# C_2021453EN.01001301.xml

| 9.11.2021 | EN | Official Journal of the European Union | C 453/13 |
| --- | --- | --- | --- |

9.11.2021

EN

Official Journal of the European Union

C 453/13

---

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 453/07)

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

1

COMMUNICATION OF STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘Ribera del Júcar’

‘Ribera del Júcar’

PDO-ES-A0049-AM03

PDO-ES-A0049-AM03

Date of communication: 17 September 2021

Date of communication: 17 September 2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Removal of the maximum actual alcoholic strength from the characteristics of the wines

Removal of the maximum actual alcoholic strength from the characteristics of the wines

Description:

The maximum actual alcoholic strength has been removed for all types of wine.

Point 2.1 of the product specification has been amended, but the single document is not affected.

This is a standard amendment as it adapts the analytical parameters, but does not entail a substantial change to the product. The product retains the characteristics and profile described in the link, which result from the interplay between natural and human factors. It is therefore considered that the amendment does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

Reasons:

Climate change is causing average temperatures to increase and this, in turn, is causing an increase in the degrees Baumé, or alcoholic ripeness, of the grapes. In order to ensure a balance between alcoholic ripeness and phenolic ripeness, the grapes must be harvested late. This means that the alcoholic strength of the wines is higher, which is the main reason for removing the maximum actual alcoholic strength.

2.   Reduction of the wines’ minimum total acidity

Reduction of the wines’ minimum total acidity

Description:

The minimum total acidity has been reduced to 4,00 g/l for all types of wine.

This amendment affects point 2.1 of the product specification and point 4 of the single document.

This is a standard amendment as it adapts the analytical parameters, but does not entail a substantial change to the product. The product retains the characteristics and profile described in the link, which result from the interplay between natural and human factors. It is therefore considered that the amendment does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

Reasons:

The characteristics of the area, climate change, the rise in average temperatures and less intrusive production models have led to a general decrease in acidity in all grape varieties. As a result, the wines present lower total acidity levels, which decrease even further during the prolonged time they are kept in the barrel, due to the precipitation of salts from the tartaric acid. Therefore, also taking into account the increasingly late harvests, the reduction of the minimum total acidity to 4,00 g/l, expressed as tartaric acid, is justified on account of the need to achieve a balance between alcoholic and phenolic ripeness.

3.   Alignment of the terminology used for the analytical parameters of residual sugar and volatile acidity with the legislation in force

Alignment of the terminology used for the analytical parameters of residual sugar and volatile acidity with the legislation in force

Description:

The analytical parameter ‘residual sugar’ 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 will be expressed as acetic acid.

Point 2.1 of the product specification has been amended, but the single document is not affected.

This is a standard amendment as it adapts the terminology used for the physical and chemical characteristics, but does not entail any change to the final product. The product retains the characteristics and profile described in the link, which result from the interplay between natural and human factors. It is therefore considered that the amendment does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

Reasons:

It is appropriate to specify how the values of the above mentioned analytical parameters of the wine – sugars and volatile acidity – are expressed.

4.   Inclusion of new varieties

Inclusion of new varieties

Description:

The white varieties Pardillo/Marisancho and Chardonnay, and the red varieties Garnacha Tinta, Garnacha Tintorera and Monastrell, have been added.

Point 6 of the product specification has been amended, but the single document is not affected as they have been added as secondary varieties.

This is a standard amendment as it does not entail a substantial change to the product. The product retains the characteristics and profile described in the link, which result from the interplay between natural and human factors. It is therefore considered that the amendment does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

Reasons:

These varieties need to be included in order to adapt the product specification for the ‘Ribera del Júcar’ PDO to the winegrowing potential of the production area, and to offer a wider range of wines to meet demand for both traditional and more contemporary types.

According to the production area’s vineyard register, both the Pardillo/Marisancho variety and the Chardonnay variety have been grown in the demarcated area for years. Including these varieties will result in a 6,83 % increase in winegrowing potential and mean that 96,70 % of the white varieties in the production area are covered. The Garnacha Tinta, Garnacha Tintorera and Monastrell varieties are also listed in the production area’s vineyard register and have been grown in the vineyards for 10 years on average. Including them will increase the winegrowing potential of the production area by 12,74 % and mean that 99,00 % of the red varieties in the production area are covered.

The work of the winegrowers and the technicians, both those on the ground and oenologists, and the use of these varieties in the area’s wineries – together with the characteristics of the soil, climate, rainfall and altitude – have yielded very positive results in a range of different products that comply with the requirements of the product specification for ‘Ribera del Júcar’ PDO wines, and there is a demand for wines produced from these varieties.

5.   Option to indicate a geographical unit larger than the production area

Option to indicate a geographical unit larger than the production area

Description:

The geographical unit ‘Cuenca’ – as the province in which the entire demarcated area is located – has been recognised as a geographical unit larger than the production area.

Point 8 of the product specification and point 9 of the single document have been amended.

This is a standard amendment as it concerns the inclusion of additional information on the label in accordance with Article 55 of Commission Delegated Regulation (EU) 2019/33. While the amendment provides for the option to indicate another geographical name, it does not entail a change to the protected name ‘Ribera del Júcar’. Indicating the larger geographical unit serves a complementary function, providing the consumer with additional information on the origin of the product. Furthermore, as indicating this optional labelling information does not, under any circumstances, impose a restriction on trade, it is considered that the amendment does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

Reasons:

The reason for including this information on the labelling is to supplement and broaden the information on the origin of the wines, thus making them more appealing to consumers.

6.   Updating of regulatory references and the approved certification bodies

Updating of regulatory references and the approved certification bodies

Description:

Obsolete regulatory references have been replaced by references to the legislation currently in force, and the control bodies’ details have been updated.

This amendment concerns points 8 and 9 of the product specification but does not affect the single document.

The amendment is standard as it is an update. It is therefore considered that it does not correspond to any of the types listed in Article 14(1) of Commission Delegated Regulation (EU) 2019/33.

Reasons:

In the second and third paragraphs of point 8 and the third and ninth paragraphs of point 9.2 of the product specification, references to Regulations that have been revoked have been replaced by references to the Regulations in force.

The list of control bodies in point 9.1 has been brought up to date.

SINGLE DOCUMENT

1.   Name of the product

Name of the product

Ribera del Júcar

2.   Geographical indication type

Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

Categories of grapevine product

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

1.

Wine

4.   Description of the wine(s)

Description of the wine(s)

1.   White and rosé wine, dry

White and rosé wine, dry

CONCISE TEXTUAL DESCRIPTION

The white wines are pale yellow in colour, sometimes with greenish or amber tones. The aromas are flawless and fruity. The wines are long and smooth on the palate, with a harmonious and fruity aftertaste.

In terms of colour, the rosé wines cover the whole spectrum of pink, with primary aromas and medium body.

| * | The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation. |
| --- | --- |

*

The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

| | Maximum total alcoholic strength (in % volume) |
| --- | --- |

Maximum total alcoholic strength (in % volume)

| | — |
| --- | --- |

—

| | Minimum actual alcoholic strength (in % volume) |
| --- | --- |

Minimum actual alcoholic strength (in % volume)

| | 10,5 |
| --- | --- |

10,5

| | Minimum total acidity |
| --- | --- |

Minimum total acidity

| | 4 grams per litre, expressed as tartaric acid |
| --- | --- |

4 grams per litre, expressed as tartaric acid

| | Maximum volatile acidity (in milliequivalents per litre) |
| --- | --- |

Maximum volatile acidity (in milliequivalents per litre)

| | 8,33 |
| --- | --- |

8,33

| | Maximum total sulphur dioxide (in milligrams per litre) |
| --- | --- |

Maximum total sulphur dioxide (in milligrams per litre)

| | 130 |
| --- | --- |

130

2.   White and rosé wine, sweet

White and rosé wine, sweet

CONCISE TEXTUAL DESCRIPTION

The appearance and aroma of these wines resemble those of other dry wines produced from the same variety.

Their flavour is balanced in terms of alcoholic strength, acidity and residual sugar content.

| * | The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation. |
| --- | --- |

*

The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

| | Maximum total alcoholic strength (in % volume) |
| --- | --- |

Maximum total alcoholic strength (in % volume)

| | — |
| --- | --- |

—

| | Minimum actual alcoholic strength (in % volume) |
| --- | --- |

Minimum actual alcoholic strength (in % volume)

| | 9 |
| --- | --- |

9

| | Minimum total acidity |
| --- | --- |

Minimum total acidity

| | 4 grams per litre, expressed as tartaric acid |
| --- | --- |

4 grams per litre, expressed as tartaric acid

| | Maximum volatile acidity (in milliequivalents per litre) |
| --- | --- |

Maximum volatile acidity (in milliequivalents per litre)

| | 8,33 |
| --- | --- |

8,33

| | Maximum total sulphur dioxide (in milligrams per litre) |
| --- | --- |

Maximum total sulphur dioxide (in milligrams per litre)

| | 130 |
| --- | --- |

130

3.   Young red wines

Young red wines

CONCISE TEXTUAL DESCRIPTION

Cherry red in colour, with a good robe and an iridescent purplish sheen, the red and purple tones standing out over the yellow tones.

Clean aromas of medium intensity, from which the fruity aromas, particularly those of red fruits, stand out. The hints of fruit reappear with medium intensity through the back of the nose.

Powerful on the attack, with a full body. Moderate aftertaste, leaving a hint of the wine’s roundness.

| * | The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation. |
| --- | --- |

*

The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.

GENERAL ANALYTICAL CHARACTERISTICS

| | Maximum total alcoholic strength (in % volume) |
| --- | --- |

Maximum total alcoholic strength (in % volume)

| | — |
| --- | --- |

—

| | Minimum actual alcoholic strength (in % volume) |
| --- | --- |

Minimum actual alcoholic strength (in % volume)

| | 12 |
| --- | --- |

12

| | Minimum total acidity |
| --- | --- |

Minimum total acidity

| | 4 grams per litre, expressed as tartaric acid |
| --- | --- |

4 grams per litre, expressed as tartaric acid

| | Maximum volatile acidity (in milliequivalents per litre) |
| --- | --- |

Maximum volatile acidity (in milliequivalents per litre)

| | 13 |
| --- | --- |

13

| | Maximum total sulphur dioxide (in milligrams per litre) |
| --- | --- |

Maximum total sulphur dioxide (in milligrams per litre)

| | 130 |
| --- | --- |

130

4.   Red ‘Tradición’, ‘Crianza’ and ‘Reserva’ wines

Red ‘Tradición’, ‘Crianza’ and ‘Reserva’ wines

CONCISE TEXTUAL DESCRIPTION

Red and purple predominate over yellow. ‘Crianza’ and ‘Reserva’ wines range from ruby red to cherry red, presenting brick-red tones.

Intense and flawless aromas combining floral, spicy, balsamic, roasted and vegetal notes. Aged wines present notes of ripe red fruit.

Balanced, harmonious in terms of taste and tactile sensations, medium tannin levels combined with velvety smoothness. Long and intense aftertaste. Wines aged in wood are powerful on the palate, clean and silky, with roasted and vanilla flavours and hints of pepper and cocoa.

| * | The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation. |
| --- | --- |

*

The maximum total alcoholic strength is within the legal limits set by the relevant EU legislation.

| ** | Volatile acidity may exceed 2 mEq/l for each degree of alcoholic strength in excess of 11 % and year of ageing, up to 20 mEq/l. |
| --- | --- |

**

Volatile acidity may exceed 2 mEq/l for each degree of alcoholic strength in excess of 11 % and year of ageing, up to 20 mEq/l.

GENERAL ANALYTICAL CHARACTERISTICS

| | Maximum total alcoholic strength (in % volume) |
| --- | --- |

Maximum total alcoholic strength (in % volume)

| | — |
| --- | --- |

—

| | Minimum actual alcoholic strength (in % volume) |
| --- | --- |

Minimum actual alcoholic strength (in % volume)

| | 12 |
| --- | --- |

12

| | Minimum total acidity |
| --- | --- |

Minimum total acidity

| | 4 grams per litre, expressed as tartaric acid |
| --- | --- |

4 grams per litre, expressed as tartaric acid

| | Maximum volatile acidity (in milliequivalents per litre) |
| --- | --- |

Maximum volatile acidity (in milliequivalents per litre)

| | 15 |
| --- | --- |

15

| | Maximum total sulphur dioxide (in milligrams per litre) |
| --- | --- |

Maximum total sulphur dioxide (in milligrams per litre)

| | 130 |
| --- | --- |

130

5.   Wine-making practices

Wine-making practices

5.1.   Specific oenological practices

Specific oenological practices

Specific oenological practice

In the case of white wines, the grapes must be fermented at a temperature of between 15 oC and 22 oC. If maceration with grape skins is carried out, this must be done over a period of 1 to 6 days.

o

o

In the case of rosé wines, the maceration of musts with grape skins must last for no longer than 36 hours, and the clean must without the skins must be fermented at a temperature below 22 oC.

o

Red wines must be macerated and fermented for at least 4 days, at a temperature not exceeding 28 oC in the case of young wines and 30 oC in the case of other wines. If wines are aged, they must be aged either for at least 4 months in wooden vats known as tinas with a capacity of between 5 000 and 20 000 l or for at least 2 months in oak barrels.

o

o

tinas

5.2.   Maximum yields

Maximum yields

| 1. | Gobelet- or head-trained vines
  10 140 kilograms of grapes per hectare
  75 hectolitres per hectare |
| --- | --- |

1.

Gobelet- or head-trained vines

10 140 kilograms of grapes per hectare

75 hectolitres per hectare

| 2. | Trellised vines
  12 170 kilograms of grapes per hectare
  90 hectolitres per hectare |
| --- | --- |

2.

Trellised vines

12 170 kilograms of grapes per hectare

90 hectolitres per hectare

6.   Demarcated geographical area

Demarcated geographical area

The demarcated geographical area is located in the south-west of the province of Cuenca and comprises the following municipalities:

| — | Casas de Benítez |
| --- | --- |

—

Casas de Benítez

| — | Casas de Fernando Alonso |
| --- | --- |

—

Casas de Fernando Alonso

| — | Casas de Guijarro |
| --- | --- |

—

Casas de Guijarro

| — | Casas de Haro |
| --- | --- |

—

Casas de Haro

| — | El Picazo |
| --- | --- |

—

El Picazo

| — | Pozoamargo |
| --- | --- |

—

Pozoamargo

| — | Sisante |
| --- | --- |

—

Sisante

7.   Main wine grape variety(ies)

Main wine grape variety(ies)

| | Airén |
| --- | --- |

Airén

| | Bobal |
| --- | --- |

Bobal

| | Cabernet Sauvignon |
| --- | --- |

Cabernet Sauvignon

| | Macabeo - Viura |
| --- | --- |

Macabeo - Viura

| | Syrah |
| --- | --- |

Syrah

| | Tempranillo - Cencibel |
| --- | --- |

Tempranillo - Cencibel

| | Verdejo |
| --- | --- |

Verdejo

8.   Description of the link(s)

Description of the link(s)

Area in which the River Júcar has created a gorge which breaks up the monotonous flatness of the land and causes higher rainfall than in the surrounding areas. Lacustrine deposits on dried-up marshland areas, with loamy sands, saliferous clays, organic matter, and irregular-shaped, polygenic pebbles and gravel, mainly of dolomitic limestone, cemented by clays.

The red wines are slightly astringent, smooth and deep, with an ideal balance between acidity and tannins. Their colour varies between cherry red and ruby red, with bluish and violet tones. On the nose, the aromas are complex and fruity. They are flavourful, balanced and round. The white wines are balanced in terms of acidity and harmonious.

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

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:

The labelling of wines covered by the ‘Ribera del Júcar’ designation of origin may include a reference to the geographical unit ‘Cuenca’ as a larger geographical unit corresponding to the province in which the entire production area is located, in order to better specify the location of the production area.

When that indication is included on the labelling of wines with the ‘Ribera del Júcar’ designation of origin, the font size used must be smaller than that used to indicate the name of the designation of origin.

Link to the product specification

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/MOD_PLIEGO_DOP_RIBERA_JUCAR_CCC_20210222.pdf

---

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

1

---