# C_2021066EN.01005801.xml

| 26.2.2021 | EN | Official Journal of the European Union | C 66/58 |
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26.2.2021

EN

Official Journal of the European Union

C 66/58

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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

(2021/C 66/16)

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

COMMUNICATION OF A STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘LA JARABA’

PDO-ES-01895-AM01

Date of communication: 16.11.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Title

ADDITION OF WHITE WINE

| — | Section 2.1 ‘Parameters to be considered, analytical limits and tolerances’ of the product specification; the amendment also concerns the section ‘Description of the wines’ in the Single Document. |
| --- | --- |

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Section 2.1 ‘Parameters to be considered, analytical limits and tolerances’ of the product specification; the amendment also concerns the section ‘Description of the wines’ in the Single Document.

Description and reasons

| — | The addition of the monovarietal white wine made from Sauvignon Blanc grapes means that the analytical parameters of the white wines must be defined. |
| --- | --- |

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The addition of the monovarietal white wine made from Sauvignon Blanc grapes means that the analytical parameters of the white wines must be defined.

NEW WORDING

| 2.1.2. | White wine







  Parameter | Limit | Tolerance limit |
| --- | --- | --- | --- |
| Minimum actual alcoholic strength (in % volume) | ≥11,5 | ±0,2 |
| Minimum total alcoholic strength (in % volume) | ≥12,5 | ±0,2 |
| Reducing sugars (g/l expressed as glucose) | ≤4 | ±0,5 |
| Total acidity (g/l expressed as tartaric acid) | 4<AT<7 | ±0,3 |
| Volatile acidity (meq/l) | ≤16,7 | ±3 |
| Total sulphur dioxide (mg/l) | ≤130 | ±15 |
| Strontium content (mg/l) | ≥2,2 | ±0,2 |

2.1.2.

Parameter

Limit

Tolerance limit

Minimum actual alcoholic strength (in % volume)

≥11,5

±0,2

Minimum total alcoholic strength (in % volume)

≥12,5

±0,2

Reducing sugars (g/l expressed as glucose)

≤4

±0,5

Total acidity (g/l expressed as tartaric acid)

4<AT<7

±0,3

Volatile acidity (meq/l)

≤16,7

±3

Total sulphur dioxide (mg/l)

≤130

±15

Strontium content (mg/l)

≥2,2

±0,2

REASON

| — | Given that the demarcated area for La Jaraba PDO includes a parcel of Sauvignon Blanc grapes that produce wines which also contain high levels of strontium, we request an amendment to the product specification in order to include the white grape variety Sauvignon Blanc and the white wines produced from it. |
| --- | --- |

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Given that the demarcated area for La Jaraba PDO includes a parcel of Sauvignon Blanc grapes that produce wines which also contain high levels of strontium, we request an amendment to the product specification in order to include the white grape variety Sauvignon Blanc and the white wines produced from it.

Title

ADDITION OF WHITE WINE

| — | Section 2.2 ‘Characteristics to be determined through organoleptic analyses’ of the product specification; the amendment also concerns the section ‘Description of the wines’ in the Single Document. |
| --- | --- |

—

Section 2.2 ‘Characteristics to be determined through organoleptic analyses’ of the product specification; the amendment also concerns the section ‘Description of the wines’ in the Single Document.

Description and reasons

| — | The addition of the monovarietal white wine made from Sauvignon Blanc grapes means that the organoleptic characteristics of the white wine produced must be defined. |
| --- | --- |

—

The addition of the monovarietal white wine made from Sauvignon Blanc grapes means that the organoleptic characteristics of the white wine produced must be defined.

NEW WORDING

| 2.2.4. | - White monovarietal Sauvignon Blanc






  — | Appearance: clean, bright and clear with a straw yellow colour. |
| --- | --- | --- |

2.2.4.

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Appearance: clean, bright and clear with a straw yellow colour.

| — | Aroma: intense and full with notes that are typical of the variety, notably white stone fruit, and floral notes. |
| --- | --- |

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Aroma: intense and full with notes that are typical of the variety, notably white stone fruit, and floral notes.

| — | Taste: fresh, silky and balanced. |
| --- | --- |

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Taste: fresh, silky and balanced.

REASON

| — | Given that the demarcated area for La Jaraba PDO includes a parcel of Sauvignon Blanc grapes that produce wines which also contain high levels of strontium, we request an amendment to the product specification in order to include the white grape variety Sauvignon Blanc and the white wines produced from it. |
| --- | --- |

—

Given that the demarcated area for La Jaraba PDO includes a parcel of Sauvignon Blanc grapes that produce wines which also contain high levels of strontium, we request an amendment to the product specification in order to include the white grape variety Sauvignon Blanc and the white wines produced from it.

Title

WINE-MAKING AND PRODUCTION METHODS FOR WHITE WINE

| — | Section 3 ‘Specific oenological practices’ in the product specification; the amendment also concerns the section ‘Specific oenological practices’ in the Single Document. |
| --- | --- |

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Section 3 ‘Specific oenological practices’ in the product specification; the amendment also concerns the section ‘Specific oenological practices’ in the Single Document.

Description and reasons

| — | The oenological practices specific to the production of white wine are added in line with the addition of the Sauvignon Blanc variety to the product specification. |
| --- | --- |

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The oenological practices specific to the production of white wine are added in line with the addition of the Sauvignon Blanc variety to the product specification.

NEW WORDING

The must obtained from the white grapes by crushing and pressing the destemmed harvest is settled at a temperature between 15 and 20 oC for a period not less than 12 hours. Alcoholic fermentation of the must at a temperature between10 and 21 oC in stainless steel tanks. Under normal conditions, alcoholic fermentation is triggered by the grapes’ own microbial flora. After this, clarification takes place and just before bottling the wine is filtered using a filter with a large pore diameter so that the product remains as unadulterated as possible.

REASON

| — | Since white wine has been added to the product specification, the wine-making and production methods need to distinguish between the production of red and white wine. |
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Since white wine has been added to the product specification, the wine-making and production methods need to distinguish between the production of red and white wine.

Title

AMENDMENT TO THE AGEING PERIODS

Section 3 ‘Specific oenological practices’ of the product specification; the amendment also concerns the section ‘Specific oenological practices’ in the Single Document.

Description and reasons

The amendment concerns the wording of the wine-making and production methods as the wine spends less time in the barrel and in the bottle.

NEW WORDING

| 3.1 | - Blend of red wines with differing proportions of the Tempranillo, Cabernet Sauvignon, Merlot and Graciano varieties.
  Ageing in oak barrels with a capacity of 225 litres for at least three months. Ageing in bottles for at least one month. |
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3.1

Ageing in oak barrels with a capacity of 225 litres for at least three months. Ageing in bottles for at least one month.

| 3.2 | - Blend of red wines with differing proportions of the Tempranillo, Cabernet Sauvignon and Merlot varieties.
  Ageing in oak barrels with a capacity of 225 litres for at least three months. Ageing in bottles for at least one month. |
| --- | --- |

3.2

Ageing in oak barrels with a capacity of 225 litres for at least three months. Ageing in bottles for at least one month.

REASON

| — | Increasing market demand for wines with shorter ageing periods. |
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Increasing market demand for wines with shorter ageing periods.

Title

ADDITION OF MAXIMUM YIELD

| — | Section 5 ‘Maximum yields’ of the product specification; the amendment also concerns the section ‘Maximum yields’ in the Single Document. |
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Section 5 ‘Maximum yields’ of the product specification; the amendment also concerns the section ‘Maximum yields’ in the Single Document.

| — | Description of the reasons |
| --- | --- |

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Description of the reasons

| — | Addition of the maximum yields for the Sauvignon Blanc variety. |
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Addition of the maximum yields for the Sauvignon Blanc variety.

NEW WORDING

| 5. | Maximum yields
  Tempranillo: 10 500 kg/ha, equivalent to 73,5 hl/ha.
  Cabernet Sauvignon: 11 000 kg/ha, equivalent to 77 hl/ha.
  Merlot: 10 000 kg/ha, equivalent to 70 hl/ha.
  Graciano: 10 000 kg/ha, equivalent to 70 hl/ha.
  Sauvignon Blanc: 11 000 kg/ha, equivalent to 77 hl/ha. |
| --- | --- |

5.

Tempranillo: 10 500 kg/ha, equivalent to 73,5 hl/ha.

Cabernet Sauvignon: 11 000 kg/ha, equivalent to 77 hl/ha.

Merlot: 10 000 kg/ha, equivalent to 70 hl/ha.

Graciano: 10 000 kg/ha, equivalent to 70 hl/ha.

Sauvignon Blanc: 11 000 kg/ha, equivalent to 77 hl/ha.

REASON

| — | Since the Sauvignon Blanc variety has been added to the product specification, the maximum yield has been established for this variety. |
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Since the Sauvignon Blanc variety has been added to the product specification, the maximum yield has been established for this variety.

Title

ADDITION OF WINE GRAPE VARIETY USED

| — | Section 6 ‘Wine-making varieties’ of the product specification; the amendment does not concern the Single Document. |
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Section 6 ‘Wine-making varieties’ of the product specification; the amendment does not concern the Single Document.

Description of the reasons

| — | Addition of the Sauvignon Blanc variety. |
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Addition of the Sauvignon Blanc variety.

NEW WORDING

| 6. | Wine-making varieties
  Red: Tempranillo, Cabernet Sauvignon, Merlot, Graciano.
  White: Sauvignon Blanc |
| --- | --- |

6.

Red: Tempranillo, Cabernet Sauvignon, Merlot, Graciano.

White: Sauvignon Blanc

REASON

| — | Since the Sauvignon Blanc variety has been added to the product specification, the variety has been included in this section. |
| --- | --- |

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Since the Sauvignon Blanc variety has been added to the product specification, the variety has been included in this section.

SINGLE DOCUMENT

1.   Name of the product

La Jaraba

2.   Geographical indication type

PDO - Protected Designation of Origin

3.   Categories of grapevine product

| 1. | Wine |
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1.

Wine

4.   Description of the wine(s)

Red wine

The wine is a deep cherry-red colour and of medium to strong intensity, with notes of red and black fruit delivering a generous and meaty feel in the mouth. It contains higher concentrations of strontium than other wines as a result of the high levels of this element in the soil, which help produce intense, aromatic, full-bodied wines with strong mineral and balsamic notes.

| * | The maximum total alcoholic strength shall be within the legal limits in accordance with the relevant EU legislation. |
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*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 11 |
| Minimum total acidity: | 4 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 15 |
| Maximum total sulphur dioxide content (in milligrams per litre): | 130 |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

11

Minimum total acidity:

4 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

15

Maximum total sulphur dioxide content (in milligrams per litre):

130

White wine

Clean, bright and clear with a straw yellow colour. Intense, full aroma with notes that are typical of the variety, notably white stone fruit and floral notes. The taste is fresh, silky and balanced.

| * | The maximum total alcoholic strength shall be within the legal limits in accordance with the relevant EU legislation. |
| --- | --- |

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 11,5 |
| Minimum total acidity: | 4 in grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 10 |
| Maximum total sulphur dioxide content (in milligrams per litre): | 130 |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

11,5

Minimum total acidity:

4 in grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

10

Maximum total sulphur dioxide content (in milligrams per litre):

130

5.   Wine-making practices

a.   Specific oenological practices

Specific oenological practice

Alcoholic fermentation of the red grapes at a temperature between 15 and 30 °C in stainless steel tanks or French oak vats. Tanking and maceration for a minimum of 10 days.

The must obtained from the white grapes by crushing and pressing the destemmed harvest is settled at a temperature between 15 and 20 oC for a period not less than 12 hours. Alcoholic fermentation of the must at a temperature between 10 and 21 oC in stainless steel tanks.

The maximum yield from the pressing of the grapes is 70 litres for 100 kg of grapes.

The wine is aged first in oak barrels with a capacity of 225 litres and then in the bottle for the following periods of time:

| — | Blend of red wines with differing proportions of the Tempranillo, Cabernet Sauvignon, Merlot and Graciano varieties: ageing in oak barrels with a capacity of 225 litres for at least three months and ageing in bottles for at least one month. |
| --- | --- |

—

Blend of red wines with differing proportions of the Tempranillo, Cabernet Sauvignon, Merlot and Graciano varieties: ageing in oak barrels with a capacity of 225 litres for at least three months and ageing in bottles for at least one month.

| — | Blend of red wines with differing proportions of the Tempranillo, Cabernet Sauvignon and Merlot varieties: ageing in oak barrels with a capacity of 225 litres for at least three months and ageing in bottles for at least one month. |
| --- | --- |

—

Blend of red wines with differing proportions of the Tempranillo, Cabernet Sauvignon and Merlot varieties: ageing in oak barrels with a capacity of 225 litres for at least three months and ageing in bottles for at least one month.

| — | Monovarietal Merlot red wine: ageing in oak barrels with a capacity of 225 litres for at least 6 months and ageing in bottles for at least 6 months. |
| --- | --- |

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Monovarietal Merlot red wine: ageing in oak barrels with a capacity of 225 litres for at least 6 months and ageing in bottles for at least 6 months.

Cultivation practices

The grapes are harvested once they have achieved phenolic ripeness; the bunches with the best structure and the highest concentration of phenolic compounds are selected. The only organic material used in the vineyards is sheep manure from the estate’s own livestock farm.

b.   Maximum yields

Tempranillo

73,5 hectolitres per hectare

Tempranillo

10 500 kilograms of grapes per hectare

Cabernet Sauvignon

77 hectolitres per hectare

Cabernet Sauvignon

11 000 kilograms of grapes per hectare

Merlot and Graciano

70 hectolitres per hectare

Merlot and Graciano

10 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The demarcated area lies within the municipality of El Provencio (Cuenca). The parcel layout is as follows, according to the Vineyard Register: Zone 9, parcels 14b, 14d, 14f, 14h, 26d, 26e, 26h, 26i, 26j, 26k, 26m, 26n, 26v.

The grapes harvested in the demarcated vineyards are made into wine and the wines are bottled at the winery located in the production area.

7.   Main wine grapes

MERLOT

TEMPRANILLO - CENCIBEL

8.   Description of the link(s)

ENVIRONMENT (NATURAL AND HUMAN FACTORS)

La Jaraba is the geographical name used to denote the place in which the demarcated area is located, as can be seen in a map of Spain’s current rural cadastre. It is situated in a sediment-filled valley. The former watercourse known as the Cañada de Valdelobos, now intermittent, crosses the site to join the River Záncara, which forms the boundary between the provinces of Cuenca and Albacete. La Jaraba has almost no hills and can be considered completely flat. Its elevation is 700 m above sea-level.

The location of the vineyards, largely protected by 92 ha of holm oak and pine forest, provides a micro-climate that is especially favourable for the development of the vines. This largely spares them from the water stress that might be expected from the warm and dry east wind, allowing a longer ripening process for the grapes. Consequently, the fruit is richer in colouring agents, good quality tannin and aromas than the grapes produced on vines located outside the demarcated area.

The land belongs to the Quaternary period, forming a morpho-stratigraphic unit of the Guadiana river system. Its composition is varied, including quartzites, quartz, and Mesozoic and Miocene limestone. This composition enables the land to retain moisture for longer and differentiates it from the surrounding areas, which have a much higher limestone content.

The soils belong to the order of Alfisols, with red Mediterranean soils on limestone. They have a developed profile, pH between 7 and 8,5, poor exchange capacity, good internal drainage, good penetrability as far as the horizontal limestone layers, situated at around 60 to 90 centimetres, and textures ranging from loose textured sand to clay. Alluvial elements are plentiful, making the soils rich in nutrients. In addition, the morphology of the fertile soil, rich in coarse alluvial sediment, together with the practice of applying manure every year, results in a light, fresh profile. Such soil is highly suitable for vine-growing and, consequently, a factor in the high quality of the fruit.

The climate can be described as temperate Mediterranean with continental features. In terms of figures for the climate, the most significant annual average values are: between 14 and 16 °C in temperature, and 450 mm of rainfall.

An above-average level of strontium has been identified in the soil: over 100 mg/kg in separate parcels. Specifically the amounts are between 111,67 and 158,41 mg/kg. These amounts are far in excess of those in the soils surrounding the particular area, including the site known as ‘Los Canforrales’ where the figure is 76,59 mg/kg, and the ‘Manteleros’ site where it is 20,19 mg/kg. In the latter case, the figure is almost eight times lower than in La Jaraba.

This has direct consequences for the wines which have been found to have strontium levels of over 2,2 mg/l, with as much as 3,3 m/g in some wines. These figures are notably higher than in the wines from neighbouring areas, which have been shown to have levels of between 0,95 and 1,6 mg/l. Therefore, the strontium level in the wines can be considered a reliable indicator with regard to the wine production of La Jaraba.

As far as the production methods are concerned, the only organic material used is sheep manure from the estate’s own livestock farm.

As regards the processing methods, alcoholic fermentation is triggered by the grapes’ own microbial flora and no more than 70 litres of wine is obtained from each 100 kg of grapes at the pressing stage.

DESCRIPTION OF THE WINE

The wines of La Jaraba are conditioned by the local soil and climate. These give the phenolic content intensity, stability and elegance. The wines display an impressive structure, mineral content and body. The fact that all of these wines are aged in casks and bottles affects the organoleptic characteristics, producing wines of deep cherry-red colour and of medium to strong intensity, with notes of red and black fruit delivering a generous and meaty feel in the mouth. They contain higher concentrations of strontium than other wines produced outside the demarcated area as a result of the high levels of this element in the soils of La Jaraba, which helps produce these full-bodied wines with strong mineral and balsamic notes.

LINK

The estate is situated in a sediment-filled river valley with varying amounts of quartzite, quartz and limestone and an above-average level of strontium in the soil, all of which helps produce intense, aromatic and full-bodied wines with strong mineral notes and balsamic flavours. The level of strontium lends these wines their distinctive qualities.

Although the area is located within the La Mancha PDO, the following factors differentiate it from La Mancha.

NATURAL FACTORS

The demarcation of the area is based on a strontium level of the soil that is significantly higher than soils in the surrounding vicinity. This gives the wines produced in the area a more mineral character.

In a survey of the environment provided by the applicant, it can be seen that outside of the area, strontium levels are between 20 and 80 mg/kg, while inside the demarcated area, they attain levels between 110 and 160 mg/kg. This results in wines from the area having a strontium content of between 2,5 and 3,3 mg/l, whereas wines from surrounding vineyards only attain a strontium content of around 1 mg/l.

In addition to the strontium content as a factor determining the uniqueness of the area is the fact that surrounding the area there is a large expanse of holm oaks and pine trees, which protects it from the warm and dry eastern winds. This means it is more humid than in neighbouring areas, thus extending the ripening process for the grapes. As a result, this brings more colour, tannins and aromas to the fruit and therefore to the wine.

HUMAN FACTORS

The most obvious differences between the production methods of ‘La Jaraba’ wines and those in the neighbouring La Mancha PDO (for this, we will consider the La Mancha aged red wines, because this is the only type produced by ‘La Jaraba’) are as follows:

| LA MANCHA PDO | LA JARABA | DIFFERENCES |
| --- | --- | --- |
| >11,5% vol. | >12,5% vol. | Higher alcohol content |
| <10 meq/l | <16,7 meq/l | Higher volatile acidity |
| <13 000  kg/Ha | <11 000  kg/Ha | Lower production per hectare |
| ≤ 1,6 mg/l | ≥ 2,2 mg/l | Higher strontium content |

LA MANCHA PDO

LA JARABA

DIFFERENCES

>11,5% vol.

>12,5% vol.

Higher alcohol content

<10 meq/l

<16,7 meq/l

Higher volatile acidity

<13 000  kg/Ha

<11 000  kg/Ha

Lower production per hectare

≤ 1,6 mg/l

≥ 2,2 mg/l

Higher strontium content

Having demarcated the area on the basis of the strontium content in the soil, it turns out that at present there is only one winery producing wine in the area and it belongs to the applicant.

It should be stressed that they are the owner of an area that is larger than that included in the demarcated area. Thus, the demarcation was not made on the basis of their ownership, but on the basis of the environmental conditions outlined above.

Moreover, other producers may use the registered name if they set up in the demarcated geographical area in the future, provided that they meet the conditions set out in the specification. In fact, this area occupies about 75 hectares so it is perfectly possible for more wineries to be set up there.

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

Legal framework:

In national legislation

Type of further condition:

Packaging in the demarcated geographical area

Description of the condition:

The grapes harvested in the demarcated vineyards are made into wine and the wines are bottled at the winery located in the production area. This is because production of the red wines involves a second stage of ageing in bottles for at least one month, whereby a reduction process takes place. This enhances the quality of the wines, rounding out their flavour. They are ready for consumption when they attain the organoleptic characteristics set out in the product specification for each type of wine. The aim is to ensure quality and provide a guarantee as to origin and control in order to attain the characteristics set out in the product specification for the La Jaraba PDO red and white wines.

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/MOD_PLIEGO_LA-JARABA_20200529-II.pdf

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

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