# C_2021065EN.01002001.xml

| 25.2.2021 | EN | Official Journal of the European Union | C 65/20 |
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25.2.2021

EN

Official Journal of the European Union

C 65/20

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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 65/11)

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

‘LA MANCHA’

PDO-ES-A0045-AM03

Date of communication: 18.11.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Amendment of the minimum actual alcoholic strength for white and rosé wines, and specification of the minimum actual alcoholic strength for semi-sparkling wines (section 2.1 of the product specification and point 2.1 of the single document)

Description and reasons

The minimum actual alcoholic strength of white and rosé wines is increased to 9 %, and the minimum actual alcoholic strength of semi-sparkling wines is expressly specified.

Consumers these days want wines with a higher residual sugar content, so this type of wine needs a lower actual alcoholic strength to be able to achieve the required residual sugar content.

It is also specified that the minimum actual alcoholic strength of the white, rosé and red wines also applies to semi-sparkling wines.

Type of amendment: standard

This amendment adapts the analytical parameters, but does not entail a substantial change to the protected product, which retains the characteristics and profile described in the link, these resulting from the interplay between natural and human factors. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

2.   Adaption of the sulphur dioxide contents and the terminology of the analytical parameters for residual sugar and volatile acidity to the applicable rules (section 2.1 of the specification and point 2.1 of the single document)

Description and reasons

The ‘residual sugar’ analytical parameter has been renamed ‘total sugar expressed as glucose plus fructose’ in accordance with Article 20 of Commission Implementing Regulation (EU) 2019/34 of 17 October 2018, which provides for the determination of total sugars expressed in terms of fructose and glucose.

Note also that the volatile acidity shall be expressed as acetic acid.

Article 20 of Implementing Regulation (EU) 2019/34 also establishes sulphur dioxide as an analytical parameter to be determined, so this parameter is added for sparkling wine. For the wines in sections 2.1.4, 2.1.5 and 2.1.6 the limits are specified in accordance with Part B of Annex I to Commission Delegated Regulation (EU) 2019/934 of 12 March 2019.

Type of amendment: standard

This amendment adapts the terminology used for the physico-chemical characteristics, but does not entail any change to the final product, which retains the characteristics and profile described in the link, these resulting from the interplay between natural and human factors. This amendment therefore does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

3.   Redefinition of the organoleptic characteristics (section 2.2 of the specification and point 2.2 of the single document)

Description and reasons

The implementation of standard UNE-EN-ISO 17065 in the verification of the specification makes it necessary to amend the organoleptic description of the wines covered so that their characteristics can be linked to descriptors that can be assessed by a tasting panel meeting the criteria laid down in the UNE-EN-ISO 17025 standard.

Type of amendment: standard

This amendment is an adaptation to the organoleptic properties so that they can be better assessed in sensory analysis. It does not entail a substantial change to the product, which continues to have the characteristics and profile described in the link, as a result of the interplay between environmental and human factors. It is thus considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

4.   The regulatory references are updated (section 3.2.5 of the specification and point 3.2.5 of the single document)

Description and reasons

The regulatory references have been replaced by the current Regulation, and the reference to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products has been incorporated.

Type of amendment: standard

This amendment is an update. It is thus considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

5.   Clarification with regard to processing wineries and places of production (section 4 of the specification and point 4 of the single document)

Description and reasons

The last paragraph specifies that the wines will be produced in wineries in the La Mancha production area and made using grapes from parcels listed in the interprofessional vineyard register, in order to dispel doubts as to the location of the processing wineries and to improve the control and traceability of places of production.

Type of amendment: standard

The wording of the paragraph has just been improved, but the area itself has not been changed. It is thus considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

6.   Addition of the Moscatel de Alejandría [Muscat of Alexandria] and Garnacha tintorera varieties (section 6 of the specification and point 6 of the single document)

Description and reasons.

The white variety ‘Moscatel de Alexandria’ and the red variety ‘Garnacha tintorera’ are added to the specification. The white variety ‘Moscatel de Alexandria’ is typically Mediterranean. Its aromatic characteristics and sugar content make it suitable for the production of La Mancha wines. The red variety ‘Garnacha tintorera’ is also suitable for this area, as is borne out by the existence of thousands of hectares of this variety in our production area. After verifying its potential for producing quality wines and its compliance with the requirements of the specification for the La Mancha PDO, on the basis of multiple samples assessed, this interprofessional association decided to include it in the specification.

Both the white wine made (wholly or partly) with ‘Moscatel de Alejandría’ and the red wine made (wholly or partly) with ‘Garnacha tintorera’ are products that are well established in the production area. The purpose of this amendment is therefore to include varieties which have already been grown in the area for some time in the product specification.

Type of amendment: standard

This amendment allows the production of the same types of wine with the same characteristics as those of the protected product. It is thus considered that this amendment does not fall into either of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

7.   Rewording of the applicable requirements in several paragraphs (section 8 of the specification. The single document is not affected)

Description and reasons

Paragraph 1: The section has been reworded to make it more explicit that the bottling carried out by wineries within and outside the production area and entered in the corresponding register of the La Mancha PDO must comply with the bottling requirements and verifiable traceability for La Mancha wines. Furthermore, any wine placed on the market with the La Mancha PDO must bear its secondary label or seal of guarantee issued by the aforementioned interprofessional association.

Paragraph 2: The bottling capacity is extended to include PET bottles (only in bottles of 18,7 cl and exclusively for airlines and those establishments where the use of glass is prohibited), to comply with regulations on aviation safety and public establishments.

Paragraph 3: The percentage required in order to use the name of a specific, single grape variety is updated to 85 %. This brings it into line with the applicable legislation (Article 50(1)(a)(i) of Commission Delegated Regulation (EU) 2019/33 of 17 October 2018, supplementing Regulation (EU) No 1308/2013).

The regulatory references to the standards currently in force are also updated.

Type of amendment: standard

This amendment is a rewording and an update. It is thus considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

8.   Update of the regulatory reference (section 9.2 of the specification. The single document is not affected)

Description and reasons

In paragraphs 3 and 9 the reference to the repealed regulations is replaced with a reference to the regulations in force.

Type of amendment: standard

This amendment is an update. It is thus considered that this amendment does not fall into any of the categories provided for in Article 14(1) of Regulation (EU) 2019/33.

SINGLE DOCUMENT

1.   Name of the product

La Mancha

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

| 5. | Quality sparkling wine |
| --- | --- |

5.

Quality sparkling wine

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

8.

Semi-sparkling wine

4.   Description of the wine(s)

White and rosé wine, young and traditional wines, and ‘oaked’ whites

Low alcoholic strength. The white wines range in shade from greenish to yellow, stopping short of golden. They are bold and fruity with primary aromas, slightly acidic and balanced.

If they have spent time in barrels, their colour is yellow to golden or straw-coloured, with toasted hints against a background of vanilla and long oaky, fruity notes.

The rosé wines vary in colour from rose to gently reddish, with bold aromas, fruity and/or floral. They are slightly acidic, balanced and have a fruity taste.

Barrel-fermented wines have aromas and an after-taste reminiscent of the barrel.

| * | Maximum volatile [acidity] of young wines: 8,33 meq/l |
| --- | --- |

*

Maximum volatile [acidity] of young wines: 8,33 meq/l

| * | Maximum sulphites: 190 mg/l where sugar > 5 g/l (‘oaked’ wines excepted)






  General analytical characteristics |
| --- | --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 9 |
| Minimum total acidity: | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 10 |
| Maximum total sulphur dioxide (in milligrams per litre): | 140 |

*

Maximum sulphites: 190 mg/l where sugar > 5 g/l (‘oaked’ wines excepted)

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

9

Minimum total acidity:

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

10

Maximum total sulphur dioxide (in milligrams per litre):

140

Young and traditional red wines and ‘oaked’ reds

Purplish-red to pomegranate in colour, the wines are bold, fruity, with primary aromas. On tasting, they are tannic, with balanced alcohol/acidity, long and fruity.

The wines that have spent time in barrels range from pomegranate to ruby. They are bold, fruity, with primary and vanilla aromas. In the mouth they are long and balanced with touches of vanilla.

With further ageing, the wines can have terracotta or orange tints. They are long and honeyed. In the mouth, they are smooth, harmonious, round and structured.

In barrel-fermented wines, aromas and after-taste are provided by the barrel.

| * | Maximum volatile [acidity] of young wines: 8,33 meq/l |
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*

| * | Maximum sulphites: 180 mg/l where sugar > 5 g/l (‘oaked’ wines excepted) |
| --- | --- |

*

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

Maximum volatile acidity (in milliequivalents per litre):

10

Maximum total sulphur dioxide (in milligrams per litre):

130

Naturally sweet traditional wine

Consistent with the drys in the whites and ranging from garnet to tawny in the reds. Intensely aromatic, reminiscent of fruit and/or jams, balanced and full-bodied.

| * | The value for total maximum 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): | 13 |
| Minimum total acidity: | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 20 |
| Maximum total sulphur dioxide (in milligrams per litre): | 250 |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

13

Minimum total acidity:

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

20

Maximum total sulphur dioxide (in milligrams per litre):

250

White and red wine called ‘crianza’, ‘reserva’ and ‘gran reserva’

The white wines range from straw-coloured to golden with different levels of intensity depending on age. Woody and toasted aromas. Balanced.

The red wines range from garnet red to terracotta depending on age. With age, the aromas shift from fruity to woody and/or toasted. In the mouth they are balanced and full-bodied.

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

*

| ** | The minimum actual alcoholic strength by volume is set in the specification depending on whether it is a white or red wine. |
| --- | --- |

**

| *** | Lower limits of volatile acidity depending on level and length of ageing. |
| --- | --- |

***

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | |
| Minimum total acidity: | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 20 |
| Maximum total sulphur dioxide (in milligrams per litre): | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

Minimum total acidity:

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

20

Maximum total sulphur dioxide (in milligrams per litre):

150

Quality sparkling wine

The sparkling white wines vary in shade from pale to golden and bright, while the shades in the rosés are pale pink. The bubbles are small and persistent.

The aromas are clean and fruity.

On tasting, they are broad and balanced.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | |
| Minimum total acidity: | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 11,66 |
| Maximum total sulphur dioxide (in milligrams per litre): | |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

Minimum total acidity:

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

11,66

Maximum total sulphur dioxide (in milligrams per litre):

Semi-sparkling wine

The semi-sparkling wines can be white wines with different yellow tints, rosés in different shades of pink and red wines with a purplish-red colour.

To the nose, the white wines present fruity aromas, while the rosés and reds present intense aromas reminiscent of red fruits.

They are broad and balanced wines, with a fruity aftertaste and prominent carbon dioxide.

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

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

Minimum total acidity:

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

10

Maximum total sulphur dioxide (in milligrams per litre):

5.   Wine-making practices

a.   Specific oenological practices

Specific oenological practice

The white, rosé and red wines covered [by this PDO] shall be made exclusively from the permitted varieties. Blending white wine and red wine varieties is not permitted.

The maximum conversion rate shall be 74 litres of wine for every 100 kilogrammes of grapes harvested.

The white and rosé wines are made by crushing the bunches and draining using the static or dynamic system. They may be macerated beforehand for the extraction of aromas and colour, the must being fermented at a maximum temperature of 22 °C.

The red wines must be fermented with the skins for at least 3 days at a maximum temperature of 28 °C.

b.   Maximum yields

Goblet-trained vineyards

10 000 kilograms of grapes per hectare

Goblet-trained vineyards

74 hectolitres per hectare

Espalier-trained vineyards

13 000 kilograms of grapes per hectare

Espalier-trained vineyards

96,2 hectolitres per hectare

6.   Demarcated geographical area

La Mancha is a natural and historic region located in the Autonomous Community of Castile-La Mancha, in the centre of Spain. It covers the northern part of the province of Albacete, the southern and south-western part of Ciudad Real, the eastern part of Toledo and the south-western part of the province of Cuenca.

7.   Main wine grape variety(ies)

AIRÉN

BOBAL

CABERNET SAUVIGNON

RED GRENACHE

MACABEO - VIURA

SYRAH

TEMPRANILLO - CENCIBEL

VERDEJO

8.   Description of the link(s)

‘Wine’

The soil composition of the Manchegan plain is a product of the Miocene sedimentation of limestone, marl and sand, giving earth of a brown or reddish-brown colour.

Indeed, the abundance of limestone soils in La Mancha makes the area ideal for producing full-bodied red wines, suitable for maturing, while the sandy limestone confers a pleasing strength on the wine.

The lack of rainfall (300 to 350 mm annually) and the high exposure to sunlight (3 000 hours of sun) produce intensely coloured wines in which aromatic intensity is given a clear boost.

The average vineyard yield is low, which also helps to give the wines an excellent balance.

‘Semi-sparkling wine’

The extreme continental climate, the composition of the reddish brown soil and the high temperatures create the fruity aromas and tints in the semi-sparkling wines. The wines described in the section on wine are used to produce these wines. Therefore, the content of that section also applies to these wines.

‘Quality sparkling wines’

The geographical environment enables cultivation of the varieties laid down in the specification, which give the wines breadth and balance. Similarly, the lack of rainfall and hours of sunlight produce a natural alcoholic strength enabling the production of wines with the established levels of alcoholic strength. For the production of the sparkling wines, the wines mentioned in the section on wine are used as base wine. Therefore, the content of that section also applies to the sparkling wines.

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

Legal framework:

In national legislation

Type of further condition:

Additional provisions relating to labelling

Description of the condition:

In order to name a specific, single grape variety, at least 86 % of the grapes used must be of that variety, which must be shown in the winery records.

The quality sparkling wines of the La Mancha PDO can use the terms ‘Premium’ and ‘Reserva’ on their labels.

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/Mod_PC_La_Mancha_20200731_MP_I.pdf

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

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