# C_2021065EN.01003601.xml

| 25.2.2021 | EN | Official Journal of the European Union | C 65/36 |
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25.2.2021

EN

Official Journal of the European Union

C 65/36

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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 65/13)

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

COMMUNICATION OF A STANDARD AMENDMENT MODIFYING THE SINGLE DOCUMENT

‘FINCA ÉLEZ’

PDO-ES-A0053-AM03

Date of communication: 16.11.2020

DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT

Title

ADDITION OF THE ANALYTICAL PARAMETERS OF ROSÉ WINE TO THE DESCRIPTION OF THE WINES

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

Description and reasons

Rosé wine is added to the description of the wines, hence the analytical parameters are defined.

NEW DESCRIPTION

| 2.1.9. | Rosé






  — | Actual alcoholic strength by volume not less than 12 % |
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2.1.9.

—

Actual alcoholic strength by volume not less than 12 %

| — | Total alcoholic strength by volume not less than 12 % |
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—

Total alcoholic strength by volume not less than 12 %

| — | Total acidity not less than 4 g/l expressed as tartaric acid |
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—

Total acidity not less than 4 g/l expressed as tartaric acid

| — | Volatile acidity less than 16,7 meq/l |
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—

Volatile acidity less than 16,7 meq/l

| — | Total sulphur dioxide less than 150 mg/l |
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—

Total sulphur dioxide less than 150 mg/l

| — | Reducing sugars less than 10 g/l expressed as glucose |
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—

Reducing sugars less than 10 g/l expressed as glucose

REASON

Our customers are requesting that we produce rosé wine. We are therefore applying for an amendment to the product specification in order to open up a new market and offer a rosé wine.

Title

ADDITION OF THE ORGANOLEPTIC CHARACTERISTICS OF ROSÉ WINE TO THE DESCRIPTION OF THE WINES

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

Description and reasons

Rosé wine has been added to the description of the wines, hence the organoleptic characteristics are defined.

NEW DESCRIPTION

| 2.2.9. | Rosé






  — | Appearance: Clean and bright with bold pink hues. |
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2.2.9.

—

Appearance: Clean and bright with bold pink hues.

| — | Aroma: Very intense, clean, with toasted notes and hints of red fruits and strawberries. |
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—

Aroma: Very intense, clean, with toasted notes and hints of red fruits and strawberries.

| — | Taste: Very intense, fruity, with a good balance between acidity and alcoholic strength. |
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—

Taste: Very intense, fruity, with a good balance between acidity and alcoholic strength.

REASON

Our customers are requesting that we produce rosé wine. We are therefore applying for an amendment to the product specification in order to open up a new market and offer a rosé wine.

Title

ADDITION OF OENOLOGICAL PRACTICES SPECIFIC TO ROSÉ WINE

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

Description and reasons

The oenological practices specific to the production of rosé wine have been added in line with its addition to the description of the wines.

NEW DESCRIPTION

| 3.4.6. | Rosé: the following varietals are blended in varying proportions: Tempranillo, Merlot, Cabernet-Sauvignon and Syrah; or a Merlot, Tempranillo, Cabernet-Sauvignon or Syrah monovarietal The must is to be run off in the last two hours of vatting, by means of static cold settling over 24 hours. Once 24 hours have elapsed, the clean must is transferred at a cold temperature to the fermenter. When it reaches a density of 1 015 it is transferred to the barrel where it completes the fermentation process and the subsequent ageing on lees over a period of at least two months. |
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3.4.6.

REASON

As previously explained, we are requesting the inclusion of this new wine in the product specification since it represents a new market for us and some customers have asked us to cover this segment of the ‘vinos de pago’ [wines produced by individual vineyards or wine estates].

SINGLE DOCUMENT

1.   Name of the product

Finca Élez

2.   Geographical indication type

PDO – Protected Designation of Origin

3.   Categories of grapevine product

| 1. | Wine |
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1.

Wine

4.   Description of the wine(s)

Young Chardonnay and young red wine

Chardonnay: gold to yellow in colour with a medium intensity. High aromatic intensity with fruity and floral primary aromas. Good alcohol-acidity balance.

Young red with very high colour intensity, violet and red hues, very intense primary aromas with a long aftertaste and round finish.

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

| ** | Maximum sulphur content: 150 mg/l for young Chardonnay. |
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**

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

Minimum total acidity:

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

15

Maximum total sulphur dioxide (in milligrams per litre):

130

Partially barrel-fermented Chardonnay wine and red ‘barrel-aged’, ‘crianza’ and ‘reserva’ wines

Chardonnay: gold to yellow in colour with a medium intensity.

High-intensity aromas, presence of complex aromas, fruity and floral aromas, and aromas specific to the ageing process.

Long aftertaste; Tannic structure balanced with alcohol and glycerine.

Aged reds maintain a high colour intensity with violet and red tones; with further ageing the reds acquire garnet and terracotta tones. High-intensity, fruity and bold aromas specific to the ageing process. Complex in the mouth; presence of wood tannins; Good tannic structure, long aftertaste and round finish.

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

*

| ** | Maximum sulphur content: 150 mg/l for partially barrel-fermented Chardonnay. |
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**

| 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): | 15 |
| 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):

15

Maximum total sulphur dioxide (in milligrams per litre):

130

Chardonnay wine

Clear and bright; gold to yellow in colour with a medium intensity.

Presence of fruity and sweet aromas and aromas that are specific to the ageing process, without the latter dominating; medium-high intensity.

Very intense taste; good balance between acidity and sugar.

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

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 12 |
| Minimum total acidity: | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 15 |
| Maximum total sulphur dioxide (in milligrams per litre): | 180 |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

12

Minimum total acidity:

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

15

Maximum total sulphur dioxide (in milligrams per litre):

180

‘Gran Reserva’ red wine

Red and terracotta tones. Very intense on the nose with pronounced aromas specific to the ageing process and ripe fruit aromas.

Wood tannins and a good but not aggressive tannic structure.

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

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 12 |
| Minimum total acidity: | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 16,7 |
| 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

Minimum total acidity:

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

16,7

Maximum total sulphur dioxide (in milligrams per litre):

130

Rosé wine

Clean and bright with bold pink hues. Aroma: very intense, clean, with hints of red fruit and strawberries. Taste: very intense, fruity, with a good balance between acidity and alcoholic strength.

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

*

| General analytical characteristics |
| --- |
| Maximum total alcoholic strength (in % volume): | |
| Minimum actual alcoholic strength (in % volume): | 12 |
| Minimum total acidity: | 4 grams per litre expressed as tartaric acid |
| Maximum volatile acidity (in milliequivalents per litre): | 16,7 |
| Maximum total sulphur dioxide (in milligrams per litre): | 150 |

General analytical characteristics

Maximum total alcoholic strength (in % volume):

Minimum actual alcoholic strength (in % volume):

12

Minimum total acidity:

4 grams per litre expressed as tartaric acid

Maximum volatile acidity (in milliequivalents per litre):

16,7

Maximum total sulphur dioxide (in milligrams per litre):

150

5.   Wine-making practices

a.   Specific oenological practices

Specific oenological practice

The pressure during pressing must not produce more than 70 litres for every 100 kg of harvested grapes. Maximum pressing pressure must be less than 2 kg/cm2.

For Chardonnay wines, maceration must take place in a macerator-press tank for at least two hours and at least four hours for late harvest Chardonnay. Homogenisation in tanks for 24-72 hours. At least 10 % must ferment in oak barrels that are new or less than one year old with a maximum capacity of 500 l.

The wine must be left to rest in oak barrels for 2-12 months.

‘Barrel-aged’ and ‘crianza’ reds undergo fermentation and maceration over a period of at least 10 days at temperatures ranging between 25 and 30 oC and over 15 days for ‘reserva’ and ‘gran reserva’ wines.

b.   Maximum yields

Cabernet Sauvignon

9 000 kilograms of grapes per hectare

Cabernet Sauvignon

66 hectolitres per hectare

Tempranillo

12 000 kilograms of grapes per hectare

Tempranillo

88,80 hectolitres per hectare

Merlot

8 500 kilograms of grapes per hectare

Merlot

62,90 hectolitres per hectare

Syrah

13 000 kilograms of grapes per hectare

Syrah

96,20 hectolitres per hectare

Chardonnay

9 000 kilograms of grapes per hectare

Chardonnay

66,60 hectolitres per hectare

6.   Demarcated geographical area

The estate is located in the municipality of El Bonillo in the province of Albacete.

7.   Main wine grapes

CABERNET SAUVIGNON

CHARDONNAY

TEMPRANILLO – CENCIBEL

8.   Description of the link(s)

The estate is located at an altitude of 1 080 m, it has a continental climate with very dry air and a significant difference in temperature from day to night during the ripening period. The clay-limestone soils are poor, stony and well-drained with a basic pH of around 8.

The wines are balanced with a good acidity and alcoholic strength that tends to be relatively high, producing fresher wines that are more suited to ageing. These wines improve with age and feature fresh fruit that is more acidic along with floral and mineral notes, resembling wines with a Continental rather than a Mediterranean style, with aromas of medium-high intensity; they are elegant, balanced and fresh.

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:

None

Link to the product specification

http://pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/pliegos/MOD-PLIEGO_FINCA_ELEZ_20200612-III.pdf

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

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