# C_2021504EN.01004801.xml

| 14.12.2021 | EN | Official Journal of the European Union | C 504/48 |
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14.12.2021

EN

Official Journal of the European Union

C 504/48

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Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector

(2021/C 504/21)

This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication.

SINGLE DOCUMENT

’BOLANDIN’

PDO-ES-N1876

Date of application: 3 July 2014

1.   Name to be registered

Bolandin

2.   Geographical indication type

PDO — Protected Designation of Origin

3.   Categories of grapevine products

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

1.

Wine

| 16. | Wine from overripe grapes |
| --- | --- |

16.

Wine from overripe grapes

4.   Description of the wine(s)

Red wines

| — | Appearance: The wines must have at least a high depth of colour. Tone: red in colour with shades varying from violet in young wines to brick red in aged wines. |
| --- | --- |

—

Appearance: The wines must have at least a high depth of colour. Tone: red in colour with shades varying from violet in young wines to brick red in aged wines.

| — | Aroma: The wines must be of at least high intensity, with aromas of black and red berries. Aged wines will include notes of spices and toasted flavours. |
| --- | --- |

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Aroma: The wines must be of at least high intensity, with aromas of black and red berries. Aged wines will include notes of spices and toasted flavours.

| — | Tasting stage: The wines must be at least full-bodied. Well-balanced. Long-lasting aftertaste. Well-balanced acidity. Notes from the cask (roasted and/or toasted). |
| --- | --- |

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Tasting stage: The wines must be at least full-bodied. Well-balanced. Long-lasting aftertaste. Well-balanced acidity. Notes from the cask (roasted and/or toasted).

Volatile acidity:

| | ≤0,65 g/l acetic acid, in young wines |
| --- | --- |

≤0,65 g/l acetic acid, in young wines

| | ≤0,85 g/l acetic acid, in aged wines |
| --- | --- |

≤0,85 g/l acetic acid, in aged wines

In the case of limits not specified, the applicable EU legislation must be complied with.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,5 |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | 130 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,5

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

130

White wines

| — | Appearance: Yellow in colour, straw-coloured in young wines and golden in the case of wines fermented and/or aged in barrels. Limpid and brilliant. |
| --- | --- |

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Appearance: Yellow in colour, straw-coloured in young wines and golden in the case of wines fermented and/or aged in barrels. Limpid and brilliant.

| — | Aroma: The wines must be of at least high intensity, fruity and with notes of tropical fruits. Aged wines will develop spicy aromas. |
| --- | --- |

—

Aroma: The wines must be of at least high intensity, fruity and with notes of tropical fruits. Aged wines will develop spicy aromas.

| — | Tasting stage: The wines must be at least medium-bodied. Fresh and fruity. Both young and aged wines will be well-balanced. |
| --- | --- |

—

Tasting stage: The wines must be at least medium-bodied. Fresh and fruity. Both young and aged wines will be well-balanced.

Volatile acidity:

| | ≤0,65 g/l acetic acid, in young wines |
| --- | --- |

≤0,65 g/l acetic acid, in young wines

| | ≤0,85 g/l acetic acid, in aged wines |
| --- | --- |

≤0,85 g/l acetic acid, in aged wines

In the case of limits not specified, the applicable EU legislation must be complied with.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12,5 |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | 170 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12,5

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

170

White wines made from overripe grapes

| — | Appearance: intense, clean and shiny yellow-golden in colour. |
| --- | --- |

—

Appearance: intense, clean and shiny yellow-golden in colour.

| — | Aroma: The wines must be of at least a high intensity. Aromas of honey, ripe quince and fig. Very fruity. |
| --- | --- |

—

Aroma: The wines must be of at least a high intensity. Aromas of honey, ripe quince and fig. Very fruity.

| — | Tasting stage: The wines must be at least medium-bodied, round and unctuous. Long-lasting aftertaste. |
| --- | --- |

—

Tasting stage: The wines must be at least medium-bodied, round and unctuous. Long-lasting aftertaste.

Volatile acidity:

| | ≤0,74 g/l acetic acid, in young wines |
| --- | --- |

≤0,74 g/l acetic acid, in young wines

| | ≤0,85 g/l acetic acid, in aged wines |
| --- | --- |

≤0,85 g/l acetic acid, in aged wines

| | ≤0,72 g/l + 0,06 g/l acetic acid, for each degree of natural alcoholic strength exceeding 10 % in volume, in the case of wines made from botrytised grapes |
| --- | --- |

≤0,72 g/l + 0,06 g/l acetic acid, for each degree of natural alcoholic strength exceeding 10 % in volume, in the case of wines made from botrytised grapes

In the case of limits not specified, the applicable EU legislation must be complied with.

Note: As the sugar content is over 5 g/l, these white wines from overripe grapes can have a sulphur dioxide content of up to 250 mg/l.

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume) | |
| Minimum actual alcoholic strength (in % volume) | 12.5 |
| Minimum total acidity | |
| Maximum volatile acidity (in milliequivalents per litre) | |
| Maximum total sulphur dioxide (in milligrams per litre) | 250 |

General analytical characteristics

Maximum total alcoholic strength (in % volume)

Minimum actual alcoholic strength (in % volume)

12.5

Minimum total acidity

Maximum volatile acidity (in milliequivalents per litre)

Maximum total sulphur dioxide (in milligrams per litre)

250

5.   Wine making practices

a.   Essential oenological practices

Specific oenological practice

In no event may the ageing process be deemed to have started before 1 October of the year of the harvest.

Cultivation method

The planting density at the ‘Bolandin’ vineyards shall not be lower than 2 400 vines per hectare.

b.   Maximum yields

| | Cabernet Sauvignon, Tempranillo and Merlot |
| --- | --- |

Cabernet Sauvignon, Tempranillo and Merlot

| | 7 500 kilograms of grapes per hectare |
| --- | --- |

7 500 kilograms of grapes per hectare

| | 52 hectolitres per hectare |
| --- | --- |

52 hectolitres per hectare

| | Sauvignon Blanc and Chardonnay |
| --- | --- |

Sauvignon Blanc and Chardonnay

| | 7 400 kilograms of grapes per hectare |
| --- | --- |

7 400 kilograms of grapes per hectare

| | 48 hectolitres per hectare |
| --- | --- |

48 hectolitres per hectare

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

Syrah

| | 7 300 kilograms of grape per hectare |
| --- | --- |

7 300 kilograms of grape per hectare

| | 51 hectolitres per hectare |
| --- | --- |

51 hectolitres per hectare

| | Moscatel de grano menudo (small grain muscat) |
| --- | --- |

Moscatel de grano menudo (small grain muscat)

| | 7 200 kilograms of grape per hectare |
| --- | --- |

7 200 kilograms of grape per hectare

| | 28 hectolitres per hectare |
| --- | --- |

28 hectolitres per hectare

6.   Demarcated geographical area

The demarcated area of Bolandin is located in the municipality of Ablitas (Autonomous Community of Navarre) and it consists of the following cadastral parcels:

| | Polygon 5: parcel 1 658. |
| --- | --- |

Polygon 5: parcel 1 658.

| | Polygon 5: parcel 1 659. |
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Polygon 5: parcel 1 659.

| | Polygon 5: parcel 1 660. |
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Polygon 5: parcel 1 660.

| | Polygon 5: parcel 1 661. |
| --- | --- |

Polygon 5: parcel 1 661.

| | Polygon 5: parcel 1 662. |
| --- | --- |

Polygon 5: parcel 1 662.

| | Polygon 5: parcel 1 663. |
| --- | --- |

Polygon 5: parcel 1 663.

| | Polygon 5: parcel 1 884. |
| --- | --- |

Polygon 5: parcel 1 884.

| | Polygon 5, parcel 1 885 and plot A partial, E, F, G and H. |
| --- | --- |

Polygon 5, parcel 1 885 and plot A partial, E, F, G and H.

7.   Main wine grapes variety(ies)

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

CABERNET SAUVIGNON

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

CHARDONNAY

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

MERLOT

| | MOSCATEL DE GRANO MENUDO (SMALL GRAIN MUSCAT) |
| --- | --- |

MOSCATEL DE GRANO MENUDO (SMALL GRAIN MUSCAT)

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

SAUVIGNON BLANC

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

SYRAH

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

TEMPRANILLO

8.   Description of the link(s)

Surroundings (natural factors)

Bolandin is the name of the historical site located in the municipality of Ablitas (Navarre) and recognised in the cadastral register for Navarre and the national maps issued by the Spanish National Geographical Institute. The Bolandin area totals around 170 hectares. ‘Bolandin’ is also the name of the triangulation station located in the demarcated area.

‘Bolandin’ is written with a ‘V’ in some documents because there are two official languages in Navarre: Castilian Spanish (in which the name starts with a ‘V’ and includes an accent) and Basque (in which it starts with a ‘B’ and does not include an accent). There are no accents and no letter ‘V’ in Basque.

Based on surveys and tests conducted by the Chair of Viticulture in the Department of Agriculture and Food at the University of La Rioja, the area is demarcated according to the following natural factors: soil, topography and climate.

Soil and topology

The demarcated area comprises a small, elevated plain in the highest part of Bolandin and its slopes, which lead down to a plain on the south-eastern face, south-west of Bolandin. It is completely different to the surrounding areas on account of its altitude, gradient, exposure and soil types.

The upper part of the elevated plain (which is where the winery is located) is formed by red clays dating from the Aragonian stage of the continental Tertiary Period. Below the escarpment surrounding the remains of the terraces, there is a broad slope towards the south-west with a gentle 5 % gradient. This is where most of the vineyards are located. The slopes consist of gravel, sand and clay dating from the third Pleistocene stage of the Quaternary Period.

From the Bolandin boundaries the topography is flat and mostly formed by depositional glacis from the second Pleistocene stage of the Quaternary Period, i.e. younger materials than the ones that make up Bolandin.

Its altitude is between about 369 and 324 metres above sea level, i.e. considerably lower than the altitude range for the ‘Navarra’ PDO (between 400 and 500 m).

Climate

Bolandin is located on a south-facing slope, so the parcel has a unique mesoclimate with a lot of exposure to sunlight.

Average rainfall in the last 7-12 seasons was 379-354 mm per year, very low compared to the average for the ‘Navarra’ PDO (450-700 mm).

Wind is another decisive factor, with the north-westerly Cierzo prevailing on 70 % of days. This is a very dry wind that limits the development of any kind of disease.

The demarcated area has to contend with higher temperatures and less rain than the average for the ‘Navarra’ PDO. The area has an extreme continental climate with a Mediterranean influence. The seasons are quite distinct: cold winters, warm, almost non-existent springs and autumns and very hot, long, dry summers. This characteristic has a major impact on the range of temperatures and on rainfall.

The highest temperatures in summer are very high (over 35 oC) and the maximum temperatures for the whole of Navarre and the Ebro Valley are often recorded in the area. The minimum temperatures in December and January are very low, between -6 and -8 oC. The average annual temperature is over 1 oC higher than that of the ‘Navarra’ PDO.

Human factors

Vines have been among the most important crops grown in Bolandin for centuries. This area used to be irrigated by the Lodosa canal via elevation. The irrigated area mostly consisted of vineyards planted with century-old vines, which were used to produce wine of excellent quality, bottled and marketed under the name ‘Bolandin’.

Nowadays, the experts in vine management techniques decide on the best options (selecting the plant material, irrigation, managing leaf area, limiting yield, managing nutrition and vine protection products) depending on the climate and growth during the year with a view to achieving the best raw material. The experts plan various specific practices on an annual basis, such as thinning out the bunches to control yield and removing leaves on the side where the sun shines on the bunches in the morning as this enhances the ripening process. The leaves where the sun shines in the evening are not removed as this could cause the grapes to burn. This latter practice also helps avoid disease spreading as it improves ventilation around the bunches.

Given that rainfall and relative air humidity are both very low and that the soil is very dry, the availability of an irrigation reservoir and the ability to control irrigation means it is possible to directly influence the ripening process and achieve optimal levels and ensuring that the plants are kept in the best growing and productive condition. Irrigation is managed very carefully, with quality rather than quantity in mind, in order to obtain grapes that are ripe and well-balanced.

Description of the wine

Product details: quality or characteristics of the product essentially or exclusively attributable to the geographical environment.

Based on the physiological behaviour of the plants due to the climate conditions, the essential characteristics of the wines are as follows:

Reds: Wines of deeper colour, with a higher total polyphenol content and dry extract. Wines with high polymerisation, maturity, finesse and silky tannins. Full-bodied in the mouth with no astringency and high opulence.

Moderately high alcoholic strength.

Well-balanced acidity, which is never very high. Malic acid is particularly low, due to the combustion of organic acids caused by the high temperatures in summer. This means the wines never have a sharp acidic feel.

Very low levels of aromatic compounds from the Pyrazine family. Wines made from the Syrah, Merlot and Cabernet varieties are fruitier than usual as the aromas are more fruity than vegetal.

Very mature phenolic compounds, which limits the oxygen affinity of the wines, thus avoiding the presence of reductive sulphur aromas. The resulting wines are highly aromatic and expressive.

Ageing and oxidation are slow due to the high polyphenol concentration and this means that the wines have a long shelf-life and that they age well.

As well as the characteristics that are shaped by the climate, other particularities of the red wines are due to the edaphology and topography of the demarcated area:

| — | Well-balanced, with good alcohol and high polyphenol contents. |
| --- | --- |

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Well-balanced, with good alcohol and high polyphenol contents.

| — | Varieties with a long growing cycle, such as Cabernet Sauvignon, have adapted well to the environment. This results in full ripening of the solid parts and wines with a high polyphenol content. |
| --- | --- |

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Varieties with a long growing cycle, such as Cabernet Sauvignon, have adapted well to the environment. This results in full ripening of the solid parts and wines with a high polyphenol content.

| — | Good acidity level, which means the wines age well and have a long shelf-life after bottling. |
| --- | --- |

—

Good acidity level, which means the wines age well and have a long shelf-life after bottling.

| — | Wines with mature, high-intensity aromas, including notes of fresh fruit. |
| --- | --- |

—

Wines with mature, high-intensity aromas, including notes of fresh fruit.

White wines: The same physiological behaviour of the plants due to the geographical environment means that the white wines have balanced acidity and a moderately high alcohol content. Due to their optimal phenolic ripeness, they have intense, expressive aromas, which remain fresh over time and provide good volume and structure.

White wines made from overripe grapes: in this case, too, the geographical environment is responsible for several characteristics, such as the balanced acidity, good total alcohol content, intense fruitiness, fullness and the shiny golden colour.

Link

Causal link between the geographical area and the characteristics of the product:

Bolandin wines are distinctive due to the natural conditions of the demarcated area and the human factor in choosing the crop varieties, cultivation practices and type that are best suited to those natural conditions.

The interplay between these natural factors and human expertise makes it possible to obtain a product that is unique, specific and with its own particular identity that sets it apart from other wines.

The location of the demarcated area in the very south of the Navarre region has a major impact on its climate, as the heat summation and maximum temperatures are the highest in the region. This impact is further maximised by the fact that the demarcated area has south-facing slopes, so at local level in the vineyards in the demarcated area, the temperatures are much higher and relative humidity is very low.

The rainfall in the demarcated area is also the lowest in the region for the following reasons:

| — | Rain coming from the south: due to the Foehn effect, the Sierra de Moncayo means that the rain falls on the south side and does not reach the northern valley of these mountains, which is where the Bolandin demarcated area is located. |
| --- | --- |

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Rain coming from the south: due to the Foehn effect, the Sierra de Moncayo means that the rain falls on the south side and does not reach the northern valley of these mountains, which is where the Bolandin demarcated area is located.

| — | Rain coming from the north: given the effect of the proximity to the River Ebro, the rain from the north does not reach south of the river, which is where the demarcated area is located. This effect is heightened by the fact that this rain is preceded by northerly winds that bring down the relative humidity with their low temperatures and thus contribute towards dryness. |
| --- | --- |

—

Rain coming from the north: given the effect of the proximity to the River Ebro, the rain from the north does not reach south of the river, which is where the demarcated area is located. This effect is heightened by the fact that this rain is preceded by northerly winds that bring down the relative humidity with their low temperatures and thus contribute towards dryness.

These specific characteristics of the climate have physiological effects on the vines that have clear consequences for the analytical and organoleptic characteristics of Bolandin wines.

The most noteworthy characteristics of the wines, which give them their distinctive identity as a result of the physiological behaviour of the vines in these climate conditions, are as follows:

| — | The red wines are more intense in colour, with a higher total polyphenol index and polymerisation, maturity, finesse and silky tannins, meaning they are full-bodied in the mouth with no astringency and high opulence. |
| --- | --- |

—

The red wines are more intense in colour, with a higher total polyphenol index and polymerisation, maturity, finesse and silky tannins, meaning they are full-bodied in the mouth with no astringency and high opulence.

The aromas are fruitier and less vegetal than usual, as the levels of pyrazine aromatic compounds present in wines made from varieties such as Syrah, Merlot and Cabernet Sauvignon are very low.

| — | The reds, whites and whites made from overripe grapes have a high alcohol content, which heightens the feeling of opulence and sweetness in the mouth. |
| --- | --- |

—

The reds, whites and whites made from overripe grapes have a high alcohol content, which heightens the feeling of opulence and sweetness in the mouth.

| — | The reds, whites and whites made from overripe grapes have balanced acidity, which is never very high. The level of malic acid is particularly low, due to the combustion of organic acids caused by the high temperatures in summer during ripening. This means neither the reds nor the whites nor the whites made from overripe grapes are ever sharply acidic, as can happen with wines from other more northerly subzones where malic acid levels are higher. |
| --- | --- |

—

The reds, whites and whites made from overripe grapes have balanced acidity, which is never very high. The level of malic acid is particularly low, due to the combustion of organic acids caused by the high temperatures in summer during ripening. This means neither the reds nor the whites nor the whites made from overripe grapes are ever sharply acidic, as can happen with wines from other more northerly subzones where malic acid levels are higher.

| — | The reds, whites and whites made from overripe grapes have very mature phenolic compounds, which limits the oxygen affinity of the wines, thus avoiding the presence of reductive sulphur aromas. The resulting wines are highly aromatic and expressive. |
| --- | --- |

—

The reds, whites and whites made from overripe grapes have very mature phenolic compounds, which limits the oxygen affinity of the wines, thus avoiding the presence of reductive sulphur aromas. The resulting wines are highly aromatic and expressive.

| — | In the reds, whites and whites made from overripe grapes, ageing and oxidation are slow due to the high polyphenol concentration and this means that the wines have a long shelf life and that they age well. |
| --- | --- |

—

In the reds, whites and whites made from overripe grapes, ageing and oxidation are slow due to the high polyphenol concentration and this means that the wines have a long shelf life and that they age well.

| — | The white wines made from overripe grapes are unctuous with very high total alcoholic strength and a golden-yellow colour due to the long period of exposure to sunlight resulting in a golden product. The lack of rain enables over-ripening over a long period of time, culminating in a good intensity of aromas of ripe fruit, honey and citrus notes. |
| --- | --- |

—

The white wines made from overripe grapes are unctuous with very high total alcoholic strength and a golden-yellow colour due to the long period of exposure to sunlight resulting in a golden product. The lack of rain enables over-ripening over a long period of time, culminating in a good intensity of aromas of ripe fruit, honey and citrus notes.

The geology of the demarcated area has a clayey foundation. These clay soils are of the type referred to as ‘shale’. These soil aggregates typically have a high salt content, which means that the agricultural soils in this demarcated area have elevated salinity levels (determined in tests according to the electrical conductivity parameter = 0,5 -2,5dS/m) that are significantly higher than other areas.

Given this elevated soil conductivity, the vines have to contend with the additional osmotic pressure generated by the high concentration of solutes in the soil. Like any other plant, in absorbing water from the soil, the vines also need to accumulate a considerable amount of solutes (mostly minerals and salts) in their interior and in the sap during all stages of the growing cycle. This is what enables the vines to thrive in this type of soils and it also has a direct effect on the composition of the bunches, as they also contain higher concentrations of salts and minerals in both the pulp and the skin.

This higher concentration of salts and minerals is directly transmitted to the wines as well, resulting in wines with a very high dry matter content. This feature means that the wines are very full-bodied and rich in taste with slightly salty notes in the mouth. This is one of the most distinctive features of the wines produced in the demarcated area of Bolandin.

As well as these natural conditions, the human factor and expertise also confer unique characteristics on the wines as the decisions made in setting up the vineyards and during cultivation maximise the uniqueness provided by the natural environment.

One example of this is the choice of varieties, which are unique to the area and well adapted to the specific conditions of the demarcated area of Bolandin.

All of the varieties grown are genetically well adapted to the extreme heat conditions in the demarcated area. The main adaptation is based on choosing vine varieties with a high potential for synthesising organic acids (tartaric acid) so as to produce wines that are balanced on tasting. This balance is based on offsetting the refreshing component provided by the natural acids in the wine, the high alcoholic strength and the full-bodied aspect that is typical of the demarcated area.

Another adaptation due to the human factor specific to Bolandin are the growing strategies that aim to obtain moderate to low yields. These limited yields, which never exceed 7 500 kg/ha, lead to very high quality wines in the sense that the fruity aromas are highly intense and mature in profile. They are also highly intense in the mouth, with good structure provided by the high concentration in total polyphenols. These polyphenols can also be very mature in the case of the red wines, which are smooth and harmonious.

Therefore, given the natural factors mentioned above (climate, soil and topography) and the human factors which shape the various winegrowing and oenological practices, the analytical characteristics of the wines are different to those made in the ‘Navarra’ PDO area, as can be seen from the following comparison table:

COMPARISON BETWEEN WINE WITH THE ‘NAVARRA’ PDO AND ‘BOLANDIN’ WINE

(PARAMETER: NAVARRA PDO/ BOLANDIN)

| | ‘Navarra’ PDO | ‘Bolandin’ |
| --- | --- | --- |
| WHITES | | |
| ACTUAL ALCOHOLIC STRENGTH (% VOL): | ≥10,50 | ≥12,5 |
| TOTAL SO2 (mg/l) | ≤190 | ≤170 |
| VOLATILE ACIDITY YOUNG WINES (g/l acetic acid) | ≤0,75 | ≤0,65 |
| VOLATILE ACIDITY AGED WINES (g/l acetic acid) | ≤1 | ≤0,85 |
| REDS | | |
| ACTUAL ALCOHOLIC STRENGTH (% VOL) | ≥11,50 | ≥12,5 |
| TOTAL SO2 (mg/l° | ≤140 | ≤130 |
| COLOUR INTENSITY (DO420+DO520+DO620) u.a.cm. | ≥4,5 | ≥8 |
| TPI (DO280) | - | >55 |
| VOLATILE ACIDITY YOUNG WINES (g/l acetic acid) | ≤0,75 | ≤0,65 |
| VOLATILE ACIDITY AGED WINES (g/l acetic acid) | ≤0,9 | ≤0,85 |
| WHITES MADE FROM LATE VINTAGE OR OVERRIPE GRAPES | | |
| ACTUAL ALCOHOLIC STRENGTH (% VOL) | ≥10,50 | ≥12,5 |
| TOTAL SUGARS (g/l) | ≥45 | ≥60 |
| TOTAL SO2 (mg/l) | ≤300 | ≤250 |
| VOLATILE ACIDITY YOUNG WINES (g/l acetic acid) | ≤0,75 | ≤0,74 |
| VOLATILE ACIDITY AGED WINES (g/l acetic acid) | ≤0,9 | ≤0,85 |
| VOLATILE ACIDITY BOTRYTISED GRAPES (acetic acid) | ≤0,78 g+(1 ) | ≤0,72 +(1 ) |
| MAXIMUM YIELDS (KG/HA) | | |
| TEMPRANILLO | 8 000 | 7 500 |
| CABERNET SAUVIGNON | 8 000 | 7 500 |
| MERLOT | 8 000 | 7 500 |
| SYRAH | 8 000 | 7 300 |
| CHARDONNAY | 8 000 (EXCEP. 9 200 ) | 7 400 |
| SAUVIGNON BLANC | 8 000 (EXCEP. 9 200 ) | 7 400 |
| MOSCATEL GRANO MENUDO (SMALL GRAIN MUSCAT) | 8 000 (EXCEP. 9 200 ) | 7 200 |

‘Navarra’ PDO

‘Bolandin’

WHITES

ACTUAL ALCOHOLIC STRENGTH (% VOL):

≥10,50

≥12,5

TOTAL SO2 (mg/l)

≤190

≤170

VOLATILE ACIDITY YOUNG WINES (g/l acetic acid)

≤0,75

≤0,65

VOLATILE ACIDITY AGED WINES (g/l acetic acid)

≤1

≤0,85

REDS

ACTUAL ALCOHOLIC STRENGTH (% VOL)

≥11,50

≥12,5

TOTAL SO2 (mg/l°

≤140

≤130

COLOUR INTENSITY (DO420+DO520+DO620) u.a.cm.

≥4,5

≥8

TPI (DO280)

-

>55

VOLATILE ACIDITY YOUNG WINES (g/l acetic acid)

≤0,75

≤0,65

VOLATILE ACIDITY AGED WINES (g/l acetic acid)

≤0,9

≤0,85

WHITES MADE FROM LATE VINTAGE OR OVERRIPE GRAPES

ACTUAL ALCOHOLIC STRENGTH (% VOL)

≥10,50

≥12,5

TOTAL SUGARS (g/l)

≥45

≥60

TOTAL SO2 (mg/l)

≤300

≤250

VOLATILE ACIDITY YOUNG WINES (g/l acetic acid)

≤0,75

≤0,74

VOLATILE ACIDITY AGED WINES (g/l acetic acid)

≤0,9

≤0,85

VOLATILE ACIDITY BOTRYTISED GRAPES (acetic acid)

≤0,78 g+(1 )

≤0,72 +(1 )

MAXIMUM YIELDS (KG/HA)

TEMPRANILLO

8 000

7 500

CABERNET SAUVIGNON

8 000

7 500

MERLOT

8 000

7 500

SYRAH

8 000

7 300

CHARDONNAY

8 000 (EXCEP. 9 200 )

7 400

SAUVIGNON BLANC

8 000 (EXCEP. 9 200 )

7 400

MOSCATEL GRANO MENUDO (SMALL GRAIN MUSCAT)

8 000 (EXCEP. 9 200 )

7 200

(1)+ 0,06 g/l for each degree of natural alcoholic strength exceeding 10 % in volume

It is important to bear in mind that the demarcated area covers about 170 hectares and that there are currently no other vines planted or wineries located there except from those belonging to the applicant, who owns a total of about 205 hectares. Other producers can use the registered designation if they set up in the demarcated area in future, provided they meet the conditions set out in the product specification. This is an entirely plausible scenario as the demarcated area covers about 170 hectares and there is therefore space for more producers and/ or wineries.

9.   Essential further conditions

| | Legal framework: |
| --- | --- |

Legal framework:

| | In national legislation |
| --- | --- |

In national legislation

| | Type of further condition: |
| --- | --- |

Type of further condition:

| | Packaging within the demarcated geographical area |
| --- | --- |

Packaging within the demarcated geographical area

Description of the condition:

The wines must be bottled in the production area because for all of the wines covered by the designation, the process concludes with a second stage of ageing in the bottle. The reduction process in this period enhances the quality of the wines, rounding out their flavour. They are ready for consumption when they attain the organoleptic characteristics set out for each type of wine.

Link to the product specification

http://goo.gl/UZCXBV

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(1)  OJ L 347, 20.12.2013, p. 671.

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