by Spanish legislation.

| 7. | The definition of ‘Vinagre del Condado de Huelva’ in section B.4.1 of the specification and letter (a) of the section ‘Types of vinegar’ in point 3.2 of the single document has been amended:






  (i) | Original text:
  ‘Vinegar produced by the acetous fermentation of a wine certified with the “Condado de Huelva” designation of origin, with a residual alcohol content from the wine used that is not more than 0,5 % vol.’ |
| --- | --- | --- |

7.

(i)

Original text:

‘Vinegar produced by the acetous fermentation of a wine certified with the “Condado de Huelva” designation of origin, with a residual alcohol content from the wine used that is not more than 0,5 % vol.’

| (ii) | New wording:
  ‘Vinegar produced by the acetous fermentation of a wine with the “Condado de Huelva” designation of origin, with a residual alcohol content from the wine used that is not more than 1,5 % vol.’ |
| --- | --- |

(ii)

New wording:

‘Vinegar produced by the acetous fermentation of a wine with the “Condado de Huelva” designation of origin, with a residual alcohol content from the wine used that is not more than 1,5 % vol.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The reference to ‘certified’ in the definition has been deleted in accordance with amendment 1.

The definition corresponds to unaged vinegar. In line with amendments 4 and 6, the requirement that the residual alcohol must not exceed 0,5 % vol. has been deleted, and this parameter has been brought into line with the one laid down in Spanish legislation (1,5 % vol.).

| 8. | The organoleptic analysis in section B.4.1 of the specification and letter (a) of the section ‘Types of vinegar’ in point 3.2 of the single document has been amended:
  This corresponds to the organoleptic analysis of unaged vinegar.






  (i) | Original text:
  ‘Appearance: Colour ranging from pale yellow to light amber, appropriate to a “Condado de Huelva” vinegar.
  Taste: Mild vinous flavour, well-balanced as regards acidity. Long finish with hints of apple, from the Zalema variety.’ |
| --- | --- | --- |

8.

This corresponds to the organoleptic analysis of unaged vinegar.

(i)

Original text:

‘Appearance: Colour ranging from pale yellow to light amber, appropriate to a “Condado de Huelva” vinegar.

Taste: Mild vinous flavour, well-balanced as regards acidity. Long finish with hints of apple, from the Zalema variety.’

| (ii) | New wording:
  ‘Appearance: Pale yellow to amber and light intensity.
  Taste: Mild vinous flavour, well-balanced as regards acidity. Long finish with hints of stone fruit.’ |
| --- | --- |

(ii)

New wording:

‘Appearance: Pale yellow to amber and light intensity.

Taste: Mild vinous flavour, well-balanced as regards acidity. Long finish with hints of stone fruit.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The organoleptic analysis has been amended to set objective, quantifiable and measurable values so that operators can guarantee the relevant product checks and to ensure third-party certification in relation to the bodies in charge of assessing conformity. Literary descriptions which are not certifiable, such as ‘appropriate to a “Condado de Huelva” vinegar’, have been deleted, and the section has been written using terms used by tasting panels. For example, in this case ‘apple’ has been replaced by ‘stone fruit’.

| 9. | The references to the three vinegar subtypes in section B.4.2 of the specification and letter (b) of the section ‘Types of vinegar’ in point 3.2 of the single document have been simplified:
  ‘Vinagre Viejo Condado de Huelva Solera’ is amended to ‘Vinagre Solera’, ‘Vinagre Viejo Condado de Huelva Reserva’ to ‘Vinagre Reserva’ and ‘Vinagre Viejo Condado de Huelva Añada’ to ‘Vinagre Añada’.
  Reason:
  The terms used for aged vinegars have been simplified by eliminating the references to ‘Viejo Condado de Huelva’ to reduce the content of the labels. In all cases, the mandatory reference ‘Vinagre del Condado de Huelva’ will appear on the label. |
| --- | --- |

9.

‘Vinagre Viejo Condado de Huelva Solera’ is amended to ‘Vinagre Solera’, ‘Vinagre Viejo Condado de Huelva Reserva’ to ‘Vinagre Reserva’ and ‘Vinagre Viejo Condado de Huelva Añada’ to ‘Vinagre Añada’.

Reason:

The terms used for aged vinegars have been simplified by eliminating the references to ‘Viejo Condado de Huelva’ to reduce the content of the labels. In all cases, the mandatory reference ‘Vinagre del Condado de Huelva’ will appear on the label.

| 10. | The organoleptic characterisation of ‘Vinagre Reserva’ in section B.4.2 of the specification and letter (b)(2) of the section ‘Types of vinegar’ in point 3.2 of the single document has been improved:






  (i) | Original text:
  ‘Aroma: Aggressive aroma with high acetous intensity, notes of “Condado de Huelva” vintage wine, dried figs and raisins.
  Taste: Drying, very acidic taste on the palate.’ |
| --- | --- | --- |

10.

(i)

Original text:

‘Aroma: Aggressive aroma with high acetous intensity, notes of “Condado de Huelva” vintage wine, dried figs and raisins.

Taste: Drying, very acidic taste on the palate.’

| (ii) | New wording:
  ‘Aroma: Strong aroma, with high acetic intensity and hints of raisined fruit.
  Taste: Acidic taste on the palate.’ |
| --- | --- |

(ii)

New wording:

‘Aroma: Strong aroma, with high acetic intensity and hints of raisined fruit.

Taste: Acidic taste on the palate.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The organoleptic analysis has been amended to set objective, quantifiable and measurable values so that operators can guarantee the relevant product checks and to ensure third-party certification in relation to the bodies in charge of assessing conformity. As above, literary descriptions which are not certifiable, such as ‘notes of ‘Condado de Huelva’ vintage wine’ and ‘reflecting the vinegar’s silky body’, have been deleted, and the section has been written using terms used by tasting panels. For example, in this case ‘dried figs and raisins’ has been replaced by ‘hints of raisined fruit’.

| 11. | The organoleptic characterisation of ‘Vinagre Añada’ in section B.4.2 of the specification and letter (b)(3) of the section ‘Types of vinegar’ in point 3.2 of the single document has been improved:






  (i) | Original text:
  ‘Appearance: Intense mahogany colour, reflecting the vinegar’s silky body, very intense.
  Aroma: Strong acetic aromas, with notes of liqueur wines and hints of oak from the casks used to hold them.’ |
| --- | --- | --- |

11.

(i)

Original text:

‘Appearance: Intense mahogany colour, reflecting the vinegar’s silky body, very intense.

Aroma: Strong acetic aromas, with notes of liqueur wines and hints of oak from the casks used to hold them.’

| (ii) | New wording:
  ‘Appearance: Intense mahogany colour.
  Aroma: Strong acetic aromas, hints of oak from the casks used to hold them.’ |
| --- | --- |

(ii)

New wording:

‘Appearance: Intense mahogany colour.

Aroma: Strong acetic aromas, hints of oak from the casks used to hold them.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The organoleptic analysis has been amended to set objective, quantifiable and measurable values so that operators can guarantee the relevant product checks and to ensure third-party certification in relation to the bodies in charge of assessing conformity. As before, literary descriptions which are not certifiable, such as ‘reflecting the vinegar’s silky body’ and ‘with notes of liqueur wines’, have been deleted.

5.2.   Proof of origin

| 12. | Section D.3. ‘Certification of a batch’ of the specification has been amended in the following ways, without affecting the single document:






  (i) | Original text:






  ‘D.3) | Certification of a batch |
| --- | --- | --- | --- |

12.

(i)

Original text:

‘D.3)

In order to obtain certification of the finished product, a registered producer must keep a record of all steps carried out in the production process.

The raw material, the wine, must be certified by the Regulatory Board for “Condado de Huelva” and registered in the “entry and exit log” referred to above.

Once the transformation from wine to vinegar has taken place, the nominal quantities of vinegar produced must be registered, with the volatile acid generated, these quantities being added to the wine cellar’s pre-existing stocks.

Before the vinegar is packaged or sold, the wine cellar must notify the technical department of the Regulatory Board, which will take samples for analysis of the parameters set out in point B.3 of this specification.

Once the samples have been analysed, the Regulatory Board will, where appropriate, authorise the sale or packaging, hand over the quality seals and certify the batch from which the sample was taken.

Once the vinegar has been placed on the market, the Regulatory Board monitors selected batches, taking samples at sales outlets and gathering external product information.’

| (ii) | New wording:






  ‘D.3. | Certification |
| --- | --- | --- |

(ii)

New wording:

‘D.3.

In order to obtain certification of the finished product, a registered producer must keep a record of all steps carried out in the production process.

The raw material, the wine, must have the “Condado de Huelva” designation of origin and be registered in the “entry and exit log” referred to above.

Once the transformation from wine to vinegar has taken place, the nominal quantities of vinegar produced must be registered, with the volatile acid generated, these quantities being added to the wine cellar’s pre-existing stocks.

Once the vinegar has been placed on the market, the Regulatory Board monitors selected batches, taking samples at sales outlets and gathering external product information.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

Batch certification is not a practice which is permitted by the ISO/IEC 17065:2012 standard.

The references to certification by the Regulatory Board and the requirements regarding sample-taking by the technical services of the Regulatory Board and its authorisation for sale or packaging have been deleted.

In accordance with amendment 1, the reference to certification by the Regulatory Board has been deleted.

As regards sample-taking, this is part of the operator’s self-check system, as is the responsibility for sale or packaging.

5.3.   Method of production

| 13. | Section E.1. ‘Vinagre del Condado de Huelva’ of the specification has been amended without affecting the single document:






  (i) | Original text: |
| --- | --- | --- |

13.

(i)

Original text:

There is no original text.

| (ii) | New wording: |
| --- | --- |

(ii)

New wording:

| — | A new paragraph has been added at the beginning of the section:

  ‘There are two methods of producing “Vinagre del Condado de Huelva”: the industrial method, using submerged fermentation, and the traditional method, using surface fermentation.’ |
| --- | --- |

—

A new paragraph has been added at the beginning of the section:

‘There are two methods of producing “Vinagre del Condado de Huelva”: the industrial method, using submerged fermentation, and the traditional method, using surface fermentation.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

For the sake of clarity, an introductory paragraph has been included in order to specify that there are two production methods, namely industrial and traditional.

| 14. | The text referred to in the fourth paragraph of Section E.1. ‘Vinagre del Condado de Huelva’ of the specification has been deleted without affecting the single document:






  (i) | Original text:
  ‘... the minimum total acetic acid content is 70 g/l and the residual alcohol content may not be more than 0,5 % vol.’ |
| --- | --- | --- |

14.

The text referred to in the fourth paragraph of Section E.1. ‘Vinagre del Condado de Huelva’ of the specification has been deleted without affecting the single document:

(i)

Original text:

‘... the minimum total acetic acid content is 70 g/l and the residual alcohol content may not be more than 0,5 % vol.’

| (ii) | New wording: |
| --- | --- |

(ii)

New wording:

Deleted.

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

In accordance with amendments 6 and 7.

| 15. | The text referred to at the end of Section E.1. ‘Vinagre del Condado de Huelva’ of the specification has been added without affecting the single document:






  (i) | Original text: |
| --- | --- | --- |

15.

The text referred to at the end of Section E.1. ‘Vinagre del Condado de Huelva’ of the specification has been added without affecting the single document:

(i)

Original text:

There is no original text.

| (ii) | New wording: |
| --- | --- |

(ii)

New wording:

The following paragraph is added:

‘The traditional method, or surface fermentation, is characterised by the action of the acetic bacteria in direct contact with gaseous oxygen at the liquid-gas interface, as is the case with the Orleans method, which is used in the area.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The product specification included a description of the industrial method which differs from the traditional method used in the area. A description of the latter had been omitted by mistake.

| 16. | Section E.2. ‘Vinagre del Condado de Huelva Viejo’ of the specification and point 5.1 of the single document have been amended:






  (i) | Original text:
  ‘Both “Vinagre Viejo Solera” and “Vinagre Viejo Reserva” are aged using the traditional “criaderas y soleras” system, which is a dynamic system in which American oak casks and vats are stacked in pyramids. Younger vinegars are mixed with older vinegars, by means of “sprinkling” vinegar from the highest row of the stack, known as the “criadera”, to the lowest, known as the “solera”, from which extraction occurs. The space created in the casks or vats is then replenished with the next oldest vinegar, and so on. This extraction and “sprinkling” action is known as “correr escalas”, and in this way a vinegar is obtained which is made up of various vintages of wines which account for the uniformity of the final product.’ |
| --- | --- | --- |

16.

Section E.2. ‘Vinagre del Condado de Huelva Viejo’ of the specification and point 5.1 of the single document have been amended:

(i)

Original text:

‘Both “Vinagre Viejo Solera” and “Vinagre Viejo Reserva” are aged using the traditional “criaderas y soleras” system, which is a dynamic system in which American oak casks and vats are stacked in pyramids. Younger vinegars are mixed with older vinegars, by means of “sprinkling” vinegar from the highest row of the stack, known as the “criadera”, to the lowest, known as the “solera”, from which extraction occurs. The space created in the casks or vats is then replenished with the next oldest vinegar, and so on. This extraction and “sprinkling” action is known as “correr escalas”, and in this way a vinegar is obtained which is made up of various vintages of wines which account for the uniformity of the final product.’

| (ii) | New wording:
  ‘Both “Vinagre Solera” and “Vinagre Reserva” are aged using the traditional “criaderas y soleras” system, which is a dynamic system in which American oak casks and vats are stacked in rows. The younger vinegars are mixed with the older ones. The space created in the casks or vats is then replenished with the next oldest vinegar, and so on.’ |
| --- | --- |

(ii)

New wording:

‘Both “Vinagre Solera” and “Vinagre Reserva” are aged using the traditional “criaderas y soleras” system, which is a dynamic system in which American oak casks and vats are stacked in rows. The younger vinegars are mixed with the older ones. The space created in the casks or vats is then replenished with the next oldest vinegar, and so on.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The references to the pyramid structure of the rows have been deleted, and the description of the ageing process has been simplified with regard to the practice of ‘correr escalas’ using an extraction and ‘sprinkling’ action. This is because the physical shape of the rows is not linked to the quality of the product, provided the younger vinegars are mixed with the older ones.

correr escalas

The following sentences have also been deleted: ‘The volume of oxygen that passes through the wood is estimated to be 25 cm3 per litre per year. This all depends on the thickness and nature of the wood.’. The reference to the oxygen passing through the wood has been deleted because it is descriptive and not a quality parameter that can be certified.

3

5.4.   Link

Link

| 17. | Section G.3. ‘Human link’ of the specification and point 5.1 of the single document have been amended:
  All of the changes made in this section are changes that have already been explained. They do not affect the link, as they refer exclusively to:






  — | reference to the traditional method of production in accordance with amendment 13, |
| --- | --- | --- |

17.

Section G.3. ‘Human link’ of the specification and point 5.1 of the single document have been amended:

All of the changes made in this section are changes that have already been explained. They do not affect the link, as they refer exclusively to:

—

reference to the traditional method of production in accordance with amendment 13,

| — | simplification of the references to the types of ‘Vinagre Condado de Huelva Viejo’ in accordance with amendment 9, |
| --- | --- |

—

simplification of the references to the types of ‘Vinagre Condado de Huelva Viejo’ in accordance with amendment 9,

| — | deletion of the reference to oxygen passing through the wood in accordance with amendment 16, |
| --- | --- |

—

deletion of the reference to oxygen passing through the wood in accordance with amendment 16,

| — | clarification that the concentration of up to 3 % vol. and the volatile acidity of 70 g/l correspond to aged vinegars in accordance with amendment 2. |
| --- | --- |

—

clarification that the concentration of up to 3 % vol. and the volatile acidity of 70 g/l correspond to aged vinegars in accordance with amendment 2.

5.5.   Other

Other

| 18. | Section H. ‘Inspection body’ of the specification has been amended as follows, without affecting the single document:






  (i) | Original text:
  ‘The check on compliance with the specification before the product is placed on the market is carried out in accordance with Council Regulation (EC) No 510/2006 of 20 March 2006.
  The competent inspection body is the Directorate-General for Industry and Agri-food Quality of the Ministry for Agriculture and Fisheries of the Government of the Autonomous Community of Andalusia – C/ Tabladilla, s/n, 41071 Seville. Tel.: 955 032 278, Fax: 955 032 112. Email: dgipa.cap@juntadeandalucia.es.
  Information on the bodies tasked with checking compliance with the requirements set out in the specification may be found at the following address:
  http://www.juntadeandalucia.es/agriculturaypesca/portal/areas-tematicas/industrias-agroalimentarias/calidad-y-promocion-agroalimentaria/denominaciones-de-calidad/vinagres.html.
  The specific functions will depend on checks made on compliance with the specification before the product is placed on the market.’ |
| --- | --- | --- |

18.

Section H. ‘Inspection body’ of the specification has been amended as follows, without affecting the single document:

(i)

Original text:

‘The check on compliance with the specification before the product is placed on the market is carried out in accordance with Council Regulation (EC) No 510/2006 of 20 March 2006.

The competent inspection body is the Directorate-General for Industry and Agri-food Quality of the Ministry for Agriculture and Fisheries of the Government of the Autonomous Community of Andalusia – C/ Tabladilla, s/n, 41071 Seville. Tel.: 955 032 278, Fax: 955 032 112. Email: dgipa.cap@juntadeandalucia.es.

Information on the bodies tasked with checking compliance with the requirements set out in the specification may be found at the following address:

http://www.juntadeandalucia.es/agriculturaypesca/portal/areas-tematicas/industrias-agroalimentarias/calidad-y-promocion-agroalimentaria/denominaciones-de-calidad/vinagres.html.

The specific functions will depend on checks made on compliance with the specification before the product is placed on the market.’

| (ii) | New wording:






  ‘H) | Verification of compliance with the product specification. |
| --- | --- | --- |

(ii)

New wording:

‘H)

Verification of compliance with the product specification.

The competent authority designated as responsible for the checks is the Directorate-General for Agri-Food Industry, Innovation and the Food Supply Chain of the Ministry of Agriculture, Livestock, Fisheries and Sustainable Development of the Government of the Autonomous Community of Andalusia, C/ Tabladilla, s/n, 41071 Seville. Tel.: 955 032 278, Fax: 955 032 112.

Email: dgiica.cagpds@juntadeandalucia.es.

Information on the bodies tasked with checking compliance with the requirements set out in the specification may be found at the following address:

http://www.juntadeandalucia.es/organismos/agriculturapescaydesarrollorural/areas/industrias-agroalimentarias/calidad-promocion/paginas/denominaciones-calidad-vinagres.html’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The text has been adapted to reflect the applicable European Union legislation and the name of the competent authority.

| 19. | Section I. ‘Labelling’ of the specification and point 3.6 of the single document have been amended:






  (i) | Original text: |
| --- | --- | --- |

19.

Section I. ‘Labelling’ of the specification and point 3.6 of the single document have been amended:

(i)

Original text:

‘The labels authorised by the Regulatory Board and the guarantee seals which certify the authenticity of the product must include the words “Vinagre del Condado de Huelva”’

| (ii) | New wording:
  ‘The labels and guarantee seals of protected products must be verified and registered by the Regulatory Board.
  All packaging used to market the vinegar must bear, in such a way that they cannot be reused, quality seals or numbered seals issued by the Regulatory Board or, where appropriate, numbered secondary labels, in accordance with the standards set by the Regulatory Board.
  The Regulatory Board’s actions regarding the use of these labels may never discriminate against any operator who complies with the specification.’ |
| --- | --- |

(ii)

New wording:

‘The labels and guarantee seals of protected products must be verified and registered by the Regulatory Board.

All packaging used to market the vinegar must bear, in such a way that they cannot be reused, quality seals or numbered seals issued by the Regulatory Board or, where appropriate, numbered secondary labels, in accordance with the standards set by the Regulatory Board.

The Regulatory Board’s actions regarding the use of these labels may never discriminate against any operator who complies with the specification.’

| (iii) | Reason: |
| --- | --- |

(iii)

Reason:

The wording of this section has been extended and improved to guarantee that the Regulatory Board does not discriminate against any operator who complies with the product specification.

| 20. | Section J. ‘Legislative requirements’ of the product specification has been deleted, without affecting the single document, because it is not necessary under the relevant European Union legislation. |
| --- | --- |

20.

Section J. ‘Legislative requirements’ of the product specification has been deleted, without affecting the single document, because it is not necessary under the relevant European Union legislation.

SINGLE DOCUMENT

‘Vinagre del Condado de Huelva’

Vinagre del Condado de Huelva

EU No: PDO-ES-0724-AM01 – 19.7.2017

EU No: PDO-ES-0724-AM01 – 19.7.2017

PDO (X) PGI ( )

PDO (X) PGI ( )

1.   Name

Name

‘Vinagre del Condado de Huelva’

2.   Member State or third country

Member State or third country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.8. Other products of Annex I to the Treaty (spices, etc.)

3.2.   Description of product to which the name in (1) applies

Description of product to which the name in (1) applies

‘Vinagre del Condado de Huelva’ is a wine vinegar obtained by acetous fermentation of a wine with the ‘Condado de Huelva’ designation of origin.

The physical and chemical characteristics of ‘Vinagre del Condado de Huelva’ are defined as follows:

| 1. | The values obtained in analyses of aged protected vinegars must be within the following limits:






  (a) | Minimum total acetic acid content: 70 g/l. |
| --- | --- | --- |

1.

The values obtained in analyses of aged protected vinegars must be within the following limits:

(a)

Minimum total acetic acid content: 70 g/l.

| (b) | Soluble dry extract: not less than 1,3 g per litre and percentage point of acetic acid. |
| --- | --- |

(b)

Soluble dry extract: not less than 1,3 g per litre and percentage point of acetic acid.

| (c) | Ash content: between 1 g/l and 7 g/l. |
| --- | --- |

(c)

Ash content: between 1 g/l and 7 g/l.

| (d) | Acetoin content: not less than 100 mg/l. |
| --- | --- |

(d)

Acetoin content: not less than 100 mg/l.

| 2. | The values obtained in analyses of unaged protected vinegars must be within the following limits:






  (a) | Minimum total acetic acid content: 60 g/l. |
| --- | --- | --- |

2.

The values obtained in analyses of unaged protected vinegars must be within the following limits:

(a)

Minimum total acetic acid content: 60 g/l.

| (b) | Soluble dry extract: not less than 1,3 g per litre and percentage point of acetic acid. |
| --- | --- |

(b)

Soluble dry extract: not less than 1,3 g per litre and percentage point of acetic acid.

| (c) | Acetoin content: not less than 35 mg/l.’ |
| --- | --- |

(c)

Acetoin content: not less than 35 mg/l.’

The organoleptic characteristics of ‘Vinagre del Condado de Huelva’ are defined as follows:

1.   ‘Vinagre Condado de Huelva’

Vinegar produced by the acetous fermentation of a wine with the ‘Condado de Huelva’ designation of origin, with a residual alcohol content from the wine used that is not more than 1,5 % vol.

Organoleptic analysis.

Appearance: Pale yellow to amber and light intensity.

Aroma: Acetic aromas with hints of wine.

Taste: Mild vinous flavour, well-balanced as regards acidity. Long finish with hints of stone fruit.

2.   ‘Vinagre Condado de Huelva Viejo’

‘Vinagre del Condado de Huelva’ is aged in oak casks or vats, enriched with liqueur wines and quality liqueur wines with the ‘Condado de Huelva’ designation of origin, with a residual alcohol content from these wines of not more than 3 % vol.

There are three subcategories of this vinegar, which differ in terms of the type and length of ageing.

2.1.   Vinagre Solera

This is a ‘Vinagre del Condado de Huelva’ aged using the traditional dynamic method for a period of no less than six months.

Organoleptic analysis

Appearance: Amber in colour with mahogany tones and medium intensity.

Aroma: Acetic aromas with hints of nuts.

Taste: Vinous flavour, full and balanced on the palate.

2.2.   Vinagre Reserva

This is a ‘Vinagre del Condado de Huelva’ aged using the traditional dynamic method for a period of no less than two years.

Organoleptic analysis

Appearance: Mahogany in colour with amber highlights and very high intensity.

Aroma: Strong aroma, with high acetic intensity and hints of raisined fruit.

Taste: Very acidic taste on the palate, dry or sweet.

2.3.   Vinagre Añada

This is a ‘Vinagre del Condado de Huelva’ aged using the static method in a wooden casks for a period of no less than three years.

Organoleptic analysis

Appearance: Intense mahogany colour.

Aroma: Strong acetic aromas, hints of oak from the casks.

Taste: Full, acidic, with a rich balance on the palate and long and intense after-taste. Reminiscent of nuts and spices.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

The raw material used to produce the vinegar is white wine or liqueur wine with the ‘Condado de Huelva’ designation of origin, whose area of production coincides exactly with the geographical area of the PDO ‘Vinagre del Condado de Huelva’. Therefore the wine used comes exclusively from the defined geographical area for the vinegar.

3.4.   Specific steps in production that must take place in the identified geographical area

—

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

The labels and guarantee seals of protected products must be verified and registered by the Regulatory Board.

All packaging used to market the vinegar must bear, in such a way that they cannot be reused, quality seals or numbered seals issued by the Regulatory Board or, where appropriate, numbered secondary labels, in accordance with the standards set by the Regulatory Board.

The Regulatory Board’s actions regarding the use of these labels may never discriminate against any operator who complies with the specification.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The municipalities covered by the ‘Vinagre del Condado de Huelva’ PDO are 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. The area extends along the plain of the lower Guadalquivir and borders on the Doñana National Park.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specific nature of the geographical area

Specific nature of the geographical area

(a)   Natural factor

Natural factor

The characteristics of ‘Condado de Huelva’ vinegars are a product above all of the natural environment in which they are produced and aged and they are influenced in a profound and unique way by the proximity of the Doñana National Park, which is considered to be one of the lungs of Europe. The Condado de Huelva area is known as the ‘Entorno de Doñana’ (the Doñana Region).

The Condado de Huelva lies in the Guadalquivir depression, situated in the south-east quadrant of the Province of Huelva, stretching from the foothills of the Sierra de Aracena to the coast and bordering on the Doñana National Park.

The landscape of the area in which the vinegar is produced and aged is flat or slightly undulating, with gradients nowhere exceeding 17 %, at altitudes increasing from 50 m to 180 m from south to north, with uniform soils because of the composition of the rich parent material.

The geographical location of the Condado de Huelva gives it a Mediterranean climate, although its exposure to the Atlantic, facilitated by the relief, brings oceanic influences. The climate is therefore relatively wet.

| — | The average maximum temperature is fairly stable at around 22,5 oC. |
| --- | --- |

—

The average maximum temperature is fairly stable at around 22,5 oC.

o

| — | Average minimum temperatures range from 9,8 oC to 11,9 oC. |
| --- | --- |

—

Average minimum temperatures range from 9,8 oC to 11,9 oC.

o

o

| — | The annual average temperature varies between 15,8 °C and 16,9 °C. |
| --- | --- |

—

The annual average temperature varies between 15,8 °C and 16,9 °C.

| — | Precipitation is variable, ranging from 810 mm to 716 mm. |
| --- | --- |

—

Precipitation is variable, ranging from 810 mm to 716 mm.

| — | The area receives an annual average of between 3 000 and 3 100 hours of actual sunshine. |
| --- | --- |

—

The area receives an annual average of between 3 000 and 3 100 hours of actual sunshine.

| — | Relative humidity ranges between 60 % and 80 %. |
| --- | --- |

—

Relative humidity ranges between 60 % and 80 %.

(b)   Human factor

Human factor

There are two types of vinegar produced in the Condado de Huelva:

The first, unaged ‘Vinagre del Condado de Huelva’, is obtained by acetous fermentation of a white wine or liqueur wine with the ‘Condado de Huelva’ designation of origin using the industrial method of submerged fermentation, which is based on the presence of a bacterial culture in the wine being processed into vinegar and involves constantly saturating the wine with fine air bubbles.

To obtain this type of vinegar, fermentation is carried out at a temperature of between 28 oC and 33 oC and aeration must be adequate in terms of both quality and quantity.

o

o

A second type, known as ‘Vinagre Condado de Huelva Viejo’, is classified in three subtypes depending on the type and length of ageing: ‘Vinagre Solera’, ‘Vinagre Reserva’ and ‘Vinagre Añada’.

Both ‘Vinagre Solera’ and ‘Vinagre Reserva’ are aged using the traditional ‘criaderas y soleras’ system, which is a dynamic system in which American oak casks and vats are arranged in a series of cascades. This means that younger vinegars mix with older vinegars. The space created in the casks or vats is then replenished with the next oldest vinegar, and so on. In this way, a vinegar is obtained which is made up of various vintages of wine and is characterised by the uniformity of the final product. A unique feature of ‘Condado de Huelva’ vinegar is that, throughout the ageing process and until the final product is extracted, liqueur wine or quality liqueur wine with the ‘Condado de Huelva’ designation of origin is added to – or used to enrich – the vinegars, thereby facilitating oxidation during the ageing process, improving the bouquet of the vinegar through the formation of esters and feeding the acetic bacteria on the alcohol which comes from the liqueur wines in order to prevent the acetic acid already formed from degrading.

‘Vinagre Solera’ is aged for a minimum of six months in oak casks or vats, and ‘Vinagre Reserva’ for a minimum of twenty-four months.

In contrast to ‘Vinagre Solera’ and ‘Vinagre Reserva’, ‘Vinagre Añada’ is aged for a minimum period of thirty-six months using the traditional, static ‘Añadas’ method. Here the vinegar is aged in casks or vats to which only liqueur wine or quality liqueur wine may be added. These vinegars are made from wines of a single vintage, as no blending takes place, and the characteristics are inherent to the vintage in question. As with the system of ‘criaderas y soleras’, the addition of liqueur wine and quality liqueur wine during ageing lends the final product unique characteristics.

criaderas y soleras

The ageing rooms are designed to maintain a constant temperature of between 15 °C and 18 °C all year round, with the highest possible relative humidity (between 60 % and 80 %), good ventilation and a suitable orientation. This is achieved by means of high ceilings and correctly orientated windows and by sprinkling the clay floors with water during periods of high temperatures, which is all intended to create the microclimate required to ensure the optimum ageing of our vinegars.

The casks and vats of American oak used in the Condado de Huelva play a fundamental role in improving the quality of the vinegars during the ageing process. The porosity of the oak allows the vinegar to come into contact with oxygen in the air, permitting oxidation, which promotes ageing.

During ageing, there are changes in the chemical composition of the aged vinegar, and these bring about changes in its characteristics. The processes involved are:

| — | evaporation, |
| --- | --- |

—

evaporation,

| — | direct extraction from the wood, |
| --- | --- |

—

direct extraction from the wood,

| — | reactions between the components of the wood and the vinegar being aged, |
| --- | --- |

—

reactions between the components of the wood and the vinegar being aged,

| — | reactions between the components of the vinegar being aged, |
| --- | --- |

—

reactions between the components of the vinegar being aged,

| — | chemical processes such as oxidation and hydrolysis. |
| --- | --- |

—

chemical processes such as oxidation and hydrolysis.

5.2.   Specificity of the product

Specificity of the product

The vinegars covered by the ‘Vinagre del Condado de Huelva’ designation of origin are obtained by acetous fermentation of a wine with the ‘Condado de Huelva’ designation of origin and, depending on whether they are aged or not, can include ‘Vinagre del Condado de Huelva’ and ‘Vinagre Viejo del Condado de Huelva’.

(a)   ‘Vinagre Condado de Huelva’

‘Vinagre Condado de Huelva’

Vinegar produced by the acetous fermentation of a wine with the ‘Condado de Huelva’ designation of origin, with a residual alcohol content from the wine used that is not more than 1,5 % vol.

Organoleptic analysis

Appearance: Pale yellow to amber and light intensity.

Aroma: Acetic aromas with hints of wine.

Taste: Mild vinous flavour, well-balanced as regards acidity. Long finish with hints of stone fruit.

(b)   ‘Vinagre Condado de Huelva Viejo’

‘Vinagre Condado de Huelva Viejo’

‘Vinagre del Condado de Huelva’ is aged in oak casks or vats, and is unique in that during the ageing process the vinegar is enriched with liqueur wines and quality liqueur wines with the ‘Condado de Huelva’ designation of origin, which endows them with some unique characteristics, with a residual alcohol content from these wines of not more than 3 % vol.

There are three subcategories of this vinegar, which differ in terms of the type and length of ageing.

Organoleptic analysis

| 1. | Vinagre Solera
  Appearance: Amber in colour with mahogany tones and medium intensity.
  Aroma: Acetic aromas with hints of nuts.
  Taste: Vinous flavour, full and balanced on the palate. |
| --- | --- |

1.

Vinagre Solera

Appearance: Amber in colour with mahogany tones and medium intensity.

Aroma: Acetic aromas with hints of nuts.

Taste: Vinous flavour, full and balanced on the palate.

| 2. | Vinagre Reserva
  Appearance: Mahogany in colour with amber highlights and very high intensity.
  Aroma: Strong aroma, with high acetic intensity and hints of raisined fruit.
  Taste: Very acidic taste on the palate, dry or sweet. |
| --- | --- |

2.

Vinagre Reserva

Appearance: Mahogany in colour with amber highlights and very high intensity.

Aroma: Strong aroma, with high acetic intensity and hints of raisined fruit.

Taste: Very acidic taste on the palate, dry or sweet.

| 3. | Vinagre Añada
  Appearance: Intense mahogany colour.
  Aroma: Strong acetic aromas, hints of oak from the casks.
  Taste: Full, acidic, with a rich balance on the palate and long and intense after-taste. Reminiscent of nuts and spices. |
| --- | --- |

3.

Vinagre Añada

Appearance: Intense mahogany colour.

Aroma: Strong acetic aromas, hints of oak from the casks.

Taste: Full, acidic, with a rich balance on the palate and long and intense after-taste. Reminiscent of nuts and spices.

5.3.   Causal link between the geographical area and the quality or characteristics of the product

Causal link between the geographical area and the quality or characteristics of the product

The distinguishing characteristics of ‘Vinagre del Condado de Huelva’ are mainly due to the raw material from which it is made, a wine with the ‘Condado de Huelva’ designation of origin, which owes its unique characteristics to the native Zalema variety of grape – which is native and exclusive to the defined geographical area – and to its production and ageing in the Condado de Huelva.

Additionally, thanks to the geographical location of the area covered by the designation of origin, oxidation is favoured by the high relative humidity, the mild temperatures and the higher oxygen content in the air on account of the proximity of the Atlantic Ocean and the Doñana National Park.

The flat or slightly undulating landscape facilitates the arrival of currents of air. The orientation and architecture of the ageing rooms allow good ventilation and favour the transfer of oxygen through the oak of the casks and vats.

The climatic conditions even allow the vinegar to be aged in the enclosed courtyards of the producers’ facilities.

The value of the parameters determines the characteristics of the vinegars.

| — | The residual alcohol content is the result of enriching the vinegars with liqueur wine or quality liqueur wine of the ‘Condado de Huelva’ designation of origin and may be up to 3 % vol. in the case of aged vinegars. |
| --- | --- |

—

The residual alcohol content is the result of enriching the vinegars with liqueur wine or quality liqueur wine of the ‘Condado de Huelva’ designation of origin and may be up to 3 % vol. in the case of aged vinegars.

| — | The porosity of the wood used to make the casks and vats allows the vinegar to come into contact with oxygen, facilitating acetous fermentation and giving the aged vinegars a minimum volatile acid content of 70 g/l. |
| --- | --- |

—

The porosity of the wood used to make the casks and vats allows the vinegar to come into contact with oxygen, facilitating acetous fermentation and giving the aged vinegars a minimum volatile acid content of 70 g/l.

| — | During ageing, the volume of the vinegar is reduced by evaporation, which increases dry extract, which is further increased as substances are extracted from the wood and the components of the wood and vinegar react together. |
| --- | --- |

—

During ageing, the volume of the vinegar is reduced by evaporation, which increases dry extract, which is further increased as substances are extracted from the wood and the components of the wood and vinegar react together.

| — | Sprinkling the clay floors with water is a practice used in the vinegar ageing rooms to control the relative humidity and the temperature and ensure that they remain stable throughout the ageing process, promoting the mellowing of the vinegars and reducing losses through evaporation. |
| --- | --- |

—

Sprinkling the clay floors with water is a practice used in the vinegar ageing rooms to control the relative humidity and the temperature and ensure that they remain stable throughout the ageing process, promoting the mellowing of the vinegars and reducing losses through evaporation.

| — | During ageing, the lignin content of the wood is reduced by a process of hydrolysis caused by the ethanol and the water. Hydrolysis is the principal route by which substances pass from the cask or vat to the vinegar, influencing the aroma and colour of the aged vinegars. |
| --- | --- |

—

During ageing, the lignin content of the wood is reduced by a process of hydrolysis caused by the ethanol and the water. Hydrolysis is the principal route by which substances pass from the cask or vat to the vinegar, influencing the aroma and colour of the aged vinegars.

Reference to publication of the specification

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

The specification can be consulted by going to the home page of the Ministry of Agriculture, Livestock, Fisheries and Sustainable Development (https://juntadeandalucia.es/organismos/agriculturaganaderiapescaydesarrollosostenible.html) and clicking on the following: ‘Áreas de actividad’/‘Industrias y Cadena Agroalimentaria’/‘Calidad y Promoción’/‘Denominaciones de calidad’/‘Vinagres’, or by clicking on the following link: http://www.juntadeandalucia.es/export/drupaljda/PC_DOP_Vinagre_Condado_modificado.pdf

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(1)  OJ L 343, 14.12.2012, p. 1.

1

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