# C_2020238EN.01001601.xml

| 20.7.2020 | EN | Official Journal of the European Union | C 238/16 |
| --- | --- | --- | --- |

20.7.2020

EN

Official Journal of the European Union

C 238/16

---

Publication of an application for approval of an amendment, which is not minor, 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 238/06)

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 AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

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

‘VINAGRE DE JEREZ’

EU No: PDO-ES-0723-AM01 – 18.12.2018

PDO (X) PGI ()

1.   Applicant group and legitimate interest

Consejo Regulador de las Denominaciones de Origen Protegidas [Regulatory Board for the Protected Designations of Origin] ‘Jerez-Xérès-Sherry’; ‘Manzanilla-Sanlúcar de Barrameda’ and ‘Vinagre de Jerez’. Avenida Alcalde Álvaro Domecq n° 2. 11402 Jerez de la Frontera (Cádiz). Spain. Tel. + 34 956332050. vinjerez@sherry.org

The Order of 12 February 2018 (of the Regional Department of Agriculture, Fisheries and Rural Development of the Autonomous Community of Andalusia) approving the Regulation on the functioning of the Regulatory Board for the Protected Designations of Origin ‘Jerez-Xérès-Sherry’, ‘Manzanilla-Sanlúcar de Barrameda’ and ‘Vinagre de Jerez’ provides that the Regulatory Board is the management body of the Protected Designation of Origin ‘Vinagre de Jerez’ in accordance with the terms laid down in Chapter IV of Title III of Law 2/2011 of 25 March 2011 on food and fisheries quality in Andalusia. Therefore, it clearly has a legitimate interest in applying for this amendment to the product specification.

2.   Member State or third country

Spain

3.   Heading in the product specification affected by the amendment(s)

| ☐ | 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 [to be specified] |
| --- | --- |

☐

Other [to be specified]

4.   Type of amendment(s)

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

☒

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

5.   Amendment(s)

Four fundamental amendments with an impact on various sections of the product specification and the Single Document are proposed, which are reproduced here to explain the proposed changes:

5.1.   Removal of the requirements concerning the dry extract and ash content of the protected vinegars

Sections concerned:

Section B.2 of the product specification and point 3.2 of the Single Document

Previous text:

(...)

It must have a minimum dry extract content of
  1,3
  grams per litre and percentage acidity as acetic acid, the minimum for the ‘Vinagre de Jerez Gran Reserva’ being
  2,3
  grams per litre and percentage acidity as acetic acid.

An ash content of between 2 and 7 grams/litre, except for ‘Vinagre de Jerez Gran Reserva’, which must have between 4 and 8 grams/litre.

Amended text:

(These two requirements are deleted from section B.2)

Section F.4 of the product specification and point 5.3 of the Single Document

Previous text:

(...)

Maturing in oak barrels and the particular micro-climatic conditions of the cellars moreover ensure that the vinegar acquires some very particular characteristics during the maturing process. The type of barrel used – American oak cask, long seasoned with sherry wines – has a capacity for micro-oxygenation which is ideal for the slow development of the vinegars and allows the gradual release of components during ageing, which help to stabilise the colouring substances, form polymer groups and give the characteristic tones between amber and mahogany, the notes of vanilla and the aromas of white coffee and ‘torrefacto’ roast coffee. Furthermore, the hemicellulose of the wood allows the water content to gradually evaporate, which increases the dry extract, mineral salt and vinegar ash content. Consequently, ‘Vinagre de Jerez’ must have a minimum dry extract content of
  1,3
  grams per litre and percentage acidity as acetic acid, the minimum for ‘Vinagre Jerez Gran Reserva’ being
  2,3
  grams per litre and percentage acidity as acetic acid, and an ash content of between 2 and 7 grams/litre, except for ‘Vinagre de Jerez Gran Reserva’, which must have between 4 and 8 grams/litre.

(...)

Amended text:

(...)

Maturing in oak barrels and the particular micro-climatic conditions of the cellars moreover ensure that the vinegar acquires some very particular characteristics during the maturing process. The type of barrel used – American oak cask, long seasoned with sherry wines – has a capacity for micro-oxygenation which is ideal for the slow development of the vinegars and allows the gradual release of components during ageing, which help to stabilise the colouring substances, form polymer groups and give the characteristic tones between amber and mahogany, the notes of vanilla and the aromas of white coffee and ‘torrefacto’ roast coffee.

(...)

Reason for amendment

The establishment in the product specification of a minimum ash content and dry extract content that went beyond the requirements of the general legislation on vinegars reflected the general values that were traditionally found in the protected vinegars. These were generally higher, because of the characteristics of the raw material used to produce the wine suitable for making the vinegar, as a result of the practice of using musts obtained with a certain pressure (second pressing) and harvesting exclusively by hand, thus including the stalk or stem. Both factors had a direct impact on the ash content and the dry extract of the wine suitable for making the vinegars, and thus ultimately on the resulting vinegars.

These days, almost half the grapes grown in the area of production for the designation of origin are harvested mechanically as a result of the technological improvements made by the wine-growers: planting patterns better adapted to mechanisation, training the vines higher, using harvesters that treat the vines and the grapes better, etc. All this means that a good part of the grapes used for producing the wines suitable for making ‘Vinagre de Jerez’ are crushed without stalks, which significantly reduces the level of tannins and thus of ash and dry extract.

Similarly, the trend of producers producing finer and more elegant vinegars has led to the increasing use of musts from the first press, obtained with very low pressure and generally improved through temperature control. This again means obtaining wines that are more fragrant and delicate but also have less structure, a lower ash content,and less dry extract. It should also be borne in mind that these two parameters do not necessarily affect the quality of the vinegar. What is always much more important is to have a well-vinified, wholesome, quality raw material, with the appropriate expression of variety and terroir.

For all these reasons, the Regulatory Board, advised by the Technical Committee created for this purpose, proposes the removal of these parameters from the product specification. The provisions of the general legislation on vinegars remain applicable.

5.2.   Use of grape must

Sections concerned:

Section B.4 of the product specification and point 3.2 of the Single Document

Previous text:

(...)

In addition, depending on the variety of wine used, semi-sweet ‘Vinagre de Jerez’ can be divided into the following types, which may belong to any of the categories described in the previous point:

| (1) | ‘Vinagre de Jerez al Pedro Ximénez’: the vinegar covered by this designation to which Pedro Ximénez wines are added during the production process. |
| --- | --- |

(1)

‘Vinagre de Jerez al Pedro Ximénez’: the vinegar covered by this designation to which Pedro Ximénez wines are added during the production process.

| (2) | ‘Vinagre de Jerez al Moscatel’: the vinegar covered by this designation to which Moscatel wines are added during the production process. |
| --- | --- |

(2)

‘Vinagre de Jerez al Moscatel’: the vinegar covered by this designation to which Moscatel wines are added during the production process.

Amended text:

(...)

B.4.2. The following types of semi-sweet ‘Vinagre de Jerez’ can be found in each of the above categories:

| (1) | ‘Vinagre de Jerez al Pedro Ximénez’: vinegar covered by this designation, to which Pedro Ximénez wine or the must of very ripe or sun-baked Pedro Ximénez variety grapes from the production area is added and to which neutral vinous alcohol has been added to stop fermentation. |
| --- | --- |

(1)

‘Vinagre de Jerez al Pedro Ximénez’: vinegar covered by this designation, to which Pedro Ximénez wine or the must of very ripe or sun-baked Pedro Ximénez variety grapes from the production area is added and to which neutral vinous alcohol has been added to stop fermentation.

| (2) | ‘Vinagre de Jerez al Moscatel’: vinegar covered by this designation, to which Moscatel wine or the must of very ripe or sun-baked Moscatel variety grapes from the production area is added, and to which neutral vinous alcohol has been added to stop fermentation. |
| --- | --- |

(2)

‘Vinagre de Jerez al Moscatel’: vinegar covered by this designation, to which Moscatel wine or the must of very ripe or sun-baked Moscatel variety grapes from the production area is added, and to which neutral vinous alcohol has been added to stop fermentation.

Section C.5 of the Product Specification; no amendment of the Single Document

Previous text:

The following practices are permitted in the production of ‘Vinagre de Jerez’:

(...)

Likewise, for ‘Vinagre de Jerez al Pedro Ximénez’ and ‘Vinagre de Jerez al Moscatel’, the addition of fortified wines from wineries listed in the registers for the ‘Jerez-Xérès-Sherry’ designation of origin is permitted.

Amended text:

The following practices are permitted in the production of ‘Vinagre de Jerez’:

(...)

Likewise, for ‘Vinagre de Jerez al Pedro Ximénez’ and ‘Vinagre de Jerez al Moscatel’, the addition of fortified wines from wineries listed in the registers for the ‘Jerez-Xérès-Sherry’ designation of origin is permitted, as is the addition of the must of very ripe or sun-baked grapes of these varieties from the production area to which neutral vinous alcohol has been added to stop fermentation. The latter must also come from wineries listed in the registers for the ‘Jerez-Xérès-Sherry’ designation of origin.

Reason for amendment

When the product specification for the designation of origin was drafted, the possible sweetening of protected vinegars to make semi-sweet vinegars was limited to fortified wines produced using Pedro Ximénez or Moscatel varieties at wineries listed in the registers for the ‘Jerez-Xérès-Sherry’ designation of origin.

However, the need for these wines – in accordance with the product specification for the designation of origin ‘Jerez-Xérès-Sherry’ – to have an alcoholic strength of 15 % vol. greatly limits the possibilities for their use, as it dilutes the degree of acidity and increases the alcohol content, which may place the resulting vinegars outside the limits set for these parameters in the specification.

It must be borne in mind that the qualitative aim is that these vinegars incorporate a certain touch of sweetness as well as the organoleptic characteristics typical of the varieties mentioned, which in the area acquire a very marked personality, due to both the characteristics of the variety and the traditional practices of over-ripening or ‘asoléo’ [sun-baking].

The use of grape must from these very ripe or sun-baked varieties from the production area to which neutral vinous alcohol has been added in order to stop the fermentation (which must also come from wineries listed in the registers for the ‘Jerez-Xérès-Sherry’ designation of origin) will make it possible to obtain protected vinegars subtly enriched by the notes of these varieties and with the necessary sweetness, but without excessively diluting the degree of acidity or significantly increasing the alcoholic strength.

5.3.   Protection of semi-sweet and sweet types of ‘Vinagre de Jerez’

Sections concerned:

Section B.2 of the Product Specification and Section 3.2 of the Single Document

Previous text:

The specific analytical characteristics of the protected vinegars are the following:

The residual alcohol content must not exceed 3 % by volume, except in the case of Pedro Ximénez and Moscatel vinegars, in which it must not exceed 4 % by volume.

Total acetic acid must be at least 70 grams/litre, except in the case of Pedro Ximénez and Moscatel vinegars, which may have 60 grams/litre. In the case of the Gran Reserva vinegars, total acetic acid must be at least 80 grams/litre.

(...)

The vinegars in the Pedro Ximénez and Moscatel categories must contain at least 60 grams/litre of reducing substances from these types of wine.

Amended text:

The specific analytical characteristics of the protected vinegars are the following:

The residual alcohol content must not exceed 3 % by volume, except for the sweet or semi-sweet vinegars, in which it must not exceed 4 % by volume.

The total acetic acid content must be at least 70 grams/litre, except for the sweet or semi-sweet vinegars, which may have 60 grams/litre. In the case of the Gran Reserva vinegars, total acetic acid must be at least 80 grams/litre.

(...)

Semi-sweet ‘Vinagre de Jerez’ must contain at least 60 grams/litre of reducing substances.

Sweet ‘Vinagre de Jerez’ must contain at least 150 grams/litre of reducing substances.

Section B.4 of the Product Specification and Section 3.2 of the Single Document

Previous text:

The following categories can be distinguished on the basis of the vinegars’ different ageing periods:

(...)

In addition, depending on the variety of wine used, semi-sweet ‘Vinagre de Jerez’ can be divided into the following types, which may belong to any of the categories described in the previous point:

| (1) | ‘Vinagre de Jerez al Pedro Ximénez’: the vinegar covered by this designation to which Pedro Ximénez wines are added during the production process. |
| --- | --- |

(1)

‘Vinagre de Jerez al Pedro Ximénez’: the vinegar covered by this designation to which Pedro Ximénez wines are added during the production process.

| (2) | ‘Vinagre de Jerez al Moscatel’: the vinegar covered by this designation to which Moscatel wines are added during the production process. |
| --- | --- |

(2)

‘Vinagre de Jerez al Moscatel’: the vinegar covered by this designation to which Moscatel wines are added during the production process.

Amended text:

B.4.1. The following categories can be distinguished on the basis of the vinegars’ different ageing periods:

(...)

B.4.2. The following types of semi-sweet ‘Vinagre de Jerez’ can be found in each of the above categories:

| (1) | ‘Vinagre de Jerez al Pedro Ximénez’: vinegar covered by this designation, to which Pedro Ximénez wine or the must of very ripe or sun-baked Pedro Ximénez variety grapes from the production area is added and to which neutral vinous alcohol has been added to stop fermentation. |
| --- | --- |

(1)

‘Vinagre de Jerez al Pedro Ximénez’: vinegar covered by this designation, to which Pedro Ximénez wine or the must of very ripe or sun-baked Pedro Ximénez variety grapes from the production area is added and to which neutral vinous alcohol has been added to stop fermentation.

| (2) | ‘Vinagre de Jerez al Moscatel’: vinegar covered by this designation, to which Moscatel wine or the must of very ripe or sun-baked Moscatel variety grapes from the production area is added, and to which neutral vinous alcohol has been added to stop fermentation. |
| --- | --- |

(2)

‘Vinagre de Jerez al Moscatel’: vinegar covered by this designation, to which Moscatel wine or the must of very ripe or sun-baked Moscatel variety grapes from the production area is added, and to which neutral vinous alcohol has been added to stop fermentation.

B.4.3. The vinegars described in the previous point may be marketed as ‘Vinagre de Jerez Dulce’, provided that they contain at least 150 grams/litre of reducing substances.

Section C.5 of the Product Specification; no amendment of the Single Document

Previous text:

The following practices are permitted in the production of ‘Vinagre de Jerez’:

(...)

Likewise, for ‘Vinagre de Jerez al Pedro Ximénez’ and ‘Vinagre de Jerez al Moscatel’, the addition of fortified wines from wineries listed in the registers for the ‘Jerez-Xérès-Sherry’ designation of origin is permitted.

(...)

Amended text:

The following practices are permitted in the production of ‘Vinagre de Jerez’:

(...)

Likewise, for ‘Vinagre de Jerez al Pedro Ximénez’ and ‘Vinagre de Jerez al Moscatel’, the addition of fortified wines from wineries listed in the registers for the ‘Jerez-Xérès-Sherry’ designation of origin is permitted, as is the addition of the must of very ripe or sun-baked grapes of these varieties from the production area to which neutral vinous alcohol has been added to stop fermentation. The latter must also come from wineries listed in the registers for the ‘Jerez-Xérès-Sherry’ designation of origin.

In the case of ‘Vinagre de Jerez Dulce’, in addition to the minimum reducing substance content from Pedro Ximénez and Moscatel wines or musts specified in point B.4, the addition of concentrated must and rectified concentrated must is permitted.

(...)

Reason:

As stated in the previous point, the current product specification provides that products from the different categories based on ageing periods (‘Vinagre de Jerez’, ‘Vinagre de Jerez Reserva’ and ‘Vinagre de Jerez Gran Reserva’) may be classed as semi-sweet vinegars, if they have a reducing substance content of at least 60 grams/litre, as a result of the use of suitable wines made from the Pedro Ximénez or Moscatel varieties.

These semi-sweet vinegars are undeniably directly linked to the traditional fortified wines of the ‘Jerez-Xérès-Sherry’ designation of origin, from which ‘Vinagre de Jerez’ historically arose, and to the varieties traditionally used in the area to produce these wines. Thus, it is now proposed to extend the list of possible protected vinegars to include not just those sweetened with Pedro Ximénez or Moscatel but also those to which concentrated must or rectified concentrated must has been added, as these ingredients are also widely used to sweeten Jerez wines.

This would also make it possible to supplement the sweetness provided by these varieties, allowing the resulting vinegar to reach levels of at least 150 g/l, a level at which the perception of sweetness is already quite significant, as is the case for wine protected by the ‘Jerez-Xérès-Sherry’ designation of origin.

5.4.   Amendment of the definition of suitable wine and improvement of the list of raw materials

Section concerned:

Section D of the Product Specification and Section 3.2 of the Single Document

Previous text:

The vinegars covered by the designation of origin ‘Vinagre de Jerez’ are obtained exclusively from the acetic fermentation of ‘suitable wines’.

(...)

These wines are produced in accordance with the product specifications for their designations, complying with the requirements concerning the provenance of the grape from the PDO area and the oenological practices specified in the applicable legislation.

Amended text:

The vinegars covered by the Designation ‘Vinagre de Jerez’ are obtained from the acetic fermentation of ‘suitable wines’.

(...)

These wines are produced in accordance with the product specifications for their designations, complying with the requirements concerning the provenance of the grape from the PDO area and the oenological practices specified in the applicable legislation, without prejudice to the fact that the spontaneous initiation of the acetification process may have caused a reduction in alcoholic strength to below the limits laid down in that legislation.

In addition, for ‘Vinagre de Jerez al Pedro Ximénez’ and ‘Vinagre de Jerez al Moscatel’, the addition of fortified wines from wineries listed in the registers for the ‘Jerez-Xérès-Sherry’ designation of origin is permitted, as is the addition of must of very ripe or sun-baked grapes of these varieties from the production area to which neutral vinous alcohol has been added to stop fermentation. The latter must also come from wineries listed in the registers for the ‘Jerez-Xérès-Sherry’ designation of origin.

In the case of ‘Vinagre de Jerez Dulce’, the addition of concentrated must and rectified concentrated must is also permitted.

Reason:

The current wording of section (D) provides for the possibility of producing ‘Vinagre de Jerez’ from wines covered by the designations of origin ‘Jerez-Xérès-Sherry’ and ‘Manzanilla-Sanlúcar de Barrameda’ that comply with the conditions laid down in their respective product specifications. It should be recalled that ‘Vinagre de Jerez’ historically originated from wines in the process of ageing, which naturally ‘turned’ (acetified) through the action of acetic acid bacteria.

However, one of the conditions set out in the specifications referred to above is that these wines must have a minimum actual alcoholic strength of 15 % vol. Natural acetification often means that part of that alcohol is transformed into acetic acid, which reduces the total alcoholic content below this threshold.

It is therefore proposed that the product specification for ‘Vinagre de Jerez’ allow for the possibility to allow for suitable wines having an alcoholic strength below the limits laid down in their respective product specifications, as a result of the spontaneous initiation of the acetification process.

Lastly, and in accordance with the amendments contained in the previous sections, the list of raw materials is completed.

SINGLE DOCUMENT

‘VINAGRE DE JEREZ’

EU No: PDO-ES-0723-AM01 – 18.12.2018

PDO (X) PGI ()

1.   Name

‘Vinagre de Jerez’

2.   Member State or third country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.8: other products listed in Annex I to the Treaty (spices etc.)

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

‘Vinagre de Jerez’ is the product that results from the acetic fermentation of suitable wines made in the production area, produced and aged through the traditional practices described in Section 3.4, with the organoleptic and analytical characteristics described below.

The specific analytical characteristics of the protected vinegars are the following:

| — | The residual alcohol content must not exceed 3 % by volume, except for the sweet or semi-sweet vinegars, in which it must not exceed 4 % by volume. |
| --- | --- |

—

The residual alcohol content must not exceed 3 % by volume, except for the sweet or semi-sweet vinegars, in which it must not exceed 4 % by volume.

| — | Total acetic acid must be at least 70 grams/litre, except for the sweet or semi-sweet vinegars, which may have 60 grams/litre. In the case of the Gran Reserva vinegars, total acetic acid must be at least 80 grams/litre. |
| --- | --- |

—

Total acetic acid must be at least 70 grams/litre, except for the sweet or semi-sweet vinegars, which may have 60 grams/litre. In the case of the Gran Reserva vinegars, total acetic acid must be at least 80 grams/litre.

| — | A maximum sulphate content of 3,5 grams/litre. |
| --- | --- |

—

A maximum sulphate content of 3,5 grams/litre.

| — | Semi-sweet ‘Vinagre de Jerez’ must contain at least 60 grams/litre of reducing substances. |
| --- | --- |

—

Semi-sweet ‘Vinagre de Jerez’ must contain at least 60 grams/litre of reducing substances.

| — | Sweet ‘Vinagre de Jerez’ must contain at least 150 grams/litre of reducing substances. |
| --- | --- |

—

Sweet ‘Vinagre de Jerez’ must contain at least 150 grams/litre of reducing substances.

The vinegars covered by the ‘Vinagre de Jerez’ designation of origin range from old gold to mahogany in colour and have a dense and slick appearance. Their aroma is intense, slightly alcoholic, with notes of wine and wood predominating. Their taste is pleasant, despite the acidity, with a lingering aftertaste.

The following categories can be distinguished on the basis of the vinegars’ different ageing periods:

| (a) | ‘Vinagre de Jerez’: the vinegar covered by this designation, aged for a minimum of six months. |
| --- | --- |

(a)

‘Vinagre de Jerez’: the vinegar covered by this designation, aged for a minimum of six months.

| (b) | ‘Vinagre de Jerez Reserva’: the vinegar covered by this designation, aged for a minimum of two years. |
| --- | --- |

(b)

‘Vinagre de Jerez Reserva’: the vinegar covered by this designation, aged for a minimum of two years.

| (c) | ‘Vinagre de Jerez Gran Reserva’: the vinegar covered by this designation, aged for a minimum of 10 years. |
| --- | --- |

(c)

‘Vinagre de Jerez Gran Reserva’: the vinegar covered by this designation, aged for a minimum of 10 years.

The following types of semi-sweet ‘Vinagre de Jerez’ can be found in each of the above categories:

| — | ‘Vinagre de Jerez al Pedro Ximénez’: vinegar covered by this designation, to which Pedro Ximénez wine or the must of very ripe or sun-baked Pedro Ximénez variety grapes from the production area is added and to which neutral vinous alcohol has been added to stop fermentation. |
| --- | --- |

—

‘Vinagre de Jerez al Pedro Ximénez’: vinegar covered by this designation, to which Pedro Ximénez wine or the must of very ripe or sun-baked Pedro Ximénez variety grapes from the production area is added and to which neutral vinous alcohol has been added to stop fermentation.

| — | ‘Vinagre de Jerez al Moscatel’: vinegar covered by this designation, to which Moscatel wine or the must of very ripe or sun-baked Moscatel variety grapes from the production area is added, and to which neutral vinous alcohol has been added to stop fermentation. |
| --- | --- |

—

‘Vinagre de Jerez al Moscatel’: vinegar covered by this designation, to which Moscatel wine or the must of very ripe or sun-baked Moscatel variety grapes from the production area is added, and to which neutral vinous alcohol has been added to stop fermentation.

Finally, the types described in the preceding paragraph may be marketed as ‘Vinagre de Jerez Dulce’, provided that they have a reducing substance content of at least 150 grams/litre.

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

The vinegars covered by the ‘Vinagre de Jerez’ designation of origin are obtained from the acetic fermentation of ‘suitable wines’.

The raw materials for the production of ‘Vinagre de Jerez’ are therefore the ‘suitable wines’. These wines come from producers located in the vinegar production area, which coincides with the production area corresponding to the designations of origin ‘Jerez-Xérès-Sherry’ and ‘Manzanilla-Sanlúcar de Barrameda’ and may be:

| (a) | The same year’s wines sent out at their natural alcoholic strength by volume. |
| --- | --- |

(a)

The same year’s wines sent out at their natural alcoholic strength by volume.

| (b) | Mature wines that have completed the minimum average ageing periods set in their product specifications. |
| --- | --- |

(b)

Mature wines that have completed the minimum average ageing periods set in their product specifications.

These wines are produced in accordance with the product specifications for their designations, complying with the requirements concerning the provenance of the grape from the PDO area and the oenological practices specified in the applicable legislation, without prejudice to the fact that the spontaneous initiation of the acetification process may have caused a reduction in alcoholic strength to below the limits laid down in that legislation.

In addition, for ‘Vinagre de Jerez al Pedro Ximénez’ and ‘Vinagre de Jerez al Moscatel’, the addition of fortified wines from wineries listed in the registers for the ‘Jerez-Xérès-Sherry’ designation of origin is permitted, as is the addition of must of very ripe or sun-baked grapes of these varieties from the production area to which neutral vinous alcohol has been added to stop fermentation. The latter must also come from wineries listed in the registers for the ‘Jerez-Xérès-Sherry’ designation of origin.

In the case of ‘Vinagre de Jerez Dulce’, the addition of concentrated must and rectified concentrated must is also permitted.

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

| (a) | Denaturation
  All consignments of suitable wine must undergo denaturation through partial acetification on entering the facilities of the registered producers, using for this purpose vinegar from their stocks in sufficient quantity such that the resulting mixture reaches a minimum grading of 1° of acetic acid content. |
| --- | --- |

(a)

Denaturation

All consignments of suitable wine must undergo denaturation through partial acetification on entering the facilities of the registered producers, using for this purpose vinegar from their stocks in sufficient quantity such that the resulting mixture reaches a minimum grading of 1° of acetic acid content.

| (b) | Acetification
  Acetification consists in transforming the alcoholic content of the wine into acetic acid through the action of acetic bacteria. There are two possible ways of producing ‘Vinagre de Jerez’:






  (1) | The process used by establishments known as ‘Bodegas de Elaboración de Vinagre’ (Vinegar Production Cellars): industrial facilities that own acetifiers in which the raw material – the suitable wine – is transformed through a process of controlled acetic fermentation into suitable vinegar. |
| --- | --- | --- |

(b)

Acetification

Acetification consists in transforming the alcoholic content of the wine into acetic acid through the action of acetic bacteria. There are two possible ways of producing ‘Vinagre de Jerez’:

(1)

The process used by establishments known as ‘Bodegas de Elaboración de Vinagre’ (Vinegar Production Cellars): industrial facilities that own acetifiers in which the raw material – the suitable wine – is transformed through a process of controlled acetic fermentation into suitable vinegar.

| (2) | The process used by establishments known as Bodegas de Crianza y Expedición de Vinagres (Vinegar Maturing and Supply Cellars), where acetification takes place inside the same wooden container in which the product is aged. |
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(2)

The process used by establishments known as Bodegas de Crianza y Expedición de Vinagres (Vinegar Maturing and Supply Cellars), where acetification takes place inside the same wooden container in which the product is aged.

| (c) | Ageing or maturation
  The special system of ageing or maturation necessary for obtaining protected vinegars may be by way of either the classic ‘criaderas y solera’ system [(in which barrels are arranged in different tiers known as criaderas corresponding to different degrees of ageing, with the oldest at floor level (solera), and the lower tiers are periodically topped up with vinegar from the higher ones) or the ‘añadas’ [vintage] system, to which the vinegars are subjected during the period of time necessary to achieve the organoleptic and analytical qualities of their respective categories.






  (1) | Ageing vessels
  All the vinegar stocks that undergo the maturing process must be stored in wooden containers that have previously been used for ageing wine and whose capacity does not exceed 1 000 litres. The Regulatory Board may also grant ad hoc approval for the use of wooden containers whose capacity is more than 1 000 litres for the maturing of wines, provided that they are historical in nature and that their use has been registered as such in the Regulatory Board prior to the publication of the product specification. |
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(c)

Ageing or maturation

The special system of ageing or maturation necessary for obtaining protected vinegars may be by way of either the classic ‘criaderas y solera’ system [(in which barrels are arranged in different tiers known as criaderas corresponding to different degrees of ageing, with the oldest at floor level (solera), and the lower tiers are periodically topped up with vinegar from the higher ones) or the ‘añadas’ [vintage] system, to which the vinegars are subjected during the period of time necessary to achieve the organoleptic and analytical qualities of their respective categories.

(1)

Ageing vessels

All the vinegar stocks that undergo the maturing process must be stored in wooden containers that have previously been used for ageing wine and whose capacity does not exceed 1 000 litres. The Regulatory Board may also grant ad hoc approval for the use of wooden containers whose capacity is more than 1 000 litres for the maturing of wines, provided that they are historical in nature and that their use has been registered as such in the Regulatory Board prior to the publication of the product specification.

| (2) | Minimum average age
  The vinegars must all have an average age of at least six months in order to be released for consumption. In the case of ‘Vinagre de Jerez Reserva’ the minimum average age is two years and in the case of ‘Vinagre de Jerez Gran Reserva’ it is 10 years.
  Vinegars that are entirely from a single year and therefore mature without ever being mixed with previous vinegars from different harvests may be labelled as ‘Añada’ (‘Vintage’], provided that their age is at least two years. This term shall be compatible with the other descriptors mentioned in Section 3.2, provided that the wine complies with the characteristics required in each case. |
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(2)

Minimum average age

The vinegars must all have an average age of at least six months in order to be released for consumption. In the case of ‘Vinagre de Jerez Reserva’ the minimum average age is two years and in the case of ‘Vinagre de Jerez Gran Reserva’ it is 10 years.

Vinegars that are entirely from a single year and therefore mature without ever being mixed with previous vinegars from different harvests may be labelled as ‘Añada’ (‘Vintage’], provided that their age is at least two years. This term shall be compatible with the other descriptors mentioned in Section 3.2, provided that the wine complies with the characteristics required in each case.

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

The bottles that contain ‘Vinagre de Jerez’ for direct consumption shall be made of glass or other materials that do not compromise the specific properties of the product and shall have the nominal capacities that are authorised for this product at any given time.

‘Vinagre de Jerez’ shall be bottled:

| (1) | In bottling facilities owned by the firms entered in the register of Vinegar Maturing and Supply Cellars, or |
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(1)

In bottling facilities owned by the firms entered in the register of Vinegar Maturing and Supply Cellars, or

| (2) | In bottling facilities authorised by the Regulatory Board and owned by economic operators located inside or outside the Production Area, which purchase ‘Vinagre de Jerez’ in bulk from registered firms and are involved only at the bottling stage. |
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(2)

In bottling facilities authorised by the Regulatory Board and owned by economic operators located inside or outside the Production Area, which purchase ‘Vinagre de Jerez’ in bulk from registered firms and are involved only at the bottling stage.

In both cases, to be authorised, these bottling facilities must demonstrate to the Regulatory Board that they meet the legal requirements that are in force in each region for the activity of bottling vinegar, and must have in place a quality control system that ensures the total traceability and appropriate handling of the product that they purchase from registered producers for bottling.

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

The words Denominación de Origen ‘Vinagre de Jerez’ (Designation of Origin ‘Vinagre de Jerez’) must figure prominently on the main and back labels, which must also state the type of vinegar and, in general, all the information stipulated by the relevant legislation. Furthermore, vinegars must be marketed with quality seals issued by the Regulatory Board or with back labels bearing the distinctive symbol of the designation of origin as well as an identifying alphanumeric code, in accordance with the rules set by the regulatory board.

The Regulatory Board shall verify that the labels that bear the protected name ‘Vinagre de Jerez’ comply with the requirements of the product specification and the labelling regulation specific to the designation of origin.

4.   Concise definition of the geographical area

The production area for ‘Vinagre de Jerez’ comprises the land located in the municipalities of Jerez de la Frontera, El Puerto de Santa María, Sanlúcar de Barrameda, Trebujena, Chipiona, Rota, Puerto Real and Chiclana de la Frontera in the province of Cádiz, and Lebrija in the province of Seville, located to the east of 5° 49′ West and to the south of 36° 58′ North.

The production area described above is the same as the production area for the designations of origin ‘Jerez-Xérès-Sherry’ and ‘Manzanilla-Sanlúcar de Barrameda’.

5.   Link with the geographical area

5.1.   Specificity of the geographical area:

The specificity of the production area of ‘Vinagre de Jerez’ is based on historical, natural and human factors:

| (a) | Historical factors
  Wine-growing and wine and vinegar production have been part of the backbone of the Jerez district for thousands of years, dating back to Phoenician times. The geographical location of the Jerez area, near to important commercial ports such as Cadiz and Seville, with great historical significance, ensured that the local wines and vinegars were frequently included in the cargo of ships sailing for the Americas or for markets in the north of Europe, and further ensured that for the ageing of wines and vinegars the containers that were used were made in Spain’s overseas colonies, from American oak. Likewise, the ‘criaderas y soleras’ system, a traditional aspect of Jerez wine-making, has a clear historical origin that dates back to the 17th century and to the need to satisfy the demand of the markets for wines and vinegars of consistent quality, that do not depend on the vicissitudes of every harvest. |
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(a)

Historical factors

Wine-growing and wine and vinegar production have been part of the backbone of the Jerez district for thousands of years, dating back to Phoenician times. The geographical location of the Jerez area, near to important commercial ports such as Cadiz and Seville, with great historical significance, ensured that the local wines and vinegars were frequently included in the cargo of ships sailing for the Americas or for markets in the north of Europe, and further ensured that for the ageing of wines and vinegars the containers that were used were made in Spain’s overseas colonies, from American oak. Likewise, the ‘criaderas y soleras’ system, a traditional aspect of Jerez wine-making, has a clear historical origin that dates back to the 17th century and to the need to satisfy the demand of the markets for wines and vinegars of consistent quality, that do not depend on the vicissitudes of every harvest.

| (b) | Natural factors
  The production area is characterised by flat or gently undulating land, with slopes of between 10 % and 15 %, where the prevalent soil type is known as ‘albariza’, a soft, white, chalky soil with a large capacity for retaining moisture. It is notable for its calcium carbonate, clay and silica content. The climate is warm, with minimum temperatures in winter around 5 °C and maximum temperatures in summer around 35 °C. The production area enjoys more than 300 days of sunshine per year and an average annual rainfall of approximately 600 litres per square metre, with the bulk of precipitation occurring in November, December and March. In any case, this factor must be considered in combination with the area’s characteristic ‘albariza’ soil, with its capacity to retain moisture and prevent evapo-transpiration. Lastly, it is worth noting the influence of the region’s two prevailing winds on the climate: the east wind, which comes from the interior of the country and is hot and dry, and the west wind, which comes from the ocean bringing a high degree of humidity and acts as an important moderating factor, especially in summer. |
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(b)

Natural factors

The production area is characterised by flat or gently undulating land, with slopes of between 10 % and 15 %, where the prevalent soil type is known as ‘albariza’, a soft, white, chalky soil with a large capacity for retaining moisture. It is notable for its calcium carbonate, clay and silica content. The climate is warm, with minimum temperatures in winter around 5 °C and maximum temperatures in summer around 35 °C. The production area enjoys more than 300 days of sunshine per year and an average annual rainfall of approximately 600 litres per square metre, with the bulk of precipitation occurring in November, December and March. In any case, this factor must be considered in combination with the area’s characteristic ‘albariza’ soil, with its capacity to retain moisture and prevent evapo-transpiration. Lastly, it is worth noting the influence of the region’s two prevailing winds on the climate: the east wind, which comes from the interior of the country and is hot and dry, and the west wind, which comes from the ocean bringing a high degree of humidity and acts as an important moderating factor, especially in summer.

| (c) | Human factors
  The ‘criaderas y solera’ system predominantly used for ageing ‘Vinagre de Jerez’ is a traditional maturing system in the production area, as is the use of the ‘bota’, a traditional barrel made of American oak and intensely impregnated with the flavour of the wine. Architecture also plays an important role in the special nature of vinegars with the ‘Vinagre de Jerez’ designation of origin. The cellars used for ageing vinegar tend to have gabled roofs and high ceilings, which help to ensure a large volume of air inside, which lessens the effects of temperature variations outside. The walls tend to be thick enough to provide insulation and the windows are high in order to allow air to circulate to take advantage of the fresh night breezes of the west wind, while avoiding light falling directly on the barrels. |
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(c)

Human factors

The ‘criaderas y solera’ system predominantly used for ageing ‘Vinagre de Jerez’ is a traditional maturing system in the production area, as is the use of the ‘bota’, a traditional barrel made of American oak and intensely impregnated with the flavour of the wine. Architecture also plays an important role in the special nature of vinegars with the ‘Vinagre de Jerez’ designation of origin. The cellars used for ageing vinegar tend to have gabled roofs and high ceilings, which help to ensure a large volume of air inside, which lessens the effects of temperature variations outside. The walls tend to be thick enough to provide insulation and the windows are high in order to allow air to circulate to take advantage of the fresh night breezes of the west wind, while avoiding light falling directly on the barrels.

5.2.   Specificity of the product

The specificity of ‘Vinagre de Jerez’ must primarily be attributed to the raw material from which it is made: the suitable wines. The production area is also the origin of certain wines that have an extraordinarily authentic character, and some their characteristics are clearly discernible in ‘Vinagre de Jerez’: the colours ranging from old gold to mahogany and the slightly alcoholic aromas, with notes of wine and wood predominating.

Furthermore, the climatic conditions of the area and the architectural characteristics of the cellars, which help to create a specific microclimate inside the cellars, favour the concentration of the components of the vinegar through the maturing process, resulting in a lingering aftertaste.

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

All the orographical, soil and climate characteristics mentioned above give the grapes of the production area distinctive characteristics that shape many of the specificities of the suitable wines and, in turn, of ‘Vinagre de Jerez’. The influence of natural factors on the suitable wines obtained from the varieties of grape used (Palomino, Moscatel, and Pedro Ximénez) is decisive. In hot regions like the production area of ‘Vinagre de Jerez’, grapes ripen very quickly and their juice, which is very sweet, tends to have relatively low acidity values. The total light integral in the production area during the vine’s most active period is particularly high, which allows the fruit to develop and ripen well. Furthermore, the production area is characterised by the dryness of its summers, coinciding with the period between ripening and the harvest, and the prevalence of the east wind, which is extremely hot and dry. In this context, the east wind, arriving from the Atlantic Ocean, with its distinctive thermal character, brings frequent night breezes in summer, which produce a lot of dew, compensating the water deficit that may be exacerbated by the area’s strong sunshine. The ‘albariza’ soil also plays a decisive role in this regard, since its capacity to retain moisture ensures that water reserves are available in the subsoil.

Furthermore, the characteristics due to the cultures of yeast that have been selected since time immemorial and linked to the environmental conditions of the area are of great importance. The metabolisation of the alcohols and poly-alcohols of the wine by the alcohol-producing yeast which occur in the area known as the ‘Marco de Jerez’ results in a set of secondary elements and an alteration of the primary components of the wine: a reduction in the glycerine content and an increase in the acetaldehyde content and in the products of esterification. In turn, the resulting acetaldehydes give rise to acetoin, which in the presence of higher alcohols gives ‘Vinagre de Jerez’ its characteristic aroma. The presence of a considerable quantity of alcohol is also of enormous importance for the quality and personality of ‘Vinagre de Jerez’, because it gives rise to esterified compounds (essentially ethyl acetate) that structure the vinegar, giving it greater complexity and balancing the first aromas of the acetification.

Maturing in oak barrels and the particular micro-climatic conditions of the cellars moreover ensure that the vinegar acquires some very particular characteristics during the maturing process. The type of barrel used has a capacity for micro-oxygenation which is ideal for the slow development of the vinegars and allows the gradual release of components during ageing, which help to stabilise the colouring substances, form polymer groups and give the characteristic tones between amber and mahogany, the notes of vanilla and the aromas of white coffee and ‘torrefacto’ roast coffee.

The ‘criaderas y soleras’ system, being the dominant maturing system in the area, favours a significant homogenisation of the vinegars by moderating the effects of the various vintages. Lastly, the architectural structure of the cellars of the Jerez area, by helping to maintain the micro-climate conditions, not only facilitates the slow oxygenation of the vinegars, but also keeps the barrels in perfect condition, which enables the maturing of ‘Vinagre de Jerez’.

Reference to publication of the product specification

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

The amended product specification can be found at the following link:

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

or via the homepage of the Regional Ministry of Agriculture, Fisheries and Rural Development (https://juntadeandalucia.es/organismos/agriculturaganaderiapescaydesarrollosostenible.html), by following the navigation pathway: ‘Áreas de actividad’/‘Industrias y Cadena Agroalimentaria’/‘Calidad’/‘Denominaciones de calidad’/‘Vinagres’.

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

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