# C_2020412EN.01003401.xml

| 30.11.2020 | EN | Official Journal of the European Union | C 412/34 |
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30.11.2020

EN

Official Journal of the European Union

C 412/34

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

(2020/C 412/17)

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

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘PLA DE BAGES’

PDO-ES-A1557-AM04

Date of communication: 7.8.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Reduction of the actual alcoholic strength limit for certain red wines

DESCRIPTION:

The minimum alcoholic strength required by the Pla de Bages designation of origin for red wines made using grapes of the Picapoll Negro and Garró/Mandó varieties is being reduced from 12,5 % vol. to 11,5 % vol.

This amendment affects point 2.a of the Product Specification and point 4 of the Single Document.

It is considered a standard amendment because it does not come under any of the cases described in Article 14(1) of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the objection procedure, restrictions of use, amendments to product specifications, cancellation of protection, and labelling and presentation.

REASONS:

Picapoll Negro is one of the varieties that have been revived in the area where the Pla de Bages designation of origin is made and it has been included in the Product Specification since 2014.

Grown in the area since 2006, this variety has very thin skin, medium to large grapes and light tannins, resulting in wines that are very special, expressive and elegant. As with other Vitis vinifera varieties, these characteristics of the grapes mean it is hard to achieve significant alcoholic strength.

Mandó is another variety revived in the area where the Pla de Bages designation of origin is made and it has been included in the Product Specification since 2016.

‘Mandó wine’ is defined in TermCat (the Catalan terminology centre set up by the Regional Government of Catalonia and the Institute for Catalan Studies) as ‘wine made from Mandó grapes with low alcoholic strength’.

Maintaining a high minimum alcoholic strength in a variety that does not naturally achieve this level of maturity can be problematic for wine growers and producers.

Mandó grapes have now been grown in Bages for over a decade and in that time, the alcoholic strength of wines made from the Mandó grape variety has been demonstrably lower than wines made from other Vitis vinifera varieties.

2.   Reduction of the total acidity limit in white and rosé wines

DESCRIPTION:

The minimum acidity required by the Pla de Bages designation of origin for white and rosé wines is being reduced to the same level as currently permitted for red wines, i.e. the minimum tartaric acid limit is being reduced from 5 to 4,5 g/l.

This amendment affects point 2 of the Product Specification and point 4 of the Single Document.

It is considered a standard amendment because it does not come under any of the cases described in Article 14(1) of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the objection procedure, restrictions of use, amendments to product specifications, cancellation of protection, and labelling and presentation.

REASONS:

There are rules on total acidity because of its positive influence in wine preservation (preventing micro-organisms from developing) and because it is directly involved in the taste experience.

Current climate conditions with drier, hotter summers are causing more acid degradation than usual in vines and wines with lower natural acidity. This means that producers are having to add acid in order to comply with the rules.

Adding more acid will be left to the discretion of producers, bearing in mind that the final quality requirements to be met by the product will be the same regardless of acidification.

| — | The product must guarantee organoleptic quality standards to be approved by the relevant tasting committee. |
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The product must guarantee organoleptic quality standards to be approved by the relevant tasting committee.

| — | The product must comply with the other chemical requirements set out in rules as regards the other parameters subject to evaluation. |
| --- | --- |

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The product must comply with the other chemical requirements set out in rules as regards the other parameters subject to evaluation.

The state of the art is now such that it is no longer always necessary to add acid to meet these two requirements, as there are alternatives ways of achieving them. It has therefore been deemed appropriate to reduce the total acidity requirement from 5 g/l of tartaric acid to 4,5 g/l.

3.   Changes to some of the ageing conditions

DESCRIPTION:

The obligation for wine to be bottled for a certain length of time in order that the traditional term ‘Crianza’ may be used is being removed. The obligation that all oak containers used in ageing must have a capacity of less than 330 litres is also being removed. In relation to the terms ‘barrica’ (barrel) and ‘roble’ (oak), the maximum capacity is being amended to bring it into line with Spanish legislation, going from 330 litres to 600 litres.

These amendments affect point 2.2 of the Product Specification but they do not affect the Single Document.

They are considered standard amendments because they do not come under any of the cases described in Article 14(1) of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the objection procedure, restrictions of use, amendments to product specifications, cancellation of protection, and labelling and presentation.

REASONS:

According to the conditions for using the traditional term ‘Crianza’, red wines must be aged for a minimum of 24 months, of which at least 6 months must be in oak containers with a maximum capacity of 330 litres. This description refers to the total ageing time and the minimum time for ageing in the barrel, but it does not make any reference to how long the wine must age in the bottle. Therefore it has been proposed that the words ‘...and the rest in the bottle’ be removed from the Product Specification for the Pla de Bages designation of origin. It will now be worded as follows: ‘Red wines must be aged for two calendar years. This process must include at least six months in oak barrels.’

Various ageing methods are currently being employed when making wine, using vessels of different materials and capacities. As regards ‘references and/or instructions concerning the wine-making or ageing process’, the current version of the Product Specification states that ‘in all ageing processes, the capacity of the oak vessels must not exceed 330 litres’. With a view to adapting to current ageing methods, it is considered too restrictive to limit the maximum volume of the vessel and that is the reason behind the proposal to remove the following sentence from the Product Specification: ‘In all ageing processes, the capacity of the oak vessels must not exceed 330 litres’.

The rules at national level allow for a maximum capacity of 600 litres in the requirements for using the terms ‘barrica’ (barrel) and ‘roble’ (oak).

4.   Expansion of the demarcated area

DESCRIPTION:

Eight new municipalities have been added to the demarcated area.

These amendments affect point 4 of the Product Specification and point 6 of the Single Document.

They are considered standard amendments because they do not come under any of the cases described in Article 14(1) of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the objection procedure, restrictions of use, amendments to product specifications, cancellation of protection, and labelling and presentation.

REASONS:

Ever since it was first set up, the Pla de Bages designation of origin has always been intended to include all of the municipalities in the district of Bages.

Not all of the municipalities applied to join when the designation of origin was being set up, despite all being technically part of the same territory and being equally suitable for wine growing and making in terms of soil and climate, as confirmed by agronomist Antoni Baltierrez in his technical survey.

For that reason, we propose that the following municipalities be added to the Product Specification: Gaià, Sant Feliu Sasserra, Sant Vicenç de Castellet, Castellbell i el Vilar, Marganell, L’Estany, Moià and Monistrol de Montserrat.

5.   New variety and synonym of another variety added

DESCRIPTION:

The Samsó/Cariñena variety is being added to the Product Specification. The Mandó variety, which is a synonym of a variety that has already been authorised, i.e. Garró, is also being added.

These amendments affect point 6 of the Product Specification but they do not affect the Single Document because the new variety is being introduced as a secondary variety.

They are considered standard amendments because they do not come under any of the cases described in Article 14(1) of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the objection procedure, restrictions of use, amendments to product specifications, cancellation of protection, and labelling and presentation.

REASONS:

The Pla de Bages designation of origin has asked for this vine variety to be added because it is very well-suited to the soil and climate conditions and gives good results in agronomic and oenological terms. It has therefore been deemed appropriate for the Sansón/Cariñena variety to be added to the Product Specification for the Pla de Bages designation of origin.

The name ‘Mandó’ is being added as a synonym of ‘Garró’ to correct the fact that it was mistakenly omitted when the latter was included in the Product Specification in 2016.

SINGLE DOCUMENT

1.   Name of the product

Pla de Bages

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

| 3. | Liqueur wine |
| --- | --- |

3.

Liqueur wine

| 5. | Quality sparkling wine |
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5.

Quality sparkling wine

| 8. | Semi-sparkling wine |
| --- | --- |

8.

Semi-sparkling wine

4.   Description of the wine(s)

White and rosé wines

Produced from the varieties set out in point 6. The white wines are pale in colour with fresh aromas of flowers and aromatic herbs. Given the significant influence exerted by the Pyrenees, the aromas of the white wines tend towards the fresher end of the descriptions for each variety, with a strong presence of acidic fruits.

The rosé wines are powerful, made from ripe grapes that give good structure and a smooth feel. The colour gradient varies from shorter maceration times to more intense rosés.

| * | The minimum actual alcoholic strength for rosés made solely from Sumoll and Ull de llebre grapes is 11,5 % vol. and 12,5 % vol. for the rest. |
| --- | --- |

*

The minimum actual alcoholic strength for rosés made solely from Sumoll and Ull de llebre grapes is 11,5 % vol. and 12,5 % vol. for the rest.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

11

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

10

Maximum total sulphur dioxide (in milligrams per litre)

180

Red wine

The red wines must be made from authorised varieties.

The reds are very intense in colour. The growing schedule and the cold climate promote slow ripening in autumn and this enables a lot of colour to build up in all varieties. It should be noted that the native varieties have less colour potential and result in paler wines. These wines have very good structure and are very powerful.

| * | The minimum actual alcoholic strength for wines made solely from Sumoll, Ull de llebre, Picapoll negro and Garró/Mandó grapes is 11,5 % vol. |
| --- | --- |

*

The minimum actual alcoholic strength for wines made solely from Sumoll, Ull de llebre, Picapoll negro and Garró/Mandó grapes is 11,5 % vol.

| * | volatile acidity may increase by 0,06 g/l for each degree of alcohol above 11 % vol. and year of ageing, up to a maximum of 1 g/l. |
| --- | --- |

*

volatile acidity may increase by 0,06 g/l for each degree of alcohol above 11 % vol. and year of ageing, up to a maximum of 1 g/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,5 |
| Minimum total acidity | 4,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,5

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

150

Semi-sparkling wine

The semi-sparkling wines have basically the same parameters as the whites and rosés, with the following specific characteristics:

| 1. | These wines have higher acidity because their alcoholic strength is limited and this contributes towards the fresh taste that is balanced out by the presence of the carbon dioxide bubbles. |
| --- | --- |

1.

These wines have higher acidity because their alcoholic strength is limited and this contributes towards the fresh taste that is balanced out by the presence of the carbon dioxide bubbles.

| 2. | These are wines with a greater sense of structure and are fuller in the mouth on account of the tactile sensations created by the carbon dioxide bubbles. |
| --- | --- |

2.

These are wines with a greater sense of structure and are fuller in the mouth on account of the tactile sensations created by the carbon dioxide bubbles.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 4,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 200 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

200

Quality sparkling wine

In terms of appearance, the colours of these wines are similar to the descriptions provided in the section on whites and rosés.

The underlying aromas are of fresh fruit, citrus fruits and flowers (from the cuvée) and ageing on lees adds dried fruit and bready notes to the aromas developed in the bottle.

These wines clearly appear fuller in the mouth than the wines from which they are made. They have a creamy consistency in proportion to the months of ageing and the carbon dioxide is well integrated. The fine bubbles work in tandem with the acidic profile of the wines made in the area and they have the same freshness and long finish that are characteristic of other sparkling wines made in cold regions.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 10,5 |
| Minimum total acidity | 4,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | 13,3 |
| Maximum total sulphur dioxide (in milligrams per litre) | 185 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

10,5

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

13,3

Maximum total sulphur dioxide (in milligrams per litre)

185

Liqueur wines

These wines can be made from overripe grapes or grapes affected by noble rot.

When made from overripe grapes, the aromas include notes of dried fruits, raisins, syrups and confectionery. When made from grapes affected by noble rot, orange peel and honeyed notes feature as well as the latter descriptors.

When natural sweet wines are made by halting fermentation, usually by cold temperatures and microfiltration, the wines have the same characteristics of young wines but with naturally-occurring sugars.

There is production of mistelles, ‘rancio’ wines and natural sweet wines.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 15 |
| Minimum total acidity | 4,5 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | 180 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

15

Minimum total acidity

4,5 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

180

5.   Wine-making practices

a.   Essential oenological practices

Cultivation method

The growing practices must be traditional practices as they are most likely to obtain the best qualities. All the growing work will respect the physiological balance of the plant, and will respect the environment and apply the agronomic knowledge necessary to obtain grapes in optimal condition for wine making.

The vine will be trained in accordance with practices and methods which are generally accepted for wine making.

The harvested grapes must be transported as quickly as possible and using methods that guarantee that the quality of the grapes is preserved.

Relevant restriction on making the wines

The harvest must be carried out with great care. Wines covered by this PDO can only be made from healthy grapes that are sufficiently ripe to obtain wines with a natural alcoholic strength equal to or greater than 9,5 % vol. for whites and 11 % vol. for reds. The minimum natural alcoholic strength by volume must be 9,5 % vol. when the wine is to be used to make semi-sparkling wines or quality sparkling wines.

b.   Maximum yields

White grape varieties

10 000 kilograms of grapes per hectare

White grape varieties

70 hectolitres per hectare

Red grape varieties

9 000 kilograms of grapes per hectare

White grape varieties

63 hectolitres per hectare

6.   Demarcated geographical area

The list of municipalities where wines covered by the Pla de Bages PDO are made is as follows:

| | Aguilar de Segarra |
| --- | --- |

Aguilar de Segarra

| | Artés |
| --- | --- |

Artés

| | Avinyó |
| --- | --- |

Avinyó

| | Balsareny |
| --- | --- |

Balsareny

| | Calders |
| --- | --- |

Calders

| | Callús |
| --- | --- |

Callús

| | Cardona |
| --- | --- |

Cardona

| | Castellbell i el Vilar |
| --- | --- |

Castellbell i el Vilar

| | Castellfollit del Boix |
| --- | --- |

Castellfollit del Boix

| | Castellgalí |
| --- | --- |

Castellgalí

| | Castellnou de Bages |
| --- | --- |

Castellnou de Bages

| | El Pont de Vilomara i Rocafort |
| --- | --- |

El Pont de Vilomara i Rocafort

| | L’Estany |
| --- | --- |

L’Estany

| | Fonollosa |
| --- | --- |

Fonollosa

| | Gaià |
| --- | --- |

Gaià

| | Manresa |
| --- | --- |

Manresa

| | Marganell |
| --- | --- |

Marganell

| | Moià |
| --- | --- |

Moià

| | Monistrol de Calders |
| --- | --- |

Monistrol de Calders

| | Monistrol de Monserrat |
| --- | --- |

Monistrol de Monserrat

| | Mura |
| --- | --- |

Mura

| | Navarcles |
| --- | --- |

Navarcles

| | Navàs |
| --- | --- |

Navàs

| | Rajadell |
| --- | --- |

Rajadell

| | Sallent |
| --- | --- |

Sallent

| | Sant Feliu Sasserra |
| --- | --- |

Sant Feliu Sasserra

| | Sant Fruitós de Bages |
| --- | --- |

Sant Fruitós de Bages

| | Sant Joan de Vilatorrada |
| --- | --- |

Sant Joan de Vilatorrada

| | Sant Mateu de Bages |
| --- | --- |

Sant Mateu de Bages

| | Sant Salvador de Guardiola |
| --- | --- |

Sant Salvador de Guardiola

| | Sant Vicenç de Castellet |
| --- | --- |

Sant Vicenç de Castellet

| | Santpedor |
| --- | --- |

Santpedor

| | Santa Maria d’Oló |
| --- | --- |

Santa Maria d’Oló

| | Suria |
| --- | --- |

Suria

| | Talamanca |
| --- | --- |

Talamanca

7.   Main wine grapes variety(ies)

PICAPOLL BLANCO

SUMOLL TINTO

TEMPRANILLO - ULL DE LLEBRE

8.   Description of the link(s)

‘Wine’

The agricultural and climatic conditions in the district include temperatures and rainfall levels that differ significantly from the surrounding districts. The district’s average altitude and distance from the sea and the pre-coastal barrier are responsible for the climatic conditions that result in the acidic profile of its wines.

The abundant forests and huge number of aromatic herbs growing throughout the district mean it has a distinctive terroir that has a strong and specific influence on all of the wine products made in the area covered by the Pla de Bages PDO, The primary aromas of the wines are impregnated with the essence of these herbs. Some examples are rosemary, lavender and thyme.

‘Semi-sparkling wine’

The explanations provided in the previous section also apply here.

‘Quality sparkling wines’

The Bages district has a long tradition of making sparkling wines. The municipality of Artés is covered by the Cava PDO as this type of wines has been experimented on and produced there since the early 20th century. In other words, they were among the first to produce sparkling wines. The cuvée used to make these wines is made from the Macabeo, Xarel•lo and Parellada varieties and they have the characteristics already described in the section on the wines.

‘Liqueur wine’

Liqueur wines have been produced in the Bages district since time immemorial. ‘Rancio’ wines, mistelles and natural sweet wines have been common drinks in the district’s homes for many years. The combination of the traditional wine making method and the vine varieties in the district, which are influenced by the agro-climatic conditions mentioned above, give these wines specific organoleptic characteristics.

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

Legal framework:

In national legislation

Type of further condition:

Packaging within the demarcated geographical area

Description of the condition:

Wines covered by the Pla de Bages PDO must be bottled in the area specified in the rules that apply to the PDO. This decision was made by the Regulatory Board as it considers that the area covered by the PDO is so small that any external interference could have a negative impact on quality, as the Board would not be able to monitor it properly and the standards in place could be compromised.

Link to the product specification

https://cutt.ly/zdIxe2x

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

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