# C_2021248EN.01000801.xml

| 25.6.2021 | EN | Official Journal of the European Union | C 248/8 |
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25.6.2021

EN

Official Journal of the European Union

C 248/8

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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 248/07)

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

‘Condado de Huelva’

PDO-ES-A1485-AM03

Date of communication: 16. 4.2021

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

1.   Reference to the protected name (section A of the product specification)

This paragraph has been simplified by removing unnecessary information.

Reason:

This section should indicate that the protected name is that of the Designation of Origin; it does not need to include the various types of wine covered.

2.   Description of the wines (section B of the product specification and section 4 of the single document)

The types of wine have been reordered and grouped under categories 1 and 3 of Part II of Annex VII to Regulation (EU) No 1308/2013 of the European Parliament and of the Council (2).

‘Amontillado’ has been included among the ‘vinos generosos’. This wine was protected under the first Regulation governing the Designation of Origin, published in Official State Gazette No 14 of 16 January 1964. The product specification now also includes rosé wines, as high-quality rosés have been produced in the Condado de Huelva for years and are gaining considerable stature among consumers.

‘Palo Cortado’ wine has been produced in the Condado de Huelva area throughout its history by fluke. It starts as a biologically aged ‘Fino’ wine that loses its film of ‘flor’ yeast as it matures. As a consequence, it is re-fortified and subjected to oxidative ageing similar to that of ‘Oloroso’ wine but has different organoleptic characteristics.

The information on ‘Moscatel’, ‘Dulce’ and ‘Pedro Ximénez’ wines has been restructured and they have been added to the group of ‘vinos de licor dulces’ to improve readability in terms of sugar content.

The table of analytical characteristics has been amended by adding the new types of wine and their chemical characteristics and improving the structure and readability.

Furthermore, in order to bring the use of the traditional term ‘Oloroso’ into line with the other Andalusian designations of origin, the minimum alcoholic strength has been revised to 16 % vol.

The organoleptic description of the protected wines has been amended. The application of standard UNE-EN-ISO 17065 necessitates this amendment so that the wines’ characteristics can be linked to specific descriptors and a better sensory assessment can be carried out.

3.   Correction in relation to the maximum permitted extraction rate (section C of the product specification and section 5 of the single document)

An error has been corrected which had been carried over across several amendments to the specification, and which should rightfully be corrected in this specification. The word ‘must’ has been replaced with the word ‘wine’, since it is wine that is actually being referred to. In previous versions, new wine was referred to as ‘must’ in line with the Order of 16 February 1999 on the Regulation governing the ‘Condado de Huelva’ PDO.

4.   Ageing requirements for ‘vinos generosos’ and ‘vinos generosos de licor’ (section C.3.2 of the product specification)

Calculation of the average age has been added as the objective method for determining the ageing period. The system of ‘añadas’ [single vintages] has also been added as a system traditionally used in ageing these wines.

5.   Ageing requirements for white, red and rosé wines (section C.3.3 of the product specification)

This section has been amended in order to develop the distinguishing characteristics of the white, red and rosé wines.

6.   Updating of references to supplementary products used (section C.5 of the product specification)

The references to legislation have been updated, and a reference to neutral grape spirit has been added.

7.   Information on the demarcated area (section D of the product specification and section 6 of the single document)

The restriction relating to the processing area for ‘vinos generosos’ and ‘vinos generosos de licor’, which had a different maturing and ageing area to the production area where the grapes are grown, has been removed.

8.   Amendment to the maximum yield per hectare (section E of the product specification and section 5.2 of the single document)

The yield is determined by the number of vines planted, the number of bunches on each vine and the volume of the bunches. The different grape varieties do not all behave in the same way. The number of bunches [and] their weight are determined by the leaf area index. The importance of photosynthesis should also be taken into account, as it has a significant impact on the level of sugar in the grapes.

In recent years, the vineyards in the Condado de Huelva have been converted and restructured. In general, rows are planted 3 metres apart, with 1,5 metres between vines. Old goblet-trained vineyards have also been grubbed up and replaced by trellised plantations. In this respect, trellising has a positive impact in that it results in a quality wine.

The winegrower takes decisions that will define the yield of the vineyard, subject to fixed and variable factors, throughout the course of the year and from year to year. To this end, there are various mechanisms available to control the plants’ growth, such as pruning, thinning, trimming and leaf stripping.

In short, a balanced vineyard will encourage the fruit to ripen and to develop the right concentration of colour, aroma, sugars, pH, acids, polyphenols and all the quality elements that are key to achieving a quality wine.

The best grape producers are those who shape the foliage to make best use of space, thus optimising exposure to sunlight and ensuring that the grapes develop well, which results in a higher-quality wine.

Studies carried out over the years have shown that a yield of 8 kg/vine of the Zalema variety for one hectare of vineyard with 2 200 vines results in physico-chemical values of 11 and 12 degrees Baumé with a total acidity of 3,5-4,5 g/l expressed as tartaric acid, a pH of 3,75 and a gluconic acid index of less than 0,5. These average values obtained over many years result in wine of excellent quality.

9.   Addition of new grape varieties (section F of the product specification and section 7 of the single document)

Two new white varieties have been added, Verdejo and Moscatel de Grano Menudo. These grapes have been grown in the area covered by the PDO for many years, achieving excellent results and a high degree of acceptance. They also allow for the production of wines with the profile typical of the wines covered by the PDO. The inclusion of these varieties does not entail any substantial change to the characteristics of the end product.

10.   Addition of a smaller geographical unit (section H.4 of the product specification and section 9 of the single document)

The possibility has been added to refer to the Doñana National Park, as a smaller geographical unit, on the labelling of wines in accordance with Article 55 of Regulation (EU) 2019/33.

SINGLE DOCUMENT

1.   Name(s)

Condado de Huelva

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

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

1.

Wine

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

3.

Liqueur wine

4.   Description of the wine(s)

1.   White wine

CONCISE TEXTUAL DESCRIPTION

| — | ‘Joven’: Pale yellow to pale golden in colour. Fruity aromas, such as green apple, and floral aromas. Perceptible acidity on the palate. |
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—

‘Joven’: Pale yellow to pale golden in colour. Fruity aromas, such as green apple, and floral aromas. Perceptible acidity on the palate.

| — | ‘Condado de Huelva’: Straw yellow to old gold in colour. Fruity aromas such as stone fruit. Perceptible acidity on the palate. |
| --- | --- |

—

‘Condado de Huelva’: Straw yellow to old gold in colour. Fruity aromas such as stone fruit. Perceptible acidity on the palate.

| — | ‘Tradicional’: Straw yellow to golden in colour. Fruity aromas such as stone fruit. Slightly acidic on the palate. |
| --- | --- |

—

‘Tradicional’: Straw yellow to golden in colour. Fruity aromas such as stone fruit. Slightly acidic on the palate.

| * | Where limits are not indicated, those laid down in the relevant EU legislation apply. |
| --- | --- |

*

Where limits are not indicated, those laid down in the relevant EU legislation apply.

| ** | Depending on their sugar content, wines from the ‘Condado de Huelva’ subcategory of white wines may be: ‘dry’, if the sugar content is less than or equal to 4 grams per litre; ‘medium dry’, if it is greater than 4 grams per litre but less than 12 grams per litre; ‘medium sweet’, if it is equal to or greater than 12 grams per litre but less than 45 grams per litre; ‘sweet’, if it is equal to or greater than 45 grams per litre. |
| --- | --- |

**

Depending on their sugar content, wines from the ‘Condado de Huelva’ subcategory of white wines may be: ‘dry’, if the sugar content is less than or equal to 4 grams per litre; ‘medium dry’, if it is greater than 4 grams per litre but less than 12 grams per litre; ‘medium sweet’, if it is equal to or greater than 12 grams per litre but less than 45 grams per litre; ‘sweet’, if it is equal to or greater than 45 grams per litre.

| *** | ‘Joven’ and ‘Tradicional’ white wines must have a sugar content of less than 5 grams per litre. |
| --- | --- |

***

‘Joven’ and ‘Tradicional’ white wines must have a sugar content of less than 5 grams per litre.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

10

Minimum total acidity:

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

2.   Red and rosé wine

CONCISE TEXTUAL DESCRIPTION

Red wines:

Cherry to brick red in colour. Perceptible aromatic and fruity intensity, with slightly perceptible to perceptible herbaceous aromas. Perceptible taste intensity and perceptible acidity on the palate, with astringency and perceptible density.

Rosé wines:

Pale pink to reddish pink in colour, fruity and floral aromas, perceptible taste intensity on the palate, with bitterness and slight astringency.

| * | Where limits are not indicated, those laid down in the relevant EU legislation apply. |
| --- | --- |

*

Where limits are not indicated, those laid down in the relevant EU legislation apply.

| ** | Depending on the sugar content, the wines may be: ‘dry’, if the sugar content is less than or equal to 4 grams per litre; ‘medium dry’, if it is greater than 4 grams per litre but less than 12 grams per litre; ‘medium sweet’, if it is equal to or greater than 12 grams per litre but less than 45 grams per litre; ‘sweet’, if it is equal to or greater than 45 grams per litre. |
| --- | --- |

**

Depending on the sugar content, the wines may be: ‘dry’, if the sugar content is less than or equal to 4 grams per litre; ‘medium dry’, if it is greater than 4 grams per litre but less than 12 grams per litre; ‘medium sweet’, if it is equal to or greater than 12 grams per litre but less than 45 grams per litre; ‘sweet’, if it is equal to or greater than 45 grams per litre.

| *** | The minimum actual alcoholic strength for wines bearing the ageing terms ‘Joven’, ‘Roble’ and ‘Crianza’ is 11% vol., while for wines bearing the terms ‘Reserva’ and ‘Gran reserva’ it is 12% vol. |
| --- | --- |

***

The minimum actual alcoholic strength for wines bearing the ageing terms ‘Joven’, ‘Roble’ and ‘Crianza’ is 11% vol., while for wines bearing the terms ‘Reserva’ and ‘Gran reserva’ it is 12% vol.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

11

Minimum total acidity:

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

3.   ‘Vinos generosos’

CONCISE TEXTUAL DESCRIPTION

| — | ‘Condado Pálido’ or ‘Fino’: Straw yellow to old gold in colour. Aromas from ageing, such as yeast. Slightly bitter and salty on the palate. |
| --- | --- |

—

‘Condado Pálido’ or ‘Fino’: Straw yellow to old gold in colour. Aromas from ageing, such as yeast. Slightly bitter and salty on the palate.

| — | ‘Condado Viejo’ or ‘Oloroso’: Old gold or dark mahogany in colour. Aromas of nuts and wood from oxidative ageing, possibly with notes of varnish. Persistent on the palate, with possible unctuousness. |
| --- | --- |

—

‘Condado Viejo’ or ‘Oloroso’: Old gold or dark mahogany in colour. Aromas of nuts and wood from oxidative ageing, possibly with notes of varnish. Persistent on the palate, with possible unctuousness.

| — | ‘Amontillado’: Golden to mahogany in colour. Aroma of nuts with a woody finish due to its dual biological and oxidative ageing. Slightly acidic, bitter and persistent on the palate. |
| --- | --- |

—

‘Amontillado’: Golden to mahogany in colour. Aroma of nuts with a woody finish due to its dual biological and oxidative ageing. Slightly acidic, bitter and persistent on the palate.

| — | ‘Palo Cortado’: Chestnut to mahogany in colour. Aromas of nuts and wood. Very intense and persistent on the palate. |
| --- | --- |

—

‘Palo Cortado’: Chestnut to mahogany in colour. Aromas of nuts and wood. Very intense and persistent on the palate.

| * | Where limits are not indicated, those laid down in the relevant EU legislation apply. |
| --- | --- |

*

Where limits are not indicated, those laid down in the relevant EU legislation apply.

| ** | ‘Condado Pálido’ or ‘Fino’ must have less than 5 grams of reducing sugars per litre. |
| --- | --- |

**

‘Condado Pálido’ or ‘Fino’ must have less than 5 grams of reducing sugars per litre.

| *** | ‘Condado Viejo’ or ‘Oloroso’, ‘Amontillado’ and ‘Palo Cortado’ wines may, as a result of the concentration processes associated with oxidative ageing, have a reducing sugar content of up to 9 grams per litre, provided that the total acidity content expressed in grams of tartaric acid per litre is at most 2 grams per litre less than the reducing sugar content. |
| --- | --- |

***

‘Condado Viejo’ or ‘Oloroso’, ‘Amontillado’ and ‘Palo Cortado’ wines may, as a result of the concentration processes associated with oxidative ageing, have a reducing sugar content of up to 9 grams per litre, provided that the total acidity content expressed in grams of tartaric acid per litre is at most 2 grams per litre less than the reducing sugar content.

| **** | The actual alcoholic strength for ‘Condado Pálido’ or ‘Fino’ must be between 15 % vol. and 17 % vol. |
| --- | --- |

****

The actual alcoholic strength for ‘Condado Pálido’ or ‘Fino’ must be between 15 % vol. and 17 % vol.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

16

Minimum total acidity:

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

4.   ‘Vinos generosos de licor’

CONCISE TEXTUAL DESCRIPTION

| — | Pale Dry: Pale yellow to golden in colour. Medium-intense aroma of yeast. Strong, flavourful and medium dry to medium sweet on the palate. |
| --- | --- |

—

Pale Dry: Pale yellow to golden in colour. Medium-intense aroma of yeast. Strong, flavourful and medium dry to medium sweet on the palate.

| — | Pale Cream: Straw yellow to old gold in colour. Aromas from biological ageing, for example yeast. |
| --- | --- |

—

Pale Cream: Straw yellow to old gold in colour. Aromas from biological ageing, for example yeast.

| — | Medium: Amber to intense mahogany in colour. Aroma specific to the ageing process, with possible aromas of raisining. |
| --- | --- |

—

Medium: Amber to intense mahogany in colour. Aroma specific to the ageing process, with possible aromas of raisining.

| — | Cream: Old gold to intense mahogany in colour. Aroma from the ageing process, with possible aromas of raisining. Dense on the palate. |
| --- | --- |

—

Cream: Old gold to intense mahogany in colour. Aroma from the ageing process, with possible aromas of raisining. Dense on the palate.

| * | Where limits are not indicated, those laid down in the relevant EU legislation apply. |
| --- | --- |

*

Where limits are not indicated, those laid down in the relevant EU legislation apply.

| ** | Reducing sugar content in grams per litre: Pale Dry from 5 to 45, Pale Cream from 45 to 115, Medium from 5 to 115, Cream from 115 to 140. |
| --- | --- |

**

Reducing sugar content in grams per litre: Pale Dry from 5 to 45, Pale Cream from 45 to 115, Medium from 5 to 115, Cream from 115 to 140.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

15

Minimum total acidity:

in milliequivalents per litre

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

5.   ‘Vinos de licor dulces’

CONCISE TEXTUAL DESCRIPTION

| — | ‘Dulce’: Golden to intense mahogany in colour. Fruity aromas. Dense on the palate. |
| --- | --- |

—

‘Dulce’: Golden to intense mahogany in colour. Fruity aromas. Dense on the palate.

| — | ‘Pedro Ximénez’: Mahogany to intense mahogany or jet in colour. Aromas of raisining, possibly with stalky notes. Very dense on the palate. |
| --- | --- |

—

‘Pedro Ximénez’: Mahogany to intense mahogany or jet in colour. Aromas of raisining, possibly with stalky notes. Very dense on the palate.

| — | ‘Moscatel’: Amber to intense mahogany in colour. Aromas specific to the variety, such as floral and fruity notes, with possible aromas of raisining. Slightly acidic and dense on the palate. |
| --- | --- |

—

‘Moscatel’: Amber to intense mahogany in colour. Aromas specific to the variety, such as floral and fruity notes, with possible aromas of raisining. Slightly acidic and dense on the palate.

| — | ‘Mistela’: Golden to intense mahogany in colour. Fruity aromas. Dense on the palate. |
| --- | --- |

—

‘Mistela’: Golden to intense mahogany in colour. Fruity aromas. Dense on the palate.

| * | Where limits are not indicated, those laid down in the relevant EU legislation apply. |
| --- | --- |

*

Where limits are not indicated, those laid down in the relevant EU legislation apply.

| ** | Reducing sugar content in grams per litre: greater than 45 for ‘Dulce’, and greater than 150 for ‘Pedro Ximénez’, ‘Moscatel’ and ‘Mistela’. |
| --- | --- |

**

Reducing sugar content in grams per litre: greater than 45 for ‘Dulce’, and greater than 150 for ‘Pedro Ximénez’, ‘Moscatel’ and ‘Mistela’.

GENERAL ANALYTICAL CHARACTERISTICS

Maximum total alcoholic strength (in % volume):

—

Minimum actual alcoholic strength (in % volume):

15

Minimum total acidity:

—

Maximum volatile acidity (in milliequivalents per litre):

—

Maximum total sulphur dioxide (in milligrams per litre):

—

5.   Wine-making practices

5.1.   Specific oenological practices

1.   Specific oenological practice

The production area is the geographical area in which the registered vineyards are located, featuring the Albariza, Arenas and Barros soil types. After fermentation, the wines may be subjected to biological or oxidative ageing, using either a dynamic system known as ‘criaderas y soleras’ [a fractional blending system] or a static system of ‘añadas’ [single vintages].

During biological ageing, a floating layer or film of yeast – known as the ‘flor’ – forms on the exposed surface of the wine. In oxidative ageing, the wines are aged through exposure to oxygen. Another practice used is ‘cabeceo’ [blending], which involves mixing or combining different wines or even mixing wines with supplementary products.

2.   Relevant restriction on making the wines

The pressure applied to extract the must should not result in more than 70 litres of wine being obtained from every 100 kg of grapes harvested.

In the production of ‘Pedro Ximénez’ and ‘Moscatel’, concentrated must and dry wine of the Zalema, Palomino Fino, Listán del Condado and Garrido Fino varieties may be used, provided that together they do not represent more than 30 % of the total final product and that the proportion of dry wine of these varieties does not represent more than 15 % of the total product. Ageing takes place in casks and/or barrels with a maximum capacity of 1 000 litres for white wines and 330 litres for red wines.

3.   Cultural practice

Cultural practices must at all times be respectful of the environment and in particular prevent water and soil contamination. Planting density must be between 1 950 and 4 000 vines per hectare. Vines may be trained using free-standing methods (goblet) and/or trellised (vara y pulgar, which is similar to Guyot, and/or double cordon). Where mixed plantations are to be registered with the Regulatory Board, complete separation between varieties must be ensured in the harvest.

5.2.   Maximum yields

1.   Zalema

18 000 kilograms of grapes per hectare

2.   Other authorised varieties

12 000 kilograms of grapes per hectare

6.   Demarcated geographical area

The area of production and ageing of the wines protected by the ‘Condado de Huelva’ Designation of Origin comprises the wine-growing areas and estates located in the municipalities of Almonte, Beas, Bollullos Par del Condado, Bonares, Chucena, Gibraleón, Hinojos, La Palma del Condado, Lucena del Puerto, Manzanilla, Moguer, Niebla, Palos de la Frontera, Rociana del Condado, San Juan del Puerto, Trigueros, Villalba del Alcor and Villarrasa, all in the province of Huelva.

7.   Main wine grape variety(ies)

| | CABERNET FRANC |
| --- | --- |

CABERNET FRANC

| | CABERNET SAUVIGNON |
| --- | --- |

CABERNET SAUVIGNON

| | CHARDONNAY |
| --- | --- |

CHARDONNAY

| | COLOMBARD |
| --- | --- |

COLOMBARD

| | GARRIDO FINO |
| --- | --- |

GARRIDO FINO

| | LISTAN DEL CONDADO |
| --- | --- |

LISTAN DEL CONDADO

| | MERLOT |
| --- | --- |

MERLOT

| | MOSCATEL DE ALEJANDRÍA |
| --- | --- |

MOSCATEL DE ALEJANDRÍA

| | MOSCATEL DE GRANO MENUDO |
| --- | --- |

MOSCATEL DE GRANO MENUDO

| | PALOMINO FINO |
| --- | --- |

PALOMINO FINO

| | PEDRO XIMÉNEZ |
| --- | --- |

PEDRO XIMÉNEZ

| | SAUVIGNON BLANC |
| --- | --- |

SAUVIGNON BLANC

| | SYRAH |
| --- | --- |

SYRAH

| | TEMPRANILLO |
| --- | --- |

TEMPRANILLO

| | VERDEJO |
| --- | --- |

VERDEJO

| | ZALEMA |
| --- | --- |

ZALEMA

8.   Description of the link(s)

Link

This PDO corresponds to the Baetic Depression and extends across flat or slightly undulating land. The climate is Mediterranean, although the area’s exposure to the Atlantic, facilitated by the topography, brings oceanic influences which, along with the proximity to the Doñana National Park and the traditional expertise in the area, affect the types of wine produced there. Liqueur wines, including ‘vinos generosos’, [are aged] using traditional systems – the ‘criaderas y soleras’ system and the ‘static’ system – in which the handling of oak casks and/or barrels is key to the quality of the wines. The architecture and management of the wine cellars provides the optimal microclimate for ageing.

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:

The name of the ‘Condado de Huelva’ Designation of Origin, in addition to the information generally laid down in the applicable legislation, must feature prominently on the labels of bottled and packaged wines. Furthermore, in accordance with Article 120(1)(g) of Regulation (EU) No 1308/2013, the label for protected wines may optionally bear a reference to the name of a geographical unit smaller or larger than the area covered by the Designation of Origin, meaning the names of the municipalities within the production area as smaller geographical units and a reference to Andalusia as the larger geographical unit. The labels for wines produced in Almonte, Hinojos, Bollullos Par del Condado, Rociana del Condado, Bonares, Lucena del Puerto, Palos de la Frontera and Moguer may also bear reference to Doñana National Park as a smaller geographical unit.

Link to the product specification

https://juntadeandalucia.es/export/drupaljda/PC_Condado_modificado_2.pdf

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

(2)  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 and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (OJ L 347, 20.12.2013, p. 671).

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